BEET PICKLED EGGS + MUSTARD CAVIAR

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

Oh hiiii. My brain forgot it was Fall and decided we skip 4 months and move straight to Spring. I can't help what I'm inspired to do sometimes. These pink beet pickled eggs penetrated my brain and have now arrived into my reality. Into our reality.

 I am obsessed with these eggs. All eggs in fact but these had me particularly mesmerized; I fell in love with the colour, the smooth texture and took about one thousand photos just to realize they were all incredibly similar. I imagined English ladies at a garden party with crustless sandwiches, a string quartet playing in the background amongst outfits of white flowing linen. I've never attended such a party but I feel like I've seen so many on tv I was tricked into thinking they were commonplace. Maybe they are if you're a British duchess. But as a woman sharing a 500 ft² apartment, owns 3 pairs of Chuck Taylor's and wears a pizza onesie in the evenings, they are just a fantasy of lavender scones and witty political jokes. None of which I would understand but all of which I would exude my best sophisticated laugh. “Hah-hah-hah. Oh Gerald, that was positively hilarious! Such a cheeky little devil." When first invited to said garden party I would reply, “Indeed, one would be delighted to attend one's party dahling." because I'm a very posh lady in this alternate universe and I definitely have a real curtain in my bedroom window and not a fraying piece of cloth hung up by clothes pins. I would have the kettle on a constant boil with a good supply of proper English tea like Twinings. I would have comments about the weather ready at my disposable for social interactions and I would keep my bathroom unreasonably cold (we don't want guests getting too comfortable in there). This is the British way so to speak. 

It is said the pickled egg was established in Europe a few hundred years ago. At one time there was even a pub in London called The Pickled Egg located on a street called Pickled Egg Walk. Obviously. This pub snack was served from jars behind the bar alongside your ale and maybe some sausages or cold meats. Sometimes these were called free lunches and offered at no cost to customers as an incentive to drink at their bar. These were easy foods to preserve for the winter and provided sustenance so the customer could keep drinking. During my pickled egg research I learned that at least three people died via choking on pickled eggs in the last few years. Mostly on a dare or to win a few pounds, they stuffed too many in their mouths at once and were asphyxiated. I love the British because even their reports about death have a light heartedness. A news story recounts a wife as she's being driven to the pub by police after her husband's death, “It was pickled eggs wasn’t it? It’s just the sort of thing he would do.” So no more than two pickled eggs in the mouth at once, okay? 

You can indulge in a pickled egg at Toronto at dive bar, The Communist Daughter. They also serve other traditional bar snacks such as olives, a salami plate, and a beer cheese sandwich. They are all perfect with a pint, a good book or some company. If you are ever in town I recommend Mondays where they run a bring your own vinyl night. Try to arrive by eight to make sure you get a seat as it is a very small nook of a pub. After one side of an album is played, they take a vote from everyone in the bar– who wants to listen to the b-side and who wants the mystery album (the next vinyl in line). Majority wins. 

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

EGG AWARDS


Best Drinking Egg – Pickled

Most Nostalgic Egg – Soft Boiled with Buttered Toast Soldiers

Most Forgotten Egg – Boiled with a Dollop of Mayo

Breakfast, Lunch or Dinner Egg – Frittata 

Best Party Egg – Deviled aka Mimosa Eggs (as church functions named them to refrain from Satanic association).

Most Surprising Egg – Egg Yolk Ravioli. Originated at San Domenico restaurant in Imola, Italy. Click here to watch this mouthwatering dish as it's made at it's original location. I used to work for a chef who trained at San Domenico so he could make this dish perfectly. I can honestly say it's one of the most delicious things in the whole world.

Least Popular Egg – Raw

Cutest Egg – Egg-In-The-Hole

Classic French Egg – Omelette

Fanciest Egg – Arzark Egg aka Flor de Huevo. Secured in platic wrap and cooked in boiling water. Click here for tutorial.

Comfort Food Egg Scotch Egg

Hangover Egg – Eggs Benedict

Most Underrated Egg Marbleized Egg. Cook egg in frying pan, break yolk and swirl it around. You get a little bit of scrambled and a little bit of fried that is soft but not runny. Check out this video for a marbleized egg sandwich by Eggslut. 

Weirdest Egg Century Egg aka Pidan Egg. A preserved duck egg that uses a saline solution often with clay, ash, or rice hulls. After a few weeks or months of preservation the result is a gelatinous dark coloured egg that looks as though it's a century old. Not traditionally eaten on their own they are served with pickled ginger, or with congee (rice porridge). Click here for a video.

