italian – StyleNectar

Spumoni Christmas Gateau

It's that most wonderfully festive time of the year! When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns! Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table… so beautiful it was difficult to slice into. However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens! Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!

High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way! Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!

Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache

This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!

Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)

Ingredients

PISTACHIO CREAM

1/2 cup fresh young thai coconut meat (or sub soaked cashews)
2 super ripe bananas
1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
4 drops edible grade lemon essential oil (or sub fresh lemon juice)
1/2 t vanilla powder
pinch of celtic salt
stevia to taste

CHOCOLATE-HAZELNUT CREAM

1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
2 super ripe bananas
1/3 cup carob powder (or sub cacao or a combo)
1/2 t ceylon cinnamon
1/2 t vanilla powder
1/2 t celtic salt
stevia to taste
2 T + 1/4 cup hazelnuts, coarsly chopped

CHERRY CREAM

2/3 cup fresh young thai coconut meat or sub soaked cashews
2 super ripe bananas
2 1/2 T cherry juice concentrate or to taste
1/2 t vanilla powder
stevia to taste
pinch of celtic salt
1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole.

CHOCOLATE GANACHE

1/4 c extra virgin coconut oil, melted
1/4 cup carob or cacao
2 T almond butter

Method

PISTACHIO CREAM

Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed.
Stir in the chopped pistachios.
Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set.

CHOCOLATE-HAZELNUT CREAM

Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
Stir in chopped hazelnuts.
Pour onto 1st layer once it is set. Place back into freezer to allow 2nd layer to set as well.

CHERRY CREAM

Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
Stir in dried cherries.
Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set.

RAW VEGAN CHOCOLATE GANACHE

Whisk together all ingredients until smooth and creamy.
Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick. Pop back into the freezer.

RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY

Well, it's practically finished! However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut.
Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.

Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!

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All Love,

Juliane

Thank you for visiting 🙂

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Food

Dearest Pasta Alfredo… it’s been way too long!

Pasta Alfredo

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago. I do not exagerate when I say it's as if I started some amazing miracle meds … I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams… not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant– Pasta Alfredo. I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl. Yikes! I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat…

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
1-2 cloves garlic
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic or Himalayan Sea Salt or to taste
Ground black pepper to taste
2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish

Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside.
Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste.
Pour alfredo sauce over the pasta noodles and toss to coat.
Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

Pasta Alfredo awaiting devourment

You may also enjoy: Beach Babes or Blueberry Coconut Smoothie

Food

Cozy Tuscan White Bean & Veggie Soup

Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt
freshly ground black pepper
4 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
1 (15 oz) can low-sodium canellini beans, drained and rinsed
3 cups chopped baby spinach leaves
freshly grated Pecorino Romano
Truffle Oil for finishing (or substitute best quality EVOO)

Method

Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

Tuscan White Bean & Veggie Soup

Food

Company’s Coming! Pancetta Linguine Frittata Muffins

Company's Coming! Pancetta Linguine Frittata Muffins

There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book. Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring. A perfectly tailored black, silk dress… a ballerina bun. And recipes that can be made in advance and taste better reheated.

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years. Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love. In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles. I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine. Satisfying, yet small enough to stay light. Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

(Makes 12 Muffins)

8 ounces fresh (refrigerated) linguine
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced pancetta
5 ounces smoked mozzarella cheese diced
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped fresh, italian, flat-leaf parsley
2 cloves garlic minced
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg

Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
Bake until firm and cooked through, 30 to 35 minutes. Allow to cool for a couple of minutes and remove from tin.

Make ahead tip: To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

Pancetta Linguine Frittata Muffin about to be devoured!

Style

Octopus, Chandeliers & White Stallions

What do chandeliers, octopus and white stallions have in common?

Our final and perfectly lovely evening in New York City of course!

The evening began with dinner at Michael White's Marea, whose menu reads like a study of the sea. This high-end Italian restaurant features the regional food of Italy influenced heavily by ingredients drawn from the four bodies of water that surround the boot. The fish, sourced from both the Mediterranean and waters worldwide, stays true to this Mediterranean flavor profile contributing to the authenticity of the restaurant.

We were impressed on all levels: Superb cuisine, seamless service, and stylish ambiance. Every single bite of our four course experience was a special memory, but don't worry, I'll only share two: my pasta course and Jim's dessert - for the simple reason I found pictures of them both:-).

I savored every last morsel of the Fusilli with Red Wine Braised Octopus & Bone Marrow. This dish is Chef White's homage to American surf and turf – though it requires purely Italian cooking techniques. The dish glistens with the velvety smooth sauce, and each bite is unexpectedly complex despite looking so simple. The sweetness of the octopus compliments the tart red wine and tomato sauce made rich and smooth by the emulsified marrow. The home-made fusilli are tender yet al dente and the whole thing is topped with a crunch of breadcrumbs. Wow!

Marea's (NYC) Fusilli with Red Wine Braised Octopus & Bone Marrow (Photo by UrbanSpoon)

Three courses later, Jim devoured the Panna Cotta with Pink Peppercorn & Thyme. (He's becoming rather an expert on Panna Cotta as he orders it at every opportunity!) And, since we share everything, I can attest to it's fabulousness!

Marea's (NYC) Panna Cotta with Pink Peppercorn & Thyme (Photo by UrbanSpoon)

During dessert, we happened to get to know the two lovely ladies to our left when they inquired about my chandelier earrings. I promised Karen I'd post them here with a link to where I'd purchased them; Anthropologie. I apologize that it took me a couple weeks Karen! I'm behind posting this week because I've been immersed in the oil painting portrait of two beautiful children– their mama will be surprising her husband with it on his birthday so I can't fall behind:-) I've posted two pairs of my favorite chandelier earrings from Anthropologie below. (I wore the first that night)

Glass Beaded Chandelier Earrings by Anthropologie

And that brings us to white stallions…

We enjoyed the most serene and lovely horse-drawn carriage ride through Central Park after dinner. It was a crisp, spring evening. Every now and then we'd pass someone jogging or walking their dog in the moonlight, a fellow carriage rider in the distance beyond the beautiful, old, gnarly trees. We had the park and the city all to ourselves, bundled up under our blanket, cherry blossoms perfuming the night… all under a backdrop of sparkling city lights.

The perfect finale.

Our carriage picked us up right outside Marea! The carriages happened to be lined up along the street just steps away:-)

Carriage Rides through NYC's Central Park after Dinner make a Romantic Evening

Food

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries

What better way to celebrate the onset of Spring than with these beautiful italian-inspired cupcakes! Fresh berries atop a sweetened, cornmeal cake and a pillow of mascarpone cream.

Simple. Beautiful. Delicious.

And a perfect time to share two of my favorite cupcake accessories…

Silver cupcake liners, which I always have in stock for when the cupcake mood strikes. And, since cupcakes are a great treat to share with other people, a practical and easy way to transport them – the Cupcake Courier. I highly recommend this little baby. It has room for the tallest of cupcakes, or mounds of berries as the case may be, and they're all safely nestled and snapped into an easy to use container that I believe will survive even the bumpiest of car rides.

Sweet Polenta Cupcakes with Mascarpone Frosting and Fresh Berries nestled inside the Cupcake Courier (the top is currently off).

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 cup polenta, finely ground (if you'd prefer a more "textured" cupcake, substitute medium ground polenta)
1/2 teaspoon sea salt
2 sticks butter, room temperature
2 cups sugar
6 eggs, yolks and whites separated
1/2 cup whole milk
2 teaspoons vanilla extract (the best you can get, it makes a HUGE difference in your baking results)
zest of 2 lemons
16 ounces mascarpone cheese
1/2 cup powdered sugar, plus a pinch for the egg whites
4 cups mixed berries (I used blueberries, blackberries & raspberries)

Directions

Preheat oven to 350 degrees F.

Line 2 cupcake pans with 24 muffin liners. Sift together the flour and baking powder then whisk in the polenta and salt.

In a mixer with the paddle attachment, cream the butter and the sugar together until light and fluffy. While the mixer is running add the egg yolks, one at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to this mixture until just incorporated.

In a separate, clean, dry bowl whip the egg whites until soft peaks form. Add a teaspoon of powdered sugar while the whites are mixing. Add half of the whites to the first mixture and beat with the paddle. Gently fold in the remaining egg whites with a large spatula to lighten the batter by incorporating air.

Spoon the batter into the lined muffin tins, filling each til about 2/3 full.

Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool each pan on a wire rack for a few minutes before removing the cupcakes. Again, cool the cupcakes completely to room temperature while before frosting.

Combine the mascarpone cheese with the confectioners' sugar slowly. Once you're past the stage of loose powdered sugar, beat together with a whisk until combined. Ice the cupcakes with the mascarpone frosting and top each with a mound of berries. Enjoy!

Recipe inspired/adapted from Michael Chiarello

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Food

Easy Slow Roasted Tomato Sauce

Slow Roasted Tomato Sauce…

How do I love thee? Let me count the ways.

You transform even the homeliest of mealy winter tomatoes into something sweet and divine. You make quick, practical use of the bushels of summer garden tomatoes we can't possibly eat at once. I can freeze you to eat any time of year. And you're so easy to make I couldn't mess you up if I tried!

