Recipes

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.

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

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.

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

BAT-ish PAD-ish Noodles

recipe by Meredith Baird Figone

1 Extra Firm Block of Tofu

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

Creepy Carrot Fingers

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!

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! 

Roasted Veggies + Cashew Cream Three Ways