Tag Archives: pecans

Fruity Roasted Fennel Salad

After a fun-filled weekend, I’m back. Yes, it may be Monday, but I have a recipe that is über colorful and really, just makes me smile when I look at it. Before I get to that, let me tell you about some of the new and cool things that I experienced the past couple of days. Warning: this post has lots o’ drool-worthy pictures, so get a napkin ready. ;)

DTLA // Mohawk Bend

Friday was awesome because the weather was beautiful and I finally got to get lunch with Lindsay of Happy Herbivore. It was great chatting about her Light & Fit book coming out later this year (which as some of you know, I took food photos for) and us working together on her next book. We ate at Mohawk Bend, where I had the Hearts of Palm Sliders and we shared the vegan S’mores dessert, yum!

My Tote!

There was crafting to be done, on Saturday! I was invited by the radical Joni, to attend Crafty Commune at her sister’s new boutique in Long Beach. What was awesome about this event is that Kristen (the owner of Fox & Moon Clothing) provided handmade totes and things to decorate them with, afterward she put them in her shop to sell and when they do 100% of the proceeds are going to a local charity.

Chef Dave // Coffee // Maddy Mac // Molly describing the Gelato

After that, I made a mad dash for West LA to have an extremely tasty dinner and dessert with my friend Kedar. We met up at the new Maddy’s on Pico, with a fully vegan menu from Chef Dave Anderson (of Madeleine Bistro). I got to meet him and Molly, who were both extremely nice and helpful, plus enjoy the Big Maddy Mac (a fancier, vegan Big Mac) and a sampler plate of ALL OF THE GELATO FLAVORS. That’s 11 flavors of vegan gelato, people. They haven’t had their grand opening yet, but I seriously recommend heading over there.

Of course, Sunday was Father’s day which started off with a Bloody Mary for my dad. I told you it was a tradition! We spent the day outside, doing random yard work, cooking, but mostly relaxing. I checked up on my super-late-in-the-season seedlings, and so far I have some corn stalks, some watermelon seedlings, dill, plus some others that I’m hoping will sprout soon. :)

Now, it’s Monday, and there is work to be done! So, I have for you an easy and refreshing recipe that is great for a weeknight dinner, or even a lunch prepared the night before. This salad has fresh fruits, balsamic roasted fennel, peppery arugula and a strawberry citrus vinaigrette. Tantalizing, no?

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Filed under Dining Out, Gardening, Healthy Recipes, Savory Recipes, Sweet Recipes

Pecan Persimmon Oatmeal

I was hoping to get this post up this past weekend, but due to some technical difficulties it didn’t happen. Boo! Thankfully, I can still share this delicious breakfast recipe with you. The reason for the urgency is that I’m participating in a #nutlove bloghop this month! Where a group of bloggers link all of their recipes with one theme, this month being all kinds of nuts.

Oats, for me, are the easy, go-to meal that I make when I have a good appetite in the morning. They’re so easy to make and you can switch around the additions and spices to make an infinite amount of possibilities. This time I’ve taken beautiful, ripe persimmons and combined them with crunchy pecans, ground cinnamon and cardamom. What you end up with is an aromatic and sweet breakfast dish that is light, but still filling. And really, all of these ingredients are easy to find around this time of the year, so you have no excuse not to try it out. ;)

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Filed under Healthy Recipes, Holidays, Sweet Recipes

Sweet Pumpkin Pizza

So, I hope that everyone had a cool and costumed Halloween! Can you believe that it’s November already? It’s going to be 2013 before we know it, which honestly kind of scares me. But, today is World Vegan Day! I think it is pretty awesome that we have the holiday, so have a happy one. :) Also, back to Halloween, last night I answered the door to trick-or-treaters as a witch! *cackle* While my nephew was a little soldier who was not amused by all of the pictures that we were taking together.

I remember telling you that I was going to share what I ended up carving into my pumpkin, but I’m really bummed about it. I carved a pretty scary face with sharp teeth into a rather large pumpkin and set it outside for the night; but when we brought the pumpkins back in, we thought that they’d be fine on the floor. Turns out, dogs like pumpkin. Who knew? So while I was watching an episode of Castle, Duchess (the basset hound) decided to chew off all of the teeth. Oy. I didn’t get a picture of it before hand, so I’m kind of sad. Oh well!

Also, because it is World Vegan Day, I feel that celebrating with something sweet is absolutely appropriate. This time, I’ve taken pizza and put a little twist on it, making it into some sort of elaborate pumpkin pie type of dessert; that isn’t actually elaborate at all. I hate to say it because it’s kind of embarrassing, but I may have eaten this entire thing throughout last night (as dinner) when handing out candy. O_O Oops. BUT, that should tell you how delicious it is.

This pizza has a thin layer of pumpkin on top of a slightly sweetened crust, with swirls of peanut butter sauce and chocolate, along with some crunchy chopped pecans. If that doesn’t sound fabulous, I’m not sure if you’re in the right place. :D

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Filed under Holidays, Sweet Recipes

Banana Coconut Cream Crepes

If you love coconut, you’ve come to the right place! This morning I have a recipe for you that would make a fantastic brunch dish. With flavors that will send you into deep thoughts about summer breezes, and maybe even palm trees, you won’t be able to say no to this one. I’ve just realized that the last few recipes on my blog have had bananas in them, oh dear! ;)

This meal is an amalgamation of a couple of recipes that I have used in the past. The first recipe, which I did not alter, is the one for whipped coconut cream from Happy Healthy Life. Making whipped coconut cream is insanely simple, and I highly recommend that you check out that recipe and make some of your own. Another recipe is one that I adapted from one that I used for these delicious Zebra Berry Crepes, with a few changes for the better.

One Year Ago: Chocolate Cupcakes with Strawberry Buttercream Frosting

Banana Coconut Cream Crepes
Author: 
Recipe type: Breakfast, entrée
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Amazing crepes filled with sweet banana and creamy coconut whipped cream with the addition of crunchy pecans to top it all off.
Ingredients
  • ½ Cup Unbleached All-Purpose Flour
  • 1½ tsp. Organic Sugar
  • ⅛ tsp. Salt
  • ½ Cup + 2 Tbsp. Non-Dairy Milk (unsweetened)
  • 1 Tbsp. Melted Coconut Oil
  • 1 Tbsp. Maple Syrup
  • 2-2½ Cups Sliced Bananas
  • ½ Cup Pecans, Chopped
  • Coconut Whipped Cream
Instructions
  1. In a small bowl, sift together the flour, sugar and salt. Then stir in the non-dairy milk, melted coconut oil and maple syrup until there are no lumps in the batter.
  2. Place the bowl in the freezer for 20 minutes. Meanwhile, prepare the coconut whipped cream and slice the bananas.
  3. After the batter is done setting, warm a griddle or large pan over low-medium heat, melting a ½ tsp. of coconut oil for a thin coat of protection.
  4. Pour 2-3 tbsp. of batter into the center of the griddle, pick it up and tilt the pan in circles to spread out the batter to roughly 7″ in diameter.
  5. Cook the crepe on one side for 2-3 minutes and carefully flip it over once you can separate it from the griddle’s surface.
  6. Cook it for an additional 2 minutes, then place it on a plate, fill with ½ Cup Bananas, coconut whipped cream and pecans. Close up the crepe and top with a dollop of coconut cream, a bit of pecans and a small drizzle of maple syrup.
  7. This recipe will make approximately 4 large crepes, two for each person.

Have you ever made crepes before? What are some of your favorite crepe fillings?

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Filed under Sweet Recipes