Creamy kale pesto white bean dip is a delicious, super savoury, slightly cheesy, naturally vegan, and nut-free appetizer that everyone will enjoy.
The post CREAMY KALE PESTO WHITE BEAN DIP appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.
Post sponsored by Barilla. See below for more details.
Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!
When it comes to greens, Iām constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because itās forgiving. Happen to have chard or collards on hand? Those would work just as well.
Iāve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.
I love goat cheese and Iām not shy about my love. However, I know that itās not everyoneās favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.
Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.
When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. Itās such a good, protein-solid flour. Because of this, Iām not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.
[tasty-recipe id="37907"]
Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. Itās content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
The post Lentil Rotini with Garlicky Kale and Goat Cheese Sauce appeared first on Naturally..
My first boss used to joke that I’d probably be happy on a diet of mostly baby food. He said this because of my obvious love of mushy-textured foods, which I snacked on constantly at work: refried black bean dip, nut pate, and hummus. Especially hummus.
My love of mush hasn’t budged as the years go by. If anything, it’s gotten deeper. I love not just mushy dips, but also mushy porridge, soft/mushy grain dishes, smashed beans, and mushy soups and stews. This is especially true when it comes to purĆ©ed soups: the thicker the better, which means the texture sometimes walks a pretty fine line between soup and mush.
This creamy roasted garlic and chickpea soup isn’t offensively thick or mushy, and the addition of tender greens gives it some texture contrast. But it does have that thick, purĆ©ed texture that I love so much, and since the base is roasted garlic and chickpeas with a touch of lemon, it’s not so different from hummus soup. I’ve just given it a slightly fancier name š
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the first time I made the soup, I only used one head of garlic. I liked the flavor, but I thought it could easily do with double the roasted garlic. Roasted garlic has none of the kick of the raw stuff, and in fact it gives this soup a mellow sweetness. If you’re very sensitive to garlic, of course, feel free to reduce the amount, but if your garlic heads are medium or small, I suspect you’ll find that two of them is just right.
Otherwise, the soup is super simple. Roasting the garlic is actually the most time-consuming step. Once that’s taken care of, you just sautĆ© some chickpeas and onion, add broth and salt, and blend it all up. Here’s how it comes together.
Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
When I first made the soup, it was in the middle of a week of seasonal peaks and valleys temperature, sunny days and drizzle. I enjoyed it for many lunches with a hunk of homemade sourdough and a little salad. It felt like the perfect transition meal between winter and spring: still hearty enough to be warming and grounding, thanks to the chickpea base, but the purƩed texture, spring greens, and burst of lemon made it feel fresh, too.
I could imagine making it again very soon, as New York continues to ride the customary April weather. And although I love the chickpeas here, I’m also eager to try it with some white beans.
Wishing you an easy transition between seasons this week, and I’ll see you back here for the usual roundup on Sunday.
xo
The post Creamy Roasted Garlic & Chickpea Soup appeared first on The Full Helping.
I used to write about digestion all the time on this blog, but it’s been a while since the topic came up. It’s not that my interest in GI health has wanedāit hasn’tābut it’s become more of a professional focus and less of a personal one, mostly because my own struggles with IBS have receded over the years. Why? Hard to say, but I suspect that consistent eating patterns (as opposed to the extremes of my eating disorder years), plenty of soluble fiber, and better coping skills with stress and anxiety have a lot to do with it.
In recent years, mental health and emotional well-being have been a bigger focus for me than digestion; the physical ailments I cope with often have a strong psychosomatic overlay, which means that mental health gets a lot of my attention even if I’m presented with immediate physical complaints. This is all my way of saying that digestive health has taken a backseat to the stuff that feels more urgent to me, even if my intellectual curiosity about it remains strong.
This week, I started my 5-week GI rotation. I was immediately reminded that the gut is really what sparked my interest in health and healthcare to begin with. I was also reminded of the fact that, to date, supporting people through digestive illness is some of the counseling work I’m most proud of. I suspect it’ll stay that way.
I’ve learned a lot already; my preceptor is a great dietitian and a true digestive health expert, but she’s also an excellent preceptor. She likes teaching, has a knack for it, and is generous with her time and expertise. Writing notes under her tutelage is humbling, but I’ve learned a lot from it already.
In addition to rekindling my interest in all things gastroenterological, this rotation is also bringing me back to my own experiences as a GI patient: first the long, drawn out struggle with IBS and digestive woes post-anorexia, then the long and mysterious bout of gastroenteritis (or so it was labeledātwo GI doctors and I never figured it out) that I had in the years following my post-bacc. It is reminding me of how profound digestive illness is, how vulnerable it has made me and makes anyone who’s affected by it.
