Vegan Shepherd's Pie with Cauliflower Puree

I'm taking a little hiatus from the holiday-themed dessert posts and swinging all the way to the opposite side of the pendulum with this recipe. I can only handle so much of a diet consisting primarily of sugary sweets and flour-laden treats before my insides cry out in despair for wholesome veggies- especially this time of year when seasonal obligations like Christmas shopping, holiday parties and baking are piled on top of the multitude of regular daily tasks we strive to accomplish. I don't know about you but I certainly can't afford a sugar crash in the midst of so much hustle and bustle...and forget about skipping meals because I'm too busy. You don't want to be caught anywhere near me when I'm hangry.

That's why I like to turn to dishes such as this vegetarian shepherd's pie that are loaded with vegetables and lean protein to nourish and fuel me through the holiday hullabaloo. The aggressive hunt for a parking spot, LOOONG lines at the store and endless gift wrapping all seem that much more bearable if I've got a good healthy meal in my belly to keep me going. And so much the better if said meal is something I can quickly prep, pop in the oven and enjoy for a few days to come, thereby cutting down on time spent in the kitchen and allowing more time for various errands. I secretly give myself a gold star for productivity whenever something like this happens.

This shepherd's pie is completely guilt-free: lentils (the steamed and ready variety from Trader Joe's makes this recipe a breeze), spinach, portobello mushrooms and other good-for-you ingredients are blanketed by a layer of vegan cauliflower puree, which seamlessly replaces the traditional mashed potato crust. Make a big batch for yourself and enjoy the leftovers for the remainder of the week, or prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests. Individual ramekin servings are optional- if you're feeling fancy.

makes 6-8 servings
Ingredients
for the filling:
1 tbsp. olive oil
1 medium onion, finely chopped
3 carrots, chopped
1 tsp. fresh thyme, chopped
1/2 tsp. fresh rosemary, chopped, plus more for garnish
1 tbsp. garlic, minced
1 cup baby spinach
1 cup portobello mushrooms, sliced
1/2 cup vegetable or chicken broth
2 cups cooked lentils
salt and freshly ground pepper to taste

for the cauliflower puree:
1 head cauliflower
1/4 cup coconut milk
1/4 tsp. freshly ground nutmeg
salt and freshly ground pepper to taste

Instructions
1. Remove the core of the cauliflower and chop the florets into medium sized pieces. Steam until florets are tender with a hint of crispness left, about 10-15 minutes (prick pieces with a fork to check for doneness). Reserve steaming water. Transfer half of cauliflower and coconut milk to a food processor and puree until smooth. Add nutmeg, salt, pepper and remaining cauliflower to food processor and puree again until smooth, adding steaming liquid by the tablespoon if necessary. Set cauliflower puree aside.
2. Preheat oven to 425 degrees. Heat olive oil over medium heat in a large stockpot. Add onions, carrot thyme and rosemary and cook until vegetables begin to soften, about 7-8 minutes. Add garlic, spinach and mushrooms and continue to cook for another 1-2 minutes or until spinach begins to wilt.
3. Add broth and lentils to pot and cook until broth is almost completely absorbed. Season to taste with salt and pepper and transfer lentil mixture to a medium casserole dish or individual ramekins. Cover mixture with a layer of cauliflower puree and bake for about 20 minutes or until cauliflower puree begins to brown (broil for a few minutes if desired). Garnish with fresh rosemary and serve.

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Cranberry Pear Tart with Cardamom Creme Anglaise

If you're looking for a dessert that will knock the thick, fuzzy socks off your guests this holiday season, look no further than this cranberry pear tart. This tart has everything: a crunchy walnut shortbread crust, a filling that's chock-full of seasonal goodness, a streusel topping, and if all that weren't enough, I whipped up a quick cardamom creme anglaise for drizzling. Just to seal the deal. It's no surprise that by the time I got around to photographing this tart there were only two slices left- it's pretty much the bomb diggity of all Christmas desserts.

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But a dessert doesn't earn a title like that just willy nilly- you are hereby fairly warned that this recipe requires a little bit of elbow grease. It's not that the recipe is difficult by any means. But each layer of the tart is given special attention and care: it's not just a crust, it's a walnut shortbread crust. It's not just creme anglaise, it's cardamom creme anglaise. Does this tart really need a streusel topping? No, but it's there...do you see where I'm going with this? It's that little extra bit of effort taken in each step that makes the whole thing come together magically in one heavenly bite. Trust me, it's worth it.

Ingredients

for the crust:

1 egg yolk

1 tbsp. heavy cream

1/2 tsp. vanilla extract 

1 1/2 cups flour

1/2 tsp. salt

1 stick butter, chilled and diced

for the filling:

3 anjou pears, cored and thinly sliced

2 cups fresh cranberries

1 tbsp. brandy

2/3 cup sugar

2 tsp. flour

1/2 tsp. ground cardamom

1/2 tsp. ground ginger

1/4 tsp. cinnamon

pinch salt 

for the streusel:

1/3 cup flour

1/4 cup brown sugar

pinch salt

2 tbsp. butter, melted

1/4 tsp. vanilla extract

for the creme anglaise:

1 cup whole milk

4 whole cardamom pods, crushed

1/4 cup sugar

2 egg yolks

Instructions

1. Preheat oven to 400°. To make the crust, mix the egg yolk, half-and-half and vanilla in a bowl. Add flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse, then add the yolk mixture in a steady stream with the processor running. Pulse for another 10-20 seconds and transfer the mixture to a bowl. Mix in the chopped walnuts by hand to distribute evenly.

