This recipe is part of a backlog of recipes I plan on unleashing over the course of the next month or so, basically the holidays knocked me on my ass along with my regular job, and wedding planning (I recently got engaged! Ay-Yo) and it’s lead to me being excruciatingly behind on my recipes. I have had time to cook but not a whole lot of time to write up recipes and present them to the people!

These cookies, despite being originally made for the blog, have become kind of a staple in our house. They started as just a healthy-ish chocolate chip cookie, and evolved through testing into more of a trail mix vibe with rich, flavorful peanut butter, and a variety of fillings.

I find one of the biggest food dilemmas I have on a weekly basis is figuring out snacks. I don’t know about anyone else, but I legit can’t make it through the day without snacks, I mean I work a 10 hour day so honestly I could probably be eating multiple meals. Andrew and I often default to hard boiled eggs in this regard, but every once and a while I come up with something amazing and perfect for that mid morning time when it’s still too early to be socially appropriate to eat lunch. These cookies are IT!

Seriously, these cookies are all of the things, they are sweet, spiced and salty and loaded with your personal favorite trail mix fixings! Our personal favorites here are dark chocolate chips, walnuts and pumpkin seeds but seriously, it’s yours to play with! They’re just the right amount of filling and are so loaded with fiber and healthy fats that they actual keep you kind of full!

Toss those power bars in the trash, you know you never really liked them anyway. It’s time to switch to cookies for second breakfast, thank me later

Love,

Jackie

Loaded Peanut Butter Breakfast Cookies

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These breakfast cookies are officially coffee's new best friend! Sweet, salty and loaded with all of your personal favorite trail mix fixings.

Author: Jackie DeSana

Recipe type: Dessert, Breakfast, Snacks

Cuisine: Vegan, Gluten-Free

Serves: 12 cookies

Ingredients

• 1 cup rolled oats
• ¼ cup brown rice flour
• ½ cup almond flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp sea salt
• ½ tsp baking soda
• 3 tbsp maple syrup
• 1 cup creamy peanut butter
• 2 tbs ground flax seed
• 5 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ½ cup of a mix of your choice of filling:
• chocolate chips, coconut flakes, dried cranberries, pumpkin seeds, walnuts

Directions

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
   
   
2. In a large bowl, combine the oats, brown rice flour, almond flour, cinnamon, nutmeg, ginger, salt and baking soda and toss until combined.
   
   
3. Add the maple syrup, peanut butter, flax seed, melted coconut oil and vanilla to a food processor and blend on high until smooth.
   
   
4. Pour the wet mix into the dry mix and mix with a spoon until its fully incorporated and starts to form a dough. You should be able to pick it up and roll it into a ball with your fingers. Add in any toppings that you choose but be sure not to put too much otherwise the cookies won't stay together. Scoop the cookies out 2 tbsp at a time and flatten into large cookies on the baking sheet. You should end up with 10-12 cookies.
   
   
5. Bake for 15 minutes and test to see if they're done. To test it stick a toothpick in the middle of the cookies and see if it comes out clean. Place them on a cooling rack and let cool. These cookies can keep in the fridge all week.

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I’m going to be real honest with you guys, I really love this recipe but I kind of hate myself for doing it. This recipe arose when I (unsuccessfully) was attempting to do Whole 30 again for the month of January. It’s one of those big time Pinterest, Keto crazed trends where people try to act like things like sweet potatoes can replace bread. Out of spite I tried it, and let me be honest, this does not replace actual avocado toast in any way, but as a stand alone snack, or incredibly easy dinner, this is simple, fresh and delicious!

I understand as a person that is constantly telling you you won’t miss the meat in my dishes it’s a little hypocritical for me to hate on people trying to replace bread with vegetables, but what can I say, I love bread! (have you guys seen the clip of Oprah yelling about how much she loves bread? That’s me 100%).

Okay so to shift the attention back to the dish at hand, sweet potatoes are seriously natures most versatile vegetable. I truly believe they go great with anything but one of their best match ups by far is avocado. The mix of the hot sweet potato with the cold, spicy guacamole in this recipe is truly magical. And the sliced mangoes are literally and figuratively the cherry on top.

You might be thinking, how is this different from just baking a potato and putting guac in it, well I’ll tell you, it’s easier to eat and easier to heat up so it will last you! If you wanted to do this for breakfast, you can bake a bunch of the sweet potato slices in advance and then reheat them in the morning and boom, 5 minute breakfast. In all seriousness though, I prefer this dish as a very easy dinner. It only takes about 30 minutes and most of that is passive time with the potatoes are baking, plus about 5 minutes to figure out how the F to slice a mango (look on Youtube, I’m not kidding).

You can use this as a side, you can present it as an appetizer for a party, or you can eat it all yourself. It’s easy, delicious and honestly beautiful I mean look at those colors! It’s also clearly healthy though I’d prefer not to focus on that part because I’m here to get you to love veggies, not to get you to hate yourself for not being healthy, you have all of Instagram to help you with that.

