This Thanksgiving is certainly different than most we've ever celebrated. Regardless of if you'll be with loved ones or will be eating solo, honoring and respecting good health is part of our spiritual growth on this planet.
Seasonal harvest foods are here to bring us some health and hearth into our home during the cooler months. And for this Thanksgiving, my hopes are to inspire people to eat nutritious food cooked in a simple way, and to appreciate everything that we have/had. I made this recipe recently during my live Vegan Cooking 101 Demo with Guided Fitness. In that cooking class, I chose healthier versions of some seasonal favorites by cooking and prepping some of the most common holiday side dishes differently. In that class, I also demonstrated cauliflower mashed potatoes and Sweet Potato Orange + Leek Side Dish. The holidays can still be enjoyable for those who have gluten/dairy issues or food allergies through whole food and dairy-free recipes. 
"Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow."
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Vegan Pumpkin Cookie Tart Squares
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Vegan Pumpkin Curry Soup
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Homemade Slow Cooker Apple Cider - Two Ways!
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As the weather cools, we appreciate warmer meals that our body craves to keep us warm. However, hearty meals can also be healthier and free of many preservatives.
This inspiration comes from a vintage 1980's dress I found that is covered in bamboo design.
This inspiration comes from a vintage 1980's dress I found that is covered in bamboo design.
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This 1980's dress is white with a blue fence covered in bamboo, which reminds me a lot of what I see in Seattle. Seattle actually has quit a bit of bamboo growing throughout the city.
I kept thinking of bamboo, and what to try differently than the traditional brown or garlic sauce. I wanted to create something with crunch but was still healthier and does not include many preservative-based sauces.
I kept thinking of bamboo, and what to try differently than the traditional brown or garlic sauce. I wanted to create something with crunch but was still healthier and does not include many preservative-based sauces.
When you make meals at home, you have the control on what you put into the sauce. This has a similarity to the sweet and sour sauce because of the sweetness of the apricot jam, but made in a much more healthier way especially compared to many jarred sauces.
Let the bamboo inspire your wellness and wellbeing. The plant bamboo, also has spiritual symbolism to aide us through this difficult time.
Let the bamboo inspire your wellness and wellbeing. The plant bamboo, also has spiritual symbolism to aide us through this difficult time.
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Bamboo is a symbol of strength and health. Bruce Lee stated about bamboo, “Notice that the stiffest tree is most easily cracked, while the bamboo or willow survives by bending with the wind.”
It symbolizes strength as the wood is stronger than concrete and steel. The bamboo is strong but also flexible. It may sway in a. storm, but often does not break from turbulent times.
In terms of health, bamboo symbolizes harmony and peace, and also has antibacterial properties.
It symbolizes strength as the wood is stronger than concrete and steel. The bamboo is strong but also flexible. It may sway in a. storm, but often does not break from turbulent times.
In terms of health, bamboo symbolizes harmony and peace, and also has antibacterial properties.
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Broccolini, Bamboo Shoots + Tofu in Apricot Sauce
Cook Time: 20-30 minutes
Serves 4
Ingredients:
1 12oz pack of fried tofu (or use regular tofu)**See Note
16 oz broccolini
1 can of water chestnuts, drained and rinsed
1 can of bamboo shoots, drained and rinsed
2-3 tbsp canola oil
Sauce
1 15.2 oz jar of apricot jam
2 garlic cloves, minced
1/4 cup soy sauce or tamari
1/2-1 tbsp sugar (optional)
2 cups of rice
Directions:
Begin by cooking the rice in a pot according to the package directions. Generally its a 1:2 rice to water ratio so 2 cups of rice will be cooked in 4 cups of water.
Saute the broccolini in a pan with 2 tbsp of canola oil for 3-4 minutes. While cooking, mix the sauce ingredients into the bowl.
From here, if you have room you can add the tofu, or cook the tofu in a separate pan with one tbsp of canola oil, cooking evenly on both sides.
Next, add the sauce to the broccolini as well as the bamboo shoots and water chest nuts. Simmer on medium-low heat until warm and the broccolini is edible but still keeps a crunch.
Once the tofu is crispy and cooked on all sides, add to the broccolini and then mix until well combined. Serve over the cooked rice.
