Creamy Tortilla Soup with Hominy

Hominy is criminally underrated and underused in the food world. Even in Mexican food I don't see it used often. What gives? It tastes like a corn tortilla and bean combined in one! It's perfect to bulk up soups and stews, tastes great in tacos and burritos and even makes a great salsa. The only drawback I've noticed is that I can only find it in 28oz cans which is sometimes just way too much. Thankfully this recipe calls for the whole can and none will go to waste.

One Year Ago Today Fennel Latkes with Pear Chutney

Two Years Ago Today Sun Dried Tomato & Broccoli Stromboli

Three Years Ago Today Earl Gray Cranberry Oat Bars


Creamy Tortilla Soup with Hominy
serves 4
2 tbl canola oil
1 medium red onion, small dice
1 jalapeno, minced (seeds removed, optional)
1 1/2 cup minced napa cabbage
3 garlic cloves, minced
1-28oz can white hominy, drained and rinsed
10oz frozen yellow corn kernels
10 yellow corn tortilla chips (I highly recommend Juanita's brand)
1 tbl salt
1 tsp pepper
1 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1-15oz can pinto beans, drained and rinsed
1-15oz can tomato sauce
1-15oz can coconut milk
1/2 cup minced cilantro
2 avocados, medium dice, for garnish
vegan sour cream, for garnish
tortilla chips, for garnish

In a large pot, saute the onion and jalapeno in oil until tender and fragrant, 5 minutes. Add the cabbage and garlic and cook until the cabbage has wilted, 5 minutes more. Add the hominy, corn, tortilla chips, salt, pepper, cumin, paprika and oregano and stir to combine. Cook 3-5 minutes more. Add the pinto beans, tomato sauce, coconut milk and bring to a boil. Reduce to a simmer and cover. Cook for 25 minutes.
Taste and season with salt and pepper. Stir in the cilantro, reserving a bit for garnish.
Serve in bowls with avocado, sour cream and tortilla chips.

Raw Caramel

 This caramel dip is arguably better than any traditional caramel dip you will make. It has thick, smooth texture and lots of flavor that not only tastes like caramel but is a  a lot less of a guilty treat. My head is churning for other foods to put this on, like frosting in between cake layers or on french toast or on a breakfast parfait, drizzled over pie or made into a truffle.

Raw Caramel
yields 1 cup
1/2 cup solid coconut oil
1/3 cup almond butter
1/3 cup maple syrup
1/4 tsp sea salt
1/8 tsp vanilla bean seeds

Combine all of the ingredients and process until smooth and creamy. Store covered at room temperature.

Locro: Argentinian Hominy Stew with Quiquirimichi

Hominy is something I love but often forget about. When looking for different hominy recipes, I came across a popular Argentinian recipe for stew and thought I'd put my own spin on it. This would also be a great crock pot recipe, left for hours to stew and simmer while you are out.

 
One Year Ago Today Fried Sweet Potato, Rye Waffle, Onion Jam & Boysenberry Syrup

Two Years Ago Today Thai Peanut Pizza

White hominy, tender butternut squash, soyrizo, chickpeas, garlic, corn and tomatoes make up this hearty stew served with a spicy red bell pepper sauce.

Argentinian Hominy Stew
serves 6
2 tbl extra virgin olive oil
1 large white onion, medium dice
10 oz vegan chorizo
2 cups butternut squash, small dice
6 cloves of garlic, minced
1 1/2 tbl salt
1 tbl tomato paste
1 tsp cumin
1 tsp dried oregano
1 tsp white pepper
1 tsp cayenne
1 bay leaf
1-28 oz can white hominy, drained
1-15oz can chickpeas, drained
1-15oz can diced tomatoes
4 cups water
2 cups fresh or frozen corn kernels
1/4 cup scallions, roughly chopped, for garnish

In a dutch oven or large pot sauce the onion in olive oil until tender, 5 minutes. Add the chorizo, squash and garlic and saute 5 minutes more. Season with salt, tomato paste, cumin, oregano, pepper, cayenne and bay. Stir to combine and cook 5 minutes more. Add the hominy, chickpeas, tomatoes, water and corn.
Bring to a boil, reduce to a low boil and cover. Cook for 30 minutes until the squash is tender.
Pour into bowls and garnish with scallions and quiquirimichi sauce.

