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Tag: Vegan Friendly

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Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients 

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries 

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped 

1/2 tsp. coarse sea salt 

Caramel: 

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions 

  1. Set oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lay Matzo flat and set aside. 
  3. In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot. 
  4. Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
  5. Bake for 10 minutes until caramel is a nice dark amber color. 
  6. Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top. 
  7. Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving. 

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this. 

For the recipe I was inspired by, please visit it here.

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Minty Watermelon Citrus Spritzer

Watermelon Juice Spritzer

Watermelon Juice Spritzer

Enjoy this quick and easy way to start incorporating homemade juice into your routine. Rich in water, watermelon is a personal go-to when it comes to making healthy sips on the fly. Simply blend the sweet fleshy insides until you’re left with a slushy-like liquid and strain the pulp. What you do next with your fresh watermelon juice is up to you. But my favorite additions to make this refreshing beverage even more nutritious include citrus and herbs. Get the full recipe below for instant revitalization!

Watermelon Juice Spritzer

Ingredients 

2 cups watermelon juice 

1/4 cup lime juice, fresh

1/4 cup lemon juice, fresh

2 cups sparkling water

1 bunch mint

slices of lemon and lime

Ice 

 

Directions

  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Pour into large pitcher, add lemon and lime juices, mint, and club soda or sparkling water and top with ice.

 

Chef’s tip: This drink goes great with a splash of champagne! If you’re celebrating something special,  fill a glass a quarter of the way with champagne and finish it off with  juice.

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Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 

Ingredients 

1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 

 

 Directions

  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.

 

Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.

 

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Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings 

Ingredients 

Stir fry:

1 red bell pepper 

1 yellow bell pepper 

1 green bell pepper 

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves

Tofu:

8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari 

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground 

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki 

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

2 tsp rice wine vinegar 

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch

 

Directions 

  1. To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions. 
  2. Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned. 
  3. In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined. 
  4. In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste. 
  5. Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve. 

 

Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds. 

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Peach Jam

Photo Cred: Ivy Becker

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Photo Cred: Ivy Becker

Yields 8 oz 

Ingredients 

8 medium peaches 

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed 

 

Directions 

  1. Remove skin and mash peaches 
  2. In a saucepan, add sugar and lemon juice to mashed peaches. 
  3. Boil for 10 minutes- stirring frequently. 
  4. Cool and pour into mason jar.  
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Cashew Tofu with Teriyaki-Peanut Sauce

What’s a hungry veghead to do when you have a fridge full of fresh local veggies? You slice, dice and sauté! Stir fry dishes are easy go-to meals. All it takes is a little bit of creativity and you’ve got a delicious bowl of goodness for dinner (and for lunch he next day if you prepare enough!) This one-pan recipe (or one-wok, if you will), calls for crunchy cashews and protein-packed tofu. What’s even better is that you can prepare this meal without producing any waste (opt for farmers market produce and bulk nuts when available!).

The best part about this recipe is that in can be easily modified to please your palate. Swap the veggies in this recipe for your favorites. You can even use peanuts instead of cashews. That possibilities are endless! Pair this Asian-inspired veggie medley with a mound of fluffy white rice and a savory, nut-based sauce. Oh, and I can’t forget about my top-secret ingredient: organic Japanese cola. Pour some into the wok for a tasty finish you won’t believe you prepared yourself!

 

Yields 3 Servings 

Ingredients 

1 medium red onion, chopped

1 cup basmati white rice

1 1/2 cup water

1 celery stalk

8 oz. Nasoya Organic Cubed Super Firm Tofu

3 cloves of garlic

1 tsp. of finely chopped fresh ginger 

I medium green bell pepper, chopped

1/4 lb. baby bok choy, coarsely chopped

1 handful of Vitacost Organic Whole Raw Cashews Unsalted Large

1 tsp. Vitacost Himalayan Pink Salt- Fine

1 Tbsp. La Tourangelle Delicate Avocado Oil

Teryaki-Peanut Sauce:

3 Tbsp. Kikkoman Organic Soy Sauce 

3 Tbsp. Edward & Sons Organic Teriyaki Sauce Gluten Free

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

1 Tbsp. rice wine vinegar 

2 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO

 

Directions

  1. Get rid of any leaves that are discolored and place the baby bok choy in a colinder. Rinse until clean and pat dry. Repeat this process with the celery stalk, red onion, and green bell pepper. To prep your tofu, cut a small slit in the package to release the liquid. Pour tofu onto paper towels and allow to drain.
  2. In a small pot, combine rice and water and bring to a boil. Reduce heat to low and cover with lid; simmer for 10-15 minutes. Remove rice from heat and fluff with fork. Set aside.
  3. On medium heat, add the oil to a saucepan along with your onion, celery, bell pepper and cashews. Sauté for 6 minutes. Add in the garlic and ginger and allow to cook for 2 minutes. 
  4. In a seperate bowl, combine the soy sauce, rice wine vinegar, teriyaki sauce, brown sugar, and peanut butter together; stirring until combined. 
  5. Pour sauce mixture into pan and allow to bubble and thicken. 
  6. Lastly, add the tofu and baby bok choy. Remove from the heat and mix together to combine. The baby bok choy will wilt as it is mixed into the sauce and vegetable mixture. 

 

Chef’s tip: You can put black sesame seeds and fresh green onions on top of your white rice.