2. Pour the crumb mixture into a 9-1/2-inch round fluted tart pan with a removable bottom. Firmly press the crumbs against the bottom and sides pan to form the crust. Prick the bottom of the crust all over with a fork and freeze for 10 minutes. Bake for about 15 minutes or until the bottom is set. Transfer to a cooling rack. Reduce the oven temperature to 350°.

3. To make the filling, coarsely chop the cranberries and add to a bowl along with the pears and brandy, stirring to combine. In a separate bowl mix the sugar, flour, cardamom, ginger, cinnamon and salt. Add to the cranberry-pear mixture, tossing to combine. Mound the filling into the par-baked crust.

4. To make the streusel, mix the flour, brown sugar and salt in a small bowl. Add the melted butter and vanilla. Combine with fingers until the mixture begins to clump together in small pieces when pressed. Sprinkle the streusel over the filling, breaking it into smaller pieces if necessary.

5. Bake at 350° until the fruit is tender and the crust and streusel begin to turn golden brown, about 50 minutes (if the tart begins to get dark at the edges, cover with foil).

6. While the tart is baking, make the creme anglaise: Set a mesh strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a saucepan, combine the milk and cardamom pods and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes. In a separate bowl, whisk the sugar and egg yolks just until combined. Gradually whisk in half of the hot milk, then pour the mixture into the same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking and remove the cardamom pods.

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Eggnog Marshmallows

I absolutely love all the festive holiday treats that come out this time of year, and one in particular that's hard for me to resist is eggnog. I feel ok about indulging in a glass or two each year but anything more than that and the dairy guilt starts to set in...I really don't drink milk anymore these days, opting instead for almond or coconut milk (because I'm super health-conscious like that). 

I'm sure there's a non-dairy version of eggnog floating around somewhere, but I haven't come across any in the grocery stores yet. In the meantime these eggnog marshmallows are hitting the spot. Sure, they're basically just a fluffy, spongy mass of sugar, which is probably in some ways worse than consuming dairy...but sometimes you just gotta live. I love popping one or two into my morning coffee and watching it slowly melt into a thick, frothy layer. Try tucking a few into a holiday mug along with some hot cocoa mix for a wonderful homemade Christmas gift! I'm all about the thrifty DIY presents, so if you end up receiving this as a gift from me try to still act surprised, ok?

Ingredients

nonstick cooking spray

2 envelopes gelatin

3/4 cup cold water

2 cups sugar

2/3 cup light corn syrup

2 egg whites

1/4 tsp. salt

2 tbsp. rum

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

2/3 cup powdered sugar

3 tbsp. cornstarch

Instructions

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with wax paper that has also been coated with non-stick spray.

2. Sprinkle gelatin over 1/2 cup of cold water in a heatproof bowl and set aside.

3. Bring remaining 1/4 water, sugar and corn syrup to a boil. Cook until temperature reaches 260 degrees (temperature should be taken with a candy thermometer; this should take about 12-15 minutes). Remove from heat, add gelatin mixture and stir to combine.

4. Meanwhile beat the egg whites and salt in an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form, about 3-4 minutes. Add rum, nutmeg and gelatin mixture and continue beating for another 7 minutes or so until a thick consistency is reached. 

5. Pour marshmallow mixture into prepared pan, cover and let stand at room temperature for 1-2 hours

6. Cut marshmallows into 1-inch squares (coat knife and spatula with nonstick spray if marshmallows are sticking. Combine cinnamon, powdered sugar and cornstarch and coat marshmallows on all sides with the mixture.

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Lemongrass Chicken Stew with Potato-Chive Dumplings

There's no denying it: it's that sniffling, sneezing, coughing, stuffy head time of year. Fortunately, I have yet to catch the dreaded bug, and I believe I have my trusty mini hand sanitizers to thank for that (one in the purse, one in the car and one in the house- I swear by it).

Everyone knows that a big bowl of chicken soup is a cure-all remedy for nearly any ailment. But as much as I love a good old-fashioned recipe from grandma, the traditional version can get a little tired, am I right? Carrots, celery, noodles...yawn. Chicken soup is just begging to be doctored up, and personally I find that something with a strong kick helps to set me right again when I'm feeling under the weather. Heaps of garlic and ginger and a healthy dash of sriracha and suddenly I can breathe again. That yucky nasal spray can take a flying leap as far as I'm concerned. Sorry, I have a thing. It creeps me out.

