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

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Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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Related on Organic Authority

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All Images via Karissa Bowers

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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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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

Ingredients

  • 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

Instructions

  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!

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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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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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The Best Strawberry Margarita Recipe

Organic Strawberry Margarita with Lime

Serve up this tasty frozen strawberry margarita alongside your favorite Mexican dish for a fun yet guiltless treat! These aren’t your average margaritas; we’ve skipped the artificial syrups and flavorings and blended together fresh, organic ingredients to create the ultimate healthy margarita.

Sweet strawberries and tangy lime blend together perfectly to create the refreshing sip you expect from a margarita. Gold tequila adds the kick to make this drink party-perfect. A splash of pomegranate juice adds an unexpected yet tasty tart touch to this delicious drink.

Try boosting your strawberry margarita by using organic tequila from 4Copas or 123 Tequila. Both brands are certified organic and just as satisfying as your average tequila. Back in 2011, Organic Authority conducted a blind taste test of organic tequila and conventional tequila. The results proved that organic tequila is worth a try with all 4 judges agreeing the organic tequila was smoother and sweeter than the conventional.

Invite over some friends and impress them with this delicious strawberry margarita!

Strawberry Margarita with Organic Tequila

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Frozen Strawberry Margarita Recipe



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Cook Time: 10 minutes

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Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 glass

Calories per serving: 186

Fat per serving: 0.1g

Saturated fat per serving: 0g

Carbs per serving: 23.3g

Protein per serving: 0.4g

Fiber per serving: 0.8g

Sugar per serving: 18.9g

Sodium per serving: 22mg

Cholesterol per serving: 0mg

Frozen Strawberry Margarita Recipe

Ingredients

  • 10 oz frozen organic strawberries
  • 2 cups water
  • ¼ cup lime juice
  • ¼ cup pure maple or agave syrup
  • 5-6 shots gold tequila
  • Splash of pomegranate juice
  • Sea salt or cane sugar to garnish

Instructions

  1. Add frozen strawberries and water to a blender. Blend until completely pureed, scraping down the sides as needed.
  2. Next, add lime juice, syrup, and tequila and blend until well combined.
  3. Spread about ¼ cup sea salt or sugar on a plate. Dampen the rim of a glass and dip into the salt or sugar. Pour margaritas in your garnished glasses and enjoy!
  4. Store any leftover margarita in a pitcher in the fridge and stir well before serving.
4.32

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Related on Organic Authority
Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo
‘Trifecta’ Guacamole Recipe with Fresh Basil, Cilantro, and Parsley
Vegan Nachos with Sweet Potatoes and Tofu Cream

Images via Karissa Bowers

The post The Best Strawberry Margarita Recipe appeared first on Organic Authority.

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How To Cook Tomatillos: (Plus 5 Amazing Tomatillo Recipes!)

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

Tomatillos are a delicious member of the tomato family essential to many Mexican recipes. They may seem challenging but they are quite easy to cook. We’re sharing 3 easy ways to cook tomatillos and 5 tomatillo recipes that’ll make you a fan of this vibrant fruit.

How To Cook Tomatillos: 5 Tomatillos Recipes You'll LoveTomatillos are often mistaken for green tomatoes but they are quite different in terms of flavor and texture. Tomatillos are covered by a thin, paper-like inedible husk which once peeled away, reveals a vibrant, green glossy fruit.

The tomatillo thrives in autumn but can still be found year around in most grocery stores. When selecting tomatillos, choose ones that are both firm and have tight-fitting husks. If the husk is loose, check inside to make sure the interior is unwrinkled and still vibrant. This will indicate the tomatillo is not overripe.

Tomatillos can be enjoyed raw, cooked, or blended in sauces.

How To Prepare Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love
Remove husks from each tomatillo. Place de-husked tomatillos in a colander. Rinse thoroughly to remove the sticky residue and any dirt.

5 Tomatillos Recipes You'll LoveTransfer to a cutting board and trim any stems. If preparing to use in a sauce, quarter the tomatillos.