Quiquirimichi Sauce
1 tbl extra virgin olive oil
1 red bell pepper, small dice
1/2 red onion, small dice
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp cayenne
1/8 tsp pepper
2 tbl water

Saute the bell pepper and onion in olive oil until tender and caramelized, 10 minutes. Season with paprika, red pepper flakes, salt, cayenne and pepper. Cook 2 minutes more. Transfer to a blender and blend with water until smooth.

Navy Bean & Kale Soup

Every day it gets closer to spring, I cringe at the thought of warm weather ruining my soup streak. I have to get in as much soup as possible. This navy bean soup hit the spot just right tonight.


One Year Ago Today Black Bean Stuffed Eggplant in Hoisin Chile Glaze with Watercress & Garlic Millet

Two Years Ago Today Banana Apricot Chocolate Chip Bread

Creamy navy beans, kale, carrots and leeks in savory mushroom broth comes together with bay and dried thyme for a near perfect bowl of soup!

Navy Bean & Kale Soup
serves 3
2 tbl extra virgin olive oil
2 leeks, small dice
1 carrot, small dice
1 celery stalk, small dice
1 dried bay leaf
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1 head kale, stemmed, roughly chopped in small pieces
2 garlic cloves, minced
1-15oz can navy beans, drained and rinsed
4 cups mushroom broth

Saute the leeks, carrot and celery over medium high heat until the vegetables start to become tender and golden. Add the bay, thyme, salt and pepper. Add the kale and garlic and stir to combine and wilt the leaves. Add the beans and broth, scraping off any of the bits on the bottom. Bring to a boil, reduce to a simmer and cover. Cook over medium heat for 20 minutes.
Taste and season with salt and pepper and serve.

Parsnip Chips

Homemade chips could not be easier to make yourself. But at my residence, potatoes are rarely the vegetable I use when making my own chips. Beets make AWESOME chips because of their natural sweetness so I decided to try parsnips for that same reason. They were even better! Naturally sweet and sprinkled with sea salt, these crispy veggie chips did not last long and only took 1 parsnip to make enough chips for two.

Parsnips Chips
2 cups of chips
1 large parsnip
peanut oil, for frying
sea salt

Thinly slice the parsnip using a vegetable peeler or mandoline.
Heat the oil to 360 degrees. Drop in the slices parsnips in batches. Make sure not to overcrowd the pan or the oil temperature will drop too low. Stir the chips around in the oil to ensure they crisp evenly. This will take less than 2 minutes each batch.
Fry until golden brown and drain, spread apart, on a paper towel. Sprinkle with sea salt while hot.
Make sure the oil is allowed to rise back up to temperature before adding the second batch.

Salt and Vinegar Roasted Potatoes

Salt and vinegar potatoes are a perfect and easy side dish for lunch or dinner. Serve hot out of the oven or take to a barbecue or potluck and enjoy at room temperature. Just make sure to bring along more malt vinegar for people like me who want to drizzle on even more.

Caramelized fingerling potatoes tossed in malt vinegar, coarse sea salt, fresh dill and lemon.

Salt & Vinegar Roasted Potatoes
serves 3
1 lb fingerling potatoes, halved
3 tbl malt vinegar, plus more for sprinkling
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
juice from 1/2 lemon
coarse salt and pepper
1 tsp fresh dill, minced

Preheat the oven to 425.
Toss the potatoes with vinegar, olive oil, red pepper flakes, lemon juice, salt and pepper.
Roast in a single layer on a baking sheet for 40 minutes until tender and caramelized. While hot toss with fresh dill and taste to season with more salt.
Serve with more malt vinegar on the side.

