Butternut Squash and Chickpea Puree with Brown Sugar Butter:

It's nearing the end of October, and from seeing what the weather's like up north, I'm starting to get the feeling that Fall is finally upon us.

Speaking of the change of seasons, this recipe makes for the perfect Fall treat. The chickpea puree is savory with hints of garlic and other umami flavors, which contrasts the sweetness of the butternut squash and brown sugar deliciously. The brown sugar butter topping adds just the right amount of decadence to the dish. This is definitely going on my Thanksgiving recipe list. Add more almond milk to turn it into a soup, or top it with walnuts to make it a little fancier.

I didn't go through the whole how-to roast a butternut squash thing because I cheated and defrosted frozen squash, but if you're going to roast the squash, here's a good recipe from the Post Punk Kitchen. If you're low on time, buy frozen squash and defrost it by placing it in a saucepan with about 1/4 cup water and heat it on medium heat until the squash is defrosted.

Ingredients:

2 cups butternut squash, roasted

1 (15 oz.) can chickpeas, drained

1/2 cup almond milk

1 medium yellow onion, sliced thinly

4 cloves garlic, minced

2 1/2 tbsp. olive oil, divided

2 tbsp. vegan butter

1 1/2 tbsp. brown sugar

2 tsp. lemon juice

1 tsp. salt + more to taste

1 tsp. garlic powder

Dash of chili powder

Dash of cayenne

Instructions:

1. Add the garlic, onion, 1 tbsp. of olive oil, chili powder, cayenne, lemon juice, and a few dashes of salt to a medium saucepan. Saute on medium heat until tender and a little browned, about 8 minutes.
2. Stir in the chickpeas, adding a little more olive oil, salt, and the garlic powder. Saute on medium heat for another 5 minutes or so. Set aside to cool for a few minutes before adding the mixture to your food processor or blender.
3. Add the chickpea mixture, almond milk, and another tablespoon of olive oil to the food processor. Pulse until smooth.
4. Next, add the squash to the food processor. Process the mixture until it's well-blended, adding more almond milk if necessary.
5. Return the mixture to the pan and cook on medium heat for another 5 to 10 minutes, stirring often.
6. While the puree is heating up, melt the vegan butter in a saucepan. Heat for a minute or so, and then stir in the brown sugar. Heat on medium-low heat for 1 to 2 minutes.
7. Stir half of the brown sugar mixture in with the puree, and drizzle the rest over top of it when serving.

Restaurant Review: Ethos Vegan Kitchen:

I've been wanting to try Ethos Vegan Kitchen for a long time now. Unfortunately, however, I have had trouble finding the opportunity to go. Apparently they have a killer Sunday brunch with vegan comfort food all over the place. I still have yet to make it to brunch, but I did finally get to go for dinner last week. After a long day studying for the Bar at school, my friend Sara and I figured that some vegan food and cheap beer would be perfect to lift our spirits. It sure was.

After admiring the menu, which was full of items that I could eat, I decided to go with the Sheep's Pie, a lovely combination of sauteed onions, broccoli, carrots, and peas, covered in buttery mashed potatoes and an almost-too-convincing gravy. It was delightful....but I did end up scorching my mouth a few times because I couldn't wait for it to cool down. 

Sara and I also ordered their garlic knots, and their addition of vegan Parmesan was a nice touch. The knots were great, and Ethos' great deals on craft beers makes this place even better. (I've been on a craft beer kick since Colorado). It was a real mood lifter for me, and I'm looking forward to going to brunch there very soon.

Oh...and I forgot about their dessert menu...chocolate amaretto mousse, Ethos sundae, cake, cookies, and an ice cream float. Though I was too full to move after filling up on Sheep's Pie and craft beer, I really wish that I could have gotten my hands on that ice cream sundae. I guess there's always next time. Check out their menu here. 

