Curry & Lemon Roasted Vegetables with Hummus

Welcome Fall. My first dish of the season not eaten cold. Hearty Veggies with a lemon twang and topped with a creamy goodness. YES. Welcome Fall.

Purple potatoes are a million and one times better then your average yukon gold. Their dark mysterious skin gives way to vibrant tie-dyed insides that not only taste great but up the cool-ness level of your dinner a few notches.

Curry & Lemon Roasted Vegetables with Hummus

{any vegetables you have on hand will work}
I eggplant, halved length-wise & chopped
2 medium sized potatoes, halved & chopped
3-4 large carrots, chopped
2 large leeks, halved length-wise & chopped
1 tsp coconut oil
1/2 tsp red curry paste
juice of 1 lemon
1/4 tsp garlic powder
pinch of cumin
dash of cayenne pepper
salt and freshly ground black pepper

Preheat oven to 375 degrees. Place all of the chopped vegetables in a baking dish. In a small bowl whisk together all other ingredients until combined and the curry paste is completely dissolved. Pour the dressing over the vegetables and mix until everything is coated. Sprinkle with additional salt/pepper if desired. Roast for about an hour, until all vegetables are soft and cooked though. Eggplant may get a bit crispy around the edges.

Serve over salad, pasta, rice or as a side dish. I spooned mine over a bed of fresh spinach and topped with a generous spoonful of smokey baba ganoush (hummus is also equally delicious).




Goats Milk Brie Rollups

…My new addiction.

It’s good to have a new addiction every now and then….especially when it comes to food! The goat brie is lighter then normal and as a die hard goat cheese fan I knew when I found this it could only mean good things.

If you can keep yourself from eating all the cheese as you slice it, the goat brie makes a delightful appetizer paired with a smear of smokey baba ghannouj and/or white bean hummus on some local butter-head lettuce. Serve with a bowl of kalamata olives.

Just roll and eat ~


Spicy Citrus and Black Pepper Hummus

Spicy Citrus and Black Pepper Hummus

Life post-France has been busy.  The past week has involved moving back into my house and starting work again.

But this is my new kitchen staple.  Even the tahini is made from scratch for a smokey yet refreshing dip/spread/schmear/meal.

Recipe to come soon ~

Green Garlic Goddess Hummus

In the midst of all my bread-making, I mean packing for France, that I am in the middle of I realized that their was NO hummus in the house.  This was also the time that I realized I must have some with lunch tomorrow.  No surprise.  So I searched for some recipes and was about to give up when I discovered the pantry’s lack of tahini….  Then I found this fabulous recipe on the broccoli hut site for a goddess hummus that used goddess dressing in place of tahini, and yes I always have some of that on hand 😉

Green Garlic Goddess Hummus ~
1 cup cooked chick peas
1-2 tbsp Annie’s Goddess dressing [add more to taste if needed]
1.5 tbsp minced garlic
1 tbsp lemon juice
handful of Spinach
salt – to taste
a few dashes of garlic tabasco.
Blend together in a food processor.  Enjoy 😉

I multiplied this recipe about 3 to 4 times to have a large enough batch for the next few days.  So much better then store bought!

Cupcakes, Figs, & Art

Good day!  So I am determined to be in bed before 1 tonight.  Hence I’m writing before dancing.  This is a first.  My mornings as of late have been no fun.  Not sleeping enough = exhaustion which = no desire to make breakfast.  This morning was loose cereal and dried cranberries.  Not a typical start of the day meal, tomorrow will be better!

I have also decided to start doing a ‘song of the day’  A new song everyday, because my favorite song changes from day to day .. at least.  Get ready for some good beats 😀

Today is ‘El Pico’ by RATATAT

Let this song get to the end, thats when it gets really good 😉

I fared much better with lunch, a salad with napa cabbage, arugula, and another green I can’t name 😮 with cherries, figs, and a homemade vinaigrette.  BLISS.

Along with the salad was a sandwich goddess.  A red pepper hummus sandwich on freshly backed olive bread with greens, tomato, cucumber, and feta cheese.  ❤

This bread was loaded with herbs and actual olive pieces.  Talk about love at first sight.

Favorite part of my work day?  Watching old dance competitions from the Lindy Focus event I went to this past winter. I WILL be more productive tomorrow 😛  I am super pumped for some dancing today.  2 days a week is not enough.

WAIT – A forgotten work highlight, if you will.  Someone dropped off cupcakes.  CUPCAKES 🙂  They were pretty cute and the size of your head, literally.

They were very photogenic cupcakes, but their looks were deceiving.  I cut a small piece to try and was dissapointed at the pure sugar [in a bad way] bland taste.  They were nothing special.  S-I-G-H.  So I resolved to just take cute shots of them instead.

I ❤ sprinkles.

Dinner was a hodge podge of snacks.  Popcorn, a stick cheese, some black bean soup and crackers.  I’m ready for real food at home in my kitchen, but it’ll have to wait.  So presently I’m living up the snacks.

I also took pictures of some of the artwork that is downstairs by the lobby.  Thought it was interesting enough to share 😉

I thought these were very bright and colorful.  Love the touches of mixed media.

“Pray for the powerless”

Mixed Media [<3]

These two black and white photographs are huge and hang in the ‘mini’ gym downstairs, so I spend a lot of time looking at them.  They take on a silent beauty after days of staring 😉

Question: Favorite artist or art style anyone?

I Won’t Get Out of Bed

So this morning was one of those mornings.  Starting the day was the last thing on my mind.  Second to last thing..making breakfast……First thing?   Eating Breakfast.  Don’t you love that combo.  The need to get to work on time resulted in a yogurt bowl.  For me this is emptying a container of yogurt into a bowl and covering it with any and all at hand.

This morning was a vanilla Trader Joes greek yogurt, with ground flax, raspberries, kashi cereal, granola, almond butter, and shredded coconut.  This was amazingly tasty and kept me full all morning!

For Lunch today I had leftover pizza from last night 🙂 and an organic plum.

Something to note about my current living conditions, I ended up interning this summer at the last minute about 4 hours from my hometown.  This resulted in me being lucky to snag a dorm type room which = no kitchen.  I don’t even have a microwave.  I have a fridge with a freezer that allows me to freeze one, maybe 2 if I’m lucky, banana’s at a time.  And my magic bullet.  This is what I use to come up with meals everyday….don’t get too excited!  So for dinner tonight I had vegetable soup, from a can.  The epitome of gourmet.  I doctored with spices and accompanied it with crackers and hummus.

Let me just say that this hummus tastes like a pizza in a container, it’s AWESOME!  I couldn’t believe it the first time I tried this.  Trader Joes white bean and basil hummus.  I had it the other day in a sandwich with spinach and tomato paste and it was like eating pizza, I swear.  Try it.

Then it was ‘mini’ peanut butter jelly time.

Did anyone out there have to deal with dorm cooking?  How did you cope?