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.

Read More

Spiralized Cucumber & Carrot Salad

Remember when you were a kid and played pretend with your friends? It was fun, wasn’t it? Fantasizing about something that wasn’t real, being able to drift away for a little while??

Well, I’ve come to the conclusion that, even as adults, the cure to any woe is, indeed, playing pretend.

Your family (and everyone else for that matter) goes on vacation but you can’t join them? Grab a friend (who’s actually on your same situation) take a ride to Atlantic City, and pretend you’re in Vegas.

The window in your car is stuck and won’t close? Just open all of them and let the wind mess up your hair, pretending you’re driving an expensive, super cool convertible (and pray, really hard, that it wont rain while you’re parked outside).

You go out for a run but your legs don’t seem to want to cooperate? Pretend you’re being chased by – insert favorite scary character here – and run for your life…. also pretending that – insert name of favorite hot actor here – is waiting for you 8 miles from where you are.

Too cold outside to even want to get out of the house? Make one of these and pretend you’re in a tropical island, far, far away.

Hosting a get together but can’t enjoy a drink because out of the blue, you’ve developed some kind of alcohol intolerance? Make one of these but hold the alcohol on yours, pretend you’re just like everyone else (no one will know)

Craving a big fat bowl of pasta but, of course, you’re watching your carbs? No problem! “Zoodles” to the rescue. Yep, just like eating pasta. Yep. Exactly the same. Even better (here’s where your pretend skills are really put to the test)

I could go on, and on with this but I think I’ve made my point, yes? And just in case you need one more pretend tool (and let’s be honest, who doesn’t??), and while we’re in the make-believe-noodle subject, here’s a salad that will definitely do the trick. It will make you think you’re eating your favorite cold sesame noodle salad, without all the hassle. 5 minutes, done. Good one, uh?

Spiralized Cucumber & Carrot Salad Recipe

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

Ingredients: 

• 1 large seedless cucumber
• 1 large carrot
• 1 tbsp black sesame seeds
• 2½ tbsp rice vinegar
• 2 tbsp water
• 1 tbsp agave nectar
• ¼ tsp salt (or to taste)

Instructions:

1. Using a "spiralizer", make "noodles" with the cucumber and carrot and place in a large bowl.(see note). Add sesame seeds and toss well
2. To prepare the dressing, combine rice vinegar, water, agave salt in a glass jar with a lid and shake well ( you can also whisk the ingredients in a bowl)

Read More

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

Read More

Tomato Olive Cheese Sandwich

The release of individual slices of Sincerely Brigitte cheeses led to this delicious Olive Tomato
Cheese Vegetarian Picnic Sandwich recipe. Warmer weather is always a great time for picnics,
road trips, and other adventures. When summer weather hits, there is a stronger
pull to find convenient, quick recipes that can be prepared in a hurry and which can survive travel
without making a mess.

The solution we devised involved utilizing individual cheese slices from our favorite dairy cheese brand, Sincerely Brigitte. Their wide variety of flavors and the high quality of their ingredients simply can’t be beat by the usual cheese brands that we see used in sandwiches and recipes.

Each recipe that we dreamed up based on their cheese blends was better than the last. That was why, when we received their new sliced cheeses, we knew we had to jump on the opportunity to try them out.

Picnics are a big part of our summer activities, so knowing that we could have all of the flavorful taste of their cheese blends in a convenient to use package was perfect. Between picnics this summer and lunch packing this fall and winter, these new slices cheese blends will quickly become a kitchen staple!

For this recipe we tried out the olive tomato slices. The flavor of the cheese is just mellow enough to let the tomato and olive flavors shine through, and sure to make any vegetarian cheese lovers in your home very happy! Although the sandwich itself is made from a simple recipe, the variety of flavors that come from the cheese alone make it anything but boring. Once you try out them out, you’ll understand why we can’t get enough!

Tomato Olive Cheese Sandwich Recipe

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

Ingredients: 

• For the Sun Dried Tomato Spread:
• 8 Sun dried tomatoes in oil cut into small pieces
• 10 fresh basil leaves washed
• ⅛ tsp salt
• ⅛ tsp pepper
• 20 toasted hazelnuts
• 2 tbs water
• For the Sandwich
• 2 slices multigrain sour dough bread toasted or any bread of your choice
• 4 Slices Sincerely Brigitte Tomato Olive Cheese Slices
• 1 hard boiled egg sliced
• ½ cup baby arugula washed

Instructions:

1. Mix all the sun dried tomato spread ingredients in a blender until smooth. You may have to add a little more water to get the consistency to want.
2. Spread about 2 tsp of spread on each slice of toasted bread
3. Add 2 slices of cheese
4. Add sliced egg, arugula another 2 slices of cheese
5. Enjoy!

Read More

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

Read More

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!

Read More

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!

Read More

Breakfast Yogurt Parfait To Go for Weight Loss

This breakfast yogurt parfait in a jar is a tasty way to start your day. It’s so quick and easy, too. Why opt for sugary yogurt varieties, when there’s such a deliciously healthy alternative in naturally-sweetened Greek yogurt? The fruits included in the recipe can be swapped out with your seasonal favorites to provide you with a nutritious breakfast to-go!

Note that you can get creative about layering your parfait, adding dark chocolate shavings, granola of choice, shredded coconut, sugar free jam, and more to the layers.

