Korean Tacos with Kimchi Slaw

korean tacos recipe

Korean Tacos with Kimchi Slaw recipe
Serves 4

I’ve seen “Korean Tacos” on local menus for a few years now, and while they aren’t an authentic dish, I can’t help but love them. They combine pungent and refreshing korean flavors with ease-of-assembly and customization of tacos. I use Sunja brand kimchi if I’m not at a Korean grocery store, it’s tasty and vegan for those that need it. Any kind of tortilla you like could work for this—I used corn while working on this recipe, but I also love Siete Family almond flour tortillas. If you can find ready-made bao buns, those would be delicious too. The slaw is really customizable so don’t get stuck on these ingredients; I just used what was in my CSA this week. You could try napa cabbage or even a crunchy lettuce. The carrots can be bought pre-shredded and the leftovers used for lunch salads.

For Kimchi Slaw:
4 cups thinly sliced cabbage (from 1/2 head green cabbage)
1 cup shredded carrots
1 cup kimchi, roughly chopped
2 tablespoons rice vinegar
1/2 cup chopped cilantro
salt

For Tofu:
drizzle of grapeseed oil
14 ounces extra firm tofu, sliced into 1/2” strips
1/4 cup arrowroot
6 tablespoons water
2-3 tablespoons tamari or soy sauce
1 tablespoon honey
2 cloves garlic, minced

For serving:
12 taco-sized tortillas
gochujang hot sauce

  1. Make the kimchi slaw: Toss cabbage, carrots, kimchi, rice vinegar, and cilantro together. Season to taste with salt. Flavors will continue to marinate and blend as you make the rest of the tacos.

  2. Make tofu: Heat a large nonstick skillet over medium-high heat and drizzle with grapeseed oil. Toss tofu strips with arrowroot and dust off any extra. Pan-fry (in 2 batches if you need to) until all sides of tofu are light golden and slightly crispy. About 3-4 minutes. Meanwhile, combine water, tamari, honey and garlic in a small bowl. When tofu is golden, pour mixture over tofu and let it reduce until excess water is evaporated, about 1 minute. Arrowroot from the tofu will thicken the sauce into a glaze.

  3. Assemble tacos: char tortillas if desired and serve with tofu and slaw. Drizzle optional hot sauce on top if desired.

Broccoli with Cumin and Mustard Seeds

broccoli with cumin and mustard seeds

Broccoli with Cumin and Mustard Seeds
serves 2 generously

This has been one of my go-to ways to make Indian-inspired broccoli for years. For people used to Indian dishes, it gets you a lot of that flavor without tons of ingredients or long cooking. For people not used to Indian cooking, it’s a fresh, non-intimidating way to be introduced to these flavors. Black mustard seeds are easily found at an Indian grocery store, but you can also find them in the bulk section of some health food stores like Whole Foods. Whole spices add more flavor and texture and last longer in the pantry than ground spices. Whole spices can also take this high level of heat without burning, so I think they are worth keeping at home.

1 bunch broccoli, cut into florets
1 tablespoon grapeseed oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon red chile flake
salt to taste

  1. In a large skillet with a lid, bring 1/4 cup water up to a simmer. Add broccoli, a pinch of salt, and cover. Let broccoli steam for 30 seconds or until bright green. Remove broccoli from skillet and wipe out skillet if necessary.

  2. Heat skillet on medium high and add grapeseed oil. Add black mustard seeds, cumin seeds, and red chile flake and stir until seeds start to pop and sizzle. Add broccoli back to the pan and saute to finish cooking and incorporate spice oil. Season with salt to taste.

