November 25, 2022

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persimmon thyme galette

Dough

  • 1/2 cup pecans
  • 1 cup + 2 TBL all purpose flour
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

  • 4 fuyu persimmons cut into 1/4 disks
  • 1 TBL fresh thyme
  • 2 tsp lemon zest
  • 1/4 cup sugar, + more for sprinkling
  • 2 TBL brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger

assembly-

  • all purpose flour (for surface)
  • 2 TBL milk

Dough

Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss persimmon filling together in a large bowl.

Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.

November 06, 2022

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BEET RAVIOLI with Mushroom Walnut Filling & Tarragon Cream

1 lb red of yellow beets, peeled and thinly sliced or shaved on mandolin. Cut the beet to fit the mandolin as you prefer- squares, circle, or moon shaped would be fine! 
Once you have your beet slices, toss them in a little olive oil and lemon juice. 
You want about 12 slices (to make 6 raviolis) per person (48 slices for 4 pple etc) 
Filling//
2 cups cremini mushrooms, stems removed and quartered
1/2 yellow onion, diced
2 tbsp fresh thyme, or several spring
1 tbsp minced garlic 
3 tbsp olive oil 
2 tsp sea salt 
1 tbsp balsamic vinegar 
1 cup walnuts 
Sautée onions in olive oil until translucent, add mushrooms, thyme, garlic and sea salt. You want the mushrooms to be lightly browned, but not super soft. Add a splash of balsamic vinegar. Finish with a little salt and pepper. 
Pulse sautéed mushroom mixture with walnuts until well combined. Add an extra splash of olive oil and sea salt if needed. 
Tarragon Cream//
1 cup cashews
1 1/2 cups water
2 tbsp lemon juice
2 tbsp fresh tarragon leaves
1 tbsp miso
Pinch of sea salt 
Blend all ingredients until smooth. 
Assembly//
Plate one layer slices of beet on a plate or serving tray. ( Make 6 "raviolios" for full serving). Top with 1 tbsp mushroom walnut filling. Layer another slice of beet on top. Drizzle generously with tarragon cream, and garnish with fresh herbs + freshly ground pepper. 
Enjoy! 
Serves about 4
November 02, 2022

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Carrot Cake Smoothie Bowl

  • 2 frozen bananas
  • handful of ice
  • 1/4 cup carrots
  • 1/4 cup frozen pineapple
  • 3 Tbs pecans
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • splash maple syrup
  • splash nut milk

blend until smooth. top with chopped pecans and hemp seeds.

 

 

 

 

 

 

 

November 01, 2022

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Zucchini, Fennel, Mint & Basil Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 small fennel bulb thickly sliced and fronds reserved
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 3 medium zucchini thickly sliced
  • 2 handfuls basil
  • 2 handfuls mint
  • 2 Tbl Nutritional Yeast
  • 3 cups vegetable broth
  • 2 Tbl tablespoons freshly squeezed lemon juice, plus zest to serve
  • Sea salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, to serve
  • fennel fronds to serve
  1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
  2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
  3. Add the lemon juice, nutritional yeast & season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
  4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and fennel fronds

 

October 31, 2022

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BAT-ish PAD-ish Noodles

recipe by Meredith Baird Figone

Small Bat Cookie Cutter 

1 Extra Firm Block of Tofu

Slice Tofu in half lengthwise 
Stamp out 8 tofu bats , saved the extra bits to sautée separately 
Olive Oil 
Tamari 
Sautée tofu bats in olive oil, with a splash of tamari. Brown tofu on each side for about five minutes. 
2 bags of Forbidden Rice Pad Thai Noodles (regular is also fine, just won't be black!)
1 head of kale, torn into small pieces or
1/4 head shredded cabbage 
2 cups shaved or julienned carrots (optional, and didn't make it into vid!) 
2 cups bean sprouts 
Peanut Chili Sauce//
1/4 cup smooth peanut butter
1/4 cup rice vinegar 
2 tbsp Fly By Jing Zhong Sauce, or 1 tbsp sriracha or your fave chili paste
1 tbsp maple syrup 
1 tbsp soy sauce
1/4 cup water
Whisk all ingredients together until smooth. 
Garnish//
Cilantro 
Chopped Peanuts 
Cucumber Sesame Snake*
Assembly// 
Sautée tofu bats until browned on each side. 
Cook noodles according to package instructions. I recommend slightly undercooking them so they don't get sticky. 
Whisk all ingredients for sauce together. Toss with noodles, vegetables, and serve whisk with tofu bats. 
Garnish with cilantro, chopped peanuts, and cucumber snake.*
Cucumber Snake//
Line chopsticks on either side of a cucumber, to prevent you cutting all the way through. Thinly slice the entire cucumber. Flip over (this side shouldn't be cut.)  Using chopsticks again, slice the cucumber down the entire length-- this time slice on the bias (diagonal). This will be your cucumber snake. 
Drizzle with a little sesame ginger dressing, I love the Primal Kitchen version. 
Add a little sliced red pepper for the snake tongue if you're feeling festive! 
Serves about 4-6
October 27, 2022

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Blue Smoothie Bowl

  • 2 frozen bananas
  • 1/2 tsp blue spirulina powder
  • 2 tbl greek yogurt
  • 1 tsp honey
  • 1 tbl nut butter
  • handful of pecans
  • 1 tsp vanilla extract
  • pinch of salt

BLEND

toppings:

  • handful of bueberries
  • sliced banana
  • coconut strips
  • hemp seeds
October 09, 2022

