But this time, we’re leaning on the flavors from summer’s best sandwich: the BLT.

Now, we’ve done the BLT thing here before. And it’s great. I make that recipe all the time, and it’s perfect as-is.

But…

You can only fit so much summer veg between two slices of bread. And when you eat dinner on the couch (as I often do), eating a sandwich is risky and downright messy.

So I threw everything in a bowl, and now we’re here.

I kid you not, I have made this recipe almost every day for a week. I’ve swapped ingredients in and out, I honed in on a smoky-sweet dressing, and I have loved every single dining experience that has involved this here salad.

It. Is. Delightful. And just a really great way to celebrate allllll the in-season summer produce.

The core ingredients for this salad are, of course, the same as in your traditional BLT:

• Bread, toasted. Preferably a nice sourdough.
• Tomatoes, marinated. Any kind you want.
• Lettuce, shredded iceberg. No fancy lettuces here.
• Bacon, vegan. Of the coconut variety.

If you’ve never had coconut bacon before, it’s just unsweetened marinated coconut, pan-fried until crisp. It sounds weird, it is a little weird, but it is so, so good. Just trust me.

It’s best if you can find that thick flaked coconut (it is just so wonderfully crisp and chewy this way!), but shredded coconut (like I used in the pictures here) works too.

Then to make the most of our bowl and all that summery goodness, we’ll just load up the salad with anything that tickles our fancy. I went with corn, cucumber, green onion, and avocado, but you do you.

I really think you’ll love this salad just as much as I do. It has become a full-blown obsession in my house at this point, and I cannot wait for you to try it, too.

Three cheers for summer veg!

BLT Panzanella

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A smoky-sweet BLT-inspired panzanella salad made vegan! Load it up with your favorite summer veg and dive on in.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2-3 servings
• Category: Salad
• Method: Mix
• Cuisine: American
• Diet: Vegan

Ingredients

COCONUT BACON:

• 3 tablespoons low sodium soy sauce
• 2 tablespoons neutral oil (like grapeseed)
• 1 tablespoon maple syrup
• 1 teaspoon tomato paste
• 1 teaspoon smoked paprika
• 1 and 1/2 cups unsweetened coconut chips/flakes*

DRESSING:

• 1 tablespoon extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon maple syrup
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon smoked paprika
• pinch salt
• fresh-cracked black pepper

BREAD:

• 1 large slice of good sourdough bread, torn into bite-sized chunks
• 1/2 tablespoon oil
• pinch salt
• freshly-cracked black pepper

SALAD**:

• 2 medium tomatoes, diced
• 1–2 cups shredded iceberg lettuce
• 1/4 cup corn kernels (I used thawed frozen)
• 1/4 english cucumber, sliced
• 1 avocado, diced
• 1/2 can chickpeas, rinsed

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Instructions

1. MIX UP THE COCONUT BACON: In a medium bowl, combine your soy sauce, oil, maple syrup, tomato paste, and smoked paprika. Whisk to combine.
2. Add your coconut chips and toss to coat completely. Allow to marinade for 10 minutes. Meanwhile, line a large plate or cookie sheet with paper towels.
3. MAKE THE DRESSING: Whisk your dressing ingredients in a large bowl. Add your diced tomatoes into it to quickly marinate. Set aside.
4. COOK THE COCONUT BACON: Heat a large pan over medium-low heat. Working in two batches, scoop out some of the coconut bacon and add it to your pan, leaving any additional liquid in the bowl to discard.
5. Cook your bacon, stirring constantly with a wooden spoon, until golden. If certain pieces start to get darker than others, you can use tongs to remove them and place them on your paper towel-lined plate. Try to keep the pieces of coconut separated as they cook. They’ll crisp further as they cool. Set aside.
6. TOAST YOUR BREAD: Toss your bread, oil, salt, and pepper in a large bowl. Toast in a toaster oven or air fryer until golden. I used a toaster oven at 335 degrees F for about 5 minutes. Add to your dressing/tomato mixture and toss.
7. ASSEMBLE: Add your other salad ingredients to the bowl with your tomatoes and bread, and toss again. Top with a nice handful or two of your coconut bacon (leftovers store well in an air-tight container in the fridge). Dive in, and enjoy!

Notes

*I used shredded coconut because I couldn’t find the big flaked coconut anywhere (I went to multiple stores!). Shredded worked, but the big flaked coconut is better.

**These are the ingredients I used the day I shot this recipe, but feel free to swap in your favorite summer veg!

The post Vegan BLT Panzanella appeared first on Fooduzzi.

I’ve said this so many times over the past few weeks, but man. Japan is dreamy.

It’s so clean and quiet and beautiful and delicious. I went with one of my very favorite travel buddies, and we went to:

• Tokyo
• Gora/Hakone
• Kyoto

We were in Japan for a total of about 10 days, and I could have stayed for at least another month. It was just so unlike anywhere I had ever been before, and I can’t wait to return sometime in the future.

Now, as with most of my travels, food is of the utmost importance. In fact, I base most of my travels around the foods I’m going to consume while there.

But I had heard many times before that being vegetarian/vegan in Japan is tough because so many of their traditional foods have things like fish stock or chicken in them.

And to an extent, that’s true. You can’t just walk into any ol’ restaurant you find and expect to find vegetarian or vegan options on the menu. Even in the major cities we were in.

But with a little planning, you can absolutely, 100% find some truly unforgettable and incredible vegetarian and vegan meals and snacks in Japan.

Here were some of my faves:

Vegetarian & Vegan in Tokyo

We started our trip in Tokyo and ended up staying in the Shinjuku area, which I really loved. It was centrally located to the metro (which was incredibly simple to use…even for someone who is pretty useless when navigating a new city—hi, it me), and just a few minutes from many of our must-sees.

There are so many lists online about things to do in this exciting city, so I’m not really going to cover that here. Instead, let’s talk about the eats, shall we?

SUSHI GARYU

1F, Alivio Higashi Azabu, 1-6-8, Higashi-Azabu, Minato-ku, Tokyo
Google Maps | Apple Maps

For dinner the night of our first full day in Tokyo, we actually did a sushi-making class! Paul found it for us because it had both vegetarian and non-veg options, and he got it as a birthday gift for me!

We had an excellent time. It was silly and harder than it looks, but man. So fun.

The vegetarian sushi ingredients were a total mixed bag—some were simply vegetables like mushrooms or avocado, while others were hyper-realistic “fish” pieces made from konjac. It was wild.

The fish was a bit too realistic for me, but I loved the other veg nigiri. I had a such fun time, and we got to wear kimonos which was a hoot.

Uobei Shibuya Dogenzaka Store

〒150-0043 Tokyo, Shibuya, Dogenzaka, 2 Chome−29−11 Central Bldg. 6, １階
Google Maps | Apple Maps

My very first conveyer belt sushi! To be completely frank, I didn’t ask if everything I ordered was vegetarian, but I felt pretty confident in my choices:

If you’ve never had conveyer belt sushi before, it’s so much fun. At all of the places we went, we just ordered on a little screen and our order would be delivered to us via the conveyer belt. It was so fun!

My favorite was definitely the cucumber with the spicy fried onions on top. I also tried natto there and…it’s just not for me. The texture just didn’t work for me one bit. The corn mayo one was pretty solid too. I was surprised at how many times I saw corn in sushi everywhere we went!

Ippudo Lumine Est Shinjuku

Japan, 〒160-0022 Tokyo, Shinjuku City, Shinjuku, 3 Chome−38−1 ルミネエスト新宿 8F
Google Maps | Apple Maps

We were exploring Shinjuku one of our last nights in Tokyo (we went to some batting cages, which were super fun), and we wanted to grab a quick dinner before heading back to our hotel.

