flying apron bakery is my new love. well, after kyle of course.
as i raved about our gluten-free thanksgiving i also talked about how the flying apron saved our thanksgiving feast by making the most amazing, delicious vegan pumpkin pie. ever. kyle and decided to pop in last week during seattle’s snow storm to get some of their baked goodies. we walked away with 4 pastries and their cookbook. everything was delicious. and i am officially addicted to their ginger-currant scone. words can’t describe it.
now i realize that our elimination diet ends in a week so you’re probably wondering, ‘why on earth would these people continue to purchase things that they won’t need and/or use and/or eat in a week?!” honestly, we ask ourselves that on a daily basis. but then we look back to the last 10 weeks and realize that we’ve come a long way. i’ve lost about 10 pounds and kyle 5. we’re eating healthy. we have more energy (uhhh, minus outside stresses like work). kyle actually sleeps- his insomnia is gone. and i don’t feel bloated 100% of the time. the list could go on. as we near the end of our diet, kyle and i have been talking about sticking predominantly to what we’re eating now. perhaps the major concession is alcohol. i am so looking forward to my first drink in nearly 3 months!
that being said, our commitment to a lifestyle change involves purchasing ingredients that are a bit on the expensive side as well as investing in cookbooks that we wouldn’t have initially even bothered looking at. plus, kyle’s mom is gluten and dairy intolerant, so we figured that if we can cook things for her, then hey 3 out of 4 people that can eat the food is pretty darn good! another reason to buy their cookbook.
i went home that night and read through all their recipes, anxiously scribbling which ones i wanted to try immediately. with the winter officially upon us, i decided on their ‘simple carrot fennel soup’ on page 141 and paired it with pcc’s emerald green salad. our friend nate is one of the chef’s there. when we fell in love with this salad, we begged him for the recipe. side note: you don’t need friends in high places to get recipes. you can ask the pcc deli folks for whatever creation you want to replicate at home. they gladly print it off and you’re on your merry way. here’s the recipes and a few photos to entice you to try to make these delicious dishes.
Emerald City Salad- serves 6 people
1 large bunch green kale
2 cups cooked wild rice
1 red pepper
1 fennel bulb
1 bunch green onions
1 bunch parsley
1/2 cup fresh squeezed lemon juice
1/2 cup olive oil
1/2 Tablespoon salt (more, if desired)
1 teaspoon black pepper
*additional rainbow chard (optional)
Method: Cook and cool wild rice. Wash and dry all veggies. Chop the veggies and add the rice in a bowl. Mix dressing to dissolve salt. Add to bowl with veggies and serve.
Simple Carrot Fennel Soup (Courtesy of Flying Apron Page 141)- serves 6 people
1/2 tsp fennel seeds
1 tbs extra virgin olive oil
1 medium yellow onion, finely diced
1 fennel bulb, halved and thinly sliced, fronds reserved for garnish
4 cups vegetable stock
1 1/2 lbs of carrots and cut into 1/2 inch rounds
2 tsp sea salt
1- 14oz can of coconut milk
freshly ground pepper
in a small skillet over medium heat, toast the fennel seeds until they are aromatic, about 4 minutes. crush them with a mortar and pestle, or on a cutting board using a rolling pin and set aside
heat the olive oil in a large soup pot over medium heat. add the onion and saute until softened, about 5 minutes. add the fennel and continue to saute for another 5 minutes. add the vegetable stock, carrots, salt and reserved the fennel seeds, and bring to a boil. reduce the heat to low and simmer, covered, until the carrots are very soft, about 30 minutes.
remove the soup from the stove and puree with an immersion blender or in batches in a blender, being very careful not to splash the soup. return to the pot and stir in the coconut milk. add pepper to taste. serve in individual bowls, garnished with fennel fronds.