Nov
25

Organic Produce

I typically do my Vegan Thanksgiving meal the day AFTER Thanksgiving but this year is different. Thanksgiving is coming early – TOMORROW!!! I’m practically starving myself today in preparation of filling my belly with so much yummy food tomorrow. I can hardly wait! 

Organic ProduceOrganic Produce

Over the last few days, I got all of my grocery shopping done and reviewed all of the recipes I’m using again. I definitely need to alter a few of the recipes, one of them I’m adding persimmon to which wasn’t in the original plan. Those persimmons were looking so good at the market, I couldn’t resist them!! 

Organic ProduceOrganic ProduceQuinoa

I pre-cooked my quinoa and It’ll chill overnight. I’ve also made pie crusts for my mini pumpkin pies. It was m first time making a pie crust using nuts and dates! It was messy, but worth it!! 

Pumpkin Pie Crust

I’m getting hungry….. xox

Love

Crista


Nov
10

Leaf Vegetarian

When I was in Boulder, CO, I had lunch twice. Don’t judge me. I was on a solo vacation, I could do whatever I wanted to do. My early lunch was at modmarket, it was OK.. maybe nothing to brag about. Not saying I wouldn’t go back there again…. 

I had a late lunch at Leaf Vegetarian. I couldn’t help it. I was dying to check out the place. I walked in around 2:30 or 3:00 PM just in time for Happy Hour. I had the restaurant all to myself. 

Leaf VegetarianLeaf Vegetarian

The Happy Hour menu was small and sufficient. It took only seconds for me to decide what I’d order: Pimento Cheese Poppers (mostly for the apple-peace chutney) and the Celeriac Gnocchi. The Celeriac Gnocchi dish is made with a rich sweet potato cream made by cooking the sweet potatoes in cream and then blending the sweet potato and cream together. DE-CA-DENT. I didn’t ask if it was vegan cream, I’m going to have to assume not. Regardless, it made me happy. I’m going to give that sweet potato cream a whirl at home. But what would I put it on… should I re-create this same dish at home?? 

Leaf Vegetarian

yum.

Leaf Vegetarian

I didn’t have dessert, I didn’t need it. But now I’m kind of regretting it… ha!

Leaf Vegetarian

Leaf Vegetarian, 2010 16th Street Boulder, CO 80302

Love

Crista


Oct
03
I am sooo excited to do my first recipe swap with another blogger. I approached Linda, The Urban Mrs. (who is no longer blogging, BOO!!!) about swapping because she has been extremely supportive of my blog via social media. The Urban Mrs blog featured tons of awesome recipes, many plant-based and veg-friendly. Some of my favorites were: Spicy Tempeh Chips, Quinoa Garden Salad, Mix Berry Jam with Merlot, and Banana Brownies with Choco Sea Salt. Is your mouth watering yet? I’d do anything to get my hands on some of her recipes again.
 
Brussels Sprouts Gratin

The Urban Mrs: Oh, hello! First of all, thanks to Crista for hosting me here! We both met through blogging and social media. Fun, right? I hope we can meet in-person one of these days. I always drool every time I visit her blog and read her fresh and delicious recipes, so when Crista thought of doing exchange recipes, I replied yes right away.
 
I love brussels sprouts and can’t stop eating them weekly. The recipe I’m about to share is a perfect recipe for Thanksgiving or any gatherings, but also works for any weekdays supper.
 
Brussels Sprouts Gratin
 
4.0 from 1 reviews
Brussels Sprouts Gratin
Author: 
 
Ingredients
For the topping:
  • 3 cups Panko bread crumbs
  • 3 tbs butter, melted
  • 1½ tsp lemon zest
  • ½ tsp salt
  • ½ tsp ground pepper
  • 2 tbs minced fresh flat-leaf parsley
For the gratin:
  • 1 tbs butter OR Earth Balance vegan butter
  • 2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
  • 2 tbs all purpose flour
  • 8 oz. Gruyere cheese, grated
  • ½ oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp lemon zest
  • ¾ tsp ground pepper
  • 1 cup (250 ml) heavy cream
  • 1 medium onion, thinly sliced
  • 1 tbs olive oil
  • 1 tsp raw sugar
  • Salt to taste
Instructions
  1. Preheat the oven to 375F.
  2. To make the topping, in a bowl, stir together all the ingredients and set aside.
  3. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  4. To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they're browned and soft.
  5. In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
  6. Stir in the cream, then the brussels sprouts and caramelized onions.
  7. Transfer the mixture to the prepared fry pan and smooth the top.
  8. Sprinkle the bread crumb mixture evenly on top.
  9. Bake until the bread crumbs are golden brown, about 35 minutes.
  10. Let the gratin rest for 15 minutes before serving.
Notes
This recipe can be made with some vegan substitutes like plain soy milk and/or vegan heavy cream instead of dairy heavy cream and Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn't substitute it - it looks too good.

