A little over a month ago, I was "adopted" by Sea Maiden at the gluten-free, vegetarian blog, The Book of Yum.
This time around, I decided to return the favor, and I "adopted" her. I wanted any of my readers who had not yet discovered her well-written blog to learn about it. Sea writes about being a mom, a student, a wife, and an all-around busy woman. She writes with humor and in an easy style.
Part of this process is that I picked out a few recipes from Book of Yum and made them myself. It was tough deciding what to make. Some of Sea's recipes aren't right for my home; although she's a vegetarian, she's not a vegan, so some of her recipes include eggs and dairy. She also uses nuts, which we don't in our house. Since I was doing this for Welcoming Kitchen, I also wanted to pick recipes that fit in with our model (vegan, gluten-free, and free of the top 8 allergens). With that said, however, there were still lots to choose from!
The first recipe I picked out was a chocolate mousse. I've seen recipes for avocado-based chocolate puddings, but I had yet to try one that I liked. Sea's recipe is delicious! It's creamy, rich, and really tastes decadent. I loved that it had very few ingredients, and it came together in minutes.
I was really intrigued by the raw foods marinara. I loved how you could put together a sauce for pasta, crostini or pizza quickly and without cooking. This sauce was a little sweet for me, because the recipe calls for two dates, but I loved the freshness of it. I served it over some wide rice noodles that I got at the Asian market earlier this week. I would definitely make this again, though I would eliminate the dates probably.
Although it's ok to make just two recipes, I couldn't leave it at that. I also made an amazingly spiced chili-garlic roasted broccoli. My absolute favorite method to prepare cooked vegetables is roasting. I usually just toss my veggies with olive oil, salt and pepper. It's funny how just spicing it up a bit can make such an enormous difference. My sister and I ate the whole head of broccoli with our fingers -- it was that good. This recipe results in broccoli that is definitely all grown-up. It has a great kick and so much flavor. I will definitely make this again.
I had such a good time snooping around Sea's blog. I hope that you get to know her and The Book of Yum a little better, too.