Chocolate Pie [vegan]

This Thursday, I'm thirsty for chocolate. Pie, to be specific.

That's code for "this isn't a drink recipe."

Cake is the accepted standard American birthday dessert of choice. But, as food blogging is increasingly drawing to my attention, I was a petulant, picky child. First I vehemently disliked frosting, then, in a vividly-remembered episode of cake-eating at my paternal grandparents’ house, I discovered that frosting is actually delicious and gave up cake eating in favor of its less healthy topping. Or maybe it was the other way around and I abandoned frosting-eating for cake, all I’m really sure of is that frosted cake in its entirety is something I have long viewed askance.

Beet + Walnut Salad with Honey Mustard Dressing

I’ve been making various incarnations of this salad for almost two years now.

The salad I usually keep very simple: this is actually the most toppings I’ve ever added—the beets and walnuts stand alone, flavor-wise, so if you don’t have any other vegetables on hand, don’t worry.

The dressing I’ve also altered: sometimes I do a simple olive oil and vinegar vinaigrette, often I use Dijon mustard instead of regular, but this time it was the old yellow because I am out of Dijon.

However you spin it, its almost impossible to go wrong as long as you have the foundation of this salad: greens + canned beets + walnuts + dressing.

Beet + Walnut Salad

Serves one as a meal, or two as a side salad

2 cups chopped greens

½ can (or so) beets      

1/8 cup walnuts  

    

Other suggested toppings:

¼ green pepper

½ onion, sautéed in olive oil

2 small radishes, sliced

To assemble:

Prepare toppings, and arrange on lettuce as desired. If you are making ahead of time, do not add nuts until ready to serve, as they will get soggy, and don’t add the sautéed onions until they’re cooled or the lettuce will wilt.

Dress and serve.

Honey Mustard Dressing

2 tbsp mustard of choice

1 tbsp honey

2 tsp lemon juice or vinegar

1 tsp olive oil (optional)

Salt, pepper, and onion powder to taste

Whisk ingredients together. Adjust seasonings as needed.

Friday things: la familia, etc

We've been jetsetting lately. I'm actually in Boston right now.

But here are some snapshots of other goings-ons.

 Jack and I both had birthdays. He gave me a haircut and massage appointment for mine. This is my before hair picture. There is no after.

 I went to see my family: this is Max. Max is mad.

Pomona Green Juice

 I’m having a bit of a green moment, obsessed with this particular shade.

I’m also having a bit of a trying-to-be-healthier moment. Or I was, the morning I made this juice. Which, by the way, I plan on drinking for or adding to my breakfast for the remainder of this week.

Peanut Butter and Jelly Smoothie

This Thirsty Thursday, I'm taking a step away from my usual coffee beverages to bring you a quirky smoothie. Yes. Quirky. 

It's like Zooey Deschanel in a cup.

End-of-Summer Greek Pasta Salad

 It’s happening: the end of summer is approaching. We had a week of chilly mornings and evening here at the beach—basically just enough to get everyone unpacking their sweaters and reawaken unwelcome memories of pumpkin spice madness and Uggs—followed quickly by two weeks of muggy days with temps reaching into the upper 90s. I’m not complaining though, these last throes of summer have found me kayaking on river and sea, getting my money’s worth out of my swimsuit, and stuffing my face with this delicious salad.