DF + GF Almond Butter Pancakes

Remember going camping as a kid? You didn't have to do any of the work and all you had to do was eat s'mores and dig for worms and go in the lake? 

We used to go as a whole family, cousins and all. Our grandpa would take us 'snipe hunting' with our butterfly nets, we'd walk through the woods banging tiny rocks together not even knowing what a snipe was. I was pretty confident it was a raccoon type animal and that it would DEFINITELY fit in my purple dollar store butterfly net. 

I found out about a year ago it was just a thing to keep us busy. A memory he created for us. There were no snipe in the woods we were camping in, he never even told us what exactly we were looking for. He would just occasionally rustle the bushes and make a scary grandpa noise to get all of us to squeal- and it was magic. 

The next morning we'd wake up with marshmallow still in our hair and beg Uncle Don to have a turn shaking the bisquick mix for pancakes. I was probably five when I learned how to make a perfect pancake, first you drop a few droplets of water on the skillet and make sure they dance to see if it's hot enough, then you watch for the bubbles in the batter and wait for the edges to dry just a tiny bit before flipping. 

People have been telling me for years that one day all of the early morning carbs and sugar would catch up with me and OH BOY they were right. This recipe helps fix that issue, a hearty batter that fills you up without leaving the 'I need to take a nap while laying on my belly' hangover pancakes can sometimes offer. 

Dairy Free + Gluten Free Almond Butter Pancakes
makes 3 cups of batter, enough for 15 pancakes or so

3 overripe bananas
2 eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
3 TBSP almond butter
1 1/2 TSBP sunflower oil (or coconut)
3/4 c almond milk
1 1/2 c oats
1/2 c brown rice flour

maple syrup, for serving

In a medium bowl, smash the bananas with a fork- mix in the baking powder, salt and vanilla until the bananas kind've fluff up a bit. 

Stir in the almond butter, eggs and oil until combined and smooth- slowly whisk in the almond milk. 

Stir in the oats and brown rice flour just until mixed.

Heat a non-stick skillet over medium heat until when you flick a bit of water on the skillet it starts to dance. Drop a bit of coconut oil in the pan and spread around in a thin layer with a paper towel. 

Drop spoonfuls of batter in the pan, just under 1/4 cup at a time. DON'T BE SAD IF THE FIRST PANCAKE SUCKS. THE FIRST PANCAKE ALWAYS SUCKS. YOU'RE SUPPOSED TO THROW IT OUT!

I like these pancakes with just a drizzle of maple syrup, but it does not hurt to throw a few chocolate chips in or a pat of butter on top! I won't tell your dietician, I promise. 

Recipe notes:
-I usually make these for myself, so I save the batter in a quart container in the fridge and stir in a little almond milk (because it will thicken in the fridge) when I'm ready to make more. It lasts for a week or so in the fridge! 
-You can also sub peanut butter for almond butter!

xo, Audrey
 

Grilled Vegetable Quinoa Salad

I'm on a first name basis with my hometown pizza place (what up Umberto's of Wantagh!!)

In fact, I'm not only on a first name basis. I'm on a birthday basis. 

I walked in there on my 21st birthday and every person behind the counter wished my a happy birthday without me even having said anything. I was so confused and it felt like a dream come true at the same time. 

I was chalking it up to magic when it turned out that my dad had just assumed I would be there at some point that day (obviously) so when he had gone in for his slice he gave them a heads up it was my birthday. 

They have this salad dressing. It's just their house salad but I was honestly sad about moving across the country because this is my all time favorite salad dressing- I can eat gardens full of lettuce drenched in this stuff. After eating it for over a decade, I FINALLY cracked it!

This quinoa salad soaks it up beautifully and it's a super simple thing to throw together to bring to a Fourth of July BBQ! The best best best part- it doesn't make that nasty sound that mayo heavy pasta salads make when you stir them around. 

Grilled Vegetable Quinoa Salad

dressing:
1/8 sweet (vidalia) onion, finely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1/4 tsp black pepper
pinch crushed red pepper
1/4 tsp oregano

salad:
1 cup dry quinoa
2 cups vegetable stock
pinch said
1/2 lb asparagus
1 bell pepper
1/2 cup cherry tomatoes, quartered
1/2 english cucumber, diced
1 zucchini
olive oil
salt
pepper

\\ Prepare the quinoa. Place dry quinoa in a fine mesh colander/sieve and rinse under cold water for a couple of minutes, until there are no more bubbles popping up. Combine the quinoa and stock in a medium pot with a lid over medium high heat. Bring to a boil then lower the heat to a simmer and simmer, covered, for about fifteen minutes until the stock is soaked up and the quinoa is fluffy. 

