How to Make Lemonade: 4 Tasty Twists to Sip on This Summer

How To Make Lemonade

Skip the store-bought sugary junk this summer and learn how to make lemonade without the sticky syrups and artificial ingredients.

All you’ll need is a fruit basket full of lemons, organic cane sugar, and filtered water to enjoy a homemade glass of lemonade. Plus, we’re showing you how to spice up your lemonade with fun flavors like lavender and thyme!

How To Make Lemonade

Sourcing Ingredients

The key to the perfect glass of homemade lemonade is using ripe, juicy lemons. Meyer lemons, assumed to be a hybrid of lemons and mandarins (or oranges), are our favorite to use since they are naturally sweeter. They lack the strong acidity of traditional lemons and instead only have a slight tartness allowing this recipe to use a bit less sweetener.

Meyer lemons can usually be found year round in grocery stores but they peak during late winter to spring. Meyer lemons ripen and spoil more quickly than regular lemons so when shopping for them, look for a firm outer peel with bright shiny skin.

The farmers market is the perfect place to pick up your ingredients for this lemonade. You can find locally grown Meyer lemons  (or any other kind of lemons, or limes) which will be freshly picked and perfect for lemonade. The farmers market is also the place to go when searching for culinary lavender as you can likely find at least one farmer who grows lavender. Confirm with the farmer that the lavender is indeed the culinary variety.

Health Benefits

Lemons are chock full of vitamin C, an essential water soluble nutrient which helps our bodies in many ways. As a result of their high vitamin C content, lemons are an antioxidant food. The antioxidants in lemons help neutralize free radicals in the bodies, which can help to ward off inflammation and may even help those suffering from rheumatoid arthritis.

Lemons also aid digestion by increasing movement within the digestive tract. The lemon’s acidity also has detoxifying effects on the body helping to keep the good in and the bad out.

Sugar-Free Lemonade

For a white-sugar-free variety, try agave or stevia to sweeten this up. The general rule for substituting agave for cane sugar is ⅔ cup of agave to 1 cup of cane sugar. If you choose stevia, then only use 1 teaspoon to substitute 1 cup of sugar.


Opt for heavier lemons with thinner skins since they will yield more juice. Before juicing, roll the lemon on a hard surface (like the kitchen table or counter) and press down on it with your palm as you do so. This will help release the juices from the membranes giving you more liquid to use in the lemonade.

Make your lemonade fancier by garnishing it with a lemon peel. Before juicing, peel the outer skin of the lemon using a vegetable peeler until it’s a long curly lemon. Garnish each glass with a lemon peel.

How To Make Lemonade

How To Make Lemonade

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Classic Lemonade Recipe

Classic Lemonade Recipe

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Classic Lemonade Recipe


10 minutes

6 servings


  • 3 cups chilled filtered water, divided
  • 12-14 medium sized lemons*
  • 1 cup organic cane sugar


  1. Heat 1 cup of filtered water and cane sugar over medium-high heat in a large pot. Let simmer and whisk until sugar has dissolved. Remove from heat.
  2. Using a lemon juicer, juice the lemons until you have 1 ¼ cups lemon juice. Pour into a pitcher and add the sugar water and stir well. Add the remaining 2 cups of chilled filtered water and stir again.
  3. Serve lemonade over ice or chill in the fridge until ready to serve!


If you use regular lemons instead of Meyer, you may need to add in a few more tablespoons of sweetener. Simply add one tablespoon at a time to sweeten to taste.

Nutrition information

Serving Size: 1/2 cup

Calories per serving: 129

Fat per serving: 0.4g

Saturated fat per serving: 0.1g

Carbs per serving: 33.3g

Protein per serving: 1.3g

Fiber per serving: 3.3g

Sugar per serving: 2.9g

Sodium per serving: 4mg

Cholesterol per serving: 0mg


How To Make Lemonade

Tasty Twists on Lemonade

How To Make Lemonade

Now that you know how to make lemonade, put your skills to the test. Make your lemonade a bit more unique with these tasty twists on lemonade. Just use the same ingredients and measurements above as a base.

Lavender Lemonade
Bring 1 cup of filtered water to boil and pour over 3 tablespoons of dried culinary lavender. Let steep for 10 minutes. Using a fine mesh sieve, transfer the liquid to a pitcher. Add the sugar, lemon juice, cane sugar, and remaining 2 cups chilled water. Stir until well combined.

Blood Orange Lemonade
Substitute two of the lemons with blood oranges and proceed with the recipe as instructed. Enjoy the subtle orange twist!

Thyme Lemonade
Bring 1 cup of filtered water to boil and add in 1 bunch of fresh thyme and 1 cup of cane sugar. Reduce heat to medium-high and stir until sugar has dissolved. Using a fine mesh sieve, transfer the liquid to a pitcher. Add the lemon juice and remaining 2 cups chilled water. Stir until well combined.

Chia Seed Lemonade
Simply add 2 tablespoons of chia seeds to the pitcher of lemonade and stir well. Let chill in the fridge for 10 minutes, allowing the chia seeds to thicken.

Related on Organic Authority
9 Things to Do with Lemon
Gluten-Free Meyer Lemon Scones Recipe
16 Frugal and Fabulous Uses for Citrus Peels

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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How To Cook Artichokes in 3 Easy Ways – Organic Authority

How To Cook Artichokes in 3 Easy Ways

The artichoke is a delicious, nutritious vegetable that works well both as an entree or a side dish. There are many ways to prepare and enjoy artichokes so we’re sharing how to cook artichokes three different ways. If you’ve never cooked artichokes before, don’t fret. It’s much easier than it looks and the results are tastier than you can imagine!

Artichokes are thistles which are flowering plants that fall into the vegetable category. This edible plant is full of vitamins C and K, antioxidants, fiber, and minerals. Artichokes have detoxifying properties and may aid the liver in ridding the body of toxins. They may also help to prevent disease with their high antioxidant content. Another amazing benefit of eating artichokes is, on average, an artichoke contains around 10 grams of fiber, which is crucial for healthy digestion. Artichokes may also help to regulate blood pressure and cholesterol, making these a heart-healthy choice!

If you’re lucky enough to live in sunshine-filled California, you can enjoy artichokes year-around. Their peak season is March through May so spring is an optimal time to head to the farmers market and pick up some farm-fresh artichokes. When selecting artichokes, first check the weight and texture. You’ll want a heavy, firm artichoke that’s free of bruising and heavy discoloration. Some purple streaks are normal and are present in most artichokes. A ripe and ready artichoke has tightly packed leaves, if they are separating and opening up, the artichoke will be dried out and will lack flavor.

For optimum health benefits, buy organic artichokes. Conventional artichokes can be heavily sprayed with pesticides. Plus organic artichokes will be even tastier! Once you’ve picked your perfect artichokes, you’re ready to move on to the preparation phase. Follow our simple steps and you’ll be ready to cook ‘em up!

How To Cook Artichokes

How To Cook Artichokes in 3 Easy Ways
Step One
Rinse your artichokes, allowing water to stream into the inner and outer leaves. Shake out the artichoke in the sink and then pat dry.

How To Cook Artichokes in 3 Easy Ways
Step Two
Pull off the base leaves closest to the stem and discard. Trim the remaining leaves by cutting off the sharp, pointy edges.

How To Cook Artichokes in 3 Easy Ways
Step Three

Using a sharp chef’s knife, chop off about ¾ inch off the crown of the artichoke.

How To Cook Artichokes in 3 Easy Ways
Step Four

Cut off ¼ inch from the bottom of the stem and discard. Using a vegetable peeler, peel around the stem. Next, chop ¾ of the stem off the artichoke but don’t discard! Cut the remaining stem into medallions as pictured. Reserve for later use.

How To Cook Artichokes in 3 Easy Ways
Step Five

Rub half of a lemon around the outside of the artichoke. This will help prevent browning. Set aside. Slice the other half of the lemon into thin rings.

