Roasted Beet Hummus (Vegan)

“Put a beet on it” might be the new “Put a bird on it.” Between the bold color, the natural sweetness and the ability to endure a long winter in storage, the beet has risen in popularity from its humble beginnings as that odd pickled staple at my Czech grandmother’s table.  

Roasted Beet Hummus (Vegan) // www.WithTheGrains.com

And “Put a beet on it” I have! From waffles, to cakes, to frostings, and even donuts, I’ve worked that painterly root vegetable’s color and sweetness into every course. When it came time to make a meal to share with a vegan friend, hummus came to mind. 

Roasted Beet Hummus (Vegan) // www.WithTheGrains.com

As much as I love hummus, its color palette leaves much to be desired, so I… put a beet on it- roasted beets, tart lemon juice, a kick of garlic and the most important secret, last-minute decision- fresh ginger! The result is a bold, beautiful bowl that makes hummus more dippable and even more addicting than ever! 

Quelcy Signature

Roasted Beet Hummus
Recipe type: Vegan, Gluten Free
yield: ~1 quart

About this Recipe: My Palestinian friend taught me his mother’s time-tested secret. Even if you are using canned chickpeas, it pays to soak them in water for at least half an hour and rinse them thoroughly. This makes the chickpea much more digestible! The hummus will keep in the fridge for up to a week (if it lasts that long).

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Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan)

Oh that stupid, stupid, moment! 

Being one step ahead of my fingers, my brain began to shout, “ABORT! ABORT!” but my dopey digits continued to run the all-too-thin wad of paper towel over a very brand new knife blade. The brain cursed the finger, as both processed the immediate flow of blood.

SHIT! 

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com
Roasted beet puree.

For a brief instant, there was no pain. I wadded paper towel around my now gory finger, and for one blissful moment of denial, the cut was out of sight and out of mind. However, the paper towel quickly failed to belie the wound. I shall stop here with knife-on-flesh details, lest you become as ghostly white and nauseous as I later did.

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

There’s nothing like an injury, even something as minuscule as a paper cut or a sore muscle, to cause one to appreciate loss- the loss of feeling, mobility, independence. I am fully aware my ridiculous, gauzed mummy finger is hardly anything on the scale of loss, but it did make me pause and think just how lucky I am. 

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

My one stupid moment could have caused major, lasting damage. Or worse, what if I were so unfortunate as to need surgery at this moment in my life? Learning to type with 9 fingers and avoid shaking hands is hardly a setback, but nonetheless, my bloody finger pointed to all I had been taking for granted. 

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

But alas, we humans, or at least yours truly, all too frequently take too much for granted, never appreciating the tip of the finger until it’s hacked. And THIS, is where my bloody finger becomes relevant to cupcakes. There is a connection!

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

As the Creative Director for the 10th Annual CMU International Film Festival, I found myself passionately working day and night to bring together countless details. The film festival fulfills me in so many ways, but being the marathon that it is, it also requires me to shut off several other elements of my life. For months, I skipped holidays, barely made birthdays and tethered myself to my desk. 

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

For the most part, the intensity only amplified me, but as we neared the third week, burn out loomed, and what I found missing the most was my oven and this blog. With The Grains has always been such an extension of me. To ignore this corner, my corner, of the web left me throbbing as much as my finger after the knife wound. I had taken this space and the comforts of baking for granted, so I carved out time I didn’t have but needed.

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

I measured, I whisked, I pureed, and I truly appreciated the simple joys of transforming ingredients into a sweet moment to savor. I appreciated how much I appreciate baking and sharing, both physically and digitally. As a person whose passions and interests are often sporadic (a multipotentialite if you will), the longevity of this space comforted me even more. It took feeling completely cut off from baking and blogging to realize how integral they are to my wellbeing.

Roasted Beet Chocolate Cupcakes with Raw Cacao (Vegan) // www.WithTheGrains.com

Maybe you feel similarly, so here’s to the calming side of baking and the comforting corners we create for ourselves!

Quelcy Signature

Roasted Beet Chocolate Cupcakes w/ Raw Cacao
adapted from Minimalist Baker
Yield: ~20 cupcakes

About this recipe: Rich, chocolatey, vegan cupcakes with pureed roasted beets and a dusting of raw cacao for a healthier sweet indulgence. Beet haters (those crazies!) won’t even know there is a root veggie lurking in their dessert!
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Homemade Herbal Cough Suppressant with Lemon & Turmeric

The “Whole Body” section at Whole Foods sees a significant spike in sales about 1-2 weeks into January. Can you guess why?

