What you’ll need:
2 tbsp honey
2 tbsp rice wine vinegar
1 tsp ginger
2 carrots shaved
1 English cucumber chopped into small pieces
1/2 C cilantro chopped roughly
Sea salt + pepper to taste
Method:
In a small bowl combine honey, rice wine vinegar and ginger, set aside
Shave carrots into ribbons, put in large bowl
Add cut cucumbers
Add honey sauce
Combine thoroughly
Let marinade for 1 hour if possible
Add cilantro + salt + pepper
Enjoy!
I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.
I love food that reminds me of my childhood. Here is one of my favorite recipes to make.
What you’ll need:
10 golden or red potatoes cleaned
1 tbsp sea salt
2 tbsp better than bullion vegetable base
1/4 C unsweetened almond milk
1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely
1 tsp ground black pepper
Method:
Bring salted water to a boil
Add potatoes
Boil 8-10 minutes until potatoes are soft
Drain water
Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)
With a large wooden spoon stir in bullion, milk, and pepper
Stir in rosemary and top with a few pieces to serve
Enjoy!
I am not usually a huge fan of oatmeal but add dark cherries and maple syrup and now I am. This is such an easy thing to make and it’s so filling. Exchange dark cherries for any fruit you have on hand and you could use agave if you don’t like maple syrup. I hope you enjoy!
Ingredient list:
2 C water
1/4 tsp salt
1 C rolled oats
1/3 C almond milk
2 tbsp maple syrup
1/2 C dark cherries (I used frozen)
I topped mine with blueberries
Method:
Bring water with salt to a boil
Reduce heat to medium
Add oats
Cook for 10 minutes
Add fruit
Add milk
Add syrup
Cook an additional 5 minutes
Enjoy!
Anything creamed reminds me of my grandma. She use to make the best creamed potatoes with peas. So needless to say I loved this recipe! It would be a great addition to any holiday spread this year. They are amazing on there own or would make a great accompaniment to a fish or meat main dish. This will become a regular dinner item at my home.
Ingredient list:
8 cups water
3 tablespoons coarse sea salt, divided
2 bags (10 ounces each) pearl onions peeled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk or unsweetened flax seed milk
1 tsp dried coriander
2 tsp ground sage
3 tbsp fresh rosemary chopped roughly
2 C spinach
Method:
Place onions and water in a medium sauce pan
Bring to a boil and cook onions until soft, about 8-10 minutes
Drain onions and set aside
Melt butter in a small saucepan over medium heat
Add flour, and whisk until mixture bubbles
Slowly whisk in milk
Raise heat to medium-high, and bring to a boil, whisking frequently
Stir in remaining salt, coriander, sage and rosemary
Add spinach and cook until spinach has softened
Enjoy!
Ingredient list:
1 white onion chopped
1 tbsp olive oil
1 C whole wheat couscous
2 garlic cloves
2 tbsp balsamic vinegar
1 C beets chopped finely
2 C kale
2 1/2 C vegetable broth
2 vegan sausage links chopped
Sea salt + pepper to taste
Method:
Heat oil in a medium skillet over medium
Add onions and cook until translucent
Add beets
Add garlic and vinegar
Stir well
Add kale and broth
Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through
Serve on fresh arugula
Season with salt and pepper if wanted
Enjoy!
Ingredient list:
1/2 small red onion sliced thinly
1/2 C vinegar (I used white wine but white, red wine or rice would be okay also)
1 head of Bibb lettuce ripped into small pieces (I love the living kind)
2 vine ripened tomatoes sliced (I used orange)
1/2 English cucumber slices thinly
1/2 lemon (juice)
2 tbsp olive oil
Sea salt
Black pepper
Method:
Place onions in a small bowl and cover with vinegar. Let onions pickle as you assemble the salad.
Place lettuce, tomatoes + cucumbers in a large bowl
Add lemon juice and olive oil on salad, toss
Top with onions
Sprinkle with salt and pepper
Enjoy!
