Mint Citrus Salad

Citrus salads are a great breakfast option, when you want something light first thing in the morning. And winter might not offer too many good things, but citrus fruits are definitely one of them!

This citrus salad combines some of our favorite winter fruits: gorgeous juicy pink grapefruit, satsuma oranges ( which, we have to admit, we are completely obsessed with), ruby red pomegranate seeds for a pop of flavor, color and crunch and some fresh mint to bring all those wonderful flavors together.

It’s also high in vitamin C and bioflavonoids (hello, cold season!), fiber and antioxidants. A super simple, delicious and healthy way to start your day! It also makes a delicious, light dessert, you won’t feel a bit guilty about.

Mint Citrus Salad

Prep time: 12 mins  | Cook time: 0 mins | Total time: 12 mins

Ingredients: 

• 2 large pink grapefruits, peeled and diced
• 4-5 satsuma oranges, peeled, segments taken apart and cut in half
• 1 pomegranate, seeded
• 8-10 fresh mint leaves, torn

Instructions:

• Combine all the ingredients in a large bowl and refrigerate until ready to eat

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Chickpea Stuffed Avocados

I have a confession to make: up till a few years ago, I didn’t really care for avocados. I even hated them at one point (ok “hate” might not be the right word, but I STRONGLY disliked them). I don’t know what was it about them that turned me off so much: maybe the texture, or perhaps my irrational fat phobia. Whatever it was, I’m kicking myself now for missing out on so much avocado awesomeness for all those years!

Needless to say, I’m trying to make up for it. So much so, that I pretty much eat them every day. And although my favorite way to eat avocados is simply slightly mashed with a squeeze of lemon and a pinch of salt, my brain is constantly finding new ways to prepare them. And I think we’ve been pretty successful at that throughout the year, don’t you think? From Mango Avocado Salsa, to Vegan Avocado BLT Toast , Mexican Style Vegan Pizza and a Triple Decker Wasabi Cheese & Avocado Sandwich just to name a few of our favorites!

Today we’ve got a new one for you: Chickpea Stuffed Avocados. A great addition to your Meatless Monday and just in time for summer (well, assuming it decides to show up at some point… ). Light, refreshing, loaded with plant protein, healthy fats and fiber… and with a nice kick of Sriracha for good measure. So good, it might even turn avo-haters into avo-lovers

Chickpea Stuffed Avocados

Prep time: 15 mins  | Cook time: 0 mins | Total time: 15 mins

Ingredients: 

• 1-15oz can organic chickpeas, rinsed and drained
• ¼ tsp salt
• 2 Persian cucumbers, sliced
• ½ cup chopped cilantro
• 2 tbsp lemon juice (about 1 small lemon)
• 1 tbsp extra virgin olive oil
• ⅓ cup corn kernels
• 1 tbsp whole grain Dijon mustard
• 3 Hass avocados, cut in half
• 1 lemon (to squeeze on top of the avocado halves)
• Salt to taste (optional)
• Sriracha to taste (optional)

Instructions:

1. Combine first chickpeas, ¼ tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
2. Transfer to bowl, add corn and mustard and mix well
3. Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
4. Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.

 

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Coconut Mocha Breakfast Oats

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these vegan Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!

Coconut Mocha Breakfast Oats

Prep time: 12 mins  | Cook time: 15 mins | Total time: 27 mins

Ingredients: 

• Coffee layer:
• ½ cup brewed coffee
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• Coconut layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• Chocolate layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• 1-2 tsp unsweetened cocoa powder

Instructions:

1. To prepare the coffee layer, bring the coffee to a boil. Add the oats and maple syrup and stir well. Reduce the heat, cover, and cook for 3-5 minutes. Set aside
2. Repeat the process to prepare the coconut layer, using the coconut almond milk instead of the coffee. Once the oats are cooked, add the shredded coconut. Set aside
3. Do the same to prepare the chocolate layer, adding the cocoa at the end
4. Layer all there flavors in a glass and serve warm or cold. You can garnish it with melted chocolate

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Blueberry Muffin Protein Grits

If you like protein oats (aka proats), you’ll love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and gluten free breakfast.

