The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Thu, 30 Jul 2015 14:33:55 +0000 en-US hourly 1 Summer Tomato Salad with Beets, Plums, and Feta http://www.thetomatotart.com/recipe/tomato-salad-beet-plum-feta/ http://www.thetomatotart.com/recipe/tomato-salad-beet-plum-feta/#comments Thu, 30 Jul 2015 14:33:55 +0000 http://www.thetomatotart.com/?p=5323 This Tomato Salad is full of the summer's best produce. It's got beets, plums, three kinds of tomatoes, feta, and walnuts. All dressed with pure and simple olive oil and real aged balsamic. Lemon verbena, basil, or mint top the salad. Simple, healthy, easy, and beautiful.

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Summer Tomato Salad with Beets, Plums, and Feta

Summer Tomato Salad with Beets, Plums, Walnuts, and Feta

This Tomato Salad is full of the summer’s best produce. It’s got beets, plums, three kinds of tomatoes, feta, and walnuts. All dressed with pure and simple olive oil and real aged balsamic.  Lemon verbena, basil, or mint top the salad. Simple, healthy, easy, and beautiful. Jump straight to the recipe for this vibrant salad.

“Let everything happen to you
Beauty and terror
Just keep going
No feeling is final”
— Rainer Maria Rilke

I arrive two hours late— rumpled and sweaty from the needlessly long drive. Thanks, Siri. Road weary, I tromp up the street with my oversized handbag and jam-packed cooler. The angst I acquired on the ride instantly melts away when I see Ruby and Heather parked on Jocelyn’s little porch.

heather-ruby

Nearing my destination I feel the joy pouring onto the the street. Today is a sweet day, a day for celebration, a big birthday made more meaningful by the difficult months preceding it.

Just weeks before, I joined Heather and Ruby at Jocelyn’s bedside as she recovered from a double mastectomy. Only a few weeks before that, I held my breath as we waited for the results from a scan showing suspicious spots on Jocelyn’s lungs- only to learn that her lungs were clear, but her genetic panel not so much.

jocelyn-crown

Over the past several months, I faced the lingering fear and sadness from my own mother’s death from cancer. But, Jocelyn’s story is not like my mother’s. And so, I am in her little oasis of a home for a birthday party. Jocelyn is 70. She is healthy, beautiful, and vibrant. For than I am grateful.

I began the morning by picking the juiciest most relentlessly cheerful tomatoes from my garden. I plucked the last of the sun-drunk plums from the tree, I cut lemon verbena, and pulled the last of my roasted beets from the refrigerator. These beautiful ingredients come together in a salad that says “FUCK cancer”. The salad says, let’s party, and embrace life, and choose gratitude.

Summer Tomato Salad with Beets, Plums, and Feta

Summer Tomato Salad with Beets, Plums, and Feta

Perhaps it’s a bit much to imbue a salad with all of these qualities. Perhaps it’s too aggrandizing to think of a salad as life-affirming, but I’m going to go with it.

Here’s to Jocelyn, for being one of the mothers in my life. Here’s to her beauty and courage and here’s to living vibrantly, every day.

jocelynce

5.0 from 1 reviews
Tomato Salad with Plums, Beets, and Feta
 
Prep time
Total time
 
The summer's best tomatoes and plums come together with beets, feta, and walnuts to make a simple and beautiful salad.
Author:
Recipe type: Sides
Cuisine: New American
Serves: 8 servings
Ingredients
  • ½ lb cooked beets, peeled and sliced
  • 3 lbs heirloom tomatoes, thickly sliced
  • ½ cup cherry tomatoes, halved
  • ½ lb ripe plums, sliced into 8 wedges each
  • ½ cup crumbled feta cheese
  • ½ cup walnut pieces
  • ¼ cup olive oil
  • 2 tablespoons aged balsamic
  • finishing salt
  • fresh cracked pepper
  • fresh herbs like lemon verbena or lemon basil
Instructions
  1. On a large platter, layer beets, tomatoes, and plums adding a drizzle of olive oil and vinegar between each layer. Top with feta, walnut, and more olive oil and vinegar. Top with herbs and finish with salt and pepper.

 

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BBQ Shrimp with Thai Cucumber Noodles http://www.thetomatotart.com/recipe/bbq-shrimp-with-thai-cucumber-noodles/ http://www.thetomatotart.com/recipe/bbq-shrimp-with-thai-cucumber-noodles/#respond Mon, 29 Jun 2015 16:48:16 +0000 http://www.thetomatotart.com/?p=5299 This lightened up version of a Thai noodle salad with BBQ Shrimp is spectacular. Healthy low-carb cucumber noodles taste even better than the original; they’re tossed with a gingery peanut vinaigrette, julienned carrots, and lemongrass grilled shrimp.

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Thai Cucumber Noodle Salad with BBQ Shrimp. Grain Free, Gluten Free, Paleo Option

This lightened up version of a Thai noodle salad with BBQ Shrimp is spectacular. Healthy low-carb cucumber noodles taste even better than the original. They’re tossed with a gingery peanut vinaigrette, julienned carrots, and lemongrass grilled shrimp. Oh, and there’s a Paleo option too! Jump straight to the recipe.

Thai cucumber salad with BBQ Shrimp, Grain Free, Gluten Free

This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe. All opinions are my own, and I only work with brands I love and feel will be useful for my readers.

Thai Cucumber Salad with BBQ Shrimp and Peanut Dressing

It’s probably been close to ten years since we started thinking about eating seasonally, and for the past six or seven years, we’ve been pretty serious about it. There is no greater taste than that of a ripe fruit at the peak of its season. One that hasn’t traveled half way round the globe to land on my plate.

Eating seasonally is a joy in Northern California, and I’ll admit, it’s pretty easy. On Sunday, I popped by the farmers market for fresh eggs, and my weekly bouquet of flowers. When I stopped at my favorite lettuce vendor, I noticed cucumbers. Long, slender, and curvy with pronounced stripes, they were just gorgeous! Though I’ve been cheering them on with good vibes and ample cow poop, the cukes in my garden are no bigger than my little finger right now. Deciding I couldn’t wait for my tiny gherkins to grow, I added three cucumbers to the farmer’s scale.

zoodle-cucumber-spiralized

When I got them home, I immediately cut into one and ate the whole thing— just sprinkled with a little sea salt. For the other two, I had plans, a cucumber “noodle” salad. I first had a coodle(?) salad years ago at Flytrap in San Francisco. From the moment I tasted spiralized cucumbers, I knew they’d forever be a part of my culinary repertoire, and so they have been. I can’t remember another dish from that meal, but I’ll never forget the cucumber noodles tossed in a sesame vinaigrette.

thai-salad-ingredientsbbq-thai-shrimp

Cucumbers, fragrant and floral, pair especially well with seafood. I love this combination of Thai style BBQ shrimp, cucumber, lemongrass, and ginger. Cold and refreshing, this dish is perfect for the heat of summer. Head outside, pop a bottle of Sauvingnon Blanc, and enjoy this Thai Style Cucumber Noodle Salad with BBQ Shrimp.