Digestion is the process that converts food into nourishment; when it’s compromised, the whole business of eating becomes vexed. Digestive ailments can cause particular kinds of anguish around food, and the fear and anxiety they cause can linger long after symptoms are actually resolved.
In my own work, I’ve often seen how digestive struggle and disordered eating are, or become, intertwined; yes, eating disorders usually leave a person with GI trouble, but it can work the other way, too. Years of GI illness can make people prone to all kinds of disordered eating.
Next year and in the years beyond, when I’m working one-on-one with people again, I hope that I can make a small difference in the lives of the many folks who are coping with digestive distress. I hope I can do this not only because I want to make a difference in my clients’ day-to-day quality of life, but also because there’s symbolic importance in helping people to heal the channels that allow them to take in food.
Here’s to four more weeks of learning more about how to do this. And here’s to a new week. Here, too, are some recipes and reads.
One of my nutrition goals for this year was to get more servings of fruit into my diet. I’m doing a lousy job so far, but at my last rotation a colleague of mine made a fruit salad with mint and ginger that reminded me of what a good vehicle a snazzy fruit salad can be! I love Liz’s colorful fruit salad with maple dressing, and she’s got some great tips on assembling fruit salads in general.
The ever-talented Eva is inspiring me to try my first-ever, vegan Massaman curry.
A delicious vegan pizza with naan as a base. Can’t wait to try this, especially once summery produce is in season.
This vegan pasta and bean salad with tahini orange dressing has my name written all over it.
Finally, I make a point of never saying no to a vegan blondie. All the better if “cookies n’ cream” is part of the description š
1. The hospital where I did my oncology rotation was starting to offer CAR T-cell therapy, which is a relatively new treatment for leukemia and multiple myeloma. I found the processāin which the body’s own T cells are converted into killer T cells that can attack cancerāfascinating. This article details how it might be an option for the treatment of solid tumors, too.
2. An interesting new report has listed some of the best foods that we can eat regularly in order to promote biodiversity. NPR reports.
3. Speaking of biodiversity, The Atlantic has an interesting article on Bd (Batrachochytrium dendrobatidis), the fungus that has decimated frog populations and condemned more species to extinction than any other pathogen.
4. Very important reporting on how clinical trial data can be misrepresented to patients.
5. I try to remind myself each day that a little bit of kindness never hurt anybody, least of all me. US News & World Report explains how acts of kindness benefit both the giver and the recipient.
In kindness, I’m signing off. I’ve got a creamy, nutritious, and very simple soup recipe to share with you this coming week!
xo
The post Weekend Reading, 4.7.19 appeared first on The Full Helping.
When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I donāt use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.
You can swap the kale for other greens such as spinach, chard, or collards. If youāre using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.
I know tarragon isnāt everyoneās favorite herb. You could swap it out for chives or if itās summer, use fresh basil.
I love a solid omelette for my morning breakfast but if Iām making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.
Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if youāre making the frittata (as mentioned in the previous paragraph!)
Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!
Finally, since the sauce is vegan, Iād be remiss if I didnāt add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or thereās the new ājustā product that uses mung beans as a base.
[tasty-recipe id="37936"]
The post Herby Kale Omelette with Manchego Cheese appeared first on Naturally..
When you live in a household thatās favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and Iāve even been known to wrap it up and take it on the road.
I love a good breakfast egg sandwich but anytime Iām out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, Iāve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!
Iāve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.
One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.
I will say, the tarragon in the sauce isnāt for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.
When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. Iād happily lather it on almost every sandwich I eat. Itās also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.
Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I've also been playing with the idea of adding a tofu scramble to the mix!
Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautƩed greens.
[tasty-recipe id="38002"] continue reading
The post Avocado Egg Sandwich with Hummus appeared first on Naturally..
Today is a big day for my friends Jack and Jeanineāit’s book launch day! I hope you’re familiar with their blog, Love and Lemons. It’s one of my very favorites, and I’ve been looking forward to their second cookbook for a long time.
Their new book is called Love and Lemons Everyday (affiliate link), and it’s absolutely stunning. The new book offers “more than 100 bright, plant-forward recipes for every meal.” Jeanine’s cooking style is super fresh and often inspired by the farmers’ market, and it shows.
