2016 is just around the corner, and while most people are making resolutions and planning healthier diets for the New Year, I'm spending 9 hour days in the kitchen testing recipes and photographing them for my cookbook! It's not coming out until next Fall, but the editing process has taken over my life for now. Its been so much fun and I'm loving it, don't get me wrong - but I am pretty excited for the day I don't have to turn on the oven. After this book is done, its take-out at our place for at least a month. 
While I haven't exactly made a resolution yet, I have decided to make a real effort to spend more time camping and being outside having #plantbasedadventures (check it out on Instagram!) with Alex. We have so much fun doing it and it just makes both of us feel so amazing to be outside in the fresh air. 
But for now, it is way too damn cold to go camping and I've got way too much editing to do to leave for a long weekend anyway. What I can do, however, is drink. Ha! And this drink is perfectly festive and perfect for toasting on NYE. It starts with champagne - your choice which brand - and is topped with a bit of sweet apple cider, pomegranate arils, and fresh sprigs of rosemary. The sweet, earthy flavors pair beautifully together and are pretty enough to serve at your party and impress your guests. These are so easy to make and have a little something for everyone, so whip up a batch to toast with a friend and let's celebrate another healthy, happy year. Cheers!

INGREDIENTS
8 ounces champagne
4 ounces chilled apple cider
2 tablespoons pomegranate arils
2-4 sprigs fresh rosemary

DIRECTIONS
Pour equal amounts of champagne and apple cider into each small glass or flute. Top each drink with a tablespoon of pomegranate arils and a couple sprigs of rosemary. Serve + enjoy! 

NOTES
​Makes 2- 6 oz. drinks.

If you don't have/ like pomegranate, sub in halved cranberries or fresh raspberries!

If you've hung around here for awhile you probably know that I'm a big potato eater, having grown up in the great state of Maine. I like 'em cooked every which way and eat them way more than I probably should. But screw balance, because potatoes are the star of this dish and they are so, soooo worth it here. We started by slicing up our potatoes really thin, adding leeks cooked in garlic and rosemary, and covering the whole thing in a super cheezy sauce and homemade parmesan. It gets nice and bubbly when it cooks up and packs a ton of flavor. Its an easy dish to whip up and would make a great main or side dish at any meal. I used to love when my Mom would make gratin with dinner, so I'm happy I finally recreated the dish - but with a lot more flavor and a LOT less fat and salt than normal. It's cheezy, oozy-gooey, full of rich, savory flavor and something you're gonna wanna shovel into your mouth as soon as you pull it out of the oven - even Grandma will be impressed. Let's eat!

Looking for more with potatoes? Try our super popular Potato Leek Soup, Celeriac Mashed Potatoes, or  Classic Backyard Potato Salad!

INGREDIENTS
2 lbs. gold potatoes, thinly sliced
2 tablespoons coconut oil
4 large leeks, trimmed and thinly sliced
4 cloves garlic, minced
3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper

1 cup unsweetened almond milk
1 - 14 oz. can full-fat coconut milk
1/2 cup nutritional yeast
3 tablespoons corn starch 
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup homemade parmesan cheeze, to garnish the top

DIRECTIONS
Preheat oven to 375 degrees. 

Thinly slice potatoes and layer them into a greased 9x13 inch baking dish.

Heat the coconut oil in a large cast iron pan over medium heat. When melted, sauté the leeks, garlic, and fresh rosemary over medium heat. Season with the salt and pepper and cook until softened and fragrant, about 5 minutes. [Take care NOT to burn the garlic + leeks- they don't taste good.] Remove the pan from heat, toss the rosemary stems, and pour the garlic leek mixture over the sliced potatoes in the casserole dish. 

In the same pan you used to cook the leeks and garlic, whisk together the almond + coconut milks, nutritional yeast, corn starch, fresh chopped rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens - about 5 minutes. Pour this mixture over the leek and potatoes in the casserole dish and use a spoon to gently smooth it over the top, letting it fill the crevices between the veggies. 

Sprinkle parmesan cheeze over the top and bake for 30-35 minutes, until the mixture is golden and bubbling. Serve + enjoy!

NOTES
Serves 8.

Leftovers save well in an airtight container in the fridge up to a week. 

I love all things strawberry rhubarb. Pie, scones, smoothies...you name it, I'll eat it! I've always loved the sweet + tart combo, and every spring I go into a baking frenzy, eating as much of the stuff as I can get my hands on. Last year we experimented with Strawberry Rhubarb Crumble Bars and the year before that it was Strawberry Rhubarb Pie with a teff flour crust. This year, its a rustic galette filled with flavor and topped with sweet coconut whipped cream. The rosemary compliments the sweet strawberries and the sharp, fruity flavor of the rhubarb so well. It's my new favorite flavor combo! It's the perfect fancy dessert for sharing at gatherings, but is easy and yummy enough that you'll want to save it all for yourself. There's very little added sugar in this recipe, and it would be super easy all of it if you're looking for a sugar-free option. Grab your favorite cast iron pan and let's get bak(ed)ing!