Ingredient list:
Mushrooms:
4 large portobello mushrooms cleaned, stems removed and set aside
1 tbsp olive oil
1 red bell pepper
Mushroom stems
1 white onion chopped
3 garlic cloves minced
1 jalapeño sliced thinly
1 C spinach chopped finely
2 tbsp cream cheese
1 tsp sea salt
1 tsp black pepper
1 tsp chili powder
1 C lump crab meat
Method:
In a large skillet heat oil and add onions, garlic and peppers
Cook until soft about 4 minutes
Add mushrooms, jalapeño, spinach and crab
Cook until warned through and add cream cheese
Combine thoroughly and add all seasonings
Spoon mixture evenly into mushroom caps
Grill for 10-15 minutes until mushrooms start releasing juices and are soft.
Enjoy!!
Jalapeño’s
Ingredient list:
10 large jalapeño’s cut vertically and seeded
1/4 C whipped cream cheese
1/4 Colby jack shredded cheese
4 green onions chopped
1 tsp salt
1 tsp black pepper
Method:
Combine cream cheese, shredded cheese, onions, salt and pepper
Spoon mixture into each jalapeño
Sprinkle with chili powder if wanted
Grill for 10-15 minutes until they start to soften
Enjoy!
I also brushed a few ears of corn with olive oil, sprinkled salt and pepper along with some chili pepper on them and put them on the grill also. They turned out great!
Ingredient list:
2 artichokes trimmed
4 garlic cloves minced
1 tbsp fresh rosemary chopped finely
3 c water
1 tbsp vegetable bullion
1 lemon sliced into 1/4″ slices
Method:
Cut stem off artichoke and top 1/2″
Take scissors and snip the top off of each leaf
Sprinkle minced garlic and rosemary in between leaves
Fill a deep skillet with water and mix in bullion
Place lemon slices in water
Add artichokes
Bring to a boil, reduce and cover
Cook for 45 minutes until soft
Enjoy!
Polenta + Corn Stuffed Peppers
Ingredient list:
Tomato sauce: (alternatively you could use store bought red enchilada sauce)
5 celebrity or plum tomatoes quartered
1 red onion chopped roughly
2 garlic cloves
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
Peppers:
1 C of tomato or enchilada sauce
2 pasilla peppers halved and seeds removed
1/4 C instant polenta
1 1/4 C water
1 tsp sea salt
1/2 C cheddar jack cheese
1 C frozen corn
1 tsp black pepper
Method:
Heat oven to 450
Combine tomatoes, onions, garlic and olive oil
Spread vegetables on a baking sheet
Roast veggies for about 10-15 minutes until tomatoes start to release juices
Remove from oven, put all veggies in a food processor and combine until smooth
Reduce heat to 400
Put 1/2 mixture (or enchilada sauce) in a square glass baking dish
Place pepper halves on sauce
In a small saucepan bring water and salt to a boil
Stir in polenta, continue stirring until thickened
Add cheese, corn and pepper
Stir until cheese is melted
Spoon mixture into peppers
Top with remaining sauce
(I topped mine with red pepper flake but this is optional)
Bake for 15-20 minutes until heated through and peppers start to soften
Top with salsa, gaucamole or sour cream (all optional)
Enjoy!
Serves 2
Ingredient List:
Dressing:
1/2 C Balsamic vinegar
1 tsp italian seasoning
1 garlic clove
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp agave or sugar
1/2 C extra
Salad:
2 C spinach
1 Cucumber cut into shoestrings
1/4 red onion sliced thinly
1/2 C blackberries
1/2 C strawberries sliced
Fresh cilantro chopped roughly
Method:
In a food processor combine vinegar, seasoning and garlic
Blend
Add olive oil, and blend again
Set aside
Combine all ingredients for salad and top with dressing immediately before serving
Enjoy!
Print Recipe for Summer Salad with Balsamic Dressing
Kacey Tess 