Buffalo Cauliflower Bites

These little spicy bites of cauliflower are awesome! Pinterest wins again.
The other night I laid in bed, late and wide awake. I found myself scouring the food & beverage section of Pinterest looking for new ideas and saw Buffalo Cauliflower over and over again. As someone who loves buffalo sauce and cauliflower, I added this to my list of things to make. Roasted instead of deep fried and tossed in a small amount of olive oil instead of butter, these bites are a perfect snack, appetizer or side dish that you can feel good about eating over and over again.

One Year Ago Today Potato Bean Burritos with Squash Ancho Sauce
Two Years Ago Today Sage & Mustard Seitan Cutlets, Lemon Broccoli & Curried Corn

Tender pieces of roasted cauliflower tossed in hot sauce and served with crisp sticks of celery, carrots and vegan ranch. Here I included several recipes for ranch that I love to make including traditional, avocado or cilantro ranch.

Buffalo Cauliflower Bites
serves 3
1 large head cauliflower, cut into medium florets
3 tbl extra virgin olive oil, divided
salt and pepper
3-4 tbl hot sauce

Preheat the oven to 425.
Toss the florets with 2 tbl of olive oil and season with salt and pepper. Roast on a baking sheet for 20 minutes then place under the broiler for 3-5 minutes until crispy and browned.
Toss with the remaining 1 tbl of olive oil and hot sauce, to taste.

Ranch Dressing
1 cup vegan mayonnaise
2 tbl unsweetened almond milk
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried dill
1/4 tsp salt
pinch black pepper
2 tbl chopped fresh parsley

Combine the mayo, milk, vinegar, garlic, onion, dill, salt and pepper in a blender and blend until smooth. Stir in the parsley by hand. Chill for 15 minutes to allow for the flavors to meld. If it's too thick for you, add more almond milk to thin it out.

Avocado Ranch
1/2 ripe avocado
1/4c vegan sour cream
1/4c vegan mayonnaise
1 tbl unsweetened almond milk
1 1/2 tsp white vinegar
1/8 tsp each: salt, dried parsley, onion powder
pinch of each: dried dill, dried garlic powder

Combine all in a food processor and blend until completely creamy. Chill in the fridge for 20 minutes to set back up.

Cilantro Ranch
1/2 cup vegan mayonnaise
1/2 cup vegan sour cream
3 tbl fresh minced cilantro
1 tbl lime juice
1 garlic clove, minced
salt & pepper, to taste

Combine all in a blender and season to taste. Chill for at least 15 minutes for serving to allow flavors to meld.

Scratch Made Green Bean Cauliflower Casserole

I stand by my claim that this is the best (vegan or not) Green Bean Casserole recipe you will find on the internet! Portobello and shiitake mushrooms are browned to perfection before a creamy almond milk gravy is made. Combine with blanched green beans and cauliflower and top with thinly sliced shallots and shiitake mushrooms dusted with flour and olive oil. Bake this beauty for 20 minutes and you are set. I added the cauliflower to make this casserole a meal instead of a side dish and it was more than substantial enough. Don't until the holidays to make this!


One Year Ago Today Peanut Soup with Parsnip Crisps

Two Years Ago Today Fall En Croute


Fresh green bean and cauliflower casserole with cream of mushroom sauce made from scratch and topped with crunchy baked shallot and shiitake slices.

Crunchy Shallot Shiitake Topping
2 shallots, thinly sliced
1 cup shittake mushrooms, thinly sliced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbl extra virgin olive oil
2 tbl all-purpose flour
2 tbl nutritional yeast

Combine the shallots, mushrooms, thyme, salt and pepper. Toss with olive oil and then toss with flour and nutritional yeast making sure all the vegetables are coated. Set aside.