**Note: Fried tofu is found in the refrigerator section at many Asian grocery stores. Also, the jam is often sweet enough and may not require additional sugar, but for those want it extra-sweet can place sugar in the sauce mixture.
Recipe inspired by How Sweet Eats.
Let's Connect! Check out my other Asian-inspired recipes below!
Cook Time: 20-30 minutes
Serves 4
Ingredients:
1 12oz pack of fried tofu (or use regular tofu)**See Note
16 oz broccolini
1 can of water chestnuts, drained and rinsed
1 can of bamboo shoots, drained and rinsed
2-3 tbsp canola oil
Sauce
1 15.2 oz jar of apricot jam
2 garlic cloves, minced
1/4 cup soy sauce or tamari
1/2-1 tbsp sugar (optional)
2 cups of rice
Directions:
Begin by cooking the rice in a pot according to the package directions. Generally its a 1:2 rice to water ratio so 2 cups of rice will be cooked in 4 cups of water.
Saute the broccolini in a pan with 2 tbsp of canola oil for 3-4 minutes. While cooking, mix the sauce ingredients into the bowl.
From here, if you have room you can add the tofu, or cook the tofu in a separate pan with one tbsp of canola oil, cooking evenly on both sides.
Next, add the sauce to the broccolini as well as the bamboo shoots and water chest nuts. Simmer on medium-low heat until warm and the broccolini is edible but still keeps a crunch.
Once the tofu is crispy and cooked on all sides, add to the broccolini and then mix until well combined. Serve over the cooked rice.
**Note: Fried tofu is found in the refrigerator section at many Asian grocery stores. Also, the jam is often sweet enough and may not require additional sugar, but for those want it extra-sweet can place sugar in the sauce mixture.
Recipe inspired by How Sweet Eats.
Let's Connect! Check out my other Asian-inspired recipes below!
Vegan Indian-Spiced French Lentils with Spinach and Naan
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Vegan Garlic Broccoli + Bok Choy
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Chickpea, Butternut Squash + Kale Thai Curry over Udon Noodles
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Happy October 1st. Happy Vegetarian Day. And Happy Pumpkin Season.
One of my life's missions on this planet is to help people connect to nature and food. My hopes are to re-teach people how to cook, which almost seems like a lost art in this delivery/processed-food era. My hopes are to encourage people to eat more plants, which are the main contributors to a healthy lifestyle.
One of my life's missions on this planet is to help people connect to nature and food. My hopes are to re-teach people how to cook, which almost seems like a lost art in this delivery/processed-food era. My hopes are to encourage people to eat more plants, which are the main contributors to a healthy lifestyle.
Making homemade pumpkin butter is easier than one thinks. All you need to do is place all the ingredients into a pot and cook it down for 20-30 minutes. This recipe is quick because it uses canned pumpkin; however, you can steam fresh pumpkin, blend it and then cook it into the butter. That process is longer but much fresher than this already-fresh version of pumpkin butter as compared to store bought versions that sit on a shelf for year(s).
"Vegetarian food leaves a deep impression on our nature. If the whole world adopts vegetarianism, it can change the destiny of humankind."
-Albert Einstein
Cooking is not difficult when you understand the basics and the framework. Once the basics are understood, concocting meals becomes easier with time and practice. I support all plant-based movements, so regardless if you are vegan or vegetarian - Happy Vegetarian Day - let us all celebrate more consumption of plants and leave the judgement aside.
How to Make Homemade Pumpkin Butter
Total Time: 20-30 minutes
Makes 4-5 cups
Ingredients:
2 cans pumpkin
1/2 cup apple cider
1/3 cup + 1 tbsp maple syrup
1/2 cup brown sugar
1.5 tsp Pumpkin Pie Spice
1/2 + 1/8 tsp cinnamon
pinch of salt
Directions:
Place all of the ingredients into a pot and simmer on medium-low heat for 20-30 minutes. The liquid will absorb and the butter will thicken and turn brown from the spices and sugar. Serve warm or cold! Once cooled, keep in an airtight container.
Let's Connect! Enjoy my other fall and pumpkin recipes posted below!
