I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

What is the difference between a crisp, crumble and cobbler? I so often hear people refer to all fruit based desserts like this referred to as ‘crumbles’ but there are actually some distinct differences between the three! A cobbler topping is made of biscuit dough that is poured over the fruit filling. A crumble is a dessert that has a streusel-like topping made from sugar, flour and cold butter. A crisp, like this Cardamom Apple Crisp, has oats in the topping instead. 

A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

Watch Me Make My Cardamom Apple Crisp

If you’re in need of some more delicious fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Cardamom Apple Crisp

Step 1. Preheat the oven to 400 degrees F.

Step 2. In a large bowl, combine all the topping ingredients and mix with your hands until it starts to clump together. 

Step 3. In a medium bowl, gently toss apple with the filling ingredients until combined. 

Step 4. Transfer to a baking dish, cast iron skillet, or deep dish pie plate.  Set aside.

Step 5. Arrange the topping evenly on the filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. 

Step 6. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.

Step 7. Enjoy!

Baking is all about creating the right balance, whether that means choosing the right apples for your crisp or spices to add more depth of flavor. Apples come in a range of flavors and sweetness and the sweetness of the apple determines how much we need to sweeten the recipe. I’m a big proponent of using what’s on hand, and this week is was a mixture of Gala and Granny Smith apples, so I have added a moderate amount of maple syrup to the recipe, however if you’re using more tart apples, you may need to add a touch more maple syrup! Alternatively, if you’ve gravitated towards more sweet varieties like Golden Delicious or Gala, you may want to add a little less according to your preferences.

What Else Can I Use?

• You can use whatever apples you have on hand – a crisp is the perfect dessert for using up whatever is leftover in the fridge.
• You can also swap out apples for any mixed fruit. Rhubarb and Strawberries are a personal favorite.

This Cardamom Apple Crisp is special because:

It’s a quintessential fall dessert that features seasonal ingredients

It’s vegan, gluten free, dairy free and refined sugar free!

It has a delicious balance of crunchy and moist in every single mouthful

It’s versatile – use whatever apples you have on hand or add a mixture of seasonal fruits

More Recipes For Apple Picking Season?

Slow Cooker Apple Pie Oatmeal

Harvest Bowl Salad with Apple Cider Vinaigrette

Everyday Apple Tart (Gluten Free)

No-Peel Apple Almond Crisp

If you make my Cardamom Apple Crisp, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)

A flavorful take on a Fall classic. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Servings 8

Calories 303 kcal

Ingredients

  

1x2x3x

Topping:

• 1 cup Almond Flour
• 1 cup Old Fashioned Rolled Oats
• ½ tsp Ground Cinnamon
• ½ teaspoon ground cardamom
• 1/4 tsp Salt
• 1/4 cup coconut oil just barely melted
• 1/4 cup pure maple Syrup

Filling:

• 7 cups Apple (or Mixed Fruit) large fruit cut in a 1 inch dice
• ½ teaspoon cinnamon
• 3 Tablespoons maple syrup
• Juice from ½ a lemon
• 1 Tablespoon cornstarch
• ¼ teaspoon kosher salt

Instructions

 

• Preheat the oven to 400 degrees F.
• Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. Pinch dough together to achieve some clumps. This won’t take long.
• Make the filling: In a medium bowl, gently toss the fruit with the rest of the ingredients until combined. Transfer to a 9×13 inch baking dish, cast iron skillet, or deep dish pie plate. Set aside.
• Arrange the topping evenly on the fruit filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. Cover with foil halfway through if it’s browning too quickly.
• Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.

Nutrition

Serving: 1cupCalories: 303kcalCarbohydrates: 31gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 200mgPotassium: 104mgFiber: 3gSugar: 15gVitamin A: 0.5IUVitamin C: 0.04mgCalcium: 74mgIron: 1mg

Keyword apple, cardamom, cinnamon, crisp, dessert, fall

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Sometimes a recipe comes my way that puzzles me.

At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is.

The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does. I recall having a fabulous January dinner there, and being brought plates of sunshine colored citrus and plump dates as sweet as candy to end the meal. They know the often forgotten art of celebrating the inherent goodness of quality ingredients like few others do.

If anyone knows how to coax the beauty out of vegetables, it’s Paul Bertolli.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor but water works well too. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

How To Make Three Ingredient Cauliflower Soup:

Step 1. Cook the sliced onion on low until soft.

Step 2. Add cauliflower and a bit of stock, then cover and cook.

