It's been a cooking weekend at the Honnold/Ofsink household. Tantalizing fruits and veggies from a rainy-day trip to the farmer's market inspired us to a whole host of culinary endeavors.
First of all, there was pizza--vegan, of course, since now that I'm back from Alaska and not on the verge of starving to death in a glut of meat, I again have the luxury of avoiding dairy and eggs. Rather than cheese and pizza sauce, we used a tofu pesto/ricotta for the base. (Trust me, it's way better than it sounds.) It was actually something I borrowed from the best vegan lasagna I've ever eaten, which I made a while ago. Find the recipe here.
After tasting the peaches that Baird Family Orchard had to offer, we also decided to make a pie. Feeling adventurous, we eschewed a recipe and instead just shoved a bunch of sliced peaches, a little bit of brown sugar, and a dash of nutmeg into a pie crust. Delicious.
And finally, after finding a whole slew of big, fat, juicy 89c/lb onions, James--with visions of a soup he made this summer while Alex and I were backpacking--provided the momentum to make French Onion Soup. O.M.G. We basically followed this recipe, though it took a lot longer than the text led us to believe. It might have taken about 3 hours, though most of that time was just waiting for the onions to cook down. We actually managed to watch the second half of Harry Potter 5 while we waited to add the broth, interrupting the movie every 15 minutes or so to make sure the onions weren't sticking to the bottom of the pan.
Oh man was it worth it. Not only did the entire house smell like cooking onions and hearty soup, but the finished product was spectacular. I ate mine without the gruyere (that vegan thing, yknow) which tasted delicious, though James said with the cheese it was even better.
So now we're fully fed and stocked with leftovers (the key to actually eating once school starts: lots of leftovers). Life is good:)