When I was developing this recipe, I could never put my finger on *why* I love this focaccia. It’s one of those things that I can’t stop eating whenever it’s in front of me, but I can’t figure out which part of it is my favorite. Is it the nutty, spongy dough that’s soaked in floral olive oil? Is it that combination of pumpkin seeds, shallots and herbs WITH the dough? Is it the sea salt on top? WHY do I love this so much?!?! I still don’t know the answer, but maybe you can figure it out for me.

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Before I get to the steps so you can make this yourself, I want to highlight that this pumpkin focaccia would be a very impressive and seasonal side dish at a dinner party, Friendsgiving or Thanksgiving. It’s a BREAD for god’s sake…so making that from scratch and making something no one has ever had before  is impressive x 92103802384 (as long as your friends are the type to appreciate a fun dining experience.) Along with being an impressive side, it’s also a great bread to make for the week. I prep this on Sunday night, and then I eat a piece with some fried eggs for lunch. Or I have a slice with olive oil as a snack.

What type of olive oil did you use?

When making focaccia, it’s important to use a flavorful extra virgin olive oil. When I say flavorful, I really mean great quality cold pressed olive oil that naturally has flavor. I’m not talking about infused olive oil or anything of that nature. The brand of olive oil I used is California Extra Virgin Olive Oil.

Can I make this on a thin sheet pan instead of a casserole dish?

Yes, you can but I don’t think you should. In my opinion, a thicker pan is best for the texture/flavor of this particular focaccia. I tried a thin, crunchy version and it didn’t hit the same. I’m not sure why, but that’s my personal opinion.

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Sooooo what is this pasta salad ? It’s a mixture of vegan cheddar and vegan “mayo” served with farfalle, dill, pimentos, green beans and tomatoes. I want to point out that I’ve only tested this recipe with Miyoko’s Creamy Vegan Cheddar which is *shockingly* delicious when cooked. This is coming from a cheese-stan kind of person. I got the cheddar block but they do sell shredded as well. Either way, I recommend using this brand of cheese for the best results, just because you will know exactly how it’s going to turn out. If you go with another brand, it may not be as good as this one.

By the way, you can 10000% make this non-vegan and use regular cheddar and regular mayo. You do you. It will taste unreal either way.

A few other things I want to note before you make this. You can use frozen green beans, but you will not get the same vibrant green color, crunchy texture and light sweetness. I’ve made it both ways and it tasted delicious. Use whatever pasta you like. If you’re gluten-free, switch to whatever pasta you prefer. I love Ancient Grains pasta shells for gluten-free dishes. If you want to lighten this up, go with a light vegan mayo. If you want heat, swap the pimentos for Calabrian Chilis. 

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These summer rolls are a play on the traditional Vietnamese spring roll (Gỏi cuốn.) Typically, the Vietnamese spring rolls consist of vermicelli rice noodles, shrimp or pork, veggies and herbs wrapped in super thin rice paper dough. The wrapper is usually thin and soft (if you’ve ever had a rice roll at dim sum, it’s similar to that.)  In other Asian cultures, spring rolls can be fried and crunchy, but in Vietnam they are soft like dumplings. Even within Vietnam, the summer roll has a bunch of different names, depending on what region you’re in. 

These veggie summer rolls came about because I wanted a healthy snack /meal to have on hand throughout the week. My husband and I have been so busy with construction and work, it hasn’t left much time for a well thought out snack, which leads to us grabbing the sugary protein bars to tide us over. After a few too many days of that and me asking myself “how much chocolate is it acceptable to eat in a week?,” it got me thinking… I wish there was a convenient snack that was packed with veggies but didn’t taste like …well … grass! And thus these summer rolls were created. I like to make a bunch and keep them in the fridge with a little dipping sauce. They are super easy for grab n go, plus they are absolutely full of veggies (and vegan friendly!).

