Posts Tagged ‘vegan’
Holy moly, what a beautiful day. This is the kind of weather that convinces people to move to Austin. The sun is shining, there’s a light breeze and it’s the perfect temperature. This is a day for backyard BBQs, freshly squeezed limeade and guacamole. We liked this recipe because it calls for peaches, which adds a sweet twist to the traditional recipe.
From: Sweet Potato Soul
- 2 large ripe avocados, diced
- 1 large ripe peach, diced
- 1 large tomato, diced
- 2 Tbsp white onion, finely diced
- 1 Tbsp lime juice, fresh
- 1/2 cup cilantro, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
In a large mixing bowl combine avocado, tomato, onion, lime juice, cilantro, salt and pepper. Mash with the back of a fork, and stir to incorporate the ingredients. Mash until the ingredients is creamy but still has a few chunks of avocado. Add the diced peaches and stir well. Enjoy.
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.
We’re feeling green today. What that means exactly, we’re not sure. All we know is that it’s beautiful, it’s Friday and we have some delicious vegetables to offer. Word on the street is that greens are good for you, so we’re all about the dishes that are made almost entirely of the stuff. This salad calls for broccoli and avocado, a fantastic pair if we do say so ourselves.
The recipe comes from The First Mess, which is one of our favorite food blogs. It’s a resource you can turn to again and again, with each recipe satisfying your hunger and health quota for the day. If you have yet to check out her page, visit and be inspired. She writes about things she loves: cooking with natural foods, eating seasonally and sharing wholesome meals with the people in her life. She has a lot of experience with food and the culinary world, and you can tell. Her posts are informative, beautiful and every single recipe we’ve made from her collection has been delicious.
We’ve made a few adjustments to the recipe based on what we have available in the store. Either way you make it, you’ll be a happy camper.
Broccoli & Avocado Salad
From: The First Mess
- 1 ripe avocado, pitted and peeled
- Juice of 1 orange
- Juice of 2 limes
- 2 Tbsp apple cider vinegar
- 1 Tbsp agave nectar
- 1 cup lightly packed basil leaves
- Salt and pepper
- 3 Tbsp canola oil
- 1 bunch broccoli, large stems removed
- 1/2 cup wild rice, soaked, sprouted and drained
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- Salt and pepper
Make the dressing: Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado down a couple of times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.
Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb (see photo above). Place florets into a large bowl with the sprouted rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice.
Everybody loves a salty snack, and everybody should love kale. We just got in lacinato (also known as dinosaur, black or Tuscan kale) from Tecolote farm and it’s the perfect choice for making kale chips. Making chips is one of our favorite ways to use kale, as the flavor combinations are endless. The folks from Whole Life Nutrition are a wealth of knowledge when it comes to kale chips (and all health food, for that matter) and have a good recipe index to explore when you’re looking for healthy meal options.
We liked the addition of almond butter in this recipe as it adds some protein and gives the chips a unique flavor. Happy eating!
Sweet & Spicy Kale Chips
From: Nourishing Meals
- 2 large bunches kale, stems and inner ribs removed
- 1 small lime, juiced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp creamy almond butter
- 1 Tbsp maple syrup or honey
- 1/2 to 1 tsp crushed red chili flakes
- 1/2 tsp salt
Preheat oven to 250 degrees F.
Use a knife to cut out the tough inner rib that runs lengthwise through the center of each kale leaf. Then cut the kale into large pieces. In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, or two, and pour the mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.
Use one very large cookie sheet or two medium-sized sheets and distribute the kale evenly so they are in one layer. Bake for about 40 minutes, removing the pans every so often to stir and flip the leaves. You should only need to do this 2 to 3 times during cooking. If they are not crisp and dry at the end of cooking time just put them back in until they crisp up. Once they are done, let them cool on the cookie sheets and then transfer to a bowl to serve.
We’re on a salad kick. What can we say? We love how many varieties of salad options there are, and how by adding a handful of nuts or some chicken you’ve got yourself a complete meal. This recipe calls for grapefruit and avocado, a match made in heaven if we do say so ourselves. Not only do those two make a delicious pair, they’re also beautiful together. This is the kind of salad you make for a potluck or dinner party, as the green of the avocado is the perfect accent to the bright pink of the grapefruit.
