Posts tagged: Vegan

Tahini Celeriac and Potato Mash

Vegan Tahini Celeriac and Potato Mashi // @nicoledula

I’m really excited for this three day work week. My sister-in-law is hosting Thanksgiving dinner for the first time, which means we’ll have sweet potatoes and I’m really looking forward to that. We’re making Erika’s beautiful recipe. The dinner will begin with growlers of local beer, spiked cider and Mom’s deviled eggs. Then we’ll have turkey, fresh rolls, stuffing, cranberry sauce, green beans, red skin potatoes and pomegranate kale salad. For dessert my mother-in-law is bringing a pumpkin roll and cheesecake. This Thanksgiving gathering will be unique because Marc and I usually go to my Mom and Dad’s while my… Continue reading

Pomegranate Kale Salad with Maple Dijon Vinaigrette

Pomegranate Kale Salad // @nicoledula

I was going to share this salad next week, but I love it so much that I couldn’t wait. It will be on our Thanksgiving table and it’s been on our dinner table 4 times in the last 2 weeks. It’s simple, pretty and the hearty kale leaves stand up to the dressing, so it lasts for days. It looks like a diva salad, but it isn’t! This is also the official salad of the baby boom of fall 2014. My very first niece is expected to make her debut at the end of this week, a good friend is due next week… Continue reading

Everything Roasted Pumpkin Seeds

There’s nothing like a good weekend. This last one was extra good because my sister-in-law Bethany was in town and we ate kimchi fried rice, Jeni’s ice cream and she taste-tested a new kale salad recipe for me. We celebrated my mother-in-law’s birthday and after all of that food, we decided to take a Barre workout class together. I woke up the next day a little sore, but that’s a crazy good workout. I wish I had a batch of these everything roasted pumpkin seeds to share with her, too. If you love everything bagels or everything focaccia or everything anything, these seeds… Continue reading

Slow Cooker Vanilla Bean Pumpkin Butter

Slow Cooker Vanilla Bean Pumpkin Butter // @nicoledula

Last year my CSA pumpkin was turned into this pretty stuffed pumpkin and this year I wanted pumpkin butter. I read about Stephanie’s Pear Quince Butter and her technique for caramelizing the butter in the slow cooker with vanilla bean was genius. Inspired, I was ready to make pumpkin butter magic. I have a large slow cooker and figured I’d need two pie pumpkins. My CSA farmer, Yvonne, generously gave me a second pumpkin after I told her what I was making and it just made my day. On a rainy Saturday morning I put all of the ingredients in the slow cooker and let… Continue reading

Apple + Blueberry + Beet Smoothie

Apple + Blueberry + Beet Smoothie Recipe // @nicoledula

A childhood friend of mine recently moved to metro Detroit and we made a lunch date to celebrate. We had the best chat, the kind you can only have with someone you’ve known since you were 6 years old. She showed me around her new house, talked about her kids, husband and remodeling plans. It’s sometimes funny to think of us as adults. Even though we have mortgages, jobs and husbands. During lunch I remember when we got glamour shots, the time I let her sister cut my hair and swimming in her pool. It made my heart happy to spend time… Continue reading

4 Ingredient Raspberry Chia Seed Pudding

Raspberry Chia Seed Pudding Recipe // www.dulanotes @nicoledula #vegan

I always have chia seeds around for morning smoothies, but I was hesitant to try chia pudding. Despite the intrigue of a nutritious pudding that is fast to make and requires no heat. You see, I’ve never been a fan of tapioca pudding and I just assumed it was the same deal. I wanted to like this pudding, though! So what do you do when you need food to be more appealing? My motto is quickly becoming: Make it pink! This chia pudding is now one of my favorite snacks or breakfasts-on-the-go. It’s especially nice with creamy coconut milk and a… Continue reading

Raspberry Basil Vinaigrette

Raspberry Basil Vinaigrette Recipe // @nicoledula

Raspberry vinaigrette makes me think of my first job. I filed documents and was the back-up receptionist in a corporate office. The company wasn’t huge when I started there. Later I found out that I was hired at the end of a merger with only a few key positions moving to Chicago, while the rest of the employees would lose their jobs. This explained the stressed out people and empty cubicles. I met all types of people while I was there, like the petite blonde that was obsessed with the McRib sandwich and the overworked payroll manager that buzzed around… Continue reading

CSA 2014: Week 8 + Summer Vegetable Salad with Carrot Green Chimichurri

CSA 2014: Week 8 // Dula Notes

I’m eating a rainbow! I can’t get over how gorgeous and colorful the shares are lately. As I cut into the ripe summer tomatoes to reveal a deep ruby center, I almost gasped at their loveliness and then thought to myself, I’m glad I have you to share my love of food with because those eat to live people would think I’m crazy. This week we received rainbow chard, carrots, colorful baby beets, tomatoes, cucumber, summer squash and cabbage. This fresh summer salad came together slowly as I waited for Marc to get home from work the other night. I… Continue reading

CSA 2014: Week 7 + Saffron Sage Rice

CSA 2014: Week 7 + Saffron Sage Rice // Dula Notes

This week’s share was colorful with rainbow chard, yellow squash, baby beets, gorgeous tomatoes and a bright orange edible flower. The tomatoes were either eaten over the sink in all their summer glory or sliced and made into BLT’s. The baby beets and kale went into smoothies for the week. I picked up some Great Lakes trout and it was my first time making it. I drizzled it with a bit of olive oil, sprinkled it with sea salt and placed a few slices of lemon on top. I baked it for 15 minutes and it was really delicious! I… Continue reading

Basil Pesto in a Molcajete

Basil Pesto in a Molcajete Recipe // Dula Notes

I really try not to purchase kitchen tools that can’t be used regularly. My ice cream maker attachment was an exception and my mandolin was another. A mandolin that I can’t quite figure out how to use. The molcajete, though, was said to be the way to perfect pesto and now I have to agree. The consistency is different and to my surprise, a step above pesto made in a food processor. Don’t get me wrong, pesto in all its forms is good, but I think you should try it in a molcajete sometime. There’s something beautiful about manually creating… Continue reading