Love,

Jackie

Sweet Potato Toast with Simple Guacamole

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Simple, pretty, delicious and about the most millennial thing you could find, these Sweet Potato Toasts with Guacamole are the perfect versatile snack or meal for busy week.

Author: Jackie DeSana

Recipe type: Dinner, Breakfast, Snack

Cuisine: Vegan, Gluten-Free

Serves: 10-16 toasts

Ingredients

• 4 Sweet potatoes
• 2 tbsp olive oil
• a pinch salt and pepper
• 2 avocados
• ½ red onion, finely diced
• 1 roma tomato, diced
• juice of 1 lime
• 1 tsp salt
• 1 tsp garlic powder
• 1-2 jalapenos, diced with seeds (choose your spice level here)
• cilantro (optional)
• 3 mangoes - sliced

Directions

1. Preheat the oven to 400 degrees. Cut both ends off the sweet potatoes and place cut side down on the cutting board. Then sliced vertically into ½ inch thick pieces of "toast".
   
   
2. Place the pieces of sweet potato on a parchment lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes until they start to soften. You want them to be cooked but not so soft that they're mushy.
   
   
3. While the sweet potatoes are cooking, make the guacamole. Place the avocados into a medium bowl and smash them with a fork until smooth with a few chunks mixed in. Add in the red onion, tomato, lime juice, salt, garlic powder, jalapenos and cilantro if you're using it.
   
   
4. When the sweet potatoes are cooked, removed from the oven, top with the guacamole and sliced mango. To reheat these you can heat them in a pan with olive oil, fry and each side for about 5 minutes. You can also top them with fried or poached eggs for a breakfast.

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The post Sweet Potato Toast with Simple Guacamole appeared first on Almost Like Mom's.

I have to admit, I think I’m slightly behind the eight ball on this one. About 3 years ago, Pinterest was loaded with ideas for crustless mini quiches and everyone was going crazy about how delicious and low card they are. Of course this was back when a lot of different types of food intimidated me and I falsely believed things like mini quiches were difficult to do. I have to admit, I could not have been more wrong about these, they are easy, delicious and totally worth doing. That’s why I’m sharing these Spicy Italian Mini Quiches as an idea for Christmas Breakfast!

Honestly, whether you have a nice sit down, brunch style breakfast on Christmas morning, or you just plop down on the couch for a few minutes opening presents before getting ready for the day, these are pretty perfect. They’re a super fast grab and go breakfast, but they can also be a beautiful and delicious part of a large brunch spread. Like I always say, it’s your world baby, I’m just here to lend help, ideas and guidance when needed.

So, there’s two reasons why this recipe was something I wanted to try. First, have you guys had the Starbucks egg bites? If you haven’t, they’re these massively overpriced (shocking I know) tiny egg pieces with filling in them that people pay 5 dollars for so they can avoid carbs at Starbucks. As a person who swings back and forth on whether or not I should cut carbs to lose weight, or eat them and learn to just accept myself, I have definitely paid for these.

You know when you get something and it’s super expensive and you’re mad because it’s not worth it? That’s how I feel about those. So I had thought about trying to make them and then when I accidentally made the mini quiches with the Savory Pumpkin Quiche leftovers, I realized how strikingly similar mini quiches are to the egg bites. But they’re literally just better!

I truly think that one of the best things you can do for yourself is just try to cook at home as often as possible. It’s amazing for your health and your wallet. You don’t have to do it all at once, one day at a time. Just take little things you spend money on, and learn to make it yourself! You won’t always have time and that’s fine, but it feels awesome when you do.

Lots of Love,

Jackie

Spicy Italian Mini Quiches

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Mini crustless quiches loaded with Italian sausage flavored tempeh with hot and spicy giardiniera and cherry tomatoes, perfect for a healthy delicious breakfast.

Author: Jackie DeSana

Recipe type: Breakfast

Cuisine: Italian, Vegetarian

Serves: 12-18 quiches

Ingredients

• 2 tbsp olive oil
• 1 small white onion, diced finely
• 4 cloves garlic, minced
• 1 8 oz package tempeh
• 2 tsp fennel seed
• 2 tbsp italian seasoning
• ¼ cup nutritional yeast
• 2 tbsp marinara sauce or plain tomato sauce
• 1 tsp white pepper
• 2 tsp rubbed sage
• 1 tsp salt
• 2 tbsp high heat cooking oil (see notes)
• 1 tbsp tamari
• 1 tbsp dijon mustard
• 1 cup cherry tomatoes, halved
• ¼ cup hot cherry peppers or giardianara
• ¼ cup almond milk
• 12 eggs, whisked
• fresh basil (optional)
• ¼ cup parmesan cheese* (optional)

Directions

1. Preheat your oven to 350 degrees. Heat the olive oil in a large, preferably cast iron, skillet over medium heat. Add the onions and garlic and saute for 3 minutes until the onions are translucent.
   
