It's almost harvest season. The sun is almost in Virgo, the season of harvest and late summer produce. This season explodes with plenty of yellow and purple flowers and fruit. The sun is a deep golden color at sunset during harvest season. The colors inspired me to create a recipe that combines purple and yellow without losing its authentic color during the cooking process.
I found this 1980's dress while on a trip home last year to Cleveland. The deep purple perfectly matched the color of figs and complimented the purple butterfly bushes that sit outside of my apartment.
The nearby library's lawn is even littered with a field of purple and yellow flowers. And to this I decided to try pancakes a different way. Pancakes are amazing but it does the time to cook an entire batch of batter. Good things do take time, but I decided to save some time by trying to bake pancake batter, and top them with the local inspiration of yellow and purple.
"Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig. I answer you that there must be time. Let it first blossom, then bear fruit, then ripen."
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The combination of these two fruits are spiritual in nature. Many question what was the forbidden fruit? Was it a fig? Was it a golden apple? Whatever anyone thinks, these two are complimentary in health and in its historical sacredness.
The golden apple appears in many fairytales and folklores with the hero retrieving the golden apple.
Figs also bear spiritual and mystical symbolism as it bears the shape of an egg, or symbolic to the life force that is held within the male genitalia. Some say its a symbol for fertility where others believe figs are a sign of enlightenment.
The golden apple appears in many fairytales and folklores with the hero retrieving the golden apple.
Figs also bear spiritual and mystical symbolism as it bears the shape of an egg, or symbolic to the life force that is held within the male genitalia. Some say its a symbol for fertility where others believe figs are a sign of enlightenment.
The color purple is also a sign of higher consciousness as it is the color of the crown chakra. Yellow is the color of our navel center, which is our power center and the place of our life force energy.
One thing to note about cooking with opal apples, is that it is the one non-gmo apple that doesn't brown immediately upon cutting. Besides the color, I chose to bake with opal apples because it keeps its flavor, shape, form and color. Enjoy!
One thing to note about cooking with opal apples, is that it is the one non-gmo apple that doesn't brown immediately upon cutting. Besides the color, I chose to bake with opal apples because it keeps its flavor, shape, form and color. Enjoy!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Baked Pancake with Figs + Opal Apple
Prep Time: 10 minutes
Bake Time: 20-30 minutes
Ingredients:
1 cup of pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tbsp sugar
1 1/3 cup nondairy milk
1.5 tbsp canola oil
1/3 cup applesauce
6 figs, halved
1 small opal apple, sliced
1-2 tbsp maple syrup
Cinnamon
Directions:
Preheat the oven to 350 degrees. In a bowl, mix together the dry ingredients (the first three on the list). In a separate bowl, mix together the wet ingredients and the sugar together (ingredients 4-7). Pour the wet ingredients into the dry and mix until well combined.
Grease an 8 or 9 inch round pan, and pour the batter inside the pan evenly ( I used a 9 inch pan).
In a skillet, heat up 1-2 tbsp of maple syrup and sprinkle as much cinnamon as you'd like (around 1/8 tsp). Next, cook the apples for 1-3 minutes in the maple syrup to soften the slices. Keep the heat over medium-low.
Once finished, layer the figs and apple slices on top of the pancake batter. Slightly press it in so it stays. Bake in the oven for 20-30 minutes. Depending on the size of your pan it will determine the baking time. Usually baked goods are done once it becomes fragrant and a fork or knife comes out clean from poking the middle of the pancake. The edges will be a light golden brown.
Serve warm with maple syrup!
Let's Connect! Enjoy my other figs or apple recipes below!
Prep Time: 10 minutes
Bake Time: 20-30 minutes
Ingredients:
1 cup of pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tbsp sugar
1 1/3 cup nondairy milk
1.5 tbsp canola oil
1/3 cup applesauce
6 figs, halved
1 small opal apple, sliced
1-2 tbsp maple syrup
Cinnamon
Directions:
Preheat the oven to 350 degrees. In a bowl, mix together the dry ingredients (the first three on the list). In a separate bowl, mix together the wet ingredients and the sugar together (ingredients 4-7). Pour the wet ingredients into the dry and mix until well combined.
Grease an 8 or 9 inch round pan, and pour the batter inside the pan evenly ( I used a 9 inch pan).
In a skillet, heat up 1-2 tbsp of maple syrup and sprinkle as much cinnamon as you'd like (around 1/8 tsp). Next, cook the apples for 1-3 minutes in the maple syrup to soften the slices. Keep the heat over medium-low.
Once finished, layer the figs and apple slices on top of the pancake batter. Slightly press it in so it stays. Bake in the oven for 20-30 minutes. Depending on the size of your pan it will determine the baking time. Usually baked goods are done once it becomes fragrant and a fork or knife comes out clean from poking the middle of the pancake. The edges will be a light golden brown.
Serve warm with maple syrup!
Let's Connect! Enjoy my other figs or apple recipes below!
Vegan Sour Cream + Apple Bundt Bread Cake
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Roasted Figs w/ Agave, Sage + Walnut
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Vegan Caramel Apple Smoothie
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1 Comment
For many states around the nation, August is the hottest month of the year. It's the season of last minute parties and summer potlucks before the back-to-school season begin. In Hawaiian culture, a popular dessert at luaus and potlucks is a coconut pudding.
This recipe is not like traditional pudding that is smooth and thick, but rather solid squares similar to Jell-O. Now, you can add less cornstarch to make this a more pudding texture rather than a solid treat. But the traditional pudding in Hawaii is often served in squares.
This recipe is not like traditional pudding that is smooth and thick, but rather solid squares similar to Jell-O. Now, you can add less cornstarch to make this a more pudding texture rather than a solid treat. But the traditional pudding in Hawaii is often served in squares.
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I found this beautiful 1960's Hawaiian retro dress that inspired me to recreate a Hawaiian recipe. Naturally, the Haupia is vegan without altering or changing the original recipe. The retro-style dress bursts in colors and with a floral design that it also reminded me of my favorite flowers, the dahlia.
Between the colors and the shapes, it inspires vibrancy and I hoped to make something "cooling" during this peak heat of the season. To me, dahlias are the sun, a big ball bursting with life and beauty. My inner Bohemian spirit feels alive when surrounded by color and flowers, and with the Hawaiian "aloha" spirit.
