Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

apricot cobbler raw juli novotny 01 Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.

Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.

My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!

For the Preserve

4 apricots

1.5-2 lemons, juiced {depending on size}

2/3c agave nectar

1 tsp Kuzu {wild root starch} OR chia seeds

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Smoky Black Beans (Bite This)

bite this post 12 28 2010 black beans Smoky Black Beans (Bite This)

It’s time to put down that can opener and start making your own fresh batch of beans. It is so simple and quicker than you might think. I know, opening a can is quicker, but definitely not healthier. For those of you who have never made a homemade pot of beans, here is your opportunity. Try this recipe. It’s really tasty and really freaking easy. Serve with green salad, sauteed greens, cooked grains, in a bowl with fresh chopped avocado and cilantro and a side of corn chips, anyway you wanna eat ‘em…explore….

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Homemade Vegetable Stock (Bite This)

bite this post vegetable stock homemade Homemade Vegetable Stock (Bite This)

This is a basic stock that can be used with pretty much any soup or stew.  You can always tailor your homemade stock to enhance the soup you are making. For example, if you’re making a sweet vegetable soup, add sweet potato or squash for extra sweetness. Also use your vegetable trimmings, such as leek tops, mushroom caps, squash skins and fennel tops. But avoid spinach, cauliflower, broccoli, cabbage, kale, collards, brussel sprouts, beets, onion skins and wilted vegetables. They will make your stock bitter. The stock will last about 5 days in the fridge and 2 months in the freezer.

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The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky

pumpkin muffins vegan 01 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy PatalskyPhotography Kathy Patalsky

Two lil’ Pumpkin Muffins sittin’ on a plate. One got devoured, and then there was one. One lil’ Pumpkin Muffin sittin’ on a plate. He got gobbled up, and then there were none!..None until you make more that is.

Fall in love with my two cozy recipes for vegan pumpkin muffins: Cream-Topped Pumpkin Muffins and Spiced Up Pumpkin Muffins. These muffins bake up fluffy, velvety and moist. Bake them this weekend! When I made u p this patch, it was a drizzly, gray-skyed, melancholy morning here in NYC. Too gloomy to venture outside in, but perfect weather for pumpkin muffin baking. There is nothing better than warming up your home with the smell of baking muffins.

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin

Lets start with the Spiced Up. In this muffin I add a hint of cayenne, an extra dose of orange zest and pumpkin seeds. These are my muffins of choice in the mornings, not too sweet and perfect slightly warmed. Goes perfect with a warm cup of organic espresso. For extra spice, try adding in 1/2 tsp of grated fresh ginger.

Now from my Cream-Topped. The cream-topped muffins have a silky layer of sweet vegan cream cheese/vanilla yogurt blend drizzling over top, as well as in the center of the muffin. Yes, oozing sweetness. I enjoyed both varieties and will definitely be making these again this fall!

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin (which is not vegan – most of their delicious muffins are vegan). And if you’ve ever seen Le Pain’s Pumpkin Muffin, I think I did a pretty good job replicating it. This is one of those cozy weekend activities, which really pay off. Your family and friends will love you, trust me, give it a whirl…

pumpkin muffins vegan 02 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky Continue Reading / Additional Photos / Videos

Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream

POACHED PEARS VANILLA BEAN 01 Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream Photographer: Julia Gartland

This is one of my favorite times of year in New York. For me, everything right now has to be creamy, warm and filled with ginger. That doesn’t mean I don’t still drink green smoothies and kale salads, but when it comes to dessert, it has to be fruit-filled and warm.

I became obsessed with all the mini pears I saw around the greenmarkets. Anyone who reads this knows I have an affinity for anything miniature or especially tiny in size. This may be because I relate to them, being barely 5’1 myself. The little guys have to be recognized sometimes, so I thought I’d treat these little pears just as if they were big ones, and poach them. It resulted in a creamy, sweet and Autumn dessert with just enough of a napoleon complex to be big & bold in flavor.

