Almond Milk Chocolate Pudding

"I had no idea you could milk a cat"

"Oh you can milk just about anything with nipples"

"I have nipples Greg, can you milk me?"
-Meet the Parents

Who knew nuts could produce milk? Until recently I always believed milk had to come from an animal. However, this discovery of creating milk from nuts, mainly almonds, have vegans everywhere rejoicing.

This chocolate pudding is so rich and creamy, no one would ever know it didn't contain any dairy.

Ingredients:
1/3 cup unsweetened cocoa powder
1/2 cup sugar
1/4 tsp salt
1/4 cup cornstarch
1 cups vanilla almond milk
1 tbsp coconut oil (or margarine)
1 1/2 tsp vanilla

Roasted Figs with Goat Cheese

Sometimes I like to cook certain foods just because they are pretty. In this case being pretty was just a bonus for these super sweet figs. This recipe is perfect for entertaining and can be whipped up in under 15 minutes.

Try drizzling these figs with balsamic vinegar for an extra burst of acidity.

Ingredients:
1 bunch fresh figs (about 12), stems removed and halved
1/4 cup crumbled goat cheese
2 Tbsp honey

1. Heat oven to 350F. Arrange figs on a baking sheet cut side up.
2. Brush figs with honey and top with goat cheese.
3. Bake until figs are warmed through and soft, 8 min.

Sweet Granola

Morning are usually not my time to start whipping up a cooked meal. in fact my go-to breakfast usually includes a bowl and a box and a carton of milk. On days when I want a little something healthier than boxed cereal, I pre-make granola. Its just as fast as my normal breakfast and is definately a whole lot healthier.

The chia seeds add a great texture and a TON of added fiber. I throw a few chocolate chips in for extra sweetness, and because I love nothing more than starting my morning with a hint of my favorite food. The oats, almonds and pepitas are 

Ingredients:

1 cup pitted dates

1/4 cup peanut butter

1/2 cup almonds, chopped

1/4 cup pepitas

1/2 cup quick rolled oats

3 Tbsp chia seeds

1/2 cup mini dark chocolate chips

2 Tbsp honey

Directions.

1. In a food processor, pulse dates until it makes a paste. 

2. In a stand mixer, combine date paste with the rest of the ingredients and mix with a paddle until combined, 3 min.

3. Pour granola mixture into a baking dish and pat down into an even layer. Refrigerate for 1 hour and crumble

Whole Roasted Cauliflower with Tahini Dressing

I seem to be on a veggie kick lately. I know from my last few posts it seems like I am a vegetarian but I actually do love meat! However, for those of you who do not eat meat this dish is a great substitute. Also known as "Cauliflower Steak" this dish roasts the entire cauliflower whole allowing for thick wedges to be cut.

Boiling the whole head of cauliflower beforehand allows for it to soften and begin to cook before roasting it in the oven, it is also a great chance to inject some flavor into the vegetable by flavoring the cooking broth.  The tart and slightly bitter Tahini pairs great with the mild, buttery cauliflower.

Ingredients:
1 whole head cauliflower
1/2 cup white wine
1/3 cup olive oil
3 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp cumin
Tahini Dressing:
2 Tbsp tahini
1/4 cup apple cider vinegar
2 Tbsp honey
1/4 cup olive oil

Directions.
1. Heat oven to 475F. Fill a large pot with water (enough to cover the cauliflower) and bring to a boil. Add wine, olive oil, salt, garlic powder, onion powder and cumin and stir to combine. Add cauliflower and simmer until cauliflower is fork tender, 15 to 20 min.
2. Carefully transfer cauliflower to a cast iron pan (or other heavy, oven safe pan) and roast in oven until golden brown, 30 minutes.
3. For tahini dressing: In a bowl whisk together tahini, vinegar and honey. Slowly whisk in olive oil.
4. Drizzle dressing over cauliflower and garnish with parsley.

Baked Zucchini "Spaghetti" with Roasted Tomato

Walking through the farmer's market in Union Square is one of my favorite things to do. All of the fruits and vegetables are brought in from local farms, and are always the freshest around. Aside from the bright red tomatoes calling my name, the zucchini is always a "go-to" for me. 

This dish is great as a side or as a vegetarian main dish. The melty cheese and garlicky zucchini pair perfectly together. It is also super easy and quick which makes it great to serve at a dinner party.

Ingredients:

1 Tbsp olive oil

2 medium zucchini, cut into thin strips

2 cloves garlic, chopped

1 tsp salt

2 Tbsp white wine

1/2 cup part-skim shredded mozzarella

3 vine ripe tomatoes, sliced

Vegan Stone Fruit Galette

I'm usually not a fan of fruit based desserts, but I have been trying harder and harder to expand my dessert horizon away from the chocolate bubble I usually stay in. I recently went to the supermarket and got a plethora of stone fruit (peaches are my absolute favorite). Unfortunately, they were not the sweetest selection, so I decided to bake them.

I recently began experimenting with coconut oil and decided to take a stab at a coconut oil based pie dough, rather than the typical butter based dough. It turned out quite well yet it does take some getting used to working with the coconut oil. Coconut oil comes in a solid form yet does not cut the way butter does (and melts a lot faster). Instead of cutting it into cubes like you would with butter, I found I had to cut out chunks which tended to come off in a flaky consistency. Make sure the coconut oil is very very told because it will melt fast. Another tip: refrigerate the dough for at least an hour beforehand, it can become crumbly and hard to work with otherwise.

Ingredients:
Dough:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup coconut oil, cut into small chunks
1/2 cup ice water
Filling:
1 pound stone fruit (I used peaches and plums), sliced
1/4 cup granulated sugar plus 1 tbsp
1 tbsp orange juice
1/4 tsp salt
1 tbsp cornstarch

Directions:
1. For dough: Place flour and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles course breadcrumbs, making sure no chunks of oil remain. Add ice water a few tablespoons at a time until dough begins to come together. Turn dough out on to a lightly floured surface and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. For filling: In a bowl combine fruit, 1/4 cup sugar, orange juice, salt and cornstarch. Mix together so all fruit is evenly coated.
3. Assembly: Heat oven to 375F. Roll out dough (or pat with hands if dough is too crumbly) into a 12 inch round dish. Distribute fruit in the center of the disc leaving a 2-inch border. Fold over border leaving the center of the fruit showing. Spray edges with coconut oil spray (or brush on melted coconut oil) and sprinkle with remaining sugar. Bake until golden brown, 45 min.