With luscious vanilla ginger cashew cream, layers of fresh figs, and a crumbly crust laced with earthy chestnut flour, this vegan and gluten-free ginger fig tart makes a glorious fall dessert for all.
Last week marked the 1st anniversary of my cookbook Alternative Baker being out in the world, and the 8th blogiversary of The Bojon Gourmet. Let’s celebrate with ginger fig tart! The gluten-free chestnut almond crust is adapted from Alternative Baker, and layered with ginger cashew cream and fresh figs. I love the way the tart slices up, with multi-hued rings of figs hiding in layers, and the bright fruit melds with gently spiced vanilla cashew cream and earthy, cookie-like tart crust.
Fragrant broth infused with ginger, lemongrass, and cilantro bathes chewy black rice noodles and a mess of veggies in this Southeast Asian-inspired green noodle soup adapted from The First Mess Cookbook. Naturally vegan and gluten-free.
Someone I was talking with recently described San Francisco’s weather as being “bipolar.” It’s never seemed that way more so than this month. September 1st brought a record breaking heatwave. Jay and I managed to escape to a friend’s swimming pool, where we camped out for the afternoon until we shivered from the cool water – bliss. But that night, not so much – I came down with a massive cold and spent the weekend sweltering and sniffling in our apartment, chasing Catamus around with a plant mister to keep him cool. Catamus enjoyed this about as much as I enjoyed lying around in my unders in front of a fan all weekend feeling like I was dying.
This vegan baked oatmeal recipe layers ripe peaches and berries with flax, hemp, and chia seeds for an easy-peasy healthy summer breakfast, all topped with a creamy maple cashew sauce.
My tenuous rapport with nature seems to mirror that with cats: while I enjoy nothing more than spending quality time in their awesome presence, the feeling isn’t always mutual, and occasionally ends in bodily harm. But while cats tend to make their feelings known right away – a claw here, a fang there – nature often goes about it with more subtly (that is, when it isn’t pummeling your state with natural disasters – see below for how you can help hurricane Harvey victims in Houston*). This feels particularly unfair for a wimp like myself, who eschews dangerous activities like snowboarding, rock-climbing, or driving above the speed limit. My outdoorswomanliness is generally limited to walks in the woods and the occasional glamping trip. And yet I seem to have shoddy luck as far as nature is concerned.
This stone fruit cucumber salad combines creamy ricotta salata and tart purslane with sweet peaches, juicy plums, crispy cucumbers, and a tangy-sweet vinaigrette.
When someone asks me for a San Francisco restaurant recommendation, the first name on my lips is Piccino, an Italian-inspired farm-to-table spot in my next door neighborhood the Dogpatch. The Dogpatch is named for a small park where locals like to walk their canines, and it sits between the bay and Potrero Hill. The neighborhood houses a host of creatives, from food photographers to chocolatiers, communal kitchens, and other local makers. Piccino was one of the first upscale businesses to open up about 10 years ago, along with Yield wine bar (another favorite spot) and now the neighborhood is one of my favorite foodie haunts.
This rustic heirloom tomato tart showcases colorful heirlooms in a shatteringly flaky gluten-free crust kissed with fresh oregano, mozzarella, and parmesan.
With TBG’s eighth blogiversary around the corner, I seem to be at the point in my blogging career (and mental state) when I start entirely forgetting about blog posts past. This has less to do with how good a particular dish was and more with the fact that I have over 500 recipes in print. Case in point, it appears that I’ve made quite a few flaky tomatoey tarts in my time. But you can never have too many tomato tarts, amiright?
Apricots, plums, peaches, nectarines – whatever summer fruit you’ve got will love being nestled in a flaky gluten-free pie crust, softly spiced, drizzled with honey, and served up with drippy ice cream in this summery stone fruit galette.
I’ve had such a blissful week of cooking and shooting at home, staycation style. Thanks to Karl the Fog, the SF “summer” weather has been perfect for holing up in the kitchen. And thanks to a visit at Imperfect Produce, I’ve had a ton of lovely fruits and vegetables to play with. There’s been cake, blondies, savory tarts, sweet tarts, salads, soup, and clafoutis. And perhaps best of all, there was this galette.