Blueberry Turmeric Muffins

blueberry turmeric muffins recipe

Blueberry Turmeric Muffins recipe
makes 6 muffins

These muffins are a variation on my Summer Squash Spice Muffins, an almond flour-based recipe made with minimal ingredients. Turmeric and ginger give them underlying spice and complexity, while blueberry and lemon provide a familiar flavor that’s not too sweet or tart. Because almond flour is dense and heavy, they won’t rise like traditional muffins, so don’t fill the cups too full.

dry ingredients:
1 cup, packed almond flour (this is finer than almond meal and will turn out better)
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric

wet ingredients:
2 eggs
1/4 cup honey or maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest

mix-ins:
3/4 cup fresh blueberries

1. Preheat oven to 350.  Line a muffin tin with 6 muffin liners.

2. Combine all dry ingredients in a mixing bowl.  Whisk together with a fork.

3. Combine all wet ingredients in a different large mixing bowl.  Whisk together with a fork.  

4. Add dry ingredients to wet ingredients, folding together with a rubber spatula until just mixed.  Add in blueberries.

5. Immediately, fill muffin cups 2/3 full (you will get a lot of spread on top if you fill them fuller--this recipe won't puff up as much as traditional muffins).  Bake for 16-20 minutes, until a toothpick can be inserted and removed with nothing sticking to it.  Let cool in tin for 5 minutes then cool on rack for another 15.  

Mango Rose Mousse

mango rose mousse recipe

Mango Rose Mousse recipe
serves 2 generously

I recently learned this dairy-free mousse technique of blending frozen fruit with a single egg white to make a creamy, light mousse-like dessert. I’ve seen it done with berries and was curious if it would work with my favorite summertime fruit: mangoes. I added a splash of rosewater to give it a South Asian flair, but that is totally optional. Just don’t be tempted to add more rosewater—it’s strong stuff. This mousse is best cold and fresh so plan on chilling it and serving within a few hours of making it. It’s easy to keep all of these ingredients on hand so this would make a perfect last minute dessert for entertaining. Just remember raw egg whites are not appropriate for everyone so use pasteurized if it’s a concern or skip this recipe.

2 cups frozen mango
1/2 teaspoon rosewater (optional)
1 1/2 tablespoons honey
1 egg white

  1. In a food processor with the s-blade process mango until it’s coarsely ground. Add rosewater and honey and process until combined.

  2. Add egg white and process for 1-2 minutes until mixture color lightens and increases in volume. You’ll have a cold fluffy mousse. Serve immediately or transfer to the fridge for a couple of hours and serve cold. (Note: because of the egg white, the mousse will not hold much longer than a couple of hours and will begin to weep or deflate so plan on serving within this window.)

Thai-style Crab Fried Rice

thai crab fried rice recipe

Thai-style Crab Fried Rice recipe
serves 4

On a recent trip to NYC, I went to dinner at Fish Cheeks. Among our many great dishes, we had Thai-style crab fried rice that was light and delicate. Upon taking my first bite, I told my husband that crab fried rice was now going to be in our home dinner recipe rotation. For my version, I add a whole zucchini, finely chopped, to make this more of a one dish meal. You could easily fold in more herbs or greens at the end to do the same or use a combo of rice and cauliflower rice. To make this vegetarian, just leave out the crab and use tamari or soy sauce instead of the fish sauce. A vegan version could also omit the egg and use a couple shakes of dulse flakes to replicate the sea flavor of crab and fish sauce.

1 tablespoon grapeseed oil
4 garlic cloves, minced
1 tablespoon minced ginger
2 cups cooked jasmine rice (from about 1 cup uncooked)
1 medium zucchini, chopped into 1/4” cubes
3 teaspoons fish sauce (or tamari)
2 eggs, beaten
1 6-ounce can of crab meat (picked over for shell remnants)
1 bunch scallions, white and dark green parts thinly sliced
2 cups cilantro leaves
1 lime, cut into wedges
Sambal oelek or hot sauce for serving

  1. In a large skillet, heat oil and saute garlic and ginger for 30 seconds. In 1-2 batches (depending on the size of your pan and how dark you like your fried rice), stir fry rice for 3-5 minutes. Remove rice from pan and add zucchini, adding more oil if necessary. Saute for 2-3 minutes or until tender but still firm.

  2. Add rice back to pan and stir in fish sauce. Stir in beaten eggs until cooked. Add crab meat and scallions and stir until warm. Turn off heat and stir in cilantro. Serve with lime wedges and sambael oelek for heat.

