Tag:

gluten free

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus

Seriously loving this combination of roasted carrots and grapes with pumpkin seed thyme hummus. I’ve been really into roasting grapes this fall and pretty much using them on anything and everything. They’re perfect for serving on top of bread, adding to your favorite fall salad, using on a yogurt bowl, you name it! The pumpkin seed thyme hummus is creamy and herbaceous. This whole dish feels very grounding and nutritious, exactly what I want from a fall dish. A great one to make for dinner or as a side dish when dining with family or friends. Enjoy!

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus
[Serves 4]

For the Roasted Carrots:
2.5 llbs carrots, roasted whole – cut after roasting
1/2 cup shallot, chopped
2 Tablespoons balsamic vinegar
2 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. Roast carrots for 40-45 minutes or until golden and tender.

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For the Roasted Grapes:
1lbs. grapes (I used Jupiter, but Concord are delicious as well)
1.5 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. On a parchment lined sheet pan, roast grapes for 20-25 minutes, stirring 2-3 times through cooking.

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For the Pumpkin Seed Thyme Hummus:
1 cup pumpkin seeds, soaked overnight then drained and rinsed well
1/2 cup + 2 Tablespoons extra virgin olive oil (I used Arbequina Olive Oil from Spain)
2 Tablespoons packed fresh thyme
2 Tablespoon red or white wine vinegar
1 Tablespoons lemon juice
1 small clove garlic, minced
2 Tablespoons water
3/4 teaspoon salt
1/2 teaspoon sumac
1/2 teaspoon freshly ground black pepper

1.) In a food processor, blend all ingredients until very smooth, about 5 minutes.

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To Garnish:
Mixed greens (I used the carrot top greens, purple mizuna and marigold petals)
Balsamic vinegar (I like to put this on the table, so people can drizzle their own dish)
Salt and pepper, to taste

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To Serve:

1.) In a large serving dish, using a large spoon or rubber spatula, spread the pumpkin seed hummus down in an even layer about 1/2″ thick.

2.) Layer carrots down on top of pumpkin seed hummus then top with the roasted grapes. Garnish with fresh greens, salt and pepper. Serve with balsamic vinegar on the table. Enjoy!

October 17, 2018 0 comment

Breakfast & Brunch

Spiced Apple Breakfast Muffins

There’s nothing quite like the aroma of freshly baked fall-spiced muffins filling up my haus. Warm and comforting. A treat without being overly sweet. You can play around with which fruit and spices you add. You could also use hazelnuts or another kind of nut instead of walnuts. I used the gorgeous pink-fleshed Mountain Rose apples that I found locally here in Portland. If you can’t find those, I would recommend honey crisp or pink lady.

Spiced Apple Breakfast Muffins
[Makes about 12 muffins or 6 jumbo muffins]

1/3 cup + 2 Tablespoons coconut or olive oil
1 1/4 cup unsweetened coconut milk (or any other plant-based milk)
3/4 cup maple syrup
1.5 teaspoon vanilla extract
1.5 teaspoon apple cider vinegar

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1 2/3 cups almond meal
1 2/3 gluten-free flour blend (I used Bob’s Red Mill 1-for-1)
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda

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1 1/2 cups apples, cored and diced (I used Mountain Rose Apples)

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To top muffins:
Thinly sliced apple (about 1 small apple)
1/4 cup chopped walnuts

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1.) Preheat oven to 350°F.

2.) In a large mixing bowl, whisk together wet ingredients until well combined. In a medium bowl, whisk together dry ingredients until well combined.

3.) Slowly add dry ingredients into wet ingredients, using a rubber spatula to mix under dough is formed. If dough is looking too dry, you can add a couple Tablespoons more nut milk. Fold in the diced apple.

4.) Line a muffin tin with parchment paper or simply grease with coconut or olive oil. Fill each muffin about 3/4 of the way full. Top with apple slices and chopped walnuts.

