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holidays

The Friday List No. 8
The Friday List

The Friday List No. 8

My sympathy goes out to everyone feeling heartbreak over the Notre Dame fire. I know there’s been a lot of controversy around how quickly money was raised to see its full restoration, but I hope this can serve as a reminder for everyone to help out with causes that are close to their heart. (Illustration by Clémentine Latron)

This Sally West painting.

Always gathering home inspo + currently loving this master bath look from Studio DIY.

OH MY GOD. Beyonce does it again, and I am here for it.

Constantly inspired by other creatives in Portland, including the talented designers behind makelike.

Happy Easter to all who observe! (Photo by Oh So Beautiful Paper)

April 19, 2019 0 comment
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Spiced Fig and Date Conserves
Snacks

Spiced Fig and Date Conserves

Oh the holidays! I love to hate them and I hate to love them. This time of year brings up a lot of emotions for many of us. Feelings of grief, sadness, resentment, loneliness. Having moved to Oregon almost 15 years ago, I’ve spent the holidays away from my blood family most years. I’ve been alone on the holidays, spent them with friends, other people’s families. I’ve worked retail jobs and skipped the holidays all together. You name it.

As I’ve gotten older, I’ve felt the pressure and anxiety surrounding the holidays ease. I’ve taken what I love about the holidays – sharing food with friends or family – and I’ve left what does not serve me. I’ve lowered my expectations and have learned to just enjoy the day for whatever it ends up being. Most of all, I use this time of year as a moment to really slow down, stop and think about how grateful I am for all that I have in my life. If the holidays are hard for you, I want you to know I support you and love you. There is no pressure for these days to be something that does not resonate with you. Live fully in your truth, your sadness, your grief, your power, your love, your anger, whatever it is you are going through.

Like I mentioned, my favorite part about the holidays is sharing food with family and friends. December is usually packed with social engagements for me. I try to invite as many people as I can over for intimate meals, to talk, to share with one another about how the year has been, the hardships, the triumphs. It’s a great time to check in with the people in our lives. My favorite part about food is its powerful ability to bring people together. And my favorite way to entertain or share food is with an elaborate spread of mostly veggies and fruit that people can pair with various spreads and dips. Eating with their hands, casually and informally.

These fig and date conserves are perfect for serving on your holiday snack board or charcuterie. I especially love the conserves paired with nut cheeses, regular cheese, meats and smeared on bread. The spices add warmth and depth to the flavor while the apple cider vinegar, lemon and orange give a bright acidity that makes the conserves pop! I especially like this flavor profile for the holidays, but it would be nice all winter long. I get all my herbs and spices from Mountain Rose Herbs. The have pretty much every one you would ever need. The quality is top notch, and everything is available in bulk quantities. If you don’t move through your spices very quickly however, Mountain Rose also sells everything in smaller portions too. Most of their products come in quantities ranging from 1 oz to 1 lb. Herbs and spices should be enjoyed fresh, so I typically do an inventory of my spices and herbs every 6-8 months.

Spiced Fig and Date Conserves
[Makes about 2 cups]

1 1/2 cup dried mission figs, cut into small pieces
1 cup medjool dates, pitted
2 cups water
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1 Tablespoon freshly squeezed orange juice
2 teaspoons orange zest
1/2 teaspoon cinnamon
1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cardamom
1/4 teaspoon sea salt

1.) In a small sauce pan over medium heat, bring the figs, dates, water and all other ingredients to a low boil. Reduce heat and allow ingredients to simmer for about 20 minutes stirring every 3-5 minutes.

2.) Once the conserves have cooked down for 20 minutes, put the lid on the sauce pan, and allow to simmer for another 10 minutes, stirring once or twice to be sure the bottom doesn’t burn.

3.) Let cool completely. Using a potato masher, mash the conserves to desired consistency. Place in an airtight jar and store in the refrigerator for up to a month.

December 18, 2018 1 comment
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Pistachio Thumbprint Cookies with Rose Cashew Cream
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 about 12 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)
1 Tablespoon sunflower lecithin (the liquid kind, not powder form)
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. Be careful not to over bake, as the cookies will be too dry if left in the oven too long.