And in this time, the world can use more beauty and more of the Hawaiian spirit and wisdom in their life.
And in this time, the world can use more beauty and more of the Hawaiian spirit and wisdom in their life.
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Mohala i ka wai ka maka o ka pua – (Unfolded by the water are the faces of the flowers.)
Ku’ia kahele aka na’au ha’aha’a – (A Humble Person Walks Carefully So As Not To Hurt Others.)
From me to you, I wish you the best this summer and hope you can find a little bit of the Hawaiian spirit in you and in your home this summer. Stay cool!
Cooking Notes: To make sure this recipe doesn't clump, be sure to mix the corn starch in completely. Some people also dissolve the cornstarch in water and then add it to the simmering coconut milk. I wanted a softer texture so I used 3 tbsp of cornstarch. You can also use up to 5 tbsp to ensure a very stiff jello-O consistency.
Cooking Notes: To make sure this recipe doesn't clump, be sure to mix the corn starch in completely. Some people also dissolve the cornstarch in water and then add it to the simmering coconut milk. I wanted a softer texture so I used 3 tbsp of cornstarch. You can also use up to 5 tbsp to ensure a very stiff jello-O consistency.
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Hawaiian Haupia - A Vegan Coconut Pudding
Total Time: 15 minutes
Makes 9 small squares
Ingredients:
1 can of coconut milk (do not use light)
3 tbsp cornstarch
3-4 tbsp cane sugar
pinch of salt
Directions:
Whisk together the cornstarch and 1/4 cup of coconut milk until the corn starch is dissolved. In a pot, heat up the coconut milk and dissolves the salt + sugar into the coconut milk. Once dissolved, pour in the cornstarch mixture and continue to mix and simmer for about 10 minutes. Do not boil. The mixture will thicken over time.
From here you can pour into small dishes or ramekins or line a small pan (I used a 7x7 inch) like a bread pan or an 8x8 pan with parchment paper and pour the mixture in. Let it sit and settle in the fridge for several hours before cutting and serving. When cooled, remove the parchment paper from the pan and then cut into small squares.
This will leave a little bit of softness/texture, so if you want it more like a jell-O consistency use up to 4 tbsp of cornstarch. For a sweeter dessert, use the four tbsp of sugar.
Let's Connect! Here are some other coconut-based recipes listed below!
Total Time: 15 minutes
Makes 9 small squares
Ingredients:
1 can of coconut milk (do not use light)
3 tbsp cornstarch
3-4 tbsp cane sugar
pinch of salt
Directions:
Whisk together the cornstarch and 1/4 cup of coconut milk until the corn starch is dissolved. In a pot, heat up the coconut milk and dissolves the salt + sugar into the coconut milk. Once dissolved, pour in the cornstarch mixture and continue to mix and simmer for about 10 minutes. Do not boil. The mixture will thicken over time.
From here you can pour into small dishes or ramekins or line a small pan (I used a 7x7 inch) like a bread pan or an 8x8 pan with parchment paper and pour the mixture in. Let it sit and settle in the fridge for several hours before cutting and serving. When cooled, remove the parchment paper from the pan and then cut into small squares.
This will leave a little bit of softness/texture, so if you want it more like a jell-O consistency use up to 4 tbsp of cornstarch. For a sweeter dessert, use the four tbsp of sugar.
Let's Connect! Here are some other coconut-based recipes listed below!
Vegan Chocolate Brownie Bites Topped w/ Raspberry Coconut Whip
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Vegan Lemon Cake Topped with Coconut Cream Frosting
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Vegan Coconut Flan with Date Caramel
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Sunflower season is here and it is one of the most beautiful times of the year. It signifies harvest season is on its way, and expresses the beauty of nature and the lessons learned from it.
Sunflowers are amazing not only for its beauty, but because of some of its unknown astonishing facts. Many people don't realize that the center of the sunflower contains tiny little flowers, some of which contain two thousand little blooms. And each sunflower contains between one to two thousand seeds per plant.
Sunflowers are amazing not only for its beauty, but because of some of its unknown astonishing facts. Many people don't realize that the center of the sunflower contains tiny little flowers, some of which contain two thousand little blooms. And each sunflower contains between one to two thousand seeds per plant.
The patterns on the sunflower have deeper spiritual symbolism as it connects to the laws of the spiral and the Fibonacci sequence. Sunflowers always face the sun as it blooms in a process called, "heliotopism."
Nature has its own healing capabilities and in fact, sunflowers absorb toxins. In fact, millions were planted in Japan after the tsunami to soak up toxic waste from the destruction.
It's no wonder that after finding this handmade vintage sunflower apron, I've decided to create a sunflower recipe that is also homemade.
Nature has its own healing capabilities and in fact, sunflowers absorb toxins. In fact, millions were planted in Japan after the tsunami to soak up toxic waste from the destruction.
It's no wonder that after finding this handmade vintage sunflower apron, I've decided to create a sunflower recipe that is also homemade.
“Sunflowers end up facing the sun, but they go through a lot of dirt to find their way there.”
― J.R. Rim
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I also found vintage sunflower recipe cards that is the perfect addition to any vintage kitchen or chef's kit. Sunflowers are strong, healthy, hearty and beautiful.
Life isn't easy right now. It is a battle between the light and the dark. And we can all learn from the sunflower on how to be strong but keep looking forward toward the sun. Beauty is inspirational and I choose to follow beauty and nature's creations.
Life isn't easy right now. It is a battle between the light and the dark. And we can all learn from the sunflower on how to be strong but keep looking forward toward the sun. Beauty is inspirational and I choose to follow beauty and nature's creations.
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“If I were a flower… I would be a sunflower. To always follow the sun, turn my back to darkness, stand proud, tall and straight even with my head full of seeds.”
– Pam Stewart
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This vintage apron + recipe cards and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Sunflower Seed Bread Loaf
Total Time: 1 hour
Makes 1 loaf of bread
**See Cooking Note**
Ingredients:
Dry:
2 cups of pastry flour
2 cups of whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup flax meal
1/2 cup sunflower seeds (set 2 tbsp aside for the topping)
Wet::
1 2/3 cup nondairy milk
1/4 cup agave nectar syrup
1/4 cup applesauce
1/4 cup vegan butter, melted
Directions:
Preheat the oven to 375 degrees. In a bowl, mix all of the dry ingredients together, except for 2 tbsp of sunflower seeds which will be used as the topping.