To Boil:

Bring a large pot of water to a boil. Add in lemon slices and ½ teaspoon sea salt. Add artichokes, making sure they remain standing up. If you are using the stems, add the medallions to the pot as well. Cover loosely and boil for 30-90 minutes, depending on the size. Small artichokes will only take 30-40 minutes to cook while large artichokes will take 60-90 minutes. To tell if they are done, check to see if the leaf is fork tender. The inner leaves should be removed easily while the fleshy, edible portion of the leaf will be soft enough to bite easily. The stems should also be fork tender, they may finish faster than the artichoke and if so, remove from pot using a slotted spoon and set aside. Once artichokes are done drain in a colander and then serve alongside cooked stems.

To Steam:

Add enough water to a pot so that water reaches the bottom of the steamer basket. Add lemon slices and ½ teaspoon sea salt in the water. Place artichokes and stems in the basket and steam for 30 minutes or until leaves are fork tender. Serve immediately.

To Grill:

Follow steps one through five for preparation. Then, slice the artichokes in half, lengthwise. Remove the fuzzy choke using a spoon and discard. Place the artichokes in a pot of boiling water with lemon slices and ½ teaspoon sea salt. Boil for 20-30 minutes until tender but not falling apart.

Meanwhile, heat up a grill. If using a stove-top grill, heat over medium-high heat and lightly grease the pan with oil. Place the artichokes face down and grill for 3-5 minutes, until grill marks form. If using stems, place them in a grill basket or wrap them in foil and place on the grill until fork tender. If using a grill pan, place the stems directly on the pan. Grill until lightly charred.

How To Eat Artichokes

To eat your cooked artichokes, simply pull off a leaf and dig your teeth into the lower, soft edible flesh. Discard the rest of the leaf. Dip it into a sauce such as olive oil, melted butter, or mayonnaise if desired.

Once you get to the small inner leaves that are completely soft, pull them off and discard. Next, using a spoon scoop out the fuzzy choke. Chop up the artichoke heart and dunk in desired dipping sauce.

To eat the stem medallions, simply dip in dipping sauce and eat! Enjoy!

How To Cook Artichokes in 3 Easy Ways

Artichoke Recipes

Here are a few more artichoke recipes to test out your new skills!

Grilled Artichokes with Gremolata 

Grilled Artichoke Recipe

Image by Asa Dahlgren. Reprinted with permission from “The Summer Table” published in 2015 by Sterling Epicure. 

Potato Salad with Artichokes, Feta Cheese & Olive Relish

Potato Salad Recipe with Artichokes, Feta Cheese & Olive Oil
Image courtesy of author Georgeanne Brennan and Weldon Owen Publishing from the book, Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year.

How To Cook Artichokes

Related on Organic Authority
Grilled Artichokes Recipe with Gremolata
How To Cook Butternut Squash: 5 Delicious Ways To Enjoy This Vibrant Veggie
Potato Salad Recipe With Artichokes, Feta Cheese & Olive Relish

All images via Karissa Bowers unless otherwise stated.

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Grilled Asparagus Recipe with Lemon White Wine Fettuccine – Organic Authority

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Lighten up your pasta cravings with this healthy grilled asparagus recipe with white wine fettuccine.

With warmer weather upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. Asparagus is also a clean veggie which means it’s not heavily sprayed with pesticides so you don’t have to buy it organic.

The lemons in this dish add a citrusy touch which helps to neutralize the bitterness of asparagus and add more flavor. With a sauce composed of white wine, garlic, and sauteed shallots, this healthy dish will leave you feeling energized and ready to tackle anything. Plus this dish is vegan and gluten-free friendly!

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Grilled Asparagus with Lemon White Wine Fettuccine Recipe

Grilled Asparagus with Lemon White Wine Fettuccine Recipe

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Grilled Asparagus with Lemon White Wine Fettuccine Recipe


4 servings
  • 1 lb fettuccine noodles (gluten-free if desired)
  • 1 bunch asparagus
  • 3 garlic cloves, minced
  • 2 lemons, 1 halved and 1 sliced into thin rounds
  • 2 shallots, minced
  • ½ cup white wine
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Olive oil


  1. Bring a large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.
  2. Meanwhile, heat a grill or grill pan lightly brushed with olive oil over medium-high heat. Chop the bottom ¼ inch off the ends of the asparagus and compost. Drizzle the spears with olive oil. Squeeze half a lemon over them and then add to the grill. Grill for 4-6 minutes until fork tender. Remove from heat and set aside.
  3. Heat a saucepan over medium-low heat. Add 1 tablespoon olive oil and minced shallots. Saute for 2 minutes. Add garlic and sautee for 2 more minutes. Add white wine, sea salt, and pepper and raise heat to medium until bubbles appear. Simmer for 10 minutes. Add juice from half a lemon. Remove from heat.
  4. Add the noodles to the sauce and toss. Add a couple of tablespoons of olive oil if the pasta seems too dry.  Top each plate of pasta with grilled asparagus, and lemon slices. Garnish with nutritional yeast if desired. Enjoy!

Nutrition information

Calories per serving: 598
Fat per serving: 16.2g
Saturated fat per serving: 2g
Carbs per serving: 90.6g
Protein per serving: 16.4g
Fiber per serving: 6.6g
Sugar per serving: 6.6g
Sodium per serving: 238mg
Cholesterol per serving: 0mg



 Fresh and Healthy Lemon White Wine Fettuccine with Asparagus Recipe

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Related on Organic Authority

Asparagus Roundup! 3 Recipes for Spring’s Tastiest Spears
Spring’s Perfect Pasta with Peas, Radishes & Lemon Cream
4 Tasty Asparagus Recipes for a Springtime Meatless Monday Meal

All Images via Karissa Bowers

The post Grilled Asparagus Recipe with Lemon White Wine Fettuccine appeared first on Organic Authority.

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Cooking Eggplant 4 Ways: Do it Right, and Do it Deliciously!

Cooking Eggplant

Cooking eggplant is easy and results in a flavorful, fork-tender bite when done correctly. This nightshade can be cooked in a variety of methods making it a perfect vegetable to use year around.

One of the key components in cooking eggplant is removing the bitterness to bring out eggplant’s flavor potential. It is a key step when learning how to cook eggplant but luckily it is easy to do.

Glossy, jewel-toned eggplants make an excellent addition to any savory dish. Its chewy texture makes it a great choice for substituting meat in a vegan dish. Eggplant also lends itself well to sauces and stews with its delightful flavor and creamy texture.

How To Select and Store

Eggplant’s peak season is August through October but fortunately, it can be found year round so you aren’t limited to only cooking it during summer. During the late summer, you should be able to find eggplant at your local farmers market where the eggplant is sure to be freshly picked.

When selecting eggplant; look for a firm, glossy skin with no wrinkling. Lightly press on it with your thumb to ensure it hasn’t gone soft. Eggplants perish quickly so plan to buy it only a couple of days in advance of cooking it. You can store unwashed and uncut eggplant in the refrigerator for up to 3 days.

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Health Benefits

Eggplant is rich in vitamins, minerals, and also phytonutrients which help to keep the brain healthy. One-cup of cooked eggplant contains 2 grams of fiber, 7 percent DV copper, and 6 percent DV manganese. Eggplant’s phytonutrients include nasunin, which is an antioxidant which may help to protect cells from free radical damage. Nausunin is found in the skin of eggplant which is all the more reason not to peel it.

Tips and Tricks

Cooking Eggplant: Tips To Remove Eggplant BitternessImage of salted eggplant via Shutterstock

Often when being prepared, eggplant begins to brown, but But with a few tips you can prevent it.

Opt for a stainless steel knife instead of a carbon steel knife which reacts with the phytonutrients in eggplant. Once cut, brush the eggplant with fresh lemon juice, which will minimize browning.

If you desire tender, creamy texture then salting before cooking eggplant is recommended. Salting will draw out excess moisture and also help to reduce any bitterness that might be present. Some varieties of eggplant like Southeast Asian or overripe eggplants are more prone to bitterness.

To salt the eggplant, place cut eggplant into a colander. Sprinkle both sides with a generous amount of sea salt. Let it sit for 60 to 90 minutes. Rinse with cold water and gently pat dry between two tea towels or paper towels.

