Updated on October 25, 2016
What a whirlwind few days it has been since my last post! But, I’ll get into that after I tell you a little bit about these Pecan Pumpkin Pastries with Maple Glaze. I made this recipe while staying with that same, very generous, cousin that I mentioned before. Nothing in the pantry = being resourceful without buying too many new items to fill the cabinets. More importantly, having it still be very delicious.
So, I relied on ol’ faithful: frozen puff pastry! (Vegan of course, there are a couple of brands but Pepperidge farm is easiest to find) And after I saw some beautiful squash, I knew it was time for me to finally make a pumpkin recipe, for this fall season. Of course, I cheated and bought pumpkin puree; but like I said, I’m trying to make this easy!
All you have to do for this dessert is cut pastry, stir up a simple pumpkin filling made with Silk Organic Soy milk, bake, and make a maple drizzle! Overall, after you thaw the puff pastry (which you can do in the fridge over night), it takes about 30 minutes to whip these up. So, when you’re worried about making a dessert for the holidays that people will enjoy, check these Pecan Pumpkin Pastries out!
Now, to summarize this past weekend, SO MUCH DRIVING. My cousin and I drove from Detroit to Boston, so that I could do cooking demos at Northeastern University’s Xhibition Kitchen, and Boston Vegfest. I had a good time doing them, and feel a little less nervous being in front of crowds, considering they were my first live demos! Then we drove back to Detroit, stopping in Syracuse to hang with the guys from the Vegan Zombie, as well as Niagara Falls (which was BEAUTIFUL).
‘Twas a jam-packed weekend, and now I’m in a plane flying home, eager to sleep in my own bed, tonight. Time to work and get a little rest before getting back to the book stuff. If you’re in Orange County this weekend, come by the So Cal Vegfest to see myself and many awesome people do cooking demos, and sign some books!
When in doubt, bowl it out! At least, that’s what happened while I’ve been staying with my gracious cousin in Michigan for the start of my book tour. She has just moved into a new home and lacks literally anything kitchen or food-related. So, as a housewarming gift I got her a few necessities, but still needed to blog a recipe or two. Enter this filling, Fall Farro Protein Bowl.
I have to say, the contrast between my possibly overfilled kitchen and my cousin’s empty one is stark. It’s like a whole new world to me! That being said, I had to think quite differently about what I was going to put together. Simple ingredients, different textures, but with limited ingredients and limited ways to prepare them. To give you an idea of what I was working with, I had to run out to the store to buy a can opener in the middle of making this recipe (which is no easy feat when you’re carless).
So, this has been pretty enlightening and a little fun for my brain. Yes, I took a couple of shortcuts that I might not usually take for the blog, but still kept it accessible and delicious. The plant-based protein combo of black pepper chickpeas, smoky tempeh, and roasted almonds is filling and nutritious. If you can’t find smoky tempeh is a store near you, use this recipe. Farro adds a chewy texture, nutty flavor, fiber and even more protein! I feel like it’s one of my favorite grains to cook with in the cooler months.
Plus, everything is better with roasted veggies, am I right? Roasted sweet potatoes and carrots add some sweetness, while fresh mixed greens lighten this Fall Farro Protein Bowl up a bit. I used store-bought avocado hummus for flavor, but you could mix it with lemon juice and water for more of a sauce. Equally as tasty!
Lastly, enjoy this recipe as two big bowls, or four small ones, if you’re looking for a snack or light lunch!
I haven’t shared any garden updates recently, but I first want to say that I am SO glad that I have kept up with it! The other day, I had a ton of crazy carrots that I needed to use, along with some rainbow chard that grew in better than I had anticipated (bugs love my greens). And with the cooler weather coming in (please?), I thought that this recipe for Roasted Carrots & Creamy Quinoa would be hearty and delicious.
In this dish you will find a protein-rich base of creamy quinoa, thanks to Silk’s Almond Coconut Milk, mixed with delicious black lentils and fresh chard, then topped with simply-seasoned roasted rainbow carrots and crunchy almonds. The fresh parsley, also from my garden, really adds a pop of flavor and color!