Blueberry Muffin Protein Grits

Prep time: 15 mins  | Cook time: 15 mins | Total time: 30 mins

Ingredients: 

• 2 1/2 cups unsweetened non dairy milk
• 2/3 cup polenta (coarse corn grits)
• 2 scoops vegan protein powder
• 1 tsp cinnamon
• 2/3 cup frozen blueberries
• 1/3 cup raw sliced almonds
• 3 tsp maple syrup

Instructions:

1. Bring the milk to simmer in a medium size saucepan. Add the grits. reduce the heat low, cover and cook for 10 minutes, stirring often
2. Whisk in the protein powder and cinnamon and continue cooking for 1 to 2 minutes. Remove from heat, add the blueberries and stir well. Cover and set aside for 10 minutes
3. In the meantime, heat a small non stick skillet over medium heat. Add the almonds and maple syrup and cook for about 5 minutes, stirring constantly, until the almonds are golden brown and caramelized
4. Serve the grits warm or cold, topped with caramelized almonds

 

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Hummus and Grilled Vegetable Pizza

Cleaning. Love it or hate, it’s something that HAS TO be done, especially when you cook as much as we do. The two of us are usually opposites on pretty much everything. But when it comes to this, we’re totally on the same page: neither one of us likes it. At all. Of course we like the end result… but that doesn’t usually last long, which makes it that much more frustrating!

Since cleaning can’t be avoided, we always try our best to prevent huge messes as much as possible. Two of our best strategies are:
Clean as you go, so by the time you’re done cooking, it doesn’t look like a bomb exploded in your kitchen.

Try to avoid spills / leaks as much as possible. Especially on the floor, especially if something contains some kind of oil, and especially, in the refrigerator (because, let’s face it, if cleaning isn’t your thing, cleaning the fridge can be absolute torture).

The clean-as-you-go part is fairly easy. It just requires a little bit of discipline to be accomplished. The spilling prevention however… not so easy. It requires a) not being a klutz (and if you are, probably not much you can do about it…) ; b) cleaning as you go, so you don’t end up with stuff all over the place that can be easily knocked down; and c) good storage containers. Especially if you want to avoid spending an hour cleaning the refrigerator, or if you’re planning on transporting food in your car (which we do quite often).

Let’s talk about that latter for a second. Because, if you’re anything like us, you know that not all storage containers are created equal. And you know, because you’ve learned it the hard way…

So now that we’ve learned our lesson, we know what to look for!

• A container that seals properly, so there are no leaks or spills.
• A container that is stain and odor resistant. Because honestly, we don’t have the time to scrub containers for 15 minutes to remove food stains. We have better things to do. And garlic scented fruit salad? No thank you.
• A container that is clear, so you can see what the heck you put in there, instead of having to open and close all the containers in your fridge 20 times. Back to the cleaning thing again: if you do that, chances are YOU WILL END UP SPILLING SOMETHING.
• A container that is BPA-free (because, you know, we prefer our food to be chemical free) and microwave safe, that can go from fridge to microwave without having to remove the lid (try to picture tomato sauce splattered all over the inside of your microwave without cringing…).
• Containers that are stackable, so they can fit perfectly in the fridge and not fall all over the place.
• And last, but not least, a container that is DISHWASHER SAFE. So you don’t end up with a half melted, useless thing that needs to go straight into the trash.

Think we’re asking too much? Maybe. Did we find what we were looking for? You bet.

Hummus and Grilled Vegetable Pizza

Prep time: 35 mins  | Cook time: 12 mins | Total time: 47 mins
Ingredients:

• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp ground powder ginger
• 1 yellow squash, sliced 1/4″ thick
• 1 Zucchini, sliced 1/4″ thick
• 1 Japanese Eggplant, sliced 1/4″ thick
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 store bought pizza crusts
• 1 cup hummus, home made or store bought
• 6-8 black cured olives, pitted
• 12-18 grape tomatoes
• 1/2 tsp oregano (optional)
• 1/4 tsp red pepper flakes (optional) 

Instructions:

