Zucchini Fries with Homemade Pesto Hummus!

Technically this recipe is, in fact, TWO recipes in one, but the ingredients overlap so much and let’s face it, who doesn’t want some amazing homemade pesto hummus to have on hand, even if you don’t eat it all with these fries…? (Side note: I didn’t eat it all, either but I ended up using the rest the following day in another dish…so keep your eyes peeled for that post soon!)

My bestie is on her own health journey these days. She's not necessarily plant-based but every now and then I can woo her over to the green side for a bit...like this week when she texted me that she was making zucchini fries! Her recipe called for egg whites but I knew I could probably pull off essentially the same thing with some aquafaba AND since I would be opening a can of chickpeas anyway homemade hummus to dip them in just seemed like the obvious choice!

What you are going to need to buy:

Zucchini - quantity is going to just depend on how many fries you want. What you see pictured is one medium zucchini and I gobbled them all up myself, so…make your best choices!

One can of Chickpeas

Minced Garlic - (we like these jarred options from Spice World!)

Bread Crumbs (I ended up using my own because I had some crutons that I had made from some leftover sourdough bread…but any will work. Use traditional Japanese Panko for a vegan version!)

Italian Seasoning

Nutritional Yeast - (If you don’t care about this recipe being vegan, you can use some powdered parmesan.)

Garlic Powder (Yes, there is fresh garlic and powdered garlic in this recipe. Don’t judge)

Onion Powder

Paprika

Salt & Pepper, to taste

Lemon Juice

Basil (and/or Italian Parsley)

Olive Oil

What you are going to need to do:

Let’s start with the Zucchini Fries!

Preheat over to 400 degrees.

Open the can of chickpeas and drain, reserving the liquid.

In a small bowl toss 1/4 cup of the chickpeas with 1/2 teaspoon of garlic powder, onion powder, paprika, salt, and pepper, until fully coated.

Place chickpeas on a baking tray with a silicone mat or lined with baking paper.

Cut your zucchini into your prefered “fry” sized pieces. I will say that, in the end I did prefer the thinner fries because they were crispier.

With a stand mixer or traditional hand mixer, whip the liquid from the chickpeas (called aquafaba) until light and and fluffy (resembling whipped egg whites) - This can take several minutes.

In a shallow dish or a rimmed plate mix together bread crumbs, Italian seasoning, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. (Quantities will vary based on how many fries you are making. Don’t stress out…this is hard to really mess up.)

Dip the zucchini fries into the whipped aquafaba making sure to fully coat and then coat with the breadcrumb mixture. Continue until all fries are coated.

Bake at 400 for 20 minutes, flipping 1/2 through cooking.

Okay, onto the HUMMUS and PESTO!

While the chickpeas and the fries are in the oven you can make the hummus!

Into a blender dump the rest of the chickpeas along with 3 tablespoons of oil, 2 tablespoons of minced garlic (along with a little of the oil that the garlic is paked in…yum!), the juice of one lemon (or a couple tablespoons of white cooking vinegar.)

Blend until smooth adding additional oil, or even some of the whipped aquafaba, until your desired consistency is achieved.

Dump…scrape… or otherwise evacuate your hummus from the blender into a bowl. Get out all you can but don’t be too picky about it. No need to rinse the blender.

Back into the blender add 1 to 1.5 cups of fresh basil (and other greens of your choice) with 3-4 tablespoons of oil, salt, pepper, and a squeeze of lemon juice. Blend until the herbs are broken down but not completely smooth.

Back to the fries…

You can, for the last 2 minutes, turn your oven from bake to broil to get some nice toasted color on your fries but watch this carefully. Every oven is different and you don’t want them to burn!

Let fries cool on the tray for 2-3 minutes before serving.

Serve fries with pesto that you have swirled into the hummus…and garnished with the roasted chickpeas!
(Try not to eat the entire plate yourself)

Enjoy!

Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing

Admittedly, for a blog about food made from veggies, I don’t typically share a lot of salads. First of all, most of the time they seem kind of self explanatory…and secondly, I like to share dishes that challenge the stereotype that folks who eat plant based diets ONLY eat salads. Having said all that, this one is too good not to share!