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, carefully transfer cookies to a wire cooling rack. Let sit for about 15-20 minutes or so until completely 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 7 comments
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Anatomy of a Snack Board + Roasted Carrot Harissa Dip Recipe
Snacks

Anatomy of a Snack Board + Roasted Carrot Harissa Dip Recipe

I had SO much fun collaborating with my talented friend, Shannon Sims of Food Art Love, on this rainbow snack board shoot. Everything I know about making an insanely gorgeous spread of snacks I’ve learned from Shannon. When we decided to create a completely vegan food gradient board, we both were giddy with excitement. I love playing with color and gradients, and Shannon is a rainbow queen! Snack boards are one of my absolute favorite items to entertain with. They’re so much fun to make, an impressive visual and conversation starter for any gathering and pack a nutritional punch.

Here are Shannon’s top tips for creating an impressive snack board:

– Consider planning to attend your local farmers market to source your ingredients the weekend before you make your platter. If shopping at the grocery store, feel for veggies that are crisp and firm, if it is soft to the touch, skip it and try something else. If you are lucky to have a winter market where you live, these options will be the freshest, most affordable, and likely the best variety of unique and visually interesting things.

– Consider color; try to select a variety of different colors when you are shopping. Remember colors are not only BEAUTIFUL to look at but also represent a rainbow of nutritional diversity! When you have all your prepared material ready for assemble, try setting down your first color/produce item and then ask yourself what color you would love to see next to that color? (A question borrowed from visual artist Flora Bowley‘s intuitive painting process). This will help you avoid accidentally having two or three white or tan colored vegetables all next to each other (unless this is what you’re going for). Play with c o n t r a s t. Let it be fun and creative and don’t be afraid to step back and look at it from a few feet away to get the “big picture”!

– Consider shape; how you cut (or leave whole) a produce item will either invite or dissuade someone to reach for it. Whole items add beautiful visual focal points, but are not always practical for actually eating. For example I love cutting vegetables like sweet potatoes or fingerling potatoes into long slender wedges allowing you to repeat shapes and create visual cohesion. Cutting things into manageable slices or wedges also encourages people to interact and eat the food.

– Consider texture; do your best to bring forward, or highlight the “personality” of a fruit of vegetable and provide a variety of different textures and flavor profiles. Slow roasting consentrates sweetness and makes things softer — ideal for winter squash and potatoes, etc. Leaving things raw keeps them bright and crunchy — ideal for radishes, carrots, kohlrabi, etc. Steaming is a great middle option to keep everything from being covered in oil or being cold and completely raw. Steaming is also a great option for more delicate things like romanesco or purple cauliflower that will lose their vibrant color with too much cook time. (See suggestions below!)

– Lastly, don’t overthink it! Let this be a FUN and creative exercise where things are heaped and piled in a way that looks (and feels) pretty effortless. It doesn’t need to be perfect! Plan out an idea ahead or just dive in and improvise – I find this is often when I do my favorite work. Enjoy the process. And the results.

These are just some suggestions to get you started. Get creative! The more flavors the better.

RAW: Radish, fennel, endive, beets, cucumber, carrots, kale, green beans, olives, nuts

ROASTED: Whole garlic bulbs, broccolini, cauliflower, romanesco, any variety of squash, potatoes, yams, shallots, celeriac, parsnips, leeks, tomatoes, eggplant, brussel sprouts, asparagus

SEARED + SAUTÉED: Radicchio, turnips, padron or shishito peppers, mushrooms

PICKLED: Carrots, apples, cucumbers, onions, radishes, green beans

FRUIT: Apples, pears, persimmons, berries, figs, pomegranate, grapes, dried apricots, citrus, kiwi

DIPS: Hummus, romesco, roasted carrot dip (see below!), caramelized fennel dip

CHEESE: Depending on the size of your board, you may want to have a variety of cheese. Be sure to include a hard cheese, a soft cheese, a goat cheese and a vegan/non-dairy nut-based cheese.

MEATS: Smoked salmon or trout, cured meats, cooked sausage, sliced turkey or any other deli meat

Roasted Carrot Harissa Dip
[Makes 5 cups]

3 pounds of carrots, roughly chopped
2 cans of white beans, drained and rinsed
6 roasted garlic cloves OR 3 raw cloves
1/2 cup extra virgin olive oil
2 Tablespoons harissa
4 teaspoons smoked paprika
4 teaspoons salt
4 teaspoons apple cider vinegar
Juice of one lemon

1.) Preheat oven to 400°. Roast chopped carrots in preheated oven for 25-30 minutes or until soft and golden.

2.) Combine all ingredients in a food processor and blend for about 2 minutes until smooth.