Melt the vegan butter on the stove top using a pot or in the microwave. In a separate bowl, mix together all of the wet ingredients together.
**Cooking Note: This is a drier bread as I used the sweetness of jam on top as a breakfast bread. To make it moister and / or sweeter increase the applesauce and/or the agave nectar to 1/2 cup each.**
Make a well in the center of the dry ingredients and pour the wet mixture into the dry. Gently fold until a dough is formed. Grease a bread pan (used 8x4 inch) and carefully pour the dough into the pan. Spread evenly with a spatula. Sprinkle the remaining 2 tbsp of sunflower seeds on top of the loaf.
Bake in the oven for 40-45 minutes. Check the bread by inserting a fork or knife, if the utensil comes out clean then the bread is finished baking.
Cool entirely before cutting.
Let's Connect! Enjoy my other bread recipes below!
Total Time: 1 hour
Makes 1 loaf of bread
**See Cooking Note**
Ingredients:
Dry:
2 cups of pastry flour
2 cups of whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup flax meal
1/2 cup sunflower seeds (set 2 tbsp aside for the topping)
Wet::
1 2/3 cup nondairy milk
1/4 cup agave nectar syrup
1/4 cup applesauce
1/4 cup vegan butter, melted
Directions:
Preheat the oven to 375 degrees. In a bowl, mix all of the dry ingredients together, except for 2 tbsp of sunflower seeds which will be used as the topping.
Melt the vegan butter on the stove top using a pot or in the microwave. In a separate bowl, mix together all of the wet ingredients together.
**Cooking Note: This is a drier bread as I used the sweetness of jam on top as a breakfast bread. To make it moister and / or sweeter increase the applesauce and/or the agave nectar to 1/2 cup each.**
Make a well in the center of the dry ingredients and pour the wet mixture into the dry. Gently fold until a dough is formed. Grease a bread pan (used 8x4 inch) and carefully pour the dough into the pan. Spread evenly with a spatula. Sprinkle the remaining 2 tbsp of sunflower seeds on top of the loaf.
Bake in the oven for 40-45 minutes. Check the bread by inserting a fork or knife, if the utensil comes out clean then the bread is finished baking.
Cool entirely before cutting.
Let's Connect! Enjoy my other bread recipes below!
No Sugar Vegan "Salted Date Caramel" Banana Bread
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Vegan & Gluten Free Apple Cherry (Blossom) Almond Bread
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Vegan Blueberry Breakfast Cake
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With my love and passion for all things old, I wanted to modernize and vintage cherry cheesecake. I maybe in with the old and out with the new, but not entirely living in the past or in the future. Life is about balance, and cheesecake is a quintessential American summertime dessert.
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I found this vintage 1970's cherry and plum dress designed by Lord + Taylor, which is the oldest department store in America. Founded in 1826, this is the perfect inspiration to make something that is old, but in a way.
Cherries are one of the most beloved stone fruits and has historic roots with the famous Washington cherry tree myth. In the 1970's, cherry cheesecake became one of the most popular desserts with families and at parties.
Cherries are one of the most beloved stone fruits and has historic roots with the famous Washington cherry tree myth. In the 1970's, cherry cheesecake became one of the most popular desserts with families and at parties.
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"Life is just a bowl of cherries, don't take it serious, its mysterious. Life is just a bowl of cherries, so live and laugh and laugh at love, love a laugh, laugh and love."
Bob Fosse
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With this recipe, I gave options for people to choose a baked or no bake version.
The no-bake version is less labor intensive. The baked version follows a vintage 1970's traditional recipe; however in order to bind the cake nori tofu is used as a replacement for eggs or condensed. Vegan cream cheese has a rather different flavor that some love or hate. Tofu itself is a different flavor and coupled together, sugar and the topping can help eliminate the intense tofu flavor.
I don't add much sugar to my desserts so feel free to add more to make it a sweeter cake.
The no-bake version is less labor intensive. The baked version follows a vintage 1970's traditional recipe; however in order to bind the cake nori tofu is used as a replacement for eggs or condensed. Vegan cream cheese has a rather different flavor that some love or hate. Tofu itself is a different flavor and coupled together, sugar and the topping can help eliminate the intense tofu flavor.
I don't add much sugar to my desserts so feel free to add more to make it a sweeter cake.
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However, the no-bake version is faster and a more modernized "cheesecake" thanks to the chilled coconut milk that makes the coconut cream.
Although for health reasons we should eat, "apples before applesauce and applesauce before apple pie," cherries are amazing for our health, and the slight healthy component of a fresh cherry topping allows this dessert to be on the healthier side of the sweet life.
Making the cherry topping is a bit labor intensive in order to pit the cherries, but tastes way better than any canned version. From me to you, I hope you enjoy the rest of your summer!
Although for health reasons we should eat, "apples before applesauce and applesauce before apple pie," cherries are amazing for our health, and the slight healthy component of a fresh cherry topping allows this dessert to be on the healthier side of the sweet life.
Making the cherry topping is a bit labor intensive in order to pit the cherries, but tastes way better than any canned version. From me to you, I hope you enjoy the rest of your summer!
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"Studies on cherries, raspberries and strawberries suggest that most of their nutrition is retained when they're frozen, so it's a good idea to keep some in the freezer."
Michael Greger
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This vintage 1970's cherry dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Homemade Retro 1970's Style Cherry Cheesecake Gone Vegan
Time: 1 Hour
Traditional Baked Ingredients:
1 premade graham cracker crust
Filling:
2 8 oz tubs vegan cream cheese, at room temperature
1/2 block of nori extra firm tofu
1/3 cup sugar ** SEE NOTE BELOW
1/2 small lemon, juiced
1 tbsp vanilla
Cherry Topping:
2.5 cups fresh cherries
1/2 small lemon, juiced
1/3 cup water
1/3 cup sugar
2 tbsp corn starch
BAKED VERSION
Preheat oven to 350 degrees. In a blender or with egg beaters, combine and blend/whip together all of the filling ingredients.
**NOTE: Tofu + vegan cream cheese has an acquired taste. I do not make my desserts overly sweet, so if you want to eliminate the tofu flavor, add more sugar, up to 2/3 cup total.**
One pureed, pour into graham crack crust and bake for 35-45 minutes. When done, the pie will need to cool completely before adding the cherry topping.
