Beautiful food. Beautiful people.

Crispy Eggplant, 3 Ways (Gluten-free!)

9/21/2014

Many of my fondest childhood memories involve getting my hands dirty with food, or trying things with food that perhaps no adult should even try. There’s also the truth that, as a child, I wanted everything to be edible. My mom repeatedly found me sitting on the sidewalk, trying to eat ants. Around the age of 5, I secretly ate the lipgloss and toothpaste found in my super fancy travel kit that my aunt gifted me. I can still taste how delicious I found it, to this day!

I also attempted food wonders, like trying to collect honeysuckle juice - to sell, of course - often tiring before the jar even carried teaspoonfuls. When I was in 3rd or 4th grade, I snuck outside with a russet potato and a sharp knife, having heard through the grapevine that one could make a stamp with a potato. Of course, I slipped, and to this day I have a prominent scar that I proudly wear on the knuckle between my thumb and forefinger.

Around that same time, I convinced my mom to let me take cooking classes at the 4H club, where I first learned how to use silken tofu as a smoothie base. Most kids my age were eating ice cream, yet none of them had their mother pick up tofu for the week’s food experiment. I look back at that now, and wonder if that was hard for my mom, since she was a single mom of two at the time, working her butt off to put food on the table.

Fast forward, and in high school I was still to be found messing around in the kitchen. This truth escaped me until a recent conversation with my step-dad, who shared that in high school I said I wanted to own a restaurant “when I grew up.” (I clearly had no idea what that meant when I said that!) Yet it only makes sense, because for years I held onto recipes that I would randomly find, making them for my family as often as possible.

Even after creating this Crispy Eggplant, I was sweetly reminded that my family had a favorite that they often begged me to prepare. I found the recipe for Oven Fried Chicken in my old Brownie Scout Handbook, and my mom swore that she could never make it quite as good as I did. I must have prepared that chicken 10 times before moving out for college. Of course, at that time I had no concept of vegetarianism or gluten-free eating, so I had to giggle a little at the irony of this eggplant recipe “magically” coming to me, and surprisingly working out great!

I sincerely hope that you enjoy it. It is not only super easy and simple, but can also be prepared in ways for everyone to enjoy. This recipe even convinced me that I could indeed enjoy eggplant, something I never before believed. And now I not only do that, but I have a go-to crispy crunchy “fried” something to replace my old love of Oven Fried Chicken.

So, I’m curious… what was your favorite way to play with food in your youth? Share it with me in the comments below.

To Health, with a Crunch!

Hannah Joy L.

...as "meatballs!"

...as "nuggets!"

...as buffalo "wings!"

Crispy Eggplant, 3 Ways!
The trick to this recipe is all in how it's served. While the eggplant itself is obviously the key component, that won't matter if you don't like what you serve it with. In other words, go with the option above that makes your mouth water, and roll with it!

1 Medium Eggplant, peeled and cut*
1 Cup Almond Meal*
1/2 Cup GF Flour of your Choice (I tried Trader Joe's brand, and Chickpea flour... both worked great!)
3 Tbsp Flax Seed Meal
2 Tbsp Nutritional Yeast
1/2 Cup Water
~1/4 Cup Olive Oil, to drizzle
2 Tspn Salt
S & P to season

1-2 Hours Before Preparing: Place eggplant in a colander. Toss with Salt, and set in a larger bowl or sink, to drain. When ready to use, rinse thoroughly under cold water, and squeeze excess water out gently with a tea towel or paper towels. Set aside.

Preheat oven to 400.
1. Whisk flax seed meal into water and set aside.
2. Combine almond meal, nutritional yeast and gf flour in another bowl.
3. Lightly grease a baking sheet (or 2) to fit all of the eggplant.
4. Using the two-hand battering method (one hand dips in wet, the other tosses in dry), batter eggplant a few pieces at a time, first in the flax "egg," and then in the flour mixture.
5. Place battered eggplant on baking sheet, and bake for 30 minutes* or until crispy and golden. Note: Every 10 minutes, flip eggplant and very lightly drizzle additional oil over it. This will give it that golden crisp.
6. Sprinkle with salt and pepper!

*For meatballs, cut into cubes (below, left). For nuggets or wings, cut into quarters lengthwise, then slice into 1/4" pieces (below, right).

