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Cooking with Friends! Halloween Party Food Collection 2015

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Halloween’s just a few days away, and my girlfriends Ashley Diana and Cindy Jakubowski collaborated with me to create recipes as part of our annual Halloween tradition!  Ashley is a vegan lifestyle blogger, nutritionista, and a great cook, and Cindy is a vegan holistic nutritionist and my right-hand gal at my Whole Foods Market demos.  We had so much fun hanging out with Ashley in Las Vegas and can’t wait to do it again!  (If you missed last year’s Halloween recipes, check them out HERE)!

 

Here are the recipes that we came up with this year:

Green Monster Dip (aka Chickpea Avocado Hummus!)

Mysterious Marinara

Crime Scene Chocolate Cake with Raspberry Blood Splatter

Witches Drizzle Candy Apples

 

Each recipe is vegan and free of refined sugar, gluten, and oil!  We hope these recipes make your Halloweens a much healthier and memorable one with your loved ones!  Have a safe and fun Halloween, everyone!

Much Love,

Yvonne

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Los Angeles Vegan Potluck – Dia de los Muertos / Halloween-style!

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My Instagram friends and I are throwing another potluck, and this time it is Halloween/Dia de los Muertos-themed!!!  If you live in Southern California, we’d be happy to meet you there!

Here are the details:

Join us for the Dia de los Muertos Vegan Potluck! November 1st at 6pm!! Dress up! Let’s see you in costume!

We (Yvonne: @yvonne_deliciously_vegan, Jazmin: @wonderfulvegan, Andre: @unhealthyvegan, and Shannon: @comfortingvegan) are having a Vegan Potluck outside, on the 2nd floor, off of the top level of the parking lot at the Lincoln Plaza Hotel!

The owner is more than happy to open the rooftop patio located off of the Spirit House Bar to us earlier than normal and is so generous to allow us to bring our own Halloween potluck food to the patio area! It would mean a lot to us, and it would give thanks to him, if you ordered at least one drink from the bar.  No obligation for drinks—we will also have a tip jar available if you’d like to give!  All ages are welcome!  Please comment, below, if you are coming and how many you are bringing with you so we can know how many to expect. This is going to be a super low key, relaxed casual event.  We just all love to hang out and meet new people like you do!  We’d LOVE to have you join us!  Please sign up & tell us what you will bring.

Saturday, November 1st at 6pm

(Bar closes at 2am)

Rooftop off of the parking lot at:

Lincoln Plaza Hotel

123 S. Lincoln Avenue, 2nd Floor

Monterey Park, CA 91755

Parking: Free parking at the top of the parking structure next to the hotel. There’s easy access to the rooftop patio from there. We will have signs up so you can find us!

No cover fee, just bring a vegan dish to share, but please let us know what you are bringing in the comments, below or under any other organizer’s Instagram posts so we know how many people to expect and to see what others are bringing. See you there!

 

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Cooking With Friends: Halloween Extravaganza

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Halloween is just around the corner and my good friend, Ashley, and I want to make your Halloween one to remember!  Ashley is a lifestyle blogger for her blog, Lipstick and Berries, in which she writes about health, beauty and style and creates simple, delicious vegan recipes that are oil-free and low-fat.

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Since we are both obsessed with delicious and nutritious food, we thought it would be a great idea to collaborate on fun and festive recipes.  What better time to combine our vegan talents and get inspired than in the Fall—just in time for Halloween!

 

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I spent a few days in Las Vegas with Ashley, where we put our brains together to come up with a fun, frightful, and ghoulishly good Halloween party menu that will tantalize every mummy’s taste buds!  Since the standard Halloween menu is loaded with tons of refined sugar and fat, we thought it would be a real treat for our readers to get a hold of recipes that are fun, festive, and delicious, while still being vegan and free of oil, gluten, and refined sugar.

 

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This is what we came up with!

Click photo or menu item for the recipe.

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“Caramel” Candy Apples

Feel like an 8-year-old all over again with these fun and delicious “caramel” candy apples.  Although caramel apples typically make an appearance in the Fall season, I foresee these caramel apples being made in my kitchen all-year-round!

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Kabocha Squash and Ginger Soup

Trap your guests’ taste buds with this kabocha ginger soup.  It’s packed with soothing Fall flavors– ginger, nutmeg, and you’ll feel a kick from ghostly white pepper.

