Banana Bread

This recipe can be thrown together from start to finish in under an hour. On a whim I decided to add this to the list of things to bring to my Uncles house for Christmas Dinner. It made the whole house smell so delicious while baking.

1 heaping cup mashed ripe bananas, about 4-5
1/3 cup sugar
1/3 cup light olive oil
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 350°F. In a large bowl using a potato masher, mash together the bananas. Add the sugar, oil, cornstarch, extract, and optional chips to the bananas and mix until completely incorporated. In a separate bowl sift together the flour, baking powder, and salt. Mix the sifted mixture into the banana mixture and stir until just combined. Pour the batter into a loaf pan that has been prepared with non stick spray. Bake for 40-45 minutes, test it to make sure a toothpick comes out clean. You can leave it under the broiler for a minute to get a nice tanned top. Allow to cool before cutting and serving.

*I added a handful of chocolate chips to the bread and regretted it, it didn't do this banana bread justice.

Comfort Mac

For a long time I didn't know if I should blog this. It's not quite a Mac and Cheese, not quite a pasta sauce. It just is. It's my go-to pasta. It's what I make when I just want to lounge around all day, it's what I make when I'm too busy to actually cook something, and it's what I make often when my friend and I are having Girl's Night and get hungry around midnight. It's my go to Mac, and it has been for a year now. It's savory and rich and perfect. You'll just have to trust me on this one. When it's rainy or cold or snowy, or you're just lounging or lazy, then you will make this and then understand why it's been a staple of mine for so long.

2 cups small pasta (elbows, shells, orecchiette, etc. I often use GF pasta for this when I have it on hand)
1/4 cup plant-based butter
1/3 cup nutrional yeast
1 tablespoon Braggs liquid aminos or soy sauce
3/4 tablespoon Dijon mustard
1/8 teaspoon garlic powder
2 large handfuls baby greens mix, like this

Cook your pasta so it's al dente. In a saute pan melt the butter, then add the yeast, braggs, dijon, and garlic powder and mixture until everything is incorporated. It looks chunky and strange, but it tastes heavenly so just have faith. Add your strained pasta to the sauce and stir to coat. Lastly toss in your baby greens and mix, then divide into bowls and serve.

This recipe makes enough for 2 fairly large portions.

Recipe adapted from my friend Anna Bailey

Holiday Apple Crisp

This apple crisp is killer! I was skeptical at first because I have a terrible baking track record, and the fact that I hate dessert doesn't help either- but I took a chance and really surprised myself. Maybe I'm not such a terrible baker after all! Even my brother, who doesn't like baked fruit, got out of bed for some. You realize how much motivation that takes, right? This would be perfect as a lighter dessert option for Christmas!

4 large apples, I used honey crisp because that's what I had on hand but I know granny smith or golden delicious are usually recommended for crisps.
3/4 scant teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup dark brown sugar
1/2 cup uncooked old fashioned rolled oats
1/3 cup AP flour or almond flour if you're GF
3 tablespoons plant-based butter
1 tablespoon coconut oil (I used unrefined, but refined would work also)

Preheat the oven to 350°F. Prepare a small casserole dish by spraying it with nonstick spray, then set aside.

Peel your apples, then slice them into 1/4-inch slices. In a bowl coat the apple slices in the cinnamon and salt, then pour your spiced apples into the prepared dish. Using the same bowl that you used to spice your apple slices add the sugar, oats, flour, plant-based butter, and coconut oil and mix until well combined. Pour this mixture over the apples and bake in the oven for 60 minutes, until the apples are tender and the streusel is browned. Allow to cool for 20 minutes before serving. You can serve it by itself or with some vegan ice cream on the side. Personally, by itself with a cup of tea- now that's my idea of perfection!

Meatballs with Spaghetti Squash Pasta

It's hard to find a good vegan (which happens to also be gluten free) meatball substitute, most of them are full of soy or fillers, and are lackluster at best. This one is spiced with Italian seasonings, textured with nuts (which can be replaced with seeds if you're nut-free), hearty from the beans, and overall awesome. Not to mention super easy to make- always a good sign!

  
1 large spaghetti squash, halved (you can have your local grocery store do this for you if you ask)
3/4 cup walnuts, chopped (substitute with sunflower seeds if you're nut-free)
3/4 cup gluten-free rolled oats
1 cup shredded carrot
1/2 cup fresh parsley, finely chopped 
1/3 cup fresh basil leaves, finely chopped 
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large) 
3 large garlic cloves, minced 
1 (15-ounce) BPA free can kidney beans, drained and rinsed 
1 tablespoons chia seeds + 3 tbsp water, mixed 
1/2 tablespoon olive oil 
1 teaspoon dried oregano 
3/4 teaspoon fine grain sea salt, or to taste 
Freshly ground black pepper, to taste 
1/4 teaspoon red pepper flakes (optional)
Marinara sauce 
Vegan Parmesan (optional: equal parts of walnuts and nutritional yeast)

Preheat the oven to 350°F.  Remove the seeds from the squash, then place the halves flesh-down on a cookie sheet and bake for 40-50 minutes, or until tender. Remove from oven and allow to cool before scraping the flesh out with a fork.

While your squash is baking, place your walnut pieces in a small baking dish and toast them in the oven for 9 minutes.

In a food processor add the oats and process until they resemble a coarse flour. Pour the oat flour into a large mixing bowl and add the shredded carrot, chopped parsley and basil, sun-dried tomato, garlic, and walnuts- stir to combine. Add the kidney beans to the food processor and pulse it a few times, you don't want the beans to turn into a puree, texture is good! Add the bean mixture into the bowl with the vegetable oat mixture and stir to combine. In a small bowl add the chia seeds and water, let sit for 15 seconds, then add to the bowl and mix to incorporate. Lastly, stir in the olive oil, oregano, salt, pepper, and red pepper flakes, stir to make sure all ingredients are well combined. 

Shape the mixture into small balls, then place on a greased baking sheet. Bake for 20 minutes, then carefully flip and bake for another 15, remove from oven and allow to cool for 10 minutes. 

Toss the cooled spaghetti squash in some heated up marinara sauce and serve with the 'meatballs'.

If you're feeling extra festive you can sprinkle this with a little vegan Parmesan cheese. Take equal parts of walnuts and nutritional yeast and pulse in the food processor until crumbly.

Recipe adapted from Oh She Glows

Quick Stuffed Mushrooms

You won't come across an easier stuffed mushroom. You can practically whip these up in your sleep. This is what drew me to the in the first place. I had 25 minutes before I had to run to the gym and was able to get these guys made and just popped them in the oven when I got home. Yeah- my kind of recipe!

