in the name of slaw.

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if there’s one thing i love about 4th of july, besides fireworks and spiked watermelon, it is the cole slaw. when i was pregnant all that i wanted to eat was cole slaw (and potato chips and saltwater taffy, like a 9 year old girl), it was a freaky crazy strong craving that i had for months. somehow i didn’t get sick of it, i still try to get slaw in on the regular. i love that slaw has become fancy, and is now served alongside spicy meats and on top of tacos. this slaw is a little fancy because it’s made with tahini instead of mayo, which is obviously the bomb if you’re not into mayo or eating eggs or weird bad for you oils. the dressing is creamy and just a tiny bit sweet. you can add in a chopped apple or 1/2 cup raisins to the salad if you want to make it sweeter, but it’s pretty prefect as is. and so, here is one more, in the name of slaw.

ingredients:

  1. for the salad:
    3 cups thinly shredded green & red cabbage (i often use trader joe’s cruciferous crunch)
  2. 1/2 cup shredded carrots
  3. 1/2 cup green onion
  4. 1/4 cup sesame seeds for topping (optional)
  5. for the dressing:
    1/3 cup tahini
  6. 4 tablespoons water
  7. 1 tablespoon apple cider vinegar
  8. 1 tablespoon maple syrup
  9. 1/4 – 1/2 tsp sea salt (to taste)

directions:

  1. whisk the dressing ingredients together with a fork
  2. toss the veggies with dressing until coated & top with sesame seeds

the end.

 

vegan pesto.

i’m kind of a pesto-holic. it’s something that i find pretty much irresistible, which has been the case since i was a little kid and my italian step-mother would make a giant pot of pesto and fill jars with it once a month. that pesto will forever haunt me as the holy grail of pestos, never to be recreated but to forever live in my mind as the best shit ever of all best shit evers. once i became a carb-o-phobe and then gluten-renouncer my pesto intake became limited. add dairy to my pass column and pesto fell off my list-o. when i first heard about vegan pesto i was skeptical, but of course i had to give it a go. i have really tried them all, from kale to arugula to carrot greens. i’ve also tried it with all kinda nuts, from cashews to walnuts to pistachios, but i feel like this one is the winner. almonds really compliment the basil (which is what makes pesto pesto for me), and it’s equally bangin’ warm or cold. feel free to add in a clove of garlic if you are a garlic fan, but i still love this pesto without it.

ingredients:

  1. 2 cups basil leaves (no stems)
  2. 1 teaspoon salt (more or less to taste)
  3. juice of 1 lemon
  4. 1/2 cup olive oil
  5. 1/3 cup raw almonds

directions:

  1. in a food processor pulse the basil, salt, lemon juice & olive oil together
  2. add in the almonds and pulse until creamy
  3. stir into warm food (i like it with roasted veggies or cooked quinoa or pasta) or eat cold (it’s good on crackers or as a dip for raw veggies)

the end.

black bean salad with cumin dressing.

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i make this one a lot in the warmer months, it’s easy-peasy to make and tastes like summer to me. the dressing is way tangy and not sweet and cumin-y which is sorta my favorite spice. finding good salad dressings that aren’t mainly sugar is pretty rare, so i thought i’d put this one out there.

ingredients:

  1. 1 can black beans, drained & rinsed
  2. 1/2 large cucumber, diced
  3. 1 small bell pepper, diced
  4. 1/4 cup cilantro, chopped
  5. 1 or 2 green onions, chopped
  6. 1/4 cup red onion, chopped
  7. for the dressing: 2 tablespoons olive oil
  8. 4 tablespoons apple cider vinegar
  9. 1 tablespoon pure maple syrup
  10. 1 tablespoon dijon mustard
  11. 1 teaspoon cumin

directions:

  1. toss the beans & veggies together in a bowl
  2. whisk together dressing ingredients & add to the beans & veggies
  3. top with avocado & get into it

the end.

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vanilla rose chia pudding.

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so chia pudding is sort of a love it or hate it thing. my bff thinks it’s like swallowing spoonfulls of snot, but i on the other hand think it’s delicious. i’m a total and complete sucker for anything rose flavored, so i thought i’d give rose water chia pudding a shot. it turned out as amazing as i dreamed it would. the almond milk smoothes out any bitterness from the rose flavor perfectly.  it’s my new fave rave.

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ingredients:

  1. 8 tablespoons chia seeds
  2. 2 cups almond milk
  3. 1 tablespoon rose water
  4. 2 tablespoons pure maple syrup or agave
  5. 1 teaspoon vanilla extract

directions:

  1. mix the almond milk, vanilla, maple syrup, and rose water together
  2. pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in
  3. stir again five minutes later, and five minutes after that
  4. let sit for at least an hour, or in the fridge overnight

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purple sweet potatoes with thai sauce.

