Homemade Horchata {dairy-free}

I've always been such a sucker for good horchata. And despite the fact that I'm now the proud owner of an Irish last name, my middle name's still Montes, and I'm still 1/2 hispanic. Also cinco de mayo is like really soon. 

I love the fact that horchata is naturally dairy-free. It's the perfect combination of creamy and refreshing; definitely a treat. And until yesterday I had never made my own. I did a bit of research and found 1. it's super simple. 2. basically all of the recipes call for the same ingredients, just varying in their proportions 3. it's shockingly similar to homemade almond milk, though much more flavorful. 

Basically you soak almonds, rice, water and a cinnamon stick overnight, blend them all up the next morning (yes, cinnamon stick and all. I was skeptical too), pour the mixture through a cheese cloth, add water, sweeten, and wah lah! The result is much creamier and much more decadent than what you would get in a restaurant. 

Homemade Horchata {dairy-free} 
Makes 4.5 cups 

2/3 cup uncooked long grain brown rice (see notes), washed 
1 1/4 cup almonds, blanched 
4 1/2 cups water, divided 
3" cinnamon stick 
1/4 cup plus 1 tablespoon agave, or sweetener of your choice
1/4 teaspoon vanilla extract (optional) 
cinnamon for garnish

If you are unable to find blanched almonds (skins removed), boil a medium pot of water and toss your almonds in for about 1 minute. Transfer the almonds to a bowl of cold water and pop off the skins. Note - this is actually the most time-consuming part of the whole recipe. 

Place rice, blanched almonds, 2 1/2 cups hot water, and the cinnamon stick in a medium bowl. Cover, and let sit over night or up to 12 hours. Pour the ingredients into a high powered blender and blend until completely smooth (yes cinnamon stick and all). Pour the mixture through a fine mesh strainer/cheese cloth/milk bag (I used a milk bag) and discard the pulp. 

Pour the liquid back into your blender, add two cups of cold water, vanilla, and agave. I recommend starting with about 1/4 cup agave then adding more one tablespoon at a time if desired. I found 1/4 cup + 1 tablespoon was enough for me but if you're used to the super sweet restaurant style you could add up to a cup. 

Serve over ice with a generous dusting of cinnamon. 

Notes: 

• I used long grain brown rice but you could use any type of white or brown long grain rice. What exactly is long grain rice? I had the same question. Examples include basmati, carolina, jasmine, or texmati. The Kitchn has a great article discussing a taste test they did using different types of rice. They concluded that brown rice provided a more nutty flavor, while the white tastes more authentic but a bit chalky. Feel free to try whatever you have on hand. 
  
  
• I couldn't decide whether I liked the horchata with or without the vanilla extract, so it's totally optional. 
  
  
• You could definitely sweeten with maple syrup or honey instead of agave. I even considered coconut sugar. If you wanted to, you could use regular sugar, though I'd probably recommend incorporating it into a simple syrup with some of the water.  
  
  
• I want to find a way to re-use the leftover almond/rice/cinnamon mixture. I'm thinking bread pudding of some sort? Has anyone ever done anything like this?

Broccoli, Quinoa, & Feta Fritters

First I want to say thank you for all the love and support we've received regarding our move to Chicago. Seriously, thank you. We are so excited. Other than that, we've had a pretty low-key week. Pumpkin and Nate ordered coats that arrived in the mail yesterday, pretty cute. 

Over the past couple of weeks I've attempted meal planning, where Nate and I tag-team meal prep and we buy all the ingredients sunday afternoon. You know, plan ahead so we don't end up saying "screw it, lets go to Sharky's". Dinner gets complicated when you work 3 nights a week. Is it weird that I gauge success based on how many meals we've cooked at home that week? Thank you, Pinterest. 

I tested these fritters several weeks ago but perfected them last night. I'm a big fan of fritters. They are an especially tasty way to eat vegetables and whole grains. They make a tasty little appetizer for a crowd, or a perfect meat-free main for a week night. I'd imagine they'd also be a pretty easy way to sneak a pound of broccoli into a kid (shhh, I won't tell!). They also feel very springy, if artichokes don't qualify as a meal, I assure you artichokes with a side of fritters definitely do! 

So these guys are about 80% broccoli and quinoa which means they are loaded with health benefits. Hello fiber. Hello protein. They have chopped green onions for zest and lightness and crumbled feta for salty creamy flavor. Serve them with a few generous slices of avocado, a dollop of greek yogurt, and a sprig of fresh cilantro and you've got dinner. 

New to cooking with quinoa? Check out this great article to learn more about the science behind this super food.

Broccoli, Quinoa + Feta Fritters 
Makes about 12; serves 4-6 as a main 

For the fritters:
1 cup uncooked quinoa 
1 2/3 cup water
1 pound broccoli 
4 spring onions, diced 
6 oz (~1 heaping cup) crumbled feta 
1/3 cup grated parmesan 
1 1/2 teaspoons salt 
1/2 cup all-purpose flour (or flour of your choice) 
3 large eggs 
coconut oil for frying

For garnish: 
fresh cilantro 
greek yogurt 
avocado 

Warm water in a small saucepan, meanwhile using a fine mesh strainer rinse your quinoa. Place quinoa in water and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. After 15 minutes remove from heat and keep covered for 5 minutes.