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December 8, 2017 4 comments
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Winter Self-Care, Herbal Chai + A Giveaway!
DrinksLifestyleSelf-CareWellness

Winter Self-Care, Herbal Chai + A Giveaway!

[GIVEAWAY IS NOW CLOSED!!!! Thank you to everyone who entered, and congrats to Kelly Rose Heath for winning!]

I’m SO excited to be partnering with one of my favorite people on this post and giveaway. Max of Roots & Crowns is literally one of the kindest, most warm-hearted people I know. She’s wildly talented and her line of herbal apothecary goods is one of my absolute favorites. We teamed up this holiday season to bring you all an amazing Douglas Fir Chai recipe, a DIY Immune-Supporting Bath Salt recipe and an AMAZING giveaway. One lucky person will win the Ultimate Winter Self-Care Kit that includes:

TO ENTER:

Contest closes on Tuesday, December 12, 2017 at 11:59PM PST. Winner will be chosen and announced on Wednesday, December 13, 2017.

Adaptogenic Douglas Fir Chai
[Makes 2 16 oz chai lattes]

32 oz (4 cups) of hot water
1 1/2 Tablespoons Roots & Crowns Doug Fir Chai
3 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon reishi
1/2 teaspoon ashwagandha
Optional: 1 teaspoon raw honey

1.) Using a tea strainer and jar, or just a large mason jar and mesh sieve, steep chai covered for 10 minutes. [Covering while steeping allows for a deeper, richer flavor.] Strain out tea and reserve liquid.

2.) In a high-speed blender, blend chai liquid and all other ingredients on high for 1-2 minutes.

3.) Pour into mugs, sprinkle with cinnamon and enjoy!

From Max:

Winter is the season of going inward. Of short days and long nights. It’s a time when comfort and warmth are necessary elements of self-care. Here are some of my favorite winter self-care tips:

1.) Bring the Heat: Whether it’s fires in the fireplace, lighting lots of candles, warm baths, going to the sauna, drinking warm beverages, or cooking with warmer/spicier ingredients – follow your body’s wisdom when it comes to telling you what you can do to nurture the warmth during the cold season.

2.) Mind Your Body: It’s easy to become a little more physically stagnant during the winter months because there’s more of a lethargic energy surrounding daylight and the liveliness of the natural world, but keep moving. Bundle up and get some fresh air. Sweat it out.

3.) But Also, Embrace Rest: Winter is definitely a time for being more introspective and reflective. It’s ok not to feel as social and extend yourself as much as you would do in the lighter months. Just as we see the animals getting quieter and going into hibernation, our spirits crave that slower living during this time as well!

Baths with mineral salts are an age-old remedy for soothing sore muscles, healing skin conditions, improving circulation, and speeding up recovery from illnesses. This bath salt recipe is extra warming and immune-supporting. The oils included will help uplift the spirits, open airways for deeper breathing, and also add an anti-microbial, anti-viral aspect of protection for you against seasonal germs.

DIY Warming, Immune-Supporting Bath Salts
[Makes an 8 oz jar]

4 oz epsom salts
4 oz Dead Sea salts*
Essential oils of Rosemary, Eucalyptus, Clove, Lemon
1/2 Tablespoon oil (such as Jojoba, Coconut or Sweet Almond)
8 oz glass jar or metal tin

1.) In a large mixing bowl, add the two different salts.

2.) In a separate small bowl, mix jojoba, coconut or sweet almond oil, then add one drop at a time of the essential oils as follows: 2 drops Eucalyptus, 1 drop Rosemary, 1 drop Clove, 1 drop lemon. Mix well.

3.) Combine oils with salts and mix well so that the oils disperse appropriately.

[Note: I recommend a full 8 oz. of salts for a nice bath, and even sometimes indulge in a double recipe with 16 oz. of salts for an even more luxurious bath. When running the bath, pour the salts through the running water and let them dissolve.]

*Dead Sea salts have over 21 minerals in them and are extra yummy for your skin, but if you can’t find Dead Sea salts, you can use 8 oz of epsom salts instead.

