Vegetarian
Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal
Recipe by Candice Kumai
Ingredients
Coconut or vegetable oil cooking spray
1 3/4 cups gluten-free 1-to-1 baking flour (e.g., Bob’s Red Mill)
3/4 cup unsweetened dark Dutch-process cocoa powder
1/2 cup almond meal/flour
1 tsp aluminum-free baking powder
1 fully ripe avocado, finely mashed
3/4 cup granulated coconut sugar
1/2 cup finely grated beets (loosely packed)
1/3 cup plus 2 tbsp unrefined coconut oil, melted
1 tsp organic vanilla extract
1 tsp baking soda
1 tbsp apple-cider vinegar
2 tbsp powdered sugar
Instructions
Heat oven to 350°. Cut a round parchment-paper base for the bottom of your 8-inch cake pan. Grease pan with spray; add parchment round to the base.
In a bowl, whisk together flour, cocoa powder, almond meal, and baking powder.
In a second bowl, whisk together avocado, coconut sugar, and beets. Slowly whisk in coconut oil and vanilla extract. Add 1 cup water, and whisk to combine well.
Incorporate the flour mixture into the
wet ingredients until combined.
In a third bowl, combine baking soda
and apple-cider vinegar until mixture fizzes. Fold into cake batter.
Using a rubber spatula, spread cake batter evenly into pan. Bake on the center rack until a toothpick inserted in the middle comes out clean, 22–24 minutes. Once cooled, use a mesh sifter to dust the cake top with powdered sugar.
Source: Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal
Beau Monde Acorn Squash with Cranberries and Pecans from Red Stick Spice Co
Recipe by Anne Milneck
Ingredients
1 acorn squash, seeded and sliced into 6-8 wedges
1/2 oz Beau Monde Blend
1 tsp salt
1 Tbl butter
1 Tbl brown sugar
1/4 cup pecans
1/4 cup dried cranberries
Instructions
Preheat oven to 375 degrees. Sprinkle the acorn squash wedges with Beau Monde Blend. Roast in the oven for 15-20 minutes or until a knife pierces the squash easily. While the squash is baking, heat a saute pan over medium heat. Add the butter, brown sugar, pecans and cranberries. Once the butter and brown sugar melts, saute until fragrant and the brown sugar becomes thick and syrupy. Place the squash wedges in a serving bowl and pour the sugar-nut-cranberry mixture over the top. Serve immediately.
Source: Beau Monde Acorn Squash with Cranberries and Pecans from Red Stick Spice Co
Potato, Squash and Goat Cheese Gratin from The Kitchn
Serves 6
Ingredients
2 medium yellow summer squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Instructions
Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Source: Potato, Squash and Goat Cheese Gratin from The Kitchn
15 Minute Margherita Flatbread Pizza from Let the Baking Begin
Ingredients
1 naan
3 pieces of sliced to 1/3- 1/2 inch thickness fresh mozzarella cheese
1 tomato, sliced as thin as possible
5-6 leaves basil
3 cloves garlic, pressed; or 1 tsp dry garlic powder
1.5 Tbsp Olive oil
1.5 Tbsp Balsamic Vinegar
Salt & Pepper to taste
Instructions
- Press fresh garlic and mix with oil.
- Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.
- Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.
- Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.
- Chop the basil leaves.
- Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!
Source: 15 Minute Margherita Flatbread Pizza from Let the Baking Begin
Summer Vegetable Black Bean Chili from Some the Wiser
Prep time: 15 minutes
Cook time: 1 hour
Servings: 8
Ingredients
1 small eggplant, cut into ½ inch cubes and salted
2 cups diced zucchini and summer squash, baby varieties work well
1 large onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
3 cloves of garlic, minced
approximately ½ cup extra virgin olive oil, divided
2 cups chicken or vegetable broth
1 can diced tomatoes, with juice
1 small bunch of fresh basil leaves, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 cups cooked black beans
2 cups fresh corn kernels
½ cup fresh cilantro, for garnish
1 cup grated Monterey Jack cheese, for garnish
1 cup sour cream, plain yogurt, or creme fraiche, for garnish
Instructions
- In a large pot, heat 2 tablespoons olive oil. Add the eggplant and squash in batches and saute for about 5 to 6 minutes, or until lightly browned and softened, adding olive oil as needed. Using a slotted spoon, remove cooked squash/eggplant to a separate bowl and set aside.
- Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
- Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
- Add beans and corn kernels and simmer for an additional 20 minutes. Stir in the cooked squash and eggplant and simmer for 10 minutes more. Adjust seasonings to taste.
- Serve with garnishes.
Source: Summer Vegetable Black Bean Chili from Some the Wiser