Green Kitchen Stories » Smörgåstårta – Savory Rye Sandwich Cake

Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited – obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago.

Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörgåstårta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW!

Check out this recipe video to see how we make it.

This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing).

Smorgastarta_2

Smörgåstårta (Savory Rye Sandwich Cake)
Serves 12-16

Green Spread
300 g / 2 cups cup green peas
1 small lemon, juice
1 bunch dill, chopped
2 avocados, flesh scooped out
2 tbsp olive oil
1 large pinch salt

White Spread
6 hard-boiled eggs
250 g / 1 cup creme fraice or sour cream
2 tbsp capers
4 tbsp sauerkraut
a pinch black pepper

Purple Spread
1 cup sunflower seeds, soaked for an hour in water
1 x 400 g tin white beans, drained and rinsed
2 cooked beetroots, roughly chopped
1 small lemon, juice
4 tbsp extra virgin olive oil
salt and pepper

Assembling
36 slices of sourdough rye bread (or bread of choice), thinly sliced
500 g cream cheese
1 tbsp grated horseradish

Decoration
1 avocado, sliced or shaped into a rose
1/2 cucumber, sliced thinly
1 small bunch of asparagus, thinly shaved
1 lemon, halved and thinly sliced
mache lettuce
chives, finely chopped

Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor.

For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through crème fraiche, capers, sauerkraut and a little black pepper. Set aside.

Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky.

To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good.

Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

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How to Make Cold Brew Coffee (Plus Secret Ingredients You Need to Try)

How To Make Cold Brew Coffee

Here’s a little secret: Cold brew coffee sounds artisanal and hipster café chic, but in reality is as easy to make as one, two, steep. Want to learn how to make cold brew coffee in your own kitchen? You’ll simply need a large mason jar or French press, filtered water, and coffee beans. Who knew that being coffee savvy was this easy?

Cold Brew Vs. Iced Coffee

First thing first, what’s the difference between the two types of cold coffees? Iced coffee is simply hot coffee brewed normally, cooled down, and poured over ice. On the other hand, cold brew is brewed at room temperature and never heated. The final product is smoother, less acidic, and slightly more sweet than iced coffee.

Benefits of Cold Brew Coffee

1. Bye Bye Bitter. In traditional coffee making methods, boiling water is poured over ground beans releasing volatile oils and fatty acids. Translation: a bitter cup of joe. With cold brew, ground coffee beans brew in cold water for up to 24 hours at room temperature before being filtered. This creates a distinctively smooth cup of coffee without the bitter bite.

2. Coffee: Batch Cooked. We’re big on sanity-saving batch cooked meals, especially when it involves our morning hit of caffeine. Once prepared, cold brew coffee will keep in an airtight jar in the refrigerator for two weeks – hello easy summer mornings!

How to Make Cold Brew Coffee

3. Digestive Friendly. One of the woes many people face when drinking coffee is its not-so-friendly effects on their digestive systems. Those with tummy troubles take note – cold brew may actually be better suited for your sensitive system. The reason lies in the acidity levels of cold brew versus regularly brewed coffee. Due to the coffee beans never being heated, cold brew is 67 percent less acidic, according to The Daily Beast.

4. Health Benefits: Although specific research on cold brew coffee is minimal, what we do know is that coffee provides a nutritious morning boost. Just one (8 oz) cup of coffee provides 11 percent of the recommended daily intake of vitamin B2, 6 percent of vitamin B6, and 3 percent of manganese and potassium. Along with nutrients, certain compounds in coffee may also have skin-loving benefits as well. A 2015 study published in the Journal of the National Cancer Institute notes that drinking four or more cups of coffee per day is associated with a lower risk of developing melanoma, a deadly form of skin cancer.

Even more, drinking coffee is associated with reduced motor and cognitive deficits in aging thanks to coffee’s polyphenols and other bioactive compounds. Of course, coffee is not a health panacea, and its high caffeine content is often linked to cardiovascular issues and insomnia. If you are pregnant or sensitive to caffeine, it’s best to avoid coffee in all forms.

5. Choose Your Own Adventure. Hot coffee + ice = a watery and weak cuppa. The good news about cold brew is that you can choose exactly how intense or diluted you’d like your cup to be. If your cold brew ends up a bit too strong for your liking, the addition of ice, water, or nut milk won’t weaken your coffee flavor.