Finalize Eggplant to your liking!

As meatballs: Serve over your favorite noodles, warm, with stewed tomatoes, parsley, and basil.
As nuggets: Dip in ketchup or vegan ranch dressing. The kids will love it!
As buffalo wings: Toss lightly in your favorite hot sauce and dip in vegan ranch.

Enjoy!

3 Comments

Cooking with Color: Twice-Baked Butternut Squash

9/10/2014

0 Comments

In case you couldn’t already tell, I am an artist through and throughout. It didn’t occur to me until years after college how fortunate I was to grow up taking art classes every year from, kindergarten all the way through college.

In fact, it was so deeply ingrained in me that, like any high-schooler may with certain comforts, I rebelled against it. Now, don’t get carried away with the possibilities there. (Have I also shared that I was a Bible-banger?) I could only “rebel” but so hard when given the choice between art-elective or ...wow, I don’t even know what other classes were offered! However, what I did do was resist the use of color with all of my might and soul. I was classy and dammit I was NOT going to be seen with a splash of paint on my jeans. (Sharpie doodles did not count, obviously.)

My brother once even commented on how cool it was that my entire wardrobe was black. I really wasn’t as cool or goth as that makes me sound. The reality is that I was fearful of self-expression yet also of blending in. Black in the 90s was safe and unique at the same time.

Fast-forward to my first year of architecture school, and I rebelled by painting an entire metals project hot-pink. Color has since found it’s way through the back door into many aspects of my life, from my use of language (fkuc!!) to my wardrobe (occasionally) to hands-down-without-fail MY COOKING.

I actually use color as my guide to creating meals. I believe that vibrance on the plate means more nourishment for my body and soul. I don’t care how “healthy” anything is - if it’s dull and dead, I don’t want it. Further, it’s just fun to make meals as colorful as possible. Instead of thinking in terms of protein, vitamins, minerals boring boring boring… I much prefer to nourish myself with livelihood, contrast, energy, and pop! These are words I think of when my eye is drawn to a beautiful painting, or rather, a beautiful plate.

The next time you’re in a food rut, try thinking in terms of colors that appeal to you! Sometimes I eat all green things simply because it’s fun to see what I can come up with (without boring myself)! You’ll be surprised what this new perspective can do to bring out your inner artist, while nourishing your tummy and spirit at the same time.

What foods do you love for their visual appeal? Share in the comments below, and I’ll make a point to create recipes with them! I’ll give you a hint as to mine… (scroll down!)

To Love and Lavender,
Hannah Joy

Twice-Baked Butternut Squash (3-4 Servings)
1 Medium Butternut Squash
1 Medium Zucchini, chopped
1 Cup Lentils, cooked*
1 Cup Cherry or Grape Tomatoes, sliced in half
1-2 tbsp Coconut Oil
1 Tbsp Rosemary, finely chopped
1 Tsp Garlic Powder
Salt & Pepper to taste

1. Cut squash in half lengthwise. Remove and discard seeds. Use a sharp knife or fork to stab into the outer skin several times. Place cut-side down on a lightly oiled pan. Roast on 400 for 15 minutes, just until soft. The squash does not need to be fully cooked, since it will be returning to the oven for a second bake. It just needs to be fork-tender. Remove from oven and flip over to cool.
2. In separate dishes, drizzle cherry tomatoes and zucchini very lightly with oil. Sprinkle with rosemary, salt and pepper. Roast for 10-15 minutes until zucchini is tender and tomatoes are caramelized. (You will probably have to remove the zucchini first since it requires less cooking time.)
3. Once squash has cooled enough to handle, use a large metal spoon to scoop out squash "meat" into a bowl. Leave about a 1/2" margin around edges so that the squash does not collapse.
4. Fold in lentils, cherry tomatoes, and zucchini. Sprinkle in garlic powder.
5. Fill halves of the squash with the vegetable mixture. Return to a pan, and cover with aluminum foil. Bake for another 15-20 minutes until heated through. Cut each side in half and serve!

*Note: Cooking lentils is super easy, but you can also buy them pre-cooked at Trader Joes! Alternatively, use Red Quinoa or Brown Rice.

Enjoy!

