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

Gabrielle’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, it’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 Bragg’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 irresistible—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, they’re great as a holiday snack, on-the-go treat, or a flavorful topping for yogurt. Customize with your favorite spices—fall-inspired or even a DIY everything seasoning. You really can’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 you’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 veggies—carrots, cucumber, radish, bell pepper—or warm pita. Easy, vibrant, and full of flavor!

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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 muffins—and they seem healthy thanks to the carrots—they’re often loaded with refined sugar and processed ingredients. Adding a vegetable doesn’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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