Vegan Spinach Artichoke Dip

vegan spinach artichoke dip recipe

Vegan Spinach Artichoke Dip recipe
serves 8-10

Here I’m updating the entertaining classic of Spinach Artichoke Dip by making it vegan and more pantry-friendly. Pureed cashews make it creamy and clever recipe design means that you’ll use exactly 1 (5-ounce) bag of baby spinach and 1 (9-ounce jar) of marinated artichokes. This dip should really be served warm, so if you don’t eat all of it in one sitting, rewarm in in the oven or microwave with a splash of water or almond milk to finish up the rest.

1 ½ cups raw cashews
Drizzle of extra virgin olive oil
1 onion, smalled diced
3 cloves garlic, minced
1 ½ cups of unsweetened almond milk or coconut milk beverage
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 teaspoon kosher salt (to taste)
5 ounces baby spinach
1 cup marinated artichokes, rough chopped

  1. Preheat oven to 425.  Pour boiling water over raw cashews to soak for 10 minutes.  Drain.

  2. Heat olive oil in a large skillet and saute onions and garlic until soft and translucent, about 5-10 minutes.

  3. Add drained cashews, almond milk, lemon juice, nutritional yeast, and salt to the high powered blender and blend until smooth.  

  4. Add sauteed onions and garlic, baby spinach, and marinated artichokes and pulse until rough chopped--you still want some chunky texture.  

  5. Pour into a glass baking dish or pie plate and bake for 15-20 minutes or until hot.  Don’t cook too long or it will thicken too much and form a thick skin on top. Serve immediately with chips or crudite.  

Strawberry Balsamic Shrub

strawberryshrub1.jpg

Strawberry Balsamic Shrub recipe
Makes 2 cups

A shrub is a sweet-tart way to preserve fruit that dates back to colonial times. And it couldn’t be easier to make: simmer fruit like berries or plums with sugar and water and add vinegar. Strain and the syrup is your shrub. Shrubs are commonly found at trendy cocktail bars and are great for making at home cocktails and mocktails. I like to dilute mine with club soda to make a fizzy, sweet, and tart drink that reminds me of kombucha. The best part about shrubs is that they are perfect for ugly, imperfect or mushy fruit (just not spoiled or moldy). Keep the syrup in the fridge for several weeks.

1 lb strawberries, hulled and cut in half
1 cup sugar
1 cup water
1 cup vinegar (1 tablespoon balsamic vinegar and the rest apple cider vinegar)

  1. Bring strawberries, sugar, and water to a simmer.  Let simmer on low for about 20-30 minutes or until strawberries are super soft and liquid is darkly pigmented.

  2. Add vinegars and bring up to a simmer and cook for 5 minutes.  Strain through a fine mesh strainer, pushing fruit pulp with a wooden spoon to extract all liquid.  Save liquid in a mason jar in the fridge for a few weeks. You can use the pulp to top ice cream, yogurt or toast.  

Teff Waffles

teff waffles recipe

Teff Waffles recipe
makes 6-8 waffles

Teff is a naturally gluten-free pseudograin, best known for being the base ingredient for the spongy Ethiopian bread injera. These tiny grains are milled whole (not refined) to make a flour that’s high in fiber and protein. I found teff flour online* but you can also look for it in the Bob’s Red Mill section of your grocery store. We don’t own a waffle iron but borrowed this one* made by All-Clad from my mother-in-law and I loved using it, so if we do end up buying one, I’ll probably go with this one. I served these with maple syrup, strawberries, and coconut yogurt. Leftover waffles can be cooled and refrigerated or frozen and then reheated in the toaster.

2 cups teff flour
2 teaspoons baking powder
pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 eggs
2 cups coconut milk beverage (the boxed kind, not canned coconut milk)
1/4 cup maple syrup
3 tablespoons coconut oil, melted

  1. Preheat waffle maker.

  2. In a large bowl, stir together teff flour, baking powder, sea salt, cinnamon, and pumpkin pie spice.

  3. In a medium bowl, whisk eggs, coconut milk beverage, maple syrup, and coconut oil.

  4. Pour liquid ingredients into dry ingredients and stir until just combined. Ladle batter into waffle iron and cook in batches according to iron instructions. I like to turn my waffle iron up to the highest setting and let the batter cook 2 extra minutes after the timer goes off because I like crispy waffles.