Total Time: 20-30 minutes
Makes 4-5 cups
Ingredients:
2 cans pumpkin
1/2 cup apple cider
1/3 cup + 1 tbsp maple syrup
1/2 cup brown sugar
1.5 tsp Pumpkin Pie Spice
1/2 + 1/8 tsp cinnamon
pinch of salt
Directions:
Place all of the ingredients into a pot and simmer on medium-low heat for 20-30 minutes. The liquid will absorb and the butter will thicken and turn brown from the spices and sugar. Serve warm or cold! Once cooled, keep in an airtight container.
Let's Connect! Enjoy my other fall and pumpkin recipes posted below!
Vegan Pumpkin Spiced Pancakes
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Vegan Pumpkin Curry Soup
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Vegan Butternut Squash Pancakes + RosemarySage Butter
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This summer was blue indeed. Not only because many people suffered from COVID depression and anxiety, but because of COVID, one of the few fun and safe socially-distanced things to do was to go to a U-Pick farm.
It was an ideal way to be outside, and get hands in touch with the earth with picking fresh produce. And as a food blogger, I certainly desired more connection during this time of disconnecting from people and the planet.
It was an ideal way to be outside, and get hands in touch with the earth with picking fresh produce. And as a food blogger, I certainly desired more connection during this time of disconnecting from people and the planet.
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I have this 1980's blue dress that matched perfectly with the deep blue of the berries that we picked throughout Washington State. The blueness was not sad, but inspired all sorts of blueberry recipes. And during late harvest season, I thought combining blueberries and zucchinis in a more-naturally-sweetened recipe was ideal.
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Blue and green were the prime colors while picking blueberries. Walking through fields of blueberry bushes felt like walking through a fairytale. The beauty and serenity that surrounded us during those moments, inspired nothing but vibrancy and positivity in this life.
So to go off the inspiration from the blue and green fields I combined these late-summer produce together in a whole-wheat and hearty mini muffin.
If you want this sweeter, add more sugar and if you desire regular sized muffins, this recipe makes around 12 muffins.
So to go off the inspiration from the blue and green fields I combined these late-summer produce together in a whole-wheat and hearty mini muffin.
If you want this sweeter, add more sugar and if you desire regular sized muffins, this recipe makes around 12 muffins.
Advice from a Blueberry
Be well-rounded
Soak up the sun
Live a fruitful life
It's OK to be a little blue
Make sweet memories​!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Blueberry + Zucchini Whole Wheat Mini Muffins
Prep Time: 10 minutes
Bake Time: 10-15 minutes
Makes approx. 24 mini muffins (12 large muffins)
Dry Ingredients:
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
Wet Ingredients:
3 tbsp sugar
1/2 cup applesauce
5 tbsp nondairy milk
1 tbsp canola oil
1 tbsp lemon juice
1 small zucchini, grated
1 cup blueberries
Directions:
Preheat the oven to 350 degrees. In a bowl mix together the dry ingredients until well combined. In a separate bowl, mix together the first four wet ingredients. Stir in the zucchini and then the lemon. **These are not overly sweet, so if you want it sweeter, add more sugar.**
Next, add the dry ingredients into the wet and fold until it makes a dough. Fold in the blueberries until well covered. Spray or grease a mini-muffin baking pan. If you do not have this, use a traditional muffin pan.
Carefully add in the dough about 3/4 of the way full into each muffin tin. Bake for 10-15 minutes. Check the muffins with the poke test, by inserting a toothpick or knife. If it comes out clean then the dough is cooked through. Let the muffins cool for several minutes before removing from the pan.
​Let's Connect! Check out my other blueberry recipes below!
Prep Time: 10 minutes
Bake Time: 10-15 minutes
Makes approx. 24 mini muffins (12 large muffins)
Dry Ingredients:
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
Wet Ingredients:
3 tbsp sugar
1/2 cup applesauce
5 tbsp nondairy milk
1 tbsp canola oil
1 tbsp lemon juice
1 small zucchini, grated
1 cup blueberries
Directions:
Preheat the oven to 350 degrees. In a bowl mix together the dry ingredients until well combined. In a separate bowl, mix together the first four wet ingredients. Stir in the zucchini and then the lemon. **These are not overly sweet, so if you want it sweeter, add more sugar.**
Next, add the dry ingredients into the wet and fold until it makes a dough. Fold in the blueberries until well covered. Spray or grease a mini-muffin baking pan. If you do not have this, use a traditional muffin pan.
