Spicy Black Bean Dip

by 4 Comments

This vegan black bean dip packs some serious heat and is layered with the flavors of jalapenos, onions, and fresh herbs and spices. It’s a great appetizer or addition to any sandwich or quesadilla!

Spicy Black Bean Dip | danicaliforniacooks.com Hi friends and a very happy Thursday to you all! Tonight I head to Virginia to spend the weekend with Nate and his family, and then return to Washington next week. It’s been a busy week at work, and I look forward to a weekend on the farm. You see, I don’t get cell service on the farm! We get wifi, so we’re pretty plugged in, but I do kind of look forward to not being able to receive calls/texts, and just being able to enjoy time on the farm. Last time I was there I was working remotely for the week so I didn’t get to fully relax, and I’m looking forward to a weekend of tending to chickens and cooking and snuggling on the couch with the cats and puppies! And also seeing what new spring vegetables and plants are being put in the ground for me to eat later in the season. That’s definitely my favorite part of the farm - the delicious goodies that come out of it (especially that I don’t have to do any of the planting myself). Nate has also arranged a date night for us on Friday night, and here’s to hoping its dinner and a movie…

Spicy Black Bean Dip | danicaliforniacooks.com Speaking of delicious goodies - this black bean dip would not be popular among members of the farm because it is SPICYYYYY! Some people are sensitive to certain spices, and Nate can’t handle a jalapeno. It’s kind of hilarious. He can handle all sorts of asian chilis, but a jalapeno or a habanero? Not happening. His parents aren’t fans of spicy foods in general, but my family LOVES spicy food so this was a perfect addition to our meal. This dip has so many interesting, complex layers of flavor, and while we served it with chips as an appetizer, I know it would be a great spread on a vegetarian sandwich or protein substitution in a quesadilla.

Spicy Black Bean Dip | danicaliforniacooks.com It’s really easy to make, and would be the perfect thing to bring to a game day viewing party (March Madness anyone? My bracketology is all sorts of messed up!). It’s the best kind of appetizer to bring to a potluck - easy to make, easy to make ahead, and tastes professional and special. If you’re tired of being the chips and salsa gal, step up your game and make this black bean dip! And then save some for yourself to use throughout the week for lunch, snacks, or dinner! I do have to admit something here. The entire time I made this recipe, I thought I was using fresh cilantro which I had purchased at the farmers market today. TOTALLY FALSE. It was italian parsley! So this was made with parsley instead of cilantro! We LOVED the dip and didn’t even realize the swap - italian parsley is super, super mild - but yeah. That happened. I recommend using cilantro, but if you happen to toss in some parsley, so be it!

Spicy Black Bean Dip | danicaliforniacooks.com

Spicy Black Bean Dip
 
Print
Prep time
Cook time
Total time
 
This vegan black bean dip packs some serious heat and is layered with the flavors of jalapenos, onions, and fresh herbs and spices.
Author:
Serves: 1 cup
Ingredients
  • 1 can of black beans, rinsed
  • 2 jalapenos, chopped and seeded
  • ½ white onion, chopped
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1 tbsp fresh cilantro
  • Salt and pepper
Instructions
  1. In a pan, sautee the onions, garlic and jalapeno until softened, about 5-7 minutes
  2. In a food processor, place all ingredients and pour in the cooked vegetables
  3. Pulse until smooth
  4. Add salt and pepper to taste
  5. Cool in the fridge, and then serve!

Sunday Set Ups: Cranberry Walnut Granola with Flax Seeds

by Leave a Comment

Homemade granola is one of the easiest store bought items to start making healthier at home, and stores beautifully throughout the week. This vegan, gluten-free recipe mixes toasty oats, nutty flax, tangy cranberries and buttery walnuts for some serious breakfast perfection. You won’t get tired of the different ways to serve this granola either!
Cranberry Walnut Granola with Flax Seeds | danicaliforniacooks.com I’ve been in a total “crafty” mode recently. I don’t consider myself an artistic person at all (even my doodles are shameful) but I love being crafty! Maybe because it makes me feel like a little kid again. I used to write stories and sew and do all sorts of nerdy crafty things. Anyways, recently I’ve done everything from get all of the materials to make a “Welcome Home Nate” banner (obviously pushed to the wayside thanks to his surprise!!) to bake Valentine’s Day inspired healthy cookies for my project team. And when our good family friend Cindy moved in around the corner, I wanted to DIY a “welcome to the ‘hood” gift. And what better gift when you first move into a home than food, all tied up in a cute-sy mason jar? I know everyone is so over and done with mason jars but I’m always late to trends anyways. I had side bangs when I was like 19 (ouch).

But I do have a confession to make. The first time I baked this granola…it came out tasting like fish. NOTHING to do with my ingredients - I promise. But it was disgusting. It was probably the fact that we had cooked fish in the oven the night before, or maybe I used a baking sheet that wasn’t thoroughly cleaned (probably my fault). Regardless, truly disgusting. The second round (using a different baking sheet AND a different oven) turned out perfect.