These will keep in the fridge for about 4 days, so add them to your weekly meal prep day and store them in a sealed container, un-cut and with just a little space in between each roll (so they don’t stick). All the veggies included are for my own taste, but you can totally make these your own! If you don’t like some of the veggies I included, skip them or substitute them for one you do like. You can also add some fresh mango if you have it, and add or substitute mint leaves or basil for cilantro. If you are cutting and using all fresh veggies, the most time consuming part is just the washing and chopping, but it’s pretty quick and easy. If you buy pre-cut veggies or leave some out, your prep time will be even less. It is important to use fresh veggies here, though- if you’ve got some in your fridge that are about to expire.. this isn’t the right dish for those. Opt for a stir fry instead.

Summer rolls and spring rolls are traditionally served with a peanut or a hoisin sauce, but I went a little different direction with this lemongrass sauce. Trust me, it is SO good. Obviously if you don’t like lemongrass, feel free to use a peanut or hoisin based sauce. Or, you can add creamy peanut butter to this lemongrass sauce for the ultimate flavor party. 

Let’s talk about Lemongrass for a second. If you’ve never seen or cooked with lemongrass before, it can be intimidating. It’s this long, yellowish green stalk with tough, fibrous layers on the outside, and delicious smelling lemony goodness on the inside. In the grocery store, you’ll find it near the ginger and peppers. To cook with it, start by peeling away the first two layers of that really tough skin to expose the softer interior. You really only use the middle portion of the stalk, so cut away about an inch off the bottom, and a couple of inches of the thin flimsy part of the stalk. After that, cut it like you would a scallion and mince it up. Don’t throw away the ends though- we are gonna soak those in the sauce for even more flavor! 

Just a reminder that this recipe is vegan friendly and gluten-free, but a lot of the ingredients in both the roll and the sauce can be flexible and adjusted to your preferences. Double check the packaging on your wrappers to make sure they’re certified gluten free

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I read a lot of garlic confit recipes online, and I tested this a few times. I opted out of the stove top methods and went with a baking process instead for the best results.

Something you should have on hand (just for EVERYTHING you do, honestly) but you don’t *desparately need* to make this is an internal thermometer. While the method I outlined worked for me, everyone’s oven is different  — some are hotter and some are colder, which can yield different results. For the BEST results (for everything, not just garlic confit) I do recommend everyone just have one in their back pocket because it gives you the most accuracy when cooking so you know your dishes will be perfect every time. In the case of this recipe, an internal thermometer will help you measure the temp of the oil to ensure it’s not too cold or too hot. If your oil is too cold, your cloves will not soften. If your oil is too hot, the cloves will fry, which can result in a bitter taste. You want the temp of the oil to be between 200-210 degrees F.

Here’s my hack for peeling a whole head of garlic at once!

 

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Before I get to this recipe, I want to note a few things. The first being that this a dish inspired by Southeast Asian cuisine (specifically Thai and Vietnamese ingredients and flavors.) This is, at its core, an Asian dish. My preparation is probably dumbed down and Americanized, but I am incredibly grateful for all of the Asian chefs, cooks, and teachers who I have had the privilege to learn about these flavors from so that I can understand how to put the pieces together and create a dish like this at home. I’m not sure if you knew this, but I’ve always been extremely inspired by Asian cuisines of all kinds, and in 2014, I had the privilege to study Cantonese cuisine and culture in Hong Kong. Cantonese is a totallllly different cuisine than Southeast Asian, but learning about it inspired me to bring my curiosity back home to the US and learn from Asian chefs from all over Asia who had opened restaurants in the US. That being said, eating and learning in Hong Kong was like dipping my pinky toe into the Asian cuisine abyss and I can never have enough. I am so grateful to learn EVERYDAY from Asians in the culinary space and if you’re going to make this recipe, I need you to feel this gratitude as well. This isn’t a suggestion, it’s a call to action. There’s so much hate happening towards Asians in the world, and it’s sickening to say the least. So, if you are here on this blog post, please do me the favor of spreading gratitude that our country and the world are lucky enough to have been influenced by Asian immigrants and their cultures in cuisine, cultuture and so, so, so much more.

Every time I make an Asian dish, I feel compelled to use this opportunity to try and spread as much gratitude and appreciation as possible. I really hope you take the time to do the same.

In terms of technical cooking stuff, here’s my usual Q&A for ya.

