Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)

Boy oh boy am I going to need a lot of this when we get back from Italy.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Yes, I’m talking about turning to ICE CREAM to reset my diet after a week and a half of indulgence in one of the most foodie-friendly countries of the world. You know why? Because this Turmeric Coconut Ice Cream is h-e-a-l-t-h-y! That’s right. We’re talking vegan/dairy-free, where the only cream we’re speaking of comes from our good ol’ friend the coconut. Did I mention it’s darn delicious too?


Now, you know I’m no stranger to ice cream, and I’m certainly no stranger to the full-octane kind. This Fresh Mint Dark Chocolate Chip Ice Cream is still one of my favorite recipes to date, and as soon as fig season rolls around you can bet I’ll be whipping up this Maple Bourbon Fig Ice Cream on the reg. But to me, this Turmeric Coconut Ice Cream just screams spring and warmer weather. Sure, we can still enjoy our Golden Milk Lattes in the cool, often foggy mornings (here in SB at least,) but once the sun breaks through and the temperatures start to climb into the high 70’s, you can bet a healthy frozen treat will sound a whole lot better.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

In case you’ve been living under a rock lately, here’s a quick recap of all of the great things turmeric can do for your body:

Help with heartburn and indigestion
Tame joint pain and inflammation
Support brain health
Fight cancer cells

So you can see why it’s been getting so much hype lately. Up until now, my go-to use of turmeric has been in our morning smoothies a few times a week, especially if the hubs and I are recovering from a tough workout or just not feeling up to snuff. But now I get to enjoy it for dessert too! Turmeric Coconut Ice Cream is definitely going to be a new staple in our household.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

I have to admit, making ice cream out of coconut milk was quite the learning process. I’m not sure if I just fail at shaking canned coconut milk vigorously enough, or if TJ’s full-fat coconut milk just tends to be chunkier, but man I struggled when I used their stuff for my first go-around.

I did a little research when I first decided to give this Turmeric Coconut Ice Cream a shot, and found two recipes online that seemed intriguing. The first method (when I used the Trader Joe’s brand of coconut milk) was from my friends at The Kitchn, which involved heating things up with cornstarch over the stove and then putting the pudding-like mixture in the refrigerator to thicken overnight. Unfortunately, when I pulled the mixture out the next morning, I was greeted with an incredibly thick film over the top and completely runny bottom. I tried salvaging it in the ice cream maker but with no luck. Now, I’m not sure if the problem was the brand of milk or the method, but I decided to try a different angle for my second time around.

The second recipe that had caught my eye was Minimalist Baker’s easy technique for basic coconut ice cream. This one involved whirring all of the ingredients together in the blender before pouring it all into the ice cream maker, no overnight chilling or vigorous shaking required. I’m happy to say this second attempt was a success and we had a batch of delicious Turmeric Coconut Ice Cream ready to consume after just a couple of hours of firming up in the freezer.

One thing I will mention is that this ice cream gets quite hard and icy after it is completely chilled. All this means is you’ll have to take it out of the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit to the consistency of soft serve.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Okay, folks, I’ve got to sign off because we have a very exciting day today. We’re taking a cooking class from the amazing owners at our villa and I cannot wait to eat allllll of the fresh pasta. I’ll try to post updates on my Instagram stories if our WiFi service is good enough! Xo

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com
Print
Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)
Prep Time
10 mins
Total Time
4 hr
 

New "it" superfood turmeric is the star in this vegan, dairy-free ice cream made solely from coconut milk. The perfect healthy warm weather treat!

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
  • 2 14-ounce cans full-fat coconut milk Trader Joe's brand did not work for me!
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
Instructions
  1. Be sure to freeze your ice cream machine canister the night before you want to make this!

  2. Add all ingredients to a blender and blend on medium-high until sugar dissolves and everything is well-combined.

  3. Pour mixture into ice cream maker and churn according to maker’s directions. 

  4. Transfer ice cream to an 8- or 9-inch loaf pan and cover with plastic wrap, being sure to press the wrap down on the surface of the ice cream. This will help it from preventing too much of a film as it freezes.