6. Wallet Friendly. Remember those aforementioned hipster cafes? They tend to charge an arm and a leg for cold brew, while picking up a bottle of cold brew at your local health food store is oftentimes even pricier. To reap the most bang for your buck, make your own cold brew at home.

How To Make Cold Brew Coffee

Step 1: Start With a Good Bean. The secret to a good cup of cold brew coffee? Good coffee beans, of course. Stick with organic and fair-trade coffee beans, as coffee crops are often the targets of heavily sprayed pesticides and linked with labor issues. Local health food stores and retailers like Whole Foods have wonderful selections of quality coffee beans for you to find your favorite.

How to Make Cold Brew Coffee

Step 2: Grind Baby, Grind. It’s best to grind your beans right before prepping the cold brew in order to make the freshest and most flavorful brew. Although the ratio of beans to water is entirely dependent on personal taste preferences, a good starting point is one-cup of ground beans to four cups of water. This roughly means grinding a heaping ¾ cup of coffee beans into a coarse grind. The coarser the better, as finely ground beans result in a cloudy and less flavorful concoction.

A good ratio is 1 cup coarsely ground coffee beans to 4 cups filtered water.

Step 3: Brew. Simply place your ground beans into a large mason jar, glass bowl, or at the bottom of a French press. Fill with measured water, give everything a good stir, cover, and let sit at room temperature for 12 or more hours. If using a jar or bowl, cover with cheesecloth. If using a French press, simply place the lid on top, but do not press down the strainer.

How to Make Cold Brew Coffee with french press

Step 4: Strain. Once your coffee has brewed, the last step is to strain the coffee mixture from the grounds. If using a French press, simply press down the strainer and pour. If using a bowl or mason jar, grab a separate bowl and place a strainer lined with the cheesecloth on top of it – this helps to nicely strain out all ground coffee particles. Pour the coffee into the cheesecloth and let sit until the liquid is fully drained through.

Step 5: Drink! Once your coffee is strained, you can dilute it with more water if the flavor is too strong for your liking. You can also add in ice, nut milk, cream, or any of our other favorite additions, found below.

How to Make Cold Brew Coffee

Cold Brew Elevated: The Secret Ingredients You Need To Try

Once you have a delicious cup of cold brew ready to go, adding in goodies, superfoods, and other ingredients ups the fun factor. Here are our favorite ways to elevate your morning cold brew:

  • Spice it up: Add a few small pinches of ground cinnamon, nutmeg, ginger, or cloves to the coffee grounds before adding water and steeping. This will result in a delicious and spicy coffee drink that tastes amazing with almond milk.
  • Plant powered milks: Not only will plant milks boost the protein content, they’ll also keep the recipe vegan and deliver a creamy taste. We love almond, cashew, coconut, and brazil nut milks.
  • Very vanilla: Add in a drop or two of vanilla extract to the finished product for a warming taste, or try almond extract for a nutty and sweet flavor.
  • Go Coconuts: Mix 1 cup cold brew with 1 cup coconut water for a refreshing and energizing morning drink.
  • Ch-ch-ch-chia: Turn your brew into a coffee chia fresca drink. Mix 2 cups cold brew with 1.5 tablespoons of chia seeds and sweetener to taste in a large mason jar. Cover jar, shake, and let sit 10 minutes. Enjoy your energy drink!
  • Get Superfoodie: Add in collagen peptides for joint health benefits, cacao powder for a rich chocolate taste bursting with antioxidants, maca powder for an energizing boost, or lucuma powder for a hint of sweetness and micronutrient powers.
  • Sweeten The Deal: Add in raw honey, coconut sugar, or maple syrup for a hint of satisfying sweetness.
  • Bulletproof it: Blend cold brew with a teaspoon of coconut oil or grass-fed butter and a splash of coconut cream on high for 30-50 seconds. Sip that frothy, iced latte goodness.
  • Spike it: We suggest these alcoholic brew blends after 5pm if caffeine in the evening doesn’t cramp your sleeping schedule.