Cooking Eggplant

Cooking Eggplant: How To Grill EggplantImage of grilled eggplant via Shutterstock

There are many ways to go about cooking eggplant ranging from baking to grilling. Each method provides a tasty result. Remember, you can always opt to salt the eggplant after cutting into instructed shape if you are concerned about a bitter flavor. Simply follow the instructions above and then continue on with the recipe.

How To Bake Eggplant

For baked eggplant that’s creamy in texture and lightly browned, you’ll opt to cook it a lower temperature. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.

Cut the eggplant into 1/2 inch rounds. Brush eggplant slices lightly with olive oil. Sprinkle with sea salt and ground pepper. Bake for 10 to 15 minutes, turning halfway through cooking. Eggplant should be lightly browned and fork tender.

How To Roast Eggplant

For roasted eggplant with a caramelized flavor, you’ll cook eggplant in the oven at a higher temperature. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or baking mat.

Slice the eggplant vertically in half. Cut off the stem. Score the eggplant by cutting it in a crosshatch fashion.

Brush each half lightly with olive oil. Sprinkle with sea salt. Roast for 15 to 25 minutes, depending on the size of the eggplant. When roasted eggplant is done, it should be wilting around the edges and have a browned interior. Let cool for 10 minutes before serving.

How To Saute Eggplant

Sauteing eggplant is a quick and easy way to enjoy the vegetable. Heat 2 tablespoons oil over medium-high heat. Chop eggplant into bite sized pieces. Add eggplant and any desired seasonings or spices. Saute for 10 minutes, or until fork tender stirring continuously throughout the cooking time.

How To Grill Eggplant

Grilled eggplant makes a delicious addition to any summertime barbecue. It also works wonderfully on grilled veggie kabobs.

Heat a charcoal or gas grill over medium-high heat. Slice eggplant into rounds and lightly brush with olive oil. Grill covered if using gas, uncovered if using charcoal for 3 to 4 minutes on each side. Season as desired.

Eggplant Recipes

Vegan Eggplant Gyros RecipeImage via Delish Knowledge

Vegan Eggplant Gyros
These light and healthy vegan eggplant gyros make the perfect summer sandwich. Eggplant’s chewy texture perfectly replaces the meat that is usually in gyros and its flavor pairs perfectly with the creamy hummus.

Vegan Eggplant Parmesan SubsImage via Hot for Food

Vegan Eggplant Parmesan Subs
Breaded eggplant topped with marinara and cashew cheese makes the perfect filling for these vegan eggplant parmesan subs. This is an ideal dish for anyone who is hesitant about eating eggplant since all the flavorful fillings with complement eggplant’s flavor.

Vegan Ratatouille RecipeImage via Ally-Jane

Vegan Ratatouille
This picnic-friendly vegan ratatouille is the perfect dish to liven up your summer with more vegetables. Tarragon adds a herby flavor that pairs perfectly with the eggplant, zucchini, and squash.

Vegan Nut-Free Queso with Eggplant RecipeImage via Minimalist Baker

Vegan Cashew-less Queso
Most vegan cheese recipes call for cashews much to the dismay of those with nut allergies. But once blended, eggplant makes the perfect creamy substitute in this vegan queso recipe.

Eggplant Cannelloni RecipeImage via Every Last Bite

Eggplant Cannelloni
Rolled up grilled eggplant bakes the perfect outer shell for pesto and marinara in this eggplant cannelloni recipe. This grain-free dish is delicious and comforting without the guilt.

Related on Organic Authority
How to Master Vegan Grilling (Tricks, Techniques, and 5 Gourmet Recipes!)
4 Vegetarian Eggplant Recipes for a Tasty Meatless Monday
Slumcrop Millionaires: Monsanto Faces Biopiracy Lawsuit for Stealing India’s Eggplant

Image of eggplant in metal bowl via Shutterstock

The post Cooking Eggplant 4 Ways: Do it Right, and Do it Deliciously! appeared first on Organic Authority.

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This Vegan Fruit Spritzer Recipe Tastes Like Summer

Fruit Spritzer Recipe

A bubbly, boozy drink that’s vegan, gluten-free, and refined-sugar-free just in time for summer! This fruit spritzer recipe with vodka is the perfect drink to sip poolside or to serve up at a party. With only four ingredients, this drink couldn’t be easier to make.

Buying The Ingredients

When choosing alcohol for a vegan drink recipe, it’s important to be selective. Many liquors are not vegan or are not made from gluten-free ingredients. Technically, once alcohol has been distilled, the gluten proteins are neutralized. But many, especially those who suffer from Celiac disease, still report symptoms after drinking such beverages. For this reason, I recommend choosing a vodka made from potatoes, corn, or even quinoa to make your fruit spritzer truly gluten-free.

FAIR vodka is made from vodka and is certified gluten-free, fair-trade, and reported to be vegan by the company. FAIR vodka is made from quinoa and following Fair Trade Organization’s protocol, is produced by workers who are paid at a fair price in good working conditions. Texas-based Tito’s Vodka is certified gluten-free and generally found easily at liquor stores and grocers. Boyd & Blair vodka is another certified gluten-free vodka brand and can be found in specialty stores, health food stores, and liquor stores.

When buying fruit for this fruit spritzer recipe, I recommend selecting organic strawberries, blackberries, and blueberries. Berries are on the Dirty Dozen list due to the pesticide residue found on those which were conventionally farmed. By buying organic berries, you’ll skip the pesticides and enjoy the natural, sweet flavors.

The agave in the recipe may also be swapped for coconut nectar which is another healthy sweetener. Both are low glycemic and won’t spike blood sugar like corn syrup or other heavily refined and processed sweeteners.

As for the club soda, you can be more lenient since it’s only made from carbonated water and minerals. It’s a much healthier alternative to tonic water which is sweetened and high in calories. The club soda could be swapped with sparkling water in a pinch.

Vegan Fruit Spritzer Recipe

How To Make Fruit Spritzer

Serves 8

1-liter club soda
1 cup gluten-free vodka
2 cups mixed berries of choice
4 limes, juiced
3 tablespoons agave

Add club soda, vodka, limes, and agave to a large pitcher. Stir until well combined. Add in fruit and stir again. Serve over ice to enjoy immediately or cover and refrigerate until ready. Enjoy!

Related on Organic Authority
7 Farm Fresh Flavored Vodkas You Can Make Yourself
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Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Strawberry and Smashed Cookie Salad

Not your typical salad, we know. But with the first local strawberries of the year making their appearance here in Scandinavia, a cookie salad seemed like an appropriate way to celebrate.

Our everyday way to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is also a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.



Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


Strawberries, Cookies & Cream

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
2 cups whipped cream or coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add maple syrup, plant milk and coconut oil. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden. Leave to cool and crisp up and then crush the cookie into large pieces. Rinse the strawberries, cut in halves and place in a ixing bowl. Add grated ginger,  lemon juice and a few elderflower florets, let sit while you whip the cream or coconut cream. Then transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Serve & enjoy!



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5-Ingredient Vegan Mayonnaise Recipe: Better Than Miracle Whip

Vegan Mayonnaise Recipe

Mayonnaise is a staple that can’t be skipped. But just because it’s a requirement for tasty sandwiches and creamy aiolis doesn’t mean you have to compromise on ingredients and quality. Making vegan mayonnaise from scratch is an easy way to give this classic condiment a healthy makeover.

This creamy whipped spread is so light and fluffy, it’ll remind you of Miracle Whip. Except it’s free from saturated fats and unhealthy additives. So you’ll be able to enjoy a creamy spread of mayo on your sandwiches with zero guilt.

This eggless vegan mayo recipe is cholesterol-free, nut-free, refined sugar-free, and gluten-free. Even better, it only uses five ingredients so it’s wholesome and minimally processed.

The major flaw in commercially produced mayonnaise is the unhealthy ingredients and nutrition facts. For starters, mayonnaise contains eggs which are high in cholesterol. Many mayonnaises are also full of artificial ingredients like “natural flavors.” By making your own vegan mayonnaise, you’ll be skipping the cholesterol and artificial ingredients.

The only equipment you’ll need to make this vegan mayonnaise is a high-speed blender or immersion blender. It’s quick and easy to make taking less than ten minutes. This staple can be made on a weekly basis in a breeze.

