Category Archives: Vegan

Carrot Cake Granola

August 29, 2017 – 5:45 am

I can’t believe this week is finally here! It’s our wedding week! Travis and I have been engaged for about one year and a half, and after so many months of wedding planning and thinking about our special day, we are both thrilled that it’s here.

We are getting married in Boston (where I grew up) on the Sunday of Labor Day weekend, and flying from Boston to Greece for our honeymoon a few days later. If you’ve been to Greece and have any recommendations with us, be sure to let me know! I know the next week is going to be a whirlwind, and I am going to do my best to soak it all up.

Now back to our regularly scheduled programming…food!

I’ve been on a major granola kick recently. After months of regularly making my favorite Cardamom Granola, I decided to change things up a bit. For this new granola recipe I wanted to make something reminiscent of my all-time favorite dessert: carrot cake.

This granola has all of the essential elements of a good carrot cake (minus the frosting, of course!). It’s packed with freshly grated carrots, walnuts, pecans, cinnamon, nutmeg, and ginger. It’s also an ideal recipe for anyone with dietary restrictions because it’s dairy-free, gluten-free, and soy-free.

If you love carrot cake like I do, then I know you’re going to love this carrot cake granola. Serve it on top of yogurt, with milk, or just snack on it right out of the container!

Carrot Cake Granola

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Serves: 3 cups

Ingredients

1.5 cups old-fashioned rolled oats
½ cup grated carrots
½ cup unsalted pecans, chopped
½ cup unsalted walnuts, chopped
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
pinch of ground cloves (optional)
⅛ cup maple syrup
⅛ cup melted coconut oil
½ teaspoon vanilla extract
½ cup raisins

Instructions

Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the rolled oats, grated carrots, pecans, walnuts, cinnamon, salt, ginger, nutmeg and cloves (optional). In a separate small bowl mix together the maple syrup, coconut oil, and vanilla extract. Pour the maple syrup mixture into the bowl with the oats and carrots, and toss until well combined.
Spread the mixture out evenly on the lined baking sheet and bake for 25 minutes, rotating the pan and stirring the granola halfway through the baking time. Remove the pan from the oven and allow to cool until the granola reaches room temperature. Then add raisins and toss to combine. Store the granola in a sealed container for up to 2 weeks.

Tags carrot, Cinnamon, Granola, Oats | Permalink | Comments (2)

Grilling Vegan

Peach-Bourbon Barbecue Sauce

July 25, 2017 – 6:00 am

This post is sponsored by Simply Organic. As always, all content and opinions are my own.

Thank you for your support!

Summer is my favorite season to browse the stands at our local farmers market. Many vendors pass out samples of their freshest produce, and I always seek out those sampling juicy summer peaches. I usually end up carrying home a giant bag of yellow peaches, and somehow manage to finish them in the blink of an eye.

While delicious on their own, peaches are fantastic for both cooking and baking. They also hold up very well on the grill.

I made this Peach-Bourbon Barbecue Sauce using Simply Organic’s new Ancho Chili Powder. Ancho chili powder has a delicious, smoky flavor, making it perfect for barbecue recipes. I regularly buy Simply Organic’s spices because they’re high-quality, organic, and in my experience the spices stay fresh longer than other brands.

In this recipe, the yellow peaches provide a sweet contrast to the heat of the ancho chili powder. I only used 1/2 teaspoon of the chili powder, and I would say this barbecue sauce has mild heat. If you want to amp things up, I’d suggest using an additional 1/2 teaspoon of the ancho chili powder.

This peach-bourbon barbecue sauce is outstanding on grilled poultry, burgers, and as a dipping sauce.

I highly recommend brushing the sauce on top of grilled boneless chicken thighs and serving it with a side of grilled peaches. It’s a delicious combination!

This recipe makes about 1 cup of barbecue sauce, so if you’re cooking for a crowd, go ahead and double it. You can store any leftovers in an air-tight container in the fridge for up to one week.