Cherry Topping:
Remove the stems. Pit the cherries by using a hard straw or a chopstick. (This is for those who do not have a cherry pitter). Hold the cherry between two fingers and take the straw or chopstick on the top of the cherry and press down on top of the pit so it comes out the bottom. This takes time and can followthis link for the visual.
Over medium heat, combine all of the ingredients into a saucepan, continuously stirring so the cornstarch is absorbed into the liquid. Simmer on low heat for about 10 minutes. Remove from the heat once done, and let it cool for a bit before topping.
Once the cheesecake and the topping cools, pour the topping on top of the cheesecake. Refrigerate for several hours or overnight to ensure the pie is cool before cutting.
NO BAKE Ingredients:
1 premade graham cracker crust
Filling:
1 8oz tub of vegan cream cheese
1 can of coconut milk, chilled overnight for the cream
1 cup powder sugar
Cherry Topping:
Same as Above
Directions:
Begin making the filling. Place the cream cheese in a bowl. Carefully remove the coconut cream from the can. Do not shake the can, and place the solid coconut cream into the bowl. With an egg beater or a whisk (or mixer) cream both ingredients together and gradually add the powder sugar 1/4 cup at a time.
Once finished, pour the filling ingredients into the crust. Place in the freezer to let it cool for several hours.
Make the cherry topping and follow the same directions as above. Once the pie and the topping are cool, pour the cherries on top of the filling. I recommend letting this sit in the fridge for several hours to overnight to ensure that the pie binds.
Let's Connect! Enjoy some of my other sweet treat recipes below!
Time: 1 Hour
Traditional Baked Ingredients:
1 premade graham cracker crust
Filling:
2 8 oz tubs vegan cream cheese, at room temperature
1/2 block of nori extra firm tofu
1/3 cup sugar ** SEE NOTE BELOW
1/2 small lemon, juiced
1 tbsp vanilla
Cherry Topping:
2.5 cups fresh cherries
1/2 small lemon, juiced
1/3 cup water
1/3 cup sugar
2 tbsp corn starch
BAKED VERSION
Preheat oven to 350 degrees. In a blender or with egg beaters, combine and blend/whip together all of the filling ingredients.
**NOTE: Tofu + vegan cream cheese has an acquired taste. I do not make my desserts overly sweet, so if you want to eliminate the tofu flavor, add more sugar, up to 2/3 cup total.**
One pureed, pour into graham crack crust and bake for 35-45 minutes. When done, the pie will need to cool completely before adding the cherry topping.
Cherry Topping:
Remove the stems. Pit the cherries by using a hard straw or a chopstick. (This is for those who do not have a cherry pitter). Hold the cherry between two fingers and take the straw or chopstick on the top of the cherry and press down on top of the pit so it comes out the bottom. This takes time and can followthis link for the visual.
Over medium heat, combine all of the ingredients into a saucepan, continuously stirring so the cornstarch is absorbed into the liquid. Simmer on low heat for about 10 minutes. Remove from the heat once done, and let it cool for a bit before topping.
Once the cheesecake and the topping cools, pour the topping on top of the cheesecake. Refrigerate for several hours or overnight to ensure the pie is cool before cutting.
NO BAKE Ingredients:
1 premade graham cracker crust
Filling:
1 8oz tub of vegan cream cheese
1 can of coconut milk, chilled overnight for the cream
1 cup powder sugar
Cherry Topping:
Same as Above
Directions:
Begin making the filling. Place the cream cheese in a bowl. Carefully remove the coconut cream from the can. Do not shake the can, and place the solid coconut cream into the bowl. With an egg beater or a whisk (or mixer) cream both ingredients together and gradually add the powder sugar 1/4 cup at a time.
Once finished, pour the filling ingredients into the crust. Place in the freezer to let it cool for several hours.
Make the cherry topping and follow the same directions as above. Once the pie and the topping are cool, pour the cherries on top of the filling. I recommend letting this sit in the fridge for several hours to overnight to ensure that the pie binds.
Let's Connect! Enjoy some of my other sweet treat recipes below!
Vegan Strawberry Pink Lemonade Bars
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1960's Strawberry Pretzel Salad Made Vegan
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5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan
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Somethings in life just go together. Tomatoes and "cheese" are the perfect combination and had to think about how to modernize an heirloom tomato recipe.
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The word heirloom is an interesting word. It's defined as a, "a valuable object that has belonged to a family for several generations."
Hierloom tomatoes are unique in that they are not mass produced, or at least at one point not mass produced like a traditional tomato.
The 1980's remake dress of a 1940's style and design is very similar to my thoughts around heirlooms. Classic, yet unique and modern.
Hierloom tomatoes are unique in that they are not mass produced, or at least at one point not mass produced like a traditional tomato.
The 1980's remake dress of a 1940's style and design is very similar to my thoughts around heirlooms. Classic, yet unique and modern.
Hierloom tomatoes are special and prized for its flavor and funky shapes and styles. In the world of antiquities, heirlooms are prized possessions that get handed down from generation to generation.
"Antique things have an appreciation and worth. Something can be old, but it can be timeless; therefore, it becomes an antique. If this antique is preserved and deemed precious, it could be passed down as a family heirloom." - Cee Lo Green
"Antique things have an appreciation and worth. Something can be old, but it can be timeless; therefore, it becomes an antique. If this antique is preserved and deemed precious, it could be passed down as a family heirloom." - Cee Lo Green
To me this this dress represented something from the past. A beautiful style and design that was once special but no longer in the modern world. It inspired something that comes from the heart.
And knowing some tomatoes are in the same shape as a heart, and it's nutrients help prevent heart disease, I wanted to make something rustic and charming just like this dress. The dress inspires a mix of classic city meets the country farm girl. A rustic crostata with a modern twist was the choice.
And knowing some tomatoes are in the same shape as a heart, and it's nutrients help prevent heart disease, I wanted to make something rustic and charming just like this dress. The dress inspires a mix of classic city meets the country farm girl. A rustic crostata with a modern twist was the choice.
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"There ain't nothing in life better than true love and a homegrown tomato."