1. Combine the salt, garlic powder, coriander, cumin and ginger in a small bowl and mix well
2. Place the vegetables in a 9.6 cup Rubbermaid BRILLIANCE™Container, and add the olive oil and lemon juice. Sprinkle the spice mix, close container and shake it well until all the vegetables are coated with the marinade. Refrigerate for at least of 30 minutes
3. Heat the grill to medium high and grease it slightly. Arrange the vegetables on it and grill them for 2 -3 minutes per side
4. Spread 1/2 cup hummus on each pizza crust. Arrange the grilled vegetables, olives and grape tomatoes on top. Place it on the grill, covered, for 5-8 minutes, checking it after 5 minutes to make sure it doesn’t burn
5. Remove the pizza from grill and sprinkle oregano and red pepper flakes if desired.

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Falafel Bowl With Avocado, Sriracha & Tahini

This super colorful Falafel Bowl With Avocado, Sriracha & Tahini is a fun twist on the traditional sandwich. Lightened up by baking the falafel instead of frying it.

Falafel Bowl With Avocado, Sriracha & Tahini

Prep time: 30 mins  | Cook time: 15 mins | Total time: 45 mins

Ingredients:

• For the Falafel (makes 24):
• 1 cup raw dried chickpeas, soaked overnight in 2½ cups of water
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp hot paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp all spice
• 1/16 tsp cardamon
• 2 tbsp extra virgin olive oil
• Cooking spray
• For the Tahini Sauce:
• ½ cup tahini paste
• ¼ cup plus 2 tbsp lemon juice
• ½ tsp salt
• ¼ cup water
• For the Salad:
• 1 Romain heart, chopped
• 4 radishes, sliced
• 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
• 2 carrots, shredded
• 2 vine ripe tomatoes, diced
• ½ Hass avocado, sliced
• Za'atar Pita Chips (recipe follows)
• Sriracha to taste

Instructions:

1. To prepare the Falafel:
2. Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
3. Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
4. Using your hands or a small ice cream scoop and working with approximately 1½ tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
5. To prepare the Tahini Sauce:
6. In a small bowl, whisk together tahini, salt and lemon juice until it thickens
7. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
8. To assemble the salad:
9. Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za'atar pita chips on the side

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High Protein Caprese Pasta Salad

High Protein Caprese Pasta Salad – A light and fresh gluten free dish full of protein and fiber, perfect for lunch or as a light dinner this summer! It can also be made Vegan!

Nothing screams summer like sweet, juicy fresh tomatoes and fragrant basil. It’s a classic combination that never, ever gets old!

This post is sponsored by Explore Cuisine – All opinion are our own. Thank you for supporting the brands that support May I Have That Recipe.

High Protein Caprese Pasta Salad

Prep time: 10 mins  | Cook time: 10 mins | Total time: 20 mins

Ingredients: 

• 1 – 8 ounce package Explore Cuisine Organic Chickpea Fussili
• 1 lb cocktail tomatoes, quartered ( about 18)
• 8 ounces marinated mozzarella balls or vegan mozzarella
• 1/2 cup chopped basil
• 1/4 cup pesto, store bough or home made (recipe follows)
• 3 tsp balsamic vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper

Recipe Highlights:

• High in plant protein (about 11g per serving)
• High in fiber
• Gluten free
• Light, bright and refreshing. Perfect for summer!
• Easily made vegan or vegetarian
• Ready in 10 minutes
• Complete meal in a bowl

Instructions:

Cook the pasta following package instructions. Drain well and set aside

Transfer the pasta to a large bowl, add the rest of the ingredients and toss well. Refrigerate until ready to serve

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BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Biscuits need no introduction. Comfort food of the South, flaky and buttery, biscuits are as easy to incorporate into almost any meal. My favorite way to serve them is topped with bee bread honeycomb.

Bee bread is nothing like it sounds: it’s simply pollen and nectar that bees have deposited directly into the cells of the honeycomb. Bee pollen is nature’s most complete food – in fact, it contains every nutrient and vitamin you need to survive, with the exception of Vitamin D. The amino acids and proteins found in bee bread honeycomb provide just as much protein as red meat.

BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Prep time: 15 mins  | Cook time: 10 mins | Total time: 25 mins

Ingredients:

• 1 ¼ cup White Lily (all-purpose) flour 
• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 cup sugar
• 1/3 cup very cold butter
• 1 cup very cold milk
• 1 square Savannah Bee Company’s Bee Bread Honeycomb

Instructions:

1. Preheat oven to 450°F.
2. Add dry ingredients together in food processor.
3. Cut butter into small pieces and add to food processor, mixing roughly until butter is pea-sized.
4. Add cold milk and toss together until just mixed.
5. Once dough holds together, dump it out onto a lightly floured surface.
6. Gently knead into a ball, flouring hands and dough as needed.
7. Roll to 1 inch thickness (or thinner, if desired).
8. Cut into circles, about 2”-3” in diameter.
9. Place onto parchment-lined paper on baking sheet – be sure to arrange so that biscuit sides are slightly touching.
10. Bake for 8-12 minutes, watching carefully for golden brown edges.
11. Spread with Bee Bread Honeycomb and enjoy!

Tips:
Try adding other spreads, jams, or peanut butter to the biscuits as well.
Berries are a fantastic touch, too!

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PUREED CARROTS RECIPES

Coconut milk makes this carrot puree bright orange and adds a wonderful rich flavor.

PUREED CARROTS RECIPES

Prep time: 5 mins  | Cook time: 20 mins | Total time: 25 mins

Ingredients:

• 1 lb carrots
• 1⁄4 cup unsweetened coconut milk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 tablespoon margarine
• 1⁄4 cup chicken or vegetable stock
• salt and pepper to taste

Instructions:

1. Boil 1 lb peeled carrots until tender. 
2. Puree in blender or food processor with unsweetened coconut milk, ground nutmeg and ginger, margarine, chicken or vegetable stock, salt and pepper to taste. 
3. Serve warm. 

Variation: Make a carrot pie by adding 4 eggs, beaten, 1⁄4 cup brown sugar, 1/8 cup flour to carrot puree. Pour into pie crust and bake at 350° for 30 minutes.

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Vegan Summery Pasta Salad

Pasta salad is one of the inescapable, not-always-appetizing dishes vegetarians and vegans are
subjected to during summer barbecue season. There is always someone who believes their
pasta salad isn’t as mayonnaise ­heavy and boring as the dozens of others you’ve politely
sampled over the years in an attempt to avoid single­ handedly devouring veggie platters. This
time, regrettably, it seems that we are that person.

The good news is that, unlike your cousin’s neighbor or co­worker’s sister ­in­ law, we’re actually
right! The pasta salad we have devised is a protein ­packed, veggie ­filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.

Our answer to the typical, dull pasta salad incorporates whole wheat pasta, edamame, cannellini
beans and corn as well as red and yellow tomatoes to boost the color and flavor of our
take on this traditional dish.

The addition of whole wheat pasta not only increases the nutritional value by adding fiber, protein and B vitamins, but also makes it the perfect dish to prepare ahead, because it holds its shape without getting soggy. Which means that with our pasta choice alone we have successfully knocked typical pasta salad out of the park (or wherever else you like to picnic or barbecue, really!) With the edamame, cannellini beans, and corn we were able to introduce additional protein, iron, calcium, and fiber into our recipe. We also sprinkled some Vegan Mozzarella Shreds for a touch of cheesy flavor that pairs so well with tomatoes and basil. And best of all, no mayo is required!

We prepared a creamy basil dressing by using our go-to vegan cream cheese alternative, GO Veggie! , to tie our variety of ingredients together and cover them in a succulent rich sauce with less saturated fat than you would have with regular cream cheese and none of the cholesterol or lactose! Heart healthy and perfect for anyone with food sensitivities.

This pasta salad dish, rather than just being a hearty side, is a meal in a bowl from a nutrition standpoint. That and it’s unmatched flavor makes it the perfect thing to bring along this 4th of July, or to the next summer barbecue potluck you’re invited to. Rest assured even if someone else brings pasta salad, there is no contest in terms of health benefits or richness of flavor!

Enjoy!

