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all in a new york minute 🍎🚕

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HOW TO MAKE THEM ⬇️: Save this one for your next gathering! These no-cook prosciutto rolls are stuffed with peppery arugula, creamy truffle burrata, and vibrant pesto, then drizzled with balsamic glaze and finished with crunchy pine nuts. Think Italian flavors, sushi-style presentation, and restaurant-worthy results with ZERO cooking. Perfect for dinner parties, effortless appetizers, wine nights, or when you need to impress guests without turning on the stove. Because sometimes, doing the absolute least tastes the absolute best. 🤌

Ingredients:
6 slices proscuitto @delducafood
A handful of arugula @organicgirl
1 ball truffle burrata @belgioiosocheese
Basil pesto @russosparkslope
Balsamic glaze, for drizzle @bradsorganic
Pine nuts, for garnish @unionmarket
Fresh Black pepper @alessifoods

Directions:
-Lay out the prosciutto like in the video. Top it with arugula, burrata, freshly ground black pepper, and pesto. Roll it up, and slice it into coins (~8). Drizzle on balsamic glaze and garnish with pine nuts. Enjoy!

Matte black oval plate: @rdgoodsbk

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WHAT YOU'LL NEED ⬇️: I love me a no cooking required appetizer that takes very little effort and has all the flavors. Your charcuterie board needs this in its life ♡ (reel tomorrow)

Ingredients:
6 slices proscuitto @delducafood
A handful of arugula @organicgirl
1 ball truffle burrata @belgioiosocheese
Basil pesto @russosparkslope
Balsamic glaze, for drizzle @bradsorganic
Pine nuts, for garnish @unionmarket
Fresh Black pepper

Directions: stay tuned in tomorrow's reel (or DM me) ✨️

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HOW TO MAKE IT ⬇️: In collaboration with @savornationtv (because they know the latest food trends, recipe inspiration and must-know restaurant news), this is perfect for dinner parties, elevated appetizers, wine nights, or whenever store-bought puff pastry deserves a standing ovation. Flaky, golden puff pastry topped with vibrant pesto, savory lion’s mane mushrooms, salty prosciutto, creamy truffle burrata, and a glossy balsamic glaze. We’re talking restaurant-worthy at home with look what I made energy! why settle for basic when buttery, flaky, truffle-kissed perfection is on the menu? Send this to your friend who loves appetizers for dinner!

Ingredients:
1 sheet puff pastry, thawed and rolled out @dufourpastrykitchens
1 egg, beaten @peteandgerrys
Basil pesto @russosparkslope
6 slices proscuitto @delducafood
1 ball truffle burrata @belgioiosocheese
1 large lions mane mushroom, cubed @tivolimushrooms
1 tbsp olive oil @alessifoods
Balsamic glaze, for drizzle @bradsorganic

Directions:
-Preheat your oven to 425°F and lay your puff pastry on a baking sheet lined with parchment paper. Carefully use your knife or pizza cutter and cut a rectangular border around the edges of the pastry without piercing through. Brush all over with egg wash and bake for 10min.
-Heat the oil in a pan and sauté the mushrooms until slightly golden. Push down the pastry in the middle with the back of a spoon. Spread on the pesto and spread the mushrooms all over. Top it with prosciutto and bake for another 10-15min. Spread the burrata around and drizzle on the balsamic glaze. Enjoy!

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WHAT YOU'LL NEED ⬇️: Buttery, flaky puff pastry is the star of the show once again! It's topped with pesto, lions mane mushrooms, crispy prosciutto, creamy truffle burrata and a drizzle of balsamic glaze. So the question is, is this an appetizer or appetizer for dinner? (Reel tomorrow)

Ingredients:
1 sheet puff pastry, thawed and rolled out @dufourpastrykitchens
1 egg, beaten @peteandgerrys
Basil pesto @russosparkslope
6 slices proscuitto @delducafood
1 ball truffle burrata @belgioiosocheese
1 large lions mane mushroom, cubed @tivolimushrooms
1 tbsp olive oil @alessifoods
Balsamic glaze, for drizzle @bradsorganic

Directions: stay tuned in tomorrow's reel (or DM me) ✨️

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The granola that makes October mornings a little better. 🍂

A small-batch granola with pistachios, sliced almonds, cacao nibs, chia + hemp seeds, and just enough dried cranberry for a little tartness.

