Shaved Fennel Salad with Asian Pear and Pomegranate

Shaved Fennel Salad with Asian Pear and Pomegranate

The salad is almost too pretty to eat. Every time I make it, I just want to stare at it or take pictures of it.

Not only does it come together quickly, but it is also very hearty and satisfying. The creamy plant-based goat cheese alone is to die for! Trust me. This salad could be a meal in itself. As for the pomegranate, I prefer to clean my own. It’s a task that my youngest daughter has taken over. She finds it deeply satisfying to pull out every last aril!

I like the arugula and pomegranate for color, but you can use various fruits and greens to achieve your Christmas colors. My favorite addition to the salad, and one that I would not skip, is the fresh dill weed. No matter the toppings used, the dill brings it together!


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Shaved Fennel Salad with Asian Pear and Pomegranate

  • Author: Stephanie Bosch

Description

Easy to assemble, this salad will not only be a delectable accompaniment to your holiday meal; it will also serve as a perfect floral centerpiece!


Ingredients

Scale
  • 4 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 small Asian pears, or 1 large pear, sliced length-wise
  • 1/2 cup herbed vegan goat cheese
  • 1/2 cup pecans
  • Arils (seeds)  from 1 pomegranate
  • 6 fronds of dill, stemmed
  • 1 Tablespoons pumpkin seeds
  • 1/2 small red onion, sliced thin, halved

Dressing:

  • Juice from 1 lemon
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon ginger, minced
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon coconut nectar (can also use maple syrup)
  • 1/4 teaspoon salt
  • 1/8 tsp ground black pepper

Instructions

 

  1. For the dressing: Gently whisk all ingredients together in a small bowl until combined.  Season to taste, and add extra sweetener, vinegar or lemon juice as needed.
  2. Arrange the arugula, on a medium sized platter or large flat bottomed bowl.  Add the fennel, red onion, and pears.  Sprinkle with pecans, pumpkin seeds, and arils.  
  3. Top salad with dill fronds.  
  4. When ready to serve, drizzle with ginger dressing.  
  5. Serve and enjoy! 

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Enchiladas Verdes

Enchiladas Verdes

Who wants Enchiladas Verdes? If you’ve been following my page for a while, you’ll know that Mexican food is my most favorite food. I know, I know, I say that every time. But it’s true, and there is an excellent reason. If you don’t believe me, make these enchiladas. I promise you’ll understand me then! I need to open a fully vegan Mexican restaurant!

Typically Enchiladas Verdes, Verdes meaning green in Spanish, is made with chicken. But I wanted to do something different and grabbed a pack of Hungry Planet beef instead. From there, everything is precisely the same. They were off the chart amazing! If I had them in a restaurant, I would have complimented the chef! You can find Hungry Planet at a market near you!

I have an excellent store-bought Verdes sauce that I like to use. I grated 3/4 of a pack of Miyoko’s mozzarella for the cheese and then crumbled the rest for garnish. These bad boys were on the table in 35 minutes! If you feel like cooking, then double the recipe and freeze a pan for later! If you decide to do that, set them out. I can’t wait to make them again! If you make them tag me and let me know how you liked them!

Enjoy!


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Enchiladas Verdes

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes

Description

Ready in 35 minutes these simple and delicious enchiladas are a perfect week night meal!


Ingredients

Scale

 

  • Garnish:
  • Vegan sour cream
  • Diced Onion
  • Cilantro
  • Crumbled mozzarella

 


Instructions

Preheat oven to 350° F

  1. In a medium non-stick skillet over medium-low heat, sauté onion until translucent, about 7-8 minutes. If they begin to stick, add 1-2 tablespoons of water.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Season with salt and pepper and Mexican seasoning.
  4. Add beef and cook until meat has browned about 5-7 minutes.
  5. Taste for seasoning.
  6. Add 1/2 cup mozzarella and stir until melted. Remove from heat.
  7. Add one can of green enchilada sauce to the bottom of a 9×12 baking dish.
  8. Dredge both sides of each shell in the enchilada sauce, and fill with 3-4 tablespoons of filing.
  9. Roll and place each tortilla seam side down in the pan.
  10. Top with the additional can of green sauce.
  11. Top with grated cheese and cover tightly with foil.
  12. Place in oven and bake for 20 minutes.
  13. Remove foil and bake for an additional 5-7 minutes, or until lightly browned.
  14. Garnish with remaining diced onion, red sauce, sour cream, and cilantro.