Peach-Bourbon Barbecue Sauce

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Serves: Makes about 1 cup

Ingredients

1 large peach
1 Tablespoon olive oil
⅓ cup yellow onion, diced
2 cloves garlic, minced
½ teaspoon Simply Organic ancho chili powder
⅛ cup bourbon
¼ cup ketchup (I prefer brands without high-fructose corn syrup)
1 Tablespoon apple cider vinegar
1 Tablespoon coconut sugar*
1 Tablespoon Worcestershire sauce
½ teaspoon dijon mustard
¼ teaspoon salt
pinch black pepper

Instructions

Score the bottom of the peach with an "X". Heat a medium pot with water until boiling. Add the peach to the pot and blanch for 2-3 minutes. Drain and peel the skin off the peach. Dice the peach into ½ inch pieces. Set aside.
Bring the pot back to medium heat. Add the olive oil, and once hot add the onion to the pan. Cook for 3 minutes, stirring occasionally, then add the garlic and ancho chili powder. Cook for an additional 30 seconds.
Add the peaches to the pot and cook for 1 minute, stirring often. Add the bourbon and stir until it is mostly evaporated. Finally, add the ketchup, apple cider vinegar, coconut sugar, Worcestershire sauce, dijon, salt and pepper. Bring to a boil and reduce to a simmer. Simmer over low heat for 20 minutes, until the sauce has thickened.
Remove from the heat and allow the sauce to cool. Transfer to a blender and blend until the barbecue sauce is smooth. Serve immediately or store in an air-tight container in the fridge for up to 1 week.

Notes

*Can substitute brown sugar

Tags barbecue sauce, bbq, bourbon, ketchup, peach | Permalink | Comments (8)

Salads Vegan Vegetarian Meals

Farro Salad with Cherries and Walnuts…Plus a Complete Labor Day Barbecue Meal!

August 15, 2016 – 7:00 am

Hi friends! I hope you had a great weekend.

I am so excited for today’s post because I am teaming up with some of my blogger friends to bring you a complete healthy Labor Day barbecue feast! We each put together a different course for the menu, and oh man, I want to dig into all of these delicious creations. Let’s take a look!

Kacy from Healthy For Real made a Hearty Black Bean Corn and Kale Appetizer.

I made a grain-based Farro Salad with Cherries and Walnuts (Vegan and Refined Sugar-Free)

Dani from Dani California Cooks made Grilled Dijon Salmon Skewers (Paleo).

And Chef Vanessa Musi made a delicious Peach Bourbon Pie for dessert (Gluten-Free, Vegan and Refined Sugar-Free).

Make sure to click over to their posts to check out their amazing recipes!

Now are you ready for this delicious Farro Salad with Cherries and Walnuts?

You guys know I am OBSESSED with farro — it’s my all-time favorite grain. Farro is perfect for big batch salads like this one because it doesn’t get soggy after being dressed and it holds up very well in the fridge for a couple of days.

I love, love, love the sweet-tart flavor that the cherries give to this salad, and there are so many different textures thanks to the added crunch from the walnuts and celery.

I know you guys are going to love this one and I can’t wait for you to try it!

Farro Salad with Cherries and Walnuts

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Serves: 4

Ingredients

¾ cup uncooked farro
⅓ cup diced celery
1 cup sweet cherries, pitted and halved
¼ cup chopped walnuts, toasted
2 Tablespoons parsley, chopped
1.5 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
½ Tablespoon raw honey (or maple syrup for a vegan option)
Salt and pepper
½ Tablespoon Dijon mustard

Instructions

Bring 2.5 cups of water to a boil in a large pot. Add the farro and a pinch of salt. Cook for 15 minutes or until al dente. Drain and cool.
In a large bowl combine the farro, celery, cherries, walnuts and parsley.
In a small bowl, whisk together the olive oil, lemon juice, honey and a pinch each of salt and pepper. Toss the farro with the dressing. Chill for at least 30 minutes to allow the flavors to come together.

Tags cherries, farro, Walnuts | Permalink | Comments (8)

Side Dishes Vegan

Sriracha Roasted Broccoli

July 13, 2016 – 7:36 am

Hey, hey Wednesday people! I’ve finally mastered this Sriracha Roasted Broccoli recipe and I can’t wait to share it with you today!

Travis and I first had a similar recipe on a seasonal menu at one of our favorite local restaurants, The Misfit, in Santa Monica. (Not sure I’ve mentioned them enough on the blog 😉 )

We both loved their spicy charred broccoli after one bite! Admittedly, their version was a tad too spicy for me, so I’ve toned down the heat in this version. If you like your food extra hot, feel free to up the sriracha in the recipe.