BBQ Shrimp Thai Cucumber Salad

BBQ Shrimp with Thai Cucumber Noodles
 
Prep time
Cook time
Total time
 
This grain free recipe is quite adaptable. For a paleo version, replace the tamari with coconut aminos, replace the peanuts and peanut butter with almonds and almond butter, or go tropical with toasted coconut and coconut butter (not coconut oil). Though many Paleo experts say that rice vinegar is fine on the Paleo diet (even Whole30), you can feel free to use champagne vinegar or coconut vinegar.
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4 servings
Ingredients
THAI STYLE BBQ SHRIMP
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon Sriracha
  • ½ cup warm water
  • 1 tablespoon honey
  • 3 tablespoons Gourmet Garden lemongrass
  • 1 tablespoon Gourmet Garden lightly dried ginger
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon high heat oil
CUCUMBER NOODLE SALAD
  • 2 large cucumbers, spiralized or julienned
  • 1 medium carrot, peeled and julienned
  • ¼ cup smooth peanut butter
  • ¼ cup rice vinegar
  • 2 tablespoons Sriracha
  • 1 tablespoon tamari or coconut aminos
  • 1 tablespoon Gourmet Garden lightly dried ginger
  • ¼ cup roasted, unsalted peanuts
  • A handful of fresh herbs like mint, cilantro, and basil (optional)
Instructions
BBQ SHRIMP
  1. In a medium bowl, whisk together, fish sauce, rice vinegar, tamari, Sriracha, water, honey, lemongrass, and ginger. Add shrimp, and marinate at room temperature for 20 minutes.
  2. Prepare a grill for indirect grilling. On a gas grill, turn all burners to high, except one which should be set to low. 
Remove shrimp from marinade and pat dry. Place shrimp on skewers, but be careful not to crowd them. Brush both sides of the shrimp with oil and grill on the cool side of the grill for 2-3 minutes on each side.
CUCUMBER NOODLE SALAD
  1. In a large bowl, whisk together nut butter, vinegar, sriracha, tamari, and ginger until smooth. Toss with cucumber noodles, carrots, and cooked shrimp, garnish with peanuts and fresh herbs. Serve immediately.

 

You may also love these recipes from The Tomato Tart

Vegan Thai Green Curry with Brown Rice Balls

Spicy Thai Shrimp with Mango Dipping Sauce

Easy Sautéed Shrimp with Smokey Tomato Sauce

Spicy Thai Salad with Coconut Chicken

Thai Butternut Squash Soup

 

Check out these awesome recipes featuring BBQ Shrimp

Grilled Shrimp with Smokey BBQ Rub

Zucchini Noodles with Grilled Shrimp

Grilled Shrimp and Asparagus Salad

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Love for All! http://www.thetomatotart.com/quotable-fridays-quote-posters/love-for-all/ http://www.thetomatotart.com/quotable-fridays-quote-posters/love-for-all/#comments Fri, 26 Jun 2015 16:02:58 +0000 http://www.thetomatotart.com/?p=5293 love-tall

I had a lovely recipe scheduled for today, but it’s going to have to wait until Monday.

Today, the United States Supreme Court finally recognized that we are all equal when it comes to love. Today is a day to celebrate kindness, equality, fair treatment, and most of all LOVE!

I’m so proud of SCOTUS today, and I’m so thrilled for all the people who have been waiting for their love to be treated just like anyone else’s.…

GET THE FULL RECIPE!

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love-tall

I had a lovely recipe scheduled for today, but it’s going to have to wait until Monday.

Today, the United States Supreme Court finally recognized that we are all equal when it comes to love. Today is a day to celebrate kindness, equality, fair treatment, and most of all LOVE!

I’m so proud of SCOTUS today, and I’m so thrilled for all the people who have been waiting for their love to be treated just like anyone else’s.

Hooray for Love!

 

 

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BBQ Roast Beef with Fresh Cherry Relish http://www.thetomatotart.com/recipe/best-roast-beef-recipe-bbq/ http://www.thetomatotart.com/recipe/best-roast-beef-recipe-bbq/#respond Wed, 10 Jun 2015 05:25:08 +0000 http://www.thetomatotart.com/?p=5250 This killer roast beef recipe is slow cooked on the bbq. The rub is a little spicy, a lot smoky, and a tad sweet from the coconut sugar. It's gluten free, paleo, and best of all, you don't have to turn on the oven. That means you can enjoy tender, juicy, roast beef even in the hottest part of summer. The accompanying fresh cherry relish is not to be skipped. You may even want to make a double batch.

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The World's Best Roast Beef Recipe-- Make it On the Grill! Don't forget this gorgeous cherry relish

BBQ Roast Beef Recipe with Cherry Relish

A big thank you to Zwilling J.A Henckels for the lovely knives seen in this post. This has not been a sponsored post. Though I receive beautiful goodies from my friends at Zwilling J.A Henckels Pro Knives, there is no formal expectation of posts.

The Secret to The Best Roast Beef Recipe? Hint: it doesn’t involve your oven!

This killer roast beef recipe is slow cooked on the bbq. The rub is a little spicy, a lot smoky, and a tad sweet from the coconut sugar. It’s gluten free, paleo, and best of all, you don’t have to turn on the oven. That means you can enjoy tender, juicy, roast beef even in the hottest part of summer. The accompanying fresh cherry relish is not to be skipped. You may even want to make a double batch. Jump Straight to the Recipe

A wise man named Ferris Bueller once said:
“Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”

Life Moves Pretty Fast. If  you don't stop and look around once in a while, you could miss it.-- Ferris Bueller

Words of serious brilliance coming from the most charming and puckish teen hero of the 1980’s. Over the past couple of months, this quote has been ringing in my ears. Because, guess what, life does move pretty fast.

