Watermelon Pickles

I've been meaning to check out some of the recipes from the watermelon chapter in Vegan Soul Kitchen since I received the book.  Being summer, it just seemed right to try some melon recipes.  I got a good deal on watermelon this weekend and we're supposed to have temps in the nineties this week, so what better time to make [the recipes]?

I made juice with some of the pulp and mixed up watermelon martinis from the book (photo to come later today) and [non-alcoholic] popsicles.  We all pretty much devoured the rest of the fruit yesterday afternoon.  But what to do with the rind?  It is so easy to just throw the rind away after cutting out the juicy melon, but one of the things I really like about Terry's chapter on watermelon is that he tries to use as much of the fruit as possible. So, I made the Citrus and Spice-Pickled Watermelon Rind.

I'm not going to lie... The pickles were pretty labor-intensive. That being said, my perspective might be somewhat skewed since I have never canned anything before, nor have I made pickles.  I started brining the rind last night and got up early to finish the process this morning before it got too hot to function in the kitchen.  I have not tried any yet because I'm going to let them sit for a day or two, but I did sneak a piece of the lemon before it went into the jar and the flavors are wonderful.  It'll be tough to wait a few days for the flavors to meld.

Cookies!

...Another teaser photo of an "American Vegan Kitchen" recipe.

More "American Vegan Kitchen" Testing: Soup!

Yesterday I tested a delicious summer soup recipe from the upcoming American Vegan Kitchen. Feel free to drool.

Grilled Pizza, and a Pesto Recipe

It's been rather warm these past few days here on the Kitsap peninsula, so although it was high time for another homemade pizza night I had no desire to turn on the oven. Solution? Grilled pizza!  I topped the pie with homemade pesto, sliced Campari tomatoes, and toasted pine nuts.





Homemade pesto is incredibly easy to make, and it's adaptable to many different flavors and themes. My favorite way to prepare pesto is with basil and pine nuts, but pignolas can be a bit pricey so I often make it with walnuts instead.

Homemade Pesto

4 cups fresh basil

1 cup raw pine nuts or walnuts

2 cloves garlic

1/2 cup olive oil (or more, if needed)

salt and pepper, to taste

Put the basil, nuts, and garlic into a food processor. While the processor is going, slowly pour in the olive oil until a nice thick paste is formed. Season with salt and pepper.

**For a variation on the theme, try toasting the nuts first.

Friday Fun

Is there anything better than a fresh-from-the-garden tomato?



Also, some green beans from our humble balcony garden:

A Dessert Recipe

Now this is some serious comfort food.   (More from American Vegan Kitchen...)

More "American Vegan Kitchen" testing...

Just what the doctor ordered after a week and a half of vacation eating: a yummy salad.

Teaser Photos (Recipe Testing)

As you know, I've been busy testing recipes for the upcoming release of Tami's American Vegan Kitchen.  We're finally able to post some teaser photos, so here are just a few of the fabulous things I've been cooking and eating lately: