Tag: holiday

Banana Black Pepper Muffins

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This experiment was inspired by aromas. I really love the smell of black pepper. I find it so complex and full of twists and turns. Bananas too have an intestong aroma that evolves wih the ripeness of the fruit. The best bananas for breads and muffins are the ones that almost squish out of the dark peel; a banana rarely eaten in the same way that a bright yellow banana is eaten. The result of my current curiosity sounds like something from a spell book. Grab the squishy brown bananas, and black pepper and take these charming muffins to a Halloween party. If you want to creep people out a little, up the amount of black pepper by a smidge.

Yields 12 standard size muffins. You’ll need a muffin tin and muffin cups if desired.

Banana Black Pepper Muffins

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 1/4 tsp ground black pepper
  • 3/4 c cane sugar
  • 2 T brown sugar
  • 3 ripe bananas, mashed
  • 1/3 cup oil
  • 1 egg, beaten
  • 1 tsp vanilla
  • kosher salt and more cane sugar

Preheat oven to 350 degrees. If not using muffins cups, spray muffin tin with cooking spray. Measure dry ingredients (flour-black pepper) into a medium bowl, and whisk to combine. In another bowl, combine sugars through vanilla and whisk together. Add banana mixture to the flour mixture and gently fold until combined. Scoop batter into muffin cups. Sprinkle a little kosher salt and cane sugar ontop of muffins, then bake. Check muffins after 20 minutes. When you can really smell the muffins and a toothpick inserted in the center of a muffin comes out clean, remove them from the oven and allow to cool.

Vegan Peppermint Chocolate Mousse

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This is an easy, festive, dessert that even non vegans will love. The base is tofu but it’s so chocolatey and minty, you’d never guess.

individual dish of vegan peppermint chocolate mousse garnished with crushed candy cane

You will need a blender or food processor to make this recipe. The recipe below makes 4 dainty servings. You could easily double it to make more, but I would make it in two batches to prevent over filling a food processor or not blending evenly.

  • 2 candy canes
  • 1 block of silken tofu
  • 1/2 tsp fresh lemon juice (this takes away some of the tofu flavor)
  • 1/4 cup natural cane sugar
  • 1/4 cup + 2 T quality cocoa powder
  • 1/2 cup vegan chocolate chips, melted
  • 1 tsp vanilla
  • 1/4 tsp peppermint extract
  • roughly 1/4 tsp kosher salt

Start by crushing the candy canes and setting aside. These will be used to garnish the final product. Next, drain the liquid from the block of tofu. Place the tofu, lemon juice, and sugar in a blender or food processor. Blend thoroughly, stoping to scrape down sides occasionally, until tofu is uniformly smooth. Next add cocoa-salt and blend more, scraping down sides to ensure even blending. This can be served right away, or placed in a container with a tight fitting lid and refrigerated until ready to use. Do not garnish with crushed candy canes until ready to serve.

Frisse and Radicchio Salad with Roasted Rutabaga, Mushrooms and Leeks

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Make room on the holiday table for more fresh vegetables. This is a hearty salad perfect for cool weather, and pairs well with other traditional flavors of Thanksgiving and Christmas. Slightly bitter flavors of the greens and acidity of the dressing will cut the richness of some other holiday favorites (looking at you sweet potato casserole).

Feeds 6-8 as a side dish. Vegan and gluten free. Fairly quick to throw together but the rutabega does need roughly 60 min to roast. Good at room temperature but wait until ready to serve to add dressing.

Beautiful frisse and radicchio salad .
  • Medium bunch of Frisse
  • 1 small radicchio
  • 2 small-medium rutabaga
  • ? oz package of baby bella mushrooms
  • two small leeks
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • juice of 1/2 a lemon
  • 1 1/2 T agave syrup
  • 1 tsp dijon mustard
  • 1 garlic clove
  • 1 T rosemary needles
  • 1 tsp salt
  • black pepper

Preheat oven to 375. Wash frisse and radicchio and set aside to dry. Prepare the rutabaga for roasting by removing each end, and using a peeler, peel off the outer waxy layer. Cut each rutabaga into 1/2″ cubes, toss with a little oil and dash of salt and pepper. Spread on a lined and roast for close to 1 hour. Check after 30 min and toss around. Try to prevent rutabaga from getting too soft. After rutabaga is in the oven, remove the root end of leeks and wash well, making sure layers are free of dirt. Remove green end and slice the white portion in 1/4″ circles. Leave circle mostly intact for roasting to prevent burning. Place in a bowl. Slice mushrooms and add to the same bowl. Toss with a little oil and salt and spread on a lined baking sheet. Roast in preheated oven for 40-45 min, watching to not let the mushrooms shrivel too much. Tear 3-4 handfuls of frisse into managable pieces. Remove core from radicchio and thinly slice. To make dressing combine olive through pepper and blend or whisk vigorously. Lightly toast walnuts in a dry pan on the stove. Just before serving, combine frisse, radicchio, rutabaga, mushrooms and leeks in a large serving bowl. Add dressing (you may not need all of the dressing), and toss. Top with toasted walnuts and dried cranberries.

Butternut Squash and Shaved Brussel Sprout Salad

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Another salad to lighten up the holiday table. Cheese can be left out to make this a vegan friendly dish to share and it’s also gluten free. Can be made a day before but not dressed and served at room temperature to optimize oven space; adding dressing and toppings just before serving.