  5. Freeze for 4-6 hours. Remember to remove the ice cream from the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit!

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Chocolate Chip-Sunflower Seed Butter Protein Bars

Say hello to your favorite new work, school, travel and just plain everyday healthy snack!

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

These Chocolate Chip-Sunflower Seed Butter Protein Bars have been a total game-changer for me and I’m preeeeetty sure they will be the same for you. Anything that is filled with protein and whole grains yet tastes like dessert is a winner in my book, plus they’re so easy to grab and go you really can enjoy them anywhere you are, at any time of day.


Remember when I made these Homemade Whole Wheat Crackers and went on and on about how I’ve always aspired to make all of my foods from scratch rather than buying the pre-made, preservative-laden stuff at the store? These Chocolate Chip-Sunflower Seed Butter Protein Bars also fall under that “totally-easy-stuff-I-can-make-at-home” category.

Really, they’re made with ingredients that you should already have on hand in your pantry (maybe save for the sunflower seed butter, but you can find that at any Whole Foods or Trader Joe’s) and require NO baking. That’s right, just a little bit of time in the freezer to set up and you’ll be stocked with healthy, filling Chocolate Chip-Sunflower Seed Butter Protein Bars for days to come!

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

I think it’s also very important to mention that these bars are both gluten-free (if you use gluten-free oats) AND nut-free, which means just about anyone can enjoy them. (Sorry if you’re allergic to chocolate, but you could always just leave out the chocolate chips!) And let me tell you, that sunflower seed butter is legit and will not make you miss peanut butter or any other sort of nut butter at all. Promise.

So I bet by now you’re wondering, what all goes into these uber-delicious Chocolate Chip-Sunflower Seed Butter Protein Bars? Let me tell you – just seven ingredients! Seriously, guys, I don’t think I could have made this any easier for you.

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

We’re talking rolled oats, dates, honey, coconut oil, sunflower seed butter, chocolate chips and vanilla extract. That’s it! So many nutrient-packed ingredients all packed into one little bar. That’s my kind of snack/breakfast/late-night nosh.

We take all of the ingredients (save for the chocolate chips) and throw them into a food processor, where we pulse until a crumbly dough-like texture forms.

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

We then transfer the mixture to a large bowl to work in the chocolate chips with a wooden spoon (or even better, our hands.)

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

The next step is to line an 8×8-inch baking pan with parchment paper and press the mixture in nice and tight. A one-hour turn in the freezer and your Chocolate Chip-Sunflower Seed Butter Protein Bars are ready to be cut and consumed!

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

One important recipe note: Since I tried to use as whole ingredients as possible in these bars, they do turn a bit crumbly after they’ve been out of the freezer for a while. I’ve found that the best technique is to slice the bars after the initial freeze, then wrap them individually and keep them back in the freezer for storage. I may be the only weirdo that does this, but I actually really like munching on the bars straight out of the freezer. However, if you are packing them to-go for work or as a travel snack, just be prepared that they may get a little crumbly as they come to room temperature. Don’t worry, they still taste fantastic!

Basically, you should go whip up a batch of these Chocolate Chip-Sunflower Seed Butter Protein Bars ASAP so you have them on hand to get you through the rest of the week. There’s nothing like a couple of good ol’ bites of healthiness to give you the power to get through the day!

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

Chocolate Chip Sunflower Seed Butter Protein Bars | CaliGirlCooking.com
Print
Chocolate Chip-Sunflower Seed Butter Protein Bars
Prep Time
1 hrs 10 mins
 

These nutrient-packed protein bars are full of filling oats, sunflower seed butter and a touch of chocolate. Plus they're gluten- and nut-free!