Yes, we do find art in our food.
The other thing we love about this salad is it’s extremely easy to make (like most salads), and fits with all the dietary restrictions that you or your friends and family may have. If you feel so inclined, make a double batch of the dressing to have on hand when that salad craving hits you again. It’ll keep in the fridge for 2-3 weeks.
Grapefruit and Avocado Salad with Poppy Seed Dressing
From: One Perfect Bite
- 2 Tbsp sugar
- 2 Tbsp honey
- 2 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- 1/2 tsp dry mustard
- 1 tsp grated onion
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cup vegetable oil
- 2 tsp poppy seeds
- 2 grapefruit, peeled and sectioned into cubes
- 1 avocado, peeled and cut into cubes
- 4 cups romaine lettuce
To make poppy seed dressing: In a food processor or with a mixer, combine sugar, honey, vinegar, lemon juice, mustard, onion, salt and paprika. Pour in oil and continue mixing until dressing is thick. Blend in poppy seeds. Refrigerated dressing will keep for 2 to 3 weeks. If it separates, process or mix again before serving.
To make the salad: Arrange a bed of romaine on each of 4 salad plates. Top with avocado and grapefruit pieces. Drizzle each salad with 1 tablespoon dressing. Makes 4 servings.
Happy Meatless Monday! We like to offer a variety of dishes for you, and wanted to stick with something light and healthy today. We have some beautiful radishes from Tecolote Farm. We love radishes for their spicy and unique flavor, as well as their beautiful red color.
If you aren’t a fan of radishes, you’ll want to skip this recipe. The radish is the main star of this dish, which means you’ll get to enjoy the full flavor of this lovely vegetable. We liked the combination with the ginger, as it lightens the salad and gives it a refreshing and strong flavor. Happy eating!
Radish and Ginger Salad
From: Cook Think
- 2 thumbs ginger, minced
- 1 tsp sesame oil
- 2 tsp canola oil
- 1 Tbsp vinegar
- 3 Tbsp tamari
- 1 radish, peeled and thinly sliced
- 2 medium carrots, grated
- 3 green onions
In a large bowl, whisk together the ginger, oils, vinegar and tamari. Prep the radish by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette and season to taste with salt and pepper.
Things got stormy here in Austin, TX yesterday. With over two inches of rain falling in a few hours, our parking lot turned into a pool and our garden got a very long shower. It was a pretty wonderful storm. What can we say? We’re fans of the rain.
It was the kind of weather that makes staying in sound like the best option and what better way to spend your time than in the kitchen? We just got in some parsnips from Johnson’s Backyard Garden, which are the perfect rainy day food.
If you’re unfamiliar with parsnips, picture a root vegetable that looks like a carrot, just paler with a stronger flavor. They’re a good source of vitamin C and vitamin B, which helps keep your digestive system, skin and nerves healthy and functioning. Back in Roman times parsnips were believed to be an aphrodisiac, and while this might not be true, they’re still worth eating.
We liked this recipe because it’s easy, unique (almond butter fries?!) and the parsnips are the star. Happy eating!
Nut Butter Crusted Parsnip Fries
From: Oh She Glows
- 3 medium parsnips, peeled and cut into thin fry-like strips
- 3 Tbsp nut butter (2 Tbsp peanut butter and 1 Tbsp almond butter)
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt
Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium bowl, mix together the nut butters, olive oil and salt. Take parsnips and toss in a bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes, until crisp.
We just got in curly kale and fresh bunches of mint (our produce cooler smells a little bit like heaven.) We knew there had to be some sort of wonderful recipe combining these two ingredients, and it didn’t take us long to find one that sounded delicious.
Not only does the mint smell great, it’s relatively easy to grow. This herb, under the right conditions, is known to be one of the easiest plants to tend. It’s normally listed as needing full sun, but in scorching-hot Texas, it’s better with a half day of shade.
Mint is a perennial plant, so if you do decide to adventure into growing a herb garden, you can cut it back in the winter and the new plant will emerge as soon as the temperatures warm up.