Carefully add in the dough about 3/4 of the way full into each muffin tin. Bake for 10-15 minutes. Check the muffins with the poke test, by inserting a toothpick or knife. If it comes out clean then the dough is cooked through. Let the muffins cool for several minutes before removing from the pan.
​Let's Connect! Check out my other blueberry recipes below!
5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan
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Vegan Blueberry Breakfast Cake
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Vegan Holiday Spiced Cranberry Blueberry Baked Oatmeal
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I made this recipe in the height of Coronavirus back in March, but forgot to upload it. Now that it is nearly fall, this Roman "poor man" soup is ideal to use up those cabinet ingredients as well as ignite something healthy and hearty during the cooler months.
For those who have fall allergies or sinus issues, the slight heat that comes from this dish clears out the sinuses without overheating the palate.
For the Romans, they were known for many recipes and creative concoctions. Did you know that the Romans were the original creators of flan? That is for another blog post, but know that many recipes that we know today root back to the ancient Roman and Greek era.
For the Romans, they were known for many recipes and creative concoctions. Did you know that the Romans were the original creators of flan? That is for another blog post, but know that many recipes that we know today root back to the ancient Roman and Greek era.
Back in the day, many soups and stews got their flavor from bones, meat broth and meat, but some were flavored solely with herbs. In this vegan dish, the flavor comes directly from the herbs and spices to bring about a savory and robust flavor coupled with a hint of heat.
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Some historians said that the lower class citizens ate mainly vegetarian because of food availability and affordability. Some historians claim that is not true because many got to consume the same meats as the higher class, but just not in the same quantity or availability.
Regardless, this original recipe is usually made with a meat-based broth, and to add more flavor I used vegetable bouillon cubes. Vegetable broth is a suitable substitute.
Regardless of the origins, this is an affordable recipe that is packed with nutrients and warmth.
Regardless, this original recipe is usually made with a meat-based broth, and to add more flavor I used vegetable bouillon cubes. Vegetable broth is a suitable substitute.
Regardless of the origins, this is an affordable recipe that is packed with nutrients and warmth.
“Nearly everyone wants as least one outstanding meal a day.”
― Duncan Hines
Roman White Beans + Wilted Greens
Soaking Time: 4-8 hours
Cooking Time: 30 minutes
Ingredients:
1 pound of dried white beans, soaked for 6 hours
1 large onion, chopped
4 garlic cloves, chopped
4 celery stalks, chopped
2 cups kale
3 cups (5oz package) of mixed greens (had spinach + chard)
1 sprig of fresh rosemary
2 bay leaves
1/2 tsp cayenne pepper (or 1 tsp crushed red pepper)
2-3 vegetable bouillon cubes
6 cups water
2-3 tbsp olive oil
Directons:
Soak the dried white beans in water for at least 6 hours, or overnight.
In a pot, saute the garlic and onion in olive for five minutes. Next, add the spices and sauté for an additional five minutes.
Add the water, beans and bouillon cubes and simmer until the white beans are edible, which may take up for an hour. Once the beans are edible, add the greens and simmer on low heat for an additional 5-7 minutes.
Remove from the heat and serve warm with fresh bread, if desired!
**Note: I do not like spicy food, so I usually do not make my meals hot. This has a bit of heat, but if you desire more spice, add additional cayenne pepper or red pepper flakes.**
Let's Connect! Check out my other soup recipes below!
Soaking Time: 4-8 hours
Cooking Time: 30 minutes
Ingredients:
1 pound of dried white beans, soaked for 6 hours
1 large onion, chopped
4 garlic cloves, chopped
4 celery stalks, chopped
2 cups kale
3 cups (5oz package) of mixed greens (had spinach + chard)
1 sprig of fresh rosemary
2 bay leaves
1/2 tsp cayenne pepper (or 1 tsp crushed red pepper)
2-3 vegetable bouillon cubes
6 cups water
2-3 tbsp olive oil
Directons:
Soak the dried white beans in water for at least 6 hours, or overnight.
In a pot, saute the garlic and onion in olive for five minutes. Next, add the spices and sauté for an additional five minutes.
Add the water, beans and bouillon cubes and simmer until the white beans are edible, which may take up for an hour. Once the beans are edible, add the greens and simmer on low heat for an additional 5-7 minutes.
Remove from the heat and serve warm with fresh bread, if desired!