Course: Snack
Servings: 12 bars
Author: CaliGirl Cooking
Ingredients
  • 3 cups rolled oats
  • 8 pitted dates
  • 1 cup sunflower seed butter
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
Instructions
  1. Combine rolled oats, pitted dates, sunflower seed butter, honey, coconut oil and vanilla in a food processor. Pulse until a crumbly dough forms.

  2. Transfer dough to a mixing bowl and, using a wooden spoon or your hands, mix in the chocolate chips. 

  3. Line an 8x8-inch glass or metal baking dish with parchment paper, leaving a little extra hanging off the sides to make it easy to pull the bars out once they are set. 

  4. Transfer dough to the prepared baking dish and press it in tightly with your fingers. Place in freezer for at least one hour.

  5. Remove from freezer and, using the parchment paper, remove the bars from the pan. Using a sharp knife, cut the bars into 12 pieces. 

  6. For best results, wrap each bar individually in plastic wrap or wax paper and store in the freezer until ready to eat. 

Chocolate Chip-Sunflower Seed Butter Protein Bars | CaliGirlCooking.com

Fresh Corn, Leek and Edamame Grain Salad

The perfect weekend recovery food!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

This Fresh Corn, Leek and Edamame Grain Salad is a perfect, healthy, filling meal if I ever saw one, and it’s oh so delicious. If any of you had a weekend like I had, you’re definitely ready to whip this up with your favorite lean protein for dinner tonight.


As I mentioned on Friday, we were up in Santa Cruz visiting my parents this weekend, which also happened to involve helping my little sis move into her new house and having an early Sunday birthday brunch for me. All of the family affairs, celebrations and craziness never make for the healthiest eating, but I never restrict myself (everything in moderation!) and just make sure to eat extra-healthy in the days leading up to and following all of the madness. That’s what balanced living is all about!

So when we rolled back into town late last night, all I wanted was a big bowl of whole grains and veggies. Unfortunately, I didn’t have any of this Fresh Corn, Leek and Edamame Grain Salad sitting around in the fridge, so we had to settle with takeout. Not necessarily the healthiest of options (although we still try to get a well-balanced meal even when we order out) but we knew we’d get right back in the groove of healthy eating today. Smoothies for breakfast, salads for lunch. You get the idea! This should last all of two days since my birthday is on Wednesday, but we only live once, right?

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

It’s no secret that ever since I tried the most delicious grain salad in Napa, I have been obsessed with the idea of them. It was way back in May of last year that I made this Herbed Grain Salad with Broccoli Rabe and White Beans, so I figured now that we’re having some warmer “salad-friendly” weather here in California, it was high time for me to come up with another fun version featuring some of spring’s freshest produce. I’m very happy to say that this Fresh Corn, Leek and Edamame Grain Salad is not going to let you down and, even better, if you don’t love butter as much as I do, you can easily make this dish vegan!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

So let’s get down to the dirty details. First of all, if you live anywhere near a Trader Joe’s, you’re already in great shape. I got all of my ingredients for this salad there, except for the lemons because we have an abundance of them growing in our yard at the moment. That being said, you really shouldn’t have any trouble getting these ingredients at just-your-average grocery store, TJ’s just makes it soooo convenient.

I started out by sautéing some fresh leeks and garlic in a healthy dose of butter. It may seem like a lot at first, but keep in mind that we’re adding much more to this dish than just leeks and garlic, and all of those extra ingredients mean we need all of that extra butter. BUT, if you are trying to be uber-healthy or if you follow a vegan diet, you can swap in good ol’ coconut oil and this salad will still turn out amazing. Promise.

After our leeks and garlic have started sweating it out a bit, we add some fresh corn kernels. If you don’t happen to live in an area where you can get fresh corn year round, frozen kernels would also work just fine.