-Old Saying
Cornmeal crusts add a bit of sweetness, and now combined with the sweetness of the tomatoes as well as the savory cashew cheese, the results are a fusion of both flavors. The recipe takes time and is a bit more labor intensive, but well worth the effort! Enjoy!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Herb, Heirloom Tomato + Cashew Cheese Crostata
Prep + Cook Time - 1 Hour
Ingredients:
Crust
1 1/4 cup all purpose flour
1/3 cup corn meal
1/8 tsp salt
1/4 tsp Italian herbs
5 tbsp vegan butter
5 tbsp ice cold water
1 tbsp olive oil, used at the end for brushing
Filling + Topping
1 cup of cashew cheese from this cashew nut cheese recipe
2 small heirloom tomatoes, sliced
4-5 sprigs of thyme for the topping
Directions
Preheat oven to 375 degrees.
Wash and slice the tomatoes. Let the tomato slices dry on a paper towel and set aside.
Begin making the crust. Mix the dry ingredients into a bowl. With a fork or pastry cutter, cut the vegan butter into the pie crust. It should look like small balls like peas are being formed. Once combined, gradually add one tablespoon of cold water at a time, fold the ingredients and continue folding until a dough forms. Once in a ball place it in the bowl, covered, inside the refrigerator for 20-30 minutes.
Next make the cashew cheese by following the recipe above. The cashews will need to be soaked for several hours or for at least 30 minutes in a bowl of hot water.
Next, roll the dough out into a large circular shape on a floured surface. Smear the cashew cheese inside, leaving at least a 1 inch space free near the edges. Layer the sliced tomatoes on top of the cheese.
Take the end of the crust, fold and press it inward onto the crostata. Continue on around the edges to fold and press the ends onto the pastry. Using a pastry brush, spread the one tablespoon of olive oil on the crust and on top of the tomatoes. Once done, top with thyme.
Bake for around 35-45 minutes on a baking sheet lined with parchment paper. The crostata is done when the crust is golden brown and fragrant.
Let's Connect! Enjoy some other tomato-based and cashew recipes below!
Prep + Cook Time - 1 Hour
Ingredients:
Crust
1 1/4 cup all purpose flour
1/3 cup corn meal
1/8 tsp salt
1/4 tsp Italian herbs
5 tbsp vegan butter
5 tbsp ice cold water
1 tbsp olive oil, used at the end for brushing
Filling + Topping
1 cup of cashew cheese from this cashew nut cheese recipe
2 small heirloom tomatoes, sliced
4-5 sprigs of thyme for the topping
Directions
Preheat oven to 375 degrees.
Wash and slice the tomatoes. Let the tomato slices dry on a paper towel and set aside.
Begin making the crust. Mix the dry ingredients into a bowl. With a fork or pastry cutter, cut the vegan butter into the pie crust. It should look like small balls like peas are being formed. Once combined, gradually add one tablespoon of cold water at a time, fold the ingredients and continue folding until a dough forms. Once in a ball place it in the bowl, covered, inside the refrigerator for 20-30 minutes.
Next make the cashew cheese by following the recipe above. The cashews will need to be soaked for several hours or for at least 30 minutes in a bowl of hot water.
Next, roll the dough out into a large circular shape on a floured surface. Smear the cashew cheese inside, leaving at least a 1 inch space free near the edges. Layer the sliced tomatoes on top of the cheese.
Take the end of the crust, fold and press it inward onto the crostata. Continue on around the edges to fold and press the ends onto the pastry. Using a pastry brush, spread the one tablespoon of olive oil on the crust and on top of the tomatoes. Once done, top with thyme.
Bake for around 35-45 minutes on a baking sheet lined with parchment paper. The crostata is done when the crust is golden brown and fragrant.
Let's Connect! Enjoy some other tomato-based and cashew recipes below!
Vegan Chickpea, Tomato + Kale Stew
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How to Make Nut Cheese
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Mediterranean Pasta
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Many people may not realize that walking is healing, or at least has powerful healing capabilities to aide us through difficult times. When analyzing the human body from a spiritual lens, our anatomy is interconnected with pressure points that lay in our hands and feet.
The hands and feet are two of the most important parts of our body. The feet move us forward and the hands are the parts of our anatomy that give and receive.
The hands and feet are two of the most important parts of our body. The feet move us forward and the hands are the parts of our anatomy that give and receive.
“All truly great thoughts are conceived by walking.” ~Nietzsche
In Chinese medicine and reflexology, the feet contain many pressure points that link directly to our glands and major organs. When compressed, these help us with various ailments that we suffer from. Walking, especially on cobblestone, puts pressure into these points to activate those areas of the body.
From another holistic perspective, many claim the chakras are also located in our feet. These areas tap into the chakras located along the spine and activate the same energy centers when triggered. Like the other chakras, these can also be "open or closed" to receiving energy or be out of balance at times.
Walking is overall a low-impact form of exercise that ignites a meditation in motion type of experience.
From another holistic perspective, many claim the chakras are also located in our feet. These areas tap into the chakras located along the spine and activate the same energy centers when triggered. Like the other chakras, these can also be "open or closed" to receiving energy or be out of balance at times.
Walking is overall a low-impact form of exercise that ignites a meditation in motion type of experience.
Walking Stimulates Oxygen + Blood Flow + Our Qi
Like any exercise, walking stimulates the body through the movement of oxygen and blood flowing throughout the circulatory system. When this happens, we secrete different hormones that make us feel better and elevates our mood.
In Chinese medicine, the flow of energy is called Qi. Walking moves the "Qi" that is stuck or built up in the body. Moderate exercise in general can balance hormones without overtraining.
In Chinese medicine, the flow of energy is called Qi. Walking moves the "Qi" that is stuck or built up in the body. Moderate exercise in general can balance hormones without overtraining.
Walking Helps Us Move Forward
Walking, specifically on a journey like the Camino de Santiago, moves us in a forward direction toward a destination. But it is the journey that pushes our boundaries and allows us to move past barriers in life.
The symbolism here is that we move forward and leave all the "junk" behind us. The journey doesn't know whether there will be hills, uneven terrain or bad weather, but through that journey we are pushed to overcome whatever obstacle comes our way.
When overcoming issues on the walk, it is symbolic to being able to overcome issues in everyday life.
The symbolism here is that we move forward and leave all the "junk" behind us. The journey doesn't know whether there will be hills, uneven terrain or bad weather, but through that journey we are pushed to overcome whatever obstacle comes our way.
When overcoming issues on the walk, it is symbolic to being able to overcome issues in everyday life.
