Nothing says summer quite like heirloom tomato gazpacho and I want you to be able to enjoy this recipe all summer long! It’s crazy healthy and easy to make. You can prep it in advance and keep it in your fridge for a refreshing lunch. Or serve it in small glasses like these if you are entertaining. read more
This market vegetable salad with vegan ranch dressing is going to be in heavy rotation this summer! It’s like a vegan farmer’s market version of a Cobb, where you have a little of this and a little of that, and you can tell with just a glance what is in the salad. If you want to swap out an ingredient or two, don’t let me stop you. Feel free to be inspired by what’s fresh at your local farmer’s market.
This dressing, by the way, is off the charts. So tangy and creamy – full of herby deliciousness – the perfect accompaniment for all of those veggies. read more
My vegan chili con queso is totally famous. (Among a very small group of girls who may or may not get a little too rowdy over a good potluck and good wine on an occasional Friday night. š ) No judging, please. I like a little fun with my healthy. Besides, who doesn’t like to moonwalk across a kitchen singing Welcome to the Jungle? read more
Please do yourself a favor and add this yellowfin tuna crudo to your summer recipe rotation! I will definitely be busting this out on Memorial Day. Three words – no cooking required. read more
These raw vegan raspberry cheesecake bars are EVERYTHING. I don’t care if you are a vegan, a raw vegan or a hell-no-I’m-not-a-vegan. If you don’t make these, you are suffering! Memorial Day is just around the corner and this is an easy, no-cook dessert that is gluten free and refined sugar free. And the taste! Creamy and decadent, sweet but not too sweet, full of fresh raspberry flavor. There is nothing in these that is all that bad for you. Okay, I wouldn’t take a bath in maple syrup just like I wouldn’t eat a tub of cashews but as long as you exercise some self-control and don’t eat the whole tray, you’re fine. read more
Champagne mangos, also known as ataulfo mangos, are piled high at my local market and that inspired this champagne mango and avocado salad. If you haven’t tried champagne mangos, you should! They’re deliciously sweet with a buttery texture that is more akin to a Hawaiian papaya than the larger, more fibrous mango varieties. And they’re so good you can just peel them and eat them right down to the pit at your kitchen counter. read more
These roasted carrots with jalapeƱo and lime are so so good. Now, historically speaking, I have not been the biggest carrot fan. The cooked carrots of my youth definitely left something to be desired – orange coins characterized by a bland and soggy sweetness. “Eat your carrots.” No thank you.
But I present to you my case for carrots. It’s beautiful to leave a bit of the green tops, don’t you think? I also love that these carrots aren’t peeled. They feel appealingly rustic.
While I am not big on rules, I do have one for carrots. You really need to play against their sweetness. Roasting them with a bit of cumin, coriander and thinly sliced jalapeƱo is not a bad way to start. The jalapeƱo really mellows in the oven and it lends a really nice flavor. But the real magic happens when you hit those fresh from the oven carrots with some freshly squeezed lime juice. That’s when the skies open and the angels sing! read more
I honestly don’t know what to say about this slow roasted halibut with chermoula except that you have to try it. This is getting a spot in the permanent rotation in our home. Slow roasting is such a great way to cook fish because it’s almost impossible to mess up. The slow part is relative, by the way. This fish is perfectly cooked in about twenty-five minutes. There’s no slaving over the stove. Just throw it in the oven and let it do its thing. You can’t even imagine how tender and delicious this fish is when it comes out.
I’m guessing a number of you are wondering, “What in the heck is chermoula?” read more
This vegan French onion dip is as creamy and satisfying as any dairy-based dip you will find. Now I know what some of you may be thinking. Bad vegan substitutes for traditional dairy-based recipes are a one-way ticket to bitter disappointment. But this dip is the real deal. Promise! You want to know the secret to its rich and decadent texture? read more
This beetroot tartare is one of those dishes that looks fancy but is really, simply, all about highlighting the vegetable. Some herbs, fresh horseradish root, a pop of acidity, and a hit of salt are all beets need to make them sing! The lemon-horseradish (cashew) cream just puts them over the top. It takes a little time to roast the beets but the actual preparation of the tartare is really quite simple. It’s a lot like preparing a salad. A little chopping and mixing. A little dressing.
In fact, while I often think of this beetroot tartare as an appetizer, it’s equally appropriate as a salad or side.
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