I had the pleasure of making my Peaches N Creme Popiscle recipe with Teen Vogue yesterday on Home Ec With Hanna! You can watch our vid, here, and check out the recipe below:
Peaches and Creme Popsicle Recipe
2 ripe peaches, sliced (yellow and white are both fine)
1/4 cup simple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup cashew cream (1/2 cup raw cashews soaked in water overnight)
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 tablespoon lemon juice
1/2 tsp salt
1/4 cup quick cooking oats
1 tablespoon brown sugar
1 tablespoon yellow cornmeal
1/2 teaspoon ground cinnamon
2 tablespoons hot water
1/2 tbsp olive oil
1/4 teaspoon salt
1.) Combine sliced peaches, simple syrup, cinnamon, nutmeg, salt, and lemon juice together. Set aside.
2.) In a separate bowl, mix together the cashew cream, powdered sugar, lemon juice, vanilla extract, and salt together. Set aside.
3.) In a separate bowl, combine the quick cooking oats, hot water, brown sugar, cornmeal, cinnamon, olive oil, and salt together.
4.) Fill popsicles, spooning about a 1/2 tablespoon of each component. So, creme filling, crumble, peach filling, and repeat.
Thanks, Teen Vogue!
Yield: 8 big scones
Specialty ingredients: nutritional yeast, apple cider or coconut vinegar, vegan butter (I prefer Earth Balance original spread)
Scones are one of my favorite items to prepare because you can pretty much throw whatever toppings you’re craving into the dough, shape a sloppy ball, and bake it. If the dough recipe is right, then the texture is fluffy, buttery, and full of flavor in every bite. Don’t let past negative scone experiences stop you from making these!
I love these Pesto scones because the pesto serves as the perfect underlying flavor. With the addition of the marinated mushrooms, olives, and sundried tomatoes, each bite has some garlic, some saltiness, some sweetness, and just a little tang.
These make for the perfect instant breakfast, or to-go beach snack. Top with cream cheese or dip in marinara for a fully fun time!
First, prepare Mushrooms:
2 cups Crimini mushrooms, diced into bite size pieces
3 tbsp olive oil
1 tbsp tomato paste
3 small garlic cloves, crushed (or 1 big clove crushed)
1/2 tbsp water
1/2 tsp salt
1/2 tsp black pepper
Red pepper flakes, dash
Toss all the above ingredients together until mushrooms are completely coated. Cover with plastic wrap and microwave for one minute. Or, cook on medium heat on a frying pan for about 4-5 minutes. You don’t want to completely cook them, but you want to kickstart their marinating process.
Then, prepare Pesto:
1/2 cup whole, raw walnuts
1 cup packed basil
4 tbsp olive oil
1 garlic clove, crushed
2 tbsp nutritional yeast (or a vegan parmesan)
3/4 tsp balsamic vinegar
1/2 tbsp lemon juice
In a food processor, pulse above ingredients together until mostly smooth. Scrap down sides of bowl to make sure all walnut pieces are blended.
Now, prepare Scone Dough:
1 3/4 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup full fat coconut milk
1 1/2 tbsp apple cider vinegar or coconut vinegar
3/4 cup cold vegan butter, cubed
1/2 cup pesto (recipe above)
1 tbsp sugar
2 tbsp baking powder
1/2 tsp baking soda
3/4 cup sundried tomatoes, chopped
3/4 green olives (or your fave olive), halved
Marinated mushrooms (recipe above)
3 tbsp olive oil
1 clove garlic, crushed
Suggested toppings: cream cheese, ricotta, marinara sauce
1.) Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2.) In a medium bowl, whisk together the coconut milk and vinegar until it’s frothy. Set aside. This acts as the buttermilk.
3.) In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.
4.) Add the cubed butter to the flour mixture. Use your fingers to cut the butter into the dough, until it resembles a course meal.
5.) Add in the pesto. Using your hands again, incorporating the pesto until it’s fully combined into the dough.
6.) Pour the buttermilk into the pesto meal. Using a rubber spatula, gently stir until *just* combined.
7.) Add the olives, mushrooms, and sundried tomatoes. Gently, fold them in using a rubber spatula. Don’t mix, just fold in about two or three times.