*affiliate links

Peach Gummies

peach gummies recipe

Peach Gummies recipe
makes about 200 gummies

I got into homemade gummy treats earlier this year when I had a doctor tell me to eat a more animal protein temporarily during a treatment I was getting. I’ve never been much of a meat eater, so I found that adding collagen and gelatin into some plant-based foods was a good way for me to get started. Now I love these little gummy treats and appreciate that I’m getting a little protein boost from them. I found these gummy bear molds on Amazon* and love them! They come with a little dropper to get the liquid neatly in the molds. For my vegetarian/vegan friends, you can make similar gummy treats using agar agar, a seaweed based gelatin—here’s a vegan recipe to try.

2 cups defrosted frozen peaches
juice from 3 lemons
2 tablespoons honey
6 tablespoons grassfed gelatin (I used Vital Proteins)

  1. In a blender, blend defrosted peaches and lemon juice until very smooth. Transfer to a small pot and whisk in honey. Turn heat on low and whisk in grassfed gelatin, making sure no lumps remain. Bring up to a low simmer and turn off heat.

  2. Transfer thickened mixture while it’s still hot to a glass baking dish or to gummy molds. If using molds you’ll want to use the dropper that comes with the set. Chill in the fridge until solidified, about 2-3 hours. Unmold and store in the fridge for about a week.

*affiliate link

Strawberry Cardamom Shake

strawberry cardamom shake recipe

Strawberry Cardamom Shake recipe
serves 2

Cardamom is one of my favorite spices. It’s floral and delicate but also easy to overdo, so if it’s a new ingredient to you, be cautious when you start adding it to recipes. I think it plays nicely with strawberry for my modern, Spring-y take on a strawberry milkshake. Rich coconut milk and a touch of maple syrup make this shake thick and sweet, steering it away from smoothie territory and more into a dessert-y treat.

1 cup sliced and frozen banana (1 medium banana)
2 cups frozen strawberries
1 15-ounce can full-fat coconut milk
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom

  1. Blend all ingredients in the blender until smooth.  

Coconut-Crusted Barramundi

coconut crusted barramundi recipe

Coconut-Crusted Barramundi recipe
serves 2

Barramundi is a mild white fish that’s both high in Omega 3 fatty acids (950mg per 6-ounce serving) and available as a sustainably farmed frozen option. I first learned of barramundi though Australis Barramundi and you can learn more about barramundi and their farming practices via their FAQs. (disclaimer: this post is not sponsored but Australis did send me some free fish to try. I’ve since bought my own at Whole Foods.) I think it’s a fabulous fish for people who don’t like “fishy-fish.” You could also substitute cod, halibut, or mahi mahi for this recipe.

1 tablespoon coconut oil
1 2 ounces barramundi fillets
1/2 cup coconut milk
1 cup unsweetened desiccated coconut
salt to taste

  1. Heat a large nonstick skillet and melt coconut oil. Pat dry barramundi fillets and generously salt on both sides.

  2. Dip each fillet in coconut milk and then in a plate with the unsweetened coconut. Immediately pan-fry for 2-3 minutes per side until fish is fully cooked and lightly golden.

Sweet Potato Toasts

sweet potato toast recipe

Sweet Potato Toasts recipe
makes 4 “toasts”

Slice a sweet potato into thin planks to make simple toast-like bases for your favorite toppings like avocado and almond butter. These sweet potato toasts can be made in the oven or toaster oven like I do here but you can also make them in a regular pop-up toaster—you’ll just need to cook them a few times on the toast setting to get them fully cooked.

for toast:
1 sweet potato

topping options:
hummus + sprouts
almond butter + blueberries
peanut butter + honey
avocado + sea salt

1. Preheat toaster oven or oven to 450.  Meanwhile, slice sweet potato lengthwise into 1/4 inch thick slices. To make this easier, you can first slice a thin piece off the side of the sweet potato so that it will stay stable when you cut it into the thin slices.

2. Lay sweet potato slices directly on the rack and bake for 10 minutes.  Using rubber-ended tongs, flip over the slices and bake for 10 minutes more.  Slices should be soft and lightly charred on the outside. Remove from oven and top with your favorite toast toppings.