   
2. Add the tempeh to the bowl of a food processor and pulse a few times to get it broken up. Add the saute'd onions and garlic, fennel seed, Italian seasoning, nutritional yeast, marinara sauce, white pepper, rubbed sage and sea salt and pulse until smooth.
   
   
3. Add the high heat cooking oil to the same skillet where you saute'd the onions and garlic. Transfer the tempeh mixture into a large bowl and oil your hand. Using you hand, school the mixture out about a ⅓ cup at a time and flatten it into patties. Drop the patties into the oil and cook until they're browned on both sides, about 5-7 minutes on each side.
   
   
4. Once the patties are browned on both sides, they will have hardened slightly, start breaking off corners of each patty with your spatula and continue breaking it up until it forms a crumbled texture in the pan. Add the soy sauce or tamari and dijon mustard to the mixture and continue stirring and breaking it up with the spatula. Cook for about 5 more minutes until the soy sauce has evaporated and the tempeh should be a dark color and resemble either ground meat or crumbled sausage pieces.
   
   
5. Transfer the sausage to a bowl and add in the cherry tomatoes and giardianara or hot cherry peppers and toss to slightly combine.
   
   
6. In a large bowl, whisk together the eggs and almond milk and some pieces of fresh basil and grated parmesan cheese if you're using that.
   
   
7. Grease a muffin tin with oil, butter or spray. Add the tempeh, tomatoes and peppers mixture into each muffin cup, 1-2 tablespoons in each depending on how stuffed you want the quiches to be. Then pour the egg mixture over the top into each muffin cup filling almost to the top.
   
   
8. Carefully (so as not to spill any eggs) transfer the muffin pan to the oven and baking for 25 minutes. To tell if their cooked, you can poke the tops and they should bounce back at you and not be liquid. Serve right away or they'll keep in your fridge for a week and are reheated very easily.

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Continuing on my fiesta of vegetarian “seafood” dishes, comes this incredible appetizer to serve at your holiday parties, the Battered “Calamari” Street Tacos. This recipe is like an elevated, slightly fancier version of my “fish” tacos that was one of my first blog recipes ever. I’ve been dreaming up a vegan version of calamari for quite some time now and this recipe hits all spots and will rock you and your guests socks off.

The fish tacos were one of the first out of the box vegetarian dishes I tried to make for Andrew when we first started dating, and we both became instantly obsessed. It’s probably like 90% of the reason that he’s in love with me still to this day. Fish tacos, chicken fried steak and the mutual bonding that comes from binge watching game of thrones together … that’s the foundation of a healthy relationship.

I have always had an affinity for calamari, it was one of my favorite appetizers to get when I would go eat out with my mom and aunts when I was younger. As a kid I was always a really good eater, I could put down some serious food and I was absolutely fearless, I think I had snails for the first time when I was like 6. Calamari though it’s hard to give me adventurous credits for because it’s like a small step above chicken tenders. Still though, it was always one of my first suggestions.

Even if you’re not a fish person, I promise you, you’ll absolutely love this recipe! It has all the spicy flavors and crunch of fried calamari, but honestly, the texture is even a little better here because it has less of that chewiness that turns some people off from seafood.

The slaw and the lemon aioli serve as perfect compliments here. The spicy lemon aioli, along with the occasional fried fresno pepper you might find give it the perfect kick. I also love these as the small street style tacos but you can make them full size if say you’re doing them for a dinner. Honestly, you could even scrap the taco part and just put the calamari’s into a basket.

I can’t believe we’re really only 3 weeks away from Christmas! I have to leave you now so I can online shop but stay tuned alllll week for more Christmas dinner, dessert and breakfast foods. YUM.

Lots of Love,

Jackie

Battered "Calamari" Street Tacos with Spicy Lemon Aioli

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Totally meatless and unbelievable this dish is mushrooms and hearts of palm with a spicy, flavorful batter and served as street tacos with crispy slaw and spicy lemon aioli.

Author: Jackie DeSana

Recipe type: Appetizers, Dinner

Cuisine: Vegetarian, Vegan

Serves: 12-16 tacos

Ingredients

• Tacos
• 2 cups oyster mushrooms, sliced
• 1 can hearts of palm, sliced into rings
• 1 can full fat coconut milk
• 2 tbsp apple cider vinegar
• 1 tbsp old bay seasoning
• 2 tsp sea salt
• 1 tbsp hot sauce
• 1 tbsp soy sauce
• 1 cup all purpose flour
• 1 tbsp lemon pepper
• 1 tbsp old bay seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 tsp mustard powder
• 12-16 street taco tortillas
  
  
• Spicy Lemon Aioli
• 1 cup vegan mayo
• 1 lemon, zest and juice
• 1 tsp black pepper
• 2 tsp old bay
• ½ tsp sea salt
• 1 tbsp hot sauce
• 2 tsp dijon mustard
• Simple Slaw from Fish Tacos

Directions

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
   
   
2. In a medium size bowl, whisk together the coconut milk, apple cider vinegar, 1 tbsp old bay seasoning, salt, hot sauce and soy sauce until mixed. Add the mushrooms, hearts of palm and fresno peppers to the marinade and let sit for 20 minutes.
   
