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Archives for November 2019

Thanksgiving Ideas: Pumpkin Tart with Decorative Crust (Dairy Free)

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I might have gotten a little carried away with the leaves, but I just love them! Seriously, how adorable is this pumpkin tart? I’ve owned these leaf punches for a few years. Initially, I created a tiny heart design. I’ve always wanted to cover an entire pie with them though. It is time consuming but well worth it!

 

Ingredients:

1 15oz can Libby’s Pure Pumpkin Puree

1 cup Oatly Oat Milk

2 Egg Whites

1/4 cup Turbinado Sugar

1 tsp Cinnamon

1/2 tsp Sea Salt

3 Pillsbury Pie Crust    (2 crusts for leaves, 1 for tart bottom)

1 Egg White + Splash of Water, for Egg Wash

Pam Baking Spray made with Flour

Flour

 

Preheat oven to 350 degrees. Place pie crust onto floured cutting board. Using the leaf pie punches, cut out 55 leafs. Line baking sheet with parchment paper. Turn tart pan upside down on parchment paper and trace outside edge with a marker. Place second sheet of parchment on top, you should be able to visualize the circle through this piece of parchment. Lay leaf cut outs, overlapping, around the edge of the circle. Next, lay leaf cut outs in heart shape in center of the circle. Add additional leaf cut outs underneath heart shape to fill in any unused space. Make sure all leaves are overlapping. Gently paint leaves with egg wash. Carefully remove parchment paper with marking. Bake this leaf topper separately for 45 minutes or until leaf cutouts are slightly browned. Remove from oven and let cool completely.

While the leaf topper is baking, prepare tart pan and pumpkin mix. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in refrigerator.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, oat milk, and egg whites until combined well. Pour into tart shell. Place on a baking sheet. Bake for 45 minutes. Remove from oven and let cool 20 minutes.

Refrigerate entire pan, outer ring and bottom, and until ready to serve. When ready to serve, remove pans outer ring and place on serving tray. Gently lay leaf topper onto tart. Prepare yourself for oohs and ahhs. This one is a beauty!

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Round Tart Pan with Removable Bottom

Fall Leaf Pie Punches

 

Don’t forget to add love, it makes all the difference!

Fall Fashion: Walking into Friendsgiving

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Walking into Friendsgiving!

This is my go to Fall uniform. I’m always happy when the temperature drops a bit and I can wear my tissue turtleneck, a jacket and boots! The tissue turtleneck is very light. I usually feel more comfortable with an added layer, especially after sunset. I live in my Paige jeans year round. The jeans are stretchy, soft and high waisted. They are my absolute favorite brand for denim, local to Los Angeles and female founded. The boots are flats, so you’ll be able to take a long stroll without feeling a strain. Isn’t it the best time of the year? What’s your go to Fall outfit?

 

J Crew Tissue Turtleneck

 

Paige Jeans

 

Sam Edelman Boots – Penny

 

 

Please note, this content uses referral links for products I have used and loved.

Thanksgiving Ideas: French Green Beans with Mushroom Cream (Vegan)

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It was raining cats and dogs last night, so I decided to try out this new recipe. I’m attempting to make my favorite holiday recipes vegan. I love oat milk, and that’s what I used to create this sauce. If you prefer a different milk alternative, definitely use what you like. I was pleasantly surprised with this mushroom cream sauce! It’s incredibly delicious on it’s own, but also perfect over green beans. Next time I make this I’ll add in some onions. I hope if you’re lactose intolerant or vegan this recipe helps you have a happy holiday!

 

Ingredients:

16 oz Earth Exotics French Green Beans

2 8oz container Baby Bella Mushrooms, cleaned and halved or quartered

5 cups Oatly Oat Milk

McCormick Sea Salt & Black Peppercorn

 

Add mushrooms to non stick pan, cook over medium heat until slightly browned. Continue over medium heat and add oat milk. Add salt and pepper, to taste. Constantly stir until sauce starts to thicken. You will know your sauce is thickened and ready when you can slightly see the bottom of the pan as you stir. Turn stove top off. Add in green beans. Mix together well. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Non Stick Cookware

 

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Stuffed Portobello Mushrooms (Vegan)

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I have never, ever cooked a Thanksgiving turkey. Honestly, I’ve always just been a side dish lover when it comes to this holiday. This year though, I wanted to create a vegan main dish. In my opinion, this stuffed portobello cap beats any turkey!

