Meet my new favorite plant-based energy snack. Loaded with oats, almond butter, dates, and a dose of matcha, these bites are the perfect grab-n-go snack to curb my sugar and carb cravings. These raw energy snacks are simple to make, too. Just throw everything into the food processor and blend until pasty. Then form into…
Tag: vegetarian
Horchata “Tea”
I’m skipping the traditional margarita this Cinco de Mayo holiday and opting for a sweet, homemade horchata with a strong and flavorful brewed tea as the liquid base. Also referred to as horchata “tea” in some Latin cultures, traditional horchata is not really a tea at all. It is a kind of infusion, however, which…
Java Tea Baked Oatmeal
As much as I love food, I’ve never been a breakfast person. My ideal breakfast is more like brunch, really—something around 10 a.m. that involves poached eggs, hearty greens, crispy hash browns, some part of a pig and a hunk of well-buttered toast. Eating something early on a weekday morning between showering and leaving for…
Parsley, Pea and Green Tea Risotto
This is an adapted version of one of my favorite dishes from what I call my recipe Bible—Deborah Madison’s Vegetarian Cooking for Everyone. This may have been one of the first serious cookbooks I ever owned. Given to me years ago by my great friend and foodie companion, Allison, it’s been my go-to cookbook for…
Cheater Sweetheart Scones
I started a new part-time job this month. A dream job, really. I was invited to join the creative team in the test kitchen of my favorite spice purveyor, Savory Spice Shop. I still can’t believe I get to wake up in the morning and go grocery shopping (one of my favorite pastimes) for a…
Japanese Tea Rice
I love simple, broth-y noodle or rice bowls that can be flavored to your own liking by adding various toppings and condiments. This dish fits the bill. And it happens to be one of the first cooking with tea dishes I ever tried making. This version is a bit more spiced up than a traditional…
Rosemary-Infused Olive Oil & Roasted Potatoes
Not many plants survive the summer on my west-facing, desert sun-loving urban condominium deck. Every year, I experiment with new potted plants and herbs, and I’ve only found a few that can take the scorching heat. Rosemary is one plant that survived this year, and it was still thriving late into October. Still, my rosemary…
Ginger-Infused Sweet Potato Coconut Soup
My brother and sister-in-law own an amazing Thai-inspired restaurant in Aguadilla, Puerto Rico. It happens to be one of the best restaurants on the island. You might think I’m biased, but the reviews on Trip Advisor, Fodor’s and Yelp will back me up here. I’ve tasted almost everything on my brother’s ever-evolving One-Ten Thai menu,…
Chai Chip Coconut Milk Ice Cream
Not quite ready to let go of summer, yet anxious to infuse fall flavors into everything edible, this super easy dessert recipe just seemed to make sense this week. I steeped a rooibos-based loose leaf chai tea blend in coconut milk to achieve a sweet yet spicy chai-flavored, dairy-free ice cream. I used my own…
Smoky Quinoa Veggie Chili
After a week of extravagantly eating my way through Philadelphia and New York City, I really didn’t think I would want another bite of food when I finally returned home from my fabulously indulgent culinary adventure. But I also missed my kitchen and that comforting feeling of whipping up my own delicious (and healthy) home-cooked…
Goji Berry Granola
I’m gaga for goji berries lately. These beautiful ruby-colored dried berries are strangely tart, slightly salty, somewhat sweet and kind of earthy. And they make for a super healthy snack. Goji berries hail from the Himalayas and are claimed to be one of the newest superfoods because of their potential health-boosting and disease-fighting properties. Specifically,…
Tea Mushroom Egg Rolls
My first experience cooking with smoky Lapsang Souchong tea was through Heidi Swanson’s recipe for Black Tea Spring Rolls in her gorgeous Super Natural Cooking cookbook. I’ve made many versions of this dish since, mostly as egg rolls or pot stickers, and always incorporating Heidi’s brilliant mixture of finely chopped shallots and mushrooms seasoned with…
Buckwheat Tea-Braised Turnips
The first time I had a roasted grain tea was several years ago at The Slanted Door in San Francisco. It was a roasted barley tea, and it was a surprisingly flavorful and refreshing way to end a fabulous Vietnamese-inspired meal. My friend, Allison, with whom I had that cup of roasted barley tea, recently…
Tea Foodie [#cookingwithtea] 