Creamy Baked Kale + Artichoke Dip We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.  In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking! Creamy Baked Kale + Artichoke Dip INGREDIENTS 1 1/2 cups (about 1 - 15 oz. can) cooked white beans 1 cup Sir Kensington's Fabanaise Vegan Mayo 1/4 cup nutritional yeast 1/4 cup roasted red peppers 2 tablespoons lemon juice 1 teaspoon fresh basil, chopped 1 teaspoon salt 1 teaspoon cayenne pepper 1 tablespoon oil or vegan butter 4 cloves garlic, minced 1 medium yellow onion, finely chopped 1 heaping cup artichoke hearts, roughly chopped 3 packed cups de-stemmed kale, leaves roughly chopped 1/2 cup panko breadcrumbs (use GF if you prefer) DIRECTIONS Preheat oven to 375º. In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside. In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely. Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount! For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons.  *Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.*
0 Comments
Golden Beet Salad with Balsamic + Cashew Ricotta Beets are definitely one of the most underrated root vegetables. Most people think they don't (or KNOW they don't) like them, and most restaurants won't put a dish on the menu that nobody will order. It's a sad cycle, and beets usually get the short end of the stick. But unlike their earthier, more bitter, urine-dying red beet cousin, the golden beet is a sweet veggie that tastes great whether you pickle, bake, brine, roast or juice it. It has a mellow flavor (and color) that pairs really well with tangy, acidic flavors like balsamic vinegar and richer textures like crunchy walnuts and creamy cashew ricotta - which is why we paired them together! Plus, yellow beets are packed with good-for-you vitamins and minerals like fiber, iron, potassium and folic acid. If you haven't tried golden beets, or have just been waiting for the right recipe to test them out in, make this salad. It comes together super easily and tastes great, plus it somehow totally looks and sounds like a dish you'd only find at a fancy restaurant. Let's eat!  INGREDIENTS 1/2 cup walnuts, chopped 1 cup raw cashews, soaked in warm water 2 tablespoons water 1/4 teaspoon salt 4 medium golden beets 4 cups arugula balsamic vinegar, as needed for serving DIRECTIONS Preheat the oven to 350º. Spread the chopped walnut onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool. Soak the raw cashews in warm water for at least 30 minutes. Drain the nuts and pour them into a food processor. Pour in the water and salt and pulse until a fluffy, chunky texture is achieved (similar to ricotta cheese). Set aside. Trim the ends of the beets, then place them into a medium-sized pot of water. Bring to a boil, then lower heat and cook over medium heat until fork tender, about 20-30 minutes. Drain the water and let cool slightly before using your fingers to slide the skins off. Toss the skins in the compost or trash and thinly slice the cooked beets. Spread the arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew ricotta, sliced golden beets and a drizzle of balsamic vinegar. Serve immediately! (Or, just prep it and take it for lunch to work all week!) NOTES Serves 2. Leftovers last up to a week in the fridge.  BBQ Cauliflower Bites
THE BIG GAME IS ALMOST HERE! And maybe like me you're like 'Uhhh cool.' But even if that's the case, we're both here because we like to eat delicious vegan food, which just so happens to be the only reason I tune into the Super Bowl - okay endless snacks AND the commercials. Whatever. The point here is that this gal LOVES snacking, and these BBQ Cauli Bites are the BEST snack! Spicy, tangy, sweet - as messy and delicious as the real thing, but without the meat or weird ingredients. These flavor-packed, guilt-free munchies will make you seem like the best cook at the party! Plus, cauliflower takes up way less room in your stomach than chicken would, aka MORE BEER.
Even if you're not into watching football this Sunday, you should still make these. 'Cause they are really fricken delicious. I made a pretty big batch last weekend and Alex and I finished it together, no problem. They don't need any dipping sauce since they're slathered in any BBQ sauce, but if you're into ranch dip, it might be a delicious addition. We also have a great recipe for crunchy coated cauliflower nuggets if that's more your style. Oh and this sriracha buffalo hummus? PERFECT with all that beer. Let's eat! 
INGREDIENTS
1 1/2 cups unsweetened almond milk 1 cup all-purpose OR whole wheat flour 2 teaspoons garlic powder 1 1/2 teaspoons smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1 large head (about 6 cups) of cauliflower, cut into florets 1 1/2 cups BBQ Sauce DIRECTIONS Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, whisk together the unsweetened almond milk, flour, garlic powder, smoked paprika, salt, and pepper. Dip the cauliflower florets into the mixture, coating evenly. Tap off any excess batter and place the florets onto the baking sheet. Bake for about 20 minutes, flipping halfway through. While the cauliflower bites cook, heat the BBQ sauce in a small saucepan, stirring occasionally, until heated through. When the cauliflower bites have cooked, pull them from the oven and using tongs, carefully dip each floret completely into the bbq sauce mixture and place it back onto the baking sheet. Continue this until all the florets have been dipped. Bake for 25-30 more minutes, again flipping about halfway through. When they’re finished, serve immediately! NOTES Leftovers don't reheat very well. These are best eaten fresh! 