We paired this roasted broccoli with Honey-Soy Glazed Chicken made in the slow cooker, but it would be great alongside fish or tofu as well.

I hope you guys love this recipe. It’s definitely going to be on regular rotation in our house!

Sriracha-Roasted Broccoli

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Serves: 2-3

Ingredients

1.5 Tablespoons extra–virgin olive oil
2 Tablespoons sriracha
1 Tablespoon low-sodium soy sauce
½ teaspoon toasted sesame oil
1 teaspoon honey
3 cloves garlic, thinly sliced
1 lb. broccoli crowns and peeled stems

Instructions

Preheat the oven to 425°. In a large bowl, whisk together the extra-virgin olive oil, sriracha, soy sauce, sesame oil, honey and garlic. Add the broccoli to the bowl and toss to coat.
Spread the broccoli mixture in an even layer on a baking sheet lined with parchment paper.
Roast for 10 minutes, then remove from oven, flip and turn on the broiler. Broil the broccoli for 4-5 minutes more, until the edges are crisp.

Tags broccoli, sesame, soy sauce, Sriracha | Permalink | Comments (3)

Gluten-Free Snacks Vegan

The Best Spicy Mango Salsa

May 5, 2016 – 5:45 am

Today is Cinco de Mayo! So what better day than today to introduce you to my incredible Spicy Mango Salsa recipe!?

I don’t mean to brag, but this stuff is GOOD. Like really good.

I know, because the first time I made this salsa, Travis ate it all in one sitting. He inhaled it so fast that I’m pretty sure he forgot to breathe.

So yeah, it’s some good stuff.

This Mango Salsa is a little bit sweet and a little bit spicy. I can’t handle ultra-spicy food, so the heat level is perfect for my tastebuds — I’d say it’s about medium.

If you’re feeling more daring than me, feel free to increase the amount of jalapeno in the recipe.

I love this salsa with corn tortilla chips, but it’s also delicious with grilled white fish like mahi mahi or tilapia. It’s a summer meal I always look forward to — plus it’s super easy and healthy!

I know you’ll love this spicy mango salsa and it only takes 10 minutes to throw together! So run to the store, grab the ingredients, and celebrate Cinco de Mayo with me, why don’t ya?

P.S. Don’t forget to enter my Chef’s Cut Real Jerky Giveaway! One winner will be selected tomorrow, so don’t miss out!

The Best Spicy Mango Salsa

Prep time

10 mins

Total time

10 mins

Serves: 1 cup

Ingredients

1 large mango, diced into ¼ inch cubes
½ cup red bell pepper, diced
⅛ cup red onion, minced
⅛ cup cilantro, finely chopped
1 teaspoon jalapeno, minced
1-2 Tablespoons lime juice, to taste
⅛ teaspoon each salt and pepper

Instructions

In a medium bowl combine the mango, bell pepper, red onion, cilantro, jalapeno and 1 Tablespoon of lime juice. Stir in the salt and pepper. Taste, and add additional lime juice, salt or pepper as needed.
Chill for 15 minutes to let the flavors come together before serving.

Tags bell pepper, cilantro, jalapeno, Mango, Salsa | Permalink | Comments (6)

Drinks Vegan

White Wine Spritzer with Basil and Orange

April 20, 2016 – 7:21 am

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BlackBoxSummer #CollectiveBias

The following content is intended for readers who are 21 or older.

Anyone who knows me well knows that wine is my drink of choice. When I’m out, I usually opt for a white wine — not because I don’t like red, in fact I LOVE red. But red wine gives me scary purple mouth, so it’s probably better I stick to white when I am in public.

Besides the fact that I love the taste of wine, I also like that it doesn’t leave me feeling full and bloated like beer can. Cocktails are delicious, but they usually contain lots of added simple syrups and juices, so I always know that wine is a safe and “healthier” choice.

Have you guys heard of Black Box Wines?

Let me just stop you right there because I know what you might be thinking, but this is not your regular boxed wine. Trust me, I drank enough of that stuff in college to call myself an expert (not proud of that!), and Black Box Wines just don’t compare.

Black Box has won over 50 Gold Medals for quality, but they still cost 40% less than comparable bottled wines. PLUS, the boxes are so easily transportable, making them them perfect for summer outings (helloooo picnics!). The 3 liter box contains four 750 ml. bottles of wine, and I love that once you open the box, you don’t have to worry about drinking it right away. The wine stays fresh for up to 6 weeks (although let’s see if you can actually make it last that long 😉 ).

