Recipe
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Spicy Hawaiian Vegan Burger
Grilling season is in full swing at our house! We love the Beyond Burger from Beyond Meat. I mean we seriously love them. Have you tried them yet? We buy them in the vegan section at Whole Foods. As amazing as they are on their own I wanted to dress them up a little and make a Spicy Hawaiian Vegan Burger. To make the Spicy Hawaiian Vegan Burger you need: Beyond Meat Burgers Buns fresh pineapple Saverne Sriracha raw kraut vegan mayo Yves Veggie Ham deli slices Sriracha Soy Sauce Agave syrup Marinate pineapple slices in soy sauce (2 tbsp), agave syrup (1/2 tbsp), and Sriracha (1/2 tbsp). Cook the…
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Tomato Salad
Tomato Salad is a summer classic. It pares so well with basically everything. I know thats a cop out but it’s true! It’s great on its own but also goes with pasta, bread, lettuce, Israeli couscous. There are so many different ways to serve Tomato Salad. To make Tomato Salad you need: 2 cups of cherry tomatoes 1 tbsp fresh oregano 1/4 cup of fresh chopped basil 2 ears of corn 1 tbsp olive oil 1 tbsp balsamic vinegar Salt and Pepper Start by grilling two ears of corn. After you grill the corn allow it to cool enough so you can cut it off the cob. Add it to…
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Strawberry Kombucha Cocktail
I love using fresh fruit in cocktails. It adds so much flavor with out having to use sugary mixers. Kombucha is also a great mixer to use in drinks. It is tart and fruity and there are so many different flavors to play with. For this cocktail I used Muse and Metta nettle, lemon, ginger kombucha. They are based in Chattanooga, TN but also sell their bucha in Nashville, North Alabama and here in Birmingham. Did you see the grilled strawberry recipe I shared last week? I used some of those strawberries in this drink as well. I didn’t want the extra berries to go to waste and since it was…
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Grilled Strawberry PB&J Sandwich
I don’t know how many peanut butter and jelly sandwiches I have eaten in my life. Hundreds or thousands? They are so easy and effortless to make. Plus they are pretty filling and pack some good protein. PB&Js are normally thought of as kids food but they don’t have to be. I love a good peanut butter and jelly sandwich. Sometimes changing one simple ingredient and adding some love can make all the difference in a recipe. To make my PB&J sandwich a little more grown up I replaced the sugary processed jelly with grilled strawberries. Fresh fruit on a sandwich! Grilled fruit?! Yes, you can put fruit on a sandwich and…
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Mini Spring Asparagus Frittata
Spring is here! and I love a good brunch. So what does that mean? Yep, you guessed it Mini Spring Frittata. I have a love hate relationship with Spring. All the pollen aggravates my allergies but it also means fresh veggies and farmers markets! Asparagus is in season. I saw a few farmers selling it last weekend at the first Spring Pepper Place market. So of course I had to incorporate asparagus into my frittata. Brunch is meant to be an easy meal. Weekends are for relaxing not for working your butt off in the kitchen. These Mini Spring Frittatas may look difficult but they are really easy to make.…
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Pineapple Chutney
This is not a traditional Pineapple Chutney. It is more of a modern twist on it. We use this chutney a lot of different ways. It is a great fruit spread on toast as a quick and simple appetizer. Often we even bake it on to a pizza with some black olives and maybe some chopped sun dried tomatoes. It’s very versatile and easy to make. The chutney stands strong on its own but is a great relish condiment to add to different foods. As the pineapple reduces it takes on an almost meaty texture and flavor. I love the salty and sweet flavor combination. To make the Pineapple Chutney you…
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Golden Beet Stack with Cashew Cheese
I love beets! I love their earthy flavor. They are a hearty staple in our kitchen. I like golden beets because their flavor is a little mellower and less sweet than red beets. Plus bonus points for not staining my hands. I wanted to do something different than just the same old boring roasted beets so I went to Pinterest for inspiration. When I found The Tomato Tart’s beet and goat cheese appetizer I knew I could veganize it. My Golden Beet Stack with vegan cashew cheese layers shines as an appetizer or as a stunning main dish. Serve it on its own or maybe with a simple arugula salad. To…
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Baked Greek Feta
Baked Greek Feta is a super easy to make appetizer. It literally takes no time to prep. It’s always a crowd pleaser at our house so I love to share it with friends and family. The warm melted cheese is so good! I’m getting hungry just looking at this. I love warm gooey cheese. It spreads easily on toasted bread but my favorite way to eat it is to scoop up a little bit of everything on warmed pita bread. When you get the tomatoes, red onion, and feta all in one bite it is amazing. To make the Baked Greek Feta you need: One block of feta cheese…
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Apricot Salad
Lets face it salads can be boring. Sometimes I am just not in the mood for salad to be the only thing I can order to eat at a restaurant. But on the other hand I love a good salad bar. I love when I am in control of my own salad destiny. Sometimes I crave fresh greens. Today was one of those days so I whipped together this beauty. This Apricot Salad is simple and refreshing. The brightness of the citrus dressing shines through. Walnuts and hemp seed add a nutty flavor and add texture that pairs well with the dried apricot in the salad. If you like this…
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Mardi Gras Buddha Bowl
Mardi Gras carnival season is in full swing here in the south. If you have over indulged or just looking for a fun healthy option for Fat Tuesday this Cajun spice vegan Buddha Bowl might be perfect for you. To make the Mardi Gras Buddha Bowl you need: Purple cauliflower Red cabbage Yellow bell pepper One 15 oz can chickpeas 1 tsp olive oil To make the Cajun Spice Blend for the chickpeas: 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika 1/4 tsp cayenne peper 1/4 tsp dried parsley 1/4 tsp salt 1/4 tsp black pepper To make the Mojo finishing sauce: One bunch of parsley One…