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

This is about the time a person realizes his or her symptoms are no longer the effects of a well celebrated New Year and are, in fact, the start of a cold or flu. Since all I was hitting on New Year’s Eve was tea (admittedly lame), I was faster to recognize the softball in my throat as an ailment and not the consequence of celebration.

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

“Hippy” inclinations aside, I’ve long thought cough medicine was a form of syrupy, grape TORTURE. Why add suffering on top of suffering? Instead, I turn to nature for remedies I actually want to drink.

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

Landing somewhere between a soothing vegetable broth and Tang (in a good way!), this herbal tea’s ingredients unfold as you sip- a hit of ginger here, a faint kick of garlic there, a tart pucker of lemon and the sweetness of raw honey.

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

Whether not there’s a softball in your throat, this tea is a healthy way to start the morning or sip while cozily escaping the winter just beyond your window.

Homemade Herbal Cough Suppressant with Lemon & Turmeric // www.WithTheGrains.com

Sip and be well!

Quelcy Signature

Herbal Cough Suppressant with Lemon & Turmeric
Recipe from Bon Appétit
Yield: Makes about 8 cups

About This Recipe: Imagine a cross between broth and the Tang from your childhood, in a good way, and you have this homemade elixir. Smooth and flavorful enough to drink even when your throat is in tip-top shape. Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

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Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch

As I entered the tunnel, a notoriously congested snag in an already flawed transportation system, her voice interjected. “Hello, it’s me. I was wondering if after all these years you’d like to meet.”

Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch // www.WithTheGrains.com

By now, you can surely finish each and every word that follows, but in that tunnel, her greeting hit me for the first time. She sang directly to me, as if I had somehow landed the private concert of a lifetime! Adele’s booming voice seemed to fill the cavernous, concrete  tunnel, as if it were an amphitheater echoing all the raw emotion of her lyrics.

Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch // www.WithTheGrains.com

I, like all the other listeners who kept her at the top of the charts for a record-breaking stint, hung on her every word, on repeat. She’s relatable. She’s passionate. She’s emotional. All of these explanations and reviews attribute to her repeatability, but it wasn’t until I heard a review on NPR (?) that the weight of her lyrics fully made sense. I’m paraphrasing, but he so eloquently distilled her album, “In a world that talks at us, Adele wants to have a conversation.” (Bonus points if you can find me this review. It escapes me now!)

Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch // www.WithTheGrains.com

Conversation- that act of listening, exchanging, growing, thinking and relating- is missing from so much of our lives now. We may have more opportunity than ever to keep tabs on each other, but how often do we listen and relate to one another? How often do we listen to those in need instead of judging them through fear?

Wintry Brunch // www.WithTheGrains.com
Roasted apples, beets and cranberries are a sweet and healthy brunch side. Mix leftovers with arugula, pumpkin seeds and blue cheese for a unique salad.

This need for conversation, for tangibility, is also what led me to the beautiful, image-laden pages of Sift Magazine. It’s one of those magazines I page through while waiting in line at the checkout, debating whether or not to splurge. However, unlike many of its grocery store counterparts, Sift feels like a conversation. Unencumbered by ads, its beautiful pages beg to be collected. Each recipe is poised and ready for all the handwritten edits of ingredient substitutions and baking experiments.

Wintry Brunch // www.WithTheGrains.com

My apron’s off to the forces behind the magazine (the employee-owned King Arthur Flour), who always seem to encapsulate the most earnest intentions and elevate the act of baking, such as this Holiday Issue introduction:

Flour, butter, sugar, and yeast are humble ingredients with great power: They from the alphabet of a family’s baking history and culture. This time of year finds experienced and neophyte bakers alike moving toward the kitchen, with the desire to continue their families’ traditions or invent new ones. Whether the food memory is of warm sweet rolls, an elaborate loaf, or a treasured holiday cookie, the act of mixing and kneading forms a connection with those who have gone before. When you live, breathe, and bake, you honor the gifts they’ve handed down while you create enduring memories, and exquisite meals, for those who follow. 

Wintry Brunch // www.WithTheGrains.com
Champagne + Sparkling Cranberry Pomegranate Juice + Orange Peels + Fresh Rosemary

It’s not enough to simply page through the enticing recipes, especially when splurging on a magazine, so I promised myself to put the pages to use!

Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch // www.WithTheGrains.com

Inspired by song and page, I made a conscious decision to return to our dining room table more this holiday, to catch up with old friends, to welcome new friends and simply eat dinner without staring at a screen. As I prepared these meals, I thought about how quickly and effortlessly my grandmother and mother made hosting appear, how happily they hid the stressful time management elements and planning behind a welcoming smile. I thought about the legacy my grandmother left behind- the most generous, helping hands and the most famous koláče this side of the Czech Republic.

Butternut Squash Polenta w/ Stewed Fruit & Whipped Mascarpone for a Wintry Brunch // www.WithTheGrains.com

This recipe, though new to me, felt rooted in tradition- roasted butternut squash and cornmeal- simple, humble ingredients that combine into something colorful, sweet, spicy and warm. This recipe is perfect for sharing, since you can prepare most of it ahead of time. It’s a perfect way to feed a full holiday table and still manage to join the conversation!

Quelcy Signature

Butternut Squash & Ginger Polenta with Stewed Fruit & Mascarpone Cream
Adapted from Sift magazine (by King Arthur Flour)

About this Recipe: A perfect make-ahead treat! For ease, you can substitute a can of organic pumpkin puree for the roasted & pureed butternut squash. I added turmeric for nutrition and color. Make this vegan by using a non-dairy milk in the polenta and whipped coconut cream for the topping. Be sure to source unsulphured, dried fruits without added sugars. There are two options for final preparation of the polenta slices- baking or pan frying, depending on how many you are serving. Leftover stewed fruit makes a beautiful and flavorful accent on a wheel of brie for your next gathering.

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Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan)

Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan) // www.WithTheGrains.com

“You can do anything for 20 seconds,” he shouts while leaping up and down like a frog. His springiness is comical, but his ‘give your all’ approach triggers the reserves inside the three people leaping in front of him. I watch this video, over and over again, while I sit and twist my spine. It’s all part of my new chiropractic routine, but that physical trainer’s message started to echo in my head long after I left the doctor’s office.

Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan) // www.WithTheGrains.com

As I write this, I’m snuggled in a flannel and sipping a hot coffee, but my skin is still bronzed, and the forecast insists there will be days of sweaty inactivity. However, these flagship fall temperatures lead to a lot of universal grumblings, “where did summer goooooo?” the protesters wine. “Ugh…. I’m not ready,” they say while wilting into a pile of defeat (myself sadly included). This is the moment, like that last 20 seconds of grueling physical exercise, when we have to dig deep, commit and eek out every last drop of summer we can!

Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan) // www.WithTheGrains.com

Summoning our last summer reserve might mean grilling more hamburgers, finally kayaking on the river, sleeping under a blanket of stars, taking a hike, or quite simply allowing more tan lines to form. It might mean the drive-in movie theater, a picnic on a sunny hillside, a last pencil-dive into the deep end or an impulse sunglasses purchase. Whatever it means for you, when you dig deep and truly try to appreciate this last leg of summer, I hope your plan includes popsicles.

Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan) // www.WithTheGrains.com

In my zeal for homemade, healthified fudgesicles, I went a little overboard, overshooting the capacity of my popsicle molds. Since you can’t have too many fudgesicles, only not enough fudgesicle molds, experimentation mode commenced. Like a middle-aged lunching lady, I grabbed for the vodka bottle. The result is what happens when a Vegan Fudgesicle gets a little sloshy, but in a crowd-pleasing sort of way, not a “miss, we need you to leave” sort of way.

Avocado Fudgesicles & @Boydandblair Semifreddo (Vegan) // www.WithTheGrains.com

As the season begins to turn, let’s all commit to dig a little deeper and relish what’s left of summer. Let’s also agree to stretch our fudgesicle “batter” a little further.

Single-Grain

Here’s to Summer!
-Quelcy

Avocado Fudgesicles & Boyd & Blair Vodka Semifreddo (Vegan)

About This Recipe: I’ve separated the kid-friendly, non-boozy and the after-hours, boozy version into two recipes below for ease of making smaller batches. Essentially, the vodka version is the same, but poured into a loaf pan. You could pour the mixture into popsicle molds as well. I recommend Boyd & Blair Vodka. Not only is it made from high-quality ingredients, but it adds a sweet notes of vanilla. Plus, the vodka keeps the mixture just shy of frozen, resulting in a more spoonable, frozen treat!

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Farm Fresh Mint Pesto (Vegan & Gluten Free)

I’m not one of those foodies who spends hours in front of The Food Network. My only bond with cooking shows was during my nannying stint in Paris, when I watched to learn more French and inspire my menus. The tv personalities solidified my understanding of the words butter, cream, more butter and more cream. Yet, like a foreigner attempting to swear in a second language, I pretend I have enough understanding to reference the Iron Chef in social settings.