Vegan Summery Pasta Salad Recipe

Prep time: 10 mins  | Cook time: 15 mins | Total time: 25 mins

Ingredients: 

• 2 cups raw whole wheat pasta (you can also use gluten free pasta)
• 1 cup shelled edamame
• 1 cup yellow, red and orange grape tomatoes, sliced
• 1 cup frozen or canned corn
• ½ cup canned white beans
• ½ cup GO Veggie! Vegan Mozzarella Shreds
• For the dressing:
• ⅓ cup GO Veggie! vegan cream cheese alternative
• 12 large basil leaves
• ¼ cup chopped walnuts
• 1 clove garlic
• 3 tbsp rice or apple cider vinegar
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup
• ¼ tsp salt (or to taste)

Instructions:

1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
2. While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
3. To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well

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Fresh Summer Corn Salsa

Salsa is delicious. Actually, in many instances salsa goes above and beyond delicious and becomes the favorite part of the meal, even after the entree is served. There is just something about having a touch of sweet and the zing of spicy that makes it a favorite for summer hang outs but also for dinners out. Rather than rely on the standard (and predictable!) tomato-driven recipe, this version features unique ingredient choices that are sure to excite the salsa fans in your home.

As the name of this recipe suggests, corn is a central part of this drool worthy blend. This beautiful concoction incorporates many distinct flavors and the result is not like any salsa you have tasted before! One of the great things about salsa is that while the flavor is bold and unique, it is also incredibly versatile. Although this recipe is different than many others you may have seen; it certainly still fits that pattern! This salsa is perfect to eat by itself with chips or along with a protein of your choice.

One thing you might notice is the appearance of nectarines in this recipe. Many recipes which feature nectarines also incorporate cilantro and an element of spice, so choosing them as an essential part of this salsa recipe seemed like the perfect choice to add sweetness to compliment the caramelized corn. The jalapeños, tomatoes and corn keep this salsa from straying too far from its roots, but there is no mistaking that this recipe won’t fall into the category of “same old, same old” despite being based on a classic staple.

Fresh Summer Corn Salsa Recipe

Prep time: 10 mins  | Cook time:5 mins | Total time: 15 mins

Ingredients: 

• 2 ears of corn
• 1 tsp extra virgin olive oil
• 1 nectarine, diced
• 2 tomatoes, diced
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and diced small
• The Juice of one lime (or more to taste)
• ½ tsp salt (or to taste)

Instructions:

1. Cut the corn kernels off the cob. Heat olive il oil in non stick pan, add corn and cook over medium heat for 3-5 minutes, stirring constantly ,until caramelized
2. In a large bowl combine the rest of the ingredients. Add cooked corn and toss gently. Refrigerate until ready to use

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Cherry & Walnut Goat Milk Ice Cream

Things I’ve learned about the art of making homemade ice cream:

– The process can be as unpredictable as life itself: the moment you think you have it all figure it out, it will throw you a curve ball that will make you rethink the whole thing all over again.

– Not all milks are created equal. Dairy or nut based, each one has its own unique makeup and chemistry, and will behave in a completely different way. So the “one recipe fits all” deal, won’t work here.

– Not all kitchens are created equal. This one may sound strange, but believe me, it’s true. I don’t know if it has to do with the temperature, or it’s simply the kitchen’s karma. All I know is, different kitchens, different results.

.- When making ice cream, time is of the essence. How fast you can work will basically determine whether you end up with a soft, creamy consistency or a soupy mess.

– Small batches, small batches, small batches. Once again, creamy vs soupy.

– Accept the fact that no matter what you do, or how meticulously you follow a recipe, the final product will never be exactly like store bought ice cream. It just won’t. And that’s totally ok.

