Posts Tagged vegan

Warm Curried Cauliflower Salad with Dried Cranberries, Cilantro, and Almonds

The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.

But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.

In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.

When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.

The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.

Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)

I’m still here, I just need a little reboot.

Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.

I feel better already.


warm curried cauliflower salad |




1 head cauliflower

1/2 cup dried cranberries

1/4 cup roughly chopped cilantro

1/4 cup slivered almonds

4 green onions, sliced thinly

1 clove garlic, minced

2 tablespoons olive oil

1.5 tablespoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Kosher salt & freshly ground black pepper, to taste



Preheat oven to 400 F. Line a baking sheet with foil or Silpat.

Trim the cauliflower into small (half inch or inch) florets.

Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.

Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.

Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)

Turmeric Coconut Tea + Friday Favorites

I’m tired, friends. It’s Friday, but I only know that because the internet told me so. At this point in my life, the days all blur together. I’m managing to keep a tiny human alive, which is no small feat. These tiny humans are hard work! (Fun fact: I’m currently typing this while wearing the little one in a wrap and bouncing on a yoga ball. Oh, and she’s crying because she’s overtired and is refusing to sleep. It’s one of those days.)

But when life hands you a cranky and overtired baby, you just gotta do what you can to get through it. I have to remind myself that it’s a phase, and it won’t last forever.

It’s precisely days like this that I make myself a big cup of Turmeric Coconut Tea. It’s all the good things, in one little cup. It’s warm and wonderful; comforting and healing. It lifts my spirits and soothes my tired and weary bones. Whatever your troubles may be, I promise this tea will help. It may not fix all your troubles, but it will certainly brighten your day. It’s just that kind of elixir.

Coconut Turmeric Tea | Rosemarried

I originally discovered this tea on 101 Cookbooks, and then re-discovered it when my friend Kirsten posted about her coconut milk variation of the tea.

There are a number of ways you can make this tea. I start with a mug, and add to it a heaping spoonful of ground turmeric and a heaping spoonful of raw honey. I then add a dash of hot water to the honey and turmeric, and stir together until a paste forms. I then fill the mug with equal parts hot water and hot coconut milk (which I boil together on the stovetop), and stir until the paste dissolves. I then add a generous squeeze of fresh lemon juice, a couple grinds of black pepper, a dash of cayenne, and a cinnamon stick. That’s how I like my turmeric tea, but feel free to make it to your liking. I imagine that it would be wonderful with a bit of freshly grated ginger, and I’ve often wondered how it would taste with a glug of whiskey. (A turmeric toddy, perhaps?)

That, my friends, is how you make a delightful cup of turmeric coconut tea. And, since it’s Friday, I thought I’d leave you with a list of a few of my favorite things. Just because.


I made this pasta recipe this week, with kale and sage pesto, brussels sprouts, and a brown butter bread crumb topping. It requires a lot of ingredients and has quite a few moving parts, but it’s worth it. I will make this recipe again and again.

This article about the first 3 months of motherhood. This kind of honesty is comforting and refreshing. It’s not all rainbows and roses, people.

Grantland. If I could write for any website, I honestly think it would be Grantland. That may sound strange coming from a food blogger, but I have a secret dream of being an edgy feminist sports writer. I think sports (and sports fans) are an interesting reflection of culture, and I am constantly intrigued by Grantland’s take on sports culture in America. If you don’t believe me, read this brilliant article on Kobe Bryant (and why we love to hate him).

Stammtisch. This new(ish) German brewpub is our current favorite spot for a weeknight meal and/or brew. An excellent selection of German beers? Check. Family friendly? Check. A television for Blazer watching? Check. Incredibly delicious German food? Check. Great service and friendly waitstaff? Check. Stammtisch has it all.

I recently started working with Water Avenue Coffee Co. and I cannot say enough good things about these folks. First of all, the coffee is delicious.  And everyone who works there (baristas! roasters! owners! drivers!) are all so darn nice. It’s just an awesome company, all around. I’m really excited about working with them. Here’s to a coffee-filled 2015!

My slow cooker. Since having a baby, I’ve found that the slow cooker is my best friend. It’s just so darn easy. You just throw in your ingredients and walk away. Some of my favorite slow cooker recipes are for pulled pork, pumpkin curry, pot roast, and tomato soup. Oh, and I really want to try this slow cooker beef ragu recipe.

Margaritas. Oh, how I’d missed margaritas. My husband got me a bottle of Mezcal for Christmas (and he made a big batch of homemade sour mix!) and I forgot how good a margarita can be. After nearly a year without them, I’m glad to welcome margaritas back into my life. (For what it’s worth, my favorite margaritas in Portland can be found at Por Que No?, Xico, and Bunk Bar.)

And that’ll do it for today’s favorites. The baby is awake (again) and crying (again) and so I must go. Happy Friday!



Kale and Quinoa Salad with Lemon Tahini Dressing

Oh, vegetables. I used to love you. Then, I got pregnant and everything changed. I no longer wanted vegetables. All I wanted to eat was chocolate chip cookies and grilled cheese sandwiches.

However, a girl can’t live on chocolate chip cookies and grilled cheese alone. (I mean, technically, I could. But I shouldn’t.) I’ve had to practically force myself to eat vegetables, and it hasn’t been easy. But, just when I thought I might never like vegetables again, I happened upon this kale salad. I don’t know what it was about this particular salad, but it completely snapped me out of my anti-vegetable funk. It just tasted so good. Frankly, I couldn’t get enough of it.

This salad happens to be incredibly good for you. It’s vegan and gluten free. It contains a whole bunch of super foods – kale, quinoa, and cranberries. And, most importantly, it tastes good to this pregnant lady. (For the record, my husband also loved this kale quinoa salad. He ate two bowls of it for dinner one night, and ate the rest for lunch the next day. I’d say it was a hit.)

Kale + Quinoa Tahini Salad |

Kale and Quinoa Salad with Lemon Tahini Dressing


  • 1 bunch of black (dinosaur) kale
  • 1-2 small carrots
  • 1/2 cup dried cranberries
  • 1 cup dry quinoa
  • 3 tablespoons tahini paste
  • 1 teaspoon olive oil
  • Water, as needed
  • 1 clove garlic, peeled and minced
  • The juice of 1 lemon
  • 1.5 teaspoons honey
  • 1/4 teaspoon nutmeg
  • Salt & pepper, to taste
  • 1 teaspoon toasted sesame seeds
  • Optional garnishes: red chili flakes or avocado


  1. Cook quinoa according to package directions. When the quinoa is fully cooked, set aside until needed.
  2. while the quinoa is cooking, prep the vegetables. Using a sharp knife, slice the kale into thin strips. (No need to remove the stems!) Using a vegetable peeler, peel the carrot into thin ribbons. Toss the sliced kale and carrots together, along with the dried cranberries.
  3. To make the tahini dressing, stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in honey, salt, pepper, and minced garlic.
  4. Toss the kale mixture with 1.5 cups of cooked quinoa. Pour the dressing over the salad, and stir to coat. Sprinkle the sesame seeds atop the salad. Garnish with red chili flakes or avocado, if desired. Serve at room temperature.

‘Grown-Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.

Spring is, hands down, my favorite time of year. I am ready to say goodbye to winter, and am equally ready to welcome spring, with all of her charms. As winter draws to a close, I find myself chasing every ray of sunshine, like sun-starved zombie. I am ready for spring flowers and produce, sunshine and warmth. Maybe I’m getting ahead of myself, but I’m ready for lemonade and porches and BBQ’s and farmer’s markets.

I think I say the same thing about Spring every year, but each year I’m truly grateful for this season. Everything feels new and wonderful, and I have a fresh appreciation for all of it.

That being said, when the sun came out for a couple of days this week, I was beside myself with joy. Honestly, I was a little bit sun drunk. I went so far as to take my laptop into the backyard, so I could work in the sunshine. (It was fantastic.)

