This decadent beauty is my Espresso Chocolate Ganache Cake. It’s vegan (obviously) and gluten AND grain free! It’s actually been awhile since I’ve used my oven for something other than roasting vegetables, so it was nice to remind myself that I can bake a thing. And while I’ve been experimenting a lot with refined-sugar-free foods, this stud has got some sugar in it for sure. It’s my birthday in a few days and I can think of no better excuse to indulge in a little sweetness than that. Can you??
But that’s not it, guys. I was invited to @terminatetor’s #VirtualCoffeeParty2018, and I really wanted to arrive with a showstopper. Nathan is one of my favorite foodbloggers—his styling and photography are truly magical, so I was flattered/honored/tickled/thrilled when he invited me to contribute a lil’ somethin’ somethin’ to his party. Check out all the incredibly talented folks I tagged in my photo for more coffee inspiration!
I’ll be posting the recipe to my blog this weekend so keep your eyes peeled!
Just a couple more days until our Plant Sale! We'll have thousands of seedlings ready for your spring food garden - like this Purple de Milpa Tomatillo. An heirloom filled with stories, this plant has historically grown wild in family cornfields in Mexico. Its tiny, purple-blushed fruits hang like lanterns and are amazing in fresh salsa - one of many ways to enjoy them.
Try it alongside some other favorites (swipe 👉 to see more!) and be sure to check out our volunteer plant experts, who will be on call all Sunday to answer your questions! #foodstories#heirlooms#plantsale#communityfarm#bountyfarm
Just checked out the OM Salad on the @saladworks story that I styled! I need to add hand modeling into my resume;) Seriously though... this salad created by @nourish.breathe.thrive is superb! Fresh, healthy & super satisfying. Has anybody tried it yet???? 📷: @dom_episcopo_photo
Bites (and laughs) with Butchers | Last Wednesday I was able to go to @blackbellyco first butchery demo event of the year | I found out that apparently lamb neck is delicious, I can’t tie a butcher’s knot to save my life, and frying meatballs in rendered lamb fat is genius (in a mad scientist kind of way).
An intimate, fun, and educative experience that I highly recommend everyone trying. You can sip on your wine or cocktail of choice, nibble on delicious snacks (made by @chefhosea and @c.b.daniels), and get a unique opportunity to learn more about the animals we love to cook and eat.
My favorite part was getting to know a little bit more about the people “behind the line” who relentlessly show us good quality food and memorable experiences. Fun fact: I also learned that Nate @boulderbutcher “doesn’t have any” when asked how his vegetarian friends felt about him cutting a lamb’s head in half.
Don’t miss out on next months event! For more information go to www.blackbelly.com/upcoming-events/
Aloo Gobhi ( never thought I’d miss this mundane dish - #potatoes#cauliflower#chillies#fried to kill every bit of nutrition 🤣🤣) My cooking skills have always improved under duress. No one makes the kinda Punjabi-Lahori #food that I want to eat and therefore I am improvising mostly from #memory - and also teaching those around me :) Double effort! #foodstories
London's warm weather calls for a refreshing dessert. On the table is Gatzatua & Rosemary with chocolate cremoso and sheep's milk curd, Traditional Torrija, Apple cake and Ice cream. Which one would you choose?
In this weather, there's only one thing we can do. And that's to raid any nearby source of ice cream and fill our faces with the glorious cold stuff. It's just the British way. So much so, in fact, even in Stockholm I had to grab myself a chocolate frozen treat pretty much the second it got warm enough to not need a jumper. I guess you can take the girl out of England, but... 🍦