How To Cook Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

1. Raw
It’s perfectly safe to eat tomatillos in their raw state, although they may be a bit sour. Counteract the tartness by pairing it with sweet fruit like in the strawberry tomatillo salad recipe below!
2. Sautee
Soften up tomatillos and add flavor by sautéing them. Chop the tomatillos, and then sauté over medium heat with your favorite cooking oil. Add garlic, onion, and sea salt for flavor and sauté until softened.
3. Boil
Tomatillos can be boiled in soups, stews, or for pureeing in a sauce. This method is quick and easy!

Tomatillos Recipes

These tomatillo recipes prove they are good in more than just salsa!

1. Vegan Chilaquiles Recipe

Vegan Chilaquiles Recipe with Cashew Cream and Salsa Verde
Image via Vegan À La Mode

Tomatillos get pureed with jalapenos, garlic, and vegetable broth to make a perfect sauce for vegan chilaquiles in this recipe. Drizzled with cashew cream and served alongside vegan refried beans, these chilaquiles are a crowd-pleaser.

2. Roasted Tomatillos Chickpea Curry

Roasted Tomatillos Chickpea Curry
Image via Chef De Home

Tomatillos and chickpeas pair for a unique take on classic curry from Chef De Home. This warming and comforting dish is the perfect way to use tomatillos during autumn or winter.

3. Watermelon, Strawberry, and Tomatillo Salad

Watermelon, Strawberry, and Tomatillo Salad
Image via Pickled Plum

Sweet strawberries and refreshing watermelon get a tangy twist thanks to raw tomatillos in this delicious salad recipe from Pickled Plum. Serve this up at a summer picnic and you’ll be sure to impress your friends and family!

4. Potato Tacos with Mango and Salsa Verde

Potato Tacos with Mango and Salsa VerdeImage via Vegan À La Mode

Ripe and juicy mango complements the tartness of tomatillos in this potato tacos recipe.

5. Vegan Enchilada Sauce

Vegan Enchilada Sauce
Image via Karissa Bowers

Tomatillos make the perfect base for a verde vegan enchilada sauce. This easy recipe can be prepared in advance and used the next time you’re craving enchiladas!

Related on Organic Authority
What are Tomatillos and Green Tomatoes? Same or Different?
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos
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Images of tomatillos 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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9 Delicious Mexican Recipes to Make Cinco de Mayo a Real Fiesta of Flavors

9 Delicious Mexican Recipes to Make Cinco de Mayo a Real Fiesta of Flavors
iStock/Knape
 

Did you know that Cinco de Mayo is far more popular in the U.S. than it is in Mexico? This annual celebration commemorating the Mexican Army’s victory in the Battle of Puebla has become associated with Mexican-American culture Stateside – which is why it’s perhaps no surprise that it’s also the day that many people in the U.S. choose to enjoy a Mexican feast. These Mexican recipes run the gamut from the traditional to the innovative, but they all share one thing in common: they’re absolutely delicious.

Yummy Mexican Mains

Image care of Damn Delicious

1. Quinoa Enchilada Casserole

This casserole takes the finicky rolling out of traditional enchiladas, with a quinoa base flavored with enchilada sauce, green chiles, corn, and black beans. Topped with shredded cheese, avocado, tomato, and cilantro, it’s sure to be a hit with the whole family.

weeknight fish tacos
From Weeknight Gluten Free by Kristine Kidd (Weldon Owen 2013)

2. Weeknight Gluten-Free Fish Tacos

These delicious fish tacos are super easy to make. Just heap herb-crusted tuna in your favorite gluten-free corn tortillas. Top with a store-bought broccoli slaw and your tacos are ready to enjoy.

Perfectly Plant-Based

Healthy Vegan Sweet Potato Nachos Recipe
Image care of Karissa Bowers

3. Plant-Based Sweet Potato Nachos

Nachos aren’t always the healthiest choice, but these plant-based nachos fly in the face of the stereotype. Traditional tortilla chips are replaced with thinly sliced rounds of sweet potato. Top them with black beans, avocado, and non-GMO tofu sour cream, for a moreish, festive dish rich in colors and nutrients.

vegan mexican quinoa salad
Image care of the Minimalist Baker

4. Mexican Quinoa Salad

This hearty meal salad is loaded with superfoods and fresh Mexican flavors. A base of mixed greens, cooked quinoa, corn, black beans, and avocado is flavored with fresh cilantro, red onion, and a simple, flavorful orange-chile dressing that really packs a flavor punch.