**Note: I do not like spicy food, so I usually do not make my meals hot. This has a bit of heat, but if you desire more spice, add additional cayenne pepper or red pepper flakes.**
Let's Connect! Check out my other soup recipes below!
Vegan Tuscan Farro Kale Soup
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Fresh Herb Chickpea & Collard Green Stew
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Vegan Soupe Au Pistou
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I love making old-fashion recipes and modernizing them with a dairy-free twist. Several years ago, I found this Seattle-based Cook Book called Table Talk that was written back in the 1950's.
There are several amazing recipes that are also super easy to veganize.
There are several amazing recipes that are also super easy to veganize.
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I have this old-fashion style of dress that is designed from a company that was based in New York. Although the dress is from the 1970's, it has an older design like a 1930's low-waisted dress.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
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Bananas and applesauce are two fruit-based egg replacements. It add the moisture, texture and flavor to any vegan baked good. So for this recipe, I chose to work with bananas as the egg base.
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
"I was partly old fashion and partly modern."
-Eric Allen Cornell-
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Where there is cake, there is hope. And there is always cake.
- Dean Koontz
Old Fashion Nut Cake - Made Vegan
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Last week, I posted a blog on How to Make Ground Cherry Compote. In today's blog, you'll discover how to use the ground cherry compote in a tasty baked crostata recipe.
Crostatas are wonderful pastries that are made either sweet or savory. Depending on one's liking, compote or jam makes a great base for a sweeter pastry. Top it with fresh fruit and was-lah, it's almost like an open-face danish.
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
"I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe."
- Ruth Reichl
Ground Cherry + Plum Crostata
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Gluten Free & Vegan Cardamom-Spiced Pear Crostata
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How to Make Ground Cherry Compote
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Vegan Apricot Plum Crostata
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It feels like an early fall here in Seattle. Although the weather is nice and dry, the leaves around town have changed with certain trees a lot earlier than expected. For me, August is harvest season and the time of saying goodbye to summer once Labor Day comes around.
Summer is also a sign of ending during the harvest of certain end-of-summer fruits and flowers. From sunflowers to ground cherries, it's a sign that times are a changing.
“A fallen leaf is nothing more than a summer’s wave goodbye.” – Unknown
Ground cherries are this mysterious fruit that has a husk like a tomatillo and is a cross between a tomato and strawberry or grape flavor. They are native to the United States and are often referred to as cape gooseberries.
Making a sweet compote makes this an ideal topping for crostatas, fillings for pastries or just as a topping like jam. These little berries make perfect little decorations or food gifts as one can tie the ends to a glass.
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
How to Make Ground Cherry Compote
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Vegan Gingerbread Pancakes with Pear Apple Cranberry Compote
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Vegan Strawberry Hand Pie (No Added Refined Sugar)
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Vegan Summer Berry Crostata Topped with Fresh Rose Sugar
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Another recipe came from the inspiration of the fusion of nature, fashion and food. Although summer hasn't officially ended, and this is being posted a wee-bit late, stone fruit is still available in stores.
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I found this peach-colored 1960/70's dress that was basically "pretty in peach." As I made so many peach recipes, I decided to mix it up and try a different stone fruit, the apricot. I took this concept off the ginger peach pie recipe I made while catering a vegan food yoga retreat.
It's an easy way to puree the fruit with corn starch and bake it so it solidifies into a sliceable cake or bar.
It's an easy way to puree the fruit with corn starch and bake it so it solidifies into a sliceable cake or bar.
"Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness. Orange vibration foods are: oranges, tangerines, apricots, mangoes, peaches and carrots."
-Tae Yun Kim
I made this recipe and took the photos last year and found this dress matched perfectly to a patch of peach-colored roses in the Woodland Park Rose Garden. Whatever scale of orange the color is on, it still has the same energy and vibration.
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"To bring the best human qualities to anything like perfection, to fill them with the sweet juices of courtesy and charity, prosperity, or, at all events, a moderate amount of it, is required,--just as sunshine is needed for the ripening of peaches and apricots."
-Alexander Smith
I recommend making these in a rectangle pan and slice into bars as if the parchment paper isn't perfect, you can use a knife to cut off any uneven edges. There are also baking strips or small strips of paper that one can use in replace of parchment paper to help a more even circular design.