How to Make Cold Brew Coffee

Related on Organic Authority

3 Coffee Smoothie Recipes: Bring Some Bulk to Your Morning Buzz
The Sirt Food Diet: Activate Your ‘Skinny Gene’ with Chocolate, Kale, and Coffee!
This Coffee Shop Sold Organic Half & Half Instead of Coffee

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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BBQ Vegan Pizza Recipe with Pineapple and Gluten-Free Pizza Crust

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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Baked Wild Salmon With a Zesty Summer Tomato, Avocado, and Corn Salad

corn salad

The sweet taste of summer is highlighted in this simple and seasonal cherry tomato, avocado, and corn salad recipe served alongside wild salmon.

Celebrate the last fleeting weeks of summer with flavor, color, and a recipe that takes ten minutes to make – tops.

Salad doesn’t always have to mean lettuce, and this simple corn salad proves it. Made with fresh sweet corn, cherry tomatoes, basil, avocado, and red onion, it is a flavorful and seasonal dish bursting with zest and texture.

Sweet corn is a summer staple. There’s nothing like driving to a local farm or farmers market to pick up a few ears for the week. Although sweet corn is commonly grilled, steamed, or boiled, it’s quite delicious raw, too. I like to carefully slice the corn kernels straight off the cob and toss into pasta, salsa, and this delicious corn salad.

Sweet corn is rich in fiber, phosphorus, and B vitamins. It also contains an array of phytonutrients including anthocyanins, beta-carotene, lutein, and zeaxanthin. These phytonutrients function as antioxidants to reduce inflammation and free radical damage to cells.

Sweet corn shines in this corn salad alongside cherry tomatoes, fresh basil, avocado, and red onion. Cherry tomatoes are a great source of iron, potassium vitamins A and C, fiber, potassium, and lycopene.

Basil is a delicious complement to the fresh summer vegetables and provides trace vitamins and minerals as well. Red onion packs in pungent flavor, as well as B vitamins, fiber, vitamin C, and potent phytonutrients. Finally, avocado adds a dose of healthy fats, creamy texture, and a buttery flavor to this corn salad.

Drizzle the sweet corn salad in red wine vinegar and olive oil, serve alongside of grilled or baked wild salmon, and have dinner on the table in ten minutes. Because summer supper should be simple, easy, and delicious.

corn salad

Related On Organic Authority
Black Bean and Corn Salad: Make the Most Satisfying Salad Ever!
Asian Salmon with Broccoli: One Pan Wonder
5 Easy Steps for the Best Fresh Salmon: Shop in the Know!

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Yasss! There’s Wine in This Kombucha Recipe

Yasss! There's Wine in this Kombucha Recipe

Move aside sugary mixers and artificially flavored juices and sodas, the tastiest wine spritzer ingredient is filled with gut-loving bacteria instead. With kombucha providing a healthy and bubbly kick, you’ll sip this kombucha recipe all day long.

All About The Booch’

Kombucha, or fermented tea, has been a household name for the better part of the last decade. No longer found solely in local health food shops kombucha can now be found at large grocery chains and even Costco. Kombucha is available in a multitude of mouthwatering flavors – everything from ginger to lemonade, berry, greens, and everything in between – making the bev a perfect mix-in for cocktails and spritzers.

The Healthy Way to Get Your Spritzer On (With Kombucha, of course!)

As a fermented food, kombucha is a bubbly probiotic bursting with healing properties. Probiotics that help to keep the good bacteria balanced in our gut are vital for a healthy functioning system.

Consuming probiotic-rich foods (hello sauerkraut, kimchi, tempeh, and kombucha!) may be helpful for those with irritable bowel syndrome (IBS), providing relief from gastric ulcers and allergies, repairing environmental damage and oxidative stress by functioning as an antioxidant, and as an overall boost to the immune system. Even more, fermented foods are thought to aid the liver in detoxification and keep the digestive system moving along.

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Along with a plethora of health benefits, kombucha’s effervescent quality may be an easy swap for those trying to cut soda or other sugary sports drinks from their diet. Of course, when purchasing your bottle of booch’, know that all kombucha isn’t created equal. Look for refrigerated, dark glass bottles of unpasteurized and raw (and local!) kombucha made with organic sugars and teas.