vegan green chile burgers
Image care of Minimalist Baker

5. Mexican Green Chile Veggie Burger

These chickpea-based burgers are super moist and flavorful thanks to heaps of mild green chiles and a host of Mexican spices. The burger base uses crushed tortilla chips in place of breadcrumbs for flavor, crunch, and structure. Top the finished burgers with salsa and avocado for even more flavor and flair.

vegan butternut queso
Image care of The First Mess

6. Butternut Squash Queso

This plant-based queso is positively perfect for drizzling or dipping. A butternut squash and raw cashew base is seasoned with jalapeño, onion, and garlic. Its rich, cheesy flavor comes from an umami-rich combination of nutritional yeast, tamari, and light miso.

Festive Beverages (Tequila, Please!)

Organic Strawberry Margarita with Lime

7. Strawberry Margarita

Is there anything that goes better with Mexican food than a margarita? This slightly sweeter version made with seasonal strawberries and a splash of pomegranate juice bring brighter colors to the table.

mango chile lime margaritas
Image care of Minimalist Baker

8. Mango Chile Lime Margarita

This margarita adds a hint of heat to your cocktail: a dash of hot sauce flavors the margarita itself, which is served with a chile-salt rim. Ultra-sweet, unctuous mango is the perfect base to counteract all that spice!

paloma cocktail
Image care of Drizzle and Dip

9. Paloma Cocktail

The margarita’s lesser-known cousin, the Paloma, pairs refreshing grapefruit with richer, aged reposado tequila. Club soda and just a touch of agave finish this cocktail off with style.

Related on Organic Authority
Tequila Showdown: Does Organic Make a Better Margarita?
4 Unique Mexican Food Recipes Perfect for Meatless Monday (Hold the Tacos and Burritos!)
Is Mexican Food the Next Health Food? Chef Mary Sue Milkin Says Yes


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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5 Cauliflower Rice Recipes to Try Now

Cauliflower Rice Recipe

Lower your carb intake and sneak in some veggie goodness with these light and healthy cauliflower rice recipes!

By swapping cauliflower for rice, you’ll be saving time, carbs, and even a bit of money since you are forgoing takeout when you make this.

Not only is cauliflower rice easy to make, it’s also fun. Cauliflower gets morphed into a fluffy rice like texture with a simple whirl of a food processor or swipe of a grater! Both methods achieve the fluffy base, without having to wait the normal 30 minutes to an hour it takes to cook rice.

Cauliflower is chock full of health benefits and has been commonly used as a weight loss recommended food. Its versatility allows it to even be morphed into mashed “potatoes” and even a creamy, healthy alfredo sauce.

Plus, it’s readily available at grocery stores and farmers market any time of the year. It’s also on EWG’s Clean Fifteen meaning it’s safe to buy conventional cauliflower if you can’t find or prefer not to buy the organic cauliflower.

While 1 cup of cooked white rice contains approximately 45 grams of carbs, 1 head of cauliflower only contains 29 grams of carbs. Cauliflower also is full of necessary nutrients such as vitamin C, vitamin K, folate, and fiber.

When buying cauliflower, make sure the vegetable is firm and without discoloration. Make sure the florets are still tightly packed together to ensure you are buying the freshest head.

Cauliflower rice is extremely versatile and can be used to replace rice in just about any dish. Use it in stir fry, burrito bowls, and so much more. Try one of our cauliflower rice recipes below for a tasty first try of this grain-free staple.

What You’ll Need
1 head of cauliflower
Chef’s knife
A food processor or box grater
Tea towel

Directions
How To Make Cauliflower Rice


1. Rinse head of cauliflower and then pat dry. Transfer to a cutting board. Cut the stem off by cutting the base with a sharp chef’s knife. Discard the stem and surrounding greens.
How To Make Cauliflower Rice
2. Section the cauliflower into smaller pieces by quartering it. Now you are left with 4 medium-sized pieces of cauliflower which will be easier to work with. Rinse each piece thoroughly, making sure to get out any dirt. Pat dry.
How To Make Cauliflower Rice

3. If using a food processor, break the cauliflower into smaller pieces by separating the florets and placing them into the food processor with the S blade attached.