If gardening isn’t your thing, we’ve got you covered. Pick up a bunch of mint today and get cooking!
We were intrigued by the spicy peanut dressing and think this would make a great salad for your next potluck. Happy eating.
Kale and Fresh Mint Salad With Spicy Peanut Dressing
- 1 bunch kale, stems removed, chopped very small
- 1 cup fresh mint, minced
- 1 cup walnuts, chopped
- 3 Tbsp smooth peanut butter
- 4 Tbsp warm water
- 2 Tbsp apple cider vinegar
- 1 Tbsp molasses or brown sugar
- 1 Tbsp soy sauce
- 1 tsp fresh garlic, minced
- 2 tsp fresh ginger, peeled and minced
- 1 tsp sesame oil
- 1 tsp red chili flakes
Toss the chopped kale, chopped mint and walnuts together.
Put the peanut butter, warm water, garlic, vinegar, molasses, soy sauce, garlic, ginger, sesame oil and red chili flakes into a blender or food processor and blend until everything is smooth.
Toss the dressing with the salad. Add a small amount at a time, dress to taste.
Sometimes it’s hard to know what to do with cabbage. Either you avoid it at the store because you’re wary, or a recipe will call for two cups of chopped cabbage, and you’ll be left with half a head and no idea what to do with it. We’re here to help. This recipe is a tasty option for a quick dinner idea, and will fill the salt craving that can hit around dinner time.
The original recipe calls for ground pork, but you can do ground chicken, turkey or make your own tofu scramble if you’re a vegan or vegetarian. With the powerful flavors of garlic and ginger, this dish takes on Asian flavors and using the cabbage leaves instead of rice paper will save on calories and add some nutritional value to your dinner.
These rolls would also make good appetizers at a dinner party, and who doesn’t love good finger food? Happy eating!
From: The Daily Green
- 8 cabbage leaves
- 1/2 pound ground chicken, turkey, pork or tofu
- 1 medium carrot, peeled and grated
- 1 medium onion, minced
- 2 Tbsp chopped ginger, about 1 inch pieces
- 3 cloves of garlic chopped
- 1/2 tsp tamari
- 1/2 tsp sesame oil
Set up a steamer, fill it with water and bring it to a boil. Separate the eight cabbage leaves. Trim the thick stem from each leaf. Stem the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Combine your protein of choice, carrot, onion, ginger, garlic, soy sauce, sesame oil and noodles or rice. Mix well to blend.
Lay each cabbage leaf out onto a work surface. Spoon three Tbsp of the filling onto each leaf. Divide any remaining filling evenly between the leaves. To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape. Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.
This is perfect popsicle weather.
With the temperatures crawling into the high 80s, now is the time to sit barefoot on your front lawn with popsicle juice dripping down your chin. We have some delicious options in the store from Mom & Pops All Natural Frozen Pops. Come and enjoy strawberry lemonade, watermelon agave, “orange-you-dreamy” creamsicle, creamy lime or coconut. These popsicles are locally made with love using high quality, organic ingredients.
If you’re feeling adventurous, consider making your own popsicles. It’s a fast treat that you can keep stocked in your freezer for summer days. If you have little ones, making your own popsicles can be a fun afternoon activity and you can rest easy knowing that there aren’t any strange dyes or corn syrup going into their treats.
We found this recipe and loved that it only calls for three ingredients. You’ll need popsicle molds to make these, or you can make them in ice-cube trays with toothpicks for bite-sized treats.
We have some local strawberries at the store, which will make for the perfect popsicle. This recipe calls for honey, but feel free to substitute it with agave or any sweetener you’d prefer. Go ahead, make yourself a popsicle and enjoy this amazing weather. Happy eating!
From: Baked Bree
- 3 cups fresh strawberries, hulled and halved
- 1/2 cup honey or agave
- 3 Tbsp fresh lemon juice
In a food processor, or blender, and combine the strawberries, honey and lemon juice. Process this until smooth. Pour puree into the molds and put it in the freezer. Freeze until solid, at least 4 hours.