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Pistachio-Orange Blood Splattered Cupcakes

Scare up some smiles at your Halloween gathering by baking these creepy muffin-like cupcakes, topped with coconut whip and raspberry blood splatter. These pistachio and orange zest cupcakes are possessed with cardamom, ginger, and cinnamon, and were inspired by Middle Eastern desserts and common Fall spices.

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Zoodle Brains with Pumpkin Kale Pesto

The scary, screaming faces on these jack-o-lanterns with bursting and explosive brains will send shivers down your spine, but it’s the flavorful pumpkin seed kale pesto that will haunt you long after they’re gone.

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Sweet Potato Crabless Crabby Cakes

Creep out guests and ignite their appetites with these sweet potato-laced vegan “crab”cakes.

The mild sweet potato flavor and cayenne kick complement the “crab” flavor in these hearty critters.

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Witch’s Kombucha Brew

Quench your thirst and lust for blood all in one with this hibiscus berry kombucha-spiked pomegranate lemon sparkler.  It’s sweet and sour with a haunting effervescence.

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Grape Snakes

Don’t be scared away by these slithering grape snakes (unless you buy gmo).  They are a cinch to make and are a healthy treat, too! Make sure to buy organic!

These easy Halloween party appetizer and drink recipes will be the haunting hit of your party!

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With cute and creepy savory dishes, frightfully fun snacks, and nostalgic dessert, these simple spook-tacular Halloween menu ideas will be fun for your guests and will leave them with lasting memories for years to come.

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Ashley and I had a blast making all this happen!

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Our collaboration required a lot of hard work, but it was so worth being able to spend time together, getting to know one another better, with the intention of sharing the fruits of our labor with our readers.  Luckily, we didn’t spend all our time in the kitchen.  We also made time to just have fun outside of the kitchen.

 

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Ashley is one of the most genuinely kind and considerate people I have met. She is so full of joy and positivity, which is contagious. I think we have such complimentary personalities, which is a recipe for success when working in the kitchen together, and when brainstorming and bringing ideas to the table. I am so grateful to have become friends with her when I did. We started off as Insta-friends and I can see us being friends for a lifetime.

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Make sure to check out more details on our fun-filled weekend in my previous post!  We interviewed each other so you can learn a little more about us.  My interview is on Ashley’s blog, and my interview questions for Ashley are in my previous post.

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We hope you try our recipes!  If you do, please tag #myeclectickitchen and #lipstickandberries, so we can see what you’ve made and possibly share it with our readers!

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May you have a safe, healthy, and 

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With Love,

Yvonne

 

 

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Halloween 2009 and candy-making!

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I love Fall, especially watching the leaves turn in my sister’s neighborhood.  I know, we live in Southern California and palm fronds don’t turn color, but where my sister lives there are tall deciduous maple trees.  Whenever around them, I take a moment to appreciate their splendor.  Not only do I enjoy watching the seasons change, I like feeling and breathing in the cooler air, and most of all, Halloween…it brings on so much excitement and anticipation!

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If my college buddies lived in the area and vice versa, I’m sure I would’ve gone to an exciting Halloween event.  Since they live in Northern California now, I spent the holiday with my family and Peyman.  At one point, three out of six of my sisters and I lived in Los Angeles.  Now it’s just Riva and me, and her growing family.  She now has 3 kids.  We are super close and I treat all 3 of them as if they were my own, the older two being twins.  Since the twins’ premature stages in life, I’ve always been there to help care for them.  Since there is a certain survival rate for premature babies, I made myself available to help Riva and Scott with their babies so they could survive and flourish.  They have survived and are growing so fast and so smart.  This year, like every year, we went to the shops at the Hollywood Riviera in Redondo Beach to trick or treat, then we trick or treated around their neighborhood and they passed out candy at home to other children.  It was fun.  I finished my night at home watching a movie with Peyman, while chomping on Halloween candy.  I can feel the candy (mostly chocolate) taking a toll on me.  I can see it on my face and feel it when I step into my pants.  As of tomorrow, I need to go on a very lowfat diet for about 2 weeks.

It’s going to be tough since I made a ton of chocolate in class today!!!

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Going into class today, I thought I’d have a lot of fun making chocolate confections.  I did have a lot of fun, but at the same time, it was a huge challenge.  In order for one to be a good chocolatier, one must be a good planner, a multi-tasker, and the temperature in the room should be controlled.