Step 3. Add the remaining stock, cover, and cook for 20 minutes more.

Step 4. Blend until very smooth.

Step 4. Let rest for 20 minutes to thicken slightly.

Step 5. Ladle into shallow bowls, garnish, and serve.

What Else Can I Use?

• I use yellow onion in this soup, though any light colored sweet onion will do.
• Paul Bertolli’s original recipe calls for water instead of stock. I like the extra flavor of the stock, but it certainly works with just water if you don’t have stock on hand.
• An immersion blender can be used to puree the soup instead of a standing blender.
• Use as fresh of a head of cauliflower as you can find. Since there are so few ingredients, quality matters a great deal.
• The simplest of garnishes is included here in the recipe: a drizzle of olive oil and a few cracks of pepper. I’ve also topped with chopped, pan roasted almonds and fresh thyme in these photos. A dusting of parmesan is also lovely.

This Three Ingredient Cauliflower Soup is special because:

To state the obvious.. it is THREE ingredients.

The sweating technique was new to me when I first made this soup, and it’s incredible to see how it works to tenderize the cauliflower gently and evenly.

It is fit for all dietary restrictions and lifestyles, with no animal products, dairy, or gluten

It can be made a day or two ahead, and even frozen since it has no dairy in it.

It’s a beautiful, pure white shade like a bowl of melting snow. It provides an ideal backdrop for lots of color contrast with various toppings.

Here are some other starter recipes, perfect for your Easter table:

Pear + Proscuitto Crostini with Whipped Goat Cheese

Roasted Carrot + Avocado Salad

Feta Stuffed Marinated Olives

Shaved Spring Salad with Creamy Tarragon Vinaigrette

If you make this Three Ingredient Cauliflower Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Three Ingredient Cauliflower Soup (adapted from Paul Bertolli)

Adapted from the genius Paul Bertolli, this silky vegan cauliflower soup is all about easy technique to make the most out of minimal ingredients.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine American

Servings 6 people

Calories 207 kcal

Equipment

• 1 large stockpot
• 1 High speed blender

Ingredients

  

1x2x3x

• 3 tbsp olive oil
• 1 medium onion, sliced thin
• 1 head of cauliflower about 1 1/2 pounds
• Kosher salt
• 5 1/2 cups low sodium vegetable stock or water
• 1/4 cup extra virgin olive oil, for serving
• Fresh cracked black pepper

Instructions

 

• Heat a large pot with olive oil over medium-low heat.
• Add sliced onion and cook low and slow, stirring, for 15 minutes. If the onion starts to brown, turn the heat down as we are not trying to achieve color on them.
• Add the cauliflower, one teaspoon of salt, and 1/2 cup of the vegetable stock.
• Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes.
• Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
• Working in batches, puree the soup in a blender until very smooth. The cauliflower will be so tender that this will not take long.
• Transfer back to the pot and let stand for 20 minutes to thicken slightly.
• Reheat the soup a bit, if necessary, and ladle into shallow bowls.
• Top with a drizzle of olive oil and cracked black pepper. I have garnished with chopped roasted almonds and fresh thyme here as well. Lots of possibilities!
• Serve.

Nutrition

Calories: 207kcalCarbohydrates: 9gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 95mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 48mgCalcium: 34mgIron: 1mg

Keyword cauliflower, Easter, lentil soup, vegan

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Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump on board with them, so now that I know you’re game I’m all in.

Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.

If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.

How To Make “Cheesy” Vegan Kale Salad

Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.

Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.

Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )

Step 4. Top with the rest of the ingredients, toss and enjoy!

What Else Can I Use?

• I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
• If you don’t have farro, quinoa and brown rice are welcome substitutions.
• Are you grain-free? Add some chickpeas to this salad instead of the farro.
• The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
• Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.

This Salad is Special Because:

It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.

The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.

This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.

Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:

Erwhon’s Famous Kale Salad

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Soba Noodle Salad with Spicy Almond Dressing

Kale Chopped Salad with Lemon Tahini Dressing

If you make this “Cheesy” Vegan Kale Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)

This vegan and gluten free kale salad is creamy, chewy, and packed with savory, complex flavor.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Salad

Cuisine American

Servings 6 people

Calories 401 kcal

Equipment

• small saucepan

Ingredients

  

1x2x3x

• 6 cups Tuscan kale, de-stemmed and chopped
• 1 cup pearled farro, rinsed
• 1 small red onion, minced
• 3 cups cherry tomatoes, quartered
• 1/3 cup sliced almonds, toasted
• 1/2 cup fresh parsley, chopped
• 1/2 tsp Kosher salt

Dressing:

• 2 garlic cloves, peeled and smashed
• 1 tsp Dijon mustard
• 1/4 cup nutritional yeast
• 1 lemon, juiced
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/4 tsp fresh cracked black pepper

Instructions

 

• Bring a small pot of salted water to a boil.
• Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
• To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
• Place chopped kale into a large serving bowl.
• Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
• Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
• Enjoy, or refrigerate for up to 5 days.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 9gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 421mgPotassium: 580mgFiber: 9gSugar: 4gVitamin A: 2896IUVitamin C: 60mgCalcium: 103mgIron: 3mg

Keyword kale, meal prep, salad, salad dressing, vegan

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Erewhon Market is a natural foods gourmet eatery and store in Los Angeles that draws a big celebrity crowd.  If, like myself, you don’t live in LA, you may not have ever been. One of the dishes they are famous for is this Kale + White Bean salad, and this recipe is my attempt to bring Erewhon to all of us. It may not sound like much… kale and white beans aren’t exactly the sexiest ingredients.  But trust me when I say, it is truly delicious. In fact, my husband said it’s one of the best salads I’ve ever made.  I only wish I could take the credit!

The dressing is a classic vinaigrette, sweetened with maple syrup, and coating tender kale greens and creamy white beans and avocado. The generous addition of toasted seeds lends a crunchy, nutty component to an already satisfying salad. It’s been in my regular rotation since making it a few months ago, and know it will soon be in yours too.

WATCH ME MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

If you’re in need of some more hungry lady salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

HOW TO MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

Step 1. Dry your rinsed kale by spinning it in a salad spinner or patting dry with a kitchen towel.  

Step 2. Place kale into a colander and massage with the salt. This will tenderize the fibers and make it soft. Set aside while you make the dressing.

Step 3. In a large serving bowl, whisk together the dressing ingredients until emulsified.

Step 4. Add the kale, white beans, and avocado. Toss in the dressing.

Step 5. Top with the toasted seeds and hemp hearts and serve.

Step 6. Enjoy!

What Else Can I Use?

• If you typically do not like raw kale, I urge you to try it this way.  Massaging the kale with salt really helps to tenderize it, making it soft and tender.  However, if you simply cannot get there, you can use another hearty green such as swiss chard in place of it.
• No maple syrup?  Use honey in the dressing for very similar results.
• You can omit the hemp hearts if you don’t have them on hand, or use sesame seeds in place of them.
• Chickpeas are a nice substitute for the white beans if you want to change it up, or don’t have those at the ready.
• No fresh lemon juice for the dressing?  Use white wine vinegar or lime juice as the acid component instead.
• This salad is quite filling, but if you want to add another protein to it, grilled chicken or salmon would go well with this.

Even More Big Flavor Salads

Fall Roasted Vegetable Salad

Herby Marinated Lentil Salad

Avocado Caesar Salad

60 Second Coleslaw

If you make Erewhon’s Famous Kale + White Bean Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.

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Prep Time 10 minutes mins

Course Dinner, Lunch, Salad

Cuisine American

Servings 4 people

Calories 329 kcal

Equipment

• large salad serving bowl

Ingredients

  

1x2x3x

• 6 cups kale de-stemmed and chopped
• ½ teaspoon Kosher salt
• 1 15-ounce can of white beans
• 1 ripe avocado diced
• ⅓ cup roasted pumpkin seeds
• ⅓ cup roasted sunflower seeds
• 1/4 cup hemp seeds

Dressing:

• 1 large juicy lemon or 2 small
• 2 tsp Dijon mustard
• 1-2 tbsp maple syrup
• 1/4 tsp Kosher salt
• 1/4 tsp freshly cracked pepper
• ⅓ cup Extra-virgin olive oil

Instructions

 

• Rinse the kale and spin it dry or pat very dry in a colander.
• In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside.
• In a large serving bowl, whisk together dressing ingredients so they are smooth and incorporated.
• Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy.
• Enjoy!

Nutrition

Calories: 329kcalCarbohydrates: 13gProtein: 9gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.02gSodium: 419mgPotassium: 499mgFiber: 7gSugar: 3gVitamin A: 6788IUVitamin C: 66mgCalcium: 201mgIron: 3mg

Keyword kale, kale salad, lunch salads, vegan

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