Walking Grounds Us
The feet are our foundation of the kinetic chain. Walking grounds us to the planet, especially if walking barefoot in the grass. Similar to the concept of "earthing," basically our feet (and its energy centers) absorb energy from the earth to help us stay grounded and in balance.
It's like being a battery and the earth recharges ourselves.
It's like being a battery and the earth recharges ourselves.
Walking is "Yoking" our Mind, Body, Spirit
Like yoga, or any other form of exercise, walking, specifically in nature, unites the mind, body and spirit.
Especially when walking in nature, most people feel connected to God or their source energy.
When surrounded by unity, walking ignites deep thoughts while meandering on the trail. It also connects the body to be aware to the breath and notice the physical presence of the body (even if there is pain). When the hormones secrete, most people feel alive and vibrant.
I recommend reading some of these following links regarding how walking elevates mood and promotes optimal brain health and physical wellbeing.
Has walking healed you? I hope whatever journey you are in life, walking can help you move past barriers and be one with yourself and your spirit.
Let's Connect!
Especially when walking in nature, most people feel connected to God or their source energy.
When surrounded by unity, walking ignites deep thoughts while meandering on the trail. It also connects the body to be aware to the breath and notice the physical presence of the body (even if there is pain). When the hormones secrete, most people feel alive and vibrant.
I recommend reading some of these following links regarding how walking elevates mood and promotes optimal brain health and physical wellbeing.
Has walking healed you? I hope whatever journey you are in life, walking can help you move past barriers and be one with yourself and your spirit.
Let's Connect!
Summer is here and the temperatures are heating up. It's the season where we crave cooling foods, mainly fresh fruit and fleshy fruits that have higher contents of water in it.
I found this vintage 1960's skirt, and was waiting for some inspiration to ignite on what type of recipe to make. I loved the bright yellow and red lining hem that is commonly seen in late 1950's and 1960's clothing.
I found this vintage 1960's skirt, and was waiting for some inspiration to ignite on what type of recipe to make. I loved the bright yellow and red lining hem that is commonly seen in late 1950's and 1960's clothing.
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The skirt looked festive, summery and inspired me to do something slightly south of the border. I remember while traveling through Latin countries how vibrant their clothing is, which is as bright as the sun and their food. I thought of recreating Trader Joe's Corn and red pepper salsa, but something else was in thought, "Why not a freshly made fruit salsa?"
I actually didn't make this recipe, but my boyfriend did. And he did such an excellent job I had to put this on my blog! We used this as a topping to a cauliflower and chickpea taco. Fresh and light, it was exactly like this skirt, something vibrant and ever-so-light.
This was perfect for summer as eating heavy food in hot temperatures is not ideal.
I actually didn't make this recipe, but my boyfriend did. And he did such an excellent job I had to put this on my blog! We used this as a topping to a cauliflower and chickpea taco. Fresh and light, it was exactly like this skirt, something vibrant and ever-so-light.
This was perfect for summer as eating heavy food in hot temperatures is not ideal.
The sweetness of the fruit and the saltiness of the tortilla chips are an excellent combination that fits perfectly together. The salsa is also an ideal topping for your favorite bean or cauliflower tacos.
I recommend using (very) ripe fruit to get the juices, but not too ripe to where it is almost rotten. Mango and pineapple are also ideal fruits to her the digestive tract because it is high in fiber and water to alleviate digestive tract issues and is higher in bromelain, which is an enzyme that helps the body digest proteins. This makes it easier to digest and absorb nutrients.
This is one of the easiest recipes and from me to you, I hope you enjoy this fresh salsa.
I recommend using (very) ripe fruit to get the juices, but not too ripe to where it is almost rotten. Mango and pineapple are also ideal fruits to her the digestive tract because it is high in fiber and water to alleviate digestive tract issues and is higher in bromelain, which is an enzyme that helps the body digest proteins. This makes it easier to digest and absorb nutrients.
This is one of the easiest recipes and from me to you, I hope you enjoy this fresh salsa.
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This vintage 1960's skirt and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Pineapple Mango Salsa
Serves 4
Ingredients:
2 mangos, diced
2 cups fresh pineapple, diced
1 red pepper, diced
1 small shallot, diced
1 lime, juiced
1 tbsp olive oil
1 tbsp agave nectar
1/4 cup fresh cilantro, diced
salt + pepper to taste
Directions:
Prep the fruit by finely dicing the produce and cilantro and place it into a bowl. Mix all of the ingredients into a bowl and chill for an hour in the refrigerator. The salsa tastes better when it sits longer so the flavors and the juices marinate. Enjoy!
Let's Connect! Be sure to check out my other fruit-based recipes below!
Serves 4
Ingredients:
2 mangos, diced
2 cups fresh pineapple, diced
1 red pepper, diced
1 small shallot, diced
1 lime, juiced
1 tbsp olive oil
1 tbsp agave nectar
1/4 cup fresh cilantro, diced
salt + pepper to taste
Directions:
Prep the fruit by finely dicing the produce and cilantro and place it into a bowl. Mix all of the ingredients into a bowl and chill for an hour in the refrigerator. The salsa tastes better when it sits longer so the flavors and the juices marinate. Enjoy!
Let's Connect! Be sure to check out my other fruit-based recipes below!
Tropical Strawberry Smoothie
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Vegan Tropical Peach Smoothie
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Raw Rainbow Kale Slaw with Mango Citrus Dressing
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Most people trapped inside during coronavirus has probably experienced the itch, or the need to take a break. My need wasn't desperate, but desired to get outside and finally breathe. We took a brief, socially-distanced trip to the Olympic peninsula to visit the lavender and U-Pick fruit farms.
In my "How to Spend a Weekend in Sequim, Washington," I share all the joys and beauty of Sequim, Washington, which is known as Lavender country in the USA. It felt like walking through Provence, France.
In my "How to Spend a Weekend in Sequim, Washington," I share all the joys and beauty of Sequim, Washington, which is known as Lavender country in the USA. It felt like walking through Provence, France.
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“Forget who you are, your inner life, and go with a friend to pick wild blueberries in the forest.”
― Marty Rubin
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Foraging in nature, or on a farm ignites the connection or unity between the hand, head and heart. Its the time when we connect to Mother Earth and let our spirit be free like a wild flower.
