• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Vegan Recipes
    • Vegetarian Recipes
    • Condiment Recipes
    • Drink Recipes
    • Dessert Recipes
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Main Dish / Savory Pastry / Zucchini and Caramelized Onion Galette with Gruyere

Zucchini and Caramelized Onion Galette with Gruyere

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Zucchini and Caramelized Onion Galette with Gruyere. Pure comfort food wrapped up in a buttery, flaky pastry. vegetarian

A galette with overlapping zucchini slices in the middle

Transitioning from summer to fall is a time to celebrate the many beautiful events and pleasures this time of year brings. The Canada Geese are flying over our home with their beautiful, nasally calls and whispers of their wings flapping against the air. Our vibrant American Goldfinches have molted and are preparing for their long flight back to their wintering grounds in the South. Fawns, with their beautiful spots, are arriving in the neighborhood to munch on the last of what our gardens have to offer.  The temperatures are cooler at night and the morning fog is beginning to linger a bit longer in Puget Sound. This time of year is my favorite.

Zucchini is a transitional vegetable and one that I am up to my ears in, currently. Zucchini and caramelized onion galette with gruyere is definitely a comfort food and is a beautiful way to welcome the changing season. Hello Fall (almost)! Comfort food season is officially on as the long, leisurely days of summer start to wane.

I’m excited to share my go-to pastry dough recipe. I use it for galettes, pies, hand pies and quiches as well as pot pies and shepherd’s pie. It is over the top delicious and versatile. What makes it so delicious is the buttermilk (oh and lets not forget the butter) because it tenderizes the gluten strands in the flour and helps to relax the dough. The most important part of making pastry is to handle the dough as little as possible and to keep. it. cold.  If at anytime your pastry starts sticking to your work surface or fingers, its time to pop it back in the fridge for at least 10 minutes.

Cutting the butter into the flour mixture using a pastry cutter, pouring milk mixture and mixing by hand A bench scraper is used to fold and press the dough on a chopping board until it is shaped into a circular mass

I prefer to make the pastry one day before I need it because the longer the pastry rests in the fridge, the easier it is to work with. If you’re comfortable working with pastry, then you can make the dough the day you plan to use it. Just make sure you let it rest in the fridge for a few hours.

Dough flattened on a floured board with a rolling pin, rounded flat, transferred to a parchment-lined baking sheet and wrapped in a plastic wrap

Tools I use to help me make pastry dough include a maple rolling pin and a bench scraper. The bench scraper helps me keep all the bits of butter and flour together and makes cleaning up my work space a snap. Also, a pastry cutter comes in handy when cutting the butter into the flour. It keeps the heat from your hands off the butter that you’re attempting to keep cold.

A zucchini is grated and transferred to a colander and salt is added. Another zucchini is sliced over a chopping board with a knife.

There are a few ways to prepare the shredded zucchini.  I use a microplane grater to shred the zucchini, but a box grater will work too.  After salting the shredded zucchini, I let it rest in a colander, then use a towel to squeeze out the liquids. An alternative method is to place the zucchini in cheese cloth over a bowl or large measuring cup. Then salt the zucchini, rest, and squeeze out the liquid through the cheese cloth.

An onion is cut in half and thinly sliced length wise. the onions are then caramelized in a pan.

Caramelizing the onions makes this recipe over the top delicious! The sweet, smoky, and creamy caramelized onions blend beautifully with the gruyere and spices and tie this galette together.

Remember, this is a rustic galette, so the uneven, craggy edges are ok!  In fact, they are desired!

Caramelized onion and other ingredients added to the drained zucchini in a stainless steel bowl.

The zucchini and onion mixture are placed in the pastry and sides decorated in overlapping circle. Sliced zucchinis are added in the open center.

While the galette was baking (45 minutes of mouthwatering waiting!), I took a stroll through the back yard, where I found a sweet doe and rabbit taking a rest. I guess they were keeping each other company!  It’s not uncommon to see deer in the back yard munching on something…  flowers in particular. But I respect their space, and overlook that my roses are always preferred to the weeds. After all, they were here before I was and it’s a pleasure sharing this space together.

