mama's little baby loves rhubarb pie

c'mon, another post about rhubarb, you ask?
why yes, yes it is.
what's not to love about my bordering on obsessive fondness for the fruit that is rhubarb?
why everything, there is everything to love.

i am determined that you love rhubarb too. so, here is more rhubarb love for you.

there is an incredible sale at my local market for strawberries ($3 for 4 pounds!) and i have been buying them up the wazoo. so, i thought another strawberry-rhubarb crisp would be just the trick to make a (small) dent in the many pounds of strawberries i have sitting in the fridge. this time i will share the recipe for this super yummy and super easy treat. don't be surprisd if it is gone within an hour of pulling it out of the oven. it's that good.

strawberry-rhubarb crisp

filling

1 lb rhubarb, cut into 1/2 inch pieces
1 lb strawberries, cut in quarters
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. vanilla extract

oatmeal topping

1/3 cup rolled oats
1/3 cup cornmeal
1/3 cup sugar
1/3 cup pecan halves
2 Tbs. canola oil
1/2 tsp. minced fresh ginger

1. preheat oven to 400 F. coat 13 x 9- inch baking dish with cooking sparay.

2. to make filling: toss all ingredients in glass or other nonreactive bowl. let stand 15 minutes to release juices.

3. to make topping: place all ingredients in food processor and pulse until mixture is chunky and begins to hold together.

4. spoon filling into prepared dish with slotted spoon, leaving any liquid in bowl. discard liquid (or drink it, like i enjoy doing.) top with oatmeal mixture. bake 35-40 minutes, until top is lightly browned. cool on rack for 10 minutes before serving.

delicious over ice cream or with a dollop of yogurt.

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recipe taken from the whole foods market magazine. march/april 2008.

what we ate

Since delicious food is great and wonderful and leaves everyone doing the happy tummy dance, I thought I would share some of the things that we ate this week that left our tummies jumping for joy.

If anyone is interested in the recipes I would be happy to pass them on.

Oh my, the picture makes my mouth water at the memories.

The Honey Glazed Tofu over Pumpkin Seed Couscous was so fun to make.

Something about cooking with honey, when it gets all bubbly and syrupy, is just

delightful. Especially when you are bathing tofu in the syrup.

Anyway, yum.

This recipe is from this month's issue of Vegetarian Times.

This was Soleil's food photo shoot.

After seeing me taking pictures of dinner she wanted her turn to do the same.

Two Soleil girl thumbs up!!

Pumpkin Muffins from Vegan with a Vengeance.

I dare you to try anything from Isa's book and not like it.

It's simply impossible.

I also double-dog dare you to go buy her book right NOW.

The Harvest Vegetable Medley (fun name, huh?) was loaded with vegetables that took me over an hour to cut. I loved using purple fingerling potatoes, they are so pretty and made this dinner very colorful. I made this for Chris and my sorta anniversary and everyone loved it. It is from Vegetarian Times as well.

So when you have a casserole dish full of leftover roasted vegis, what do you do? Make pot pie of course! This has fluffy sage biscuits on top. My own creation.

Pumpkin Waffles with hot apple compote. The waffle recipe is from Vegan with a Vengeance, the apples I made up. (Not like sauteing apples in a pan is hard, but I'll take the credit.) Yes, I am on a pumpkin kick right now.

delights

Apples + ............

Pie = ........................

Two thumbs way up.

dinner is served

I really want to start sharing my doings in the kitchen and figured today would be good as day as any. As you will see, I am not a professional food photographer. No glue food here. Isn't that all "non-food" made to look like food anyway? No thank you. I promise it's all much better than it looks. Of course, it's all vegan, all the time. Dig in.Potato Kale soup. An oldie but goodie. The kids eat this up, literally.

And yes, that's a cold one from Wasatch Brewery in the background. Raspberry wheat, divine.
Making my favorite summer treat, Peach Cottage Pudding. Wonderful right out of the oven.
Alright, who am I kidding? It's wonderful standing in front of the fridge at midnight too.

The finished yumminess! Magnifique!



So, what did you eat for dinner??