Scariest Egg – Balut Egg aka Duck Fetus Egg. It's real and it's terrifying. A nearly developed fetus is boiled up and eaten in the shell. A common street food in the Philippines and South East Asia. Click here to watch people eat one and describe the taste. 

These pink pickled eggs are delicious, beautiful and very easy to make. They are perfect to bring to a party or if you're having friends over because you can make them in advance. I love them as leftovers when I'm too lazy to make dinner. Put them on a plate with some vegetables, fresh chopped herbs, a good slice of toasted bread and some mayo or plain yogurt. The mustard caviar is not a must but feels elegant and gives a nice texture as they pop in your mouth.

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

My dream for this snack is that someone takes these to a garden party and reports back to me about how fancy it was and how many times they mentioned the weather. Let me know.

Happy Egg Dreams! xx


BEET PICKLED EGGS + MUSTARD CAVIAR

the magic

inspiration:                      bar snacks

the feels:                          soft, crunchy, acidic, slightly sweet

eat with:                          plain yogurt, mayo, hot sauce, fresh                                                  herbs, on a salad, on toast, w/ tuna                                                  salad, sliced crunchy vegetables –                                                    cucumber, radish, lettuce etc., beer!,                                                sausages, crackers and cheese. 

might like if you're into:       dive bars, old timey pubs/saloons, garden                                   parties, Chinese tea eggs, pink things,                                               preserves, smorgasbords, little tea                                                     sandwiches

the science

makes 6 eggs + 1/2 cup “caviar" + 1 pickled onion || time: 1 - 12 hours

ingredients:                                                  

  • 6 eggs
  • 1 jar of pickled beets 
  • 1 cup cider vinegar 
  • 1/3 cup coconut sugar (or honey)
  • 1 tsp kosher salt
  • 1/4 cup mustard seeds 
  • 6 tablespoons white wine vinegar (or rice wine vinegar)
  • 2 tablespoons honey
  • 3/4 tsp kosher salt
  • optional: one medium onion (to pickle with eggs)
  • optional: plain yogurt or mayo for serving
  • optional: chives to garnish

method:                                                                                                 

beet pickled eggs

  1. Hard boil your eggs and peel. (tip: salting your boiling water and peeling the eggs underwater helps the shells come off easier.)
  2. Strain beets overtop a bowl, let liquid drain and keep beets aside to eat later. 
  3. Mix beet liquid with cider vinegar, coconut sugar and 1 tsp salt until dissolved. Pour into large mason jar (or bowl) and completely submerge eggs. If not adding onion, skip step 4.
  4. Boil a kettle of water. Slice onion into 1/4 inch thick rings. Place into strainer in the sink and pour boiled water over top. Shake and drain. Add onion sliced on top of eggs in pickling liquid (these will keep the eggs completely submerged to ensure an even colour.
  5. Cover eggs and refrigerate for minimum of one hour or up to overnight if you have the time. The longer you leave them the pinker and more pickled they become. I like overnight best. 

mustard caviar

  1. In a small pan add mustard seeds, white wine vinegar, honey and 3/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce to low and simmer for 45 - 60 minutes, stirring often. Add a tablespoon of water at a time when mixture gets too thick or sticky until mustard seeds are firm but pop in your mouth. 
  2. Let cool and refrigerate. 

Cut open lengthwise, top with little dollops of mustard caviar, pickled onion, chives, and yogurt or mayo if desired. 

Will last for up to a few weeks in pickling liquid but I suggest eating them within 5 days or they can become too acidic and rubbery. 

ZOMBIE CHERRY PIE + HALLOWEEN THOUGHTS

Zombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca
Zombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca

Is Halloween more magical than Christmas? Does that sentence offend you? If you're like my Great Aunt Lorraine who's house looks like Santa diarrheaed Christmas cheer everywhere, then you might be. One year she took my mum and I to a Christmas liquidation sale in a large medically lit warehouse to get deals on Christmas items leftover from the previous year. Four hours in a sea of red, gold and green but lacking it's luster from the industrial setting among mentally ill hoarders. This was my Aunt Lorraine's heaven. Bless her, she's sweet lady. 

