Parsnip and Thyme Galette + The Easy Vegetarian Kitchen Cookbook

Parsnip and Thyme Galette | @naturally (from The Easy Vegetarian Kitchen)

Another Sunday, another cookbook except this time, I’m telling you about a cookbook that’s pretty near and dear to my heart. You might have noticed when I redesigned the site back in December, I snuck this gem into the sidebar but haven’t actually done much talking about it. So I figured it was time to give you a sneak peak into my new cookbook: The Easy Vegetarian Kitchen. EVK is due out in Mid-April and is available for preorder now!

The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)

I’m so excited about this book and I’m hoping you will be too. This book was born out of a desire to write a vegetarian cookbook but do something slightly different (because there are SO many beautiful vegetarian cookbooks out there)! EVK is comprised of my 50 of my go-to, classic recipes (ie: base recipes) and then each classic recipe has 4 variations- one for each season.

I came about this idea when I first started a new series on the blog (this base recipe series) that didn’t turn into much of a series because all the steam power went into this book. I wanted this book to be less about the individual recipe and more about playing in the kitchen, with the ingredients you have on hand during the individual seasons. My hope is that EVK will inspired you with a fresh, seasonal approach to vegetarian cooking.

Without further interruption, a few sneak peaks from the book:

The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)
The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)
The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)

The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)

The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)
The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)

The Easy Vegetarian Kitchen | Erin Alderson (@naturallyella)

This recipe is straight from the cookbook and one of my favorite entertaining (vegetarian) recipes. The process of making the galette may look a bit daunting but the great thing is that it’s free-form and doesn’t need to be perfect (in fact, the more rustic, I think the better it looks!). If you have any rutabaga or turnips on hand, feel free to mix those in to the parsnips as well!

Be sure to take a peak at (and maybe preorder) The Easy Vegetarian Kitchen!

Parsnip and Thyme Galette + The Easy Vegetarian Cookbook
Prep time
25 mins

Cook time
45 mins

Total time
1 hour 10 mins

Author: Erin Alderson
Serves: 4 to 6

Ingredients
  • Crust
  • 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
  • ¼ teaspoon sea salt
  • ¼ cup (56 g) cold unsalted butter
  • 1 ounce (28 g) cream cheese
  • 1 tablespoon (15 ml) maple syrup
  • 2 tablespoons (30 ml) cold water
  • Filling
  • 1 parsnip, thinly shaved
  • 1 tablespoon (14 g) unsalted butter, melted
  • ½ teaspoon dried thyme
  • ½ cup (120 g) ricotta
  • 2 teaspoons honey
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • Egg wash
  • 2 tablespoons (30 ml) heavy cream
  • 1 large egg

Instructions
  1. Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
  2. To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
  3. To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
  4. Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

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The post Parsnip and Thyme Galette + The Easy Vegetarian Kitchen Cookbook appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/01/25/parsnip-and-thyme-galette-the-easy-vegetarian-kitchen-cookbook/

Raspberry Banana Soft Serve with Chocolate Swirl

There's nothing better than a 5 minute dessert that is both vegan and paleo friendly. Make this Raspberry Banana Soft Serve with Chocolate Swirl for a guilt-free treat!

There’s nothing better than a 5-minute, single-serve dessert that is both vegan and paleo friendly. Make this Raspberry Banana Soft Serve with Chocolate Swirl for a guilt-free treat! Breakfast, dessert, a snack, lunch. This can be whatever the heck you want it to be because the ingredients involved are whole foods AND there is absolutely…

Read More »

The post Raspberry Banana Soft Serve with Chocolate Swirl appeared first on Fit Foodie Finds.

SOURCE ARTICLE: : http://fitfoodiefinds.com/2015/01/raspberry-banana-soft-serve-chocolate-swirl/

Ending Emotional Eating and the Transformative Art of Self-Care: What Does Freedom Look Like?

bgg2wl-buying-produce

What does freedom from emotional eating look like? Do we have our sights set on the right goal?

The post Ending Emotional Eating and the Transformative Art of Self-Care: What Does Freedom Look Like? appeared first on A Black Girl’s Guide To Weight Loss.

SOURCE ARTICLE: : http://blackgirlsguidetoweightloss.com/emotional-eating-2/ending-emotional-eating-transformative-art-self-care-freedom-look-like/

Whole30 Day 25: Spicy Salmon Cucumber Cups (+ Another TV Appearance!)

Whole30 Day 25: Spicy Salmon Cucumber Cups (+ Another TV Appearance!) by Michelle Tam http://nomnompaleo.com

You didn’t think yesterday’s Paleo Super Bowl Snacks post was an exhaustive list of Whole30-friendly finger foods for the Big Game, did you? ‘Cause I got plenty more where that came from—including these flavorful appetizers that can be made in a flash.

You still have Paleo Mayo in your fridge, right? Mix it with some cooked salmon and a few other pantry staples, and scoop the mixture into bite-size cucumber cups. DONE!