Cranberry Walnut Granola with Flax Seeds | danicaliforniacooks.com When I used to come home from college and my mom asked me what I wanted from the grocery store, I always requested plain yogurt, bananas, and Trader Joe’s Low Fat Vanilla Almond Granola. It was my favorite breakfast! Nowadays, there’s no need to purchase granola from the grocery store because I’ve learned just how easy it is to make. And the ingredients list on my granolas are much more whole and simple than Trader Joe’s. I don’t know why companies don’t realize that you do NOT need a lot of oil and you do NOT need any sugar to make awesomely crunchy and delicious granola. A little maple syrup, coconut oil, and dried fruit will do!
Cranberry Walnut Granola with Flax Seeds | danicaliforniacooks.com Another great thing about baking homemade granola is that it’s foolproof baking, which is my kind of baking. I’m always “eyeballing” ingredients amounts which is great for savory cooking, but when it comes to legitimate baking, a major no-no. Baking is a science! But baking granola is all about preference. For example, I like my granola to be extra toasty and not that sweet. So I only use a tiny bit of maple syrup and I leave it in the oven a little bit longer than most. And if you used more maple syrup and took your granola out of the oven earlier, it would still be fantastic. Cranberry Walnut Granola with Flax Seeds | danicaliforniacooks.com One last note about making granola - make sure you add your dried fruit at end. You don’t want your dried cranberries to be a-cookin’ in the oven with the rest of the ingredients. Oh! One more thing. This granola is more cereal-like, and doesn’t have the clusters that some people crave. I haven’t tried it yet, but I hear that if you want clustered granola, use egg whites to create clumps before you pop the granola in the oven and do not mix or stir it halfway through - that will break up the clusters. This will of course make it no longer vegan, but if you give it a try, let me know! Bon Appetit has an awesome article on perfecting granola - check it out. Bah I wish working for Bon Appetit was my job. Then I could play test kitchen all day and get paid for it.

Cranberry Walnut Granola with Flax Seeds | danicaliforniacooks.com

Anyways, I wrapped up this granola in a mason jar, tied it in a ribbon with the recipe, and gifted it to our new neighbor! I, of course, left several handfuls for us to have around for snacking and breakfast too. I have to say, the more cereal-like the granola (looser granola) the less likely I am to stuff my face with it in the evening. For some reason, those clustered granolas remind me of cookies! So for all of you out there who have trouble keeping granola around the house because it’s too dessert-like, I recommend trying out this granola. That way, you get to enjoy it for breakfast but are less likely to binge on it at night! Recommendations for serving include a bowl straight up with your milk of choice, or soaked overnight to make overnight oats, or on top of some yogurt with additional fruit.

Cranberry Walnut Granola with Flax Seeds
 
Print
Prep time
Cook time
Total time
 
This vegan, gluten free granola mixes toasty oats, buttery walnuts, tangy dried cranberries, and nutty flax seeds. Only a little coconut oil and maple syrup brings this healthy breakfast recipe together!
Author:
Serves: 10-12
Ingredients
  • 2 cups rolled oats
  • ¼ cup flax seeds
  • ½ cup chopped walnuts
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tbsp maple syrup
  • ½ cup dried cranberries
Instructions
  1. Preheat the oven to 350 degrees F
  2. Mix the first seven ingredients together
  3. Lay out evenly on a baking sheet
  4. Pop in the oven for a total of 15-20 minutes. Halfway through, take a wooden spoon and mix up the granola a bit, or shake the baking pan. That will help for even crisping throughout
  5. Check your granola for your level of preferred toastiness - I like mine on the extra-toasty side, so I'll leave it in a bit longer than most!
  6. Remove from oven and let cool
  7. Put your granola in your preferred storing method - palstic bag, mason jar, or tupperware and add in the dried cranberries
  8. Granola will last for several weeks!
Notes
If you have a nut allergy in your household, I bet this granola would be awesome swapping the walnuts for pumpkin seeds.

If you don't have coconut oil on hand, canola or vegetable oil should work just fine.

Warm Brussels Sprouts with Toasted Hazelnuts

by 4 Comments

Sauteed brussels sprouts and toasted hazelnuts are mixed together with a little balsamic vinegar and lemon juice for an elegant and healthy side dish!
Warm Brussels Sprouts with Toasted Hazelnuts | danicaliforniacooks.com Before I start, I’m really excited to say that I’ve been accepted to be a Fitfluential Ambassador! Pumped to be aligned to the program alongside some really awesome healthy lifestyle bloggers.

Every time I make brussels sprouts for my dad he says something along the lines of “they must GROW brussels sprouts differently these days because they don’t taste like they used to!” Brussels sprouts started to have their moment a few years back, and they are still going strong. For years, though, brussels sprouts were those vegetables that the little kids turned their noses up at at the dinner table - they have kind of a bitter taste. But oh, how these little cabbages are some of my favorite things to cook. Or even eaten raw! This side dish was gobbled down immediately, and we had zero leftovers. So I feel comfortable in saying that either they are growing brussels differently these days, or maybe just the recipes have gotten better :). Warm Brussels Sprouts with Toasted Hazelnuts | danicaliforniacooks.com I bought a whole bunch of these babies from the farmer’s market and then grumbled for 10 minutes about chopping them up into pieces. You can buy pre-shredded brussels from Trader Joe’s, but these tasted so fresh and crunchy, so I have to recommend going fresh with these. But it was hard work. I did that as the hazelnuts toasted in the oven. When I pulled these out of the oven, I had no idea what was in store for me but they smelled absolutely HEAVENLY. I had some leftover from the recipe that we have in a bag in the kitchen, and sometimes I open up the bag to smell these homemade toasted hazelnuts. They still smell divine. Use a dishtowel to rub the skins off the hazelnuts after you take them out of the oven. To get a rough chop of these guys for your brussels, I put them in a plastic bag and then smashed them up a bit using an ice cream scooper. There are definitely more civil and glamorous ways of doing this (i.e. food processor) but that’s not my kitchen.
Warm Brussels Sprouts with Toasted Hazelnuts | danicaliforniacooks.com When the hazelnuts are done, sautee your brussels sprouts for 5-7 minutes in some olive oil or butter in a pan. Before serving, mix the nuts, the vegetables, and add in the balsamic vinegar, lemon juice, and salt and pepper. And then serve! I recommend serving these just warmer than room temperature. I also recommend waiting to mix in the hazelnuts until you’re ready to serve, as they can get soggy if you you mix these up and wait a few hours beforehand. So there you have it! An easy, delicious, healthy, light, and sure-to-impress even the grumpiest of brussels eaters.
Warm Brussels Sprouts with Toasted Hazelnuts | danicaliforniacooks.com


Warm Brussels Sprouts with Toasted Hazelnuts
 
Print
Prep time
Cook time
Total time
 
Make-ahead this side dish by sauteeing brussels sprouts, toasting some hazelnuts and bringing it all together before serving with a little balsamic vinegar and lemon! This recipe can easily be doubled/tripled.
Author:
Serves: 4-6
Ingredients
  • 3-5 cups chopped brussels sprouts
  • ⅔ cup hazelnuts
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil or butter
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil spray
Instructions
  1. Preheat your oven to 325 degrees F
  2. On a baking sheet, spread out your whole hazelnuts (skin still on OK) and spray on a little olive oil
  3. Put baking sheet in oven for 5-10 minutes. Watch to check for browness - these are very easy to burn!
  4. In the mean time, chop up your brussels sprouts lengthwise into rough strips. This is time consuming!
  5. Heat your olive oil or butter in a large pan over medium heat, and toss in your brussels sprouts
  6. Remove the hazelnuts from the oven once toasted. Using a dish towel, rub off the skins of the hazelnuts. It should be easy once the hazelnuts are out of the oven
  7. Place hazelnuts in a plastic bag, and cover with a towel. Using something like a meat pounder/ice cream scoop, give the hazelnuts a good pounding until they are roughly chopped. This also can be done in a food processor, but it's such a small amount and you are really looking for a rough chop. I like having different sized hazelnuts
  8. Continue to sautee your brussels sprouts for 5-7 minutes over medium heat
  9. Remove from heat
  10. Before serving, mix the brussels, hazenults with the lemon juice and drizzle on the balsamic vinegar. Salt and pepper to taste!
Notes
My best make-ahead tip for this would be to keep the brussels sprouts and hazelnuts separate until you are ready to serve. It's easy for the hazelnuts to get a a little soggy if you mix hours before serving!
Warm Brussels Sprouts with Toasted Hazelnuts | danicaliforniacooks.com

Sunday Set Ups: Chocolate Banana Bread Snack Balls

by 4 Comments

Never have 3pm snack anxiety again when these are around. They are gluten free, vegan, contain no processed sugars, and are full of healthy fats and complex carbs. And did I mention they taste just a little too much like chocolate banana bread?!

Chocolate Banana Bread Snack Balls | danicaliforniacooks.com I have to say…I really tried to come up with better names for these. Writing “balls” and “snack” in one sentence felt…food pornographic? But hey, that’s a thing. #Foodporn is even a well-used hashtag. #Balls4Snacks - let’s make it happen, people.

Now I’m taking my head out of the gutter. The 3pm snack time can be a hazardous zone. How many of us have eaten healthy breakfasts, packed wholesome lunches, and then it just is pushed to the wayside in the afternoon when they put out the leftover cookies and sandwiches from that meeting in the break room? My issue is that I assume that the healthy brown bag lunch that I pack will be enough to hold me over until dinner, and then I’m famished by 4pm. I often find myself searching around for a snack and everything seems enticing - even foods that normally wouldn’t meet my nutrition standards. So that’s how this recipe came intro fruition. I really wanted to make sure that I have healthy, unprocessed options to reach for if hunger strikes in the afternoon, and that I can easily stash in my bag.

These will power you through until dinner, through a workout, and distract you from your end-of-day meeting. They take only a few steps to make, use whole ingredients that we all can recognize, are 100% portable, and are even vegan and gluten free. And they taste just. like. dessert. I ate five four dessert the other day. Whoops!

2015-02-02_14-38-52 Your base ingredients are as follows - almonds, oats, cinnamon, cocoa powder, and a banana. That’s all folks. Pulse all of that up in your food processor, roll into a ball and refrigerate, and then roll into littler balls (mine were bigger than one of those large gumballs). Take 2-3 of these with you to work every day, and when you need a pick me up in the afternoon, you know that you brought something good for you that you can munch on. Balls to munch on for all!