In my sun-drunk state, I had the inspired idea to make an epic batch of guacamole. (I also decided that it would be a good idea to eat most of said guacamole in one sitting. But that’s a whole different story.) I know it isn’t exactly guac season yet (we’re still a few months away from cilantro and pepper season), but I was just too excited about the sunshine.

This avocado dip is the perfect compliment to a sunny day, and it pairs nicely with tacos and margaritas. I will say that it is unlike any guacamole I’ve ever had. It contains curry powder and coconut oil, serrano chilies and mustard seeds. It might sound like an odd combination of ingredients, but I promise you that it works. I would take this avocado dip over normal guacamole any day. It’s the perfect snack for a sunny day. Here’s hoping we have an abundance sunny days in our not-too-distant future.

Avocado Dip with Serrano Peppers, Cilantro, and Mustard Seeds | Rosemarried

‘Grown Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.


  • 3-4 ripe avocados
  • The juice of 1/2 a lemon
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup roughly chopped fresh cilantro
  • 1 tablespoon coconut oil (or clarified butter)
  • 1 teaspoon mustard seeds (brown seeds are preferable, but golden will do.)
  • 2 small shallots, diced
  • 2 cloves of garlic, peeled and minced
  • 1.5 teaspoons Indian curry powder
  • 1 small serrano chile, seeds removed and finely minced


  1. Cut each avocado in half, and remove the pit. Scoop the flesh into a small bowl. Gently mash the avocado with the lemon juice, salt, pepper, and most of the cilantro. Don’t over-mash, as the dip is supposed to be rather chunky. Set aside.
  2. In a skillet, heat the coconut oil over medium-high heat. When the oil is hot, add in the mustard seeds. Cook the mustard seeds for 1-2 minutes, being careful not to burn them. (Note: mustard seeds pop and jump while cooking, so you may want to place a lid on the skillet for this part.) Next, add in the minced shallots and allow to cook for 2-3 minutes. Stir in the garlic, curry powder, and diced serrano. Add in the avocado mixture, and give everything a quick stir. Remove from heat.
  3. Transfer to a serving bowl. Taste, and adjust seasonings as needed. (I like to add a bit of extra lemon juice at the end). Sprinkle the last of the cilantro on top. Serve with tortilla chips, pita, vegetables, crackers, etc.


Adapted from Super Natural Every Day

African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew | Rosemarried

African Peanut Stew with Collard Greens


  • 4-5 cups vegetable stock
  • 1 medium red onion, chopped
  • 1 small knob of ginger, peeled and finely diced
  • 4 cloves of garlic, peeled and minced
  • Salt, to taste
  • 1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
  • 3/4 cup creamy peanut butter (organic, no sugar added)
  • 1/4 cup tomato paste
  • 1 cup canned fire roasted tomatoes (diced)
  • Sriracha, to taste
  • Cilantro, for garnish
  • Roughly chopped peanuts, for garnish.


  1. In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
  2. In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
  3. Serve over brown rice and garnish with chopped cilantro and peanuts.

Adapted from Cookie and Kate.

Coconut and Date Granola + A Handmade Holiday DIY Gift Guide!

I’ve said it before and I’ll say it again: I really love Christmastime. It may sound cheesy, but I do believe this is the most wonderful time of the year.

Each and every year, I write out my thoughts on Christmas and include a handmade holiday gift guide. This year, I’m going to keep it short and sweet. I’ll include some of my text from last year’s post, as I think it sums up all that I want to say.


I love Christmas: I love the baking, the decorations, the gifting, the crafting, the music, the family, the traditions, and the nostalgia of it all.

If only it were as simple as that. But there’s the ugly side of Christmas: The shopping malls, the parking lots, the Black Friday lines. The anxiety, stress, and despair. The wish lists, greed, credit card debt, and consumerism. The poor, the broken, the forgotten, the needy.

It’s all so unsettling.