While the quinoa is cooking prepare the other ingredients. Bring a large pot of water to a boil. Chop broccoli into 1/2 inch florets. Cook broccoli in the boiling water for 4-5 minutes until bright green and a fork easily pierces through the pieces. Remove from water immediately as not to over-cook and transfer to a large bowl. Meanwhile heat a cast iron skillet over medium heat. Toss cooked quinoa, spring onions, feta, parmesan, and salt with the broccoli. Add eggs and flour and stir until completely combined.  

Pour just enough coconut oil to very thinly coat the bottom of the cast iron skillet. We're talking 1-2 tablespoons max. By now your skillet should be very warm. You can test it but splashing a little drop of water in the hot oil - it should sizzle. Scoop a heaping 1/3 cup of batter into the skillet and using a spatula, shape the batter into patties, then press down to compact the batter as it cooks. Repeat with remaining fritters.

Only when the bottom of the fritter is very dark brown, almost burnt, flip it over and cook the other side; cooking about 4 minutes on each side. If you flip it before this it will probably fall apart and the inside will be soggy. You want to get that nice crispy dark sear. Once both sides are cooked, remove from skillet and place over a paper-towel to absorb any excess oil (if your pan is hot enough, there really shouldn't be much). 

Repeat with remaining batter, adding oil as needed. Serve fritters with a dollop of greek yogurt, sliced avocado, and a few sprigs of cilantro. 

Notes:
Gluten-free option? I see no reason why you couldn't use gluten free flour instead of all-purpose. Whole wheat could even work, though it may affect the taste. As you probably know, in addition to its many qualities, quinoa is naturally gluten-free! 

These are definitely best on day 1. If you are going reheat them, avoid the microwave and either warm them in a frying pan or wrap them in foil and throw them in the toaster. 

Fresh Artichokes with Garlicky Lemon Aioli

Guys, I have an embarrassing confession to make. I didn't eat my first whole artichoke until two and a half years ago. Granted I'd had eaten the canned kind, you know overly soggy with way too much salt thrown into lackluster pasta. Needless to say, now that I've had the fresh kind I'm not a fan of canned. So two and a half years ago at a restaurant in Santa Monica, Nate, his friend Pete and I ordered artichokes as an appetizer. I was newly vegetarian and totally into it, except I had no idea what I was doing. Embarrassingly, I plowed right in and  ate the entire outer leaf. I chewed and chewed and quickly realized something is very wrong. 

Thankfully, I quickly mastered the bite and pull technique for devouring yummy artichoke meat and have been making this recipe ever since. I do think, generally speaking, people get intimidated by making fresh artichokes. They are thorny, require a bit of prep work, and what's this about a choke?!  But really, truly, the preparation is not that bad, and fresh artichokes are most definitely worth the effort. 

I should probably call this an appetizer, but Nate and I frequently down a plate of these and call it dinner. We have our routine down - he trims and cooks the artichokes while I whip up the aioli and set the table, then we head out onto our patio with two full glasses of white wine and a big bowl for the discarded leaves. Artichokes are the type of food that encourage conversation, they are meant to be savored, tasted, eaten slowly and shared. And for us artichokes and strawberries define Spring. So much so that the first time I see them sprout up on sale each spring I excitedly text Nate. Making them together almost becomes a small event we look forward to days in advance. 

Fresh Artichokes with Garlicky Lemon Aioli {vegan}
Serves 3-6 as an appetizer 

For the artichokes:
3 large artichokes 
1/4 cup fresh parsley, finely chopped 
1/4 cup + 2 tablespoons lemon juice, divided (about 3 lemons) 
1/4 cup olive oil 
1 tablespoon + 1 teaspoon salt, divided  
pinch of fresh ground pepper 

For the Garlic Lemon Aioli:
1/3 heaping cup vegenaise (or mayonnaise) 
1 1/2 tablespoon fresh chopped parsley
1-2 garlic cloves (depending on how garlicky you like it) 
1 tablespoon lemon juice 
1/4 teaspoon salt 
fresh ground pepper to taste 

Fill a large bowl with ice water and the juice of 1 lemon. Set aside. Prepare a large pot of water with 1 tablespoon of salt and bring to a boil. Meanwhile prepare the artichokes, working with one at a time. Begin by removing any leaves from the stem of the artichokes. Use a vegetable peeler to remove the tough outer layer of the stems. Using kitchen sheers, cut the sharp tips from the outer leaves and discard. Remove the tough outer layer of leaves, stopping when the leaves easily come off. Remove the tops of the artichokes then slice the artichoke in half, and remove the choke (the furry white/purple center). Place artichoke halves in the cold lemon water as they are finished to keep them from browning. 
 
Transfer the artichokes to the boiling water and cook for about 20 minutes or until tender at the center. While the artichokes are cooking prepare the marinade. In a small bowl whisk 1/4 cup of lemon juice, olive oil, 1 teaspoon of salt, and pepper. Prepare the aioli by mixing of the ingredients together in a small prep bowl until combined. When artichokes are finished transfer onto a towel to dry. Toss artichokes with parsley and marinade then serve with aioli.