Green Bean Casserole with Cream of Mushroom Sauce
serves 3 as an entree and 6 as a side
3 tbl extra virgin olive oil
1/2 yellow onion, minced
2 portobello mushrooms, gills scraped, small dice
1 cup shiitake mushrooms, roughly chopped
2 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
3 tbl all-purpose flour
2 cups almond milk
3/4 cup vegetable broth
1/2 lb fresh green beans, ends trimmed, halved
2 cups small cauliflower florets

Heat the olive oil over medium-high heat and add the onions and mushrooms. Saute until the mushrooms have released their moisture and have browned, 15 minutes. Add the garlic and cook to toast, 2 minutes. Season with salt and pepper and red pepper flakes.
Add the flour and stir together. Saute, stirring constantly for 2 minutes to allow the raw flour flavor to cook out. Slowly stream in the milk and broth and bring to a simmer. Cook over medium heat for 5-7 minutes until thick and creamy. Taste and season with salt and pepper.
Preheat the oven to 425.
Bring a large pot of salted water to a boil. Add the green beans and cauliflower. Cook for 5 minutes and drain. Add to the cream of mushroom mixture and remove from the heat.
Pour the green bean mixture into an 8x8 inch baking dish. Top with the crunchy onion and mushroom mix and bake for 15 minutes until browned and bubbly. Place under the broiler for 3-4 minutes to brown the top additionally, if necessary.

Roasted Vegetable Salad with Rosemary Garlic Oil

This roasted vegetable salad is quick and incredibly easy to throw together for a family of four or double for a large crowd. Fresh rosemary blended into olive oil adds the perfect touch of herb flavor that accentuates even more while the vegetables become tender.

Roasted brussel sprouts, pearl onions, fingerling potatoes and green beans coated in garlicky olive oil with fresh rosemary. 

Two Years Ago Today Sausage and Black Eyed Peas with Spooned Cornbread & Tobasco Remoulade


Rosemary Garlic Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
2 garlic cloves

Combine all of the ingredients in a blender and blend until smooth.

Roasted Vegetable Salad
serves 4 as a side dish
1 lb baby potatoes (such as fingerling, red or yukon)
8 oz frozen pearl onions, thawed
20 brussel sprouts, ends trimmed & outer leaves removed
2 handfuls fresh green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper

Preheat the oven to 400.
Prick the potatoes all over.
Combine all the vegetables and arrange in a single layer on a baking sheet. Pour all of the rosemary oil over the vegetables. Season liberally with salt, pepper and red pepper flakes.
Toss all of the vegetables together to coat the oil and vegetables evenly.
Roast for 25 minutes or until the potatoes are tender and caramelized.

Butternut & White Bean Soup with Winter Greens

My take on a minestrone soup made with butternut squash instead of pasta. This soup couldn't be easier to make, just chop and dump all your ingredients in a crock pot and let the machine do all the work for you.

A simple and savory butternut squash and swiss chard soup with diced tomatoes, white beans and basil topped with those crunchy onions you still have leftover from Thanksgiving.

One Year Ago Today Red Cabbage & Potato Soup
Two Years Ago Today Barbecue Tofu Pizza with Cauliflower Crust

Butternut & White Bean Soup with Winter Greens
serves 4
2 cups medium dice butternut squash
1 head swiss chard, roughly chopped
1 yellow onion, small dice
1 carrot, small dice
3 garlic cloves, minced
4 cups vegetable broth
1-15 oz can diced tomatoes
1-15 oz can canellini beans, drained and rinsed
3 tbl nutritional yeast
1 tbl salt
1 tsp dried basil
1 tsp black pepper
1/2 tsp red pepper flakes
1 cup french fried onions

Combine all of the ingredients (except the crispy onions) in a crock pot and cook on high for 6 hours. Taste and season with salt and pepper.
Garnish with crispy onions.