I pretty much broke all those rules when we first attempted this Cherry & Walnut Goat’s Milk Ice Cream recipe. But I guess that’s why we’re here, right? So YOU can learn from OUR mistakes

Cherry & Walnut Goat Milk Ice Cream Recipe

Prep time: 4 hours  | Cook time:20 mins | Total time: 4 hours 20 mins

Ingredients: 

• 3 cups goat's milk
• ⅓ cup plus 2 tbsp honey
• 2 egg yolks
• 1 pint of cream
• ½ tbsp whiskey
• ¾ cup chopped walnuts
• 1 tbsp honey
• ½ cup cherries, cut in half and pitted

Instructions:

1. Combine goat's milk and honey in a medium sauce pan and bring to a simmer (this should take about 12 to 15 minutes), stirring often
2. Lightly beat egg yolks in a medium bowl. Slowly mix in about a ½ cup of the hot milk, to temper the yolks . Pour the egg and milk mixture on the sauce pan and continue cooking over medium-low heat for another 5 minutes, stirring constantly until it thickens slightly
3. Remove from heat, strain and let it cool. Once it's cool, refrigerate for at least 4 hours or overnight.
4. Add cream and whiskey to the cold mixture and pour into the ice cream maker. Churn according to manufacturer's directions
5. While the ice cream is churning, prepare the caramelized walnuts. Combine walnuts and 1 tbsp honey in a non stick skillet. Cook over medium heat for about 4 minutes, stirring often. Set aside to cool
6. Once the ice cream is ready, fold in caramelized walnuts and cherries

Enjoy your meal!

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How to make Vegan “Lobster” Roll?

Lobsters that are vegetarian? You doubt? but let's drill and see the recipes!!!

Perfect example, right here: a vegan “lobster” roll. Is it lobster? No. Does it taste like lobster? We have no idea. Kinda looks like it, but we highly doubt it. What we do know however, is that is DELICIOUS! Creamy, buttery, salty and messy. And the recipe?? Super EASY. Works for me!!

Vegan “Lobster” Roll Recipe

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients:

• 1 tbsp sweet paprika
• ½ tbsp Old Bay seasoning
• 3 large hearts of palm
• 3 tbsp vegan sriracha sandwich spread (here we used Hampton Creek Simply Mayo )
• 1 tbsp fresh lemon juice
• 1 tbsp chopped dill
• ½ tbsp capers, well drained (or to taste)
• 2 whole wheat hot dog rolls

Instructions:

1. Combine sweet paprika and Old Bay on a medium side plate
2. Roll each heart of palm on the spice mix until completely coated
3. Cut each heart of palm into ½ inch pieces (you'll get about 5 pieces per heart) set aside
4. In a medium size bowl, whisk together vegan mayo, lemon juice, dill and capers. Add hearts of palm and mix gently
5. Fill each roll with the mixture right before serving

Enjoy your meal!

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Vegan Peach Napoleon

Here we go again. The shopping torture continues.

Yesterday my 16 year old niece Raquel took me out to the mall for 3 hours (yes, SHE took ME out), convinced me to buy stuff I would never even look at and even forced me to try on skinny jeans. Skinny jeans! Now that is torture.
But you know what, putting aside my animosity for shopping, I have to admit I had a really nice time, just because I was with her. She is like the younger sister I never had. Over the years I’ve watched this little peanut she was when I first moved here to the US, grow into the amazing, smart, funny young woman she is today.

I know I’ve talked about her before, and I’ll never get tired of doing it, because she amazes me every day. And especially now that she has become our very own “intern”, her talent is really flourishing. She’s been such a great help to us, especially in the creativity department.

This recipe we’re sharing here today is an example. When Galaxy Nutritional Foods offered us to try some of their products, Raquel was he one who came up with this concept that Vicky and I later developed.

Vegan Peach Napoleon Recipe

Prep time: 10 mins  | Cook time:30 | Total time: 40 mins

Ingredients: 

• 1- 8oz package plain vegan cream cheese alternative (We use GoVeggei!), at room temperature
• ½ cup confectioners sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 large peaches, diced
• 2 tbsp brown sugar
• ¼ tsp lemon
• ½ tsp water
• 1 puff pasty sheet cut in 8 rectangular pieces or 4 puff pastry squares cut in half

Instructions:

1. Preheat oven to 400F. Bake puff pastry for about 15 minutes until golden brown. Set aside.
2. In a medium bowl, combine vegan cream cheese, confectioner's sugar, vanilla and cinnamon
3. Whip until light and creamy and chill in the refrigerator
4. In a large skillet, combine peaches, brown sugar, lemon juice and water. Cook at medium-high heat until the peaches start to soften. Reduce heat to low and cook for an additional 10 minutes. Set aside to cool.
5. Fold cooled peaches into cream cheese mixture and refrigerate until ready to assemble.
6. Right before serving, layer peach cream in between 2 pieces of puff pastry. sprinkle with confectioner's sugar.
7. ENJOY! From May I have that recipe

Enjoy your meal!