 

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Who doesn’t love pasta? This recipe has been one of my most requested! It is mouth-watering, literally. Just be careful when you’re making the sauce. I kept “testing” it. To make sure it was good, you know? Anyway, I was so full that I only had a couple of bites when I sat down to eat it. The good news? It makes a lot, and the leftovers the next day didn’t disappoint!

I always boil my tempeh. Mostly because I’m not too fond of the slightly bitter flavor and cooking it for about 10 minutes removes all of that acrid taste. I like the Lightlife brand, but I’m not beholden to it. If you have a brand, you prefer then definitely use it.

The creole spice mix is so good and keeps well if you decide to make it. Otherwise, any store-bought creole/cajun spice mix works. If heat isn’t your thing, then skip the red pepper flakes and add black pepper instead.  Be sure to get a good quality rigatoni.  I like to buy my pasta in bulk directly from DeLallo, or the Italian Food Online Store. 

I hope you enjoy this recipe and it becomes a favorite part of your dinner rotation!


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Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

  • Author: Stephanie Bosch

Ingredients

Scale

Roasted Red Pepper Sauce:

  • 12 oz jar roasted red peppers, drained (Reserve 1/3 cup peppers, and thinly sliced)
  • 1/2 cup vegetable stock
  • 1 cup béchamel sauce
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 8 fresh basil leaves, minced
  • 2 tablespoons dried parsley
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, plus more to taste
  • 1/2 cup grated vegan parmesan cheese (plus more for garnish) 

Tempeh:


Instructions

Tempeh: 

  1. Cut tempeh rectangle in half. Cut each square into two triangles.
  2. Add tempeh to skillet with just enough water to cover and simmer for 10 minutes. (Helps to remove the slightly bitter flavor)
  3. Remove from heat.
  4. Season each side of the tempeh with Voodoo Magic Creole Spice Mix.
  5. Warm a skillet over medium-high heat. Add oil. When the oil is shimmering, add tempeh. Cook for 3-5 minutes on each side. When golden brown, remove from heat and set aside.

Roasted Red Pepper Sauce:

  1. In a skillet over medium-high heat, add oil. When oil begins to shimmer, add onions. Sauté until onions become translucent—about 8 minutes. Add garlic and cook until fragrant, about 30 seconds—season with salt and pepper. Remove from heat.
  2. In a high speed, blender add the béchamel, stock, roasted red peppers, basil, salt, and red pepper flakes. Blend until smooth.
  3. Add sauce to the onion mixture. Stir well, and add dried parsley and reserved red peppers, and tempeh. Simmer over medium heat until sauce is warmed through entirely—taste for seasoning.
  4. Cook pasta until al dente (about 6-8 minutes)
  5. Serve in a pasta bowl. Top with vegan parmesan and fresh minced basil. Enjoy!

Notes

I like to use this tempeh.

 

ve 1/3 cup

Crispy Smoky Tofu Bacon

Crispy Smoky Tofu Bacon

Super easy and super yummy!  I use this tofu “bacon” in bowls, on sandwiches, and sometimes, I like to just eat it straight from the pan!  It’s a nice accompaniment to my vegan scramble!  Enjoy!


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Smoky Tofu Bacon

  • Author: Stephanie Bosch
  • Prep Time: 25
  • Total Time: 25 minutes

Description

Super easy and you can skip the pig!   I like this on a BLT!  Be sure to let it get nice and crispy. But be careful, it can burn!


Ingredients

Scale
  • 8 oz pack extra firm tofu, drained, and sliced into 1/8” thick slices
  • 1/4 cup avocado or grape seed oil (or another neutral oil)
  • 2 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke*
  • 1 pinch sea salt
  • 1/2 tsp black pepper

Instructions

  1. While tofu is draining whisk avocado oil and remaining ingredients to a large shallow baking dish, preferably one that has a lid.   
  2. When tofu is ready cut into 1/8” slices and add to marinade.  Marinade for at least 20 minutes,  or preferably over night.  
  3. Preheat skillet over medium heat.  Add oil to a pan.  When oil is shimmering, add tofu. 
  4. Cook tofu on each side about 6 minutes per side, or until golden brown.  Flip and cook for another 5-7 minutes, or until tofu is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown, to burnt, very quickly.