Two Soups in One Bowl-Red Lentil & Cauliflower Cilantro

Serving two flavors of soup in one bowl is the ultimate way to enjoy lunch or dinner. Why choose just one kind of soup when you can have two pots simmering away at the same time to enjoy all in one? You can enjoy this nice trick with any combination of soups as long they are both the same consistency.
Last year I made a sweet potato and roasted tomatillo soup combo that married together so well, after seeing the old post I thought I'd try it again.

Ginger spiced red lentil soup and creamy cauliflower soup with cilantro and cumin.

Red Lentil Soup
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 carrot, minced
1" piece fresh ginger, minced
salt and pepper
1 cup dry red lentils
2 tbl tomato paste
2 cups vegetable broth
2 cups water

Saute the onion and carrot in olive oil until tender, 7 minutes. Add the ginger and season with salt and pepper. Add the lentils and tomato paste and stir to combine. Add the broth and water and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the lentil are tender and fully cooked.


Cauliflower Cilantro Soup
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 russet potato, peeled, small dice
1 tsp cumin
1 tsp ground coriander
1/2 tsp curry powder
1/4 tsp red pepper flakes
salt and pepper, to taste
1 small head cauliflower, cut into small florets
1/2 bunch cilantro, stems and leaves
2 cups vegetable broth
2 cups water

Saute the onion in olive oil until tender, 5 minutes. Add the potato, cumin, coriander, curry powder, red pepper flakes, salt and pepper.  Cook for 5 minutes. Add the cauliflower and cilantro and stir to combine. Add the broth and water and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes.
Transfer to a blender, or use an immersion blender to blend until creamy. Taste and season with salt and pepper.

Sticky Cranberry Ribs with Grilled Cabbage & Jasmine Rice

My vegan rib recipe has yet to fail me in any regard. Not only are they easy to prepare but can be flavored in a whole variety of ways. Here I made a Chipotle Orange rib that was a great addition to my 4th of July barbecue and my first documented recipe was a simple, all-purpose rib.  
 
These homemade ribs are made with a spice blend of fennel, rosemary, thyme, cloves and cumin then basted in a sweet and sticky fresh cranberry barbecue sauce. Bake then grill and serve with grilled cabbage and fluffy jasmine rice.


Sticky Cranberry Ribs
serves 3
2 tsp paprika
1 tsp fennel seeds
1 tsp dried thyme
1 tsp dried rosemary
1 tsp cumin
1 tsp black pepper
1/4 tsp salt
1/8 tsp ground cloves
1 garlic clove
1 1/4 cup vital wheat gluten
2 tbl nutritional yeast
3/4 cup vegetable broth
2 tbl tahini
1 tbl soy sauce
1 tbl ketchup
1 tbl agave
1 tsp liquid smoke
1 1/2 cups cooked jasmine rice

Preheat the oven to 350. Line an 8x8 casserole dish with greased foil.
Combine the paprika, fennel seeds, thyme, rosemary, cumin, pepper, salt, cloves and garlic in a mortar and pestle or spice grinder and process until fine.
Combine the spices with wheat gluten and nutritional yeast.
In another bowl combine the broth, tahini, soy, ketchup, agave and liquid smoke. Pour the liquid into the dry and mix into a ball of dough. Do not overmix or knead.
Press down flat into the casserole dish and score long, thin slices with a knife. Bake for 25 minutes.
Preheat a grill pan over medium high. Cut the ribs apart into pieces and grill the ribs for 10 minutes or so on each side, basting with sauce as it cooks.

Cranberry Barbecue Sauce
1/3 cup fresh or frozen cranberries
1/4 cup ketchup
1/4 cup agave
3 tbl apple juice
2 tbl orange juice
1 tbl vegan worcestershire
2 tsp balsamic vinegar
1 tsp sriracha or hot chili sauce
1" piece fresh ginger, smashed

Combine all of the ingredients and bring to a boil. Reduce to a simmer and cook over medium low for 30 minutes until thick and sticky. Mash the cranberries with the back of a fork before serving.