Anyway, back to the soup. I found this Thai inspired version on Food and Wine and couldn't wait to try it. I mean, who could resist those little gnocchi-esque potato dumplings? Certainly far more exciting than plain old noodles! So when a client recently came down with a little bug I jumped at the chance to help nurse her back to health with this soup. I took the liberty of tweaking the recipe a bit, adding generous amounts of immunity boosting garlic, ginger and lemongrass. And sure enough, she emailed me the next morning saying she felt loads better. I like to think the soup had a little something to do with it, thank you very much.

adapted from food and wine

Ingredients

1/2 pound russet potatoes, peeled and cut into 1-inch cubes

2 tbsp. canola oil

1 lb. boneless skinless chicken thighs, cut into 1-inch pieces

1 onion, chopped

1 tbsp. ginger, peeled and minced

1 tbsp. garlic, minced

1 tbsp. lemongrass, chopped

1 jalapeño, seeded and thinly sliced

1/4 cup fish sauce

3 cups chicken broth

1/4 cup flour, plus more for rolling

1 egg yolk

2 tbsp. minced chives

1/2 tsp. salt

1 lb. baby bok choi, chopped

1 tbsp. cornstarch dssolved in 1 tbsp. water

2 tbsp. fresh basil, chopped

Instructions

1. Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Reduce heat to medium and add the onion, ginger, garlic, lemongrass and jalapeño. Cook, stirring, until the onion is softened, about 4 minutes. Add 3 tablespoons of the fish sauce and the broth and bring to a boil. Cover and cook over moderate heat until the chicken is just cooked through, about 10 minutes.
3. Using a slotted spoon, transfer the potatoes to a ricer and press into a bowl. Save the potato water. Add flour, egg yolk, chives and salt to the potatoes and stir until a stiff dough forms (you may need to add additional flour gradually until the dough comes together). Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces.
4. Add the bok choy to the stew and simmer for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
5. Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. Using a slotted spoon, transfer to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges and sriracha, if desired.

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Mango Vegetable Spring Rolls with Ginger-Date Dipping Sauce

Today's recipe is one I adapted from Tone it Up, an online fitness and nutrition community I have been following for the past couple of years. Trainers Karena and Katrina are two personal trainers who have developed a uniquely interactive online health and lifestyle website. They primarily post fun workout challenges and videos, but I especially love to browse their site for healthy recipe inspirations. These Mango Vegetable Spring Rolls are just one of the many health conscious dishes that they created for their nutrition plan. They spring rolls are crisp and colorful, and the date sauce is absolutely to. die. for. I may or may not have licked the bowl.

This recipe is easily adaptable in that you can use whatever veggies you have on hand, which is exactly what I decided to do when I had a craving for something fresh and an abundance of produce just begging to be used. But the best part about this recipe, besides the fantastic flavor of course, is that the spring rolls are raw, vegan and gluten free- a triple threat. This is exactly the sort of thing to have for a post-Thanksgiving detox meal after the turkey and mashed potato leftovers are long gone. Your waistline (and your taste buds) will thank you!

adapted from Toneitup.com
Ingredients
for the dipping sauce:
1/4 cup gluten free tamari
6 dates
2 tsp. fresh grated ginger
1 garlic clove
3 tsp. toasted sesame oil
2 tsp. white miso
2 tbsp. lime juice

for the spring rolls:
1/2 cup baby spinach leaves
1 mango, sliced into matchsticks
1/2 bell pepper, sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
1 avocado, thinly sliced
1/2 cup basil, chopped
8 chives
4 rice paper wraps

Instructions
1. To make the dipping sauce, place tamari, dates, ginger, garlic, sesame oil, miso and lime juice in a food processor and blend until smooth. If the sauce appears too thick, thin out by adding water 1 teaspoon at a time and pulsing until a desired consistency is reached.
2. Dampen the rice paper wraps by soaking them individually in a shallow bowl filled with lukewarm water for 15-30 seconds. Spread on a flat, clean surface. Bundle spinach in the center of the wrap followed by 1/4 of each of the remaining ingredients.
3. Grab end of rice paper closest to you and fold over ingredients, tucking as you go. Fold in each side and continue to roll away from you. Halve diagonally and serve with dipping sauce.

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Roasted Sweet Potato and Ricotta Flatbread with Arugula + Pomegranate

I catered a 1 year old's birthday party recently, but judging by the array of delicacies I prepared this menu was clearly for the adults. There was beef tenderloin on potato crisps with horseradish creme, smoked salmon on potato cakes with meyer lemon and capers, ahi tartare and more! But one dish in particular rose from the underdog ranks to a sweeping victory: my Roasted Sweet Potato and Ricotta Flatbread.