But four years ago, I watched one short video (from the wonderful folks at The Advent Conspiracy) and it changed the way I do Christmas. The message was so simple and clear: Love All, Spend Less, Give More.

Those six little words pack quite the punch. They’ve given me a new outlook, they’ve given me hope. Christmas is different, in the best way.


For the past four years, I’ve made most of my Christmas gifts. I find so much joy in the process and I have a ton of fun getting creative with gifts. I don’t pretend to be superwoman and I certainly don’t try to take on too much. I do purchase gifts from local businesses and artisans, and I’ll also pick up things at vintage and thrift stores.

This year, I put together A Handmade Holiday Pinterest Board, with 25 handmade gift ideas. There’s a little something for everyone – ornaments, terrariums, spice blends, jams, sauces, and more. Take a look!

Lastly, I am including a simple and delicious recipe for homemade granola with coconut, almonds, and dates. I plan on giving jars of this granola to various friends and family for Christmas.

You can’t go wrong with the gift of granola!

Coconut and Date Granola | Rosemarried

Coconut Granola with Dates and Almonds


  • 1/4 cup coconut oil
  • 1/4 cup olive oil (or vegetable oil)
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 3 cups oats
  • 1 cup shredded coconut
  • 1/2 cup roasted coconut chips (from Trader Joe’s)
  • 1/2 cup toasted almonds
  • 1 cup dried dates, pits removed and roughly chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cardamom
  • Generous pinch of sea salt


  1. Preheat the oven to 325°. Line two baking sheets with parchment or a Silpat.
  2. In a small pot, heat the coconut oil, olive oil, and honey over low heat. Whisk together until coconut oil is melted and the mixture is combined. Remove from heat and stir in vanilla and spices.
  3. In a large bowl, toss together the oats, shredded coconut, and chopped dates. Toss with the honey and oil, to coat. (Note: I don’t add in the toasted almonds and coconut chips until after baking.)
  4. Pour onto prepared baking sheets. Using a spatula, spread granola into an even layer.
  5. Bake for 15-20 minutes, or until granola is golden brown. Check granola every 5 minutes and stir, if needed. Allow the granola to cool on the baking sheets. Once cool, mix in the coconut chips and toasted almonds. Store in airtight containers in the pantry. Granola will keep for 1-2 weeks.


Adapted from La Casa De Sweets

Tomatillo Avocado Salsa, A Recipe from Kelly Myers of Xico

Last week, I had the pleasure of attending an educational tasting event at Xico, a delightful Portland restaurant that specializes in seasonal and regional Mexican cuisine.

We learned about the art and process of transforming corn kernels into fresh, hot tortillas.

We learned about (and tasted!) the difference between Mezcal and Tequila.

Finally, learned how to make Xico’s Tomatillo Avocado Salsa. This salsa is remarkably simple and comes together in minutes. And it tastes so, so, so good. (I could drink this salsa. Seriously.)

Kelly Myers of Xico

In the end, I left Xico with a happy belly, full of warm tortillas and fresh salsas. I also left with a better understanding of traditional and authentic Mexican cuisine. I was so impressed with Kelly and her staff, and their thoughtful approach to food. (For example, did you know that Xico is the only restaurant in Portland making tortillas from corn kernels? Everyone else uses masa.)

Thanks to Chef Kelly Myers and the Xico staff for being fantastic hosts! I learned so much and I can’t wait to go back.

Kelly graciously shared her recipe for Tomatillo Avocado Salsa, and I thought it was too god not to share. :)

Tomatillo Avocado Salsa
Yields 3 1/2 cups

8 oz. tomatillos, rough chopped
6 large epazote leaves, or substitute a small handful of cilantro leaves
2 small cloves of garlic
1/4 cup chopped white onion
1-2 serrano chiles, with seeds, roughly chopped
Salt, to taste
1 small ripe Hass avocado
1/2 cup water, approximately

Put all ingredients except the water in a blender and puree.
Thin as desired with water and adjust the seasoning.