I'm heading to Maui for Christmas! This is when the silly season really begins! It's going to be 10 days with family and close friends for festivities, dinners, parties, camping, etc. We don't exchange many presents anymore, because being together is always enough, but I am bringing treats for everyone! This year it's maple + turmeric candied pecans.
My mom used to make candied pecans during the holidays and they were always a hit. I wanted to add a little extra nutrition to this recipe and anti-inflammatory turmeric seemed like the perfect fit, especially during the holiday indulgences.
These nuts are a sweet snack, a salad topper, dessert topper, or a festive addition to a snack board or appetizer platter.
maple + turmeric candied pecans
2 heaping cups raw unsalted pecans
1/4 tsp turmeric powder
1/4 tsp cardamom
1/2 tsp cinnamon
pinch of salt
pinch of black pepper
1 Tbsp coconut oil
1/4 cup maple syrup
In a large sauce pan on the stove top dry toast the pecans until fragrant. Stir frequently so they do not burn. Remove from heat and set aside. Mix the spices together in a small bowl and set aside. Add the coconut oil to the pan over medium heat. Add the maple syrup and simmer for 3 minutes, stirring continuously. Add the spices to the pan and quickly stir to combine. Add the toasted pecans. Fold to coat evenly. Continue cooking for 3 minutes or until pecans begin to dry out. Transfer to a lined sheet pan or baking tray to cool. And that's it! Enjoy, and happy holidays!
A holiday classic with anti-inflammatory benefits!
Ingredients
2 heaping cups raw unsalted pecans
1/4 tsp turmeric powder
1/4 tsp cardamom
1/2 tsp cinnamon
1 pinch salt
1 pinch black pepper
1 Tbsp coconut oil
1/4 cup maple syrup
Instructions
In a large sauce pan on the stove top dry toast the pecans until fragrant. Stir frequently so they do not burn. Remove from heat and set aside.Mix the spices together in a small bowl and set aside. Add the coconut oil to the pan over medium heat. Add the maple syrup and simmer for 3 minutes, stirring continuously.Add the spices to the pan and quickly stir to combine.Add the toasted pecans. Fold to coat evenly. Continue cooking for 3 minutes or until pecans begin to dry out. Transfer to a lined sheet pan or baking tray to cool.
My mom used to make huevos rancheros just like this, but it wasn't until recently that I discovered the actual origin of this dish. Shakshuka is a Middle Eastern or North African dish made by poaching eggs in a spiced tomato sauce. It's traditionally eaten with crusty bread and can be enjoyed for any meal of the day. I grew up eating this dish with a Mexican spin, served with corn tortillas. And while I occasionally do eat eggs, I thought it would be fun to substitute a plant based protein source this time.
vegan shakshuka
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
28 oz can fire roasted diced tomatoes
1 tsp paprika
1 tsp chili
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
7 oz (1/2 of a package) firm tofu
parsley and nutritional yeast for garnish
corn tortillas, greens, or crusty bread for serving
Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft.
Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes. Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley. Serve Mexican style with corn tortillas, or traditional with crusty bread to soak up the sauce.
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vegan shakshuka
by almost vegan December-18-2017
A traditional Middle Eastern or North African dish of eggs poached in a spiced tomato sauce, with a vegan twist
Ingredients
1 Tbsp extra virgin olive oil
1 onion
3 cloves garlic
28 oz can fire roasted diced tomatoes
1 tsp paprika
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
7 oz firm tofu
2-3 Tbsp nutritional yeast
1 handful fresh parsley
Instructions
Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft.Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes.Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley.
Yep, it happens every year, pumpkin season. There are a few pumpkin recipes that I make every year, pumpkin cookies, and pumpkin pie energy balls. It's honestly not even the pumpkin that I love so much but all of those fabulous spices that accompany it in any fall dessert.
pumpkin pie energy balls
10 oz or 3 cups rolled oats
5 oz or 1 cup almonds
2 Tbsp flaxmeal
10 oz or 1 1/2 cup dates, pitted and soaked
1 cup pumpkin puree
1 Tbsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp turmeric
1" piece fresh ginger or 1/2 tsp ground ginger
1/2 tsp vanilla
desiccated coconut for rolling
The first thing I usually do when using dates is remove the pits and then soak them for a few minutes in hot water. Some dates are soft and gooey and don't require this step but if you have a variety that are drier, this helps tremendously to soften them up for processing.
While the dates are soaking add the oats, almonds, and flaxmeal to a food processor. Process into a course meal, chunks of almonds are always okay. Transfer this dry mixture into a large bowl. Drain the dates and add them to the food processor along with the pumpkin, spices, vanilla, and ginger. Process until smooth, scraping down the sides when necessary. Add this to the dry ingredients and combine with a rubber spatula or your hands.
Portion and roll into 1" balls. Roll through coconut flakes to coat. Store in the fridge and enjoy generously!
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pumpkin pie energy balls
by almost vegan December-1-2017
a taste of the season in a healthy snack!
Ingredients
10 oz or 3 cups rolled oats
5 oz or 1 cup almonds
2 Tbsp flaxmeal
10 oz or 1 1/2 cups dates
1 cup pumpkin puree
1 Tbsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp turmeric
1 inch piece fresh ginger
1/2 tsp vanilla extract
about 1 cup desiccated coconut
Instructions
Remove the pits from the dates and soak them in hot water for about 10 minutes to soften. Add the oats, almonds, and flaxmeal to a food processor and process into a fine meal, chunks of almonds are always okay. Transfer this dry mixture into a large bowl. Drain the dates and add them to the food processor along with the pumpkin, spices, vanilla, and ginger. Process until smooth, scraping down the sides when necessary. Add this to the dry ingredients and combine with a rubber spatula or your hands.Portion and roll into 1" balls. Roll through coconut flakes to coat. Store in the fridge and enjoy generously!