BBQ Roast Beef Recipe with Cherry Relish

Slow food + Slow Living

Our culture doesn’t really value slow living. We have quickie marts, fast food, drive though everything from banking to espresso, and so-called convenience foods lining every aisle of the grocer. I’m trying my hardest to resist the siren song of speed.

Taking things slowly has not always been my default. In life, I start from a place of yes, which has its benefits, but leisurely pacing is not usually one of them. I’m not entirely to blame for my go-go-go nature. My mother was a tornado of a woman who prided herself on cleaning like a whirling dervish, getting homemade meals on the table in 20 minutes, and working 50 hours a week. Luckily, I also had my father who never missed a chance to take a breather, engage in a long conversation, or enjoy a cup of tea and a cookie while reading the morning paper. I’d like to think that I’m moving in his direction.

BBQ Roast Beef Recipe with Cherry Relish

Embracing Slow Pacing

This spring, I planted a garden. I’m attempting to grow most of our own produce this season. I’ve been gorging on plums and tomatoes this week, eating home grown carrots straight from the ground, and picking fresh herbs for each and every meal. In the next few weeks, I believe I’ll be drowning in summer squash, green beans, heirloom tomatoes, and new potatoes.The garden goes at its own pace, slowly at first, then building momentum. It cannot be rushed. It doesn’t care that there are people waiting on it. The garden just is. I’m hoping to learn a lot from that little swath of dirt.

Pitting and Slicing Cherries

How Slow Can You Go?

Last weekend, I went out for dinner with friends. The restaurant, called Cask and Barrel, is rather new and is within walking distance of my house. The food is thoughtful, seasonal, and local. I feasted on charred watermelon with strawberry mousse and goat feta and a stunning rillette topped with pickled pink beets, fern fronds, quail eggs, and salmon roe. The real showstopper, for me, was local lamb shoulder which was smoked for eight hours and finished in a sous vide bath for 56 hours. This, my friends, is slow food at its finest. The lamb, which came wrapped in a horseradish leaf, was mind-bendingly good. It was served on a big rustic board. We savored the butter-soft lamb, transporting it to our mouths with our hands, licking our fingers, and sipping champagne. A fire pit blazed on the patio, the food filled our bellies, and conversation never dipped as we lingered late into the night.

Slicing Roast Beef

The next morning, I woke, thinking of the lamb. Though I don’t have a smoker or a sous vide machine, I wanted to replicate that slow-cooked tenderness, that jubilant atmosphere, those thoughtful flavors.

Cherry Relish

Inspired, I pulled a grass fed roast beef from the fridge and took some time to reflect on the night. And so, my slow cooked, barbecued, roast beef was born. Not only is this BBQ Roast Beef Recipe easy and delicious, you never have to turn on your oven. Considering we’ve had a couple of 100º days already, that’s a good thing. Served with a cherry and allspice relish, it’s like a summer version of the Sunday roast. I hope you enjoy it, with friends, good conversation, and glass of bubbles to wash it all down.
BBQ Roast Beef Recipe with Cherry Relish

BBQ Roast Beef with Fresh Cherry Relish
 
Prep time
Cook time
Total time
 
This killer roast beef recipe is slow cooked on the bbq. The rub is a little spicy, a lot smoky, and a tad sweet from the coconut sugar. It’s gluten free, paleo, and best of all, you don’t have to turn on the oven. That means you can enjoy tender, juicy, roast beef even in the hottest part of summer. The accompanying fresh cherry relish is not to be skipped. You may even want to make a double batch.
Author:
Recipe type: Main
Cuisine: American
Serves: 6-8 Servings
Ingredients
Roast Beef
  • 1 3-4 lb sirloin roast
  • 4 cloves of garlic, sliced into ¼ inch batons (lengthwise)
  • ½ tablespoon smoked paprika
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground chipotle
  • ½ teaspoon finely ground coffee
  • 1 teaspoon cocoa powder
  • 3 teaspoons coconut sugar
  • ½ tablespoon olive oil
Cherry Relish
  • 4 cups pitted and sliced cherries
  • ½ cup very finely diced red onion
  • ¼ teaspoon fine grain sea salt
  • ¾ teaspoon ground allspice
  • ½ teaspoon ground chipotle (optional)
  • 2 tablespoons aged balsamic vinegar
  • 12 leaves of cilantro, finely sliced (optional)
Instructions
Roast Beef
  1. Rest roast beef on the counter for 30 minutes
  2. Preheat a gas grill by turning one burner on high, and the other burners on low. With a sharp knife, poke slits into the roast beef large enough to fit your garlic. In a small bowl, mix smoked paprika, salt, chipotle, coffee, cocoa, and coconut sugar. Rub the spice mixture all over the beef including on the ends. Finally, coat the beef with the olive oil.
  3. Place the meat on the cool side of the grill. Aiming for a temperature of 250-300º. You can turn off one of the burners to achieve that temperature. Close the lid and start checking the temperature of the beef after 45 minutes. Flip the roast beef when you check the temperature and continue to check every 15 minutes once the internal temp is 100º. Turn the roast each time you check.
  4. When the roast reaches 120º, pull it off the grill, tent with foil, and allow to rest for 10 minutes before slicing.
Cherry Relish
  1. Mix cherries with onion, sea salt, allspice, chipotle, and vinegar. Add cilantro just before serving.

 

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Grilled Pineapple Salsa with Avocado http://www.thetomatotart.com/recipe/grilled-pineapple-salsa/ http://www.thetomatotart.com/recipe/grilled-pineapple-salsa/#respond Fri, 22 May 2015 08:04:06 +0000 http://www.thetomatotart.com/?p=5230 This avocado and grilled pineapple salsa is simple enough to make any time and is a total standout. The sweetness of the pineapple is amplified by its time caramelizing on the grill. It’s got a bit of kick from the fresh chile, so if you don’t like spicy, feel free to omit. If you love spicy food, you might want to add a bit extra to your taste. I love serving this with chicken or fish, but it’s equally awesome as an appetizer with warm tortillas, chips, or vegetable crudités.

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Avocado and Grilled Pineapple Salsa

This avocado and grilled pineapple salsa is the perfect balance of sweet, tart, and spicy. Fresh California Avocados are mixed with grilled pineapple, onion, chilies, and cilantro. You won’t believe how simple this one is to make.  Jump Straight to the Recipe

Grilled  Pineapple Salsa with Avocado

This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe. All opinions are my own, and I only work with brands I love and feel will be useful for my readers.