A doe and a rabbit in a backyard

Back in the kitchen, the galette is finally ready!  It can be served as a main dish or cut into small wedges and served as an appetizer.  A hearty salad served along side this galette makes a satisfying and filling meal.

For a ‘covered’ dish, this zucchini and caramelized onion galette travels with ease. Wrap it in foil and place it on a large cutting board to carry it to your event.  If needed, reheat it in an oven or mini oven at 350F right on the foil on a sheet pan, for about 15 minutes. Leftovers reheat easily too!  Just never microwave any pastry, if you can help it.

Zucchini and Caramelized Onion Galette on parchment paper

Zucchini and Caramelized Onion Galette on parchment paper
Print Recipe

Zucchini and Caramelized Onion Galette with Gruyere

Prep Time:1 hour
Cook Time:1 hour 10 minutes
Total Time:2 hours 10 minutes
Servings:4 -6
Calories:820kcal
Author:Traci York | Vanilla And Bean
Flaky, buttery and tender pastry enclose zucchini, caramelized onion, gruyere and spices in this rustic galette.

Ingredients

For the Pastry:

  • 1 1/4 C White Whole Wheat Flour *See Note 6 3/4 oz
  • 1 1/4 C All Purpose Flour 6 1/4 oz
  • 1/2 tsp Sea Salt
  • 2, 8 oz Sticks of Butter cold
  • 1/2 C Milk
  • 1 Tbs Apple Cider Vinegar
  • 2 Tbs Water ice cold

For the Galette Filling:

  • 4 lbs Sweet Onions (about 4 smallish )
  • 3 lbs Zucchini (about 6 small)
  • 1 C Gruyere grated (8 oz)
  • 1 Tbs Olive Oil
  • 1 Tbs Butter
  • 2 tsp Sea Salt divided
  • 1 tsp Granulated Sugar
  • 1/4 tsp Ground Pepper
  • 1/8 tsp Red Pepper Flake dried, optional
  • 1/4 tsp Tarragon dried
  • 1/4 tsp Thyme dried
  • 3 Sprigs Thyme fresh for garnish
  • 1 Tbs Egg + 1 Water

Instructions

For the Pastry**:

  • **Make one day ahead if time permits
  • Cut the butter, into 1/4" slices using a knife, or a bench scraper. Pop the butter in the freezer for 5 minutes while you prep the rest of the ingredients.
  • Measure out the milk and apple cider vinegar and mix together. Let set for 5 minutes to sour (this is your buttermilk).
  • Mix the flour and salt together in a large bowl. Get the cold butter out of the freezer and drop it into the flour/salt mixture. Use a pastry cutter or a fork to cut the butter into the flour. Stop working the butter into the dough when the butter pieces are about the size of almonds, or slightly smaller.
  • Make a well in the center of the bowl and add the milk mixture. Use your hands to mix the flour mixture with the milk mixture. Dump the mixture out on a floured surface when the mixture resembles a shaggy mass. Use a bench scraper to gather all the bits of flour together shaping it and pushing it together. Make a well in the center of the dough and add 2 Tbs of cold water. Use the bench scraper to start folding and pressing the dough over and on top of its self, working in the water. Work quickly so the dough stays cold. Fold it over on its self about 9-10 times shaping it into a circular mass as you go, using your hands as needed. Flatten it out using a rolling pin to about 1/2" making sure it is in a rounded shape. Wrap it securely in plastic wrap and refrigerate overnight or for at least two hours.

Zucchini Prep:

  • Grate the zucchini using a microplaner or box grater, reserving 1/2 of one zucchini. Cut the reserved zucchini into 1/8" slices to be arranged on top of the galette before baking. Set aside. Place the shredded zucchini in a colander over the sink and add 1 tsp of salt. Mix well. Let sit for 25 minutes.
  • Place zucchini, in 1 C batches, on a kitchen towel. Squeeze out the liquid and place the shredded zucchini in a large mixing bowl. Set aside.