It is, hands down, a beautiful time of year. Blueberries are back in season and they are also on my favorites so it’s the perfect time for my Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing! This is a great salad for entertaining outside because it not only looks beautiful but because there is no dairy…no fear if it comes up to room temp.

What you are going to need to buy:

Lettuce - (I know this seems vague, but seriously, use what you like…or what you have unhand! Maybe not iceberg! I used a summer mix of baby greens)

Watermelon, cut into 1/2” cubes

Fresh Blueberries

Pickled Beets, cut into 1/2” cubes - (Do not skip this ingredient! I know, I know…you don’t like beets, blah, blah, blah! Trust me! You need the tangy and salty flavor that they provide to balance all of the sweetness from the watermelon and the blueberries in this salad!

Vegan, “Chicken” - (I used the Gardein Chick’n Strips…not a vegetarian, use whatever chicken or chicken substitute you like.)

Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend. I like that smoked flavor and how it plays with the other ingredients in the salad. I know a lot of people like a tart or briney cheese, like a feta, with watermelon but with the beets in this dish, and remember you are NOT going to skip the beets…the smoky gouda is the way to go!)

Pistachios, chopped

Small Lime

Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)

Fresh Mint

What you are going to need to do:

Assembly Time!

You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.

You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”

For the dressing, simply mix the balsamic vinegar of your choice with the juice of half a lime, to your preferred taste. (Salt and Pepper are optional, if that’s your thing!) This salad is pretty juicy with all the fruit so a little goes a long way with the dressing. Be careful: too much and it will sog-out the whole dish.
P.S. This salad pairs perfectly with a mojito, just sayin’!

Love, light and lentils, my friends!
Sarah

Garlic Creamed Kale with a Parmesan Crust

Thanksgiving is right around the corner and while you might not typically think of kale as a food worthy of your holiday feasts, trust me, this recipe is going to win you over. A happy medium smack in the middle between a broccoli casserole and a green bean bake this unique side dish is packed with flavor the all the creamy goodness that you’re craving in your autumn inspired comfort foods!

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault where all the soups and sauces you love are kept, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Fresh Kale, about 4 cups, chopped into bite-sized pieces (1” - 2”)

4 tablespoons Minced Garlic - (we like these jarred options from Spice World!)

2 tablespoons of Flour

3 cups Original Oat Milk from Rise Brewing

4 tablespoons Butter - (We love THIS ONE from Earth Balance)

1/2 small white Onion, diced

1/2 cup of Vegan Mozzarella Cheese

1/2 cup Dairy Free Sour Cream

Salt and Pepper, to taste.

For the Crust/Topping

1/4 cup Bread Crumbs

1/4 cup Nutritional Yeast

1/4 cup of dairy free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees.

To begin, in a high-walled skillet or saucepan, saute your onions and garlic with 3 tablespoons of butter until the onions are soft and have taken on just a little color.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese and 1/2 cup of mozzarella cheese.

Stir in additional Oat Milk. You are looking for a consistency of a nice alfredo sauce.

Season to taste with salt and pepper.

If the sauce is too thin, allow to simmer until thickened. If the sauce seems too tick, add a little water.

Dump your chopped kale into the skillet and gently stir until combined.

Transfer your creamed kale to a small, oven safe, baking dish.

Top with your crust mixture that is equal parts bread crumbs, parmesan cheese, and nutritional yeast, spreading an even coat across the top of the baking dish.

Cover in foil and bake at 350 degrees for 20 minutes and then remove the foil and bake for another 10 minutes. Additionally, you can broil for a final 3-4 minutes so the top takes on nice color. (But watch it close so that it does not burn!)

Let sit for 10 minutes before serving.

Cheesy Quinoa, Mushroom, and Broccoli Bake

Okay, friends...are you ready for your new favorite side dish? This Cheesy Quinoa, Mushroom and Broccoli Bake is my vegan take on a recipe from an all time favorite chef of mine Alton Brown! Part Mac n' Cheese, part, Broccoli Casserole...hopefully this updated plant based version does his original recipe justice...I'm not gonna lie, it's one of the best things that I have eaten in a long time! Yum!