GRILLED PINEAPPLE SALSA WITH AVOCADO

Nine years ago, almost to the day, was the last time I made pineapple salsa. The occasion? A baby shower for my best friend in the whole wide world. The mission? Make a killer taco bar for a few dozen people. The mistake? Gloves…or rather the lack of gloves.

Grilled Pineapple Salsa with Avocado

Everything was going great. Joshua and I drove down to San Diego to help throw a “Backyard Baby Beer Bash & Barbecue” for my bestie. Heather was just two months shy of her due date, and we were so ready for our little Ruby to make her appearance, but not before one last shindig. This was to be our last trip down before I returned for Ruby’s birth. We planned to stay a few extra days to hang out and do some scuba diving.

My menu was well underway. With meats marinating, sides done, and Rene manning the barbecue, all I had to do on the day of the party were the salad,  the guacamole, and the salsas. I juiced pounds upon pounds of limes, picked fresh cilantro from the garden, minced the garlic, diced the onions, chopped the tomatoes and the fruits, and somewhere in there, I did the chilies. A lot of chilies including some habañeros for the fruit salsa.

Grilled Pineapple Salsa with Avocado

By the time the first guests arrived, my hands were aflame. I started out by taking some Tylenol. As the heat intensified, I moved on to Ibuprofin. Still, the pain got worse with each passing moment. Not one to bring down a party, I researched every home remedy on the internet. I tried sugar, oil, milk, and yogurt. Still, it got worse. I decided beer might help. It dulled the pain slightly, so someone had the brilliant idea that if beer was good, Mezcal would be better. And what do you know, the Mezcal did the trick. Now, I’m not a big drinker, never have been. But every time the pain came back, I just took another sip, and “boom” it was gone.

salsa-pineapple-GG-

Unfortunately, I was also gone. I don’t even remember the end of the party, but let’s just say I was glad there was a bed for me at the end of the night.

 The next morning, I woke up with still burning hands and a pounding head. No time for feeling sorry for myself though, I was about to embark on my first wreck dive off the coast of San Diego! We were so excited to dive the Ruby E. It seemed so appropriate considering we were anxiously awaiting the arrival of our little Ruby.

Grilled Pineapple Salsa with Avocado

As I walked the dock on my way to the dive boat, I felt the first inklings that I might be in trouble. Though I’ve got good sea legs and rarely suffer from sea sickness, that morning was something else entirely. Queasy from the rocking of the dock, I shook off my doubts, smiled at the captain and asked for permission to come aboard. That may have been my last smile of the day.

As luck would have it, we had rough seas. Though only a mile from the dock, our journey seemed endless and it was all I could do to keep my breakfast while putting on my gear. When we dropped anchor, I entered the water and started to make my way to the bow line with my stomach getting sicker with each stroke.

Holding onto the line, I signaled to Joshua that I was ready to descend. I put my reg in my mouth and didn’t get more than 5 feet down before I had to call the dive. How can I put this delicately? Let’s just say, getting sick while trying to breathe underwater is pretty much impossible.

Grilled Pineapple for Pineapple Salsa with Avocado

I told Joshua to go on ahead with the people behind us, and I swam back to the boat. I remained on deck with the captain and first mate for the rest of the trip. After some candied ginger and salty tales from the crew, I was feeling well enough to laugh at my own misery. I think I was laughing even as I spent the rest of the trip “looking” over the gunnel into the deep blue sea.

Though I absolutely adore fruit salsas like this strawberry rhubarb salsa, nectarine salsa, and this yellow plum salsa, I have not brought myself to make pineapple salsa since that fateful day. Then the other day, I walked past some very ripe pineapples at the market. The smell was so fragrant and tropical, and I immediately had a craving for pineapple salsa. I looked at the onions and avocado already in my cart, I knew what had to happen.

Grilled Pineapple Salsa with Avocado

At home, I sliced open that pineapple and threw it on the grill. I got to work on the onion, chilies, and avocado, and since my homegrown cilantro isn’t quite ready to be harvested, yet, I happily used the lightly dried cilantro from Gourmet Garden and saved a bit on prep work, too. After waiting nearly nine years for this pineapple salsa, I have to say, it was worth it.

 

Grilled Pineapple Salsa with Avocado

This avocado and grilled pineapple salsa is simple enough to make any time and is a total standout. The sweetness of the pineapple is amplified by its time caramelizing on the grill. It’s got a bit of kick from the fresh chile, so if you don’t like spicy, feel free to omit. If you love spicy food, you might want to add a bit extra to your taste. I love serving this with chicken or fish, but it’s equally awesome as an appetizer with warm tortillas, chips, or vegetable crudités.

Grilled Pineapple Salsa with Avocado
 
Prep time
Cook time
Total time
 
This avocado and grilled pineapple salsa is the perfect balance of sweet, tart, and spicy. Fresh California Avocados are mixed with grilled pineapple, onion, chilies, and cilantro. You won’t believe how simple this one is to make.
Recipe type: Condiment
Cuisine: Mexican
Serves: 3 cups
Ingredients
  • 1 small pineapple, peeled and sliced ½ inch thick
  • ½ red onion, finely diced
  • 2 avocados, cut into half inch chunks
  • ½ serrano chile, minced
  • ½ lemon, juiced
  • 1½ tablespoons Gourmet Garden Lightly Dried Cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat a grill to medium high and add pineapple slices. Grill pineapple about 5 minutes on the first side, then flip and grill for another 3 minutes. You want to see grill marks and caramelization, but for the pineapple to remain juicy.
  2. When the pineapple is cool enough to handle, mix in a large bowl with onion, avocado, chile, lemon juice,cilantro, salt and pepper.
  3. Adjust seasonings for taste.

 Check out these awesome recipes for pineapple salsa

Pineapple Salsa from Two Peas and Their Pod

Pineapple Habanero Salsa from The Food Network

Peach and Pineapple Salsa from Fat Girl Trapped in a Skinny Body

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Homemade Popsicles with Strawberries, Honey, and Chiles http://www.thetomatotart.com/recipe/homemade-popsicles-recipe/ http://www.thetomatotart.com/recipe/homemade-popsicles-recipe/#comments Fri, 24 Apr 2015 10:00:39 +0000 http://www.thetomatotart.com/?p=5205 How about adding a little kick to your homemade popsicles? These honey-sweetened strawberry popsicles are spiked with red chilies. The honey tames the heat, but the sensation of hot and cold and sweet and smoky is pretty awesome.

