The Lavender Lunchbox
  • Beautiful food. Beautiful people.
  • Recipes.
  • Resources.
  • Community.
  • Delights.

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.
Picture
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.)
Picture
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. 
Picture
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.
Picture
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. 
Picture
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

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.

Picture
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!
Picture
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

Picture
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

Finding Contentment in A Warmed Tahini-Cauliflower Salad

3/3/2014

4 Comments

 
I was sitting here this morning, catching up on the blogs I haven’t had time to read, when a sudden urge [read: distraction opportunity] grasped me. I awoke my iPhone and eagerly launched the horoscope app that I’ve come to use daily. I am okay with admitting that, since I immensely appreciate the little things we do just to get us through the day. For me: a silly horoscope can propel my thinking from self-centered to more generous. If that’s what it takes, who can blame me?

Today in particular, though, I was sinking into a steep frenzy of whosits and whatits and future-predictions GALORE. Anxiety, panic, not staying in the present. But when my horoscope read, “you aren’t recognizing what you already have,” I felt an oh shit jolt right through me.
Picture
I do have a lot. How refreshing to step out of the rut of discontentment just for this moment.

The words we tell ourselves about our current situation are exclusively to blame for our ability or inability to express such gratitude. I wish I had, I can’t wait until, and One day I’ll… remove us from our current reality of fulfilling abundance and displace us into Self Land. In Self Land, one need not leave the windows open. It’s sad, lonely, and scary.

In Self Land, we lose sight of a lot of things. We lose sight of the simple fortune that it is simply to wake up each day. We start to think about the things we wish we had instead of what we currently do have. Unfortunately, when those long-lost wishes do come true, we find ourselves right back in Self Land, staring at the grime of dirt beneath our feet when there’s a beautiful forest and sky above us. Here, we refuse to embrace the here-and-now, rather owning the imagined perfect life that would certainly woo our contended selves out from beneath the rocks.
Picture
I prefer to choose gratitude for the present. Learning to return oneself here often is an art form I have yet to master. Fortunately, though, life is so forgiving that we can start back at square one when we find ourself absorbed in negativity and unaware of reality. Someone said to me this week, what is your reality? This helped tremendously.

In reality, I have a roof over my head.
In reality, I am able to feed myself.
In reality, I have an awesome job.
In reality, I know how to have fun.
In reality, I am loved.


I AM loved. When I started this blog, it was part of a commitment to loving myself through the food choices I make. I show myself love by preparing delicious, healthy food on a regular basis. This dish in particular has also come to represent my love of a simple life. I have given myself permission to eat this- not once- ten times, in the past two months. I love it that much. It is easy, wholesome, comforting and light all at the same time. It makes my taste buds sing.
Picture
It also quickly snaps me out of that ungraceful food rut. I’m not kidding when I say I will never tire of this salad because I can make it notably different every time without sacrificing the parts I love so much.

The gist is as follows: roast cauliflower and whatever else you have on hand. Warm evoo, garlic  and tahini. Toss. Serve over your favorite greens with a squeeze of lemon, and enjoy. Slices of avocado or crusty bread take it over the top.  

To the Here and Now,

Hannah
Picture
There are so many variations to the salad, so trust me when I say to experiment outside this basic guideline!

Warmed Tahini-Cauliflower Salad
1 head Cauliflower, cut into florets
2 other vegetables, chopped:
- Sweet Potato
- Mushrooms
- Bell Pepper
- Snap Peas
- Red Onion
- You name it!
Kale, Romaine, or a blend of the two!
1/2 Cup Chopped Parsley
1/2 Cup Olive Oil
1/4 Cup Tahini
4 cloves garlic, sliced thin
1 lemon, quartered

1. Lightly oil veggies. Roast at 350 just until fork tender. It's important to roast each vegetable separately (as opposed to all mixed together), since they may take different times to cook. I always check first at 10/15 minutes, then every 10 minutes following. 
2. Meanwhile, add olive oil and garlic slices to a small soup pot. Put on Low for 10 minutes. Remove from heat if the garlic begins to fry, as you are just trying to warm the two and infuse the oil with the garlic. 
3. Turn burner off and whisk in tahini and juice of half the lemon. 
4. Top greens for one with 1/4 cup of each veggie (still warm!), and drizzle with the warm dressing. Squeeze another quarter lemon over each and generously sprinkle with parsley, salt, and pepper. Avocado makes a great addition!

Enjoy!
4 Comments
    Instagram
    Hannah Joy, here...
    Picture
    I've been featured!
    6/17/14: NPR, WFAEats
    2/4/14: Fellow.ofTheVeg.
    12/9/13: Veggietorials.com
    11/22/10: Char. Viewpoint

    Archives

    September 2014
    August 2014
    July 2014
    June 2014
    April 2014
    March 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013

    Categories

    All
    Almonds
    Anniversary
    Apple
    Art
    Banana
    Basil
    Beverages
    Blueberries
    Breakfast
    Cabbage
    Cashews
    Cauliflower
    Chia Seeds
    Chickpeas
    Chocolate
    Cilantro
    Citrus
    Cocktail
    Coconut
    Comfort Food
    Cookies
    Dessert
    Dressings
    Easy Peasy
    Eggplant
    Fall
    Family
    Favorites
    Fond Memories
    Fresh
    Giveaways
    Guest Posts
    Holidays
    How-To
    Italian
    Kale
    Kid-friendly
    Kombucha
    Lasagna
    Lemon
    Lentils
    Local
    Moroccan
    Nuts
    Parsley
    Party Food
    Peas
    Popcorn
    Probiotic
    Product Reviews
    Pudding
    Pumpkin
    Quinoa
    Radishes
    Raw
    Refreshing
    Salads
    Sandwiches
    Sauerkraut
    Savory
    Sesame
    Side Dishes
    Smoothies
    Snacks
    Squash
    Strawberries
    Superfoods
    Sweets
    Tahini
    Thanks
    Tomatoes
    Wraps
    Zucchini

Powered by Create your own unique website with customizable templates.