Mediterranean Cucumber Soup with Dill and Walnuts

Mediterranean Cucumber Soup with Dill and Walnuts

Some things are just meant to be together-peanut butter & jelly, socks and shoes, Kurt and Goldie, and cucumbers & Dill. An American mainstay, cucumber seeds were brought to North America by European settlers in the late 16th century. The cucumber, however, is native to India, and at around 3,000 years old, it is one of the world’s oldest cultivars.

Cucumbers belong to the Cucurbitaceae family.  Other members of this family include watermelon, muskmelon, pumpkin, and squash. Some fun cucumber facts:

  • Cucumbers contain 96 percent water.
  • The inside of a cucumber can be up to 20 degrees cooler than its outside.
  • One-half cup of sliced cucumbers contains only eight calories.
  • Fresh extracts from cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.

When I was a kid, a cucumber is what my mom diced up and put on a salad. Since then, I’ve used them as crudités, made pickles out ’em, and I love them as under-eye pads for puffy eyes. But until now, I’ve never had them as the main star of a soup! You can also use them (in no particular order) to:

  • Got a slug or grub problem? Dice cucumbers and put them on an aluminum pan in the garden. The aluminum reacts with the cucumber and gives off a scent they don’t care for.
  • For their fiber and water, which helps fight constipation.
  • Got some funky bugs? They contain erepsin, an enzyme, which is known to kill tapeworms.
  • As a hangover cure because they have enough B vitamins, electrolytes, and sugar to replenish essential nutrients that alcohol absorbs from your body.
  • Reducing cellulite. Applying slices directly to the skin allows phytochemicals in cucumbers to tighten collagen for a firm complexion.
  • Grow long, beautiful hair. Cucumber juice provides silicon, sodium, calcium, sulfur, etc., all of which are nutrients needed for hair growth and hair strengthening.
  • Got a toddler? They can even remove crayons, markers, and pen marks on walls.

The other main ingredient in the soup is our friend, Dill. Dill, as we all know, is an herb. But did you know that it has health benefits that are almost too many to name? Dill is packed with flavonoids, which have been shown to help reduce the risk of heart disease and stroke. But that’s not the only reason Dill is thought to improve heart health. Research on animals shows that Dill can also reduce LDL cholesterol levels. Thank you, WebMD! Dill also:

  • Can help regulates Diabetes– The presence of bioactive ingredient Eugenol in dill leaves has potent anti-diabetic properties, which play a crucial role in alleviating the blood sugar levels within the body.
  • Promotes Digestion.
  • Fortifies Bone Health.
  • Prevents Infections.
  • Remedies Insomnia

Add in some heart-healthy walnuts and friends. This soup might be a magic elixir, the proverbial unicorn of soups! With roots in eastern Europe, this Mediterranean “çorba” (Turkish for soup) is similar to the Turkish Casik, which uses yogurt as its base. I tried various versions of this, and I settled on this version. I loved the addition of red pepper flakes and tarragon! If you make it, tag me and let me know how you liked it!


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Mediterranean Cucumber Soup with Dill and Walnuts

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 large European (traditional) cucumber, or 3 small Persian cucumbers, small diced
  • 2 cups plain vegan greek style yogurt (I used Kite Hill)
  • 1 cup ice cold water
  • 3 tablespoons lime juice
  • 2 small scallions, trimmed and diced
  • 1 large garlic clove, peeled
  • 1/2 cup fresh dill
  • 1/4 cup loosely packed fresh parsley, roughly chopped
  • 1 tablespoon dried tarragon
  • 2 tablespoons olive oil, plus more for drizzling
  • salt
  • 1/4 tsp red pepper flakes
  • 1/2 red onion, diced
  • 2/3 cup shelled walnuts, finely chopped

Instructions

  1. Place a colander in a sink or over a bowl, add cucumbers and salt. Stir well, and let sit for about 15 minutes.
  2. Whisk olive oil, yogurt, and lime juice together until smooth.
  3. Gradually whisk in water until you achieve the desired consistency.
  4. In a mortar or a bowl, grind garlic clove with a pinch of salt into a paste.
  5. Add garlic, cucumbers, scallions, walnuts, and spices. Mix thoroughly.
  6. This step is optional, but you can add one ice cube to each bowl and then ladle the soup on top.
  7. Garnish each bowl with chopped parsley, one thin slice of lime, red pepper flakes, sliced red onion, olive oil, and walnuts.
  8. Enjoy!

Notes

Japanese cucumbers would also work.


Nutrition

  • Serving Size: 4
  • Calories: 134 calories

Keywords: Vegan Soup, cucumber soup

Pan-Seared Cauliflower Steaks with Chimichurri Sauce

Pan-Seared Cauliflower Steaks with Chimichurri Sauce

I’ll be honest. I am not a fan of cauliflower. To me, it’s the bottom rung on the ladder of cruciferous vegetables. I despise cauliflower rice, and raw cauliflower gags me. But one evening, a chef friend of mine made me a cauliflower steak for dinner. Ever gracious, I took a deep breath and a steak knife and took my first bite. Well, I guess the rest is history, as they say since I’m writing a recipe for cauliflower steaks! 

I chose to pan-sear the steaks to get that nice brown crust, and then I finished them off in the oven to speed up the cooking process. I also used safflower oil to cook with since it has a high smoke point of 501°, to be exact. Olive oil has a medium smoke point cannot be heated past 405°. Fat begins to break when heated past its smoking point, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. Think watering eyes, a stinky kitchen, and bitter, scorched food.

The critical thing to note in this recipe is how to stem and cut the cauliflower. I found that removing the outer green leaves and most but not all of the stem is crucial. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. I find that one large head of cauliflower makes about three 1 1/2 ” steaks. To ensure flat sides, I trim the outer edges of the cauliflower on each side-taking off about an inch and a half. Slice carefully. 

If you make the steaks be sure to tag me and let me know how you like them! Enjoy!

 


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Pan-Seared Cauliflower Steaks with Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 3 Steaks 1x

Description

This cauliflower steak is so flavorful and quite filling!  Be sure to buy a large head to ensure decent size steaks.  And using Montreal steak seasoning is a perfect way to spice them up!  You can top with a variety of roasted vegetables and creamy mild tasting white beans for protein!


Ingredients

Scale

Instructions

  1. Preheat oven to 425°
  2. Heat a cast-iron skillet or other oven-safe, heavy bottom frying pan over medium-high heat. When warm add, two tablespoons of safflower oil. 
  3. Brush each side of the cauliflower steaks with oil and sprinkle with Montreal seasoning.
  4. Carefully add steaks to a frying pan and sear each side until golden brown, about 5-7 minutes per side.
  5. When steaks are golden brown, remove the pan from the heat put directly in the oven for approximately 8-10 minutes, or until fork tender. 
  6. Carefully remove pan from oven.  Plate cauliflower steaks and drizzle with chimichurri sauce.
  7. Serve immediately.

Notes

*This oil is high in vitamin E; one tablespoon contains 28% of a person’s daily recommended intake of the nutrient. It has a high smoke point and doesn’t have a strong flavor, which means it won’t overwhelm a dish.

Chimichurri Sauce

Chimichurri Sauce

This delicious herb-based sauce comes from the Argentinian/Uruguay areas of South America. Chimichurri is often served as an accompaniment to asados or grilled meats. It also makes a great marinade, and it’s perfect as a drizzle on my Smoky Cauliflower Steaks! 

This sauce is one of my go-to’s for a variety of Buddha Bowls. It’s also great to use as an oil-based marinade. The longer it sits, the better it is, so I recommend making it a few days before you want to use it for the best flavor. It keeps well in an air-tight container in the fridge for up to two weeks. 


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Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 cups 1x

Description

You can use this delicious Argentinian-based sauce in a variety of ways! You can use it as a marinade for tofu or as a drizzle on your Buddha Bowls or roasted veggies! I do not blend all ingredients in a food processor, or blender like many recipes do. You don’t want a paste-like pesto. You want a loosely packed oil with herbs.