You may need to do this in batches depending on the size of the food processor.
How To Make Cauliflower Rice

4. If proceeding with the food processor, pulse cauliflower until it has been chopped into small, rice-like pieces.

If using a box grater, grate the cauliflower through the medium sized holes into a large bowl.
How To Make Cauliflower Rice

5. Transfer cauliflower to a clean tea towel. Cover with another tea towel and press out any moisture thoroughly. This will allow the rice to absorb more flavor once you cook it.

Now the cauliflower rice is ready to use in one of the below cauliflower rice recipes.

5 Sensational Cauliflower Rice Recipes

These cauliflower rice recipes are packed with flavor and will bring your cauliflower rice to life!

Vegetable Cauliflower Fried Rice Recipe

Vegetable Cauliflower Fried Rice Recipe
Image of fried cauliflower rice via Shutterstock

This recipe will bring you back to comforting memories of ordering takeout and enjoying a hearty carton of fried rice. Except you won’t be feeling sluggish afterward as this delicious fried rice recipe is made with cauliflower rice. Swap the eggs for tofu to make this entree vegan.

Cauliflower Rice Burrito Bowl

Burrito Bowl with Cauliflower Rice Recipe
Image via Love and Lemons

Put a healthy spin on a traditional burrito bowl with this recipe by Love and Lemons. The burrito bowl’s base is cauliflower rice and is topped with black beans, corn tortilla strips, and mango plus a chile cashew cream drizzle!

Cauliflower Rice Sushi Roll

Cauliflower Rice Sushi RecipeImage via 8th and Lake

Lighten up your next sushi night and save money by making it at home with this cauliflower rice sushi recipe from 8th and Lake. The sushi is filled with more veggie goodness like sliced carrots, avocado, and purple cabbage making it a healthy wholesome dish.

Vegan Vegetable Curry with Cauliflower Rice

Vegetable Curry with Cauliflower Rice Recipe
Image via Greener Resolutions

Curry is a classic warming and flavorful Thai dish that can be quite heavy. But this cauliflower rice curry recipe from Greener Resolutions is much healthier than the takeout version. With a creamy coconut milk-based sauce and a handful of veggies, this delicious dish will leave you wondering why you even considered takeout.

Crispy Peanut Baked Tofu with Cauliflower Rice

Crispy Peanut Tofu with Cauliflower Rice Recipe
Image via Minimalist Baker
The comforting creaminess of peanut butter livens up this cauliflower rice recipe from Minimalist Baker. Crispy tofu is a slathered in a savory peanut sauce and served on a bed of cauliflower rice. A touch of bok choy adds some a nutrient-packed punch of green to this dish.

Related on Organic Authority
Arsenic In Your Rice? How to Decrease the Contamination Risk
Vegan Mashed Cauliflower Recipe (Fewer Carbs no Dairy)
Our Top 4 Vegetarian Comfort Food Recipes with Cauliflower for Meatless Monday

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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Spicy and Savory Mexican Breakfast Bowl Recipe

mexican breakfast bowl

Start the day off on a spicy and savory note with this Mexican egg, avocado, and black bean breakfast bowl recipe. Packed with protein, fiber, healthy fats, and quality carbohydrates, it’s a delicious way to kick-start the day.

The majority of standard American breakfasts foods are sweet (too sweet) and set the day up for a carbohydrate load and sugar crash. Incorporating plenty of quality macronutrients into the first meal of the day not only prevents that crazy blood sugar ride, it also promotes satiety and the ability to make good food choices the remainder of the day.

This breakfast bowl recipe is packed with all sorts of spicy and savory elements for serious breakfast goals.

Organic eggs are a delicious source of high-quality protein (roughly 5-7 grams per egg), vitamins, and minerals. These include vitamins A, B5, B12, and B2, folate, phosphorus, and selenium.

Specifically, eggs contain choline, a nutrient crucial for brain and heart health. Choline is especially important during pregnancy, as a deficiency in this vitamin has been linked to neural-tube defects.

Eggs also contain powerful antioxidants, known as lutein and zeaxanthin, associated with eye health. Having an adequate supply of these compounds is associated with a reduced risk of cataracts and macular degeneration, two common eye conditions, according to a 2006 study.

Along with nutrient-filled eggs, this Mexican breakfast bowl packs in plenty of fiber thanks to black beans and spinach. Spinach contains a powerhouse of vital nutrients including iron, vitamin K, and calcium. Just remember to choose organic spinach to avoid a plethora of pesticides.

