Beet Cashew Hummus with Garlic Tahini Yogurt Swirl

date11.13.17

This vibrantly hot pink beet cashew hummus is the perfect make-ahead appetizer. Swirl in some garlic tahini yogurt and sprinkle with roasted almond za’atar and it’s all dressed up and ready to party!

Beet Cashew Hummus with Garlic Yogurt Tahini Swirl

It’s no secret that an invitation to dinner at our house comes with the expectation that food will be served an hour later than you arrive. I always intend on getting food on the table quickly, but between over ambitious cooking plans and a toddler rubbing sticky fingerprints on every surface of my kitchen, it just doesn’t happen. This is why I always need to prepare appetizers in advance to have on hand for grazing. And I want those appetizers to taste and look just as impressive as the rest of the meal, especially over the holidays. This beet cashew hummus with garlic tahini yogurt swirl is just that.

This recipe is the second post in a partnership series with OXO – first we made roasted potato pizza. In addition to a few of the OXO kitchen gadgets I already use frequently in my kitchen, they sent me a set of their smart seal glass round containers which inspired this make-ahead appetizer.

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Vanilla Bean Pear Persimmon Pie

date11.06.17

This vanilla bean pear persimmon pie deserves a feature on your holiday dessert table. Warm spiced pear and persimmon slices flecked with vanilla bean nestled into a buttery flakey vanilla gluten-free pie crust – in collaboration with Rodelle. Best served with a scoop of vanilla ice cream. 

Vanilla Bean Pear Persimmon Pie

I’m in charge of pie at Thanksgiving. This year I’m mixing up the dessert table with an extra-flakey gluten-free double-crusted pie. We’ll be serving scoops of vanilla ice cream over this vanilla bean pear persimmon pie.

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Raw Vegan Golden Milk Cheesecake

date11.01.17

Dress up your holiday dessert table with this raw vegan golden milk cheesecake made with cashews and flaked coconut with plenty of turmeric and ginger. Add a dollop of whipped coconut cream for a healthy but decadent dessert.

Raw Vegan Golden Milk Cheesecake-7

I’ve been holding onto this raw vegan golden milk cheesecake recipe since I tested a version on a flavor craving whim and then teased it on Instagram back in March. I didn’t forget about it though – it’s been on my calendar as a holiday dessert ever since and I’ve been dying to remake and shoot its golden cloak once again. It feels just right for fall – bright flavors that somehow still feel warm and cozy. Made primarily of cashews and coconut flakes with a bit of maple syrup and spices, it’s basically health food. Breakfast cheesecake anyone?

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Chocolate Mint Matcha Cups

date10.26.17

Bittersweet chocolate enrobes soft pillowy matcha peppermint patties in these chocolate mint matcha cups. Perfectly wicked for your Halloween festivities or as a festive holiday edible gift!

Chocolate Mint Matcha Cups

Do you have Halloween plans yet? Are you dressing up? Carving pumpkins? Passing out candy? Buying candy “for trick-or-treaters” but plan to turn your porch lights out, hide in your bedroom, and eat it all yourself? (No judgement). Whether you’ve got a costume or a date with a tv, I highly recommend upgrading your candy stash to include these homemade chocolate mint matcha cups.

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Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema

date10.23.17

These cheesy pumpkin taquitos are the perfect vegetarian dish for your holiday spread or weeknight dinner. Topped with a roasted jalapeño crema and toasted pepitas, it’s like a cross between enchiladas and taquitos with fall flavors. 

Cheesy Pumpkin Taquitos with Roasted Jalapeno Pepita Crema

It’s officially pumpkin season. Usually I grab a can of purée if I’m looking for pumpkin or turn to butternut when I want roasted squash, but sugar pumpkins deserve their own special seat at the table. Plus, the internet is having a virtual pumpkin party and I wanted to serve pumpkin on pumpkin on pumpkin with these cheesy pumpkin taquitos with roasted jalapeño pepita (pumpkin seed) crema and toasted pepitas.

With my summer menu video series all wrapped up, these fall pumpkin taquitos are kicking off my holiday video series in collaboration with Roth Cheese. While taquitos’ reputation proceeds them as a party finger food, these cheesy pumpkin taquitos are best served as a vegetarian main or side dish in your holiday spread. Imagine an enchilada crossed with a taquito with fall harvest flavors –  that’s what we’re serving up first! Stay tuned for a cheesy holiday appetizer up next. Scroll to the bottom for the recipe and video!

