Updated on December 19, 2015
One day, while I was scrolling through instagram I came upon a post from Shelley, one of my recipe testers, who made a chickpea cornbread pot pie! My mind started to wander and think about how I could make a version of my own that would be equally as tasty. Of course I put a Mexican spin on it, with black beans, bell peppers, jalapeños and lots of spices! I may have added kale to up the health factor a tad.
I first made this for a friend’s holiday party, last weekend, and did it on the fly in her kitchen right before people started to show up. It turned out well, but I knew that it could be better, so I’m glad that I made it another time to tweak a few things and make it even more delicious. This recipe is gluten-free, and the cornbread is still fluffy, but just dense enough to retain its moisture and shape when you cut through it.
If I had to compare the cornbread pot pie to something else, I would say that it is as if a Shepherd’s pie and a tamale pie had a beautiful baby, that was raised by a Texan. The bean and bell pepper filling is dotted with corn and kale, and seasoned with chili powder, cumin, chipotle, smoked paprika and a hint of cayenne. The cornbread is spiced up with a lil’ pickled jalapeño, and would be SO good with vegan cheddar shreds sprinkled over the top before baking. I need to make note of that for the next go ’round!
You can enjoy this untraditional pot pie with your family for a hearty weeknight meal, or double the recipe and bring it to a holiday party! The ingredients are simple, easily found, nutritious and best of all, delectable. Check out more holiday party food suggestions, after the recipe!
You guys, I think I’ve become obsessed with making ice cream. Every time I’m presented with beautiful ingredients and seasonal produce I almost immediately think of how I can create a stunning and delectable frozen treat with them. Now, what got the dessert wheels turning this time? Andrew from One Ingredient Chef and Sam of It Doesn’t Taste Like Chicken put together a Vegan Mystery Box Challenge (OOooOOooh)! Three ingredients, many awesome bloggers, equalling tons of fun and tasty holiday recipes for you.
The three ingredients in our hypothetical “Mystery Box” were cranberries, coconut milk, and pistachios. Immediately, I thought, ICE CREAM. Because who doesn’t like eating cold things when it’s cold outside, am I right? (Wait, what?) But, seriously, I could just picture the beautiful ribbons of bold red from the cranberries swirling through a bright white coconut ice cream, topped with complimentary splashes of green from candied pistachios. Christmas colors galore!
Another thing, when I was making a Cherry Amaretto ice cream recipe for Vegan Bowl Attack!, I figured out that booze in ice cream is a gift to everyone on earth and that this equation should happen often. With this knowledge, I figured adding some Cointreau (orange-flavored liqueur) to the cranberry sauce ribbon and the coconut ice cream would be a stellar idea. Believe me when I say that I figured correctly, because this frozen treat turned out to be a holiday masterpiece. Plus, the little bit of alcohol content keeps the ice cream from becoming a brick when frozen!
OH! I can’t forget to mention that this recipe requires NO ICE CREAM MAKER/MACHINE. You read that right, NO ice cream maker. (Though, I highly recommend you get one because they are awesome and I love mine.) For this recipe, you have a short ingredients list, and only need a pan, freezer, sealable bag and a food processor or high-speed blender. Find the recipe below, along with a list of all of the recipes inspired by the Vegan Mystery Box Challenge!
I’m super excited to share a new vegan cookbook that is in our midst, with you today! DIY Vegan is from the super talented Nicole Axworthy, of A Dash of Compassion, and Lisa Pitman, of Vegan Culinary Crusade, and is all about making staples for your pantry that are delicious and vegan (duh!).
The whole book is based on how there are weird ingredients found in the foods that you’d least expect them, like gelatin in cereal (ew!), crazy preservatives and so on. These ladies show us how we can make our own versions of day-to-day foods, while including helpful guidelines on how exactly you can incorporate them into your busy schedule.
