Looking to try something new and absolutely delicious!? This soccer, which is made from chickpea flour, is slightly earthy in flavor, smooth, moist interior and a crispy outer edge. Whether you are dunking the slices in homemade sauce or eating it as a flatbread, the options are endless.
Pour dressing ingredients into a mason jar with lid and shake vigoursly. Set aside until ready to use.
In a bowl, whisk together flour, water, salt and allow to sit for 30 minutes until batter thickens.
Preheat oven to 450 degrees F. Preheat 10-inch cast iron skillet in oven for 6 minutes with oil. Remove pan and pour batter in. Bake for 12 minutes on middle rack.
Turn oven to broil. Move skillet up one rack placement (about 7-in. from the heating elements) and broil for 5 minutes with oven cracked open or until top and sides begins to brown and blister.
Remove from oven and use a spatula to help slide socca carefully on to a piece of parchment paper or cutting board. Cut into slices.
Serve topped with arugula, onion, cherry tomatoes, and oil & vinegar dressing.
Chef’s tip: Make sure to watch your socca closely under the broiler otherwise it can burn quickly. You can also let your Socca batter sit covered on the counter top at room temperature for up to 24 hours, with 12 hours being a sweet spot! This longer process gives the final product a fragrant tartness that pairs well with the nuttiness flavor from the chickpeas.
Need something quick-and-easy to make for an upcoming party or friendly gathering? Nothing screams hors d’oeuvres for a party quite like bruschetta. Crusty sliced French baguette is drizzled with olive oil and baked to perfection. Each slice rubbed with garlic and topped with fresh tomato and basil salad with balsamic and oil. Keep an eye on these because they will disappear before you know it!
This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!
Yield: 5 cups
2 blocks (28 oz.) extra firm tofu, pressed & pat dry
A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!
In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.
Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
Form into 4 patties and gently press into bread crumbs to coat.
In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.
Chef’s tip: Freeze tightly wrapped for up to 1 month.
This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.
Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
Cream the softened butter and sugars until light and fluffy.
Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
Bake for about 5 minutes.
Keep oven closed and reduce oven temperature to 375 degrees F.
Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.
Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.
If you aren’t a pie person then this one is just for you! Key Lime Pie Margaritas are a delicious alternative to the normal tart and sweet pie we’ve all come to enjoy. This drink is quick to make and a real treat for family and friends on Taco Tuesday.
Yield: 12 margaritas
Serving size: 4 oz.
18 oz. coconut milk
4 oz. coconut water
6 oz. grand marnier
12 oz. tequila
6 oz. lime juice
2 oz. agave
6 cups ice
Lime slices, to garnish
Fresh mint leaves
In a large pitcher, combine all ingredients together and stir.
Serve in glasses and garnish with lime slices and mint.
Chef’s tip: Blend it up! Pour ingredients into a high speed blender and pulse until smooth.
Let’s hear it for ginger! This four-ingredient recipe creates the most delicious gingerade. Infused with The Ginger People ginger juice and homemade simple syrup, it’s incredibly easy to make. For an extra boost of flavor, throw some lemon zest into the mix. Cheers!
24 fl. oz. ginger juice
1 1/3 cup organic cane sugar
1 1/2 cups water
1/4 cup lemon juice
3 cups ice
In a pot on medium heat, combine sugar and water and simmer until sugar dissolves. Remove from heat and cool completely.
In a pitcher, combine ginger juice, cooled sugar mixture, lemon juice and ice, stirring until well mixed.
Chef’s tip: Make the night before for best flavor! No sugar? Use agave or maple syrup instead!
This Crispy Shallot Farro Salad with Shallot Vinaigrette is simply divine! Using the cooled infused shallot-oil as the base for the dressing adds a depth of flavor like no other! The perfect thing about this salad is how universal it can be, as either a side dish or main entree.
In a small skillet on medium heat, add oil and sauté shallots until golden brown, roughly 8 minutes. Remove shallots with slotted spoon onto a paper towel and add oil to a blender.
Begin a low speed and carefully drizzle apple cider vinegar with Dijon, agave, and pepper. Set aside.
In a pot, bring vegetable broth, bay leaf, and salt to boil and add farro. Reduce heat to low and simmer, cooking for 27 minutes or until liquid is absorbed and cooked. Remove from heat and cool for 10 minutes.
On a large plate, place lettuce down and top with farro and vinaigrette. Top with crispy shallots.
Serve garnished with parsley and basil.
Chef’s tip: For individual plates, top romaine with 1/2 cup farro for each plate.
Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!
In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.
Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.