Vegan Mayonnaise Ingredients


It’s important to be choosy when buying ingredients for this vegan mayonnaise. Using organic ingredients will ensure your mayo is GMO-free and pesticide-free.

Soymilk, in particular, is important to watch out for GMOs. More than 90 percent of U.S.-grown soybeans are genetically modified. The GMO link hasn’t helped soy’s reputation but when you buy organic soy products, you are making a healthy choice.

Soymilk is a great source of protein and its high protein content makes it an ideal mayo ingredient. It thickens easily to form a creamy, whipped mayo that’s spreadable. Substituting soymilk with another plant-based milk won’t work in this recipe, unfortunately.

Safflower oil eliminates the need for eggs in mayonnaise recipes. Plus, it is a healthier alternative to canola oil. It’s derived from the safflower plant and is rich in monounsaturated fats. It has a very light and neutral flavor making it ideal for making mayonnaise.

According to GMO Compass, “the commercial utilization of genetically modified safflower cannot be anticipated in the short term.” So you don’t have to worry about encountering genetically modified safflower oil on the market, unlike with canola oil. But we still do recommend using organic safflower oil to maintain a pesticide-free profile of this condiment.

Kitchen Prep

To prepare for making vegan mayonnaise, you’ll want to have the following available: high-speed blender or immersion blender, measuring cup, and measuring spoons. If using an immersion blender, you’ll want a large, tall jar to blend in.

Make sure you already have the oil measured out and ready to pour from a liquid measuring cup. This will help keep the process smooth and mess-free.

Vegan Mayonnaise Recipe

How To Make Vegan Mayonnaise


  • ½ cup unsweetened soymilk
  • 1 cup safflower oil
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon sea salt


  1. Add soymilk, lemon juice, apple cider vinegar, and sea salt to a high speed blender. Blend on high for about one minute. Scrape down the sides as needed.
  2. Remove the center cover on lid and slowly pour in safflower oil while blending on low. Once all oil is added, put cover back on and increase speed to high. Blend until thickened about one to two minutes.
  3. Transfer mayonnaise to an airtight jar and chill for at least one hour before using. Store in the refrigerator for up to one week.


Flavor Tips

Once you’ve mastered making vegan mayonnaise, try these fun flavor twists:

  • Chipotle: Add ¼ teaspoon ancho chipotle powder and one teaspoon lime juice to the blender in step one. Drizzle over tacos, enchiladas, and taquitos.
  • Garlic: Add one teaspoon garlic powder to the blender in step one. This garlicky dip tastes wonderful with artichokes.
  • Curry: Add one teaspoon curry powder to the blender in step one. Dip fries in this Thai-inspired mayo for an update on a classic side.
  • Sriracha: Add one teaspoon sriracha sauce to the blender in step one. Try pairing this spicy mayo with sweet potato fries to balance the flavors.
  • Pesto: After mayonnaise is completely thickened and smooth, pulse in ¼ cup basil until finely chopped and mixed in. Spread inside ciabatta bread for an Italian-inspired sandwich.

Related on Organic Authority
Vegan Just Mayo Really is Mayonnaise, Even Without the Egg: FDA Reverses Ruling
Condiments Are Food Too: 12 Uses for Your Excessive Condiment Collection
Healthy Vegan Sweet Potato Taquitos Recipe with Chipotle Mayo

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Mini Cookie Dough Fudge Pops — Oh She Glows

by Angela (Oh She Glows) on May 25, 2018

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!

22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours


For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-oz/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste


  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+


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How to Master Vegan Grilling (Tricks, Techniques, and 5 Gourmet Recipes!)

vegan grilling

The moment the weather turns warmer, we’ve got grilling on the brain. The only problem? For many, cookouts immediately call to mind hot dogs and hamburgers, and without a bit of advance planning, vegans can be left holding a sad, frozen veggie burger – a real shame when you consider all the delicious options vegan grilling provides.

The good news is that most people are ready and willing for this unfortunate situation to be relegated to the past: plant-based diets are rapidly growing in popularity, and even omnivores are excited to see (and taste!) delicious grilled vegetables, veggie burgers, and more.

So if you’re ready to make your next vegan cookout a success, look no further: the guide below has everything you need.

Best Homemade Veggie Burgers

Burgers are a staple of barbecues, and vegans need not feel left out. While there are tons of store-bought options to choose from (check out our favorites below!) homemade veggie burgers are even more delicious, and they’re surprisingly simple to prepare. Here are just a few we love:

  • These sun-dried tomato and lentil burgers are both vegan and gluten-free, and they’re full of flavorful ingredients like sweet potatoes, sun-dried tomatoes, lentils, soy sauce, and garlic.
  • This green pea burger offers a completely different flavor profile, with a combination of green peas, green bell pepper, spinach, and spices.
  • If simplicity is all you’re looking for, a portobello mushroom cap, marinated in your favorite marinade or simply seasoned with olive oil, salt, and pepper, can be a great burger stand-in.

Best Meat Alternatives

Meat alternatives or mock meats are a terrific choice for a quick vegan barbecue main. Tempeh and tofu require minimal prep, and mock dogs and veggie burgers are even easier – just throw them on the grill!

3 Steps to Grill Tempeh to Perfection

This guide to grilled tempeh lays out the ideal steps for grilling the fermented soy product: pre-cook, marinate, and grill.

The pre-cooking step is essential for softening the naturally chewy texture of tempeh and allows the marinade to penetrate more thoroughly, rendering the result even more flavorful. We’ve included one marinade option here, but you can marinate your tempeh with whatever flavors you like best.

Grilling Tofu: It’s All About the Marinade

Once you’ve selected the right tofu for grilling (hint: it’s not silken), grilling tofu is all about adding flavor. First, prep the tofu to soak up as much of your chosen marinade as possible by drying it well. Then, just marinate the tofu until you’re ready to cook it up.

This guide to grilling tofu will ensure that you’ve covered all of these steps, plus a few others, to make your grilled tofu experience as delicious as possible.

Choosing the Best Store-Bought Mock Meats

If you’re looking for a truly no-fuss option, store-bought burgers and mock dogs will become your new go-to.

  • For mock dogs, we love SoyBoy Not Dogs, which have a relatively short ingredients list including organic soy and excluding wheat. As the package says, “no nitrates and nothing phony.” If you want to peruse even more choices, here’s an excellent guide to some tasty veggie dogs.
  • For veggie burgers, we still love the classic Amy’s California veggie burger, made with organic vegetables. Amy’s even makes a gluten-free version of the veggie burger, so everyone can partake.

Top 10 Vegan Grilling Veggie Marinades

Grilled veggies make the perfect main or side for omnivorous and vegan grilling parties alike. The secret is finding the perfect flavors to really make those veggies sing.

Marinate your vegetables for as little as 10 minutes when they are particularly porous, like mushrooms, or for up to a few hours when they’re a bit more solid, like carrots and peppers, and be sure to remove any fresh herbs or garlic from the vegetables before grilling them to avoid burning.

Here are 10 of our absolute favorite combos:

  1. Mushrooms with balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper.
  2. Carrots with fresh lime juice, ginger, coconut oil, cilantro, and salt.
  3. Corn on the cob with fresh lime juice, cayenne pepper, olive oil, and salt.
  4. Red bell peppers with pomegranate molasses, olive oil, lemon juice, cumin, and salt.
  5. Shishito peppers with soy sauce or tamari, grapeseed oil, a touch of sesame oil, and black vinegar.
  6. Zucchini with fresh lime juice, olive oil, basil, salt, and pepper.
  7. Cauliflower steaks with olive brine, olive oil, a touch of agave syrup, and shallots.
  8. Salsify with red wine, black pepper, grapeseed oil, salt, and pepper.
  9. Artichokes with olive oil, red wine vinegar, garlic, shallots, salt, and pepper.
  10. Eggplant with garlic, mint, fresh oregano, olive oil, salt, and pepper.