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Homemade Popsicles! Strawberry Homemade Popsicle Recipe with Chiles

How about adding a little kick to your homemade popsicles? These honey-sweetened strawberry popsicles are spiked with red chilies. The honey tames the heat, but the sensation of hot and cold and sweet and smoky is pretty awesome. Jump Straight to The Popsicle Recipe

Homemade Popsicles. Get the Popsicle Recipe! Strawberry Popsicles

Spicy Strawberry Homemade Popsicles

It’s hard to believe that it’s already popsicle season. It seems like we barely had a spring this year, and we’re already running headlong into another hot, dry, summer. The other day, my car thermometer read 88º in the shade. 88º in April! Ay Dios Mio, it’s going to be a hot one.

Last summer, when I was packing to move, my popsicle molds were one of the things that didn’t make the cut. I’m not sure what I was thinking considering how blasted hot it is here in Sacramento. So, not wanting to buy another thing to stuff into my tiny kitchen, I refused to buy new popsicle molds. So, for the couple months of 100º weather, I made do with organic lime popsicles from a local market. The trouble is even those nice organic pops are full of white sugar and are a bit too sweet for me.

strawberry-popsicle-ingredients

 

Truth is, there’s no need to go without homemade popsicles. Your favorite popsicle recipe (ahem, this one) can be made without the molds. I’ll show you my popsicle trick. Here’s a hint.

Dixie Cup Popsicles

Finally, Homemade Popsicles

On our first 80º weekend this year, I decided it was time for popsicles. I got an amazing deal on local organic strawberries, and so I made a double batch of these sweet and spicy strawberry popsicles. These are great to make for a party in larger batches. No need to splurge on extra popsicle molds either! These homemade popsicles are also fabulous for a party because they are gluten free and paleo and can easily be made vegan!

strawberry-pops-ingredients

Though strawberries are all over our farmers market right now, we still have a few months until chiles crop up, but of course, I have a freezer full of Gourmet Garden Lightly Dried Herbs. For a moment, I vacillated and almost went with the lightly dried ginger, but in the end, chile won out. I’m not ruling out a gingery popsicle in the near future! As a matter of fact, I’m not ruling it out at all.

Beautiful Homemade Popsicles with Strawberry and Chile

Homemade Popsicle Recipe: Strawberries with Chile-Infused Honey

These popsicles have an intense strawberry flavor. The sweetness comes from the berries themselves and from wildflower honey. The wow factor in this recipe is the slightly smokey, sweet heat that comes from the chiles. Adjust the amount of chile to your taste. A half tablespoon will give just a hint of chile flavor and heat one and a quarter will still have a fairly mild chile flavor with a more noticeable heat, and one and a half tablespoons (my favorite) gives a great pepper flavor with a nice heat at the finish.

Makes 8-12 popsicles depending on the size of your mold.

Ingredients for Homemade Popsicles

  • ¾ cups of honey (for vegans, use agave syrup and reduce the water by half)
  • ¼ cup water
  • ½ to 1½ tablespoons Gourmet Garden Lightly Dried Chilies
  • Pinch of Salt
  • 1.5 lbs strawberries (divided)
  • ½ lime, juice only
  • In a small saucepan over medium heat, bring honey, water, chilies, and salt to a boil, stirring occasionally. Turn heat to low and simmer for 5 minutes. Then remove from heat.

Instructions for Homemade Popsicles

  1. Slice the tops off of the strawberries. Thinly slice 6 medium strawberries, and set them aside. Put he rest of the berries to the bowl of a food processor then add the chile honey syrup and the lime juice. Process until the mixture is nice and smooth.
  2. Pour the juice into a wide shallow bowl or dish then add the sliced strawberries. Cover and refrigerate for at least one hour.
  3. When the strawberry mixture is nice and cool, pour into popsicle molds and freeze for at least 6 hours.

HOW TO MAKE POPSICLES WITHOUT MOLDS aka Dixie Cup Popscicles

No popsicle molds? No problem. Simply fill paper cups with about ½ cup of the strawberry chili mixture. Cover tightly with plastic wrap and make a small slit in the plastic with a sharp knife. Slip a popsicle stick into the slit and freeze.

How to make popsicles without popsicle molds

Need More Strawberry Inspiration? Check out these unique ways to use my favorite fruit.

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Gluten Free Dutch Baby with Roasted Strawberries http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/ http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/#comments Mon, 20 Apr 2015 10:00:52 +0000 http://www.thetomatotart.com/?p=5183 My gluten free Dutch Baby is made with lots of eggs, luxurious crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight!

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Whatever your name for it, be it a Dutch Baby, a German Baby, a German Pancake, or a puffy pancake, these things are delicious. My gluten free Dutch Baby is made with lots of eggs, crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight! Jump straight to the recipe.

Now, THIS, is brunch. Gluten Free Dutch Baby with Honey Roasted Strawberries. YUM! #client

Gluten Free Dutch Baby with Roasted Strawberries Yum

This post is sponsored by Pamela’s. Though I received monetary compensation, my opinions are entirely my own. I only work with brands I love and I feel will be useful to my readers. Thank you for supporting the brands that keep The Tomato Tart up and running!

gluten free dutch baby with roasted strawberries

I wake up and make my way out to the garden before the sleep has even worked its way out of my eyeballs. Sitting amidst the rows of herbs and fruits and vegetables pushing up through dirt, I slowly come fully awake. Pulling stray blades of grass from the beds doesn’t require much brain power and so I that’s what I do as I gently and quietly meet the day.

Photos of my garden in Spring

As I awaken just a bit more, I walk the rows and check under leaves for pests or diseases. I give a quick watering and head inside while wondering to myself when the first summer harvest will come.

Ingredients for the gluten free Dutch Baby

It’s early yet, and today will be hot, so I get straight to work. I turn the oven on, rinse the strawberries, remove the greens, squeeze a lemon, coax a bit of peel, drizzle some honey and set the timer for two hours. The movements are natural and familiar enough to execute before I even pour my morning coffee.

Honey Roasted Strawberries

With coffee in hand, I lean against the stove and check my notes. I pour the milk and set out eight eggs to come to room temperature. And then I wait. At first, the waiting is easy. I’ve got dishes to do and a counter to clean. I set up a board near my only north-facing window and choose my plates and linens for today’s work. I sit with my coffee and my book. Feed the dogs; feed the cat. Wait some more.

Honey Roasted Strawberries
The strawberries have been slow roasting for an hour. Now, the waiting becomes… not so easy. I am fully awake and fully ready for a beautiful breakfast. Still, there is waiting.