Other delicious additions to this breakfast bowl are fresh salsa or tomatoes, hot sauce, and avocado. A healthy fat star, avocado is a delicious source of fiber, vitamins, minerals, and monounsaturated fat. Feel free to have slices of avocado or go full-on fiesta with a scoop of guacamole.

Eat this Mexican breakfast bowl recipe with corn tortillas to make mini breakfast tacos, if you’re feeling extra spicy. Because, what better way to start the day than with breakfast tacos?

mexican breakfast bowl

Related On Organic Authority
Make this Savory Breakfast Bowl with Magic Green Sauce ASAP
These Easy Paleo Egg Muffins are Breakfast Game Changers
How to Choose the Healthiest Breakfast Bars (Or Make Your Own!)

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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How to Make (Vegan) Mexican Rice Better Than Your Favorite Restaurant

 

How To Make Mexican Rice

Learning how to make Mexican rice will benefit countless dinners to come. This vegan and gluten-free recipe uses wholesome ingredients to make this classic dish guilt-free.

Rice recipes can be tricky for a couple of reasons. The first and most challenging problem most home chefs run into is the liquid ratio. Too much liquid and you will end up with soggy rice. Too little liquid and your rice will be dry and burnt.

The second tricky part of making homemade rice is perfecting the texture. You can ensure perfectly fork tender and fluffy rice though by keeping an eye on it while it cooks. There have been many times where I walked away, assuming the rice would be fine but came back to find it burnt and stuck to the bottom of the pot.

Check your rice about five minutes before it’s supposed to be done. Use a fork to see if a grain of rice can be broken in half when pressing it against the side of the pot. If not, then keep cooking until the timer goes off.

While this Mexican rice recipe is more wholesome than the traditional variety, it’s just as delicious and tastes like it’s straight from your favorite restaurant. Add in frozen peas and carrots if you prefer your rice with a boost of veggies.

Don’t forget to serve this Mexican rice alongside homemade refried beans to complete your meal!

How To Make Mexican Rice

Vegan Mexican Rice Recipe

Vegan Mexican Rice Recipe

Ingredients

  • 2 tablespoons safflower oil
  • 1 yellow onion, chopped
  • 28 ounces jarred whole peeled tomatoes
  • ½ cup low sodium vegetable broth
  • 1 cup white long grain rice
  • 1 teaspoon sea salt

Instructions

  1. Heat oil over medium heat in a large stockpot. Add onion and sauté for about four to five minutes, until softened and translucent. Add tomatoes and sauté for three minutes.
  2. Scoop out the whole tomatoes and transfer to a food processor. Pulse until mostly smooth with a bit of texture remaining. Add puréed tomatoes back into the pot.
  3. Add rice, vegetable broth, and sea salt to the pot. Cook over medium-low heat for about 20 minutes. Remove lid and turn off heat.
  4. Let rice sit for about five minutes. Fluff with a fork and then serve immediately. Enjoy!

4.14

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Related on Organic Authority
Vegan Enchiladas: So Good You’ll Come Back For Seconds (and Thirds)!
4 Vegetarian Mexican Recipes to Make Meatless Monday a Fiesta!
17 Rice Cooker Recipes (That Don’t Include Rice!)

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 Cabbage the Right Way: Cue Up the Crunch!

How To Cook Cabbage

Learning how to cook cabbage is an essential for all chefs. This cruciferous vegetable is affordable and easy to work with. Cabbage’s crunchy texture and neutral flavor lends itself perfectly to a variety of dishes.

Cabbage Season

Cabbage is readily available year-round but its peak season is late fall through winter. Cabbage ranks fourth on the Environmental Working Group’s Clean Fifteen list so you can skip the organic and buy conventional without the worry of heavy pesticide residue. While there are more than ten varieties of cabbage, red or green cabbage is easily found at most stores.

Cabbage Nutrition

While green cabbage is great for classic dishes and offers its own set of health benefits, red cabbage not only adds vibrancy with its bright purple hue (despite being called red), but other benefits as well. Red cabbage contains anthocyanins which have antioxidant benefits. Green cabbage, on the other hand, is rich in sulfur and vitamin C and has detoxification properties. Both are nutritional and are nearly identical in taste.