Now, to use some of the MANY serrano and jalapeño peppers that are hanging out in my backyard! I’m definitely going to pickle some, and possibly do another pepper salt, but do you all have any other suggestions? I even left some jalapeños alone long enough to turn red, so that I could make my own chipotle spice. 😀
But, back to this recipe! You’re getting tons of Vitamin K and A from the chard, fiber and magnesium from lentils, beta-carotene from carrots, protein from quinoa, vitamin D and calcium from Silk’s Unsweetened Almond Coconut Milk, and SO much more! It’s pretty amazing what plants have to offer us, in terms of nutrition. The only thing I was told when I was younger was that they were good for me! But, when you really look at the data, it’s pretty awesome.
So, prepare yourself for fall and fill up on this delicious, healthy meal of Roasted Carrots & Creamy Quinoa! Sign up for Silk’s newsletter for coupons and recipe ideas, and check which stores near you have their products!
It’s here! Fall has officially arrived, though California weather is laughing in its face. So, I’ve put together a refreshing beverage that combines seasonal flavors with the ability to cool you down, Sparkling Fall Sangria!
It all started when I saw beautiful red pears at the grocery store. I’m a little embarrassed to admit that I’ve never had them before! So, I thought, what will I make first with these? Baked goods? No. Smoothies? Lol, no. A spiced sangria? YES. But, I had a problem…
This may be shocking, since as a food stylist I have a closet filled with all kinds of dishes and props; but, I didn’t have any of my own wine glasses. *GASP* Really, though, the only glasses I had to use were not mine and to be honest, using stemmed wine glasses seems like a hazard to me (hello breaking every glass in sight!).
How did I solve this problem? Well, I can’t say it was all me, but the first products I thought about were the red wine tumblers that Lenox offers; specifically from their Tuscany Classics line. If you’re going to invest in some glasses, do it right! These beauties are of super high-quality, dishwasher-safe, lightweight, as I mentioned before stemless (important for me), and lastly, they’re on sale!
These glasses were perfect for this recipe, and really gave the sangria a classier look than my stand-in rocks glasses would have. 😉 You can find Lenox glassware and dishware at Bed, Bath & Beyond and Macy’s; plus, they’re perfect for fancy family and holiday gatherings.
Now that I have vessels for my Sparkling Fall Sangria, let me tell you what’s in it! Those gorgeous red pears, crisp Fuji apples, cinnamon sticks, orange slices, cloves and leftover vanilla bean pods, are all used for a POW of fall flavors. Plus, there is a little maple syrup to sweeten the mixture and some sparkling water for refreshing bubbles. Mmm..
Today is the day each year that I grow older, and hopefully wiser? I feel like this year has compensated for others in the teaching realm. Either way, let’s celebrate this day of birth with a new dessert recipe! After making horchata cupcakes for a friend’s birthday, last weekend, I was inspired to take them a step further and add a little somethin’. This is how these Apple Pie Cinnamon Cupcakes came to fruition!
Thinking back on this year, things have been pretty intense. So many life changes, goals being reached, and now more than ever, I’ve realized that finding a balance between life and work is essential to thriving. But, it is especially hard to do so when you love your work!
Since I am a fan of lists, I think it’s time to change my singular list of goals into one for business and one for life/me. Most importantly, I need to remember that working on becoming a better version of myself can only help me in all facets of my life; but, I need to be kinder to myself while doing this work. I don’t delve into personal things on here very often, but what better day to do so than my birthday? 😉
Now, back to these baked beauties. Apple Pie Filling + Cupcakes = the best of both worlds / Apple Pie Cinnamon Cupcakes! I think my favorite part is the quick and easy apple pie filling; I’m pretty sure I’m just going to make that in large amounts and top absolutely everything with it. But, the cinnamon cupcake is nothing to scoff at! They’re super fluffy, filled with spice and the perfect base for the light, vegan buttercream nest, in which the apple filling sits.
Lastly, make these for yourself, your loved ones, strangers, I don’t even care, just make them!