Gourmet Vegan Grilling: 5 Recipes

If burgers and not-dogs aren’t your style, take a gander at some of our favorite vegan grilling recipes that are more on the gourmet side. These recipes are sure to impress, but they’re still easy enough to prepare so that you won’t end up chained to the grill all night long.

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Image via Karissa Bowers

1. Grilled Asparagus with Lemon White Wine Fettuccine

This vegan asparagus and lemon white wine fettuccine is a delicious way to use your grill to serve up a more gourmet meal. Pencil-thin asparagus are great for grilling, as you can get them nice and charred on the outside and cook them all the way through in a relatively short amount of time.

grilled romaine

Grilled romaine image via Another Pint Please

2. Grilled Romaine

For a more interesting play on a typical summer salad, this grilled romaine recipe is a nice trick to have up your sleeve. You can either serve the lettuce with your favorite vegan dressing or alongside a homemade hummus for dipping.

vegan grilled tacos

Photograph © 2015 by Rodale Inc.

3. Vegan Tacos with Salted Grilled Plantains

This tasty taco recipe features hearty grilled plantains, which are cooked until they’re nicely caramelized. The result is a taco that perfectly blends the natural sweetness of plantains and the savory flavors of salsa verde, pepitas, and a shredded red cabbage slaw.

vegetable gyros

Photographs by Erin Kunkel

4. Grilled Vegetable Gyros

Gyros may more traditionally be made with some sort of roasted meat, but this vegan version of the Greek dish uses the flavorful spice blend typical of the recipe on a combination of peppers, mushrooms, zucchini, and onion. In place of the yogurt sauce, this vegan ranch is an excellent accompaniment.

shishito peppers recipe

Photo by Ally-Jane

5. Grilled Shishito Peppers

Alone, grilled shishito peppers make the perfect appetizer, but combined with a grilled mock meat of your choice or other grilled vegetables, they can be a great element of a complete vegan grilled meal.

5 Must-Have Grilling Tools for the Perfect Vegan Barbecue

Make grilling a breeze by ensuring you have the tools you need. Here are five of our favorites.

1. Nesting Grill Trays

How often have you marinated your vegetables and brought them out to grill, only to find that the only place to put the cooked veggies is back on that slick prep plate? These grill prep trays  are the perfect solution: carry the veggies out to the grill on the top tray, then swap it out and use the clean one to bring your cooked veggies back inside to serve.

2. Veggie Grill Basket

If you’re sick and tired of your veggies falling through the barbecue grates, a grill basket is the ideal tool for you. This nearly 14 by nine-inch basket allows you to line up your veggies for even cooking and flip them all at once with ease.

3. Grilling Tongs

Some veggies, like corn on the cob, can go straight on the grill – no basket required. But using regular kitchen tongs to turn them can leave you with uncomfortably warm (and even burned) hands. These easy-to-use, 16-inch, stainless steel grilling tongs are long enough to keep your fingers out of the fire.

4. Basting Brush

Add even more flavor to your veggies by basting them with marinade as they cook; this stainless steel basting brush makes the task easy. It boasts a 15-inch handle to keep your hands from growing too hot as you brush on the flavor. The silicone head is removable for easy cleaning in the dishwasher.

5. Grill Pan

Just because you don’t have an outdoor grill doesn’t mean you can’t take full advantage of these techniques and recipes. This cast-iron grill pan from fan-favorite Lodge  can become a workhorse for your kitchen grilling all your faves on a 16 x 9- inch surface with raised ridges to sear foods. This pan is even reversible with a flat side that’s perfect for weekend brunch faves like pancakes, French toast or even sandwiches and ready to use right away. This pan is also oven and broiler safe.

Did we miss any of your favorite vegan grilling techniques? Let us know via Facebook or Twitter.

Related on Organic Authority
How to Grill Vegetables to Absolute Perfection (Secrets Revealed!)
Vegan Hot Dogs: Health or Unnatural?
Do Your Vegetarian Hot Dogs Contain Meat? Revealing Study Looks at DNA

Vegan grilling image via Shutterstock

Emily Monaco

Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.

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Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Vegan Sesame Crusted Avocado Salad

© 2018 Green Kitchen Stories

Vegan Sesame Crusted Avocado Salad

I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake it when it tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.


But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture is really key here. The crust is firm and crunchy when you bite into it and the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. And since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it. And I love the idea of using chickpeas in a salad and the brine for coating. No waste!

So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try.


You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with crust.


Sesame Crusted Avocado & Quinoa Salad
Serves 4 as a lunch

Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas in the salad)
1 tbsp lemon juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes

Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped

2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup

Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!


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Carrot top recipes

Contrary to popular belief, green carrot tops are indeed edible. I’ve long held onto the notion that carrot tops were poisonous and tossed these delicious and versatile greens for years. Who knew doing so was such a waste?! Here are three easy and completely brilliant ways to get the most out of your carrot tops, so you can both reduce food waste and introduce a unique green leaf vegetable to your diet. Enjoy!

Are carrot tops poisonous? The short answer: no. The longer answer takes into consideration the alkaloids inherent in carrot greens (alkaloids are considered toxic). The truth is, all leafy green vegetables contain alkaloids to a certain degree, and the only way to avoid overdosing on any one particular type of alkaloid is to rotate your greens. The takeaway: don’t eat carrot greens every day, just as you shouldn’t eat any one green – spinach, kale, and collard greens, among others – each and every day, especially if you consume a lot of plants (which you totally should, by the way).

With that said, carrot greens are a resourceful addition to your diet. They have a slightly bitter taste, firm texture, and boast quite the versatility in the kitchen.

These three recipes use carrot tops in unique ways that will satisfy your palate and your waste-minimizing conscience. Enjoy!

1. Carrot Top Pesto

Serves 4-6

  • Carrot tops from three pounds of carrots
  • 1 garlic clove
  • 3 tablespoons pine nuts
  • ½ cup (packed) fresh basil leaves
  • ¼ cup finely grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste


In a food processor, pulse the garlic and pine nuts until a coarse paste forms. Add in basil, carrot tops, and parmesan. Pulse until the mixture resembles a coarse purée. Add in the olive oil, salt, and pepper. Pulse until combined. Enjoy the pesto with pasta, in a sandwich, or as a dip.

2. Warm Carrot Top Salad

Serves 4


  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 2 cups cooked chickpeas
  • 1 cup chopped carrot greens
  • Juice of one lemon
  • Salt and pepper to taste


In a saucepan over medium-high heat, add the olive oil and cumin. Stir and let cook for one minute to release the cumin’s aromas. Add the onion and sauté for a few minutes, or until the onions begin to turn translucent. Add in the garlic and chickpeas and stir while cooking. After two to three minutes, remove the saucepan from the heat and fold in the carrot greens, lemon, and salt and pepper. Serve and enjoy.

3. Carrot Top Green Juice

Serves 1


  • 4 carrots (with green tops)
  • 1 apple
  • 1 cucumber


Push the all the ingredients through the juicer chute in the order listed. Enjoy as your morning green juices, thanks to the carrot greens!

Related on Organic Authority
Detoxifying Carrot Soup Recipe with Turmeric
Warming Turmeric Tonic with Carrots, Ginger, and Adaptogens
Carrot vs. Parsnips: What’s the Difference?

Aylin Erman

Aylin Erman

Aylin is founder of GlowKitchen, a food blog with an emphasis on vegan and gluten-free fare. Aylin has been living in Istanbul, where she is founder and CEO of a cold-pressed juice and healthy foods company JÜS (

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Pasta Puttanesca


One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles. But I love all the ingredients in Pasta Puttanesca; capers, olives, anchovies, crushed red peppers, and lots of garlic, so when faced with what to make for dinner the other night, when I didn’t have any vegetables from the market, it became “what’s for dinner.”

The name “puttanesca” fits, because it’s one of the lustiest pasta (or dishes) that I know of. It’s a mélange of robust – or umami? – flavors, using what you have on hand, which is especially handy when you’ve come home from a long trip and haven’t had time to stock your refrigerator, or when you don’t feel like heading to the grocery store. All the ingredients you probably already have in your pantry or refrigerator. And if you don’t, you should.