Enter: vegan ramen.

It was actually in the Shinjuku station and sort of in a food court situation, but this ramen was so tasty. The “meat” was some sort of tofu that was really good and not too realistic (which I appreciated), and the broth was nice and creamy. A perfect end to a chilly day exploring!

We also ordered some gyoza which were fine, but I probably wouldn’t get them again. They just took up room in my stomach from where ramen should have been IMO.

Ippudo is a chain, but I believe only some of the locations have plant-based versions, so be sure to verify before you go in!

KYUSHU JANGARA

Japan, 〒150-0001 Tokyo, Shibuya, Jingumae, 1 Chome−13−21 １Ｆ
Google Maps | Apple Maps

We were exploring a stationery store in Harajuku and suddenly got starving, so I did a quick Google search and found this place that served vegan and non-veg ramen! Perfect for us.

We just had to wait a few minutes, but I loved this place so much. The broth was silky and fatty in the very best way, and they had pickled and spiced veg on the table that you could add to your broth as you wanted.

The vegan “meat” was super realistic (a little too realistic for my tastes), but if you’re into mock meats like that, you absolutely need to put this place on your list because wow. Look at it!

The Beatles played almost the entire time we were there too, and it just was one of those perfect food moments I’m never going to forget.

7-11 (or any convenience store)

Literally everywhere

We ate at convenience stores (especially 7-11) quite a few times. Many of the prepared foods weren’t vegetarian or vegan, but I ate my weight in pickled plum onigiri from 7-11. We were waiting in a line for lunch one of the days, and I was hangry and asked Paul to go get us some onigiri while I waited in the line. It was a perfect snack any time of day!

Gora Onsen Town

We booked an overnight at an onsen town called Hakone. We stayed in an area called Gora, and we didn’t have much time to explore, but we did end up having one of our favorite experiences of the whole trip there.

Gora Brewery & Grill

1300-72 Gora, Hakone, Ashigarakami District, Kanagawa 250-0408, Japan
Google Maps | Apple Maps

While we didn’t eat here (honestly the food looked great, we just weren’t hungry), we walked up to it from our hotel while we were waiting to check in.

We got there just when they opened, and we decided to just get some beer and sit at their foot onsen. It was a crisp day, so there was something just super magical and relaxing about the hot water, the cool weather, and the cold beer.

We probably stayed for…an hour and a half? Maybe longer? I have no idea. We met some super nice people while we were sitting there, but it was just a really nice way to chill and relax after walking around so much in Tokyo.

Vegetarian & Vegan in Kyoto

Of the three places we visited in Japan, Kyoto was my favorite. It was delightfully walkable, absolutely stunning, and full of stunning food.

We had just a few days in Kyoto, and this city is one where I could absolutely see myself staying for a month or two. There’s just so much to see and do, and it’s such a beautiful part of the world.

Gyatei

Japan, 〒616-8384 Kyoto, Ukyo Ward, Sagatenryuji Tsukurimichicho, 19-8 ぎゃあてぃ 嵯峨
Google Maps | Apple Maps

I think this is a place where I got some onigiri for lunch one day! They had three vegan options that were clearly labeled, and the soy meat one in yangnyeom sauce was my favorite. There were also green onion and miso and a burdock and carrot flavors!

I got one of each while Paul got the udon he was excited about. I snagged us some Kyoto matcha beer to drink too. It was good, very slightly matcha-y, but omg that color.

Kyo-Baum Arashiyama

20-25 Sagatenryuji Tsukurimichicho, Ukyo Ward, Kyoto, 616-8384, Japan
Google Maps | Apple Maps

I didn’t even buy anything here, but one of the tippy top bites of food for me was at this place. I tried a sample of their matcha baumkuchen (translated from German…a tree cake!), and I haven’t been able to shut up about it since.

I didn’t even take a picture of it because it just kinda broke my brain in the best way possible. Check out the pics here.

I brought one home that I found at the airport, and it ended up drying out a lot by the time I actually opened it which was, in a word, heartbreaking.

But gosh. It was so so good and fun. Definitely get this if you’re vegetarian.

Onimaru Yaki-musubi

Japan, 〒604-8031 Kyoto, Nakagyo Ward, Daikokucho, 33-4
Google Maps | Apple Maps

I really did eat my weight in onigiri in Japan, but this place was probably my favorite!

It was right by the coworking space we worked from for two of our days in Kyoto, and it was so cool to watch them make all of the different types of onigiri they sold.

That said, the ginger and mustard greens one? Simple but perfect. The ginger wasn’t overpowering, but it was certainly bitey in the best way.

Plus, there were a few vegan options there that were clearly marked! Such a great find for mid-morning snack.

Kawa Bar

176-2 Minoyacho, Shimogyo Ward, Kyoto, 600-8015, Japan
Google Maps | Apple Maps

We stopped for a quick beer one of the nights before dinner, and this place was such a good find. There were SO many beer options to choose from up on the wall behind the bar:

They had non-beer options too, like Japanese whiskey and gin. The vibe was really cool—kind of old-school pub—and we must have been there at a weird time because we were literally the only people in the entire building. It was a really cool find!

Kura Sushi

Japan, 〒604-8035 Kyoto, Nakagyo Ward, Sakuranocho, 415 京都松竹座ビル B1F
Google Maps | Apple Maps

Another conveyer belt sushi place! It’s a chain, so there are loads of these in both Tokyo and Kyoto (and actually one in Pittsburgh now!), and it’s the perfect spot for quick, convenient, and tasty sushi.

They don’t have a ton of vegetarian options, but they do have a few like cucumber and pickled radish rolls. I also had a weak moment once and ordered the french fries. Which were actually pretty amazing.

I also really loved that these conveyer belt sushi places had free green tea you can make yourself at your table! Since it was rather chilly in Japan during our whole stay, this was such a nice way to warm up.

Sushiro – Kawaramachi Takoyakushi-dori

Japan, 〒604-8041 Kyoto, Nakagyo Ward, Uraderacho, 599番地
Google Maps | Apple Maps

Finally, our last conveyer belt sushi place! They mostly had the same menu as the others we tried, but this place in particular had two standouts for me:

• Frozen mango (as a dessert): I honestly just loved this sweet treat. I hadn’t had a lot of fruit during my trip, and at that point, it tasted so good.
• Fried bean curd: This was sort of shaped like an onigiri, but it was wrapped with bean curd (like tofu). It may not sound super appetizing, but it was really tasty (sweet, savory, and a little sticky) and filling. And a nice change from my cucumber and radish rolls!

Paul is a sushi superfan, so we actually went here twice our last day in Kyoto! Plus, when you’re vegetarian at these places, you can literally spend no more than $10 per meal. It’s amazing. Most of the dishes I ordered were 150 JPY, or $1. A really great budget option!

MOON & BACK

585 Takamiyacho, Nakagyo Ward, Kyoto, 604-8056, Japan
Google Maps | Apple Maps

I had lunch here one day, and it was probably my favorite ramen I had my whole trip!

This is a great place to go if you’re in Kyoto with omni eaters. That said, their vegan spicy tandan ramen was everything I hoped for and more.

It was creamy and finished with a black sesame paste that made everything even more rich and savory. It had the perfect level of spice for me, and gosh. I could have eaten here about 50 more times.

Their menu is very clearly labeled too, and apparently they have gluten free noodle options too! Seriously something for everyone.