Farm Fresh Mint Pesto (Vegan & Gluten Free) // www.WithTheGrains.com

What [I think] I know is there is a secret ingredient, and several talented chefs must scramble to highlight that ingredient in an out-of-this-world way. My understanding of the rules and personalities stops there, but I do mentally play my own version of this challenge from time to time. In Iron Quelcy (if you will)I select an ingredient to feature in a menu, incorporating that ingredient into each element of the meal, from the cocktails, to the main course, to the dessert. The challenge is for the ingredient to be a common thread through the meal, not an overwhelming, blanketing flavor that in the end feels like eating one big bowl of mush.

Farm Fresh Mint Pesto (Vegan & Gluten Free) // www.WithTheGrains.com

For our most recent dinner on the farm, the star ingredient was mint, which grows rampantly in these parts. Most often associated with sweet leanings, the true brainstorm was using mint in savory ways. First up: Mint Pesto! Akin to a traditional basil pesto, this minty version has kicks of lemon and garlic contrasted by the sweet, cooling mint associations. It pairs well with grilled vegetables (we used eggplant, onions & zucchini), as a crostini spread, or wherever you would typically apply pesto. Give it a whirl, and stay tuned for more results of my self-imposed mint challenge.

Single-Grain

-Quelcy

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Whole Wheat Lemon Mint Olive Oil Cake (Vegan) for a Farm Cookout

“Farming is a strange combination of forced patience and instant gratification,” is how local farmer Tara Rockacy explained her endeavor, and she would know! The lady has been moving and hustling, expanding, growing and evolving with each season, from CSAs to goats emerging from new barns to mingle with the city’s top chefs. The “forced patience” aspect reminded me how a farm must work in tune with the season and the elements. Unlike a business startup, there can’t be a complete change of direction mid-season. There can’t be a last-minute decision to focus on flowers because that’s what the market wants. That decision has to be planned and put in motion long before the competitive scrambling to catch a bridal bouquet. That’s why a bloom, at long last, is so instantly gratifying.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

Nonetheless, my dreamer, imaginative, event designer, stylist side gets swept away with the farm’s full potential, until a brief reality check finds me ensnared in visions of long tables, farm-fresh bouquets, wedding vows amidst the basil, banjo nights, yoga by the hoop house, drawing classes with edible still lifes, herbalism workshops, etc, etc, etc. The “forced patience” is remembering the main goal for this season: to repair the soil, grow food and feed people. Everything else will come in its due time. Due time means starting small: one picnic table, four friends, and one enjoyable evening of just being on the farm.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

“This is the first time I’ve had people on the farm and haven’t put them to work,” the Urban Farmer joked, and though the work is rewarding, just sitting, laughing and eating sausages was a welcomed change of pace.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

Starting small, or simply starting, can be such a hurdle, so this cookout was a much needed reminder for me to slow down, enjoy this season, and take advantage of the here and now. I should probably plaster that reminder all over my apartment: Start small, start small, start small!

hazelwoodmemorialday-4
Photo by Christopher Sprowls.

Bricks that once clad homes on these vacant lots, were born again as a our fire pit, where we grilled sausage and smoky potato wedges with herbs. The Urban Farmer picked the salad straight from the ground- a flavorful mix with bitter, citrusy notes and crunch- a far cry from the plastic container of greens in the produce aisle. The watermelon was juicy, the cocktail was refreshing, the view of the city was stunning, and dessert was just the right mix of sweet and tart.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

While my head will probably always spin with ideas and grand dreams, I’ll take plenty more of these small, first steps and remember to appreciate patience, albeit forced, and cherish the ensuing moments of instant gratification!

Single-Grain

Cheers,
Quelcy

Whole Wheat Lemon Mint Olive Oil Cake & Sage Lemonade Cocktails

About These Recipes: Olive oil, lemon juice and lemon zest make this a moist, spongey cake fit for vegans and dairy-loving fools alike! Serve with homemade whipped cream, organic vanilla bean ice cream, or vegan whipped coconut cream. The cocktail is a loose recipe for a fruit-infused punch. Free of precise ratios, it’s an effective way to serve cocktails to multiple people. You’ll need a gallon jug or pitcher.

Whole Wheat Lemon Mint Olive Oil Cake // www.WithTheGrains.com

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