   
3. In another medium bowl, combine the flour, lemon pepper, the remaining old bay seasoning, garlic powder, onion powder, black pepper, smoked paprika and mustard powder.
   
   
4. Once the mushrooms and hearts of palm are marinaded, remove them from the marinade one at a time, and roll them in the flour mixture until fully coated. Place on the baking sheet evenly spread apart. You may need two baking sheets.
   
   
5. Bake for 20 minutes until the outside coating starts to brown.
   
   
6. While the mushrooms and hearts of palm are baking, prepare your spicy lemon aioli by whisking all the ingredients together in a small bowl. Char or heat your tortillas. if you have a gas range stove just char them by placing them on top of your stove guard over an open flame, cooking each side for about 20 seconds. Or you can cook them in a pan with oil. Prepare the slaw.
7. 
   
   
8. To assemble the tacos, add the slaw on the bottom, top with the "calamari mixture (hearts of palm, mushrooms and peppers) and drizzle with aioli.

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Okay so November is flying by and that means my favorite holiday is only a a day away! It also means that you guys are almost done with having to endure my incredible basic-ness and all these pumpkin recipes. Not quite yet though, I have one more to push us over the edge, Pumpkin Sage Drop Biscuits.

I completed this recipe probably close to a month ago and wanted to post it close to Thanksgiving because it is a really great holiday side dish and an extra fun thing to throw out instead of frozen rolls. Not that there’s anything wrong with frozen or store bought rolls, I’m straight up addicted to Pillsbury biscuits.

Of course in the month that I’ve been sitting on this one, about 80 other people have posted incredibly similar recipes but sometimes you just have to face the facts of your own lack of creativity. I’ll tell you this though, I can’t verify whether or not those recipes work or how they taste but I CAN verify that this one does. They come out flaky, moist, flavorful and delicious.

You can do this recipe either on a baking sheet, or you can drop them into a cast iron skillet and make a skillet bread. I did test them both ways and there’s basically no difference other than the way they look. You can also double the recipe if you’re doing it for a crowd.

I’ll be back Friday with a super easy recipe to make this weekend that will help you take a break from too extensive cooking. Until then I’ll get out of here and let everyone enjoy their holiday!

Love,

Jackie

Pumpkin Sage Biscuits

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Sweet and savory Pumpkin Sage Biscuits with fresh sage and rosemary are the perfect accompaniment to your Thanksgiving table.

Author: Jackie DeSana

Recipe type: Breakfast, Side Dish

Cuisine: Holiday, Vegetarian, Vegan

Serves: 10 biscuits

Ingredients

• 1 cup almond milk (or other non-dairy milk)
• 1 tbsp apple cider vinegar
• 3 cups all purpose flour
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 8 tbsp salted butter, chilled
• ¾ cup pureed pumpkin
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh rosemary, chopped

Directions

1. Preheat the oven to 400 degrees. Whisk together the almond milk and apple cider vinegar in a small bowl and set aside for 10 minutes until the almond milk starts to curdle.
   
   
2. In a large bowl combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
   
   
3. Add the butter to the dry ingredients. Work the butter into the flour with your hands or a pastry cutter if you have it. If you're using your hands, just repeatedly crumble the butter working it into the flour. When It's fully worked in it will look kind of like slightly wet sand.
   
   
4. Add the pumpkin into the almond milk mixture and whisk until fully incorporated. Add the wet ingredients into the dry ingredients and add the basil, rosemary and sage and fold with a spatula until it forms a batter and everything is mixed. Be careful not to over mix.
   
   
5. Drop the biscuits in circles onto a greased baking sheet. About ¼ cup of batter per biscuit. Bake for 20 minutes then remove and set onto a wire rack to cool. Serve with butter!

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Sweet Potato and Brussels Sprouts Casserole

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A homemade, almost guilt free, and totally vegan Thanksgiving casserole made with sweet potatoes and brussels sprouts and a from scratch cream of mushroom base.