WIFE & HUSBAND

106-6 Koyamashimouchikawaracho, Kita Ward, Kyoto, 603-8132, Japan
Google Maps | Apple Maps

There was one place that was on my “must do” list for Japan, and it was WIFE & HUSBAND.

As a coffee and bread lover, I was super excited to try a place that specializes in just that: great coffee and toast.

There were a few different coffee varieties to choose from, and I went with one from Ethiopia. It was a dark roast, so it was strong and smoky in flavor and aroma. I always prefer light roast coffee, so it was a bit much for me but still enjoyable.

We ended up sitting at the bar, and it was so fun watching them make each coffee to order. It’s an art there, and that’s something I just really appreciate. I love nerding out about coffee, and it was clear that these folks did, too!

The toast was great—we got both to split. The cheese and honey one was my fave, but the buttered toast was lovely in its simplicity too.

It was a super super small place with seating for about 10 people total inside. So if you’re interested in going, be sure to make reservations ahead of time!

Our trip to Japan was a dream. Seriously. We had the best time, and I ate so much fun, new-to-me food. If you have a chance to go to Japan (or if you have a trip coming up), put some of these places on your list!

Now, have you been to Japan? Tell me about it. What was the best food you tried there?

The post What I Ate in Japan (Vegan & Vegetarian) appeared first on Fooduzzi.

Why?

1. It’s based off of my all-time favorite cookie.
2. It reminds me of High School Alexa’s favorite treat from Starbucks, Lemon Loaf.

I’m choosing a chocolate dessert 99.9% of the time, but…I love citrusy things this time of year. Pittsburgh is impossibly grey most of the late winter/early spring, and nothing puts a pep in my step like a lil lemony baked good.

So naturally, I was craving a lemon cookie.

But I wanted something quick. And easy. I didn’t want to use a million ingredients, chill the dough, do a little dance, or wait 24-48 hours until I enjoyed my treat.

I wanted it ASAP, so I looked to the easiest cookie I know for inspiration: my Nana’s To Tos.

They are, quite possibly, the easiest cookie you’ll ever make. Mix the ingredients, roll ’em up, bake, glaze, done.

So easy, and it’s a shock I don’t make them every week because I love them so very much. They’re a cakey cookie, not chewy, and they have a lovely crisp exterior. And a vanilla glaze!

But after the 9753rd cold day this year, I needed something a little brighter. A little lighter.

Enter: Lemon Loaf Cookies.

Your regular cookie cast of characters can be found in the ingredient list:

• Butter (vegan)
• Sugar (cane)
• Lemon (zest)
• Vanilla (bean paste or extract)
• Flour (all-purpose)
• Powder (baking)
• Powder (soda)
• Salt (kosher)
• Milk (almond)
• Oil (neutral)

Cream your butter, sugar, lemon zest, and vanilla. Mix your flour, baking powder and soda, and salt. Add your dry ingredients and almond milk to the creamed butter mixture and you have a dough.

Then comes the slightly unconventional part: rolling your cookies into balls with oiled hands.

YES. Oiled hands.

As I said in the original recipe, I think we do this to ensure a nice crisp exterior on our cookies. But then again, I’m not 100% certain. But if Nana did it, I’m doing it too.

Then you bake, glaze with a simple powdered sugar, almond milk, vanilla, lemon zest glaze, and you’re done! Eat ’em up!

I really love these cookies, and it’s kinda crazy how much they remind me of Starbuck’s Lemon Loaf. I actually had one with coffee the other day, and it made those vibes so much stronger.

And my dad, fellow lover of To Tos and all-things lemon, also was a fan. He said (and I quote) “They are excellent! I wouldn’t change anything.”

Can’t get much better than that.

Lemon Loaf Cookies

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An easy, no-chill cookie recipe that’s zippy, lemony, and cakey. A lemon and vanilla bean glaze takes them over the edge!

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 13 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

Ingredients

DOUGH:

• 1/4 cup vegan butter, softened to room temperature
• 1/2 cup raw cane sugar (or your fave granulated sugar)
• zest of two small lemons
• 1 and 1/2 teaspoon vanilla bean paste (or extract)
• 240 grams (2 cups) all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• pinch kosher salt
• 1 cup unsweetened almond milk, at room temperature
• neutral oil (like avocado) for rolling

GLAZE:

• 1 cup powdered sugar
• 1 and 1/2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla bean paste (or extract)
• zest of one small lemon

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Instructions

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combine vegan butter, sugar, lemon zest, and vanilla bean paste in a stand mixer with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed until light and fluffy, 1-2 minutes. Scrape down the sides as needed.
3. Meanwhile, combine your flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
4. Reduce your stand mixer speed to low and slowly add 1/3 of your dry ingredients, followed by half of your milk, 1/3 of your dry ingredients, the remaining milk, then the remaining 1/3 of your dry ingredients. Increase the speed to medium and mix until just combined.
5. Take chunks of your dough (I like making mine slightly bigger than a golf ball, about 2 tablespoons), oiling your hands in between each, and roll them into a ball. Stick them on your baking sheet with a bit of room between each (they don’t spread too much). Bake for 14-16 minutes, or until you can see the bottoms slightly browning.
6. Remove them from the oven and allow them to cool on the baking sheet, then move them to a cooling rack for glazing.
7. Whisk the glaze ingredients in a small bowl. Dunk the tops of the cookies in the glaze, swirling so the entire top is covered. Place the cookies back on the cooling rack so that the glaze can drip down. Allow to set up at room temperature.

The post Lemon Loaf Cookies appeared first on Fooduzzi.

Does this have anything to do with food? Nah. But I’ve published annual “Favorite Books of the Year” posts since 2020, so I’m not stopping now. Catch up here:

• Favorite Books from 2023
• Favorite Books from 2022
• Favorite Books from 2021
• Favorite Books from 2020

Now I will say that this reading year was a bit of a bleh reading year for me. I didn’t finish quite a few books that I started, and I didn’t love many of the books I read. Plus, I had a hard time just staying focused on and prioritizing reading this year.

That said, I’m happy to report that my love of reading has come back with a vengeance, and we finished the year strong.

So let’s get into my favorite reads from this year.

As always, if you’re interested in checking any of the books I mention, I have a few links for you below:

• The first one, the link to buy a physical copy, is for Bookshop.org, a website that allows you to support independent bookstores with your purchase.
• The second, the ebook version, is an Amazon affiliate link.
• The third is a link to add the book on Goodreads.

I also highly encourage you to check out your local library––most of the books I mention here I got from my library. I download my ebooks through the Libby app by adding my library card. It’s free and super convenient!

I also ended up listening to a few audiobook memoirs through my Spotify premium subscription. More on that in a bit.

Let’s get into the reads!

No Two Persons

Erica Bauermeister
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I had never heard of this book before, but a local bookstore I was in featured it as a book club pick, so I did what I never do and purchased a book I’ve never read. I typically only purchase books if I’ve loved and want to re-read them, but there was something interesting about the synopsis, so I took a chance and bought it.

If you’ve read the book, you’ll know how fitting this situation actually is.

I just really loved this. It’s almost a collection of interconnected short stories, and the common denominator between them all is a book. Each story personifies the saying, “No two persons ever read the same book,” and it explores each character’s life during the time they’re reading or interacting with the same book.

It’s so clever (even the chapter images have meaning!), really heartfelt, and a story that will absolutely stick with you. There are some emotional moments and some funny moments, and I just couldn’t have loved it more.

The Collected Regrets of Clover

Mikki Brammer
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I had this book on hold from the library for months before I actually got around to reading it, but once I finally got around to it, I absolutely loved it.