I tortured myself again by getting only 4 hours of sleep last night.  My eyes felt heavy throughout the day, but I was determined to get my chocolate truffles perfectly round and my other chocolates to look sexy and gorgeous.  I think I could have done better if I had a bit more time and if the weather and temperature in class worked with me.  To start, my chocolate fillings were not cooperating.  I tried cutting my milk chocolate squares but they kept cracking on me- they were too cold while other students’ were the perfect temperature.  My dark chocolate truffle was sensitive to my touch, as they kept melting in my hand.  I had to work hard and in the cold walk-in refrigerator to roll them up into perfect balls.  That set me back all day.  To catch up, I didn’t clean as much as I should’ve so my station looked like a gloppy mess.  I had chocolate all over me!

Although I was a mess and I had a rough start, I was pleased with the end result.

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I also learned something about myself.  I work best with things that are not so temperamental, be it a person or chocolate.  Although I love the taste and texture and all the benefits I get from chocolate, I don’t like working with it all on it’s own.  Chocolate is so sensitive – there’s such a slim window of time that you can dip your chocolate.  If you go outside the window, you get what is called “bloomed” chocolate, where you see white streaks…and those streaks are a real pain in the ass.

I appreciate that I learned how to make chocolate, but I don’t see myself making chocolates for a living…I don’t have the patience or right body temperature for chocolate-making.  The only types of chocolates I could see myself making in the future are caramel marshmallow chocolates.  There’s a chocolate store in Beverly Hills, I forgot what it’s called… it’s on Canon and Little Santa Monica Blvd, next to Il Tremezzio…. they have the best caramel marshmallow chocolate candies…I love, love, love them.  For an extra special occasion, I’d put in the effort to make those.  Also, one day soon I’d like to try to make rose truffles, with white chocolate… my favorite.  I wonder if I can make them better than they do in Santa Cruz, at Chocolate. I’m sure I can make them more appealing to the eye, but I’m not sure if I can flavor them as dreamy as they do.  I’d like to try!

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Oh yeah, we made marshmallows too.  This one is a peppermint marshmallow.

Oh yeah, we made marshmallows too. This one is a peppermint marshmallow. Almost looks like a smurf...

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Pumpkin Spice Cashew Milk

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Next up in our Halloween series is Pumpkin Spice Cashew Milk!

This recipe was created by Ashley and I absolutely love it!  Cashew milk is SO easy to make as you don’t have to strain it.  Pumpkin-spiced and everything nice, I can’t wait to make more!

If you don’t have a Vitamix, you will want to soak your cashews for at least 3 hours prior to blending.

Keep in mind that it’s ok to get creative with your cashew milks! You basically can’t mess them up. Just keep the ratio of 1 Cup nuts to 3 Cups milk and you can get creative with the rest. Ashley always likes to add a little liquid sweetener to the base and then spices or even other juices! It’s so fun!

When Ashley made this for me, I thought it tasted like ice cream, and I was drinking black coffee at time and decided to throw some into my coffee.  It was perfect and I suggested that this would be a delicious and healthy alternative to coffee creamer. This is a great snack, dessert, or coffee creamer–fantastic.

Enjoy!

Pumpkin Spice Cashew Milk

Time: 4 hours

Servings:  2-4

Ingredients

  • 1 Cup Cashews
  • 3 Cups Water
  • 1/4 Cup Maple Syrup
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Pure Vanilla Extract

Directions

  1. Soak cashews for at least 3 hours.  Blend all ingredients in Vitamix or high powered blender.
  2. Scoop foam off top and serve.
  3. No need to strain.
  4. Store in an airtight container.
  5. Shake each time before serving.
  6. Great as a healthy coffee creamer, too!

 

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Ghoulish Martini

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Happy Halloween!!!  This is a fun, easy, and festive martini that fabulous Ashley came up with because hey, what’s a holiday without a festive drink?  If you want to make it non-alcoholic, like Ashley did because she’s preggers, just shake up coconut water, club soda, pineapple juice, vegan food coloring, or spirulina!

This year for our Halloween recipe series, Ashley and I made Pumpkin Spider Web Donuts, Spider Egg Donut Holes, and Pumpkin Spice Cashew Milk!

We hope you love them all!