For the Onions:

  • While the zucchini is draining, cut the onions in half and slice length wise cutting in thin 1/2 moon shapes. Melt the olive oil and butter in a large non stick sauté pan over medium-low heat. Place the onions in the pan with 1 tsp salt, and sugar. These will take about 30 minutes to caramelize. Stir occasionally.

Roll out the Dough:

  • Remove the pastry from the fridge. Have ready a sheet pan, plastic wrap, parchment paper, flour for dusting, a rolling pin and ruler.
  • Dust the work surface with about 1 Tbs of flour. Place the pastry on the work surface. Use the rolling pin to 'condition' the pastry by beating it down by about 1/4". Turn the pastry as you work it.
  • Flour the rolling pin and the top of the pastry to keep them from sticking to each other. Use the rolling pin to start rolling out the dough turning the dough 1/4 way around as you roll it out and the dough gets larger. Keep rolling, adding flour under and on top of the pastry as needed to keep the pastry from sticking. Work quickly, you want it to stay cold! If it's sticking too much, place the pastry on the parchment lined sheet pan and pop it in the fridge for 10 minutes. Roll the pastry out to 16" round. If there is a tear in the edge, tap your finger into a bit of water and seal up the tear.
  • Place plastic wrap completely around the pastry (if it is not covered well, it will dry out in the fridge!) Place the dough in the fridge to rest for at least 20 minutes; 30 is better! Preheat the oven to 400F.

For Zucchini/Onion Mixture:

  • In the large mixing bowl with the zucchini, add the caramelized onions, ground pepper, red pepper flakes, tarragon, dried thyme and gruyere. Mix well and taste for adjustment in seasoning. Adjust if needed.

To Assemble the Galette:

  • Mix the egg and 1 Tbs of water well. Have a pastry brush ready.
  • Assemble the galette on a parchment lined sheet pan. Spoon the zucchini mixture in the center of the pastry leaving at least 2" of crust on the edges. Begin folding the pastry inward, over the zucchini mixture. The pastry will overlap all the way around.
  • Lay the 1/8" cut zucchini in a decorative overlapping circle on the open part of the galette.
  • Brush the egg/water mixture over the pastry.
  • Bake the galette for 45 minutes on the center rack, turning 1/2 way through the bake time.
  • Let rest for 5 minutes, then cut using a pizza cutter.
  • Garnish with fresh thyme leaves and flowers (if available).

Notes

*All purpose flour can be used instead of white whole wheat flour. Use 2 1/2 C (13 1/4 oz) of All purpose flour and omit the white whole wheat flour.
**Making this pastry one day before you need it allows the dough to rest longer and yields a more pliable pastry to work with.
This galette serves 4-6 as a main or up to 16 as an appetizer.
The prep and cook time does not include the time it takes for the dough to rest.
Recipe adapted from The Smitten Kitchen Cookbook.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 820kcal | Carbohydrates: 103g | Protein: 27g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1823mg | Potassium: 1537mg | Fiber: 12g | Sugar: 33g | Vitamin A: 1652IU | Vitamin C: 84mg | Calcium: 517mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Zucchini and Caramelized Onion Galette with Gruyere

You might also like:

Caramelized Onion and Fig Galette with Goat Cheese and Herbs on a wood board ready for sharing.

Caramelized Onion and Fig Galette with Goat Cheese

Flatbread Pizza Salad with Pesto, Shaved Asparagus, Mushrooms and Feta cut into four wedges.

Flatbread Pizza with Pesto, Shaved Asparagus, Mushrooms and Feta

Vegan Pimento Sandwich with two olives and a pick holding the sandwich together.

Vegan Smashed Pimento Chickpea Sandwich

Spinach orzo salad in a serving bowl.

Lemon Orzo Salad with Asparagus, Spinach and Feta

Shares1.3kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Vegan Bourbon Salted Caramel Pecan Ice Cream
Next Post: Pico de Gallo »

Reader Interactions

42 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for MaryMary

    September 10, 2019 at 3:34 am

    5 stars
    Very nice flavor combination! I made this with a rye crust and zucchini’s and onions fresh from the garden. The amount of filling is generous for a gallette – I may try making 2 smaller 14” (total size of unfilled pastry) galettes next time. Definitely a keeper.