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December 6, 2017 637 comments
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LifestyleStyleWellness

Holiday Gift Guide 2017

 

  1. Laura Berger Leaning In Print $60
  2. Incausa Palo Santo Incense Bundle $14
  3. You Are A Circle by Prof. G $14
  4. Areaware Contour Key Ring $18
  5. Mini or Big Cloud Light $15/$90
  6. Brian Giniewski Sherbet Vessel $65
  7. Double Handled Market Basket $44
  8. Bonne Maison Rosebud Waves Socks $21
  9. Humble Ceramics Stillness Plate $95
  10. Living Libations Bedtime Story Essential Oil Diffuser Blend $48
  11. Donation to the Environmental Defense Fund
  12. Matcha Travel Sticks $34
  13. Sonos 2-Room Wireless Speaker Set $298
  14. Woodlot Rose + Palo Santo Mist $22
  15. Mquan Crescent Ornament $40
  16. Rose Shell Arc Comb $18
  17. The Wild Unknown Animal Spirit Deck $50
  18. Zenbunni Chaga Chai Gheenache $20
  19. Moondeli Meditation Tonic $40
  20. Fingernails Sleep Mask $85
  21. Fluted Ceramic Vase $20
  22. Open Habit Knotted Clutch $68
  23. Donation to Planned Parenthood any amount
  24. Norden Ojai Candle with Reusable Ceramic Vessel $55
  25. Skull Candy Hesh 3 Wireless Headphones $125
  26. Workaday Handmade Mug $44
  27. Gift Certificate to Imperfect Produce any amount
  28. Sun Potion Yin Power $115
  29. Abaca Terrazo Coaster Set $38
  30. Monthly Subscription to Kait Hurley’s Movement + Meditation Site $19.99/mo
  31. Hello Sacred Life Board Book $16
  32. Vitruvi Stone Essential Oil Diffuser $119
  33. Slowdown Studio X Marleigh Culver Harrison Throw $230
  34. Norse Projects Beanie $75
  35. Donation to the American Civil Liberties Union (ACLU) any amount
  36. Zenbunni Full Moon Chocolate Club Membership $39/mo

More gift ideas, HERE!

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November 28, 2017 0 comment
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Pumpkin Pie Dream Bars
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
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Raw Vegan Gingerbread Cookie Sandwiches
Dessert

Raw Vegan Gingerbread Cookie Sandwiches

I’ve been wanting to make some raw vegan cookie sandwiches for a while now, and The Modern Proper‘s 1st annual #calmandbrightcookienight seemed like the perfect occasion to do so. The holiday season is filled with so many treats and excuses to indulge. I love that these cookies taste sinfully good, but are vegan, raw, grain- and refined-sugar free. Honestly, they’re some of my favorite cookies I’ve ever made. Chewy gingerbread macaroon cookies with the creamiest, most luscious cashew buttercream filling. YUM!

I’ll always have fond memories of baking gingerbread cookies with my mom growing up. So much fun decorating and giving the little gingerbread people some creative bling. These don’t require any decorating, but putting the sandwiches together is pretty satisfying. I bet these would be super cute cut out in different shapes besides circles if you want to make them a bit more festive. Either way, they’re delicious!

I made some notes on dehydrating these guys down at the bottom of the recipe. Don’t let the dehydrator intimidate you! If you don’t have one, I put my recommendation for how you could low bake these in your oven, too. I didn’t have time to test the cooking times on the low-bake method, so just watch them so they don’t overcook. The cookies are perfectly delicious without baking or dehydrating too, so you may find you prefer them that way. I’d love to hear from you about your experiences especially if you do the low-bake method. Shoot me a message, or leave a comment!

What are you favorite holiday cookie recipes? If you’re looking for more inspiration, check out all the recipes from the #calmandbrightcookienight here.

Raw Vegan Gingerbread Cookie Sandwiches
[Makes 16]

For the cookies:
4 cups dried shredded coconut
2 cup nut flour (I used homemade Brazil nut flour, but almond flour is probably easiest to find)
2/3 cup coconut nectar (or maple syrup)
1/2 cup coconut oil
3 teaspoons vanilla extract
2 Tablespoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon pink salt

For the filling:
2 cups raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/2 cup nut mylk
1/2 cup coconut oil, melted
1/3 cup coconut nectar (or maple syrup)
4 Tablespoons sunflower lecithin
2 teaspoons vanilla extract

1.) Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

2.) Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.

3.) If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**

4.) To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.

5.) Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.

*I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside.
**I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.

December 12, 2016 4 comments
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The Perfect Holiday Party Spread + Caramelized Fennel Dip
Snacks

The Perfect Holiday Party Spread + Caramelized Fennel Dip

Oh, the holidays! So many gatherings and good times with friends and family. Also, a time to seriously impress in the kitchen. My friend, Shannon, and I created this vegan holiday spread to inspire your entertaining this season. Featuring an array of raw veggies and fruits, this spread also includes roasted romesco, squash, mushrooms and potato spheres, pickles, buckwheat crunchies brought back from Japan, candied hazelnuts and cranberry sauce from Starvation Alley.

