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Christiann Koepke

Creative Director, Photographer, Recipe Curator

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christiannkoepke

Christiann Koepke
Today is the day to spoil Mom, and preparing a bea Today is the day to spoil Mom, and preparing a beautiful brunch with a favorite recipe like this Asparagus Ricotta Quiche is the best way I know how. This post is dedicated to my mom, the strongest and bravest woman I know. She's endlessly passionate, encouraging and loving. Today, I'm sending love to you and all of the moms out there ❤️ #mothersday #brunch #recipeideas
We promised a festive new recipe for Cinco de Mayo We promised a festive new recipe for Cinco de Mayo, and we’re delivering: Moroccan Spiced Cauliflower Tacos. This is one you're going to want to bookmark for the rest of the year too. These tacos are fully plant-based with bold North African flavor from harissa and paprika. INGREDIENTS Cauliflower ¼ c olive oil ½ t sea salt ½ t paprika ½ t cumin ½ t harissa or sumac powder 2 medium heads cauliflower, cut into florets Arugula Pesto ¾ c grated vegan parmesan cheese ⅓ c pine nuts, toasted 3 garlic cloves ½ t sea salt 6 oz arugula ¾ c olive oil 2 T lemon juice Tacos ½ c vegan mayo 12 3-6-inch corn tortillas 1 bunch radishes, sliced very thinly 1 small bunch cilantro, rinsed and lightly chopped 4 limes, quartered  1½ ox microgreens  INSTRUCTIONS Preheat air-fryer fryer or oven to 425°F.  In a small bowl, combine the olive oil, salt, paprika, cumin, and harissa/sumac.  On a baking sheet, toss cauliflower with oil mixture until fully coated. Roast undisturbed until crisp, 15–20 mins. Carefully flip tflorets and roast for another 15 minutes, until crisp on the other side. Note: for an air-fryer, follow instructions and keep an eye on them (time will vary depending on your fryer). Meanwhile, make the pesto. In a food processor, combine the parmesan, pine nuts, garlic, and salt. Pulse into a coarse meal, making sure the garlic is broken down, scraping down the sides if needed. Add the arugula, olive oil, and lemon juice. Blend until the pesto is bright green and creamy.  Transfer ¼ cup of the pesto to a bowl. Save the rest in an airtight container in the fridge for up to 7 days. Add the vegan mayo to the pesto in the bowl and stir to combine.   Warm tortillas in the microwave for a few seconds or heat in a cast iron pan over medium-high heat. Spread 2 tablespoons of pesto over each tortilla. Layer on crispy cauliflower, a sprinkle of radishes, cilantro, microgreens, and a squeeze of lime. #eeeeeats #recipeoftheday #tacos
Cinco de Mayo, we are ready for you. Stay tuned to Cinco de Mayo, we are ready for you. Stay tuned tomorrow for our most festive recipe yet. Here's a sneak peek: 🌮 + 🇲🇦 #vegan #cincodemayo #cauliflowerrecipes
Skip the store-bought stuff and welcome the delici Skip the store-bought stuff and welcome the delicious world of homemade hummus. All you need to whip up this thick, dip-ready chickpea spread is a food processor and a few simple ingredients. Ours gets fresh flavor from sweet peas and plenty of lemon juice. Recipe below! INGREDIENTS
8 garlic cloves, roughly chopped 2½ c frozen sweet peas, thawed or blanched, & shocked, divided 32 oz canned chickpeas, drained & rinsed 2 lemons, juiced 2 T tahini ¼ c parsley leaves plus more for garnish ½ t kosher salt ½ t black pepper ½ c olive oil ¼ c cold water Aleppo chili (optional) Chimichurri (optional) INSTRUCTIONS In a food processor, combine the garlic, 2 cups of sweet peas, and chickpeas. Pulse on high until a smooth paste forms. Add the lemon juice, tahini, parsley, salt, pepper, and olive oil. Pulse until well combined. Remove the hummus from the food processor and either serve immediately or store in an airtight container for up to 3 days. To serve, drizzle the hummus with olive oil and garnish with parsley and renaming peas. If you like a little heat, sprinkle lightly with Aleppo chili. Or drizzle with chimichurri and omit the olive oil on top. Serve with homemade sea salt pita chips. #hummus #eeeeeats #recipeoftheday
We're welcoming spring with a new FREE ebook, avai We're welcoming spring with a new FREE ebook, available today! This recipe book features our favorite seasonal salads to help you transition into lighter, fresher eating that will have you feeling your best. Of course, no salad from us is without a twist of elevated luxury. Download the ebook today by clicking the link in bio or visit christiannkoepke.com/2021-ebook 🤍
Already thinking about Mother’s Day? So are we. Already thinking about Mother’s Day? So are we. And we have your menu covered with this gluten-free strawberry coffee cake. This loaf fits into any Mother’s Day tradition, from breakfast in bed to a family luncheon to an after-dinner dessert. It’s just sweet enough and always a crowd-pleaser. Grab the recipe on the blog today via link in bio. #mothersday #eeeeeats #brunch
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