Welcome to Test Kitchen — a series dedicated to experimenting with our Edible Garden collection!
Each month, we’ll speak with a chef or mixologist about our indoor herb or vegetable garden plants. In addition to expert preparation and care instructions, they’ll share exclusive food or drink recipes that are as fresh as the ingredients themselves.
Next up is Taavi Moore of Healthie Nut, who created a trio of recipes that are not only delicious but healthy, too!
We’ve officially entered a new year, which means that many of us have committed to a list of resolutions that we hope to accomplish over the next 365 days. We’re no psychics, but we bet that one of your goals is to “eat better,” right? Gone are the days of greasy takeout — this is the year of healthy, plant-based home-cooked meals!
By now, you’ve probably stocked your fridge full of fresh fruits, veggies, and herbs, and then wondered, “Now what?” Luckily, dietetics student and food blogger Taavi Moore has all the inspiration and recipes you need to start creating flavorful and nutritious meals at home.
Taavi started her blog Healthie Nut in 2015 after deciding to follow a plant-based diet to improve her body after past habits of unhealthy eating. Taavi’s passion for nutrition has translated into her love for food photography and sharing wholesome, clean recipes for everyone to enjoy.
“My goal is to share recipes that encompass a holistic diet approach,” she says. “What I want to emphasize is that food sparks joy, creates memories, and can be the means for comfort. Plants reap nutritional benefits and are more supportive of long-term health and disease prevention.”
Whether you’re on the first few days of your clean eating journey, or you’ve been in the plant-based game for some time, there’s something on Taavi’s site for home cooks of all levels. Keep reading for three new quick and easy vegan recipes Taavi created using herbs from our Edible Garden collection!
Vegan Cheesy Rosemary and Cranberry Bites
Makes 36 bites
- 8 phyllo dough sheets (thawed)
- ¼ cup non-dairy milk
- Fresh rosemary
- 12 oz. fresh cranberries
- ½ cup sugar
- ½ cup water
- Juice from 1/2 orange
- 1 tsp. orange zest
- 1 cinnamon stick
- 1 cup raw cashews (soaked overnight or in boiling water for 30 min.)
- ½ cup + 2 tbsp. non-dairy milk
- 1 tbsp. olive oil
- 3 cloves garlic
- ¼ tsp kosher salt
- Pinch of black pepper
- Pinch of nutmeg
- Start by preparing the cranberry sauce. Stir together all ingredients in a medium saucepan. Bring to a low boil, then reduce to simmer for 10–15 minutes until thickened. Take off the heat. It will continue to thicken as it cools.
- Add all cashew cheese ingredients to a high-powered blender. Blend on high until thick and creamy. Adjust salt and pepper amount as needed. Set aside.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Roll out two phyllo sheets (approx. 12” x 9”) stacked on top of one another. Cut in thirds lengthwise then in thirds the other way (total of nine rectangles). Spoon 1/2 tsp. of cashew cream onto the center of each rectangle followed by 1/2 tsp. of cranberry sauce.
- Pour the non-dairy milk into a small bowl. Use a small pastry brush to lightly (very lightly) brush the edges of each rectangle with non-dairy milk. Lightly gather the top and bottom of the rectangle and push towards the center until the filling is slightly exposed. Pinch in the sides (see photos for reference).
- Repeat with all the rectangles and the other four phyllo sheets. Top each rectangle with fresh rosemary.
- Place each bite on the baking sheet. Bake for 8 minutes (no more) until golden brown.
Herbed Sweet Potato Nourish Bowl
- 2 large sweet potatoes, cut into small cubes (about 1-inch pieces)
- 2 tbsp. olive oil
- ½ tsp. kosher salt
- ¼ tsp. pepper
- 2 sprigs fresh rosemary
- 4–5 sage leaves, roughly 1 tbsp. chopped
- 1 tbsp. fresh thyme leaves
- 3 cloves garlic, smashed
- 1 cup quinoa
- One 15 oz. can coconut milk
- Generous pinch of salt
- Spring mix
- Pomegranate seeds
- Sliced and toasted almonds
- Preheat the oven to 425 degrees. Line a baking sheet with foil.
- Add cubed sweet potato to the baking sheet. Toss with olive oil, salt, and pepper. Add smashed garlic cloves to the baking sheet. Bake for 28–30 minutes until golden brown and crispy.
- While sweet potatoes are baking, prepare the quinoa. Add quinoa, coconut milk, and salt to a medium saucepan. Stir well to combine. Bring to a low boil, cover, then reduce the heat to simmer. Cook for 15–20 minutes until quinoa is cooked (it will look wetter than traditional quinoa, but that’s ok). Take off the heat and keep covered until sweet potatoes are done.
- Serve by placing a bed of spring mix or greens in a bowl. Spoon over quinoa and sweet potatoes. Top with a sprinkle of pomegranate seeds and sliced almonds.
Spiced Rosemary Cranberry Apple Cider
Holiday Spiced Simple Syrup
- ½ cup brown sugar
- ½ cup water
- 2 cinnamon sticks
- ½ tsp. allspice
- ¼ tsp. nutmeg
- 7–8 cloves (stuffed inside one orange slice)
Cranberry Apple Cider
- 8 oz. apple cider
- 1–2 orange slices, cut into triangles
- 1–2 apple slices, cut into half-moons
- ¼ cup fresh or frozen cranberries
- 8 oz. sparkling water
- 2 sprigs fresh rosemary
- Start by preparing the spiced syrup. In a small saucepan, whisk together all the ingredients until combined. Bring to a low boil then reduce the heat to simmer for 15–20 minutes until thick and syrup coats the back of a spoon. Take off the heat. It will thicken further as it cools.
- Serve drink by pouring 4 oz. apple cider in a glass. Stir in 2–3 tsp of syrup (depending on your sweetness preference). Top with 1–2 orange slices (cut into triangles), 1–2 apple slices (cut into half moons), and 2 tbsp fresh cranberries. Finish with 4 oz. sparkling water. Garnish with a sprig of rosemary. Feel free to adjust ingredient quantities as needed for taste.