Green Bean Fries

green bean fries recipe

Green Bean Fries recipe
serves 2

This became a go-to side dish for my personal chef clients because it’s an easy way to add a green vegetable to a meal and it’s such a crowd pleaser! It’s possible to make these oven roasted “fries” with regular green beans, but the result is so much better with haricots verts, the skinny French kind. They usually come already trimmed in a 1 lb bag so this dish literally couldn’t be any easier unless I came over and roasted it for you.

1 lb haricots verts, stem end trimmed
1/2 teaspoon avocado oil
sea salt

  1. Preheat the oven to 450 and line 2 half sheet trays with parchment paper.

  2. Toss haricots verts with avocado oil and sprinkle with salt. Spread out evenly on sheet trays so they aren’t overlapping too much.

  3. Bake for 25 minutes or until browned to your likely. Serve immediately or reheat in the oven or toaster oven to maintain crispiness.

Sauteed Sweet Plantains

sweet plantains recipe

Sauteed Sweet Plantains recipe
serves 2

Inspired by Cuban-style sweet plantains called maduros, these sauteed sweet plantains make a perfect side dish to salty or savory dishes like black beans and rice or roasted meat. Unlike maduros, they are not deep-fried, only lightly sauteed in coconut oil so the end result is a bit lighter. You’ll want to find the ripest plantains you can: yellow plantains that have turned black on the outside. Yellow plantains with black spots can also be used, just know that your final dish will be slightly starchier and less sweet. Green plantains are very starchy and not sweet and should not be used here.

2 very ripe plantains (blackened on the outside)
1 tablespoon virgin coconut oil
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
pinch of salt

  1. Peel plantains by slicing off the very ends and making a long, shallow slice down the side of the plantain through the skin only. Then peel off the skin like a jacket. Slice the plantains on a bias into 1/4” thick coins.

  2. Heat a large nonstick skillet on medium and add coconut oil. Saute plantains (in batches if necessary) for 2-3 minutes on each side until golden brown. Then add the maple syrup, cinnamon, allspice, and salt and stir to coat evenly. Let the maple syrup cook down until each plantain has a very thin, sweet, sticky coating on the outside. Remove to a plate and let cool slightly before serving.

Turmeric Latte

turmeric latte recipe

Turmeric Spice Latte recipe
serves 1

Make reducing inflammation a calming part of your daily routine with this Turmeric Spice Latte. Turmeric teas and milks have been popular for centuries in places like India and Japan and they are just starting to pop up in coffee shops around the U.S. The presence of fat (coconut oil) and black pepper in this recipe actually increase the bioavailability of the turmeric, so don’t skip them. You can play around with how you serve this, either blending like I do here or straining out any solids for a more gently flavored brew. Feel free to sub in 1/2 teaspoon of powdered, dried turmeric and/or ginger as well if you don’t have fresh.

1 cup unsweetened almond milk (my homemade recipe is below)
1 teaspoon grated fresh turmeric (peeled)
1 teaspoon grated fresh ginger (peeled)
1/4 teaspoon ground cardamom
pinch of black pepper
pinch of sea salt
1 teaspoon coconut oil
1 teaspoon coconut sugar or honey (optional)

1. In small pot, gently simmer almond milk, turmeric, ginger, black pepper, and cardamom for 5-10 minutes.

2. Transfer mixture to blender and add coconut oil and coconut sugar if using. Blend until smooth and frothy. Serve garnished with more black pepper.

*Homemade Almond Milk recipe
makes 3 cups

1 cup raw almonds
3 cups filtered water
optional flavorings: pinch of sea salt, 1 teaspoon maple syrup

1. Soak almonds in plenty of cold, fresh water for 12-24 hours.

2. Drain off water. In a high powered blender, combine almonds and 3 cups filtered water and blend for 2-3 minutes until very smooth. Strain through a nut milk bag or a few layers of cheesecloth and add sea salt and maple syrup if using. Store in the fridge for 2-3 days.