Gluten Free Dutch Baby with Roasted Strawberries Yum

I’m excited to have this Dutch Baby with Roasted Strawberries. This is a dish that reminds me of my dad. On Saturdays, my mom worked and I had my dad all to myself. Our favorite breakfast joint served these amazing German Pancakes. They weren’t like regular pancakes at all. They were custardy and more like my grandmother’s Yorkshire Pudding or her clafoutis than like a hotcake. When it was my dad’s turn to choose, we always had cinnamon apple while I usually ordered the lemon with powdered sugar. Eventually that little cafe was sold and we started hitting Moe Greenburg’s deli for lox and kasha knishes on Saturday mornings. Time passed and eventually I forgot all about the puffy pancakes.

Fast forward nearly 30 years and I’m chatting with a friend about pancakes. She says “I only like Dutch Babies” and it all comes flooding back. I go on a serious Dutch Baby bender making all kinds of Dutch Babies from simple and sweet to extravagant and savory. A couple of months later, I sit across from a doctor as she explains that I need to live my life without gluten. Again, the Dutch Baby vanishes from my life.

Ingredients for the gluten free Dutch Baby

That was about three years ago, and though the Dutch Baby hasn’t been on the menu, it wasn’t far from my thoughts. When Pamela’s Gluten Free wrote and asked if I would be open to creating a California-inspired pancake for them, I immediately asked if they would be okay with a baked pancake. Thus, the Dutch Baby was reborn in my kitchen. What could be more California than fresh strawberries and toasted almonds with local eggs and grass fed dairy? So there you have it, some of my very favorite California-y things all rolled up into one spectacular dish which is made with flour from Pamela’s- a California-based company.

As I sit down to this gorgeous meal, I am grateful for the memories it inspired. Mostly, I am grateful for delicious pancakes.

GLUTEN FREE DUTCH BABY WITH ROASTED STRAWBERRIES

Gluten Free Dutch Baby with Roasted Strawberries Yum

This gluten free Dutch baby is accented with almond extract and vanilla bean then topped with slow-roasted strawberries. It should be baked in a large (10-12 inch) cast iron skillet. If you’d like, you can halve the recipe and cook in an 8 or 9 inch skillet, but you may have to adjust the cooking time accordingly. The strawberries can be made up to a day ahead and stored in the refrigerator. Just reheat them slowly while the Dutch baby is cooking.

Cooking time 2hrs 30 minutes
Prep time 15 minutes
Total time 2 hrs 45 minutes

  • For the strawberries
  • 2 lbs fresh strawberries, stems removed
  • ½ lemon both juice and zest
  • ¼ cup honey
  • pinch of salt
  1. Remove stems from the strawberries and cut any particularly large ones into halves or quarters. Place in an oven safe dish and drizzle with honey and lemon juice. Sprinkle lemon zest and salt on top and gently stir to coat. Bake at 250º for 2 hours.
  • For the Dutch Baby
    adapted from this recipe from Dash and Bella
  • ¼ cup (½ stick) butter (divided)
  • 2 cups whole milk at room temperature
  • ¼ cup coconut sugar +2 tablespoons for finishing (optional)
  • 8 eggs at room temperature
  • ½ cup creme fraiche or sour cream
  • 1½ cups Pamela’s Baking and Pancake Mix
  • 1 vanilla bean, scraped or 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup slivered almonds, toasted
  1. Turn oven to 425º and place a large cast iron skillet inside to heat. In the meantime, melt 2 tablespoons of butter in a small saucepan over low heat. Once melted, add the milk and sugar and whisk to combine.
  2. Crack the eggs and add them to the bowl of a food processor, add creme fraiche, warm milk mixture, pancake mix, vanilla and almond extract and process until everything is well-combined and the mixture appears frothy.
  3. Remove cast iron pan from oven and quickly close the oven door. Careful, the pan is very hot. Add the remaining butter and swirl it around the pan. Pour the mixture from the food processor into the hot pan and return it to the oven.
  4. Bake for about 25 minutes. The sides will puff up over the top of the skillet’s edges, but the middle will still be a bit squidgy. Sprinkle the remaining two tablespoons of sugar over the center of the Dutch Baby and cook for a couple more minutes.

Serve immediately with the roasted strawberries and toasted almonds.

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Gluten Free Quiche with Smoked Salmon http://www.thetomatotart.com/recipe/gluten-free-quiche-smoked-salmon/ http://www.thetomatotart.com/recipe/gluten-free-quiche-smoked-salmon/#comments Wed, 08 Apr 2015 07:20:24 +0000 http://www.thetomatotart.com/?p=5161 This gluten free quiche is filled with silky, creamy, eggs, smoked salmon, and fresh dill. Based on the famous recipe from Madame Quiche of Paris, this deep dish quiche is truly decadent and delicious

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Smoked Salmon Quiche Pinterest Gluten Free Quiche Pinterest

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche is filled with silky, creamy, eggs, smoked salmon, and fresh dill. Based on the famous recipe from Madame Quiche of Paris, this deep dish quiche is truly decadent and delicious. Jump Straight to the Recipe

Gluten Free Smoked Salmon Quiche with Dill

I’m going to be honest with you. I was not always a good cook. There was that one time I burned a pot beyond salvation. What was I cooking? Water. There was that other time when I wanted to soften some ice cream, so I put it in the oven… for 30 minutes. My most spectacular failure was when I left the wax paper in the bouche de noel. Needless to say, nobody ate it.

Smoked Salmon Quiche Gluten Free Quiche

By the time I met my husband, I was a pretty good cook. Meal-sized salads, stirfry, soups, pastas with homemade sauces, tacos, salsas, and egg dishes made up the bulk of my kitchen repertoire at that time. The first time I made quiche for Joshua, he made it clear that he put no stock in that old book “Real Men Don’t Eat Quiche”. He also made it clear that I was welcome to make quiche any time. The first time I made gluten free quiche after having to cut out gluten, my husband looked like he might weep tears of joy.

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche with smoked salmon and dill elicited a similar response. “Oh my. This. Is. So.Good. MOAR quiche.” That was about the gist of it. There’s something about this particular combination of beautiful pastured eggs, grass fed dairy, smoked fish, and herbs that makes this quiche one of my favorites. The texture of the custard is superb and the contrast with the buttery and crunchy gluten free crust is over-the-top delicious.