8.) Coat hands with flour, and form scones. I grabbed a big handful of dough and shaped it, mainly stuffing any olives, tomatoes, or mushrooms to make sure they baked into the scone. Place on baking sheets, I did 6 scones on one pan, and then the remaining 2 on the other.
9.) Using a small frying pan, heat olive oil on medium heat with crushed garlic. Heat for about two minutes.
10.) Spoon about 1/2 teaspoon of the olive oil and garlic onto each scone. Sprinkle on vegan parmesan, nutritional yeast, or breadcrumbs.
11.) Bake scones for 13-15 minutes, or until golden browned. Flip scone over to check if the bottom is baked evenly, if needed. Remove from oven, and transfer to cooling rack, or serve right away.
Tahini Potato Salad
Now that we’re kicking off our summer bbq’s, I thought I’d share a summer staple snack of mine: potato salad made with tahini. While there’s no shame in a traditional salad, this one especially rules because it’s full of good fat and has minerals like iron and potassium, calcium, and B vitamins thanks to the tahini. While supplying you with loads of health benefits, it also makes for the perfect creamy addition to potato salad. Also, I’m sure you can think of at least one friend that isn’t a fan of mayonnaise, so give them tahini!
To balance the tahini’s tang out, I use relish, bread and butter pickles and their juice so that its delicious flavors flow through this salad. I also add in red onion, pepperoncini, and Kalamata olives to embrace the Mediterranean roots of the tahini. Each bite is full of a perfect salty, sweet, tang.
3 pounds yukon potatoes (or potato of your choice)
1/2 a large red onion, chopped into bite size pieces
1 cup Tahini Sauce*
(I by mine from Trader Joe’s)
2 tbsp yellow mustard
1/4-1/3 cup sweet relish (depending on your preference)
1/4 cup bread and butter pickle juice
3 tbsp dill (fresh or dried)
2 tsp salt (add more if needed)
2 tsp black pepper
1/2 cup kalamata olives pitted + sliced in half
1/2 cup pepperoncini, slices
1/2 cup bread and butter pickles, slices
**If Tahini sauce is not available, combine 3/4 cup tahini with a 1/4 cup water, 1 tbsp fresh lemon juice, 1 garlic clove or 1.5 tsp garlic powder, and a 1/2 tsp salt.
1.) Boil potatoes. They’re done when you poke a knife in one and they’re soft. Don’t boil for too long, since they’re going to be quartered. It’s potato salad, not mashed potatoes!
2.) Quarter the potatoes, making sure they’re bite sized. Transfer to large mixing bowl.
3.) In a medium mixing bowl, stir together the tahini sauce, mustard, relish, pickle juice, dill, salt, and pepper until combined.
4.) Add the sauce to the potatoes and mix until the salad is nice and creamy and coated in the sauce.
5.) Stir in the olives, onion, pepperoncini, and pickles until evenly mixed throughout the salad. Taste test and add more salt + pepper, or relish, if needed. Cover, and store in the fridge until needed.
I think coming from a dessert background, my mind works in weird ways. My taste buds make for a very level playing field. I give them complete creative control over my mind. This leads me to my newest recipe, a condiment! Peach relish!
It is now peach season here in LA, and I can’t leave the market without grabbing one just to celebrate that they’re here. Before they were in season, I dreamed up this peach relish idea. I used a mixture of white and yellow peaches, fresh dill, green onion, basil, and a little garlic.
I made myself ricotta toast with this and some tomatoes, basil, vegan sausage, and it was perfect. My favorite snack thus far is potatoes with ricotta and the peach relish. It hits the spot just like ketchup would...Only more, and tangier.
Time to relish in this deliciousness...
4-5 peaches skinned, cored, and diced
1/2 cup brown sugar
1 cup chopped green onions
1/2 cup apple cider vinegar
1 garlic clove, minced
4 tablespoons fresh dill (or more, or less depending on your preference)
1/4 cup chopped basil
1/4 teaspoon ground nutmeg
3/4 teaspoon red pepper flakes (or more, or less depending on your preference)
1 teaspoon salt
1.) Peel, core, and dice peaches. Place in a medium saucepan.