Ingredients

Scale
  • 5 garlic cloves, minced
  • 1 1/2 cups flat-leaf Italian parsley, minced
  • 1 cup cilantro, minced
  • 1 shallot, finely chopped
  • Grated zest of one lemon, and the juice
  • 1 1/2 teaspoons oregano
  • 1/8 teaspoon cayenne pepper, or two small chilies, seeded & minced
  • 1 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions

  1. Combine shallot, chiles or cayenne, garlic, vinegar, lemon juice, and 1 tsp. salt in a medium bowl.
  2. Let sit for 10 minutes.
  3. Stir in minced cilantro and parsley.  Add oregano.
  4. Using a fork, gradually whisk in oil.
  5. Transfer Chimichurri to a small bowl; season with salt.

Beetroot Salad with Cilantro & Cumin

Beetroot Salad with Cilantro & Cumin

When I was a kid, I wouldn’t say I liked beets. As an adult, I was determined to make nice. And I’m so glad I did. They are not only delicious, but they are also super healthy. Rich in folate (Vitamin B9), they help the body make red blood cells. Like Anthocyanins in red grapes and Beta Carotene in carrots, beets contain Betalains which are unique nitrogen-containing pigments and are cancer and heart protective.

This recipe makes a great salad year-round! It makes a lovely addition to a holiday table, and it’s a delicious and easy salad to make in the summer. I PROCESS MY BEETS IN THE PRESSURE COOKER because I’m not particularly eager to turn on the oven in the summer. But you can use an oven just the same. Typically, I don’t boil them because they lose their deep red color. If you choose to boil them, leave about one inch of stem intact to help minimize color loss while cooking,

If you want to really jazz it up you can use half red and half golden beets.  It is also yummy with chopped pistachios and vegan feta!

If you make the salad, tag me let me know how you liked it!


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Beetroot Salad with Cumin & Cilantro

  • Author: Stephanie Bosch

Description

Easy year-round salad, everyone is sure to love!


Ingredients

Scale
  • 5 medium red beets
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Juice of 1 orange
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup fresh minced cilantro

Instructions

If using an oven:

  1. Preheat oven to 400°F and line a baking sheet parchment paper.
  2. Clean the trimmed beets and place on the baking sheet. Roast for one hour, or until fork tender. Cool, peel, and cut into small diced pieces.

If using a pressure cooker:

  1. Add 2 cups water and cleaned, stemmed beets to pressure cooker.  Cook on high for 7 minutes.
  2. Cool, peel, and cut into small diced pieces.
  3. To make the vinaigrette, puree one of the cooked beets in a blender or food processor with all remaining ingredients, except the cilantro.
  4. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
  5. Serve warm or cold.

 

Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion
Who doesn’t love a good pizza? As a vegan, though, we are often left out in the cold with a pizza with no cheese. In fact, I’m pretty sure cheese is the only reason most people eat pizza! If you’re like me, store-bought cheeses are out of the question. They’re usually off in texture, or there’s something funky about the flavor.  Don’t get me wrong, there are some decent options these days, but they’re usually costly and leave me wondering about better options.
Without ado, I present the better option— This creamy garlic cashew sauce. It could not be easier to make, and I promise you will never miss cheese on a pizza again. Promise. I simply made it of cashews, filtered water, garlic and onion powder, oregano, salt, and nutritional yeast. The sheer simplicity of the sauce makes it a favorite of mine. Not to mention the ease with which it comes together. Throw it all in a blender and hit go. I have a high-powered Vitamix, and it takes me a solid minute or so to blend. If you don’t have a high-powered blender, I recommend boiling the cashews for 10-15 minutes and then rinse and blend.
Hungry Planet makes a mean Italian sausage that cooks up quickly and tastes fantastic. However, I have to be careful not to eat it all before adding it to my pizza! You don’t want to overcook it! So I brown it over medium heat for just a few minutes (3-5) until it gets a bit brown. And then I finish cooking it in the oven.
The caramelized onions add a natural sweetness and pair perfectly with the spicy Italian sausage. The key to good caramelization is the “Low and Slow” motto. Also, I never use oil, only water, and salt, when I caramelize. You won’t let the onions, which are very high in water content, release their water, just not too much, too fast. If the onions begin to stick, add a tablespoon or two of water.
The other key to a good pizza is the crust, of course. If you are a purist and like baking, then making your crust is the way to go. I wouldn’t say I enjoy baking and found an excellent store-bought crust that I love.
If you make this, drop me a line and let me know how you liked it!