How To Select Cabbage

When buying cabbage, look for heads of cabbage with leaves still vibrant and unblemished. It should be firm and without browning or wilting. Cabbage should be stored in the fridge until ready to use.

How To Prepare Cabbage

Before using cabbage, peel off the outermost leaves and then rinse the head of cabbage under water. Shake out the cabbage over the sink and then pat dry. Cut off the stem from the bottom and then cabbage is ready to use.

How To Cook Cabbage


raw red cabbage
Image of cabbage salad via Shutterstock

1. Raw

Skip the store bought shredded cabbage and make your own to enjoy raw. Simply cut the cabbage in half and then cut each half into thin strips. Use in salads, sauerkraut, or in coleslaw.


boiled cabbage
Image of boiled cabbage via Shutterstock

2. Boil

Boiling cabbage is an easy way to enjoy it without spending extra time in the kitchen. Bring a large pot of water and ½ teaspoon sea salt to boil. Cut the cabbage into quarters (removing the core by slicing each quarter diagonally) if you would like your boiled cabbage wedge style or slice into thick strips.

Add to the boiling water and boil, uncovered, for about ten minutes, until just tender. Drain and serve with a drizzle of olive oil and a sprinkle of salt and pepper.
Pro Tip: For added flavor, try boiling the cabbage in vegetable broth.


steaming cabbage

3. Steam

To steam cabbage, add just enough water to a large pot to reach the bottom of a steamer basket. Heat over medium-high heat. Cut cabbage into quarters, cut again diagonally along the core to remove it, and place in the basket. Cover and steam for 10-12 minutes or until fork tender. Sprinkle with salt and pepper and any other desired seasonings.


How To Saute Cabbage
Image of braised cabbage via Shutterstock

4. Sauté

Cut cabbage into half then slice each half into thick long strips, stopping once you reach the dense core. Chop cabbage strips into smaller pieces by cutting horizontally. Add cabbage to the pan and cook over medium-low heat for 6-8 minutes, until lightly wilted. Season with salt and pepper and serve immediately.


fried cabbage
Image of cabbage in bowl via Shutterstock

5. Fry

This healthy fried cabbage recipe skips the bacon grease in favor of nourishing coconut oil. To fry cabbage, heat a deep skillet with 3 tablespoons coconut oil. Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagonally. Slice each quarter horizontally until you are left with thick strips. Add to the skillet. Fry over medium heat for about 8 minutes, or until lightly browned at the edges. Remove from heat and serve immediately.


How To Cook Cabbage in Crockpot
Image of cabbage in pot via Shutterstock

6. Crockpot

When you cook cabbage in the crockpot, the flavors meld together and you are left with a comforting, warm dish. To make cabbage in a slow cooker, you’ll need two minced garlic cloves, one chopped yellow onion, one head of cabbage, one cup chopped carrots, and one cup low-sodium vegetable broth.

Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagonally. Slice each quarter horizontally until you are left with thick strips. Add all the vegetables to the crockpot. Pour in one cup of vegetable broth. Cook over low heat for about five hours or until cabbage and carrots are tender.

Cabbage Recipes

Now that you know how to cook cabbage, put your skills to the test! These delicious cabbage recipes will transition the staple vegetable from winter through summer.

Vegan Coleslaw RecipeImage of coleslaw via Shutterstock

Vegan Coleslaw Recipe with a Tahini-Ginger Dressing
This vegan coleslaw is the perfect side to accompany a plate full of barbecued goodness. The tahini-ginger dressing is a yummy vegan alternative to the traditional mayonnaise dressing.

Vegan Sushi Bowl with Cabbage RecipeImage via Karissa Bowers

Springtime Sushi Bowl
This fresh and healthy sushi bowl is topped with fiber-filled red cabbage which provides a tasty crunch. Plus, the red cabbage adds the perfect touch of vibrancy and antioxidants!

Autumn Glow Salad RecipeImage via Kate Gavlick

Autumn Glow Salad
This autumn salad with cabbage, pomegranates, and persimmons will truly leave you glowing. It’s chock full of heart healthy nutrition thanks to pomegranates and cabbage.