2 boxes 1-inch mushrooms with stems, about a pound
2 tablespoons olive oil
Salt and Pepper
4 tablespoons plant-based butter
1 cup white onion, finely chopped
3 garlic cloves, minced
1 cup white wine
1 cup panko or regular breadcrumbs (I only had GF on hand and it worked perfectly)
1 bunch (3 ounces) chives, minced

Preheat oven to 350° F. Carefully remove the stems and place them in a bowl, as you will be using them later. Using a damp clean kitchen towel rub the tops of the mushroom caps to remove that thin layer of skin and/or any dirt. Then toss the caps in the olive oil, and a few grinds of salt and pepper. Spray a glass dish with non-stick spray and bake (tops up) for 10-15 minutes, until tender. Place the hot mushroom caps onto a plate to cool and set aside- do not throw away the mushroom liquid that was released during the baking process, we will be using this!

Rinse your stems to remove any dirt, then roughly chop. Add the plant-based butter to a pan over medium heat and melt, then add in the onion and garlic and saute for 3 minutes, or until they start to turn slightly brown. Add the chopped mushroom stems into the the pan with the onion-garlic mixture, saute for another 5 minutes. Next add in the white wine and saute until the wine is almost cooked. Remove from heat and transfer mixture to a bowl, stir in the breadcrumbs, chives, and reserved mushroom liquid.

Stuff mushrooms, then bake for 8-10 minutes, until warmed through and the tops start to turn golden brown.

*I had a lot of extra stuffing leftover, you can always freeze the stuffing and thaw it for future stuffed mushrooms. Or just bake it and eat it like a holiday stuffing.

Recipe from Sublime Restaurant Cookbook

Spiced Apple Cider

December confirms that winter has arrived! I even wore a sweater the other night as it was a brisk 70-something in Sunny South Florida. I wish it was cooler, but I will take what I can get. Something about winter air that makes me feel so festive, bubbly, and energetic. All I need is a cup of this and a (virtual) fire place to snuggle up to. Perfection.

2 quarts unfiltered apple cider
2 cups cranberry juice
2 tablespoons lemon juice, freshly squeezed 
1/3 cup brown sugar  
2 cinnamon sticks, broken into pieces
1 teaspoon whole allspice berries
2 teaspoon whole cloves
1 orange, sliced thinly
Pinch grated nutmeg

1 cup dark rum or brandy (optional)

In a crockpot over high heat add the unfiltered apple cider, cranberry juice, lemon juice, and sugar- stirring until sugar is dissolved. In a cheesecloth or nut-milk bag add the cinnamon stick pieces, allspice berries, and cloves, then place the bagged spices in the crockpot, along with the sliced orange and the nutmeg. Cook over high for a minimum of 1 1/2 hours. Stir in the optional rum or brandy before serving- unless serving virgin cider. Drink warm and enjoy. Store leftovers in the fridge, then reheat before serving again.

Kumquat Mojitos

Seriously, does anyone know what to do with Kumquats? I googled for a while and figured the mojito would be the best (and really, only) option. Super easy, and was remarkably crisp. Always a fan of a crisp cocktail.

 

8 kumquats, sliced into thin rounds and seeded
2 teaspoons sugar
Handful of mint leaves
1 lime, cut into wedges
3/4 cup light rum
1 -2 cup crushed ice
3/4 cup club soda

Crush the kumquat slices, mint leaves and sugar together using a wooden spoon until the sugar dissolves and the mint starts releasing it's extracts. Squeeze the juice of the lime wedges over top and continue to crush to blend the flavors together. In a large shaker (or bowl) combine the crushed mixture with club soda and rum, stir to combine, then pour mixture over ice and garnish with extra lime/kumquat pieces before serving.

Cowboy Cookies

My friend Erica is the ultimate Baker. I, to put it mildly, think baking is torture. But I am determined to expand my skill set. Tonight she came over for Girls Night, yeah- it's a thing, get on it, and we made Kumquat Mojitos and Cowboy Cookies. She sells these cookies at school and I'm always lurking for the crumbs. Now I have a whole batch! I'm in heaven.

Famous Cowboy Cookies!

After our Baking 101 session. Excuse the look of exhaustion, we've been in class since 9 this morning.

2 cups quick-cooking oats

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegetable oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup non-dairy milk (we used almond because I had it opened in the fridge)
1 tablespoon ground flax seeds (we subbed it with chia seeds because I have a HUGE aversion to flax)
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
1 cup pecan pieces, chopped and toasted

Preheat the oven to 350°. 

 

In a medium bowl combine the oats, flour, baking soda and powder, and salt. In a second bowl whisk together the oil, sugars, milk, flax/chia, and vanilla.  Fold the flour mixture into the sugar mixture, before completely combined fold in the coconut, chocolate chips and pecans. Roll the cookies into mini golf ball sized balls, then slightly flatten. Bake on a greased cookie sheet for 14-16 minutes, then allow to cool for 5 before serving. 

*I grew up eating frozen cookies, my great grandma used to bake them and stick them straight in the freezer. By the time we got our little hands on them it would take us 20 minutes to gnaw through one. I still prefer my cookies that way.

Shaved Brussels Salad Dusted with Black Sesame Salt

The Brussels Sprout has such a bad rep, they're really the underdog of all veggies. They sadly lay idle in the supermarket next to the bitter melon (okay, okay, that reference may be slightly exaggerated, no one likes a bitter melon, Brussels on the other hand are love-hate). Regardless, when I moved back from San Francisco I made my mom some crispy roasted maple balsamic Brussels and she forever has loved them. My dad and brother however were never enthusiastic about them, until now. Behold the raw shaved Brussels salad, who would've thought?

2 lbs Brussels sprouts, if you can find them shredded that will save you some work
1/4 cup lemon juice, from 2-3 lemons
2 1/2 tablespoons Dijon mustard
1/3 cup pure maple syrup (none of that thick sticky diner stuff)
1/3 cup olive oil
1/3 cup raw sunflower seeds, toasted over dry heat
1/2 cup dried cranberries
1/2 cup Bacon Bits (yeah, most bacon bits are vegan surprisingly! Double check the ingredients, but Betty Crocker brand is. If you're GF omit or use 1/2 cup homemade coconut bacon) 
3 tablespoons black tablespoons
1/4 teaspoon good quality salt


Using a knife carefully shred your bag of Brussels and place the shreds in a large bowl, this can be tedious so plug in your favorite playlist and totally make this a jam sesh. At least that's what I did.

In a small bowl whisk together the lemon juice, mustard, maple syrup, and olive oil. Pour your dressing over the shredded Brussels and toss well to coat.

In a pan over medium heat add the sunflower seeds (no oil or non stick spray), and toast for a few minutes. Keep an eye on these to make sure they're not burning underneath. Add the toasted seeds, cranberries, and bacon bits into the salad and toss.

Using a mortal and pester, or a small bowl and a wooden spoon, add in the sesame and salt and grind together. Grinding these two together always give them a deep flavor profile. Dust the salad with the salt and sesame mixture and serve.

Jalapeno Cheddar Cheese

Let me start out by saying this is not for the faint of heart. Making it is fairly easy, but after the fermentation you need to toughen up and pull it together because things start looking questionable. This is all part of the process. But in the end you are left with this bomb-ass cheese. Yes, I said bomb-ass. Because it is. It is by far the most cheese-like of all my cheeses and by far the most popular. And when it's done you'll feel incredibly proud, like you pulled off something impossible- when really it was quite simple. And people will ask you again and again 'how was this made?!'. And you will tell them 'Oh, it was nothing', as your mind wonders back to when things were looking questionable. But you did it anyway, because you're brave, and you're bomb-ass as well.

That's my spiel for the Cheddar, it was supposed to both pump you up and prepare you. It's not hard, but it's certainly not for the faint of heart.

I once made this cheddar using a heart shaped cookie cutter, isn't it a beauty?

2 cups raw cashews, soaked for 20 minutes
1⁄2 cup yellow bell pepper juice (1-2 bell peppers run through the juicer)
1⁄2 cup water
1 teaspoon non-dairy probiotics: I buy mine at a health food store in the refrigerated section in capsules. For mine about 8 opened capsules equals 1 teaspoon. I like the Solaray brand, I get something similar to this
1 pair of new cheap pantyhose, trust me on this

Blend all ingredients in a high-speed blender, I use my trusty vitamix. You want it to be completely smooth and creamy, so be patient. The easiest way to set the cheese up is with the foot of a new pair of pantyhose. You can use a nutmilk bag or cheesecloth- I've done both, and the pantyhose always works best. Cut a leg off and have someone hold it open as your pour your mixture from the blender into the leg. Once it's all in squeeze it down into the foot of the panty hose then tie it off with a knot and cut off the excess fabric.

Get a bowl and place a mesh strainer on top, stick your pantyhose filled with cheese on the mesh strainer. You need to place a weight on top of the strainer so excess liquid slowly starts to drip off. Nothing too heavy, I use either a glass tupperware or a plastic bowl with some water in it- balance it on top of the pantyhose filled with cheese. Now that this is all set up, drape a dish towel over top and place this whole contraption in a cool dry place. This needs to ferment for 36 hours. ((Warning- if it is too hot it will mold, so avoid this recipe in South Florida summers unless you pump your AC like a mad man)).

Ok- let it do it's thing, you've got 36 hours to kill at this point. Once the 36 hours pass you will take apart the contraption and most likely be fairly concerned. It'll look gross. There might even be a spec of mold on the pantyhose. There most likely will be this 'crust' that has built up around the pantyhose too. I told you- not for the faint of heart. It's fine. Toughen up.

Cut the knot off your pantyhose, now invert it into a new clean bowl to get the cheese from the inside of the pantyhose out. Now throw that pantyhose away, it's gross. Mix in the following ingredients into your cheese:

3/4 teaspoon salt
2 teaspoons nutrional yeast
1 small jalapeno, seeds removed and diced into tiny pieces (optional)

You don't need to add the jalapeno, in fact, it's the fermented bell pepper that makes this tangy and jalapeno-like, but if you want the spice factor then go for it!

Once everything is well mixed pour it into a small bowl (the bowl you will be serving it in) and allow it to set in the fridge over night. Ideally this should be made in ring molds, because it's fancier and it'll look more like a mini wheel of cheese, but I don't own ring molds so I improvise. Over time the cheese will develop a 'rind' if you keep the cheese in the fridge for a few days, this also makes it look more like real cheese but it's not necessary. Mine never lasts that long in the fridge at my house anyways.

 You see.... not so hard? So go out there, be brave, and make some bomb-ass jalapeno cheddar!

The Best Kale Salad

I saw this recipe on my twitter feed and knew I had to make it. I'm always looking for a new way to use kale. It was freaking awesome. Although my Thanksgiving menu was supposed to be set in stone, I went out to Whole Foods tonight to get the ingredients to add this to the list. Unfortunately my picture didn't come out, but you can view a great picture from the original recipe here.

2 bunches lacinato/dinosaur kale, finely chopped or torn into baby bite-sized pieces
2 garlic cloves, minced
1/4 cup fresh lemon juice, from 1 lemon
4 tablespoons good quality extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries

Pecan-Parm Crumble:
1 cup pecan halves, toasted
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil

Spin the kale dry and set aside at room temperature while you make the dressing. Mince the garlic into tiny pieces, add it to a bowl along with the lemon juice, olive oil, salt and pepper. Mix well. Pour the dressing and cranberries over the kale and toss well. Set in fridge for 30-60 minutes to soften.

Meanwhile, make the Pecan-Parm crumble. Roast the pecans at 350°F for 8 minutes. Add them to a food processor along with the nutritional yeast and olive oil and pulse until crumbly. Once the salad is done setting sprinkle the Pecan-Parm over top and serve.


 Recipe from Oh She Glows.

Pumpkin Swirl Cheesecake

A friend of mine passed this recipe on to me. It's super easy to make and had a couple of our friends fighting over the last piece. I decided to make this instead of a traditional pumpkin pie this Thanksgiving, I love the idea of traditional, but in an nontraditional manner- so this fits the bill perfectly.

Whoops, left it in for 2 minutes too long and it got a little brown on top- amateur move! haha

1 1/2 cup almond milk (or any other non-dairy milk)
1/4 cup coconut creamer (or any other non-dairy creamer)
1 pack vegan vanilla pudding mix (I found mine at Whole Foods)
3 tablespoons cornstarch (or arrowroot powder)
12 oz vegan cream cheese (I used Tofutti brand because a friend said it worked great with the recipe, I'm curious to see how Daiya would do!)
2 tablespoons vegan mayo
Dash of salt
1/4 cup sugar
1/2 cup raw cashews
1/2 cup raw Brazil nuts
1 tsp pumpkin spice
1 dash cayenne
1 16-ounce can pumpkin puree- BPA free!
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
One pre-made vegan graham crust 

Preheat oven to 375°F. 