The name tends to raise some eyebrows. Legend has it that it was made by ladies of the night in Italy, either because it was easy to make with ingredients already on hand (and those of us who are self-employed know how important that can be), or because the smell wafting from their stove was enticing to customers. I know if I was walking by, I’d be curious, too. About the pasta, that is.

I love the smell, and taste, of everything in this dish, from oil-cured olives to the slivers of sizzling garlic. And I also like dried pasta. Back in the 80’s or 90’s, when fresh pasta became all the rage in the U.S., a lot of people turned their noses up at it. I like fresh pasta, but people eventually realized that fresh and dried pasta are two different beasts, and each has its place. Here, dried pasta works better because it’s sturdy enough to hold its own against the hearty, and hardy, ingredients in the sauce.

Speaking of ingredients you already have on hand, I have a ten-year supply of tomato paste due to misreading a can at the supermarket that was concentré des tomates. I know that means “tomato paste,” but wondered when I was standing in the grocery store aisle, “Surely that can’t be tomato paste? No home cook would buy that much tomato paste at once…” and brought the 28 ounce (800g) can home. When I opened it up, I was faced with a solid mass of very red, and very concentrated, tomato paste.

I didn’t know what to do with it, and I know everyone says, “Freeze it in small portions! That way you can take out only what you need, when you need it…” But my freezer is probably like yours: packed full. Still, I hate throwing things away, even though all those projects take time away from my regular work, which self-employed folks know is more valuable than a €1,59 can of tomato paste, but I am my mother’s son, so I froze it in scoops.

Traditionalists may throw a fit, but I’m not Italian, and I’m not a hooker (and if I was, everyone knows not to mess with them) and used added some of the tomato paste to the pasta sauce. It added a deep richness, and I was happy to be down to fifty-five portions of tomato paste.

As an aside, I’ve been using heavy pans all of my life. Recently I’ve had trouble lifting them. (Doctor Romain said after years of lifting heavy pots as a line cook and baker, my arm is giving out.) I was contacted by someone offering a test pan made by Hestan, which they call NanoBond. I hadn’t heard of the company, but they make commercial stoves and ranges, which raised my interest. The pans are made in Italy, bonded with layers of titanium, which is four times harder than stainless-steel, but much lighter.

So I gave it a go with this pasta and it worked really well, and was much easier to lift. I had to get used to it, since the lightness took some getting used to for me. But it heated very evenly and I was pleasantly surprised at how well it worked. (Although they are not coated with a non-stick surface, if that’s a concern.) The pans aren’t inexpensive, but I like trying out new things from time to time, further proof I’m not necessarily a traditionalist.

This pasta is a winner, and once you’ve made your first Pasta Puttanesca, if you’re anything like me, you’ll find yourself making the dish whenever you don’t know what to make for dinner, or don’t have anything on hand but capers, olives, and anchovies. And it works well for a cozy dinner for two, whether you’re getting a freebie or not.

Pasta Puttanesca

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Use canned plum tomatoes if you can. Fresh tomatoes don’t lend the same flavor to this pasta. To get them to the right consistency, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don’t need to be rinsed.You can start the pasta before you begin making the sauce, although if making this for the first time, it’s probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.

3 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and thinly sliced

3-4 anchovy filets, minced

2 tablespoons capers, coarsely chopped

1/4 teaspoon red pepper flakes

1/3 cup (40g) chopped, pitted black olives, preferably oil cured

1 3/4 cups (14oz can, 390g) tomato puree (see headnote)

1 1/2 tablespoons tomato paste

7 ounces (200g) dried pasta

1. Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes.Meanwhile, heat a large pot of water to cook the pasta in.

2. Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.

3. When the pasta water is boiling, add the pasta and cook it until it’s al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

Serving: The pasta doesn’t really need any accompaniment so I don’t serve it with cheese or another else on top.

Storage: The sauce can be made 2-3 days in advance and refrigerated.

Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don’t, but you’re welcome to.

This simple, classic pasta can be made with things you already have on hand!

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Gluten-Free Vegan Cupcakes Recipe with Coconut Whipped Cream Frosting and Fresh Berries

Vegan Cupcakes with Coconut Whipped Cream and Berries

Lighten up your next batch of cupcakes by ditching the dairy and gluten in favor of these vegan cupcakes topped with coconut whipped cream frosting and fresh berries. These are great for serving to your friends and family with food allergies since they are gluten-free, dairy-free, and egg-free. Plus, these cupcakes won’t leave you feeling heavy or bloated afterward.

This recipe uses organic sugar because conventional cane sugar is often refined with bone char and/or other animal byproducts. By opting for certified organic sugar, you are guaranteeing that your sugar is vegan.

The coconut whipped cream frosting is so light and fluffy, you’ll wish you had been topping your desserts with it all along. Native Forest canned coconut milk is BPA-free and certified organic, so opt for that if you are forgoing homemade coconut milk. A pro tip for easily separating the coconut solid from the liquid is to open the can upside down. Then drain out the liquid (save for another use, like a smoothie) and you will be left only with the solid cream remaining.

While these vegan cupcakes are crafted to taste like a cupcake straight from your favorite childhood bakery, that does mean they are a treat with their sugar content. You can lower the glycemic index of these and even make them refined sugar-free by opting for alternative sweeteners. Simply swap the cane sugar for coconut sugar, which is lower on the glycemic index than traditional sugar,  and swap the powdered sugar for a few tablespoons of pure maple or agave syrup and achieve the same results.

Note: your cupcakes may be more of an amber color when using coconut sugar but luckily they will be just as delicious!

Vegan Cupcakes with Coconut Whipped Cream Frosting and Fresh Berries

Makes 12 cupcakes
Adapted from Chloe’s Kitchen

For the cupcakes
1 ½ cups gluten-free 1-to-1 baking flour
¾ cup organic cane sugar
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup unsweetened almond milk
½ cup expeller pressed refined coconut oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract

For the coconut whipped cream
5.4 oz chilled coconut milk (BPA-free can or homemade)
¼ cup organic powdered sugar
¼ teaspoon pure vanilla extract

For the topping
1 pint organic berries of choice

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 cupcake liners.

Add gluten-free flour, sugar, baking soda, and sea salt to a large bowl. Whisk until well combined. In a separate large bowl, whisk together almond milk, coconut oil, apple cider vinegar, and vanilla extract.

Pour the wet mixture into the dry mixture and whisk just combined. Being sure not to overmix.

Fill each cupcake liner with cupcake batter until it’s about ⅔ full. Bake for 18-20 minutes, until cooked through. Insert a toothpick and be certain it comes out dry and with few if any crumbs before removing from the oven. Let the cupcakes cool for 30 minutes.

Meanwhile, add chilled coconut milk, powdered sugar, and vanilla extract to a mixing bowl. Using a hand mixer, mix until the coconut whipped cream is light and fluffy.

Top each cupcake with coconut whipped cream and a few berries. Serve immediately. Leftover unfrosted cupcakes can be stored in the refrigerator for up to 3 days. Store leftover coconut whipped cream in the fridge as well.

Related on Organic Authority
5 Gluten-Free Flour Alternatives for Delicious Baked Goods
21 Ways to Enjoy Summer Berries
Get Cracking! 15 Unusual Ways to Use Coconut Milk

Image of cupcakes with raspberries via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Black Bean and Corn Salad Recipe: The Most Satisfying Salad Ever!

Black Bean and Corn Salad Recipe

This flavorful and easy-to-make black bean and corn salad recipe will rejuvenate and revitalize you. Guaranteed.

With fresh toppings and a delightful tangy cilantro avocado dressing, there’s nothing stopping this recipe from becoming your new go-to salad.

The secret ingredient in this corn salad recipe is the avocado dressing. Avocado’s creaminess lends itself perfectly to corn’s crunchy texture, coating each and every kernel with a luxurious dressing that adds a sensational flavor and really completes the salad.

An ideal lunch to take to work, just chop and cook everything in advance and then pack in an airtight container. Be sure to store the dressing separately to prevent your salad from becoming soggy. One batch of this recipe should make at least two meals, perhaps more.

Corn Season

Corn is in its peak in summer when the harvest is bountiful and corn is stocked at farmers markets and grocery stores. At your local farmers market, you should be able to find plenty of corn ranging in color from white to purple.