In the early days of feeding my man quiche, I was buying my pie dough. Like so many people, I was intimidated by pastry. I screwed up the courage to make my first pie crust in 2009; I’ve been making pastry dough from scratch ever since. When I had to say goodbye to gluten, gluten free pie crust was at the top of my agenda. I’ve even made excellent grain free tart crusts both sweet and savory. Pie crust is kinda my thing.

Smoked Salmon Quiche Gluten Free Quiche

If you’re afraid of making pie crust, I really want to help you make one. If you hate it after trying my easy method, go back to store bought. No judgement! If you won’t be making the crust for this particular quiche, I suggest buying the French Picnic brand of pastry from your frozen aisle. Both the gluten free and gluten full versions are said to be excellent.

Gluten Free Smoked Salmon Quiche with Fresh Dill

Smoked Salmon Quiche Gluten Free Quiche

This gluten free quiche with smoked salmon and dill is based on the famous recipe from Madame Quiche. The addition of creme fraiche provides a gorgeous silky texture that is hard to beat. Though the amount of cheese if very small, do not skip it. It provides a very slight tang for flavor, but even more important is the texture it lends. Par-baking the crust after a rest in the freezer is another key step. You do not have to add pie weights or foil to a crust which has been frozen as it will not shrink. Also, freezing the dough before baking seriously improves the flakiness.

  • Gluten free pie dough (½ this recipe)
  • 6 eggs (plus one for egg wash)
  • ½ cup creme fraiche
  • ¼ cup heavy cream
  • 1 cup whole milk
  • 4 oz wild smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, finely chopped
  • 2 oz sharp cheddar cheese, shredded
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground pepper
    1. Place pie crust in 9 inch pie pan and crimp edges. Make holes in the bottom of the crust with a fork or small knife. Place in the freezer for at 1 hour (or up to overnight).
    2. Preheat oven to 425º for at least 20 minutes. Just before baking, whisk one egg with one tablespoon of water. Brush the entire pastry crust with the egg wash. Bake quiche crust for 25 minutes or until light golden brown. Turn the oven down to 375º. Cool the crust for 20 minutes before filling.
    3. Whisk together, 6 eggs, cream, creme fraiche, and milk. Once well-combined and slightly frothy, stir in salmon, dill, cheese, salt and pepper. Bake for 45-50* minutes until quiche is puffed up and golden brown on the top. There should be the ever-so-slightest jiggle to the eggs.

* Check the quiche at 30 minutes, if the crust is browning too much, add some foil around the edges to protect it from overcooking.

Check out these smoked salmon recipes

Smoked Salmon and Creme Fraiche Appetizer
Smoked Salmon Gluten Free Pizza with Poached Eggs
Smoked Salmon Nicoise
Homemade Lox with Mexican Spices
Smoked Salmon Canapes

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Ginger and Carrot Japanese Salad Dressing http://www.thetomatotart.com/recipe/ginger-carrot-japanese-salad-dressing/ http://www.thetomatotart.com/recipe/ginger-carrot-japanese-salad-dressing/#comments Mon, 30 Mar 2015 20:57:11 +0000 http://www.thetomatotart.com/?p=5142 Carrot Ginger Salad Dressing Pin from The Tomato Tart @thetomatotart http://www.thetomatotart.com

This carrot and ginger dressing is based on the Japanese salad dressing from teppanyaki restaurants, like Benihana. So simple and healthy, you won’t believe how easy it is to make. Jump straight to the recipe.

Carrot Ginger Japanese Salad Dressing
This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe.

GET THE FULL RECIPE!

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Carrot Ginger Salad Dressing Pin from The Tomato Tart @thetomatotart http://www.thetomatotart.com

This carrot and ginger dressing is based on the Japanese salad dressing from teppanyaki restaurants, like Benihana. So simple and healthy, you won’t believe how easy it is to make. Jump straight to the recipe.

Carrot Ginger Japanese Salad Dressing
This post is sponsored by Gourmet Garden. I have received compensation and product for creating this recipe. All opinions are my own, and I only work with brands I love and feel will be useful for my readers.

Gluten Free, Vegan, Japanese Salad Dressing with Ginger and Carrot

Somewhere between celebrating my birthday at Farrell’s Ice Cream Parlour and celebrating in a night club, there was a magical period where birthdays only meant one thing…. Japanese food at Benihana. From the ages of 11 to 17, my birthday dinner with family always meant going to the famous Japanese-influenced steakhouse. There, we watched chefs throw their sharp knives in the air, ate food that had been cooked right in front of us, and posed for cheesy polaroids with men in tall toques long before the era of the celebrity chef. At the end of the night, I often left with a container of my favorite thing: the carrot and ginger laden Japanese salad dressing.

Carrot Ginger Japanese Salad Dressing

I haven’t been to a Benihana or any other teppanyaki place for many years, but sometimes when we’re out to sushi, I’ll have a salad topped with that beautiful, bright orange, Japanese salad dressing.

Carrot Ginger Japanese Salad Dressing

After picking up a ton of carrots at the local farmers market, I decided I would match a batch (or three) of this carrot ginger dressing for myself. The results are too good not to share. The dressing is gluten free, vegan, and I’ve included paleo options too. Try this dressing on a fresh green salad or drizzled on top of cooked fish, veggies or meat.

Carrot Ginger Japanese Salad Dressing

I made this carrot ginger dressing with the lightly dried ginger from Gourmet Garden. If you’re not familiar with their lightly dried herbs, they are just that… lightly dried. As soon as they hit moisture, water, or steam, they completely rehydrate. I’ve always got them on hand for adding punch to quick and easy meals, but they work equally well when they’re the star of the show as they are in this dressing.

  • Carrot and Ginger Japanese Salad Dressing Ingredients
  • ½ lb carrots, tops removed and peeled
  • ¼ of a small red onion
  • 2 tablespoons lightly dried ginger
  • 1 clove garlic (optional)
  • ¼ cup rice vinegar (coconut vinegar for paleo)
  • 2 tablespoons tamari/gluten free soy sauce (use coconut aminos for paleo)
  • 1 tablespoon toasted sesame oil
  • ½ cup neutral flavored oil like avocado or expeller pressed grape seed
  • salt and pepper to taste.

