Strawberry Coconut Cream Tart

Strawberry Coconut Cream Tart

I hope you all had a great weekend! It felt like summer around here, and it was amazing. We went for a long breezy walk to the farmers market, sat out on patios and drank wine, then sat out on (more) patios and ate dinner. It felt absolutely incredible to bask in the sun and feel the warm fresh air, especially because it was snowing here just a few weeks ago.

To celebrate all of these summery feelings, I made this strawberry tart from the Sweet Laurel cookbook by Laurel Gallucci & Claire Thomas – you might know Claire from her blog & YouTube channel The Kitchy Kitchen. This tart is so light and delicious, I know it’ll be on repeat all summer long.

Strawberry Coconut Cream Tart

What I love about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes below), this is SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones.

The crust is a combination of almond flour, salt, coconut oil, maple syrup, and an egg. It comes together beautifully and is easy to press out into the tart pan.

Strawberry Coconut Cream Tart

One thing that I love in this book is that their coconut cream recipe comes with many flavor variations, one of which is lemon and lavender. I skipped the lavender, but I added lemon zest (and a bit of lemon juice) to my coconut cream because I love lemons and strawberries together!

Strawberry Coconut Cream Tart

I know so many of you will absolutely love this book – there are SO many amazing allergen-free recipes (many are vegan as well). There are cakes, cookies, bars, pies, muffins, quick breads, pop tarts… each recipe is more decadent than the next, yet they all have short ingredient lists and simple instructions. A great gift for Mother’s Day!

Cashew Broccoli Soba Noodles

Cashew Broccoli Soba Noodles

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂

For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets. To help the stem and florets cook for a similar amount of time, I slice the broccoli stem very thin. I really love how these stem pieces almost look like little stars!

Cashew Broccoli Soba Noodles

Next, steam the broccoli, the stems, and the scallions until tender but still bright green. You could roast the broccoli here if you prefer, but I chose to steam it because I often crave really simple, clean flavors. Plus, steaming is such an under-rated cooking technique these days! On the other hand, roasting broccoli would give this meal a nuttier, bolder flavor, so the choice is yours and instructions for both are listed below.

Cashew Broccoli Soba Noodles Cashew Broccoli Soba Noodles

Toss it all together: the soba noodles, broccoli, thinly sliced carrot, cashews, and a protein of your choice – I used a locally made Chicago brand of baked turmeric tofu, which is why mine is yellow. Dollop the noodles with the sauce and serve with extra tamari (or soy sauce) on the side.

Cauliflower Turmeric Rice

Cauliflower Turmeric Rice

Hello from Kyoto, Japan, where we’re currently on vacation and awake way too early and embracing the jet lag that has now made us morning people. I have to say, it’s kind of nice to start the day super early. Who knew one could accomplish so much in a day when you wake up at 5am?!

While I’m not giving up actual rice anytime soon, and certainly not while we’re in Japan, I love my cauliflower rice and I especially love this turmeric-spiced cauliflower rice with creamy cardamom yogurt sauce. It checks all of those necessary weeknight-friendly recipe boxes: it’s easy to make, requires minimal ingredients, and its delicious flavor is more than the sum of its parts. I based this on a similar recipe from our cookbook (the Curried Cauliflower Rice)… this version uses all cauliflower rice instead of basmati rice, and its steps are a bit simplified.

Cauliflower Turmeric Rice

So basically, you just cook everything that’s in the photo above 🙂 … season it well with curry powder, turmeric, and a squeeze of lime. Don’t skip the yogurt sauce, it’s my favorite part, especially when you serve this with naan bread for scooping and dipping.

I should add that while there are chopsticks in this photo, the fine cauliflower rice granules really work best with a fork!

Cauliflower Turmeric Rice

Strawberry Basil Shortcakes

Strawberry Basil Shortcakes

I love strawberry shortcake so much. As I’ve gotten older, a funny thing has happened where I’ve become less obsessed with chocolate desserts and more in love with fruity desserts – especially if those fruits happen to be strawberries. I can enjoy chocolate cake in moderation, but when it comes to strawberries, I want them all.

This recipe comes from my friend Gaby’s gorgeous new cookbook What’s Gaby Cooking: Everyday California Food. You likely already follow her blog – if not, you should! While I was deciding which recipe to share from her book, I was torn between two of them – both made with strawberries. The first was/is a delectable-looking breakfast flatbread with ricotta and strawberry basil jam, and the second – this classic strawberry shortcake. There are few flavor combos that I love more than strawberries and basil, so I did a bit of a mashup where I chose the strawberry shortcake but added basil. Simple, classic, and a celebration of (soon to be) summer.

Strawberry Basil Shortcakes

Gaby makes fun, casual, sunny California-inspired food, which is everything that I love even though I live far from the west coast. The book is not entirely vegetarian, but whether you need a solid recipe for brunch, weeknight dinners, or delectable food for a group, Gaby is your go-to girl. Some other recipes in her book that I have my eye on are Black Rice with Roasted Mushroom Bowl (w/ avocado and salsa verde), Chocolate Coconut Granola (because I sometimes do still crave chocolate!), Poblano Scallion Queso, and of course that Breakfast Flatbread with Ricotta and Strawberry Basil Jam that I’ll be making for brunches all summer long.

Strawberry Basil Shortcakes

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

If there’s one dish that I make most often for family and friends, it’s vegetable lasagna. It’s probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday Supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

Of course, this version is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)

We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this lasagna. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.

Roasted Vegetable Lasagna

So saucy! ❤️

Roasted Vegetable Lasagna

Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this great Sunday Supper (on any day of the week) to your friends and family!

Roasted Vegetable Lasagna

For more saucy Sunday Supper ideas, check out the recipes here,

5.0 from 5 reviews
Roasted Vegetable Lasagna
 
Serves: serves 8
Ingredients
For the roasted vegetables
    (Total yield: 5 heaping cups chopped raw veggies)
    • 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
    • ½ medium red onion, chopped into ½-inch pieces
    • 1 fennel bulb, chopped into ½-inch pieces
    • 2 carrots, slice into thin rounds
    • 8 ounces cremini mushrooms, stems trimmed, sliced in half
    • 1 zucchini, sliced into ¼-inch thick half moons
    • 12 cherry tomatoes (left whole)
    • extra-virgin olive oil, for drizzling
    • sea salt and freshly ground black pepper
    Creamy tofu-basil "ricotta" filling
    • 23-ounces extra firm tofu, drained and patted dry
    • ¼ cup nutritional yeast
    • juice and zest of 1 lemon
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove
    • 1 teaspoon oregano
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon sea salt
    • freshly ground black pepper, to taste
    • ½ cup loose-packed fresh basil
    For the lasagna
    Instructions
    1. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
    2. Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
    3. In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
    4. Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
    5. Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

    This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking!