Detoxing Celery Soup

I'm not crazy about celery, I mean.. is anyone really? But a few weeks ago Erica gave me a bite of soup without telling me what it was and my first words were 'Oh my god that's good. Wait, is this celery?". Celery is one of those super foods with a ton of health benefits, which you can read about here. I try and do my best to keep a variety of veggies in my diet, but I must admit I don't eat all that much celery. When I get a head of it in my local co-op basket I accept that one or two stalks will be used and the rest will probably go to waste. Not anymore it won't. Eating clean doesn't have to be lackluster. This soup was quick to make and my body truly felt grateful after eating it.

1 tablespoon olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme
1 head of celery, cleaned & chopped roughly
1 large russet potato, chopped into small cubes
4 cups vegetable stock (I prefer Better Than Bouillon vegetable base found at Whole Foods)
Salt and Pepper to taste
Optional: Baguette, sliced and drizzled with olive oil before toasting to perfection


In a stock pot heat the olive oil and add the onion, cook until translucent. Toss in the garlic and cook another minute, until fragrant. Add in the remaining ingredients, bring to a boil, then reduce the heat to a simmer for 20 minutes. Allow the soup to cool slightly before transferring to a blender to puree until smooth. Taste and adjust for salt and pepper. Reheat on the stove top before serving. Serve with the toasted baguette slices if using.

Serves 4

Recipe from Goodness Green

Ranch Salad with Buffalo Tempeh

Vegan or not you can't deny the glory of wing sauce. That stuff is just spot on. So when I was browsing through the internet and found a buffalo tempeh recipe I had to give it a go. It came together quickly, which is always greatly appreciated, and the homemade ranch dressing was divine. I had some leftovers so I threw it in a wrap for lunch the next day, which is my preferred way to eat this as I am a wrap enthusiast.

Tempeh and buffalo sauce:
8 oz organic tempeh
1 tablespoon olive oil, divided in half
4 cloves garlic, minced
1/2 cup low sodium vegetable broth (as the hot sauce tends to be pretty salty)
1/2 cup Frank’s Red Hot buffalo hot sauce (Frank's is the original ingredient in buffalo wing sauce)
2 teaspoons dried oregano

Ranch dressing:
1/4 cup vegan mayo
1/4 cup unsweetened plain almond milk
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon nutritional yeast
Pinch of coarse sea salt
3 tablespoons fresh chopped chives

Salad:
2 romaine hearts, chopped
1/2 cup diced tomatoes
1/2 cup sliced cucumbers
Extra chives for garnish

Tear the tempeh into large bite sized pieces.

In a large pot add some water and bring to a boil. Toss in the torn tempeh and boil for 10 minutes. Using a slotted spoon remove the tempeh and saute in a pan with 1/2 the olive oil (2 teaspoons) for 7 minutes until slightly browned.

Once browned, push the tempeh to the side of the saute pan, add the remaining 2 teaspoons of olive oil to the center of the saute pan and toss in the garlic. Allow the garlic to sizzle in the oil for 15 seconds or so before mixing the tempeh and garlic together, sauteing for another minute. 

Add the hot sauce, vegetable broth, and oregano to the pan with the tempeh and bring to a boil. Lower the heat and simmer for five minutes, the sauce will reduce by half.

While the tempeh is simmering in the buffalo sauce whisk all the ranch ingredients together until well combined.

In a large bowl toss the salad ingredients with 1/2 cup of the dressing. Serve in individual bowls before topping it with the tempeh and some extra sauce from the pain. Serve with additional ranch dressing on the side.

*If you want to have a ranch salad with buffalo tempeh wrap just skip the bowl and roll into your preferred wrap, enjoy.

Recipe adapted from The PPK

Maple Spiced Roasted Carrots

A friend of mine always brings cinnamon roasted carrots to class and they're always so delish. I added my own spin to these with a little ginger and maple. This dish takes just a couple minutes to throw together and is always well enjoyed.

1 bunch of carrots, peeled and cut into thin rounds
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
2 tablespoons refined coconut oil
2 tablespoons maple syrup 

Preheat the oven to 375°F.

Prepare a baking sheet by spraying it with nonstick spray. Melt the coconut oil if it's not already liquid (in South Florida, it's usually always liquid at room temp). In a bowl toss the carrots in the spices, coconut oil, and maple. Spread on the prepared baking sheet and bake until the carrots are fork tender, roughly 20 minutes.

Recipe inspired by Olivia Gold

Perfect Pancakes with Chocolate Chips and Walnuts

Picture Update from 07.10.14.

You know you've hit the Friend-Jackpot when you get not one, but two, text messages on a Sunday morning saying 'Hungry? Pancakes!' and 'Pancakes!? Wake up!!'.  Yes, you're allowed to be jealous. I pulled myself out of bed, drove the 5 minutes to one of my closest girlfriends house and was fed the best pancakes on this planet.

You divine do these look?

1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons coconut oil, heated to a liquid state (just a couple seconds in the microwave or on the stove top will do the trick)
1/3 cup water
1 to 1 1/4 cup unsweetened almond milk (or other plant-based milk)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 - 1/2 cup non dairy dark chocolate chips
1/3 cup finely chopped walnuts or pecans

Mmmmm.... pancakes.

In a large bowl sift together the first four ingredients. Make a well in the center of the bowl and add in the remaining ingredients, except the optional chocolate chips and walnuts. Mix until ingredients are combined, a few lumps here and there are fine. Lastly, stir in the chocolate chips and walnuts. In a non stick pan over medium-low heat add a tiny bit of coconut oil before spooning the batter into the pan. Flip the pancake when bubbles start forming all over. Repeat until you're out of batter. Serve warm and enjoy, preferably with great company!

