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Italian Layer Dip

By Leslie · Comments (13) · December 14th, 2012

Sitting in my kitchen the other day I was thinking of how to put a twist on old classic recipes (as I often do)… I was thinking of staple “Americana” party food. Mexican 7-Layer dip was on the list. Now I’ve heard of people making a greek version with hummus and etc… but what about an Italian version? It got my wheels turning and when it was finished, I love it! I brought it to a party and the bowl was practically licked clean! It’s a festive looking dish, but it’s definitely going on my year-round roster. I hope you enjoy!

Italian Layer Dip

Serves 4-6 (easily double for a larger party)

Bean layer:

2 15oz. cans of white beans, drained and rinsed

1/2 tsp. dried oregano

1 tsp -1 tbsp. olive oil

salt and pepper to taste

-with your hands or potato masher, combine the ingredients and smash beans until they are re-fried beans consistency. Add olive oil as necessary to thin.

Olive layer:

5 oz. black olives chopped

Roasted Red Bell Peppers layer:

2 red bell peppers, roasted, cooled, peeled, and chopped

Artichoke layer:

16 oz. of marinated artichokes, rinsed and chopped

Pesto layer:

1 bunch of basil (about 30 leaves)

1/2 cup pine nuts, toasted

2 cloves garlic

1/4 tsp. salt

a couple grinds of fresh black pepper

-Puree in a food processor (you can also sub out your favorite store bought pesto)

Tomato layer:

2 large roma tomatoes, diced and seeds discarded

1 tsp sugar

3 tsp. balsamic vinegar

-toss together in a bowl.

Garnish:

a few leaves of basil, thinly sliced

What you’ll do:

Assemble in serving bowl (I like using clear so guests can see the layers). Apply the layers in order above starting with the bean spread and ending with the basil leaves. Served chilled.

*You can easily make all the layers the day before and assemble the day of your event

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Categories : Appetizers, Dips, featured, recipes, Vegan

Tuscan Kale and White Bean Soup

By Leslie · Comments (3) · December 6th, 2012

There are many ways of making kale and white bean soup. It’s a traditional Italian dish that’s been cooked for centuries. This is my take on it Of course I make the addition of pasta (because why not?!). It’s a hearty soup, but it won’t leave you feeling sluggish. A perfect dish for this Winter.

Tuscan Kale and White Bean Soup

Serves 6

1 medium onion, diced

4 cloves of garlic, minced

8 cups vegetable broth

1 can of white beans, drained and rinsed

1 cup of pasta, I used Ditalini

8 leaves of kale, rinsed and broken up into bite size pieces

salt and pepper to taste

What you’ll do:

In a stock pot, saute the onions and garlic in a couple tablespoons of olive oil with a pinch of salt for about 3 minutes. Add in the garlic and broth, cover, turn up heat to high and boil. Once boiling, add the pasta and half of the beans. Cover and reduce heat to medium high. Let cook for 7 minutes. Add in the kale and remaining beans. Cook until the kale is the texture you like. I like a bite to mine so I only cook it for about 3 minutes. Season with salt and pepper and serve with a piece of crusty bread.

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Categories : Ethnic: Mediterranean, featured, recipes, Soup

Apple Cranberry Chutney

By Leslie · Comments (3) · December 5th, 2012

This is a perfect spread for a Holiday party! It’s simple to make and can stay in your fridge for a week. Your house will smell amazing when this is cooking!

Apple Cranberry Chutney

What you’ll need:

1/2 cup water

1 1/4 cup sugar

12 oz. fresh cranberries

2 granny smith apples, chopped

1 medium onion, chopped

1/2 cup golden raisins

1/2 cup brown sugar

1/4 cup cider vinegar

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/8 tsp. cloves

1/4 tsp. allspice

What you’ll do:

Bring the water and sugar to a boil in a sauce pot. Boil for 2-3 minutes or until sugar is fully dissolved. Add cranberries, apples, onion, raisins, brown sugar, vinegar, and spices. Mix well and bring to a boil. Reduce heat to medium and let simmer uncovered for 25-30 minutes or until super thick, stirring every few minutes. Chill and keep up to a week. (I actually prefer the taste after it’s sat a day or two)

