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Peanut Butter Berry Green Chia Pudding

6 Mar



Ok, I’ll get to the recipe in a minute. But first: the trip I’ve been planning for the past few months! I leave this Thursday to fly into Lima, Peru. There, we’ll try the local food and drink, go salsa dancing, visit the Colonial houses, go to the beach, and who knows what else. After 36 hours there, we’ll fly to Chachapoyas, a city in the northern part of the country. We’ll have seven days to explore the surrounding area, including a waterfall, caverns, mausoleum museum with 200 mummies, Kuelap settlement, and much more! We’ll go back to Lima for two more days before heading home again.


Aside from shopping and vaccinations and planning it all out, I’ve spent the last week eating up whatever is in the fridge. Last night’s dinner was a big batch of chickpea potato curry over wild rice, which made enough for leftovers until I leave. Breakfast until I leave is this peanut butter berry green chia pudding! I made three bowls of it on Sunday, for grab-and-go breakfasts at work. While the pudding LOOKS green, it tastes like peanut butter! The addition of strawberries makes it deliciously fresh.

Peanut Butter Berry Green Chia Pudding |

Peanut Butter Berry Green Chia Pudding

Serves 1, easily multiplied

  • 2 tbsp chia seeds
  • 1 tbsp raw pepitas (pumpkin seeds)
  • 1 tsp cacao nibs
  • 2 tbsp powdered peanut butter
  • 1 tsp spirulina
  • 1/4 tsp ground cinnamon
  • 1 tbsp blackstrap molasses
  • 1/2 C nondairy milk
  • 1/2 C fresh, sliced strawberries

In a 2-cup container with a lid, mix all the dry ingredients together. Stir in the molasses and milk. Top with fresh berries.

Cover with the lid, and refrigerate overnight. Enjoy your chilled pudding in the morning!

Peanut Butter Berry Green Chia Pudding |


Zwiebelkuchen – Vegan, Whole Wheat German Onion Cake

9 Feb

Think about a dish that is made in your family – one that you absolutely love – but have a hard time explaining to others. For me, that dish is Zwiebelkuchen. A Schwäbisch (Swabian) dish, Zwiebelkuchen is soooo delicious. But when I try to explain it to non-Germans, it comes off as odd, at best: “literally translated, it means onion cake. It has a yeasted crust, a custardy sauteed onion filling, and is usually topped with cooked ham and caraway seeds.”

Zwiebelkuchen Vegan German Onion Cake |

Despite the strange description, Zwiebelkuchen is full of flavor, and as a family favorite, is always requested of my Oma to make for dinner.

Since becoming vegetarian, and now vegan, I haven’t been able to enjoy Oma’s traditional recipe, so I developed this vegan, whole wheat version as an alternative! The crust is still made with yeast, but I replaced some of the white flour with whole wheat flour, and used soy milk and coconut oil. The filling is loaded with gently-sauteed onions in dairy-free butter, mixed with flax eggs and more soy milk. The ham is crucial in this dish, so I replaced it with smoky-marinated diced tempeh.

The result? A hearty, delicious Zwiebelkuchen that everyone can enjoy. It’s even Oma-approved!


Zwiebelkuchen, adapted & translated from Daily Vegan

Makes one 9″ round cake, to serve 8

For the dough:

  • 2 C (250 g) flour – I measured with a kitchen scale and used a baking blend of 50% whole wheat and 50% all purpose
  • 1/3 C coconut oil, melted
  • 3/4 oz fast-rising yeast (three packets)
  • 1 tsp fine sea salt
  • 1 tsp cane sugar
  • 2/3 C soy or almond milk, warmed

For the filling:

  • 1/3 block tempeh, diced
  • 1 tbsp olive oil + more to cook
  • 2 tbsp liquid aminos or soy sauce
  • 1 tsp liquid smoke
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • dash of cayenne
  • 4 medium yellow onions, diced
  • 1/3 C vegan butter + more to finish
  • 1 tbsp flour (same as used in the dough)
  • 2 tbsp flaxseed meal mixed with 6 tbsp warm water and set to thicken
  • 1/2 C soy or almond milk
  • sea salt, to taste
  • dried fennel seeds, to taste

Place the diced tempeh and the next 6 ingredients (through cayenne) into a glass dish. Stir to coat and set aside to marinade.

In a large mixing bowl, combine the yeast with 1/4 C of the warmed milk add the sugar and a few spoonfuls of the weighed-out flour and mix together. Place somewhere warm for 15 minutes, to allow the yeast to activate.

Mix in the remaining flour, salt, and the rest of the milk. Add the melted coconut oil and knead together. Place back into the bowl and set in the warm place for another 30 minutes to let it rise.

Zwiebelkuchen Vegan German Onion Cake |

Now preheat your oven to 400 degrees. Line a 9″ springform cake pan with parchment paper on the bottom.