These humble grilled flatbreads adorned with bright, seasonal colors and flavors were gobbled up at an alarmingly faster rate than their fancier counterparts, and I can see why...it was one of those instances where all the ideal flavors and textures are perfectly aligned in one bite; the warm, chewy flatbread accented with char and flecks of fresh thyme. The rich, creamy ricotta balanced by a juicy burst of pomegranate juice. The softness and caramelization of roasted sweet potato challenged by a crisp, peppery note from the arugula. Not to mention those perfect jewel-toned fall colors jumping out at you from the hours d'oeuvres tray- who could resist??

makes 3-4 flatbreads
Ingredients
for the flatbread:
1 pkg. active yeast
1/2 tsp. sugar
1 3/4 cup flour
1 tsp. salt
1 tbsp. fresh thyme
3/4 cup water
1 tsp. olive oil

for the toppings:
1 tbsp. olive oil, divided
2 sweet potatoes, peeled and cut into 1 inch dice
1/2 cup ricotta
1 cup arugula
1/2 cup pomegranate seeds
salt and pepper

Instructions
1. In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough forms into a ball. Knead dough on a floured surface until smooth and elastic.
2. Coat a bowl with 1 tsp. olive oil, place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour.
3. Meanwhile, toss sweet potato with 1/2 tablespoon of olive oil, season with salt and pepper, spread in a single layer on a foil lined baking sheet and roast in a 400 degree oven for 20-25 minutes, turning once with a spatula. Set aside.
4. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Cut dough into 3-4 pieces and with a rolling pin roll into 6 inch long roughly shaped rectangles.
5. Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.
6. Brush flatbreads with remaining 1/2 tablespoon of olive oil. Evenly divide ricotta and sweet potato amongst each flatbread, season with salt and pepper and place on a baking sheet. Heat in a 400 degree oven for a few minutes until ricotta is warm. Remove from oven and scatter flatbreads with arugula and pomegranate seeds. Cut into squares or slices and serve immediately.

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Roasted Fennel, Leek & Charred Lemon Stuffing

The holidays are quickly descending upon us, people. And while I am so filled with the spirit of the season that I can hardly contain myself, I also must admit that I can already feel that familiar sense of stress and anxiety that inevitably overwhelms us all at some point this time of year begin to creep its way into my being...I'd like to think that with each year I manage to handle it all with a little more grace and poise, but my mind is already churning over Thanksgiving travel plans, holiday baking strategies, Christmas gift ideas and my own wish list (hello, Vitamix!).

However, there is one thing I can check off my seemingly endless holiday to-do list, and that is my Thanksgiving stuffing recipe. Stuffing may be an afterthought to some people, but for me it is the absolute star of the show, especially when done right. Carbs are my weakness, so I have had a soft spot for this particular side dish for as long as I can remember. Every year I toy with a different stuffing recipe, but I'm so excited to share this one with you today, because folks, this one's a keeper.

I started with a bread of extraordinary quality- a Lemon Cracked Pepper Loaf from local bread purveyor Crazy Good Bread Co. It inspired me to create a recipe that would enhance its bold citrus flavor. If you like sourdough bread then you'll flip for this bread. Then I thought of the typical stuffing additions and elevated them slightly to make this stuffing extra special. I replaced onion with leeks, celery with fennel and plain button mushrooms with silky shiitakes. For a final touch I charred a lemon on the grill and squeezed the juice into the stuffing mixture before baking. This stuffing is vegetarian, but if you're inclined to add sausage as many people like to do, I recommend using one studded with fennel seeds to accent the roasted fennel. Enjoy, I know I will!

Ingredients
2 fennel bulbs, chopped
4 tbsp olive oil, divided
2 leeks, trimmed and chopped
4 cloves garlic, minced
1 cup shiitake mushrooms, sliced
2 tbsp fresh thyme, chopped
1 lemon
2 loaves day-old Crazy Good Bread Co. Lemon Cracked Pepper Bread, cubed
3 cups low sodium chicken stock
salt and freshly ground pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Coat fennel with 1 tablespoon of olive oil and spread on a foil-lined baking sheet. Season with salt and pepper and roast, stirring occasionally, until fennel is lightly browned, approximately 30 minutes.
2. Meanwhile, heat remaining olive oil in a skillet over medium heat and add leeks. Cook until leeks begin to soften, approximately 3 minutes. Add garlic and mushrooms, season with salt and pepper and cook for an additional 2-3 minutes, stirring.
3. Zest lemon and set aside. Cut lemon in half and place each half on a hot grill pan, pulp side down. Grill until surface is charred, about 5 minutes.
4. Remove leek mixture from heat and transfer to a large bowl. Add roasted fennel, thyme, lemon zest, juice from charred lemon, bread cubes and stock. Stir to combine.
5. Transfer to a greased casserole dish, cover with foil and bake for 30 minutes. Garnish with charred lemon slices, if desired.

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Pumpkin Pie Truffles

Happy Halloween everyone! In honor of this candy-crazed holiday I present to you a sweet treat that's not only appropriate for Halloween but would also be wonderful to serve at Thanksgiving, which is scarily sneaking up on us...

How adorable would these pumpkin pie truffles look at the dessert table?

