It’s 3 pm. I’m hungry (or restless…sometimes it’s hard to tell), and I start to get a salt craving. I’ve never been much of a sweets person, but I do seem to have a salt tooth. Our cafeteria has little single serving hummus and pretzel packs which, while expensive, were a perfect little afternoon snacks…or so I thought. One day I happened to catch the nutrition label. Holly holy. 260 calories, 170 from the 19 grams of fat. From the 1 cup of hummus alone, that’s 29% of the recommended daily fat allowance.
I have been reading Tasty Food Photography from Lindsay over at Pinch of Yum, and had to smile at the sections on ‘light scraping’ (i.e. side lighting). I was pleased that low angle lighting was a technique that she recommended practicing and cultivating since Alaska summers are all about low angle natural light. Look at the shadow from the table on the lawn, or even funnier, the tines of the fork on the table! This photo was taken at 7:30 pm in late July, so it’s not a midnight sun light angle, or even an almost-winter sun angle. This is the high summer, dinner time, long shadow light of latitude 61.
Before I get started on yet another Delisa Renideo inspired post, I want to alert you south-central Alaska residents to the first ever Alaska Veg Fest being held Saturday, September 6th in Anchorage. The Alaska Vegan Society is flying in three guest speakers:
- Juliana Hever, MS, RD – author of The Complete Idiot’s Guide to Plant Based Nutrition and The Complete Idiot’s Guide to Gluten-Free Vegan Cooking
- Janice Stanger – author of The Perfect Formula Diet
- Rae Sikora – author of Plant Peace Daily
This recipe is adapted and veganized from King Arthur Flour’s Chocolate Intemperance Pudding, which I found on the label of their triple cocoa blend cocoa powder. The title was intriguing to me, since intemperance brings to mind a time in New England history when people were named things like Prudence and Chastity (and Temperance), and the mere thought of enjoying a chocolate treat was apt to result in having to wear a scarlet C on your chest. Was this recipe to be an old fashioned cure for us chocolate inebriates…err, intemperates, or was is a lure to give in to our dark temptations? I had to find out.
This recipe was inspired from an offering at a potluck – Deanna’s Mexican Soup. Her version was light and brothy, but since we’re back to cold temps and liquid sunshine here in Anchorage, I wanted a version that was more hearty. For those of you living in states where August is still summer, feel free to thin it out with more stock for a lighter version!
This recipe is adapted and veganized from a plum torte recipe originally published in the New York Times in the 1980’s. According to the New York Times Dessert Cookbook, plum torte is the Times’ most requested recipe! Once you make it, you will see why. It comes together quickly, it’s beautiful, and most importantly it’s delicious!
This week Provisions featured some amazing looking stone fruits from Frog Hollow Farm. Peaches and nectarines are my favorite fruits and my favorite topping for chia pudding, so when they were there on my screen – perfect fuzzy pinkish orange orbs, I had to have them. It helped that I had a coupon, a necessity for a New Englander to try something new.