0 Comments

Lemon-Lavender Pudding Parfait

9/3/2014

2 Comments

It’s not every day that I cook dinner for myself (or “cook” anything, for that matter), but one thing I will never go without is breakfast. Since the simplest things can be satisfying, I almost always prepare breakfast for myself, even if it just means I chop up some fruit.

As of late, though, the summer days have demanded more energy of me, and I’ve been eating sometimes 2 or 3 “breakfasts” before noon. Realizing this has drawn me towards more sustaining sources of energy, and this pudding is a perfect example. I start with a base of cashew cream for some protein, and use omega-rich chia seeds (also known as an excellent source of energy!) to thicken the texture.

Then it dawned on me, since I was making it so often, that perhaps I could use my favorite tea to infuse it with a new flavor. It turned out even more delicious than I suspected! I chose Lavender tea because it is known for its calming properties, perfect for the morning, but really you could use Earl Grey, Oolong, or even Chamomile.

Top the pudding with your favorite fruits and superfoods, or serve it with extra sweetener (like agave) for a dessert option. (Believe me when I say that this is a pudding of all trades. I even made a pumpkin version last Fall!)

Tell me, what is your favorite source of morning energy? List it in the comments below!

With Love and Lavender,
Hannah Joy

Lemon-Lavender Pudding
3 cups Raw Cashews, soaked*
2 cups Filtered Water
1/2 cup Chia Seeds
7 dates, pits removed
2 tbsp dried Lavender (food grade)
1 tbsp Lemon Juice
Fruit for Topping*

1. Soak lavender in water in a sealed container overnight. Strain.
2. Blend Lavender tea, cashews, dates and lemon juice until extra smooth. (I use a Vitamix, but if you do not have one you can use a food processor. Just eliminate half the liquid for processing, and whisk it in afterwards in a separate bowl.) Taste to see if it meets your sweetness standards. If not, add additional dates and reblend.
3. Pour mixture into a small mixing bowl, and fold in chia seeds until they are evenly distributed.
4. Cover and refrigerate for 30 minutes, or until thick and ready to serve.

* It is important that you use 3 cups of cashews that have already been soaked, verses soaking 3 cups of dried cashews. For your shopping list, you'll only need about 2-2.5 cups of dried cashews. For information on why and how to soak your cashews, click here.
*I serve my pudding topped with shredded coconut, more chia seeds, lemon zest and blueberries!

Enjoy!

2 Comments

Savory Side: Creamed Kale and 'Kraut

8/26/2014

1 Comment

Hello Lavenderlies!

I hope this post finds all of you doing well. I’ve missed you! It’s been a busy busy couple of weeks, but I am back at it, more excited than ever.

Last weekend I went to Food Blog Forum 2014 in Asheville, NC. Unlike many of the participants there, I had been to Asheville many many times before. This time was SO different, though. I felt like a royal guest! The conference was held at the Biltmore House and Estate, one of the largest privately owned residents in the United States. I am almost ashamed that I had never previously been (after all, I’m a freakin’ NC native) but at the same time, it was not lacking in luster one bit.

The same can be said of the conference, which was hosted by the bloggers of Steamy Kitchen and White on Rice Couple. There, I also met the Charlotte masterminds behind 100 Days of Real Food!! I literally just got goosebumps daydreaming that Lisa Leake will let me follow her around like a chicken one day. She (and only a few other bloggers at the conference) writes all about clean eating and whole-foods living. I got nervous like a school girl when I had the chance to meet her!

Anywho, as was to be expected, the conference did provide a lot of food. Unfortunately, though, only two of the multiple meals provided were vegan. I’m going to admit that I let my tastebuds get the best of me, and I ate a meal’s worth of really good cheese and really great fish. I kept it pescatarian, though, and I felt awesome knowing that ALL of the food provided was grown in or around Asheville, and with consciousness. Amen to that!

Nonetheless, raising my head above vegan water made me crave creamy when I got home. I am back to vegan eating and living, but not without some challenge! Hence, my next few recipes may be more simple than ever just to help me keep ‘em coming!

This Creamed Kale recipe is super easy and quick. I’ve fallen in love with Just Mayo brand vegan mayo, which makes a homemade “ranch” dressing or cream sauce even more easy than before. While the cashew base that I usually use is delish, sometimes I just don’t want to effing THINK, let alone get out a machine to cook. This recipe is a byproduct of that sentiment. Be sure to read the serving suggestions, too!

