Jul 14

Spice Cookie Kettle Corn


I am a huge kettle corn fan!  Kettle Corn is that sweet and salty popcorn that you can get at fairs, baseball games, and even the farmer’s market.  And you can make it at home!  When the folks at Zulka sent me a bag of their sugar to try out I instantly thought of using it to make some kind of kettle corn!  My oven is broken right now, it’s super hot here (so I don’t want to bake anyway), and I love a sweet treat.  So I made this popcorn last week and David and I promptly devoured it.  David kept saying over and over “Mommy, I love this!”  “Mommy, I love this!”  And you will too!



Zulka’s Morena Sugar is perfect for this—it seems to be a finer grain than my regular sugar.  It’s pure sugar cane, so no worries about yucky GMO sugar beets, and it’s vegan—meaning no animal bones used in it’s minimal processing!  It’s pressed straight from the sugar cane.


Sugar cane always reminds me of the first time I met my father in law.  My in-laws live in Puerto Rico and have their own “fruit orchard” in their backyard.  On my first visit, my FIL, who didn’t speak much English (and I don’t speak much Spanish—although we’ve all come a long way over the past 9 years as a family!) grabbed my hand and pulled me all the way down through their steep back yard to a sugar cane plant.  He whacked off one of the stalks with a machete—yes, he was just walking around with a machete!— and gestured to me to suck on the part he had cut off.  Pure sugar cane—there is nothing better!

orchard^^^ yes, this is their back yard!!!


Anyway, keep your eyes open for Zulka, and use it to make this addiciting popcorn!  I ate a huge bag of it on a family beach trip last weekend—you’ll love it!



Spice Cookie Kettle Corn
¼ c popcorn kernels
½ c Zulka sugar, or other non-gmo sugar
¼ t molasses
¼ t ground cloves
¼ t ground ginger
½ t ground cinnamon
½ t salt
3 T coconut oil


Mix sugar and spice ingredients together in a small bowl.  Add the popcorn kernels and mix well.



Place oil in a big pot with a lid and add 3 kernels.  Cover and place on stove over medium high heat, giving it a shake.  When those kernels pop, open the lid and add the rest of the bowl of sugar and spices, and kernels.  Shake well to mix the sugar and popcorn around.  Continue shaking over medium to medium-high heat, just touching down on the heat every few seconds to keep it going, to make sure that the molasses doesn’t burn!  It took me about 4 more minutes to get my kernels to start popping.  I removed mine from the heat after just 1 more minute, as the popping had slowed significantly (although you’ll still have a few more pops, so keep the lid on for a minute).  If you let it go too long the popcorn with get burnt, which is especially bad with the molasses!  Watch carefully!

Once you have removed it from the heat and the popping has stopped, pour popcorn out onto a parchment paper lined jelly roll pan.  Allow to cool for a minute and enjoy.  Store in an airtight container for a few days (there’s no way it will last that long!).

popcorn2 popcorn4

Zulka provided a bag of their sugar to me at no charge.  All opinions are my own, and I was not compensated for this post.

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jul 14

Garlic Scape Pesto


Last summer I saw a recipe for garlic scape edamame hummus on Daily Garnish’s blog.  Emily said she wanted to try something new since everyone makes garlic scape pesto.  But I’d never even heard of scapes, love pesto, and was curious, so I googled garlic scape pesto and found all kinds of recipes!  I had to try my own cheeseless version, which brings us to this recipe!


But let’s back up to talk about the scapes themselves.  Have you ever heard of them?  I hadn’t!  Garlic scapes are only available in June and July, so they are a rare commodity.  Scapes are the “flower” of the garlic plant, and by trimming off the green shoots it will divert the growth back to the garlic bulb.


Scapes have a super strong garlic taste, although they aren’t nearly like biting into a bulb of actual garlic!  You can omit the spinach in this recipe if you want a really strong taste, but I like how the spinach mellows it a little bit, and also boosts the nutrition profile.  I use the dry roasted, salted macadamia nuts from Costco (so dangerous to keep this bag around—stay tuned for a Macadamia Nut Ice Cream recipe coming soon).  They are a great sub for a more traditional parmesan—they have that salty nuttiness that you need, plus are rich and buttery—yum!


So head to your local farmer’s market or natural foods store quickly and grab a few bunches and get to blending!  They’re season is almost over, but I have about 10 jars of this delicious pesto stashed away in my freezer now!  Hopefully it lasts me at least part way into winter!


