Simple Apple Tarts

October 18, 2011 by 5 Comments

I was saving this recipe for later in the week but I just couldn’t keep it to myself any longer!  And when I say any longer you should know that I made these this afternoon.  Yeah, I’m terrible at keeping secrets.  I’ve had a sheet of puff pastry hanging out in my freezer for months and I really needed to use it.  Seeing that honeycrisps are out right now, there’s no time that’s more perfect to put the two together!

These apple tarts are SO simple to make and are insanely delicious!  They won’t last long- trust me my hubby is polishing them off as we speak!

Simple Apple Tarts
(Print this recipe!)

Ingredients:
1 sheet of puff pastry (I used the Pepperidge Farm- you can find them in the freezer section by the frozen pie crusts)
1 apple- peeled, cored and sliced extremely thin
3 T brown sugar
1-2 T earth balance
cinnamon for sprinkling on top

Directions:
Preheat oven to 350 degrees F.

Unfold puff pastry onto a cutting board and let it thaw enough for you to be able to work with it.

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Slice it into thirds lengthwise down the seams, then slice each third into three pieces for nine total pieces.

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Place 4-5 of your very thin apple slices on each piece, leaving a little bit of room at the edges so that it puffs up and turns an amazing shade of golden brown.. 

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Place a few tiny pieces of your earth balance on top of each piece and sprinkle with 1 teaspoon of the brown sugar.

Sprinkle with cinnamon.

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Bake at 350 F for 10 minutes.

Enjoy as is, dusted with a little powdered sugar, or with a big scoop of vanilla ice cream!

 

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Delicious- and perfect for all of those fall apples!

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Meatless Monday: Chana Masala

October 17, 2011 by 3 Comments

I finally found the scratch paper on which I wrote this recipe!  I’ve been looking for it for weeks!  That will teach me not to write a recipe without my spiral that I keep all my recipe scratch in!  That was a close one!

Ever since we got back from NYC I’ve been craving Chana Masala.  I’ve tried making it before but I didn’t get it quite right.  The Indian place we went to inspired me to try again and I think I got it this time!  I think this is the perfect blend of spices and tomatoey goodness, and served with a big piece of Naan?  Forget about it!  And an added bonus… it’s incredibly easy to make!

Chana Masala
(Print this recipe!)

Ingredients:
1/2 onion, diced
1 clove garlic, minced
2 cans chickpeas, drained and rinsed
1 28 oz can crushed tomatoes
1 T corriander
1 T cumin
1 tsp tumeric
1 tsp garam masala
1 tsp paprika

Directions:
Sauté onion and garlic in a little cooking spray over medium heat until tender.

Add chickpeas, crushed tomatoes, and spices and let simmer over low heat for 20 minutes, stirring occasionally.

Serve with rice and a big piece of Naan. I also served mine over a little spinach to get a little extra veg in there!

 

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Hope you love it- happy Meatless Monday!

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Dark Chocolate Almond Clusters with Sea Salt

October 14, 2011 by 8 Comments

Simple but decadent, these dark chocolate almond clusters will have your taste buds rejoicing!

 

Dark Chocolate Almond Clusters with Sea Salt
(Print this recipe!)

Ingredients:
2 cups dark chocolate chips (I like the Guittard extra dark chocolate chips)
1/2 cup almonds, chopped
coarse sea salt for sprinkling on top

Directions:
In a small saucepan over low heat, melt chocolate chips.

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Stir in chopped almonds and drop by the spoonful onto a pan lined with parchment or wax paper.

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Sprinkle a little coarse sea salt on top of each cluster.

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Let stand until firm.  (or place in refrigerator if you want to speed up the process a little).

 

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Love love love these! 

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Garlicky White Bean Dip

October 13, 2011 by 1 Comment

This dip is easy and quick to make and it’s so inexpensive!  If you don’t have a food processor you can use a potato masher or the back of a fork. 

Garlicky White Bean Dip
(Print this recipe!)

Ingredients:
1 can white beans (I used cannellini)
1 clove garlic, minced
2 tsp olive oil (optional but I think it adds a nice flavor!)
1 T parsley
squeeze of lemon juice
salt to taste

Directions:

In food processor combine white beans, garlic,olive oil and a small squeeze of lemon juice.

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Process until it starts to come together.  If it’s too thick add a splash of water or vegetable broth to thin it out a bit.

Add parsley and salt, to taste.

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Continue processing until it reaches a nice smooth dip-able texture.  Scoop out into a bowl and use as a dip for veggies and crackers, in place of hummus, or as a spread on a sandwich or a wrap.

 

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This is sooooo good!  And it’s so simple I can’t believe I didn’t think of it sooner!  I can’t wait to play around with a few different variations of this dip!  Enjoy!

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Taco Pizza

October 12, 2011 by Leave a Comment

Tacos.  Pizza.  Two of the greatest things in the world come together in this recipe to rock your taste buds!  I think this may be the best pizza I’ve ever had.

 

Taco Pizza
(Print this recipe!)

Ingredients:
1 recipe of your favorite pizza dough- I used this recipe. Or you could use a pre-made pizza crust if you like!** 
1 small onion, chopped
1 bell pepper, chopped
1 package tempeh(8ish oz), crumbled
1 package taco seasoning (about 4 T)
1/2 cup water
pizza sauce of choice (or you could use salsa!)
1 cup cheese of choice, I used Daiya pepperjack
topping suggestions: shredded lettuce, chopped tomatoes, salsa, chopped avocado, sour cream, etc…

Directions:
Prepare pizza dough and set aside until you are ready to put your pizzas together.

Preheat oven to 350 degrees F.

Over medium heat sauté onions and bell peppers in a little cooking spray until softened.

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Add the crumbled tempeh and sauté until it starts to brown.

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Add taco seasoning and water.  Stir until water is absorbed.  Remove from heat.

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Roll out your pizza dough- I made mine into two smaller pizzas, but you could also do one big pizza if you like.

Top dough with your pizza sauce, your tempeh taco mixture, and a little cheese. (you will most likely have some of the tempeh mixture leftover- it makes a great taco or burrito filling!)

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Bake for 10-15 minutes, or until crust is golden brown and cheese is melty and bubbling.

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Top your pizza with your favorite taco toppings and serve immediately.

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**Note: The pizza recipe I linked to makes two regular sized pizzas.  I divided it into 4, used two for this to make two small pizzas and froze the other 2 pieces to use later.  You’ll also need an hour for rising time, so make sure to plan accordingly!

 

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