Ahhh root vegetables. I’ve been avoiding them a bit, as they are quite the typical winter go-to. They’re easy; they’re a winter regular. It’s hard to reinvent something that has been done a million times over! 

I have to admit, I am a huge canned beet fan. On salad or straight up! I love them. Before trying my hand at this recipe, I had never touched a fresh one in my life. They’re pretty intimidating! Huge leafy stalks, dirt and little hairs? You have got to be kidding me. If you’ve never tried a beet, I always explain their taste as really sweet, delicious and tender piece of dirt (which doesn’t really sell them, I know). The best thing about them: there are so many different kinds that are available anywhere, at any time of the year. 

2 medium beets

2 tbs. honey 

2 tbs. balsamic vinegar 

Preheat your oven to 350 degrees. Wash your beets. Give them a good scrub with a soapless sponge or (even better) a brush. No need to peel them! Chop them into chunks, and place in a casserole dish. Drizzle with honey and balsamic. Cover with tinfoil and bake for 25-30 minutes or until tender. 

NOTES: You guys! I never want to buy canned beets again! I can’t even begin to explain how easy this is… I popped them in the oven, and before I knew it they were ready. Hot or cold, these are fantastic! I liked having a little extra to save for later in the week, they’re perfect just to snack on with a little goat cheese. If you’re vegan, make these with a little drizzle of agave and it will be just as (if not more) delicious! 

Nigella Lawson is, and will always be, one of my absolute favorites. Not for her recipes but her simple approach and awesome attitude towards cooking and life in general; recipes will never be prepared the same twice, and that’s ok (I’d like to think there are other, bigger metaphors in that). I saw her make something along these lines (via rerun on Youtube), but switched things up to make it seasonal (trust me, I tried my darndest to find plums!). 

French Toast: 

4 slices of stale wheat bread

2 eggs

2 tbs. brown sugar 

1/8 tsp. fresh nutmeg 

1 1/2 tsp. cinnamon 

1/2 tsp. almond extract 

Pear compote: 

1 unripe pear (I used Bosc), sliced

1 tbs. butter

1 c. cranberry juice 

1/4 c. sugar

1 tsp. cinnamon (ground! In the video she uses sticks, but I prefer ground)

In a sauce pan on medium, stir sugar, cinnamon, butter and cranberry juice until the sugar is disolved. Add pear slices, and turn down to low. Let simmer for 10-15 minutes, until tender. 

For toast, whisk together all ingredients (except for the bread!). Soak each slice of bread for a minute or two on each side (dense french toast is where it’s at). Heat up a griddle, and cook until each side is golden brown. Serve with hot pear compote over the top! 

NOTES AND SUCH: Most importantly, use an unripe pear! There really isn’t too many delicious, ripe pears in grocery stores right now (as they are out of season), and this is a great way to use fresh fruit during the dead of winter. In Nigella’s video, she talks about stirring sugar before turning on the heat— to tell you the truth, I’m not sure if that’s a real thing or not (it maybe effects the way the sugar caramelizes? I don’t know!). Maybe next time I’ll test it! 

‘Tis the season for a good cookie recipe… and although I absolutely can’t knock the sugar cookie, they get a little old this time of year. 

Before this recipe, I had never touched a persimmon. They look too exotic, too foreign sitting there by themselves in the produce section. It wasn’t until did a little research on in-season fruit did I discover little orange guy… 

1 large (or two small) persimmons, half chopped and half pureed. 

1/2 c. dried cranberries

3/4 c. white sugar

3/4 c. sugar in the raw (for rolling!)

1/4 c. shortening 

1/4 tsp. baking soda

1/4 c. shortening 

1/4 tsp. salt 

1/2 c. soy milk 

1/2 tsp. cardamom powder

1 tsp. cinnamon 

Pinch of nutmeg 

3/4 c. roasted almonds (optional) 

Preheat your oven to 350 degrees. In a large bowl, stir your persimmon chunks, cranberries, sugar and shortening until pasty. 

Add your almonds, persimmon puree and soy milk. Slowly stir in all dry ingredients until well combined. Scoop teaspoon full balls of dough into your sugar (dough will be very wet). Place on a lined baking sheet, and bake for 12-15 minutes until golden brown. 

Notes for perfect persimmon cookies: Cookie recipes like these are exciting; non-traditional yet delicious and festive. There are few recipes that can make one reevaluate the holiday season (at least, the baking side of things) and although I don’t think they’re the best cookies I’ve ever made, there’s always room for improvement. Again, the dough will be very soft but just avoid using your hands! The sugar gives the a nice crunch to the cake-like center. Get going!! Christmas: t-minus 9 days. ALSO: Yep, these are vegan. 

There are a few things better than waking up on a Sunday, going grocery shopping early in the morning, and realizing they have waffle irons on sale for less than $10. That said, I decided it was time to make a delicious stand-by recipe for whole wheat waffles. More importantly, I wanted a recipe that I could eat a ton of without feeling too terribly (the holidays.. ya know, they get to us all). 

2 eggs

1 1/4 c. milk (I used almond!)

1/2 c. greek yogurt

1/4 c. oil (canola or veggie)

1 tsp. vanilla 

1 c. whole wheat flour 

1/4 c. all-purpose flour

1/2 c. flax seed

1/2 c. wheat germ

4 tsp. baking powder

1 heaping tbs. sugar

Pinch of salt

In a large bowl, whisk all dry ingredients together. Slowly add in milk, oil, eggs and vanilla. Stir until combined, then heat up your waffle iron. Feel free to butter your iron, then cook all your waffles! 

Notes for wonderful waffles: This is a pretty basic, simple waffle recipe. I topped mine with the cranberry sauce I made around Thanksgiving! Feel free to substitute extracts (I thought almond, hazelnut or peppermint would be delicious) and add in toppings (i.e. chocolate chips, nuts, berries, etc.). I was thinking peppermint waffles with white candy-cane flavored chocolate pieces would be GOOD.  Next weekend, maybe?