Picking a bundle of lavender was one of the most enjoyable moments in life. It was simple yet sweet at the same time. We did additional U-Picking last weekend where we were able to cut wildflowers and the deep color of the pinks looked similar to the lemonade. When making the syrup, it creates a deep purple, but when mixing it with yellow lemon juice, it creates a deep but bright pink color.
Picking a bundle of lavender was one of the most enjoyable moments in life. It was simple yet sweet at the same time. We did additional U-Picking last weekend where we were able to cut wildflowers and the deep color of the pinks looked similar to the lemonade. When making the syrup, it creates a deep purple, but when mixing it with yellow lemon juice, it creates a deep but bright pink color.
Farm-picked blueberries were the best berries I had all year. It reminded me of picking the fruit and vegetables from the garden with my mother when I was a kid. I remember that the tomatoes and strawberries off the vine tasted nothing like store-bought berries.
I thank my parents for training my palate at a young age. With farm fresh berries and culinary lavender, I wanted to make a refreshing beverage that sparkled with love and health without refined sugar. From me to you, I wish you good health the rest of this summer.
I thank my parents for training my palate at a young age. With farm fresh berries and culinary lavender, I wanted to make a refreshing beverage that sparkled with love and health without refined sugar. From me to you, I wish you good health the rest of this summer.
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“Meanwhile, spring came, and with it the outpourings of Nature. The hills were soon splashed with wild flowers; the grass became an altogether new and richer shade of green; and the air became scented with fresh and surprising smells -- of jasmine, honeysuckle, and lavender.”
― Dalai Lama XIV, Freedom in Exile: The Autobiography of the Dalai Lama
Homemade Blueberry Lavender Sparkling Lemonade - Refined Sugar Free!
Total Time; 20 minutes
Makes 2 Cups, 16 oz.
Ingredients:
1/2 cup water
1/2 cup blueberries
2 heaping tsp culinary lavender
2-3 tbsp agave nectar
1 large lemon, juiced
2 cups Sparkling Water
Directions:
In a saucepan, bring the 1/2 cup of water to a simmer and then add the blueberries and lavender. Simmer for about 10 minutes. Here you can pop the berries with a spoon.
Once cooked, remove from heat and mix in agave nectar. Stir until combined. This has made the blueberry lavender syrup.
(Two tablespoons will probably be tangier, three tablespoons will be sweeter).
Above a pitcher, pour the syrup ingredients through a fine mesh strainer or a cheese cloth. Squeeze or use the back of the spoon to press the liquid through the strainer. Discard the food scraps.
Next, add the lemon juice and 2 cups of sparkling water into the pitcher. Mix and chill in the refrigerator if needed. Pour into two 8 ounce glasses. If desired, use fresh lavender as the stir stick.
Let's Connect! Check out my other lemonade + spritzer recipes below!
Total Time; 20 minutes
Makes 2 Cups, 16 oz.
Ingredients:
1/2 cup water
1/2 cup blueberries
2 heaping tsp culinary lavender
2-3 tbsp agave nectar
1 large lemon, juiced
2 cups Sparkling Water
Directions:
In a saucepan, bring the 1/2 cup of water to a simmer and then add the blueberries and lavender. Simmer for about 10 minutes. Here you can pop the berries with a spoon.
Once cooked, remove from heat and mix in agave nectar. Stir until combined. This has made the blueberry lavender syrup.
(Two tablespoons will probably be tangier, three tablespoons will be sweeter).
Above a pitcher, pour the syrup ingredients through a fine mesh strainer or a cheese cloth. Squeeze or use the back of the spoon to press the liquid through the strainer. Discard the food scraps.
Next, add the lemon juice and 2 cups of sparkling water into the pitcher. Mix and chill in the refrigerator if needed. Pour into two 8 ounce glasses. If desired, use fresh lavender as the stir stick.
Let's Connect! Check out my other lemonade + spritzer recipes below!
Pineapple Mint Spritzer
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Basil Mint Sparkling Lemonade
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Lilac Lemonade
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About a year ago, I posted this blog, "Sunspiration #121: Emerging of the Artificially-Induced Consciousness." Now that we are in the COVID 19 era, it is apparent how much more the artificial world, and its consciousness, is on the rise.
Natural law and spiritual law follows the God-given grain of movement, flow, or action that is biologically driven or created the natural way.
The way the humans lived and what the ancients preached through spirituality is much of the natural way of living. Natural law (i.e. what goes down, goes up), ebbs and flow, love, family, gardening, community, farming, nature - these are some examples of things that are natural to our human existence.
Artificial living are things that are man-made or created by man. Think about it. Pharmaceuticals, fast food, pornography, war, division, hedonism, artificial food, internet, social media, reality TV, synthetic fibers, photoshopping - all of these things are artificial constructions created by man, which for the most part does not always benefit mankind.
Natural law and spiritual law follows the God-given grain of movement, flow, or action that is biologically driven or created the natural way.
The way the humans lived and what the ancients preached through spirituality is much of the natural way of living. Natural law (i.e. what goes down, goes up), ebbs and flow, love, family, gardening, community, farming, nature - these are some examples of things that are natural to our human existence.
Artificial living are things that are man-made or created by man. Think about it. Pharmaceuticals, fast food, pornography, war, division, hedonism, artificial food, internet, social media, reality TV, synthetic fibers, photoshopping - all of these things are artificial constructions created by man, which for the most part does not always benefit mankind.
Unbeknownst to most humans they are in a battle between the artificial and the natural world.
Much of today in this, "spiritual war," is really a battle between the artificial and the natural world. The natural ways of living are being impeded by artificial methods. For example, for many years doctors have prescribed meds to patients with high blood pressure. They were not encouraged to change their diet, or their exercise habits, which vastly affects their blood pressure.
The same has been seen in the weightless industry. Everyone wants to be gluttonous and take a magic pill, but not actually make lifelong changes to their health. The irony is that many ingredients in meds are properties that come from whole and natural foods.
When you look at the "S.A.D." or the "Standard American Diet," one notices how much processed food is a part of everyone's daily living. There is no life or vibrancy in that food. And when you analyze the difference between natural food and artificial and processed foods is that both are created under two different light forms.
The same has been seen in the weightless industry. Everyone wants to be gluttonous and take a magic pill, but not actually make lifelong changes to their health. The irony is that many ingredients in meds are properties that come from whole and natural foods.