5.) Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. *You may need to increase cooking time if you are using jumbo muffin tins.*

October 15, 2018 2 comments

Snacks

No-Bake Lemon Poppy Seed Glazed Donut Holes

You guys!!! These No-Bake Lemon Poppy Seed Glazed Donut Holes are seriously a dream come true. After I made them this morning, I gave one to my husband. He took a bite and said, “This is why I love you.” These little snacks are sweetened with dried unsweetened and unsulfured apricots and a small amount of coconut nectar. The base is made with gluten-free oats and walnuts. If you don’t do walnuts, you could try subbing soaked sunflower seeds. I haven’t tried this substitution, so if you do, I’d love to hear how they turn out. I seriously love how many amazing products I can get from Mountain Rose Herbs. I love stocking my pantry and spice cabinet with their bulk goods. The vanilla bean powder in these donuts is definitely a splurge (and I think a worthy one), but the recipe works great with vanilla extract as well. Enjoy!

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

No-Bake Lemon Poppyseed Glazed Donut Holes
[Makes about 16 donuts]

Donuts:
1 ¼ cups gluten-free rolled oats
1 ½ cups raw walnuts
2/3 cup dried unsweetened and unsulfured apricots
1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract or inside of 1 vanilla bean)
¼ cup melted coconut butter
¼ cup melted coconut oil
2 Tablespoons coconut nectar
¼ teaspoon Himalayan pink salt
Juice from 2 medium-size lemons
2 teaspoons lemon zest
¼ cup poppy seeds

Glaze:
6 Tablespoons melted coconut butter
2 Tablespoons melted coconut oil
2 teaspoons poppy seeds
1 teaspoon lemon zest + more for garnish

1.) Add all donut ingredients except poppy seeds to a food processor and process until dough forms and all ingredients are well mixed. Add the poppy seeds and pulse a few times until well combined. Dough will be wet and sticky.

2.) Form into about 16 balls of about 1 Tablespoon each. Place on a parchment paper lined tray and freeze for about an hour until firm.

3.) Once the balls are firm and chilled, make the glaze. Place a smaller bowl into a large bowl of hot/just boiled water to melt the coconut oil and butter and to keep everything liquified as you glaze the donuts. Add all ingredients to the smaller bowl and whisk until smooth. Dunk each donut in the glaze and roll until fully coated and return to the parchment-lined tray. The glaze should harden almost immediately since the donuts will be cold from the freezer. If the glaze doesn’t harden because you are in a warm climate, place the tray back into the freezer to harden.

April 17, 2018 31 comments

Dessert

Pistachio Thumbprint Cookies with Rose Cashew Cream

My annual cookie recipe is here! I’m not much of a baker, but the holidays always spark some creativity in me. See last year’s cookies, here. These grain-free, vegan Pistachio Thumbprint Cookies with Rose Cashew Cream are inspired by this recipe from the December issue of Bon Appetit. I wanted to create a healthier version of BA’s recipe and add rose because pistachio-rose is one of my favorite classic flavor combinations.

These cookies are SO easy to make, they’re insanely beautiful and they’re soft and pillowy like a cloud. The perfect addition to any holiday dessert spread. I could also see making these year round because they’re that good. If you aren’t crazy about the rose flavor, you could try using almond or peppermint extract in the cashew cream to switch it up.

Pistachio Thumbprint Cookies with Rose Cashew Cream
[Makes 24 cookies]

For the cookies:
4 cups almond meal
1/2 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 tsp salt
2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
1/2 cup pistachios, finely chopped
To garnish: Dried rose petals

For the cashew cream:
1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/4 cup nut mylk (I used homemade cashew mylk)
1/4 cup coconut oil, melted
2 Tablespoons coconut nectar (or maple syrup)
2 Tablespoons sunflower lecithin
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color

1.) Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well-combined. Dough should be sticky and feel slightly greasy.

2.) Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.

3.) Bake cookies in preheated oven for about 12-15 minutes.

4.) While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes)

5.) When the cookies are done baking, let sit for about 10 minutes or so until cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.