For me, Christmas is very magical. But Halloween is my jam. Like my deep dark soul jam. As a child, I felt like I was a magical being in a human's body. But not the sugar-and-spice-and-everything-nice kind of magical. I believed myself to be mostly good, but with a mysteriousness, a mischievousness, an untamed wildness that could not be exorcised. I felt eventually the universe would reveal my powers and I could fully come into who I am– a lady warlock!

In my early twenties I was very unhappy. I had panic attacks and severe anxiety that debilitated me from living a normal day-to-day life. I had lost myself somewhere growing up. It felt like everyone else was deciding how I should act, who I should be and what I should be doing with my life. Let's not should ourselves, okay? It seemed my vision of who I really was and the world I wanted to live in was fading, and fast, into a dismal abyss of monotonous cubicle jobs, illness, and financial stress.  A few people in my life helped remind me those things weren't real, if I didn't want them to be. The more I focused on feeling good, the more I could hear my true self and the magic returned bit by bit. Magic comes in many forms and shows up differently for everyone. Maybe this is why Halloween speaks to me– it reminds us of the beauty and mystery in life but on a wide spectrum of dark and light. Darkness is important as it gives contrast to light. I like to imagine the darker you go on one end of the spectrum allows you to go equally as far on the light side. The wider your feeling range has grown, the more expansive you become. I think the intense fearful and depressing feelings allowed for profoundly joyful ones because it's all intensity, just in different forms. And you can feel extreme gratitude and joy from the contrast of knowing how bad the other end of the spectrum feels. 

We can't rid ourselves or this world of darkness, so why not embrace it? Say, “I see you there. You are valued." Without darkness, wouldn't life be boring? What makes a great story? It's almost always the contrast between good and evil. Of course we always hope good will prevail, but without evil  there would be no fuel for bravery, curiosity, mystery, or adventure! And without those, life doesn't really sound all that great.

You cannot deny the macabre is thrilling. It's so human from the fear and uneasiness it brings but it's simultaneously otherworldly in nature. I like to fall in love with that darkness. Many of my favourite places are shrouded in creepiness and shadows; New Orleans with it's deep mystical roots, Prague's gothic and baroque architecture, and Mexico with the Day Of The Dead– a celebration commemorating the deceased and reminding you death is a part of life. 

Zombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca
Zombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca
bloody-cherries (1).jpgZombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca

And with that, I made a zombie pie. An all butter crust with a deep cherry red filling that gives us some good looking blood and clots. I used this pie crust recipe and method from Pastry Affair because it works every single time. For last year's Halloween post click here for this decadent Chocolate + Salted Dulce De Leche with Meringue bones. It's shamelessly rich with distinct notes of good and evil. 

Wizard of Oz – The Scarecrow (me) + The Lion (mum)

Wizard of Oz – The Scarecrow (me) + The Lion (mum)

My best Tiger impression. ARE YOU SCARED?!

My best Tiger impression. ARE YOU SCARED?!

Halloween Candy + Types of People


Packs of Candy (starburst, skittles, fuzzy peaches etc.) – You are a considerate, good person who remembers what it's like to be a kid. You never leave the breakroom messy and you buy friends/coworkers coffees without a second thought. Dogs like you and cats think you're okay. 

Tootsierolls – Wow, really?! Do you hate children or something? You're not fooling anyone with your passive aggressive candy choice. Flush those down the toilet like the rabbit poops they really are. 

Tootsieroll lollipops – You're not a bad person like original-tootsieroll-guy (see above) but you are confused what qualifies as good candy nowadays. The outer lollipop part of this candy is okay (especially the cherry) so you get a pass. You also fill stockings with oranges at Christmas. We don't dislike these choices, but there are better ones. Light a candle tonight and look within yourself for more insight on making good choices. 

Candy Corn – You like seeing the faces of disappointed children. You get off on it. You loudly rustle popcorn bags at the movie theatre while shovelling your buttery hands into your mouth then laugh so loudly the popcorn flies right back out. You attached a pair of fake balls to your truck and have a terrible bumper sticker that offends people and that's the way you like it. You think Donald Trump is “doing his best".  Please seek therapy asap.

Toothbrushes – You are a dentist or dental hygenist. It's good to have one in each neighbourhood, but no more than that. You care about health and we need people like you so our teeth don't fall out of our faces like in the dark ages. 

Mini bags of chips – People love you! You're a great neighbour and always let your kids have  sleepovers and let them watch scary movies. You also enjoy gardening and have some lovely petunias come summertime.