Fig and Arugula Salad with Shiitake Bacon

fig and arugula salad with shiitake bacon

Fig and Arugula Salad with Shiitake Bacon
serves 4

Figs provide an interesting sweetness to this balsamic dressing. This salad can be modified for a lot of diets: Add white beans or chickpeas for a vegan lunch, seared halloumi or feta for vegetarian, or seared steak or roasted chicken for a paleo or paleo AIP meal. (Skip the smoked paprika for AIP and try smoked salt instead with less coconut aminos.) And before you get on my case, no this shiitake isn’t really at all like bacon, but it is smoky, salty, crispy and a little sweet and provides a similar potent bite to a salad.

salad:
generous drizzles of avocado oil
3.5 ounce shiitakes, stemmed and sliced into 1/4” slices
4 teaspoons coconut aminos
1/2 teaspoon smoked paprika
4 sweet potatoes, sliced into 1/4” half-moons
12 misson figs, thinly sliced
5 ounces baby arugula
salt

fig vinaigrette:
2 mission figs, chopped
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt

  1. Preheat oven to 350. Toss shiitakes with 2 teaspoons of avocado oil plus the coconut aminos, and smoked paprika. Bake shiitakes on a parchment lined sheet tray for 30-35 minutes until dark, glazed, and slightly crispy. Remove to cool and they will crisp up a little more. (I actually made these in my toaster oven so I could cook my sweet potatoes at the same time.)

  2. Preheat oven to 425. Drizzle the sweet potatoes with avocado oil and sprinkle with salt. Roast on a parchment0lined sheet tray for 30 minutes.

  3. Make vinaigrette: in a blender combine figs, balsamic vinegar, extra virgin olive oil, and salt and blend until smooth.

  4. Assemble salads: combine arugula, roasted sweet potatoes, sliced figs and shiitake bacon. Toss with vinaigrette.

Butternut Squash N'oatmeal

butternut squash noatmeal recipe

Butternut Squash N’oatmeal recipe
serves 4

Trying to get more veggies into your breakfast? Try pureed starchy veggies instead of oatmeal. For this recipe, I used frozen squash and cooked it up in the Instant Pot, but you could easily make this on the stovetop too. Butternut squash is a good source of potassium, magnesium, Vitamin C, and beta-carotene. Keep it simple by just adding spices and a banana for sweetness or add fat and protein to make it more filling with coconut milk and almond butter. Use my coconut cube trick to save leftover coconut milk.

2 lbs frozen cubed butternut squash
1/4 cup coconut milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 cup almond butter
1 banana
1/2 cup unsweetened desiccated coconut

  1. Cook frozen squash, coconut milk, cinnamon, and ginger in the Instant Pot on high for 3 minutes and quick pressure release. (Or cook on stovetop until defrosted and combined, about 15-20 minutes. You may need to add a splash or two of water.)

  2. Add almond butter and banana and blend with an immersion blender. (You could also use a potato masher or food processor.) Stir in desiccated coconut and serve. Leftovers can be stored in the fridge and reheated or even frozen.

One-bowl Vegan Gingerbread Cookies

vegan and paleo gingerbread cookies

One-bowl Vegan Gingerbread Cookies recipe
makes 2 dozen

Spice cookies like chewy molasses cookies and gingerbread are all-time favorite holiday treat. I love that they aren’t quite as sugary as most sweets and that they take well to natural sweeteners like maple syrup, coconut sugar, or molasses. For the past few years, I’ve been making different spice cookies from various blogs and combining them and adjusting them, and this recipe here is my own version that I’ve landed on. A couple tips: any rolled and cut-out cookie needs to have the dough chilled, otherwise they will be a mess. Also don’t skip the arrowroot—it gives the cookies a little snap, plus you’ll want extra for rolling out the dough.

3 cups blanched almond flour (find it here*)
1 heaping tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup arrowroot (find it here*) plus extra for rolling
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tablespoons unsulphured blackstrap molasses

  1. In a large bowl, combine almond flour, ground ginger, ground cinnamon, ground cloves, black pepper, sea salt, baking soda and arrowroot. Stir together with a fork or a whisk so that there are no large clumps remaining.

  2. With a rubber spatula, stir in melted coconut oil, maple syrup, and molasses. Cover dough in plastic wrap and refrigerate for 4 hours or put in the freezer for 30 minutes.