Author: Jackie DeSana

Recipe type: Dinner, Entertaining, Comfort Food, Seasonal

Cuisine: Vegetarian, Vegan

Serves: 12 servings

Ingredients

• Cream of Mushroom Soup
• 5 tbsp olive oil
• 1 large white onion, chopped
• 3 stalks celery, sliced
• 2 lbs white mushrooms, sliced
• ¼ cup red wine
• ¼ cup white miso
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp celery salt
• 3 tbsp soy sauce or tamari
• 1 tsp sea salt
• 2 tbsp nutritional yeast
• 1 cup water
• ¼ cup white rice
• ¼ cup cashews
• 1 tsp black pepper
  
  
• Casserole Filling
• 2 sweet potatoes, peeled and diced
• 1 lb Brussels sprouts, quartered
• 2 portobello mushrooms, stem removed *optional*
• ½ lb cremini mushrooms, cut in half *optional*
• 1 tbsp olive oil
• 1 tsp each salt and pepper
• ½ cup fresh basil, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme
• 1 bag jalapeno kettle chips (see notes)

Directions

1. Preheat the oven to 400 degrees. Then start by making the mushroom soup base. Heat the olive oil in a medium pot over medium heat, add in the onions and celery. Saute the onions and celery for 5 minutes until the onions become translucent.
   
   
2. Next, add in the mushrooms and sautee for 5 minutes until they start to cook down. Then add in the red wine and simmer for 3 minutes until the red reduces by about half.
   
   
3. While the mushrooms are sauteing, whisk together the miso, garlic powder, onion powder, celery salt, soy sauce, sea salt and nutritional yeast in a small bowl until it forms a paste like substance.
   
   
4. Add the miso paste mix to the pot along with the water. Whisk vigorously until the paste is thinned out and fully mixed, it will look kind of creamy. Add in the rice, cashews and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes until the rice is fully cooked and there isn't much liquid left.
   
   
5. While the mushroom soup base is simmering, you can start on the rest of the casserole. Add the sweet potatoes, brussels sprouts, portobello mushrooms and cremini mushrooms to a large casserole dish. Toss then with olive oil, salt and pepper. Bake the vegetables for 20 minutes uncovered.
   
   
6. When the soup base is done simmering, allow it to cool for 5 minutes then transfer to a high speed blender and blend on high until it's smooth. Add the remaining, uncooked mushrooms to the pan with a drizzle of olive oil and saute for about 3 minutes then add the soup base back into the pan. Cover and set it aside.
   
   
7. Remove the vegetables from the oven then pour the mushrooms soup base over the vegetables. Add in the basil, rosemary and thyme and toss to combine everything and make sure all the veggies are covered. Then cover in the chips, crushing them as you do it. Bake again for 20 more minutes until the chips start to brown and crisp.

Notes

**You can choose different chips for the topping, I used jalapeno because I liked the added spice.

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As I promised yesterday, we have the perfect accompaniment to the pumpkin chili recipe, Cheesy Jalapeno Cornbread Muffins. I won’t take up too much time of your day with this one because the title sort of says it all, and they’re clearly delicious, unless of course you don’t like cornbread in which case, you’re just flat out crazy. 

Cornbread is one of those things I never had as a kid. My mom didn’t make it, nobody in my family really made it. To be frank, we weren’t really corn people. I remember discovering cornbread as an adult and feeling surprised at how delicious it was and a little robbed that I had never had it when I was younger. And then I remember feeling even more robbed when I discovered how easy it is to make.

The first time I made cornbread was for my friend Travis’ birthday party. We were all going down to this lake house at the furthest tip of southern Indiana, which by the way is totally gorgeous and worth the drive. Now, my friend is very into typical manly things like meat and grilling so I anticipated Andrew and I might be short on veggie meals for the weekend and I went OVERBOARD, I brought so much food and made so many recipes and one of them was basically this recipe but as a bread.

As a side note, in case you were wondering, all the meat and potatoes eaters we were with loved my veggie meals, they even devoured the vegan cheese cake. So not to preach but it just proves you can eat less meat and still have delicious satisfying meals. I digress though, I won’t get on that soap box today, you’re here for cornbread.

Now, I have modified this cornbread from it’s original recipe into a small one designed to make muffins. I find these are easier to serve to a crowd, they don’t crumble and make a big mess like cut cornbread, and they also travel really well as a snack. They go really fast in our house so if you’re serving them at a party you may want to double up this recipe.

Alright that’s all for today, if you live in the Midwest like me we’re in a for a cold weekend so stay warm friends. And if you’re feeling like an easy and comforting meal, look no further than the pumpkin chili and this cornbread.

Lots of Love,

Jackie

Cheesy Jalapeno Cornbread Muffins

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

The perfect side dish to any meal, especially our pumpkin chili recipe. This cornbread is spicy, cheesy and tons of flavor packed into small, easy to eat muffins.

Author: Jackie DeSana

Recipe type: Snacks, Sides, Appetizers

Cuisine: Southwest, Vegetarian, Vegan

Serves: 12 muffins

Ingredients

• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 cup finely ground cornmeal
• 1 cup all purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp sea salt
• 2 eggs (see notes for vegan)
• 1 cup shredded cheddar cheese (see notes for vegan)
• 2 jalapenos, cut in half and then into thin slices

Directions

1. Preheat your oven to 400 degrees and grease a muffin tin with spray, oil or butter.
   
   
2. In a small bowl, whisk together the almond milk and apple cider vinegar. Set it aside for 10 minutes until the milk curdles and starts to thicken.
   