It follows Clover and her experiences serving as a death doula. I had never heard of a death doula before, but I’ve heard of them more since reading this book.

A big part of this book revolves around fully embracing and living the life you’ve been given, and even though I waited for months to read it, this book came to me at just the right time. While it certainly has some sad moments, it was inspiring and heartwarming.

Loved it, and I now have a physical copy (thanks, mom!) so I can re-read it again soon.

The Measure

Nikki Erlick
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This is a pretty popular book, and IMO, it’s for good reason!

Imagine a world where every single person over the age of 21 receives a box with a string inside. No one knows where they came from or what they mean…until they start to figure it out.

The entire world changes once the meaning of the strings is revealed, and each character we follow copes with the decision of looking at their string, their string length, and the string lengths of their loved ones in a different way.

This book made me think, and it really stuck with me––if this happened today, would I look at my string?

It’s a slower read, but I loved the interconnected stories and the touching “found family” moments.

The Third Gilmore Girl

Kelly Bishop
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I love Gilmore Girls. Always have, always will.

I hadn’t really read many memoirs before this came out, but once I saw that Kelly Bishop narrated the audiobook version of her memoir, I knew that’s how I wanted to read it.

I used my audiobook credits through Spotify Premium to listen to this one during some fall activities––a hike, painting, driving to see the pretty fall leaves, etc––and it was such a great experience.

I didn’t know much about Kelly’s life before Gilmore Girls, and she came across as such a “sure of herself” person with loads of interesting stories.

I will say that a good majority of the book isn’t about Gilmore Girls, and even though I’m a huge fan of the show, I didn’t mind one bit. Kelly is a fascinating, inspiring person with or without the show!

The Seven Husbands of Evelyn Hugo

Taylor Jenkins Reid
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This was a re-read, and everyone loves it, so I won’t go into too much detail here.

If you haven’t read it yet, you should. It made me cry at the exact same spot that it did the first time I read it. It’s great.

2024 Reading Stats

These stats are pulled from The StoryGraph! I use Goodreads to track my reading throughout the year (because it automatically syncs with my Kindle), and then I import my Goodreads data into The StoryGraph to get these fun graphics.

I read 41 books this year, and here’s how those books break down into genres, moods, and ratings:

I traveled a lot this year, and the number of books/pages sort of reflects that hecticness and lack of reading time. Plus, like I mentioned before, this was sort of a weird reading year where I didn’t love many of the books I read, so I lost some motivation to read a few times throughout the year. That said, we finished strong in December!

If you ask my book club, my book ratings are a bit chaotic. I never give anything one star (if it’s going to be a one-star read, I just won’t finish it). I never rate any books I don’t finish. And I never rate memoirs or nonfiction. Knowing that…these are my ratings for the year. One of the lowest averages in the past few years for me!

Nothing super surprising here. I used to read a lot more romance, but I’ve been super burned out on romance novels for a while, so I’m glad to see contemporary being #1 this year! I have a few fantasy and sci-fi books on my list to read soon, so I’m hoping those two genres make a comeback next year.

I’m a fiction girlie through and through. The only three nonfiction books I read this year were two memoirs and a book for book club.

I feel like this graph is a good representation of me as a reader. I gravitate towards books that make me feel, laugh, and think. :)

And that’s a wrap! How was your reading year? What were some of your favorite books? And how do you rate books (please tell me I’m not alone in my chaotic book ratings)?

The post My Favorite Books of the Year appeared first on Fooduzzi.

It’s Fooduzzi’s 10th birthday!

Wowowow.

Yep, today’s the day we switch from spelling out Fooduzzi’s age to just using a number.

I’ve spent 10 full years over here in this corner of the internet. 10 years of incredible opportunities, amazing friendships, and tasty plant-based recipes.

10 years is a pretty long time to be doing something. Like if Fooduzzi was a person, it would be in 4th of 5th grade. That’s a long time!

There have been seasons where things have been more active around here, and other seasons when they’ve been more quiet. But we’re still here, still kickin’, and still making some really fun and delicious recipes.

Speaking of…

These Calico Sugar Cookies are our chocolate-peanut butter recipe this year! Because we always celebrate Fooduzzi’s birthday with a chocolate-peanut butter recipe:

• 1st birthday: Peanut Butter Cup Muffins
• 2nd birthday: Snickerdoodle Buckeyes
• 3rd birthday: Vegan Chocolate Peanut Butter Cinnamon Rolls
• 4th birthday: Vegan Buckeye Cake
• 5th birthday: Swirled Chocolate Peanut Butter Slice and Bake Cookies
• 6th birthday: Vegan Chocolate Peanut Butter Cookie Dough Bites
• 7th birthday: Vegan Peanut Butter Cup Brownies
• 8th birthday: Vegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting
• 9th birthday: Vegan Soft Chocolate Peanut Butter Cookies
• 10th birthday: Calico Sugar Cookies ← today’s recipe!!

I saw a picture of cookies that looked like calico cats on Pinterest like eight years ago, and I haven’t stopped thinking about them since. So I finally got it together to make my own version based on a vegan sugar cookie recipe I found from Nora Cooks!

As you probably know, I have a cat, a silly, opinionated, sassy, perfect calico named Maya. Her orange, black, and white coat is what we’re trying to recreate with these cookies.

We’ll start out with a relatively standard sugar cookie dough and then divide it in thirds:

1. The first third stays a sugar cookie and gets a bit more flour.
2. The second third gets a bit of powdered peanut butter.
3. The third third gets a bit of cocoa powder

We’re adding only dry ingredients so the textures of the three doughs stay more or less the same. I realize peanut butter powder is a bit of a weird ingredient. But it gives the dough a peanut buttery flavor and (importantly) the right color for our tricolor cookies.

Once your doughs are mixed, you’ll break off pieces and smoosh them together like the picture above. Feel free use smaller chunks of each dough if you want, but I was impatient and went with big chunks, and the cookies still turned out super cute.

Then you’ll roll the dough to about 1/4-inch thick, and then you’ll cover it with parchment paper and chill in the fridge overnight. The dough will spread just a bit, but chilling the dough will help the dough relax and prevent overspreading.

The next day, you’ll cut your cookies (the exact cutter I used is out of stock, but any cat cookie cutter will work!) and stick them in the freezer to chill again while your oven is preheating.

Then…bake! Again, the cookies will spread a bit, but a chunky cat is still a perfect cat. More to love!

Since sugar cookies typically get some sort of icing/sugar coating for extra flavor and texture, I decided to spread melted chocolate on the backs of these cookies. I didn’t want to cover up the cute design, and the thin chocolate coating just gives the baked cookies a bit of a flavor boost.

And like…more chocolate is never a bad thing, IMO.

I just love how cookies turned out. LOVE!! Most people I know IRL knew about them weeks ago because I couldn’t stop texting people pictures of them. They’re the cutest things I’ve ever made by far.

So happy birthday, Fooduzzi! Starting this blog still is one of the very best things I’ve ever done for myself. I’m still saying it 10 years later!

And thank you for being here! Whether this is your first time or you’ve been here from the beginning, I’m honored you’re here. Thank you thank you thank you.

Calico Sugar Cookies

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The CUTEST calico cat cookies…made vegan! Peanut butter and chocolate give these sugar cookies their look and flavor.

• Author: Alexa [fooduzzi.com]
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12ish cookies (depending on your cutter size)
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

Ingredients

BASE:

• 3/4 cup vegan butter, slightly softened
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened almond milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract (or vanilla bean paste)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• pinch salt

FOR THREE COLORS:

• 1 tablespoon all-purpose flour
• 1 and 1/2 tablespoons peanut butter powder
• 1 tablespoon cocoa powder

FOR FINISHING:

• 1 cup vegan chocolate chips, melted
• 1 tablespoon peanut butter
• pinch salt (optional, but good!)