In a medium sized pot on the stove top over medium heat add the milk, creamers, pudding mix, and salt. Stir until pudding mix is completely dissolved, then stir in the cornstarch and whisk. Add in the cream cheese, vegan mayo, and sugar- stir until the cream cheese is melted into the mixture and the filling is thick and bubbling. 

Remove from the heat and pour into the blender, adding the cashews and the Brazil nuts as well. Carefully blend (hot liquids steam and can explode in the blender, so using a towel to cover the top of the blender is a good idea), until it is perfectly smooth. Pour 8-10 ounces of the white filling into a seperate container. 

Add the maple syrup, vinegar, pumpkin, and spices into the blender with the remaining white filling and blend until smooth. 

Pour the pumpkin filling 3/4 of the way into the graham cracker crust. Next take the white filling and pour into the center of the pie- use a toothpick or fork to swirl the two together. Bake in the oven for 28-32 minutes, until the top is slightly browned. Allow to cool in the fridge for several hours before serving. 

Recipe adapted from the original  

*There is a bunch of extra batter with this recipe, I used it and made mini cheesecakes by making a graham cracker crust (just graham crackers and butter in the food processor) and I patted it into a lined mini muffin tin, then layered on the leftover filling. I baked them for about 8-10 minutes.

Moroccan Zaalouk (Eggplant Dip)

I'm always munching on this stuff. It's easy to make and the flavors really get bolder with age. I keep some in the fridge and pull it out to snack on. Sometimes I make it for dinner and just eat it with pita chips. It is a very forgiving recipe and therefore makes it easy to improvise when many of the ingredients are missing.

1 large eggplant
4 large tomatoes (peeled, seeded, and chopped), or a can of diced tomatoes- BPA free!
Splash of marinara sauce or 1 tablespoon tomato paste
3 garlic cloves, finely minced
1/3 cup chopped cilantro and parsley, mixed (or one or the other if you're not so into both)
3 tablespoons pine nuts (optional)
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
Pinch Cayenne pepper
1/4 cup olive oil
1/3 cup water
Stevia (optional- I use 3 drops of liquid stevia, some people add a teaspoon or two of sugar, some add none at all) 
Lemon wedges

Preheat your oven to 400°F on the convection setting. Poke a couple holes in your eggplant and roast it until it is tender when you  squeeze it with a pair of tongs- mine took about 30 minutes. Allow to cool slightly before cutting the eggplant lengthwise, then scoop out the roasted eggplant from the skin. Run your knife through it until it's chopped (it'll be more mush than anything, this is perfect). 

Mix all ingredients (including the prepared eggplant), besides the stevia and lemon, in a large skillet. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Using a potato masher to crush and blend the mixture together. Continue simmering uncovered for 10 minutes or until all the liquids are reduced. Mix in your stevia if you are using it and then squeeze a lemon wedge (or two) over top of the Zaalouk. Serve with pita chips for dipping, some warm pita bread, or just eat plain if you're avoiding gluten.

*Sometimes I add some chopped kalamata olives to this as well, adds a nice salt element!

Restaurant Review: Pizzeria Bianco, Downtown Phoenix Location

I've put this restaurant review off for a while now. After I got home from vacation life just took off full speed with the millions of things I had to catch up on. Then I got bloggers anxiety. How can I do this restaurant justice in one simple tiny review? But I will try.

Located: 623 E Adams St Phoenix, AZ (602 258 8300)
Hours: Monday 11am-9pm, Tuesday-Saturday 11am-10pm
Website: www.pizzeriabianco.com 

Instagram: http://instagram.com/pizzeriabianco

Perfect for: date night, special occasions, girls night, family dinner, casual dining, anyone who enjoys fabulous food made with the finest local ingredients.
Atmosphere: Gorgeous. This is how I want a pizza place to look, truly authentic. Bar Bianco is stunning and sophisticated.
Overall: Highly recommended. I'm jealous there isn't one near me actually.

Pizzeria Bianco is a gem. The food is fresh, locally sourced, and made with heart. But let me back track a bit to how I ended up at this Pizzeria. My family booked a vacation to Sedona, Arizona- a place my mom has always wanted to visit. Just a few days before we left she said to me 'I think my college friend Marco lives in Phoenix now!'- which was quite strange since they went to school in Rochester, NY. So she facebooked him and we arranged to have lunch at his brother's restaurant, a family business of sorts, as Marco is the bread maker- amongst other things. I prodded her: 'make sure he knows I'm vegan'  I didn't want to spring that on him last minute "Oh, everything looks delicious, but I'm Vegan- can you possibly throw something together that I can eat?" That's always a pain in the ass.

The menu is simple, truly Italian. The food is made humbly, with the finest ingredients- and most importantly the food is made with integrity and respect. With more than 25 years under their belts, Pizzeria Bianco has found what works and truly does it right.

The menu consists of 'Small Plates', Salads, the best Pizza you can get your hands on, and house made desserts.

I was impressed to see they had a Marinara Pizza on the menu, which is a delicate crust layered with the most perfectly seasoned tomato sauce, oregano, fresh basil, and thinly shaved garlic slices. I'm accustomed to eating some pretty bland pizza as a vegan (you know the whole- omit the cheese thing), but this was nothing but. I was blown away by the intense flavors in something so simple. In fact, I ate the entire pizza. Yes. The ENTIRE pizza. And I probably would've polished off a second entire pizza if it was sitting in front of me. As I was stuffing my face with each glorious slice Marco told me the story on how the Marinara pizza came to be. The details may be slightly fuzzy but story has it the sailors in Italy couldn't bring cheese or meat pizza with them as they went off to sea because it would spoil quickly, they ended up ditching the toppings and perfected the marinara pizza which wouldn't spoil and kept them well fed. Something like that, right Marco?

He then showed us around the property where they had a Meyer lemon tree, amongst others, and a fresh herb garden with the most gorgeous basil you have every seen. Right next store is a historic little house called Bar Bianco where you can grab a glass of wine or a small plate and wait for your name to be called over at the restaurant. The bar is gorgeous, dark woods scattered with original paintings from the Bianco brothers father. The bar in itself is a find.

Pizzeria Bianco's founder Chris, Marco's brother, won the James Beard Award for Best Chef, and the restaurant itself has been given praise from critics and fellow chefs alike. I asked Marco why the awards aren't hanging up somewhere so people know what they have accomplished, he replied that they're all sitting in a closet. Putting them up on the wall is tacky and pretentious. "People know the food here is great, we don't need to advertise it". And they're right, they don't.

Sorry for the poor quality picture, I rushed and was in the sun- for better pictures visit their instagram!

My brother and I standing in front of the restaurant.

Leftover pizza- that didn't last long- trust me!

