Vegan Mushroom Nut Paté

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest

A rich DELICIOUS vegan paté that will make any meat lover a plant based believer.
Vegan Recipes, Vegan Appetizer, Mushroom Recipes, Libbie Summers Recipes, A food-inspired Life, Vegetarian Recipes
Mushroom Nut Paté
makes about 1 1/2 cups

What you need: 
3 tablespoons coconut oil
1 small yellow onion, diced
3 garlic cloves, minced
4 cups sliced cremini mushrooms
Flake sea salt or Kosher salt
Coarsely ground black pepper
1 cup roasted cashews
2 tablespoons finely chopped flat leaf parsley
Nut based crackers for serving

What to do:
In a large sauté pan over medium heat add the coconut oil and heat until melted. Stir in onions, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, just until onions are translucent. Using a slotted spoon, remove cooked onions and garlic to a bowl leaving the coconut oil in the pan. Add mushrooms into the pan and cook, stirring occasionally, until golden brown. Remove from heat.

Add the cashews to a food processor and process until finely ground. Add in mushrooms, onion mixture, garlic and parsley. Process until smooth. Serve with crackers.


Everything Bagel Topping

By Libbie Summers
Assisted by David Dempsey

I’ve been making fresh bagels since my family and I lived on our sailboat for two years. I’d make a jar of Everything Bagel Topping to have on hand for those special Boat Bagel Breakfasts when we were feeling a little homesick.

Now, it’s both funny and fantastic to see Everything Bagel Topping mixes on sale in groceries across the United States. It really is the perfect topping for everything from bagels to baked potatoes –the trick is in the toasting! My family also loves it on popcorn and it makes one hell of a cracker spread in a pinch when mixed into softened cream cheese.
Breakfast Dishes, Everything Bagel Topping Recipe, Libbie Summers, A food-inspired life, Bagel Topping, Breakfast,
Everything Bagel Topping
makes 2 cups
Everything Bagel Seasoning, Breakfast, Libbie Summers, Bagel Toppings, A food-inspired life

What you need: 
1/3 cup sesame seeds
1/3 cup dried minced garlic
1/3 cup flake sea salt or Kosher salt
1/3 cup black sesame seeds
1/3 cup poppy seeds
1/3 cup dried minced onions

What to do: 
Preheat oven to 350 degrees F.
Pour ingredients onto a baking sheet and mix together with your hands. Spread out in an even layer and bake until golden brown (8-10 minutes).
Allow to cool. Store in a sealed jar for up to 3 months.
Breakfast Topping, Everything Bagel, Libbie Summers, Bagel Toppings, A food-inspired life
1. Sprinkle on Avocado Toast that’s been decorated with watermelon radish and edible flowers.
2. Make Everything Bagels!! Get my Boat Bagel recipe HERE.
3. Sprinkle on popcorn.
4. Sprinkle on a baked potato (sweet potatoes too).
5. Sprinkle over steamed rice.
6. Sprinkle over cottage cheese and tomatoes for a quick breakfast.
7. Eggs…no brainer there.
Bagel Topping, Everything Bagel Topping, Libbie Summers, A food-inspired life, Breakfast, Brunch, Toppings, Recipes

Snow Cotton Candy (VIDEO)

By Libbie Summers
Assisted by David Dempsey

When a rogue snowstorm hit sunny Savannah this past week we had a little sweet carny fun! This Snow Cotton Candy is a perfect snow day treat for the littles and the bigs!

Snow Cotton Candy
What you need: 
Bubble Gum flavoring (available HERE), you can also sub any extract of your choice
Pink food coloring
Thick white paper made into paper cones
Spray bottle
What to do: 
In a small saucepan over medium-high heat, stir together 2 cups water and 1/2 cup sugar. Heat just until sugar has dissolved (you are making a “less sugary” version of a simple syrup). Remove from heat and allow to cool completely.

Stir a few drops of bubble gum flavoring (or any extract of your choice) into the sugar water until desired taste is reached.
Stir enough pink food coloring into the mixture until a rich pink color. Transfer mixture to a spray bottle.

Pack the paper cones with fresh snow and pile snow on top to mimic a pile of cotton candy.
Spray snow with the flavored and colored water mixture.
YAY!!! It’s Snow Cotton Candy!! Let the circus begin.
Cotton Candy, Snow, Snow Treats, Snow Day Fun, Libbie Summers, A food-inspired life, Bubble Gum Flavors, Winter Treats, Winter fun

Bermudan Eggnog

By Libbie Summers
Photography by Chia Chong

I’ve been making this rum laced egg nog for years. One particular holiday party, I rented an old-fashioned bubble drink machine and filled it with the eggnog so my guests could help themselves! I thought it would be so fun and look cool bubbling away on the table…BIG mistake…BIG. You see, the cream just kept frothing and frothing until it eventually became an eggnog volcano spewing all over the dining room floor. As I remember this was well into the party and no one cared one way or the other!

So this year, forget the whiskey and opt for this thick rich eggnog that’s quick to make and laced with the most wonderful dark Bermudan rum…just don’t put it in a bubble drink machine. 

Egg Nog Recipes, Egg Nog, Holiday Spirits, Holiday Drinks, Libbie Summers, Holiday entertaining, Chia Chong,

Bermudan Eggnog
serves 6

What you need:

What to do: 
In a large bowl, or bowl of a standing mixer, beat the egg yolks until just starting to lighten in color. Gradually add 1/3 cup sugar and beat until thick and light and the sugar has completely dissolved. Whisk in the milk, cream, rum, vanilla and 1/4 teaspoon grated nutmeg.

In a separate large bowl, whip the egg whites until have reached a soft peak. Add sugar and beat until stiff peaks form.

Fold egg whites into egg yolk mixture. Place in refrigerator and chill for 30 minutes, stir again and serve with grated nutmeg for garnish.


Charred Purple Cabbage with Parmesan and Chives

By Libbie Summers
Assisted by David Dempsey

This CRAZY GOOD side dish started out as part of a main dish I was developing for Terra’s Kitchen (which is still sooo happening btw).
I had three ingredients in my crisper: a head of purple cabbage, a nub of parmesan cheese and a handful of chives (one still with it’s blossom attached). Chop, splash, toss and 20 minutes later I had one of the best sides I’ve ever eaten –and one that will be on my Thanksgiving table this year.
Side Dishes, Healthy Side Dishes, A food-inspired life, Libbie Summers, Holiday Sides
Charred Purple Cabbage with Parmesan and Chives
serves 8

What you need: 
1 head purple cabbage, rough leaves and core removed and cut in 8 wedges
Olive Oil
Flake sea salt
Coarsely ground black pepper
4 tablespoons grated parmesan cheese
1 small bunch chives chopped in half

What to do: 
Preheat oven to 400ºF.
Place cabbage wedges on a baking tray and drizzle all with oil, salt and pepper. Use your hands to turn each wedge and coat the other side making sure to keep the wedges intact.
Roast until beginning to brown on the edges (about 15-18 minutes). Remove from oven and sprinkle all with cheese. Place back in the oven for an additional 5 minutes.
To Serve: Use a spatula to transfer each wedge to a plate or platter and garnish with chives.
Vegetarian Recipes, Healthy Recipes, Healthy Sides, Libbie Summers Recipes, Thanksgiving sides, Great side dishes

The perfect side dish for this perfectly purple holiday table…see it HERE.
Purple Pumpkins, Libbie Summers, Holiday Table, Chive Blossom Inspiration, Organic, Chic