Grilled Shishito Peppers Recipe – Organic Authority

shishito peppers recipe

This barely spicy grilled shishito peppers recipe will brighten up your menu all summer long. These peppers are healthy, easy to eat, and VERY easy to make. All you need is lemon, salt, and a heat source.

These peppers work best on a hot grill but can also use a very hot frying pan with a bit of oil. Shishito peppers are native to Japan and are prized for their mild flavor. Unlike other sweet pepper varieties like bells, shishito peppers are small and delicate. They resemble a jalapeño pepper in size but are much lighter in color and have an almost shriveled appearance. Because the actual walls of the body are so thin, shishitos are very light. It’s best to cook them whole with the stems on and instruct your guests to each pepper in two bites, seeds and all, right down to the stem. Make sure you have bamboo skewers on hand and that you have pre-soaked them.

You can often find organic shishito peppers at farmers markets and at Japanese markets. They are delicious charred on their own or dipped in a citrusy soy sauce called ponzu (which you can find in most health food stores or a Japanese market).

shishito peppers recipe

Grilled Shishito Peppers Recipe

Serves 6 as an appetizer

Ingredients


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Grilled Shishito Peppers Recipe



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Ingredients

  • 1 lb. shishito peppers (about 20 peppers)
  • 1 lemon, sliced
  • 1 tablespoon flaky sea salt
  • 5 bamboo skewers
  • 1/4 cup ponzu sauce (optional)

Instructions

  1. Soak the bamboo skewers in water for at least 30 minutes.
  2. Heat a charcoal or gas grill.
  3. Pierce each pepper through the center with the skewer so that 5-6 peppers stack on each skewer.
  4. Grill for 2-3 minutes on each side until charred.
  5. Squeeze lemon on top and add a pinch of salt. Serve with ponzu sauce.
  6. Alternate method if you don’t have a grill: Heat 1 tablespoon of olive oil in a large nonstick skillet over high heat.
  7. Add the peppers in a single layer to the skillet and fry for about 3 minutes, then stir so the peppers char on all sides.
  8. Cook for a total of 8-10 minutes, remove from pan, squeeze lemon juice on top and add a hearty pinch of salt.
  9. Repeat until all peppers are cooked.

Related on Organic Authority 

Grilled Carrots with Honey and Dill
Vegetarian Tacos with Peppers
Creamy White Bean Stuffed Bell Peppers 

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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7 Ways to Enjoy Fresh Summer Tomatoes (#3 May Surprise You!)

heirloom tomatoes
iStock/tvirbickis

Is there anything more deliciously evocative of summer than the rich flavor of heirloom tomatoes? When those first summer tomatoes come into the farmer’s market (or, if you’re lucky, right off the garden vine), it can be tough to think of any way you’d enjoy them more than sliced with a pinch of salt and a drizzle of olive oil.

But as summer marches on, it’s fun to get a bit more creative with your summer tomatoes. Here are seven of our favorite recipes to inspire you!

Gazpacho recipe
iStock/OksanaKiian

1. Simple Summer Gazpacho

This cold Spanish soup is a great way to feature summer staples: not just summer tomatoes but cucumber and red bell pepper. The chilled soup is thickened, not with bread, as in traditional recipes, but rather with hemp seeds, lending texture and depth of flavor but keeping this gazpacho gluten-free.

Heirloom Tomato o Toast
Image: Karissa Bowers

2. Heirloom Tomato Toast

Put avocado toast on hold for the summer, and pave the way for fresh heirloom tomatoes instead. This tomato toast is even simpler than bruschetta, featuring just summer tomatoes, olive oil, salt, pepper, and basil.

iStock/barol16

3. Tomato and Strawberry Salad

This salad pairs two summer ingredients you don’t see together all too often, but while strawberries and tomatoes may be rare bedfellows, both pair wonderfully with basil – and, as you’ll see, with one another.

Balsamic vinegar and a touch of baby arugula really send this salad over the top. Pick multicolored tomatoes and a mix of red and yellow strawberries for the most striking salad.

cherry tomato pizza
iStock/LauriPatterson

4. Grilled Pizza with Cherry Tomatoes

No need to heat up the house for this pizza; just fire up the grill and soon you’ll be ready to devour this delicious combo of charred dough, cheese, and fresh tomatoes.

Heirloom Tomato Pie Recipe
Photo by Oliver Parini, reprinted with permission from “The Connecticut Farm Table Cookbook”, The Countryman Press 2015

5. Heirloom Tomato Pie

This savory pie features a super simple combination of fresh tomatoes, fontina, mayonnaise, and basil. It’s the perfect way to use up extra tomatoes from your garden in a delicious vegetarian main.