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December 13, 2017 5 comments

Snacks

Walnut Cardamom Bliss Balls

Holy bliss balls, you guys!!! These little gems are seriously delicious. My husband and I ate them yesterday on our way home from hiking in the snow to get our Christmas tree, and we were both saying how much they taste like little donut holes. All my favorite spice flavors all in a little ball. What could be better!? These balls are great for making in large batches and freezing. A fresh batch can be kept in the fridge or even on the counter if you prefer them to extra soft when eaten. I’m headed off to Breitenbush Hot Springs for a 2 1/2 day retreat with some lady friends. See you when I get back! XO

Walnut Cardamom Bliss Balls
[Makes about 15 balls]

2 cups walnuts
3 cups almond meal
1 cup medjool dates, pitted (about 8 dates)
1/2 cup extra virgin coconut oil, melted
2 teaspoons coconut flour
2 teaspoons vanilla extract
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pinches pink salt
Optional: 2 teaspoons reishi (or adaptogen of choice – maca or cordyceps would also be delish!)

1.) Process all ingredients in food processor until a sticky dough forms.

2.) Gently roll into small round balls. Roll balls in dried coconut, chopped nuts or any other desired add-in. Enjoy!

[Balls will keep in freezer for 1-2 months or in the refrigerator for 1 week.]

[Note: If balls are coming out too dry, try adding a tablespoon more of coconut oil or 2 tablespoons of almond butter to the food processor.]

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December 3, 2017 37 comments

Dessert

Pumpkin Pie Dream Bars

They’re here!!! PUMPKIN PIE DREAM BARS! The autumnal follow up to my Pastel Coconut Cashew Dream Bars from the spring. And you guys, these babies are seriously to die for. I may like them even more than the originals. They’re like a cloud of pumpkin pie perfection. Definitely making these for Thanksgiving and Christmas. I hope you love them as much as I do!

If you don’t want your dream bars quite as thick, you could halve the filling recipe so there is just one layer of each filling. But honestly, I say just go for the double layer! If you are concerned about sugar, you could make these with half of the maple syrup. You could also use coconut nectar or any other sweetener of choice. I personally love the maple-pumpkin combination. A note on the sunflower lecithin: it says optional on the recipe, but I highly recommend using it. It will make the bars a bit more stable so they hold their shape better overall. I use this liquid sunflower lecithin. If you don’t want to buy it though, it’s not a break or great ingredient. I would recommend storing your Dream Bars in the freezer if you don’t use the lecithin. If you freeze them, move them to the refrigerator at least a few hours before serving to thaw. I did eat one (or maybe two) about 20-30 minutes after pulling them from the freezer, and they were almost like an ice cream cake, so there’s that. If you’re into ice cream cake 😉

Pumpkin Pie Dream Bars
[Makes 20 2″ square bars]

CRUST
1 cup raw walnuts
½ cup raw Brazil nuts
1 packed cup medjool dates, pitted and
1/8 teaspoon pink salt

FILLING
Vanilla layer:
3 cups cashews, soaked in refrigerator overnight
1/2 cup maple syrup
2 Tablespoon coconut oil
2 Tablespoon coconut butter
1 can full-fat coconut mylk
1 Tablespoon liquid sunflower lecithin (optional)
1 Tablespoon vanilla extract
Pinch of pink salt

Pumpkin layer:
2 1/2 cup cashews, soaked in refrigerator overnight
1 cup unsweetened pumpkin puree
1/2 cup maple syrup
2 Tbsp coconut oil
2 Tbsp coconut butter
1 can full-fat coconut mylk
1 Tablespoon liquid sunflower lecithin (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ginger
Pinch of pink salt

TOPPING
1/2 cup walnuts, toasted in dry skillet for 5ish minutes then roughly chopped
1/2 cup toasted coconut chips (unsweetened)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of pink salt

To make topping simply mix all ingredients together in a small bowl and set aside.

Directions:

1.) In a food processor, blend the walnuts and brazil nuts into small pieces. Add the dates and salt and blend into a sticky dough.

2.) Line an 8×8 square pan with a strip of parchment paper or plastic wrap (this makes removing the bars from the pan easier). Press the mixture into the bottom of the pan evenly to create your crust. Transfer to the freezer while you make the vanilla and pumpkin layers.

