Craft Show Photos and Nectarine Citrus Bean Salad Recipe!

I have a really yummy recipe to share with you, but first… last weekend my brother and I did our first craft fair together, and I wanted to share some photos! It went well and we both sold some of our pendants, earrings, and bracelets.

Table Display

On Saturday, we’ll be at the Hightstown Hometown Harvest Fair, and we have many more shows booked for November and December.

Kathryn's PendantsI will definitely be busy this fall making pendants, bracelets, and earrings, but it’s a great creative outlet, so I’m happy to be busy!

Kathryn's Earrings

Most of the items we had for sale were fused glass jewelry, but my brother also makes copper clay earrings, fused glass dishes, and enameled jewelry which are all really pretty!

Don's Jewelry

You can see how he makes the copper jewelry here. I haven’t tried making those myself, but it looks like a fun process that I would love to try sometime.

Don's Pendants

As I mentioned in my last post, if you can’t make it out to one of the shows, but are still interested in purchasing jewelry, I do list items on my Etsy shop under the username The Creative Kat. I will continue to add more jewelry, but can’t possibly list everything on Etsy (I make a lot of pendants!). However, if there’s something specific you’re looking for, or even general colors or styles that you’d like to see listed, I would be happy to make pendants in those styles/colors and add those listings for you.

Kathryn's Bracelets

And now, on to the recipe! I made this a little while back while nectarines were in season. If you can still find ripe nectarines near you, this is a really yummy and unique take on a bean salad! The addition of nectarine and citrus provides an unexpected, but really flavorful and slightly sweet addition to the typical bean salad. This would be a perfect dish to bring to a pot luck or to make when having friends or family over!

Bean Salad

Bean Salad Ingredients:

3 stalks of celery
1 yellow pepper
1 nectarine
1/4 cup cilantro
1 can kidney beans
1 can chickpeas
1/4 cup corn (fresh cut off the cob or frozen)

Dressing Ingredients:

2 limes
1 lemon
1 Tbsp spicy mustard
2 Tbsp olive oil
salt and pepper to taste
2 Tbsp agave

Directions:

  • Chop the celery, yellow pepper, nectarine, and cilantro and place them in a mixing bowl. Drain and rinse the kidney beans and chickpeas and add them to the bowl along with the corn. Stir until everything is evenly distributed.
  • Juice the limes and lemon and pour the juice into a separate bowl. Add the mustard, olive oil, salt and pepper, and agave. Whisk up all the dressing ingredients until well combined.
  • Pour the dressing over the other ingredients in the mixing bowl. Toss so everything is coated. Serve cold and enjoy!

 

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Corn and Cilantro Pancakes

Want to eat pancakes for dinner? Why not make them savory pancakes? I adapted this recipe from one I found on Eating Well for Corn and Basil Pancakes. The original recipe contained milk and eggs so I veganized it and swapped out cilantro for most of the basil. I’m pretty sure these would be amazing with just basil, but I had a lot of cilantro on hand.

Corn and Cilantro Pancakes

I also doubled the amount of batter per corn and cilantro because it didn’t look like there would be enough batter to hold everything together otherwise. They turned out really yummy! I served these with the cucumber dill salad from my last post and vegan crab cakes from Sophie’s Kitchen. These savory pancakes are perfect to make on a summer night with fresh corn!

Corn and Cilantro Pancakes

Ingredients:

1 cup flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp Ener-G Egg Replacer powder mixed with 8 Tbsp warm water
2 Tbsp olive oil
1 cup soy milk
2 cups corn
1/2 cup fresh cilantro (+basil), chopped

Directions:

  • Combine the flour, baking powder, salt, and ground black pepper together in a mixing bowl.
  • In a separate small bowl, whisk together the warm water and Ener-G Egg Replacer powder. Add this to the dry ingredients along with the olive oil and soy milk. Whisk it all together until combined, but don’t overmix.
  • Stir in the corn, cilantro, and basil.

Corn and Cilantro Pancake Batter

  • Heat a skillet over medium heat, and drizzle in a little olive oil. Using a measuring cup, scoop about 1/4 – 1/3 cup of batter for each pancake. Cook the pancakes until they start to bubble and the edge start to dry, then flip and allow the pancake to get golden brown.

CookingPancakes

  • Sprinkle some chopped cilantro on top, serve right away and enjoy!

 

Post Punk Kitchen Recipes – Summer Seitan Saute With Cilantro & Lime, Tofu Omelets

I recently tried a couple of really yummy recipes from Post Punk Kitchen, Isa Chandra Moskowitz’s website, that I wanted to share. The first is called Summer Seitan Saute With Cilantro & Lime. I make stir fries with seitan pretty often for dinner and was looking for a way to change it up a bit. This was perfect! Most of my stir  fries are Asian inspired…soy sauce, sesame oil, rice wine, etc. But this one is more Mexican, almost like a deconstructed burrito. Very yummy! You can find the recipe here.

LimePepperOnion

I stuck to the recipe pretty closely, but instead of jalapenos, I used a sweet bell pepper. I don’t like food to be too spicy, but I might try it with the jalapenos sometime, since they’re usually milder than other peppers, especially without the seeds. I also left out the mushrooms, as I seem to be the only vegan who hates mushrooms! Next time I will also increase the quantity of cilantro, because I just really like cilantro.

StirfryCooking

This recipe is definitely worth a try, and we’ll be adding it to our usual dinner rotation. Play with the flavors to make it your own!

LimeSeitan

The other recipe that I tried from Post Punk Kitchen was Tofu Omelets. Unfortunately I don’t have a picture, because we ate them up too quickly! She’s got a great photo on her website though. They were really yummy and pretty simple to make. Again, I pretty much stuck to the recipe with the exception of black salt. I couldn’t find it at the store, but I will keep my eye out for it to use in the next batch. I was surprised by how much these looked like actual omelets. The taste and texture weren’t quite the same as eggs, but pretty close. They were really yummy as their own thing.

Has anyone else tried some recipes recently that they really enjoyed? I’m always on the lookout for new dinner ideas to keep things interesting!