POACHED PEARS VANILLA BEAN 02 Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream Continue Reading / Additional Photos / Videos

Frozen Winter Berry Crisp (Bite This)

Frozen Winter Berry Crisp dessert 04 Frozen Winter Berry Crisp (Bite This)Photographer V Blak

It’s challenging to find fresh organic fruit in the dead of winter. This, of course depends on where you are located in the world. As for me, all the organic berries I find in the markets of New York, are not only extremely expensive but they all seem to be coming from far away places. And so, I decided to go with a couple of bags of frozen organic berries. Those berries were my inspiration for this gluten free berry crisp dessert. It just goes to show you, you never know from where or from what something delicious will be born!

Frozen Winter Berry Crisp dessert 01 Frozen Winter Berry Crisp (Bite This)

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Chocolate Chestnut Cake (Bite This)

chocolate chestnut cake 01 Chocolate Chestnut Cake (Bite This)

This is a decadently delicious wheat free cake. The chestnut flour adds a divine depth and a touch of nuttiness and has quickly become on of my favorite gluten free flours to bake with. Serve this cake alone, with cashew cream or some homemade Ice Cream and you and your guest will never think this is vegan. Oh and your chocolate fix will be…ummmm…fixed.

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Kabocha Squash Cakes with Ginger Cream (Bite This)

Kabocha Squash Cakes Ginger Cream 01 Kabocha Squash Cakes with Ginger Cream (Bite This)

This recipe was inspired by pastry chef extraordinaire, Will Goldfarb. I read this in Bon Appetit magazine a few years ago and then altered and adapted it to become gluten and dairy free. Sometimes adaptions work and sometimes they are a bust. This time, I am extremely happy to report, it is f***ing brilliant. Yes, I am tooting my own horn. And so will you after you make this incredible dessert. It’s that good.

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A Wild Honey-Lemon Poppy Loaf with Nude Bee Honey By GreenChef Marni Wasserman

honey lemon bread loaf organic 02 A Wild Honey Lemon Poppy Loaf with Nude Bee Honey By GreenChef Marni WassermanPhotographer Assaf Friedman

The newest addition to my pantry is my trio of NUDE BEE HONEY’s. This line came out in Toronto by two local boys. I love it. What is sexier then two men starting a honey line?

This brand in particular has some fine packaging, with a slick black label. It is a long tall jar, which is thin and elegant. I would take this honey out for a taste any day of the week. I would even love to just spread it, pour it and blend it into anything I create. It would make for a sweet addition that is smooth balanced and rich. That’s my kind of honey!

I should also mention that is honey, is untouched, raw in it’s own virgin state. What can be better than that. It hasn’t lost anything; it’s got everything it needs to give me what I need. Nutrients, enzymes, minerals and an unparalleled flavour.

It is also organic, coming from the purest of sources, no chemicals or strong or smelly aftertastes. It was created to be enjoyed… from bottom to top.

Now don’t get too picky, there are three fine honey’s to choose from:

Star Thistle – Works well with all natural of teas and can dress or top any dessert. This superstar possesses after notes of vanilla and lemon.

Honey Dew – This is a darker richer honey, which means it contains more vitamins and minerals. It is rich and fragrant so get your hands on some and add it to some fruit for a warming compote or natural jam.

Wild – The most versatile of the bunch, blending different local nectar’s. This honey goes both ways, and lends itself well to both raw and cooked recipes.

honey lemon bread loaf organic 01 A Wild Honey Lemon Poppy Loaf with Nude Bee Honey By GreenChef Marni Wasserman Continue Reading / Additional Photos / Videos

Filed Under Breads, Recipes / Vegan Tags ,

A Classic Cinnamon Roll Gluten Free

vegan cinnamon rolls gluten free 01 A Classic Cinnamon Roll Gluten Free Photographer: Julia Gartland

Much to my surprise, some of my family members have recently become vegan. This holiday season, lots of traditions had to be adapted for the new dietary habits that aren’t just mine anymore. I took on the challenge of re-creating our Christmas morning treat of freshly baked cinnamon rolls. I always figure, if i’m going to adapt a recipe for whatever reason, I might as well make it gluten-free, too. In fact, I can’t remember the last time I baked something with normal flour–it has been years.