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it’s been an actual while since i put up a recipe, so i thought i’d share my current favorite meal: baked purple sweet potatoes with thai sauce. i came across these purple sweet potatoes at whole foods and have become pretty much hooked on them. they’re different than the purple skinned sweet potatoes at trader joe’s or the small purple potatoes that you typically see mixed in with red and fingerling potatoes. they are less sweet than an orange sweet potato and have a velvety texture that is amazing. the sauce is the sauce that i use for spring rolls, it’s simple and easy to make and doesn’t require any blending or cooking. i love this dish because it tastes like heaven and it’s super quick and easy to make.

ingredients:

  1. 4 medium sized stokes purple sweet potatoes
  2. 1/2 cup red onion, chopped
  3. 1/2 cup green onion, chopped
  4. 1/2 cup peanuts, chopped (optional)
  5. for the sauce: 2 tablespoons tahini
  6. 1 tablespoon sesame oil
  7. 2 tablespoons pure maple syrup
  8. 2 1/2 teaspoons sriracha sauce (more or less to taste)
  9. 4 tablespoons coconut aminos (or tamari)
  10. juice of 1/2 lime

directions:

  1. pre-heat oven to 400 and coat a baking sheet with non-stick spray
  2. clean the potatoes and poke them each with a fork a couple of times
  3. roast potatoes in 400 oven until soft, about 45 minutes
  4. to make the sauce: combine all ingredients in a bowl & whisk
  5. top cooked potatoes with red & green onion & peanuts & drizzle with sauce

the end.

the breakfast cookie.

i love a good cookie with my morning coffee. the breakfast cookie is something that my mom passed down, through the ages, if you will. my mom is not a fan of breakfast (although she does love a nice 2 mimosa brunch from time to time), she’s more of a coffee only gal. that is, except when a good breakfast cookie comes her way. a breakfast cookie is a very special thing. it can’t just be any old cookie. the cookie can’t be too sweet, it has to go well with a strong cup of coffee and if at all possible, it should be dunk-able. today i whipped these ones up and i feel like my mom will totes approve. they also happen to be gluten, dairy and sugar free. and they totally do not taste like paste or cardboard. thumbs up.

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banana peanut butter oat cookies

ingredients:

  1. 1/2 cup pure maple syrup
  2. 1/2 cup peanut butter
  3. 2 very ripe bananas
  4. 4 tablespoons melted dairy free butter or 1/4 cup melted coconut oil
  5. 1 chia egg (1 tablespoon chia seeds and 1 tablespoon warm water)
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup gluten free oats
  10. 2 cups gluten free all purpose flour

directions:

  1. pre-heat oven to 350
  2. make your chia egg: in a small bowl combine 1 tablespoon chia seeds with 1 tablespoon warm water and set aside
  3. spray 2 baking sheets with non-stick spray (i used trader joe’s coconut oil spray)
  4. in a stand mixer or large bowl combine the peanut butter, maple syrup, bananas and melted butter (or coconut oil) and beat on medium speed until smooth
  5. add in the chia egg and whisk in the vanilla, baking soda & powder and mix on medium speed, about 30 seconds
  6. stir in the oats and gluten free flour and mix everything together on medium speed until combined
  7. transfer to baking sheets in tablespoon size balls
  8. bake until lightly browned on the edges, about 17 minutes

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the end.

smashed potatoes.

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over the past couple of years i’ve thought many times that i could go on an all potato diet and be totally happy. potatoes are pretty much my favorite thing, any time of day. i bought a little satchel of rainbow colored potatoes and wasn’t really feeling like boiling them was where it was at, so i decided to do a smashed potato. boiling them first, and then putting them in the oven makes them come out a little crispy and perfect topped with just about anything (guacamole or spicy mayo are my faves).

ingredients:

  1. 1 bag of mini potatoes (about 20)
  2. 2 tablespoons olive oil
  3. salt and pepper to taste

directions:

  1. pre-heat oven to 425 degrees
  2. spray a baking sheet with non-stick spray
  3. fill a large pot with water and potatoes and bring to a boil
  4. cook potatoes until fork tender, about 20 minutes & drain
  5. place potatoes on the baking sheet and with a fork (don’t use your hands on hot potatoes!), smash the potatoes until flat
  6. drizzle smashed potatoes with olive oil & salt & pepper
  7. bake until golden and barely crisp on outsides, about 20 minutes

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the end.