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Vegan Lemon, Arugula, & Apricot Side Salad:

Hey all! Happy Monday! I got back from Fort Lauderdale late last night, and I'm trying to get moving on this Bar prep stuff. I had another great weekend. We took a road trip to South Florida for my friend Liza's law school graduation party, and the weekend was full of fun and friends. Her party was full of delicious food, from gourmet grilled veggies to roasted artichokes and tomatoes. Did I mention that there were bottomless mimosas as well?...Coupled with beachfront views and an after party at the pool?...Clearly we all had a great time.

Anyways, I have so much to post. I will get to it. I promise. I have tons of new recipes that I can't wait to share, and I can't wait to finish writing my post that I've started on everything that has been going on in my life recently. It has been a whirlwind.

In the meantime, though, this salad is amazing. This was the first time that I can remember eating apricots (absent being in jam or in cookies), and I have to admit, I'm a little enamored. They're delicious and fresh, and they have a sweet yet tart flavor that pairs so well with the arugula and sesame oil in this salad. Serve with toasted baguette bread if you have it.

Ingredients:

2 cups baby arugula

3 apricots, thinly sliced

1 to 1 1/2 tbsp. sesame oil

2 tsp. lemon juice (or to taste)

1/4 tsp. Kosher salt

Instructions:

Add all of the ingredients to a salad bowl. Toss to coat.

Vegan Beet, Carrot, and Snap Pea Cous Cous with an Apricot Lemon Arugula Side Salad (Recipe to Come!):

Quick Update: I cooked this for my mother last night. It was delicious. All of the flavors melted together beautifully. I used ginger, a touch of soy sauce, sesame oil, garlic, lemon, cayenne, and salt. Because my mother and I love wasabi, I also added a touch of wasabi on the side.

I will post these recipes at some point this week. My family has been in town for my graduation, and I haven't had my computer with me. My mom and I are about to head to the beach, and we're going to make tapas when we get back. I can't wait! Just so you all know, I have had the most amazing week with my family. I am so incredibly blessed to have them in my life. I'm tearing up just thinking about it. I wish that I could transport them all to Florida and never let them leave.

Anyways, I hope all is well with all of you! Can't wait to catch up with everyone. ❤❤❤

Sunday Brunch: Vegan Grits, Tomatoes, Onions, and Spinach:

Over the past year or so, I've fallen in love with grits. A traditional Southern comfort food, I think that they've surpassed mashed potatoes as one of my favorite foods. They can be made in 5 minutes, and I've come up with the perfect vegan version.

I cook the grits in salted water, and then I whisk in a tablespoon or two of almond milk, a tablespoon of Earth Balance buttery spread, and two tablespoons of nutritional yeast in the last 2 minutes of cooking. The result: creamy, comforting grits.

I paired the grits with some sauteed tomatoes, onions, garlic, and spinach in this recipe. The acidity of the tomatoes combined with the creamy and savory grits creates a lovely marriage of flavors, while the onions and garlic lend the perfect amount of umami flavor. Pair this recipe with mimosas, and I guarantee a delicious Sunday brunch. Happy Sunday!

Ingredients:

2/3 cup instant grits

1 2/3 cups water

1 ripe tomato, sliced

1 cup spinach

1 medium yellow onion, sliced

2 cloves garlic, chopped

2 tbsp. plain unsweetened almond milk

2 tbsp. nutritional yeast

1 tbsp. vegan buttery spread

2 tsp. olive oil

A few dashes of salt

Dash of paprika

Serves 2 of me, but serves 4 people with normal appetites. 

Total Cook Time: about 20 minutes.

Instructions:

1. In a medium saucepan, bring the water and a dash of salt to a boil. Whisk in the grits, cover, reduce heat to low, and cook for 5 minutes, stirring when necessary.

2. Next, whisk in the almond milk, buttery spread, and nutritional yeast. Let cook on low for another 2 minutes or so.

3. Add the onions and garlic to a large skillet. Cook on medium to medium-high heat for 5 minutes. Add the tomatoes, and cook for about 3 minutes on each side.