3.) Drain and rinse the soaked cashews.

4.) *Make the vanilla layer: add all ingredients to a blender and blend on high for about 2 minutes until smooth. If you want to use even amounts of vanilla and pumpkin filling, measure out 1 cup of the vanilla layer and use a rubber spatula to spread the vanilla layer on top of your crust (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the vanilla filling on top of the crust). Transfer back to the freezer to set for about an hour.

5.) Make the pumpkin layer: add all ingredients to a blender and blend on high about 2 minutes until smooth. If you want even layers of vanilla and pumpkin filling, measure out 1 cup of the pumpkin filling and use a rubber spatula to spread it on top of the vanilla layer (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the pumpkin filling on top of the vanilla layer). Transfer back to the freezer to set for another hour alternating between layers. Once final layer in complete, sprinkle generously with topping and lightly press topping into filling. Transfer back to the freezer, and allow bars to set for 2-3 hours.

6.) Remove from freezer. Using the parchment paper or plastic wrap, pull up on both sides at the same time to remove from the pan. Using a sharp knife, cut into 2’’ x 2’’ squares. Bars will keep in the refrigerator for 3-5 days or in the freezer for a month. If you didn’t use lecithin, I recommend storing in the freezer.

* Note: If you have two blenders, simply make the pumpkin layer in one blender and the vanilla layer in the other. If you have one blender, make one layer at a time and rinse the blender between uses.

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November 20, 2017 2 comments

Soups + Salads

Favorite Summer Herbs + Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing

Fresh herbs are my absolute favorite part about cooking. They’re what get me excited about being in the kitchen and creating new recipes. I never shy away from using them and playing around with combinations of herbs together. Mountain Rose Herbs is a wonderful resource for sourcing dried herbs in the off-seasons when fresh herbs may not be available. Basil, cilantro and mint are some of my favorite herbs for summer. They’re all versatile and work well on their own or combined together, like in the recipe below. I love serving this salad over quinoa or your favorite variety of rice. This allows the dressing to be absorbed while making it a more hearty meal.

BASIL
Pretty much screams summer. I love how versatile basil is. Use in savory preparations, sweet preparations (love it paired with blackberry), raw, cooked or dried. Flavor profile is peppery and minty with a touch of sweetness. For this recipe, I used Thai basil, which has a stronger flavor with hints of licorice, cinnamon and mint

CILANTRO
I really do feel bad for people who have the cilantro-tastes-like-soap gene. For those of us who don’t have it, cilantro has a bright, citrusy flavor profile. It’s best used fresh. The seeds (coriander) are amazing in dukkah.

MINT
Definitely one of my favorite herbs, both fresh and dried. Peppermint has a strong, cooling aftertaste while spearmint has a lighter and sweeter profile. Can be used in both sweet and savory preparations. Mint tea is one of my all-time favorite drinks. Can be made with fresh or dried leaf.

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing
[Serves 2-4]

For the salad:
2 cucumbers, de-seeded, peeled and sliced on a bias 1/4″ thick
2 Tablespoons fresh mint
2 Tablespoons fresh cilantro
2 Tablespoons fresh Thai basil
¾ cup cherries, halved and pitted
2 green onions (green part only), sliced thinly on bias
¼ cup dry roasted, unsalted peanuts, chopped
1 teaspoon red chili flakes

For the dressing:
1/8 cup Tamarind paste
1/8 cup olive oil
2 Tablespoons fresh lime juice
2 teaspoons raw honey
1 teaspoon salt

1.) Whisk together the dressing and combine with the cucumbers. Let marinate for 15-20 minutes.

2.) Meanwhile, prep all other ingredients. After cucumbers have marinated, toss with the other ingredients and serve. For a more hearty meal, serve salad over rice or quinoa.