Breakfast Yogurt Parfait Recipe

Servings: 3 | Serving Size: 1 cup | Calories: 184 | Total Fat: 8 g | Saturated Fats: 4 g | Trans Fats: 0 g | Previous Points: 4 | Points Plus: 5 | Cholesterol: 0 mg | Sodium: 35 mg | Carbohydrates: 23 g | Dietary Fiber: 4 g | Sugars: 1 g | Protein: 6 g

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• 1 cup grapes or mixed berries
• 1/2 banana, chopped
• 1/4 cup unsweetened shredded coconut
• 1/2 cup granola
• 1/2 cup nonfat or lowfat Greek-style yogurt

Directions:

• Place a layer of berries or grapes on the bottom of the jar, add a layer of yogurt, a layer of granola, a layer of fruit, another layer of yogurt and a layer of the shredded coconut. Cap the jar, and off you go!

Read More

The Best Hot Dog You Will Ever Eat

Three things make this The Best Hot Dog You Will Ever Eat: A quality bun, diagonal cuts before grilling, and the Special Sauce. It’s so easy, you will be making this all summer! Invite me to your barbecue please!

The moment the not-cool piece ended, Sandi turns to me during the applause and says, “I did NOT like that.” “Me neither!!” and then we start going on about how it paled in comparison to the first one.

THEN. Just wait you guys. Everyone is still applauding when the conductor turns to the audience and moves his hands in the universal “stand-up-now” motion. I’m halfway out of my chair when I look behind me and realize the conductor was not asking the audience to stand up. He was asking the man sitting directly behind us to stand up. And at least a half-dozen people sitting next to him. Our eyes widen in fear as we stare up at the man standing not 2 feet away from us, waving his hand to accept the applause.

We fumble for our programs. Who is he???

THE COMPOSER. Who were the people standing next to him? The family of the dead guy that the piece was written about.

Someday when I die and I get to find out All The Stuff (you know, you find out Stuff when you die, right? Please say yes?) my first question will be, HE DIDN’T HEAR US DID HE??

I wasn’t made out for the orchestra anyway, let’s be real. I’m more of a hot dog kind of girl. JDAWGS HOT DOGS to be specific. If you have no idea what I’m talking about, then you are not from Utah, but if you are ever passing through, you HAVE to try JDawgs. It started out as a tiny shack just off BYU campus (my alma mater). Like literally, a shack. Students would pick up a hot dog on their way home or in between classes. Now I hear they are opening their 5th location, this one in SLC. They haven’t made it out to Sacramento yet, so I make them at home.


What sets these dogs apart from a regular ol’ hot dog is the fresh bun, the diagonal cuts, and the Special Sauce. A good quality hot dog goes without saying. It doesn’t seem that far off from a regular hot dog, but I’m telling you, it’s life changing. The cuts make it easier to eat, and then you get a higher ratio of sauce-to-dog.

The owner’s grandmother clipped the sauce recipe from a newspaper back in the 50s. This isn’t her recipe, but I think it tastes just like it. I don’t add any other toppings, (the sauce speaks for itself) but you could add onions, pickles, sauerkraut, whatever. Make this for your summer barbecues! You will never go back to ketchup!

The Best Hot Dog You Will Ever Eat Recipe

Prep time: 5 mins  | Cook time:15 | Total time: 20 mins

Ingredients: 

For the sauce:

• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 tablespoon BBQ sauce (I used Sweet Baby Rays)
• 1/4 cup honey
• 1 teaspoon cider vinegar
• 1 and 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• dash black pepper

To assemble:

• large all-beef or Polish hot dogs (Costco has the best!)
• large buns (The ones at Costco fit perfectly)
• butter
• white onions
• sauerkraut
• pickles
• banana peppers

Instructions:

1. To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.
2. Let cool completely. I like it to be room temperature, but you can chill it if you want.
3. When you are ready to cook the hot dogs, set your grill to medium heat.
4. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.
5. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.
6. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
7. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Enjoy your meal!

Read More

THE HEAT BREAKFAST SMOOTHIE BOWL

Seems like smoothie bowls are popping up all over the place lately, right? Taking over pretty much every single social media account you have. So colorful, so pretty, they’ll grab your attention without you even noticing.

And I love them just as much as everyone else. But putting aside all the awesomeness they represent, I have a question: what in the world is a smoothie bowl??

If a smoothie is, by definition, a drink ( Google says it is, so it must be true!), can we still call it a smoothie if it’s poured into a bowl and eaten it with a spoon? Seriously, think about it! We should call it a “blended fruit bowl” or “frozen fruit soup” or whatever, I don’t know. But not a smoothie. Nuh uh.

And I don’t know why it bugs me so much, but it does. So I’m putting my stubborn foot down and renaming today’s recipe. I have no idea what I’m gonna call it, but it will come to me. Eventually.

In the meantime though, I’ll tell you what’s awesome about this whatchamacallit bowl:

– It’s LOADED with vitamins, minerals, antioxidants and healthy fats

– Beet powder. That’s right, beet powder (hence, the name). A super duper energy booster, as I’ve come to discover recently. Seriously, this thing has turned me into the Energizer bunny, in the best way possible. No jitters, no crashes. Just pure, clean oxygen powered energy which makes it the prefect pre workout snack/breakfast/etc

– It’s super refreshing (hence, the name) and satisfying. Just like a smoothie. But you eat it with a spoon. Which means it takes longer to eat, which means you actually take the time to enjoy it rather than inhaling it, which means it’s actually better than a smoothie, so stop calling it that because it’s not!

Bottom line, you should give it a try because you’ll love it, even if it doesn’t have a name

The Heat Smoothie Bowl Recipe

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• ¾ cup unsweetened vanilla almond milk
• 1 frozen banana
• 1 cup frozen raspberries
• ½ tbsp Organic beet powder
• 1 tbsp shelled hemp seeds
• 1 tbsp shelled pistachios
• Fresh raspberries & blackberries (to taste)

Instructions:

1. Blend almond milk, frozen banana, frozen raspberries and beet powder until smooth and creamy
2. Pour into a bowl and top with hemp seeds, pistachios and fresh raspberries and blackberries

Read More