Spicy Black Bean Tacos with Jicama Mango SlawImage via Kate Gavlick

Spicy Black Bean Tacos with Jicama Mango Slaw
These healthy and refreshing tacos will spice up your summer evenings. The cabbage is shredded and melded with mangoes and jicama for a fun twist on traditional slaw.

Related on Organic Authority
4 Yummy Raw Cabbage Recipes for Meatless Monday (No Kale Allowed!)
Brussels Sprouts: Superfoods, Mini Cabbages, Flavorful Wintery Food
The Best Way to Use Chicken Meatballs: In a Thai Flavored Cabbage Wrap!

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 Enchiladas: So Good You’ll Come Back For Seconds (and Thirds)!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

You can’t go wrong with serving a classic comforting dish like these vegan enchiladas. With a protein-rich filling, flavorful verde sauce, and creamy cashew cheese, this dish is certain to satisfy a crowd.

Green or “verde” sauce, which is made from tomatillos, is ideal for those who don’t enjoy spicy foods since it’s a much more mild option. It has a subtle kick from jalapeno but not enough to overwhelm the dish. Any mild heat present is counteracted by the cashew cheese’s creaminess.

Tomatillos are in season at the moment so the time is now to make this dish. You can find these husk-wrapped gems at most grocery stores. They are quite easy to cook with and will surprise you with their flavor. They resemble an unripe tomato but taste completely different. They have a tart and almost fruity flavor, which works perfectly in Mexican dishes.

An extra pang of tang is added by the cilantro lime tofu. This herby protein-packed filling is a great substitute for chicken in enchiladas. Marinating it for a couple of hours beforehand ensures the tofu will be anything but bland. So even carnivores will enjoy these vegan enchiladas!

Serve these vegan enchiladas alongside homemade refried beans and margaritas. You won’t be able to resist going back for seconds, or ahem, thirds!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

Vegan Enchiladas Recipe

Ingredients

  • For the sauce:
  • 2 cups vegetable broth
  • 10 tomatillos, de-husked and rinsed
  • 1 jalapeno, sliced and de-seeded
  • 2 garlic cloves
  • ½ lime, juiced
  • ½ teaspoon sea salt
  • For the cashew cream:
  • ½ cup raw cashews, soaked for 8 hours and drained
  • ¾ cup unsweetened almond milk
  • ½ lemon, juiced
  • For the filling:
  • 14 oz firm tofu, drained and pressed
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup cilantro, minced
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon coriander
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons sunflower oil
  • For assembling:
  • 12 corn tortillas
  • 1 tablespoon sunflower oil
  • 1 avocado sliced
  • Cilantro for garnish

Instructions

  1. To make the filling, crumble the tofu into small pieces and place into a large bowl. Add the vegetable broth, lime juice, spices, and cilantro. Mix well and cover the bowl. Place in the refrigerator to marinate for at least 2 hours.
  2. To make the sauce, slice the tomatillos in half and place into a large pot. Add the sliced jalapeno, garlic cloves, vegetable broth, and sea salt. Heat over medium-high heat and bring to a simmer. Cook for 12-15 minutes, until all are softened.
  3. Using a ladle, transfer the tomatillos, jalapeno, garlic, and vegetable broth from the pot and pour into the blender. Blend until smooth. Set aside.
  4. Heat the oil in a large skillet over medium heat. Add the onion and saute for about four minutes, or until softened. Add the bell pepper and saute for an additional five minutes.
  5. Remove tofu from the refrigerator and drain any excess marinade. Add the tofu to the skillet with the onion and peppers and sauté for ten minutes, stirring occasionally. Remove from heat.
  6. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9 baking dish with oil. Spread a thin layer of green sauce in the bottom of the baking dish. Heat the tortillas in a skillet over medium-low heat. Fill each tortilla with a spoonful of tofu filling, a drizzle of green sauce, and roll tightly. Place in the pan. Repeat with all tortillas. Cover the enchiladas with the rest of the green sauce and drizzle with cashew cream.
  7. Bake for 20 minutes. Remove from the oven and let cool for five minutes. Top with sliced avocado, cilantro, and additional cashew cream if desired. Enjoy!

4.14

http://www.organicauthority.com/vegan-enchiladas-so-good-youll-come-back-for-seconds-and-thirds/

 

Related on Organic Authority
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Plant of the Month: 5 FAQ’s About Harvesting Tomatillos

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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