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Garlic Pizza (Vegan)

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If you’re looking for a way to keep the vampires away, you’ve found it! This all veg, no added oil, no cheese pizza packs a flavorful punch. Try it this Halloween night!

Ingredients:

1 Trader Joe’s Premium Peeled Pack Garlic (12 whole peeled garlic cloves)

1 Sweet Onion, chopped

1 8oz container Baby Bella Mushrooms, cleaned and quartered

1 tbsp Gourmet Garden Garlic Paste

Sea Salt & Ground Pepper

Gourmet Garden Slightly Dried Parsley

1 Trader Joe’s 10 oz Pizza Sauce

1 Trader Joe’s Butternut Squash Pizza Crust

 

Preheat oven to 400 degrees. Add garlic, onion and mushrooms to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes. Remove vegetables from oven, toss into a bowl and stir in garlic paste. Cover and set aside.

Bake pizza crust according to directions. Remove from oven and top with sauce and vegetables. Bake for additional 10 minutes. Slice and serve hot from the oven!

 

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Warm Lentil Salad (Vegan)

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It’s too hot to cook! September always brings the heat in Southern California. Since I can’t eat ice cream for every meal, I’ve been eating this warm lentil salad on repeat!

 

Ingredients:

Trader Joe’s 17.6oz or Melissa’s 9oz Steamed Lentils – Ready to eat warm or cold

Trader Joe’s Microwavable Asparagus 10oz

Trader Joe’s Heavenly Villagio Marzano Tomatoes

Sea Salt and Ground Pepper

 

Heat lentils and asparagus as directed on package. Toss some tomatoes on top with a sprinkle of sea salt and pepper. Enjoy!

 

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

 

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Chocolate Tart (Dairy Free)

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Something sweet for you & your Valentine! I found these adorable heart shaped tart pans but I’ve also used a 9 inch round fluted nonstick tart pan for the same recipe. Happy February!

Mini Heart Tart Pans

Ingredients:

2 cups/24 cookies, finely ground Lorna Doone Cookies

(Optional: 3 cups/40 cookies if you prefer thicker crust)

5 tbsp dairy free butter alternative, melted  (Smart Balance Original)

10 oz  Enjoy Life Chocolate Chips

14 oz  Nature’s Charm Coconut Cream

1/4 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

1/2 tsp sea salt

2 eggs, beaten

Pam Baking Spray With Flour

Preheat oven to 350. Combine ground cookies and butter alternative in a bowl. Spray tart pan generously with baking spray. Transfer cookie mixture to tart pan and press evenly along bottom and sides. Set aside.

Bring coconut cream to a boil in a medium pot. Remove from heat and stir in chocolate chips, stir until mixture combined. Stir in vanilla, sea salt, eggs.

Pour chocolate mixture into tart crust. Bake 25 minutes. Cool completely before removing tart from pan, at least 30 minutes. Serve same day or refrigerate and serve the following day.

 

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

 

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Pumpkin Bread

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I’m absolutely in love with this bread pan from Williams Sonoma by Nordic Ware. Happy October!

Pumpkin Loaf Pan

Ingredients:

2 cups flour
1 cup turbinado sugar
1 tsp sea salt
1 tsp baking soda
2 tsp cinnamon

3 eggs, beaten
1 can pumpkin purée
1/2 cup vegetable oil
2 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

 

Pro tip: Even with non-stick pans, I spray generously with Pam no stick baking spray made with flour. It helps with easy removal and ensures definition in shape.

Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients. In a small bowl, combine wet ingredients. Pour wet ingredients over dry ingredients & mix well.

Pour into loaf pan. Bake 350 degrees for 60 minutes or until a toothpick comes out clean when poked in the center of bread. Cool for 10 minutes before removing from pan.

 

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

 

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Mexican Hot Chocolate

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Mexican Hot Chocolate

Perfect cup on a chilly night!

Ingredients:

2 cups Oatly Oat Milk

3 tbsp turbinado sugar

1/2 tsp cinnamon

1/2 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

4 tbsp cocoa powder

 

Warm milk in a saucepan over medium heat. Whisk in sugar, until dissolved. Continue whisking and add cinnamon, vanilla and cocoa. Whisk constantly until well blended. Do not boil. Serve immediately.

