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Roasted Beet Hummus

Roasted Beet Hummus

For an instant boom of color, toss in a beet.

Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.

Just a few roasted cubes will do the trick.

Roasted Beet Hummus

I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.

And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.

Cumin

Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.

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Baked Herbed Chickpea Bites

Baked Herbed Chickpea Bites

This is essentially a recipe for baked falafel. But to me, if the batter isn’t crisped up in the deep-fryer, it’s not falafel.

So I present you instead with “baked herbed chickpea bites”. The name, I know, could use a little work. But they’re delicious, I promise.

Baked Herbed Chickpea Bites

These are best served aside a creamy dip. Pick the tahini-based sauce of your choice. Hummus, baba ganoush, or even just a simple sesame-garlic-lemon sauce will all serve you well.

To make the latter, finely mince a small clove of garlic and whisk it into several large spoonfuls of tahini. Add a pinch of salt. Squeeze in a wedge or two of lemon. Then add warm water, as needed, to thin it out.

Baked Herbed Chickpea Bites

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Roasted Cauliflower with Olives and Raisins

Roasted Cauliflower with Raisins and Olives

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

Roasted Cauliflower with Raisins and Olives

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Olives and Almonds

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

Roasted Cauliflower with Raisins and Olives

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Cauliflower

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Roasted Cauliflower with Raisins and Olives

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

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Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins

I like muffins to be rather distinctive from cupcakes.

Not too sweet. Heartier than a light and fluffy cake. And filling enough to leave me satisfied after just one.

Although, hints of decadence (like chocolate chips) are a must, so that the yearning for an icing topped cupcake doesn’t follow.

Vegan Banana Chocolate Chip Muffins
These Vegan Banana Chocolate Chip Muffins fit the bill perfectly for that description, packed with wholesome ingredients like oats, whole grain flour and bananas, while being balanced with a touch of sweetness lent by brown sugar, cinnamon and a dose of dark chocolate.

Eat them for breakfast, eat them at snack-time, eat them for dessert, eat them whenever — guilt-free.

Feel free to play around with this recipe, too, by adding nuts or raisins or even other spices. There’s no better time to play around in the kitchen than when it’s cold outside, and as I agonize over the blanketing of snow outside my window, I hope these will give you a little comfort like they’ve given me!

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Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

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