This kombucha spritzer is sure to provide a bubbly kick to your next cocktail hour all while fitting in with your healthiest and happiest lifestyle. Cheers!

The Healthy Way to Get Your Spritzer On (With Kombucha, of course!)

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Kombucha Spritzers Recipe

Kombucha Spritzers Recipe



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Kombucha Spritzers Recipe

Ingredients

10 minutes
4 to 10
40
  • 1 bottle chilled white wine, such as Pinot Grigio
  • 16 ounces kombucha, flavor of your choice
  • Squeeze of fresh lemon
  • ½ cup seasonal fruit (berries, peaches, citrus, etc.)

Instructions

Prep
5 minutes
Cook
5 minutes
Ready in
10 minutes
  1. Combine all kombucha cocktail ingredients into a large glass pitcher or Mason jar. Stir well to combine.
  2. Serve spritzer garnished with a few pieces of seasonal fruit in the glass. Enjoy!

Nutrition information

Serving Size: 1 glass
Calories per serving: 40
Fat per serving: 0.1g
Saturated fat per serving: 0g
Carbs per serving: 5.7g
Protein per serving: 0.2g
Fiber per serving: 0.4g
Sugar per serving: 1.9g
Sodium per serving: 5mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg

4.32


http://www.organicauthority.com/a-kombucha-recipe-that-includes-wine-hello-summer-cocktail/

Related on Organic Authority
6 Awesome Alternative Uses for Kombucha Tea
7 Divinely Tasty Kombucha Tea Flavor Ideas for Your Home ‘Booch’ Brew
The Essential Elements for Digestive Health: Probiotics and Prebiotics

Top drink image via Shutterstock, additional photos by Kate Gavlick

The post Yasss! There’s Wine in This Kombucha Recipe appeared first on Organic Authority.

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Zucchini Bread Oatmeal — Oh She Glows

Would you believe me if I told you that, before today’s post, I had two other recipes written, photographed, and ready to share…only to scrap them at the last minute?! I think I was cursed these past couple weeks because I just couldn’t develop a recipe that I could 100% get behind. I have to say it nearly killed me to finish all the work on those new posts only for them to be put on the shelf, never to see the light of day. I hope you know that I only share recipes I’m crazy about (and that my testers are also crazy for) because I want to be absolutely sure you can trust and love them too!

So, with my tail tucked between my legs, I moved on from those two recipes…and I’m glad I did! I’m in love with this Zucchini Bread Oatmeal. Some of you may recognize the original recipe from way back in 2011 (how was that 7 years ago!?). Although this oatmeal fell off my radar for a while, it’s made a serious comeback in our morning rotation. This breakfast is a delicious, creative way to fulfill your weekly zucchini quota all summer long! I know it’s a bit early for summer squash season, but I’ve personally been on a huge zucchini kick this month. The recipe will be a good one to tuck away for later in the summer when you have zucchini overload—but I don’t think you’ll be able to wait that long.

I decided to revamp my old recipe and give the post a facelift complete with some snazzy new photos for you. This bowl is one of my favourite ways to sneak veggies into my oatmeal…if you’re crazy like me, you may even find yourself doubling the amount of zucchini for extra morning veggie goodness (just be sure to reduce the liquid accordingly). Sometimes I’ll even use instant oats (gasp! lol) and those work great as well. Leftovers can be enjoyed straight from the fridge, which will be a nice option on those steamy summer mornings too.

Before I get to the recipe, I want to thank you so much for taking the time to complete the Oh She Glows Reader Survey! We went through every single response with a fine-tooth comb. One of our big takeaways is that you want even MORE RECIPES!!! *Wipes bead of sweat from forehead*, lol. So in the future you’ll be seeing a bit of a shift in blog content—Ask Angela and Things I’m Loving Lately posts will be less frequent so that I can focus more time on recipe creation. I’m going to try my best to zero in on the content that really matters to you. Oh, and not to worry if you haven’t had a chance to fill out the survey yet…it’ll be live for the next little while for you to chime in!

