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!
If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?
These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.
Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!
Cook rice according to package instructions and set aside once done.
Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
Serve warm garnished with green onions or sesame seeds.
Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.
Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.
2 green plantains, 1-inch thick slices (Plátanos verdes)
Quick collard greens are an underrated leafy green vegetable that is a nutritional powerhouse. Dark greens, like collards, provide an important non-dairy source of calcium to our bodies that we don’t get from dairy. These collard greens are inspired by my friend Nancy who introduced me to how good they are! Since collards have a tendency to be more bitter, you can pair this side dish with sweet foods or potato salad. You could even toss some in a tofu scramble, it’s delicious!
In a large saucepan on medium-high heat, sauté onions and cook 3 minutes. Stir in garlic and cook 1 minute more.
Combine the tomatoes, smoked paprika, thyme, and salt in pot and cook 2 minutes. Add collard greens and cook until wilted. Pour in vegetable broth and apple cider vinegar, cover and reduce heat to low, simmering 30 minutes.
Chef’s tip: For more of a smoky flavor, add a drop or two of smoked flavoring.
These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!
Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.
Chef’s tip: For extra crunch, chop up some water chestnuts!
If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!
Roasted garlic is one of those ingredients that can elevate your recipes, bringing tons of depth to your meals. This amazing ingredient also has tons of benefits to your health, like working as an anti-inflammatory, boosting overall immunity and has antibacterial properties.
1 garlic bulb, remove excess skinand cut 1/4” from top
1/2 tsp. avocado oil
Preheat oven to 400 degrees F.
Drizzle with olive oil, salt, cover with tin foil, and place in the oven.
Bake for 45-48 minutes until garlic cloves are soft and slightly brown.
Serve either smashed on bread or mixed into butter, pastas, or other recipes.
Chef’s tip: If you are short on time, you can individually take out the garlic cloves from the head. Just be sure to keep an eye on them so they do not burn.
Let’s end the spring roll vs. egg roll debate — right here, right now.
Aside from being the eggless option, there are so many reasons why spring rolls are the clear winner. The edible wrapper used encase all the delicious veggie insides are thin, which allows for maximum crispiness. A thin wrapper also means they don’t get overly saturated with oil while frying. But what makes THESE spring rolls champions in particular is that they come with a homemade elderberry-plum sauce recipe. BONUS! It’s sweet, savory and healthy, too.
Finding subtle ways to add immune-boosting support to your food is simple and gets the job done. Sambucol’s Elderberry Syrup is rich in vitamins A, B and C and provides my immune system support to help me stay healthy throughout the year. When making this recipe, make sure to add the Sambucol syrup at the end of the cooking process to retain maximum nutritional benefits.
In a sauce pan on a medium-low heat, cook sauce for 25-30 minutes and then use an immersion blender to smooth the sauce.
Lightly toast seasoning mixture in a pan over medium-high heat and place into a cheese cloth sachet. Place the sachet into the sauce and cook on low for 20 minutes, removing the satchet once done. Add the Sambucol syrup once cool to retain maximum health benefits.
Allow sauce to cool before serving.
In a frying pan on medium-low heat, sauté the cabbage, green onion, garlic, ginger, shredded carrot, tamari, and rice wine vinegar with the vegetable broth to prevent sticking. Cook for 3-5 minutes and allow to cool. Add sesame oil at the end and stir it in.
Fill each wrapper with 2 tablespoons of filling, folding in from the sides and rolling the wrappers tight. Wrap a strip of green onion around and tie it. Cut off any excess green onion.
Heat the oil to 325 degrees F and carefully add the spring rolls until golden brown, roughly 2-3 minutes.
Serve immediately with Plum–elderberry sauce.
Chef’s tip: Slightly blanch the green onion strips in boiling water for a few seconds. This will help make it easier to tie the spring rolls.