4. In a small skillet, add a tablespoon or two of water, and the spinach. Cook on medium-high heat until wilted. Drain any remaining water.

5. Serve the tomato mixture and spinach on top of the grits (preferably with mimosas).

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

Tomatoes Everywhere:

Monday, I came home to this big box of beautiful Houweling's tomatoes. It was the perfect evening. The weather was gorgeous, and I was loving picking the grape and cherry tomatoes out of the box, eating them by the handful while enjoying the sunset from my patio. I felt like a little kid. The vine ripe cherry tomatoes smelled of my grandma's garden in summertime, and it brought back memories of all of my summer adventures in the woods behind our house. Memories of picking perfectly plump, purple blackberries, building forts, catching salamanders, camping out, climbing trees, and pretending to be Pocahontas with my cousin. I'd like to thank Houweling's and their tomatoes for taking me on such a nice trip down memory lane. And aren't the tomatoes just so pretty?

Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).

I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.

Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:

Ingredients:

1 3/4 cup cherry tomatoes, quartered

1/2 cup baby spinach, chopped

4 cloves garlic, peeled

1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped

1 tbsp. extra virgin olive oil (divided)

1/2 tsp. lemon juice

Dash of salt

You'll also need:

4 flour tortillas (6 inch), cut into fours

Spray olive oil

Dash of salt

Instructions:

1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus. 

Fresh Vegan Veggie and Basil Pesto Sandwich:

Looking for a fresh and healthy meal option? Look no further than this basil pesto and vegetable sandwich. I had it when I was visiting Disney with my family, and it was so good that I figured I'd recreate it here. Pesto is so good for you, and it lends a nice and summery flavor to the dish, as do the fresh vegetables. Just look at how colorful this sandwich is! Whip these up for lunch or dinner any day. They're also perfect for a beach day or hiking trip.

Anyways, I hope that you are all having a wonderful Monday. I had a pretty busy and crazy weekend, so I'm struggling a bit, but I guess that's the price you pay for having too much fun. I had to take the MPRE (an ethics test for attorneys), so I decided to take it in South Florida and visit some good friends at the same time.

After the exam, we got all prettied-up and went to my friends' law prom. It was a lot of fun. Their prom also had a lot of good veggie options. The starter was a fancy and decadent pear, walnut, and spring mix salad. My entree consisted of carrots and asparagus in some sort of glaze (I had a few too many dirty martinis at that point, so I can't remember the exact flavors all that well, but I do know that the chef did a great  job and actually made an effort to put flavor in my dish). The vegetables also came with a delicious polenta, which took me all of ten seconds to scarf down.

Along with my yummy entree, I had a hefty serving of bread dipped in oil and vinegar. I'm pretty sure that I ate at least seven pieces. (Fatty). They brought cheesecake out for dessert, and though it looked delicious, I obviously declined. But when I got the munchies at the end of the night, they had huge bowls of hummus, chips, and salsa out for everyone. Unfortunately, some of that ended up on my white dress, and I just paid a ridiculous sum of money to have it dry cleaned last week. It was worth it though. I guess I'll be heading back to the dry cleaners again this week, and I'm sure they'll shake their heads.

Getting back to the food, here's the recipe!

Ingredients:

4 slices of focaccia bread

1 tomato, sliced

1/4 to 1/2 white onion, sliced

1/2  medium cucumber, sliced

1 roasted red pepper, cut in half

A few pieces of lettuce

1/2 cup fresh basil leaves

1 tbsp. olive oil

1 tbsp. roasted pine nuts

1/3 cup hummus 

1/4 tsp. salt

Makes 2 sandwiches.

Total Cook Time: 10 minutes. 

