Mushroom Bacon

The options for fake meat have grown exponentially in the past ten years, but veggie-based bacon has not been a part of that growth. Ten years ago I was dehydrating eggplant to make vegan bacon, and it was great. But I really wish I had looked at mushrooms for my fake bacon, because it really is so much better. 

Pictured above are mandolined sliced King Oyster mushrooms, that were dipped in a soy sauce, maple syrup, olive oil and liquid smoke bath then baked at 350 degrees for about 10 minutes. Oh lordy, let me tell you, I nearly ate the whole sheet pan in one go!

The mushrooms soak up the marinade really fast and then it gets into the fungus so well, that even the burnt pieces are good, like real bacon. 

If you don't have liquid smoke, use some smoked paprika. But if there is any chance you will make this again - which I can almost 100% guarantee you will - get the bottle of liquid smoke, it contributes so much to the authenticity of flavor.

Lentil Walnut Pate

It is officially the holiday season, and as a self-proclaimed foodie, I think it’s the best time of the year! Making fun food to share with loved ones is one of my greatest pleasures and ensuring everyone can join in the deliciousness is a favorite challenge. Enter this veggie pate.

Pate originated as a means of using up the less desirable animal parts, which often are very tasty, but need additional ingredients to be properly eaten. If you have friends and family who are no longer eating animal products, offer this to them (and your carnivore eaters) and be pleasantly surprised. 

Delicate but flavorful, made with pantry ingredients it tastes best several days after it's made, so perfect to just have in the refrigerator or part of your make ahead items. I won’t say it tastes like the meat version but I will say you will enjoy it!

Pomegranate Chocolate Delight

As a newcomer to California, I didn’t see my first actual pomegranate until I was 40

years old. It became a favorite soon after, especially since it truly is seasonal. Blink,

and the season’s done, so make this quick and easy dessert while you still can!

My friend Mara introduced this to me one Thanksgiving, and she got it from another

friend, so this is a hand me down of the best kind. Thankfully, it is the most forgiving

of recipes, in addition to being so easy. Break apart a pomegranate and pick out the

arils (seeds), add to melted semi-sweet chocolate, scoop out and chill for an hour, voila! 

Chocolate Swirled Pumpkin Cheesecake

This Fall I was gifted with a gorgeous pie pumpkin that produced 6 cups of puree. As a single gal who doesn't have a sweet tooth, I was wracking my brains on what to do with all of that pumpkin! Then photos of chocolate swirl pumpkin cheesecake popped up on the web and my problem was solved!

I won't lie, this is a long, multi-step recipe. But it is not hard, it just needs to be made in advance, which makes life easier if you plan on making this for Thanksgiving - dessert will be done at least a day in advance!

I made my basic, go-to gluten free crust that in the end mimics a graham cracker crust without having to buy or purchase gluten free graham crackers: Dates and walnuts blitzed in a food processor with a little coconut oil to hold it all together. I only like crust on the bottom of my cheese cake, so if you want it up the sides, see the note in the recipe regarding increasing the crust ingredient quantities. ! 

Notes:

Read the recipe first before starting. There are several items that need to be at room temperature before starting, as well as some caveats I note.

The recipe I used was very light on the pumpkin pie spices; next time I will probably use a teaspoon more of each of them. But if you want your cake more cheesecake than pumpkin pie, stick with the recipe below. Also, I cooked my cheesecake in two separate pans since I only had a small springform pan, and only one of them got the water bath (see recipe). It didn't seem to make a difference either way. If you split it between two pans, it won't rise as high and you need to start checking that it is done at 50 minutes, and then every 5 minutes after so you don't overcook it

Steamed Garlic Broccoli Pasta

This is a brilliant recipe from Deb Perlman of Smitten Kitchen. Brilliant in its simplicity and its utter contrariness. Who would have thought that STEAMING pasta along with broccoli could produce such a fantastic dish!

The broccoli gets silky soft but not over cooked. The garlic is mellow, almost like it has been roasted. Using water and oil to steam it all together is the stroke of genius! It is my new favorite comfort food, and a one pot meal to boot! Can't beat that!

Shepherd's Pie with Italian Sausage

I didn't grow up with Shepherd's pie, but that's not my mom's fault. Ketchup and I had some sort of falling out early in my life, and she knew it could never be on my plate, ever.

Decades later someone must have served it to me and unknowingly I loved something with ketchup in it! This is one of two exceptions of when I will eat the dreaded red stuff (cocktail sauce being the other). This is stupendously delicious!

Shepherd's Pie with Italian Sausage

(serves 6-8)

2/3 lb Italian sausage, casings removed if using links
1/2 yellow onion, minced
4 cloves garlic, minced
1 large carrot, diced
8 oz frozen peas
4 oz corn, canned is fine
2 large russet potatoes
4 tablespoons butter
1 tablespoon milk or half and half
2 tablespoons ketchup
1 tablespoon gojujang sauce

cheddar cheese to top (about 1/2 cup)

salt

Make mashed potatoes, however you make them. I use butter and half and half. It seems like a lot, but everyone loves a deep layer of mashed potatoes on Shepherd's pie.

Preheat your oven to 400 degrees. In a large skillet, saute Italian sauce, broken up into bite size pieces, along with the garlic and onion for 5 minutes. Add the carrot and cook another 10 minutes, adding salt to taste. Add the corn and peas once the sausage is nearly cooked, and break up the sausage a little more with a fork. Add the contents of the pan to a bowl and mix in the ketchup and gojujang sauce to taste. Season with salt and pepper and pour into a 9" by 12" baking dish (glass is preferred) and top with the mashed potatoes, and then the cheese. Bake for 20-30 minutes until the filling is bubbling and the cheese is browned. Allow to cool 5 minutes and then serve.

Hugs!