The corn kernels are followed by our cooked, shelled edamame, which Trader Joe’s conveniently sells prepped and ready to go in their produce section. Again, if you don’t have access to these, a frozen bag of shelled edamame would work just fine. Just be sure they’re already cooked!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

The final steps are to throw in some pre-cooked barley (a great thing to meal prep on the weekends and throw into healthy meals all week) and some snipped fresh chives. The only sort of dressing that graces our salad is the aforementioned butter and a hefty dose of fresh lemon juice. I do want to mention one thing about the ¼ cup quantity I’ve called for here: we have Meyer lemons in our backyard, which tend to be more sweet and less tart than your average lemons. That being said, if you are using standard lemons, you may want to dial it back just a tad. Just remember to taste as you go and balance the acidity out with the salt. You’ll do just fine!

This Fresh Corn, Leek and Edamame Grain Salad is full of filling carbohydrates (which I know some of you colder-weather readers are still totally craving right now) yet plenty of fresh, vibrant produce to remind us that spring is just around the corner. It comes together in under 20 minutes and tastes just as good hot or cold, making it perfect to have on hand for any situation that requires a healthy meal ASAP. It’s quickly become another go-to of mine and I hope it will soon become one of yours too!

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com
Print
Fresh Corn, Leek and Edamame Grain Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This hearty and healthy grain salad is the perfect dish to usher in warmer weather - loaded with filling carbohydrates and vibrant produce, enjoy it alone or with your favorite lean protein!

Course: Main Course, Salad, Side Dish
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter (or coconut oil, for vegan version)
  • 1 trimmed leek, thinly sliced
  • 4 cloves garlic, peeled and minced
  • 2 cups corn kernels (about 2 small ears)
  • 1 1/2 cups shelled, cooked edamame
  • 2 cups cooked barley
  • 2 tablespoons chopped fresh chives
  • 1/4 cup fresh lemon juice (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper
Instructions
  1. Melt butter or coconut oil in a deep saute pan over medium heat. Add leeks and garlic and saute for about 3 minutes, until leeks begin to sweat and become fragrant. Add corn kernels and turn heat up to medium-high.

  2. Let corn kernels cook for another 3 minutes, then add edamame. Let cook for 5-10 minutes, stirring occasionally, until the corn and edamame begin to get golden flecks on their skins (a slight char.)

  3. Turn heat back down to medium and add barley and chives. Stir to combine.

  4. Add lemon juice, salt and pepper (tasting as you go) until you’ve achieved your desired level of balanced flavors. Serve warm or cold. 

Fresh Corn, Leek and Edamame Grain Salad | CaliGirlCooking.com

Maca Chia Cocoa Protein Pancakes

Indulgent AND healthy???

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?


We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:

MACA POWDER
PROTEIN POWDER
CHIA SEEDS

Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com
Print
Maca Chia Cocoa Protein Pancakes

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Servings: 9 mini pancakes
Author: CaliGirl Cooking
Ingredients
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
Instructions
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Best EVER Winter Vegetable Platter

I bet you’d never imagine the words “best ever” in front of the words “vegetable platter,” but today I’m here to rock your world and prove to you that this is an incredibly appropriate statement.

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

That’s right, I’m going to show you not only a vibrant array of winter vegetables (that don’t need to be cooked before enjoying) but TWO life-changing dipping sauces that are not only incredibly tasty, but VEGAN to boot. Hummus and queso, step aside. My Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce are going to change your life.


But, before I get to these super-duper recipes, let’s talk a bit about a very important food event that’s coming up this weekend. Yes, I just referred to the Super Bowl as a food event as opposed to a sporting event, because when there isn’t really a specific team you’re rooting for, your focus turns directly to the snacks (and drinks!) that are being served. Am I right? It’s basically an excuse to make all of the delicious things (usually not so healthy) that you’ve been dreaming about since last year’s Super Bowl.

The good news is, this Best EVER Winter Vegetable Platter is both healthy AND delicious, and will satisfy all of your guests, no matter their dietary restrictions or preferences. This dish is both vegan and gluten-free, but even those who don’t follow either of these diets will find it a welcome healthy munch among all of the other not-so-healthy foods you might be serving (and have no fear, I have a not-so-healthy Super Bowl-friendly recipe coming to you on Wednesday – because we’re all about that balance, baby!)