INGREDIENTS
2 1/4 cup all-purpose flour (you could try subbing AP GF flour here too-but I haven't tried it.)
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold vegan butter
1/3-1/2 cup ice cold water

2 cups fresh strawberries, halved 
2 cups rhubarb stalks, thinly sliced (remove ALL leaves- they are poisonous)
2 tablespoons lemon juice
2 tablespoons maple syrup
1 teaspoon ground chia (OR 2 tablespoons corn starch)

3-4 sprigs of fresh rosemary
vegan butter or coconut oil, for brushing

1 can full fat coconut milk, refrigerated overnight
2-4 tablespoons maple syrup (or sweetener of choice)
1-2 teaspoons vanilla 

DIRECTIONS
In a large mixing bowl, whisk together flour, sugar, and salt. Take cold butter straight from the fridge, cut it into 1 inch cubes, them promptly add it to the flour mixture. Using a fork or dough blender with blades, cut the butter into the flour until mixture is crumbly and sticks together when you squeeze it. Pour in 1/3 cup ice cold water (a little more, if you need it), then use your hands to knead the mixture together until a sticky dough forms. It's okay if there are still some crumbs- it'll make for a nice, flaky crust. Place dough onto a large piece of plastic wrap or parchment paper and stick in the fridge while you prep the berries + cream. 

In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, maple syrup and ground chia seeds or corn starch. Set aside.

On a large, lightly floured surface, roll out your chilled dough to about 1/4 inch thickness, making sure it's large and round enough to generously fit over your pan. (We used a 9-inch cast-iron skillet. You could also use a glass or tin pie pan, or do it on a baking sheet- though cooking times will vary.) Place dough over pan, lightly pressing dough into the base of the pan and letting the edges of the dough hang over the sides. Use a fork to poke hols around the base of the crust to prevent bubbling. Fill with the fruit mixture, spreading evenly. Bring the excess dough toward the center of the galette, folding over itself where it overlaps. Extra dough should cover about 1-3 inches or so of the fruit. It certainly doesn't need to look perfect, it's actually a little prettier when its rustic and hand-made looking! Top galette with 3-4 sprigs of fresh rosemary, then brush top of galette lightly with melted butter or oil. Bake at 325 degrees for about 45 minutes, until crust is golden brown and fruit is beginning to bubble.

While the galette cooks, gently open the can of refrigerated coconut milk and use a spoon to remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom. Put the thick white cream into a mixing bowl with the maple syrup and vanilla. Mix with hand beaters until mixture is smooth, creamy, and whipped up. Refrigerate until the galette is finished. (Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary.)

When the galette is finished, remove from the oven and let cool completely, then top with a garnish of coconut whipped cream and sprig of fresh rosemary. Leftovers can be refrigerated up to a week. Enjoy! 

Mango & Rosemary. Oh yeah. You betcha. I dreamed up this flavor combo while explaining how something about mangoes always taste PINEY to me. I know a lot of people agree with me, but (surprise!) some people just don't get it. I suppose the riper a mango is, the less piney in flavor, but it always has a hint of it to my tastebuds.
Combine that subtle hint of pine with the  aromatic and earthy flavor of rosemary, and you've got a new favorite flavor combo. The sweetness of the mango and added maple syrup balance out any residual 'woodsy' taste, and the orange juice adds just a snap of citrus to round the flavors out. I'm a big fan of this recipe, and can't wait to  make it again to share, because lets be honest- between recipe testing, photographing, and posting: I ate almost the whole batch myself.
This is the perfect recipe for using up the last of the seasonal mangoes, and a great way to use some fresh rosemary before you put it and dry it for winter. (Unless you live in So Cal like us- then it's sort of a year round friend.) Let's eat!

INGREDIENTS:
1- 15 oz can coconut milk
1 whole mango (about 1 cup), skinned, pitted and cubed
2 tablespoons fresh rosemary, chopped
2 tablespoons maple syrup or agave nectar
2 tablespoons freshly squeezed orange juice

DIRECTIONS:
In a high-speed blender or food processor, combine coconut milk, mango, rosemary, maple syrup, and orange juice and blend until combined. Pour into a freezer-safe dish, and cover. Freeze for at least 3 hours, but overnight if possible. Remove from freezer about 10 minutes prior to serving to allow sorbet to soften for scooping. Serve with a sprig of fresh rosemary and a cookie. Any kind will do. 
Will stay fresh in the freezer, well covered, indefinitely. Enjoy!

