Category Archives: recipes

Pumpkin Mushroom Risotto

November 10, 2015

Pumpkin Mushroom Risotto_1As we mentioned last week, this time of year comes with craving warm comfort food with seasonal ingredients. Pumpkin is still in season and is, of course, on of the top of my list for go-to fall recipes, from beverages to baked goods to main courses. When I first made this savory risotto, I knew it was going to be in heavy dinner rotation after my boyfriend went for seconds. This hearty dish is so easy to make and the mild pumpkin flavor and mushrooms are a perfect pair. This dish would work great as a Thanksgiving side dish or on its own as a filling vegetarian meal. Pair with some pumpkin beer and enjoy!

Pumpkin Mushroom RisottoIngredients:

1 cup short grain brown rice (sprouted works well too)
1 3/4 cup vegetable broth
1 tsp olive oil
8 oz container of mushrooms, sliced thin (I like crimini)
1/2 sweet onion diced
2 tbsp chopped fresh sage
1/2 cup pumpkin purée
1/4 grated Parmesan cheese
Salt & pepper to taste

Directions:
Pour rice and broth in a medium sized pot and bring it to a boil. Reduce heat to a simmer and let cook for 45 minutes. Remove from heat, keep covered, and let stand for 10 minutes.

While rice is cooking, heat a skillet to medium low and add olive oil. Add mushrooms, onions, sage, and a pinch of salt and pepper. Cook for 10 minutes or until soft and set aside.

When rice is finished combine add pumpkin, parmesan cheese, and mushroom mix to the pot, stir until combined.

Enjoy!

Recipe from The Gracious Pantry

Pumpkin Mushroom RisottoPumpkin Mushroom Risotto Pumpkin Mushroom Risotto

November comfort food

November 3, 2015

We just entered into November and this time of year I am all about warm, comforting food. While my love for all things pumpkin is still going strong (as exhibited here, here, and here.), there are actually other fruit and vegetables that are in season just waiting to be cooked up into something delicious! Here is a round up of some of the fruit and veggies that are in season now and some great recipes I can’t wait to try. What is your favorite comfort food recipe for this time of year?

Apples:

crockpot-oats-I-howsweeteats.com-7Slow cooker apple cinnamon steel cut oatmeal with whipped maple cream.

 

apple-butterscotch-crisp-8-728x1024

Butterscotch Apple Pecan Cobbler

 

Artichokes:

DSC_0388_mini

Roasted Artichokes with Lemon & Garlic

 

Pan-Roasted-Artichokes-With-Pistachios-And-Black-Quinoa

Pan Roasted Artichokes With Pistachios and Black Quinoa

 

Brussel Sprouts:

roasted-brussels-sprout-salad20

Maple roasted brussels sprout and quince salad

BRUSSELS_KALE_SOBA_BOWL_7

Kale + slivered brussels sprout soba noodles

Cranberries:

f5b1d8eadbc2853141b264ef55738f33

Gluten Free Cranberry Jam Bars

 

Cranberry-Kale-Salad-Kitchen-Confidante-4

Cranberry Walnut Kale Salad with Cranberry Vinaigrette

Persimmons:

IMG_8678

Persimmon, Pomegranate and Ricotta Salad

 

recipe_persimmon-pudding_1333x1000

Persimmon pudding

 

Turnips:

Beet-and-Turnip-Gratin2-resized

Beet and turnip gratin

 

sesame-roasted-turnips-10

Sesame Roasted Turnips & Barley

Easy Pumpkin Spice Latte (dairy free)

October 27, 2015

pumpkin_spice_latte_dairy_free_3So we are about to get basic over here. Pumpkin Spice Latte kind of basic. Before October ends, we thought we should share the best PSL that you can easily make at home (and that is dairy free and vegan!). This special coffee drink is perfect to whip up on a chilly fall morning and takes 5 minutes longer than your regular old cup of joe. If you aren’t already over all things pumpkin then this easy recipe is for you (and if you are, well, there is only a week left until all things Christmas start to happen!). This latte pairs perfectly with our Spiced Pumpkin Bread or Pumpkin Pie Chia Pudding.

