Easy vegan tacos — hot for food. So like I said, no rules. Just let your imagination run wild and use up leftovers to stuff your tacos. But if you want to know some fast and furious toppings you can make we'll list them below as well as the best way to season veggie ground round as seen in the video. perfect veggie ground round for tacos: 1 pkg meatless ground round (we used Yves in the video) 1 minced garlic clove and/or 1/2 C finely chopped onion 1 C chopped mushrooms (optional) 1 tbsp coconut oil (or grapeseed oil) for frying 1 tsp cumin 1 tsp chili powder In a large pan heated to medium add oil, onion, and mushrooms and sauté for 2-3 mins until soft.
After onion and mushrooms have cooked for a couple of minutes then add meatless ground round, cumin, and chili powder and stir to combine. If we had it already made in the fridge or we wanted to be a little more authentic and fancy, we would make cashew sour cream for our tacos. Cilantro cream sauce: 1/2 C vegan mayonnaise 2 tbsp lime juice 1/2 tsp onion powder 1 tomato, diced. Easy ramen noodle bowl — hot for food.
We know that you like easy recipes and ramen noodles are probably the easiest thing to make ever! But we've made them fancier and you can certainly feel a little more proud than you did in college about eating this ramen noodle bowl. It's filled with fresh veggies and fragrant miso broth that'll warm you up any time of the day. ingredients (1 large serving): 1 package of instant ramen noodles (we like lotus foods rice ramen) 2 C water 2 tbsp miso paste 1 C broccoli florets 1/2 C chopped kale 2/3 C cubed medium firm tofu 1 tbsp chopped green onion 1/4 C dried seaweed sesame seeds (to taste) sriracha (to taste) Boil noodles in 2 cups of water as per instructions on the package.
Take 2 tbsp of the noodle water and mix it with 2 tbsp miso paste until dissolved and well combined. Watch our latest video for the easy step-by-step recipe! Buffalo cauliflower sandwich — hot for food. Ingredients (2 large sandwiches): 1 head of cauliflower 1/2 C non-dairy milk 1/2 C water 3/4 C all-purpose flour (can sub gluten free rice flour) 2 tsp garlic powder 2 tsp onion powder 1 tsp cumin 1 tsp paprika 1/4 tsp sea salt 1/4 tsp ground pepper 1 tbsp vegan butter 1/2 C frank's red hot sauce Line a baking sheet with parchment paper and preheat your oven to 450 F. Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides.
Tip: you could cut the cauliflower steaks in half to make 4 smaller, slider style sandwiches. Mix the flour, non-dairy milk, water, spices, and seasoning into a bowl with a whisk until well combined. Ranch sauce ingredients: 1/2 C vegan mayo 1 tsp apple cider vinegar 1 tbsp dill 1 tbsp parsley 1 tbsp chives 1/2 tsp onion powder 1/2 tsp garlic powder salt & pepper to taste In a bowl whisk all the ingredients together. Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Cucumber, Chickpea, and Pita Salad.
Cucumber, Chickpea, and Pita Salad Cucumber, Chickpea, and Pita Salad-this fresh and simple salad is made with cucumber, chickpeas, pita chips, feta cheese, dill, and a light lemon dressing. I usually don’t make a recipe more than once or twice because I am always creating new recipes for the blog and I like to try new things. This drives Josh crazy sometimes because he doesn’t mind eating the same thing over and over. When he requests his favorites, I usually say no because I have a new recipe to try:) Don’t worry, if it is his birthday or Father’s Day I let him pick. See, I am nice…sometimes:) I made this Cucumber, Chickpea, and Pita Salad last week and I have already made it THREE times. Josh couldn’t believe I made this salad three times, especially in one week. Cucumber salads are perfect for summertime because they are fresh and you can use up your garden cucumbers! If you skeptical about the chips in the salad, don’t be. Healthy 5-Ingredient Breakfasts.
Half Baked Harvest - Made with Love. I made us the best pita sandwiches for lunch today! Because one, we are coming up on zucchini season. Two, it is picnic and grilling season. And three, I am nervous and apparently that makes me want awesome Greek food. Ok, well that last one is not so true. Yes, I am nervous, but when I am nervous I really just can’t sit still and I fidget… ALOT. Traveling makes me so nervous, I hate flying and the whole airport thing. Not sure what I was thinking when I thought the whole 1:10am thing was a good idea. I guess I still think it is a good idea because instead of wasting a whole day traveling I am wasting a whole night. Anyway, these sandwiches I made us today? I think they would be kind of perfect to pack up for lunch. Honestly, I kind of loaded these up with some seriously good stuff. Let’s just make a list of what is in these: First up, the greek olive pesto.