The gorgeous Meyer Lemon tree on the side of the restaurant

Bar Bianco

My mom and Marco- they haven't seen each other since college!

Marco picking us some fresh basil to smell from their herb garden.

Bar Bianco

Roasted Radishes

A gorgeous bundle of rainbow radishes came in my food co-op box last week and I was immediately stumped. Eventually a friend suggested I roast them off in the oven, she said they lose that bitter taste and sort of remind her of mini potatoes when they're done. I gave it a go and I was so impressed. Now I'll finally have something to look forward to when I see the radishes in the co-op box again.

1 bundle of rainbow radishes
1-2 tablespoons olive oil
Salt
Herbs de Provence
Optional: Squeeze of lemon

Preheat the oven to 450°F.

Clean the radishes and remove the tops. Cut the larger ones in half and remove any blemishes. Toss them in the olive oil and sprinkle with a pinch of salt. Roast for 15 minutes, or until fork tender, flipping them halfway through. When they come out of the oven sprinkle them with a little herbs de Provence and a squeeze of lemon. Serve warm.

Pumpkin Streusel Coffee Cake Mini Muffins

Yeah, that's a mouth full. Now try saying that with one of these bad boys in your mouth- impossible. I'm not a baker (that's probably evident by now if you follow my blog), but it is the holiday season... and I did have some extra pumpkin puree sitting in the fridge begging to be used. This turned out to be a great coffee cake, not too heavy, not overly sweet. You can make it mini muffin style like I did, or bake it in a cake pan which may be a good option if you plan on serving this to guests- you know, like for thanksgiving!

Streusel
1/2 cup brown sugar
3/4 cup all purpose flour
5 tablespoons plant-based butter, at room temperature
1 teaspoon ground cinnamon
1/2 cup pecans, roughly chopped

Coffee Cake

2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon clove

1 cup non-dairy milk (I used unsweetened almond milk)

1 teaspoon apple cider vinegar

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup canola or vegetable oil

Preheat oven to 350°F.

In a bowl mix together the streusel ingredients until it becomes crumb-like, then set aside.

In a large bowl mix the milk and apple cider vinegar, allow to sit for a few minutes to curdle (it never looks curdled, but don't skip this part, it's important). Meanwhile it's doing its thing, in a seperate bowl sift together the flour, baking powder and soda, salt, cinnamon, ginger, nutmeg, and cloves.

Add the pumpkin, sugars, and oil to the bowl with the milk in it, whisk until smooth, then whisk in the flour mixture. A fork may be easier than a whisk because this mixture gets very thick and you don't want to over mix.

Grease your mini muffin tin or a 9-inch springform/cake pan with a little bit of non stick spray. For the muffins add a little bit of your mix into the muffin holes, then add a thin layer of streusel, and then some more mix, then finish it off with some streusel crumbles over top. If you're doing this in a cake pan then pour in half your batter, sprinkle it with half the streusel, and then pour over the remaining batter, topping it off with remaining streusel before popping it into the oven. Bake the mini muffins between 17-20 minutes, or until a toothpick comes out clean when you poke a muffin, allow to cool before serving. Bake the cake for roughly 50 minutes, or until a toothpick comes out clean after poking it in the center of the cake.

If you're looking for a little more sweetness, you can then drizzle it with a maple glaze. I don't think a glaze is necessary so I opted out, but if you're interested here is the original recipe.

Yard House Mac and Cheese: Vegan Style

I've never been to Yard House but apparently their Mac and Cheese is on point. My friend Anna veganized their recipe and passed it on to me. It is so damn good. Seriously. Delicious. My brother insists I make it as a side dish for Thanksgiving, and although that won't be happening I will be making this again as a quick and easy dinner.

1 lb elbow/shell pasta
3 tablespoons butter
1/4 cup flour (or chickpea flour if you're GF)
3 cups plant-based milk (I used the carton coconut milk because I had it on hand, but almond or soy would work as well)
8 ounces Pepper Jack Daiya wedge or shreds
8 ounces Cheddar Daiya wedge or shreds
1 cup bread (preferably day old sourdough/bakery breads)
2 boxes Crimini mushrooms
Salt and Pepper
Pinch of Cayenne pepper
2 teaspoons garlic powder
Optional: Bacon Bits (yes, they're vegan! Crazy, huh?)
Optional: Truffle Oil

Preheat the oven to 350°F.

Cook the pasta until slightly under done, then drain and set aside.

Cut the cheeze wedges into little cubes, set aside. Take the bread and place it in a food processor and blend until crumbly, set aside.

In a large sauce pain melt the butter over medium heat, once melted whisk in flour and cook for 1-2 minutes. Whisk in milk, bring to a boil and remove from heat- add the cheddar and jack handfuls at a time along with salt, cayenne, and black pepper to taste. Once all the cheese is melted pour the pasta into the sauce. It's going to look like an absurd amount of sauce, but it works out perfectly, have some faith.

Lightly spray a casserole dish with nonstick spray, pour the cheesy pasta and all of the sauce into the casserole dish. Toss your bread crumbles with the garlic powder and layer it on top of the pasta and bake for 20 minutes.

While your pasta is baking, quarter the mushrooms and saute them for just a couple minutes, so they still have a nice bite to them but have lost much of their water weight. When the pasta comes out of the oven serve it with a scoop of the mushrooms, optional bacon bits, and a drizzle of truffle oil.

*I made this again with 6 oz daiya mozzarella shreds, 2 oz daiya cheddar shreds, and 8 ounces daiya pepper jack shreds and it was so insanely good. Almost like a more 'sophisticated' mac, but that's just my opinion!

Savory Holiday Tart

My friend Erica recommended this recipe to me, in fact she swore by it. I took a look at the recipe and quickly decided I'd give it a go, mainly because the ingredients were common and it looked super easy- I didn't expect it to blow me away though. I was blown away. This tart was so delicious, ridiculously flavorful, and light- almost fluffy. This is definitely going to be the GF main dish this Thanksgiving.

1 1/2 tablespoons olive oil
1 cup onion, diced
3/4 cup celery, diced
5 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 14-ounce can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup raw walnuts
2 tablespoons fresh lemon juice
3 teaspoons tamari, soy sauce, or Bragg's Liquid Aminos
1 1/4 cups frozen chopped spinach
3 1/2 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 9-inch prepared pie shell, thawed (I used a GF one)
1/2 tablespoon olive oil

Served with some homemade cranberry sauce and gravy (gravy not shown)

 Precook the pie crust according to package directions.