Homemade cookies in saran wrap – You are 90 years old. Your name is something like Ethel or Beatrice. You have mildly good intentions but you're losing it. Sometimes you say inappropriate remarks like “coloured people" or “chinamen" but you're so old that people sigh defeatedly and say, “well... she'll be dead soon."

Homemade cookies with surprise razor blade center – You are psychologically unwell but it's the 90s so we don't take mental illness seriously yet. Your favourite past time is leering at children in the playground and wearing your mother's rouge lipstick in a wide ring around your lips. 

Mini chocolate bars – You're an angel. You see the brighter side of life and say things like, “I love to cozy up with a good book in the rain". You've travelled the world and have photos in your house of the time you bathed in the Ganges with the locals and travelled camelback across the Sarahan Dunes in Morocco. You always bake cupcakes for birthdays and write heartfelt notes that make people tear up and remember how beautiful life is. Thanks for being you.

Raisins – Why?! Did you pull those from the back of your pantry where they've been sitting for the last three years? You keep trying to convince everyone they're “earth's natural candy" but raisins are just dusty old dried up grapes. You know what's better? Regular grapes. Or anything else ever. 

“I'm on an important witch call mother. Please exit the room before I turn your new push-button phone back into a rotary."

“I'm on an important witch call mother. Please exit the room before I turn your new push-button phone back into a rotary."

Vampiress (my bf Alex) + Wind Up Doll (me)

Vampiress (my bf Alex) + Wind Up Doll (me)

Disco Queen (Alex) + Paper Bag Princess (me)

Disco Queen (Alex) + Paper Bag Princess (me)

Zombie Cherry Pie + Halloween Thoughts || Spooky face cherry pie + all butter crust made from scratch || food styling + photography by creamandhoney.ca

Happy Halloween Lovely Humans!!!

 Creep it real. xx


ZOMBIE CHERRY PIE

the magic

inspiration:                Halloweeeeen

the feels:                    buttery, flakey, sweet, slightly tart

eat with:                     tea, coffee, whipped cream/coconut cream,                                          pouring cream, vanilla ice cream, chocolate                                      ice cream, champagne/ sparkling wine, red                                        wine (merlot, pinot noir, syrah/shiraz)

might like if you're into:     The Shining, the macabre, Edgar Allen                                              Poe, eating flesh, sucking blood, Dexter,                                            The Witch (a really good scary movie).

the science

makes one 9 inch pie

ingredients: 

  • one double pie crust (see below for link)
  • 5 cups pitted cherries (fresh or frozen, I used frozen)
  • 1/2 cup cane sugar
  • 1/4 cup corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg yolk mixed with 1 tablespoon water (egg wash)
  • pie tin or dish

method:

  1. In a large bowl mix the cherries, sugar, lemon juice, vanilla, almond extract and cornstarch until evenly combined. Put in the fridge to let filling settle. 
  2. Preheat the oven to 400ºF. 
  3. Place half of pie crust in pie tin. Push down gently to secure to base. Trim edges and keep the scraps. Pour in cherry filling. Dot the filling with the small cubes of butter (Make a triangle with the scrap pie dough for the shape of the nose. Feel free to make it as big as you like. place in the middle of the pie on top of the filling wherever you want your nose to be. 
  4. Place second pie crust on top. Push gently over the nose to form. Rip edges of top pie crust so the zombie face outline is messy looking. With a sharp knife cut out eyes and mouth. Add cuts for scars/stitches. With a chopstick or pen, push gently into the bottom of the nose to create nostrils. 
  5. Brush with the egg wash and place the pie on a large baking sheet to catch any overflow. Place into oven for 20 minutes. Remove pie and cover the edges with a pie crust shield (I make one by gently forming aluminum foil around the edges in pieces. This prevents the edges from becoming too dark. Turn oven down to 375ºF and put pie back into oven. Bake for another 30 to 40 minutes, I base it on the colour being nice and golden. 
  6. Let pie cool. Scoop out eyes for a more hollow soul look and poke the chopstick back into the nostrils so filling can seep through. Serve on it's own or with some sort of whipped cream or vanilla ice cream. 
  7. Cover tightly. This pie can be stored on the counter at room temperature for 2 days or in the fridge for up to 5 days. You can also freeze this pie if making in advance, in which case freeze the pie uncovered until frozen solid, then wrap in plastic wrap or foil and freeze for up to a month. Thaw at room temperature for an hour then reheat at 375ºF until warm (around 30 minutes). 