Instructions:

1. Add the basil, pine nuts, salt, and olive oil to your food processor. Process the mixture until it's smooth and creamy.
2. Next, spread 1/6 cup of the hummus on two slices of focaccia. Top each with a few slices of tomato, cucumbers, onions, roasted red pepper, and lettuce.
3. Spread the basil pesto mixture on the remaining two pieces of focaccia, and place on top of the sandwich. Cut each sandwich in half, and enjoy!

At the ball with Monsignor, who, by the way, is one of the most interesting people in the world. He is also the amazing person who puts our Spain study abroad trip together.

Vegan Oven Roasted Rosemary Potatoes:

Guaranteed to make your kitchen smell delicious. These oven-roasted potatoes won't disappoint. The garlic, lemon, and herbs provide a robust and comforting flavor that will keep your taste buds happy. I used white potatoes for this particular recipe, but redskin potatoes will also work. As a side, serve  arugula salad with balsamic or red wine vinaigrette. It compliments these potatoes well.

Ingredients:

4 1/2 cups white potatoes, diced into 1/4 inch pieces

1 yellow onion, diced
1/3 cup fresh parsley, chopped

3 or 4 cloves garlic, chopped

2 tbsp. olive oil

1 tbsp. vegan buttery spread

1 to 2 tsp. dried rosemary

1 tsp. dried thyme

1/2 Kosher salt (or to taste)
1/2 tsp. lemon juice

1/4 tsp. black pepper

1/4 tsp. paprika

Vegan Parmesan (optional - to taste)

Serves 6.
Total Cook Time: about 55 minutes.

Instructions:

1. Preheat your oven to 375 degrees.

2. In a 13 x 9 inch baking pan, mix the potatoes, onion, parsley, garlic, olive oil, buttery spread, lemon juice, rosemary, and thyme together. Sprinkle it with the salt, pepper, and paprika. Toss to coat.

3. Cover with aluminum foil, and bake for 35 to 40 minutes (or until tender), stirring every 10 minutes or so.

4. Once the potatoes are cooked, sprinkle with vegan Parmesan and serve.

Product Review: Lotus Biscoff Spread:

After raving over this Biscoff Spread for months, my grandma gave me a jar of it when I was home over Christmas. I can't remember where she said that she got it, but she kept telling me how good it was, and she was so excited that it was vegan and that I could eat it.

Coined "Europe's alternative to peanut butter," this spread is truly delicious. Made with Lotus Biscoff cookies, it tastes like ginger snaps with touches of both cinnamon and brown sugar.

Though I love my peanut butter, this is a great replacement for days when I'm feeling a sweeter, more decadent flavor. This spread can be used to add more flavor to desserts, on toast, with fruit, as an icing for cookies or brownies, and in dressings. The possibilities are pretty much endless. I would definitely recommend it to anyone, so be sure to go pick it up at Publix, CVS, Walgreens, Wal Mart, or anywhere else you can find it. (There are more locations listed at biscoff.com - link below). 

Here's the link to the site: http://biscoff.com/biscoff-spread/.

Vegan Buffalo Hummus:

If any of you  have ever had buffalo chicken dip before going vegan, this buffalo hummus is pretty close to it. It's so delicious, and you can put it on anything. So far, I've eaten it off of the spoon and in a wrap. I think this would also be good in a burrito or enchilada....the possibilities are pretty much endless. It's such a comfort that I have extra in my fridge right now.

Because buffalo is such a subjective flavor with respect to how much spice different people like, add the minimum amount in the recipe, and add more to taste after you've blended everything together. I served mine with a side of arugula, lentil sprouts, and cherry tomatoes with a lemon and orange vinaigrette.

Ingredients:

1  (1 lb. 13. oz.) can chickpeas, drained and rinsed

1 to 2 tbsp. olive oil

1 tsp. tahini (optional)

2 to 3 tbsp. hot sauce (to taste)

1/4 tsp. salt (or more, to taste)

1/4 tsp. garlic powder

Dash of cayenne pepper

Dash of chili powder

Dash of paprika

Serves 6.

Total Cook Time: 5 to 10 minutes. 