We also sent out a brand new issue of In The Glow a couple weeks ago (complete with a fun new look too). I had a lot of positive feedback about the “Hello from Angela” message in this issue, so I just wanted to thank those of you who sent me DMs about it. I was also asked by a few readers who didn’t get a chance to sign up in time whether issue 21 would be available online. I’m happy to say that it’s available here! We send out a new In The Glow every 4 to 6 weeks, and if you’d like to receive future issues, you can sign up here.

Last but not least, I have to share this with you here because it kind of blew my mind and made my entire week! Does anyone recognize a certain app icon below?

The Oh She Glows Recipe App icon was featured in Apple CEO Tim Cook’s recent presentation at Apple’s Worldwide Developers Conference. You guys, I almost died when Eric plopped this paper in front of me at my desk. His uncle texted him saying we might want to pick up a copy of that day’s Globe and Mail newspaper. (Thanks Uncle Steve for your newspaper sleuthing!) It’s so wild and wouldn’t be possible without your incredible support!


Yield
2 generous bowls
Prep time
Cook time

Ingredients:

For the oatmeal:
  • 1 (14-ounce/400 mL) can light coconut milk
  • 2/3 cup (66 g) gluten-free rolled oats*
  • 1 cup (125 g) packed finely grated zucchini (1 medium)**
  • 2 tablespoons (20 g) chia seeds
  • 1/2 to 1 teaspoon cinnamon, to taste
  • 1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg
  • 1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed
  • Small pinch fine sea salt
  • 1 teaspoon pure vanilla extract
Topping suggestions:
  • Chopped pecans
  • Raisins or chopped pitted dates
  • Pat of coconut oil or vegan butter
  • Pure maple syrup or coconut sugar
  • Cinnamon
  • Shaved dark chocolate

Directions:

  1. Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.
  2. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.
  3. Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. Alternatively, you can enjoy leftovers cold too!

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



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Sweet Potato Taquitos Recipe with Chipotle Mayo – Organic Authority

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

Trade the tacos for this vegan taquitos recipe at your next Taco Tuesday. These crispy baked taquitos are a healthier choice since they are filled with nutrient-loaded sweet potatoes. Once topped with guacamole, lettuce, lime, and cilantro, you’ve got yourself a delicious meal rich in greens. Up the nutritional content by swapping romaine for vitamin-packed kale instead. The drizzle of chipotle vegan mayo is key to adding flavor to this Mexican dish. With vegan mayo, you’re leaving out the cholesterol found in traditional egg-laden mayonnaise. When choosing vegan mayo, you can’t go wrong with tried and true brand favorites Just Mayo and the original Vegenaise. Sprinkle in some chipotle powder and lime, and you’ve got a spicy, creamy dip that’ll kick up the flavor.

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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Sweet Potato Taquitos with Chipotle Mayo Recipe

Sweet Potato Taquitos with Chipotle Mayo Recipe



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Sweet Potato Taquitos with Chipotle Mayo Recipe

Ingredients

1 hour
12 servings
188
  • For the taquitos:
  • 1 sweet potato, rinsed and scrubbed
  • 12 non-GMO corn tortillas
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne
  • 1 tablespoon vegan butter or coconut oil
  • Garnishes: Chopped romaine, cilantro, and lime
  • For the guacamole:
  • 2 large avocados
  • ½ cup pico de gallo
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • For the chipotle mayo:
  • ¼ cup vegan mayo
  • ¼ teaspoon chipotle powder
  • ½ lime, juiced

Instructions

Cook
1 hour
Ready in
1 hour
  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or baking mat. Chop the sweet potato into 3-inch cubes. Bring a pot of water to boil and add sweet potatoes. Boil until fork tender, about 15 minutes. Drain and transfer sweet potatoes to a large bowl. Mash the potatoes until smooth and no large pieces remain. Add vegan butter, sea salt, and cayenne and mix well.
  2. Heat up the tortillas on a skillet over medium-low heat. Add one spoonful sweet potato filling to each warmed tortilla and spread evenly. Roll up tightly, careful not to break the tortilla. Place on the baking tray. Brush each tortilla with a small amount of olive oil. Bake for 15 minutes. Remove from oven and flip. Return to oven and bake additional 5 minutes, or until crispy and golden.
  3. Meanwhile, make the guacamole by adding avocados to a medium bowl and mash until desired consistency is achieved. Add lime, pico de gallo, and sea salt. Set aside.
  4. Next, make the chipotle mayo by adding vegan mayo, chipotle powder, and lime to a small bowl. Whisk until well combined. Set aside.
  5. Serve each taquito on a bed of romaine and top with guacamole and cilantro. Drizzle with chipotle mayo and a squeeze of lime. Serve immediately and enjoy!