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Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

  • Author: Stephanie Bosch

Ingredients

Scale

Garlic White Sauce

  • 1 1/2 cup raw unsalted cashews* (see note)
  • 8 oz filtered water
  • 2 tablespoons nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt

Caramelized Onions

  • 2 medium-size sweet onions, thinly sliced
  • 1 tsp salt
  • water

Pizza


Instructions

  1. If you have a Vitamix or other high-powered blender, add all white sauce ingredients and blend well until smooth.  Set aside.
  2. Add sliced onion to a large skill and cook over medium-low heat. Cook for about 5 minutes, stirring frequently. Add salt, continue cooking until softened and browned for about 15 minutes. If the onions begin to stick, add water one tablespoon at a time until they release. Remove onions from the pan and set aside.
  3. In the same pan, add Italian sausage and cook over medium heat until slightly browned about 3-5 minutes. Remove from heat.
  4. Add approximately 1 cup of sauce to each crust, top with onions and Italian sausage. I also added a tablespoon of red pepper flakes to add a little heat.
  5. Bake at 400° for about 12-15 minutes.
  6. Let cool and slice.

Notes

**If you do not have a high speed blender, soak your cashews overnight, or boil for 10-15 minutes.

 

 

Courtney K’s Strawberry Rhubarb Sorbet

Courtney K’s Strawberry Rhubarb Sorbet

I love summer. I love the long warm days, eating juicy watermelon by the pound, and spending as much time in the water as possible. Summer’s bounty includes tomatoes, cucumbers, cherries, all the berries, but especially strawberries. I have fond memories of those little round shortcakes filled with fresh strawberries and cool-whip my mom used to make! And I still love it.

I have also grown quite fond of fresh rhubarb. Although rhubarb is a vegetable, it is often put to the same culinary use as a fruit. The leaf stalks can be used raw (I love it thinly shaved), and it tastes a lot like celery. But most commonly, it is boiled down with sugar and made into things like pies or this sorbet! 

When choosing rhubarb, look for crisp stalks that are firm and tender. Try to avoid stalks that are too woody or thick. And unlike its friend, the strawberry, color doesn’t have much impact on taste.

There is some sugar in this recipe but do not reduce the amount. Sugar lowers the freezing point of water and helps prevent crystallization. 

Finally, when choosing strawberries, look for the gariguette strawberry. They are the sweetest and most fragrant strawberries you’ll ever taste. If you can’t find the french variety, try to buy them locally if you can. A fresh strawberry should be firm to the touch, bright red, and free of bruises. And yellowish/green berries do not ripen at home, so remember that when you won’t think you want summer berries in December! 


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Courtney K’s Strawberry Rhubarb Sorbet

  • Author: Stephanie Bosch
  • Prep Time: 20 minutes + 6 chill/freezer
  • Cook Time: 10 minutes
  • Total Time: 39 minute
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Cuisine: Desserts
  • Diet: Vegan

Description

Basically frozen water, fruit, and sugar, a sorbet is a perfect summer dessert!  This frozen base would also be great as a margarita, or daiquiri.


Ingredients

Scale
  • 3 stalks of fresh rhubarb, washed and thinly sliced
  • 1 lb stemmed and chopped gariguette strawberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 teaspoons orange zest (about 1 orange)
  • 1 teaspoon fresh ginger, grated or minced 
  • 1/4 tsp salt

Instructions

  1. In a medium saucepan, bring all ingredients to a boil. Reduce heat, cover, and simmer for 10 minutes, or until the rhubarb is quite soft. Remove from heat and let cool.
  2. Transfer the mixture to a blender or food processor and carefully mix until smooth. If using a blender, do so in batches so the mixture doesn’t overflow and burns you. Chill the mixture in the fridge for about 3 hours, or until cool. (About one hour in the freezer).
  3. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  4. If you are not using an ice cream maker, you can also pour the mixture into a freezer-safe container and freeze. It will be ready in about 3-4 hours. Best made the day before and frozen overnight.


Nutrition

  • Serving Size: 1 cup

Keywords: frozen sorbet, strawberry rhubarb sorbet