Bonus: This recipe requires a killer cheese sauce, so two recipes in one!

One of the most frequent comment I get, from friends and strangers alike, when it comes to plant-based and dairy free recipes is “What about cheese?” The truth is…non-dairy cheeses have come A LONG way in the last several years. This recipe is proof of that! Here’s my bet…even your cheese loving friends will gobble it down!

What you are going to need to buy:

FOR THE CASSEROLE:

Dried Quinoa - (They do sell, ready to serve, quinoa in a bag…which I have never tried. If that’s your thing, give it a go!)

Fresh Broccoli - (You could honestly use frozen if you have it on hand in the freezer)

White Mushrooms, sliced

Non-Dairy Butter - (We used Earth Balance)

Veggie Stock or Bouillon Cubes - (We used THESE from Edward and Sons)

Minced Garlic - (We like the jarred kind from Spice World)

Balsamic Vinegar - (We get ours from this great little place here in Central Florida called The Ancient Olive)

Just Egg - (Or, your favorite egg replacer)

FOR THE CHEESE SAUCE:

Non-Dairy Butter - ( We used Earth Balance)

Flour

Your Favorite Plant Milk - (We love this Organic Oat Milk from RISE BREWING)

Non-Dairy Cheese Shreads - (We used THESE CHEDDAR SHREADS from VioLife!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

What you are going to need to do:

Start by cooking your quinoa. I used 3/4 a cup of dried quinoa in about 1.5 cups of liquid. Follow your package directions.

In another pot, with a little butter, garlic, and a splash of balsamic vinegar, cook your mushrooms (6-8 ounces) until they have reduced in size by about half, are soft, and they have taken on a nice, brown, color.

Chop your broccoli (5-6 ounces) into small florets.

At this point, add your cooked mushrooms, and fresh broccoli to the pot with the quinoa, (there should still be a little liquid left) reduce heat to warm and cover. The heat and steam in the pot will cook the broccoli.

Now, onto the cheese sauce!

Wipe out the pot that you were cooking your mushrooms in and, on low heat, melt about 2 tablespoons of butter. Gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Reduce heat and add the cheddar shreds, stirring to melt.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Stir in 1/4 cup of sour cream.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, to taste. It will take more salt than you think…a full teaspoon isn’t too much! (I also added some onion and garlic power to mine for this dish!)

…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.

Assembly:

Preheat your oven to 350.

Mix in the equivalent of ONE egg of your favorite egg replacer into the quinoa/mushroom, broccoli mixture.
Add the cheese sauce to the casserole mixture and stir gently to combine. Bake in a 9x9 casserole for 30 minutes at 350 and then broil on LOW for the last 5 minutes to add a nice brown color to the top. (Keep your eye on it for this last part…all ovens are different. Don’t burn it!

Total bake time, about 35 minutes.

Let rest for 10 minutes before serving. Garnish with herbs, if that’s your thing. I used some fresh, flat-leaf parsley.

Makes 4 side-dish sized servings, but full disclosure, I totally ate this last night for my legit dinner…dinner servings: 2-3ish

Enjoy!

Baked Brussel Sprouts with Onion and Herb Sauce

I typically don't use much frozen produce but Publix had Birdseye veggies on sale a couple weeks back so I grabbed a few bags. Topped with a creamy sauce made with sauteed onions, nutritional yeast, garlic, oat milk from the Rise Brewing Company, and some herbed cream cheese from Miyokos Creamery I honestly wouldn't have even known the difference between fresh and frozen.

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault of all the soups and sauces you love, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Brussel Sprouts - (these were the ones used in this recipe)

One medium Onion, diced

Minced Garlic - (we like these jarred options from Spice World!)

Flour

Original Oat Milk from Rise Brewing

Nutritional Yeast - (If you don’t care about this recipe being vegan, you can use some grated parmesan.)

Butter - (We love THIS ONE from Earth Balance)

Herbed Cream Cheese from Miyokos Creamery

Salt & Pepper

Fresh Herbs, for garnish (pictured is Lemon Thyme)

What you are going to need to do:

Remove the brussel sprouts from the freezer and allow to begin to thaw.