Other bonuses to making these awesome snacks throughout the week:

  • Pre-Workout Fuel: They are the perfect thing to eat before an early morning workout, if you don’t want to chow down a full breakfast but don’t like to sweat on an empty stomach
  • Healthy dessert: They are also decadent-tasting enough to be a no added sugar dessert after dinner!
  • Portion Control: Limiting yourself to 1 or 2 is easy since they are pre-proportioned
  • Weight Loss Friendly: At <50 calories each, you can have more than one

Chocolate Banana Bread Snack Balls | danicaliforniacooks.com

It’s always frustrating when you have a solid breakfast and lunch, and then feel unprepared for snacktime. Hopefully I’ve given you an idea on how to resolve this for your week ahead! Oh - and they freeze beautifully. So even if you don’t eat them all in one week (and this recipe makes a lot!) keep em in your freezer until hunger strikes.

5.0 from 1 reviews
Chocolate Banana Bread Snack Balls
 
Print
Prep time
Total time
 
These no-bake,portable treat are made with whole foods, taste like dessert, and will power you from 3pm to dinnertime!
Author:
Serves: 18
Ingredients
  • ½ cup whole almonds
  • 2 tbsp cocoa powder
  • 2 tsp cinnamon
  • 1 cup date paste (or use whole, dry, unseeded dates)
  • ½ banana
  • ⅓ cup rolled oats
Instructions
  1. Place ingredients into a food processor
  2. Pulse until a dough ball forms
  3. Cover dough ball in saran wrap and place in refrigerator
  4. Let harden in the fridge, about 20 minutes
  5. Remove, and form into bite size balls
  6. Store in the fridge or freezer (depending on the texture you'd like!) for up to one week
Nutrition Information
Serving size: 1 ball Calories: <50
Chocolate Banana Bread Snack Balls | danicaliforniacooks.com

Citrus and Fennel Salad

by Leave a Comment

Pair sweet wintry citrus with sharp crunchy fennel and mixed greens for a delicious side salad. Oh, and it’s gluten free, vegan, paleo AND gorgeous!

Citrus and Fennel Salad | danicaliforniacooks.com

Bah! The colors of this salad kill me every time! Almost too pretty to eat, no? Not quite. While being back in California, you do get a little warped view of seasonally eating since there is so much gorgeous food at farmers markets all year round, the fruits are still fewer and farther between in January. We’re still seeing apples and pears ( I even saw berries today!), but citrus really shines through in the wintertime. I’ve been going a little crazy at the farmers market (date paste, anyone?) and I grabbed a bunch of blood oranges. I wanted to put together a salad with some sweetness and some crunch, but keep it light enough for the ultimate side salad. I can’t wait to bring this to parties because it will pretty much work with any diet or diet restrictions - it’s gluten free, paleo, vegan, etc.

Citrus and Fennel Salad | danicaliforniacooks.com Slicing up an orange to decorate a salad takes a bit of work. There’s a great tutorial here on how to slice and segment oranges, if you need more in depth than what I provided. I got my first lesson in this from Rachel, my kids cafe colleague :). Pretty much, slice the tops off first and then cut off the peel until all the flesh is exposed. Then lay on its side and slice into rounds. The orange gets very tender and easy to fall apart into segments, so be gentle and use a sharp knife. Citrus and Fennel Salad | danicaliforniacooks.com For those who are intimidated to your own dressings, start with this one. Squeeze the juices from the leftover orange pieces that you aren’t planning on using in your salad into a small bowl. Mix in olive oil, red wine vinegar, and a bit of chopped up fennel herb. Salt and pepper to taste. You can even squeeze in a little lemon juice if you’re looking for any tartness beyond the vinegar to cut the orange juice. Whisk up and set aside until you’re ready to serve! Citrus and Fennel Salad | danicaliforniacooks.com Assembling this salad is really easy, and incredibly satisfying. It’s like the ultimate no-fail DIY Pinterest project. Sliced fennel, mixed greens and the dressing are tossed together. Then, decoratively display your oranges to your liking. It’s so simple, there are so few ingredients, but it is such a crowd pleaser. The fennel adds a great crunch, the citrus adds wonderfully sweetness and juice, and the dressing is light and fresh. Serve this with your entree of choice - we ate ours with fish and it was wonderful, but I can imagine that alongside some roasted chicken or steak would be perfect as well. If you’re looking to make this a heartier salad that can stand on it’s own, I would recommend putting in goat cheese and toasted hazelnuts or pistachios. Enjoy, and happy winter eating!