I love how she weaves tips between the recipes, like how to freeze quinoa, and colorfully displays seasonal variations for recipes like fruit crumbles (four ways)! She even offers a giant visual grid of salad dressings, which I’ll be referencing often.
To celebrate their new book, I’m sharing Jeanine’s recipe for whole-roasted cauliflower slathered in seriously delicious turmeric-spiced yogurt sauce. Somehow, I’ve never prepared cauliflower in this fashion, and it was both fun to make and fun to eat. Want to see how it’s done?
The post Turmeric-Spiced Whole Roasted Cauliflower appeared first on Cookie and Kate.
10 YEARS!!! Can someone please tell me how itās been a decade since I wrote my very first blog post? Weāre celebrating today with this incredible vegan dessert and a weeklong OSG Recipe App sale for charity (deets below).
When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Masterās degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadnāt since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blogās first tagline was āFood. Fitness. Fashion. Fun.ā Pretty epic, right? Lol. Iām grateful to Eric for encouraging me to āfind a hobbyā after years of exhausting myself with school and work. He still jokes that my āhobbyā turned into my career, so I need to find a new hobby now. (Fine, Iāll start my own animal farm! YOU WIN!)
I find writing therapeutic in soooo many ways. In the early days, I didnāt have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.
After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.
So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! Iām still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, Iām really proud of the fact that Iāve stayed true to myself and the values I have for this hobby-turned-business. The best part is that Iāve been lucky to meet so many of you amazing people online and in person, and I still canāt quite believe how freakinā genuine, cool, and supportive everyone has been! Itās so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovinā heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures theyāll bring for you or me?
To celebrate OSGās 10-year anniversary, weāre having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if youāve been thinking about downloading it, this week is a great time to do so while supporting a fantastic cause thatās near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.
I had so much fun celebrating Canadaās food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSGās 10-year milestone. Plus, Adriana and Arlo have been calling all of my food āYUCKYā lately, so now I can show them the award and explain that theyāve been outvoted, lol.
Last but not least, weāre having a little party to celebrate 10 years and this new dessert is on the menu. I hope youāll enjoy every bite as much as we have! With Halloween tomorrow, I canāt think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.
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5 from 7 reviews |
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While dreaming up a recipe to celebrate Oh She Glowsā 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! Iāve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? Theyāre all so delicious we couldnāt pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.
* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, youāll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!
** Feel free to use store-bought coconut whipped cream instead. I like āSo Delicious Dairy Free CocoWhip!ā
*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.
**** Of course you can use roasted peanuts instead. Iām not a big fan of them so I prefer to use walnuts.
Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this versionāthe filling tastes like salted caramel!
Almond butter version: Swap the peanut butter for roasted almond butter.
Donāt have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).
I love working with food, but one of my other passions is home decor, so I hope youāll humour me with this post! Iāve caught the decor bug in recent years, and I just love every stage of putting a room together. The only problem is that I donāt have much time for home decor projects (I’ve completed 2 nurseries and an office in 5 years…lol), so Iāve been chipping away at this office at a snailās pace. But Iām quite happy with how itās come together. My goal was to create a serene and elegant home office with a lilā bit of drama!
When we first moved into this house, we painted the office grey. We were going through a huge grey phase, but over time it started to wear on me, and I found the office was less than inspiring. I started to feel blah whenever I was in there (I also regret painting the basement grey…ugh!). One of my blog readers actually warned me about picking grey for an office, but I didnāt listen…you guys are always right! After going back and forth over what colour(s) I wanted to paint my office (I tested everything from spa green to super soft blush pink and, yes, even yellow!), I finally settled on a navyācharcoal blend and blush pink.
When I pictured my white office furniture popping off a dark, dramatic wall, I was sold. I didnāt want the whole room to be dark, so I kept the rest of the walls white for an airy feel. Iāve gone back and forth over whether I should do a bit of wallpaper on one wall (maybe the front wall where the windows are?), but Iāll most likely just leave it alone!
The only thing missing is the light fixture above my desk. The electrical needs to be put in and I need to pick out the light…any ideas?? Should I go with a chandelier…or a semi-flush or…?
First, I’ll kick things off with my TWO bosses…they are fairly new to their “directing” roles, but it’s like they’ve been doing it their whole lives…. ;)
And here’s how it looks during the month of December! Lately Iāve loved getting up extra early for some “me timeā in the morningāI turn the Christmas lights on, sit at my desk with my coffee, and do some writing, reading, planning, etc.
