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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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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Spring Pea Veloute with Lemon Thyme Croutons

If this doesn't scream Springtime I don't know what does! I served this wonderful soup at a dinner party last week and just adored the bright sweetness from the English peas I picked up at the farmer's market. I was ecstatic to find freshly shelled peas at the stand, which saved me from a solid thirty minutes of shelling, at least. Not that I mind too much ordinarily, I actually find it somewhat meditative...but for this SIX COURSE dinner party I was more than happy take advantage of the shortcut!

Shelling peas for another dish...

I usually enjoy the process, except for when I have 1,000 other steps to complete!

For a garnish I made a batch of lemon-thyme croutons and added a dollop of crème fraiche mixed with lemon zest just before serving. The tangy crunch of the croutons is a perfect contrast to the soup's velvety smooth texture.

 I served the soup warm but think it would be fabulous chilled as well. Would you serve this soup hot or cold? Let me know in the comments!

 Ingredients 
for the veloute: 
1/4 cup crème fraiche
zest of 1 lemon
3 tablespoons unsalted butter
1/2 onion, chopped
6 cups chicken or vegetable stock
1 1/2 lbs fresh shelled English peas
1 cup heavy cream
Salt

 for the croutons: 
3 slices day old baguette, cut into 1 inch cubes
1 tbsp lemon zest
1 tbsp fresh lemon thyme, chopped
3 tbsp olive oil
Salt and freshly ground pepper

 Instructions 
1. Stir the crème fraiche and the lemon zest together in a small bowl, and set aside to infuse.
2. Heat a large pot over medium-low heat and add the butter. When butter has melted add the onion and cook, stirring occasionally, until onion is translucent, about 10 minutes.
3. Add the stock, season with salt and bring to a boil. Add the peas and cream and return to a boil.
 4. When peas are tender remove from heat, puree with an immersion blender and strain soup through a fine mesh strainer, pressing on solids with the back of a wooden spoon. Season to taste with additional salt if necessary.
5. To make croutons, heat oven to 400 degrees. Combine lemon zest, thyme, olive oil, salt and pepper in a bowl. Add bread cubes and toss to combine. Spread on a baking tray and bake for about 15 minutes, turning once, until golden brown.
6. Ladle soup into bowls and finish each with a dollop of lemon crème fraiche and a few croutons.

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Asparagus Ricotta Tart

I put this dish on one of my meal delivery menus recently alongside an arugula and shaved asiago salad. Only a few slices sold so I got to enjoy the leftovers for the rest of the week! I just couldn't get enough of the fluffy, airy, lemony filling, and trust me when I say that this tart would be perfect for breakfast, lunch or dinner. This was super simple to make: It starts with a simple blind-baked puff pastry crust to prevent sogginess from the wet filling. Then just mix the filling ingredients together, pour over the cooled crust, top with strategically placed asparagus spears and bake a second time. Foolproof, I tell you.

adapted from Crumb
Ingredients
1 sheet puff pastry, defrosted
1 cup fresh ricotta cheese
1/2 cup grated parmesan
Zest of 1 lemon
2 tbsp fresh thyme, chopped
1 egg, lightly beaten
1/4 cup heavy cream
10-12 asparagus spears, trimmed

Instructions
1. Preheat oven to 425 degrees. Roll out the puff pastry onto a round tart pan with a removable bottom and press the pastry down against the bottom and up against the sides.
2. Pierce the bottom and sides of the crust several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking the crust for another 5-7 minutes, or until golden. Gently press down the bottom of the crust if it has puffed up a bit, then set aside to cool.
3. Meanwhile, combine ricotta, parmesan, lemon zest and thyme in a mixing bowl. Season with salt and pepper to taste. Add beaten egg and cream and mix until smooth. Spread evenly into the cooled crust.
4. Cut the asparagus to fit the tart pan and arrange on top of the filling.
5. Bake for 15-20 minutes, or until asparagus are tender and filling is lightly browned. Cool for approximately 5 minutes before slicing into wedges and serving.

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Butternut Squash Hummus with Baked Garlic-Sage Pita Chips

Our local farmers market has a stand that sells a deliciously diverse variety of hummus flavors such as "spicy black bean" and "roasted garlic & artichoke". It got me thinking about the wonder of hummus and how the simple combination of pureed chickpeas and sesame paste openly welcomes just about any flavor into its creamy fold. So imagine my delight when rummaging through my kitchen one day and finding myself with a can of chickpeas in one hand and a lonely butternut squash (waiting ever so patiently to end up in something) in the other. I immediately knew what to do, and feeling particularly inspired on this day, I paired it with a batch of homemade pita chips, baked to golden perfection and seasoned with a couple of butternut squash's best mates: garlic and sage. Enjoy, and be sure to share your favorite hummus flavors with me in the comments below!