   
3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, smoked paprika, cayenne pepper and sea salt.
   
   
4. After the milk thickens, add the eggs to the milk mixture and whisk until combined. Then pour the wet ingredients into the dry ingredients and fold with a large spatula.
   
   
5. Fold in the jalapenos and cheese until mixed in.
   
   
6. Pour the batter into the greased muffin tins filling each tin up about ¾ of the way. Bake for 12-15 minutes. It took the whole 15 in my oven but in better ovens it may take less time. Check to see if they're done with a toothpick after 12 and if they need more time put them back in. You'll know they're done if the toothpick comes out clean. Remove them from the muffin pan and place onto a wire rack to cool.

Notes

To make this vegan, substitute the cheese for vegan cheese and just leave out the eggs. The eggs really add a fluffier texture to the muffins, but it's not a significant change to leave them out.

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Heyyy everyone! Did you vote today or what?? I hope you did and boy do I have an amazing dish for you to celebrate democracy with … Pulled “Pork” Totchos with Pumpkin Barbecue Sauce. Yes, everything about this dish is extra AF and it’s only for people who participate in Democracy so if you didn’t vote you can’t try it, just kidding, but seriously VOTE! 

Okay so the story of how this recipe came together is actually kind of fun. It was originally supposed to be a pumpkin barbecue cauliflower wing, and it’s frustrating and weird but despite how amazing this sauce is, it just didn’t work. I low key would still be mad about it except this recipe turned out better than I could have imagined.

So after multiple weeks of Andrew and I brainstorming another use for this incredible sauce, we came up with barbecue nachos, which quickly turned into totchos, for obvious reasons.

Now, for the pulled “pork” I used hearts of palm. This was inspired by a recent recipe I saw on Hot for Food (yes, I’m talking about Lauren Toyota again because she’s the queen). She did Bao Buns with pulled hearts of palm and I thought using them for pork was genius! I have used them for seafood before but had no idea how easily they pull into the texture of pulled meat. It’s great and the best part is you guys don’t have to order jackfruit online. Seriously, if anyone knows where the F to buy jackfruit, please hit me up.

This recipe is finished off with this incredible vegan nacho cheese sauce that I swear I am absolutely addicted to. Seriously though, the centerpiece here is the pumpkin barbecue sauce, it’s incredible, It’s spicy, sweet and festive. You’ll love it!

Before I head out today, I want to again impress upon everyone the importance of voting. We have the privilege to live in a democracy and there’s no point to democracy if the people don’t make their voices heard. There are forces in this world who don’t want you to vote and want you to believe it doesn’t matter. They want to stop people from voting because it does matter, and every vote counts. There’s nothing scarier to the powerful than an informed, educated and excited electorate.

Also after voting you should also stay engaged and hold your reps accountable but that’s a convo for another day. For now, just vote and then treat yourself to an entire pan of nachos.

Lots of Love,

Jackie

Pulled "Pork" Totchos with Pumpkin Barbecue Sauce

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

The most extra recipe out there, tater tots topped with sweet and spicy pumpkin barbecue sauce, pulled hearts of palm and smothered in insanely creamy vegan nacho cheese.

Author: Jackie DeSana

Recipe type: Dinner, Snack,

Cuisine: Seasonal, Comfort Food

Serves: 4 servings

Ingredients

• Pulled "Pork"
• 2 cans hearts of palm
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp agave nectar (or maple syrup)
• 1 tsp red pepper flakes
• 1 tbsp adobo spice
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp liquid smoke
• 2 tbsp olive oil
• ½ tsp each salt and pepper
  
  
• Vegan Nacho Cheese
• 1 baking potato, peeled and diced
• 2 carrots, peeled and diced
• ¼ cup vegetable oil
• ¼ cup unsweetened almond milk
• ¼ cup nutritional yeast
• 2 tsp tapioca or potato starch
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sea salt
• 2 tsp lemon juice
• ¼ cup pickled jalapenos
• 3 tbsp jalapeno brine
• 1 tbsp tomato paste
  
  
• Pumpkin Barbecue Sauce
• 1 cup pumpkin puree
• ½ cup apple cider
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 2 tbsp dijon mustard
• 2 tbsp sriracha
• 2 tbsp maple syrup
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chili powder
• ½ tsp cinnamon
• 1 tbsp rubbed sage
• 1 tsp liquid smoke
• 1 tsp each salt and pepper
  
  
• Toppings
• 1 bag tater tots
• 2 cups kale, thinly sliced
• 1 cup red cabbage, shredded
• ½ cup cilantro
• ½ cup fresh radishes, sliced thin
• 2 carrots, thinly sliced
• 1 cup mayonnaise
• 2 tbsp dijon mustard
• juice 2 limes
• 1 tsp each salt and pepper
• Pickled jalapenos
• pickled onions

Directions

1. Start by cooking the tater tots according to the directions on the package.
   
   
2. To make the pumpkin barbecue sauce, whisk together all the ingredients for the sauce in a medium bowl. When they are full mixed, transfer to a medium sauce pan under medium heat. Turn down to low and simmer for 15 minutes. You may need to add a little more water to thin it out.
   