Can’t find scapes?  Check out this recipe for a more traditional pesto using garlic and spinach!



Garlic Scape Pesto (probably makes enough for 2 pounds of pasta, depending on how “saucy” you like your pasta—the pictures of the long spaghetti probably aren’t saucy enough for my taste—end of the jar!—I like it a little more coated like the pics of the twisty pasta!)

1-2 bunches of garlic scapes (about 4 or 5 in a bunch), depending on your garlic preference—I like doubling up!
¼ pound spinach
½ c macadamia nuts (I like the roasted salted variety—if you use raw you might want to adjust your salt)
¼ c olive oil
½ t salt
pepper to taste
¼ c water (or more to get preferred consistency)

Chop off ends of garlic scapes and the bulbs on the opposite ends.  Discard.  Chop remaining scapes into 1 inch chunks.  Please in food processor.

Add spinach, macadamia nuts, olive oil, salt and pepper to processor.  Blend until well processed, adding water as needed/desired.  Allow to sit for a bit to let flavors blend together.  Enjoy with pasta, on a sandwich, roasted potatoes, etc.!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jul 14

You Are My Sunshine—New Kitchen Print for You!


Last fall, to celebrate my 1 year blogiversary, I dipped my toes back into graphic design land (remember, I used to be an art teacher, and before that a graphic designer), and created a kitchen print for available for download. It was a lot of fun, and I displayed it in my kitchen for a few months. I hope some of you did too! Then Christmas came along and I created an ebook full of vegan, gluten free holiday candies, and I included a new seasonal kitchen art print in the book. And I quickly printed it out and displayed it in my kitchen last December…until last week! Even David finally figured out that it was June and we had “Let it Snow” hanging on our wall. Whoops!


So I created a new one! You Are My Sunshine is a favorite song in our house, and it was in mine growing up as well. I think we sing it just about every day, so it seemed like a natural to turn into a print to put up for the summer. I hope you enjoy this one—you can download it at the bottom of this post.

david eating-well

^^^ my sweet and silly sunshines

Print this out in time for 4th of July to give you kitchen a summery pop of color!  Speaking of 4th of July, here are a few recipes you might want to try:

Lentil Summer Salad

Wheatberry Corn Salad

Coconut Almond Tart with Caramel

Chia Fresca Mojito


Happy Summer! Happy 4th of July! Hope you are enjoying sunshine in your neck of the woods.

Download: You-Are-My-Sunshine


Note: This print is sized to print on a standard 8 ½ x 11 sheet of paper and fit in an 8 x 10 frame.  The frame I used can be purchased at Ikea for $9.99.

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jun 14

Lentil Summer Salad


A few weeks ago I did a quick survey to see which recipe you all would like first—Pasta Carbonara or Lentil Summer Salad.  The pasta won out, but the lentils were close behind, and I promised I’d get the recipe to you before the 4th of July, so here we are!


^^^ I meant to get this recipe up last week but these two keep me busy these days!

A few weeks ago I had an idea for lentil salad stuck in my head and just HAD to make it.  I tinkered around with a few ingredients and out came a delicious salad.  I brought it over to my Mom and Dad’s house for a family dinner and everyone loved it.  It’s easy to put together, and pretty quick too.  I like that it is a side dish salad that could be a vegan main dish at a potluck—I always try to bring a dish that I could eat if there was nothing else vegan at the party!


Speaking of parties…Each year my parents host a huge 4th of July party!  David and I will be bringing some Field Roast veggie burgers to grill.


We got our burgers at Whole Foods a few weeks ago and also got to try them at Field Roast’s open house this weekend.  It was a fun event—we got to build our own burgers, tour their new factory, and also got to sample ice cream sandwiches from Seattle Cookie Counter.  Fun night!


^^^ These two are excited to BBQ with Grandma this week! 

Ok, here’s the salad recipe—hope you have a chance to bring this to one of your summer potlucks!


Lentil Salad

1 c lentils
2 c water
1 t salt
1 t onion powder
½ t garlic powder

1 tsp onion powder
3 T white wine vinegar
4 T olive oil
2 cloves garlic minced
1 t Dijon mustard
1 T agave
salt and pepper

Salad ingredients
1 cup cooked brown rice (I use the 90 second rice bowls from Costco!)
1 ½ c grapes, sliced in half (check out this cool trick)
1 c diced mango or nectarines
2 stalks celery, chopped
2 green onions  sliced (scallions)
½ cup toasted walnuts, chopped


Rinse lentils.  Place in medium sauce pan with the water, salt, onion and garlic powders and bring to a boil.  Reduce to low and cover.  Allow to simmer until all water is absorbed.  If they are still too al dente, add another half cup of water and continue to simmer until they are the desired consistency.  Drain and rinse under cold water and set aside.