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Categories : Dips, featured, Party Ideas, recipes

Pomegranate Mint Sparklers

By Leslie · Comments (3) · December 3rd, 2012

I came up with this cocktail when I was trying to come up with something festive for my appearance on Hallmark Channel’s Home and Family. So excited to be filming today! I’ll keep you posted when it will air

Pomegranate Mint Sparkler Cocktail

Makes 2 glasses

2 tbsp. pomegranate juice

2 tsp. sugar

1/4 of a lime

7 mint leaves, plus sprigs for garnish

6-10 pomegranate seeds

Prosecco

In a glass, muddle the juice, sugar, lime, and mint. In two champagne flutes place a few pomegranate seeds in the bottom of each. Strain muddled mixture into the two glasses equally. Top with champagne and garnish with a mint sprig.

Comments (3)

Categories : Beverages, Beverages: Cocktails, featured, recipes

A Festive Antipasti Wreath

By Leslie · Comments (0) · November 30th, 2012

What’s more festive for the Holidays than a wreath and what’s more enjoyable than a fragrant edible one??

Arrange rosemary and sage sprigs in a round wreath shape on your favorite platter. Then decorate with your favorite antipasti items like olives, tomatoes, nuts, figs, dried apricots, dried any fruit for that matter. This wreath will make your house smell amazing and your table look fab!

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Categories : Christmas, featured, gluten free, Party Ideas, recipes

Homemade Italian Caponata

By Leslie · Comments (3) · November 29th, 2012

Holy cow! We’re two days away from December! This time of year always make me think of the amazing Holidays I’ve spent with my family on the East Coast. I thought I’d share one of my favorite recipes from my Great Aunt Rose. This is her recipe for Caponata a delicious vegetable spread that’s perfect for Holiday parties and family dinners!

Aunt Rose’s Caponata

What you’ll need:

3 medium eggplants, diced into 1/2 inch pieces

1 medium onion, chopped

1 cup tomato puree

2 tbsp. sugar

2 tbsp. balsamic vinegar

3 stalks celery, diced

1/4 cup sliced black olives

3 tbsp. chopped parsley

2 tbsp. capers

salt and pepper to taste

What you’ll do:

Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft. Set aside.

In another large frying pan, saute the onion with a drizzle of olive oil. Saute 2 minutes. Add the tomato puree and sugar and simmer for about 5 minutes. Add the vinegar and saute another 2 minutes. Add in the eggplant, celery, olives, and capers. Saute another couple minutes and season with salt and pepper to taste. Chill in the fridge for 4 hours or overnight. Serve at room temp.

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Categories : Dips, Ethnic: Mediterranean, featured, gluten free, Party Ideas, recipes, Vegan

Swiss Chard Puffs

By Leslie · Comments (4) · November 21st, 2012

Need a super easy fabulous appetizer for your Fall get together? Well, I’ve got one that’s simple, easy, and very tasty! Love the combo of the chard and cashews! When I came up with these I was actually going to use a different nut and when I saw cashews sitting there, I said, why not give those a try!? So glad I did! I hope you enjoy!

Swiss Chard Puffs

What you’ll need:

2 sheets of puff pastry, defrosted

1 lb. swiss chard, chopped

1/4 cup halved or roughly chopped unsalted cashews

salt and pepper to taste

What you’ll do:

Preheat your oven to 400 degrees.

On a floured cutting board, lay out the puff pastry and cut into 2 1/2 to 3 inch squares and lay on a cookie sheet lined with parchment paper.

In a frying pan, saute the swiss chard in a little olive oil. After about 2 minutes, add in the cashews. Season with salt and pepper to taste. When the chard is soft, dollop a spoonful of chard mix onto the center of each puff pastry square.

Bake for 10-15 minutes or until the puff pastry “puffs” and turns golden. Serve warm

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Categories : Appetizers, featured, recipes, Thanksgiving, Vegan

Vegan Pumpkin Pie with Chocolate Crust and Coconut Whipped Cream

By Leslie · Comments (7) · November 15th, 2012

Hard to believe this velvety rich pumpkin pie is eggless but it is! To add to the decadence, I used Hail Merry chocolate macaroons for the crust, but you could easily substitute with your own cookie crust or traditional pie crust.