Easy Pumpkin Spice Latte (dairy free)Ingredients:

½ cup strong black coffee

½ cup unsweetened vanilla almond or coconut milk

¼ tsp pumpkin pie spice

2 Tbsp organic canned pumpkin

1 Tbsp maple syrup

¼ tsp vanilla extract

 

Optional: Coconut Whipped Cream

1 can full fat coconut cream (refrigerated over night)

1 tbsp maple syrup

1/4 tsp vanilla extract

 

Directions:

Mix all ingredients in a small sauce pan on medium low heat. Stir until the mixture is smooth and latte is hot (avoid bringing it to a boil).

Pour into a mug and garnish with a sprinkle of cinnamon and coconut whipped cream (directions below).

Directions for coconut whipped cream:

Take your coconut milk out of the fridge and turn the can upside down, opening it from the bottom. Pour off the liquid that has separated to the top into a container and refrigerate (this coconut water is great in smoothies). Carefully scoop out the thick creamy milk into a mason jar, this is the part you will use for the recipe.

Add the maple syrup and vanilla to the mason jar and shake vigorously for a few minutes until ‘whipped’.

Enjoy!

Easy Pumpkin Spice Latte (dairy free) Easy Pumpkin Spice Latte (dairy free) Easy Pumpkin Spice Latte (dairy free)

 

 

Perfect Pumpkin Muffins

October 6, 2015

perfect pumpkin muffins // journal de jaluneCome fall, I jump at the chance to try all the seasonal recipes I have been bookmarking all year long, especially all the pumpkin ones! There is something so comforting about this season’s distinct spices and harvest fruits and veggies that brings me back to the kitchen experimenting. As the leaves change I crave warm breakfast foods and spiced hot coffee. Excited to try to make a hearty filling muffin that is also healthy for breakfast (without my beau knowing it’s healthy), I experimented with coconut flour for these pumpkin muffins. I found coconut flour at my local Trader Joe’s. The eggs keep the muffins moist which is key with coconut flour which I learned the hard way after a few trial and errors, but the result is that they are also full of protein. Subtly sweetened with honey and maple syrup, these muffins are naturally gluten free, super delicious, and pair dreamily with morning coffee. I can’t wait to try some more variations of this easy recipe with raisins or apples. Enjoy!

perfect pumpkin muffins // journal de jalune

Ingredients:

6 eggs

½ cup butter melted

½  cup coconut flour

1/2 cup pumpkin puree

1 teaspoon vanilla

½ teaspoon baking soda

¼  cup honey

¼  cup maple syrup

1 teaspoon cinnamon

¼  teaspoon cloves

¼  teaspoon nutmeg

¼  teaspoon ginger (I used fresh grated)

¼  teaspoon sea salt

 

Directions:

Melt the butter in a small saucepan or the microwave and set aside.

Place muffin liners into 12 muffin cups.

Preheat the oven to 400 degrees.

Crack the eggs into a large mixing bowl and whisk.

Add in the vanilla, honey, maple syrup, spices, salt, baking soda, and pumpkin.

Mix until combined.

Slowly add in the coconut flour and the butter.

Divide batter evenly between muffin cups.

(if you wish to add a topping, do so now on top of each muffin, I added some golden roasted flax seeds)

Bake for 15 to 19 minutes, or until a toothpick goes in clean.

 

Makes 12 muffins

adapted from the Well Fed Homestead

perfect pumpkin muffins // journal de jalune perfect pumpkin muffins // journal de jalune

Just Chill // Cold Brew Pops

September 8, 2015

cold brew coffee popsiclesEven though the end of summer was just celebrated this weekend with BBQs and beach days, but it definitely hasn’t cooled down yet. This weekend while trying to beat the (hopefully) last bout of heat, I finally made the cold brew coffee popsicles I had on my list of summer treats to try. Using this easy recipe as my base, I adapted it by using coconut cream to make it vegan and agave nectar to naturally sweeten the popsicles. To make, I poured about a half an inch of the agave-sweetened coconut cream, letting it freeze for an hour and then added my cold brew leftover from that morning. Easy peasy! It was the perfect pick-me-up on a hot day!