Preheat the oven to 400°F. Heat 1 tablespoon of olive oil to a saute pan and add the onion, celery, garlic, salt, and pepper, and cook for 9 minutes until onions soften and begin to caramelize. Remove from heat and set aside.

In a food processor add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and 2 teaspoons of the tamari/soy sauce/liquid aminos, and pulse to lightly chop. Remove half of chopped mixture from food processor and transfer to a large bowl. Transfer the sauteed onion mixture into the food processor with the remaining chickpea mixture and puree until smooth.

Transfer purée to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly. Mix together the remaining 1/2 tablespoon of olive oil with the remaining 1 teaspoon of tamari/soy sauce/aminos, then carefully brush the top of the tart with the mixture. Put a crust-protector, or tin foil around the crust, and bake for 45 minutes. Allow to cool slightly before you cut it. Serve with cranberry sauce and gravy.

Recipe by Dreena Burton

Garlicky Artichoke Dip

My mom makes this famous artichoke dip which has been passed down to me and has become a tradition on Thanksgiving. Unfortunately it wasn't plant-based and because of that I had to recreate it with other non-dairy ingredients. I can't say I recreated the dish, but I made a damn good dip that got the stamp of approval from the family.

2 cans artichoke hearts
6 tablespoons plant-based mayo
10-14 garlic cloves (did I mention this is garlicky?)
1 cup nutritional yeast

Rinse the artichoke hearts and place them in a food processor along with the remaining ingredients, give it a few pulses until all the ingredients are incorporated. You don't want to puree this, the dip is best with chunks of artichoke still in it- so take it easy with the food processor. Spray a small casserole dish with non-stick cooking say and spoon your dip into it. Bake covered at 350°F for 15-20 minutes, then remove the cover and bake for another 5. Serve warm with crackers for dipping!

*Sorry, I was so eager to dig right in that I completely forgot to take a picture!

Creamy Pumpkin Pie

I'm always on the hunt for the perfect recipes for baked goods as I am not a natural baker. I found this one and it's like the recipe creator new I hated baking... It is so beyond easy. Only downside is I skipped over the recommended homemade crust and used a store bought one. And although it was still delish, I think I may have to take the plunge and make the crust from scratch next time I make this.

 Filling:
1/4 cup maple syrup
3 tablespoons cornstarch (or arrowroot powder)
2 1/4 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup full-fat coconut cream (this is the thick white stuff that floats on top of the clear liquid when you open up a can of coconut milk, just skim it off)
1 tablespoon plant-based butter
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
Pinch of ground cloves
1 Store bought pie crust, or follow this recipe for the homemade GF crust that sounds divine

In a large mixing bowl whisk together the maple syrup and cornstarch until well combined. Then add in the pumpkin, sugar, coconut cream, butter, vanilla extract and spices and whisk until it is smooth and creamy. Follow the instructions for your pie crust, mine recommended poking it with fork marks and baking it at 350° for 8 minutes. Once I took it out I poured in my pumpkin filling, lined the edges of the crust with a crust-protector (you can use tin foil), and baked it at 375° for 45 minutes, then removed the crust-protector and continued baking for another 15 minutes. Allow for the pie to cool for 1 hour, then place the pie in the fridge to cool for a minimum of 3 hours, or overnight. Do not skip that last step! I popped each slice in the microwave for a few seconds before serving.


Recipe from Oh She Glows

Maple Roasted Brussels Sprouts

I've got a serious thing for these bad boys. They're so delish. I know so because this recipe converted some sprouts haters into sprouts lovers.

1 bag Brussels sprouts
3 tablespoons maple syrup
2 tablespoons olive oil
Salt to taste

Preheat your oven to 375° F.

Rinse your Brussels sprouts and then cut them in half and take off the outer leaf if it has any blemishes. Place them in a bowl and drizzle your olive oil and maple syrup over top. Sprinkle with a hefty pinch of salt. Spray a glass baking dish with some non stick spray (I use a coconut non stick) then pour your Brussels in, making sure they're in a single layer. Bake for 15 minutes, then flip, and bake for another 20-30 minutes. You want them to be tender- they're best when the smaller ones get all nice and crispy! Serve hot and enjoy!

*If you set your oven to the convection setting you can cut back the overall time- start with 10 minutes, flip, then cook for another 15-20.

Roasted Sweet Potato Mash

There is such a difference in flavor when you roast a sweet potato whole vs. cutting it up and roasting it. I can't explain it, both are great, but they're so different. For this mash I roasted the sweet potato in cubes, which both lends to a different flavor and saves cooking time. It's a simple mash that isn't very sweet, like most other sweet potato mashes. Give it a go, I served this with some maple roasted Brussels sprouts, what a good combo!

2 medium sweet potatoes
1/8 teaspoon red pepper flakes
Salt to taste
1 1/2 tablespoons maple syrup
1/4+ cup coconut milk from carton, not can (found in the aisle with the almond milks)
1 tablespoon plant-based butter
2 sprigs of thyme, leaves only

Preheat the oven to 375°.

Peel your sweet potatoes, then cut them into 1 inch by 1/2 inch cubes. Spray a cookie sheet with some non-stick spray (I use a coconut oil non stick). Place your sweet potatoes cubes on the cookie sheet, sprinkle with the red pepper flakes and salt and then lightly mist with more non-stick spray. Bake in the oven until they are soft enough to be flattened by a fork, about 20-30 minutes.

Transfer sweet potatoes to a food processor along with the rest of the ingredients. Process until completely smooth. You may need a little more coconut milk to get your desired consistency. Serve warm. You can even add a pinch of cinnamon over top before serving if you're feeling really festive!

Easy Cheezy Smoked Gouda

Some plant-based cheeses take forever to set, others take forever to ferment, but this bad boy of a cheese is whipped up and ready to serve in just under an hour!

So this cheese has the texture of a mozzarella almost. And it tastes like smoked ham. This was a love or hate type of cheese when I served it, just a heads up.

1/2 cup raw almonds, soaked for 15 minutes
1/2 cup raw cashews, soaked for 15 minutes
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon raw agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon liquid smoke
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water
5 tablespoons agar flakes or 1 1/2 tablespoons agar powder*

Add all ingredients into the blender except the cup of water and agar and blend until smooth. A Vitamix is highly recommended because you want the mixture to be completely grit-free. If you don't have a Vitamix just be patient and stop often to scrape down the sides. Once the mixture is grit-free start making your agar mixture. Bring the cup of water to a low boil in a small pot on the stove top. Add in the agar and whisk until it is completely dissolved, this may take a minute or two. Once the agar is completely dissolved drizzle it into the blender and blend until everything is well incorporated. You must act quick because once the agar starts to cool it will set. Pour the mixture into a small dish or a ring mold and place in the fridge for a minimum of 30 minutes to allow to set. If you poured your mixture into a dish you may need to skim a butter knife around the edge of the dish and the cheese should just pop right out. Dust with some smoked paprika and serve!