Preheat over to 350 degrees.

To begin, in a medium skillet, saute your onions and garlic with a little butter until the onions are soft and have taken on just a little color. Add 3 tablespoons of nutritional yeast and mix well.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese.

Season to taste with salt and pepper.

Remove sauce from heat.

Remove the brussel sprouts from the bag. If they are still too frozen to cut in half, just pop them into the microwave for one minute. Cut all of the brussel sprouts in half

No need to drain any liquid from them. You sauce has likely thickened up and the moisture from the brussel spouts will help loosen it back up when combined.

It’s okay that your brussel sprouts are still cold at this point, even still slightly frozen.

Into an oven safe baking dish, mix the brussel sprouts with the sauce and top with another tablespoon of nutritional yeast (or parm.)

Bake at 350 for 20 minutes until bubbly. Broil for the final 2-3 minutes so the top takes on nice color.

Let sit for 5 minutes before serving. Garnish with fresh herbs.

Fresh Green Bean Salad with Garlic and Basil infused Balsamic Dressing

Looking for ways to transform typical, boring, picnic or potluck style side salads? This Fresh Green Bean Salad with Sweet Basil infused Balsamic Dressing is the perfect salad for your shin-dig this weekend! Easy to make, and even easier to serve, this twist on the traditional creamy, cold, green bean salad is a great way to cut the dairy without cutting the flavor!

When most of us think green beans we typically think one thing: casserole. Now, don’t get me wrong, I love a good green bean casserole just as much as the next gal but I’m always looking for ways to use them in other recipes, especially this time of year when they are so fresh and inexpensive. One of the things that I love most about this recipe is that the dressing isn’t a dairy-base, which means its the perfect option for your BBQ, picnic, or potluck because their is no worry about it sitting out too long and going bad!

What you are going to need to buy:

Lettuce - (I know this seems vague, but seriously, use what you like…or what you have on hand! You don’t need too much! I like the contrast of the purple and red lettuces BUT remember this is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1 - so don’t over think the lettuce.

Fresh Green Beans, trimmed and cut into 2 inch pieces (4 cups)

Grape Tomatoes, halved or quartered - (For an even prettier salad try using the tri-colored blend)

Fresh Basil

Olive Oil

Salt and Pepper

Minced Garlic - (from the jar is just fine…)

Maple Syrup - (The good stuff, not pancake syrup. You could also use agave or honey.)

Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend.

Pine Nuts - (or Almonds would also be quite good in this dish)

Small Lime

Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)

What you are going to need to do:

This recipe can scale up or down pretty easily depending on the size of salad you want to make. I have literally made this salad as a single serving before by just cooking up 3/4 cups of green beans and washing a handful of lettuce. For a nice pot-luck or family sized salad I would suggest 4 cups of green beans. This is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1

To begin we need to blanche our green beans. In a medium pot, filled with boiling, salted water, cook beans for 10 minutes. After 10 minutes, remove beans from boiling water and plunge into an ice bath to stop the cooking and retain the bright green color. Drain beans and pat dry with a paper towel.

Now, for assembly time!
You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.

You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”

For the dressing, mince 3-4 large basil leaves into very fine pieces. (Note: please use fresh basil…this is not the place for the dried stuff. It just will not taste the same!) Combine 1/2 cup of Olive Oil, 1/2 cup of Balsamic Vinegar, 2 tablespoons of Maple Syrup, 1 tablespoon of minced garlic, minced basil, and salt and pepper to taste.

This salad is best served very cold! If possible, assemble all ingredients (minus the dressing) and let chill in the refrigerator for 30 minutes, up to one hour, before serving to make sure the green beans are not still lukewarm from cooking. Drizzle the dressing over the salad before serving. Finish with a fresh squeeze of lime, and garnish with a few more small basil leaves.

Enjoy!

Slow Roasted Hasselback Butternut Squash

I know squash is something. that a lot of people think about for Fall but Summer it’s the perfect time to start collecting and testing all of your harvest and squash recipes for the season and this Slow Roasted Hasselback Butternut Squash with a Sweet and Spicy Ginger Maple Glaze should absolutely be added to the list!

