Gnocchi with White Beans and Spinach


1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 oz.) potato gnocchi
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14.5 oz.) Italian diced tomatoes, undrained
1 package (6 oz.) fresh baby spinach
1/4 tsp pepper
1/2 cup shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese


In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.

Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Coconut Almond Chocolate Pie


For the crust:
1 cup shredded unsweetened or sweetened coconut
1/2 cup almond flour
1 Tbsp sweet rice flour
1/4 tsp sea salt
2 Tbsp Earth Balance Buttery Spread
1 Tbsp vanilla extract

For chocolate cream:
250g mascarpone cheese
3 Tbsp cocoa
3 Tbsp sugar
2 Tbsp plain Greek yogurt or cream


Preheat the oven to 300 degrees F. Spray a 9-inch glass pie plate with cooking spray.

Combine the coconut, almond flour, sweet rice flour, and salt in a bowl. Add the Earth Balance Buttery Spread and vanilla extract and cut them into the dry ingredients until the mixture is crumbly and the butter is evenly distributed. Press into the pan, pushing some of the dough up along the side of the pan. Place in the oven for 20 - 25 minutes or until the coconut is lightly browned. Watch it carefully so the coconut doesn't burn! If it's browning too quickly, you can place a piece of foil loosely over the pan until it's done.

Remove from oven and cool before filling with filling.

For the chocolate topping, mix mascarpone cheese with sweetener, cocoa and yogurt. If it’s too thick add a bit more of yogurt or cream. Spread the chocolate cream on top of cooled crust and garnish as desired (toasted coconut, powdered sugar, chocolate shavings, toasted almonds, etc.).

Cheesy Chicken and Rice Bake


2 whole boneless, skinless chicken breasts
4 cups cooked brown rice
3/4 cups frozen corn
1 can (15 ounces) black beans, drained and rinsed
1 cup plain Greek yogurt (or sour cream)
1 can (4 ounces) green chilis
1/2 cup salsa
1 cup cheddar cheese, plus more for topping
2 Tbsp fresh cilantro, for garnish


Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like.

Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Curried-Chicken and Vegetable Pan Roast


2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
salt and freshly ground pepper, to taste
1 cup plain yogurt
2 Tbsp minced fresh ginger
2 large garlic cloves, minced
1 Tbsp Madras curry powder
4 pounds skinless, boneless chicken thighs 


Preheat the oven to 450 degrees F and position racks in the upper and middle thirds.

In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned.

Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

Spiced Sweet Potato and Goat Cheese Gratin


2 Tbsp butter, melted
3/4 cup milk
3/4 cup cream
2 Tbsp honey
1 small garlic clove, minced
1/2-1 tsp cayenne pepper
1-2 tsp sweet Spanish smoked paprika
8 ounces fresh goat cheese, softened
salt and freshly ground pepper
3 pounds sweet potatoes, peeled and sliced lengthwise 1/8 inch thick


Preheat the oven to 275 degrees F and brush a large baking dish with the melted butter.

In a medium saucepan, combine the milk, cream, honey, garlic, cayenne, and paprika and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper.

Line the bottom of the baking dish with a slightly overlapping layer of sweet potatoes. Top with 1/4 cup of the goat cheese cream and spread evenly. Repeat the layering with the remaining sweet potatoes and cream, pouring any excess cream on top; you should have about 5 layers.

Cover the casserole with a sheet of buttered foil and bake for 1 hour. Remove the foil and bake for 1 hour longer, until the sweet potatoes are tender and the top is golden. Let stand for 15 minutes before serving.