Burmese Style Vegan Coconut Curry with Cauliflower & Baby Ira Quinn’s Homecoming

08.06.18

A Burmese style vegan coconut curry recipe with mushrooms, cauliflower, and spinach. Serve this coconut curry over sweet coconut rice for a bright and refreshing comfort dish great for any season!

This vegan coconut curry recipe is inspired by my favorite dish at Teni East Kitchen – a Burmese restaurant we frequent in Oakland. The same dish I drove 25 minutes for on two different occasions try to induce labor a couple weeks ago. Spoiler alert: Our chunky baby boy finally came barreling into our lives two weeks ago – just 2 days past his due date. Making us a (very tired) family of four, Ira Quinn joined us on July 26th at 3:06am, weighing 9lbs 1oz and measuring 21 inches long. Here’s the story of the day I went into labor and the role this vegan coconut curry played.

[9 Comments]

Flourless Chocolate Chunk Almond Butter Cookie Bars

07.23.18

With just a few ingredients, these quick and easy flourless chocolate chunk almond butter cookie bars are soft and chewy with crunchy dry roasted almonds studded throughout!

I expected this post to have a very different tone. I expected to have a brand new snuggly, cookie-dough smelling baby in my arms while I told you all about my favorite midnight treat. (Hint: it’s these flourless chocolate chunk almond butter cookie bars.) But despite my best efforts to woo baby boy out of my belly and into the world this week, he’s made it very clear that he’s in charge. To be fair, he’s got one more day before his due date, but I’m very ready.

[4 Comments]

Triple Berry Pie with Gluten-free Cardamom Crust

07.17.18

A triple berry pie wrapped up in an ultra-flaky flavorful gluten-free crust laced with vanilla and cardamom. Perfect for summer’s fresh ripe fruit and just as good in the winter with a bag of your favorite frozen berries! Best served with vanilla ice cream on top!

Our 2 year old has never eaten pie before (Before now, that is). Yet somehow, when Zoella came home from daycare last week and saw this lattice crusted triple berry pie sitting on the counter in the far corner of the kitchen, her eyes lit up as she asked “is that dessert, mama?” I’m still baffled by the phenomenon in which early eaters instinctively know what dessert looks like and that everything green is to be approached with caution. Most obvious explanation: humans are hardwired to eat pie.

This triple berry pie with a gluten-free cardamom crust is the fifth recipe in my year-long partnership with Bob’s Red Mill. First we ate chamomile oat waffles, followed by matcha macarons with mango buttercream, then buckwheat crepes with roasted cherries & chocolate, and brown sugar peach crumble. Now let’s do what we were born to do and eat pie together!

[6 Comments]

Blueberry London Fog Popsicles

07.05.18

These blueberry london fog popsicles combine vanilla bean earl grey tea latte with sweet honey blueberry compote into a dreamy creamy popsicle vibrant in color and flavor.

The closer I get to my due date, the clumsier I become in the kitchen. A day doesn’t go by when I don’t splatter a vibrantly colored sauce or compote across the room or drop toast in the counter gap next to the fridge. These blueberry london fog popsicles nearly dyed my curtains. I write this as I notice the sun shining through a splash of egg yolk I apparently forgot to clean off the windows two days ago. Blame it on my balance. This round belly interfering with all things cooking related (and photography/tripod related too, for that matter).

[6 Comments]

Gluten-Free Brown Sugar Peach Crumble

06.24.18

This gluten-free brown sugar peach crumble make a quick crowd-pleasing summer dessert. Warm caramelized brown sugar peaches topped with a vanilla-scented almond flour and oat crumble reminiscent of shortbread. Don’t forget the scoop of vanilla ice cream to melty on top!

As we head into the slow-down days of summer, I can’t figure out if my longing for vacation is because it’s that time of year or because I’m just plain tired from being 36 weeks pregnant. Probably both. I’d like to take the next 4 weeks to just entertain friends in the backyard sun with iced tea, grilling, and this gluten-free brown sugar peach crumble – while the tots splash in the kiddie pool.

