vegan

Roasted Fall Veggie Pizza with Balsamic and Rosemary

November 9, 2012 by Erica

Do you have some homemade pizza dough handy?

Oh good. Because tonight is pizza night!

And we’re starting with:

Rosemary. There is so much rosemary in my life lately.

It might have something to do with the stuffed peppers I made a few weeks ago that required only a teaspoon of rosemary. Really any recipe that calls for dried herbs (because when can you ever use more than a tiny bit?) guarantees that the rest of the packet will rot in my fridge and make me feel guilty until I throw it out weeks later. (In case you’re wondering: I feel the same way about green onions, Thai chili peppers, lemon halves, cilantro… the list goes on.) Anyway, I’ve made it my personal mission to get through that packet of rosemary. Hence this lovely cake (total success because it not only called for a whole tablespoon of rosemary, but I used another sprig for garnish) and now this fall-inspired pizza.

This pizza isn’t overwhelmingly rosemary-y, but the flavors do go nicely together! And especially when drizzled with some extra balsamic reduction, it is yummmmmy. I may have had a slice or two for breakfast the other day.

Have a great Friday!

Roasted Fall Veggie Pizza with Rosemary and Balsamic

Makes 2 medium-sized pizzas

Ingredients:

4 cups cubed butternut squash (1/2 inch pieces) – 1 small or ½ medium butternut squash
2 parsnips, cubed (about 2 cups)
½ red onion, chopped
½ lb fresh spinach, rinsed

1 Tbsp finely chopped rosemary
2 Tbsp balsamic vinegar
1 ½ Tbsp olive oil, divided
1 Tbsp honey
2 Tbsp minced garlic (4 large cloves), divided
½ tsp black pepper

2 pizza doughs
cornmeal
balsamic reduction (optional)

Directions:

Preheat oven to 450.

In a small bowl, whisk together the rosemary, balsamic vinegar, 1 Tbsp olive oil, honey, 1 Tbsp garlic, and black pepper.

Add the chopped butternut squash, parsnips and red onion to a large bowl. Pour the dressing over and stir to coat.

Line a baking sheet with foil for easy clean-up. Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.

While the veggies are roasting, heat a large pan over medium-high heat. Add the remaining ½ Tbsp olive oil and saute the spinach until tender. Remove from heat.

Sprinkle cornmeal on two pizza sheets and stretch out dough on top. Brush with a bit of olive oil and sprinkle with the remaining garlic. Top with spinach and veggies when they are done roasting.

Bake pizza at 450 for 10-12 minutes, until crust is golden brown.

Drizzle with optional balsamic reduction. Slice and serve!

Healthy Stuffed Sweet Potatoes with Lemon Tahini Sauce

November 7, 2012 by Erica

I don’t want to get too political or anything… but I am one happy girl today.

OK, now back to food.

Until recently, I didn’t think I liked sweet potatoes.

I think I’d mostly seen them in a casserole dish (there’s your first mistake) covered with marshmallows and tasting as sugary as candy. That’s just not my idea of a potato, you know? If I have to pick a potato, it’s going to be white and mashed up with lots of butter and cream. With so many dishes on the table at Thanksgiving, even I can’t do them all, and my potato compartment has historically been reserved for mashed potatoes only.

But last winter my roommate introduced me to sweet potatoes without all the other sweet stuff, and I kind of liked them! And now, after making these stuffed guys, I really like them.

These taste simple and yummy and are simple to make. Saute some onions, spinach and chickpeas while the potatoes are cooking, whisk together the dressing, heap it all on top of each other, and grab your fork.

This dish is healthy and so filling! It got the Nate stamp of approval – always a good sign. Best served with some Utah beer, as pictured above!

Healthy Stuffed Sweet Potatoes with Lemon Tahini Sauce

Inspired by The Kitchn and Smitten Kitchen

Makes 4 servings

Ingredients:

4 small sweet potatoes
½ red onion, diced
1 lb fresh spinach
3 cloves garlic, minced (divided)
1 15-oz can chickpeas, drained and rinsed
1 tsp lemon zest
juice of 1 lemon
1/4 cup tahini
2 Tbsp olive oil
¼ cup water
½ tsp kosher salt
parsley for sprinkling (optional)

Directions:

First, bake the sweet potatoes. Preheat oven to 400 degrees. Wash sweet potatoes thoroughly, pat dry, and pierce each one several times with a fork. Place on a baking sheet in the oven and bake for about 45 minutes or until potatoes are tender when pierced with a fork.

While sweet potatoes are baking, make the dressing. Combine all dressing ingredients (lemon juice, tahini, olive oil, water, kosher salt and half of garlic) in a small bowl and whisk (or blend with an immersion blender – my favorite!) until smooth.