What noodles can I use?

I went with a brown rice vermicelli noodle that I got from Whole Foods – it’s essentially a suuuuper super thin rice noodle (in this case, whole grain, so firmer in texture) and it has this tangly, delicate, bouncy texture. I love it when it’s tangled in crisp, raw, crunchy veggies and bathed in my peanut sauce. Some vermicelli is actually made from mung beans (they’re also called bean threads) so if you can’t find rice vermicelli, you could also try these. If you can’t find vermicelli of any kind, go for rice noodles! There are usually pad Thai noodles in the international section of the store, and those would be my second choice. If you can’t find those, you could also go with buckwheat soba which would taste awesome and compliment the nuttiness of the sauce.

I’m allergic to peanut butter…any other suggestions?

Sunflower butter is one of my favorite substitutes for peanut butter because it’s got a more nutty flavor than almond butter, which I find to be a little sweet. I think sunflower butter is the best sub for this sauce!

Can I make this without the noodles? 

Yes!!! Feel free to shred more carrots, though! I think that would be a nice touch if you went noodle-less.

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Those truly don’t look like mushrooms…what kind did you use? I was surprised, too! I used oyster mushrooms for this recipe and they are surprisingly meaty in taste and texture. I found these at Whole Foods (there were plenty in stock) and they should be available at other stores as well. They’re becoming very trendy as a meat substitute, so I think they’re popping up in more places.  If you can’t find them anywhere, shiitakes are more commonly found at grocery stores and have a nice meaty flavor . You won’t get the same shred if you go with shiitake mushrooms, but I think they are good second choice, since they can crisp up nicely in a hot pan.

Topping suggestions other than your quick pickled onions? Guac, Pico de Gallo, cotija cheese, cilantro and scallions would be beautiful on top of this mushroom combo.

Not really vibing tacos…can I serve these mushrooms on anything else?

Of course! You can add these to pizza, flatbreads, sandwiches (similar to a pulled pork sandwich) or just make a salad bowl and put them on top.

PS. if you love heat and want to jazz up your mushroom mixture,  add some peppers in the mix and follow the same instructions. I understand oyster mushrooms can be difficult to find and I call for some unique ingredients here, so I wanted to make this ingredient list as small as possible.

Don’t have everything on the list? Here are some ingredient swaps! 

• Apple cider vinegar- Rice vinegar or red wine vinegar will work for the sauce.
• Chipotle adobo paste – you can use tomato paste and add lots of chili or chipotle powder to taste to create something similar. Feel free to also jazz it up with cumin and paprika.
• Coconut aminos – Coconut aminos are sweet and have a rich depth of flavor, but they aren’t very salty (at least the ones I have which claim to be “the original”aren’t salty.) So, the best bet for a swap would be a low sodium soy sauce or tamari with maybe 1/4 tsp of agave nectar if you want some BBQ sweetness vibes.
• Refried beans – first of all, if you’re vegan, please make sure the beans you choose are vegan! I used Amy’s refried beans and they are DELICIOUS and certified vegan. If you can’t find refried beans, feel free to use mashed beans of your choice! Add a little avocado oil or olive oil to the beans and mash them with a fork. Add salt and other seasonings such as garlic powder, onion powder, paprika, cumin and chili powder to bring it to life.

You better believe I have a pickled onion tutorial here for anyone who’s too scared! I promise it is easy AF!!

 

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The beauty of making salads is that you really don’t have to follow measurements. Add as many walnuts, pumpkin seeds, avocado, etc. that you want! Want apple slices? Add them! Want potato chips? Go for it! You do you. Just incase you don’t trust yourself to eyeball it with this recipe, or if you just want to make this salad *exactly* like I did, I’m providing measurements. Just know that you really don’t have to follow them! The only measurements you should follow are for the vinaigrette.

