Pizza (and pasta) are my favorite comfort foods. Weekends, stressful days, special occasions- I will be having either pizza or pasta. It’s something about carbs with cheese that really make me happy.

Unfortunately, dairy/cheese doesn’t make my skin very happy so I “try” to limit how much I’m having. I’m not a big fan of vegan cheeses either though- which is why I’m so happy with this cashew ricotta. It’s cheesy, creamy, and super savory without being rubbery or having weird ingredients. It’s so easy to whip up and goes perfectly on this pizza which is a new staple in my kitchen. Of course, can be subsituted for anything you’d use ricotta in- on pasta, in lasagna, as a dip…. Use your imagination.

INGREDIENTS

For the cashew ricotta:

1 cup raw cashews, soaked
1 heaping tbsp nutritional yeast
1.5 tbsp lemon juice
1/4 tsp salt
1/2 tsp garlic powder

For the pizza:

pizza crust of your choice ( I used Caulipower GF)
basil pesto
cashew ricotta (see recipe above- usually makes enough for two pizzas)
tomatoes
large handful of arugula
olives (optional)
1 tsp olive oil
1 tsp lemon juice
salt, pepper and red chili flakes to taste

INSTRUCTIONS

For cashew ricotta:

Put cashews in a medium bowl and cover with boiling water. Leave to soak for an hour, then drain. Add all ingredients to a high powered blender. Add 1/4 cup water and blend until smooth. You may need to add more water- 1 tbsp at a time- until you reach your desired texture.

For the pizza:

Preheat oven to 400 F. Spread 1-2 tbsp of pesto on each pizza crust. Add tomatoes, olives if using, and dollops of cashew ricotta. Bake for 10-15 minutes until ricotta and crust are golden. While the pizza bakes, toss the arugula in lemon juice and olive oil with a pinch of salt and pepper. Once the pizza is done, top with sparse arugula and serve.

After not travelling for the last two years, I’m definitely craving a vacation. This smoothie tastes like Hawaii in a jar! Plus, I sneaked some veggies in there- I promise you can’t taste them.

Pressure- Martin Garrix ft Tove Lo

INGREDIENTS

1 cup coconut milk (from a can)
1-1.5 cups ripe pineapple, cubed
1 ripe banana
1 cup frozen cauliflower
1/4 tsp vanilla

INSTRUCTIONS

Add all ingredients to a blender and blend until smooth. Start with 1 cup pineapple and add up to 1/2 cup more as needed. Add ice and blend if desired as well.

I’ve been looking for a new banana bread recipe for a while- and when I saw Rachl Mansfield’s cinnamon roll banana bread, I knew I had to try it. After a few tweaks, it’s now the perfect banana bread- moist, flavourful and not too sweet. The swirls of cinnamon make it feel extra indulgent, like cinnamon buns in banana bread form. It’s perfect on it’s own, or with a dollop of almond or peanut butter on top.

Nice for What- Drake (old, but reminds me of spring/summer)

INGREDIENTS

2 eggs
1 cup ripe mashed banana (about 2 medium bananas)
1/3 cup coconut oil, melted and cooled
1/3 cup maple syrup
1/4 cup non-dairy milk
1 teaspoon vanilla extract
1 cup almond flour
1 1/4 cup GF flour blend ( Bob’s Red Mill 1-1 is the only one I like)
1 teaspoon cinnamon
2 teaspoons baking powder
heaping 1/2 tsp salt

For the cinnamon drizzle:
1/4 cup applesauce
1/4 cup coconut sugar
1 tbsp cinnamon

INSTRUCTIONS

Preheat oven to 350 F. Grease either a loaf pan or 9 inch round pan with coconut oil, and line bottom with parchment paper.

In a medium bowl, whisk eggs, banana, melted coconut oil, vanilla and milk together until well combined. In a small bowl, combine flours, cinnamon, baking powder & salt. Sift dry ingredients into wet ingredients and stir until well combined.

For the cinnamon drizzle, stir all ingredients together until well combined.