Ingredients
for the hummus:
2 cups butternut squash, peeled, cut into 1 inch squares and roasted
1 can garbanzo beans, drained and membranes removed (this little step will aid in achieving an ultra smooth and creamy hummus- trust me, it's worth it)
1/2 cup tahini
3 tablespoons olive oil
2 cloves garlic
juice of 1/2 lemon
1/4 tsp cumin
1/8 tsp cinnamon
salt and freshly ground pepper, to taste

for the pita chips:
4 pitas, cut into 8 wedges each
2 tbsp olive oil
1-2 cloves garlic, minced (I always use a microplane grater for this)
1 tbsp chopped fresh sage
salt, to taste

Instructions
1. Preheat oven to 375 degrees. Toss pita wedges in a bowl with olive oil, garlic and sage until evenly coated. Season with salt and arrange in a single layer on a baking sheet.
2. Bake for 12-15 minutes, turning once, until pita chips are golden and crunchy. Remove from oven and cool completely.
3. While pita chips are baking, combine squash, garbanzo beans, tahini, oilive oil, lemon juice, cumin, cinnamon, salt and pepper in a food processor and blend until smooth and creamy. Transfer to a bowl and serve with pita chips and/or assorted raw vegetables.

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Tuscan White Bean, Sausage and Rainbow Chard Soup with Red Pepper Gremolata

Vegetable soups are one of the healthiest meals you can make, provided they aren't cream based or loaded with noodles! Just pack as many veggies as you can into a pot, add some broth and seasonings and simmer away. I like to make a big batch to have on hand for a nutritious lunch or quickly reheated dinner whenever I am focused on eating healthier. And one pot will usually last a few days for both me and the boyfriend, so as a bonus it's quite a thrifty option too. But this white bean and sausage soup is anything but boring: it gets a kick from the spicy andouille sausage, which is balanced out with some brightness by adding a finishing squeeze of lemon. And the red pepper gremolata garnished on top adds a remarkable flavor boost. This stuff is gold- make extra to use as a spread for crackers, meat or sandwiches later!

Ingredients
for the soup:
2 tbsp olive oil
3/4 cup onion, chopped
3/4 cup carrots, chopped
2 cloves garlic, minced
1 lb rainbow chard, chopped, ribs and leaves divided
1 14 oz can canellini beans, drained and rinsed
1 lb smoked or andouille sausage, diced
6 cups chicken broth
1 bay leaf
1 tsp oregano
1 tbsp lemon zest
1 tbsp lemon juice
salt and freshly ground pepper, to taste

for the gremolata:
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 clove garlic, peeled and mashed
1/2 tsp lemon zest
1/4 tsp salt
1 tbsp red wine vinegar
14 oz jar roasted red peppers, drained and patted dry

Instructions
1. Heat olive oil over medium heat in a heavy-bottomed stockpot. Add sausage and cook until browned on all sides, about 5 minutes. Remove sausage from pot and set aside.
2. Add more oil if necessary and add onions, carrots and chard ribs, stirring occasionally until onions are translucent, about 5 minutes. Add garlic and cook for another minute, then add chard leaves, beans, broth, bay leaf, oregano, and lemon zest. 3. Season with salt and pepper, bring to a boil, then lower heat to a simmer, Cover and simmer for at least 20 minutes.
4. Meanwhile, make the red pepper gremolata. Add all ingredients to a food processor and blend until well combined. Place gremolata into a fine mesh strainer to remove any remaining liquid.
5. Remove soup from heat, add lemon juice and stir. Ladle into bowls and stop with a spoonful of red pepper gremolata.

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Vegetable Quinoa Sushi with Wasabi Crema

Well, the holidays and their many indulgences are now a thing of the past, and if you're anything like me, you have vowed to enter the new year with a steadfast resolve to eat healthier. But while dieting is one of the most popular New Year's resolutions, it is also one of the most frustrating to stick to because eating healthy can often equate to boring, bland foods. So this month my posts will be dedicated to light, healthy, detox-friendly meals that are still colorful, vibrant and exciting at the same time. Bright, fun foods that are visually appealing will eliminate any feeling of deprivation, so you'll be well on your way to fighting the bulge after the holiday binge!

These quinoa sushi rolls have become a staple in my rotation ever since I first eyed them on Pinterest. Quinoa is loaded with fiber and protein, making it a much healthier alternative to traditional sushi rice. And this dish is a dazzling way to sneak in a healthy dose of veggies, too. I've had so much fun playing with different sauce and vegetable combinations, and I think it's safe to say that this is my favorite so far. The sundried tomato adds a nice bold flavor, and the little enoki mushrooms give it an authentic sushi vibe. I like to season the vegetables with a bit of salt before rolling the sushi, so if you wanted be really good and skip the wasabi crema they could certainly stand alone.

makes about 3 sushi rolls
Ingredients
1 cup quinoa
2 tbsp rice vinegar
1 tbsp water
1 tsp agave nectar
1 tsp salt
3 nori sheets
2 oz. sundried tomato, julienned
1/2 avocado, sliced thinly
1/2 cucumber, julienned
2 oz. enoki mushrooms
3 asparagus spears
1/2 tbsp wasabi powder
1/4 cup light sour cream