Baked Eggs in Tomatoes
Image: Baked Tomatoes via Shutterstock

6. Baked Eggs in Tomatoes with Pesto

Picture this: a rich, summery tomato filled with an oozy, perfectly cooked egg. Add some homemade arugula pesto, and you’re ready to enjoy this dairy-free dish. Consider serving these tomatoes alongside grilled steak or vegetables, or simply on their own with lots of bread for mopping up all of the delicious juices.

corn salad
Image: Kate Gavlick

7. Baked Wild Salmon with a Zesty Tomato, Avocado, and Corn Salad

Tomato plays a supporting role in this recipe, alongside avocado, corn, and baked wild salmon. This dish is hearty and impressive enough for your next dinner party, but it’s super easy to prepare – especially when you have delicious seasonal ingredients to work with.

Related on Organic Authority
How It’s Made: MightyVine is Bringing Fresh, Local Tomatoes to Chicago 365 Days a Year
Scientists are Making Heirloom Tomatoes Taste Like Real Tomatoes Again
New Digital Series Explores Farm-to-Table Love (and Tomatoes)

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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Chocolate-Dipped Watermelon Pops: Just Make Them Already!

watermelon popsicles

Cool, refreshing, and oh so sweet, these watermelon pops are the healthiest (and cutest) treats to bring to all your summer soirées.

Bonus, these pops are customizable and so fun to make at a summer party. Sprinkles and cacao nib toppings, anyone?

Refreshing and sweet watermelon is a delicious alternative to traditional sugary treats. Instead of sugar, artificial colors, and flavorings, these pops are made with slices of juicy watermelon and minimally sweetened dark chocolate.

Along with being a picnic staple, watermelon is a healthy seasonal treat. Although most of the fruit is actually water, (hello, hydration!) watermelon also contains vitamins A and C as well as important antioxidants like lycopene. Lycopene exhibits anti-inflammatory properties and is thought to lower the risk of certain types of cancers.

Watermelon Pops Ingredients

These watermelon pops are made with two primary ingredients, plus toppings for a crunchy or sweet garnish.

I love making a watermelon pops bar with watermelon slices all ready to go, plus bowls of toppings. It’s a fun way for kids or adults to create their own delicious watermelon pops and choose the toppings or flavors they prefer.

Some party-approved toppings include chopped almonds, pistachios, or peanuts, sprinkles, coconut flakes, cacao nibs, peanut or almond butter, dark chocolate chips, goji berries, yogurt, berries, and cinnamon.

Making these watermelon pops couldn’t be easier. Simply cut a watermelon into quarter slices, cut smalls hole for the popsicle sticks, and drizzle with melted chocolate. I prefer to use dark chocolate, of at least 80 percent cacao or higher (it has serious anti-aging and antioxidant effects) or unsweetened chocolate.

Get creative with your watermelon pops and enjoy this sweet, healthy snack. Happy summer!

watermelon popsicles

Related On Organic Authority
The Health Benefits of Watermelon: More than Just a Summer Treat
How to Make Watermelon Agua Fresca: The Perfect Summer Refreshment
Cool Down With a Watermelon and Strawberry Smoothie Recipe

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 Sangria for 4th of July: A Red, Blue, and White Wine Recipe

how to make sangria

Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.

The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine  usually contains 25 ounces so figure 5 ounces per person.

how to make sangria

White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.

Related on Organic Authority

3 Sustainable Wineries
Spicy Simmered Sangria
Sangria Popsicle Recipe

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)

13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)
iStock/DisobeyArt

If you’re on the lookout for delicious dishes to serve for your 4th of July bash, look no further. From gourmet plant-based recipes to dishes that will satisfy any carnivore to the perfect cocktails and mocktails, this list has everything you need to make Independence Day a culinary success.

Meat-Based Mains and Sides

picnic people burgers
iStock/jacoblund

1. Gourmet Sliders

These gourmet sliders are a great choice to make your 4th of July barbecue special. Topped with caramelized onions, gouda, and homemade rosemary aioli, they certainly take the classic burger up a notch or two.

orzo pasta
Image: Kate Gavlick

2. Mediterranean Orzo Salad

Instead of opting for a mayo-based pasta salad, which can be heavy in the summer heat, choose the light, fresh flavors of this Mediterranean-inspired orzo salad. Fresh herbs, olives, and a touch of feta cheese add tons of flavor to this salad.

potato salad
iStock/ALLEKO

3. German Potato Salad with Salami

This German-inspired potato salad features a light vinaigrette, fresh dill, and thinly sliced salami. It’s a great side dish for whatever you’re grilling.

