Rebecca Davis 10/3/17 Rebecca Davis 10/3/17

The best broccoli, maybe ever.

This broccoli is salty and crunchy and garlicky, but with a bit of freshness from the basil and something indefinable and unctuous from the anchovies. In other words, the best!

Take me to broccoli!

I don't make that claim lightly. Even the toddler eats this with abandon, though he's intermittently a huge fan of broccoli. I say "intermittently" because, like all toddlers, he's mercurial and what he loves one day, he abhors the next. Shrug.

Two things: Don't fear the anchovies and don't skip the fresh basil or substitute dried. It won't be the same. But back to the anchovies: This is a divisive little bottom-feeder. Love them or hate them, try them in this recipe. You won't really taste them because they are broken down at the start of the cooking process, so they really just become a salty, briny background note.

This dish is a great side for grilled proteins or mixed with whole grain or white pasta. I haven't yet tried it, but I also want to mix in some lentils for some non-meat protein.

Broccoli with anchovies and basil

Time: 35 minutes
Yield: 4-6 side servings

2 medium heads broccoli, chopped into small pieces
4 Tbsp olive oil, divided
2-3 large anchovy filets (or 4-5 small ones)
2 cloves garlic, minced
½ cup panko
15 basil leaves (about 1/3 cup chopped)
Squeeze of lemon

Preheat the oven to 400. Chop the broccoli and spread evenly over a parchment or foil-lined baking sheet. Add 2 Tbsp of oil and toss to coat. Add a small pinch of salt (the anchovies are salty, so you don't need much extra seasoning). Roast for 25-30 minutes until the broccoli is deeply browned on at least one side (usually the side touching the hot pan roasts first). Check the broccoli occasionally to make sure it isn’t burning. If it looks like the greens aren’t cooking evenly, give them a shake.

While the broccoli is cooking, heat the remaining 2 Tbsp of oil over a medium flame. Turn the heat to low and add the anchovies. Using the back of a spoon or spatula, squash and chop the filets while they cook until they are completely broken down.

Add the breadcrumbs and stir. Watching them closely, toast the breadcrumbs for 4-5 minutes, shaking the pan often to prevent burning, until the breadcrumbs are golden brown.

Turn the flame to low and add the garlic. Cook for 1-2 minutes until the garlic is fragrant.

Remove from the heat and place in a large bowl. When the broccoli is done, add it to the breadcrumb mixture and turn to coat.

Add the chopped basil and turn a few more times to distribute. Check for seasoning and add more salt if necessary. Squeeze some lemon over the top of the broccoli. Serve immediately.

Rebecca Davis 9/19/17 Rebecca Davis 9/19/17

Apple, honey, and peanut butter breakfast cookies

These breakfast cookies are a great make-ahead meal prep that’s full of protein, fiber, and flavor.

Take me to the cookies!

Oh apple season, how I love you. However, baking with you in your natural state sometimes leads to a soggy mess. So, dried apples it is. I like the Trader Joe's version the best because they're dry (obviously), but not so dry that they're hard to eat. Though I still have to cut them up for M because he shoves so many of the whole ones into his mouth that he chokes. When will he learn??

Anyway, these cookies are sweet and hearty and FILLING. They combine the heartiness of hot oatmeal with the fun and portability of a cookie and the protein and fiber of granola (some of them, anyway). They’re sort of like if granola, oatmeal, and a cinnamon raisin cookie had a baby.

This is also a great place to sub in some store-bought sunflower seed butter to make these lunchbox appropriate. Pretty sure the rest of the ingredients would mask the sometimes glue-y taste of store-bought versions. Using gluten-free oats also makes these safe for kids with gluten allergies. And I haven't tried these with egg substitutes, but I'm assuming that two or three flax eggs would also work to bind these together. If using a flax egg, directly reduce the amount of flax seed meal that goes into the batter, but keep the baking powder the same. But note that I'm speculating here as I haven't tried these changes myself. I'll update the post if I do!

Apple, honey, and peanut butter breakfast cookies

Time: About 20 minutes
Yield: 24 cookies

8 oz peanut, almond, or sunflower seed butter (natural or regular are fine, but see note)
¾ cup honey
1/4 cup brown sugar
2 eggs
2 Tbsp coconut or olive oil (if using coconut oil, melted)
1 tsp vanilla extract
3 cups old fashioned rolled oats
1/2 cup flax seed meal
½ tsp salt
1 tsp baking powder
1½ cups dried apples, chopped
½ cup cranberries, raisins, or chocolate chips

Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.

Combine the peanut butter, honey, brown sugar, eggs, oil, and vanilla in a large bowl. Mix well.

Add the dry ingredients and mix until all have been incorporated and no streaks remain.

Wet hands and form the dough into 24 balls (about 2-3 Tbsp each) and gently press down. The dough will be sticky, which is why wet hands are helpful.

Bake for 12-15 minutes or until the sides just begin to brown.

Let cool completely before removing from cookie sheet. (Cookies are slightly crumbly until they cool.)

Rebecca Davis 8/30/17 Rebecca Davis 8/30/17

Green tomato gazpacho

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty gazpacho.

Take me to the recipe!

Oy. Moving with a toddler is no joke. Sorry for my long absence, but the transition from city mice to country mice has not been smooth. There have been tumbles down the stairs, back injuries (not from the stair tumbles), and one almost oven fire that has rendered our fancy-schmancy range useless until further notice. However, we've had incredible support from our families who have driven hours and hours to stay with us on air mattresses and barely-made beds in rooms with no curtains. If you're reading this family: THANK YOU.

If you're in any situation in which you can't/ won't/ don't want to use the oven or stove, but have a blender on hand, make this soup. It's so fast and tasty and a great way to eat a huge amount of veggies without making a salad. This is literally a 10-minute meal, which is helpful when you want to eat something healthy in the shortest time possible and using the least amount of brainpower to prepare.

A couple of notes:

This soup is kind of chunky and I prefer it that way. I think gazpacho without chunks can sometimes taste like tomato juice, but not in a good way. If you feel differently, absolutely strain out the chunks! The overall yield will be about half.
.This soup is very customizable. I like to serve it over toasted chunks of bread. It’s also delicious with some basil or cilantro blended in, with a drizzle of roasted garlic oil, with some tomatillos blended in for a little tartness, or with some tortilla chips and Cotija cheese sprinkled on top.

Green tomato gazpacho

Time: 5 minutes, plus more if you strain the soup
Yield: 6-7 cups (about half of that if you strain it)

3 large green tomatoes, (about 1.5-2 lbs; sub in some tomatillos if you have them! )
1 large zucchini, (about ¾ -1 lb)
5-6 scallions (green and white parts)
½ cup olive oil
7 Tbsp red wine vinegar (1/3 cup +1 Tbsp)
½ tsp salt

Roughly chop all ingredients and add to a blender. Blend on high for 5 minutes. Taste and adjust seasonings. If you want a really thin soup, add water 1 Tbsp at a time until you’ve reached your desired consistency. Conversely, if the soup is too thin, add small chunks of extra zucchini, stale bread, or avocado and blend until you’ve reached your desired thickness.