I've never made it a secret that I'm a big fan of Om Sweet Home's delicious treats found around town. Every time I can get my hands on one of her delicious seasonal parfaits, I do! My son is obsessed with the PB&J bars too! And don't even get me started on the pumpkin muffins...
When Cassie and I had the opportunity to have a private cooking lesson with the owner, Dawn Pascale, we jumped at the chance! Aside from starting this amazing business (which is the only local bakery that is allergen-free, vegan, gluten-free...basically everything free except taste, of course!) after leaving Corporate America behind, Dawn developed a coconut-based dairy and soy-free DELICIOUS butter, BKLYN BUTTAH. I ate this stuff by itself, and it's delicious! My husband and I kept a strict Paleo lifestyle for about a year and a half and we NEVER found anything like this on the market! It's life changing!
We decided to create a savory entree using BKLYN BUTTAH that was also healthy for the whole family. It was a vegan pasta with garlic bread. Clearly, the garlic bread wasn't gluten-free, but you can easily create that with the appropriate substitutions. We also made a cookie that is easy to make and can easily be brought to your child's school for birthday treats that all children can enjoy safely.
Considering that Dawn got my child to not only eat zucchini and tomatoes willingly, but ask for seconds, she's a hero in my book! She graciously allowed us to share the recipes with you to enjoy in your homes too!
Be sure to snag your supply of BKLYN BUTTAH from her site and local delivery/pick-up can be arranged! Also, check out Om Sweet Home for local retailers or to place your order for your own upcoming events!
"Un-pasta con ceci" with Garlic Bread
6 oz (3/4 stick) BKLYN BUTTAH
3 large cloves garlic (or more if you prefer)
1 sprig fresh thyme
1/4 cup full-fat coconut milk
1/4 cup plus 2 Tbsp nutritional yeast (we added the extra 2 tbsp for a cheesier flavor)
Pinch cayenne pepper
Pink Himalayan salt, to taste
15 oz can no-salt, organic ceci (chick peas), drained
1 lb zucchini noodles, pat dry (we opted to purchase them from Whole Foods, but you can certainly create your own with your spiralizer)
Handful cherry or grape tomatoes, chopped
Melt 1/2 stick buttah in skillet, saute garlic and sprig of thyme. Add coconut milk, nutritional yeast, salt, cayenne, and tumeric. Stir until blended.
Add chick peas and zucchini noodles, plus salt to taste. Finish with 1/4 stick buttah. Remove thyme and plate.
Add tomato for garnish and red pepper flakes if desired.
Slice crusty baguette and sprinkle with cut up garlic cloves, then spread with 1/2 stick buttah.
Sprinkle with nutritional yeast, black pepper, and dried parsley.
Toast in oven until brown and melted.
Simple Oatmeal Kitchen Sink Cookie
1 1/2 sticks buttah
1 cup organic sugar
1 cup GF flour
1 cup GF oats
1/2 tsp salt
Optional add-ins: Vegan peanut butter chips, vegan chocolate chips, nuts, organic raisins, dried cranberries, shredded coconut...the possibilities are endless! (Use 1/4 cup per ingredient )
Preheat the oven to 325 degrees.
Mix all ingredients together and scoop onto a cookie sheet using an ice cream scoop. Press flat. Bake for 20-25 minutes based on the size of your cookies.
(We chose Dawn's homemade vegan peanut butter chips and chocolate chips for our cookies. Mom and kid approved!)