I love making truffles because you can pack a whole bunch of flavor into a tiny bite-sized treat. Perfect if you are watching your waistline and don't want to indulge in a whole slice (or 3) of pie, but still want to satisfy that sweet tooth. These truffles contain all the pumpkin pie goodness your heart desires in one little bite- the creamy pumpkin filling, the warm Fall spices, even the graham crackers! They're all in there, enrobed in a decadent coating of chocolate. Mmmmm...

makes about 18 truffles

Ingredients

1/2 cup white chocolate, chopped

1/4 cup pumpkin puree

2/3 cup graham cracker crumbs, plus 1 tbsp

1 oz cream cheese, room temperature

1 tbsp powdered sugar

6 oz chocolate chips

Instructions

1. Melt white chocolate in a microwave safe bowl for 45 seconds, then in 15 second intervals, until completely melted.

2. In a food processor, combine white chocolate, pumpkin puree, 2/3 cup graham cracker crumbs, cream cheese and powdered sugar. Transfer to a bowl, cover and chill mixture for at least 2 hours.

3. Roll the chilled mixture into 1 inch balls, place on a parchment lined baking sheet and freeze for about 15 minutes.

4. Melt chocolate in a double boiler. When chocolate has melted, dip truffles into chocolate using a fork or toothpicks and return to baking sheet. Immediately garnish with reserved graham cracker crumbs and chill for at least 1 hour before serving.

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Salted Caramel Apple Chips

I'm taking a break from the "pumpkin flavored everything" madness that is October to bring you something different. But fear not, pumpkin fans, I'll be back in a few days with another recipe starring everyone's favorite rotund orange squash. For the time being, feast your eyes on the yummy gorgeousness of these Salted Caramel Apple Chips! 

Baked apple chips are a great healthy snack, but why not let yourself splurge a little and add a bit of salted caramel to the mix? This would be great to set out as an after school snack- and score some serious cool points with the kiddos! Or tuck small portions into treat bags tied with pretty baker's twine to hand out to friends and co-workers....again, racking up the cool points all over the place. 

Ingredients

2 apples

1/4 cup homemade or store bought caramel sauce
1-2 tsp Maldon sea salt

Instructions
1. Heat oven to 225 degrees.
2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.
3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.
4. Using a pastry brush, brush caramel over the top of one half of each apple slice.
5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.
6. Sprinkle lightly with salt before serving.

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Pumpkin Spice Protein Smoothie

I love starting my day with a protein shake for an instant dose of energy and nutrients, but lately my repertoire has been feeling a little stale. My faithful chocolate protein powder-banana-peanut butter-almond milk combo is getting tired. I needed to shake things up a bit, so imagine my delight when the inspiration struck to create a recipe that combines the health benefits of a protein shake with the flavors of everyone's favorite seasonal coffee drink!

The thing I love most about this Pumpkin Spice Protein Smoothie is that it contains 50 fewer calories than a tall pumpkin spice latte from Starbucks while packing in far more health benefits. This delicious beverage is not only high in protein, but also a good source of potassium, fiber and omega 3's. And those warming spices are not just there to enhance flavor- cinnamon, nutmeg and fresh ginger are known to boost immunity, aid in digestion, prevent inflammation and reduce fatigue and stress. So drink up!

makes 1 smoothie
Ingredients
1/2 cup sliced frozen banana
1 scoop vanilla protein powder
1 cup unsweetened vanilla almond milk
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/2 tbsp fresh grated ginger
1/2 tsp vanilla extract
1 tbsp ground flaxseed

Instructions
1. Add all ingredients to a blender and puree until smooth.
2. Pour into a glass and top with whipped cream and additional ground cinnamon (optional).

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Vegan Linguine with Chipotle Pumpkin Cream Sauce + Giveaway!

If you have ever purchased a can of chipotles in adobo for a recipe only to use one or two peppers and leave the remainder sitting in the can in the back of your fridge indefinitely, you're not alone- I'm right there with you. The smoked, dried jalapeño peppers pack such a flavorful punch that you'll rarely ever need an entire can for one dish, so the rest sadly often goes to waste. But this conundrum is now solved with an ingenious product I recently discovered called Olo's Chipotle Paste.

Similar to the tubes of tomato paste you may already be familiar with- because who ever uses a whole can of tomato paste in one fell swoop, really- all natural pureed chipotle is packed in a resealable aluminum tube for a practically everlasting shelf life. And the fine paste consistency conveniently allows you to skip the step of seeding and mincing your chipotles, a worthwhile advantage in my opinion. 

I was eager to play around with my new find, so when I came across this recipe from fellow food blogger Stefanie at Sarcastic Cooking I knew I had to recreate it. Her Fall-inspired chipotle pumpkin linguine is unique and and comforting, and you would never know that it's a vegan dish from the looks of it, or the taste! I adapted it only slightly by adding a touch of agave syrup at the end; I think the hint of sweetness is the perfect thing to balance the smoky spice of the chipotle. 

Definitely give this recipe a try- it would be brilliant as a vegetarian main course with fresh sautéed veggies added to it (think zucchini, tomatoes corn or peppers), or wonderful as a side dish alongside pan seared chicken or a roasted pork tenderloin.