Okay, cards on the table…this is an adaptation of Chris Morocco’s 2016 Squash Hasselback recipe! (And if you know me, you know what a fan I am… of Chris, and of squash…not so much of 2016.) It’s also not a 30-Minute Meal. This dish takes some time! The good news? It’s actually perfect for entertaining! Nothing about this recipe is hard to make…if you can use a vegetable peeler, reduce some glaze on the stovetop and have a little patience, this dish will reward you and your guests with an amazing tasting side dish that looks five-star, for sure!

What you are going to need to buy:

Small to Medium Butternut Squash - (The size really depends on how many people you are looking to feed and the recipe can be adapted to a larger squash for Holiday crowds.)

1/2 sweet, yellow onion, small, diced fine

Minced Garlic - (Again, as always…we use the jarred kind from Spice World!)  

Olive Oil

Salt and Pepper

Powdered Ginger

Vinegar (Apple Cider or Rice Wine)

Maple Syrup - (The real stuff, not pancake syrup)

Hot Sauce or Red Pepper Flakes/Your favorite spicy seasoning

Fresh Rosemary and Sage

What you are going to need to do:

To start, preheat your oven to 400 degrees

With a heavy, sharp, chef’s knife cut your squash in half, lengthwise, taking extra care with the stem. (The stem is super dense and can be difficult to cut through. Be careful! Do not cut yourself! If you’re not too concerned with magazine style photo ops then you can always cut the stem off and just slice the squash in half lengthwise.)

After you have bisected your butternut, using a good quality vegetable peeler, remove the skin from the outside of the squash.

Lightly oil, salt and pepper the exterior and inside of the squash and place cut side down on a roasting rack.

Bake for about 15 minutes, or until for tender.

Remove the fork tender squash from the oven and with a sharp chef’s knife cut 1/4” horizontal slits into the squash, being careful to slice as deep as possible without cutting all the way through. (If you slice all the way down to where your knife hits the baking sheet then your squash will have a hard time maintaining its shape.)

Return the squash to the oven for approximately 10 minutes while you make your glaze.

In a saucepan, over medium heat sauté diced onion and garlic until translucent.

Add an additional teaspoon of olive oil, 1/3 cup of maple syrup, 1 tablespoon of vinegar, 1 teaspoon of powdered ginger, and desired hot sauce or red pepper seasoning, to taste. (For my glaze, I used 2 tablespoons of one my favorites, Pickapeppa Sauce)

Cook glaze over medium heat until it begins to thicken and boil and is just thick enough to coat the back of a spoon. Reduce to low heat to keep glaze warm.

Baste the butternut squash liberally, every ten minutes with the glaze. Each time that glaze is added, remove any extra glaze that accumulates or pools on the baking dish that begins to brown or burn too quickly. Repeat glaze process 4 additional times.

On the 4th and final time that you are glazing the squash, nestle fresh sage leaves between some the slices and sprinkle finely chopped rosemary on the top. Bake for a final 10 minutes.

Remove from oven and brush one final time with glaze. Any glaze that is left can be poured onto serving dish and the squash allowed to rest in the mixture for serving. Garnish with fresh herbs, if desired.

Crispy Smashed Potatoes and Roasted Artichokes with a Spicy Pistachio Berry Chutney

It’s hard to explain just how good this dish really is. I know…I know what you’re thinking. Just by reading the name of this recipe you are already suspicious, but trust me! The variety of flavors and textures come together to create the perfect side dish for summer entertaining and BONUS: it ends up looking way, way, more fancy than it actually is, and so do you, by association.

Oh, potatoes…how we love thee: fried, mashed, and in this case, smashed. But, all potatoes are not created equal and for this recipe you are going to want to look for a nice baby potato that is pretty uniform in size and shape and that isn’t waxy. The goal is for the exterior to get good and crispy while the inside maintains a soft and creamy texture. This recipe does have a couple steps, but nothing about it is difficult. Start to finish you’re still looking at about 30-35 minutes.