Add carrots, onion, ginger, garlic, vinegar, soy sauce, and oils to a blender or food processor and blend until mostly smooth. Small bits of carrot and ginger are good and add to the texture. Taste and add salt and pepper if needed. For me, the tamari added plenty of salt.
CHECK OUT THESE CARROT AND GINGER RECIPES!
Carrot Ginger Soup from Simply Recipes
Gluten Free Carrot Ginger Muffins
Ginger and Tamarind Glazed Carrots
Linguine with tofu, carrots, and ginger

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Chocolate Peanut Butter Pie: Gluten Free & Vegan! http://www.thetomatotart.com/recipe/gf-vegan-chocolate-peanut-butter-pie/ http://www.thetomatotart.com/recipe/gf-vegan-chocolate-peanut-butter-pie/#comments Sat, 21 Mar 2015 16:30:31 +0000 http://www.thetomatotart.com/?p=5126 This gluten free vegan chocolate peanut butter pie is amazing!! Chocolate cookie crust is filled with creamy chocolate peanut butter mousse and topped with a shatteringly crisp chocolate topping!

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Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies!

This gluten free vegan chocolate peanut butter pie is (no joke) amazing!! A chocolate cookie crust is filled with creamy chocolate peanut butter mousse which in turn is topped with a crisp layer of chocolate ganache. Peanuts and chocolate shavings make this easy pie look fancy and who doesn’t like a fancy chocolate peanut butter pie? Jump Straight To The Recipe

I never made it to the Girl Scouts. As a matter of fact, I never even made it to a second Brownie meeting. At the time, sleeping outside seemed like something only a crazy person would do. As a result of my tent-phobic-tendencies, I never had the experience of hocking those tasty little discs known as Girl Scout Cookies.

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

My parents liked to support the local kids no matter what they were selling, from magazines to raffle tickets to those “World’s Finest Chocolate Bars” (with almonds, ALWAYS)! But Girl Scout Cookies were always the best door-to-door treat. Thin Mints were the household favorite with Tagalongs being a close second. What’s not to love when you talk chocolate peanut butter cookies ?

Though it’s been many years since I’ve had a Girl Scout Cookie, I love what the Girl Scouts stand for and I like to buy a box or two for friends when cookie season comes. I don’t usually lament the fact that I can’t eat Girl Scout Cookies, but this year, the craving hit as soon as I saw the Girl Scouts outside of our local farmers market. I bought a box for my neighbor thinking I’d forget about my silly chocolate peanut butter craving, but it stuck.

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

So, I did what any self-respecting food blogger would do, I made a Tagalong-inspired gluten free, vegan chocolate peanut butter pie. This decadent tart has a thick cookie crust, a silky and velvety chocolate peanut butter mousse (soy free!), and a crisp dark chocolate top. Basically, it’s the best gluten free, vegan chocolate peanut butter pie ever! As a matter of fact I could just leave out the gluten free and vegan qualifiers and say it’s the best chocolate peanut butter pie I’ve ever had!

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

I shared it with friends, including a picky eater and a killer chef and they both agreed, it was amazing. Joshua went into a crazy chocolate peanut butter-induced frenzy. He ate a serious amount of this chocolate peanut butter pie. Luckily, we had an extra one in the fridge, so I was able to have a slice and still share some with friends.

Gluten Free Vegan Chocolate Peanut Butter Pie

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart.com

Now, this is not exactly health food, but it is a bit lighter than your typical dairy and egg filled mousse pie. The vegan chocolate peanut butter mousse is made from cashews and coconut milk and is free of refined sugars. Butter is out; coconut oil takes its place and the results are fantastic.

This recipe will make two 4 x 14 rectangular tarts or one 9-10 inch fluted tart. Need a tart pan? Try these: Rectangular Tart Pan or 9.5 Inch Round Tart Pan

Be sure to soak your cashews to get a nice smooth mousse. The chocolate ganache topping will be crisp like Magic Shell (remember that stuff?!!) and will shatter when you remove the tart from the pan. If you want a perfectly smooth top, you can allow the tart to set completely before adding the ganache layer and then gently remove it from the pan, add the ganache, and then cool in the refrigerator for another 20 minutes. Personally, I love the cracked top and the visual interest it provides.

Vegan Chocolate Cookie Pie Crust
2 cups gluten free and vegan chocolate cookie crumbs (from about 8-10 oz of cookies)
2 tablespoons coconut sugar
½ cup melted coconut oil

Instructions for Crust

  1. Preheat oven to 350º
  2. Thoroughly mix cookie crumbs with sugar and coconut oil. Press firmly into tart pan(s) that has been greased with coconut oil. Using a flat bottomed glass, even out the cookie crust and press it partly up the sides of the pan.
  3. Bake for 12-15 minutes- until crust starts to smell toasty. Cool all the way before filling

Vegan Chocolate Peanut Butter Mousse

  • 2 cups raw cashews, soaked in filtered 4-24 hours and drained
  • 1 15 oz can full-fat canned coconut milk
  • ½ cup natural cocoa powder (I used TCHO brand)
  • ½ cup creamy peanut butter
  • 2 droppers of liquid stevia (I use Sweet Leaf Vanilla Creme)
  • 1 cup coconut sugar

Instructions Vegan Chocolate Peanut Butter Mousse

  1. Combine cashews, coconut milk, cocoa powder, peanut butter, stevia, and sugar In the bowl of a food processor or high speed blender. Process until completely smooth.

Vegan Chocolate Ganache

  • 2 tablespoons coconut oil
  • 4 oz chopped dark chocolate (72% or higher)

Ganache Instructions

  1. Melt coconut oil in a heavy bottom sauce pan and add chocolate. Stir frequently until completely melted.  Allow to cool for about 10 minutes before adding this layer to the pie.

To assemble

  • Spoon half of the mousse into the prepared and cooled tart shells. Use an offset spatula
    or a butter knife to smooth the top.
    Add the chocolate ganache and gently smooth with the offset spatula. Refrigerate for four hours or up to overnight.
  • When ready to serve and unmold the tart, rest on the counter for about 20 minutes before trying to remove from the pan. The chocolate will have stuck in the flutes of the tart tin. To loosen them, use a small sharp knife. Don’t worry about cracking the topping when you remove this from the pan. The cracked top gives visual and textural interest!

Once unmolded and ready to slice, top with more chocolate shavings and some chopped peanuts or even some non dairy whipped cream.

Check out these awesome gluten free and vegan chocolate desserts:

Vegan chocolate cupcakes from Minimalist Baker

Vegan Chocolate Mousse

Chocolate Cake Balls from Oh She Glows

No Bake Peanut Butter Pie from Detoxonista

Triple Chocolate Banana Bread

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