Until next time, know that I’m even more excited about the list of recipe ideas I’ve created than ever. Also, you can expect more posts from here on out, so PLEASE be sure to check back more often!

With Love and Lavender,
Hannah

Creamed Kale & 'Kraut - 1 Serving
1/4 cup Sauerkraut
3 Baby Bella Mushrooms, sliced
5 oz. Curly Leaf or Tuscan Kale (1/2 of a pre-washed bag), torn and washed
2 tbsp Dijon Mustard (I used Gray Poupon!)
2 tbsp Just Mayo
1/4 cup Filtered Water
1/2 tsp course Black Pepper
Salt to taste

1. Heat a large skillet or wok to medium.
2. In a small bowl, mix mustard, Just Mayo, water and pepper until mixed and runny.
3. Add kale, mushrooms, and creamy mixture to the skillet. Saute for 3-5 minutes until wilted and warm.

To serve: Top with cold sauerkraut, salt, and your favorite savory veggie burger! I used Organic Sunshine brand's Barbecue burger. The sweet/savory combo worked GREAT with the mustardy kale!

1 Comment

First Anniversary Giveaway: Announcing the Winners!!

8/6/2014

7 Comments

Update: 8/25/2014
CONGRATULATIONS TO THE FOLLOWING PEOPLE
(And THANK YOU for loving The Lavender Lunchbox!)

Nourish Charlotte: Steve McCarn
The Masa Casa: Laura Ann Mauriello
Heather Gertis
Vegan Secret Supper: Heather Marshall

I can hardly believe it’s been ONE year since I launched The Lavender Lunchbox. This past year has been loaded with learning, both in regard to myself as well as to cooking. And in complete fairness, I also dove into the heart of social media management, web design, creative directorship, food photography, and more. This blog has been the canvas through which my palette has transformed from being mostly culinary to widely editorial, as well.

As a token of my gratitude to you, my readers, and to a few other folks in Charlotte that inspire the socks off of me, I am hosting my very first giveaway!! Four lucky readers will each receive one of the following prizes:

Photo Courtesy of Nourish Charlotte

Enjoy $50 (1-week's worth) of amazing vegan, allergy-friendly food by Nourish Charlotte! Nourish's Menu offerings are unique and delicious, and the menu changes every week.

Photo Courtesy of The Masa Casa

The Masa Casa offers delicious, savory vegan tamales right out of their food cart! For my First Anniversary Giveaway, they have donated a gift certificate for 3 tamales each to 2 lucky winners!

Click here to follow The Masa Casa on facebook and learn where their cart is stationed!

Image Courtesy of veganeatsandtreats.blogspot.com

Vegan Secret Supper is a dinner club hosted and curated by Merida Anderson. Her cookbook highlights some of her best dishes, with beautiful photographs that inspire my culinary imagination. To 1 winner (in Charlotte or not!), Merida has donated a signed copy of her gorgeous book!

Now I bet you're DYING to know just how to win one of these prizes, right?! It's quite simple!

The Lavender Lunchbox First Anniversary Giveaway Details

How To Enter:
First, follow me on facebook, twitter, and instagram. Share the link or a photo of your favorite The Lavender Lunchbox post on Facebook, Instagram, or twitter, tagged with #theLLturns1 and #llavenderly, now through August 22, 2014 at 11:59pm. You can also share photos of your self/kitchen/cat/partner (younameit!) preparing your favorite The Lavender Lunchbox recipe! Remember that the hashtags (#!!) are crucial to your entries, as they are how I'll be keeping track.

For each post that is properly tagged, you'll be granted one entry into the First Anniversary Giveaway. There is no limit to the number of entries per person, so share and post as many times per day as you like, on each social media platform!! (Ex: If you share 1 photo per day each on facebook, instagram, and twitter, that gains you 3 entries!)

This contest is open to US and Canadian residents only, now through August 22, 2014.

The winner will be chosen at random after contest closing. I will update this blog post with the winner on Monday, August 25th (and on Facebook!) so be sure to check back to see if you won. I will also try to notify you via the social media platform you used, however sometimes that doesn’t work if you have privacy restrictions set up. If I do not hear from the winner within 1 week’s time, I will choose a new winner.

Are you ready to get posting!?? Aaaaaaand.... go!!