 

Peach Coconut Muffins

August 13, 2015

Peach Coconut Muffins // journal de jaluneReason number 234,214 that I love summer: peaches. August is peach season and I cannot help but eat them with every meal (even dinner, try grilling them!). So with this over abundance of peaches, muffins sounded like the perfect way to create a portable peachy snack that can be enjoyed at any time of the day. These peach coconut muffins use almond and oat flour, giving them a hearty nutty taste and are therefore naturally gluten free. I also used a blend of maple syrup and honey for sweetness, which I love for the natural subtle taste you don’t get with refined sugar. The result are super moist muffins with sweet bursts of juicy peaches, perfect with a cup of coffee (but I am also dying to crumble them over ice cream!). Let me know if you give them a try!

Peach Coconut Muffins // journal de jalune

 

Ingredients:

1½ cups almond flour

¼ cup oat flour (I grind up oats in a coffee grinder)

¼ cup unsweetened shredded coconut flakes

1 teaspoon cinnamon, divided in half

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

¼ cup melted coconut oil

¼ maple syrup

¼ honey

½ teaspoon vanilla extract

1 cup peeled and diced peaches (about 2 peaches)

 

Directions:

Preheat oven to 350 degrees.

Line muffin tin with muffin cups.

In a large bowl, combine all of the dry ingredients.

In a separate bowl, mix all of the wet ingredients, except for peaches.

In a medium bowl, coat the diced peaches with the other ½ teaspoon of cinnamon. Leave about ¼ cup of peaches aside for topping.

Add wet ingredients and peaches to the dry and fold together.

Spoon batter into muffins tins (about ¾ of the way).

Top muffins with the leftover peaches (and more coconut flakes if desired).

Bake for 25 minutes or until a toothpick comes out clean.

Remove from oven and let cool for a few minutes before transferring to a cooling rack.

Makes 12 muffins

Peach Coconut Muffins // journal de jalunePeach Coconut Muffins // journal de jalune Peach Coconut Muffins // journal de jalunePeach Coconut Muffins // journal de jalune

 

Farmers’ Market Delights

July 20, 2015

One of my (many) favorite things about summer is amazing fresh fruits and vegetables that are in season at the farmers’ markets. It is hard to resist the vibrant colors of the produce that is available right now and I have found myself with more fruits and veggies than I know what to do with. That’s why I thought it would be helpful to make a roundup summer recipes that use ingredients that are in season right now. What summer recipes have you been making, do tell!

 

Cherries:

cherry-cardamom-bircher-muesli-main2-660x440

 
Corn:
Mexican_grilled_corn

 

Blackberries:
blackberry_whiskey
blackberry_crostini

 

Cucumbers:
CUCUMBER_MELON

 

Tomato:
20-Minute-Mediterranean-Hummus-Noodles-with-Blistered-Cherry-Tomatoes-4
tomato-bread-I-howsweeteats.com-1-2

 

Peaches:
Peach-Pie-014
grilled_peaches

 

Easiest Cold Brew Coffee

July 15, 2015

cold brew coffeeCold brew coffee seems to be everywhere these days, what once started as a hipster coffee trend has just recently found its way into Starbucks. And for good reason, it is the perfect way to enjoy coffee on a hot summer day. Cold brew, like its name, is coffee that is brewed at a cold temperature which helps to extract the flavor and caffeine without the bitterness from oils and fatty acids that are released during the usual high temperature brewing (which most traditional iced coffee is just hot coffee cooled and poured over ice). Now that you can impress people with you cold brew knowledge, here is a super easy recipe to impress people with using a French press.

 

Ingredients:

2/3 cup high quality coffee beans

3 cups filtered water

1 tbsp milk/cream (optional, I like using coconut milk for a super creamy latte like result!)

 

Directions:

Coarsely grind he coffee beans and place in a large (8-cup) French press.