Nutrition information

Serving Size: 1 taquito
Calories per serving: 188
Fat per serving: 12.6g
Saturated fat per serving: 3.1g
Carbs per serving: 18.1g
Protein per serving: 2.3g
Fiber per serving: 4.3g
Sugar per serving: 1.1g
Sodium per serving: 293mg
Cholesterol per serving: 0mg

4.32


http://www.organicauthority.com/healthy-vegan-sweet-potato-taquitos-recipe-with-chipotle-mayo/

 

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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All Images via Karissa Bowers

The post Sweet Potato Taquitos Recipe With Chipotle Mayo appeared first on Organic Authority.

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The 5 Recipe Instructions I Never Follow (and It All Turns Out Fine)

The 5 Recipe Instructions I Never Follow (and It All Turns Out Fine): Confessions of a Home Cook
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When I first started learning to cook, I followed recipe instructions to the letter. I measured obsessively, packing my cup measure full of chopped onion or shredded cheese, and discarding or saving the rest. I timed my cooking religiously: three minutes per side ticked out by an egg timer.

It was exhausting.

But things have changed. I have gotten far more comfortable in the kitchen, and these days, when I read a recipe, I usually riff, using more or less of a certain ingredient depending on what I have in the fridge or swapping things out entirely. And even when I’m following a recipe, there are a few instructions I always ignore.

1. “Add onions and garlic.”

I never add onions and garlic to the pan at the same time, regardless of what the recipe tells me to do. Onions improve as they cook, developing a rich, brown caramelization and a beautiful sweetness. Garlic, on the other hand, just burns, turning acrid and bitter (as Serious Eats tested).

When a recipe tells me to add them both at the same time, then, I add just the onion, cooking it until translucent or brown (depending on what the recipe calls for). I only add the garlic at the last minute, cooking it for barely a minute before adding whatever liquid ingredient (wine, broth, tomatoes) comes next.

2. “Toss with spices and place in the oven to roast.”

I never add spices to the outside of anything that’s going to be cooked at high heat, such as in a pan or in the oven, before cooking. Spices are delicate, and they could easily burn instead of just toast.

When I’m cooking something wet, like a stew or soup, I have no problem toasting the spices (adding them at the same time as the garlic) before adding the liquid ingredients. But when it comes to spiced, roasted veggies, I always season simply with salt (yep, even black pepper stays off!) and toss the hot veggies with the spices directly on the pan when they come out of the oven.

This allows the spices to toast in the residual heat from the oven without burning, giving you richer, more complex flavors.

3. “Peel the vegetables.”

It’s no surprise to me that one of the main tasks I was given in the kitchen as a child was peeling: it’s tedious, but more than that, it’s wasteful.

Since I buy all organic vegetables, I never peel them: potatoes, carrots, parsnips, even rutabaga just get a good scrub before being prepared. There’s lots of great flavor and nutrients in the peels that then stay in the dish instead of in your compost bin.

4. “Wipe the mushrooms with a dry paper towel.”

Recipes constantly tell you how important it is not to wash mushrooms, lest they get waterlogged, but ever since Alton Brown disproved this myth, I’ve rinsed mine with no adverse effects. Not only does this method save you from wasting paper towel, it also saves quite a bit of time.

Whenever mushrooms have a bit of soil on them, I just rinse them under running water and wipe them dry with a dish towel before using.

5. “Add 1 tablespoon olive oil.”

When it comes to most fats, I don’t measure; I eyeball. Once you get used to the amount of oil it takes to properly sear a steak or roast some veggies, you can save yourself the hassle of washing your measuring spoons and just add the fat directly to the pan.

This is actually true of many ingredients in savory cooking. Once you get to know what a cup of sliced onion or shredded cheese looks like, it’s far easier to just eyeball rather than measure it out. It keeps you from having to save small amounts of leftover chopped veggies (which usually end up getting forgotten and binned anyway).