Grilled Cabbage
serves 2-4
1 medium green cabbage
3 tbl extra virgin olive oil
salt and pepper
1 bunch scallions

Keeping the core intact with the rest of the cabbage, cut in half then into 4 wedges.
Preheat a grill pan.
Brush the wedges with olive oil and season with salt and pepper. Grill for 20 minutes, 10 minutes a side until charred and tender.
Add the scallions onto the grill pan for the last 5 minutes to wilt.

Watermelon Radish Salad with Avocado Vinaigrette

While I don't notice a huge difference in taste between your standard grocery store radish and these, the watermelon radish is radiant enough to never pass up. This radish is large, the size of a naval orange and tastes best when sliced paper thin using your sharpest knife, a mandolin or even a vegetable peeler. This salad is simple to prepare and tastes as fresh as it looks beautiful.

Thinly sliced watermelon radish with avocado, shallot, satsuma mandarins, cilantro leaves and sea salt.


One Year Ago Today  Soft Pretzels!

Watermelon Radish Salad with Avocado Vinaigrette
2 tbl minced shallot
2 tbl fresh orange juice
1 tbl champagne vinegar
1 avocado, medium dice
1/8 tsp sea salt
3 tbl extra virgin olive oil
1 watermelon radish, paper thin slices
2 mandarin oranges, segmented
cilantro leaves

Combine the shallot, orange juice and vinegar. Gently stir in the avocado and salt and let marinate for 10 minutes. Whisk in the olive oil and dress over slices of radish, oranges and cilantro leaves.

Cider Spiced Cake Doughnuts

These cute little spiced pastries are spiked with apple cider, cinnamon and yogurt for a tender, baked cake doughnut perfect for the fall.

If you don't have a doughnut pan like this go ahead and make these in mini or small unlined muffin pans for doughnut holes!

Cider Spiced Cake Doughnuts
makes 12 in a doughnut pan or 10+/- small muffins
1 1/2 tsp ener-g egg replacer
2 tbl water
2/3 cup organic light brown sugar, packed
1/2 cup coconut or canola oil
1/2 cup apple cider
1/3 cup agave
1/3 cup vegan vanilla yogurt
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
glaze
2 cups organic powdered sugar
3 tbl apple cider
cinnamon

Preheat the oven to 375. Grease a doughnut or small muffin pan.
Whisk the egg replacer and water together for a few minutes until thick and frothy. Add the sugar, oil, cider, agave, yogurt and vanilla and whisk to combine.
Add the flour, cinnamon, baking soda, baking powder and salt and stir to combine.
Fill the molds 2/3rds of the way up and bake 10 minutes for a doughnut pan or around 15 minutes for a muffin pan.
The doughnuts themselves are not very sweet so the glaze is a definite addition to make them perfect.

Whisk the powdered sugar and apple cider into a thick glaze. Add more cider if necessary to obtain your desired consistency. Pour over the doughnuts and dust with cinnamon.

Brussels Sprout & Radicchio Chop Salad with Sesame Ginger Dressing

Radicchio is not something I eat all that much but I do enjoy it more than I used too. It tastes great roasted, as the cooking process takes the bitterness away, but when thinly sliced, its flavor works perfectly as an accompaniment to a salad mixed with other greens or leafs.

Roasted brussels sprouts, bitter radicchio, thinly sliced red onion, almonds and crunchy onions top this chopped salad drizzled with sesame ginger vinaigrette.

One Year Ago Today Iced Gingerbread Biscotti

Brussels Sprout and Radicchio Chop Salad
30 brussels sprouts, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
salt and pepper
1 medium size radicchio, thinly sliced
1/2 cup crispy onions (like the kind you top casseroles with at thanksgiving)
1/3 cup toasted almond slices
1/4 cup paper thin sliced red onion

Preheat the oven to 425.
Toss the shredded brussels sprouts with olive oil, red pepper flakes and season with salt and pepper. Roast in an even layer on a baking sheet for 15 minutes until the edges are caramelized.
Toss the brussels sprouts with the remaining ingredients and dress with sesame ginger dressing.
If you are not going to eat right away, reserve the crispy onion for the last minute so they do not get soggy.