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August 24, 2017 2 comments

Breakfast & Brunch

Garlic Scape + Hemp Seed Pesto

This breakfast toast is perfectly simple and tastes oh-so-freaking good! Topped with Manitoba Harvest Toasted Hemp Seeds for the ultimate savory crunch. This seasonal pesto features Manitoba Harvest Hemp Hearts, which give the pesto a creamy texture while adding 10-grams of protein for every 30-gram serving and all 10 essential amino acids. Hemp contains omega-3, omega-6, stearidonic acid (SDA) and the rare omega-6 Gamma Linolenic Acid (GLA). GLA has been shown to help with cholesterol, inflammation, skin and hair health, balancing hormones and general heart health. Not to mention, hemp is a dual-crop plant, meaning that both parts of the plant are used. The stalk in clothing fiber and textile applications, and the top where all the seeds are for hemp food products. It’s one of the most sustainable crops for farmers to grow. You can read more about hemp, here.

I’ve been loving garlic scapes this season. Pesto is probably my favorite way to use them, but they’re also amazing roasted and eaten as a side dish or on top of a quinoa veggie bowl. This is really embarrassing, but I finally got my first food processor in May, so needless-to-say my pesto game has really improved. No more blender pesto. Yay!

[This post is sponsored by Manitoba Harvest. All thoughts and opinions are my own.]

Garlic Scape Arugula Pesto
[Makes about 2 cups]

For the pesto:
3/4 cup garlic scapes, chopped
2 cups arugula, packed tightly
Juice from 1/2 a lemon
1/4 cup Manitoba Harvest Hemp Hearts
1/4 cup olive oil
Salt + pepper, to taste

For the toasts:
Gluten-free bread, toasted
Sunnyside up fried egg
Radishes, sliced thin
Manitoba Harvest Toasted Hemp Seeds
Salt + pepper, to taste

1.) In a food processor, combine all pesto ingredients and process to desired consistency. [Note: Store extra pesto in airtight container in there refrigerator for up to a week.]

2.) Assemble toasts by smearing toasted bread with pesto, top with fried egg and radishes. Sprinkle with Toasted Hemp Seeds, salt and pepper. Enjoy!

June 26, 2017 2 comments

Smoothies

Spring-Inspired Layered Smoothie + A Giveaway!

Beyond excited to announce that I’m partnering with a few of my favorite brands to give one lucky person a chance to win the ultimate Smoothie Starter Pack! Grand prize includes:

+Vitamix Ascent 2500
+2 Mazama hand blown pint glasses
+3 of my favorite products from Amazing Grass
+A variety of herbs, smoothie toppings and add-ins from Mountain Rose Herbs
+Smoothie Queen sweatshirt and pin

To enter, must be following @alison__wu, @vitamix, @shopmazama, @amazinggrass and @mountainroseherbs on Instagram. Then simply leave a comment below on this blog post telling me what would be in your dream smoothie. Contest open to US residents only. Winner announced May 9, 2017.

[GIVEAWAY IS NOW CLOSED! Congratulations to winner Carissa P!]

And now, about this smoothie! Same smoothie, styled 2 different ways. Either way, delicious. Super simple recipe and a great base for adding colors. Feel free to change the colors based on what ingredients you’re working with. Enjoy the recipe and good luck on the giveaway! XO

Spring-Inspired Layered Smoothie
[Makes 2 large smoothies or 4 smaller smoothies]

2 bananas
2 medium-sized zucchini, peeled and chopped into 1″ rounds
2 Tablespoons coconut butter
2 scoops collagen powder or vanilla protein powder
1/2 cup coconut yogurt + more for layering
3/4 cup almond mylk
Optional: 1/2 teaspoon of any of your favorite adaptogens – I added ashwagandha, maca and astragalus
For the greyish layer: 1/2 teaspoon blue algae powder + 2 frozen blackberries
For the yellow layer: 2 Tablespoons freeze dried mango + a sprinkle of turmeric
For the pink layer: 1/2 teaspoon pitaya powder OR 1 teaspoon grated beet
To garnish: raw matcha macaroons (I used this brand), frozen berries and/or dried cornflowers

1.) In a high-speed blender, blend bananas, zucchini, coconut butter, collagen/protein powder, coconut yogurt, almond mylk and adaptogens (if using) until smooth. Divide between 3 bowls.