Pour half of the banana batter into the prepared pan. Drizzle half of the cinnamon mixture on top, then swirl it with a toothpick or tip of a knife. Pour the rest of the banana batter on top, then repeat the drizzle/swirl with the rest of the cinnamon mixture.

Bake for 20-30 minutes, until the edges are golden and an inserted toothpick comes out clean. Baking in a loaf pan will likely take longer than the round pan, so adjust timing as needed. Cool before serving.

When I say this recipe is easy, I mean EASY. It only had four ingredients, and one step to assemble. Maximum flavour, minimum effort. I like to serve over ice cream, but you can use as a dip or drizzle for fruit, cakes, on top of apple crisp… the options are endless! You can also add bananas with ice cream for a spin on bananas foster (one of my childhood favorites).

Blue World- Mac Miller

INGREDIENTS

1/4 cup coconut oil, melted
1/4 cup maple syrup
2 tbsp almond butter
pinch of salt

INSTRUCTIONS

Whisk the almond butter, maple syrup and salt into melted coconut oil until smooth. Drizzle over ice cream.

These little chunks of perfection are my new favourite dessert. They’re no bake, not too sweet and super easy to throw together. Once they’re made, you can keep them in the freezer to snack on whenever you like (just a warning, these did NOT last long for me).

Almond flour can be pretty expensive when you’re buying a bag- bulk stores like Bulk Barn can make it a bit cheaper to buy just the amount you need for the recipe.

This Feeling- Alabama Shakes

INGREDIENTS

For the chocolate base:

2/3 cup almond flour
3 tbsp cacao powder
3 tbsp maple syrup
pinch of salt

For the almond butter layer:

1 cup natural almond butter
1/4 cup maple syrup
1/4 cup refined coconut oil, melted and cooled
1/2 tsp vanilla extract
1/4 tsp salt

For the chocolate topping:

1/3 cup high quality dark chocolate, chopped (avoid using chocolate chips as they have extra wax in them)
1 tsp refined coconut oil
maldon salt or flaky salt for garnish

INSTRUCTIONS

Line a 8x3 loaf pan with parchment paper.

For the chocolate base:

Mix almond flour, cacao powder and salt in a bowl. Drizzle maple syrup into bowl and mix until a dough forms. Transfer to the lined loaf pan and use a damp spatula to pat it into an even layer. Transfer to the freezer for 10 minutes while you make the almond butter layer.

For the almond butter layer:

In another bowl, whisk almond butter, maple syrup, vanilla and salt until well combined. Drizzle in the cooled coconut oil and whisk until completely incorporated. Pour the almond butter mixture over the chocolate base and use a spatula to smooth the top. Put back in the freezer for at least 10 minutes.

For the chocolate topping:

Add chocolate and coconut oil to a small saucepan. Stir over medium-low heat until melted. Pour over almond butter layer and tap on counter gently to even out. Sprinkle maldon or flaky salt on top and put back in the freezer. Freeze until hardened, at least 30 minutes.

Remove from freezer and use a small sharp knife to loosen around the edges. Transfer from pan to cutting board, and use a sharp knife to cut into small squares. Keep in freezer, and thaw slightly before serving.

Last year, I was in Seattle for a week and found lemon ginger shots at Trader Joes. I loved them so much that I brought about ten home with me after the trip. I was craving them this month and realized just how easy they would be to make at home. They are small, but potent: 1-2 oz is more than enough, and you may need some water ready to chase afterwards.

Ginger is best known as an anti-nausea agent, but it is truly a super herb. It has been shown to be antimicrobial, immunomodulating, antiviral, as well as antioxidative. It can act also act as a lipid lowering agent (good for cardiovascular health). It’s also super tasty - in my opinion. Lemons are also antimicrobial, antioxidant and a great source of phytochemicals- you can check out some info about phytochemicals over here. From a very non-scientific perspective, these shots also make me FEEL super healthy- and that’s never a bad thing.