Sesame Ginger Dressing
2 tbl rice vinegar
2 tbl coconut oil
1 tbl agave
3 tsp soy sauce
2 tsp sesame seeds
1/2 tsp toasted sesame oil
1" piece fresh ginger, minced
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender and blend for 2-3 minutes until the dressing is smooth and thick.
If you are not using it immediately, it will separate, so quickly re-blend.

Fennel Latkes with Pear Chutney

There's something I just love about chutney. The sweet and sour, the salty and savory. All the flavors that come together with an array of spices usually stemming from Latin or Indian cuisines (the best cuisines!). This pear chutney would work on top of much more than just these fennel latkes. Ginger, chili and cinnamon works as a perfect balance for this thick pear chutney.

One Year Ago Today Sun Dried Tomato & Broccoli Stromboli

Caramelized fennel and onions folded with tender mashed potatoes and cooked until crisp with Anjou pear chutney.

Pear Chutney
2 tbl extra virgin olive oil
1 shallot, thinly sliced
1" piece fresh ginger, minced
2 Anjou pears, peeled, small dice
1/2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp salt
pinch black pepper
1/4 cup apple cider vinegar
1/4 cup organic cane sugar

Sweat the shallots and ginger in olive oil until soft, 5 minutes. Add the pears, chili, cinnamon, paprika, salt and pepper. Saute for 5 more minutes.
Add the vinegar and sugar and bring to a boil. Reduce to medium-low heat and cook for 40 minutes until the pears have broken down and the mixture is thick.
If the chutney gets too thick, too fast, add a bit of water and adjust the heat to low for the remaining time.

Fennel Latkes
makes 7 medium sized latkes
1 large russet potato, peeled, medium dice
3 tbl vegetable broth
3 tbl extra virgin olive oil, plus more for cooking
2 fennel bulbs, cored, thinly sliced
1 small yellow onion, thinly sliced
2 garlic cloves, minced
salt and pepper

Cook the potato in salted boiling water until tender. Drain and mash with broth. Set aside.
Saute the fennel, onion and garlic in olive oil. Season with salt and pepper. Cook until caramelized, about 20 minutes.
Combine the mashed potatoes and fennel mix and taste to season with salt and pepper.
Divide the mixture into 7 patties and flatten.
Saute in olive oil until golden brown and crispy on both sides, 15-20 minutes total.

Crunchy Roasted Chickpeas

Roasted chickpeas are a wonderful snack and serve as a different and unique finger food for people to snack on at parties instead of the usual chex-mix type treat. Try these out and adjust the spices to your palate or add new ones to create different flavor profiles.

Simple canned chickpeas tossed in olive oil, pure maple syrup, ancho chile and cumin and roasted until smokey and crunchy.

Roasted Chickpeas
2-15 oz cans chickpeas, drained and rinsed
2 tbl extra virgin olive oil
1 tbl maple syrup
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp ancho chile powder

Preheat the oven to 400.
Toss the beans with all of the remaining ingredients and spread out in an even layer on a baking sheet.
Bake for 30-40 minutes until browned and crunchy.

Cold Marinated Beet, Hazelnut & Arugula Salad with Roasted Acorn Squash

I had every intention of editing this picture until I noticed that somehow (and yet, not surprisingly) my dog's tongue caught some photo action, resting it's against the place that I take these shots.
There's no way around it, I can't stand cooked beets! I've tried each and every way possible and I still can't get the taste of dirt of out of my mouth. But thanks to my persistence and refusal to admit I didn't like beets, I tried them raw and fell in love. I would have never expected to be able to eat them raw, but when finely shaved or shredded, they add a wonderful, crisp bite to any salad. Here I decided to marinate them in a little maple and thyme before adding them to my hearty fall salad.

