pomegranate – The Vegan Rhino

Most sangria recipes are one-dimensional and suffer from too much added sugar. This easy slow-cooker and watermelon-centric version features artisanal brandy, rose and Sauvignon Blanc, as well as watermelon-infused kombucha, which is naturally low in sugar and effervescent. Big Easy Bucha is handcrafted in New Orleans and certified vegan, plus their sugar content tends to be some of the lowest on the market among kombuchas, and the craft Brandy is also made in the U.S.

Per serving: 140 calories, 0g fat (0g sat), 10 g carbs, 2g fiber, 17 g sugar, 50 or less mg sodium, 0g protein

Ingredients

1 bottle rosé
1 bottle Sauvignon Blanc
1 cup pomegranate juice (100% juice)
1 cup Copper & Kings brandy, divided
1/4 cup triple sec
1 small seedless watermelon, cut into cubes
3 limes, cut into wheels
1 orange thinly sliced
2 bottles Big Easy Bucha Melon Magic Kombucha, infused with watermelon

Directions

Pour rose, pomegranate juice, 1/2 cup brandy, and triple sec in a slow cooker. Turn on low and let flavors combine for 2 hours.
In the meantime, prep watermelon cubes and transfer to a glass pitcher. Cover watermelon chunks with brandy and white wine and chill in fridge, covered.
Once slow cooker is finished, transfer liquid to a heat-safe glass container and allow to come to room temperature. Add to watermelon and white wine mixture. Add limes and refrigerate.
Before serving, add Melon Magic kombucha.

Chef’s tip: Add lime slices right before serving and gently stir in the kombucha for a slight effervescence.

Family owned and operated, Big Easy Bucha is New Orleans’ original artisanal, probiotic-packed kombucha, infused with the unique fruits and florals of the Southeastern USA.

Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.

Yield 8

Ingredients

1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta

Dressing:

1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!