Tuesday, November 27, 2018

Vegan & Gluten-Free Recipe: Apple Cranberry Lavender Tart


Happy Holidays!

Apples and cranberries are a delightful combination and adding organic culinary lavender makes them even more wonderful. This is a treat that will add something special to any holiday gathering.  I recently discovered substituting vegan butter with olive oil makes this tart even more delicious. 

Click here for culinary lavender tips!

Ingredients:

3 Medium apples (any kinds of sweet-tangy-crispy apples to your liking) washed, peeled & cut into 1/2 inch cubes.   
1/2 Cup fresh cranberries
1/2 Tsp. Meyer lemon zest
1/4 Cup honey
1 /2 Tsp. organic culinary lavender flowers
1 Cup toasted slivered almonds
1 1/2 Cup instant oats 
1/3 Cup olive oil

Directions: 

1. Preheat oven to 375 F
2. Sauté apples with olive oil (1 1/2 Tbsp.) on medium heat for 5 minutes, add cranberries, honey and Meyer lemon zest. Stir gently and put the mixture aside.
3. Process half of the almond in a food processor until coarsely chopped, add oats, and process for few more minutes, transfer to a bowl, add the rest of olive oil and mix them with hands.
4. Brush sides and bottom of the tart pan (9 inches tart pan with removable bottom) with olive oil (so the crust doesn't stick once baked), then pour the mixture and press it down to firm.
5. Spread the apples and cranberry mixture over the tart dough, sprinkle the rest of the almonds and a few lavender flowers.
6. Bake for 30 minutes. Remove from oven and place on a wire rack, drizzle a touch of honey over it and let it cool for 30 minutes before serving.

Happy Baking!


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine


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Copyright © 2018 Lavender Design + Cuisine, All rights reserved.

Monday, November 26, 2018

Savory Beetroot Walnut Spread Recipe!


Christmas in a Jar!

This beautiful and colorful vegan spread is delicious, highly nutritious and very easy to make. It's wonderful with wholegrain crackers, pita chips and veggies, too. It makes a unique homemade holiday gift too (Christmas in a Jar)!  

Ingredients (serving size 8):

4 medium red beetroots
1/2 cup walnuts (or a can of Italian butter beans)
1/4 cup pistachios
1/4 cup olive oil
1/5 tsp. sea salt
1 tbsp. Meyer lemon rinds
1/4 cup fresh Meyer lemon juice
Few fresh dill sprigs or 1/3 cup peeled and chopped (small pieces) fresh ginger 

Instructions:

1) Preheat oven to 425. 
2) Cut off the root and the stem ends.
3) Peel the skin using a vegetable peeler or paring knife. 
4) Wash and pad dry the beets with paper towel. 
5) Cut the beets in 1 1/2-inch chunks, put them in a bowl, drizzle half of the olive oil, a pinch of see salt and toss them with spatula. 
6) Place the beets on a baking sheet and roast them for 25 minutes. 
7) Remove the beets from the oven and let them cool for 30 minutes.
8) In a food processor, combine roasted beetroots, butter beans (drained & rinsed), ginger, sea salt and the rest of the olive oil. 
9) Process until the mixture is coarse. 
10) Add Meyer lemon juice and process 3-4 more times. 

Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil.

Enjoy!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolates, culinary & wine pairing classes, and special events!

Copyright © 2018 Lavender Design + Cuisine, All rights reserved.