tea talk: julia gartland of sassy kitchen

I’ll admit that food blogs make me weak at the knees. There’s just something about a photo and a recipe that make my heart skip a beat. Needless to say, I admire every morsel in Julia Gartland’s vegan and gluten free blog, Sassy Kitchen.

She’s part artist and part chef (which means she’s 100% fabulous). A visual artist studying at Parsons the New School for Design in New York City (with an emphasis in photography), Julia creatively captures her treats in a single shot.

She completely changed my perspective on gluten-free and vegan cuisine after I took one look at her recipes. She even set-up shop on etsy under the name, Sassy Gourmet (I think I might have to fill my cabinets with her Raspberry Corn Muffins).

Considering that we share a love for tea, I was thrilled when she agreed to answer a few of my questions about her ideal party. So, let the food & tea frenzy begin {and yes, she shares a few recipes}:

 
t&p: What tea would you steep?

JG: Honeybush, Earl Grey, Ginger and Rooibos with a side of coconut cream and agave.

t&p: What savory vegan nibbles would you whip up?

JG: My millet crostinis, and a green salad with blood orange, avocado and sliced almonds.

 

t&p: what vegan sweets would you bake?

JG: Poppy seed scones,  Buttermilk chocolate chip scones, Lavender honey tea cookies and Chocolate almond tea cookies. I would serve them with soy-free earth balance, grapefruit curd and blackberry jam and vegan clotted cream.

  

t&p: how about the decor?

JG: Lots of lace, dainty antique accessories with tiny teacups and 19th century literature stacked as a centerpiece with a huge bouquet.  Vintagey and classic.

So gather your gluten-free gals and celebrate your love of tea! And don't forget to raise a glass in honor of the oh-so-creative Julia. Hooray for Sassy Kitchen!

Keep reading for Julia’s tea party recipes: Poppy Seed "Buttermilk" Scones and Grapefruit Curd

Poppy Seed "Buttermilk" Scones 

(Gluten-free and Vegan)

 

2 cups gluten-free all purpose flour (Bob's)
1/3 cup sucanat
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xantham gum
6 tablespoons soy-free earth balance
3/4 cup coconut cream
1 egg replacer or flax egg
1 teaspoon lemon juice

1.  Preheat oven to 450 degrees.  Sift together all dry ingredients.  Heat water for egg replacer.
2.  Add lemon juice to coconut cream to make "buttermilk" and add to dry ingredients.   Cut in chilled earth balance to mix and combine well.  In a small bowl, whisk together egg replacer and warm water.  Fold into to scone mix.
3.  Add about 2 tablespoons of mix (per scone) to nonstick baking sheet.  Brush tops with coconut milk and sprinkle poppy seeds.  Bake for 10-12 minutes.

 

Grapefruit Curd
(Gluten-free and Vegan)

6 tablespoons soy-free earth balance
1/3 cup agave nectar (or 1/2c sugar)
1 egg replacers (or 2 eggs)
2/3 cup fresh grapefruit juice
1 teaspoon grapefruit zest

1.  Cream butter and agave with electric mixer.  Add "eggs" until becomes frothy and doubles in size.
2.  Add mixture to saucepan and heat slowly.  You will know it's done when the mixture coats the back of a wooden spoon.
3.  Chill for 2 hours before serving.

Comments

[Sandy]

Julia, I can actually picture that tea party of yours..you describe things so beautifully! Love your selections!