2.) Add the vinegar, sugar, garlic, and red pepper to the peaches and stir. Place mixture on medium heat for about 15-20 minutes, or until thickened. Stir every couple of minutes to ensure bottom isn’t burning. Lower temperature if it is.
3.) Add the dill, green onions, basil, nutmeg, red pepper, and salt to the peach mixture and stir. Let cook for about three minutes. Transfer to a mason jar or a (cute) airtight container and store in fridge. Should last for 4-5 days.
Yield: 1 pie
Specialty ingredients: Vegan mozzarella, veg parmesan, veg mayonnaise
To be completely up front with you, this pie is a labor of love in the truest form. It’s not a pie that you just slice some things for, throw it in a crust, bake, and call it a day. No, she’s not like that. But if you take the time to get to know her, you’ll find that all the components you had to understand were well worth it.
I’ve made Tomato Pie in the past and it was perfectly tasty with the traditional pie crust, but my mind always leads me to other potential combinations and I had never had a pesto pie crust...So here we are!
To sum up all steps: Prep pesto, prepare crust, freeze crust, blind bake crust, deseed, core, and dice twelve tomatoes, marinate + bake half of the diced tomatoes, let the other half drain, caramelize onions, prepare cheese + mayo layer, slice tomatoes, assemble, bake.
You pretty much can’t stop eating this tomato pie until you’ve made yourself physically uncomfortable. I think it’s the perfect pie to make for a date because it’s not only delicious, but it’s charming. Dinner in a pie! What a guy!
Make Pesto Crust:
1 1/4 cups all purpose flour
1/4 cup very cold vegan butter, cubed
1/4 cup cold pesto
3-4 tablespoons ice water
1 tsp sugar
1/4 tsp ground nutmeg
1.) In a large mixing bowl, whisk together the flour, sugar, and nutmeg.
2.) Add in the vegan butter. Mix the butter, using your fingers, to help break the butter down into the flour. Continue to do this until the butter is well blended into the flour.
3.) Add in the pesto. Incorporate with your hands, again. Mix until the flour has become course meal and is evenly colored green, making sure to break down any blobs of pesto.
4.) One tablespoon at a time, add in the water. Keep adding water until the dough comes together when pinched. You want to be careful to add just enough water. If you add too much, the dough will be less flaky and more tough.
5.) Press dough into a ball and roll out on parchment paper into a 12 inch circle. Transfer to a pie tin or dish. Press evenly, and pinch the borders.
6.) Store in freezer for 15 minutes or until you’re ready to bake the crust.
7.) Cover your pie loosely with parchment paper or foil, making sure the edges of the pie are covered. Spread pie weights or died beans over the paper or foil.
8.) Bake at 375 degrees for 25-30 minutes, or until lightly golden. Make sure the center of the crust is cooked through, and not still doughy. Remove from oven and place on cooling rack.
Make Tomato Filling:
Tomato + Cheese Filling adapted from Saveur’s Recipe
12 vine-ripe tomatoes-cored, seeded, and cut into 1⁄2-inch dice, divided
2 tsp. salt, divided
1 tsp sugar, divided
1 tbsp vegan butter
1 large yellow onion, thinly sliced
1/4 cup unsalted tomato paste
1 tsp thyme
1 tsp fresh parsley
2 cloves crushed garlic
2 tbsp extra-virgin olive oil
1/4 tsp black pepper
1/3 cup packed whole basil leaves
1/2 cup vegan mayonnaise
1/3 cup vegan Parmesan (I used Go Veggie)
1 tablespoon lemon juice
Tomatoes for tomato slice topping, thinly sliced + blotted with paper towels
1.) Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
2.) Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going.
3.) Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, parsley, garlic, and olive oil. Spread in a single layer on a parchment paper lined sheet tray with as much room separating the individual pieces as possible. Roast for 30-35 minutes or until the tomatoes are slightly browned and the juices have mostly dried out.
4.) In a large bowl, stir together the onion, roasted tomatoes, fresh tomatoes, tomato paste, salt, sugar, black pepper, and basil until nicely combined.
5.) In a medium bowl, stir together the mayonnaise, parmesan, mozzarella, and lemon juice.