Plant-Based Mains and Sides

portobello peach burger
Burger image via Shutterstock

4. Portobello Mushroom Burger

Vegan guests don’t need to abstain from burgers when you opt for this plant-based portobello mushroom burger. Topped with roasted or grilled peaches, these burgers offer a great play between savory and sweet.

black bean burger recipe
Image: Kate Gavlick

5. Quinoa and Black Bean Burgers

For a second burger option with a bit more spice, these quinoa and black bean burgers are a surefire crowd pleaser, seasoned with cumin, chile, and cilantro.

grilled peach salad
Image: The Ganztery

6. Fiery Vegan Summer Salad with Beet Greens and Grilled Peaches

This plant-based salad combines peppery beet greens with sweet, caramelized grilled peaches. A bit of your favorite grain adds a touch of bulk to the salad, making it the ideal 4th of July main for vegan guests.

Image: Karissa Bowers

7. Heirloom Tomatoes on Toast

No need to go super fancy for your 4th of July bash to make it delicious. Seasonal summer heirloom tomatoes on toast make an incredible appetizer or side, and they couldn’t be simpler to prepare.

Vegan Potato Salad with Pea Purée and Mint Pesto
iStock/pohreen

8. Vegan Potato Salad with Peas and Pesto

Potato salad gets a makeover with this fresh-flavored version made with fresh peas and pesto. The combination is bright and herbaceous – ideal for a 4th of July cookout or picnic.

Seasonal Desserts

watermelon popsicles
Image: Kate Gavlick

9. Chocolate-Dipped Watermelon Pops

There’s perhaps no dessert more perfect for the 4th of July than watermelon, but why not dress it up a bit? This recipe allows you to get creative with a variety of different toppings. When sprinkled atop the dark chocolate drizzle, they’ll turns this seasonal summer fruit into a special occasion treat.

grilled peaches
Image: Kate Gavlick

10. Easy Stuffed Peaches

Peaches make a fantastic dessert option, especially if you throw them on the grill for a touch of caramelized flavor. Top them with homemade granola, and dessert is ready!

Vegan Ice Cream
Image: Karissa Bowers

11. Homemade Vegan Ice Cream

Ice cream is an essential barbecue treat, so this 4th of July, why not try your hand at making your own? This vegan ice cream, made with coconut milk and sweetened with agave, is the perfect base for a sundae bar (or delicious on its own!)

Summery Cocktails and Mocktails

Watermelon Agua Fresca Recipe
Image of watermelon mint juice via Shutterstock

12. Watermelon Agua Fresca

Brightly colored watermelon is the base for this agua fresca recipe, a summer mocktail that everyone can enjoy. (Of course, we won’t tell anyone if you jazz it up with a touch of rum!)

Fruit Spritzer Recipe
iStock/pilipphoto

13. Fresh Fruit Spritzer

This fresh fruit spritzer is the perfect 4th of July cocktail. Made with seasonal berries, club soda, and just enough vodka, it’s the ideal way to celebrate. Choose red, white, and blue berries to make this cocktail extra festive!

Related on Organic Authority
Meatless Barbecue and Unsweetened Drinks Top Mintel’s Summer Food Trend Predictions
Top 10 Grilling Safety Tips for Summer: Keep Barbecue Delicious!
9 Must-Have Summer Backyard Barbecue and Entertaining Kitchen Tools


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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4th of July Desserts: Red Velvet, White and Blue Cupcakes

4th of july desserts

The stunning combination of deep red velvet cake with bright white icing, blueberries and blue sprinkles makes these mini cupcakes one of the most festive 4th of July desserts.

What makes a red velvet cake a red velvet cake? Well, for starters red food coloring but also the essential ingredients of buttermilk and vinegar. The buttermilk adds subtle flavor and bounce to the cake and the vinegar is essential to enhance the red color. You can of course simply buy red velvet cake mix or just use your favorite chocolate cake batter recipe.

Cut out some of the sugar by replacing the sugar icing with fresh whipped cream which is so much lighter than traditional cupcake icing. You can even add a drop of all-natural red or blue food coloring to the heavy cream before beating.