By the way, just in case you missed my big holiday newsletter, you can find a round-up of my favourite festive vegan recipes here! If I donāt chat with you again before signing off for Christmas, I hope you have a fantastic holiday! Thank you for all of your amazing support, thoughtful comments, and for making and sharing so many of my recipes this year!
Office details:
Paint colour (dark wall) – Blue Note (Benjamin Moore)
Paint colour (white) – Distant Gray (Benjamin Moore)
French doors – Wrought Iron (Benjamin Moore)
Desk and two filing cabinets – Crate and Barrel
Blush rug – Pier 1 Imports
White shelf – Wayfair (discontinued)
Elsie desk chair – World Market
Floral storage boxes on shelf – HomeSense (Guess whatās inside? Toys!)
Two white faux leather chairs – Wayfair
Rose quartz slab (on desk) – Anthropologie
Basket – Zara Home
Grey mug – Crate and Barrel
Blush pillows – HomeSense
Dark floral pillow – The Bay
Large floral framed print – Minted
Prop shelf with dishes – Wayfair
Mirror – Zara Home
Mountain print – SisiandSeb on Etsy
Profile art – SaltandPrinter on Etsy
Desert scene art – SisiAndSeb on Etsy
Pink Blue Abstract Print – LittleValleyStudio on Etsy
Taurus print – SaltandPrinter on Etsy
Inhale Exhale print – ParadigmArt on Etsy
White vase on desk – HomeSense
Blush pouf/ottoman – Restoration Hardware
Pink vase – Anthropologie
Grey letter A – HomeSense
Pink ācrystalā tealight holder – HomeSense
Per request! Many moons ago, we made a summer cheese here. It was simple, had a few handmade components but was super quick to throw together. Since then, and especially lately with the holidays...
Please visit Sprouted Kitchen to view this Recipe.
Do you ever feel like youāre on the verge of a breakthrough, but youāre not quite sure how youāll do it? This has been my mindset lately. Iāve been so inspired in different areas of my life to create meaningful change with things like personal growth, career dreams, family life, etc. You could say that a little self-help inspo has struck me! Iāve felt stuck with indecision and fear for a while now, and the motivation finally hit me to actively do something about getting unstuck. It’s easy to just go through the motions each day.
For most of my life, Iāve always been trying to āfix myselfā…this can be a positive thing (such as when Iām trying to be the best version of myself I can be), but it can also turn into a very toxic mindset. Itās easy for me to veer to the dark side of self-improvement and lose sight of my qualities and self-worth. Anyone who suffers from this tendency knows that itās not a particularly fun way to live. You never feel āreadyā because thereās always something to fix or a goal to achieve before being worthy of your and others acceptance. I’m working to make progress in this area. It’s kind of hard to explain, but maybe you can relate?
I have Dr. BrenĆ© Brown to thank for my recent bout of inspiration. I first became enamoured with BrenĆ© after watching her TED talk on vulnerability years ago and listening to her on Oprahās SuperSoul Conversations podcast. Iāve read The Gifts of Imperfection twice, and plan on reading it a third time soon (itās a quick read and easy to devour in a couple evenings). Thereās so much wisdom to soak up, and I learn things each time I read it. Currently, Iām reading Daring Greatly (which I’m finding slower, but still learning from it), and hope to read this one and this one next. I’ve been carving out some reading time in the evenings lately, and it feels so good to get back into it! I’m also (late to the party) using my Kindle reader on my phone and love how I can read a few pages here and there while I’m waiting for an appointment or when I have time to kill. I’d love to hear if you’re reading anything inspiring lately too!
āAs children we found ways to protect ourselves from vulnerability, from being hurt, diminished, and disappointed. We put on armor; we used our thoughts, emotions, and behaviors as weapons, and we learned how to make ourselves scarce, even to disappear. Now as adults we realize that to live with courage, purpose, and connectionāto be the person whom we long to beāwe must again be vulnerable. We must take off the armor, put down the weapons, show up, and let ourselves be seen.ā
~ Daring Greatly, p. 112.
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5 from 7 reviews |
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The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria playing (Michael BublĆ© version...so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing and I think you will, too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you when making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, theyāll start to lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook (also a delicious appetizer option!) and Potatoes USA.
Up the glow factor: Sprinkle my Vegan Parmesan Cheese on top.
Should your potatoes become soft from sitting for too long, these reheat well on a sautƩ pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.
Oh Eric, what a sport for being my food photography model, hah. There were some heavy sighs when his arms got tired…no one said being a model was easy! Okay, maybe they did say that…but just ask Eric about the struggles!