Olo Foods was kind enough to send me a tube of their All Natural Chipotle Paste to give away so that you can make this and many other chipotle recipes of your own at home! To enter this giveaway, complete the following steps:

1. Leave a comment below telling me what you would make with Olo's Chipotle Paste!

2. Follow me on Twitter.

3. Add me on Facebook. 

I'll announce a winner via Facebook on November 1st. Good luck!

adapted from Sarcastic Cooking
serves 2
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 tsp-1tbsp chipotle paste (or canned chipotle in adobo)
3/4 cup pureed pumpkin
1 cup unsweetened almond milk
2 tsp agave syrup
4  oz dried linguine pasta
2 tbsp roasted pumpkin seeds
1 tbsp fresh cilantro leaves
Salt, to taste

Instructions
1. Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle paste and cook for 1-2 minutes.
3. Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook for a few more minutes until sauce is thickened and remove from heat. Add agave and season with salt.
4. Toss pasta with sauce and top with pumpkin seeds and cilantro.

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Beet & Goat Cheese Ravioli

 It's not very often that I get a hankering to make homemade pasta. Don't get me wrong, I could eat pasta every day of the week and twice on Sunday (I don't, of course...but I could). It is easily my favorite type of food, and nothing compares to pasta that is painstakingly made from scratch. Not even the most expensive, high-quality, imported dried pasta comes remotely close. The texture and flavor of fresh pasta is simply out of this world, but it's such a commitment. Make the dough, roll it out, shape it, cook it...ain't nobody got time for that! It truly is a labor of love. So the shortcut variety almost always wins out, but when I woke up one cloudy morning with a rare clear agenda I thought to myself, today is a perfect day to make some pasta.

But not just any pasta. Ravioli. And not just any ravioli. Beet and Goat Cheese Ravioli! The filling is light, fluffy and tangy; a wonderful contrast to the dense, chewy pasta that envelops it. And I'm crazy about the intense fuchsia hue- who cuts into a ravioli and expects to see that?! I marvel at the fact that a color so bright can be found in nature, so that last thing I wanted to do was to disguise it with a heavy, opaque sauce. To keep it simple I made a quick sauce from a bit of starchy pasta water, fresh chives and butter. Less is more!

serves 2

Ingredients

Fresh pasta dough

1 large beet

1/4 cup goat cheese

2 tbsp grated parmesan, plus more for garnish

1 egg, lightly beaten

3 tbsp unsalted butter

1 tbsp fresh chives, minced

salt & freshly ground pepper

Instructions

1. Preheat oven to 425 degrees. Wrap beet tightly in aluminum foil (drizzle with olive oil first if desired) and roast for approximately 45 minutes. Allow to cool completely and then coarsely chop.

2. Add beet, goat cheese, 2 tbsp parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer mixture to refrigerator to chill while rolling out the pasta dough.

3. Roll out two sections of dough into thin sheets using a pasta machine. Test the thickness of the sheets by placing your hand behind it (if you can make out the shadow of your hand behind the pasta it is ready to be filled).

4. Place rounded teaspoons of the chilled filling onto one pasta sheet about 3 inches apart. Cover with the second sheet of pasta, pressing lightly on the filling to remove any air bubbles. Cut ravioli using a round cookie cutter and press around the edges using the tines of a fork to seal.

5. Add raviolis to salted boiling water and boil for 2-3 minutes until pasta is cooked. The raviolis will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
6. Add 1/2 cup of the pasta cooking liquid to a small saucepan and bring to a simmer over medium heat. Add chives and cook until water begins to evaporate. Gradually add butter 1 cube at a time, allowing each cube to melt before adding the next.
7. Spoon butter sauce over ravioli and season with salt and pepper to taste. Top with grated parmesan if desired.

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Vegan Tomato Tart

As many of you may know I have been having all sorts of fun lately creating recipes that utilize healthy ingredients as an alternative to the conventional components of a dish. For all my testing and tasting I have had pleasantly successful results. Healthy food can be so delicious if you commit to using fresh, vibrant ingredients! But this tart...wow. This tart is my swan song- it is vegan, no-carb, almost raw (I cooked the crust at 250 degrees rather than in a dehydrator for hours upon hours) and full of unbelievably rich flavor. And it's so pretty to look at, which basically makes you want to devour it immediately. Credit there is fully due to the gorgeous rainbow of cherry tomatoes I picked up at the farmers market, gotta enjoy them while we still can!

Who doesn't love to nibble on a dainty slice of tart alongside a simple green salad...it just makes one feel so fancy, doesn't it? The magic of this tart is walnuts, which stand in for a traditional buttery crust as well as a creamy, cheesy filling. You definitely get your daily dose of omega-3s with this tart, and none of the guilt!