Corn Nutrition

The key to enjoying salads is making sure they are packed with filling ingredients. Luckily, corn is one of those optimal salad toppings. One cup of corn boasts 12 grams of dietary fiber which will leave you satisfied.

This plant-based salad is not lacking in protein, either, thanks to both corn and black beans. Each have about eight grams of protein per ½ cup. Plus, the two taste delicious together! For protein lovers, try adding a few spoonfuls of cooked quinoa, which will boost it even more.

Corn is also an antioxidant food. Yellow corn has a high concentration of carotenoids and blue corn on the other hand, gets its antioxidants from anthocyanins.

Black Bean and Corn Salad Recipe

Organic Corn

Cooking with certified organic corn is highly recommended for this or any recipe. While corn was ranked #49 on the Environmental Working Group’s Dirty Dozen List, meaning its pesticide residue is relatively low, eating non-organic corn is not certain to be safe, as much of it is genetically modified and sprayed with dangerous herbicides and pesticides, which have known negative health effects. Look for organic corn at your supermarket or farmers market.

Black Bean and Corn Salad Recipe with Creamy Avocado Dressing

Black Bean and Corn Salad Recipe

Black Bean and Corn Salad Recipe


  • For the salad:
  • 2 heads of romaine lettuce, washed thoroughly
  • ½ cup corn, removed from ear
  • ¼ cup black beans, drained and rinsed
  • ¼ cup cherry tomatoes, quartered
  • Cilantro for garnish
  • Salt and pepper to taste
  • For the dressing
  • ½ avocado
  • ¼ cup vegan mayonnaise
  • ¼ cup filtered water
  • ¼ cup cilantro, stems removed
  • ½ lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper


  1. Bring a salted pot of water to boil. Add corn and boil for 5 minutes, or until fork tender. Drain and let cool for 10 minutes.
  2. Meanwhile, chop the romaine horizontally into thin strips, then chop vertically down the middle. Add romaine to a large bowl. Add corn, black beans, cherry tomatoes, and cilantro, if desired. Toss until thoroughly mixed.
  3. Add avocado, vegan mayonnaise, filtered water, cilantro, lime juice, and spices to a food processor. Process until completely smooth, scraping down as necessary. If a thinner dressing is desired, add water one tablespoon at a time until desired consistency is achieved.
  4. Once ready to serve, pour dressing over salad and toss until salad is thoroughly coated. Season with salt and pepper. Serve immediately and enjoy!


Related on Organic Authority
4 Fresh Corn Recipes for Meatless Monday
11 Summer Vegan Recipes So Good You’ll Forget Meat Even Exists
Cherry Tomatoes: How to Choose Them, How to Use Them

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Vegan Recipes and Snack Ideas for Camp and Travel — Oh She Glows

An OSG reader, Rebecca, asked me if I could recommend some cooler-friendly Oh She Glows recipes she could take on the road for an upcoming camping trip. This question has been a popular one over the years, so I thought the long weekend would be a great excuse  to brainstorm a list of camp- and travel-friendly foods to inspire you!

In my early twenties, I would “camp” (I use that term lightly!) pretty regularly, but the food my friends and I packed in those days was a little different from what I stock my cooler with today. Okay, A LOT different! Lol. Back then, as long as I had potato chips and fruity coolers, I was a “happy camper”! Oh to be 21 again. Don’t worry, though, I’ve accumulated a few years of wisdom since then. I consulted OSG’s recipe tester Nicole to help put this post together as she often travels with my recipes in tow. I think the two of us have come up with some fun ideas for you! As always, please feel free to chime in with your tips and tricks too.

The recipes below can all be made in advance, and many of them also tend to keep well in minimal storage without too much fuss. At the bottom of this post I also recommend some tasty store-bought options for when you don’t have time to make everything you might have hoped to for a trip…because if you’re anything like me, you’ll probably find yourself scrambling at the last minute to get everything ready!

Milks and Fresh Breakfast Options

I love making pre-portioned single servings of dry Vegan Overnight Oats packets to take with us on trips. Simply bring a few single-serve, shelf-stable plant-based milks along and mix them in with the oat packets when ready to enjoy.

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

We love munching on my Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31) and my Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71) when traveling, plus these clusters should keep fresh in an airtight bag or container for a few weeks.

Fruit and Veggies

Bring your favourite fruits and veggies, choosing varieties that tend to travel well and don’t mind sitting at room temperature—this should help save cooler space for other meals that require refrigeration. Apples, oranges, firm avocados, and cucumbers are usually safe bets. Avoid thin-skinned fruit like peaches or pears as they tend to bruise easily.

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mango, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.


I love having a good seedy cracker on hand for snacking. My Endurance Crackers are hearty, filling, and energizing! Just be sure they’re packed on top of other foods so they don’t get crushed by anything in transit. Bring a container of nut or seed butter and a small pouch of hemp hearts for a satisfying, protein-packed snack that needs no refrigeration.

Protein Bars or Energy Bites

My Dark Chocolate Cherry Energy Bites, Cookie Dough Balls V (Oh She Glows Every Day, p. 93), and Triple Almond Energy Balls are perfect to munch on between meals. For another option, try my Classic Glo Bars (from The Oh She Glows Cookbook, p. 215), or Feel Good Hearty Granola Bars—those two tend to be big hits as well. Nicole recommends the Mocha Empower Glo Bars (Oh She Glows Everyday, p. 69), saying: “Away from home for 10 days with a toddler? You may need that invigorating combination of chocolate and espresso!” Haha.


Speaking of coffee and tea…I’d love to hear your tips on camping while still getting your coffee fix. Please share your method if you have one! Maybe a make-ahead DIY Coffee Concentrate could work?

Power Toast and Wraps

The 9-Spice Avocado Hummus Toast (Oh She Glows Everyday, p. 39)  is a great light meal option! Serve it with Super Power Chia Bread (The Oh She Glows Cookbook, p. 229). Pack a few avocados, a small container of 9-spice Mix, and hummus (keep chilled) for a quick meal. Ifyou don’t have time to make the power bread, just pack a few of your favourite wraps from home. I love Wrap It Up Raw’s flax wraps—they freeze wonderfully too.

Soups and Fresh Mains

If you have a really good cooler situation going, you could also consider making a salad/soup—my Chickpea Salad and Go-To Gazpacho (also found in Oh She Glows Every Day, p. 147 and the app) both travel well. The gazpacho can be guzzled cold straight from a mason jar—super refreshing! If you’re able to bring a bag of salad along, you could whip up a jar of my Shake and Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273) as well. Tetra packs of baked beans always work in a pinch (and you don’t need a can opener or a cooler!). I love these Vegetarian Baked Beans by Pacific brand.

Another idea is to pack the ingredients for a super easy balsamic chickpea salad. Bring some small tetra packs of chickpeas (I buy Pacific brand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper. Bring along a collapsible strainer and a bowl, and you’ve got the gear for a quick salad: simply drain and rinse the chickpeas then add them to the bowl along with the vinegar, olive oil, salt, and pepper (to taste).

Sweet Treats

My Flourless Thumbprint Breakfast Cookies, Blissful Basil Power Biscotti, and Banana Bread Muffin Tops can all be made ahead and frozen. Our editor, Terra, packed the Banana Bread Muffin Tops for mountaintop snacking on her month-long hiking trip through Switzerland. Terra added a touch of rosemary oil (which she uses as a natural preservative) to the batter, and the tops kept beautifully during her trek!

I recommend eating the most perishable items first, if possible. This may also be a situation in which it’s worth stocking up on some store-bought, less perishable options because not all foods will last in a cooler for too long. (Unless of course it’s going to be COLD where you’re camping—in that case, maybe a little DIY Hot Toddy is in order! Yassssss!)

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+


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10 Amazing Avocado Recipes To Make Now: Green, Creamy, Totally Delicious

Vegan Avocado Recipes

Put your abundance of avocados to use in one of these drool worthy vegan avocado recipes.

