Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing



-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Mushroom & Kale Puff Pastry Pockets


Yield: 12 pockets

-1 box of Pepperidge Farms Puff Pastry Dough (two sheets come per package), thawed

-2 cups diced baby bella mushrooms

-2  and 1/2 cups finely chopped kale, stems removed

-1 medium white onion, minced

-2 cloves garlic, minced

-1 tablespoon finely chopped fresh rosemary (or dried)

-3 tablespoons butter

-2 tsp salt

Preheat oven to 350 degrees.

Remove the puff pastry from the freezer and place into the refrigerator or on the counter for about an hour prior to making this dish. Set aside for now.

Add the butter into a large skillet. When it’s melted, add the onions & let them cook on low heat for about 15 minutes, or until they are slightly caramelized. Add the garlic, rosemary, & mushrooms and cook for 5 minutes until the mushrooms are halfway cooked through, then add the kale. Pour about 1/2 cup of water into the pan and cover with a lid so that the kale can steam and get soft–about 10 more minutes. Taste for salt and add some if you feel it needs it.

Once the puff pastry sheets are thawed, cut each ply of the sheet into 2 equal parts. This should make 6 equal pieces per sheet (12 all together). Using your hands, gently stretch out a puff pastry square. In the center of the dough, add about 2-3 tablespoons of the vegetable mixture. Bring together the opposite corners and pinch the puff pastry together as best you can. I had a little difficulty with this (as you can tell from the photo). I suggest that if you want your pockets to stay completely closed, dab your fingers into some cold water while you’re pinching them closed–this will help the dough to stay together.

Place the pockets onto a greased baking tray. Bake for about 2o-25 minutes, or until the pastry is golden brown. Enjoy!



Vegan Thanksgiving Recipe; Stuffed Zucchini Boats


Yield: 4 Stuffed Zucchini Halves

-2 medium/large zucchinis (about 8 in. in length)

-1/2 package of MorningStar Grillers Recipe Crumbles (or something similar)

-1 and 1/2 cups tomato puree

-1 and 1/2 cups raw kale, chopped into small pieces

-1 small white onion, chopped finely

-1 tablespoon fennel seeds

-2 tablespoons olive oil

-1/2 cup of water

-1 tablespoon salt

-2 tsps pepper

Remove the fake sausage crumbles from the freezer and let thaw for about 1 hour.

Preheat the oven to 350 degrees. In a casserole dish with edges, place the 1/2 cup of water and the halved zucchinis with the flesh-side up (make sure you halve them length-wise! :))

Bake the zucchini for about 30 minutes, or until the inside is tender. Remove from the oven but keep the oven on. Cool the zucchini until you can pick them up with your hands. Using a spoon, scoop out the insides of the zucchini. Leave about 1/4 inch around the  zucchini’s edge so that it does not fall apart.

While you are baking the zucchini, cook the onions with the olive oil and fennel until the onions are translucent (about 10 minutes). Add the kale, salt, & pepper and cook for another 5-10 minutes until the kale is very tender. Add the fake “sausage” and tomato puree and stir until completely mixed. Fill your zucchini boats with the vegetarian sausage mixture and place back into the oven for another 20 minutes, or until the top gets crispy.