*Special Equipment: bamboo rolling mat

Instructions
1. Cook quinoa according to package instructions and cool completely.
2. Meanwhile, blanch the asparagus and enoki mushrooms in boiling water for approximately 30 seconds, then shock in a bowl filled with ice water. Drain on paper towels and slice asparagus spears in half.
3. Whisk rice vinegar, water, agave and salt in a small bowl and combine with cooled quinoa. This will make your quinoa "sticky" like sushi rice.
4. Cover bamboo mat with plastic wrap and top with a sheet of nori. Spread 1/3 of quinoa evenly over nori, leaving about 1/2 inch clear at the top. Fill the middle section with vegetables, season with salt and roll tightly. Click here to watch a very helpful video on how to roll sushi! Slice evenly and serve with wasabi crema and soy sauce for dipping.
3. To make wasabi crema, combine wasabi powder and sour cream in a small bowl, thinning with 1 tbsp milk or water at a time until desired consistency is reached.

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Lentil Salad with Goat Cheese and Black Cherry Tomatoes

This is hands down one of my favorite quick and healthy lunches. Paired with a few whole grain or lavash crackers for dipping (think of it as a lighter, more elegant version of 7 layer bean dip!), this dish is wholesome and utterly satisfying. It has definitely become a staple in our household. The beauty of this lentil salad is in its simplicity. No fancy ingredients or preparations here, just fresh from the market avocados, scallions and tomatoes tossed with steamed lentils, lightly dressed and topped with creamy goat cheese and a touch of arugula. That's it. The real stars of this dish to me are those gorgeous black cherry tomatoes I found at the farmers market over the weekend. They were so juicy and sweet, they tasted even better than they looked!

Ingredients
1 cup cooked lentils, cooled to room temperature
1/4 cup avocado, chopped
1/4 cup cherry tomatoes, halved
2 tbsp scallions, chopped
2 tbsp goat cheese
1/2 cup arugula
2 tbsp olive oil
2 tbsp champagne vinegar
2 tsp honey
salt and pepper, to taste
whole grain or lavash crackers, optional

Instructions
1. Add lentils, avocado, tomato and scallions to a bowl and mix gently to combine. Season with salt and pepper.
2. Whisk olive oil, vinegar and honey together in a small bowl. Season with salt and pepper and toss lentil salad with half of the dressing, reserving the other half.
3. Toss arugula with remaining dressing and top salad with crumbled goat cheese and arugula. Serve with crackers if desired.

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Roasted Vegetable Torte

When I worked in the wine industry in Santa Ynez Valley, natural foods store New Frontiers in Solvang was my go-to place when I wanted to eat out for lunch. Once I discovered it I was hooked- their deli case is absolutely incredible, with a variety of imaginative dishes chock full of super foods and plenty of gluten free and vegan options. And don't even get me started on the bakery!

One of my favorite things that they serve is a colorful multi-layered roasted vegetable torte that I immediately knew I would appropriate. I usually turn to it when I have leftover vegetables to use up, as I did here, but that will result in a smaller, thinner torte. For a taller (and most impressive) version, pile the layers up to the very top of your springform pan. And don't limit yourself to the vegetables I have mentioned here, feel free to use whatever is taking up space in your fridge!

Ingredients
2 zucchini, cut into 1/2 in slices
1 eggplant, cut into 1/2 in slices
2 sweet potatoes or yams, cut into 1/2 in slices
1 red onion, cut into 1/4 in slices
2 tomatoes, cut into 1/2 in slices
3 assorted bell peppers
2 golden beets, cut into 1/2 in slices (mine were leftover/pre-roasted- I also recommend the pre-roasted red beets from TJ's as a great time-saver)
3 cloves garlic, sliced thinly
1/3 cup olive oil
1/4 cup grated parmesan
3 tbsp breadcrumbs
basil leaves, for garnish
salt and freshly ground pepper

Instructions
1. Preheat oven to 400 degrees. Spread zucchini, eggplant, sweet potatoes and onion on a two foil-lined baking sheets and roast for about 20 minutes, turning once.
2. Meanwhile, roast the peppers over a gas stove for about 5 minutes (or in a 400 degree oven for about 40 minutes), turning occasionally with tongs, until skins are black and blistered. Transfer to a plastic ziplock bag to steam for about 10 minutes, then remove skin and seeds and slice into quarters.
3. Coat bottom and sides of 8-inch springform pan with oil. Spread the eggplant into bottom of the pan, then spread the zucchini,sweet potatoes, red onion, tomatoes and golden beets in alternating layers, sprinkling each layer with salt and pepper. Press the garlic slivers intermittently throughout the torte. Sprinkle the top of torte with breadcrumbs and parmesan, and drizzle with a bit of olive oil.
4. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes and garnish with fresh basil leaves. Cut into wedges and serve.

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