Happy New Year Fruit Rainbow :)

I hope everyone is having the most amazing beginning to 2016! This Fruit Rainbow really makes me smile. I saw a similar idea on Pinterest and had to reproduce myself! Of course this was a huge hit too!!! Fun!

The recipe is pretty simple. Just cut the fruit to size and follow ROY G BIV for the fruit order on skewers!

Enjoy 🙂

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Mini Bean Black Cups Stuffed with Guacamole

This was a really fun dish! I love the idea of the serving cup being edible and not being the typical chip or bread.  For the filling I used avocado guacamole but you could try out something new and fun like Edamame Guacamole or Garbanzo Guacamole.

Mini Bean Black Cups

Mini Bean Black Cups Stuffed with Guacamole
Recipe from cakebatterandbowl.com

1 (15.5 ounce) can black beans, rinsed and drained
1/2 cup whole wheat or gluten-free flour
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 cup of your favorite guacamole

Preheat oven to 350ºF. Spray a 24 cup mini-muffin tray with cooking spray. Pulse black beans, flour, cumin, paprika, salt, and olive oil in a food processor until soft dough forms. Place dough evenly into the 24 mini-muffin cups and form mini-cups by spreading dough up the sides of each cup. Bake the cups for 15 to 20 minutes at 350ºF or until set. Cool completely, about 30 minutes, and fill cups evenly with guacamole.

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Layered Lentil and Butternut Appetizers

I hope everyone had a great holiday!!! The season is just beginning! This is a great dish that can be an appetizer or easily adapted into an entree. Perfect seasonal food to keep you toasty & warm! Plus it was AMAZING!

The only thing I would do differently next time is make more and make some of them in kid-friendly serving-ware as they love love loved this dish! The lentils are so easy and similar to what I make often for us as a staple. And the butternut was so amazing and smooth with the coconut milk added to it. YUM!

Layered Lentil and B

Layered Lentil and Butternut Appetizers

Adapted from Eatwell101.com 

Mashed Butternut

  • 1lb butternut squash, peeled, seeded & chopped
  • 1/3 cup coconut milk
  • 1 pinch of cinnamon
  • Salt and pepper
  1. Put butternut squash into a pot or a large saucepan and soak up with water, cover and cook until the squash pieces are tender.
  2. Drain the butternut keeping the cooking water.
  3. Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency.
  4. Adjust seasoning and pour into the bottom of the glasses.

Mashed Lentil Curry

  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 1/2 lb green or brown lentils
  • 2 1/2 cups water
  • Salt and pepper
  1. In a large pan, sauté the onions in olive oil.
  2. When the onion is softened , add the lentils, water and curry. Cover and cook until lentils are tender, add a little water during cooking if necessary.
  3. Once the lentils are cooked, drain them keeping the cooking water.
  4. Immersion Blend half of the lentils and add more water depending on desired consistency.
  5. Season to taste.

To create the layers. Pour the squash into the glass first, follow with the lentils and finish by topping your with a second layer of butternut puree. Serve warm or hot.

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Mashed Potato Quinoa Puffs with Sriracha Mayo

Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!

This year I made a bunch of new dishes (and some old favorites!!)  and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂

This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!

Mashed Potato Quinoa

Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com

Mashed Potato Quinoa Puffs

1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice

  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
  3. Mash the potatoes well or put it through a ricer.
  4. Once the lumps are gone, add all the ingredients and mix thoroughly.
  5. Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
  6. Drop into parchment lined cookie sheet.
  7. Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.

Sriracha Mayo

  1. Mix Sriracha and mayo to your desired spice level
  2. Kick up with some ketchup and lemon juice.

 

Polenta Squares with Sun-Dried Tomato and Walnut Tapenade

I love Gena’s site and have always been happy with how her recipes come out! We love Polenta in our house, so not surprising when I saw this one I had to try! I am such a sucker for appetizers too, they really are always the best part of any meal or party! I made these for several gathering and parties and they were always a hit. Enjoy!!!

You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade. The polenta can also be used as a base for many different seasonings. Try & play around 🙂

Just a couple of past polenta dishes and I am sure many more to come: Creamy Polenta with Barbecue Seitan SauceVegan Creamy Polenta with Sausage and PeppersMushroom and Kale PolentaPolenta & Shallot SquaresPolenta with Nectarine-Blackberry SalsaPolenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato SauceSlow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Polenta Squares with

Polenta Squares with Sun-Dried Tomato and Walnut Tapenade
Recipe from http://www.choosingraw.com 
Serves 22 (recipe can easily be halved)

Polenta Party Squares

6 cups vegetable broth (low sodium if possible)
2 cups polenta (yellow cornmeal)
1 teaspoon sea salt
Black pepper, to taste
1 1/2 teaspoon dried thyme
1 batch sun-dried tomato and walnut tapenade

Bring the polenta, salt, and broth to a boil over high heat. Reduce to a simmer. Using a long wooden spoon, continually stir the polenta until it has thickened (approximately 25-30 minutes). When the mixture is very thick and is pulling away from the sides of the pot, stir in the pepper and thyme.
Oil a 15.25 x 10.25 baking sheet (or line with parchment paper). Spread the polenta mixture evenly over the sheet with an inverted knife. It should be about as thick as the edge of the pan itself. Allow it to cool, and then transfer to the fridge for a few hours.
Preheat your broiler. Cut the polenta into squares (you should get about 22). Return them to a baking sheet and brush lightly with olive oil. Place under a broiler for 8 minutes, or until they’re lightly toasted. You can alternately bake them at 375 for twenty-five minutes or so. Top each square with a tablespoon of tapenade, and serve.

Sun-dried Tomato and Walnut Tapenade

3/4 cups sun-dried tomatoes (not oil soaked)
2 cups water
2/3 cups walnuts
2 small cloves garlic
2 tablespoons lemon juice
1/2 teaspoon sea salt
Black pepper, to taste
1 tablespoon fresh rosemary
1/3 cup extra virgin olive oil

Boil the water and pour it over the tomatoes. Allow them to soften for 20 minutes. Discard most of the water (keep a half cup in case you need to thin the tapenade).
Grind the walnuts in a food processor fitted with the S blade until they’re finely ground. Add the tomatoes and garlic, and pulse to combine. Add the lemon, sea salt, pepper, and rosemary.
Run the motor of the food processor and drizzle in the oil in a thin stream. If the mixture is still very thick, drizzle in some of the soak water from the tomatoes until it reaches the desired consistency. You’re aiming for the consistency of regular tapenade, or a thick pesto.

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