   
3. To make the nacho cheese, placed the diced potatoes and carrots into a small pot. Fill the pot about ¾ of the way with water and bring to a boil. Boil until the potatoes and carrots are softened. When they are soft, drain and transfer to a high speed blender. Add the remaining nacho cheese ingredients and blend on high until smooth. It will be warm now, but set aside until the other ingredients are done. You may need to reheat it slightly.
   
   
4. To make the pulled hearts of palm, remove them from the can and drain the liquid. Then place them into cheesecloth or a clean tea towel. A nutmilk bag also works. Squeeze all the liquid out of the hearts of palm by twisting it in the cloth. When you remove it from the towel it will already be starting to shred. Place into a small bowl and continue to shred it, it will start to look kind of like imitation crab.
   
   
5. Once it's shredded, add in the ingredients for the pulled pork and toss until it's fully coated in the spice rub. Here you have two choices, you can put the hearts of palm into a skillet and heat alone, or you can add it directly to the sauce. I browned them slightly in a pan alone and poured the sauce over them at the end.
   
   
6. Last, make the slaw! Add the kale, red cabbage, cilantro, radishes and carrots to a large bowl and toss to combine. Add in the mayo, dijon, lime juice, and salt and pepper Toss together until fully mixed and all the veggies are coated in the dressing.
   
   
7. Finally, assemble the nachos. Place the tots on a pan, then top with the slaw, then the hearts of palm and pumpkin barbecue sauce, the finish with the nacho cheese. Sprinkle with some cilantro!

Notes

Serving Notes: The barbecue sauce, slaw and nacho cheese here amount to more serving wise than you need for the nachos so you can easily double this recipe by just making more tater tots and using one more can of hearts of palm.

3.5.3226

The post Pulled “Pork” Totchos with Pumpkin Barbecue Sauce appeared first on Almost Like Mom's.

So everyone is familiar with 7 layer dip, that staple at every Superbowl party you’ve ever been to that’s loaded with beans and cheese and salsa and for some reason topped with black olives which are just terrible. Black olives aside though, 7 layer dip is usually delicious but, if you’re anything like me, are a stomach ache waiting to happen. That’s why I created my own, healthier spin on 7 layer dip with a Greek salad flair and made with tons of fresh veggies!

For the base layer of this dip, I have perfected a hummus recipe. I swear this hummus is perfect and so easy to make. The roasted garlic gives it a delicious flavor without being too strong, and the lemon juice compensates by adding a fresh tang.

Following the base layer, this dip is loaded with all of my favorite things, a cucumber tomato salad, kalamata olives, roasted red pepper and of course, the finishing touch, feta cheese.

Feta cheese is so good it should be illegal. It legit takes every dish over the top and this one is no exception. Of course I’m also extra so I top it with fresh mint, parsley and crushed pita chips. This dish is gorgeous, colorful, delicious and an actually healthy snack! Dig in friends.

Lots of Love,

Jackie

Greek Seven Layer Dip

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A healthy take on seven layer dip with a Mediterranean spin, creamy roasted garlic hummus topped with a cucumber tomato salad, olives, feta cheese and fresh herbs.

Author: Jackie DeSana

Recipe type: Appetizer, Snacks

Cuisine: Greek, Mediterranean, Vegetarian

Serves: 12 servings

Ingredients

• 2 15 ounce cans chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 head garlic
• 2 lemons, juiced
• 8 tbsp olive oil
• 2 tsp sea salt
  
  
• Toppings
• 2 beefsteak tomatoes, diced
• 2 cucumbers, diced
• 1 red onion, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 red peppers, roasted
• 15 pepperoncini, sliced
• 1 cup pitted kalamata olives, chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley
• ¼ cup fresh mint
• ½ cup crushed pita chips

Directions

1. To make the hummus, preheat your oven to 400 degrees. Cut the top off a head of garlic and place the garlic on a piece of aluminum foil cut side up. Drizzle with olive oil and salt and pepper, wrap in the foil and bake for 30 minutes. If you're roasting your own red peppers as well, rub them with a small amount of olive oil and bake for 15 minutes while the garlic is cooking. Allow them to cool then peel them.
   
   
2. Place the drained and rinsed chickpeas in a food processor and pulse until they're broken up. Squeeze the roasted garlic out of the shell and add to the food processor. Add the tahini, lemon juice, olive oil and salt and blend on high until creamy.
   
   
3. Spread the hummus evenly across the bottom of a large casserole dish. Combine the tomatoes, cucumber and red onion in a small bowl and toss in the olive oil and lemon juice. Spread the cucumber, tomato mix on top of the hummus.
   
