Tag: pine nuts

Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7


 

Ingredients:

10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)


 

Directions:

Place all ingredients in large bowl and toss with dressing.


 

To prepare candied walnuts


 

Ingredients:

2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt


 

Directions:

Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


 

To prepare dressing


 

Ingredients:

1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil


 

Directions:

Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing

Enjoy!

 

Healthier Super Bowl Nachos \\ Sweet Laurel

We have a Super Bowl secret for you, and it is healthier nachos. This is a delicious vegan cheese sauce atop our crunchy and delicious spin on tortilla chips. These flavorful little bites are now a new favorite. Feel free to make adjustments to the amount of hot sauce added. I love it spicy! Super Bowl, here we come!

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Paleo Nachos with Vegan Cheese Sauce

Serves 4


 

To make the vegan cheese sauce


 

Ingredients:

2 cups pine nuts, soaked in water for about 5 minutes

3 tablespoons water

1/4 cup coconut milk

1 1/2 tablespoons nutritional yeast

1/2 teaspoon turmeric

3 tablespoons hot sauce, we like Oh Brother, That’s Hot! (more depending on how spicy you like it)

pinch Himalayan pink salt


 

Directions:

Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.


 

To make the paleo tortilla chips


 

Ingredients:

1 cup almond or hazelnut flour

1 egg white**

1/2 teaspoon Himalayan pink salt

1/2 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Preheat oven to 350.


 

Directions:

Combine all ingredients in a bowl and stir until dough forms.

Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.

Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp.

Note: I recommend serving the nachos shortly after baking because they taste SO good fresh. If you need to make ahead, you can pre-make and cut the batter and store in the refrigerator overnight. Bake off before you plan to serve and enjoy!

**You can make these chips vegan by simply substituting a flax egg (To make: Add 1 tablespoon freshly ground flax seed to with 3 tablespoons of water. Let mixture sit for 5 minutes before adding to batter)!


 

Garnish:

1-2 serranos or jalapeños

paprika

To assemble Nachos:

Preheat oven to 350.

Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalapenos on top, and a sprinkle of paprika. Serve and Enjoy!

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


 

For the sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


 

Pour oil into cast iron pot over medium heat. Add onions, carrots, and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needed. Stir in oregano.

Add cooked ground beef or bison.


 

To prepare zucchini or sweet potato noodles:


 

Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.

Enjoy!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza 

Yields 2, 12 inch pizza crusts


 

2 eggs

1 cup unsweetened almond milk or coconut milk

1/2 cup cassava flour

1-1/4 cup almond flour

1/2 teaspoon Himalayan pink salt


 

Preheat Oven 425.

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of http://www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!


 

Toppings:


 

1 cup Red Pepper Pesto (recipe below)

1 cup Kite Hill Soft Fresh Original Cheese, crumbled

1 cup fresh basil, sliced thin


 

Red Pepper Pesto


 

2 red bell peppers (washed, cored and quartered)

1 clove garlic with skin on

1 lemon, juiced

1/8 cup olive oil

1 teaspoon salt

1/4 cup pine nuts


 

Preheat oven to 425.

Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.

Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.

Enjoy!

Veggie Lasagna \\ Sweet Laurel

This lasagna is a game changer. It is truly a collaboration of creatives in the Paleo, vegan and clean eating scene. We used Kite Hill for their delicious almond milk based Ricotta. This cheese could fool any dairy devotee. With the help of Capellos, grain and gluten free eaters can now enjoy home-cooked, delicious lasagna noodles. I incorporated my bolognese  sauce, the product of a few years of experimentation, now fully approved by my Italian husband. “ICBIP” (I can’t believe it’s Paleo) is the remark I continually get when I whip up this dish. I’m sure your response will be the same. Enjoy!

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna

Yield: 1 8×10 or 8×8 lasagna


 

To prepare bolognese sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts


 

Pour oil into cast iron pot over medium heat. Add onions, carrots and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needs.


 

To prepare the lasagna:


 

1 tablespoon coconut oil

1 onion

2 cloves garlic

2 zucchini, sliced into 1 inch rounds

2 bell peppers, chopped

3 cups spinach

1 cup basil, sliced

1 tomatoe, sliced into 1\4 inch rounds

1 cup Kite Hill classic ricotta

lasagna sheets from Cappellos

4 cups bolognese sauce (recipe above)


 

Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.

In 8 x8 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top. Bake for 40 minutes. Broil for final 5 minutes of baking.

Enjoy!