Join Our List:

I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

Join Our List

for updates, recipes, & more

 

Growing up, Almond Joys were my favorite candy bar.  My dad would often pick me up from elementary school and take me to 7 Eleven and I would almost always grab an almond joy and a cherry Icee.  Well, those sugar loaded days are gone but I still love the combination of coconut, chocolate and almond. 

While we were on the road it was nice not to have to cook three meals a day so overnight oats became an easy breakfast staple.  You may remember my Strawberry Almond Butter Overnight Oats I shared from Maine.  There are so many variations and flavor combinations you can try with this concept.

This recipe is packed full of superfoods and is perfect for people with busy mornings.  All you do is stir the ingredients together and place it in the refrigerator overnight, scoop it into a bowl to enjoy or pack it in a jar for a delicious breakfast to go.  Don't forget your spoon!

Happy mornings,

Crystal

 

Autumn Pear Galette with Thyme Maple Cream
Serves 6 to 8

INGREDIENTS

Crust:

2 cups whole wheat flour

1/3 cup coconut oil, chilled

1/2 tbsp coconut sugar

1/2 tsp salt

1/2 cup ice water (more if needed)

Cream:

1/2 cup cashews, soaked*

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp apple cider vinegar

1 tbsp maple syrup

pinch of salt

Up to 4 tbsp water

1 1/2 tsp fresh thyme leaves, chopped

Topping:

1 lb Pears

1 tsp whole wheat flour

1/4 tsp cinnamon

1 tbsp maple syrup

INSTRUCTIONS

 1. In a large mixing bowl combine the whole wheat flour, coconut sugar and salt.  Add in the coconut oil.  Work the coconut oil in until it starts to form a crumbly texture and there are no large chunks left. Add in the water and working with your hands incorporate the water into your flour mixture.  If it is a little dry you can add more water, a tablespoon at a time until a dough is formed and you can form it into a ball.  Once into a ball, cover and chill for 30 minutes.

2. In a small blender or food processor, blend the cashews, lemon zest, lemon juice, apple cider vinegar, maple syrup and pinch of salt together.  Start to add one tablespoon of water at a time until the cream pulls together and is a nice creamy texture.  Stir in thyme leaves and set aside.

3. Thinly slice the pears making sure to remove the core and seeds.  In a bowl toss with flour and cinnamon until lightly coated.

4. Remove the dough from the refrigerator.  Place the dough on a floured surface and start to roll** out into a large circle, until the dough is 1/4 to 1/8 inches thick.

5. In the center of the dough avoiding the outer edge spread the thyme and maple cream out evenly.  Next, layer the pears on top of the cream evenly.

6. Working around the galette gently fold the edges of the dough in.

7. Bake at 350˚ for about 55 to 60 minutes on a parchement lined baking sheet.  Until the crust nicely brown and the pears are cooked through.

8.  Right after it is pulled from the oven lightly brush the whole thing with maple syrup.  Remove to a cooling rack and garnish with thyme leaves.

Notes: *Soak the cashews for at least 4 hours.  I try to do overnight.  If you have to skip this step (which I have had to do) it is possible but your cream probably won't come out with the desired creamy whipped texture.  **A little trick I came up with before I had a rolling pin was using an empty wine bottle.  You may need to flour it really well but I promise it will do the trick in a pinch!


SaveSaveSaveSave
JOIN THE LIST
for recipes, updates,
& more

 

After some time in the city and out of our “camp house” we were ready to get back to it and Acadia National Park was the perfect place to get settled back in. 

They call it Vacationland for a reason!

 

The weather was great, the scenery was incredible and we got to celebrate one month on the road (and still loving it!) plus our first wedding anniversary!  Both were very big milestones for us and we celebrated accordingly. 

 

I made strawberry almond butter overnight oats for breakfast because we were lucky enough to be there at the first of strawberry season and I couldn’t pass them up. (Recipe below) 

 

For dinner I made a salad out of farmers market finds and drunken mushroom pasta with a full bottle of red wine (don’t worry, it was worth it!).

The most exciting part about our anniversary dinner was a very special bottle of champagne.

