Vegetable Pie Empanada...things

A mistake can actually not be a mistake at all!  This recipe started out as Provencal Vegetable Tarts, which then turned into vegetable pie empanada things; and amen because this recipe adventure/mistake is phenomenal.  These are filling, mouthwatering and filled with a rainbow of veggies! Play around with the recipe and throw in what ever you have in your kitchen, and have fun devouring! 

For the dough:

1/4 ground hazlenuts

1/2 cup flour

1 cup whole wheat flour

1/2 tsp salt

3 Tbs grapeseed oil

1/2 cup ice water

For the filling:

1 Tbs olive oil

1 cup onion, chopped

1/2 medium eggplant, cut into 1/2in cubes

2 yellow squash, cut into 1/2in cubes

2 zucchini, cut into 1/2in cubes

1 Tbs rosemary

1 cup tomatoes, diced

2 cloves garlic

1/2 cup fresh basil, chopped

Grind hazelnuts in a food processer till coarsely chopped. Add in both flours and salt and slowly drizzle in grapeseed oil. Add 7 Tbs of ice water and pulse till combined. Scrape out dough onto floured surface, and   divide dough into 4-6 balls and flatten. Place on a parchment paper covered cookie sheet and refrigerate. 

Heat oil in a large frying pan. Add onions, and sauté till translucent. Add the rest of the vegetables and sauté till soft. Add rosemary, tomatoes and garlic and stir till it starts to thicken a bit. Remove pan from heat and allow to slightly cool. 

Remove dough from fridge and mound vegetable mixture in the center of each pie circle and sprinkle with fresh basil. Fold dough over and press edges together, being careful not to tear dough. Cut slits on top of each "empanada" and place on a cookie sheet. Bake in the oven for 15-20 minutes or until golden brown. Remove from oven and allow to cool for at least 5 minutes. 
Serve & Devour!

Agave Candied Pecans

I absolutely love these pecans, either to add a kick to a salad, or just pop them in my mouth as a snack! They are simple, delicious and a hell of a lot better for you than grocery store candied pecans (Only 4 ingredients-yup that's right!)

3/4 cup pecans

1 Tbs agave nectar

1/2 Tbs olive oil

dash of salt

Preheat oven to 350 degrees. Coat pecans in agave nectar and olive oil and sprinkle with salt. Bake in the oven for 10-15 minutes. Allow to cool & devour!! 

Gluten Free and Vegan Flax Pancakes

These vegan and gluten free pancakes are the most killer sweet and savory pancakes I have ever devoured; with the nutty hints of flavor from the flaxseeds mixed with the sweet and crisp hints of coconut. With pancakes like these, breakfast might be coming a new favorite food course!

2/3 cup rice flour

1/4 cup coconut sugar

3 Tbs potato starch

3 Tbs corn starch

6 Tbs ground flaxseed 

6 Tbs water

2 tsp baking powder

1/4 tsp salt

1 1/4 cup almond milk

1/4 cup coconut oil, melted

Mix 4 Tbs of ground flax seed with 6 Tbs water and set to the side for at least 3 minutes. Mix together all dry ingredients in a bowl. Add milk, coconut oil, and the water and flaxseed mixture, and wisk all ingredients together. Preheat your griddle, and pour batter to make pancakes. Allow pancakes to cook until small bubbles appear, then flip to cook other side until golden brown. Transfer to a plate, smother with syrup or fresh fruit & devour!

Garlic Lentil Hummus

I love me some hummus, but some days i can eat one more damn chickpea! This recipe is killer with some crackers or veggies, on a sandwich or just on a spoon. And for all you haters who are obsessed with the question, "You don't eat meat! But where do you get your protein?" Well here you go, 30% of lentils calories are from protein, the 3rd highest protein content of all legumes and nuts. Plus, Health magazine picked lentils as one of their top 5 healthiest foods! So go inhale some Garlic and Lentil Hummus, and while you are at it, make 2 batches cause its that darn delicious! 

1/2 cup of lentils (I use a mixture of red and green)

1 1/2 cups water

6 cloves of garlic, minced

3 Tbs olive oil

6 Tbs lemon juice

6 Tbs tahini paste

1 pinch of cayenne pepper

Put lentils and water in a pot and bring to a boil. Reduce heat and continue to cook lentils for about 30 minutes, or until soft. Place cooked lentils, garlic, and 1 Tbs of olive oil in a  food processor, or vita-mix, and process till smooth. Add the remaining olive oil, lemon juice, tahini, and cayenne pepper. You can add extra lemon juice or olive oil to make it to the consistency of your choice. Drizzle top with olive oil & devour! 

Vegan Pesto

Pesto is to me like shrimp was to Bubba. I love pesto on any food you could imagine. I can eat it by the spoonful, I use it the way most people use ketchup. If I lived in a house made of pesto, I would be homeless. I don't know how else to say I am head over heels in love with pesto. But sadly, most pestos out there are filled with globby cheese. Not in my recipe, indudge yourself and Ill meet you on the dark side. Well...pesto side. Nom Nom Nom

3 cups fresh basil

1/3 cup pinenuts

3 garlic cloves

1/2 cup olive oil

1/2 tsp salt (optional)

Put all ingredients in your vitamin or food processor. Slowly add olive oil while blending. The End...now Devour!

Kale Chips

Kale chips have been a weekly recipe for years in my house and now are suddenly all the rage! When I first started making kale chips I remember being so shocked that I could devour an entire bunch of kale in one sitting. This recipe is so simple, delicious and nutririous that you will suddenly find your fridge constantly stocked with kale. You will Now mama won't be yelling at you to eat your greens anymore!

1 bunch of kale

Olive Oil

Sea Salt

Preheat oven to 400 degrees. Rip the leaves off a bunch of kale, taking out the thick veins. Drizzle with olive oil and sprinkle with salt. Toss leaves on a baking sheet and bake in the oven for 12-15 minutes or until crunchy. Serve & Devour!

Indonesian Fried Rice

One year ago today I was cruising forests on scooters, exploring hindu temples, and watching surfers appear out of wave barrels in Bali, Indonesia. Besides the amazing site seeing, the Indonesian cuisine is to absolutely die for. So here is a vegan-ized Indonesian fried rice, no rubbery eggs found in this dish! 

1 cup basamati rice

1/4 cup vegetable stock

2 tsp cornstarch

1 Tbs soy sauce

1 Tbs sesame oil

1/2-1 red pepper, diced

2 small carrots, diced

2 garlic cloves, diced

2 tsp curry powder

3 Tbs fresh basil, chopped

1/2 cup cashews, slightly chopped

Cook rice in a  rice cooker or on the stove till fully cooked and fluffy. In a small cup mix together veggie stock, cornstarch, and soy sauce. In a large frying pan or wok heat oil over high heat. Add bell pepper, garlic and carrots and sauté till softened. Add curry powder and mix till fragrant. Stir in the stock mixture and stir until thickened.  Stir in the cooked rice and stir till fully coated and warm throughout. Add the basil and cashews. Grab those chopsticks & devour!