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Instructions

1. Add your vegan butter to a large bowl and beat with a handheld mixer on medium until smooth and fluffy, 1-2 minutes. Alternatively, you can use a stand mixer!
2. Add your sugar, and beat on medium until light and fluffy, another 2-3 minutes, scraping the bowl as needed.
3. Add the milk, cornstarch, and vanilla, and beat on medium until combined, about 30 seconds.
4. Add 1 cup of flour, your baking powder, and salt, and mix again until combined.
5. Add the second cup of flour and mix only until just combined. You really don’t want to overmix here, as we have more mixing to do!
6. Separate your dough into thirds, each third going in its own bowl. 
7. In one third, add your final tablespoon of flour. Mix well to combine, but avoid overmixing.
8. In the final third, add your peanut butter powder. Mix well to combine, but avoid overmixing.
9. In another third, add your cocoa powder. Mix well to combine, but avoid overmixing.
10. Line a baking sheet with parchment paper. Take the three different colored doughs and form them into small, irregular patches (see photos). Gently press the patches together on the parchment paper to create a calico pattern.
11. Place a second piece of parchment paper on top of your dough, and roll the dough out evenly until it forms a flat, cohesive sheet, ensuring the patches stay connected but maintain their distinct colors. The dough should be about 1/4-inch in height.
12. Keep dough covered and place in the fridge to rest overnight.
13. The next day, cut out your cookies using your favorite cat cookie cutters. You can re-roll the dough to get more cookies out of your batch, but the look will be more tortoise-like than calico! Still v cute.
14. Place your cut cookies back on the parchment-lined baking sheet and put in the freezer while you preheat your oven to 350 degrees F with a rack in the middle of your oven.
15. Once your oven is preheated, place 6 cookies on another parchment-lined baking sheet, leaving a good 2 inches between the cookies as they will spread. 
16. Bake for 10-12 minutes, or until the cookies start to brown at the edges. 
17. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Continue baking the rest of your cookies.
18. Meanwhile, melt your chocolate, peanut butter, and pinch of salt together in a microwave-safe bowl in the microwave, or in a method of your choosing.
19. When the cookies are completely cool, flip and spoon a thin layer of the melted chocolate on top. Allow to set in the fridge.*

Notes

*If you want your chocolate to be more stable (and less melty) at room temperature, you’ll need to temper it. If you want to temper, skip the peanut butter in the chocolate mixture. I’ve used this method in the past, and it works great. Add the sprinkle of salt to the chocolate once it’s spread on the cookies. Otherwise, keep the chocolate-coated cookies in the fridge until ready to serve.

Recipe adapted from Nora Cooks and inspired by a photo I saw on Pinterest years ago!

The post Vegan Calico Sugar Cookies appeared first on Fooduzzi.

This is that something warm and cozy.

My last name ends in a vowel, and thus…I love pasta. And I love how easy it is to make a truly excellent bowl of pasta at home.

You really just need good ingredients, time, and the dedication to do it right. You don’t need any special equipment or techniques to still make something that tastes like it was made with them.

That was the exact vibe I got from this vegetarian “meat” sauce my dad made for me last year. We had lasagna for Thanksgiving or Christmas last year, and he made me my own personal lasagna with this sauce.

Of course, my “personal” lasagna was huge and fed me for a good week, but the leftover sauce was my favorite part.

It was so rich, perfectly chewy, and weirdly very meaty? Even though it was made with only vegetables? It was incredible.

My dad is a great cook, so I really shouldn’t have been surprised. But he really hit it out of the park with this one.

My mind was blown, so I asked him to write down the recipe, and I’m finally publishing the recipe for you all so that your minds are blown too.

The idea of a “Sunday Sauce” comes from the fact that it’s cooked low and slow on the stove over a few hours. So just know that going in; you won’t be eating this sauce in 20 minutes. Instead, it’s a great weekend (Sunday) meal! And it freezes beautifully, so make it once and have it for meals whenever.

To make the recipe, you’ll start where all cozy stuff starts: a soffritto––a mixture of carrot, onion, and celery.

Well…sorta.

I don’t do celery. Never have, never will. The smell, flavor, texture, and pure essence of the thing just totally freaks me out, so I’ll never ever buy it (and therefore never cook with it). So my soffritto is just onion and carrot.

That said, if you don’t think celery is evil, feel free to add some and cut down on the other two. I won’t judge (too much).

The “meatiness” in this sauce comes from mushrooms…but in a few ways! We’ll rehydrate some dried mushrooms, chop them up nice and fine, and add them (along with some of their soaking liquid!) to the sauce. It gives a wonderful umami kick to the final sauce that you just can’t get from fresh ‘shrooms. They also lend a delightful chewiness that isn’t unlike the chew you experience when eating a traditional bolognese.

That said, you’ll also need some fresh mushrooms, as they make up the bulk of the sauce. Baby bella and/or white buttons work great (I used both!).

Your usual cast of characters are the final ingredients needed to make this an actual sauce: whole, peeled, canned tomatoes (spring for the San Marzanos!), tomato sauce/passata, white wine, garlic, and time.

Cooking this sauce over the course of an hour or two really helps the flavors develop and the texture to become more meaty. You’ll also immersion blend the sauce a bit to make it a bit more bolognese-y versus chunks of vegetables in tomato sauce-y.

I love recipes like this because it’s very much a low-effort, high-reward sort of recipe. A few key ingredients + time really do result in a sauce that’s rich, has a nice bite, and is perfect with your pasta of choice and a big ol’ slice of crusty bread and/or focaccia.

Grab yourself a glass of something fun and dive on in.

Dad’s Vegetarian Sunday Sauce (Mushroom Bolognese)

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Look no further! This is an excellently meaty vegetarian/vegan pasta sauce! It cooks low and slow for a few hours, so it’s a great weekend recipe.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 120 minutes
• Total Time: 2 hours 10 minutes
• Yield: ~5-6 cups
• Category: Pasta
• Method: Saute
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 ounce dried mixed mushrooms (I used porcini and oyster), retain 1 cup of the soaking liquid
• 16–18 ounces baby bella and/or white button mushrooms, diced into 1/2 inch cubes
• 2 tablespoons olive oil
• 1 cup sweet onion, diced
• 3/4 cup carrot (I used baby!), diced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine (and a glass for you, if ya fancy)
• 28 ounce can whole peeled San Marzano tomatoes
• 14 ounces (or more, if you want it extra saucy!) tomato sauce/passata
• To serve: 1 pound pasta (cooked), focaccia, vegan parmesan, fresh parsley, and another glass of wine

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Instructions

1. Quickly rinse your dried mushrooms, then place in a heat-safe bowl and pour 1 and 1/2 cups of boiling water on top. The mushrooms should be completely covered by the water. Let them rehydrate in the hot water for 10 – 15 minutes, then carefully remove and mince. Save 1 cup of soaking liquid. Set mushrooms and liquid aside.
2. In a dry pot over medium heat, cook the fresh mushrooms until the water evaporates and light searing starts. Carefully remove the mushrooms and set aside. 
3. Add olive oil and sauté the carrot, onion, and garlic with a pinch of kosher salt until soft, but not browning. 
4. Add the cooked, fresh mushroom to the pot and season with 1/2 teaspoon kosher salt and a few cranks of black pepper. Mix to combine.
5. Add the wine, mix, and cook for an additional 1-2 minutes, scraping the bottom of the pot to incorporate any browned bits.
6. Add the minced rehydrated mushrooms and 1 cup of their soaking liquid. 
7. Reduce the heat to medium-low, and add the San Marzanos and their liquid, breaking up the tomatoes with a wooden spoon. 
8. Cook uncovered until the tomatoes are broken down and the sauce is more sauce-y, about 5 minutes, stirring occasionally.
9. Cover and continue cooking over medium-low heat, stirring occasionally, 1-2 hours. 
10. Add tomato sauce and mix. Season with salt and pepper to taste. 
11. Use an immersion blender to make the sauce as chunky / smooth as desired. 
12. Serve with your favorite cooked pasta and other toppings/sides like vegan parmesan and fresh parsley.