Rollout the dough to 1/4″ thickness. Transfer the dough to the lined pan and press it up the edges and into the corners. The dough should go up the sides at least an inch. Cover with a clean kitchen towel and set aside for 30 minutes again.

Zwiebelkuchen Vegan German Onion Cake |

Meanwhile, cook the smoked tempeh. Heat some olive oil in a large saute pan over medium high. Transfer the marinated tempeh to the hot oil and cook through completely, stirring occasionally. Once cooked, transfer back to the bowl and set aside.

Wipe out the saute pan with a clean cloth or paper towel and return to medium heat. Add in the vegan butter and diced onions. Saute the onions until fragrant and translucent – do NOT let them get brown or burnt! Once the onions are done to your liking, stir in the spoonful of flour and cook through. Then stir in the thickened flaxseed meal and milk. Finally, stir in the cooked marinated tempeh. Taste and season with sea salt. Pour this entire mixture into the dough-lined cake pan.

Sprinkle with fennel seeds – use as much or little as you like, but the flavor is crucial to this dish!

Turn the oven down to 375 and bake, uncovered, for 30-35 minutes. Note: my oven cooks hot, which is why I have to turn down the heat. If yours cooks like “normal,” you can safely bake at 400.

Remove from the oven and let cool 10 minutes before slicing into eight pieces. Serve hot with a green salad, cooked vegetables, or on its own!


Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

12 Dec

When was the last time you bought radishes? If you’re anything like me, the answer is “never.” Ok, that is, never until this past month! I grew up hating even the idea of radishes. My Opa always eats them for lunch and they just smelled so bitter and gross that I wanted nothing to do with them. But then, my friend, Sam, continued to include them in her veggie trays and I quickly learned to enjoy them raw.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto |

And THEN, I discovered that you can ROAST radishes! Mind blowing, right? So when I saw bunches of fresh radishes attached to their leafy, green tops in the produce section this weekend, I had to buy them.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto |

But what the heck would I do with them? Apparently, you can eat the radish AND their greens, so I wanted to incorporate both in the same dish. With a butternut squash in the pantry, and some other vegan basics, I got to work on a pizza-based dish.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto |

Always a fan of socca crust for my pizza, I started with that as the base, seasoning it with Italian herbs and roasted garlic powder. Then, I diced a portion of the butternut squash, to roast with some diced radishes. The squash seeds made their way into a vegan pesto, complete with radish greens, basil, garlic, and nutritional yeast. The end result is a super-flavorful pizza that’s bursting with color, is gluten-free, and will please everyone from vegan to omnivore!

The next time you see radishes at the store, pick up a bunch and make this delicious socca pizza.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto |

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

Serves 2

  • 1/3 butternut squash, peeled and diced
  • 5 large radishes, washed and diced
  • 1 tbsp avocado oil
  • Sea salt & black pepper
  • 2/3 C chickpea (gram) flour
  • 1 C warm water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder (I went with a roasted garlic powder, but any kind will taste good)
  • 3 C radish greens, stems removed and washed
  • 1 C fresh basil leaves
  • 3 cloves garlic, chopped
  • 1/2 C butternut squash seeds, washed and pulp removed
  • 1/2 tbsp lemon juice
  • 1/2 C nutritional yeast
  • 1/3 C olive oil
  • Sea salt & black pepper, to taste
  • 2 tbsp olive oil, to cook the socca crust

Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silpat mat.

Spread the diced squash and radishes on the prepared baking sheet and drizzle with avocado oil. Season with salt and pepper, and bake at 425 for 30 minutes, stirring halfway through. Remove and set aside once done.

In a medium bowl, whisk the chickpea flour with 1/3 cup of the warm water until a thick paste forms. Then, whisk in the remaining 2/3 cup of warm water, along with the herbs and garlic. Set aside for 30 minutes.

In the bowl of your food processor, combine the remaining ingredients. The squash seeds can be scooped out of the squash you are currently roasting, or you can use raw pepitas from the store (you could also use walnuts or pecans). Puree until smooth, scraping down the sides of the bowl with a spatula every now and then.

Turn on your oven’s broiler. Heat olive oil in a large, oven-proof skillet or cast iron skillet over medium-high. Pour in the prepared chickpea batter and cook for 5 minutes with a lid on. Then, remove the lid and turn off the heat.

Spread about 1/2 cup of the prepared pesto over the socca crust – just enough to cover, or as much as you want! Store remaining pesto to an airtight container and refrigerate for another use. Spread the roasted veggies over the layer of pesto. Transfer the skillet to your broiler and cook 4 minutes, turning the skillet around halfway through.

Remove the skillet using an oven mitt and let sit a minute or two before slicing into four pieces. Serve and enjoy hot!

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