Recipe adapted from Isa Chandra
Pancake batter prepared by my super amazing friend Erica
Pancakes cooked by the best pancake flipper in town: Shaun

Romesco Potatoes

You know I'm always game for another potato recipe... I could very easily live off of potatoes for the rest of my life. This turned out to be a fresh new spin for the typical spud.

Romesco Sauce
5 ancho chiles (found dried in the aisle with Mexican specialty foods and spices)
2 tablespoons raw almonds
2 tablespoons blanched hazelnuts
1 cup olive oil + 4 tablespoons
1 thick slice of bread
1/3 cup canned pureed tomatoes
1 clove garlic, chopped
1 tablespoon chopped flat-leaf parsley (optional)
1/2 lemon, for juicing
A splash of red wine vinegar
Salt

Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup olive oil
5 cloves garlic, crushed with the back of a knife
2 bay leaves
6 springs thyme, plus 2 teaspoons thyme leaves
Salt and freshly ground black pepper

Preheat the oven to 375°F.

Wash the potatoes and stick them in the oven until fork tender.

In the meantime, remove and discard the seeds and stems from the chiles, then soak in warm water for 15 minutes to soften. On a small baking dish add the almonds and blanched hazelnuts and roast them in the oven for 8-10 minutes until they start turning golden and become fragrant.

To make the sauce: Over medium heat add 2 tablespoons of oil to a saute pan, once hot fry the bread on both sides until golden brown. Once the bread cools cut it into 1-inch cubes and set aside. Return the pan to the stove over high heat, add 2 more tablespoons of olive oil, once hot add the chiles, saute for 1-2 minutes. Add in the pureed tomatoes and a hefty punch of salt, cook for another 2-3 minutes, stirring until some of the liquid has evaporated. Turn the heat off, leaving the chile-tomato mixture in the pan.

In the food processor pulse together the toasted nuts, garlic and fried bread until coarsely ground. Add in the chile-tomato mixture and process for another minute. With the machine running, slowly pour in the remaining up of olive oil and process until smooth. Don't panic when the sauce 'breaks' (separates into solids and oils), this is normal. Add the parsley, then season with lemon juice, vinegar and salt. Set the sauce aside while getting the potatoes ready.

Once the potatoes are fork tender pull them out of the oven and place them in a large casserole dish that has been sprayed with nonstick cooking spray. Using the fork, crush the potatoes into the pan, leaving some large chunks of potato intact. Drizzle with the olive oil, a hefty pinch of salt, and some fresh pepper. Scatter the garlic over top along with the bay leaves and thyme sprigs and leaves. Stick back in the oven and roast for another 15 minutes.

When the potatoes are done remove the thyme twigs and bay leaves before spooning a cup of the romesco sauce over top. Serve warm. Store leftover sauce in freezer for later use.

Recipe adapted from Smitten Kitchen

Kale Burgers

I don't know about you, but I've had it up to my eyeballs with kale. I get it weekly in my organic food co-op box and frankly, eight months in, I'm sick of it. I've steamed it, sauteed it, served it raw, dehydrated it, juiced it, blended it, and baked it. I was officially going mental- yes, the kale was making me crazy. How much kale can one person eat? But then, by sheer miracle, I landed on a recipe that took kale and spun it in a completely different direction. Meet: The Kale Burger! And because I was so impressed with this oddity I am passing it along to you.

1 large bunch kale, well-washed and mostly dried
Hefty pinch of sea salt
1 tomato, chopped (try and get a Roma, they're less juicy)
1 tablespoon almond butter or tahini
2 garlic cloves, divided
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup almond meal (or finely ground up blanched almonds if you're in a pinch)
1/4 cup all purpose of GF flour
Olive oil
1 tiny onion, sliced
1/4 cup plant-based mayo
Zest of a lemon
Juice of half a lemon

Derib kale (and ribs aside for future use- toss them in a smoothie or something), take the leaves and sprinkle with sea salt and massage with your hands for a second. Let rest for 15 minutes. In the meantime toss the tomato, almond butter (or tahini if you don't have it), one garlic clove, coriander, and cumin into the food processor and blend until smooth.



Rinse the salt off the kale. In a large saucepan heat a little olive oil, then toss the rinsed kale in and saute for just a few minutes until it wilts. Meanwhile, mix the almond meal and flour in a small bowl.  Once the kale has wilted down, transfer it to a bowl and allow to completely cool- if you're in a rush you can throw it in the fridge for a few minutes.

While the kale is cooling dice the remaining garlic clove and add it to the vegan mayo, along with the zest of the lemon and the juice from half of it. Refrigerate to allow flavors to marinate. Slice the onion and saute in a pan with some oil over medium-low heat for 10-15 minutes, until completely caramelized, then set aside.


Once the kale has cooled squeeze out all the excess water. Add the kale to the food processor with the tomato mixture and pulse several times until the kale is finally chopped. If the kale mixture is too wet to form into patties add a few tablespoons of the almond flour mixture. If it's too dry, then add some olive oil or water. After forming each burger, carefully coat each side in the almond flour mixture.

Heat a couple tablespoons of olive oil over medium heat in a non-stick pan (if you're not using a non-stick, spray it with non-stick spray before adding the oil, trust me on this one). Once the oil is hot add the burgers in, cooking three minutes per side.


Assemble: I served these bunless. I added a half teaspoon of the lemon garlic aioli to each burger and finished it off with the caramelized onions. I also had some leftover 'steak' mushrooms that I threw on top but the burger itself is so good I wouldn't worry about not having the mushrooms. Twice I paired these with potatoes, once with these sweet potato fries and the second time with potato skins, that recipe is coming soon.

This roughly make six mini burgers (which are very filling).

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

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.

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!

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.

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!

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.

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