wild mushroom & cashew pot pie

 

with the holidays just around the corner, now is the time to start getting our menus in order! it is always best to have a vegetable based alternative for your guests who do not eat turkey. this is where this wild mushroom & cashew pot pie comes in. instead of just having a vegetable based side dish for those to eat, this vegan pot pie is hearty enough to be enjoyed as a main meal. the pot pie gets its heartiness from the wild mushrooms & prana organic's sea salted cashews. aside from the heartiness the cashews bring, it also adds a little crunch & creaminess to the dish. i seriously love cashews, i could eat them all day long. on that note, make sure you purchase double the required amount for snacking purposes. you don't want to run out before you have to add them to the dish!

the base of this pot pie is a mixture of mushroom stock & red wine. the red wine brings so much flavour to the dish, so as always be sure to use a quality dry red wine! i went with a cabernet sauvignon. if you have trouble locating mushroom stock, vegetable stock works too. the mushroom stock just brings a bit more of that earthy flavour to the dish. with snow in the forecast for this weekend (yay!!!!), add this cozy pot pie to your weekend plans! it will keep you warm & toasty by the fire.

ingredients

  • 1/3 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 4 shallots, thinly sliced
  • 2 stalks of celery, diced
  • 1 1/2 tablespoons fresh thyme, roughly chopped
  • 1 tablespoon fresh rosemary, roughly chopped
  • 6 cups sliced assorted wild mushrooms (i used cremini, shiitake & enoki)
  • 1 cup prana organic's sea salted cashews, roughly chopped
  • salt & pepper, to taste
  • 1 tablespoon quality dijon mustard
  • 1 cup quality dry red wine (i used cabernet sauvignon)
  • 1/2 cup cashew milk or cream, plus more for brushing
  • 1 cup mushroom stock
  • 1/4 cup all purpose flour
  • 2 sheets vegan puff pastry, thawed

directions

  • in a large skillet, heat the oil over medium heat. add the garlic, shallots, celery, thyme & rosemary. cook until the shallots begin to turn translucent, about 2 minutes.
  • add the wild mushrooms & season with salt + pepper. cook until the mushrooms soften, about 10 minutes.
  • fold in the cashews, followed by the dijon & red wine. cook, constantly stirring, until the red wine reduces to half.
  • in a separate bowl whisk together the milk, stock & flour.
  • add mixture to the skillet & cook until sauce thickens. it should be thick enough to coat the back of a wooden spoon.
  • remove from heat & divide filling evenly amongst 4-6 ramekins. set ramekins aside while you roll out the puff pastry.
  • roll out puff pastry to a 1/4 inch thick. cut out appropriate shape to top each ramekin. brush with additional milk if desired & sprinkle with salt. transfer ramekins to baking sheet.
  • bake for 20-25 minutes, until the filling is bubbly & the puff pastry is golden brown. serve immediately!

salted matcha + white chocolate fudge

 

we got our first snowfall yesterday!!!! i feel like lorelai gilmore, it made me so happy. sure, it already melted & the sun is back out.. but it was a glorious few hours of the fluffiest snowflakes. snow also means one thing: christmas is coming.

today's recipe is perfect to kick off the holiday season because nothing says the holidays like decadent fudge. i mean if you don't have fudge around the holidays, is it really the holidays? fudge is so sweet & creamy, i can't get enough of it! i love making large batches & packaging it all cute to give as edible gifts. while some fudge recipes can be quite tricky, this one is so easy. i like to call it magic fudge, because it comes together in seconds & you don't need a candy thermometer. this recipe mixes white chocolate & aiya america's matcha powder. as you know by now, this combination goes together like peanut butter & jelly. just try not to eat it all before you gift it! ah who cares, it's so easy just make some more.

xo

ingredients

  • 14 ounces sweetened condensed milk
  • 2 teaspoons aiya's cooking grade matcha powder, plus more for dusting
  • 3 cups quality white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fine salt
  • coarse salt, for topping

directions

  • line an 8-inch square baking dish with parchment paper. set aside.
  • in a saucepan over medium heat, whisk together the condensed milk & matcha powder until smooth.
  • turn heat to low & add the chocolate chips. stir until the chocolate is fully melted & incorporated.
  • whisk in the vanilla & salt.
  • transfer mixture to prepared baking dish & smooth the top to level. sprinkle with coarse salt.
  • chill in the refrigerator for 4-6 hours. slice cold, dust with additional matcha powder if desired & serve. if making ahead, chill in an air tight container for up to two weeks!

pumpkin chai tartlets

 

i hope we’re all not sick of pumpkin spice treats yet because the holiday season is just starting! once halloween is over, that is when i go full holiday mode (christmas enthusiast over here), so i am going to soak up the last couple days of october with all things pumpkin!

what does everyone have planned for halloween? justin & i are going to stay in, watch a scary movie (we finished the haunting of hill house in days), hand out candy & bake up some halloween treats. the perfect last day of october. this year we are going to make these pumpkin chai tarts! they are basically like mini pumpkin pies, but better. the crust is sweeter, almost shortbread like & the filling is mixed with chai concentrate which makes things extra cozy. i am seriously loving the combination of pumpkin & chai this year. i think you just need to try this recipe for yourself to know what i am talking about! these pumpkin chai cupcakes too.

for the sweetener in both the filling & crust, i used bob's red mill turbinado sugar. it is a more natural sugar then plain old white sugar & adds much more flavour. as you probably know by now, turbinado is my go to sugar for baking. for the whipped cream topping, i got a little fancy & piped different designs onto each tart. if you will be serving these to guest or putting them out at a party, try not to top them with whipped cream until an hour or so beforehand. fresh whipped cream is best!

ingredients

for the crust

for the filling

  • 1 cup pumpkin pure, fresh or canned
  • 1 cup bob's red mill turbinado sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup heavy cream, cold
  • 1/4 cup chai tea extract (i use dona chai)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon fine salt
  • whipped cream, for serving

directions

for the crust

  • in a large mixing bowl sift together the flour, sugar & salt.
  • add the butter & work in using your hands until a pea sized crumb mixture is formed.
  • in a separate bowl whisk together the egg yolk & vanilla.
  • add to the flour mixture and mix until the dough begins to come together.
  • divide dough evenly amongst 8 tartlet pans.
  • shape dough to pan to create a crust. let chill in the fridge while you prepare the filling.

for the filling

  • in a large mixing bowl whisk together the pumpkin puree, sugar, egg, egg yolk, heavy cream, chai tea extract & vanilla until smooth.
  • add the ginger, cinnamon, cardamon, cloves, nutmeg & salt. whisk until combined.
  • divide filling evenly amongst the 8 prepared tartlet pans.
  • bake for 20-25 minutes. let cool to room temperature before serving!
  • serve with a dollop of whipped cream.