Second, FRIED ZUCCHINI!! Third, marinated feta. Fourth, the slightly crunchy chickpeas (or garbanzo beans). Sixth? Ingredients. Rainbow quinoa taco salad — hot for food. Our only diet secret is easy. Eat all the colours of the rainbow, most of the time! Just look at the spectrum of colour in our Meatless Monday meal idea for rainbow quinoa taco salad. It’s full of flavour and we especially like the little zing from the creamy sunflower dressing. You might not find a pot of gold at the bottom of your bowl, but you’ll feel good eating this festive and filling salad. ** makes 4 servings salad ingredients: 1/2 C rainbow quinoa 1 C water 1/4 C tsp sea salt 8 C chopped romaine lettuce 1 small can black beans (approx. 1 C), drained and rinsed 1 C frozen corn, thawed 2 avocados, diced 1/4 C finely chopped red onion 1/2 C diced tomato 1/4 C cilantro leaves, finely chopped 2 tsp lime juice corn chips, for serving (optional) dressing ingredients: 1/2 C raw sunflower seeds (soaked for 3 hours) 1/2 C water 1 lime, juiced (approx. 2 1/2 tbsp) 1 tsp apple cider vinegar 1 tsp hot sauce 1 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/4 tsp sea salt 1/4 tsp ground pepper.
Asian noodle salad with edamame & sweet ginger dressing — hot for food. Vegan cinnamon rolls with spiced whiskey peaches — hot for food. - StumbleUpon. One Green Planet | We're your online guide to making conscious choices that help people, animals and the planet. Green Kitchen Stories » The healthy vegetarian recipe blog.
ChooseVeg.com: A Guide to Vegetarian and Vegan Living. Where to buy cooking lavender | W E S E E R A I N B O W S. What’s not to love about lazy summer days. soaking up the sun is one of those things that’s hard to do with a bad attitude. if you’re sipping on a condensation-covered glass of ice cold lemonade…then. well, you’ve got it made. this week leslie shows us how to make lavender lemonade, accompanied as always with her gorgeous pictures. A couple months back, I met up with my closest girlfriend that I hadn’t seen for probably 3 months. I have been traveling so much for work and she is always so busy with her own work, we just never had a spare moment to relax, catch up, and just enjoy each other’s company. Finally I was home for more than a week, and she had a free day, so we were able to schedule a couple hours of uninterrupted time for just her and I. It was her pick on where to meet for lunch. It is true, I do love that place! I hope you enjoy this relaxing, floral twist on a traditional classic. post by alex michael may. photos and recipe adapted by leslie grow.
7 DIY Vodka Infusions That'll Seriously Upgrade Your Homemade Cocktails. (Photo Credit: Foodie with Family) Flavor-infused cocktails are always in order on a sweet summer night, and there's no better way to up your amateur bartending skills than with homemade vodka infusions. Not only are the DIY versions healthier than their liquor-store counterparts -- see ya never, artificial flavors! --they're also wildly simple to make. Test out flavor combos you've been itching to try, like blueberries and watermelon for a fresh martini or bacon and habanero for a spicy bloody mary. Most recipes call for cutting fresh fruits, herbs or even meats and letting them soak in a jar of vodka for anywhere from 36 hours to 13 days before blending, mixing or simply pouring over ice. Vodka infusions also make for pretty party décor, sweet kitchen counter accents and thoughtful gifts. Foodie with Family. In-flight Cocktails DIY. Culinary Ginger : Roasted butternut squash bruschetta & signed Ina Garten cookbook giveaway.
We have a giveaway for a SIGNED copy of Ina Garten's newly released cookbook make it ahead. We also have a recipe for our own make ahead appetizer, roasted butternut squash bruschetta, which is quick and easy to prepare until you're ready to assemble. Thanksgiving is just over 1 week away and it's time to get our menus planned. When you have hungry guests arriving and they start making their way into the kitchen because the smell of the food beckons, it's no fun for anyone. Roasted butternut squash bruschetta is the perfect seasonal appetizer that can be made ahead and assembled really quickly to keep those hungry guests at bay.
For me, roasting is the best way to prepare butternut squash. Roasting brings out the natural sweetness in the vegetable which gives added flavor. Paired with fresh sage, and topped with nutty freshly grated parmesan cheese, this appetizer is comforting and very seasonal. * To make ahead you can prepare to this step.
Skinny Mozzarella Sticks - Simple Green Moms. These Skinny Mozzarella Sticks are a super simple and guilt-free appetizer loaded with the comforting flavor of melted cheese. You do like cheese right? Heck yes you like cheese! If you said NO, well then you are either lactose intolerant or a flat out liar face because everybody likes cheese. The problem is just that most people don’t think skinny and cheese do not belong in the same sentence let alone the same recipe. We are obviously not those people <and you can thank us later>.