Make sure to buy mini cupcake wrappers in blue or silver. In a pinch you can bake the cupcakes directly in the mini muffin tin but know that they are difficult to remove and you’ll need to heavily grease the pan.

4th of july desserts


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4th of July Desserts Mini Cupcakes Recipe

4th of July Desserts Mini Cupcakes Recipe



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4th of July Desserts Mini Cupcakes Recipe

Ingredients

    For the cake:

  • 1 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups cake flour
  • ½ teaspoon salt
  • 2 ¼ cup sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 stick of unsalted butter (8 tablespoons), at room temperature
  • 1 cup buttermilk
  • red liquid or gel food coloring (about 2 tablespoons)
  • 1 cup vegetable oil
  • 48 mini cupcake wrappers

    For the tops:

  • 1 cup heavy whipping cream
  • ½ teaspoon sugar
  • ½ pint blueberries
  • ¼ cup blue sugar sprinkles
  • 1 cup strawberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Place a paper wrapper in each cupcake slot of the mini muffin tin.
  2. Whisk the dry ingredients together in a bowl: flour, baking soda, cake flour, cocoa powder and salt.
  3. In a large bowl, beat the butter and sugar together with a handheld mixer. Beat for 3 minutes, then add the vegetable oil and beat for another minute. Add the eggs, vinegar and 2 tablespoons of food coloring and beat for one more minute. Make sure the color is a deep red and add more coloring as needed. Then add the flour mixture to the batter about 1 cup at a time. Try not to over mix.
  4. Use a tablespoon to scoop the mixture into the lined tin. Fill each cup about ⅔ of the way and bake for 16 minutes. Remove from oven and set to cool on a wire rack for 15 minutes, then repeat until you have used all the batter.
  5. To make the whipped cream, use the same handheld mixer to beat the heavy cream on high in a large chilled metal bowl for about 5 minutes. Add the sugar as soon as peaks start to form. Chill the whipped cream until you are ready to use it. Use a butter knife to frost the cupcakes and add blueberries, sprinkles and thinly sliced strawberries to decorate.
Nutrition label for 4th of July Desserts Mini Cupcakes Recipe

4.32

http://www.organicauthority.com/4th-of-july-desserts-solved-red-velvet-white-and-blue-mini-cupcakes/

Related on Organic Authority 

Vanilla Coconut Paleo Cupcakes 

Vegan Chocolate Cupcakes 

Vegan Mojito Cupcakes 

Photos by Ally-Jane 

 

 

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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Rainbow Superfruit Popsicles Recipe

popsicles recipe

Of course you could make a single-color fruit popsicles recipe, but why stop there when you can create a whole natural rainbow? Using frozen fruit allows you to get the effect quickly by making small batches of slushes that can be layered instantly—plus the pops will freeze faster, too.

 


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Rainbow Superfruit Popsicles Recipe



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Ingredients

  • 1 cup coconut water, divided
  • ½ cup frozen blueberries
  • 1 teaspoon maqui berry powder (optional)
  • 1 cup apple juice, divided
  • ½ cup frozen strawberries
  • 1½ cup frozen mango chunks, divided
  • 1 tablespoon dried goji berries
  • 1 large orange, peeled and chopped
  • ½ cup frozen pineapple
  • ¼ teaspoon camu berry powder
  • Small handful baby spinach
  • 5 drops liquid stevia per fruit base, to taste

Instructions

  1. Chill your popsicle molds by placing them in the freezer for a minimum of 20 minutes before beginning this recipe.
  2. In a blender, puree ½ cup of the coconut water with the frozen blueberries and maqui berry powder. Note that each blended layer should be thick and very frosty—if not, add more frozen fruit. Taste for sweetness and add a little stevia to slightly oversweeten the fruit—about 5 drops should do the trick for each round. Blend the mixture once more. Divide it between 10 (or desired quantity) popsicle molds, filling each 1⁄5 high. Place the molds in the freezer while you prepare the next layer.
  3. (Rinse the blender in between creating each of the 5 layers.)
  4. Combine ½ cup of the apple juice and the frozen strawberries in the blender and puree. Blend in about 5 drops of stevia, or to taste. Fill each of the molds by another 1⁄5. Return molds to the freezer.
  5. Puree the remaining ½ cup coconut water, ¾ cup of the frozen mango, and the goji berries together. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  6. Next, puree the orange first to liquefy, then add the frozen pineapple and camu berry powder and blend. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  7. Puree the remaining ½ cup of apple juice, the remaining ¾ cup mango, and the baby spinach. Sweeten with stevia. Fill the last 1⁄5 of the molds and add popsicle sticks. Return the molds to the freezer to freeze completely, about 1 hour.
Nutrition label for Rainbow Superfruit Popsicles Recipe