Feel free to experiment with this one. Add some carrot, onion or pepper chunks. Use all dried herbs or finely minced fresh. I never make it the same way twice. Regardless, you'll find the roasting intensifies the sweet flavor of the tomatoes as they caramelize. This recipe tastes fabulous with my Eggplant Parmigiana Meatballs.

DIRECTIONS

25 Roma (or whatever you have) Tomatoes Halved, Quartered if Larger

1/4 Cup Extra Virgin Olive Oil

1 Medium Head of Garlic, Cloves Separated but Un-peeled (or Substitute Dried)

Salt and Pepper to Taste

1 Tablespoon Fresh Oregano Finely Minced (or Basil , Thyme…)

Preheat oven to 375. Toss everything on 1 or 2 large rimmed baking sheets (so they fit in a single layer). Turn the tomatoes halved side up. Roast between 1 & 1 1/2 hours. Keep an eye on them towards the end as once the juices start to evaporate they can begin to burn. However, you do want them to brown and caramelize a bit to develop that amazing sweetness and depth of flavor. Allow to cool enough to safely handle. Push the garlic cloves out of their skins, discarding skins. Process in a heavy-duty blender or food processor until slightly chunky or smoother if you prefer.

Freeze in ziplock baggies for up to 6 months. (For easy storage, lay the baggies flat on a cookie sheet in the freezer so they can stack on top of one another. This sauce works great on bruschetta, with pasta, as a base for a delicious tomato soup (recipe coming soon) and anything else your imagination can come up with. Enjoy!

Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)

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Food

Eggplant Parmigiana Meatballs

It's funny, I've never cared for eggplant- but I adore these! The secret is in the bread soaked in whole milk. Actually I'm finding there are a lot of foods I "Don't care for," that I love when they're incorporated into specific recipes.

Rich. Delicate. Bursting with creamy cheesiness on the inside. Seared and crispy on the outside. (And honestly, between you and me, they don't even taste like eggplant! Perhaps ever-so-slightly, but in a good way.)

These meatballs will not disappoint. The proof being that my husband, a meat-and-potatoes guy, loves them. He even went so far as to say they're some of the best meatballs he's ever had! If that's not a testament…

They couldn't be easier. Feel free to use your favorite jarred marinara or make my Roasted Tomato Sauce which I have in the freezer from last summer's abundant tomato crop. (Roasting works wonders on any old mealy winter tomato so don't be afraid to make the sauce in the middle of winter either.)

Eggplant Parmigiana Meatballs (Serves 4)

1 Large Eggplant (Skin optional, I like it on since it has all the vitamins)

Salt to taste

2 Slices of Bread, Day-old (or lightly toast to obtain similar texture)

1 Cup Whole Milk

2 Eggs Lightly Beaten

1 Cup Freshly Grated Pecorino Romano

1 Cup Freshly Grated Parmigiano-Reggiano, plus more for garnish

1/2 Cup Panko

1/3 Cup Flour, plus more for dredging

1/4- 1/3 Cup Extra Virgin Olive Oil (enough to cover the bottom of your pan w/ a thin layer)

24 Ounces Roasted Tomato Sauce (or store bought)

1/4 Cup Shredded Mozzarella

2 Tablespoons Chopped Fresh Italian Parsley

Chop the eggplant (3/8 to 1/2 inch cubes). Sprinkle with salt. Steam for about 8-9 minutes, or until quite soft (err on the side of OVER versus under-cooking). Allow eggplant to cool. Squeeze out excess water.

Meanwhile, break up the bread with your hands and add to a bowl with the milk. Let sit for a few minutes to allow the bread to soak up the milk. Squeeze as much of the milk out of the bread as you can with your hands and add to a separate large bowl (discarding leftover milk). Add the eggplant to the bowl along with the eggs, grated cheeses, panko, salt to season and 1/3 cup flour.

Mix the ingredients until well incorporated.

Using your hands, form the mixture into golfball sized balls. (Coat your hands with a bit of olive oil first to prevent the mixture from sticking to your hands.) If the mixture it is too wet to form loose meatballs, add a bit more panko and flour. DO NOT OVERWORK the mixture as this will create a tough meatball. Dredge the balls lightly in flour using a spoon to help coat the top.

Heat the olive oil over a medium heat in a large saute pan. Add the meatballs carefully to the pan in a single layer and brown on all sides, gently turning as you go with a slim metal spatula. Once the meatballs are completely browned remove from the pan and set aside.

Add the Roasted Tomato Sauce (or store bought sauce) to the pan and bring to a simmer. Reduce the heat to medium and return the meatballs to the pan WITHOUT SUBMERGING THEM, as you don't want to totally lose all of their crispy browned goodness. Simmer until meatballs are cooked through, 10-15 minutes. Sprinkle in parsley. Serve sprinkled with additional Parmigiano and the shredded mozzarella. Enjoy!

Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)

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Ingredients

Directions