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http://drumbeets.blogspot.com
A vegetarian food blog of ideas and recipes. Based out of Seattle, but inspired by world travels!
i'm working with an amazing group of students at the university of washington to build a cooperative, sustainable cafe on campus. our goal is to source from the expanding uw farm (they just got a full acre of land!) and other local farmers and artisa (read full article)
it's officially spring... asparagus season has arrived!simple roasted asparagus with lemon-dill mustard:1 large bunch of asparagus, ends trimmedsplash of olive oilsea salt & pepperchili flakestoss together asparagus, oil and spices in a shallow r (read full article)
my excuses for a severe lack of cooking and food blogging: 1. end of an intense winter quarter (but only one more quarter to go until graduation!)2. moving to a new home and kitchen (followed by o.c.d. cleaning of my previous kitchen!)3. nasty stomac (read full article)
seattle has seen a few spring days so far, but the spring vegetables are a ways off yet. for now, the fridge is packed with root vegetables... a combination of parsnips, carrots, sunchokes, and beets. tonight's meal featured roasted parsnips (inspire (read full article)
tucked away into a quaint residential block in ballard is the one of the most amazing kitchens in all of seattle: a caprice kitchen. the woman behind it all, chef anne catherine, rotates her menus weekly to feature exclusively local foods (save for t (read full article)
great granola doesn't have to come from a box or the bulk section. a medley of local oats and goodies make a delicious "locavore" granola to perk up my mornings!... organic wheat germ, rolled oats and spelt from bob's red mill (oregon) and fairhaven (read full article)
students from all fields of studies are actively participating in a food justice course at the uw. but there is so much more for us to learn about deep local food than from a class room. we needed to get outside, find real local food, and cook! here (read full article)
the goal of tonight's meal was to create a dinner using local foods. above: cream-top (unhomogenized) milk from golden glen creamery, sun-dried tomatoes preserved in oil from a lovely friend's garden - thank you francisca - along with some honey from (read full article)
i tend to overly-cherish the summer goodies stored in my freezer to the point of never wanting to use them because i fear the day i run out of them before summer returns. i've been slowly dwindling my supplies of strawberry freezer jam and blueberrie (read full article)
what to do with a bunch of seasonal root vegetables from last weeks farmers market? make latkes! this recipe is fairly flexible and forgiving, just make sure to dry your vegetables a bit in order to get crisp latkes. this recipe made about 6 or 8 fai (read full article)
deviled eggs are delicious... a total childhood favorite of mine. not to disregard the classic recipes, but here are a few ideas for spicing up your deviled eggs.need a tip for hard boiled eggs? submerge your eggs in a cold pot of water, bring to a b (read full article)
seattle's food justice project has just published an awesome resource guide/recipe book.our food, our right: recipes for food justice (72 pages) combines hands-on tools for change with community recipes and political awareness to engage you in joinin (read full article)
sage and garlic mashed potatoes -light & flavor-packed... you won't even need the gravy!6 medium waxy potatoes10 sage leaves, chopped2 tablespoons butter3 tablespoons olive oil12 cloves of garlic (or more!)1/2 cup sour creamsalt and pepperpeel an (read full article)
this is my all time favorite beet salad, done up all special!roasted beets, tart apples, toasted pecans and goat cheese:many people tell me that beets are one of their least favorite vegetable. but beets only have a bad reputation because canned beet (read full article)
white salt & black pepper... contrast with black salt & white pepper*black salt was collected in oahu, hawaii (read full article)
a cozy and colorful fall meal: wheatberry-waldorf salad (a old family favorite) and stuffed dates (a new favorite of mine!)for the wheatberry salad:1 cup wheatberries, (a mixture or mostly red, with some golden or pastry wheatberries)4 cups water1-2 (read full article)
pure noodle goodness: buckwheat soba noodles mixed with a simple peanut sauce, carrots, peppers and egg... all inside a large cabbage leaf!for the sauce: 3/4 cup natural ground peanuts3/5 cup coconut milk (or light coconut milk)1/4 cup soy sauce2 clo (read full article)
i've been experimenting with cozy, simple winter meals this week. seasonal squash, yams, pumpkin and winter greens have been the highlight. whoever knew a huge chunk of squash and roasted kale with garlic could be so filling and satisfyingly deliciou (read full article)
one thing i've miss since becoming vegetarian: tuna melts.artichoke melts, however, are a great substitute treat!my "tuna" salad:1 jar artichoke hearts (not in oil), drained1 spoonful of whole grain mustard1 spoonful of sour cream (optional)1 spoonfu (read full article)
this was my first experiment with canning and preserving. ever. after reading about safe canning methods and looking at a variety of recipes, i decided to take on the big project of home canning. i can't wait to open a jar of peach chutney this winte (read full article)
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