Notes

This recipe freezes well! When cooled to room temperature, transfer sauce into air-tight containers and place in the freezer. Then place it in the fridge overnight to thaw and heat before serving. Yum!

The post Dad’s Vegetarian Sunday Sauce (Mushroom Bolognese) appeared first on Fooduzzi.

Nowadays, we have so many incredible restaurants doing creative, inventive, mind-blowing things with foods. And one of my all-time favorite restaurants––Della Terra just north of Pittsburgh in a small town called Zelienople (zee-lee-in-oh-pole)––did one of those mind-blowing things this past weekend!

I was lucky enough to snag a ticket to Chef Saul’s Foraged Mushroom Dinner, hosted by Della Terra, on December 1, and we were taken through five different dishes, celebrating the lowly mushroom.

Pennsylvania grows a ton of mushrooms––in fact, over 60% of the mushrooms produced in the US are grown in this state (!!)––I was extra excited to experience new ways to use an ingredient that:

• I’m pretty fond of and use quite a bit in my own cooking.
• Grows right in my backyard!

Plus, the friend I went with actually helped forage for the mushrooms we ate during the meal! I couldn’t wait.

Even though Della Terra/Chef Saul put together these “tasting menu” dinners every once in a while, this was the first time that it was fully vegetarian. There was an optional wine pairing as well, which took us through unique wines from Italy, Austria, and New York.

They paired beautifully with the five different dishes highlighting the unique flavors and preparations of these locally-sourced mushrooms.

The Meal

Roasted Hen of the Woods Peshwari
coconut, pistachio, buttered bean dip

I mean, bread + dip is my love language, so this dish was obviously going to be a hit for me! We watched as Chef Jason cooked these peshwari (a stuffed leavened bread) in Della Terra’s beautiful green wood-fired oven, and they arrived to us hot and perfectly charred.

The bread was stuffed with a mushroom and coconut mixture that was fragrant, savory, and slightly chewy. The buttered bean dip was enjoyable and dusted with fruity sumac, but the peshwari was the star! It was so satisfying ripping off pieces of the warm peshwari and sliding it through the creamy dip. Such a great combo.

Steamed Grape Leaves
chicken of the woods mushrooms, nuts, dried fruit, rice, spinach, dill & lime yogurt

I love steamed grape leaves, as they are such a fun “finger food” that pack a punch of flavor and texture.

These grape leaves were also foraged locally, and they were thick and chewy. The rice filling was spiked pine nuts and (what I’m guessing was) dried cherry and/or cranberries, and the bed of lime yogurt was super tart and cut through the richness of the grape leaf filling.

My mouth is seriously watering right now thinking of that yogurt sauce! Great for a dill-lover like me, too.

Mushroom Ramen
wild mushroom dashi, tempeh, nori, bamboo shoots, bean sprouts, braised kombu, pickled ginger, toasted sesame sead

First of all…this portion? Crazy. I actually just had the leftovers of this ramen for lunch today.

Second, this was the best vegetarian ramen I’ve ever had. A lot of the other vegetarian ramens I’ve tried in the past had very subpar broths––too light and frankly lacking in flavor.

I’ve even tried making it at home, and I still had very meh experiences with it.

This broth was amazing––it was a deep, dark brown in color and full of rich, umami flavors. It was almost thick in a way that I’ve never seen a vegetarian ramen broth be (but always wished it could be). The toppings and add-ins were great too; the pickled ginger cut through the robust flavors so well, and the noodles were delightfully bouncy.

Crazy that it took me going to an Italian restaurant to have a really great veg ramen!

Pickled Mushroom & Cucumber
juniper pickle brine, braised kombu, macadamia cream, toasted sichuan peppercorn

I had never had pickled mushrooms before, but being from Pittsburgh, it’s kind of a requirement that you’re a fan of pickled anything (we have a whole festival––Picklesburgh––devoted to all-things pickled every year).

I actually really enjoyed these pickled mushrooms; they were soft and chewy and a bit spongy, but not in a off-putting way. Some of the other folks I was eating with didn’t love that texture, but I ended up loving it.

I could have done with a little less macadamia cream, as I felt it sort of overwhelmed the bitey, sour flavors I was so craving after the big umami punch in the face from the ramen, but I was really jazzed with my first experience with pickled mushrooms.

Hickory Bark-Smoked Gelato
candied chanterelles, roasted hickory syrup, toasted buckwheat crumble, mushroom sugar

YEP. A mushroom dessert!

Weirdly enough, this isn’t the first time I’ve had mushrooms in ice cream this year, but I’ve certainly never had them candied before.

And wow. They were so cool. They were chewy––almost like a gummy candy––and tossed in a crystalized sugar that added a nice little crunch.

I was also incredibly impressed with the smoked gelato. In general, I really hate smoked desserts and drinks, but I got only a subtle smoky flavor right at the end of each silky-smooth spoonful. The crumble added a nice grainy texture to this otherwise soft and creamy dish as well.

My only regret is that I wish I was hungry enough to finish my bowl; I was seriously stuffed by the end of my meal.

I just really love that restaurants lean into the passions their employees have and allow them to have fun like this. I could tell how much Chef Saul and the Della Terra gang enjoyed putting this menu together for all of us, and I certainly had a great time enjoying it all.

Three cheers for the Della Terra crew for a fantastic culinary experience and introducing me to so many ways to use one of my very favorite vegetables! I’ll be thinking of those absolutely bonkers candied chanterelles for a very long time.

The post A Foraged Wild Mushroom Dinner at Della Terra appeared first on Fooduzzi.

But yeah. Combining two of my favorite sweet treats into one mega-treat?

Genius behavior.

I’ve had a bit of a love affair with almond croissants as of late. Perfectly crispy, not too sweet, loaded with almonds, and almost juicy in a way words can’t quite explain.

La Gourmandine here in Pittsburgh is a great place to get them. They always hit the spot, and the almondy filling (known as frangipane) always gets extra crispy on the edges and it is just so gobbleable. I love them. And I saw Viridis (100% vegan and recently re-opened in a new location!!) has vegan almond croissants available some days.

So when I saw Trader Joe’s started selling almond paste, I got an idea.

A wonderful, crazy idea.

What if I stuck a little nugget of almond paste in the middle of a sugar cookie? And then topped it with sliced almonds, granulated sugar, and a little powdered sugar?

Would it sorta give me almond croissant vibes without needing to make a yeasted dough, laminate said dough, and spend a few hours shaping and baking a batch of finicky (yet delicious) croissants from scratch?

Spoiler alert:

The cookie base is my go-to sugar cookie recipe (the same one from this lemon blueberry variety!), requires no chilling time, and comes together all in one bowl. No weird ingredients, all easily purchaseable from your local mega mart.

Then you’ll need some almond paste, typically found in the baking aisle at the store. Like I mentioned, Trader Joe’s has started selling it, so yay. Easy.