Add 3 cups filtered water and stir.

Put the French press plunger on top (don’t press it down yet!) and store in the refrigerator for 12 hours. This can be done the night before and will be ready for you in the morning!

After it has steeped, slowly press down the plunger. Pour over ice, add your milk of choice, and enjoy!cold brew coffeecold brew coffee

4th of July Dessert // Berry Coconut Ginger Parfait

July 2, 2015

berry coconut ginger parfait The 4th of July is synonymous with BBQs, hanging out with friends and family, and of course a whole lot of good food. While being a vegetarian at cookouts brings it challenges, not eating dairy gets even more complicated when it comes to dessert (and I do want dessert!). ThisBerry Coconut Ginger Parfait is the perfect solution, it requires minimal prep work, is easily transportable, and no one will even know that it is dairy free (and gluten free if needed!). And of course, it is red, white, and blue so you get bonus points for being festive!

berry coconut ginger parfait berry coconut ginger parfait Ingredients:

3 cups berries of your choice (I used blueberries, strawberries, and raspberries)

 

Crumbled gingersnaps (use gluten free gingersnaps if needed)

1 can coconut cream (refrigerated over night)

1 tbsp maple syrup

1/4 tsp vanilla extract

 

Directions:

Wash and prep your berries (slice strawberries if necessary).

Take your coconut milk out of the fridge and turn the can upside down, opening it from the bottom. Carefully scoop out the thick creamy milk into a mason jar, this is the part you will use for the recipe. Pour the remaining water into a container and refrigerate (this coconut water is great in smoothies).

Add the maple syrup and vanilla to the mason jar and shake vigorously for a few minutes until ‘whipped’.

Using a bowl or smaller individual parfaits cups, layer the crumbled gingersnaps, coconut cream, and berries. Repeat as you like!

Serve immediately and enjoy!

berry coconut ginger parfait berry coconut ginger parfait berry coconut ginger parfait berry coconut ginger parfait

Cookies for Breakfast // Strawberry Coconut Breakfast Cookies

May 21, 2015

strawberry coconut breakfast cookies // gluten free + vegan

So I am kind of creature of habit when it comes to what I eat for breakfast, right now it is simply eggs, toast, and whatever fruit is in season. So when I came across this recipe for strawberry coconut breakfast cookies, I knew it was time to shake up the routine. These cookies are healthy enough for breakfast, but they are so good, I think I have had them with every meal. Strawberries are one of my favorite fruits, but I don’t think I have ever baked with them. The result is a sweet burst of flavor in these hearty cookies. These cookies are naturally gluten free, vegan (if using maple syrup instead of honey), and naturally sweetened. Translation: no need to limit consumption!

strawberry coconut breakfast cookies // gluten free + vegan

strawberry coconut breakfast cookies // gluten free + veganIngredients:

2 cups of rolled oats (use certified gluten-free oats if needed)

1/4 cup oat flour (I use my coffee grinder to grind oats into flour)

1 cup unsweetened coconut flakes

2 tablespoons ground chia seeds or ground flaxseeds

1/2 cup raw almonds, roughly chopped

1/4 teaspoon sea salt

2 ripe bananas, mashed

2 tablespoons maple syrup (or honey)

1/4 cup coconut oil, melted

1 heaping cup fresh strawberries, roughly chopped

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

 

Directions:

Preheat the oven to 350º F.

In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.

Add in mashed bananas, maple syrup, melted coconut oil, strawberries, spices, and vanilla. Mix well (using your hands works best to get an even mixture).

Make 2 inch balls with the dough and place on baking sheet. Press down gently with your palm to flatten them slightly.

Bake at 350° for 25-30 minutes golden brown. Let cool for a few minutes on the pan, then place on a cooling rack.

These cookies are great for breakfasts on the go and would also be perfect crumbled over yogurt or chia pudding. Enjoy!

Recipe adapted from here

strawberry coconut breakfast cookies // gluten free + veganstrawberry coconut breakfast cookies // gluten free + veganstrawberry coconut breakfast cookies // gluten free + vegan