Butternut Squash and Brussel Sprout Salad. Gluten free healthy side dish option for the holidays.
  • 1 # brussel sprouts (cooking spray)
  • 1 medium butternut squash
  • 3-4 stalks of celery, sliced
  • 1/3 pumpkin seeds
  • 1/3 cup crumbled feta cheese
  • 1/4 cup cider vinegar
  • 2 T olive oil
  • 1 1/2 T maple syrup
  • 1 tsp miso paste
  • 1/2 tsp kosher salt

Preheat oven to 375 degrees. With a sharp knife, remove the ends of the squash. Cut the squash in half where the round end starts to straighten out. Using the knife, carefully remove the outer skin of both halves. Cut the round end in half long ways, and remove seeds. Cut the squash into 1/2″ pieces and place in a bowl. Toss with a little oil and salt then spread onto a foil lined baking sheet. Roast squash for 15-20 minutes, checking and removing from the oven before it gets mushy. While squash is cooking, remove the tough ends of the brussel sprouts and slice thinly, placing in a bowl as you go. In batches, cook sliced brussels in cooking spray over medium heat, in a large non stick pan, just until tender. Set aside when finished. Wipe out the pan and place pumpkin seeds in a dry pan, toasting just until they begin to pop. Remove from pan and set aside. To make the dressing combine cider vinegar through salt in a bowl or blender and mix or blend until well combined. When all components are done. Place squash, brussel sprouts, and celery in a large bowl and toss with dressing. Once that is in it’s serving bowl. Top with pumpkin seeds and crumbled cheese. Salad can be served at room temperature but wait until just before serving to add dressing.

Kale and Farro Salad with Golden Beets

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Perfect salad for fall and winter. Great for a Thanksgiving or Holiday side dish.

Vegetarian. Cheese could be omitted for a vegan dish. Special equipment: Spiralizer. Takes 45 minutes.

Feeds 6-8 as side dish

  • 1 1/2 cups dried farro
  • 4-5 cups shredded kale
  • 1# parsnips
  • 1 small red onion (1 T sugar, 1 1/2 tsp salt, 1/2 cup white wine vinegar)
  • 1 cup chopped flat leaf parsley
  • 1 medium golden beet
  • 1/2 cup chopped brazil nuts
  • 1/4-1/2 cup crumbled goat cheese
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • juice of 1/2 a lemon
  • 2 tsp agave syrup
  • 1 tsp dijon mustard
  • leaves of 6 sprigs of fresh thyme
  • 1 clove of garlic
  • 1/2 tsp kosher salt
  • fresh black pepper

Preheat oven to 375 degrees. Wash the parsnips well. There is no need to peel them. Discarding each end, cut the parsnips into 1/2″ chunks and place in a medium bowl. Toss with a dash of olive oil and salt, and spread onto a foil lined baking sheet. Place in the preheated oven and roast for 25 min. While parsnips roast, cook farro according to package directions. Drain, and set aside. To make the dressing; combine vinegar through pepper and whisk or blend. To make a quick pickled red onion, slice red onion thinly and place in a bowl with sugar, salt, and vinegar. Let sit while you prepare the rest of the salad. Place chopped brazil nuts in a dry pan and toast just until fragrant. Wash beets well, and remove stem and root end. Using a peeler, peel off outer layer. Using a sprializer with the thin ribbon blade, make 2″-3″ spirals out of the beet, placing in a bowl.

You should now have all of the salad components ready: Cooked farro, roasted parsnips, shredded kale, chopped parsley, pickled red onion (drained), toasted brazil nuts, crumbled cheese, and dressing. In a large bowls, toss farro, kale. and parsnips with dressing. Top with nuts, goat cheese crumbles, and pickled onions. Arrange beet spirals on top. You could also just toss it all together in a bowl.

Kale and farro salad with golden beets. A great holiday side dish.

Crab Frittata

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A light main course for breakfast or lunch. High in protein, low fat, low carbrohydrate, and gluten-free. Pair with a green salad, fruit, or roasted potatoes.

Slice of crab fritatta on a pretty plate

Feeds 6. Takes 20 minutes to make. Bakes for 45 minutes. You will need a 9” round cake pan or oven proof skillet.

Recipe

  • 8 eggs
  • 4 egg whites
  • 1/3 cup crème fraiche
  • 3 cloves garlic, minced
  • 2tsp minced jalapeño
  • 1/4 cup sliced green onions. Whites and some green.
  • 1 cup freshly grated Swiss cheese
  • 1 cup crab meat. Shredded or chopped and all shell removed
  • 1 tsp salt
  • Freshly cracked black pepper
  • Cooking spray for pan

Preheat oven to 350 degrees. Start by prepping green onion, garlic, and jalapeño. Set aside in a small bowl. Grate Swiss cheese, and set aside. Crack eggs into a mixing bowl and whisk well, without over mixing. Mix in crème fraiche, salt and pepper. Next, fold in remaining ingredients.

Spray a deep, 9” round cake pan with cooking spray and pour mixture into pan. Place pan in oven and bake for 45 minutes. Frittata should begin to pull away from the sides of the pan, and the center should be set, when it is ready to be taken out of the oven. Allow to cool slightly before cutting.

Fritatta in the pan