Not only will you save money by making your own Sweetened Condensed Milk, Toaster Pastries (oh, hell yeah), Fran’s Hot Sauce, and more, you’ll end up eating more wholesome versions that just happen to have less junk in them, without missing out on flavor. There’s even a vegan Worcestershire sauce recipe in here! Hellooooo delicious Bloody Marys!
Today, I’m featuring this incredibly luscious Chocolate Fudge Frosting (or Filling) recipe made with rich dark chocolate, coconut milk, avocado and sweetened with maple syrup. I’m not ashamed to admit that I haven’t actually put this on anything, yet; I’ve only eaten it by the spoonful. 😉 This is just one of the easy-to-make and delectable recipes!
Aside from the obvious appeal of this book, Nicole and Lisa did a great job with the styling, and Nicole with the food photography, to give you MANY beautiful photos to pair with the recipes. I’ve been following both of these ladies’ blogs for years now, and it is so exciting to see their hard work shine in this book.
I feel like everyone has seen at least one version of the thanksgiving leftovers sandwich, which are usually stacked to the ceiling with brown foods. This, this is not that! This holiday panini is for those of us who love the basics of each dish served on special fall and winter eves, but that don’t need days-old sandwich fillings, and are totally okay with eating these foods whenever we please.
Cue the simple, but very delicious and satisfying, gardein turk’y cutlet. I actually had these for the first time at my dear friend Joni’s house, for last year’s thanksgiving! At the time we were both working at Whole Foods, so she put together a quick dinner for her family and had me over. These cutlets are good! Because they are not stuffed with anything, they cook up in a few minutes and can be utilized in so many ways; the gravy doesn’t hurt either. You can find a bunch of recipes for more holiday meals on gardein’s site, right now!
Now, what’s in this amazing grilled sandwich, you ask? The first inner layer is the breaded turk’y cutlet, atop that are roasted sweet potato rounds, then Brussels sprouts sautéed with onions and coconut bacon, smothering that is a simple warm, cranberry relish, and fresh arugula. Last, but certainly not least, there are two crusty pieces of bread brushed with garlic herb (vegan) butter holding it all together. Carefully wedge that bad boy into a panini press, or onto a hot pan, and let the magic happen. Oh, and how could I forget about the lil’ side of gravy to spoon over your hot sandwich?
You see what I’m saying, now? This isn’t your typical leftover sandwich, this is a panini that holds a special place in your seasonal menu. Each of the components has minimal ingredients, just throw stuff in pans and be on your way to an extremely delectable meal!
Wow, can you believe it’s October already? I mean, if you live in California there’s no way you’d be able to tell, because it is currently 100F outside. What better weather to use a grill in? (Because I sure as hell am not turning on the oven!) So, for my return to blogging I decided to go with something easy-to-execute, super tasty and that did not involve cooking indoors of any kind. The idea for these Smoky Sesame Avocado Crostini came from a similar, yet larger version that I put together for breakfast a couple of days ago.
Avocado toast is a great meal/snack, and perfect for when you have just gotten back from “vacation”, right after you had your house fumigated; ie. your house is totally empty and you just grabbed random stuff at the grocery store because you were so hungry. That being said, I made a few variations before trying out this recipe. I took one bite of the crunchy, creamy, smoky, salty toast and knew, I have to share this with the internet.
To be honest, I have really, really missed blogging; but, I have been finishing up writing my cookbook Vegan Bowl Attack (finally) as well as keeping busy with being a dessert columnist for VegNews (which is so very exciting for me). I’ll be making an effort to share awesome recipes with you more frequently, especially since I’m pretty stoked to be making anything that isn’t in a bowl right now. 😉
Just to make sure that I wasn’t the only one infatuated with these flavor bombs, I brought them over to my friend Amber of Fettle Vegan‘s (you have to check her site out if you’re not familiar) house last night, as an appetizer for her Taco Party Dinner! They were a complete success, and I’ll certainly be making them for other shindigs in the future. It doesn’t hurt that you can put these together in roughly 15 minutes! I even just brought the grilled crostini in a bag, along with all of the toppings on the side and assembled them right before serving. So easy!