This peach crumble is the fourth recipe in my year-long partnership with Bob’s Red Mill. First we ate chamomile oat waffles, followed by matcha macarons with mango buttercream, then buckwheat crepes with roasted cherries & chocolate, and now we’re diving into summer with this brown sugar peach crumble. It’s time to invite your friends over for a backyard bash.

[7 Comments]

Strawberry Rhubarb Pie à la Mode Popsicles

06.18.18

These strawberry rhubarb pie à la mode popsicles have strawberry rhubarb compote layered up with luscious vanilla bean cream and crumbles of pie crust on top. In honor of popsicle week and in collaboration with Rodelle Vanilla, these popsicles will take you to popsicle paradise all summer long.

I’ve been obsessed with popsicles for a long time – I mean, who hasn’t right? This is no revelation. But my love of popsicles transcends normal dessert fandom. It goes back to the days of the ice cream truck rolling down my street, which in my opinion is a completely misnamed entity that should be called the popsicle truck for that’s primarily what it peddles. My pipe dream is to drive a popsicle truck that blasts showtunes and hawks things like these strawberry rhubarb pie à la mode popsicles or maybe these chocolate banana tahini popsicles.

[5 Comments]

Blackberry Hibiscus Spritzer with Tarragon

06.11.18

These blackberry hibiscus spritzers with tarragon are a vibrant refreshing summer mocktail for special occasions, casual backyard gatherings, or just cooling off! It’s tart and sweet with a little fizz and herbal aromatics.

We’re celebrating Lucas’s birthday today. It’s not a huge milestone birthday, but between juggling a toddler, being 34 weeks pregnant, getting our house ready to accommodate another human, and 6 months of work packed into the next 3 to 6 weeks, it feels like a milestone that the day didn’t pass by without one or both of us forgetting. I started early this year by concocting the perfect drink in Lucas’s honor in partnership with OXO using my favorite beverage tools. It’s a twofer or maybe even a threefer with his birthday, Father’s Day, and our 5 year wedding anniversary all in the next 2.5 weeks.

[5 Comments]

Loaded Smoked Gouda Garlic Bread

06.04.18

Loaded smoked gouda garlic bread topped with artichoke hearts, kalamata olives, and sopressata salami makes a quick and easy appetizer for summer entertaining. Imagine buttery garlic bread with smokey cheese and meat layered on top – the only way to make garlic bread even more addicting!

With Father’s Day on the horizon, I’ve been thinking up the perfect menu for Lucas. The quickest way to my husband’s heart is through food…namely, cheese. Which is fortunate for me because I’ve partnered with Roth Cheese to create a cheesy recipe for Father’s Day and/or summer entertaining. This loaded smoked gouda garlic bread is on call for both!

It definitely fits the bill as far as Lucas’s top food likes go. He’ll make garlic bread as a midnight snack sometimes, so I’ve loaded it up to make it even more addicting. Is there cheese? Check. Smoky notes? Check. Cured meat? Check. Artichokes? Check. I may have embellished with the arugula for some extra festivity. Though you know what? He does love salad greens without dressing (this is totally his thing), so maybe it’s part of the checklist after all.

[4 Comments]

Corn Flour Waffles with Sumac Veggies & Basil Yogurt Sauce {Gluten-Free}

05.29.18

These soft gluten-free corn flour waffles are made with toasty ghee and topped with an abundance of sumac & ghee summer veggies and a basil yogurt sauce! Perfect for breakfast, lunch, or dinner, these waffles are made in collaboration with Alanna of The Bojon Gourmet and Organic Valley, using their organic ghee and grassfed dairy.

My ideal Sunday brunch menu is quite possibly entirely made up of waffles. I’m certain I could never tire of those crispy brown exteriors with soft fluffy centers topped with various sauces and flavors. There’s certainly no shortage of waffles here on Snixy Kitchen: these or these or these or these or these. These soft and fluffy ghee corn flour waffles with sumac veggies and basil yogurt sauce are no exception. I’d like a buffet of all of the waffles just once in my life.

[4 Comments]