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GHOULISH MARTINI

Ingredients

  • 1 oz vodka
  • 1 oz sour apple schnapps
  • 2 oz coconut water
  • 1 oz pineapple juice
  • desired amount of club soda
  • green food coloring or a touch of spirulina, optional
  • vegan gummy worms, optional

Directions

  1. Combine all ingredients in a shaker with ice.
  2. Shake and pour!

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Spider Egg Donut Holes

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The 2nd recipe in this year’s Halloween Extravaganza are these Spider Egg Donuts.  Yes, the thought of real spider eggs is truly disgusting, BUT  we thought they’d be disgustingly delicious in this vegan, gluten-free, oil-free donut hole version.  What other time of year can you make weird and gross-themed recipes like this?  Oh my goodness.  We just have too much fun coming up Halloween recipe ideas.

So again, this year we made Pumpkin Chocolate Glazed Spider Web DonutsPumpkin Spice Cashew Milk, a Ghoulish Martini, and Spider Egg Donut Holes!

To make our lives a bit easier and to show you how to make your life easier too, Ashley and I made two versions of our Pumpkin Donuts.  Double up the recipe and make 2 different items for your dessert Boo-fet tables!  We made our Pumpkin Donut recipe into a chocolate glazed version and into donut holes covered with powdered sugar! Using the same ingredients you can still have something different and really fun that your party guests will love.

SPIDER EGG DONUT HOLES

Time: 35 minutes

Yield: About 28 -30

Ingredients

    • 2T + ½ Cup Oat Flour
    • 1/2 Cup Potato Starch
    • 2 Tablespoons Arrowroot flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ Cup coconut sugar
    • 1 Tablespoon flax meal
    • 1/2 teaspoon + 1/8 tsp pumpkin pie spice
    • ¼ Cup Pumpkin puree
    • ¼ Cup oil Grapeseed or almond butter(smooth)
    • ¼ Cup filtered water
    • 1/2 teaspoon vanilla extract

Chocolate coating

  • 2 cups chocolate chips
  • 3-4 Tbsp coconut oil

Directions

  1. Preheat oven at 350 degrees F.
  2. In a medium bowl, add all the ingredients together and mix until combined
  3. Scoop batter into a mini muffin pan and bake for about 12 mins. They will not be perfectly round.  However, the top part of the donut will be more roundish.
  4. Allow donuts to cool completely.
  5. Roll in powdered sugar!

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Pumpkin Spider Web Donuts

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It’s tradition for me to fly out to Vegas every Fall to spend quality girl time with my dear friend/beauty professional/plant-based nutritionist/writer, Ashley Diana, and to collaborate on some fun Halloween recipes!  This is our third year and going strong.  Normally, our Halloween Extravaganza includes a gazillion recipes for you to put on a fabulous party, but this year we kept it simple and are thrilled to bring to you four amazingly delicious and easy recipes that you could actually enjoy all year long, so long as you have pumpkin spice and a can of pumpkin puree in your pantry ;-).

Pumpkin Spider Web Donuts, Spider Egg Donuts Holes, Pumpkin Spice Cashew Milk, and a Goulish Martini.

Why the short menu this year?  So many exciting things are happening in our lives!  Ashley is expecting a baby in just a few weeks, she just launched her Marvelous Milkshakes at Violet’s Vegan Restaurant, and in addition to my business growing (workin’ my magic in the kitchen pretty much 24/7), planning for my brand relaunch from My Eclectic Kitchen to Yvonne’s Vegan Kitchen, I flew out to celebrate the arrival of Ashley’s baby.

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Ashley’s closest friends and I put on the most beautiful baby shower, and I almost can’t believe I made all the desserts, including a 2-tiered cake.  It was a jam-packed weekend filled with so much love, boisterous laughter, and delicious food, leaving us feeling like superheros when all was said and done.

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So, let’s begin.  Here’s how it works.  She and I brainstorm ideas, I create the actual recipe, and Ashley styles, photographs, and edits the photos. #TeamWork

I actually make these donuts and sell them around Los Angeles in the fall.  If you feel like just picking up a donut, click here to find out which stores carry my goods.  Give them a call first to see if they have any more in stock.  Lastly, if you want to make this recipe into donut holes, check out our Spider Egg Donut Hole recipe, here!

Hope you enjoy!