    Reply
    • Avatar for TraciTraci

      September 10, 2019 at 1:15 pm

      Hi Mary! Thank you so much for your note and five star review! So happy to hear you enjoyed the recipe. Thank you for your tip on the rye crust – that sounds amazing! Made with the freshest of veggies and from your garden… WOah! The flavor!

      Reply
  2. Avatar for Liya SirenkoLiya Sirenko

    June 27, 2019 at 8:47 am

    I’ve made this recipe about 6 times. It’s absolutely delicious. From the perfect crust, to the delicious zucchini mix. I serve it with a tomato salad. My sister took one bite, and she said it transported her back to France. Highly recommend this recipe. It’s divine.

    Reply
    • Avatar for TraciTraci

      June 27, 2019 at 9:33 am

      Hi Liya! Thank you for your review and sending a smile! Isn’t the crust just perfection? So happy you (and your sis) are enjoying this favorite!

      Reply
  3. Avatar for Linda PuryearLinda Puryear

    August 18, 2017 at 8:42 am

    Can this recipe be changed for a gluten free crust?

    Reply
    • Avatar for TraciTraci

      August 18, 2017 at 9:57 am

      Hi Linda! While I’ve not tried it, you could certainly give it a go.

      Reply
  4. Avatar for Belgian FoodieBelgian Foodie

    September 7, 2016 at 2:25 pm

    This Zucchini Galette looks super yummy and fairly healthy. I can’t wait to try it.

    Reply
  5. Avatar for Jude HassingerJude Hassinger

    August 10, 2016 at 2:02 pm

    Traci, I made your zucchini & caramelized onion with Gruyere galette last night for dinner with friends. It is beautiful and absolutely delicious! We all enjoyed. Thanks for such a wonderful recipe.

    Reply
    • Avatar for TraciTraci

      August 10, 2016 at 3:19 pm

      Hooray Jude! I louuuuve this recipe so much and am so happy you love it too! Thank you for sharing and reminding me it’s time to make it again! xo

      Reply
  6. Avatar for AlexandraAlexandra

    September 18, 2015 at 8:43 am

    Can’t wait to try this. I have an onion upside down tart from Nigella Lawson which I love but the added zucchini sound delish!
    Just wanted to point out a typo in the title of the recipe part- Gruyere is written Guryere. No big deal but I know I would like to have someone point it out.
    Take care,
    Alexandra

    Reply
    • Avatar for TraciTraci

      September 22, 2015 at 10:48 am

      Oh I hope you’ll enjoy the recipe Alexandra! The upside down tart from Nigella sounds fabulous! Thank you for your note on my typo… my dyslexia is showing! :0

      Reply
  7. Avatar for FannyFanny

    November 2, 2014 at 1:40 am

    Hi Tracy,
    Thank you for you thank you comment on my blog, I’m facing some bugs at the moment that don’t allow me to answer comments but wanted to let you know that I was so pleased to read your sweet words !

    Have a lovely day,

    Cheers

    Fanny

    Reply
    • Avatar for TraciTraci

      November 3, 2014 at 11:00 am

      Hi Fanny! Oh, I hope you get those bugs worked out soon. That can be such a time suck. Thank you for your sweet note.

      Have a beautiful day, Fanny. Thanks for stopping by!!

      Reply
  8. Avatar for JeriJeri

    October 21, 2014 at 12:04 pm

    5 stars
    Traci, I made this for dinner last night and all I can say is WOW. It was over the top delicious, and easy too! I agree, I think the caramelized onions really make the dish. Simple yet elegant – perfect for entertaining. I wonder if you’ve tried this with other veggies? I’m thinking it would make a wonderfully comforting winter meal, after the zucchini is gone. Just wondering, thanks.