One Year Ago Today Delica Squash, Pumpkin Seeds, Mint & Shaved Fennel

Sweet red beets, baby arugula, toasted hazelnuts, tangy pomegranate seeds and tender roasted butternut squash tossed lightly with oil and vinegar.

Cold Marinated Beets
1 small beet, peeled
3 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Use a vegetable peeler to shave off thin slices of raw beet. Toss with the remaining ingredients and marinate for at least 30 minutes in the fridge. Drain from liquid before serving.

Arugula Salad with Roasted Acorn Squash
1 acorn squash, small dice
1 shallot, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp dried thyme
salt and pepper
4 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
dressing- evoo, balsamic, salt and pepper, to taste

Preheat the oven to 425.
Toss the diced squash and shallots with 2 tbl olive oil, red pepper flakes, thyme, salt and pepper. Roast in a single layer on a baking sheet for 25 minutes until tender with caramelized edges.
Combine the arugula, pomegranate seeds, hazelnuts, squash and beets and toss together.
Lightly dress the salad with olive oil, balsamic, salt and pepper.

Warm Chickpea & Green Bean Salad with Roasted Lemon

Not only is this a great salad for lunch but it would also make a wonderful addition to your Thanksgiving day dinner substituting that heavy green bean casserole for this light side.

One Year Ago Today Red Pepper Quesadillas with Grilled Onions & Tofu

Lightly roasted lemon rind, green beans and shallots tossed with raw radishes, chives and chickpeas while hot. Serve as a salad for two or as a side for a family of four.

Warm Chickpea & Green Bean Salad
yield-as an entree 2, as a side 4
1 lemon
2 handfuls green beans, ends trimmed
1 shallot, thinly sliced
2 tbl extra virgin olive oil
salt and pepper
1-15oz can chickpeas, drained and rinsed
4 radishes, thinly sliced
2 tbl minced chives
2 tbl vegan mayonnaise

Preheat the oven to 425.
Use a vegetable peeler to slice off thick pieces of lemon peel. Make sure to only get the yellow part of the skin. Save the lemon for its juice.
Combine the lemon peel, green beans and shallot with olive oil, salt and pepper. Roast for 15 minutes.
While hot, combine the vegetables with the remaining ingredients along with juice from half of the lemon. Taste to season with more salt and pepper.
Enjoy warm or at room temperature

Winter Greens Hash with Turnips & Basil Chive Aioli

This hash has two entire heads of greens jam packed into one crisp potato cake that serves at least 4 people! Drizzled with a bit of fresh herb sauce, this breakfast is cheap to make, filling offers a new take on the usual breakfast potato dish.

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Collard greens, kale, turnips and yukon gold potatoes cooked until crispy and golden brown and drizzled with basil and chive aioli.


Basil Chive Aioli
1/4 cup fresh basil leaves
3 tbl roughly chopped chives
3 tbl vegan mayonnaise
1 tbl water
1 garlic clove, smashed
salt and pepper

Combine all of the ingredients in a blender and process until smooth. Taste and season. Chill until ready to serve.

Winter Greens Hash
serves 4
2 medium sized yukon gold potatoes, skin on, medium dice
2 tbl extra virgin olive oil
1 red onion, thinly sliced
1 turnip, peeled, small dice
1 green bell pepper, medium dice
1 serrano chile, seeds and inner membrane removed, roughly chopped
1/4 tsp red pepper flakes
salt and pepper
1 head kale, stems removed, roughly chopped
1 head collard greens, stems removed, roughly chopped

Boil the potatoes until tender. Drain and set aside.
Saute the onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add the kale. Once wilted, add the collards and season again with salt and pepper.
Once the greens have cooked down, add the potatoes and mash into a thick potato cake the size of your saute pan.
Cook over medium-high until golden brown on the bottom. Place a large plate on top of the pan and quickly flip the potato cake onto the plate so the crispy side is up. Slide the cake back into the pan to crisp up the bottom. Cook 5-7 minutes more and serve with basil chive aioli.