Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

IMG_9971

Ingredients:

-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!

Flavorful and Healthy Vegan Cheese Sauce

img_9954

Yield: ~4 cups of cheese sauce

Ingredients:

-2 cups peeled and diced potatoes

-2 cups diced carrots

-1/2 cup-3/4 cup nutritional yeast, based on your preference

-3 cloves garlic

-1 tsp salt

-1 tsp paprika

-1 tsp onion powder

This recipe is so super simple and the cheese sauce can be used in a variety of meals. Since the yield is so big, I used this cheese sauce on top of nachos & then on whole wheat pasta (as pictured). Simply boil the potatoes and carrots in a pot of water until fall-apart tender, and add the ingredients into a blender or food processor. Reserve some of the starchy water to add to the mixture to get it to a cheese-sauce consistency (about 1/2 cup). Taste for salt and seasonings, and serve however you’d like! It can also be used as a cheese dip with veggies or chips, a cheese sauce for quesadillas, or any other thing you can think of. Enjoy!

Mushroom & Kale Puff Pastry Pockets

IMG_8643

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!

 

 

Watermelon Salad with Zesty Coconut Oil Vinaigrette

IMG_8090

This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Potato and Corn Salad with Avocado & Sriracha Dressing

IMG_7524

Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!

Serves: 4

-5 medium sized red potatoes, cubed into 1/2 inch pieces

-1 and 1/2 cups frozen corn, thawed

-2 ripe avocados

-1/3 cup vegetable oil

-1 tablespoon sugar

-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference

-1 to 2 tablespoons sriracha, depending on your preference as well

-Juice of 1/2 a lime

-Salt to taste

In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.

In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.