We decided to center this spread around one main dip, a tofu-based Caramelized Fennel dip. If you are inspired, try adding a couple more dips to your spread and some cheeses or crostini and dried fruit. The sky’s the limit here. For styling, add whole fruits onto whatever board or tray you’re using. Think about varying pops of color and add any greenery you may be using at the end. Work in circular patterns, adding separate bowls and plates onto a larger tray helps create some height and natural pattern.

Here are a few more recipes and ideas to inspire your holiday spread this season:
Roasted Golden Beet + Shallot Dip
Pistachio Dip
Cashew Ranch
Winter Crostini Inspiration
Raw Vegan Cashew Cheese

Caramelized Fennel Dip
Recipe written by Shannon Sims
[Makes 4 cups]

2 large fennel bulbs (and remaining frond stems)
1 large onion
4-6 garlic cloves
2 packages silken tofu, drained and dry as possible
Zest of 1 lemon
Juice of 1 lemon
1 jalapeño, diced
1 teaspoon + heavy pinch salt
1 teaspoon maple syrup
2 Tablespoons apple cider vinegar
[Optional:] 1 teaspoon fennel pollen

1.)Preheat oven to 325 degrees. Against the grain, slice both of the whole fennel bulbs into 1/4 inch slices on a slicer or with a large kitchen knife. Slice onion in half, then again into 1/4 inch half-moon slices, removing skin. Peel 4-6 garlic cloves, crush with the blade of the knife parallel to the counter. Toss together in a mixing bowl with enough olive oil to cover, and add a heavy pinch of salt. Spread evenly onto a baking sheet (or two, if needed) and bake for 40-45 minutes, stirring frequently to insure they brown evenly. Set aside to cool.

2.) In a high-speed blender or food processor, add two packages of silken tofu, the caramelized fennel and onion mixture, lemon juice and zest, jalapeño, maple syrup, apple cider vinegar, 1 teaspoon salt and fennel pollen, if using. Pulse until all is well incorporated. Use a rubber spatula to remove into a serving bowl. Can be served immediately or covered and chilled in the fridge. Can be made up to 3 days ahead and sealed in an air-tight container in the refrigerator.

December 6, 2016 3 comments
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Cranberry-Ginger-Lime Chia Parfaits
Breakfast & Brunch

Cranberry-Ginger-Lime Chia Parfaits

A few weekends ago, a small group of Portland-based bloggers, myself included, gathered on Sauvie Island just outside of the city for a holiday brunch sponsored by Bob’s Red Mill and Tillamook. With so much connection happening via social media, it was so refreshing and inspiring to meet up face-to-face with a group of talented ladies and engage in meaningful conversation over delicious food.

We each made a dish to bring to the brunch, and today we’re all finally sharing the recipes we created. Below you will find my recipe for Cranberry-Ginger-Lime Chia Parfaits. Here is the rest of the menu from our Portland Holiday Brunch with links to the delicious recipes.

Cranberry Chia Parfaits
[Serves 6]

For the chia pudding:
3/4 cup Bob’s Red Mill chia seeds
4 cups coconut (or any nut) mylk
1/2 cup dried shredded coconut
1 1/2 teaspoons vanilla extract

For the cranberry-ginger-lime sauce:
12 oz package fresh cranberries
1/2 cup unsweetened cranberry juice, or water
3/4 cup yacón syrup (maple syrup or raw honey work too)
1 teaspoon lime zest
2 Tablespoons lime juice
2 teaspoons fresh ginger, minced

To garnish:
Dried coconut chips
Slivered almonds

1.) In a medium-sized bowl, whisk together the chia seeds, nut mylk, shredded coconut and vanilla extract until well combined with no lumps. Let stand 3-5 minutes. Mix again before placing in the refrigerator covered for 30-45 minutes or overnight.

2.) Stir together water, yacón syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling, reduce heat and simmer for 3 minutes.

3.) Add cranberries and ginger and continue to simmer for 10-12 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow mixture to cool completely.

4.) To make parfaits, using a spoon layer chia seed pudding and cranberry sauce in small glasses. Top with dried coconut chips and slivered almonds.

December 3, 2016 2 comments
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