This low sugar, whole grain cake is still fudgey and sweet and perfect for sharing with gluten-free eaters. Sorghum, the base of this recipe, is an ancient whole grain that happens to be gluten-free. You can buy it at most organic grocers or online. Since raw cacao is more readily available and cheaper these days, I use it in place of regular cocoa in this recipe.
You won't be able to share this Turmeric Pie with everyone, but it's a step in the right direction. It's dairy free, but it's not vegan. It's gluten free, but it's not nut free. It's an attempt to share, and if you really know your crowd, it just might work. The main offender for my crowd was gluten, so this Turmeric Pie did the trick.
While coffee is a very ritualistic part of my day, this winter has me turning to warming, coffee alternatives, both for the sake of variety, the health benefits and because I often want something warm to sip way past the caffeine hours. That's where this creamy and comforting Vegan Golden Milk comes into play.
I believe in salvaging old buildings, vintage pieces, rocky relationships and cake, maybe cake above all else. Three sad layers or ricotta cheesecake became a passable layer cake, and I set to smoke and mirrors trickery: dark chocolate drizzles, pomegranate arils, chocolate dipped citrus and even the pomegranate shell, which was too intricate and pretty to meet the compost bin just yet.
Hearty and comforting, this harvest salad with quinoa, roasted beets and squash will balance heavier holiday eating. The recipe is loose, so you can alter it to fix your cravings or empty your fridge. This is really a choose-your-own-adventure style recipe. Want something even heartier? Bulk up the quinoa and make this a gluten-free grain bowl.
Corn for dessert? If it’s sweet, creamy and tastes like ice cream like this Frozen Corn Tart with a Chocolate Crust, then heck yesss!
My eyes were GLUED to the enigmatic recording software, lines flaring like a frenetic life-support monitor. The producer/engineer clipped, elongated, patched and layered vocals like a wizard. He added flourishes that lodged little tunes in my brain and made me reconsider every song I’d ever heard- how little I had appreciated the magnitude of work that goes into each song!
How does a stylist/blogger end up in a recording studio?
I was there for a work related project (I will definitely tell you more about why I was there when I can), pinching myself that my path and the good people in my life would bring me here. What I can tell you is, when life seems the most random, or when career tangents make little to no sense on paper but make my face hurt from smiling, that’s when my life feels the most on track.
Corn for dessert may seem random or as out of place as me in a recording studio (especially if you hear me sign- ha!), but I assure you, once you try this Frozen Corn Tart, sweet corn as a sweet conclusion will make sense.
Roasting the corn brings out its natural sweetness. Blending those sweet kernels with rich, healthy coconut cream yields an ice cream like dessert on a chocolate cornmeal crust. I’m nothing if not thematic.
And what’s a sweet corn treat without a little caramel? Argentina (and more alfajores than I could count) taught me that. If you’re feeling ambitious, try my homemade Scotch Caramel, or Smoked Sea Salt Whiskey Caramel, or if all your energy is spent after roasting and pureeing corn, I have it on good authority Whole Foods has an organic caramel that you can justify using as a little indulgence.
So here’s to the random adventures, the events and tangents that make little sense on paper but lead to a sweet conclusion.
Frozen Corn Tart with a Chocolate Crust
(Gluten Free with a Vegan Option)
About this Recipe: Sweet and creamy, like a good scoop of ice cream, but made with wholesome ingredients and healthier sweeteners. I use honey, but you can easily substitute another sweetener for a vegan version.
So, when I find true corn, corn with history, sweet, imperfect corn from smaller farms, who have put their foot down, who have held fast to purity, all I want to do is celebrate! And while the absolute best way to eat corn is still just a simple slathering of butter and a sprinkling of salt, it wouldn't be a proper ode if I didn't begin to experiment.