 

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PUMPKIN SPIDER WEB DONUTS

Time: 45 minutes

Yields: 7 Donuts

INGREDIENTS

    • 2T + ½ Cup Oat Flour
    • 1/2 Cup Potato Starch
    • 2 Tablespoons Arrowroot flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ Cup coconut sugar
    • 1 Tablespoon flax meal
    • 1/2 teaspoon + 1/8 tsp pumpkin pie spice
    • ¼ Cup Pumpkin puree
    • ¼ Cup oil Grapeseed or almond butter(smooth)
    • ¼ Cup filtered water
    • 1/2 teaspoon vanilla extract

Chocolate coating

  • 2 cups chocolate chips
  • 3-4 Tbsp coconut oil

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. In a medium bowl, add all the ingredients together and mix until combined
  3. Scoop batter into donut pan and bake for 12 mins
  4. Allow donuts to cool completely
  5. Place chocolate chips and coconut oil into a deep small bowl. Place in microwave and cook for 35 seconds. Remove bowl, mix the chocolate and oil together, then place back in the microwave for 35 more seconds. Mix completely.
  6. Line a cookie sheet with parchment paper. Dip each donuts, allowing excess chocolate to fall back into bowl and place the chocolate-coated donuts onto parchment paper.
  7. Allow the donuts to set in refrigerator for about 30 minutes.
  8. Decorate with decorator icing. Can buy it from the store or make it with 1cup powdered sugar and about a Tbsp water.

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Kabocha Squash with Rajas Gratin

 

Version 2Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

One of my favorite dishes in my pre-vegan days was Suzanne Goin’s kabocha squash gratin.  I thought it would be perfect for Thanksgiving, so I veganized it, and to my delight, it was delicious!  There’s a bit of sweetness from the squash, creaminess from the cashews, and a nice kick of spice from the rajas.  I hope you try this recipe and love it!

Kabocha Squash with Rajas Gratin

Prep Time: 1 day

Servings: 6-8

Ingredients

Soft Cashew Cheese 

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

3 Tbsp agar agar

2 tbsp filtered water

1/2 tsp fine sea salt

 

Cashew Cream

1 cup of cashews, soaked overnight, rinsed and drained

½ cup of filtered water

 

Fire Roasted Chilies for Rajas

2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips

 

Roasted Kabocha Squash

1 medium kabocha squash, peeled (optional), sliced 1/4″ thick

1 Tbsp grapeseed oil

2 Tbsp thyme, chopped

sea salt and freshly ground black pepper

 

Rajas

1 1/2 onion, sliced

sea salt and freshly ground pepper, as needed

1 tsp dried oregano

1/4 cup cashew cream

poblano pepper strips

Directions

Make Soft Cashew Cheese 

1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.

2. Drain the liquid, rinse under cold water and drain again.

3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth.  When creamy, pour into a small bowl, cover, and refrigerate.

 

Make Cashew Cream

Place all the ingredients in a blender and blend until smooth.  If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.

Fire-roast Poblano Chiles
Peel the chiles as shown in the video link
Roast Kabocha Squash
Preheat oven to 400 degrees.  Cut the kabocha squash into 1/4″ pieces. On a sheet tray, add the oil, sea salt, pepper, thyme, and squash.  Toss together, then place in the oven for 40 minutes, flipping the pieces half way through.
Make Rajas
Heat a saute pan, add oil, then the onions, sea salt, pepper, oregano.  If the onions start sticking to the pan, add some filtered water to help cook and deglaze the pan.  Once the onions look translucent, add the poblano chile strips.  Saute for about 3-5 minutes, then add cashew cream.
Assemble
Use an 8″x7″ or 8″x8″ deep casserole dish, and one layer of roasted kabocha squash.  On top of that, add one layer of rajas, one layer of crumbled cheese, then pour the cashew cream to cover.  Repeat until you run out of ingredients.  I usually finish off with the layer of kombucha squash.  Also, remember to make this super creamy by pouring on a lot of cream.
Bake in a preheated 350 F degree for about 25 minutes or until it has bubbled for 15 minutes.

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Arugula and Persimmon Salad

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Happy November!  Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

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Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  Sarah shared her scrumptious Fall Quinoa-Stuffed Acorn Squash and today I will be sharing with you a simple yet elegant and delicious salad.  A Thanksgiving salad shouldn’t be boring.  This one makes the most of seasonal produce for a simple but impressive take on fall flavors.

We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

 

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Photo credit: Jasmine Briones (1st, 3rd, and 4th)

 

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