Whole30 Day 25: Spicy Salmon Cucumber Cups (+ Another TV Appearance!) by Michelle Tam http://nomnompaleo.com

Sure, kickoff’s still a week away. But you can still make a platter of Spicy Salmon Cucumber Cups and settle in front of the tube to watch the Sunday morning talking-head news shows, including my segment on this weekend’s Press:Here! If you’re within spitting distance of the San Francisco Bay Area, you can catch it at 9am Sunday morning on NBC11. Otherwise, check out these clips of me trying my very best to act all polished and professional:

Part 1:

Whole30 Day 25: Spicy Salmon Cucumber Cups (+ Another TV Appearance!) by Michelle Tam http://nomnompaleo.com

Part 2:

Whole30 Day 25: Spicy Salmon Cucumber Cups (+ Another TV Appearance!) by Michelle Tam http://nomnompaleo.com

Hosted with wit and humor by longtime host Scott McGrew (whose 13-year-old niece is already becoming a Paleo powerhouse!), Press:Here is “a weekly roundtable featuring top technology reporters interviewing Silicon Valley CEOs and entrepreneurs.” After having me on as a guest, I suppose they’ll have to add to the list “random dorks who bumble their way into professional blogging.”

Can you tell that I had a blast?


Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

SOURCE ARTICLE: : http://nomnompaleo.com/post/109080169958

More Stevie Nicks, Plus Kanye, Rihanna and Paul McCartney

In yesterday’s post about this week’s Fleetwood Mac concert at Madison Square Garden, I mentioned that gorgeous Instagrammer Carrie Courogen was soooo front-row that she played Lindsey Buckingham’s guitar. Twice. Because I already posted the guitar picture, here’s a nice shot Carrie got of Stevie Nicks. The perfect halo of gold hair and lightning. A […]

SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/TmW2Ggog95Y/

Building A Home Workout Routine: Reverse Crunches

Originally posted 2009-10-03 12:32:39. When I first started working out, I joined a gym. It was awesome – open 24hrs with security, awesome facilities, and two personal trainers (a married couple, in their late 50s – I know, I was mad too) who owned and operated it. The gentleman was the one who showed me […]

The post Building A Home Workout Routine: Reverse Crunches appeared first on A Black Girl’s Guide To Weight Loss.

SOURCE ARTICLE: : http://blackgirlsguidetoweightloss.com/building-a-home-workout-routine/building-a-home-workout-routine-reverse-crunches/

Olive Tapenade and Hummus Stuffed Pita

Olive Tapenade, Arugula and Hummus Stuffed Pita | @naturallyella

Olive Tapenade | @naturallyellaArugula with Olive Tapenade | @naturallyellaOlive Tapenade and Hummus Stuffed Pita | @naturallyella

Some time ago, I did a brief reader questionnaire about what you guys might like to see more of and the answer was pretty much: everything! (as long as it’s not overly complicated.) I try hard to share easy (easier) recipes but I think one area I lack is in the lunch department. Even when I was working outside of the house, I kind of stunk at packing my own lunch. I never felt creative and I’d often just throw a sandwich together or grab a bite to eat elsewhere. The worst was when I worked for a plumbing company as their bookkeeper/only office worker and couldn’t easily leave the office to go grab something (I was in the middle of nowhere and it was needlessly complicated to forward the phone to my cell).

Now that I work at home, I eat a bit better but I still get it ruts. I thought it would be a magical time of my day when I took an hour lunch, whipped up some wonderful lunch, and relaxed. Turns out, most days I look at the clock around 1:30 and think “crap! I forgot to eat!” I love stuffed pita because they are quick, a bit nicer to eat than a sandwich, and travel well.

This stuffed pita is super easy and the olive tapenade is definitely the key feature. I always make a whole batch to use through out the week in this pita, slathered on pizza (it’s so good on pizza), and added to my morning omelet. Turning the summer I’ll add fresh cherry tomatoes and if I have it, feta usually gets thrown into the mix (I purposely left this version as is- it’s vegan!)

Olive Tapenade and Hummus Stuffed Pita
Prep time
15 mins

Total time
15 mins

Author: Erin Alderson
Serves: 2 servings

Ingredients
  • Tapenade
  • 1 clove garlic
  • 3 cups olives, mix of black and green
  • 1 red pepper, roasted until blistered (or from the jar)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons lemon juice
  • Pita
  • 4 cups baby arugula
  • 2 whole wheat pita, with pockets
  • 6 to 8 tablespoons classic hummus (homemade or store-bought)

Instructions
  1. Pulse garlic in the food processor until minced. Add olives, roasted red pepper, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces. Measure out 6 tablespoons of the tapenade and save the rest for another use (pizza, grilled cheese, or topping morning eggs- just for a few ideas).
  2. In a bowl, toss arugula with the 6 tablespoons of tapenade until well combined.
  3. Slice the pita in half and carefully pry open the pocket, being careful not to tear. Spread 1 to 2 tablespoons of hummus along one side and stuff with ¼ of the arugula mixture. Repeat with the remaining 3 pita halves.

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The post Olive Tapenade and Hummus Stuffed Pita appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/01/24/olive-tapenade-and-hummus-stuffed-pita/