   
4. Slice the roasted red peppers and pepperoncinis and add them on top of the tomatoes and cucumbers. Next add the chopped olive and feta cheese. Top with the parsley, mint and pita chips. Serve with veggies and pita chips.

3.5.3226

The post Greek Seven Layer Dip appeared first on Almost Like Mom's.

Memorial day is here people! The true start date of summer. It’s the day the pools open and the grills are dusted off, so freaking exciting! Because it’s the start of barbecue season, I figured I’d treat you guys to three simple, easy and delicious dips you can take to all your upcoming parties that will make you and instant hit. Each only can be made within 10 minutes, isn’t that exciting?? Let’s get into it!

The first is a Vegan Ceviche. Generally Ceviche is made with seafood, I’m unclear of the science of it exactly, but essentially you somehow cook the seafood by soaking it in TONS of citrus. Here’s the secret though, you don’t really need the seafood at all, shrimp is nothing but an unnecessarily weird texture getting in the way of your ability to shovel delicious vegetables into your face.

I LOADED this one with veggies, including hearts of palm (my new favorite) which adds a great seafood texture, as well as artichoke hearts which are delicious and also add something that can resemble crab. However, the creamy avocado and mango here really steal the show. And the best part, all that citrus stops the avocado from browning, people will think you’re magic.

The next two dips are less extensive (less chopping) and are a little more standard. The first being the Herb White Bean Dip which is basically like a jacked up version of Hummos. You can swap out the herbs I use for ones you prefer but the overall point it to load it up with all the fresh flavors you can.

Finally, the Dill Pickle Dip. Andrew made me something very similar on our 3rd date, and I’m unashamed to say I ate a whole block of cream cheese in 10 minutes … on our THIRD date. By some miracle he’s still here. I of course added lemon and herbs to mine because I’m extra AF, as you know.

So here you go, make one, make all three, but either way you’re sure to be a hit very very minimal effort. Get out there and enjoy your long weekend you babes!

Until Next Time,

Jackie

3 Easy Dips for Memorial Day

 

Print

Prep time

10 mins

Total time

10 mins

 

A Vegetable only Ceviche, herb loaded White Bean Garlic Dip, and creamy Dill Pickle Cream Cheese Dip all prepared in under ten minutes and all guaranteed to make you an absolute hit at any of your Memorial Day or other summer parties

Author: Jackie DeSana

Recipe type: Dips, Appetizers, Sides

Cuisine: Barbecue

Serves: 12 servings

Ingredients

• Vegetable Ceviche
• 
  
  
• 1 can hearts of palm, sliced
• 1 can artichoke hearts, chopped
• 2 large avocado, diced
• 1 large cucumber, seeded and diced
• 1 large red pepper, finely diced
• 2 mangoes, diced
• 1 red onion, finely diced
• 2 tbs fresh tarragon, chopped
• ¼ fresh dill chopped
• ¼ cup fresh parsley, chopped
• 2 tbs olive oil
• 1 orange, juiced
• 1 lemon, juiced
• 2 limed, juiced
• 2 tsp old bay seasoning
• 1 tsp salt and pepper
  
  
• Garlic Herb White Bean Dip
• 
  
  
• 2 cans cannelini beans, drained and rinsed
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tbs fresh chives, chopped
• ¼ cup fresh basil
• ¼ cup fresh parsley
• 2 tbs fresh dill
• 2 tbs fresh lemon juice
• 1 tsp each salt and pepper
• 1 tsp red pepper flakes
  
  
• Dill Pickle Dip
• 
  
  
• 1 cup Greek yogurt
• 8 oz block cream cheese
• ¼ cup fresh dill
• 1 cup pickles, finely diced
• 1 lemon, zested and juiced
• ½ tsp cayenne pepper
• 3 cloves garlic, minced

Directions

1. Vegetable Ceviche
2. Combine all the vegetables and herbs together in a large bowl and toss until combined. Pour over the olive oil, orange juice, lemon juice, lime juice, Old Bay, and the salt and pepper and toss. This will hold for a week in the fridge without the avocado's browning, it's basically magic. Serve with tortilla chips.
   
   
3. White Bean Garlic and Herb Dip
4. Pour the beans and olive oil into a food processor and blend on low until the beans are creamy. Add in the remaining ingredients and process on high for one minute until all the ingredients are fully incorporated. The dip will have a greenish hue. Top with a drizzle of olive oil and serve with veggies or pita chips.
   
   
5. Dill Pickle Yogurt and Cream Cheese Dip
6. Add the yogurt and cream cheese into a medium size bowl and whip with a hand mixer or a whisk until the cream cheese is mixed into the yogurt and it's one creamy dip. Add the remaining ingredients and whisk until incorporated. Garnish with more pickles and dill and serve with wavy or ruffled potato chips (they're stronger and better made for dipping).

3.5.3226

The post 3 Easy Dips for Memorial Day appeared first on Almost Like Mom's.