*Agar is a gel derived from red algae and has a similar consistency as gelatin once it sets. It is a very popular ingredient in Asian desserts. You can pick up the flakes at Whole Foods in the aisle where they sell dried seaweed snacks and kelp powders.

Recipe adapted from nouveauraw

Fall Lettuce Boats with Crispy Sweet Potato Noodles

If we're being honest this was inspired by the stragglers of this weeks organic co-op box. What could I possibly do with a cucumber, yellow tomato, 1/2 a head of lettuce, two small winter squash that I've never seen before, and 2 sweet potatoes? Make lettuce boats, that's what.

1 small cucumber
1 tomato
6 large leaves of lettuce/cabbage of your choice 
2 very small winter squash that I've never seen before (you can use 1 medium sized butternut squash)
2 sweet potatoes, peeled
Plant-Based mayo
1/2 teaspoon Smoked paprika
Cinnamon
Pumpkin Pie spice
Cumin
3 tablespoons maple Syrup
2 tablespoons plant-based butter
Salt
3 tablespoons olive oil

Preheat your oven to 350°F. Peel your winter squash using a vegetable peeler, then cut in half and scoop out the seeds. Dice into 1-inch cubes. Toss with maple syrup, a few dashes of cinnamon (about 1/2 a teaspoon or so), and a pinch of salt. Pour into a greased baking sheet and top it with the plant-based butter, bake until fork-tender, roughly 25-40 minutes depending on how ripe your squash is to begin with.

Using a spiralizer turn your sweet potatoes into noodles. Like so...

The noodles will shrink by 1/2

In a large bowl toss your sweet potato noodles with olive oil, a few dashes of pumpkin pie spice, a few dashes of ground cumin, and the smoked paprika. Spread the sweet potatoes out on a greased cookie sheet and pop in the oven and cook until crispy, 25-35 minutes.

Meanwhile, dice your cucumber and tomato. Spread a little mayo over each lettuce leaf, then evenly disperse the cucumber and tomato pieces. Once the squash is fork-tender divide the pieces evenly among the lettuce boats. Top with the crispy sweet potato noodles, another pinch of salt, and serve!

Zesty Roasted Asparagus

Once again this brilliant recipe comes from my friend Anna. Seriously girl, can't you open up your own restaurant already?? This dish will definitely be a side at our vegan thanksgiving this year! Oh, and Anna, even though I know you'll be spending the holiday in KY with your family, just know my family has extended the offer. Clearly the way into our hearts is with food!

1 bundle asparagus, trimmed and washed

Olive oil

1 teaspoon garlic powder, plus extra for later

Salt

Lemon, cut in half

2-3 tablespoons nutritional yeast

Preheat your oven to 425°F. 

Lightly spray a baking sheet with non-stick cooking spray (I use a coconut oil non-stick). In a bowl drizzle some olive oil (a few teaspoons) over the asparagus, then sprinkle the garlic powder and salt to taste, and the juice from half a lemon, toss to incorporate. Lay your seasoned asparagus out on the prepared baking dish and roast in the oven for 15 minutes. If you're using pencil-thin asparagus adjust your cooking time to 8-10 minutes. 

Once the asparagus are out of the oven allow to cool slightly, then sprinkle the nutritional yeast over top, along with another pinch of garlic powder, extra lemon juice, and salt to taste. Give the asparagus a good toss so the seasoning is well distributed, arrange on a dish and serve.

The Ultimate Chipless Nacho Platter

Let me start out by saying these nachos are freaking awesome. Seriously seriously good. Add this to your football Sunday menu (it is football season, isn't it?), your man will love you for it.

Ingredient List Breakdown: I know this seems daunting, but everything can be done while the potatoes are roasting so it's really nothing to fret about!

Potato wedges:
2 medium Russet (baking) potatoes, sliced into wedges- I used about 6 small potatoes from my weekly co-op box
Olive oil
Smoked paprika
Salt and pepper

Black Beans:
1 can black beans (make sure to get BPA-free lining!)
2 shallots, minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 bay leaves

Walnut Taco Meat:
1/2 cup raw walnuts
2 teaspoons canola oil
1-2 tablespoons taco seasoning

Cheeze Sauce: This sauce makes 1 1/2 cups, but you can freeze it and defrost it when you're craving some mac n' cheese
1 tablespoon plant-based butter
2 tablespoons flour (chickpea flour if you're GF)
1 1/2 cups plant-based milk (coconut, soy, almond- non flavored)
3/4 cup nutritional yeast
1 scant tablespoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Pinch of tumeric
 
Sour Cream (aka Cashew Cream):
1/4 cup raw cashews, soaked for one hour
1/4-1/2 cup water
Juice from half a lemon
1 teaspoon apple cider vinegar 

3-minute Guacamole:
1 ripe avocado
1/2 tomato, diced
1 shallot, diced
Juice from a small lime
1/2 teaspoon cumin
1/2 jalepano, diced finely 


Preheat your oven to 425°F.

Make the potatoes: Take your potato wedges and toss them in a drizzle of olive oil, some salt and a heafty pinch of smoked paprika. Spray a baking sheet with non stick spray and roast your potatoes for fifteen minutes, then flip them and pop back in the oven for another fifteen.

Make the beans: While your potatoes are roasting start making your black beans. Rinse and drain a can of black beans. In a saute pan heat some olive oil, then over medium heat toss in your shallots and garlic, saute until they start to brown, then toss in your beans, cumin and bay leaves. Add enough water to cover the beans, another teaspoon of olive oil, and a pinch of salt, and simmer until the water cooks- about 10-15 minutes. Remember to take the bay leaves out before assembling the nacho platter.

Make the walnut meat: Coarsely chop your raw walnuts, then in small pan heat the canola oil and toss in the chopped walnuts and taco seasoning, stir until the walnuts are well coated and saute over medium-low for 4-5 minutes. Set aside in a bowl and rinse out your pan, as you'll be using it to make the cheese sauce in the next step.

Make the Cheeze Sauce: Melt the plant-based butter over medium heat in the pan you just rinsed, once melted whisk in the flour and allow to cook for about a minute while whisking so the 'floury' taste comes out. Add in your plant-based milk, yeast, mustard, garlic and onion powders, paprika, and tumeric, whisk until the sauce thickens, then pour into a freezable container, as you'll have plenty extra.

