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.
 
September 08, 2022

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Spring Rolls

It's all about the sauce! Double or triple if you're saucy ;-) 
Sauce + Almond Butter Slaw// 
1/3 cup almond butter 
2 tbsp maple syrup 
2 tbsp soy sauce 
Juice of 1 lime 
Juice of 1 lemon
1 in chunk of ginger 
1 in chunk of jalapeno 
1 clove of garlic
1 tbsp sesame oil (optional) 
1 medium head of cabbage, shredded
Blend all ingredients until smooth. If you need to add a few tablespoons of water to blend it you may do that, since some almond butter is dryer than others. 
Mix one serving of sauce with the shredded cabbage. You want it to be like a super saucy cole slaw! 
Rolls// 
Get creative! Mix and match ingredients as you like. The main event is the cabbage slaw! 
8-10 collard leaves, washed and lightly steamed to bring out the color and make them malleable. Pro tip: Smash the stem with a knife to make it extra pliable.
2 medium carrots, julienned 
1/2 red bell pepper, julienned 
Fresh Mint
Fresh Cilantro
Basil 
Bean Sprouts
Flowers  
Chopped Cashews (otional for crunch!) 
Layer cabbage slaw into the middle of the collard leaf, and add other ingredients as you like. You don't want to make it too full or you will have a hard time rolling it. About 1/3 cup of ingredients is ideal for 1 large collard leaf. 
To roll:
Fold in sides first, and then tightly roll from bottom to top. 
Repeat. 
* You can repeat this process with rice paper wraps instead of collard leaves if you would like. To showcase the flowers, add them to the wrap first, then slaw, and other ingredients 
Serves About 4 or 6 as App 
September 02, 2022

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Massaged Kale Salad with Fried Oyster Mushrooms

Recipe by Meredith Baird Figone
The key to a good kale salad is to massage or scissor! You'll know it's done when the color starts to become bright green.
  • 1 head of curly kale
  • 2 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 avocado, chopped

work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.

Add avocado and work it in to make it all creamy. taste for salt & vinegar

garnish with your favorite shaved veggies, flowers and hemp seeds

 

Fried Oyster Mushrooms

  • 1/2 lb oyster mushroom
  • 1 cup all purpose or gf all purpous flour
  • 1/2 tsp tumeric
  • 1/4 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup unsweetened milk alt (we used cashew)
  • 1 Tbsp lemon juice

whisk all dry ingredients together

Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"

1/2 cup oil for frying (we used olive)

Heat oil to medium high in a deep pan. 

Dip mushrooms in milk, coat them wit flour mixture.

when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.

Drain on papertowels before serving with Kale Salad. Enjoy!

August 29, 2022

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cabbage tacos with black bean walnut "meat"

Recipe by Meredith Baird Figone

Black bean & walnut "meat"

  • 2 cups walnuts
  • 1 can of black beans, drained
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt

Pulse all ingredients until well combined. Then add (optionally) 2 tbsp olive oil and 1 tbsp apple cider vinegar. You want to lightly pulse this mixture until crumbly. Do not bend or it will become a paste

Tofu Sour Cream

  • 1 block silken tofu, drained
  • juice of 1/2 lemon
  • 1 tbsp miso
  • 1 tbsp apple cider vinegar
  • pinch of sea salt

Blend until smooth

Assemble in taco shells of your choice, or layer as nachos with freshly chopped tomato, avo and cilantro.

makes enough to serve 4

 

 

August 12, 2022

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Fast! Beef Bibimbap with Beef & Mushrooms

  • 3/4 lb 10 grass-fed ground beef
  • 2 eggs
  • 2 TBL Tamari
  • 2 TBL Gochujang
  • 1 cup shiitake mushrooms
  • 2 cups baby spinach
  • 2 TBL toasted sesame seeds
  • 1/2 cup jasmine rice
  • 3 tsp coconut sugar
  • 1 tsp rice wine vinegar
  • neutral oil
  • salt & pepper
  • garlic

 

1. cook rice

 In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Marinate ground beef

Finely chop 1 teaspoon garlic. In a medium bowl, combine ground beef, 2 teaspoons tamari, 1 teaspoon each of coconut sugar, vinegar, and oil, and ½ teaspoon each of the garlic and gochujang. Set aside to marinate at room temperature until step 5.

3. Prep ingredients

Remove and discard stems from mushrooms, then thinly slice caps. In a small bowl, stir to combine remaining gochujang and tamari, 1 tablespoon water, and 2 teaspoons coconut sugar. Set gochujang sauce aside until step 5. 

4. Sauté mushrooms & spinach

Heat 1 tablespoon oil in a medium nonstick skillet over high. Add mushrooms and cook, stirring occasionally, until browned and tender, 4-5 minutes. Season with salt and pepper. Add spinach and remaining garlic; cook, stirring, until spinach is wilted, about 1 minute. Stir in half of the sesame seeds. Transfer to a bowl and cover to keep warm until ready to serve.

5. Cook ground beef

Heat 2 teaspoons oil in same skillet over high. Add ground beef and any marinade. Cook, breaking meat up into large pieces, stirring occasionally, until liquid is evaporated and beef is browned and cooked through, about 6 minutes. Stir in 1 tablespoon of the gochujang sauce (reserve rest for step 6). Transfer beef to a bowl. Wipe out skillet and reserve for step 6

6.Fry eggs

Heat 2 tablespoons oil in reserved skillet over high. Crack in 2 large eggs; season with salt and pepper. Cook until edges begin to brown, about 1 minute. Cover and cook until whites are set but yolks are still runny. Serve rice in bowls topped with beef, spinach and mushrooms, and eggs. Garnish with remaining gochujang sauce and sesame seeds.

Enjoy!

 

August 05, 2022

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Vegan Palak "Paneer"

  • basmati rice
  • 12 oz extra-firm tofu
  • 2 TBL cumin seeds
  • 13.5 oz can coconut milk
  • 1 oz fresh ginger
  • garlic
  • 1 plum tomato
  • bag of baby spinach (about 5 cups)
  • 2 TBL garam masala
  • 3 TBL olive oil
  • s&p
  • 1 tsp sugar
  • 1 tsp white wine vin

1. Prep oven & cook rice

Preheat broiler with a rack in the upper third. Make rice

2. Prep & broil tofu

Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.

3. Toast cumin seeds

Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.

4. Prep & blend sauce

Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.

5. Cook sauce

Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.

6. Finish & serve

Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!

 

 

July 31, 2022

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Mom's Blackberry 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

  • about 2 cups blackberries
  • 1 TBL cornstarch
  • 2 tsp fresh lemon juice
  • 1/4 cup sugar, + more for sprinkling
  • 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 blackberries, cornstarch, lemon juice and quarter cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment lined baking sheet. Mound Blackberries 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.

 

 

 

 

 

 

June 29, 2022

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Sweet Corn and Pepper Gazpacho

  • 1 yellow bell peppers (or 5 mini) stemmed, seeded and chopped
  • 5 ears fresh corn cut off the cob (reserve 1/4 cup for garnish)
  • 2 garlic cloves
  • 1 1/2 cups Persian cucumber chopped plus more for garnish
  • 2 TBL extra virgin olive oil
  • 2 TBL apple cider vinegar
  • 1/2 to 1 tsp sea salt
  • freshly ground pepper to taste
  • chopped fresh basil

1. place the bell peppers, corn kernels, garlic, cucumber, olive oil, vinegar, salt, and pepper in the blender and blend until smooth and creamy. Season to taste.

2. divide into bowls and garnish with fresh corn kernels, cucumber and basil.

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