anna brones

writer + artist + producer

Posts Tagged ‘recipes

Recipe: Raspberry Rhubarb Quinoa Muffins with Raspberry Fig Jam

with one comment

On a cool Sunday morning I was in the middle of rows upon rows of raspberries. Summer means u-pick season, and there’s something about standing in a field of berries that inevitably leads to overdose. Pick one, eat one, repeat. An hour and a half later I was on a sugar high and had my arms full of two cardboard flats with 13 pounds of raspberries.

Read the rest of this entry »

Advertisements

Written by Anna Brones

July 10, 2012 at 06:41

Recipe: Vegan Chocolate Mousse with Sea Salt

with 7 comments

Sometimes you need a decadent recipe that you can make in less than twenty minutes. This one is it.

As we all know, there is no better combination than dark chocolate and sea salt. Made with avocados, the mousse is also vegan, but serve it to your non vegan friends and they’ll be so sold on the creamy chocolatey goodness that they’ll never notice the difference. You’ll get points for a posh dessert and no one will ever know that you made it in the frazzled half an hour that you had between your last work meeting and your dinner party.

Read the rest of this entry »

Written by Anna Brones

June 25, 2012 at 10:50

Recipe: Easy Fish Tacos with Roasted Pineapple and Radicchio

with 4 comments

I have a taco obsession. Big time.

Blame it on a couple of trips to Mexico, but there’s something about the simplicity of tacos, and the fact that no matter what you put in them, they’re still pretty good. Which is exactly why a dare to come up with a fun taco recipe for Cinco de Mayo ended up turning into three.

Read the rest of this entry »

Written by Anna Brones

May 5, 2012 at 09:04

They Draw and Cook

leave a comment »

Fave discovery of the past few months? They Draw and Cook. Absolutely fabulous. Liked it so much I devoted a whole post to it + other culinary artistic adventures over on EcoSalon.

Written by Anna Brones

January 13, 2011 at 14:41

@Cookbook

leave a comment »

My friends know me all too well. Excited to try a few

Written by Anna Brones

January 10, 2011 at 08:37

Foodie Blog to Check Out: Sprouted Kitchen

with one comment

Photo by Sprouted Kitchen

I wrote an article this week for EcoSalon on 10 delicious vegetarian soups. In doing so I came across an absolutely beautiful and well written blog, The Sprouted Kitchen. Somehow the talent at this blog makes whole grains look sexy… I’m not kidding. In fact I’ve never found anyone else that has an affinity for taking photos of quinoa, so when I came across it, I knew I’d be an instant addict.

Fantastic food photography and delicious sounding recipes, like this one for Mediterranean Quinoa Bowl. Go check it out!

Here’s the soup recipe I chose for EcoSalon: Lentil Soup with Chipotle Yogurt. Can’t wait to get this cooking in the kitchen.

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Written by Anna Brones

January 28, 2010 at 21:26