Citrus and Fennel Salad | danicaliforniacooks.com

Citrus and Fennel Salad
 
Print
Pair sweet wintry citrus with sharp crunchy fennel and mixed greens for a delicious and gorgeous side salad.
Author:
Serves: 4-6 servings
Ingredients
  • For the salad:
  • Lettuce spring mix (equivalent of one storebought bag)
  • 3 medium blood oranges
  • 2 medium oranges or tangerines
  • 2 fennel bulbs
  • For the dressing:
  • 4 tbsp leftover juice from the citrus
  • 1 tbsp olive oil
  • 1 tsp chopped fennel herbs
  • 1 tbsp red wine vinegar
  • Salt and pepper
Instructions
  1. For each piece of citrus, slice off the top ends until the flesh is visable
  2. Stand upright and going around the fruit, remove the rest of the peel with a sharp knife
  3. Lay the fruit on its side and cut it into slices
  4. In a small bowl, squeeze out the juice from any of the pieces of orange that you have cut away. This will likely get around 4 tbsp of orange juice, but if needed, cut a new orange and squeeze for more. Set aside
  5. Slice the fennel bulbs lengthwise into long pieces
  6. Wash your lettuce
  7. In the small bowl with the orange juice, mix in the chopped fennel herbs, olive oil, red wine vinegar and salt and pepper. Taste, and add more of any of the above if needed
  8. Mix the fennel, dressing and lettuce and place into a large serving bowl
  9. Decorate with the citrus and serve!
Notes
To make ahead, slice up your citrus and place in a plastic bag in the fridge. You can mix the fennel and the lettuce and keep in a bag or tupperware days in advance. The dressing can be made and stored in the fridge for 1-2 days in advance as well. Right before serving, assemble all the parts.

To make this a heartier salad that can stand on it's own, add in toasted nuts (pistachios or hazelnuts would work great) and crumbled goat cheese.

Garlic White Bean Spread

by Leave a Comment

White beans, garlic, fresh herbs and olive oil are brought together for a (vegan and gluten-free) protein-packed spread inspired by Chef Chloe. Could not be more versatile, and perfect for Awards season and game day party snacks!
Garlic White Bean Dip | danicaliforniacooks.com So..I apologize. I realize that this week I have posted two recipes that pretty much look the same - this and my go-to Mashed Crockpot Cauliflower. We can now call this blog the food blog of white mushy foods. Lots of laughs, especially since I just went on a rant about how we all need to “eat the rainbow” last week. But anyways, I promise that I am eating plenty of colors (lots of brown, you know, dark chocolate) and that both of these recipes were so good, so healthy, and so VERSATILE that I needed to share.

Moving on. I have discovered the food processor and WOW WHERE HAVE I BEEN?! That thing is a frickin miracle!! I cannot wait to make my own hummus, energy bites, etc from now on. I think I’ve just been intimidated by the multiple blades and the thing that sticks up but I was determined to make this dip and I knew a food processor was the only way. Anyways, the inspiration for the recipe is based heavily off of Chef Chloe’s white bean puree that goes on her pretty amazing vegan pizza. My most recent of roommates (not including my parents…lol) Paige, whipped up that pizza for her birthday last year and it was a major hit. Check us out at Paige’s birthday all dressed up last year. Great catching up with her this past weekend too!

1393760_10152023453627277_1345961396_n And as we were making the puree which acts like the marinara sauce for this pizza, we both thought it would make an amazing dip! And when I made it again - it was so easy. I wasn’t paying attention when Paige made the similar puree that night because I was too busy glamming it up in the mirror with my vampy dark lipstick (see photo above). Anyways, I officially feel like I have conquered this food appliance. Next up is the broiler (it even sounds scary). Anyways, back to the spread. It’s just a few simple and fresh ingredients.

Garlic White Bean Dip | danicaliforniacooks.com

I love that the food processor just blends these pretty basic ingredients into an extremely interesting and flavorful dip. All you need are some rinsed ccanned white beans, some cloves of garlic (still working through my Paradox Farms garlic!) some thyme, and some good olive oil. Pulse to perfection. Add in some salt, pepper, and red chili flakes to add depth to the dip. Pulse some more. Add more of all of the above based on your taste preferences!

Garlic White Bean Dip | danicaliforniacooks.com The thing that I am most excited about this dip thinking about its versatility. I am looking forward to serving it before dinner as an appetizer with crust bread. I’m looking forward to serving it at game day or at parties with some carrots, celery and whole wheat crackers. I’m looking forward to spreading it on toast and topping with tons of veggies for an awesome open-faced sandwich. It is high in protein and healthy fats, and will make a great snack or addition to a vegetarian meal. I’m already picturing this at my Academy Awards viewing party, or maybe bringing it to a Superbowl soiree? Garlic White Bean Dip | danicaliforniacooks.com

And it’s also oh-so-cute. It will store in your fridge for about a week, but I’m guessing that it won’t last that long. Besides the excitement about all of the options that I have to use with this dip, I can’t wait to put together more recipes for you all using this handy dandy appliance.

Garlic White Bean Spread
 
Print
Prep time
Cook time
Total time
 
Only a few ingredients are needed to make this flavorful white bean spread - perfect for parties, game day, or as a protein-packed sandwich addition. It's vegan, gluten free, and based of Chef Chloe's puree recipe!
Author:
Ingredients
  • 1 can white kidney beans, rinsed
  • 3 cloves garlic
  • 2 tbsp thyme leaves, off the stem
  • ½ cup olive oil
  • 1 tsp dried chili red chili flakes
  • Crusty bread, baby carrots or whole wheat crackers to serve!
Instructions
  1. Place all ingredients in a food processor
  2. Pulse until puree consistency
  3. Garnish with additional thyme in your serving bowl
  4. Lay out with whole wheat crackers, crusty bread, or baby carrots!
Notes
This would also be fantastic as a hummus substitute on a veggie-packed sandwich!
Garlic White Bean Dip | danicaliforniacooks.com

