Small Bites, Summer, Vegan, Vegetarian, Plant Based Gabrielle Burt Small Bites, Summer, Vegan, Vegetarian, Plant Based Gabrielle Burt

Gabrielleโ€™s Kitchari

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Kitchari is one of my all-time favorite comfort foods. This cozy, porridge-like dish is made with basmati rice and yellow moong dal, simmered with healing spices like turmeric, cumin, ginger, and black pepper. A staple in Ayurvedic cooking, itโ€™s gentle on digestion and was my go-to during Panchakarma. I love packing it with veggies like zucchini, squash, broccoli, sweet potatoes, and spinach. For toppings, I reach for lime juice, cilantro, black sesame seeds, black lava salt, cashews, or a splash of Braggโ€™s Liquid Aminos. Nourishing, grounding, and endlessly customizable!

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Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt

Whiskey Maple Pecans

Maple Whiskey Candied Pecans (aka Bulliet Pecans)

These sweet, spicy candied pecans are irresistibleโ€”made with maple syrup, a touch of cayenne, and a splash of whiskey for a bold twist. I call them Bullet Pecans, thanks to the two tablespoons of whiskey I add before baking.

Perfectly crunchy with a sweet-savory kick, theyโ€™re great as a holiday snack, on-the-go treat, or a flavorful topping for yogurt. Customize with your favorite spicesโ€”fall-inspired or even a DIY everything seasoning. You really canโ€™t go wrong!

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Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt

Chocolate Covered Dates stuffed with Almond Butter

Okay, these are to die for! These dates are the most decadent delicious bite there is. My roommate and I absolutely love making these things. The good thing about them is it just takes one date to feel satisfied. I top each date with a pinch of flaky salt leaving your mouth watering over the sweet and salty taste. Feel free to use any chocolate chips youโ€™d like. I prefer Hu dark chocolate baking gems!

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Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt

Curried Pumpkin Dip + Beet Pecan Dip

These bold, nutritious dips are perfect for holiday entertaining! Inspired by my mentor Aimee Greenacre, the Curried Cashew Pumpkin Dip is packed with Asian flavors like sesame oil, ginger, and cilantro, while the Beet Pecan Dip brings a Moroccan twist with cumin and sumac.

Serve with fresh veggiesโ€”carrots, cucumber, radish, bell pepperโ€”or warm pita. Easy, vibrant, and full of flavor!

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Plant Based, dinner, bowls Gabrielle Burt Plant Based, dinner, bowls Gabrielle Burt

Pesto grilled vegetable salad

This recipe is ideal for a fresh and vibrant spring or summer lunch. Itโ€™s packed with a variety of nutritious vegetables and healthy fats, making it both satisfying and nourishing. The bright flavors and wholesome ingredients make it a versatile dishโ€”you can also serve the vegetables as a flavorful side for dinner. Plus, it keeps really well, so be sure to make extra because the leftovers are just as delicious and perfect for quick meals throughout the week!

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Buddha Tofu Bowl

Looking for a nourishing, flavor-packed meal to wow your friends (or just yourself)? This Asian-inspired Buddha Bowl is a total knockout! I served it at a girls' dinner night and OMGโ€”every bite was better than the last. Featuring five-spice roasted veggies, basmati rice, tofu-cashew sautรฉ, and a creamy miso tahini dressing, this bowl is endlessly customizable. I topped mine with sautรฉed spinach, avocado, sprouts, green onions, and furikake for the ultimate umami crunch. Bonus? It tastes even better the next day!

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Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt Small Bites, Summer, Vegan, Vegetarian Gabrielle Burt

Morning Glory Muffins

I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffinsโ€”and they seem healthy thanks to the carrotsโ€”theyโ€™re often loaded with refined sugar and processed ingredients. Adding a vegetable doesnโ€™t automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.

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Miso Glazed Black Cod

Talk about melt in your mouth good! Black cod is the best when freshly caught that day. My favorite fish market to go to is Captain Kidds in Redondo Beach. I was lucky enough to show up at the perfect time, they had just received fresh black cod caught two hours before I got there! The miso glaze I marinated the fish in creates the perfect sweet + tangy bite. I love to top the cod off with furikake and micro greens for a bit of color. Try this glaze on any fish p=of your choice, It even goes well on chicken and tofu!

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Plant Based, Snacks, Sweet Treats, Healthy Baking Gabrielle Burt Plant Based, Snacks, Sweet Treats, Healthy Baking Gabrielle Burt

Superfood Chocolate Bark

Superfood bark? Healthy right? WELL, yes in moderation! Still contains sugar, but all natural sugars. I use Hu chocolate baking gems as my bark base, which is only sweetened with raw coconut sugar! The best part of making your own bark is you can add any toppings you want. I chose chia seeds, goji berries, flaky salt, and pistachios!

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Vegan Pancakes ๐Ÿฅž with Berry Compote

I am always trying to find new breakfast items to add to my personal cookbook. I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. Iโ€™ve made this recipe very simple for any home chef to follow. The recipe as written will serve about 3 people. You can triple it for a family of 5. I had leftover berries from the farmer market and decide to create a sweet but tart berry compote to top off my pancakes.

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Plant Based, Snacks, Breakfast Gabrielle Burt Plant Based, Snacks, Breakfast Gabrielle Burt

Sam Samโ€™s Sourdough Recipe

I learned this delicious sourdough recipe form one of my best friend Sammi. The best part about this bread, itโ€™s a NO-KNEAD sourdough! It is the perfect recipe for beginners! I love making bread, but am always coming up with an excuse not too! This recipe has showed me just how simple bread making can be. All it takes is keeping a starter alive, 30 minutes before bread to make your dough, and 45 minutes in the morning to bake your bread! You can customize each loaf by adding new fun toppings to the bread or even folding in things like olives or roasted garlic. Original recipe courtesy is from Feasting at Home! Here is a link for making your sourdough starter from Feasting at home, which you will need to do the day before making your bread.

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Plant Based Gabrielle Burt Plant Based Gabrielle Burt

Roasted Vegetable Quinoa

Here is my recipe for a delicious roasted vegetable quinoa. It is full of yummy flavors and packed with nutrients. I created this dish in a time of needing to feel nourished. Try using different vegetables depending on whats left in your fridge or what you are craving. Play around with what spices and herbs you use. You cant go wrong with adding extra vegetables to this dish!

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Plant Based Gabrielle Burt Plant Based Gabrielle Burt

Cherry Tomato + Cucumber Salad

This is the perfect recipe for the base of any protein or can also be served as a perfect side dish for lunch + dinner. This dish is only 5 ingredients! Feel free to mix in a few leafy greens or extra herbs. I preferably like this mixed with arugula as a base to a piece of broiled salmon! Enjoy while fresh and crisp!

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