Sweetened with coconut sugar and maple syrup, then baked in coconut oil until golden and crisp.

It’s the kind of thing I want sitting on the counter all season—over yogurt, with fruit, or straight from the jar.

PISTACHIO ALMOND CACAO NIB GRANOLA
Small batch | Makes about 3 cups
Ingredients
* 180 g @bobsredmill gluten-free rolled oats (2 cups)
* 60 g @wonderfulpistachios shelled pistachios (½ cup), roughly chopped
* 35 g sliced almonds (⅓ cup)
* 15 g hemp seeds (2 Tbsp)
* 12 g chia seeds (1 Tbsp)
* 20 g @navitasorganics cacao nibs (2 Tbsp)
* 35 g dried cranberries (¼ cup), roughly chopped
* 45 g @spectrumorganic coconut oil (3 Tbsp), melted
* 40 g @traderjoes coconut sugar (3 Tbsp, packed)
* 30 g @bradsorganic maple syrup (1½ Tbsp)
* 15 g water (1 Tbsp)
* 3 g vanilla extract (½ tsp)
* 2 g @maldonsaltus salt (¼–⅓ tsp)
* 1 g @mortonbassettspices cinnamon (½ tsp), optional

Instructions
1️⃣ Heat oven to 325°F and line a baking sheet with parchment.
2️⃣ Combine oats, pistachios, almonds, hemp seeds, chia seeds and cacao nibs. Set cranberries aside.
3️⃣ Warm coconut oil, coconut sugar, maple syrup, water, vanilla, salt and cinnamon over medium-low heat, stirring until smooth and the sugar dissolves.
4️⃣ Pour over the oat mixture and stir until evenly coated.
5️⃣ Spread onto the baking sheet and bake 20–25 minutes, stirring once halfway through. For bigger clusters, press the granola back into an even layer and leave it undisturbed for the rest of the bake.
6️⃣ Remove from the oven and sprinkle cranberries over the hot granola. Let cool completely on the baking sheet.
7️⃣ Once crisp, break into clusters and store in an airtight container.

Are you a granola-with-yogurt person, or a straight-from-the-jar person?

#granola #fallrecipes #plantbasedrecipes #easybreakfast #karamthoms

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Beer in chili. Always a good idea. 🌶️

VEGAN MODELO CHILI
Ingredients • 1 tbsp @getgraza olive oil • 1 medium yellow onion, diced • ½ red onion, diced • 4 garlic cloves, minced • 1 yellow bell pepper, diced • 1 orange bell pepper, diced • 8 oz mushrooms, finely chopped • 1 ear corn, kernels removed • 1 (15 oz) can @goyafoods black beans, drained • 1 (15 oz) can kidney beans, drained • 1 (15 oz) can @huntstomatoes tomato sauce • ½ @modelousa beer • 2 tbsp tomato paste • 2 tbsp @mortonbassettspices chili powder • 2 tsp cumin • 1 tsp smoked paprika • 1 tsp dried oregano • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp cayenne, or to taste • 1½ tsp @labaleineusa salt • ½ tsp black pepper • 1 tbsp @sanjtamari soy sauce or tamari • 1 tbsp @bradsorganic maple syrup • 1 tbsp @bragg apple cider vinegar • ½–1 cup vegetable broth, as needed