Apple Cider Vinegar Coleslaw

by 2 Comments

Pack more veggies and eat the rainbow in 2015 with this crisp, light and flavorful coleslaw dressed with apple cider vinegar! Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com After spending two weeks in China eating fried noodles and sweet bakery goods, this is exactly the kind of food I want to be eating. Unfortunately I had to fly straight from Hong Kong to Central PA for work, and I have to say that even the Chipotle here was disappointing (RIGHT?!) So I'm pretty much drooling over these photos right now as I aim to get back on the healthy path now that I'm stateside again. I had been wanting to make a coleslaw for a long time - I LOVE all of the crunchy vegetables and a tangy dressing. So I combined the inspiration from a couple different restaurants into this paleo, gluten free and vegan vegetable-packed slaw. This might be one of my best recipes yet, and I'm pretty sure anyone on any diet can eat it (if you're nut-free, just omit the almonds!) If you're not a fan of heavy mayo coleslaw, this is for you. The crisp dressing is mostly apple cider vinegar, with a little of my favorite Earth Balance Mindful Organic Mayo. Anyone else heard a lot recently about the health benefits of apple cider vinegar? I've heard of everyone taking shots of this in the morning to sitting in a bath full of it. I think I'll stick to just keeping it in my slaw. Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com You can adjust the ratios if you'd like more kale, less broccoli slaw, etc. This broccoli slaw has been catching my eye at Trader Joe's for some times - looked like julienned broccoli stalks and carrots - and I knew I wanted to incorporate into something. Voila, coleslaw! These pre-cut veggies added a really nice touch to the coleslaw, although if you don't have a TJ's nearby, they could easily be omitted for more cabbage. The cabbage was an add in at the end. I've been wanting to make homemade sauerkraut for about a week now, and this big cabbage head was rotting in my fridge and I knew I had to use it today or it would be donezo. Isn't it great when a recipe comes together with a lot of ingredients that you have already, and you never thought to put them together in this combo before? Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com So I sat down to photograph this coleslaw, with the idea in mind that I would eat it a half hour for lunch. Mom came in before heading out to grab lunch with our family (little brother is back from college for the holidays!) and she just started eating it out of the mixing bowl. So I served myself a plate too...and we completely inhaled almost the whole thing. It's crunchy, light, and the almonds and raisins studded throughout add really nice texture and flavor. Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com Mom decided she didn't need to go out to each lunch anymore (homemade slaw for the win!) so we just sat there and ate more slaw. And now I have like a half cup left for lunch tomorrow. Little brother and dad felt left out of the lunch festivities so they left us and had a man lunch at a local taco spot. Probably not a place Mom or I would go anyways! Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com This is a great dish for winter, and you can always sub in some summer veggies to make it later in the year. I hope all of you enjoy. I can't wait to remake and brown bag it for lunch, or whip up a large batch for a BBQ, or even serve with some protein on the side for dinner.
Apple Cider Vinegar Coleslaw
 
Print
Prep time
Cook time
Total time
 
Eat the rainbow with this paleo, gluten-free and vegan coleslaw.
Author:
Ingredients
  • ¼ cup chopped red onion
  • 1 cup chopped cabbage
  • 1 cup julienned broccoli stalks and carrots (I used Trader Joe's pre-cut)
  • 1 cup chopped kale
  • ½ cup sliced almonds
  • ¼ cup raisins
  • 3 tbsp apple cider vinegar
  • 2 tbsp Earth Balance Mayo for vegan/Sir Kensington Mayo for paleo
Instructions
  1. Mix all of the vegetables, raisins and almonds in a bowl
  2. Add in mayo and apple cider vinegar
  3. Toss, toss, toss until the dressing is balanced!
  4. Serve and enjoy, or store for later
Apple Cider Vinegar Coleslaw with Almonds and Raisins | danicaliforniacooks.com

Crispy Tofu with Spicy Ginger Almond Butter Sauce

by 2 Comments

Make your own restaurant-quality vegan spicy ginger almond butter sauce and serve with crispy tofu! Spicy Ginger Almond Butter Sauce with Tofu | danicaliforniacooks.com When we’re working up in Spokane, the lunch orders vary from awesome, fresh salads to…questionable ensembles. The other day at work, I ordered a steamed tofu and veggie dish (pretty bland, to be honest) and it came with a spicy peanut sauce on the side. The sauce was of course delicious - but you could just taste the sugar in it. I honestly never knew how much sugar went into those sauces until I took a Cambodian cooking class! So I set out to make my own version that I could use over and over again in stir frys and as dipping sauces that would be approved in my kitchen - and keep it vegan (many of those in restaurants include some kind of shrimp paste). After lots of taste testing, I found the perfect combination that combines only four ingredients. Voila!

Spicy Ginger Almond Butter Sauce with Tofu | danicaliforniacooks.com So the key to making tofu with great texture and doesn’t crumble is to drain its liquid. The easiest way to do it? Wrap it in a bunch of paper towels and lay your heaviest book on it for a couple minutes! In the meantime, start your sauce. All this takes is a base of almond butter, and add in some grated ginger, soy sauce and Sriiiiiiiiiiiiracha. You can change the ratios based on your liking. I ended up adding in quite a bit of ginger because I’m a huge fan of the sweetness and spiciness it adds.