    Reply
    • Avatar for TraciTraci

      October 21, 2014 at 2:21 pm

      Hi Jeri! Way to go! :D So glad you enjoyed the recipe! Thank you for sharing your success! I have made this recipe with butternut squash and would feel comfortable adding any seasonal vegetable along with the caramelized onions (I agree, they are key!). I’m thinking with the long bake it seems as some seasonal veggies would hold up well (like the zucchini… maybe corn w/ roasted pablano and cojita, or asparagus cut into 1-2″ pieces) uncooked before folding them into the caramelized onions. Others, like cubed squash, leeks, greens or mushrooms need to be roasted or sautéed’ before adding them to the caramelized onion. Dana (below) added roasted tomatoes. I would consider adjusting spices and cheeses to suite the veggie as well. Hope this helps, Jeri!

      Reply
      • Avatar for JeriJeri

        October 21, 2014 at 6:19 pm

        Yum, thanks for all the great ideas! I’ve been daydreaming about butternut squash…. :)

        Reply
        • Avatar for TraciTraci

          October 23, 2014 at 2:44 pm

          Thanks, Jeri! Let us know how you do! :D

          Reply
  9. Avatar for DanaDana

    September 22, 2014 at 1:27 pm

    5 stars
    Made this for lunch for the office. Rave reviews by all! It took a bit of time to make, but it was all worth it! It was so yummy. Only change I made was adding some roasted tomatoes to the top as I have a ton from my garden, it added an extra splash of color and flavor. Thanks!

    Reply
    • Avatar for TraciTraci

      September 22, 2014 at 2:58 pm

      Hi Dana! Oh this is fabulous! It’s so fun sharing delicious food! I’m thrilled that you and your office enjoyed the recipe and the addition of roasted tomatoes sounds absolutely delightful (straight from you garden no less!!)! I’ll make a note of it for the next time I make this galette. Thank you for sharing your success!

      Reply
  10. Avatar for Shikha @ Shikha la modeShikha @ Shikha la mode

    September 9, 2014 at 5:13 pm

    Galettes are the best, and yours looks so awesome!

    Reply
    • Avatar for TraciTraci

      September 9, 2014 at 6:13 pm

      Awww, thanks Shikha! :D I’m a big fan of galettes!

      Reply
  11. Avatar for EllieEllie

    September 9, 2014 at 1:52 pm

    Can I make this with a store bough pie crust?

    Reply
    • Avatar for TraciTraci

      September 9, 2014 at 2:29 pm

      Hi Ellie! Thanks for asking. It’s been a long time since I’ve bought pre made pie dough but I’m thinking it will be difficult to get a 16″ rolled out piece of dough. This is a big galette and the store brands I’ve bought in the past, if I recall accurately, are smaller. You could try making less filling. Just fill the galette as instructed, leaving 2″ of dough all around for folding in. I hope this works out for you. Please let us know how you do. Thanks for stopping by!

      Reply
  12. Avatar for AllisonAllison

    September 3, 2014 at 6:03 am

    This dish has my name written alllll over it! I’ve actually been craving a galette and would love to try and make one soon. I’ve never made one, but I really like the rustic look of the finished dish. It appeals to the pie novice in me. The onions with the zucchini would just be fantastic. And tarragon! I forgot about that herb -I really should use it more often. This recipe is just gorgeous, Traci! The deer in the backyard with the bunny really seals the deal for me hehe. Pinned it! :)

    Reply
    • Avatar for TraciTraci

      September 3, 2014 at 3:14 pm

      Hi, Allison! I forget about some herbs too… so lately, when I’m at the herb bulk section, I take a few minutes to browse. There’s so much to choose from! I really like fresh tarragon, but its hard to find and I’ve yet start that herb garden! I just recently tried fresh amaranth (look out for that). It is incredible! WOAH!

      Reply
  13. Avatar for Jessica @ Jessica in the KitchenJessica @ Jessica in the Kitchen

    August 31, 2014 at 10:34 pm

    Love this galette Traci! I’ve been obsessed with caramelised onions of late, and you just rounded up all my favourites into one galette! Any left for me?!

