Plant-Based Recipes for Health and Vibrance
Recently, I’ve been working on developing very light, very mildly sweetened, mousse-like dessert recipes for the new cookbook, and this White Chocolate Blood Orange Mousse Tart is an example of my experiments. I have a weakness for anything soufflé or custard-like, and I’ve grown quite sensitive to the overly sweet treats that monopolize our world, so this tart turned out to be the dessert of my dreams.
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Today’s soup was inspired by the Simmered Winter Squash recipe from Heidi Swanson’s beautiful new cookbook, Near and Far. I’m used to roasting or steaming squash, so Heidi’s take on the Japanese technique of simmering it in a flavorful mirin and tamari-based broth had me intrigued. Simmering turned out to be a simple and quick way of preparing very flavorful squash, so I decided to build on Heidi’s recipe, originally a side dish, and make it into a meal.
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My reason for posting this festive cake today is not only a holiday related one. I’m very excited to finally announce that Masha and I are working on our second cookbook, scheduled to come out in the Fall of 2017, published by Roost Books. The working title is Simply Vibrant, which quite accurately describes what the book will be all about. Like in The Vibrant Table, the recipes in this book will focus on healthful, whole foods ingredients, with a new key element of simplicity. This time around, I’m giving lots of thought to practicality, quick preparation and accessible ingredients, all under the umbrella of seasonality. We have lots of hard work ahead – you can always follow along with the trials and errors on Instagram, #simplyvibrantcookbook.
Now it’s time to celebrate with cake!
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These gnocchi are one of my favorite fall dishes to make for company. The process of gnocchi-making is fun and gratifying, and the result is always a tasty, light and unmistakably autumnal crowd pleaser. These gnocchi are gluten-free (and can be vegan if ghee is substituted with coconut oil), with nutritious buckwheat flour and sweet winter squash acting as main ingredients. Even without eggs, these have a nice pillowy texture, thanks to the softness of pureed squash.
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