Spicy Ginger Almond Butter Sauce with Tofu | danicaliforniacooks.com

Just making a mess with ginger

To get crispy tofu on the outside but chewy on the inside, put a tablespoon or two of olive oil in your pan and get it real hot. Then sear your tofu for several minutes on each side until golden. The great thing about this combo of tofu + almond butter sauce is that it comes together in minutes, and then lunch or dinner is ready to go. Very minimal cleanup as well! And I actually think this may be something that I might try and giving the boyfriend…we’ll see.
Spicy Ginger Almond Butter Sauce with Tofu | danicaliforniacooks.com Poor Sally was looking particularly exhausted as I worked away in the kitchen. She’s 14 years old (in human years)! What a good pup. Too much stuff going on in the house - she can’t handle all of the commotion in her old age.

Spicy Almond When your tofu is done, spread on the sauce or use as a dip. I might even sautee vegetables with the tofu and cook the sauce with all of the different ingredients before serving! And I definitely will be using this combination to make spring rolls when I decide I want to try out using rice paper - I’ll save that for another time! I served my tofu next to a bed of raw kale and proceeded to eat it while watching The Princess Diaries. A lunch of champions. Hope you enjoy!

Tofu with Spicy Ginger Almond Butter Sauce
 
Print
Prep time
Cook time
Total time
 
Create restaurant worthy crispy tofu with a homemade spicy ginger almond butter sauce.
Author:
Serves: 4
Ingredients
  • 1 block of extra firm tofu
  • 4 tbsp almond butter
  • 1 tbsp Sriracha or another garlic chili sauce
  • 1 tbsp soy sauce (use gluten free if necessary)
  • 1 tsp grated ginger
  • 1 tsp red pepper flakes
  • Olive oil
Instructions
  1. Release the moisture from your tofu by draining it using paper towels and a heavy item
  2. Slice into tofu "steaks", about ⅓ inch thick
  3. Heat up your olive oil in your pan on medium-high heat
  4. Place the tofu in the pan and sprinkle on the red pepper flakes
  5. In the meantime, mix your almond butter sauce ingredients
  6. Flip your tofu after 3 mins or so, or until golden
  7. Flip a couple of additional times, depending on how crispy you want the outside of your tofu
  8. Place tofu on a plate, and pour sauce over portions
  9. Serve and enjoy!
Notes
The sauce can be made ahead of time, or kept in your fridge in a sealed container for several weeks!

Spicy Ginger Almond Butter Sauce with Tofu | danicaliforniacooks.com

How to Make Candied Pecans (for snacking or salads!)

by 2 Comments

Looking for a last minute festive addition to your upcoming holiday meal? These sweet and spicy candied pecans are perfect to nibble on or add to salads! Vegan Candied Pecans | danicaliforniacooks.com So I made these candied pecans and then put them away for use at a later date - I didn’t even sample because I was so busy running around that Sunday! Then I made a massaged kale salad with these sprinkled on top and two thoughts went through my mind - “holy cow, these are amazing” and “oh crap, now I have a whole bag of these in my pantry just WAITING to be eaten”. I can see these being great last-minute additions to a holiday meal, or just to store to have around to sprinkle on fancy salads that you bring to a friend’s house.

On another note, I hope that as you are reading this you are enjoying the start to your Christmas festivities and that everyone (celebrating xmas or not!) is about to take some serious time off and relax. I’ll be working at client site until 8pm today, womp womp. I do plan to wear a festive (read: ugly) sweater. Please send me a tweet or text (or two, or five) to include me in your holiday activities, as I will be surrounded my cubicles. Tomorrow I go on vacation to China with my family and Nate, however!

Vegan Candied Pecans | danicaliforniacooks.com I’m guessing you have most of these ingredients in your pantry already, except maybe not the pecans. All it takes is a little coconut oil, some maple syrup, some brown sugar, some cinnamon, a pinch (or two!) of cayenne, and some salt. You bake these babies for 10 minutes and voila! Toasted, crunchy, sweet and salty candied pecans. Be careful not to overbake these guys - nuts are finicky when it comes to the oven since they can easily get over roasted real fast. I actually like the way nuts taste when they are a liiiittle over-toasted, because they are almost buttery at that point.
Vegan Candied Pecans | danicaliforniacooks.com Pecans are kind of an under-the-radar nut. I was kind of curious on the nutrition of pecans, since it really is an almond and cashew world right now. I think even walnuts come before pecans in most people’s book! So let’s take a look at what pecans have to offer. Pecans are fattier than just about any other nut. If you compare them to almonds, they are higher in calories, and lower in carbs and protein. They do have lots of fiber, antioxidants, minerals and vitamins (as do most nuts and plants). I think the fat content helps them roast really well, and you only need a small handful to really add depth and flavor to a trail mix or salad.

Vegan Candied Pecans | danicaliforniacooks.com These candied pecans got rave reviews all around - and they taste really special and fancy. And the best part about it is that they are so easy to make! See the recipe below - I look forward to hearing about how you incorporate them into your meals. Perhaps sprinkled on some greek yogurt for a more decadent breakfast on Christmas morning…? Anyways, I hope you all have a wonderful Christmas Eve and Christmas morning. Happy holidays!

How to Make Candied Pecans (vegan - for snacking or salads!)
 