 

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!

Thanksgiving Ideas: Pumpkin Tart (Dairy Free)

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Pumpkin Tart

 

It’s true, home is where the heart is. My heart is always with my family. This pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious!  Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.

Round Tart Pan With Removable Bottom

Fall Leaf Pie Punches

Ingredients:

1 (15 oz) can Libby’s 100% Pumpkin Puree

1 (11.25 oz) can Nature’s Charm Sweetened Condensed Coconut Milk

2 eggs, lightly beaten

1 egg beaten + splash of water, for egg wash

1/4 cup turbinado sugar

1 tsp cinnamon

1 1/2  store bought refrigerated pie crust

Pam Baking Spray With Flour

flour

1/2 tsp sea salt

Preheat oven to 350 degrees. 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 freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.

Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.

 

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

 

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Spaghetti Squash Casserole

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Spaghetti Squash Casserole

Finally, it’s cool enough to turn on the oven!

Ingredients:

1 spaghetti squash

16 oz Italian sausage

3 garlic cloves, chopped chunky

1 small yellow onion

24 oz Mezzetta Italian plum tomato delicate marinara (1 1/2 jars)

1/2 cup parmesan, freshly grated

extra virgin olive oil

 

Preheat oven to 350 degrees. Cut top & bottom  off of squash. Slice in half lengthwise. Remove all seeds. Line baking sheet with foil. Place squash, cut side down on baking sheet. Use a fork or knife to pierce the squash in several places. Bake for 45 minutes-1 hour or until a fork can be inserted without resistance.

While squash is baking, sauté onions in olive oil. Cook until tender. Add garlic and cook one minute. Remove from skillet and set aside. Add sausage to skillet. Break into small pieces and cook 12-14 minutes, until browned. Add onions, garlic, and sauce into skillet. Stir to combine meat and sauce.

Remove squash from oven, turn over and use fork to scrape the inside into spaghetti-like strands. Mix squash strands into meat sauce. Place combination into baking dish (I used an 11 inch oval Le Creuset). Sprinkle parmesan over top, cover with foil and bake for 15 minutes. Serve immediately.

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German Potato Salad

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German Potato Salad

This recipe takes me home to Indiana! Serve it up warm this Labor Day!

Ingredients:

1 pound Klondike Petite red potatoes

1 small sweet Maui onion, chopped

1/2 cup white vinegar

1/2 cup water

1 tbsp sugar

1 tbsp flour

1 tbsp extra virgin olive oil

1/2 tsp sea salt

1/2 tsp ground pepper

 

Place potatoes in a medium sized pot. Cover with water. Bring water to boil & cook for 30 minutes or until tender. Drain & set aside.

Add onions & olive oil to skillet. Cook over medium heat until tender. Add sugar, salt & pepper to onion. Slowly add flour to onion mixture & combine. Pour in vinegar & water. Stirring continuously, bring to a boil for one minute. Remove from heat. Quarter potatoes & add to skillet. Stir to coat all sides of potatoes. Serve warm.

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

Lemon Tart (Dairy Free)

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Lemon Tart

A sweet end to summer! Perfect for your Labor Day spread!

Ingredients:

1/2 cup lemon juice

1/2 cup turbinado sugar

1/2  Nature’s Charm Coconut Cream

3 eggs

2 egg yolks

1 store bought pie crust

powdered sugar, for dusting

Pam Baking Spray With Flour

 

Preheat oven to 400 degrees. Spray 9 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 freezer 15 minutes.

In a large bowl, beat lemon juice & sugar until smooth in consistency. Add coconut cream slowly and then one egg at a time until well blended. Pour filling into tart shell.

Place tart pan on a foiled baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 30 minutes to 1 hour. Serve with a dusting of powdered sugar.

 

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!

Peach Galette

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Peach Galette

This is the perfect summer dessert! Try it today!

 

Ingredients:

1 yellow peach, ripened and sliced thin

4 tbsp turbinado sugar

1 store bought pie crust, thaw according to box directions

1 egg beaten + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Slice peaches. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange peach slices, overlapping, on center of pie crust. Leave a 2 inch border. Fold excess dough border over peaches, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over peaches and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.

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