I did a little research to see what recipes already existed for such a thing like vegan and gluten-free cinnamon rolls, when I found a blog called Cooking with Dia. She makes amazing comfort food, and cooks mostly (if not all) gluten-free and vegan. I took a look at her recipe, and the wonderful photos, and I barely adapted a thing. The recipe was amazing as is, and my family loved it, too.

vegan cinnamon rolls gluten free 02 A Classic Cinnamon Roll Gluten Free Continue Reading / Additional Photos / Videos

Lets Get Cozy With My Homemade Caffeine Free Herbal Chai Latte

Chai Latte 01 Lets Get Cozy With My Homemade Caffeine Free Herbal Chai LattePhotographer Marni Wasserman

One of my favourite warming drinks this time of year is a Masala Chai Tea Latte. Not just any chai latte but my own home brew. Since I am not a fan of tea bags – as staples and strings make things so complicated and messy, and I can’t tolerate black tea (the caffeine gets to me) –this leaves me to create my own original herbal blend.

I’d like to consider myself an alchemist at times like these, playing in my kitchen coming up with different concoctions that I can infuse in some hot water and know it will always taste great! This holds truth especially when it comes to my favourite Chai blend! For starters, I use Nourish Tea’s Rooibos instead of black ceylon tea which is commonly used in most chai tea’s.  Red tea (rooibos) is from Africa – it is super high in antioxidants and caffeine free! I then put in delicious warming spices that make up the taste that is uniquely chai (cinnamon, cardamom, cloves, ginger, anise peppercorns, fennel…).

Making this brew is actually really simple, especially if you have all of these spices on hand – which I typically do. Not only do I love making my own Indian spiced recipes with a selection of these spices– but they are also useful for everyday nourishment and balance. They are warming, sweet, and aid with digestion. To make the tea complete I finish it off by pouring in a non-dairy based milk, either rice or almond milk with a touch of sweetness from either honey, coconut nectar or maple syrup.

Chai Latte 02 Lets Get Cozy With My Homemade Caffeine Free Herbal Chai Latte Continue Reading / Additional Photos / Videos

Winter White Asparagus with V Blaks Spicy Cashew Cheese

cashew cheese asparagus 01 Winter White Asparagus with V Blaks Spicy Cashew Cheese Photographer: Nadia

The last couple of days were absolutely amazing. I spent the holidays with friends up in the mountain and the weather was perfect – snowy & sunny. White, wood and green were merely the only colors to be seen and my main inspiration for the white asparagus dish I prepared today.

The vacation was also filled with first moments for Deni, a son of friends of ours. His first ski lessons with a professional instructor…

The only problem with the trip was actually the food. It was a disaster. There was nothing delicious at all, not to mention vegan or vegetarian. The New Year’s eve menu was so poor, that the only thing I could eat were baked potatoes and a salad, and even they tasted awful. Thanks for the good friends, the wine and the cheerful mood which compensated it all.

So, coming home and cooking something delicious turned out to be a main priority for the last couple of days and I tried to do my best satisfying the palate. The white asparagus roasted with cashew cheese and served with lemons and garlic is super tasty and easy to prepare. A personal recommendation for a dinner party, where you are supposed to waw your guests with a vegan dish. It’s my third time making this cashew cheese and I have to admit it’s delicious even on it’s own, but combined with asparagus, white or green, it’s a total blast. My husband prefers the green one, but the white looks better, right? :)

cashew cheese asparagus 02 Winter White Asparagus with V Blaks Spicy Cashew Cheese

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