SUNDAY EATS : VEGETARIAN RECIPES FOR FALL

I made this delicious brussel sprout and sweet potato recipe last week and it had more searching for more recipes that would be perfect for cozy fall evenings (vegetarian style).  I love how foods can be nostalgic of seasons past... there are certain flavors and dishes I crave as the temperatures drop.  Since I'm not the best of cooks and have to save my creativity for painting, thank goodness there's pinterest to bring ideas to light.  Here's a round up of some favorites on my list to try this month and next: 

*Butternut squash and kale pizza with pomegranate salsa*

*Gilled eggplant with quinoa and cherry tomatoes*

*Brussel Sprouts with cranberries and barley* 

*Vegan butternut squash linguine with fried sage*

*Vegan pumpkin scones with maple glaze*

*Butternut squash fries*

*Classic baked acorn squash*

*Brussel sprout apple salad*

*Hazelnut crunch pumpkin cake*

*Eggnog cinnamon rolls*

Had to throw in some sweets of course and my brussel sprout obsession is still going strong. 

Have a lovely Sunday. 

XO

GLUTEN FREE PEANUT BUTTER COOKIES

Hopefully you're in the mood for something sweet this week!  These gluten free cookies turned out surprisingly gooey and delicious. 

Here's what you need: 

1 cup unsalted butter (I used earth balance)

1 cup peanut butter (add a 1/2 cup more for thicker cookies)

1 cup white sugar 

1 cup brown sugar

2 eggs (egg beaters if you prefer) 

2 1/2 cups flour (Gluten free flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 teaspoon vanilla 

*I added a cup of toffee chips but anything like chocolate, peanut butter, or butterscotch chips would be delicious!

-Preheat oven to 375 degrees F

-Cream butter, peanut butter, and sugars together than beat in eggs and vanilla

-In separate bowl, sift flour, baking powder, baking soda, and salt.  Stir into batter.  Put in the refrigerator for one hour (I'm impatient too but I promise you want to refrigerate, it makes the cookies come out much thicker / softer).

-Roll into 1 inch balls and put on baking sheet. Flatten each with a fork (you can even make a criss cross pattern like traditional pb cookies).  Bake for about 10 minutes or until cookies begin to brown.  Do not over bake.

Maybe you want to serve them right when they come out and top with (coconut milk) ice cream? Yes. Yes you do.

Enjoy! xx

GLUTEN FREE PEAR & GORGONZOLA PIZZA

When I FINALLY found a good gluten free pizza crust I knew this had to happen.  I would always check health food store for crusts and I finally found gluten free dough at publix (in the butter and slice & bake cookie area).  I simply followed the directions on the package as far as baking temperature and bake time.  Of course you can use any old pizza crust or dough if you're not gluten free. 

And then the magic was added:

- First I "caramelized" the onions.  That's in quotes because I don't know if I technically caramelized them but they were good.  I sliced them put them in a pan with olive oil and a little brown sugar and let them sizzle for a bit. 

- Rub the pizza with olive oil (as much as you desire, there is no traditional sauce on this pizza)

- Shredded mozzarella cheese (again as much or as little as you wish and I used the part skim kind)

- Sliced pears (about 1 1/2)

- Chopped walnuts (1/2 cup)

- Add your onions

- Sprinkle with gorgonzola (I got the reduced fat for this as well)

- Season with pepper and garlic 

Again, follow the directions your crust comes with.  I cooked on 400.  I pre-baked the crust for 12 minutes then baked everything together for another 10.  

Hope you enjoy this pizza, it was darn good.  Check back on Monday, I have some more gluten free cookies in store for you! 

xx

ROASTED VEGGIES WITH POMEGRANATE

On June 1st I began a Paleo-Based Diet / Whole 30 challenge.  The idea is getting back to our roots...subtracting processed foods, sugar, dairy, things that are not natural, from our diet.  I read up on the Whole 30 on Free People's blog. It sounds like a great challenge for someone who just wants to try it out or treat is just as a detox or cleanse.  They say anything you do for 30 days becomes habit right?! So anyways, Paleo is based on eating meats, eggs, lots of vegetables, some fruit, and only processed food that have natural and pronounceable ingredients.  I have altered a few things since I am a vegetarian.  I have added eggs and some fish into my diet but otherwise I am substituting with soy protein powder and more beans.  This diet makes total sense.  And for someone who has struggled with food allergies, stomach problems, and weight, I can't believe I didn't start doing this sooner.  In just 5 short days of cutting dairy and sugar from my diet I already feel better and my stomach already looks flatter...no joke.  

I am going to be sharing recipes and healthy snacks that we are eating during this time.  I've started an "eat" category on the left side to organize all of these posts.  I would love to hear other experiences with this diet...have you tried it? 

If you've followed any past food posts, you know I like to keep things simple and I'm unfortuntely not much of a recipe person so bare with me.  The other day I was looking around the store for ways to spruce up my usual dish of baked vegetables.  I saw this beautiful pomegranate and took it home to try out.  I added the seeds and squeezed the juice on brussel sprouts, cauliflower, and onions.  I also squeezed some lemon and added a small spoonful of coconut oil.  I seasoned it with garlic and pepper (remember no salt or butter on this diet! So the juices and spices became the "sauce").  I baked on 350 for about 30 minutes.   Our salad consisted of romaine, tomatoes, mushrooms, strawberries, walnuts, and hard boil egg for more protein.  Again, without using dressing I just squeezed some lemon, added a very small amount of olive oil, and some pepper. 

Happy whole eating!