  3. Preheat oven to 350. Line 4 half sheet trays with parchment paper. Once dough has chilled, cut it in half and press into a flat disk. Using arrowroot like flour, roll out dough until it’s 1/4” thick, continuously flipping and dusting with arrowroot so that it doesn’t stick to the counter. Use a cookie cutter to cut out cookies and then peel away the excess. Transfer cookies to the sheet trays and bake in batches for 12-14 minutes. Continue with the rest of the dough and re-roll any excess to make more cookies.

  4. Let cookies cool on racks completely and then transfer to an airtight container if not serving immediately.

Note: To make a quick icing for these, combine about 1 cup powdered sugar with 1 teaspoon vanilla extract and just enough water to make a thin glaze. Drizzle over cookies and let dry overnight if you want to stack them.

*affiliate link

Apple Cider Sangria

apple cider sangria recipe

Apple Cider Sangria recipe
makes 8 cups

Mulled apple cider and sangria might sound like an odd pair but they are actually a perfect mashup. My favorite sangria when I lived in Spain was steeped in cinnamon sticks so the fall spices seem like a natural pairing to me. Plus the sweet fruity cider takes the place of plain white sugar giving you more dimension and seasonality plus making it overall much less sweet. Typically sangria is spiked with brandy or cognac, but I added Koval Ginger Liqueur instead to add a little more sweetness and spice.

4 cups unpasteurized, unfiltered apple cider
3 cinnamon sticks
5 cloves
3 black peppercorns
1 star anise
1 750 ml bottle of Spanish red wine (I used a Rioja tempranillo)
1 apple, cored and thinly sliced (I used a Pink Lady)
1/4 cup ginger liqueur (optional)
1 cup club soda
for garnishing: coconut sugar or brown sugar for rims of glasses, ice, extra cinnamon sticks and star anise

  1. In a medium pot, simmer apple cider, cinnamon sticks, cloves, peppercorns, and star anise for 15 minutes or until reduced by 1/2. Strain and let cool. (Use an ice bath to cool down quickly.)

  2. To a pitcher, add mulled, cooled cider, red wine, sliced apple, ginger liqueur, and club soda. Add ice and extra cinnamon sticks and star anise to serve.

Millet and Kale Stuffed Acorn Squash

millet and kale stuffed squash

Millet and Kale Stuffed Acorn Squash recipe
Serves 8

I decided to do a twist on my favorite holiday vegan main dish (my Quinoa, Cranberry and Squash Bake) and instead make a stuffed squash version. I subbed millet (a gluten-free grain that cooks up similar to couscous) for the quinoa and used currants instead of the cranberries, and folded in some kale because I can’t help myself. I love the flavor of sage in holiday dishes, but feel free to sub rosemary or your favorite combination of wintry herbs.

4 acorn squashes
Drizzle of grapeseed oil
Drizzle of extra virgin olive oil
1 cup millet
2 cups vegetable broth
1 red onion or 2 shallots, minced
2 cloves garlic, minced
1 lb mixed mushrooms, stemmed and chopped into 1/4” cubes
2 tablespoons fresh sage, finely minced
2 cups lacinato kale, shredded
1/2 cup dried currants
Salt and pepper

  1. Preheat oven to 425.  Cut acorn squashes in half and scoop out seeds (if they are very large, cut into quarters).  Drizzle with grapeseed oil and roast for 30 minutes cut side down. Flip over and roast for 20 minutes cut side up.  

  2. In a small pot, heat drizzle of extra virgin olive oil and add millet, stirring for 3 minutes or until toasty.  Add vegetable broth, bring to a simmer and cover. Cook until all liquid is absorbed, about 20 minutes.

  3. In a large skillet, heat another drizzle of olive oil and and saute onion/shallots and garlic for 3 minutes.  Then add mushrooms and sage and cook until liquid is released and evaporated, about 10 minutes. Wilt in kale and season generously with salt and pepper.  Stir in dried currants and cooked millet.

  4. Assemble stuffed squashes: Take a scoop of millet filling and place into center of each squash.  You may have 1-2 cups of leftover filling depending on your squash size.