This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Apricot "Bars"
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Ingredients:
1 1/4 cup cookie (vanilla, almond or graham crackers)
1/4 cup coconut oil, melted
8 apricots, remove the stone pit
2 tbsp sugar
3 tbsp cornstarch
1 tbsp coconut oil, melted
1.5 tbsp maple syrup
Directions:
Preheat the oven to 350 degrees.
In a food processor, blend the cookies until in a flour like consistency. Next, add the coconut milk and pulse or puree until well combined.
Place parchment paper in either muffin tins or a small 7x7 or 8x8 square pan. Pour and press the crust ingredients into the parchment until well-packed.
Next, in a blender, mix together the remaining ingredients (ingredients 3-7) until smooth and well blended. Pour the apricot mixture on top of the crust ingredients. Use a spatula to smooth out the top. Bake for 18-20 minutes. This baking time is for the muffins. If using the square pan, monitor them as the edges and almost all of the center should be solid with a slight looser texture.
Allow the bars to cool completely for several hours before cutting. Speed up the process by placing the bars in the refrigerator for several hours or overnight.
Let's Connect! Enjoy my other similar recipes posted below!
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Ingredients:
1 1/4 cup cookie (vanilla, almond or graham crackers)
1/4 cup coconut oil, melted
8 apricots, remove the stone pit
2 tbsp sugar
3 tbsp cornstarch
1 tbsp coconut oil, melted
1.5 tbsp maple syrup
Directions:
Preheat the oven to 350 degrees.
In a food processor, blend the cookies until in a flour like consistency. Next, add the coconut milk and pulse or puree until well combined.
Place parchment paper in either muffin tins or a small 7x7 or 8x8 square pan. Pour and press the crust ingredients into the parchment until well-packed.
Next, in a blender, mix together the remaining ingredients (ingredients 3-7) until smooth and well blended. Pour the apricot mixture on top of the crust ingredients. Use a spatula to smooth out the top. Bake for 18-20 minutes. This baking time is for the muffins. If using the square pan, monitor them as the edges and almost all of the center should be solid with a slight looser texture.
Allow the bars to cool completely for several hours before cutting. Speed up the process by placing the bars in the refrigerator for several hours or overnight.
Let's Connect! Enjoy my other similar recipes posted below!
Vegan + GF Peach Pie w/ Gingersnap Crust
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Vegan Strawberry Pink Lemonade Bars
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Hawaiian Haupia - A Vegan Coconut Pudding
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Besides friends and family, I think there is nothing that I love more than flowers. As the summer ends, I wanted to celebrate the beauty of the flowers as I was enchanted by the local wildflowers that bloom seasonally in town. There is something so precious about wildflowers, especially wildflower season in the mountains.
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I found this 1980's flower dress that is so vibrant and beautiful it reminded me of the wildflowers. It inspired me to do a bit of foraging. In nature and in fashion, it was a celebration of wildflowers of all colors, pink, purple, yellow and white.
Inspired by the flowers, I wanted to do something unique and beautiful with edible flowers. It seemed only natural to do a charcuterie board filled with cashew cheese and locally grown figs. For a moment, it's like feasting within the garden of eden.
Inspired by the flowers, I wanted to do something unique and beautiful with edible flowers. It seemed only natural to do a charcuterie board filled with cashew cheese and locally grown figs. For a moment, it's like feasting within the garden of eden.
There are many lessons in the world of wildflowers. Some of us have a wild child spirit and bloom where we are planted, and other lessons are inspired by beauty. I've never once heard someone say anything negative about flowers. They are delicate and their beauty is inspirational even for some of the most world-renowned artists, like Monet.
"I must have flowers, always and always."
Claude Monet
"I must have flowers, always and always."
Claude Monet
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"Like wildflowers; you must allow yourself to grow in all the places people thought you never would."
-E.V.
Flowers are not only nature's beauty designed from our Creator, but it is an art piece of nature. The color. The shapes. The patterns. Flowers are symbolic in so many ways and even represent many underlining symbols in fine art, especially within religious art. When a flower is white it represents purity, or when its red in some ancient Christian paintings, it represents the sacrifice or blood of Christ.
Regardless, flowers make people happy and it brings light and love into one's home.
Regardless, flowers make people happy and it brings light and love into one's home.
"Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the mind."