Instructions
1️⃣ Sauté onions in olive oil over medium heat for 5–7 minutes.
2️⃣ Add garlic, peppers and mushrooms. Cook 8–10 minutes, until the mushrooms brown.
3️⃣ Stir in tomato paste and all spices. Cook for 1 minute.
4️⃣ Add ½ Modelo, scraping up the browned bits. Simmer 2–3 minutes.
5️⃣ Add tomato sauce, black beans, kidney beans, corn, soy sauce, maple syrup and ½ cup broth.
6️⃣ Simmer uncovered for 30–40 minutes, stirring occasionally. Add broth if needed.
7️⃣ Stir in apple cider vinegar during the last 5 minutes. Taste and adjust seasoning.
8️⃣ Rest for 10 minutes before serving.

Top with avocado, cilantro, jalapeño, scallions, vegan sour cream, tortilla chips or lime.

Save this one for the next cold night, and let me know if you make it.

#plantbasedrecipes #veganrecipes #chili #comfortfood #fallrecipes

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Meal prep 🥘 Monday & laundry 🧺 day @traderjoesglutenfree @bradsorganic @yogitea. Peep 🫣 the up-cycled ♻️ tjs sauce jar - I ran out of containers 🫙 #rvlife #rvgirls #solotravels #glutenfree #vegan

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Southwest Corn & Black Bean Salad 🌽🥗 
The salad that makes you actually want to eat your greens. Creamy, crunchy, smoky, fresh—and that ranch is doing a lot of work.

Ingredients
Salad
* 120 g @littleleaffarms spring mix
* 60 g baby spinach
* 1 ear corn, grilled & removed from cob
* 130 g @goyafoods black beans, drained & rinsed
* 250 g cherry tomatoes, halved
* 150 g cucumber, diced
* 100 g sourdough, cubed
* 15 g extra-virgin olive oil
* 2 g kosher salt
* 1 g black pepper
* 90–120 g Southwest Ranch

Ranch Dressing:
* 120 g raw cashews, soaked & drained
* 170 g @cocojune_organic plain unsweetened yogurt
* 120 g water
* 25 g lime juice
* 15 g @bragg apple cider vinegar
* 10 g @getgraza olive oil
* 15 g @greypoupon_us Dijon Mustard
* 1 garlic clove
* 15 g cilantro
* 10 g parsley
* 5 g chives
* 3 g dill
* 5 g Dijon
* 1 g @mortonbassettspices smoked paprika
* 1 g onion powder
* 0.5 g garlic powder
* 1 g cumin
* 1.5 g @labaleineusa sea salt
* 0.5 g black pepper
* 15–30 g jalapeño, optional
* 5–10 g @bradsorganic maple syrup, optional

Instructions
1️⃣ Ranch Dressing: Blend everything except the herbs until completely smooth in a @vitamix . Add herbs and pulse. Adjust with water, lime or salt. Chill 30 minutes.
2️⃣ Corn: Grill until lightly charred. Cut kernels from the cob while warm.
3️⃣ Beans: Warm gently in a skillet for 2–3 minutes.
4️⃣ Croutons: Toss sourdough with olive oil, salt and pepper. Bake at 375°F for 10–15 minutes until golden and crisp.
5️⃣ Assemble: Toss spring mix, spinach, corn, black beans, tomatoes and cucumber with ranch.
6️⃣ Finish: Top with crispy sourdough croutons and extra ranch.

This is your reminder that salad does not have to be boring. 🌽

#PlantBased #SaladRecipe #HealthyRecipes #EasyRecipes #plantbasedrecipes

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- The fall homemade syrup my coffee was waiting for 🍂🎃

🍂Recipe :

• 1 cup of brown sugar
• 1 cup of pumpkin puree
• 3/4 cup of water
• 1/3 cup of sweet condensed milk
• 1 tsp of pumpkin spice
• 1 tsp of vanilla bean/ extract
• 1 tsp of cinnamon powder
• sprinkle of salt

#pumpkinspice #coffee #homebarista #coffeerecipe #espresso

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New Jersey tomatoes are officially having their moment 🍅 and this soup is one of my favorite ways to let them shine.

