My Heart Beets for You.

My Heart Beets for You.

I confess – I don’t celebrate Valentine’s Day. However, I do celebrate amazing food. And I do that everyday. At least three times – usually more. And what better way to celebrate deliciousness than to make a fun appetizer?? So, today I did just that. Beets are all around awesome. They contain high amounts of antioxidants, phytochemicals, iron, magnesium and fiber. Recent scientific studies have even shown that beets are high in nitrates, which are converted to nitric oxide in the body. This helps maintain blood vessel elasticity and lower blood pressure. Cashews are high in protein and heart healthy fats. Neither contain any cholesterol. More importantly, they are both delicious. Ingredients 1 large beet 1 dash extra virgin olive oil 1 pinch sea salt 1/3 c raw cashews, soaked overnight 2-3 tsp fresh lemon juice 1 tsp freshly minced thyme 1 tsp white miso, or nutritional yeast 1 tsp minced chives for garnish Directions 1. Slice off both ends of the beet. Thinly slice into rounds either with a Japanese mandolin, or by hand. Then, cut the beet slices into heart shapes. (Dinosaur shapes would be pretty neat too.) You can use a cookie cutter, or free hand your heart. I free handed my heart with a paring knife, then used the first beet as a guide to cutting the rest of my beet slices. 2. Drizzle a teensy bit of olive oil over the hearts and add a dash of sea salt. Carefully massage the olive oil and sea salt into your hearts until they are slightly softened. This step is not to be confused with open...
Plant Based Lasagna

Plant Based Lasagna

On cold, snowy days in Denver I find myself craving comfort foods. I crave the process of making them from scratch just as much as the actual craving to devour their creamy goodness. I want to simmer vegetables with a sprig of thyme for hours. I want to smell onions and garlic sauteing in my cast iron skillet. And I want each step to fill my house with its aroma until the final step when the aromas swirl together and I am rewarded with a teaser of what I’m about to pull out of the oven. Feeling inspired by Oh She Glows and her “Vegan Lasagna with Basil Cashew Cheeze,” I decided to create my own lasagna. I skipped out on using the Daiya, and made an almond bechamel sauce from scratch instead. I created the second layer by sauteing grated tempeh with onions, garlic and herbs in cast iron. And of course, to create the third layer, I simmered fire roasted tomatoes with a sprig of thyme....