It’s sweet, chewy, soft, and very almond-forward in flavor, and it becomes an almond cookie dough-like center for our cookies.

And the topper? Granulated sugar and sliced almonds. You’ll want to flatten the cookies with the topping on top (with the bottom of a measuring cup, bowl, or similar) so that everything sticks. It gets a little messy, but it’s worth it.

To really drive home the whole almond croissant visual and feel, I topped my cookies with powdered sugar right before serving. Totally optional, but I think it looks cute. You don’t need a lot; just a light little dusting will do.

These are so good and fun, and I think they’d be perfect for the holidays.

TGFFB.

(Thank God For Fall Baking)

Almond Croissant Cookies

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Soft, chewy, sugar cookies with a surprise almond paste center! The almond topping is nice and crispy, and this recipe is 100% vegan as written!

• Author: Alexa [fooduzzi.com]
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 9-10 cookies
• Category: Dessert
• Method: Bake
• Cuisine: Holiday
• Diet: Vegan

Ingredients

DOUGH:

• 1/2 tablespoon ground flaxseed
• 1 and 1/4 tablespoons water
• 112 grams (1/2 cup) vegan butter, softened
• 105 grams (1/2 cup) granulated sugar (plus more for rolling)
• splash vanilla extract
• pinch salt
• 160 grams (about 1 and 1/3 cups) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• If needed: 1 tablespoon plant milk (like almond)

FILLING:

• 9–10 teaspoons almond paste*

TOPPING:

• 1/4 cup raw sliced almonds
• granulated sugar
• powdered sugar

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Instructions

1. Preheat your oven to 375 degrees F with a rack positioned in the middle of the oven. Line a baking sheet with parchment paper.
2. In a small bowl, combine your ground flax and water. Mix to combine and set aside.
3. In the bowl of your stand mixer (or in a large bowl with a hand mixer), beat your butter and sugar together well until light and fluffy, for 1-2 minutes.
4. Add vanilla and salt, and beat again until combined, scraping down the sides of the bowl if necessary.
5. Add your flax mixture, and beat again until combined.
6. Add your flour, baking soda, and baking powder, and beat again until combined, scraping the sides and bottom of the bowl if necessary. If the dough is dry (mine was), add a tablespoon of plant milk and mix well. Try not to overmix.
7. Roll dough into 9-10 golf ball-sized balls.
8. Put a finger into the middle of the dough, and place a 1 teaspoon chunk of almond paste in the divot. Enclose the almond paste with the dough, and flatten slightly. Place cookies on your prepared baking sheet, spacing evenly because they will spread a bit.
9. Top each cookie with your sliced almonds and a sprinkle of granulated sugar. Keep in mind that almonds/sugar not on the cookie may burn on the parchment paper, so do this part with a little care. Press the topping into each cookie with the bottom of a measuring cup or bowl so that the almonds stick. See photos for what they should look like pre-oven!
10. Bake for 12-14 minutes, or until lightly golden brown around the edges of each cookie.
11. Cool cookies on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
12. Top with a light dusting of powdered sugar if desired right before serving.

Notes

*Almond paste is not marzipan. You can typically find almond paste in the baking section of your local mega mart. It comes in a tube, and it’s typically in a box. I got mine from Trader Joe’s, and that particular one is vegan. Be sure to find a vegan (eggless!) one if that’s important to you.

The post Almond Croissant Cookies appeared first on Fooduzzi.

Veggies are grand.

But both are better when bread is at hand.

I love bread. I was actually talking to a friend the other day and said, “You know, I’ve never been sad eating good bread.”

And it’s true. Eating good bread is one of the very best eating experiences I could think of.

And I love bread in all forms––as pizza, as the base to sandwiches, and yes, even as the star of a salad.

Panzanella, aka bread salad, is one of those dishes that’s so quick, incredibly simple, and effortlessly satisfying.

I’m not lying: the amount of pure, unadulterated enjoyment panzanella gives me far outweighs the effort it takes to actually make it myself.

And I never, ever make it.

But…I went out to dinner with a friend a few nights ago, and we split a panzanella. It was very similar to the one you see here––filled to the brim with fresh summer veggies and packed with big, chunky bread cubes.

I immediately deemed that bowl of slightly-soggy (in the best way) bread, veggies, and dressing my happy place, so I knew I needed to make my own version asap.

So I went to the market, grabbed some beautiful tomatoes and fresh bread, and went to work.

Panzanella is definitely one of those “choose your own adventure” kind of dishes; it can be as simple or complex as you want. But I went relatively simple with mine, allowing the flavors of the season to really shine:

• Big chunks of fresh tomato, because nothing is better in the summer.
• Thinly-sliced cucumber for some crunch.
• Corn kernels for a beautiful pop of sweetness.
• Wafer-thin slices of shallot, for some bite.
• Mixed, chopped olives for a lil briney moment.
• Crisp, cubed chunks of good, stale, and/or toasted bread.
• Fresh basil, because summer.
• And a quick and easy vinaigrette to finish everything out.

And while all of these ingredients are great on their own, they really shine together. The stale/toasted bread soaks up all of the juices from the tomato and dressing like the perfect carb sponge that it is. It becomes nice and chewy, and all of the veg gives you a different experience each and every bite.

It’s extremely simple, but I swear: the joy this dish gave me far outweighs most other dishes I’ve eaten in recent memory. It’s just all about celebrating those special flavors, textures, and aromas of summer.

And as a self-proclaimed summer-hater, this panzanella has me second-guessing my distain for all-things hot, humid, and hazy.

Since I’m cooking for one, I kind of assumed I’d have leftovers, but no, the recipe, as written, is the exact right amount for a single serving.

That said, it’s easily scalable, so feel free to impress all of your friends, families, and loved ones with your panzanelling. It really is the best way to use up that end-of-summer produce!

Easy Summer Panzanella

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A quick, easy way to use up that summer produce: panzanella! Add some white beans to make it more of a meal, or keep it as light summer salad.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 1 large serving
• Category: Salad
• Method: Mix
• Cuisine: Italian
• Diet: Vegan

Ingredients

SALAD:

• 2 thick slices good bread, cut into bite-sized cubes*
• 1/4 cup corn kernels (I used thawed frozen, but fresh steamed or canned works too)
• 1 large tomato, cut into large chunks
• 1/4 English cucumber, cut into thin slices
• 1/2 small shallot, cut into thin slices
• small handful pitted kalamata and/or green olives, chopped
• a few leaves of basil, torn into chunks

DRESSING:

• 1 and 1/2 tablespoons extra virgin olive oil**
• 2 tablespoons apple cider vinegar or red wine vinegar
• pinch salt and pepper
• small squeeze of agave or honey
• pinch of granulated garlic
• pinch red pepper flakes (optional, for some heat)

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Instructions

1. If your bread is dry and stale, great! It’s ready for panzanella. I ended up toasting mine by cutting it into cubes and toasting it in my toaster oven (dry, with no oil) at 375 degrees F for 2-4 minutes. It got a little color (see photos), and it was dried most of the way through.
2. Combine all of your other salad ingredients (including your stale/toasted bread) in a large bowl.
3. In a small bowl or jar, combine your dressing ingredients. Shake/stir well to combine.
4. Pour your dressing over your salad ingredients, and mix well to coat all of the ingredients. Taste, and adjust seasoning as necessary (I always love a few extra cranks of black pepper).
5. Eat immediately!

Notes

*Use your favorite kind of good bread. A sourdough would be great. My market didn’t have a good sourdough, so I ended up with an “Everything Bagel-style loaf.” It was good! If you like the bread, it’s a good bread for panzanella.