Hell n Back- Bakar

INGREDIENTS

1/2 cup ginger, roughly chopped (you can leave the skin on)
1/2 cup lemon juice
1/2 cup coconut water
a sprinkle of cayenne

INSTRUCTIONS

Add all ingredients to a blender. Blend on high until smooth. Pour through fine mesh sieve and push down on the pulp until no more juice comes out. Store in the fridge for up to a week.

*Note: If you don’t have a high powered blender i.e. vitamix or ninja, you can grate the ginger beforehand to make it blend more easily.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider. Always consult your licensed Naturopathic Physician.

I was a picky kid growing up- it’s hard to believe now, but I refused anything green and stuck to a diet of plain pasta and chicken tenders. One thing I never refused? Tomato soup. Creamy, rich and so comforting, I found myself craving it a few weeks ago. It turns out that making a ridiculously delicious version of my childhood favorite was actually very easy. Roasting the tomatoes & onions beforehand amps up the flavor, and a dairy-free cashew cream adds richness. I like serving with grilled cheese for the ultimate comfort meal, but crackers or toast would be great accompaniments.

Robyn- Dancing On My Own

INGREDIENTS

12 medium tomatoes, cut into eights
1/2 yellow onion, chopped
4 cups veg broth
1 tbsp sugar
1/4 cup garlic cashew cream
sea salt, pepper & red chili flakes

INSTRUCTIONS

Preheat oven to 400 F. Toss tomatoes and onion in olive oil, salt and pepper. Transfer to parchment lined cookie sheets and bake for 45-60 minutes, until golden. Transfer to large pot and add vegetable broth. Simmer with a lid on for 30 minutes. Remove from heat, then add sugar and garlic cashew cream. Blend until smooth with an immersion blender. Add salt, pepper and red chilli flakes to taste.

It’s been rainy as usual here in Vancouver, and it makes me want nothing but warming meals- soup, soup and more soup! This ramen is a dream with roasted miso acorn squash, a savoury broth & broccolini. I like to serve it with fried tofu (found at my local corner store), but feel free to serve with warmed smoked tofu or omit altogether.

Zealots- The Fugees

INGREDIENTS

For the squash:
1 Tbsp. extra-virgin olive oil
1 Tbsp. miso (white is recommended but not necessary)
2 tsp. pure maple syrup or brown sugar
1 tsp. regular soy sauce or tamari
1 small kabocha squash (about 2 lb.), cut into 1"-thick wedges

For the rest:

1 tbsp extra-virgin olive oil
2 tbsp coarsely chopped ginger
2 garlic cloves, minced
4 cups low-sodium vegetable broth
2 tbsp miso
salt & pepper to taste
1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise
4 (5-oz.) packages ramen noodles of choice- I used https://www.kingsoba.com/products/king-soba-organic-brown-rice-pumpkin-noodles
Cilantro, chopped (optional)
Tofu, fried or smoked (optional, but recommended)

INSTRUCTIONS

Squash

Preheat oven to 400F. In a small bowl, whisk oil, miso, syrup, and soy sauce until a paste forms. Arrange squash in a single layer on parchment-lined cookie sheets. Brush the a thin layer of paste each squash segment. Roast for 45-60 minutes, until squash is tender & caramelized.

Soup

Add oil, ginger and garlic to a soup pot. Stir over medium heat until fragrant. Add vegetable broth and simmer. Once squash is ready, set 8 slices aside for serving. Separate the rest of the squash from the peels and add to the broth, along with the 2 tbsp of miso. Use an immersion blender to blend squash into broth. Season with salt & pepper to taste. Meanwhile, bring a pot of salted water to a boil and add broccolini. Cook for 3-5 minutes, until tender. Set aside. In the same salted water, add ramen noodles and cook according to package instructions. To assemble, add a portion of noodles to each bowl, and top with broth. Add broccolini, tofu, cilantro, and the remaining squash slices.

Recipe from Epicurious

It’s a bit of a weird Christmas this year- I’m having a hard time feeling festive. These little bites of perfection are definitely helping! Whether you’re making them for yourself or dropping off for friends, these no-bake bites are easy & so so delicious. They’re so good that I had to give some away, otherwise I would have eaten them all! As a bonus, there’s also no refined sugar in the recipe. I made both mini and regular sized cups and both of them worked really well.