Instructions:

Add all of the ingredients to your food processor. Pulse until smooth, scraping down the sides as necessary. Once the mixture is smooth, taste to see if you need any more salt, hot sauce, etc. If so, add whatever ingredients you need, and then pulse a few more times to incorporate all of the flavors together. Enjoy on just about anything.

Vegan Reeses Cups (Sorta):

 

I happened to be reading through my The Kind Diet book the other day, and came across Alicia Silverstone's recipe for these chocolate peanut butter cups that I haven't gotten to make yet. They're sort of like Reeses, just better. I used dark bittersweet chocolate for them, and it turned out to be amazing. They only take between 5 and 10 minutes to make, but you should refrigerate them for at least two hours before serving. You can also always throw them in the freezer for an hour or so. These are a perfect dessert to bring to a party or for any occasion. (I like them for breakfast). 

Find the recipe at Alicia's website: The Kind Life.

 

Melty Peanut Butter and Banana Sandwiches:

There's just something about banana and peanut butter sandwiches. I don't know what it is. Maybe it's the subtle banana flavor combined with the salty, savory, and creaminess of peanut butter or the way the combination melts in your mouth so easily. Either way, it's delicious.

I often eat peanut butter and banana sandwiches for a filling breakfast before school. It keeps me full and gives me a pretty good protein fix to start the day. Today, I was feeling like getting a little more fancy with it, so I decided to grill the sandwiches in a skillet in order to achieve that melty, gooey effect. It worked. This is perfect for a filling, healthy start to your day or as a hangover tamer. Obviously a recipe isn't really necessary for this, but here it is just in case:

Ingredients:

2 bananas, sliced

1/2 cup peanut butter, divided

4 slices of whole wheat bread

1 tsp. non-dairy butter spread, divided

Makes 2 sandwiches. 

Total Cook Time: less than 10 minutes.

Instructions:

1. Spread 1/4 cup of peanut butter out on 2 slices of bread. Cover each slice with one banana's worth of banana slices. Next, assemble the sandwiches: top each peanut butter and banana-covered slice of bread with a plain slice of bread. (You can add more peanut butter if you want)

2. Heat 1 tsp. of buttery spread on medium-high heat in a  medium skillet. Add the sandwiches, and flip them so that both sides have butter on them. Cook each sandwich until both sides are browned, about 3 minutes on each side.

3. Slice in half, and revel in the melty glory.

Adventures in Vegan Cheese Making: Vegan Cashew Cheese Ball:

While making this "cheese," I set out to achieve that sour, cheesy flavor. It worked. To me, this cheese tastes a little like goat cheese, but with a little bit of a softer texture. This recipe would be perfect for a cheese plate at your next party (and it's totally acceptable to enjoy it all to yourself). 

Also, don't fret if you don't have a cheesecloth. You can always put it in a jar and eat it how you would any other cashew cheese. You don't even have to let it sit out overnight if you don't want to. The sauerkraut starter will still lend a sour flavor.

After letting the cheese sit out overnight, I placed it in the fridge for a few hours, and then I shaped it into a ball and rolled it in sesame seeds, fresh parsley, and a little bit of orange zest.

Needless to day, after taking these pictures, I quickly gobbled up half of this cheese with some cucumbers. It was a nice, healthy snack that made me happy. Hope it makes you happy as well!

Ingredients:

2 cups raw cashews, soaked for at least an hour 

1/4 cup water

1 clove garlic, chopped

1 to 2 tbsp. nutritional yeast

1 tbsp. coconut oil (you can use canola oil as well)

1 1/2 tbsp. sauerkraut starter (the juice from raw sauerkraut)*

2 tsp. sesame tahini

1/2 tsp. Kosher salt 

Dash of smoked paprika

Dried herbs (optional, to taste)

Toppings for the Cheese Ball:

2 tbsp. sesame seeds

2 tbsp. fresh parsley, chopped

1/4 tsp. orange zest (or more)