Vegan Pumpkin Pie with Coconut Whipped Cream

Makes 1 10 inch pie

For the pie:

1 3.5 oz. package of Hail Merry chocolate macaroons

29 oz. can of pumpkin or roasted pureed pumpkin

2 cup plain soy or almond milk

1 cup of sugar

1/4 cup corn starch

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

For the coconut whipped cream:

1 15 oz. can of coconut cream (I like Trader Joe’s brand)

3 Tbsp. powdered sugar

1/2 tsp. vanilla

Preheat your oven to 350 degrees.

Press the macaroons in a 9 inch pie pan evenly.

Using a hand mixer, blend the pumpkin, milk, sugar, cornstarch, and spices until very smooth. Pour into the pie crust and cover the crust with foil. Bake for 60 minutes.

For the coconut whipped cream:

Refrigerate the can for 6 hours or overnight. Open the can and scoop out all the white solid “stuff” and place in a mixing bowl. Whip with the powdered sugar and vanilla until it light and fluffy.

Comments (7)

Categories : Desserts, featured, gluten free, recipes, Thanksgiving, Vegan

Can-Free, Dairy-Free Green Bean Casserole

By Leslie · Comments (3) · November 15th, 2012

Green Bean Casserole is a staple on so many Thanksgiving tables, but who needs cans when you can make it fresh? This recipe is super easy and so much more tasty when made from scratch.

Green Bean Casserole

Serves 8

1 1/2 fresh green beans, washed, trimmed, and cut into 2 inch pieces

3 tbsp. butter substitute like Earth Balance

4 oz. mushrooms, chopped

1/2 onion, finely diced

2 garlic, diced

1 tbsp. flour

1 cup plain soy milk

1/4 tsp. nutmeg

salt and pepper

1 vidalia onion, halved and sliced

4 tbsp. flour

a pinch of paprika

a pinch of cayenne

Mix the flour, paprika, and cayenne in a bowl and toss the onion slices in. In a frying pan, heat a inch of oil on high. Shake the excess flour off the onions and fry in batches quickly until golden then let sit on a paper towel to absorb oil.

Steam the green beans until soft, but still crunchy (you’re going to bake them so they will cook more), set aside.

In a sauce pot, on medium heat, melt the butter and add the mushrooms, onion and garlic. Saute until the onion is soft and translucent. Add the flour and nutmeg and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk and continue to stir continuously. Toss the green beans in the sauce and pour into a casserole dish. Top with the crispy onions, cover with foil and bake for 15 minutes on 350 degrees.

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Categories : featured, recipes, Thanksgiving, Vegan

Creamed Spinach Stuffed Portobello Mushrooms

By Leslie · Comments (2) · November 14th, 2012

My Grandmother’s Creamed Spinach is a legendary staple on my family’s Thanksgiving table (and very non-vegan lol!). I tried my hardest to veganize her recipe and this is the closest I could get… Grandma’s recipe calls for cream of mushroom soup and since I clearly wasn’t using a canned dairy-based soup, I thought, why don’t I just put it in a mushroom? Voila! I hope you enjoy!

Creamed Spinach Stuffed Portobello Mushrooms

Makes 24 mushrooms

24 mushrooms, I used “stuffing” mushrooms which are medium size portobellos

3 tbsp. butter substitute like Earth Balance

1/2 onion, finely diced

2 garlic, diced

1 tbsp. flour

1 cup plain soy milk

1 1/2 lb fresh spinach, chopped

1/4 tsp. nutmeg

salt and pepper

Place the chopped spinach in a large frying pan. Do not turn on the heat. In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Saute until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk, and nutmeg, and continue to stir continuously. When the flour is dissolved pour the sauce over the spinach in the frying pan. Turn the pan on medium heat and toss until the spinach has wilted.

Scoop the spinach mixture into the mushrooms and place on a cookie sheet. Bake at 350 for 15-20 minutes. Serve warm.

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