Linus and Lucy- Vince Guaraldi Trio

INGREDIENTS

For the cups:
1 cup unsweetened shredded coconut
1 cup pecan halves
1 cup rolled oats (I used GF)
3 tbsp cocoa powder
1/2 cup pitted Medjool dates, packed
1/2 cup melted & cooled coconut oil
pinch of sea salt

For the chocolate mint ganache:
3/4 cup coconut milk (the kind from a can)
3/4 tsp peppermint extract
1 1/2 cups dark chocolate chips

INSTRUCTIONS

Add oats, pecans, coconut, cocoa powder and salt to a food processor and pulse until finely chopped. Add coconut oil and dates, and pulse until it becomes a sticky ‘dough’. Place in fridge for 5 minutes to firm up. In the meantime, line muffin tin with muffin liners. Drop about 3 tbsp of ‘dough’ into each cup, and lightly spread it out. Use the bottom of a shot glass (or something similar sized) to press indents into the middle of each cup. Put back in fridge to set while you make the ganache.

For the ganache, place chocolate chips & peppermint extract in a medium bowl. Heat the coconut milk in a saucepan until bubbling, then pour over chocolate. Let sit for a minute, then whisk into a smooth ganache. Pour ganache into the middle of each of the cups. Let set in the fridge for at least two hours. Let the cups sit at room temperature for 30 minutes before serving. Optionally, top with maldon salt, shredded coconut or fresh mint leaves.

Note: For mini chocolate cups, use 1/2 tbsp dough rather than 3 tbsp.

Recipe from The First Mess

I’m a biiiig fan of brunch- what’s not to love? Friends, food, coffee & mimosas… Unfortunately, COVID has gotten in the way of brunch and I’ve started making it at home instead. This scramble has all my favorite things- yams, kale & feta- and it’s super easy. If you roast the yams ahead of time, it comes together even more quickly.

Nostalgic for the Moment- Kathryn Gallagher

INGREDIENTS

2 tbsp olive oil
1/2 small onion, chopped fine
1/2 bunch kale, chopped
1 medium yam, diced
1/4 cup goat’s feta
3 eggs
salt & pepper, to taste
Optional toppings: avocado, hot sauce

INSTRUCTIONS

Preheat oven to 400. Line a cookie sheet with parchment and add yams. Drizzle with olive oil, salt and pepper and toss. Roast for 45 min-1 hour until golden.
In a large saucepan, add 2 tbsp olive oil and the onion. Stir over medium heat until onions are transluscent. Add kale, and cook until kale is wilted and starting to get crispy. Crack eggs into the pan and scramble until cooked to your liking. Add roasted yam and feta, and stir in. Season with salt and pepper, and serve. Optionally, top with hot sauce & avocado.

For the entire four years of naturopathic medical school, I meal prepped all of my food for the week on Sundays. I made huge batches of salads, bowls and soups. Since I finished school, I’ve been so resistant to meal prep again- I definitely overdid it. I’m working full time now, and I’ve had to get back into meal prepping, but this time on different terms- when I cook, I just make bigger versions of my meals so it doesn’t feel so regimented.

My latest meal? This autumn kale salad, which is packed with a ton of my favourite seasonal foods. It’s easy to throw together and stays well in the fridge if you want to make it ahead.

Lost- Frank Ocean

INGREDIENTS

1 large acorn squash
1 bunch kale
1 pomegranate, seeded
1 cup quinoa, cooked
1/4 cup toasted pumpkin seeds
1/3 cup feta cheese
honey
olive oil
salt & pepper

For the dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp dijon mustard
salt & pepper to taste

INSTRUCTIONS

Preheat oven to 400 F. Cube acorn squash (leave skin on), and transfer to parchment lined cookie sheet. Drizzle with 2 tbsp olive oil and 1 tbsp honey, and a pinch of sea salt and pepper. Toss, then roast for 30-40 minutes until golden.
Add dressing ingredients to a jar and shake well. Wash kale, and cut into small pieces. In a medium bowl, massage kale with the dressing. Add cooked quinoa, feta, pumpkin seeds, pomegranate, roasted squash and toss. Serve with an extra sprinkle of feta cheese.