One bite of these Skinny Mozzarella Sticks and you will realize skinny and cheese were meant to be united as one. Speaking of lovers. Thank goodness these Skinny Mozzarella Sticks were a total redemption! Ingredients 1 large egg 4 string cheese, halved 8 wonton wrappers 1/2 cup marinara sauce (for dipping!) Instructions. Beet & Sweet Potato Chips Recipe. Sign up to customize your recipe discovery experience. Lets personalize your experience... What is your skill level in the kitchen? Beginner Intermediate Advanced Tell us about yourself I am a year old who cooks for Drag the slider to your age female male Choose the gender you identify with What are your favorite types of food? AmericanAsianCajun & CreoleChineseFrenchIndianItalianMediterraneanMexicanSouthern & Soul FoodThaiNone of these Your diet preferences Do you have any special diets?
Lacto vegetarianOvo vegetarianPaleoPescetarianVeganVegetarianNone of these Your allergy preferences Do you have any food allergies? Dairy-FreeEgg-FreeGluten-FreePeanut-FreeSeafood-FreeSesame-FreeSoy-FreeSulfite-FreeTree Nut-FreeWheat-FreeNone of these. #AvocadoSuccess. First of all, I want to thank everyone who’s purchased a copy of the Healthy 15 for 2015 ebook I released last week. I’m overwhelmed by the response, and even more so by those of you who have said you’d rather wait until the ebook goes up to its regular price (I guess I priced the book too low?). To know I have such supportive readers even after so many years… well, it’s enough to make a girl tear up a bit.
Anyway… I have a few fun new recipes in the wings, but I wanted to post this one first because I’ve been getting a lot of questions about healthy snack ideas. This is something I’m definitely working on for this year, not just for you guys, but for me. While I have flexibility in terms of eating at my desk at work, I don’t have the kind of kitchen set up or time to have a lot of the lunches I’d like to have at work. There’s a story behind this, I swear. A couple of years ago, when I was still working at the restaurant, I got into this cracker kick. It’s a fitting name, actually.
Avocado Toast Two Ways. It’s been a busy week for me. I’ve been catching up after all the sxsw madness!! I’ve been having the Great Cleanser Green Juice each morning and I feel so much better for it! It really is a miracle worker when it comes to getting back on track after an unhealthy weekend. I’ve also been taking a probiotic daily (which I always do but I’ve been doubling up on this week). Other staples after a wild weekend include: hot water with lemon and ginger (I make a big pot and sip on this all day), and nightly skin brushing followed by a detox bath.
I’ve been super busy this week playing catch up and so haven’t had a lot of time to cook. Just to give you an idea, this week I went to the grocery store on Monday. My grocery store run looked like this: EggsEzekiel breadhummustomatoesavocadosproutskaleshredded carrotscucumberassorted veggiesrotisserie chicken Always get these basics and staples when you go to the grocery store, that way you can always put something together when you’re in a pinch!
52 Healthy Midnight Snacks. Half Baked Harvest - Made with Love. I made you all some apple, rum and cinnamon pretzel goodness! You know, since I am slightly fall obsessed. And since I would probably never drink hot buttered rum, I add the flavors to my sweets. It’s just the way I do booze. Which in my opinion is the best. But you guys, can we talk about real life for a second? I mean, we always talk about real life, but I mean, REAL life. The other day, my mom called to ask me if I wanted to renew my subscription to Seventeen magazine. It may sound lame, but I think I have been subscribing to that magazine since I was fifteen. Anyway, my point is that you know you have truly hit adulthood when one, you actually have to pay for your own magazine subscriptions and two, you can no longer subscribe to the “teen” magazines (i.e Seventeen and Teen Vogue).
Also, taxes? Wait, and the worst? Switching gears now. Happiest Friday to ya!! So, you guys are probably realizing that I love soft pretzels. The trickiest part to this recipe is rolling up the pretzels. Recipe: Earl Grey Cupcake - riceandbread. Hello spring/ summer. As the temperature stars rising I start craving for something light and citrusy. This Earl Grey Tea Cupcake with Lemon buttercream is just perfect. The bergamot in the earl grey tea makes the cupcakes really “light” and the butter keeps them moist. The lemon in the buttercream gives the butter cream a “lift”. The first time I had anything with earl grey tea was a many years back in Belgium.
Back to this. Makes 12 cupcakes. 1/2 cup (113g) unsalted butter, softened 1 cup (200g) sugar 2 egg 1 1/ cups (192g) all-purpose flour 2 1/4 tsp. baking powder 3/4 tsp. salt 1/2 cup milk 3 Earl Grey tea bags Preheat the oven to 350 (175 degree). Beat the butter and sugar together until it is light and fluffy (about 5mins). Add eggs one at a time, making sure they are thoroughly combined before adding the next one. In another bowl Mix the dry ingredients, including the tea. Line the cupcake pan with 12 cups and fill them full.
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