{Warning!  I’m about to go on a tangent about this crazy bottle that traveled through 10 states to help us celebrate our first anniversary.}  

For our wedding we bought multiple bottles of champagne to share at the waterfall we hiked to.  We packed them up and hiked them over a mile to the spot where we would share our vows. 

Towards the end of that part of the ceremony I was looking for one last bottle but everyone said they had all been drank. 

 

After searching for a couple of minutes I gave up the search deciding to believe them.  One of my wonderful new brother-in-laws carried my backpack down now that I was in my wedding dress and it wasn’t until the next morning I discovered this lone renegade bottle. 

We made the decision then and there that it would be our top tier of cake or at least representative for it.  We packed it up and flew it home. 

 

When we decided to pack up and go on this adventure I knew this bottle had to come with us and it traveled all the way up to Maine (after visiting 10 states all together) to be here on this day!  And, I have to say, much better than frozen year-old cake! 

 

Okay, back to Acadia…. What more is there to say?  You should really go see for yourself; the rugged rocks the varied landscapes of lush green and almost dessert like peaks plus perfectly clear lakes and ponds and a suspicious little island you can only cross over to at low tide. I promise you it is worth the trip. 

 

My only regret is that we were in Maine before blueberry season started so I recommend you plan accordingly.  I hear they are the best.

 

Are you still thinking about those Strawberry overnight oats?  I hope so! 

 

If you haven’t made overnight oats before you are in for a treat!  Basically, you stir together all of the ingredients, chill overnight and a hearty delicious breakfast is waiting for you in the morning.  As easy as that! 

These bright red lush berries are definitely the center of attention in this dish but the almond butter adds a nice depth of flavor (and it is practically a food group in my world) plus a big part of the inspiration for this dish were the organic Maine grown oats I picked up at the Portland Farmers Market. 

 

I hope you will give them a try!  I would love to hear how you like them! 

 

 

Never stop exploring,

Crystal

Autumn Pear Galette with Thyme Maple Cream
Serves 6 to 8

INGREDIENTS

Crust:

2 cups whole wheat flour

1/3 cup coconut oil, chilled

1/2 tbsp coconut sugar

1/2 tsp salt

1/2 cup ice water (more if needed)

Cream:

1/2 cup cashews, soaked*

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp apple cider vinegar

1 tbsp maple syrup

pinch of salt

Up to 4 tbsp water

1 1/2 tsp fresh thyme leaves, chopped

Topping:

1 lb Pears

1 tsp whole wheat flour

1/4 tsp cinnamon

1 tbsp maple syrup

INSTRUCTIONS

 1. In a large mixing bowl combine the whole wheat flour, coconut sugar and salt.  Add in the coconut oil.  Work the coconut oil in until it starts to form a crumbly texture and there are no large chunks left. Add in the water and working with your hands incorporate the water into your flour mixture.  If it is a little dry you can add more water, a tablespoon at a time until a dough is formed and you can form it into a ball.  Once into a ball, cover and chill for 30 minutes.

2. In a small blender or food processor, blend the cashews, lemon zest, lemon juice, apple cider vinegar, maple syrup and pinch of salt together.  Start to add one tablespoon of water at a time until the cream pulls together and is a nice creamy texture.  Stir in thyme leaves and set aside.

3. Thinly slice the pears making sure to remove the core and seeds.  In a bowl toss with flour and cinnamon until lightly coated.

4. Remove the dough from the refrigerator.  Place the dough on a floured surface and start to roll** out into a large circle, until the dough is 1/4 to 1/8 inches thick.

5. In the center of the dough avoiding the outer edge spread the thyme and maple cream out evenly.  Next, layer the pears on top of the cream evenly.

6. Working around the galette gently fold the edges of the dough in.

7. Bake at 350˚ for about 55 to 60 minutes on a parchement lined baking sheet.  Until the crust nicely brown and the pears are cooked through.

8.  Right after it is pulled from the oven lightly brush the whole thing with maple syrup.  Remove to a cooling rack and garnish with thyme leaves.

Notes: *Soak the cashews for at least 4 hours.  I try to do overnight.  If you have to skip this step (which I have had to do) it is possible but your cream probably won't come out with the desired creamy whipped texture.  **A little trick I came up with before I had a rolling pin was using an empty wine bottle.  You may need to flour it really well but I promise it will do the trick in a pinch!