For those that know me, my pumpkin spice obsession is nothing new. I love it all- lattes, candles, waffles, tea… Every fall, I buy pumpkin chai tea in bulk so I can have it year round. Given my love for pumpkin, I’m very surprised it took me this long to make my own pumpkin spice syrup. This syrup is everything I’ve ever wanted pumpkin spice to be- heavy on the spice, light on the sweetness. It’s made with dates which means it’s naturally sweetened, and the dates add to the fall flavour. The syrup is amazing in a pumpkin spice latte, but also would be incredible over waffles, with greek yogurt, in a turmeric latte…

INGREDIENTS

10 large medjool dates, soaked in boiling water until soft, then drained
heaping 1/3 cup pumpkin puree
1 1/4 cup warm water (you can add more or less depending on how thick you want the syrup)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1 tsp vanilla

INSTRUCTIONS

Add all ingredients except vanilla to blender and blend until smooth. Transfer to a small pot over medium heat until bubbling. Remove from heat and stir in vanilla. Let cool, then store in fridge. You can keep it in the fridge for up to 10 days.

Pumpkin spice latte

Heat one cup of soy milk with 2-3 tbsp of pumpkin spice syrup and 1 tsp of maple syrup. In the meantime, make espresso- I just use dark coffee finely ground in my french press. When the soy milk is steaming, pour into blender and blend until frothy. Pour over espresso and top with a sprinkle of cinnamon. If you like your lattes sweeter, you can increase the amount of pumpkin syrup and maple syrup.

In case you hadn’t noticed from previous years of fall recipes, I’m a big fall girl. I love apples, squash, spices, and pumpkin everything. It’s pretty basic but I’m okay with it- if pumpkin spice is wrong, I don’t want to be right.

This recipe is modified from my regular grain-free granola- I just added pumpkin and pumpkin spice. It’s a subtle difference, but the taste and smell is incredible. This granola is also really low in sugar, and a great source of healthy fats and protein due to the nuts & seeds. I love eating it with Yoggu, almond butter and banana but it would also be great on its own, on top of banana nice cream, or in a parfait- use your imagination!

We Belong- RAC

INGREDIENTS

2 cups nuts of choice, roughly chopped
1/2 c pumpkin seeds
1 c unsweetened shredded coconut
1/2 c ground flax seed
2 t pumpkin spice
1/2 t salt
1 t vanilla
1/4 maple syrup
1/4 melted coconut oil
1/4 cup pumkin puree (not pumpkin pie filling)
1 tsp water

INSTRUCTIONS

Preheat oven to 350 F. Mix all dry ingredients together in a medium bowl. Add vanilla, syrup, pumpkin, coconut oil and water, and stir until well combined. Spread on a parchment paper lined cookie sheet. Bake for 25-30 minutes until golden.

For those of you that don’t know- my mom is an amazing woman. She supports me in all my ventures, but takes an even bigger role in Kale & a Coffee. She tests all my recipes, often comes up with recipes for me to post, and is a hugely talented photographer- she takes all the photos for the blog! This is another recipe that came from her- she has tested and tweaked it to perfection.

I don’t even like pancakes that much (if you’ve seen my waffle post, you’ll know waffles always win with me) but this recipe made me change my mind. After she made them for me we had them not once but twice in one week- they are THAT good. As always, they are gluten free, and are a great source of protein. I promise you can’t tell there’s chickpea flour in them- they are fluffy and super flavorful. I like to serve them with a dollop of yoggu, some simmered berries or jam, and maple syrup.

Cold War- Cautious Clay

INGREDIENTS

1 ripe banana
1 egg
1 cup milk of your choice
1 cup chickpea flour
1 tbsp baking powder
2 tbsp arrowroot starch
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tbsp coconut oil, for the pan

INSTRUCTIONS

Put all ingredients in a blender and mix well. Heat a frying pan to medium heat, melt 1 tbsp coconut oil in the pan. Pour batter in pan, cook 2 - 3 minutes per side.