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Speaking of those swaps, here is what I would do if I was making this “non-vegan.” What’s the technical word for cooking that isn’t vegan or related to any dietary restriction? I would actually keep the flax egg instead of using traditional egg wash because I love the way the flax seeds crisp up with the panko bread crumbs. I would also add a little Parmesan cheese to the bread crumb mixture because Parm makes everything better in my opinion. I would also use regular whole milk in the cream sauce because I love me some dairy. But, like I said, I love this dish as it is and on a typical weeknight when I’m trying to be healthier, I would gladly opt for this vegan version.

I only found pre-chopped cauliflower florets at the store, can I use these? Yassss you absolutely can!! If you want to use this same method to make cauliflower “nuggets,” please go ahead! You can serve the tarragon sauce as a dipping sauce, or just serve with BBQ sauce or ketchup.

If you’re a visual learner, I gotchu! Here’s a video on how to make this recipe. The best way to go about following any recipe is to look at the method and ingredient list, then if there is a video, to watch it and visualize the process!

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Yes, this is a *~vegan and gluten-free~* smoothie bowl but I promise you, it tastes like Thanksgiving day pumpkin pie with the addition of some granola, nuts, seeds and juicy pomegranate (nature’s Gushers am I right?!) AND if you want to make a healthier pumpkin pie *nice cream*, you can make this smoothie, put the mixture into ice cube trays and then whip it up in a blender. Top it with a dairy-free whipped cream (or the real thing bc why not?) and enjoy.

I made this on Amazon LIVE for my series At Home Cooking, and I will link the entire episode here after it airs. In each episode, I make my recipes live in the kitchen so you can get the real picture of the prep, method, etc. This particular recipe is pretty self explanatory, but if you ever have any questions at all, you can tune into At Home Cooking and ask all of your questions while I’m live-streaming.

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At this rate, you should probably start a drinking game for every time I say “salad” in this blog post.

Ok but now let’s talk about why we’ve gathered here today. We all have interest in the ~*autumn-y salad*~. Some restaurants may call something like this a “fall harvest salad” but I don’t really consider this to be a collection of ingredients that are only harvested during fall. This salad embodies fall, but also holds onto summer a little bit. There’s comfort tied in with some fresh, bright flavors too. It’s really a September salad. Should I start making salads of the month? I think I might have to…. Anyway, a lot of fall harvest salads have a sweet/savory combo, and are full of ingredients like squash, apples, nuts, seeds, grains, cheese, pomegranate, or aromatic and spicy seasoned chicken or proteins. This salad has some of these things. It isn’t *too* comforting to make me feel like I’m in hibernation already. (I mean, I know we are all quarantining, but winter is a whole different level of hibernation for us.)

I decided to go with a spinach base and add some sweet potatoes, farro and almonds for an extra fall-y vibe. Then, I jazzed it up with some finely chopped shallots because I believe we could all use a little onion in our lives (if you’re not an onion lover, please skip,) fresh dill for grassy earthy vibes, and za’atar lemon vinaigrette to tie everything together with some herbal brightness. If you don’t have za’atar in your pantry, feel free to just use dried oregano, marjoram and thyme and mix it with the olive oil, lemon juice and salt. If you do have some time to get your ingredients before you want to make this, I am going to link some za’atar options below because this Middle Eastern spice is a true game changer. If you put za’atar on toast, eggs, veggies, meat, fish…honestly anything, it changes the dish entirely and brings an elevated tangy, herbal and nutty flavor.

Ingredient substitutes:

If you have all the ingredients for this, then you’re set to go on to the recipe. If you don’t, here are some substitutes. If you can’t find sweet potatoes, feel free to use yams, butternut squash, acorn squash or kabocha squash prepared the same way. No spinach? Arugula, leafy green medleys from the store or kale also go nicely here. Kale will give you a little more bitterness and crunch, while leafy greens will be more mild and delicate. If you can’t find fresh dill, opt for fennel fronds or fresh parsley instead. If you don’t have almonds, go for pumpkin seeds, walnuts, pecans, sunflower seeds… almost any other nut works here, even candied nuts would go nicely and compliment the sweet potatoes. No farro? Quinoa, brown rice or wild rice go perfectly here as well. If you use farro, cook it in an equal part mixture of vegetable stock and water. It will give the grain a heartier flavor and further contribute to all those comforting feels.

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