Miso Roasted Brussels Sprouts Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy! Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven!  INGREDIENTS 1/2 lb. brussels sprouts, trimmed 1 tablespoon coconut oil, melted 1 tablespoon miso paste 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 1 teaspoon soy sauce or aminos 1 teaspoon sriracha DIRECTIONS Preheat the oven to 400ºF. Wash and trim your brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside. In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce and sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly. Place in the oven and roast for 20-25 minutes, flipping about halfway through. Serve + enjoy! NOTES Leftovers save in the fridge about 3 days.  Potato Leek Gratin
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.
Savory Stuffed Mushrooms
Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like no matter what you stuffed them with, they could't possibly taste that great. I was very, very wrong. The older I get, the more I like mushrooms - they're still not my favorite on their own, but the earthy, rich, almost meaty flavor they lend to dishes is both impressive and delicious, as far as I'm concerned.
Anyway, a friend brought some stuffed mushrooms to that holiday party a few years ago, I tried them, and before I knew it I was popping button mushrooms in my mouth like they were going out of style. I was hooked! But that was over two years ago, and this is the first time I've made a stuffed mushroom recipe since that is just so out of this world I had to share it with you guys. I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It's packed with flavor, the filling has great texture, and the homemade parmesan cheese on top adds some fanciness and helps keep the filling moist. The whole things comes together in your mouth like WOAH. This is a recipe worthy of sharing at your next Holiday party - it's a serious crowd-pleaser! Let's get cookin'. 
INGREDIENTS
Stuffed Mushrooms: 24 ounces cremini mushrooms, stems removed 2 tablespoons coconut oil 4 cloves garlic, minced 2 shallots, chopped 4 cups fresh spinach 1 cup wild rice, cooked 1/2 cup roasted red peppers, chopped 1/2 cup walnuts, finely chopped 1/2 cup bread crumbs 1/2 cup fresh parsley, chopped 1 tablespoon + 2 teaspoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon pepper fresh chopped parsley, for garnish Parmesan Cheeze: 1 cup cashews 1/4 cup nutritional yeast 3/4 teaspoon salt 1/4 teaspoon garlic powder DIRECTIONS Preheat oven to 375 degrees. Gently wash the mushrooms and remove the stems. Place them cap down onto a lined baking sheet and set aside. In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted. Remove the pan from heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, bread crumbs, parsley, balsamic vinegar, salt and pepper. Toss the mixture together and set it aside to cool for a few minutes. While the mixture cools, you can prepare the parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about 1/4-1/2 cup) to sprinkle over the mushrooms and save the rest in an airtight container in the fridge up to 2 weeks. When the mixture has cooled enough to handle, use a spoon, ice cream scoop, or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved parmesan cheeze over the top. Bake the stuffed mushrooms for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately! NOTES It was hard to come up with just how many people this serves since it really depends on how big the shrooms are, how many people are around, and how many each person eats BUT this recipe gave me 1 packed baking sheet full of stuffed mushrooms. Leftovers can be saved in the fridge up to 3 days. They are best reheated in a microwave or in an oven at about 350 degrees for 10-15 minutes, though they may get slightly softer after reheating.
Ginger Garlic Roasted Carrots
I love this recipe because it's easy, full of flavor, and will make your dinner guests think you went to a lot of trouble - when all you had to do was sprinkle some herbs and bake. Okay, so there is slightly more to it than that, but you get the gist: it's easy! Carrots are usually drowned in sugar at the Holiday table, stuffed into brown sugar syrups and caramelized, even though they're pretty sweet on their own. Our take on these gorgeous heirlooms is rather to add a little flavor and spice and let the carrot flavor shine through, 'cause cooked carrots are delicious and don't deserve to be smothered by sugar! The combination of fresh ginger and garlic adds a ton of savory, salty flavor and the fresh thyme just accents the combo. These would be perfect as a side dish at your Holiday gathering or as a quick addition to a normal Monday night meal - everyone will love them! Let's get cookin'.
INGREDIENTS
1.5 lbs heirloom rainbow carrots (regular orange carrots work great, too!) 1-2 tablespoons olive OR coconut oil 6 cloves garlic, minced 2 teaspoons fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon ground pepper fresh thyme, for garnish DIRECTIONS Preheat oven to 425 degrees. Wash the carrots and remove any green tops. Chop the larger carrots in half lengthwise, and lay the carrots on a lined baking sheet. Drizzle with the oil and sprinkle the garlic, ginger, salt and pepper over the top. Use your fingers to gently flip the carrots, covering them as evenly as possible in the oil and spices. Bake for about 30 minutes, flipping about halfway through. Carrots are done when they are fork tender and beginning to brown. Remove from oven, sprinkle with fresh thyme, and serve immediately! NOTES Serves 4. Leftovers can be reheated in a low-heat oven or a microwave, but are best enjoyed fresh. They will last, covered in the fridge, about a week.
Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
|
tags
All
|
RSS Feed