Mother-Daughter Day!

With Mother's Day rapidly approaching, my daughter gave me the best gift ever, her company. ♥ Our day started with a celebratory birthday lunch for our friend, Mary Ellen, at Good Eatz.  We love their good-for-you food, where the vegan portobello Reuben sandwich is to die for!  Owner, Rick Allebach, treated the birthday girl to a huge piece of chocolate cherry cake which we three greedily happily shared.  Yum!

From Good Eatz, Lauren and I were off to Busy Bees to paint pottery.  Lauren, my ambi-brained (smart and artistic!) daughter, chose a mug which she painted in a patchwork pattern.  You can read a bit about Lauren HERE.

My cereal/oatmeal bowl will be a Father's Day gift for my loving husband who has raised my children since they were barely out of diapers. ♥ 

Because MERRILL LOVES BOB. ♥

I can't wait until our pieces are fired and we get to see the end result!

Happy Mother-Daughter Days to all!

~Merrill ♥  

Quinoa Casserole

Well, hello there!  I have been as busy as a bee with the grand opening of TimeCycled, my awesome vintage shop on Etsy.  It's been great fun scouring thrift shops, yard sales and auctions to find neato merch to include in my new shop.  Ivy Lane Designs is still going strong with 5,669 sales, offering handmade recycled nifty gifties.  Check them out!  

Tonight I made a healthy quinoa casserole that we thoroughly enjoyed.  It's vegetarian, or vegan, and gluten-free.  Feel free to substitute whatever veggies you have on hand for those listed.  This recipe is super versatile.  I included cilantro because we love it!  If you're not a fan, just omit it.

QUINOA CASSEROLE

Printer Friendly Recipe

INGREDIENTS

• 1 cup quinoa, uncooked
• 1 tablespoon, plus 2 teaspoons extra virgin olive oil, divided
• 2 cups vegetable stock
• 1 onion, chopped (I use a large white one)
• 1 green or red pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup zucchini, cubed (about 2 small)
• 1 15-ounce can black beans, rinsed and drained
• 1 4-ounce can diced green chiles
• 1 28-ounce can diced tomatoes, drained
• 1 cup frozen corn
• 1 bunch fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 1/2 lime, juiced
• Salt

• 2 cups pepper jack cheese, shredded (we use dairy-free Daiya brand) - this will go on top, so do not mix it in with the rest

DIRECTIONS

Preheat oven to 375º F.  Spray a 9x13 baking dish with cooking spray.  Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cold water for at two minutes.  Drain.  In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat.  Add the quinoa and cook, stirring, for one minute.  The quinoa will begin to dry out and pop a little.  Add the vegetable stock.  Stir and bring to a boil.  Turn the heat down to low and cook, covered, for 15 minutes.  Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Add onions and peppers and cook, stirring occasionally until soft, about 5 minutes.  Add garlic and zucchini and cook 3 more minutes.

Transfer quinoa to a large bowl.  Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice and salt to taste.  Mix thoroughly and transfer to prepared baking dish.  Bake 30 minutes, top with cheese and bake 10 minutes more or until melted and just beginning to brown.

Serve and enjoy!

~Merrill ♥ 

 

Think Green: Dairy-Free Shamrock Shakes

Justin, who has autism, has been talking about dairy-free shamrock shakes and green cookies for weeks.  Justin makes sure that every holiday is a celebration!  Last year for St. Patrick's Day we had green gluten-free pancakes for breakfast.

All that is needed for dairy-free shamrock shakes is:

• A blender
• Dairy-free vanilla ice cream
• Dairy-free milk (we like almond)
• Peppermint or mint extract
• Green food coloring

The end result is creamy and minty and yummy!

Happy St. Patrick's Day, from our family to yours.