Now for this white wine spritzer recipe!

I’ll be honest, I’ve never had much of an interest in spritzers because I used to think “Why the heck would I dilute wine?” but I was wrong. A good spritzer can be really, really refreshing – especially during the summer heat! When I’m drinking, I always try to have a glass of water in between each drink because it keeps me hydrated and prevents a hangover the next day.

Spritzers are a great way to enjoy wine, but the added club soda or sparkling water helps to keep you from getting too dehydrated at the same time.

This White Wine Spritzer with Basil and Orange would be the perfect drink for any summer get-together, from bridal showers to summer BBQs. What screams summer more than fresh basil!?

White Wine Spritzer with Basil and Orange

Prep time

5 mins

Total time

5 mins

Serves: 1

Ingredients

3 basil leaves, muddled or torn
Ice cubes
4 oz. Pinot Grigio
2 oz. club soda
½ oz. fresh orange juice
Orange twist (for garnish)

Instructions

Place the basil at the bottom of a chilled glass. Add the ice cubes, then the Pinot Grigio, club soda, and orange juice to the glass. Garnish with an orange twist. Serve cold immediately.

For more summer entertaining ideas and recipes, check out the Simple Entertaining Social Hub.

Tags basil, black box wines, orange, pinot grigio, Wine | Permalink | Comments (3)

Breakfast Gluten-Free Smoothies Snacks Vegan

Gingerbread Smoothie

December 15, 2015 – 9:50 am

The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.

But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.

That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.

The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).

I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.

Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.

Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!

Gingerbread Smoothie

Prep time

5 mins

Total time

5 mins

Serves: 1 Large or 2 Small

Ingredients

1 cup Almond Breeze Almondmilk Cashewmilk Blend
½ frozen banana
3 large ice cubes
2 Tablespoons plain greek yogurt (optional for additional protein)
1 Tablespoon molasses
Dash each cinnamon, ground ginger, nutmeg, to taste

Instructions

Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!

Tags almond milk, Blue Diamond, Cinnamon, gingerbread, smoothie | Permalink | Comments (11)

Gluten-Free Side Dishes Vegan

Maple Roasted Brussels Sprouts and Sweet Potatoes

November 23, 2015 – 8:25 am

I am leaving for Boston tonight and I am SO stinking excited! Thanksgiving is my family’s favorite holiday. We all look forward to this week every year. All of the out of town guests stay at my parents’ house, so it’s like a big ol’ family reunion every time. The best!

Bessie is flying with us, too. It will be her third time on a plane in a year – our little girl is becoming quite the traveler!

I know there are a few of you out there who don’t have your Thursday menus finalized yet, and this recipe is just for you!

Throwing together these Maple Roasted Brussels Sprouts and Sweet Potatoes couldn’t be easier. And this recipe just might turn the biggest brussels sprouts hater into a fan.

I love traditional Thanksgiving recipes, from the big bird to stuffing and pie, but one thing I’ve learned over the years is that not every recipe has to be coated in butter to taste delicious.

This recipe doesn’t use a lick of butter, but it still tastes rich. Just a dash of pure maple syrup gives these veggies the perfect hint of sweetness.

For a large crowd, this recipe can easily be doubled or tripled. I just recommend that you use multiple baking sheets, rather than piling the brussels and sweet potatoes on top of each other. The veggies only crisp up when they are spread out on even layers on the baking sheets.

Happy Thanksgiving to everyone celebrating!

Maple Roasted Brussels Sprouts and Sweet Potatoes

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Serves: 3-4

Ingredients

1 large sweet potato, cut into ½ inch cubes
2 cups brussels sprouts, ends trimmed, outer leaves removed, and sliced in half*
1 Tablespoon extra-virgin olive oil
2 Tablespoons maple syrup, divided
½ teaspoon chili powder
Salt and pepper

Instructions

Preheat oven to 450 degrees. In a large bowl combine the sweet potatoes and brussels sprouts. Toss with the olive oil and 1 Tablespoon of maple syrup. Add the chili powder and ¼ teaspoon each of salt and pepper.
Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.

Notes

*Brussels Sprouts come in all sizes, so make sure the pieces are cut to the same size to ensure even roasting.