\\ While that's working, heat the grill to medium high heat. Halve the bell pepper, brush with olive oil and sprinkle with salt & pepper. Chop about two inches off the base of the asparagus, you don't want any of that tough nonsense in your salad. Brush with olive oil and sprinkle with salt & pepper. Cut the ends off the zucchini and quarter lengthwise, then brush with olive oil salt and pepper. Grill veggies for 7-10 minutes on each side, until the veggies are tender and starting to char. Allow to cool a bit then chop into 1 inch segments. 

\\ Prepare the dressing. In a large bowl, combine the onion, red wine vinegar, salt, pepper, oregano, red pepper. Slowly stream in the olive oil while whisking vigorously to emulsify the dressing. 

\\ Add the cucumbers and tomatoes to the bowl with the dressing, then the grilled veggies and finally the quinoa. It's okay if everything is still warm! This quinoa will actually soak up the flavors of the dressing beautifully if it's still a little bit warm. Serve immediately AND refrigerate some for later- it's so so refreshing when it's fresh from the fridge!

xo
Audrey

Simple Vegan Romesco Sauce

The first time I had romesco sauce was at one of the most inspiring events I have ever been to. 

It was at a Sunday Suppers dinner, back when they were held in a gorgeous studio in Brooklyn. I mean, floor to ceiling windows- white everything- huge open kitchen space and a table that was about 15ft long that sat almost 25 of us. 

We prepared a meal with cookbook author Sarah Copeland, and instantly my world felt like it grew tenfold. 

All of the sudden my dreams got huge- I saw what I wanted to do, who I wanted to be, the types of people I wanted to be around. One woman created this space and invited people from all over to join her in the kitchen to cook meals with renowned chefs and authors. She fit the whole world in 500 square feet. I was a tiny 18 year old pretending to sip on my wine and people were talking about their ski homes in Aspen, their summer trips to Napa, and what has been going on at the Met lately.

I was surrounded by a bunch of *worldly* people, and I had to prove that my appetite was worthy of their company. I found myself trying foods outside of my pizza and grilled cheese comfort zone, including romesco sauce. 

me, at Sunday Suppers december 2013-look how tiny I was! and how 2013 my necklace was! 

I will admit I wasn't sold on it initially, just barely letting it graze my roasted vegetables at that table that night. Since then I've made countless variations and I've settled on one that really hits the spot for me. I'll make it as a sauce for some vegetables but then keep it in the fridge and spread it on sandwiches and use it as a dip throughout the week.

Vegan Pecan Romesco
makes a little over one cup

2/3 cup pecans
1 bell pepper, grilled or roasted
2 medium tomatoes, roasted
2 TBSP red wine vinegar
1 tsp honey
1/2 tsp crushed red pepper
1/3 c olive oil
small handful parsley, chopped
1/2 tsp salt

Toast the pecans in a saucepan over medium heat just until they start to smell really really good. 

Toss all of the ingredients in a food processor or blender (all of it fit in my lil bullet blender!) and process until nearly smooth. If the tomatoes and or peppers are still hot, don't forget to hold a dishtowel over the top of the blender so it doesn't explode!

Serve with roasted veggies while still warm OR let it hang in the fridge overnight and serve along some crudite- this is a very versatile spread!

xo

Audrey

Party Hummus!

I'm going to tell you my favorite kitchen secret. 

You never ever have to make your own hummus in your whole life.

You don't have to peel individual chickpeas like lots of people will tell you. 

You don't have to remember to soak dried chickpeas overnight.

All you have to do is keep some cumin in the pantry and a few lemons in the produce drawer.

I promise you- no one will ever be sad if you show up to their house with hummus that you didn't make from scratch. They will not care that you stopped at the grocery store on the way to their house if you follow these simple tricks:

1. Take it out of it's ugly plastic container.
2. Make a pretty swirl on the top of it, drizzle some olive oil in the crevasses. 
3. Throw fresh crunchy things on top of it, surround it with bread/chips/other delicious things for dipping.

Here's a bomb recipe hack that will save you when you forget to get something for the party you are supposed to be at in a half an hour.