What you are going to need to buy:

Small Baby Potatoes. (My favorites for this recipe are Baby Honey Golds)

Veggie Stock or Bouillon – (I like the “Not Beef Bouillon” by Edward and Sons)

Olive Oil  

Artichoke Hearts (One can, halves or quarters)

Minced Garlic - (we like these jarred options from Spice World!)  

Small Onion, diced

Salt

Paprika

Chili Powder

Agave Syrup (or you can substitute Maple Syrup or even brown sugar, if you prefer)

Pistachios, half cup, lightly chopped (or you can substitute walnuts or pecans)

Handful of black berries (or you can substitute raisins, dried cranberries, or even cherries)

Fresh Herbs (I used rosemary and basil but parsley or mint would also work well)

Sour Cream (Non-Dairy, or otherwise - of course by now you know I’m a Tofutti gal!)

 

What you are going to need to do:

To begin, in a medium sized pot cover your baby potatoes with water or stock and bring to a boil. Depending on the size of your potatoes they will need to boil for 5-8 minutes until they are “fork tender.”

Drain and let sit for 1-2 minutes to make sure that all of the water has drained/evaporated off. The more the dry the potatoes are at this point, the better that they will crisp up in the oven when we smash and bake them.

Preheat your over to 425. At this point, if your artichokes are not cut into quarters, quickly drain them and chop them to size, retaining about 2-3 tablespoons of the brine that they are packed in.

Transfer the potatoes and the artichokes to a heavy bottomed baking sheet and using the bottom of a mug or measuring cup, gently smash each small potato until it cracks. Remember that these are “smashed” potatoes, not mashed…Don’t get too crazy, here! Drizzle liberty with olive oil and salt, making sure that all of the cracks and crevices in the potatoes get a little oil to ensure good browning and crispiness.

Bake for about 15-20 minutes, checking halfway through. Optionally, you may flip the potatoes halfway through for browning on both sides. Do this gently, or the “smashed” bits may fall apart.

While the potatoes are crisping up in the over we need to make the chutney. Is chutney really the right word for this…maybe not, but once you taste how good it is…you won’t care!

In a medium saucepan toast your Pistachios on medium heat until they have taken on a little color and become fragrant. Add to the toasted nuts 2-3 tablespoons of olive oil, the small diced onion and 2 cloves of mined garlic. Saute’ until the onions are soft and translucent. Keep an eye on this! Do not burn your garlic.

Add in the reserved couple of tablespoons of the artichoke brine, paprika and and chili powder (to taste…but really don’t be a wimp!) and the Agave syrup, or your preferred sweetener, about 1 tablespoon.

Dice your berries (or preferred fruit) into small pieces and, after turning off the heat, add the fruit and stir well to incorporate. The residual heat will cook/warm/break down the berries, but we don’t want them to totally dissolve into the sauce. Stir occasionally. Taste for seasoning and add more spice or more sweetener depending on your liking.

Check on your potatoes. If golden and crispy on both sides, remove from oven and let sit on the pan for 1 minute.

To serve: Spread a thin layer of sour cream (Obviously, we used vegan sour cream) but use what you like…to a plate or serving dish. Arrange smashed potatoes and artichokes on top of the sour cream and drizzle with chutney. Garnish with fresh herbs or your choice!

Enjoy!

Sauteed Sweet Onion and Sundried Tomato Avocado Toast with Pistachios

Avocado Toast. Call me a hippie, call me granola, either way I love it. Pseudo healthy, super trendy, foolishly expensive, and something that yes, I happen to eat way, way too much of. I’ll be the first to admit that avocado toast at home tends to get a little boring but not with this recipe! Perfect for a lazy Sunday brunch the entire dish takes about 15 minutes to make…but only about half that time to wolf it all down!

So, full disclosure…this recipe is a bit of a hack job that I may or may mot have ripped off from a local joint in my neighborhood! They have an avocado toast on their menu that, to the best that my taste buds can determine, is served with caramelized onions and sun-dried tomatoes. (All things that I happen to love.) I also love this recipe because so many avocado toast recipes these days seem to be either served with cheese, in some form or fashion, or an egg but this one is sans both and with the complexity of flavors, I promise that you won’t miss either…even if you aren’t plant-based.