6.) Spread the tomato filling onto the pre-baked crust. Use a spatula to carefully spread the cheese mixture evenly over the tomato filling. Place the tomato slices over the cheese mixture.
7.) Pop the pie in the oven at 375 degrees and bake for 30 minutes, or until the cheese looks nice and golden. Allow to cool for about fifteen minutes before serving.
Yield: 6 small pancakes
Plan ahead: soak 1/2 cup cashews, 1/2 cup almonds in water overnight
The spring is in full swing, and I’m starting to have real strawberry vision everywhere I go. I’ll write long lists of possible strawberry flavor combinations and dessert ideas, and then have to reel it in a little.
These pancakes are strawberries and creme galore! The pancake is fluffy with a mellow strawberry flavor thanks to strawberry preserves, skins, and berry flavored sparkling water. The creme is indulgent but substantial to get you moving through the day thanks to the cashew + almond blend. It’s like whipped cream’s sophisticated older sibling. The sauce is just strawberries, sugar, salt, some heat, and some passion thanks to your hunger!
Get your cashews + slivered almonds soaking now! Preferably overnight, or if it’s too late, boil water and soak them in that for an hour!
Let’s talk about The Batter:
The strawberry pancake batter contains strawberry preserves and strawberry skins. I use preserves to flavor and partially sweeten the pancake batter. I use strawberry skins because it’s the juiciest, brightest part of the strawberry. You’re not making a smoothie, you’re making pancakes!
My non-dairy milk of choice is coconut milk for these pancakes because it keeps them nice and fluffy, and a little buttery thanks to the (good) fat content. I mix in a little apple cider or coconut vinegar in order to prevent the strawberries + preserves from weighing down the pancake.
The secret weapon, though, is using a berry flavored sparkling water. The carbonation also helps make these pancakes fluffy, while also boosting the ego--I mean flavor of these pancakes. Make sure it’s unsweetened sparkling water, as you don’t want to over -sweeten these pancakes. The batter is on the thicker side, but try not to add more liquid unless it resembles pizza dough. Then add a little sparkling water.
Now, let’s talk about the Strawberry Creme:
If you follow me on IG, you probably realize I put ricotta on just about everything. I can’t help it! Luckily, it’s cashew and almond based, so it’s good for me. I use raw cashews, whole or pieces both work. Pieces are less expensive. I use slivered almonds because I don’t like to deal with blanching almonds!
I wanted to see what would happen if I made a fruit ricotta by pulsing in strawberry preserves and pulling back on the salt and lemon quantities. It makes for a perfectly sweet creme, and is a lot more nutritious than a plain, old whipped cream topping!
One thing to keep your eye on is not adding too much water to the cashew and almonds when pulsing them together. Keep in mind that you will be adding 1/4 cup of strawberry preserves which will add a lot more liquid to the mixture. Let the nuts break down and pulse for several minutes, and they will soften. The longer the nuts are soaked in water overnight, the less they need when pulsing.
And the Topping! Strawberry Sauce:
For something so easy to make, this sauce completes the pancakes and creme! I like to use thinly sliced strawberries. Keep your eye on the sauce mixture, the slices can turn their back on you real fast if you don’t. I prefer to let them cook on medium for about four minutes, stirring every minute or so, and then reduce heat to very low and let them simmer. I add water every once in awhile since they tend to caramelize.
Let's get to it!
Make Strawberry Creme:
1/2 cup raw cashews, soaked in water overnight
1/2 cup raw, slivered almonds, soaked in water overnight
1/4 cup water
1/4 strawberry preserves
1 tablespoon lemon juice
1/2 tsp salt
1.) Drain cashews and almonds.
2.) Using a food processor, pulse the cashews, almonds, and water together until nuts are broken down and the texture is similar to that of ricotta. The longer the nuts are soaked in water overnight, the less they need when pulsing. I wouldn’t add more than 1/4 cup, just make sure to scrape sides of the bowl down every once in awhile. Keep in mind that the preserves will add liquid to the ricotta, so if it’s dry now, don’t worry!
3.) Add in the strawberry preserves, lemon juice, and salt. Pulse until preserves are thoroughly combined.
4.) Transfer creme to a bowl, cover, and store in freezer if you’re about to make the pancakes. If making ahead of time, store in an airtight container in the refrigerator.