This fro yo was one of my favorite experiments to come out of quarantine. I had a craving for a cold dessert, and only a large bag of mixed berries some yoggu in the fridge- and voila! Two ingredient frozen yogurt which takes less than 5 minutes to put together. I like it extra tangy but if you like it a little sweeter, feel free to add maple syrup.

Laugh Now Cry Later- Drake

INGREDIENTS

1 cup frozen berries
1/2 cup full fat greek yogurt ( I use yoggu original- it’s my favorite dairy-free yogurt)
coconut milk, if needed

optional: 1 tsp maple syrup

INSTRUCTIONS

Add berries and yogurt to food processor. Blend until smooth. If too thick, add 1 tbsp of coconut milk at a time until able to blend. Eat right away or store in freezer.

Jillian Harris posted a recipe last year for the coconut banana latte’s at Giovane Cafe in Vancouver- and I had to try it. It sounds weird, but they are truly so incredible. Super rich, a little bit sweet and so satisfying. When making the coconut-banana syrup a while ago, I had too much syrup and decided to freeze it so it wouldn’t go bad. I then had the idea to blend the frozen banana coconut cubes with cold brew and this magnificent drink was the result. You can use either cold brew, or soy milk with espresso.

Let Down- Easy Star All-Stars, Toots & The Maytals

INGREDIENTS

1 can high-fat coconut milk
1 large ripe banana
2 tbsp sugar
1 cup cold brew (or) 2 shots espresso & 1/2 cup soy milk

INSTRUCTIONS

Add coconut milk, banana and sugar to a high speed blender and blend until smooth and creamy. Pour into ice cube tray and freeze until solid. For cold brew, add 1 cup cold brew, 4 banana coconut cubes and 2 regular ice cubes to a blender. Blend until smooth. For espresso, add 2 shots espresso, 1/2 cup soy milk, 3 banana coconut cubes and 1 normal ice cube to a blender. Blend until smooth. For both versions, feel free to add another banana coconut ice cube if you like your coffee sweeter.

Smoked tofu has been a staple in my fridge for a long time. I’m a pescatarian but I don’t love cooking fish at home, which means most of my cooking is vegetarian. Smoked tofu is such an easy, tasty protein to throw on my salads. About four months ago, smoked tofu was no longer available in stores and I was in major withdrawal. I finally figured out how to make it myself- and it’s even more tasty than the store bought kind. It’s almost as easy, too! I love having it on top of my kale caesar salad, but it’s also amazing in the peanut yam stirfry and by itself as a snack.

For best texture replications, press the tofu before marinating-I’ve included a link with instructions below. I have also found pressed tofu in stores which works great as well.

Sometimes- Goth Babe

INGREDIENTS

1 block pressed tofu (how to press tofu here)
1/4 cup tamari
1/4 cup maple syrup
2 tbsp liquid smoke
2 tbsp olive oil

INSTRUCTIONS

Cut pressed tofu into large cubes. Add tamari, maple syrup and liquid smoke to a large ziploc bag and shake well. Add the tofu and marinate for at least 1 hour, up to 2 days. Change position of the bag often so all sides of tofu get marinated. Remove tofu from bag and pat dry with paper towel. Preheat oven to 425 F. Line a cookie sheet with parchment paper, and add the tofu to the sheet. Drizzle with olive oil and toss. Bake for around 30 minutes, until golden and crispy.

I made these brownies for the first time last week- and now I can’t stop making them (and eating them!). My other brownie recipe is super healthy and delicious, but these are a whole different level of indulgent. I can’t find the words to describe them properly (moist? gooey? fudgey? melt in your mouth?) so you’ll have to make them to see what I mean.

As always, they are gluten free, and dairy free if you use dairy free chocolate chips. I made the recipe both with tahini and almond butter and prefer the almond butter version- that being said, the tahini ones are also great if you are nut-free for any reason.