In case you’re wondering – these āphotoshootā potato bruschettas were SO COLD by the time we finally got to eat them. Sniff, sniff. But they were still worth eating! And weāve enjoyed them many times piping hot out of the oven which is simply the best. If you try them out, I’d love to hear what you think and see your photos, so don’t forget to tag them with #ohsheglows on social media!
Well, I finally did itāfeast your eyes on these grain-free, nut-free vegan chocolate chunk beauties!! Whew. Nicole and I, along with a couple bonus mama testers (shout-out to Cynthia and Jen!), teamed up to test about 25 batches of cookies these past few weeks! High fives all around. I couldnāt do it without these amazing ladies.
Over the years Iāve been asked so many times to develop grain-free vegan cookies…and nut-free vegan cookies…and grain- AND nut-free vegan cookies! Haha. So you know what I did? I created grain-free and nut-free vegan cookies. It wasnāt easy, but the journey was rather delicious. These cookies have actually been in the making for a couple years as I went back to an old grain-free cookie recipe that I started developing and then forgot about. Score!
This recipe uses cassava flour, which is a grain- and gluten-free flour made from yuca with good binding properties and a neutral flavour. I wanted so badly to share a swap for the cassava flour (as I know itās not a common ingredient), but Iām just not quite there yetāalthough I have been experimenting with arrowroot starch as an option! Stay tuned. So today, instead of a flour swap, I thought Iād share some other allergy-friendly OSG cookie recipes that might suit your needs in the list below. Iāve also included suggestions for where to find cassava flour within the recipe itself.
If you donāt have cassava flour on hand and still want to make some cookies (of course you do!), here are some of my nut- or grain-free vegan choco chip cookie options:
Nut-free vegan cookies:
Grain-free vegan cookies:
Gluten-free vegan cookies:
Any faves out there? Iād like to think thereās something for everyone. :)
Let baking season begin in 3…2…1ā¦GO!
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4.9 from 8 reviews |
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Iāve had so many requests for a grain- and nut-free version of my popular vegan chocolate chip cookies and Iām so happy to have one to share at long last. These delicate cookies are light as air and use sunflower seeds (both in butter and ground form) to create a rich and ānuttyā cookie. Sometimes sunflower seeds can lend a bitter flavour, but these cookies have a mellow and pleasant taste! I also use cassava flour, which is a grain- and gluten-free flour made from dried yuca. Iāve found it has good binding properties and a neutral flavour for baking. You can purchase it on Amazon or find it in some health food stores. Itās very important to follow the instructions exactly as written as these cookies are sensitive to even small changes. This recipe is adapted from my Jumbo Chocolate Chunk Cookies.
* The sunflower seed butter should be 100% sunflower seeds without any added sugars or oils. I use Organic SunButter. Be sure to stir the sunflower seed butter before measuring and avoid using the dry/hard butter at the bottom of the jar. If using thicker seed butter, the cookies wonāt spread as much when baking.
** If your coconut oil is hard as rock, you can melt it over very low heat and then cool before using. Avoid using warm coconut oil as itāll melt the chocolate chips.
*** Cassava flour can be a bit tricky to locate. Your best bet is to buy from an online retailer (such as this one on Amazon) or a natural food store.
**** To make ground chia seed, add seeds to a high-speed blender or coffee grinder and blend/grind on high until a flour forms. An equal amount of ground flaxseed also works in place of chia, but it will yield a thicker cookie. I prefer using ground chia. Leftover ground seeds can be stored in the freezer in an airtight freezer bag for future use.
They are four and a half and almost three. My babies are potty trained, can buckle their own car seats, and clear their plates from the table. The crib will be passed to a friend next month and Iāve...
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This enchilada recipe is cheesy, comforting, and makes a delicious casserole to take to anyone who just had a baby, or needs a little pick-me-up. Theyāre also perfect to freeze and make ahead for busy weeknight dinners!
Hi friends! Happy Monday! How was the weekend? I hope you had a wonderful one. We had so many fun adventures – a girlsā night, a date night, park time, a zoo field trip, crepes, and a soccer game! – but the weekend started off with taking a baby meal to a good friend. Weāve known him since our first move to North Carolina; pretty much our whole military life. I was so excited when they welcomed a gorgeous baby girl into the family, and of course I signed up to bring a baby meal to celebrate.
I canāt believe that I havenāt shared my go-to enchilada recipe on the blog!! This is purely accidental. I want to post it every single time I make them, but theyāre eaten quickly and I usually make them at night, so with the yellow light, it doesnāt make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!
