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Special Chocolate Pudding

March 2, 2016

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I made this for a movie night last week… and everyone enjoyed them (including my husband)… guess the secret ingredient?

Avocado!

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I love treats that truly taste good (and not just in a “I’m eating healthy so this is my best case scenario” kind of way). I like that you can prep this ahead of time (great for school/work lunches) and it is great for dinner parties because this recipe makes 8 servings in 4 oz ramekins (don’t do 8 oz servings for 4 people like I did – it’s super rich and pretty hard to finish… despite how good it tasted). Ok so how do you make this sneaky tasty treat? Here we go….

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Avocado Chocolate Pudding
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Avocado Chocolate Pudding
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Ingredients
Pudding
Whipped Cream
Servings:
Instructions
  1. Scoop flesh from avocados and put in a blender with seeds from vanilla bean.
  2. Add cacao powder, maple syrup, agave, orange juice and kosher salt and start to puree.
  3. While blender is still running, gradually pour in 3/4 cup hot water (but not boiling), until smooth and creamy (you can also add more orange juice if the 3/4 cup water isn't enough).
  4. Chill pudding for at least 2 hours and up to 3 days (cover once set).
  5. Serve with whipped cream (make by whipping heavy whipping cream with vanilla) and sprinkle with cacao nibs and hazelnuts. If you want to go the vegan route, I recommend refrigerating a can of full fat coconut milk and whipping it in a chilled bowl for 30 seconds or so and adding vanilla for an easy dairy free substitute!
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Tasty

by Chloe’s Veggie Burger

February 29, 2016

Veggie Burger

With New York Fashion Week just having wrapped up, my Instagram feed has been inundated with images of gorgeous clothing and delicious meals.  One of the most popular spots to catch a meal between shows seemed to be by Chloe the plant based diner that puts a vegan spin on comfort food (ie. sweet potato mac and cheese with shitake bacon and kale artichoke dip)… so when Food and Wine did a write up on some of their most popular recipes, I jumped at the chance to whip some of them up.

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I obviously had to start with the burger..and boy was it worth it.

by Chloe Veggie Burger
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by Chloe Veggie Burger
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Ingredients
Sauce
Burgers
Servings:
Instructions
  1. Make the sauce by combining tofu, ketchup, mustard, agave and garlic in a blender until smooth. Stir in pickle relish and dill. Season with salt and pepper and refrigerate.
  2. Make the burgers by sautéing onion in 2 tablespoons of oil for 6 minutes over moderate heat (until browned), then add garlic and sauté 2 more minutes (until softened).
  3. Scrape onion/garlic mixture into a food processor and add rice, lentils, walnuts, four and basil and pulse until combined (but grains are still visible).
  4. Using lightly oiled hands, make 1/2 inch thick patties with 1/3 cup of the mixture until mixture is gone (should make 8 patties).
  5. Wipe out skillet and heat 1 1/2 tablespoons of oil in it. Fry patties in batches over moderate heat until browned (5 minutes on each side)
  6. To assemble the burgers, spread sauce on the bottom of a toasted bun, top with a patty, veggies and burger bun (or add an extra patty for a double!).
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Pair with sweet potato fries and a yummy Zinfandel for optimal happiness!

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