~Merrill ♥   

Vintage Baseball Trading Card Journals

I have been busy making one of a kind journals from vintage baseball trading cards for my Ivy Lane Designs Etsy shop.  The cards are filled with history and just too cool to spend their lives in a box under a bed.  Initially, I considered covering a wall in my son's room with baseball memorabilia, but feared it would be too overstimulating (he has autism).  I decided to make journals so the world can see and appreciate the players from our past.

If there is a particular team that you would like as a journal, just let me know.

Play ball!

~Merrill ♥  

Repurposed Book Purse

Last week I went to lunch with my friend Dee who suggested that I make purses from old hardback books.  I was so excited that I couldn't wait to get started.  The following day I traveled all over, searching for perfect books, hardware and fabric.  Last night I completed my first book purse, created from a 1924 edition of Shakespeare's King Lear.  I LOVE IT!

 
Today I auditioned my new purse around town and everyone thought it was FABULOUS!

I used handles from a vintage purse. 

Even the brass button closure is vintage.

I added a little pocket because I love pockets!

1924 makes it really old.

Now I just need to decide which book to transform next.

~Merrill ♥  

Handpainted Armoire

I have always had a thing for handpainted furniture (click HERE for over 100 examples).  It only then made sense to paint an armoire for my daughter to house her Barbie clothes and accessories.  Even though these days she is more interested in writing algorithms than playing with dolls, she and I still love her little house and the memories tucked inside. 

I bought the unfinished armoire at a big craft store and used inexpensive acrylic paint (the bottles that go on sale for three for a dollar).

 

Happy painting!

~Merrill ♥  

Vegan Roasted Eggplant and Chickpea Soup

I made the yummiest soup for dinner, and could not wait another day to share the recipe with you.  My beloved described it as "KILLER!"  I know that eggplant soup sounds weird, but it truly was delicious.  

This morning I visited the Cluster to plan the menu for the next Community Meal.  If you are new to the blog, I cook for the homeless.  While there, I trash-picked an eggplant that I used to make this killer soup.  Okay, it was in a box headed to the dumpster so it wasn't technically in the trash - yet.  

Watching the documentary "Dive!" (Netflix) made us think about food waste.  The filmmaker and his friends dumpster dive in the back alleys and dumpsters of supermarkets in Los Angeles.  In the process, they salvage thousands of dollars worth of edible food.  Great guerrilla journalism.  You should watch it.

You can find more meatless recipes HERE.

Without further ado, Roasted Eggplant and Chickpea Soup.

PRINTABLE RECIPE

 INGREDIENTS 

• 1 large eggplant (about 2 pounds total), peeled and cut into 1-inch pieces 
• 1 medium onion, diced medium 
• 2 garlic cloves, minced (I used the minced garlic in a jar from Costco) 
• 4 tablespoons extra-virgin olive oil 
• Kosher salt and ground pepper 
• 1 can (15-ish ounces) chickpeas, rinsed, drained and patted dry 
• 4 cups vegetable broth (I use the stuff in a carton)
• Oregano (I didn't measure - sorry - but I would guess that I used 1 tablespoon)
• 1 lime (or lemon), juiced (I had a lime, but a lemon would be just as tasty)
• Dairy-free sour cream (Tofutti is FABULOUS!)

DIRECTIONS 

Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic and 3 tablespoons of olive oil.  Season with salt and pepper. Arrange in a single layer on a foil-lined cookie sheet, leaving a wide strip of empty space at one end. In the same bowl, toss chickpeas with remaining 1 tablespoon olive oil. Transfer to empty space on cookie sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 40 minutes. 

Set chickpeas aside. Add eggplant, onion, broth and oregano to a medium pot. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash about 3/4 of the eggplant until soup is thick and chunky. Stir in chickpeas - TASTE - then season with salt and pepper. Add juice from one lime (or lemon).  To serve, top with a healthy dollop of dairy-free sour cream.  YUM! 

Serving suggestion:  Serve with crusty bread.  We like the green olive bread topped with fresh rosemary and salt from Costco.  

Enjoy!

~Merrill ♥