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

So let’s talk about how I came up with the ideas for the Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce that grace this Best EVER Winter Vegetable Platter. You might recall that back in November I took a little trip to Wine Country with my gal Hana-Lee from Wander & Wine. During that trip, we were lucky enough to grab dinner at Press Restaurant in St. Helena.

While we were waiting for the first of our many dishes to arrive at the table, we were surprised with a large galvanized metal tray, with little veggie tops popping out of a bed of crushed ice. (We later found out that these cute little veggies came straight from the farm that Press has partnered with to provide all of its produce…Amazing!) Surrounding the tray were five little bowls of dipping sauces, and we were told to try our hand at all of the different vegetable and dip combinations. It was basically a vegetarian version of shrimp cocktail, genius!

Among all of the combinations I tried, one really stood out to me: fresh fennel bulb dipped into Press’ version of Thai peanut sauce. It was so dang good it was all I could think of even as we ate all of the other delicious dishes we ordered. I have to admit, the fennel and Thai peanut is a flavor combination I would have NEVER thought of, but it was amazing. I immediately added it to my list of flavor combos to try on my own at home.

Best EVER Winter Vegetable Platter Thai Peanut Dipping Sauce | CaliGirlCooking.com

I’m not quite so sure how I came up with the idea for my Garlicky Cauliflower Almond Butter Sauce, but I’ve been wanting to try my hand at making a Creamy Cauliflower Sauce a la Pinch of Yum for quite some time. I guess I figured almond butter would be a natural, delicious addition, along with some other spices and of course loads of garlic.

Best EVER Winter Vegetable Platter Garlicky Cauliflower Almond Butter Sauce | CaliGirlCooking.com

Once I had my sauces down, I knew I had to get some hearty, beautiful vegetables to stand up to their deliciousness. Fennel was a shoe-in, and after perusing the seasonal produce section at Trader Joe’s I decided on some beautiful rainbow carrots, crunchy radishes and slightly bitter Belgian endive to round out the tray. Not only were all of these vegetables just perfect with BOTH of the sauces, they also make a beautiful display that whoever you’re entertaining will not be able to keep their hands off of.

The great thing about this Best EVER Vegetable Platter is you can prep both of the sauces well in advance (up to three days.) The Garlicky Cauliflower Almond Butter Sauce makes a HUGE batch, so you’ll likely have a bunch leftover, but I highly recommend you take advantage of this by using it as a dairy-free creamy pasta sauce. Once you have the dipping sauces made, all that’s left if to find the freshest winter produce you can and use your food styling skills to really make your platter pop.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Whether you whip this up for Super Bowl or not, it’s the perfect recipe to have in your arsenal for any time you’re entertaining a crowd with health concerns or varied dietary preferences. Make it now, make it later, doesn’t matter as long as you give it a shot as soon as you can!

5 from 1 vote
Best EVER Winter Vegetable Platte | CaliGirlCooking.com
Print
Best EVER Winter Vegetable Platter
Prep Time
50 mins
 

A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces. 

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
For the Garlicky Cauliflower Almond Butter Dip:
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 7 cups cauliflower florets (about 1 medium head of cauliflower)
  • 4 large cloves garlic, peeled
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Dash of cayenne
For the Thai Peanut Dipping Sauce:
  • 2/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or agave nectar)
  • 1/2 cup hot water
  • 2 teaspoons sambal oelek
For the platter:
  • 6-8 rainbow carrots, peeled and cut into sticks
  • 6-8 radishes, tops removed and cut into halves or quarters
  • 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
  • 1 large fennel bulb, cut into sticks
Instructions
To make the Garlicky Cauliflower Almond Butter Dip:
  1. Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes. 

  2. Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.

  3. Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To make the Thai Peanut Dipping Sauce:
  1. In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To assemble the platter:
  1. Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com