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Creepy Carrot Fingers

One medium size bunch of carrots, 6 to 8 whole carrots
Cleaned and steamed for about five minutes to soften slightly.
Marinade for carrots//
2 tbsp white miso, whisked with 1/2 cup warm water 
1/4 cup rice vinegar 
1/4 cup pickle or sauerkraut juice
2 tbsp tamari
2 tsp smoked paprika 
1 tsp garlic powder
1 tsp onion powder 
1 tbsp maple syrup 
Whisk all ingredients together. Add steamed carrots to marinade, and let them marinate at least four hours or overnight.
Roast at 400 degrees for about 20 minutes, or grill to your liking. You want these to be al dente. Not soft! Grill marks are best. 
For extra Halloween effect, Trim white onions or red pepper to make “nails”. You will glue these on with the following recipe for smokey tomato ketchup.
Smokey Ketchup //
1 6oz can of tomato paste
2 tbsp tamari
2 tbsp apple cider vinegar 
1 tbsp maple syrup
1 tsp onion powder
1 tsp garlic powder 
1 tsp smoked paprika 
2-3 tbsp water to help whisk
Whisk all ingredients together. Adjust for salt and smoked paprika if you wish!
Serve carrot dogs as you wish with your favorite condiments and fixings’ 
September 29, 2022

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Corn Ribs with Smokey Sunflower Dip

CORN

  • Heat oven to 400
  • Quarter corn in half lengthwise (be careful, this takes strength and a sharp knife)
  • bake at 400 for 20 min or until kernels are juicy when pricked and ribs curl
  • Remove from oven and sprinkle generously with olive oil and sea salt
  • garnish with cilantro, lime, sloppy papi and salt

SMOKEY SUNFLOWER CHIPOTLE DIP

1 cup sunflower seeds, soaked 1-2 hours

1 cup steamed butternut squash or sweet potato

2 TBL olive oil

1 TBL Miso

1 TBL nutritional yeast

1 TBL Hi Note Sloppy Papi

(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)

pinch of sea salt

pinch of cayenne

3/4 cup water (more if needed to blend)

Blend all ingredients until smooth!

 

September 22, 2022

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Spicy Peanut Squash Noodles w/ Seared Tempeh and Celery

 

recipe by Meredith Baird Figone

You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever) 

Use the necks of 2 medium sized squash, or 4 medium sweet potatoes 
The noodles can be sauteed, in a little olive oil + ginger and garlic. Or if you prefer, they can be served raw! 
SPICY PEANUT SAUCE//
1/2 cup crunchy peanut butter 
1/3 cup rice vinegar
1/4 cup soy sauce
1/4 cup water 
2-3 tbsp sriracha (adjust for spiciness!) 

Whisk all ingredients together until smooth! 
SEARED TEMPEH//
2 8oz blocks of tempeh cut into 8 triangles 
Heat 2-3 tbsp olive oil in a cast iron pan
Once the oil is hot, sear the tempeh for about 5 minutes on each side. Sprinkle with sea salt. 
GARNISH + CRUNCH// 
 
4 stalks celery, diced. Remove leaves for garnish
Chopped peanuts
Fresh chives 
TO SERVE//
 
Toss the noodles with half of the sauce, and chopped celery. Serve with 2-3 pieces of tempeh. Drizzle with more sauce, and garnish generously with peanuts and chives! 
September 17, 2022

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Roasted Veggies + Cashew Cream Three Ways

Roasted Veggies + Cashew Cream Three Ways//
You can make these sauces on their own, or start with a big batch and mix it up as you prefer. 
Cashew Cream//
2 cups cashews
2 cups water
1 clove garlic 
2 tbsp nutritional yeast 
1 tbsp white miso 
Pinch of sea salt 
Blend all ingredients until smooth. 
This is the perfect cashew cream sauce for dipping veggies, on pasta with a little pepper for Cacio e Pepe- the list goes on! It really doesn't need anything more, but if you want to mix it up...
Upleveling options.
1. Hi Note. If you're not familiar with Hi Note seasonings- The Cheezio Pepe is perfect for this sauce. 
1 cup cashew cream
2 tbsp Cheezio Pepe 
Blend to smooth, add to everything.
2. Herbal Ranch. 
1 1/2 cup cashew cream
1 handful dill, parsley and cilantro 
Splash of apple cider vinegar
2 tbsp olive oil 
1 tbsp capers 
1 clove of garlic
Blend to smooth. Perfect for dipping and salads! 
3. Smoked Cheddar. 
1 1/2 cup cashew cream 
2 tsp smoked paprika 
1 roasted red pepper 
1 clove garlic 
Blend to smooth. Great for dipping as well as nachos! 

Crispy Smashed Potatoes// 
Crispy smashed Potatoes are the name of the dipping game. Steam baby yukon gold potatoes (or your favorite potato) in salty water. Smash using an extra baking sheet, or side of knife, or a fork!  Drizzle with several tablespoons, sprinkle generously with sea salt and bake at 450 for about 20 minutes until crispy! 
The Perfect Roasted Veggies//
Surprise! No oil is allowed until after roasting. This helps the vegetables get crispy and caramelized in their own juices without steaming them, or making them too soft. This method works great for carrots, cauliflower, brussel sprouts, and zucchini. 
Preheat oven to 450
Roast for 20 minutes, turning halfaway. 
Remove once the veggies start to brown on the tips. Drizzle with olive oil, sea salt and lemon juice before serving.
 
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