Monthly Archives: March 2017

  • Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Posted on March 27, 2017

Avocado toast is a food that I just can’t quit.

I know a lot of folks are feeling kind of “over it” lately. It’s achieved Kardashian-level celebrity status, right up there with kimchi, smoothie bowls and those Starbucks Pink Drinks. But to me, avocado toast isn’t just the latest trend. To me, avocado toast is pure comfort food. It’s the food that I eat when I’m stressed and rushed and struggling to find the time to prepare a “real meal”. And it’s the food that I eat when I just don’t feel like eating. Like this past week, when my heart felt heavy and my house seemed unbearably empty. Avocado toast was the only thing that actually tasted really good to me.

Today’s version includes one of my favorite curious little fruits: kumquats. They are in season right now, so keep your eyes peeled for these sweet-sour gems that look just like miniature oranges.

And speaking of peels, you can eat them. Yup. Not need to peel kumquats (thank goodness because that would be a laborious task!). In fact, the peel is actually the sweeter part of the fruit. It’s the center that packs a pucker-inducing punch!

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Last year, I made a Spicy Kumquat and Whipped Ricotta Crostini. And a couple of weeks ago, I spotted these gorgeous Kumquat Honeycomb Tartines from Alanna at The Bojon Gourmet. So it’s been on my mind to create a new version of kumquats on toast.

To that end, I asked my Mom for a few kumquats for a recipe and, of course, she brought me an ENTIRE CASE. Not that I was particularly surprised by this. Because my Mom always goes above and beyond the call of duty (it’s one of her most endearing qualities). But a case of kumquats is A LOT to try and get through. So I’ve been making plenty of dishes with kumquats this week (I might just have to share another one soon!), as well as making pickles, marmalades and chutneys.

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

These quick-pickled kumquats are exactly as they are named: pickled kumquats that can be made very quickly. I start by slicing each kumquat into 3-4 slices. No need to discard the seeds, but I do remove and discard the tiny woody stem that is sometimes found on the end. Then I boil them briefly to soften the peel and take away some of the bitterness. Finally, I combine the kumquat slices with a easy rice vinegar brine and pop them in the refrigerator to chill. Within an hour, they are ready to consume!

If quick-pickles are known as “quickles”, then are quick kumquat pickles known as “kuickles”?

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Because I have so many kumquats, I made myself a couple jars of these quick-pickled kumquats. But you can certainly scale the recipe down, if you prefer. The quick-pickled kumquats should last for a week, maybe more, in your refrigerator.

This Quick-Pickled Kumquat Avocado Toast is just one in which you can enjoy your “kuickles”. Try them on sandwiches, with grilled chicken or fish, or add them to a cheese platter. Or simply eat them straight out of the jar!

Cheers,

Liz

Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Ingredients

  • For the Kumquats
  • 4 cups kumquat slices
  • 1 cup warm water, plus more for boiling the kumquat slices
  • 1 cup rice vinegar
  • 2 tablespoons maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Toast
  • 1 avocado
  • 2 slices of bread, toasted
  • Salt
  • Red pepper flakes
  • 10-14 slices pickled kumquats
  • 1/2 cup pea shoots or sprouts
  • Fresh mint leaves
  • Maple syrup

Instructions

  1. Add the kumquat slices to a medium pan and cover them with about 1-inch of water. Bring to a simmer and cook for 10 minutes. Drain the kumquat slices, discarding the cooking liquid. Divide the drained kumquat slices between two jars (or more or less, depending on what size jars you have) with re-sealable lids.
  2. Stir together the warm water, rice vinegar, maple syrup, salt and black pepper. Pour this mixture into the jar(s) over the kumquat slices, filling the jar(s) to the top. You can discard any leftover liquid. Seal the jar(s) and transfer them to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too. The quick-pickled kumquats can be stored in your refrigerator for a week, if not longer.
  3. To make the toast, cut the avocado in half. Remove and discard the seed. Scoop out the flesh and place it on the toasted bread. Mash the avocado flesh down with the tines of a fork. Sprinkle with a pinch of salt and red pepper flakes. Top with some pickled kumquat slices, pea shoots and a few fresh mint leaves. Drizzle with a little maple syrup, if desired. Enjoy immediately.
https://www.floatingkitchen.net/quick-pickled-kumquat-avocado-toast/
  • Roasted Chili Basil Lime Tofu Bowls

Roasted Chili Basil Lime Tofu Bowls

Posted on March 20, 2017
Category:

Disclosure: I’m so happy to be able to give you all a peek into The First Mess Cookbook by Laura Wright. Thanks for letting me share this beautiful cookbook with you!

This past week I had to say goodbye to my beautiful, smart and sweet dog, Sheri.

I found Sheri (or “Dingo” as I liked to call her) at the Oakland Animal Shelter in 2010. Her previous owner had committed suicide and she was abandoned there by the other members of his family. She was melancholy, skittish and a little aggressive when I first met her, but I knew instantly that we were right for each other. Over the years, she developed into a happy, more relaxed dog. And because of her, I developed into a happy, more relaxed human.

Sheri was my trusty companion for almost seven years. We traveled across the country together three times. We walked over 10,000 miles. And we ate all the things.

Sheri | www.floatingkitchen.net

She also healed my heart after countless breakups. And she gave me strength in more ways than I ever could have imagined. I knew that adopting Sheri from the animal shelter would improve (and ultimately save) her life. But I couldn’t have predicted how much she would improve mine.