Make the Sour Cream: In a blender add the drained raw cashews, water, lemon juice, and apple cider vinegar. You want them consitency to be like sour cream, so add more water as needed. Blend until smooth.

Make the Guac: In a bowl add in the tomatoes, shallots, diced jalapenos, cumin, lemon juice. Dice up the avocado and add it to the bowl, mashing the ingredients together with a fork.

Assemble!
Lay your potato wedges on a large platter, like so:

Sprinkle the beans over top:

Add the walnut meat:

Next layer on that homemade guac:

Lastly, drizzle the cheeze sauce and sour cream over top and serve!

Sangria Saturday

This is a quick fridge sangria, nothing fancy but seriously good. I paired this drink with the Ultimate Chipless Nacho Platter and it was a success!

Sorry for the poor quality, remembered to snag a picture of the last glass!

1 bottle of red wine (1.5 liters)
1 1/2 cups fresh squeezed orange juice- I was lucky enough to find some fresh from the market today!
1/3 cup brandy
3 tablespoons sugar or agave (optional)
2 peaches or nectarines, cut into cubes
1 lemon, sliced
1 pear, cut into cubes
1 apple, cut into cubes
3 cups seltzer, chilled

Pour your wine, orange juice, brandy, and optional sugar into a pitcher and stir to incorporate. Add in your cubed fruit and lemon slices, then place in the fridge for a few hours- ideally overnight. I only had time to leave it in the fridge for 1 1/2 hours and it was still great, but I know the longer it sits the better. Before serving pour the chilled seltzer into the pitcher and give it a good stir. Enjoy!

Roasted Asparagus Soup

The other day our organic co-op delivered us an enormous amount of fresh asparagus. I was at a loss, what could I possibly do with so many? I did a bit of research and asparagus soup seemed to be the way to go. It sounded sort of strange to me, a soup made out of asparagus...? But I rolled with it and oh my it was delicious! It took 30 minutes from start to finish and was beyond good. I mean, this will seriously be a repeat meal in my kitchen.

2 lbs asparagus, ends trimmed
1/2 small onion, diced
2 garlic cloves, minced
2 1/2 cups vegetable broth
1/4 teaspoon white pepper
4 heaping tablespoons raw cashews
3 tablespoons nutrional yeast
Lemon juice to taste, I used the juice from half a lemon
Lemon peel, grated- don't skip this! It truly completes the soup.

Preheat the oven to 450°F. Place the asparagus on a sprayed cookie sheet, then lightly mist the asparagus with spray (I use coconut oil spray, but olive oil spray or pam will work). Roast for 10 minutes, then flip the asparagus and top with the diced onion and minced garlic. Roast for another 10 minutes. If you have thin asparagus start with 6 minutes, then add the onions and garlic and roast for another 5.

While the asparagus is roasting blend together the cashews and white pepper with 1/2 cup of the vegetable broth- leave in the blender. When the asparagus are done reserve a few heads for garnish. Add the remaining asparagus, onion, garlic, and broth to the blender (you may need to do this in batches), and blend until completely smooth. Pour soup into a stock pot over medium-low heat and stir in the nutritional yeast. Once the soup is hot stir in the lemon juice, then pour it into bowls and grate the lemon peel over top and add the reserved asparagus heads for garnish. Serve.

Recipe adapted from Fat Free Vegan Kitchen

Mediterranean Polenta Fries with Roasted Tomato Dipping Sauce

I'm a huge fan on polenta but instead of going the traditional route I decided to switch things up a bit, these little guys are crispy on the outside and soft on the inside.

2 cups organic polenta corn grits (I really like Bob's Red Mill brand)
2 1/4 cups water
4 tablespoons nutrional yeast
4 tablespoons capers, minced finely
Bundle of basil, minced finely
2 large tomatoes, cut into quarters
1 shallot, diced
3 garlic cloves, smashed with the back of a knife
Olive oil
Salt and Pepper

Preheat your oven to 375°F, preferably on the convection setting if you have one.  Bring your water to a boil, then remove from heat and stir in polenta, nutritional yeast, capers, and basil. Line a glass baking dish with wax paper, then pour the polenta into the prepared baking dish and pop it in the fridge to set.

Lightly oil a baking dish and toss in your tomatoes, shallot, and garlic, then pop them in the oven for 15-20 minutes.  Once your polenta has set, it will be firm to the touch, take it out of the fridge and cut it into 3-inch long by 1-inch wide strips. Spray a cookie sheet with non stick cooking spray, then place the polenta strips on the sheet and give them a light mist of the cooking spray (I use coconut oil spray rather than Pam, but whatever you have will work). Bake them in the oven for 5-8 minutes, just long enough to crisp on the outside without drying out the inside. Once your tomato mixture is out of the oven poor it, along with the juice, into a food processor and pulse, drizzling in olive oil, until desired consistency. Stir in salt and pepper to taste. Serve warm along side the polenta fries.

Butternut Squash Mac and Cheese

Oh My God. This is incredible!!  Hands down one of my favorate mac and cheeses thus far. It is so creamy, rich, cheesy, and filling. And honestly you can't even tell there is squash in this. Feed this to your children! They won't even notice the hidden squash. You can thank me later ;)

1 small butternut squash, peeled and chopped into small cubes
Olive oil
1 tablespoon plant-based butter
3/4 cup unsweetened, unflavored almond milk
1 tablespoon cornstarch
6 tablespoons nutritional yeast
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh lemon juice
Salt and pepper to taste
8 oz box of (brown rice) macaroni or other small-shaped noodles
Mix-ins of your choice: I added in a handful of raw red kale pieces and some pine nuts which were such great additions. You can also add in some steamed broccoli, pumpkin seeds, peas, etc)

Preheat your oven to 425°F (if you have a convection setting it'll cut the time in half). Toss the squash cubes into a tiny bit of olive oil, then bake in the oven for 40 minutes or until fork-tender. Remove from heat and all to cool. You will only need 1 cup of the squash, if you have extra then save it- it would be a great mix-in at the end.

Cook your pasta according to package directions. While you pasta is cooking make the cheese sauce. In a small sauce pan over medium low heat melt your plant-based butter. In a small bowl whisk together the remaining ingredients: milk, cornstarch, yeast, mustard, spices, lemon- until clump free. Then pour into the butter and whisk over low heat until it starts to thicken, about 4 minutes. In a blender blend together 1 cup of the squash and the cheese sauce, then return to the stove to reheat. Pour over your pasta and stir to coat, add in your mix-ins (I used the kale and pine nuts but I wish I had some extra squash to toss in as well), then serve.

Makes four small portions, recipe from Oh She Glows