Brussels Sprouts Gratin

 This recipe has become the #1 pinned recipe on my site, which means that people are LOVING it. I’ve gotten several e-mails of praise from people who have made this dish for their Holiday feasts and I plan to make this dish for my Thanksgiving feast this year.

THANK YOU Linda for hooking us up with your kitchen genius.

Love

Crista


Mar
28
chocolate peanut butter pie

TODAY IS MY BEAUTIFUL BOYFRIENDS BIRTHDAY! Instead of doing the tradition family outing at a favorite restaurant, we decided to stay in and make his favorite meal tonight – oh, AND his favorite dessert(s). He LOVES bananas foster and that’s definitely on the menu tonight. AND because he LOVES peanut butter, so I decided to craft this vegan chocolate peanut butter banana pie for the birthday candles. I made this pie with bananas and avocado so this pie is healthier than most. Shhhhh don’t tell anyone, the family doesn’t know yet. I’m not going to tell them that the chocolate layer of this pie is made with avocado until AFTER they’ve all eaten it (and fallen in love with it). I can’t wait to dig in to this tonight!

chocolate peanut butter pie

{vegan} chocolate peanut butter banana pie
 
Ingredients
What you need for the crust:
  • 24 Oreo cookies (I use Newman’s Own Newman-O’s )
  • ¼ cup Earth Balance or vegan margarine – at room temperature
What you need for the peanut butter filling:
  • 4 oz. of vegan cream cheese
  • 1 banana
  • ¾ cup smooth peanut butter
  • 1 tsp. vanilla
  • 2 tsp. agave nectar
What you need for the chocolate topping:
  • 2 ripe avocados
  • ⅓ cocoa powder
  • ⅓ cup agave nectar
  • 2 tsp. vanilla
  • pinch of sea salt
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the softened butter and blend until well combined.
  3. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Place in the oven.
  4. After the crust has baked for 10 minutes, take it out of the over, set it aside and let it cool.
  5. Combine all of the ingredients for the peanut butter filling in a medium size mixing bowl. Using a hand mixer, whip the ingredients together. (this mixture may be thick – that’s ok.)
  6. Once your Oreo crust has cooled slightly, line it with the peanut butter filling.
  7. Add a layer of finely sliced banana on top of the peanut butter filling. (optional)
  8. In another mixing bowl, whip together all of the ingredients for the chocolate topping and then top the pie with the mixture.
  9. Refrigerate for one hour before serving.

chocolate peanut butter pie

Love

Crista


Sep
30

on my recent trip to Florida, i had an opportunity to visit with grandma & grandpa

i was eager to share a vegan birthday dinner with them at a local vegan cafe – which did not disappoint.

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

we LOVED the Dandelion Communitea Cafe

the Summer Of Love Rolls dipped in a “dreamy cocounut peanut sauce” served as an appetizer

Dandelion Communitea Cafe

while grandma & grandpa shared a Portabella Mushroom sandwich,

I devoured the Polynesian Banana Fantasy wrap (spring greens with banana, carrots, celery, cucumber and walnuts tossed in Curryous dressing, topped with gnome-grown raisins & coconut flakes)

Dandelion Communitea Cafe

my wrap was served with Whirled Peas which is similar to a Guacamole made with peas

i MUST find a recipe to make this at home!

Dandelion Communitea Cafe

grandma & i fancied the Chai Soda

Dandelion Communitea Cafe

no matter where we go, grandma is shopping :) …here she is checking out the tea selection

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

do you see what i saw??

VEGAN CUPCAKES!!

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Dandelion has a cute little garden where they grow their own herbs & spices for use in their dishes. 

Dandelion Communitea Cafe

Dandelion Communitea Cafe

Haines City, FL

we took our cupcakes back to grandma & grandpa’s house and indulged in the comfort of their home

Raphsodic Bakery

Raphsodic Bakery

Raphsodic Bakery

grandma & grandpa recently celebrated their 50th Wedding Anniversary.

pretty impressive, right?

i know how lucky i am to have grandparents that are a shining example of love & curiosity.

they often say to me “we’re always up for trying something new”

50 years of marriage

Dandelion Communitea Cafe, 618 N Thornton Ave, Orlando, FL 32803 
407.362.1864

 

Love

Crista