4.32

http://www.organicauthority.com/rainbow-superfruit-popsicles-recipe/

Reprinted with permission from “Superfood Snacks” 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth

Related on Organic Authority

Vegetable Popsicle Recipes?! They’re Healthy and Pretty Darn Delicious
9 Surprisingly Chic Popsicle Stick Crafts for Grown-Ups
Break a Summer Sweat with a Yogurt Popsicle Recipe


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Vegan, Gluten-Free Curry Cauliflower Fried Rice with Roasted Chickpeas

cauliflower rice

Looking for a delicious way to spice up dinnertime? This curry cauliflower fried recipe is lower in carbohydrates, plant-based, and filled with flavorful curry spices.

With just a handful of fresh ingredients and a few pantry staples, this recipe can be on the table in 30 minutes.

Buying the Ingredients

This curry cauliflower fried rice is made with cauliflower, as opposed to traditional white rice, and crunchy chickpeas, plus a variety of healthy and warming spices. If you’ve never swapped cauliflower in place of rice before, prepare for an easy and healthy treat.

Cauliflower is a good source of fiber, potassium, magnesium, vitamin C and E, and potent antioxidants. The antioxidants in cauliflower (as well as other vegetables in the brassica family) are associated with reduced oxidative stress, promotion of detoxification pathways, stimulating the immune system, and decreasing the risk of certain cancers. Not to mention, cauliflower rice contains significantly more fiber than white rice, the latter of which has had its fiber stripped during processing, resulting in a high-glycemic grain.

Along with nutrient-rich cauliflower, this recipe also contains roasted chickpeas, which are heart-healthy crunchy bites. Chickpeas, also known as garbanzo beans, are good sources of fiber, protein, manganese, folate, copper, iron, and phosphorus. Consuming these beans is associated with balanced blood sugar levels and satiety, thanks to chickpeas’ high amount of fiber.

To use chickpeas, cook your own from dried garbanzo beans (a batch cooking wonder) or purchase canned chickpeas in BPA-free cans or cardboard containers. If using canned chickpeas, dump them in a colander and rinse thoroughly before use.

This recipe gets its warmth and rich flavor from curry powder, a spice blend made up of turmeric, cumin, coriander, cardamom, basil, ginger, garlic, mustard seeds, and cinnamon. All of these herbs and spices boast serious health benefits including antioxidant activity, anti-inflammatory properties, and improved digestion. Look for an organic curry powder, which means that the spices and herbs used were not sprayed with pesticides or other chemicals. Once opened, store curry powder in a dark and cool place and use within a year.

cauliflower rice

Kitchen Prep

This curry cauliflower fried rice recipe couldn’t be easier to prepare. Simply preheat the oven, prep the rice, roast chickpeas, and sauté the vegetables and spices. Add everything together and dinner is ready.

In order to turn the cauliflower into rice, you’ll need a food processor or box grater. The food processor can pulse down cauliflower florets into rice, while the box grater easily shreds the veggie into fine rice-like pieces.

Both methods are seamless and simple. If you lack time, you can also purchase organic riced cauliflower at Whole Foods Market or Trader Joe’s. Although much more expensive than just a regular head of cauliflower, riced cauliflower can help save time during kitchen prep.

In fact, some may take saving kitchen prep time a bit too far. The grocery chain, Trader Joe’s has imposed a two-bag limit of cauliflower rice due to the item’s popularity in several stores. Trader Joe’s headquarters reports, “The popularity of this item has led to a temporary lapse in its availability…We are hard at work to ensure more Organic Riced Cauliflower is available as soon as possible.”

cauliflower rice

Flavor Tips

While cauliflower rice is as versatile as they come and can quickly adapt to a variety of dishes and flavors, in this recipe, curry powder is the star.

From burrito bowls to homemade fried rice, cauliflower is an easy way to add in extra nutrients and fiber. Dana Shultz of the popular food blog, Minimalist Baker, notes “Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be” she says. “In addition, it’s a great way to squeeze more servings of vegetables into your day.”

Another way to add in more flavor and nutrients is to add vegetables to the baking tray while roasting the chickpeas. Cubed butternut squash, sweet potato, onion, zucchini, or mushrooms can bulk up the dish while boosting the antioxidant and flavor content of this meal.