Did we miss any of your favorite cooking hacks? Share them with us on Facebook or Twitter!

Related on Organic Authority
7 Plant-Based Cooking Hacks for Restaurant-Worthy Vegetarian Meals
5 Cooking Hacks for Flavorful Meals in a Snap (Chef Secrets and More!)
10 Life Hacks for the Kitchen: From Avocado Pits to Perfect Pomegranate Seeds

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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Strawberry Lemonade Muffins (Grain-Free, Paleo) – Deliciously Organic

Strawberry Lemonade Muffins (Grain-Free)
Strawberries and lemons are such a fun summer combo, so I thought it would be fun to give you a recipe for strawberry lemonade muffins! These muffins have a strong lemon flavor with fresh chopped strawberries throughout. 

Here are some muffin tips for you:

  • If you’d like you can switch out the strawberries for blueberries or even raspberries!. Whichever berries you choose, I would use fresh berries and not frozen.
  • Make the muffins ahead of time, freeze them, and then reheat in a 300ºF oven for about 20 minutes and they will taste like you just baked them! This is really helpful if you’ve got house guests. 
  • To prevent any aluminum from leaching into the muffins, use unbleached muffin liners, or use an oiled stainless steel muffin pan. 
  • When baking with honey, I prefer to use a light colored honey such as Really Raw, Y.S. Organic or Tropical Traditions because of its light flavor. In my experience, other wild honey can overpower the flavor of the recipe, but a light honey adds sweetness without any added flowery aromas.
Here are some more naturally sweetened grain-free muffins you might enjoy!

Blueberry Streusel Muffins
Pumpkin Muffins with Chocolate Chips (these are great for travel or camping trips)
Raspberry Chocolate Chip Muffins
Carrot Ginger Muffins
Lemon Poppyseed Muffins

Makes about 18 muffins

Strawberry Lemonade Muffins

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Ingredients

  • 2/3 cup raw honey
  • 4 large eggs, room temperature
  • 1/2 cup coconut oil , melted
  • 1/3 cup whole plain yogurt (you can use a dairy-free yogurt if needed), room temperature
  • 1/4 cup fresh lemon juice
  • 3 cups almond flour
  • 1/2 cup coconut flour or 10 tablespoons unsalted butter
  • 1/4 cup arrowroot flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Celtic sea salt
  • Zest of 2 organic lemons
  • 2 cups chopped strawberries

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the honey and eggs in the bowl of a standing mixer and beat on medium-high for 5 minutes.
  3. Combine the coconut oil, yogurt and lemon juice in a medium bowl. Slowly beat in the coconut mixture into the egg mixture.
  4. In a large bowl, combine the almond flour, coconut flour, arrowroot flour, baking soda, baking powder, sea salt and lemon zest. Gently fold the flour mixture into the egg and lemon mixture. Gently fold in the strawberries.
  5. Spoon the batter into a lined muffin pan . Bake for 16-18 minutes until just turning golden brown. Cool for 10 minutes. Serve.

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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.

Tips

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

Ingredients

10 minutes

6 servings

129

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

Instructions

  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!

Notes

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

4.32

http://www.organicauthority.com/how-to-make-lemonade

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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13 Summertime Recipes You Can Make in an Instant Pot

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Though you may associate your Instant Pot with wintry meals like meaty stews, you can also totally use it during the summer. The nice thing about the pressure cooking gadget—aside from the fact that it has a bunch of functions including yogurt-making and slow-cooking—is that you don’t need to turn on the stove or the oven to use it. So you can make anything you want on a hot summer day and you won’t sweat to death—scout’s honor.

That’s not the only reason to keep your Instant Pot handy from June to September. Its pressure cooking function allows it to quickly make things that normally take a long time. So the next time you want fall-off-the-bone tender baby back ribs, you don’t have to work all day for them.

Now that I’ve caught your attention, here are 13 classic summertime recipes to put your Instant Pot to work. They include practically anything you might find yourself craving during the summer, including must-haves like corn on the cob and healthier renditions of favorites like sloppy joes and chicken wings. Plus: Game-changers like Instant Pot peach cobbler and a shrimp boil that only takes six minutes to make.

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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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