I never treated Sheri like a person. And to claim her to be a domesticated dog even seemed like a stretch at times. She was wild to the core. And she was happiest when she was outside, running full speed and hunting anything that moved. She wasn’t keen on snuggling. And she preferred dog treats over peanut butter. But still, she was MY PERSON. And the sadness that I feel without her is profound. There is a crushing silence in my house and a void my heart.

The next few weeks are going to be all about being kind to myself (something I usually suck at) and getting into a new routine. There are no more walks to go on. No specific times that I need to be home. And no happy face to greet me at the door. It all feels very strange.

So right now I’m focusing on doing the one thing that I know how to do: cook.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

Laura Wright’s cookbook, The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons, arrived at my doorstep back in February. As I opened the box and flipped through it’s pages for the first time, I audibly swooned. Because the photographs are THE MOST gorgeous and the recipes are THE MOST delicious.

I’m giving away one copy of The First Mess Cookbook. Scroll down to enter!

I also enjoyed a heightened sense of giddy-ness as I held the book in my hands. I’ve admired Laura’s blog for many years now, so it kind of felt surreal to be deemed cool enough to receive an advanced copy of her first cookbook. It was like I had achieved some level of food blogging greatness.

Laura has a magical touch in the kitchen. Her recipes are both luxurious and approachable. And she has a way of creating complex flavor profiles without the need for a long ingredient list or complicated cooking techniques. It’s nourishing, wholesome food that you can make and eat everyday. The fact that everything also happens to be vegan seems like a footnote. It’s not vegan food that’s trying to be something else. It’s just good food being good. And frankly, I can’t think of anything better than that.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

I’ve made several recipes from Laura’s book so far (all winners!). And I even had a different one photographed and ready to share with you today. But then I made these Roasted Chili Basil Lime Tofu Bowls over the weekend and they provided me with so much comfort after the loss of my Dingo, that I knew this was the recipe that I should share instead.

I eat tofu fairly frequently when I’m out at restaurants. I always order it in my pho. And no vegetarian stir fry is complete without it. But as I prepared to make these Roasted Chili Basil Lime Tofu Bowls, I suddenly realized that I had NEVER actually cooked tofu at home. Shocking, right? But now I feel like a total tofu VIP, because with Laura’s recipe I nailed it on the first time (hooray for crispy edges!). And I didn’t even have to do any messy pan frying. That is a major win as far as I’m concerned.

The lime and oil mixture has three jobs in this recipe: it coats the tofu, it coats the broccoli and then you use the leftovers to drizzle over the final dish. I ended up making slightly more than the original recipe called for, because it was so tasty that I knew I wanted to make sure I had an extra dose for the end. If you’re a “sauce person”, I suggest you do the same.

Laura finishes this dish with sunflower sprouts, but I couldn’t find any in my grocery store so I used pea shoots instead. Any small, fresh sprouts or shoots that you can get your hands on would be lovely here. Grain bowls are usually pretty forgiving in that way. Which is why I love them so.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

I’m thrilled to have The First Mess Cookbook in my kitchen. I feels like it could be the last cookbook I ever own and I’d be happy. So of course, I’d love for one of you to have a copy as well! So I’m giving away a copy of The First Mess Cookbook to one lucky reader. All you have to do is leave me a comment below, telling me your favorite Spring vegetable. The giveaway will be open until April 3, 2017. After which I will randomly select a winner and notify them by email. The winner will have 48 hours to respond to me with their shipping address (United States and Canadian residents only, please) or I will select an alternate winner. Good luck! Update: This giveaway had ended and a winner has been selected. Thank you to everyone who participated!

Cheers,

Liz

Reprinted with minor adaptations from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

Roasted Chili Basil Lime Tofu Bowls

Serves 4

Roasted Chili Basil Lime Tofu Bowls

Ingredients

  • 1 block (14 ounces) extra-firm tofu
  • 3 tablespoons grapeseed or other neutral-flavored oil
  • 3 tablespoons fresh squeezed lime juice
  • 2 tsp. lime zest
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups broccoli florets
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups cooked brown rice
  • 1/2 cup fresh sprouts or pea shoots
  • 1/4 cup toasted sunflower seeds

Instructions

  1. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  2. Drain the tofu of it’s packing liquid and pat it dry with a kitchen towel. Cut the tofu into 1-inch cubes.
  3. In a medium bowl, whisk together the oil, lime juice, lime zest, garlic power, red pepper flakes, salt and black pepper. Gently toss the tofu cubes in the lime and oil mixture. Then using your hands, remove the tofu cubes from the bowl and place them on your parchment-paper lined baking sheet. Try to reserve as much of the lime and oil mixture as possible. Transfer the baking sheet to your pre-heated oven and roast the tofu for 15 minutes.
  4. Remove the baking sheet from your oven and carefully flip the tofu cubes over. Toss the broccoli florets in the reserved lime and oil mixture and then transfer them to the same baking sheet. Return the baking sheet to your oven and roast the tofu and broccoli for 20 minutes. Remove from your oven and set aside.
  5. Whisk the basil into the remaining lime and oil mixture.
  6. Divide the brown rice evenly between your serving bowls. Top with the roasted tofu and broccoli. Add some sprouts/pea shoots, sunflower seeds and a drizzle of the basil-flecked lime and oil mixture. Enjoy immediately.
https://www.floatingkitchen.net/roasted-chili-basil-lime-tofu-bowls/

Send this to friend