Strawberry grunt

Strawberry grunt

Strawberry grunt

The grunt is the most forgiving and versatile American style baked dessert I have ever made. This strawberry grunt is the first I’ve made in the PNW.

Strawberry grunt, side view

Strawberry grunt, side view

I’ve baked it at 4 in the morning with Little Nettle when she wouldn’t sleep. I’ve made it for holidays with omni relatives who devour it. I’ve used persimmons, blueberries, plums and strawberries, added lime juice or lemon juice, spiced with ginger, cardamom, cinnamon or nutmeg, topped with simple, cornbread or lemon poppyseed biscuits - it always comes out delicious. Unassuming name, completely stalwart dessert.

Puffy naan, saag tofu

Puffy naan, saag tofu

Puffy naan, saag tofu

Little Nettle and I have been upping our flatbread game. While making Vegan Richa’s puffy restaurant style naan we divided the batch: half to hand pat out and half to roll to see how we felt about the difference. It turns out that we prefer the hand patted ones - but the rolled out ones are also amazingly tasty and way faster. Served with Bryant Terry’s brilliant green saag tofu.

Puffy naan, saag tofu close up

Puffy naan, saag tofu close up

(Unicorn food doesn’t have to be sweet - this emerald savory dish is at home in any rainbow.)

Purple sweet potato biscuits

Sweet potato biscuits cooling on parchment paper

Sweet potato biscuits cooling on parchment paper

When Little Nettle was a toddler who refused to sleep past four in the morning, Bake Club was born and one of the first things we made were sweet potato biscuits from Isa Chandra Moskowitz’s Appetite for Reduction. Sweet potato biscuits pretty much became a staple in this house, which is awesome as I am an unabashed fan of both sweet potatoes and biscuits.

Close up of one purple sweet potato biscuit

Close up of one purple sweet potato biscuit

One morning we only had purple sweet potatoes, but we figured we’d give it a go. We were surprised and delighted to discover that the biscuits were not only a beautifully vibrant purple but they were also flecked with a bright turquoise blue throughout! It’s a replicable result: an interaction between the anthocyanin (the purple pigment) and the baking powder. If you want a fun baking science experiment to do with your tiny sous chef - or on your own - this is a good one.

Stuffed mini tofu omelets

Packing a lunch for Little Nettle to eat in the forest is a careful balancing act that my sweetheart has been managing. Can she open whatever container her lunch is in? Will it stay hot enough? Will it be easy to eat sitting on a log?

Stuffed mini tofu omelets

Stuffed mini tofu omelets

Enter these stuffed mini tofu omelets, based on Isa Chandra Moskowitz’s recipe in Isa Does It, which is a variation on her classic Tofu Omelet. Filled with roasted potatoes and broccoli - and nut free - they make an easy addition to the lunchtime repertoire. They can be messily handheld, neatly tucked into a sandwich or eaten with a fork out of a thermos.

Stuffed mini tofu omelet close-up

Stuffed mini tofu omelet close-up

They’re super fast to make if you already have roasted vegetables lying around - I think roasted peppers would be a tasty addition. As a bonus, tiny sous chefs can help out with every step - except maybe taking in and out of the oven.