Some things just taste great together. I stumbled upon this flavor combination in two ways: first, I found it in my favorite cooking companion book, The Flavor Thesaurus. It covers about every flavor combination you can imagine and why or why not they work together. On a Rosemary & Chocolate pairing, the author says 
"A backdrop of dark chocolate shows off rosemary's cool, evergreen flavours ... the dominant flavour compound in both rosemary and cardamom is cineole, common to bay leaf too (think how all three make great milk based desserts).  Cineole has woody, eucalyptus slightly minty notes ..."
After reading that, I was curious. I am a serious lover of all chocolate 
& orange combinations (see our orange chocolate cheesecake, orange chocolate macaroons, and of course, ourorange cream filled chocolates), and knew I would love the slightly, piney herb flavor behind the rich dark chocolate. Within several days, while catching up with Isa Chandra's new cooking videos, I saw she had perfected a recipe for chocolate chip rosemary cookies. They looked great! So, I took it as a sign from the vegan cookie gods and got to work. I knew I wanted my cookies to be different than Isa's- thats what writing recipes is all about. I used a double chocolate base to really bring out the flavor of the rosemary and kept 'em gluten-free so I could enjoy them without getting a tummy ache. 
They're the ultimate chewy chocolate cookie. Enjoy!

Ingredients:
2 cups all purpose gluten free flour mix
 (We used 1 cup teff flour+1 cup almond flour- our favorite blend. Whole wheat works here, too!)
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon xantham gum
1/2 teaspoon salt
1/2 cup coconut oil, softened
1 1/2 cups sugar
1 tablespoon + 1 teaspoon ground flax seeds
1/2 cup nut milk
2 teaspoons vanilla extract
2 teaspoons dried, chopped rosemary
(if using fresh rosemary, substitute 2 tablespoons) 
3/4 cup dark chocolate chips or chopped bar chocolate

Directions:
Preheat oven to 350°. In a large mixing bowl, whisk together flours, cocoa powder, baking soda, xantham gum, and salt until well mixed. Set aside. In a mixer or with hand beaters cream together the softened coconut oil and sugar. Add ground flax, nut milk, vanilla and chopped rosemary, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in chocolate chips (or chunks) and use a wooden spoon or spatula to work them into the dough. Use an ice cream scoop or a spoon to scoop 1 inch balls of dough onto a greased cookie sheet about 2 inches apart. Bake for 12-13 minutes, until edges are crisp and tops begin to crack. Remove from oven, move to cooling rack, and try to not to eat them all before they cool. Once cool they can be moved to a plastic bag or airtight container and stored for about a week. Frozen they'll be good for several months- then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far. 
They're great next to a tall glass of almond milk and somehow get even tastier the next day. 
We hope you enjoy them as much as we did.
This recipes makes a batch of 20 (ish) cookies.

When my sister and I were smaller, we would come home from school everyday looking for snacks. And you know what? We almost ALWAYS made mashed potatoes. I can't believe I'm admitting this. It's a little embarrassing!  We would go home everyday and make mashed potatoes and pile them high with salt, pepper and butter, and eat them all.
It wan't a healthy decision, but it was a damn delicious one. 

Nowadays, I prefer my mashed potatoes much closer to their original form. Not a lot of add ins, slightly chunky in texture, and creamy. Sooo creamy. 
It took me a lot of years to realize that to have those creamy mashed taters, I didn't have to use milk or butter (or their substitutes) at all. Potatoes are easily manipulated, but also very easily ruined. Too much spice, over mixing, or not being cooked long enough and you have a gloppy, starchy mess on your hands.

But guess what? I think after all those years (and countless afternoons) of smashing potatoes, I have figured it out. Its simple, easy, and the best effing garlic mashed you'll ever have! 

Ingredients:
6 medium red potatoes
1 cup vegetable broth
1 teaspoon salt
1/4-1 teaspoon pepper, to taste
2 tablespoons nutritional flakes
4 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped

Directions:
Put 6 cups of water and a sprinkle of salt in a large pot, and bring to a boil.
Once boiling, add potatoes and lower heat to medium. Cook for 35-40 minutes or until fork easily pokes into the soft potatoes. 
Remove from heat, drain out water, and place potatoes directly into a stand mixer or large mixing bowl with hand beaters nearby.
Begin to slowly beat potatoes, adding in vegetable broth,  s&p, nutritional flakes, garlic, and rosemary.
Mix on medium speed for several minutes. You want everything to be well combined, but you don't want to over beat the potatoes and lose all the chunks!
Once mixed, serve immediately (they will still be warm!) or refrigerate for up to 3 days.
Enjoy!