This is the recipe I always make. The girls request enchiladas at least once a month and crush them every time, and itās my standard baby meal. I feel like maybe I should switch up my baby meal menu because pretty much everywhere you look in Tucson, an enchilada stares you in the face. But, if it aināt broke, donāt fix it. And these beauties definitely aināt broke.
This recipe seems like a lot of steps, but the more you make it, the easier and faster it happens. Just trust the process; itās worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it! This recipe makes a double batch, so definitely make a pan for yourself and one to gift to a neighbor, a friend, someone with a new baby (they really need enchiladas!) or wrap and put it in the freezer. Youāll thank yourself later.
Important: chicken and tortillas matter. For the chicken, I always use store-bought rotisserie chicken. It has the most flavor and best texture. The best part is that you donāt waste 100 years grilling and baking your chicken. And donāt even boil it unless you want the chicken to taste like white, chewy rubber, mmmm k?
As far as the tortillas go, I try to get as close to homemade as possible. When Iām feeling extra, I use the frozen fresh tortillas from Costco. You cook them on the griddle until theyāre lightly golden brown and your whole house will smell amaaaaazing. The best part about making your own: enjoy them warm with a little butter and jam, rolled up, and theyāre pretty much the best thing ever. (We call them ājam thingsā in our family and itās a tradition from when youāre about two until forever.) If you donāt have homemade, donāt worry!! Just make sure to get the ones with a paper label on the inside (this means theyāre legit) like Alejandroās brand. Also, donāt be afraid to feel the tortillas before you put them in your cart. Make sure theyāre soft and nice! You can use corn tortillas, but I find that the flour ones give it a better texture.
(This pic was from a batch I made a couple of years ago! They got a little toasty under the broiler.)
Hereās the recipe! I hope you love it.
PrintThese are savory and creamy green chili and sour cream enchiladas. Make these in advance to enjoy later in the week, or share them with friends who just had a baby! I hope you love these.
2 rotisserie chickens, shredded
16-20 fresh flour tortillas
2 small cans of mild green chilies (8 oz total)
1 heaping teaspoon dried oregano
1/4 teaspoon cumin
4 cloves of garlic
4 tablespoons butter
1/4 cup flour
32 oz chicken broth
8 oz sour cream
5 oz red enchilada sauce (1/2 can)- this is optional but adds awesome flavor to the sauce
32 oz Mexican shredded cheese
Salt and pepper
Chopped fresh cilantro, to garnish
Place the shredded chicken into a large bowl. Preheat the oven to 375 and grab two 13×10 inch casserole dishes.
Heat a large saucepan to medium. Add a splash of olive oil, the garlic and green chilies, and stir until fragrant, 1-2 minutes.
Add the oregano, cumin, and butter, and allow the butter to melt completely.
Stir in the flour and cook for about 1 minute (to get rid of the flour taste), then whisk in the broth. Bring the heat up to high, until bubbling, and continue to whisk. When there are no lumps, remove from the heat. Stir in the sour cream and whisk until smooth. Stir in the red enchilada sauce. Season well with salt and pepper.
Add a couple of ladles of sauce to the chicken and a couple of handfuls of cheese. This isn’t exact; you just want the chicken to be moist and cheesy.
Ladle some sauce onto the bottom of each casserole dish – just enough to cover the bottom.
Heat your tortillas in the microwave for 20-30 seconds, until soft.
Start with one tortilla and fill with chicken along the middle portion of the tortilla. You don’t want to add too much chicken; just add enough for a serving. Roll up the tortilla and place seam-side down in the casserole dish. Continue with the rest of the tortillas and chicken. You’ll have 8-10 enchiladas in each pan.
Cover the enchiladas with sauce, making sure that no tortilla is left uncovered. Next, cover completely with cheese. Be super generous here.
Cover the casseroles with foil and bake for 30 minutes until bubbling. To brown the cheese, remove the foil and broil for 2-3 minutes (just keep an eye on it).
Serve with fresh chopped cilantro on top!
Keywords: enchiladas, green chili enchiladas, sour cream enchiladas, best enchilada recipe
I always pack these up with salsa, chips, homemade guac, Instant Pot Mexican Rice, beans (these need their one post, too!), and for this particular baby meal, I added a margarita mix, bottle of tequila, and a few limes.
Whatās your favorite comfort food? If your friend has a baby, whatās your go-to meal recipe? Iām always looking for new ideas! I also love to make lactation cookies for new mamas, too.
Happy Monday!
xo
Gina
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