Who doesn't love soft serve? This is a Vegan soft serve and includes stress reducing Pistachios. Be sure to buy organic Pistachios when available.
These savory, nutty noodles are delicious at any temperature, with a slick of sesame oil that keeps them nice and slurpy. I went with bright, juicy cherry tomatoes, crisp cucumbers and a handful of fresh herbs, but you can toss in whatever additions sound good. Fish sauce adds a nice savory note but may be omitted. If you'd like more protein, toss in some cubes of baked tofu.
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially when pesto is made with a food processor instead of a mortar and pestle. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Not only is grilled pizza one of the best ways to get a crispy brown crust, it also helps keep your house cool. Now you no longer need to have your oven on for 30 minutes when it’s 90-plus degrees outside!
If you’ve been on the hunt for perfectly crisp, charred pizza crust, grilled pizza is the answer. It’s the best. The best! And as soon as you get the slide-and-flip motion down, it’s easy.
Pizza on the grill can be turned into a "make your own pizza" night for the family or when having friends over. Grilling makes everything taste better. Try one this weekend!
- 8 Medjool dates, pitted
- 1/2 cup unsweetened applesauce
- Zest and juice of 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 scoop (30g) vanilla protein powder (I used Hammer Vanilla Vegan Protein
- Pinch of Salt
- 1/4 cup almond milk (plus more, if needed)
- Unsweetened shredded coconut, for rolling
Place dates, applesauce, lemon juice, lemon zest and vanilla in a large food processor. Process until dates look nearly pureed and mixture is very-well combined.
Add coconut flour, protein powder and salt. Process until mixture forms a smooth ball of "dough." (If mixture looks too dry, add almond milk. If it looks too wet, add coconut flour.)
Roll into 12 balls. Place about 1/2 cup shredded coconut in a small bowl and roll balls in coconut, if desired. Store in an airtight container in the refrigerator.
Serves: 12 | Serving Size: 1 bite
Per Serving: Calories: 80; Total Fat: 1g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 30mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 12g; Protein: 3g
Nutrition Bonus: Potassium: 112mg; Iron: 7%; Vitamin A: 1%; Vitamin C: 11%; Calcium: 4%
- ¾ cup gluten-free rolled oats
- ¼ cup plant milk
- ½ cup water
- 1 heaping tablespoon chia seeds
- ½-1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- Dash of vanilla bean powder or extract
- Fruit of choice
1) Place oats, liquid, chia seeds, maple syrup, cinnamon, and vanilla into a 16-ounce mason jar or container of choice. Mix well. Seal shut and place jar in refrigerator overnight.
2) In the morning, mix again and top with anything you’d like, such as fresh fruit, more chia seeds, or cacao nibs.
- 1 romaine lettuce (large, heart, cut in half lengthwise)
- olive oil spray
- 1 avocado (diced)
- 1/2 cups chickpeas (drained and rinsed)
- 1 teaspoon olive oil
- 1/2 teaspoons garlic powder
- 1/4 cups lemon juice
- 2 tablespoons hummus (garlic)
- 1 tablespoon tahini paste
- 2 tablespoons water
- 1 teaspoon worcestershire sauce
- 4 tablespoons raw cashews (soaked in water)
- sea salt (to taste)
- Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
- As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
- For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
- Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
- Store extra dressing in an airtight container.
- 2 Pounds fish fillets (Any fish you like)
- 1 Tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 Cup cilantro, chopped
- 2 small tomatoes, diced finely
- 1/2 small yellow or white onion, diced finely
- 1 jalapeño, chopped
- 2 Cups diced watermelon
- Salt, to taste
Preheat a grill on moderate heat.
Coat the fish fillets with vegetable oil and season with salt and pepper, to taste. Grill until the fish flakes easily and turns opaque (cooking time will vary according to the thickness of the fillets).
Meanwhile, combine the remaining ingredients in a bowl, mix well, and place in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the fish topped with the salsa.