Roasted Summer Tomato Soup — creamy, silky and completely plant-based, with roasted garlic, white miso and cashews. Simple ingredients, big summer tomato flavor.

ROASTED SUMMER TOMATO SOUP

Ingredients
1,200 g ripe tomatoes, quartered
400 g Vidalia onion, roughly chopped
100 g carrot, roughly chopped
100 g celery, roughly chopped
40 g @getgraza extra-virgin olive oil
40 g raw cashews
25 g @misomaster white miso paste
500 g vegetable broth
15 g balsamic vinegar
10 g @bradsorganic maple syrup, optional
8 g @labaleineusa salt
2 g freshly ground black pepper
1 head garlic

Instructions
1️⃣ Soak cashews in boiling water for 20–30 minutes.

2️⃣ Preheat oven to 425°F. Add tomatoes, onion, carrot and celery to a @lecreuset Dutch oven. Toss with olive oil, salt and pepper. Slice the top off the garlic, drizzle with olive oil, wrap in foil and add to the oven.

3️⃣ Roast uncovered for 45–55 minutes, until the tomatoes are collapsed and caramelized and the vegetables are tender.

4️⃣ Squeeze the roasted garlic into the pot. Add vegetable broth and balsamic vinegar. Drain the cashews and add them along with the miso.

5️⃣ Blend with an @cuisinart immersion blender until completely smooth and creamy. Add more broth if needed and adjust seasoning. Add maple syrup if your tomatoes need a little balance.

6️⃣ Serve with a drizzle of olive oil, fresh basil and plenty of cracked black pepper.

If you have a pile of NJ tomatoes sitting on your counter right now, make this soup. 🍅

#Karamthoms #VeganRecipes #PlantBasedRecipes #TomatoSoup #njtomatoes

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Inspired by the granola featured in @jennifer.garner’s Five Star Weekend… with my own plant-based twist. ✨

This small-batch salted caramel granola is crunchy, nutty, lightly sweet and finished with flaky sea salt. Basically, the kind of granola that disappears by the handful.

🥣 PLANT-BASED SALTED CARAMEL GRANOLA

Ingredients
Granola • 1½ cups @bobsredmill rolled oats • ⅓ cup chopped pecans • ¼ cup sliced almonds • 2 tbsp pumpkin seeds • 2 tbsp coconut flakes • 1 tbsp ground flaxseed • ½ tsp @mortonbassettspices cinnamon • ¼ tsp @maldonsalt sea salt

Salted Caramel • 3 tbsp @bradsorganic maple syrup • 2 tbsp @traderjoes coconut sugar • 1½ tbsp melted @miyokoscreamery vegan butter • 1 tbsp @justins almond butter • 1 tbsp @spectrumorganic coconut oil • 1 tsp vanilla • ½ tsp flaky @maldonsaltus sea salt

Instructions:
1️⃣ Preheat oven to 325°F. Line a baking sheet with parchment.
2️⃣ Whisk maple syrup, coconut sugar, vegan butter, almond butter and coconut oil over medium-low heat for 2–3 minutes. Remove from heat and stir in vanilla and flaky salt.
3️⃣ Combine oats, nuts, seeds, coconut, flax, cinnamon and sea salt. Pour caramel over the mixture and stir until well coated.
4️⃣ Spread onto the baking sheet and press into an even layer. Bake 25–30 minutes, stirring once halfway through.
5️⃣ Cool completely, break into clusters and finish with flaky sea salt.

✨ Serve with: thick coconut yogurt (@cocojune_organic ), fresh berries and a drizzle of maple syrup.

Save this recipe and let me know if you make it! 👇

#KaraMThoms #VeganRecipes #PlantBasedRecipes #GranolaRecipe #EasyRecipes

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