Let’s hear it for ginger! This four-ingredient recipe creates the most delicious gingerade. Infused with The Ginger People ginger juice and homemade simple syrup, it’s incredibly easy to make. For an extra boost of flavor, throw some lemon zest into the mix. Cheers!
24 fl. oz. ginger juice
1 1/3 cup organic cane sugar
1 1/2 cups water
1/4 cup lemon juice
3 cups ice
In a pot on medium heat, combine sugar and water and simmer until sugar dissolves. Remove from heat and cool completely.
In a pitcher, combine ginger juice, cooled sugar mixture, lemon juice and ice, stirring until well mixed.
Chef’s tip: Make the night before for best flavor! No sugar? Use agave or maple syrup instead!
This Crispy Shallot Farro Salad with Shallot Vinaigrette is simply divine! Using the cooled infused shallot-oil as the base for the dressing adds a depth of flavor like no other! The perfect thing about this salad is how universal it can be, as either a side dish or main entree.
In a small skillet on medium heat, add oil and sauté shallots until golden brown, roughly 8 minutes. Remove shallots with slotted spoon onto a paper towel and add oil to a blender.
Begin a low speed and carefully drizzle apple cider vinegar with Dijon, agave, and pepper. Set aside.
In a pot, bring vegetable broth, bay leaf, and salt to boil and add farro. Reduce heat to low and simmer, cooking for 27 minutes or until liquid is absorbed and cooked. Remove from heat and cool for 10 minutes.
On a large plate, place lettuce down and top with farro and vinaigrette. Top with crispy shallots.
Serve garnished with parsley and basil.
Chef’s tip: For individual plates, top romaine with 1/2 cup farro for each plate.
Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!
In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.
Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.
Try these vegan hot cocoa bombs drizzled in plant-based white chocolate and filled with hot cocoa mix and mini marshmallows. Whether you’re plant-based or not, you can still enjoy all the goodies during the holidays. My favorite thing about hot cocoa bombs are how easy they are to make and store for later use. Who is ready to tackle the cocoa bombs?!
In saucepot, full 1/4 way with water and bring to simmer. In a glass bowl, add chocolate and set on pot. Melt chocolate, stirring frequently.
Place one tablespoon melted chocolate in 10 mold cavities. Brush chocolate on sides in even layer. Set in refrigerator for 5 minutes. Take out of refrigerator and gently remove chocolate from molds. Fill 5 halves with one tablespoon hot cocoa mix and mini marshmallows. To seal, press the other chocolate half on a hot pan and stick it to the bottom portion.
Melt chocolate the same as before or in a piping bag submerged in hot water. Place melted chocolate in a piping bag and cut a small hole st the tip. Drizzle on top of hot cocoa bombs and place in refrigerator to set.
Place cocoa bomb in mug and pour hot oat mylk over to serve.
Chef’s tip: Store for up to 1 week in airtight container. Keep in a cool spot.
Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!
Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.
Yield roughly 2 bottles, 3 1/2 cups lemon juice
15 lemons, peeled
850 mL vodka
2 cups organic cane sugar or 3/4 cup monk fruit sugar
3 3/4 cups filtered water
Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
Serve chilled and enjoy.
Chef’s tip: Make sure you use 100 proof and higher.
This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.
This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!
In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
Cook noodles according to package instructions and drain, set aside.
In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
Serve warm garnished with sesame seeds and green onions.
Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.
Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.
These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.
1/3 cup non-dairy semi-sweet or dark chocolate, melted
Preheat oven to 375 degrees F.
Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
Serve and enjoy!
Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.