When you look at the "S.A.D." or the "Standard American Diet," one notices how much processed food is a part of everyone's daily living. There is no life or vibrancy in that food. And when you analyze the difference between natural food and artificial and processed foods is that both are created under two different light forms.
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The light you seek is the light you reap.
Spiritual law knows what you reap is what you sow. The old adage, "you are what you eat," rings true in many ways. You become a byproduct of the type of light and products you consume. Today, most people get most of their light from the television, and not actually from the light of day.
The television has numbed people's ability to critically think and altered their subconscious mind. They say curiosity kills the cat, and the television has made people curious many self-destructive ways. In addition to changing people's behaviors and the way we interact.
The television has numbed people's ability to critically think and altered their subconscious mind. They say curiosity kills the cat, and the television has made people curious many self-destructive ways. In addition to changing people's behaviors and the way we interact.
There is truth to God and natural law, and everything else is man-made or created by egos. This is not to discard anything man-made or artificial. But as we notice the rise in psychopathy and narcissism, the many man-made tools have enhanced this shadow side in humans.
Humans are like a computer. The physical body is like the hardware or the actual computer and the mind is like the software. You choose what to download into your conscious and subconscious mind.
If you analyze society as a whole you can notice the difference between behaviors and actions with the rise of the artificial world.
Spiritual people understand that everything, or everyone is connected. And the complex web of a world we live in, spiritual people understand that many artificial things are part of the path of self-destruction. People's behaviors weren't like this twenty years ago when technology was just used for email and some research.
We can't escape the artificial world. Some blessings like medical advancements have greatly benefited mankind, but most of what has been created in the social media realm has affected our behaviors on a scale that most people don't realize.
Spiritual people understand that everything, or everyone is connected. And the complex web of a world we live in, spiritual people understand that many artificial things are part of the path of self-destruction. People's behaviors weren't like this twenty years ago when technology was just used for email and some research.
We can't escape the artificial world. Some blessings like medical advancements have greatly benefited mankind, but most of what has been created in the social media realm has affected our behaviors on a scale that most people don't realize.
Corn on the cob is one of the best parts of summer. The sweetness of the kernel topped with savory butter is a win-win combination. However, it is nice to enjoy corn off the cob as well.
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Cobbed corn kernels are as bright as the sun. These powder pink Gerbera daisies matched perfectly with a 1980's pink flower skirt that I found. Yellow in the core and pretty pink petals, the inspiration for a more summery pasta came to fruition. Buttery, garlicky and savory. YUM!
Even Gerberas spiritually signify happiness. With the love for pasta and corn, why not try something new?
Even Gerberas spiritually signify happiness. With the love for pasta and corn, why not try something new?
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"The year of jubilee has come;Gather the gifts of Earth with equal hand;Henceforth ye too may share the birthright soil,The corn, the wine, and all the harvest-home."
Edmund Clarence Stedman
Corn is interesting. Still to this date, no one seems to know how corn originated on this planet. The natives loved corn with it being one of the main sources of nourishment. Sadly today, corn has a bad "wrap" for being GMO, so it is more ideal to purchase corn on the cob from local farms or markets.
Corn is often seen as a spiritual symbol and has deep roots to spirituality and found in ancient texts like the Bible. Corn is also a symbol of harvest, and getting in touch with Mother Earth.
Corn is often seen as a spiritual symbol and has deep roots to spirituality and found in ancient texts like the Bible. Corn is also a symbol of harvest, and getting in touch with Mother Earth.
Wheat and corn are important symbols in ancient cultures as they have deep attachments to being present with the earth and one with nature. Both of these ingredients have been significant in cultures throughout history and for the nourishment of man. When consumed in healthy manners, they fuel the body with the necessary amounts of carbohydrates.
What has gone wrong in the modern world is the adulteration of these ingredients. Corn Syrup, white flour, fried foods - we've stripped all nutrients and spiritual connection to the foods.
I hope you enjoy this summery pasta made directly with whole-food ingredients and splashed with a hint of TLC.
What has gone wrong in the modern world is the adulteration of these ingredients. Corn Syrup, white flour, fried foods - we've stripped all nutrients and spiritual connection to the foods.
I hope you enjoy this summery pasta made directly with whole-food ingredients and splashed with a hint of TLC.
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This vintage 1980's skirt and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Creamed Corn Pasta
Make Time: 20-30 minutes
Serves 2
Ingredients:
4 tbsp vegan butter
2 garlic cloves, chopped
1 cup onion, chopped
2 corn on the cob, kernels cut off the cob
1/2 cup soy milk (or almond milk)
1/2 package (8 oz) spaghetti
1/2 tsp salt
1/4 tsp basil
1/8 tsp pepper
1/8 tsp Italian herbs
pinch of red pepper flakes
Directions:
Begin by cooking the pasta according to the package directions.
Prep the vegetables and shave the corn kernels off the cob. In a deep pan, melt the butter and cook the vegetables and the spices for 3-4 minutes. Add 1/4 cup of milk and continue to cook on medium to low heat.
Once the pasta is done, drain and rinse the pasta. Place the pasta in the pan and begin stirring the pasta and the vegetables together on low heat. Add the remaining 1/4 cup of milk and a bit more butter to the pasta. When combined and warm, remove from heat and enjoy immediately!
Let's Connect! Enjoy my other corn and pasta recipes!
Make Time: 20-30 minutes
Serves 2
Ingredients:
4 tbsp vegan butter
2 garlic cloves, chopped
1 cup onion, chopped
2 corn on the cob, kernels cut off the cob
1/2 cup soy milk (or almond milk)
1/2 package (8 oz) spaghetti
1/2 tsp salt
1/4 tsp basil
1/8 tsp pepper
1/8 tsp Italian herbs
pinch of red pepper flakes
Directions:
Begin by cooking the pasta according to the package directions.
Prep the vegetables and shave the corn kernels off the cob. In a deep pan, melt the butter and cook the vegetables and the spices for 3-4 minutes. Add 1/4 cup of milk and continue to cook on medium to low heat.
Once the pasta is done, drain and rinse the pasta. Place the pasta in the pan and begin stirring the pasta and the vegetables together on low heat. Add the remaining 1/4 cup of milk and a bit more butter to the pasta. When combined and warm, remove from heat and enjoy immediately!
Let's Connect! Enjoy my other corn and pasta recipes!
Vegan Fresh Corn & Herb Soup
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Vegan Pumpkin Corn Chowder
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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