 

JOIN THE LIST
for recipes, updates,
& more

 

For a very lengthy title this breakfast wrap is quite easy.  The more I tried to cut eggs out of my diet, the more I noticed they upset my stomach when I did eat them.  At first, cutting out eggs seemed like a difficult task.  I grew up eating them all the time.  I loved slow mornings when my dad would fry them up over-easy or scramble some with cheese.  It feels like part of my childhood.  And if you read my brunch post, you know it is pretty much my favorite meal. 

A challenge was born... getting in the kitchen and finding new ways to create a delicious breakfast that didn't require eggs and also made you forget you ever wanted them in the first place.  I've experimented with lots of different recipes and many ingredient combinations but this may be one of my favorites.  Enter the humble chickpea.  Often, not much consideration goes into this little legume past hummus but it can be so much more (did you see my quiche using chickpea flour?). 

 

Now, the chickpeas have lend us to a wonderful texture and it is time to add flavor.  I have been craving sun-dried tomatoes and what pairs better with it than basil?  I guess I will have to enjoy these summer flavors while patiently (or not so patiently) waiting for the solstice to arrive. 

I really hope you will give this easy wrap a try for breakfast or anytime of day.  It comes together quickly and is packed with flavor.  I bet you won't even miss the eggs :)

Love and slow mornings,

Crystal

P.S. Once the wrap is filled, just eat it.  Trying to adjust it doesn't work well.  Example: photo number 2.

Autumn Pear Galette with Thyme Maple Cream
Serves 6 to 8

INGREDIENTS

Crust:

2 cups whole wheat flour

1/3 cup coconut oil, chilled

1/2 tbsp coconut sugar

1/2 tsp salt

1/2 cup ice water (more if needed)

Cream:

1/2 cup cashews, soaked*

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp apple cider vinegar

1 tbsp maple syrup

pinch of salt

Up to 4 tbsp water

1 1/2 tsp fresh thyme leaves, chopped

Topping:

1 lb Pears

1 tsp whole wheat flour

1/4 tsp cinnamon

1 tbsp maple syrup

INSTRUCTIONS

 1. In a large mixing bowl combine the whole wheat flour, coconut sugar and salt.  Add in the coconut oil.  Work the coconut oil in until it starts to form a crumbly texture and there are no large chunks left. Add in the water and working with your hands incorporate the water into your flour mixture.  If it is a little dry you can add more water, a tablespoon at a time until a dough is formed and you can form it into a ball.  Once into a ball, cover and chill for 30 minutes.

2. In a small blender or food processor, blend the cashews, lemon zest, lemon juice, apple cider vinegar, maple syrup and pinch of salt together.  Start to add one tablespoon of water at a time until the cream pulls together and is a nice creamy texture.  Stir in thyme leaves and set aside.

3. Thinly slice the pears making sure to remove the core and seeds.  In a bowl toss with flour and cinnamon until lightly coated.

4. Remove the dough from the refrigerator.  Place the dough on a floured surface and start to roll** out into a large circle, until the dough is 1/4 to 1/8 inches thick.

5. In the center of the dough avoiding the outer edge spread the thyme and maple cream out evenly.  Next, layer the pears on top of the cream evenly.

6. Working around the galette gently fold the edges of the dough in.

7. Bake at 350˚ for about 55 to 60 minutes on a parchement lined baking sheet.  Until the crust nicely brown and the pears are cooked through.

8.  Right after it is pulled from the oven lightly brush the whole thing with maple syrup.  Remove to a cooling rack and garnish with thyme leaves.

Notes: *Soak the cashews for at least 4 hours.  I try to do overnight.  If you have to skip this step (which I have had to do) it is possible but your cream probably won't come out with the desired creamy whipped texture.  **A little trick I came up with before I had a rolling pin was using an empty wine bottle.  You may need to flour it really well but I promise it will do the trick in a pinch!

 

JOIN THE LIST
for recipes, updates,
& more

JOIN MY LIST

© 2014-2016 Crystal Vaughn  |  All Rights Reserved
Website Design by Indie Shopography

The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.