Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.
Cilantro is one of my favorite herbs. I grow my own when the weather is cooperative, but this time of year, I rely on the supermarket for my cilantro stash. Cilantro often comes in such big bunches that I am always disappointed when it tends to wilt long before I get around to using it all. I frequently look for new ways to incorporate cilantro into my meals, but I’ve also long wondered if there was a better way I could be storing it to keep it fresh for longer.
I found a recipe for an Olive, Pomegranate, and Walnut Relish featuring parsley in Alice Water’s new book: The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. I mentioned this book in a previous post…it’s truly fabulous. Anyway, I swapped out the parsley for cilantro in this recipe and it’s so good!
I like to eat it on snappy rice crackers with sharp cheddar cheese. It’s also great as an accompaniment to roasted meats…I plan to serve it along with this cranberry sauce on my Thanksgiving table this year.
(How cool is the upcycled bottle holding the crackers?! My friend Jocelyn is an eco-artist and she sells them in her etsy shop!)
My book is starting to make its way into the hands of some of my family and friends. It’s pretty surreal to see the photos and sweet mentions on instagram, twitter, and Facebook.
My brother posted these photos of everyone in his family reading the book. I love this :)
I’m so grateful for all of the support. SO grateful.
I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!
I am really particular about my bananas. I love snacking on ones that are just on the verge of ripeness, but once they hit that ripe to slightly overripe phase? Blech: they kind of gross me out. So most of the bananas I buy end up being frozen to put into smoothies, or I let them blacken. Then I make banana bread or muffins.
I have been eyeing a recipe for Coconut Cocoa Banana Muffins over on the lovely blog Food Loves Writing for a while now. Yesterday I was going to make those muffins but then I realized I was out of eggs (yes, even those of us with chickens find ourselves without eggs sometimes!). So I decided to change up the muffins a bit and make them vegan, and to leave out the cocoa and coconut since my family really prefers simple to embellished when it comes to baked goods.
These vegan banana muffins really are exceedingly simple to make, and they are delicious! They have wonderful banana flavor and a dense texture I really like. I used Florida Crystals Demerara Cane Sugar to sweeten them, but you can use any type of granulated sugar, including organic cane sugar or coconut sugar, in yours. I tossed bittersweet, fair-trade chocolate chips into 1/3 of the batter, but accept my apologies for not measuring exactly how much I used (I am a terrible food blogger sometimes!) If you prefer to make these with an egg and butter, they won’t be vegan (but they will be yummy). We’ve been enjoying them with a smear of organic peanut butter on top.
Be sure to check out all of Shanna’s recipes. I frequently drool over her food and her writing! Speaking of her writing, she wrote one of the most beautiful ebooks I have read: it’s called Written Together: A Story of Beginnings, in the Kitchen and Beyond. I read it a few months ago and absolutely loved it…you will love it, too!