This recipe was created from my love for both mushrooms + traditional avocado toast. The key here is the tahini + garlic I use in the avo spread. This little toast has so much flavor + is perfect for a quick lunch or hearty snack.
Makes 2 Toasts
- 1 cup of mushrooms of choice
- ½ ripe avocado
- 1 heaping tablespoon of tahini
- Squeeze of ½ a lemon
- 1 clove of garlic, minced (more or less depending on preference)
- 2 slices of bread of choice (I like Ezekiel and Dave’s Killer)
- Olive oil +/or vegan butter
- 1 teaspoon of really good balsamic vinegar for finishing
Brown your mushrooms on both sides over medium heat using a little olive oil +/or a 1 teaspoon of vegan butter.
Using a fork, smash your avocado until smooth. Mix in your lemon juice, tahini, garlic, + S+P to taste. Toast or grill your bread to your liking. Spread your avocado mixture evenly over both slices. Top with mushrooms + drizzle in your balsamic. Eat immediately.
I’ve been making this recipe forever. It was one of the first recipes I posted on my first blog over 8 years ago. With only a handful of recipes, most of which are pantry staples, this is one of my weekly go-tos.
About 4 servings
- 1 ripe avocado, pitted, peeled and diced
- 1 c fresh basil leaves, packed
- 1/3 c pine nuts
- 4 cloves garlic
- Juice of 1 organic lemon
- 4 T extra virgin olive oil
- Kosher or sea salt and pepper to taste ( have a good amount of salt on hand )
- Water as needed
- 2 c fresh, organic spinach, packed
- 16 oz pasta of choice, cooked
(You can use gluten-free noodles as well. We love thick fettuccine noodles!)
- 1 organic tomato, diced
Combine the first 4 ingredients in a food processor or blender. With the machine running, stream in lemon juice, 3 T olive oil and water as needed to achieve a smooth and creamy pesto. Season with salt (do NOT be shy) & pepper.
In a large pan, heat the remaining 1 T of olive oil and sauté 2 cups of spinach until just wilted. Add pesto and cooked pasta. Toss well. Garnish with diced tomatoes. If you’re not going the vegan route, feel free to throw in some grated parmesan or fresh mozzarella cheese.
I love this recipe. It’s definitely on the more indulgent side, but so savory and warming and wonderful. This recipe is straight from Food52 with a few slight tweaks that I found helpful. I hope you enjoy this recipe as much as my family + I do!
About 4 servings
- 1 pound sweet cherry tomatoes
- 1 handful peeled garlic
- 1/2 cup extra-virgin olive oil
- 1 pound potato gnocchi (store-bought or homemade)
- 1 piece burrata (or 4 small pieces)
- Handful of fresh basil, chopped
- A few pinches of flaky salt
For the tomato-garlic confit: Add sweet cherry tomatoes of choice + a very generous handful of peeled garlic cloves to a small, heavy-bottomed saucepan. Cover in olive oil until everything is about half submerged. Cook over the lowest possible heat until the tomatoes begin to burst + the garlic is soft and spreadable, about 20-40 minutes, depending on the strength of your burner. Watch it closely—you want to see a bubble or two in the oil, but if it begins to simmer, layer another pot or pan underneath to diffuse the heat. (Cooled confit can be stored, submerged in its oil, in an air-tight container in the refrigerator. Note that it is not seasoned so make sure to sprinkle with salt before eating!)
For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add a few glugs of the tomato confit oil to a large non-stick skillet + heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil + arrange in a single layer. Cook undisturbed until golden + crisp, about 3 minutes, then flip + repeat. Transfer from the pan to a paper towel-lined plate + taste for seasoning—a sprinkle of salt on top while they’re still warm may be necessary. DO NOT OVER CROWD THE GNOCCHIS! You want them to get nice and browned and crispy.
For serving: Arrange gnocchi, burrata, + tomato-garlic confit on a serving plate. Top with a drizzle of confit oil, flaky salt, cracked black pepper + basil. Enjoy immediately!
Soups can pack a nutritionally dense punch, they’re easy to make, + oftentimes you can throw them together with items in your pantry. This one is creamy, vegan, + has a hint of sweetness with the squash. This recipe is wonderful served with garlic toast or homemade croutons. I’ve also poured this soup over roasted veggies. So good.
Makes about 4 servings
- 1 whole butternut squash, peeled + medium dice
- 2 cups vegetable broth or stock
- 1/2 medium onion, chopped
- 4 cloves of fresh garlic, roughly chopped
- 1 bay leaf
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of fresh rosemary, chopped
- 6 ounces of full fat canned coconut milk
Preheat your oven to 400. Coat your squash in olive oil, S+P, + the chopped fresh rosemary. Roast for about 30 minutes until tender.
Add chopped garlic + onion to a large pot with a little olive oil. Add paprika + cumin. Cook over medium heat for a minute or two until fragrant. Add stock + bay leaf. Bring to a boil. Remove bay leaf, turn off heat, + cover to keep warm.
Add squash to the stock mixture. Season with S+P to taste (don’t be shy!). Using a hand blender, blend to desired consistency (for this soup, I like it very creamy + almost completely blended). Stir in coconut milk. Serve hot.
I make these all the time to put in my son Tristan’s lunch box. You can of course sub in any nut butter of your choice. I use sunflower as we can’t send any meals with nuts to school. These babies are a perfect, filling bite for all ages.
Makes 10-12 bites
- 3/4 cup creamy sunflower butter
- 1 cup old fashioned oats
- 1/4 cup ground flax seeds
- 1 tablespoon honey or maple syrup
- A few dashes of cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Once cool, roll into 10-12 balls + enjoy! I usually freeze them and then pop them into his lunch box the night before.
I make these pancakes all of the time for Tristan as I can throw them in the fridge + just pop them in the toaster for breakfasts. I love serving them topped with nut butter + a little house made hazelnut spread (I use the Deliciously Ella recipe).
Makes about 5-7 small pancakes
- 1 ripe banana
- ½ cup rolled oats
- ¼ cup nut milk
- 2 tablespoons of maple syrup
- Dash of cinnamon
- Pinch of sea salt
Blend all of the ingredients above until smooth. About 15 seconds. Cook on medium heat until both sides are brown. About two-three minutes on each side on a hot flattop or nonstick pan. I like to use a small ice cream scoop for portion control. Top with fruit, your favorite nut butter +/or chocolate hazelnut spread!
I was doing some recipe testing back in the day for my cookbook Classic City Cooking. One of the recipes called for a celery root remoulade. I’d never cooked with celery root before but found it to be delicious and I just happened to have a bunch left over. I figured a homemade soup was in order. Celery root is extremely low in calories and I’ve found it to be one of the most unappreciated vegetables I’ve ever worked with. It’s not only yummy but so good for you. Pair this soup with a little thyme garlic bread made with olive oil and roasted garlic and you have an easy to make gourmet meal.
Makes about 4 servings
- 1/4 cup of olive oil
- 1/2 cup coarsely chopped shallots (about 3 large)
- 1 pound celery roots, peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 3 cups)
- 1 yukon gold potato, peeled, cut into 1-inch pieces
- 2 cups vegetable broth
- 2 teaspoons minced fresh thyme
- 1/2 cup whipping cream
- Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 teaspoon thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Transfer soup to blender and puree until smooth OR use a hand blender (one of my favorite kitchen tools!). Return to a pot over medium heat and stir cream into soup. Bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls + sprinkle with additional chopped thyme and serve. Vegans! Feel free to use a non-dairy cream substitute.