Tamari Beet Bowl w/ Fried Mushrooms & Avocado

tamari beet bowl w/ avocado & greens | vegan & gluten free recipe via will frolic for food tamari beet bowl w/ avocado & greens | vegan & gluten free recipe via will frolic for food tamari beet bowl w/ avocado & greens | vegan & gluten free recipe via will frolic for food tamari beet bowl w/ avocado & greens | vegan & gluten free recipe via will frolic for food tamari beet bowl w/ avocado & greens | vegan & gluten free recipe via will frolic for food

Crisp, buttery mushrooms. Sweet & salty beets & purple cabbage. Bright wilted spinach. Tangy kraut and creamy avocado and cherry tomatoes sweet like sunshine. I like to think of this beet bowl as decadent simplicity. It’s an every day sort of meal. It’s easy to prepare and a pleasure to dig into. This is the sort of plant based meal that regularly comes out of my kitchen. Flavorful and fresh, loaded with good nutrition, cooked in whole fats and including lots of iron & protein-rich greens.

In the Summer its like my body wants plants and only plants. The exception being eggs the morning after a night of lots of wine and fireworks and cartwheels in the dark. Other than that, gimme some greens. Most of the time I try to eat something green at every meal.

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Peach Butter Ice Cream with Salted Dulce de Leche (Vegan)

vegan peach butter ice cream with salted dulce de leche | recipe via will frolic for food vegan peach butter ice cream with salted dulce de leche | recipe via will frolic for food vegan peach butter ice cream with salted dulce de leche | recipe via will frolic for food vegan peach butter ice cream with salted dulce de leche | recipe via will frolic for food It’s the day before our Independence Day here in the States. I’m eating peach ice cream and listening for early fireworks from the streets near mine. Any excuse to blow stuff up, we’re gonna take it. I’m not complaining. I like a sky full of shimmering lights as much as anyone. So in the spirit of Summer celebrations, here’s a poem I wrote the other day. Because half of creating is sharing.

Virginia Evening

out here in the cool rain cornfields bend back to sweep wet ground

out here where we lay lazy and stare up at the stars

mosquitoes biting at us and we let them, arms crossed behind our heads

counting constellations and the seconds between our breaths

until the silence fills us we’re balloons of stillness

hopeful to touch each other. arms grazing stalks

dust clinging to our back bodies and we feel the turning of the earth

and us along with it at millions of miles per hour

we see the lights beyond us and remember they’re already dead

time the lightswitch, light lagging behind

we capture the past in our vision and breath in the scent of

Virginia evening

sweet like hot buttered corn

sweet like your mouth

peach ice cream

melting, dropped to the ground

breathe in the markers of eons

etchings on chalkboard sky

symbols of worlds beyond

nothing compared to

scooping myself over your skin dark blue in the dusk

melting into the feeling of now

without symbol or representation

only stillness

and the infinite.

**

Peach ice cream. It’s a staple here in the South. My fathers favorite, and arguably one of the best foods that exists. Fresh, juicy fruit and cream and sugar. Simple and divine. So I decided to muck up all of that simplicity with a process. The result? Lip-smacking, intensely peachy ice cream with notes of brown sugar and coconut and deep molasses-like salted coconut caramel swirled in the folds. Trust me, y’all. The process is worth it. And, don’t fear, it’s not hard at all.

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Spicy Basil & Sweet Corn Summer Succotash

spicy basil and sweet corn succotash | vegan and gluten free recipe via will frolic for food spicy basil and sweet corn succotash | vegan and gluten free recipe via will frolic for food spicy basil and sweet corn succotash | vegan and gluten free recipe via will frolic for food spicy basil and sweet corn succotash | vegan and gluten free recipe via will frolic for food This has so far been the Summer of thunderstorms. Every other night blue and purple clouds whip to ever ballooning peaks through sunset pink sky, crackling with electricity. Last night we sat outside in the dark just to watch the far-off light show as it rolled in our direction. I sleep covered only by a cool sheet and sense the flashes of light through my closed eyes. I feel the water in the air through the barely cracked window. It makes for pleasant morning walks to the yoga classes I take and teach. The flowers along my walk are in love with everything. My sandals get sopping wet with dew and my shoulders warmed with sun. The rain scrubs everything clean. Everything smells of steam, fresh earth, blooming.

As this sleepy Summer hits its stride, I’m finding my body prefers eating 100% plant based. Fresh, juicy vegetables and fruit plucked straight from the branch. Raw sweet bicolor corn shucked and shaved and mixed straight up with a simple, spicy dressing, aromatic thai and genovese basil, and lots of beans, tomatoes, and avocado. All I crave is cool salads and smoothies and unsweet iced tea with loads of mint. Anything to cool my body down, balance my system, bring my mind clarity and focus.

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