Heat a bit of olive oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, or until translucent and beginning to brown. Add in the chickpeas and the rest of the garlic and cook until the chickpeas begin to turn golden, about 3 minutes. Add the lemon zest.

Toss in the spinach in large handfuls, waiting a minute or so for each handful to wilt and make room in the pot before tossing in the next. Once all the spinach has been added and reduced a bit, stir in about half the dressing. Toss so that everything is evenly mixed and continue to cook for a minute or two until the chickpeas and spinach are heated through.

Cut a slit down the center of each sweet potato and stuff with the spinach and chickpea mixture. Serve with extra dressing on the side and parsley for sprinkling.

Enjoy!

Asian Orange Ginger Dressing

November 5, 2012 by Erica

Sometimes a girl just needs a salad for dinner. Like after Halloween. Or eating this cake.

Those aren’t Nate’s favorite nights, I have to say.

This orange and ginger dressing is more exciting than your standard salad dressing, though. Even Nate gives it the thumbs-up (and then asks about dessert). I like to make it to top a grain and veggie salad (the recipe for that is below, too), but it would also be delicious on a spinach salad, noodle dish, or even tofu (I’m going to try that next!).

I recommend it when you want something super flavorful and a little different from the norm… and when you plan on eating cake later.

Asian Orange Ginger Dressing on Grain and Veggie Salad

makes about ¾ cup dressing

For the dressing:
zest and juice of 1 orange
1-2 garlic cloves, peeled and roughly chopped
1 Tbsp freshly grated/chopped ginger
2 Tbsp rice vinegar
2 Tbsp canola or other vegetable oil
1.5-2 Tbsp reduced sodium tamari or soy sauce

For the salad (adapted from Oh She Glows):
1 cup uncooked quinoa, drained and rinsed
1 cup uncooked wheatberries, drained and rinsed
1 cup shelled edamame
1 large or 2 small carrots, peeled and chopped or grated
1 red pepper, diced
½ head broccoli, stems removed and chopped into small pieces
½ cup chopped parsley

Directions:

Cook quinoa and wheatberries according to package directions. (I prefer to do this the night before.)

Combine all dressing ingredients in a small bowl. If you have an immersion blender, this is a great time to use it. If not, you can use a regular blender or simply mince the garlic and ginger extra fine, then shake or whisk. Taste and adjust – you may like a bit more tamari or a bit more oil.

Toss veggies and cooked grains in a large salad bowl. Serve dressing alongside.

Enjoy after a weekend of cake! This will keep in the refrigerator for several days.

Lemon Rosemary Olive Oil Cake with Candied Lemons

November 2, 2012 by Erica

Happy Friday!

I’m so excited to share this cake today. Mostly because it’s just SO pretty. (Apparently candied lemons will do that to just about anything. Even a cake that rose slightly higher on the sides than in the middle!)

But I’m also excited to share it because it tastes good! I am typically a frosting person, but this cake is so flavorful on its own that it really doesn’t need much extra. The tart lemon, aromatic rosemary, and rich olive oil are all noticeable in the finished cake, without being overpowering. This made me so happy – I hate it when unique ingredients seem to bake off and are totally undetectable in the finished cake. The spelt flour adds nutty whole-grain flavor, too. All combined, it is both sweet and savory, and something a little outside the ordinary – in a very good way!

I’m lucky that Nate and I had a few friends to help us polish this off. (Thanks guys!) Otherwise I guarantee I would have gone to bed with a big stomach-ache.

While I didn’t intend to use an existing recipe for this cake, once I started researching, it just sort of happened that way. I guess I’m scared of developing my own recipes when baking, or even modifying existing ones, because you can only do so much taste testing as you go. At some point you have to stick it in the oven and commit to any horrible newbie vegan baking mistake that comes out on the other side. I don’t know. I’ll get there. For now, this is a lovely recipe from The Gluttonous Vegan. It may seem to have a lot of components, but it’s really very simple (mix it up and put it in the oven) and fun to make.

If I tell you to bake this cake this weekend, will you do it?

Lemon Rosemary Olive Oil Cake with Candied Lemons

Adapted from The Gluttonous Vegan and Eat, Live, Run

Ingredients:

For the cake:
3 cups spelt flour (whole wheat pastry flour would also work)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups sugar
1 Tbsp fresh rosemary, finely chopped
½ cup olive oil
¾ cup almond milk (or other non-dairy milk)
¼ cup canola oil
1 tsp grated lemon zest
¼ cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar
Juice of 1 lemon, freshly squeezed

For the candied lemons:
2 lemons, thinly sliced
½ cup water
½ cup granulated sugar

To top:
Sprig of rosemary

Directions:

Preheat oven to 350. Grease a 9 inch cake tin or two smaller tins.