Party Hummus!
makes you know, as much as it makes

1 tub of your favorite store bought hummus (I love love Whole Food's original or Hope Brand)
1 lemon
1/2 tsp cumin
1 cucumber, seeded & diced
1 large heirloom tomato or 2 medium other tomatoes, diced
1/2 red onion, sliced super thin
Handful flat leaf parsley, chopped
Pinch salt & pepper
2 TBSP red wine vinegar
2 TBSP olive oil

In a medium bowl, whisk together the vinegar, olive oil, salt and pepper. Toss the cucumber, tomato, onion and parsley in with the quick dressing you just made. 

In a separate bowl, stir the zest and juice of the lemon + 1/2 tsp cumin in with the tub of hummus.

Plop the hummus on a pretty plate, swirl it all nice (don't do this too far in advance or it will get crusty and nasty on the outside)- top with salad + another drizzle of olive oil and serve with whatever your little heart desires! I especially love pita if it's been grilled! 

(also- go wild with this concept and stir in whatever you like. Other good options are dill or roasted garlic or even some greek yogurt to make it super light and fluffy. Basically make your own flavored hummus. OG flavor hummus is usually pretty delicious from a grocery store, it's when they start adding a bunch of flavors that things can sometimes get weird.)

xo Audrey
 

Vegan Strawberry Galette

You know that icy, syrupy, sharply sweet bottom of the italian ice cup?

Were you the kid that would flip your ice over to eat that first or did you save the best for last? 

I was definitely the former. And sometimes, I would just let the rest of the ice melt and not even finish it. 

This galette reminds me of that- with a LOT less of the artificial everything. 

It's tender and flaky and special and juuuuust sweet enough. It also takes about ten minutes to make, and everyone will be calling you Betty Crocker.

Vegan Strawberry Galette

olive oil pie crust:
3 C all-purpose flour
1 tsp salt
3/4 C olive oil
1/3 C almond milk

strawberry filling:
2 LB strawberries, washed & sliced
2 TBSP cornstarch
Zest & Juice of one lemon
1/4 C sugar

2 TBSP almond milk
2 TBSP raw sugar

Preheat the oven to 375 and line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour and salt. Pour in the olive oil and almond milk, stir until mostly combined (do NOT overmix or you won't have a flaky crust!). Turn out onto a lightly floured counter, roll into a rectangle that is about 18" long and 12" wide.

In a separate bowl, toss strawberries with cornstarch, lemon juice & zest, and sugar.

Transfer dough rectangle onto the parchment-lined baking sheet, mount the strawberry mixture down the middle. Fold dough up around edges, sealing any cracks as you go. 

Brush top of galette with almond milk and sprinkle with raw sugar.

Bake at 375 for 25-30 minutes, until the insides are bubbling, the strawberries have cooked down a bit and the crust is just beginning to brown. 

(If you're not vegan, serve with homemade whipped cream!)

Serve at room temperature, store covered in refrigerator for up to 3 days.

xo Audrey

Strawberry Tequila Sour

The first time I got drunk I was probably much older than most people are the first time they get drunk.

I was weeks away from my 21st birthday, bartending at a Mexican restaurant. I had just learned how to make a margarita and I wasn't quite confident with it yet, so I was encouraged to take strawfuls of each one before sending them to the tables to make sure they were okay. 

WHO KNEW THAT 50 STRAWFULS OF MARGARITA COULD GET A LIGHTWEIGHT DRUNK? 

On top of all of that, I had just worked an 8 hour shift at a different job so I showed up to this one with nothing in my stomach ready to rock and roll. 

I didn't know what I was happening, all I knew was that there were lots of colorful lights and loud people yelling drink orders at me and waaaaay too much stimulation and it felt like there were rocks in my head and I needed to lay down because everything was spinning.

I spent a half an hour of that shift crouched in the corner behind bar hiding from customers until my darling friend Nicole threw a bowl of rice and beans at me to eat.

Tequila's not my favorite, but strawberries are. This drink is elegant yet approachable, tart yet drinkable, smooth and tangy all at once.

Strawberry Tequila Sour
makes enough for one!

2 oz tequila
1 oz lemon juice
3/4 oz honey
1/2 oz strawberry puree (I strongly encourage making this only at the height of strawberry season- none of that white centered hard berry nonsense or you will be disappointed by the lack of berry burst flavor)
1 egg white

The strawberry puree is mega straightforward- toss some strawberries in a blender, blend until smooth then pass through a fine mesh sieve so you don't have any seeds in your drink.