Ingredients

for the crust:
3 cups walnuts
1 tbsp nutritional yeast
2 tbsp olive oil
¼ tsp. salt

for the filling:
3 cups walnuts, soaked overnight
3 tbsp lemon juice
1 tbsp olive oil
2 cups cherry tomatoes, halved
1 tbsp nutritional yeast
1 tbsp fresh oregano, chopped
1 clove garlic, minced
1/2 tsp salt
¼ tsp freshly ground black pepper
1 handful basil leaves

Instructions
1. To make the crust, place the walnuts in a food processor and blend for about 10 seconds. Add remaining ingredients and pulse to combine.
2. Press the crust into a tart pan and bake at 250 degrees for about 1 hour or until firm to the touch. Remove from oven and cool completely.
3. To make the filling, combine all ingredients in a food processor and blend until a smooth, creamy consistency is reached. Add 1 tablespoon of water at a time if needed to reach desired consistency. 4. Transfer tomatoes to a baking sheet and warm in the oven for about 30 minutes at 250 degrees, until just softened.
5. To assemble, pour filling into cooled crust and arrange tomatoes on top. Garnish with basil and refrigerate for at least 30 minutes to allow tart to set.

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Greek Yogurt Cheesecake with Apple Streusel Topping

I am utterly and completely in a Fall state of mind- I know, technically I'm a few days early, but as soon as I picked up my Pumpkin Cupcake candles from Bath & Body Works I promptly bid adieu to Summer and started daydreaming about breaking out my chunky riding boots and cozy sweaters...now if only the sunny Santa Barbara weather would cooperate with my wardrobe preferences.

As we transition into this cooler season I find myself looking forward to infusing my dishes with all of the wonderful flavors of Fall. Warm, comforting and full of spices, Autumn recipes are among my all-time favorites to make.

So I'm officially kicking off the season with an irresistible recipe for an apple, caramel and streusel topped cheesecake! But this is not just any cheesecake, people. This one is no-bake (which I love- just set it and forget it!) and features a tangy, fluffy hint of greek yogurt. It's just the thing to lighten up this otherwise decadent dessert.

I came across this recipe in a winter issue of Bon Appetit last year and have made it many times for clients in its original incantation featuring pomegranate syrup. This time, however, I wanted to give it an autumnal makeover, and with the addition of caramelized apples, notes of cinnamon and nutmeg, crunchy baked streusel topping and an indulgent drizzle of caramel sauce, well...let's just say I may or may not be bundled up in a thick knit sweater, snacking on a slice of this cheesecake with a pumpkin candle burning as I type this! Enjoy!

adapted from Bon Appetit
Ingredients

for the crust:

Nonstick vegetable oil spray
1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/4 cup sugar

for the filling:

2 teaspoons powdered gelatin
1 1/2 lbs cream cheese, room temperature
1 1/2 cups plain whole-milk Greek yogurt
1/2 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp salt

for the apple streusel: 

2 Granny Smith apples, peeled, cored and diced
1 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
1 tbsp lemon juice
3 tbsp butter, divided
2 tbsp sugar
1 cup firmly packed brown sugar
1 cup flour
1/2 cup oats
1/2 cup homemade or store bought caramel sauce

Instructions
1. Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix crust ingredients in a medium bowl until mixture holds together when pinched. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
2. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
3. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
4. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended.
5. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
6. In a small bowl, stir together apples, 1/2 tsp cinnamon, nutmeg and lemon juice. Add 1 tablespoon butter to a skillet and melt over medium heat. Add apples and sugar and stir to coat. Sauté until apples begin to caramelize, about 6 minutes. Set aside to cool.
7. Preheat oven to 350 degrees. Mix brown sugar, flour, oats and remaining 2 tablespoons butter in a bowl with fingers until coarse lumps form. Transfer to a baking sheet and spread in an even layer. Bake until golden brown, about 10 minutes. Allow to cool, then crumble mixture.
8. To serve, gently remove cheesecake from springform pan and top with apples, streusel and caramel sauce.

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Sweet Corn Ice Cream with Blackberry Jam Swirl

 I'm anxious to transition to the Fall season with all of its deliciously comforting recipes, but I wanted to share one more fun recipe to celebrate the end of Summer...a last hurrah of sorts.

This ice cream highlights two of the season's peak ingredients- corn and blackberries- and although the pairing is a bit unexpected, the end result is simply fabulous. The essence of ripe, sweet corn in this silky ice cream is punctuated by bright berry accents from the jam. What grows together goes together, as I like to say!

For the blackberry jam swirl I reached out to Arian and Chris Blanco, proprietors of Sweet Lady Cook. They produce small, artisanal batches of seasonal jams and share a passion for good food made from quality ingredients. The produce that goes into their products is all locally sourced from farms in Santa Barbara County, allowing them to create preservative-free jams from premium organic fruits. Current seasonal flavors include Lane Late Navel Marmalade, Orange Lavender Jelly and Strawberry Habanero Jam- I'm dying to try them all! Arian was kind enough to make me a custom batch of this blackberry jam especially for this recipe, and I was so impressed by the intense fruit flavor that I have yet to taste in any other jam. Most other jams and jellies are overpowered by a cloying sweetness, but these have an unmistakably fresh quality that is just wonderful.