Luther Burbank
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"One of the most attractive things about flowers is their beautiful reserve."
Henry David Thoreau
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Edible flowers are perfect toppings for dips and salads. You can find them at local farmer's markets in the summer, or packaged in various grocery stores in the refrigerated spice aisle.
I follow my former blog post, "nut cheese" template to create various nut cheeses. For this, I omitted the garlic clove because I wanted to combine the nut cheese with sweeter foods. However, feel free to add in the garlic. You can also 'manipulate' the recipe by making an almond or macadamia nut cheese.
Edible flowers have a bit of spiciness to them and so I did not want an overly "spicy" cheese between the garlic and the flowers.
With this quantity of the recipe, I made two wheels of cheese. You can make one large wheel, or reduce the recipe to make a wheel the size of what you see on the board.
I follow my former blog post, "nut cheese" template to create various nut cheeses. For this, I omitted the garlic clove because I wanted to combine the nut cheese with sweeter foods. However, feel free to add in the garlic. You can also 'manipulate' the recipe by making an almond or macadamia nut cheese.
Edible flowers have a bit of spiciness to them and so I did not want an overly "spicy" cheese between the garlic and the flowers.
With this quantity of the recipe, I made two wheels of cheese. You can make one large wheel, or reduce the recipe to make a wheel the size of what you see on the board.
Making a charcuterie board is an adventure in itself. You can add any sides that you would like that is sweet and savory. Vegetables like carrots or tomatoes compliment the cheese that is like a spread or dip. Raisins or jam also go well with the cheese on top of dark rye bread or crackers.
The sweeter side include some dates, chocolate and figs, which is basically nature's candy. You can choose anything you'd like! Enjoy the last bit of summer!
The sweeter side include some dates, chocolate and figs, which is basically nature's candy. You can choose anything you'd like! Enjoy the last bit of summer!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Edible Flower Cashew Cheese + Charcuterie Board
Prep Time: 20-30 minutes
Wait Time: Several Hours
Ingredients:
2 cups raw cashews, soaked for 2-4 hours
1/4 cup lemon juice
2.5 tbsp olive oil
1/2 tsp salt
2 tsp nutritional yeast
optional 1-2 garlic cloves
2-3 tbsp water
Directions:
Put all of the ingredients into a food processor with the exceptions of the water. Blend and puree as much as possible, and add 1 tablespoon of water at a time. Scrape the sides down of the food processor with a spatula and continue this process until you get the texture that you like. Less powerful blenders may require 2-3 tbsp water.
Once complete, pour the nut cheese onto a sheet of parchment paper into two sections. Use the spatula and/or your hand or a bread knife to help form a wheel and smooth out the top. When ready, insert the flowers by pressing the stems into the cheese. Alternatively, you can cut the stems and insert the flowers, or remove the petals and arrange them into patterns on the cheese.
Once done, place in an airtight container without smashing the wheel with the lid or parchment paper and chilling the fridge for several hours.
Let's Connect! Enjoy my other edible flower + how to make nut cheese recipes below!
Prep Time: 20-30 minutes
Wait Time: Several Hours
Ingredients:
2 cups raw cashews, soaked for 2-4 hours
1/4 cup lemon juice
2.5 tbsp olive oil
1/2 tsp salt
2 tsp nutritional yeast
optional 1-2 garlic cloves
2-3 tbsp water
Directions:
Put all of the ingredients into a food processor with the exceptions of the water. Blend and puree as much as possible, and add 1 tablespoon of water at a time. Scrape the sides down of the food processor with a spatula and continue this process until you get the texture that you like. Less powerful blenders may require 2-3 tbsp water.
Once complete, pour the nut cheese onto a sheet of parchment paper into two sections. Use the spatula and/or your hand or a bread knife to help form a wheel and smooth out the top. When ready, insert the flowers by pressing the stems into the cheese. Alternatively, you can cut the stems and insert the flowers, or remove the petals and arrange them into patterns on the cheese.
Once done, place in an airtight container without smashing the wheel with the lid or parchment paper and chilling the fridge for several hours.
Let's Connect! Enjoy my other edible flower + how to make nut cheese recipes below!
How to Make a Nut Cheese Spread
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Vegan Vanilla Lavender Mini Cupcakes
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Vegan Chamomile Cupcakes
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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