Print
Prep time
Cook time
Total time
 
How to make candied pecans using coconut oil, lots of spices and flavorful sugars for a fantastic snack or addition to a salad.
Author:
Serves: 2 cups
Ingredients
  • 2 cups of halved pecans
  • ¼ cup brown sugar
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil (softened into a liquid - I used the microwave)
  • 2 tsp cinnamon
  • 2 pinches of cayenned
  • 1 pinch of salt
Instructions
  1. Set your oven to 350 degrees F
  2. Mix the pecans with the maple syrup and coconut oil in a large mixing bowl
  3. Add the dry ingredients, and mix carefully to not break the pecans
  4. Lay out on a baking sheet
  5. Bake for 10 minutes, checking to make sure they don't over roast
  6. Let cool and enjoy!
Notes
These will store up to several months (like any nut) in a plastic sealed bag or mason jar in your pantry.

Vegan Candied Pecans | danicaliforniacooks.com

Paradox Farms and Vegan Curried Sweet Potato Soup

by 4 Comments

Paradox My boyfriend’s wonderful family owns Paradox Farms - an organic vegetable (and egg) farm right outside Lexington, VA. It has quickly become one of my favorite places in the world! Beyond just being some of the prettiest land, the farm also grows the most delicious and fresh produce. And their eggs put store-bought eggs to SHAME. Whenever I go to the farm, I truly feel healthier and better after being put to work (look at me collecting chicken eggs above!) and getting to eat all of their leftover produce. Over the last year I have become much more passionate and an advocate of purchasing and buying local, and there’s nothing more hyperlocal than growing and eating your own food. Nate’s parents set amazing examples for this lifestyle!

Paradox Farms3

Collecting produce with Mitch!

10389351_10152722638457277_6132811131922133053_n

Love that view

2014-04-05 18.00.19 (1)

Collecting dinner

So I was thrilled when I returned home from Cambodia and Nate’s family had sent me a box of goodies from Paradox Farms! It included a bunch of large sweet potatoes, some garlic, and some homemade jams and apple butter. (ZOMG - their apple butter. I went through the entire jar in a week just putting it on toast!) I knew I needed to create a recipe that was inspired by these ingredients and was wholesome and warming, just like the farm itself. Here’s introducing this Vegan Curried Sweet Potato Soup. Made with a small amount of coconut milk, this recipe is gluten free, paleo friendly and vegan!

OLYMPUS DIGITAL CAMERA I have to say, I wasn’t expecting to receive produce in my birthday box. And these photos don’t really do them justice, but these were some massive sweet potatoes. As I was photographing them, I noticed that these veggies had a little personality and I decided to play with my food a bit…

OLYMPUS DIGITAL CAMERA But, on to the recipe. This one starts like any simple pureed soup - chop and roast your veggies for extra flavor. Look at the color of those potatoes!

OLYMPUS DIGITAL CAMERA

Next step is to sweat out your onions in just a little butter. It’s a known fact that you don’t need to add cream to your pureed soups if you just add a little butter to your onions and let them cook very slowly at the beginning. I promise you, the flavor will be amazing with just this one little extra step! I chopped up some Paradox Farm garlic and included it in with the onions. Then you add the sweet potatoes, ginger, and vegetable stock. Let simmer until vegetables are even more tender.
 OLYMPUS DIGITAL CAMERA

Then, puree using a food processor, blender or immersion blender! I used a food processor, and kept the soup chunky. I hate that word - chunky - but there is no other way to describe it. It was my first (!!) time using a food processor and I have to say, not as intuitive as a blender or immersion blender! Definitely a kitchen tool I want to get used to using. I have big plans for homemade granola bars and hummus. Your last step is to stir in a half cup of light coconut milk and a tablespoon or two of curry powder, depending on how much intense curry flavor you want. Then your soup is done! This dish is comforting, warming, and the fact that my produce came from Paradox Farm made it all the more special. Looking forward to making this all winter!

5.0 from 2 reviews
Paradox Farms and Vegan Curried Sweet Potato Soup
 
Print
Prep time
Cook time
Total time
 
Roast and puree sweet potatoes with coconut milk, ginger, and curry powder for the most warming and comfortable vegan soup.
Author:
Ingredients
  • 2 large sweet potatoes, peeled and chopped
  • ½ onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 small knob of ginger, finely chopped
  • Large box of vegetable stock (48oz)
  • ½ cup coconut milk
  • 1-2 tbsp curry powder
  • Olive oil
  • Butter
  • Salt and pepper
Instructions
  1. Set your oven to 350 degrees F
  2. Lay out your chopped and peeled sweet potatoes on a baking dish, and spray with olive oil. Sprinkle on a little salt and pepper and roast for 25-30 minutes
  3. In a large pot on low to medium heat, sweat out your onions until translucent. This should take 10 minutes, so if they are starting to burn, turn the heat down lower. Add garlic halfway through
  4. Add in the finely chopped ginger
  5. Once the sweet potatoes have roasted, add them to the large pot and the vegetable stock
  6. Bring to a boil and then let simmer for 10-15 minutes
  7. Puree/blend to your consistency of choice using a blender, food processor or immersion blender
  8. Add back to pot if using a food processor or immersion blender and let simmer on very low heat
  9. Stir in curry powder and coconut milk
  10. Let simmer until ready to serve (I recommend 1-2 hours)