Between flavor and convenience, this is one of my all-time favorites to have in the fridge during the week! It’s so easy to spoon yourself a little bowl if searching for something quick to eat, and is a great way to get some fruit and fiber in ya!
Not only are you going to want to eat the whole batch yourself, but it will make your house smell like an actual candle.Not even kidding, it is as if fall turned into a human and walked right through your front door.
Speaking of fall…this is an excellent dish to bring to any dinner party or family gathering!It is super quick and easy to make and will leave everyone thinking you’re a serious rock star in the kitchen.Definitely a good way to impress the in-laws this Thanksgiving 😉
For this recipe, I use Monkfruit Sugar, a natural sweetener that does not spike your blood sugar like regular white sugar does.I also prefer my applesauce to be a little chunky, so I use a potato masher in order to get my preferred consistency.If you prefer a smoother applesauce, use a food processor.
Serves: 4-6 Total Time: 25 min
4 apples, cored, peeled, and sliced (suggest 2 Gala & 2 Granny Smith)
1 pear (suggest Bosc or Bartlett)
1 Cup water
1/4 cup sugar (I used Monkfruit sugar)
1 tablespoon cinnamon sugar
In a saucepan, combine apples, pear, water, sugar, and cinnamon.
Cover and cook over medium heat for 15 min or until apples are soft, but not totally mushy.
Mash with a fork, potato masher, or food processor until at desired consistency.
Allow to cool before eating.Store in air tight container, and refrigerate up to 1 week.
Think of it as the grand-daddy of vegetarian lasagna!This dish is so yummy and healthy, not to mention it looks totally gorg on your table!There are layers upon layers of veggies for you to enjoy, topped off with some grated parmesan and fresh basil.
Seeing as we’re approaching Holiday season (aka family pot luck season), this dish is beneficial for 2 reasons…
-IT WILL STAND OUT.Everyone else will likely be bringing a dish that consists primarily of meat and cheese.Having a totally different option will be refreshing .Scandalous, am I right?!
-NUTRIENT DENSE.All three of these veggies have high amounts of Vitamin A and Vitamin C.Vitamin A supports healthy vision, skeletal tissue, and skin, while Vitamin C helps the body fight off free radicals.Free radicals are known to cause cancer (boo).Tomatoes and Zucchini are also known to promote heart health and have anti-inflammatory effects.Basically, there are vitamins all up in this tian.
Also, if anyone else is like me and has never heard the word “tian”, let me save you the google search…”a dish of finely chopped vegetables, cooked in olive oil, and then baked”…also defined as, “one of the oldest Chinese terms for heaven”.
Irony?I think not!
Serves: 6-8 Total Time: 1.5 hrs (prep time 20-25 min, bake time 70 min)
Extra Virgin Olive Oil (EVOO)
2 yellow onions, chopped
2 garlic cloves, minced
2 medium sweet potatoes, peeled
2 zucchini (green and/or yellow)
4-5 large tomatoes (heirloom, beefsteak or similar)
fresh ground black pepper
red pepper flakes
2 tbsp. parsley
handful fresh basil leaves, chopped
4-6 ounces grated parmesan cheese
Preheat oven to 375 degrees.
Spray an 11-in round or 9 x 13 x 2-inch baking dish with olive oil or avocado oil.
In a saute pan, heat 2 tbsp. olive oil and cook the onions over medium-low heat for 8-10 min, until translucent.
Add garlic and sauté a few more minutes.
Take onion mixture from pan and add to bottom of baking dish.
With a mandoline slicer, slice the sweet potatoes and zucchini.
With a knife, slice the tomatoes into thin slices.
Lay down slices from 1 zucchini over onion layer, then lay down slices from 1 sweet potato over zucchini.Finally lay down slices from 2 tomatoes over sweet potato layer.
Sprinkle with salt, pepper, parsley, red pepper, and half of parmesan cheese.
Repeat layers with remaining zucchini, sweet potato, and tomatoes.Top with another layer of salt, pepper, and chopped basil leaves.
Cover with aluminum foil and bake for 40 min.
After 40 min, uncover dish, sprinkle remaining cheese and bake for another 30 min.
Optional: Garnish with extra cheese and fresh basil leaves if desired.
Well the day is finally here, so there is no turning back now!I have a whole bundle of emotions at the moment, as I make first contact with the world-wide, food-blog, web.I am over-the-moon excited to share my recipes with more than the people in my immediate circle, nervous to put myself out there in the public eye, and anxious to see where this wild ride takes me.
But mostly, I have passion and love for this hobby of mine, and I would love nothing more than to inspire others to make the food that gathers good company.
Thanks to everyone for helping me kickoff this journey with good vibes and good food!(Also, how fun to celebrate on Halloween?!)
To hear more about me and what my table is all about, take a gander at my ABOUT ME page!