2.) To make the greyish layer, blend contents of 1 bowl, blue algae powder and blackberries until well combined. Pour into bowl and set aside.

3.) To make yellow layer, blend contents of 1 bowl, freeze dried mango and turmeric until well combined. Pour into bowl and set aside.

4.) To make pink layer, blend contents of 1 bowl and pitaya powder or beet until well combined. Pour into bowl and set aside.

5.) Using a spoon layer some coconut yogurt on the bottom of your glasses then do the same with the yellow, pink and greyish layers. If you want a tie dye affect, use a chopstick to swirl the smoothie against the glass. Top with garnishes and enjoy!

May 2, 2017 440 comments

Snacks

Yogurt Hummus Trio

1 25 oz can (or 2 15 oz cans) garbanzo beans
1 cup low-fat Greek yogurt
1/4 cup tahini
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
Juice from 1 small lemon
Salt + pepper to taste
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For the beet hummus: 1/3 cup grated raw beet, 1 teaspoon fresh thyme
For the herb hummus: 1/3 cup full, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil
For the turmeric-pine nut hummus: 1 teaspoon ground turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil
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1.) In a food processor or high-speed blender, process garbanzo beans, yogurt, tahini, olive oil, garlic, lemon juice, salt and pepper until smooth.

2.) For the beet-thyme hummus, add 1/3 cup grated raw beet and 1 teaspoon fresh thyme. Process until smooth.

3.) For the herb hummus, add 1/3 cup full, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil. Process until smooth.

4.) For the turmeric-pine nut hummus, add 1 teaspoon turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil. Process until smooth.

5.) Serve with your favorite veggies and crackers. Enjoy!

April 17, 2017 3 comments

Main Courses

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto

All the greens for St. Patrick’s Day! If you’ve never used sorrel before, this recipe is a great intro. Usually sorrel is green, so likely your pesto will be green. I found this very beautiful variety of red-veined sorrel at the farmers market here in Portland, so that’s why mine is a purply hue. Either way, it’s delicious. Sorrel is a tangy, lemony herb. It has a very bright taste and reminds me of spring. Sorrel is packed with vitamins A and C, which are great for boosting immunity. This pesto would also be a great addition to your morning eggs or mixed in with your favorite grain (rice, quinoa, millet).

This dish would be amazing with non-dairy or regular ricotta. I skipped it this time, but I’ve made this same meal with the ricotta addition, and it’s outstanding. I love this brand of almond mylk ricotta. I’m in the early phases of developing a vegan cheese and will definitely be sharing that recipe once I’ve perfected it. Vegan cheeses really have come a long way since the early days of plastic-y soy cheese. It’s so nice to be able to actually enjoy plant-based cheeses.

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto
[Serves 2-4]

1 head romanesco, cut into florets
1 15 oz can chickpeas
1 bunch kale
2 Tablespoons avocado oil
Juice from 1 lemon
Salt + pepper, to taste
To garnish: lemon slices, non-dairy or regular ricotta cheese (optional)

For the pesto:
3 cups sorrel
1/2 cup extra-virgin olive oil
1/3 cup sunflower seeds
2 Tablespoons lemon juice
1 clove garlic
Salt + pepper, to taste

1.) Preheat oven to 400° F. On a rimmed baking sheet, spread romanesco florets and chickpeas. Before roasting, toss with 1 Tablespoon of avocado oil, juice from 1/2 a lemon, salt and pepper. Roast for 12-15 minutes.

2.) Toss kale with 1 Tablespoon avocado oil, juice from 1/2 a lemon, salt and pepper. Spread kale out on a separate rimmed baking sheet, and roast in the oven for 5-10 minutes until kale is wilted and a bit crispy.

3.) Make pesto by blending all ingredients in a high-speed blender on medium-high for about 1-2 minutes, or until well combined.

4.) Toss kale with chickpeas and romanesco. Dollop a generous helping of pesto on each serving. Do the same with the ricotta, if using. Serve with a lemon slice. Enjoy!

March 17, 2017 2 comments