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Cucumber-Melon Paletas

Last year, right around this time, a friend of mine came to me asking for help with a business idea . She wanted to get a food truck and drive around selling nothing but homemade “paletas” (Spanish for ice pops) and gourmet coffee. Problem was, she knew a whole lot about coffee, but absolutely nothing about how to make ice pops. She had the concept, but the flavor combinations she had in mind were, well, not “ideal”, if you know what I mean.

So of course, I agreed to help. We spent a good amount of time coming up with flavors, shopping for ingredients and even coming up with some kind of a business plan. We tested them, some were great, some not so much, and then… Then that was it. I’m not sure what happened, but the whole project just disappeared. Gone. We never spoke about it again, we never brought it up. Almost as if it never happened. Weird.

Now fast forward one year, and what do you know: paletas are everywhere. Everyone is making them, posting recipes, and selling them.

Oh well. Maybe we missed a great business opportunity, who knows. But really, who cares? We can still have fun creating new cool flavors and sharing them with you. Like this one.

To be quite honest with you, this recipe originally started as a cucumber melon “lemonade”. It didn’t takes us long to realized thought that, that idea, wasn’t really gonna work. The texture was way too thick and “pulpy”. A little off putting to tell you the truth! So, if when life gives you lemons you try to make lemonade and that doesn’t work, well, figure out something else! Worked for us in this case! Refreshing and definitely, definitely yummy. Oh, and pretty

Cucumber-Melon Paletas Recipe

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients: 

• 1 small cantaloupe, cut into large chucks
• 5-6 small Persian cucumbers (or 1 large seedless cucumber), peeled and diced
• ½ cup fresh squeezed lemon juice
• 6 large mint leaves
• 2 tbsp agave (or to taste)
• 1 cup cold water
• 1 bag frozen raspberries (you will use 4-5 berries per pop)

Instructions:

1. Blend all the ingredients on a blender at high speed, until smooth
2. Fill the paletas or ice pop mold ¾ of the way. Insert 4-5 raspberries on each mold
3. Freeze for 3-4 hours or until frozen.

Enjoy your meal!

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Spinach, Strawberry & Quinoa Salad

When trying to eat a healthy diet, a lot of us rely on salads to keep us on track. After all, they’re easy, quick, super versatile and of course, delicious.

What most people don’t realize however, is that salads can also be your biggest diet saboteur. And to avoid that, all you have to do is follow these two simple steps:

1) Don’t drench them in heavy, fat and sugar laden store bought dressings (tough one, I know, but home made dressing is well worth the 5 minutes that it will take to make it, believe me!)

2) Watch your toppings ( not every single crunchy snack that lives in your pantry needs to go on it!)

And if you think that following steps 1 & 2 will make your salad boring, tasteless and impossible to enjoy, we’re here to prove you wrong.

Spinach, Strawberry & Quinoa Salad Recipes

Prep time: 10 mins  | Cook time: 15 | Total time: 35 mins

Ingredients: 

• 2 cups baby spinach, tightly packed
• 8-10 large strawberries, sliced
• 4 yellow tomatoes, quartered
• 2 cups cooked quinoa 
• ¼ cups pecans, chopped
• Creamy Balsamic Dressing

Instructions:
Combine all the ingredients in a large bowl. Add dressing right before serving

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7 Layer Bean Dip Recipe

7 Layer Bean Dip Recipe

Prep time: 10 mins  | Cook time:25| Total time: 35 mins

INGREDIENTS:

 

• 2 cups of refried beans, either from one 15-ounce can or homemade
• 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
• 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
• 1/4 to 1/2 teaspoon ground cumin
• Salt
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
• 1 avocado, peeled and chopped
• 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
• 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
• 1/2 small can of sliced ripe black olives

DIRECTIONS:

1. Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
   
   Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2. Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3. Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