This recipe also fits a variety of dietary restrictions notably plant-based and gluten-free diets. To make this recipe Paleo-friendly, omit the chickpeas and swap with roasted winter vegetables instead.

cauliflower rice


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Curry Cauliflower Fried Rice with Chickpeas



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Ingredients

  • 2 cups cooked chickpeas
  • 2 Tbsp melted coconut oil, divided
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • 1 tsp sea salt, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • ¼ tsp ginger
  • 1 Tbsp lemon juice
  • 2 large handfuls of baby spinach

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss chickpeas with one tablespoon melted coconut oil, cumin, turmeric, ½ tsp sea salt, and freshly ground black pepper to taste. Roast in the oven for 25-30 minutes, shaking the tray halfway through. Chickpeas should be crisped and crunchy.
  2. While chickpeas roast, add cauliflower florets to a food processor. Pulse cauliflower several times until broken down to the size of small grains of rice or couscous. Alternatively, use a box grater to shred cauliflower into fine rice-sized pieces. Voila – cauliflower rice!
  3. Heat remaining one tablespoon of coconut oil or ghee in a large skillet over medium heat. Add in onion and sauté for five to seven minutes, or until onion is translucent. Add in garlic and sauté for three minutes more, stirring often.
  4. To the skillet add cauliflower rice, curry powder, ginger, and lemon juice stirring to incorporate spices into the rice. Season cauliflower fried rice with ½ tsp sea salt and freshly ground black pepper to taste. Add in roasted chickpeas and baby spinach and stir well. Cook until spinach wilts, about three minutes.
  5. Divide between dishes and garnish with cilantro if desired. Enjoy!

Nutrition information

Serving Size: 228 g

Calories per serving: 459

Fat per serving: 6.6 g

Carbs per serving: 68.3 g

Protein per serving: 21.7 g

Fiber per serving: 20.5 g

Sugar per serving: 13.8 g

Sodium per serving: 13.1 g

4.32

http://www.organicauthority.com/plant-based-and-gluten-free-curry-cauliflower-fried-rice-with-chickpeas/

Notes: This recipe is adapted from Julie Morris from Clean Eating Mag

Related On Organic Authority
5 Cauliflower Rice Recipes to Try Now: Cut the Carbs and Cook Time in Half!
Arsenic in Your Rice? How to Decrease the Contamination Risk
4 Yummy Cauliflower Recipes for Meatless Monday

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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These Smoky-Sweet Stuffed Grilled Peaches are the Best BBQ Dessert

grilled peaches

Here’s how to win at every summer barbeque: whip up these grilled peaches stuffed with granola and served alongside vanilla ice cream – in less than fifteen minutes. Hello sweet, smoky, and delicious goodness.

How to Elevate Peaches: Grill Them!

Peaches are nutritious summer treats. These fuzzy fruits are good sources of a variety of vitamins and minerals including vitamins A, E, C, and K, iron, potassium, magnesium, phosphorus, zinc, and copper. Peaches also contain ample antioxidants such as lutein, zeaxanthin, and beta-cryptoxanthin. These plant compounds are known to reduce free radical damage and lower inflammation.

While delightful raw and bursting with juice, peaches are also amazing grilled. The sugars in peach naturally caramelize on a hot grill, which makes the fruit even more fragrant and delicious.

When selecting the perfect peaches to grill, look for firmer fruits. Too soft of fruits can result in mushy grilled peaches, and can oftentimes stick to the grill.

The recipe for these grilled peaches couldn’t be easier. Simply cut peaches in half and twist gently to separate. Remove the pit of the peach, lightly drizzle with coconut oil, and sprinkle with cinnamon. Grill peaches on a clean grill over direct grill heat for five to eight minutes, or until peach flesh caramelizes and grill marks appear.

To make sure the remainder of the peach softens and warms, move the peach to indirect heat and cook for five minutes more. Serve peaches straight from the grill with homemade granola, coconut flakes, and a scoop of ice cream.

Granola provides a sweet and salty crunch and is a delicious balance to the warm and fragrant fruit. If you don’t have any batches of homemade granola lying around, pick up a grocery store version with minimal added sugar and ingredients.

This grilled peach recipe is summer simplicity is at its finest.

grilled peaches

Related On Organic Authority
How to Get the Nutritional Benefits of Peaches (Grill Them Up!)
How to Make Grilled Fruit: Peaches, Plums, and Pears, Oh My!
Maple Roasted Peaches and Cream Vegan Summer Recipe

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 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
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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


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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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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


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Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream
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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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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

https://damndelicious.net

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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