    Reply
    • Avatar for TraciTraci

      September 2, 2014 at 12:40 pm

      Hi Jessica! I hear ya! Caramelized onions are pure magic in so many recipes. I try to incorporate them as much as possible. Thanks, Jessica!

      Reply
  14. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout

    August 30, 2014 at 12:12 pm

    Your homemade pastry looks delightful! Yum :)

    Reply
    • Avatar for TraciTraci

      September 2, 2014 at 12:36 pm

      Hi Medha! Thank you! :D

      Reply
  15. Avatar for Olivia - Primavera KitchenOlivia - Primavera Kitchen

    August 29, 2014 at 11:01 am

    What an awesome post, Traci!! The recipe is great, but I’ve gotta say I love your deer picture on the backyard!! Very cool!
    I also love your tutorial pictures. They make the recipe looks very easy! Thanks for sharing ;-)

    Reply
    • Avatar for TraciTraci

      August 29, 2014 at 12:52 pm

      Thanks so much, Olivia! It’s wonderful to see wildlife in the neighborhood, especially when they feel safe enough to rest in our back yard. What a joy!

      Reply
  16. Avatar for Julia | Orchard Street KitchenJulia | Orchard Street Kitchen

    August 28, 2014 at 5:09 pm

    What a delicious and pretty way to use zucchini! Your pastry recipe looks great, too – I can’t wait to try it out. This is my favorite time of the year!

    Reply
    • Avatar for TraciTraci

      August 28, 2014 at 8:29 pm

      Thank you, Julia! I hope you enjoy the recipe!

      Reply
  17. Avatar for Thalia @ butter and briocheThalia @ butter and brioche

    August 28, 2014 at 2:46 pm

    I have never made a savoury galette before.. definitely something that I need to do. This zucchini, onion and gruyere version looks and sounds delicious!

    Reply
    • Avatar for TraciTraci

      August 28, 2014 at 4:14 pm

      Hi Thaila! Thank you! I think you’d enjoy the process of making a savory galette, especially the pasty part! Handling the dough is so meditative.

      Reply
  18. Avatar for geraldine | Green Valley Kitchengeraldine | Green Valley Kitchen

    August 28, 2014 at 2:30 pm

    I’ve been thinking about making a galette lately so these step by step photos are really helpful. Your galette looks delicious. Also, love that you just happen to have a deer AND a bunny in the backyard – just hanging out together. Thanks, Traci.

    Reply
    • Avatar for TraciTraci

      August 28, 2014 at 2:48 pm

      Hi Geraldine! Thank you! Sometimes we also have raccoons joining the party too! I can’t wait to see what kind of galette you create. Looking forward to it!

      Reply
  19. Avatar for AmberAmber

    August 28, 2014 at 1:45 pm

    5 stars
    Love it! Such amazing flavor and simplicity out of this colorful, rustic dish. Went well with that scrumptious salad you made too.

    I love that it’s also filling but light and paired with a salad it makes for a really great meal – and top it off with some wine. mmmmm…..

    Reply
    • Avatar for TraciTraci

      August 28, 2014 at 2:44 pm

      Thanks, Am! Mmmmmm… really good served with wine! Loved sharing this with you!

      Reply
  20. Avatar for CherylCheryl

    August 28, 2014 at 6:32 am

    5 stars
    Noooo. Stop! This is SO beautiful I just can’t handle it. I can’t handle your blog apparently! The quality of light is so soft and lovely and the tart is so rustic yet elegant. Please come live in my backyard (and bring the deer), ok thanks.

    Reply
    • Avatar for TraciTraci

      August 28, 2014 at 8:23 am

      Lol! You’re too much! :D . Ok, Cheryl. I’ll bring the deer if you provide the mojitos and ice cream :D !!

      Reply
      • Avatar for CherylCheryl

        August 28, 2014 at 8:41 am

        Such a deal.

        Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe
10 Healthy Vegetarian Salad Recipes for lunch or dinner cover with images of those salad recipes.

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2021. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2022 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2022 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian Recipes
    • Condiment Recipes
    • Drink Recipes
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location