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Cinnamon, apple and ricotta cake

Cinnamon, apple and ricotta cake Recipes

Prep time: 30 mins  | Cook time:75 | Total time: 105 mins

Ingredients: 

• 3 Granny Smith apples
• 1 tablespoons honey
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (60g) almond meal
• 1 cup (220g) caster sugar
• 1/2 cup (85g) cornmeal (polenta)
• 1 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons finely grated orange rind
• 125g butter, melted
• 2 Coles Brand Australian Free Range Eggs, lightly whisked
• 1/2 cup (125ml) milk
• 500g fresh firm ricotta
• 2 tablespoons brown sugar
• Crème fraîche, to serve
• Honey, extra, to serve

Instructions:

1. Preheat oven to 160C. Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper. 
2. Thinly slice 2 of the apples crossways. Peel and core the remaining apple. Finely chop. Set aside. Arrange half the sliced apple over the base of the prepared pan. Drizzle with the honey. 
3. Combine the flour, almond meal, caster sugar, cornmeal, baking powder, half the cinnamon and half the orange rind in a large bowl. Add the chopped apple and stir to combine. Add the butter, egg, milk and half the ricotta and stir to combine. 
4. Combine the remaining cinnamon, orange rind and ricotta with the brown sugar in a small bowl. 
5. Spoon half the batter over the apple in the prepared pan. Smooth the surface. Arrange the remaining sliced apple over the batter. Spread the ricotta mixture over the apple and smooth the surface. Top with the remaining batter and smooth the surface. Bake for 1 hour 20 mins or until a bamboo skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. 
6. Turn the cake onto a serving plate. Cut into wedges and serve with crème fraîche drizzled with extra honey.

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Spiced Coconut Dal (Lentils) – Recipes Vegan & Gluten

When I was pregnant, I had the strangest cravings. And by that I don’t mean the typical crazy things, like ice cream and pickles, and all that stuff. I mean just random things I never really ate much of before getting pregnant. Which is interesting because I was nauseous for pretty much 9 straight months… So food wasn’t really something I was particularly “fond” of.

I remember one particular night going to a work meeting. They served Indian food and I was incredibly nauseous, but for some strange reason, all I wanted to do was fill up a plate and devour it. Which, of course, I didn’t do or else I would have spent the rest of the night with my head in the toilet… But that craving stayed with me, for a very long time. Crazy what hormones can do, uh?

So after I had my son and my stomach went somewhat back to normal, I started experimenting a little bit. Of course I could have just done some research and gotten some recipes online but we all know that’s not my thing so… I just started throwing things together, that I thought would match the flavor profile. And I must say, I got some tasty dishes!

Eventually the craving went away and kind of forgot about them. Until I recently came across a recipe very similar to something I “created” back then. And got the urge to make it again.

Of course I couldn’t remember the exact recipe, but I did remember the basic ingredients (lentils, tomatoes, cilantro, spices and coconut milk) so here it is. Super simple and tasty!

Hope you enjoy it!

Spiced Coconut Dal Recipes

Prep time: 10 mins  | Cook time:35 | Total time: 45 mins

Ingredients: 

• 2 tbsp extra virgin olive oil
• 4 ripe tomatoes, diced
• 3 large scallions, white and green parts sliced
• ¼ tsp salt (or to taste)
• 1 cup chopped fresh cilantro
• 1 tsp turmeric
• ½ tsp garlic
• ½ tsp cumin
• ½ tsp chili powder
• ⅛ tsp black pepper
• ⅛ tsp mustard
• ⅛ tsp coriander
• 1½ cups cooked lentils
• 1 cup water
• 2 tbsp tomato paste
• ¾ cup light coconut milk

Instructions:

1. In a large deep skillet, heat olive oil. Add tomatoes and scallions and cook over medium heat for 7-8 minutes. Add chopped cilantro and all the spices and continue cooking for another 5 minutes
2. Add cooked lentils, water and tomato paste and cook for an additional 5 minutes, still well so the tomato paste dissolves completely
3. Add coconut milk, reduce heat and simmer, uncovered for 15 minutes
4. Serve plain or over rice.

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