Sweet Lady Cook jams are available for sale on their website (as well as locally at Isabella Gourmet Foods, Rori's Artisanal Creamery and Crazy Good Bread Co.) and they are just as delicious spread on a slice of buttered toast as they are swirled into your last homemade ice cream of the season!

makes 1 quart
Ingredients
3 ears yellow corn, kernels removed from cobs and cobs reserved
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup sugar, divided
6 egg yolks
1/2 tsp salt
1 tsp vanilla extract
1 jar blackberry jam

Instructions
1. Place corn kernels, corn cobs, cream, milk and 1/2 cup sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 1 hour.
2. Remove cobs and puree mixture in a blender. Strain through a mesh strainer, pressing on solids with a wooden spoon, and return to saucepan. Bring to a boil, taking care not to scald mixture, and remove from heat.
3. Combine egg yolks, salt and remaining 1/2 cup sugar in a bowl and whisk until mixture is thick and pale yellow.
4. Slowly add 1 cup of hot cream mixture to egg mixture, whisking constantly, then add egg mixture to saucepan and simmer over low heat, stirring often, until mixture reaches 160-170 degrees. Add vanilla extract and stir to incorporate.
5. Chill custard in refrigerator or an ice bath, then freeze in an ice cream mixture. When frozen, transfer ice cream to a quart container, adding dollops of blackberry jam intermittently throughout and stirring gently to create swirls.

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Egg White Fritatta

Fritattas are basically a healthier version of quiche, and although sadly they don't include that wonderfully indulgent buttery crust they can still be just as satisfying. I love making fritattas at the beginning of the week to have on hand for a quick breakfast, light lunch or even a simple dinner- you gotta love that! This time I thought I would try an uberhealthy fritatta using only egg whites, and the result was delightful.

I love the versatility of this baked egg dish, you can include just about any type of veggie or meat your heart desires. And adding a bit of cooked orzo pasta or cheese is a wonderful way to impart heartiness and richness. Try baking them in muffin tins for cute little individual portions! Lots of options here...for this particular fritatta I just used a hodgepodge of vegetables in my kitchen that needed to be used up quickly- zucchini, bell pepper and jalapeño- and sprinkled a touch of fresh parsley over the top for a pop of color. And I couldn't resist adding avocado, because, let's face it, I can hardly ever resist adding avocado to anything...it's kind of my little secret weapon. So now you know. Secret's out.

Ingredients

2 tsp olive oil
1 small jalapeño, seeded and diced
1/2 zucchini, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
8 egg whites
1/2 tsp freshly ground pepper
1/4 tsp sea salt
2 tbsp parsley, chopped
1/2 avocado, sliced

 Instructions 
1. Preheat broiler. Warm the olive oil in a medium sized oven-safe pan. Add the jalapeño, zucchini, red and yellow peppers and cook, stirring occasionally, for about 2 minutes.
2. Whisk together the egg whites, pepper and salt and pour over the vegetables and cook gently until the egg whites are set.
3. Transfer pan to broiler and broil until the top is nicely browned. Sprinkle with parsley and top with avocado before serving.

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Spicy Mango Chili Wraps

In preparation for some cooking lessons I'll be teaching soon, I have been experimenting with some new recipes lately that fit into the raw food, vegan and/or gluten free categories. Although I personally tend not to limit my diet in any particular way (let's put it this way, if I'm craving a croissant or a burger or gelato, I'm having it), I strongly believe in the philosophy of "everything in moderation". So I get a great sense of satisfaction from cooking and eating for health and vitality in order to balance out those times when I do choose to indulge. I often incorporate clean eating habits into my day to day meals, and it's quite a fun challenge coming up with new ways to make a healthy meal appealing and interesting.

 Wraps using lettuce, collard or beautiful red cabbage leaves are a clever way to omit gluten and carbs, and are every bit as satisfying as sandwiches, tacos or burritos. So when I came across the recipe for these Spicy Mango Chili Wraps on YouTube channel Tastemade, I absolutely flipped for the raw nut filling and knew I had to try it. This is the epitome of a raw food dish that doesn't leave you feeling deprived. The wraps are so vibrant and flavorful, you'll probably forget that it's a raw food altogether! The spicy, nutty filling is slightly reminiscent of a Thai peanut sauce but with a chunkier texture. And you can go crazy with the toppings- try it with jicama, carrots and sprouts, or just use what you already have on hand in your kitchen!

adapted from Raw. Vegan. Not Gross. 

makes 4-6 servings

Ingredients 

Shell Assembly:
1/2 head of red cabbage

1 bell pepper, cut into matchsticks

1 mango, thinly sliced

1 handful microgreens
4-6 chives (optional)

Filling:
1 tbsp sesame oil

¼ cup maple syrup

½ tsp salt

¼ cup almond butter

1 tbsp soy sauce
2 tbsp ginger, diced

¼ cup lemon juice 

½ cup walnuts

1 cup cashews 

1 tbsp chili flakes


1 tsp cayenne

 Instructions 
1. In a high-speed blender or food processor, puree all the filling ingredients, except the cashews. 

2. Add cashews and pulse it a few times, making sure to keep a chunky texture.
3. Now assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. Arrange the bell pepper, mango and micro greens on top and secure with a chive, if desired.



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