What you are going to need to buy:

Your favorite loaf of crusty bread

Sun Dried Tomatoes - (We love California Sun Dried jarred tomoatoes)

Minced Garlic - (we like these jarred options from Spice World!)  

1/4 Small Sweet Onion, Sliced

Olive Oil

Avocado, medium

Salt & Pepper

Lime Juice

Pistachios

What you are going to need to do:

This is the kind of recipe that feels a little silly to even type out and post…but here we go.

In a small skillet saute onions and garlic on medium heat until onions begin to turn translucent and take on a caramel color (6-8 minutes) After the onions have cooked 5 minutes or so, reduce heat to low and add in 2 or 3 tablespoons of the sun dried tomatoes (along with a little of the oil they are packed in) Cover skillet and let cook another 3 minutes or so. Stir occasionally. Be careful not to let the tomatoes burn.

Open and remove pit from your avocado.

Take one half of the avocado and gently mash with a pinch of salt and a teaspoon of lime juice until soft enough to spread.

Toast your bread.

Srpead the mashed avocado on the toast and top with the warm onion and tomato mixture.

Using the second half of the avocado, gentle slice in strips and fan over the top of the tomatoes and onions.

Garnish with crushed pistachios, a little more lime juice. Any oil left in the skillet can be drizzled over the top of the finished dish.

Enjoy.

The Best Fresh and Chunky Guacamole

I love avocados! Big surprise, I’m sure. Hang onto your hats…I also love guacamole! But, I know that a lot of people, (gasp)…do not. Perfect for a party, this recipe is sure to turn even the pickiest eaters green with avocado envy

I’m personally convinced that there are two reasons why some people don’t like avocados (and guacamole to be more specific): one, people who don’t eat them often, are a little intimidated about buying avocados, (ie: knowing when they are ripe) and two, because most of the “guacamole” that people have had at their restaurants and neighborhood backyard barbecues is basically green, processed, mushy baby-food! Yuck! If I had to choose between most restaurant and grocery store guac and no guac at all…I’d be on the anti-avocado train myself. Luckily, now you have this recipe! It’s so easy and delicious, I promise…you’ll never want to eat store-bought ever again.

What you are going to need to buy:

2 Ripe Avocados

1/2 Small Red Onion, diced

Handful of Cherry Tomatoes, diced

Garlic, minced - (our favorite is from Spice World!)  

1 Fresh Lime

Salt & Pepper, to taste

Cilantro, if that’s your thing…

Mayo (Optional)

What you are going to need to do:

Open your avocado by slicing through the entire circumference of the fruit! Yes, It’s a fruit. I know…I know. It’s green. Look it up! Fruit, I promise. (Mind blown!)

Gently twist the two halves apart and with a large, sturdy kitchen knife, remove the pit. This is exponentially easier when the avocados are ripe.

Score the flesh of the fruit into a grid pattern and then scoop out the contents from the skins.

Into a mixing bowl combine the flash of two avocados, the diced onion, the diced tomatoes, (Using yellow and red tomatoes makes for an extra pretty dish, perfect for entertaining) and 1 -2 teaspoons of minced garlic.

Using the back of a fork, gently mash the mixture together to smooth out some of the lumps, being mindful not to turn your homemade guacamole Into the aforementioned baby-food. Personally, I like mine a little on the chunky side.

Squeeze in the contents of one small lime (Do not skimpy this…) and add salt and pepper to taste. If you’re a cilantro lover throw a handful of rough chopped cilantro into the bowl, give a final stir and serve!

That’s it! I told you it was easy!

Enjoy!

(A note about the Mayo: This can be either traditional or vegan mayo and can be a good trick to use if your avocados are not quite ripe enough to make your guacamole very creamy. Take 1 heaping tablespoon of mayo and add to the avocado when you are doing your initial “mash and mix” step. If you do add mayo, just know, it will flatten out the flavor a little and you will likely need a pinch more salt plus some more garlic and lime.)