I had to make waffles for this week’s Sweet Melissa Sundays recipe, so I invited the family over for brunch. The waffles were pretty good (not anywhere near as good as the waffles I had from Bouchon) and the brown sugar bananas were delicious (although my brother said they were too banana-y; how can bananas be too banana-y?)
Waffles from Bouchon
Thank you to Lauren of Fried Pickles and Ice Cream for selecting Raised Waffles with Warm Brown Sugar Bananas for this week. If you would like the recipe, visit her blog or buy the book.
(For those who are interested: Today I am in Lautoka, Fiji.)
This week’s Sweet Melissa Sundays selection–Perfect Pound Cake–marks my return to blogging. I’m still getting my life and house in order, so this post will be short and sweet. The cake was delicious and the crumb was perfect.
I grilled a couple of slices and topped them with a slather of Nutella and some caramelized bananas. It was a good idea in theory, but the awesome flavor of the Nutella and bananas overpowered the subtle flavor of the cake. I prefered the cake plain.
Thanks so much to Michele of Veggie Num Nums for hosting this week’s pick. It was the perfect choice for me. If you would like the recipe, please visit Michel’s blog or buy the book.
Oh–last Wednesday, I was lucky enough to attend the Foodbuzz Community Table/Visa Signature dinner at Beso. It was amazing, the food was wonderful, and I got to meet Eva Longoria. Here are a couple of great posts by other bloggers on the event:
The Food Addicts
Last summer I ate a lot of different variations of rice salad. I was cooking a lot from Mark Bittman’s How To Cook Everything Vegetarian. In the salad section he has a table full of different twists you can take with rice salads. I think I made almost everyone listed.
I made a big pot of brown basmati rice one weekend and every night as I packed my lunch for the next day I would dish out my rice and make a single portion rice salad.
Rice Salad Primavera comes from the July/August 2009 issue of Vegetarian Times. The addition of tofu to the salad makes it a complete meal. I love the colors: red tomatoes, orange bell pepper, yellow squash, and green onions.
The salad is dressed in a simple vinaigrette made of hearty spicy brown mustard, red wine vinegar, and olive oil. It’s light, refreshing and perfect for a summer lunch or picnic or for Vegan Tuesday.
Rice Salad Primavera
Adapted from July/August 2009 Vegetarian Times
- 1 cup brown basmati rice
- 1 8 0unce package of Italian garlic baked tofu, cubed
- 2 cups cherry tomatoes, halved
- 4 green onions, chopped (1/2 cup)
- 1/2 orange bell pepper, chopped (1/2 cup)
- 1 small cucumber, peeled, quartered, and sliced (1/2 cup)
- 1 small yellow squash, diced (1/2 cup)
- 2 tablespoons red wine vinegar
- 2 tablespoons hearty spicy brown mustard
- 1/2 cup extra-virgin olive oil
- salt and fresh ground pepper
- Bring rice and 2 cups water to boil in covered saucepan. Reduce heat and simmer for 20 minutes or until rice is tender. Transfer to a large bowl and let cool.
- Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.
- Whisk together vinegar and mustard in small bowl. Whisk in oil until mixture forms smooth sauce. Season with salt and pepper.
- Stir vinaigrette into rice. Chill well before serving.
We’ve had a bounty of locally-grown blueberries, so for something sweet I made the Banana-Blueberry Sorbet from The Perfect Scoop. Even though there is no dairy, it’s creamy from the bananas. It’s light and refreshing without the heaviness of ice cream. Perfect on a summer night. I also think it would be great frozen into popsicles. You can find the recipe HERE.
(Of course, when I mentioned to the co-workers the great tasting blueberries they wondered when something baked would show up. Can’t take this to work. 😛 )
Posted in David Lebovitz, dinner, food magazine, Fruits & vegetables, ice cream & other frozen treats, Recipe, vegan
- Tagged bananas, blueberries, rice salad, sorbet, The Perfect Scoop, tofu, vegan, Vegetarian Times
If you love bananas, you will love this ice cream. The intense flavor is brought out by roasting bananas for 40 minutes in the oven with a bit of butter and brown sugar. After roasting, the bananas and the resulting caramel-ly syrup are pureed in a blender with milk, sugar, and vanilla extract. That’s it, easy-peasy! 😛 Even with out eggs, it’s very creamy and smooth.