In a cocktail shaker, combine all of the ingredients! Every single one!

Dry shake mad vigorously until the egg white has frothed a bit and you don't hear the liquid sloshing around anymore- and THEN add the ice and shake again!

Double strain into a pretty glass, top with a few drops of Angostura bitters if you're tryna be fancy.

Call it a signature drink, I don't mind.

xo

Audrey

Sugar Snap Pea Salad

How to tell it's summer:

You are enveloped in what feels like a too-hot blanket every time you get in the car.

Potato chips and watermelon count as lunch, ice cream counts as dinner.

Grandpas are logging lots of hours sitting on a folding chair in their driveway looking at (?!?)

The air is so still that you can hear your friends laughing in the backyard from a block and a half away.

Bedtime? What's that? Too many nights are spent sitting around a fire, solving all of the problems of the world.

The days go on forever but still seem to end too quickly.

Backgammon is a perfectly good way to spend hours of the afternoon. 

Sugar Snap Peas start disappearing from the farmer's markets and in their place: STRAWBERRIES!

Make this salad now, before it's too late! 

Bring it to a BBQ and prepare for everyone to instagram it. It's so gorgeous that you will look like a Top Chef even though it's just a few simple, fresh ingredients prepared with care.

Sugar Snap Pea Salad
(adapted from Bon Appetit)

3/4 C Buttermilk
3 TBSP Greek Yogurt
Juice of 2 lemons
large pinch of salt
pinch black pepper
1 lb Sugar Snap Peas
2 TBSP olive oil
zest & juice of one more lemon
salt & pepper, to finish

First, prep the Sugar Snaps. Remove the string by pinching the 'stem end' with your thumbnail and pulling the string off. Rinse, allow to dry on a paper towel then slice into thin strips lengthwise (it's okay if the peas pop out!).

To make this ahead of time: Place sliced sugar snaps in a dry bowl covered with a damp paper towel in the fridge until ready to serve.

When ready to serve: Prepare the buttermilk dressing (if vegan-simply omit this part! I found the sugar snaps just tossed in the simple lemon dressing was just as delicious!)
In a small bowl (or bullet style blender), whisk together the buttermilk, yogurt, juice of two lemons, salt and pepper. Pour into the bottom of the bowl you are serving the salad in.

Toss the sugar snaps with 2 TBSP olive oil, remaining juice and zest of the third lemon, salt and pepper. Serve over buttermilk dressing with tongs!

To enjoy this salad the next day, squeeze another half a lemon over the top to brighten it up and it will be as good as new!

Black Bean & Corn Salad

It's Wednesday at about 8:17am.

You've not yet finished your first cup of coffee, you're still kind've groggy because you stayed up too late watching This is Us.

Your extremely eager kind've dorky coworker that somehow never doesn't have broccoli in his teeth comes over to your desk and is practically bouncing up and down as he invites you to a barbecue at his house this Sunday. 

"I made a playlist and everything!" He brags. 

You already know that it's going to be mostly country with the occasional deep track from an early STYX album. 

In your pre-coffee state, you accidentally say yes to something you don't want to go to. 

You're not entirely sure if your host drinks. 

You need a conversation starter. 

You need this salad and a bag of Tostitos Scoops. For less than 10 bucks, in less than ten minutes you'll have an app that everybody will be begging you for the recipe for. 

You will be the star of the show.

Go even though you don't want to. I've found that often the things I least want to go to end up surprising me the most.

Maybe even put mascara on.

Black Bean & Corn Salad
(makes enough)

// 1 can black beans, rinsed well
// 1 cup frozen corn
// 1 bell pepper, diced
// 1/2 red onion, diced
// 1 jalapeno, diced (seeded if you don't want this hot)
// 1 medium tomato, diced (or a couple handfuls of cherry tomatoes)
// 1 handful of cilantro, chopped
// 1 TBSP cumin
// 3 dashes hot sauce (I like Cholula or Victoria)
// 1/2 tsp salt (more to taste)
// zest and juice of two limes
// 2 TBSP olive oil

Combine all ingredients in a medium bowl, in any order. Feel free to add diced jicama or radish for an added crunch factor. Add more or less seasoning to taste. Keeps well covered in fridge for up to one week! Serve with tortilla chips, on top of tacos, or my favorite way which is topping a baked sweet potato.

xo
Audrey