Ingredients:

1 Sweet Onion, diced

1 cup Celery (Approximately 3 stalks), diced

1 sprig Rosemary, leaves rinsed, removed from stem and diced

6 Large Portobello Mushroom Caps, cleaned with stems and gills removed

3 cups  Pepperidge Farm Herb Seasoned Stuffing

2 cups Low Sodium Vegetable Broth

 

Preheat oven to 400 degrees. Add mushroom caps, stem side facing up, to a parchment lined baking sheet. Bake for 15 minutes.

While the mushrooms are in oven, prepare stuffing mixture. Saute onion, celery and rosemary over medium heat until tender. Once tender, pour in vegetable broth and simmer for 3 minutes. Remove from heat and stir in stuffing mix.

Remove mushrooms from oven, add stuffing mixture to each cap. Return to oven for 25 minutes or until stuffing is slightly browned. Serve immediately.

 

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

 

Non Stick Ceramic Cookware Set, Copper

 

 

Don’t forget to add love, it makes all the difference!

Tree Lightings 2019

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I absolutely can’t believe it’s November! I feel like I blinked and it’s the holiday season again. I watched the Rockefeller Plaza Tree being delivered today (online unfortunately…sigh) and it reminded me that Tree Lightings will be coming up soon! The Rockefeller Tree Lighting will be broadcast on December 4th 8-10pm. I love watching that every year. Someday, I’d like to go see that gorgeous tree. There are plenty of festivities in Southern California though. Here’s a list of tree lightings in Los Angeles, Anaheim and San Diego!

 

Disneyland & California Adventure

Each park has a daily tree lighting event at 4:55pm November 8-January 6.

 

Americana At Brand

November 14th 7:30-9:30pm

 

The Grove

November 17th 7:30-9:30pm

 

The Headquarters

November 22nd  6:30pm

 

Liberty Station

November 29th 4-9pm

 

Little Italy

December 7th 4-8pm

Sweet Potato Stew (Vegan)

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All of a sudden, there’s a chill in the air and the sun is setting early. It’s the perfect time for a warm cup of stew. I saw this Sweet Potato Bisque at Trader Joe’s and knew immediately I had to try it. I prefer a stew to a soup, so I added in a few items to give this bisque some pizazz!

Ingredients:

1 32 oz Trader Joe’s Sweet Potato Bisque

2 Sweet Potatoes, cubed

1 can Organics Garbanzo Beans

1 package Melissa’s Produce Cipollini Onions

Gourmet Garden Parsley Lightly Dried

McCormick Sea Salt & Black Peppercorn

 

Preheat oven to 400 degrees. Add onion and sweet potato cubes to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes.

While vegetables are roasting, warm bisque on stove top. Add in garbanzo beans and warm according to can directions. Just prior to serving, add in roasted sweet potato cubes and onions. Serve immediately with a sprinkle of parsley.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Disney’s California Adventure: Carthay Circle Vegan Fine Dining

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I read recently that Disneyland will be introducing new vegan options throughout the parks in 2020. I’m really excited and can’t wait to see what they offer. Until then, I’ll be ordering off of the secret menus.

Carthay Circle is located in Disney’s California Adventure on Buena Vista Street. It is the fine dining option at California Adventure. As soon as you enter, the old Hollywood elegance dazzles you with it’s design. Black and white photos of Walt Disney and his friends cover the walls. It truly is a moment of respite from the large Disney crowds. Currently, there is one vegan option served there. It can be made vegetarian as well, be sure to specify when ordering. Behold the Vegetable Tower! Although it is not on the menu, the chef will prepare it as a special order. My towers fell down in transit, but nothing could take away from the artistry and goodness on the plates. The combination of seasonal vegetables and rice was perfection. I will definitely order this again on my next visit!

It’s best to make a reservation for Carthay Circle. Reservations are offered 60 days in advance on the Disneyland website. I spontaneously visited on a weekday during October and was able to make a reservation that same morning. There were a few reservations available due to cancellations. If you can, plan a few weeks ahead of your visit to ensure your fine dining experience.

Carthay Circle

Napizza: Truffle Porcini Pizza with Vegan Cheese

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Did you know that Napizza offers vegan cheese? I’ve been a fan of this delicious mushroom pizza for quite awhile but always had to take lactaid in order to eat it. I asked the staff if they could make it with vegan cheese. They were so kind and baked up some fresh squares.

Head over today for some creamy, mushroom goodness!

 

Napizza