**I used the olive oil my olives were marinading in for a little extra flavor! Regular extra-virgin olive oil works great, too.

The post Easy Summer Panzanella appeared first on Fooduzzi.

You may be familiar with Torino for some of the same reasons I was: it hosted the 2006 Winter Olympics, and there’s some sort of Shroud of Turin there. It’s also known for its automotive history, as Torino is the headquarters for FIAT, Lancia, and Alfa Romeo.

Being in Torino was the true reason I was in Italy, as I had to be there at a conference for work. So even though my days in Torino were filled with many work-related things, I still saw a good bit of the city and ate…a lot of really great pizza.

Just like my Milano and Modena/Maranello recaps, we’ll cover:

• How I got there
• Where I stayed
• How I got around
• What I saw
• Where I ate

Let’s do this!

How I got there

I ended up taking a Frecceciarossa high-speed train from Milano to Torino. It wasn’t a very long train ride (about an hour), and I caught it at the Milano Centrale station and took it to Torino Porta Susa.

I did end up booking this ticket (and my return ticket back to Milano to catch my flight back home) ahead of time, so I knew exactly when and where to be. I’d definitely recommend booking in advance if you can––one less thing to worry about!

That said, my return to Milano hit a bit of a snag, as there was a scheduled train strike that day. So I ended up booking a bus from Torino direct to the Milano Malpensa Airport (two hours total) instead. It was an easy swap!

Where I stayed

A lot of my coworkers and I ended up staying in the same hotel:

DoubleTree by Hilton Turin Lingotto
Via Giacomo Mattè Trucco, 1, 10126 Torino TO, Italy

Overall, I really liked this hotel, and it actually is part of the old FIAT factory and has their old test track on the roof. Nuts.

They served a very substantial buffet-style breakfast with croissants, fresh fruits, muesli, and more “American-style” options like waffles. They were also able to book me a taxi to the bus station when I had to leave super early in the morning.

It had super reliable and powerful air conditioning (which is a must for me if I want a decent night of sleep), and I overall really enjoyed my stay here.

How I got around

As soon as my train got to Torino, my coworker/friend, Fabio, met me and we ran/bussed to a bakery. I was able to tap-to-pay on the bus for easy transport.

Other than that, I walked or took the metro pretty much everywhere. Again, I just used Apple Pay at the turnstiles to buy a one-way metro ticket each time.

The metro is actually pretty interesting: it was the first driverless metro in Italy! And all of the stations I saw were super clean and very easy to navigate.

What I saw

Since I was at a conference for most of my time in Torino, I didn’t see a ton of the city. But I did really love what I saw.

Torino is a city for sure, but there’s a lot less hustle and bustle there. Coming from Milano, which is, by contrast, very very busy, walking around Torino was a bit of a breath of fresh air.

There are lots of lovely buildings, parks, and marble statues all throughout the city.

So even though I didn’t see a lot of the city, we did have an event at MAUTO, the National Automobile Museum. It was just a short few-block walk from our hotel.

Museo dell’Automobile di Torino (MAUTO)
Corso Unità d’Italia, 40, 10126 Torino TO, Italy

This museum was sort of unlike anything I’ve ever seen before. On one hand, it housed a ton of beautiful, rare cars. On their website, it says that they have over 200 cars from 80 brands. That’s insane. And all under one roof! Their “Cars on the Track” display was amazing:

On the other, some of the displays just seemed completely random and kind of silly. There was a whole display of a kitchen table with plates of plastic foods set up to look like cars.

There was also an Ayrton Senna exhibit on display while I was there, and it was so cool to see some of his cars, racing suits, and helmets. There was so much racing history on display here, and it’s definitely a can’t-miss for racing fans.

Where I ate

This section is actually going to be a little short.

Because, I kid you not: I ate the same meal at the same restaurant three different days in Torino.

Why?

First of all, it was great. More on the specifics in a sec.

Second of all, if you’ve ever attended a conference, you’ll know they can be a lot. My brain just didn’t want to make another decision at the end of the day when it came time to find something to eat.

Third, it was extremely easy to get to from our hotel.

Fourth, I wanted to take everyone I knew there.

SO…that’s what we did.

L’Antica Pizzeria da Michele Torino
Via S. Quintino, 2, 10121 Torino TO, Italy

After we ran/bussed from the train station, Fabio took me to this pizzeria just a few blocks from the Porta Nuova metro stop.

It’s a famous Neapolitan pizzeria with locations in a few different cities, including New York City.

But…these pizzas are giant. They’re thin but mighty.

Fabio and I split these pizzas, and it was definitely a lot. But gosh. So good. They’re known for their Doppia Mozzarella Pizza Margherita (at the top of the picture), and it’s simply a margherita pizza with double the mozzarella. And since the dough was super thin, eating most of a full pizza didn’t feel like oh gosh this is way too much.

I got a white pizza topped with zucchini blossoms, ricotta, and lemon zest. I often opt for a white pizza, and I definitely wasn’t disappointed with the choice here.

We had such a good time catching up and eating pizzas that were, quite literally, bigger than our heads.

So we went back.

And back again.

I just really clearly hated all of this.

But seriously, it was such a fun place with excellent pizza and just a really chill vibe. I think I got a spritz alongside my pizza every time. Wouldn’t change a thing.

Farmacia Del Cambio
Piazza Carignano, 2, 10123 Torino TO, Italy

Fabio and I met in-person a few months ago, and when we both knew we were going to be in Torino this year, we decided to go on a mission to try the famous sphere and cube croissants from Farmacia Del Cambio.

Unfortunately, after looking at our schedules and knowing that they sell out quite quickly each day, we realized it was going to be really tough to get our hands on these prized confections.

That said, Fabio swooped in and saved the day and managed to reserve some for us. So we sat in a park and ate our sphere-shaped croissants as a dessert to our giant pizza lunch.

These. Croissants. Were. Crazy. They were filled with a gianduia (chocolate + hazelnut) cream, and the outside was so perfectly caramelized and crisp. It was a beautiful mess to eat, and I loved every second.

And they were SPHERE-SHAPED. I think this was the coolest thing I’ve ever eaten.

…until breakfast the following morning when we split the cube version. This one was filled with a simple vanilla cream.

Both were great (I preferred the sphere, but I’m a chocolate girl through and through), and I’d definitely recommend getting your hands on some if you can.

Poormanger
P.za Pietro Paleocapa, 2, 10121 Torino TO, Italy

I met Fabio, his cousin, and another co-worker of ours at Poormanger for dinner my first night in Torino. They have a pretty small menu, but their “thing” is stuffed baked potatoes.

Say less.

Potatoes are one of my favorite food groups, so if I have a chance to eat one stuffed with sun dried tomatoes and cheese, I’ll do it happily.

I will say that I would have loved some seasoning on the potato (from what I could tell, it wasn’t salted or peppered or anything after it was baked), but dang. Brilliant.

Alberto Marchetti Gelaterie
Via Cernaia, 18, 10122 Torino TO, Italy

I ate gelato from here three times too. LOL.

It was right around the corner from L’Antica Pizzeria da Michele and Poormanger, and it was just really tasty.

AND…they had a salted peanut flavor. And, as you probably know, peanut butter is another one of my favorite food groups.

They also had this really deep, rich dark chocolate flavor that was a dream.

10000/10.

And that was my trip to Italy!

It was seriously such a dream of a trip, and I can’t wait to go back.

Have you ever been to Milano, Modena, Maranello, and/or Torino? What did you do? What did I miss? What should I do next time? Give me the deets!

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