Avocado’s natural creaminess makes it an essential ingredient in every vegan kitchen as there are endless possibilities with this green power food. Its neutral, mild flavor also makes it a great addition to sweet dishes as well as savory ones. Plus, avocados have undeniable health benefits, making them a nutritious food worthy of any meal.

Avocados are rich in healthy fat–great for keeping the skin and hair healthy, and especially essential after enduring the sun’s strong rays during summer. Avocados are also a great source of fiber which keeps you full longer and therefore may prevent overeating.

When selecting your avocados at the market, check to see if they have a slight give. Be gentle, though. A rookie mistake is to poke and prod at a ripe avocado which bruises it and makes it spoil faster. A gentle, slight squeeze around the stem should be plenty to alert you to if it’s ready to be cut yet.

Another trick to finding a ripe avocado is to pull off the stem nub on the smaller end and see what color is below. If it’s a dark green, it’s not ripe yet. If it’s brown, it’s spoiled. But if it’s yellowish-green, it’s ready to go!

No ripe avocados? No problem. Simply buy the least firm avocados you can find as well as a ripe bunch of bananas and stick them together in a paper bag. Seal the bag shut and your avocados should be ripe and ready within two days. The ethylene gas produced by bananas quickens the ripening process.

These vegan avocado recipes are perfect for summer picnics, barbecues, and dinner parties on the patio.

1. Roasted Veggies with Goddess Avocado Dip
Green Goddess Dip with Avocado Recipe

Looking for a way to jazz up the standard party vegetable platter? Add this creamy vegan goddess dip to the mix. Avocado blends with fresh herbs and lemon juice to form the perfect luxuriously smooth dip to pair with veggies.

2. Avocado Hummus Recipe
Vegan Avocado Hummus Recipe
Image of avocado hummus via Shutterstock

Put a colorful twist on hummus with this avocado hummus that’s perfect for serving alongside crackers or spreading on sandwiches. The avocado adds just the creamy touch that every batch of hummus needs.

3. Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream
Sweet Potato Nachos with Avocado Recipe

Avocado’s tender bite complements the crispiness of these baked sweet potato nachos. Plus, its neutral flavor will help balance out the spicy kick of the jalapeno slices.

4. Mint Chocolate Chip and Avocado Ice Cream Recipe
Vegan Avocado Mint Chocolate Chip Ice Cream Recipe
Image of mint chip ice cream via Shutterstock

Avocado gets a sweet touch with vegan mint chocolate chip ice cream recipe. Coconut milk and avocado form the perfect base for dairy-free ice cream, plus the avocado gives it the classic mint color without artificial ingredients.

5. Vegan Guacamole Sweet Potato Skins Recipe
Guacamole Potato Skins RecipeImage of potato skins via I Love Vegan

Potato skins are a classic choice for parties and guests always love them. But this recipe ditches the bacon and sour cream in favor of a delicious guacamole filling that’s far more satisfying.

6. Vegan Chilaquiles Recipe
Vegan Chilaquiles Recipe

This chilaquiles recipe is packed with green goodness. With fresh tomatillos, cilantro, and sliced avocado, this dish has all the elements to make vegan chilaquiles full of flavor.

7. Tropical Avocado Mousse
Tropical Avocado Mousse Recipe
Image of pistachio mousse via Shutterstock

This light and fluffy vegan mousse is whipped up from avocados and coconut milk. You’ll feel like you’re getting to indulge while still maintaining a healthy diet.

8. Healthy Vegan Sweet Potato Taquitos Recipe with Chipotle Mayo
Vegan Taquitos Recipe

Guacamole is essential to just about every Mexican dish. In this vegan recipe for sweet potato taquitos, guacamole and chipotle mayo kick up the heat.

9. Mexican Burrito Bowl Recipe
Vegan Burrito Bowl Recipe

If you’re looking for a healthy summer lunch, this vegan Mexican burrito bowl is exactly what you need. Hearty brown rice and black beans are dressed up with a drizzle of cashew cream and guacamole.

10. Velvety Vegan Chocolate Mousse Recipe
Vegan Chocolate Mousse Recipe
Image of chocolate mousse via Shutterstock

Satisfy those chocolate cravings with this decadent and dreamy chocolate avocado mousse recipe. This silky smooth dessert is the perfect treat to relax with after a long summer day.

Let us know what your favorite vegan recipe using avocado is by tweeting us at @OrganicAuthorit or drop a comment on our Facebook page!

Related on Organic Authority
Fiery Vegan Summer Salad Recipe with Beet Greens and Grilled Peaches
Spiralized Summer Squash Recipe with Tagliatelle, Peas, and Arugula Pesto
5 Light and Easy No-Cook Vegan Summer Recipes (That Aren’t Salads!)

Top image of mashed avocado via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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These Lemon Cookies With Thyme are Mouthfuls of Spring Sweetness

Vegan Gluten-Free Lemon Cookies with Thyme

When spring rolls around, many find the rich, decadent treats of winter are no longer appealing. Instead, a citrusy sweet is appealing to the palette. Plus, there’s no denying that lemon cookies such as these taste sensational after eating a spring dish like an artichoke or lemon asparagus pasta.

Get into the swing of spring with these refreshing lemon cookies with thyme. These crunchy gluten-free shortbread cookies have a tangy twist and herby flavor that’s ideal for the season. Pair them with a mug of herbal tea for the perfect afternoon treat.

Lemon Cookies Ingredients

While thyme may not seem like a traditional ingredient in a dessert recipe, its uniqueness only elevates this recipe. My first foray into baking with thyme was when I made vegan lemon thyme cupcakes. I found the recipe in a cookbook and thought they were so beautiful, I had to try my hand. Upon completing the recipe, I fell in love with the herby flavor.

The aromatic herb not only made the dessert more aesthetically pleasing, it also highlighted the lemon and coconut flavors in the cupcakes. The creamy quality of the coconut balanced out the strong taste of thyme while the lemon provided a zesty juxtaposition. The flavors led me to experiment more with baking with thyme.

It quickly turned out that thyme and lemon are an unstoppable duo. In this shortbread cookie recipe, the two ingredients once again seamlessly meld together to form an addictive treat. Luckily, thyme is in its peak season now through fall so it’s the perfect moment to experience the magic yourself with this lemon thyme cookie recipe.

Buying The Ingredients

If you don’t grow your own thyme, then your next best bet is the farmers market. That’s where you’ll find the freshest herbs suited for cooking and baking. While you’re there, pick up your lemons. If you have a strong sweet tooth, reach for Meyer lemons which have the sweetness you crave.

As for flour, I recommend using Bob’s Red Mill Gluten-Free All Purpose Flour. It’s my go-to for gluten-free baking as it tends to work with nearly every recipe. If your dough is on the dry side, which can happen when gluten-free baking, just add water a teaspoon at a time until it is pliable.

Vegan Gluten-Free Lemon Cookies with Thyme Recipe

Vegan Gluten-Free Lemon Cookies with Thyme Recipe


  • ½ cup vegan buttery spread such as Earth Balance
  • ⅓ cup organic cane sugar
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme, minced
  • 1¼ cups gluten-free all-purpose flour
  • ¼ teaspoon sea salt


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
  2. Add vegan butter and cane sugar to a large bowl. Using an electric hand mixer, beat until the mixture is light and fluffy, about two minutes.
  3. Add lemon juice, zest, and thyme and beat for an additional minute. Add gluten-free flour and sea salt and mix until just combined.
  4. Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten-free flour. Roll the dough out onto the floured surface and press until it’s about ¼ inch thick. If the dough is too difficult to work with, chill for 15 to 30 minutes in the refrigerator until it can easily be molded into shape.
  5. Using cookie cutters, cut dough into desired shapes and transfer to the prepared baking sheet. Bake for ten to twelve minutes, rotating halfway through. Cookies will be done baking once lightly golden around the edges.
  6. Serve immediately or store in an airtight container for up to five days on the counter. Enjoy!


Related on Organic Authority
Parsley, Sage, Rosemary and Thyme: 3 Ideas for the Last of Your Herb Garden
How to Make Lemonade: 4 Tasty Twists to Sip on this Summer
10 Delicious Ways to Add Preserved Lemons to Your Cooking

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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