Sweet Sun- Milky Chance

INGREDIENTS

1 cup almond butter (or tahini)
1/4 cup maple syrup
1/3 cup sugar (coconut sugar or brown sugar recommended but not necessary)
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
maldon salt (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, and grease with coconut oil. In a medium bowl, mix together the almond butter or tahini, maple syrup, sugar, eggs and vanilla. Once combined, stir in cocoa powder, baking powder, and salt. Fold in chocolate chips, then transfer batter into prepared baking pan. Bake for 22-25 minutes, until a toothpick comes out clean. Let the brownies cool before cutting as they are extra fudgey. Optionally, top with a sprinkle of maldon salt.

I was a little too intimidated to jump on the sourdough bandwagon these last few months: it seemed like an overwhelming task, especially since I’m gluten-free. Instead, I obsessed over gnocchi. I had never made gnocchi at home, and now it’s almost a weekly occurrence. Yam gnocchi, ricotta gnocchi, cauliflower gnocchi, I’ve tried it all. My absolute favourite has been this cauliflower gnocchi- it’s by far the easiest dough, and tends to make for lighter, fluffier gnocchi. The fact that it’s mostly made of vegetables is just a fun bonus.

I’ve made my version of kale pesto below. If you’re looking for a vegan version, feel free to either substitute the parmesan for vegan parmesan (I recommend violife), or check out a vegan version here.

Chicago Freestyle- Drake, Giveon

gnocchi INGREDIENTS

1 head cauliflower, chopped into small florets (should be approximately 5 cups)
2/3 cup GF 1 to 1 flour (I use Bob’s Red Mill)
1 tsp salt
2 tbsp olive oil or butter

gnocchi INSTRUCTIONS

Bring a pot of water to a boil. Add cauliflower and cook until tender, about 5-10 minutes. Drain water. Spread cauliflower onto a clean, dry tea towel and allow to cool. Once cool, wrap towel around cauliflower and squeeze to get all of the moisture out. This may take a few minutes, keep squeezing until no water comes out. I often change tea towels once the first is soaked. When the cauliflower is completely dry, place in your food processor and pulse until crumbled. Add flour and salt, and pulse until a soft dough forms. Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden. Add a splash of water to the pan, and cover until water has evaporated. Add 1/2 cup of kale pesto to the pan and stir until each gnocchi is coated. Serve warm with extra grated parmesan on top.

kale Pesto INGREDIENTS

1 bunch kale, chopped (about 2 cups)
3 cloves garlic, minces
1/3 cup pine nuts
1/2 cup grated parmesan
1/2 cup olive oil
salt and pepper to taste

kale Pesto INSTRUCTIONS

Add pine nuts and kale to food processor and pulse until well combined. Add parmesan and garlic, pulse until well combined. While the food processor is running, slowly pour in olive oil. Add salt and pepper to taste.

Gnocchi recipe from Pinch of Yum

I’m a big spaghetti squash fan- it’s super easy, delicious and a great alternative to pasta. I find when you scoop the squash out of the shell then mix with sauce, it gets watery and runny. By leaving it in the shell, you get perfectly roasted squash and a built-in bowl.

Juniper- Begonia

INGREDIENTS

1 spaghetti squash
2 cloves garlic, minced
2 cups kale, chopped (approximately 1 small bunch)
1/4 cup pesto
1/4 cup goat cheese feta
2 tbsp dried cranberries
1 tbsp pepitas
olive oil
salt
pepper

INSTRUCTIONS

Preheat oven to 400°F. Cut spaghetti squash lengthwise, scoop out seeds and discard. Drizzle with 1 tbsp olive oil, season with salt and pepper. Place on lined cookie sheet. Roast for 1 hour, or until golden and soft. Place 1 tbsp olive oil and the garlic in a saucepan and heat over medium heat until fragrant. Add chopped kale and cook until kale is wilted. Stir pesto into the kale. Turn off heat, and add feta, cranberries and pepitas. Season with salt and pepper to taste. Transfer kale pesto mixture into each half of the spaghetti squash and serve.