Make Strawberry Sauce:
1 cup thinly sliced strawberries
1/4 cup sugar
1/2 tsp salt
+ Water (if neededl)
1.) In a medium saucepan, mix together the strawberries, sugar, and salt, until strawberries are evenly coated. Place on medium heat for about four minutes, until they start to soften and caramelize, stirring every minute or so.
2.) Reduce heat to a very low simmer, and cook for about ten more minutes. Checking to make sure they're not overcooking. Remove from heat. Add water and stir if sauce becomes too thick. Set aside.
Strawberry Pancake Batter
1 cup flour
3/4 cup full fat canned coconut milk
1/4 berry flavored sparkling water
1/4 cup strawberry skins, diced
2 tbsp strawberry preserves
1 tbsp maple syrup
1 tbsp baking powder
1/2 tsp salt
1.) If using an electric griddle, preheat griddle to 350 degrees.
2.) Make sure you pat down extra liquid from the strawberry skins with paper towels.
3.) In a medium mixing bowl, whisk together the coconut milk and vinegar together until foamy. Set aside to curdle.
3.) In a large bowl, mix together the flour, baking powder, and salt.
4.) Add the strawberry skins, preserves, maple syrup, and sparkling water to the coconut milk-vinegar mixture. Mix until all clumps of the preserves are broken down and combined with the rest of the liquids.
5.) Pour the wet ingredients into the dry. Stir until just combined, be careful not to over-stir. The batter can be bumpy. The batter should be pretty thick, but still workable. If it resembles pizza dough, add a splash of sparkling water and gently mix.
5.) Ladle about a 1/3 cup batter on the skillet. Spread it out into a nice, round circle. Cook on first side until bubbles appear in the center of the pancake. Flip, then cook for about a minute and transfer to a cooling rack or plate.
ASSEMBLE + EAT!
I like to layer my pancakes like this:
1 pancake + strawberry creme + 1 pancake + strawberry creme + 1 pancake + strawberry sauce
Ricotta on eeeeverything
I know I'm incredibly late to the game, but this is the start of my recipe...Blog? Diary? I figure I post so many creations on instagram, that I should write up the recipes!
I'm starting with what's become a staple in my kitchen, ricotta. It's a cashew and almond blend. The lemon juice provides a nice tanginess without a lemon flavor, and I don't think I have to explain what the salt does.
I put this on everything from pasta, risotto and rice dishes, savory and sweet toasts, and bake it many different pies like the Chocolate Ricotta Cheesecake out of my cookbook!
1 cup raw cashews soaked overnight*
1/2 cup raw, soaked overnight*
1/2 cup water
Juice of 1/2 a lemon
1 teaspoon salt
*If you forgot to soak thaaaaa nutttts you can pour boiling water over them and let them soak for an hour! Still won't be as smooth, but it'll do ya!
1.) In a food processor, pulse the cashews and almonds together. Keep pulsing until they become less gritty and more creamy.
2.) Slowly add in water and pulse. Keep pulsing until the mixture has a ricotta like texture.
3.) Pulse in the lemon juice and salt, taste test, and adjust accordingly. Transfer to bowl, cover, and refrigerate.
Must-Try Vegan Treats from Baking Sensation Clara Cakes
The 19-year-old baker Clara Polito shares her favorite recipes with us—and you won’t believe they’re vegan. Check out full story and recipes here.
The wonderful El Club is hosting my pop-up dinner and book signing March 12th+ March 13th.
Here's what I'll be making:
Roasted Eggplant Soup
roasted eggplant and red pepper soup topped with cornmeal, bread crumb crusted eggplant croutons, garlic crema
yukon potatoes, fried onion, marinated mushroom medley pierogi pan fried in brown butter, topped with sour cream
Asparagus Citrus Salad
tossed asparagus, navel oranges, ricotta, toasted walnuts on radicchio
Personal Pizza collab with Pepe Z’s
Chocolate Ricotta Cheesecake
homemade cashew, almond ricotta based cheesecake on a pine nut and white cornmeal crust
+ desserts to go
To purchase tickets for the dinner on the 12th, click here.
To purchase tickets for the dinner on the 13th, click here.