Tags Brussels Sprouts, maple syrup, sweet potatoes | Permalink | Comments (13)

Gluten-Free Side Dishes Vegan

Butternut Squash with Sesame and Gochujang

September 29, 2015 – 7:21 am

Hi guys! Apologies to those of you who subscribe. It seems as though the email service sent out a strange format of this blog post last night. Sorry if you clicked on the link expecting a recipe!

Anyway, the tech side of things seem to be sorted out now, so let’s jump into the REAL reason you’re here: this Roasted Butternut Squash with Sesame and Gochujang!

Have you tried Gochujang before? It’s a Korean Sweet & Spicy Sauce and it’s delicious on basically everything.

Travis and I discovered it a few years ago after he found an INCREDIBLE recipe for Gochujang Chicken Wings in GQ. After making those wings, we’ve always had a bottle of the stuff in our fridge. We love this one, and you can buy it either online or at Whole Foods.

This recipe is adapted from one I pulled out of an old issue of Bon Appetit. I loved the idea of putting an Asian spin on butternut squash. When fall hits, we see recipes for butternut squash everywhere: mashed with brown sugar, creamy bisque, you name it! While I love those dishes, I was ready for something new.

If you love Asian flavors, this recipe for you. And yes, I know what you’re thinking. It IS worth the trek to the store just to buy a bottle of gochujang. I honestly can’t offer any comparable substitutes here – it’s an essential ingredient in this recipe.

For the record, peeling and dicing butternut squash is not my favorite task. Every time, I nearly lose a finger. Sure, I know the proper technique, but tiny hands + big squash + sharp knife = I’m not really set up for success. So if you’re not up to peeling and cutting your own, feel free to buy a squash pre-cubed at the grocery store. It saves you tons of time…and possibly a finger!

I hope you love this Butternut Squash with Sesame and Gochujang as much as we did! I know I’ll be making it on repeat this fall and winter.

Butternut Squash with Sesame and Gochujang

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Serves: 4-6

Ingredients

1 medium butternut squash
1.5 Tablespoons sesame seeds
1.5 Tablespoons vegetable oil
1 Tablespoon gochujang
1 Tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons sliced scallions
Sea Salt

Instructions

Preheat oven to 425.
Peel and seed butternut squash. Cut into ½ inch cubes.
In a small bowl combine the sesame seeds, vegetable oil, gochujang, soy sauce, and sesame oil.
In a large bowl toss the oil mixture with the butternut squash. Spread the squash on a rimmed baking sheet in a single layer.
Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes until brown and tender.
Toss the roasted butternut squash with sliced scallions and a pinch of sea salt. Serve warm.

Tags butternut squash, Gochujang, sesame | Permalink | Comments (6)

Appetizer Gluten-Free Salads Vegan

Kale Salad with Tahini Dressing

August 6, 2015 – 7:37 am

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

I am finally getting the chance to catch up and say hi to you guys.

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Enjoy! I know you’re going to love this one!

Kale Salad with Tahini Dressing

Prep time

15 mins

Total time

15 mins

Serves: 2

Ingredients

Kale Salad

4-6 handfuls shredded kale
½ medium cucumber, peeled and diced
1 stalk celery, finely chopped
¼ cup shredded carrots
¼ raisins

Tahini Dressing

¼ cup water
¼ cup raw tahini
Juice of ½ lemon
1 garlic clove minced
1 tsp maple syrup (or honey)
½ Tablespoon apple cider vinegar
½ teaspoon soy sauce
¼ teaspoon cumin
pinch sea salt

Instructions

Place all kale ingredients in a large bowl. Set aside.
Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
Toss the salad with a couple Tablespoons of the tahini dressing to taste.

Tags Carrots, Dressing, Kale, Raisins, Tahini | Permalink | Comments (2)

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Category Archives: Vegan

Carrot Cake Granola

Peach-Bourbon Barbecue Sauce

Farro Salad with Cherries and Walnuts…Plus a Complete Labor Day Barbecue Meal!

Sriracha Roasted Broccoli

The Best Spicy Mango Salsa

White Wine Spritzer with Basil and Orange

Gingerbread Smoothie

Maple Roasted Brussels Sprouts and Sweet Potatoes

Butternut Squash with Sesame and Gochujang

Kale Salad with Tahini Dressing

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