Pie crust recipe from Pastry Affair.

Cherry filling recipe from Sally's Baking Addiction.

KALE POLENTA WITH MUSHROOMS + ACORN SQUASH

Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca

Last week we had an especially beautiful October day with sunshine and temperatures of 25°C . I decided to go to Hanlan's Point on Toronto island, one of the nicest beaches in the city. A horizon perfect for admiring sunsets, a sandy beach to bury your toes in, and naked bodies (it's a clothing optional beach). I like to think about how liberating and powerful I'll feel stepping on to the beach bare breasted! I'll channel Beyonce– do my best head toss with an air kick, then an overhead fist pump (the ultimate girl power move). I'll sing out Run The World and finish with a shimmy shake  booty roll like The. Queen. That. I. Am. But as soon as I arrive I reconsider. The reality of the high penis ratio hits me like a salty ball slap to the face. Twenty dicks, no vaginas, and one pair of breasts belonging to a sixty year old Eastern European lady named Olga. She has a dog that looks like a elegant muffin and she does not give a f*ck. I strive to someday be as bold as Olga. But at that moment, the thought of being naked goes from feeling empowering to alarmingly uncomfortable. I like to think I welcome vulnerability, but not the kind that might attract lingering gazes from strange naked men. No way. I watch way too many murdery shows (and the news) to have a progressive view of middle age white men.

It never fails, every single time I go to this beach a naked man strikes up a conversation. It's always harmless but strange that this is the place everyone is dying to make small talk with me.

Naked Man 1: “The water is great today! Nice and warm."                                                                                             Me: “Oh yeah?" I say trying to be polite, staring straight into the sun purposely blinding myself. I catch a glance of his lower half because the more I tell myself not to look at something, the more I have to look. “It looks pretty cold to me.

Naked Man 2: “Hey, do you have a beer you could sell me?"                                                                                             Me: “Uhhhhhhh..... where do you keep your money? You know what, never mind, just take it.

Naked Man 3: “Wow we've got quite a wind today! Perfect for watching the windsurfers." as he stretches backward, hands on his hips, penis is flapping in the wind, ball hair awry. 

Any nude beach isn't complete without lone men casually strolling the shoreline. One man begins marching into the freezing cold water. He holds his arms at his sides palms facing forwards. He puffs out his chest and wades deeper into the water with determination, about to execute a self baptism. He submerges his head fully and is reborn! He will now go to heaven. Amen. He starts swimming further out, he gets close to a small yacht with some people having a party. He's swimming around the boat eagerly awaiting an invite. They ignore him. “Awww he just wants a friend.", I think to myself. I create the story of his life– Angus was born on Christmas morning, his birthday inevitably overshadowed by holiday celebrations. His cake forever a pumpkin pie. His birthday and Christmas presents always unified as one. Kids were too busy with family to attend his parties. He hates turkey so his birthday dinner was always a large plate of boxed mashed potatoes (his mother had a fear of real potatoes, she wouldn't allow them in the house). Are you crying yet?! He had a medical issue as a child that caused uncontrollable flatulence. He would break wind loudly without warning and kids made fun of him for it. Even his parents laughed sometimes because farts. are. funny. people. Now he comes here to bare it all because he's unashamed! Good for you man! I look around wondering which one of these people is the biggest creep on the beach. I realize it's me, making up stories about them and their bodily functions. I slide on my sunglasses to give the illusion I'm a discrete person.

The accessories on nude beaches are fun– mostly hats, sandals, sometimes a t-shirt with some lumpy junk protruding out the bottom. One man is adorned with a large glass bottle of milk and a backpack fastened up with clips around his naked body. I decide he is definitely the murderer if there is one. His serial killer name would be The Milkman and he would leave milk bottle caps upon his victims as a token. On that note, I turn on my best Beyonce pivot, dancing my way off the beach in the pump walk from Single Ladies. Peace out my nude friends!

One day later, genitals could not be more covered. The temperature dropped ten degrees and it is time for warm cozy food and layers of clothing. To nurture ourselves in the colder weather we must make many bowls of of roasted vegetables and grains. Squash season is peaking and I am into it. 

squash-market.jpg
Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca

Notes:

Acorn squash is one of my favourites because the skin is delicious once it's roasted (and they look like cute clouds when sliced). 

