Month: October 2015

Sweet Pea Crostini

I know I am stretching it with this one as we hit mid-Fall but this dish is too good not to share and is our one last grasp at the summer season. After all, crostini is welcomed any time of year – right? 🙂  This vibrant refreshing spread might be the perfect addition to that gorgeous Holiday spread full of rich indulgences. It’s simple in its ingredients and can be thrown together in a matter of minutes. No real measurements required, it’s pretty foolproof. Here’s the dish-

Sweet Pea Crostini

  • baguette
  • peas
  • mint
  • garlic
  • olive oil
  • balsamic vinegar
  • salt
  • pecorino
  1. Slice baguette, brush with olive oil and rub with garlic clove
  2. Toast baguette in the oven at 350°F for 10 minutes each side or until golden
  3. Blanch fresh peas for 2-4 minutes
  4. Drain peas, season with salt, olive oil and mash with fork, until desired consistency (you can also blend for a smoother mash)
  5. Mix in tbsp of mint and shredded pecorino to mixture
  6. Top toasted baguette with pea mash, some more pecorino, mint and drizzle with balsamic

Sweet Pea Crostini

PEAce. xx!

Banana Bread Granola

I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!

This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!

Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-

Banana Bread Granola (yields 9 cups)

  • 3-4 very ripe bananas
  • 1/2 cup pure maple syrup
  • 3 cups rolled oats (gluten-free)
  • 1 cup  buckwheat groats
  • 1 1/2 cups unsweetened large coconut flakes
  • 1/2 cup raw sunflower seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup whole raw walnuts, roughly chopped
  1. Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
  2. Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
  3. In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
  4. Pour the maple syrup mixture over the dry mixture and gently toss to coat.
  5. Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
  6. Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
  7. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
  8. Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂

Banana Bread Granola

Go BANANAS! xx

 

Beet Risotto

Fall is in the air, which means more time to be in the kitchen cooking up warmer, cozier food. Well for me that is! So bring on the soup, chilli, risotto, all things comfort.

As you all know, risotto is a Fall fave in my household (see post here). And with our last harvest of the garden, beet risotto was a definite to do. Sweet and savoury, this dish is one that will be on repeat into the Winter months. And for my vegan friends, it is easily adaptable to suit your needs. I often forget how easy risotto is to make, which is always a thumbs up in my books. Plus look how pretty does this beet risotto look! 🙂

Here’s the dish –

Beet Risotto (yields 8 servings)

  • 3 cups aborio rice
  • 4 tbsp of unsalted butter/margarine/ or earth balance
  • 1 large sweet onion
  • 7 cups of low sodium vegetable or chicken broth
  • 2 cups white wine
  • 1/4 cups extra virgin olive oil
  • 3-4 large beets, shredded
  • S&P to taste
  • 1/2-1 cup pecorino cheese
  1. In a saucepan, bring vegetable broth to a simmer
  2. In another saucepan saute, butter, oil, onion, on medium heat until softened
  3. Add the shredded beets and cook, stirring until pan is dry (about 12-15 minutes)
  4. Add aborio rice to mixture, once coated add 2 ladles of vegetable broth
  5. Once absorbed add 2 more ladles of vegetable broth
  6. Repeat adding ladles of broth every five minutes on medium to low heat for 20 minutes
  7. Mix in the white wine as you go (I’ll add in a ladle of broth + ladle of wine as I go – this is all up to you!)
  8. Stir in the cooked beats and pecorino
  9. Keep stirring until cooked. Add tbsp by tbsp of water or wine if it is still too thick
  10. Top with rosemary, pecorino and a drizzle of olive oilIMG_5379

Get Cozy. xx