In the meantime, whisk together all dressing ingredients in a large bowl.

Add lentils and remaining salad ingredients to the bowl and toss well.  If you have time, allow to sit for an hour or two for the flavors to mingle.  You can prep this the night before, but I like it best on it’s first day!  The leftovers taste great, but the colors aren’t as vibrant.  Enjoy!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jun 14

Pasta Carbonara


Hello…hello…hello…..anyone still out there?  I’m still here, but under a mountain of laundry, diapers, and middle of the night feedings…still!  David slept through the night at 3 weeks (I know, I know), so imagine my surprise that Jonathan still enjoys a 5am snack at 2 months old (yes, two months already—how?)!


^^^ Everyone gets to help these days!


^^^ night owl


^^^ 2 months old, and obviously has quite the appetite!  He fits right in around here.

But we are hanging in there and pressing on!  And I’m cooking—I really am!  Despite his middle of the night snacks, Jonathan is a great afternoon napper, which makes for yummy dinners—just not a whole lot of time to write about them.  But here I am—making it happen!  I asked on Instagram today which recipe you would like first and the people have spoken—Pasta Carbonara was the overwhelming favorite!  I’ll try to get my Lentil Salad up in the near future though because it is also delicious, and would make a great protein packed salad to share at a 4th of July BBQ!


A few weeks ago my mom asked me to give her an idea for dinner—she wanted pasta, but not a red sauce, for her and my dad.  I suggested Pasta Carbonara, one of my pre-vegan favorites.  And it got me thinking—I wonder if I could make a vegan version?  Vegan egg and bacon pasta—no problem, right?  I googled and of course found a few recipes, and tried one from Luminous Vegans.  Delish!  It used Vegg—a vegan egg product.  It was really tasty, but I wanted to come up with one that used some regular grocery store ingredients as well.  My very favorite Mac and Cheese recipe uses cashews and Brazil nuts, so I decided to use them as my cream sauce base.


This recipe is a winner!  I’ve made it a couple of times—each time because Irving, my very not vegan husband has asked for it!  David loves it too—how awesome is it to hear your 3 year old begging for “Brussels sprout pasta!”?  Hope you all enjoy this as much as we do!


Pasta Carbonara with Brussels Sprouts
1 lb pasta, cooked according to package directions

2 c hot water (from the tap—no need for boiling)
1/2 c cashews
½ c brazil nuts
4 cloves garlic
½ t salt
1 T nutritional yeast
2 T garbanzo flour (optional but gives an eggy flavor, I get mine at a local Indian market, I think Bob’s Red Mill also has it in more traditional grocery stores)
1 T olive oil
black pepper to taste

1 lb brussel sprouts, sliced thinly
2 shallots, sliced thinly
1 T olive oil
1 package Upton’s Naturals bacon (or other vegan bacon, or make your own!)

4 T vegan butter (like Earth Balance)

Bring a large pot of water to boil and cook pasta to desired consistency.

In the meantime, blend all sauce ingredients, hot water through black pepper in your blender until mostly smooth.  I use a Vitamix which is great for the nuts.  If you don’t have a high powered blender, try soaking your nuts in water for 4 hours before using, or put them in a small saucepan with water and bring them to a boil, remove from heat, and allow to sit for 10 minutes before draining and using.

Heat 1 T olive oil in a large skillet.  Add bacon and spread out in pan, allowing to cook for a minute or two.  Then add shallots and Brussels sprouts and continue to cook until slightly browned (don’t over cook the Brussels sprouts—you want to retain their nice green color!).  Alternately, cook the bacon til crispy, then remove from pan and set aside while you cook the veggies.  I find that the consistency isn’t a whole lot different either way, but cook the way you like!  These days I just like saving time!

Once the pasta is cooked, drain and set aside.  Pour the sauce mix into the empty pasta pot and heat over medium low heat.  You want to cook the garbanzo flour for a minute to get rid of the raw taste!  Add the pasta back into the pot and stir to coat.  Add the butter on top and continue to mix til the sauce is a little smoother and creamy.  Toss in the bacon Brussels sprout mix and mix well.  Serve and amaze your guests!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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