The recipe below is plant based based but feel free to adapt it to your preferences. Parmesan cheese is typical for polenta giving it an even creamier and cheesy consistency. I chose nutritional yeast to keep it versatile for all food lifestyles. 

I used dried porcini and shiitake mushrooms because fresh wasn't accessible but I still wanted the richer flavours these mushrooms bring. I rehydrated the dried mushrooms in some water, dried them off thoroughly and sauteed them with the fresh creminis. 

Bowls of polenta can be topped with many things so let your imagination run wild with roasted or sautéed vegetables, shrimp, poached eggs, tofu steaks, or bolognese sauce. It's an easy meal to make, you just must be attentive when it is on the stove, stirring often.

Feel free to substitute spinach for the kale in the polenta. In this case, you could blend it in fresh instead of cooking it.

Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca
squash-market-2-2.jpg
Kale Polenta with Mushrooms + Acorn Squash || Cozy fall or winter dish that is easy to make and delicious! Vegan, plant based and gluten free. || creamandhoney.ca

Let me know what version of polenta bowl you end up with!

xx


KALE POLENTA W/ MUSHROOMS + ACORN SQUASH

the magic

inspiration:                   cozy Autumn bowls

the feels:                       creamy, cozy, comforting, savoury

eat with:                        pinot noir, arugula salad, sparkling water                                          w/ lemon, hot tea, toasted nuts or seeds,                                            fresh herbs

might like if you're into:    movie nights at home, granny quilts, other                                          meals in a bowl like this one or this one,                                            fuzzy slippers, hoodies, oversized knit                                                sweaters  

the science

makes 4 servings || time: 1 hour

ingredients:

                                                                                                                                                                                           polenta

  • 1 cup polenta
  • 1.5 cups nut milk + extra while cooking the polenta, as needed (you can also use water)
  • 1.5 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • salt + pepper to taste
  • 1/4 cup nutritional yeast (or grated parmesan cheese)
  • parsley, for garnish
  • kale puree (below)

kale puree 

  • 1 small head of tuscan kale or half a large head (curly kale is also okay), stems removed
  • 2 cloves garlic, peeled + kept whole
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil

mushrooms + squash

  • 1 acorn squash, seeded and sliced into half circles (leave skin on, it is edible after baking)
  • 2 cups of mushrooms, sliced (I used porcini, shiitake + cremini to create a richer flavour)
  • 2 shallots, diced
  • 4 sprigs fresh thyme (of half a teaspoon dried)
  • 1 clove garlic, diced
  • 3 tablespoons olive oil
  • salt + pepper

method:

  1. Preheat oven to 425ºF. Line a baking sheet and toss squash in a large bowl with 1 - 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and pepper. Bake for 25 - 30 minutes. Remove from oven, flip squash and bake for another 10 minutes or until soft and slightly caramelized.
  2. While squash is baking, add milk and broth to a medium sized pot. Bring to a boil. Lower temperature to medium and slowly whisk in polenta. Keep whisking until the polenta starts to thicken (usually a couple minutes). Reduce to a low simmer (rarely bubbling) and cook for 20 minutes, whisking often, until the polenta is nice and creamy. Make the kale puree + mushrooms while polenta is cooking (see below). You may need to add a bit more milk or water throughout this process or if you want to keep it cooking longer for extra creaminess. Add a tablespoon or two at a time. Keep warm until serving. If prepared in advance, reheat on the stove with a bit of extra liquid and a good whisk.
  3. Kale puree– Boil a pot of salted water (should taste like slightly salty ocean sea water). Add kale and 2 cloves of whole garlic and boil for 2 to 3 minutes. Add to food processor or blender with olive oil and salt and blend until a smooth puree. 
  4. Mushrooms– In a pan (cast iron works well but any will do) over medium add olive oil and diced shallots. Sauté for 2 minutes. Add thyme, garlic + mushrooms to pan with a dash of salt and pepper. For the mushrooms to brown, don't touch them for a few minutes then turn to other side and repeat. Cook for about 5 to 7 minutes until mushrooms and shallots have cooked down and caramelized. 
  5. While polenta is on the stove, add kale puree, 2 tablespoons of olive oil (if desired), nutritional yeast (or parmesan cheese), salt and pepper to taste. Whisk in until combined. Ladle into bowls, top with roasted squash, mushrooms, parsley and s + p to taste. 

Recipe adapted from April Bloomfield on Food Republic.