Combine all the dry ingredients (flour through rosemary) in a large mixing bowl and stir to combine. Pour in the olive oil and almond milk and beat until those are incorporated. Now add the canola oil and mix again. Finally, mix in the lemon juice and zest.

Pour batter into the greased cake in. If you can, mound the batter up in the middle a bit, as the sides may rise more. (I ended up using a spring-form pan because it’s really the only cake-shaped pan I have. If you have a 9 inch cake tin, that should work, or use 2 smaller ones.)

Bake at 350 until a toothpick inserted in the center comes out clean. The original recipe said to bake 25-30 minutes, but mine took 42. This will vary a lot based on your oven and the tin that you use! I would say test every 5 minutes starting at 30 minutes. Remove cake from oven and allow to cool completely on a wire rack before glazing.

While the cake is in the oven, candy the lemons. This part is optional, but I absolutely love the way they look (although they served purely as a garnish; we didn’t really eat them). Bring the water and sugar to boil in a large pan. Reduce the heat to a simmer and add in the lemons. Simmer for about 20 minutes, until the lemons are translucent. Remove with tongs and drain on wax paper, then refrigerate until cooled.

Next up, make the glaze. Sift the powdered sugar into a medium-sized bowl. Whisk in the lemon juice one tablespoon at a time, continuing until you have a pretty runny consistency.

Last but not least, assemble your cake! Once the cake has cooled, place it on your serving platter and drizzle the glaze over. You may not use all the glaze. (In fact, I recommend using only half unless you have a major sweet tooth.) Finally, garnish with candied lemons and a sprig of rosemary!

So pretty. Enjoy!

Autumn Harvest Quinoa

October 31, 2012 by Erica

There’s been a lot of quinoa around here recently… in my defense, it’s in the URL and everything.

When I made this stuffed acorn squash a few weeks ago, I got a little bit obsessed with the quinoa stuffing. I wanted to make it again, without all that filling squash, so that I could eat more of it! The apples and slow-cooked onions in Emily’s original recipe were delicious, but I added a few things to this version (toasted walnuts and roasted sweet potato) and think it’s even more amazing than before. I also used a mix of red and white quinoa when I made this. The red stuff tastes nuttier to me, but the white is about 1/3 of the price, so I like to mix!

I’m not going to lie, there’s a lot going on when you make this, especially if you haven’t toasted the walnuts beforehand. (But I would NOT leave out toasting the nuts – they add a ton of flavor.) If anything, you could leave out the sweet potato, or cook your pot of quinoa the night before, so that you don’t have 2 things in the oven and 3 pots on the stovetop. Clearly I did not plan that far ahead, and my tiny kitchen was a war zone with quinoa in every crevice when I was done.

This would make an awesome Thanksgiving side dish! I loved this recipe and plan on making it again this fall… as soon as I make my way through all the leftovers from the first batch! This recipe makes a really large amount.

P.S. I hesitated to put an entire tablespoon of cinnamon in the dressing, but don’t be afraid – it’s going on a huge amount of quinoa.

Autumn Harvest Quinoa

Adapted from Daily Garnish

Serves 8-10 as a side dish

Ingredients:

For the quinoa:
2 cups dried quinoa, rinsed (I used a combo of red and white)
1 large sweet potato
1 ½ large yellow onions, diced
2 large or 3 small apples, diced but not peeled (I used Gala)
1 cup dried cranberries
1 cup walnuts, toasted and chopped

For the dressing:
¼ cup olive oil
¼ cup white wine vinegar
1 Tbsp cinnamon
1 tsp kosher salt

Balsamic reduction or balsamic vinegar to finish (optional)

Directions:

Preheat oven to 400. Line a baking sheet with foil for easy clean-up. Peel and dice the sweet potato into about 3/4-inch chunks. Place on baking sheet, drizzle with a tiny bit of olive oil and sprinkle with a pinch or two of salt, and toss to coat. Spread in an even layer and bake for about 20-25 minutes or until sweet potato is fork-tender. Set aside.

Add quinoa along with 2.5 cups of water to a small pot. Simmer for 15 minutes or until quinoa is tender. Drain any remaining water if necessary.

Add a bit of olive oil to a large pan and saute the onions on medium heat until a bit browned, about 10-15 minutes. At this point, add the diced apples and continue sauteing until they are softened. Add the cranberries, walnuts, cooked quinoa and sweet potato chunks and stir gently.

Whisk the dressing ingredients together in a small bowl. Pour over the quinoa mixture and stir to combine. Saute about 2 more minutes, until everything is heated through.

Serve along with balsamic reduction or balsamic vinegar to top. The balsamic isn’t necessary, but it adds a sweetness that I like.

Enjoy, and have a happy Halloween!

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