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Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting and Brûléed Figs

date10.16.17

The perfect light and fluffy gluten-free vanilla cupcakes. Top them with your favorite frosting for a birthday party or mix things up with goat cheese frosting and brûléed figs for something special! Either way, this is a go-to recipe for gluten-free vanilla cupcakes!

Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting & Brûléed Figs

My neighbor brought over homemade gluten-free vanilla cupcakes a few months back, then texted me to ask for a baking date to come up with a better recipe. She was tasked with making a gluten-free, refined sugar-free, and dairy free vanilla cupcake for some friends at her daughter’s birthday party.

Using my gluten-free chocolate chip cupcake from three years ago as a starting point, we made several dozen cupcakes in our quest. We ended up with a cupcake that was pretty great, especially considering all its limitations. But because I can’t leave well enough alone, after the party, I threw the dairy and sugar back in and kept testing.

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Roasted Potato Pizza with Shaved Brussels Sprout Slaw

date10.09.17

Three-cheese fall roasted potato pizza baked with layers of roasted potatoes and garlic, rosemary oil, and caramelized shallots, then topped with a rosemary shaved brussels sprout slaw just before serving. 

Roasted Potato Pizza with Shaved Brussels Sprout Slaw

As a kid, I was strictly a pepperoni, mushrooms, and olives kind of pizza-eater. Don’t get me wrong, that’s still a classic epic combo, but more often I now crave fall pizza loaded with thinly sliced roasted potatoes. You might doubt me, but when you think about it, it’s really just a sophisticated version of cheese fries, but on top of pizza. This roasted potato pizza hits all those sophisticated elements – rosemary oil, layers of roasted potatoes and garlic, caramelized shallots, and shaved brussels sprouts slaw – with a healthy dose of cheese to tie it all together.

This recipe is the first post in a partnership series with OXO. Long before starting a blog, I had a very strong loyalty to OXO’s kitchen tools. While the nooks and crannies of my cabinets are already loaded with OXO gadgets, they sent me a few new tools to try out, most notably of which was their Chef’s Mandoline Slicer 2.0, which motivated this pizza recipe.

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Rosemary Pear & Concord Grape Galette

date10.02.17

A comforting fall pear and concord grape galette sprinkled with rosemary sugar and filled with nature’s sweetest grapes all wrapped up in a flaky gluten-free crust.

Rosemary Pear & Concord Grape Galette

I’ve been neglecting grapes on my blog for far too long. And it’s not because I don’t like them. Quite the opposite, in fact – they’ve got a permanent place in my refrigerator from late summer through fall. Usually it’s red grapes, but for desserts, concord grapes provide the quintessential grape flavor that’s worth seeking out this time of year. These are the gems grape jelly is made from and they burst of that classic grape candy brightness (without the artificial flavor notes). This fall galette balances punchy sweet concord grapes with fall pears, a hint of rosemary, and toasted pecans – all wrapped up in a flaky gluten-free crust.

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Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta

date09.25.17

Dinner tonight is a comforting bowl of gouda turkey meatballs made with shredded zucchini and served with marinara over creamy cheesy baked polenta. Summer meets fall. 

Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta

With the Bay Area hitting peak temperatures now, I’m not ready to let go of summer just yet. Fortunately the markets agree and are still stocked with all of summer’s bounty. It seems as if no one is quite ready to transition while we’ve still got plenty of zucchini, nectarines, and plums. I’m sharing one last summer recipe before it’s all pumpkin all the time (not really) – shredded zucchini wrapped up in a warm comforting bowl of gouda turkey meatballs with cheesy baked polenta. If you’ve already transitioned and left summer behind, some shredded winter squash would be equally delicious.

This bowl of meatballs over polenta is the final dish in my summer menu video series partnership with Roth Cheese. First I made a sunflower seed gouda pesto condiment. Then we ate a breakfast of cheesy savory oatmeal bowls. For lunch there were avocado green goddess sandwiches sandwiches with havarti. These charred watermelon cheese wedges came out for summer backyard barbecues. And now we feast on these cheesy zucchini turkey meatballs in marinara over baked polenta for dinner. Scroll to the bottom for the final video and recipe!

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