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Cherry Fudge Ice Cream Pie

ALL, Summer, Sweets0

This Cherry Fudge Ice Cream Pie is the perfect summer dessert to serve at your next gathering! A chocolate graham cracker crust is topped with delicious Hudsonville Dairy-Free ice cream, fudge, homemade whipped cream, and more chocolate. What’s not to love?!

This is a sponsored conversation written by me on behalf Hudsonville Ice Cream. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Cherry Fudge Ice Cream Pie

As we enter the climax of summer, are you sick of ice cream yet? Of course not! But let’s just say that you’ve had your fill of ice cream cones and sundaes and are ready to adventure on to a different way to enjoy ice cream – enter this Cherry Fudge Ice Cream Pie. This no-bake pie has an irresistible graham cracker crust and is layered with cherries, Hudsonville Dairy Free Ice Cream, fudge, and homemade whipped cream. What as that you just mumbled? Yes, that is correct – you will be everyone’s favorite at the cook-out with this pie.

The star of this Cherry Fudge Ice Cream Pie is Hudsonville Ice Cream’s Dairy Free Cherry Fudge flavor. This vegan treat is made with a delicious and creamy combination of oat milk and coconut cream. Not only is the Cherry Fudge delicious, but they have an entire set of creamy and addictive flavors::

If you haven’t already found these pints in your local grocery, use Hudsonville Ice Cream’s Scoop Locator to find where to grab them for your next ice cream craving. What are you waiting for? Go grab a pint or two!

Cherry Fudge Ice Cream Pie
Cherry Fudge Ice Cream Pie
Cherry Fudge Ice Cream Pie

This pie is not hard to make but it does require a little ahead prep since you have to freeze the layers before enjoying. If you are short on time, you can make the graham crust, cherry layer, and ice cream layer the day before and then the day of you’ll want to top the fudge, freeze, and top with whipped cream right before serving. I love making a simple homemade whip to serve on top but you could also buy a store-bought one if you are looking for a short cut.

If you’d rather make this completely dairy-free, you could swap in coconut cream for the fresh whipped cream!

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Cherry Fudge Ice Cream Pie

This Cherry Fudge Ice Cream Pie is the perfect summer dessert to serve at your next gathering! A chocolate graham cracker crust is topped with delicious Hudsonville Dairy-Free ice cream, fudge, homemade whipped cream, and more chocolate. What’s not to love?!

Ingredients
Chocolate Graham Cracker Crust:
  • 8 Tbsp butter melted
  • 7 oz chocolate graham crackers
Filling:
  • 1 1/2 cups pitted cherries
  • 2 Tbsp sugar
  • 1/4 cup water
  • 2 pints Hudsonville Cherry Fudge Dairy Free Pints
Chocolate Sauce
  • 8 oz semi-sweet chocolate chips + more for topping chopped small
  • 1 cup heavy cream
  • 1 Tbsp corn syrup
Whipped Cream:
  • 2 cups heavy creamy
Instructions
Chocolate Graham Cracker Crust:

  1. Preheat oven to 350 degrees.

Filling:

  1. In a food processor, pulse graham cracker cookies until finely ground. With the food processor running, stream in the melted butter until completely combined with the cookies. Press evenly into a 9-inch pie dish and bake for 10 minutes. Remove from oven and set aside to cool.

  2. Meanwhile, add cherries, 2 Tbsp sugar, and water into a small saucepan and cook over medium heat, stirring often, until syrupy (about 15 minutes). Remove from heat and let cool.

  3. Add the cream to a small saucepan over medium heat and let warm just until it starts to simmer around the edges. Remove from heat and stir in chocolate and syrup. Whisk until completely incorporated and a glossy ganache has formed. Set aside to cool for at least ten minutes.

  4. Once everything has cooled, spread half of the cherry mixture into the pie pan and then use a spatula to evenly spread 2 points of Hudsonville Cherry Fudge Dairy-Free Ice Cream over that. Top with half the fudge and spread fudge evenly over the top (I stopped the spread of the fudge a few inches from the crust so you can see the ice cream but you can cover the whole pie if you’d like).

  5. Transfer to the freeze and let freeze for at least 3 hours.

  6. When ready to serve, whip the remaining heavy cream on high in a stand mixer with the whisk attachment until it’s reached a whipped cream consistency (I’d start checking at two to three minutes).

  7. Pile the whipped cream high on the Cherry Fudge Ice Cream Pie, drizzle with remaining cherries, and sprinkle with chocolate shavings. Serve right away.

Cherry Fudge Ice Cream Pie

Peach Burrata & Tomato Pizza

ALL, Entree, Summer7

This Peach Burrata & Tomato Pizza is the ideal summer pizza pie. The sweet peaches compliment acidic tomatoes and creamy burrata perfectly for an addictive flavor combo.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Peach Burrata Tomato Pizza

It feels like every year I become obsessed with a new fruit (last year was most certainly blueberries and I have the posts to prove it) and this year is hands down peaches. A few weeks back, I snagged a 25 pound box of them from the Peach truck and have been devouring them every since.

I decided to make this Peach Burrata & Tomato pizza because my love for peaches and tomatoes together runs deep – the sweetness from the peaches seem to bring out the fresh acidity of tomatoes and it’s by far one of the best summer flavor combinations in existence. Add some creamy burrata and pungent fresh basil and we are well on our way to the best summer pizza ever.

Peach Burrata Tomato Pizza
Peach Burrata Tomato Pizza
Peach Burrata Tomato Pizza
Peach Burrata Tomato Pizza

To make the pizza crust, I used Bob’s Red Mill all-purpose flour because I wanted the crust to be on the chewier side and a little bit spongy. If you wanted a crispier crust, it may make sense to use bread flour instead. The pizza is cooked at a very high temperature (ideally on a pizza stone if you have it) so the edges get browned and the toppings crispy while the center stays soft (but not soggy! No one likes soggy pizza!).

A little extra touch for this pie is to finish it off with a drizzle of arugula oil. It sounds fancy but requires zero cooking and can be made while you wait for the dough to rise. But don’t worry, if you don’t feel like dirtying up a few extra dishes (I get it) then this pizza will be fine without it and I won’t be too offended (hopefully).

Peach Burrata Tomato Pizza
Peach Burrata Tomato Pizza
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Peach Burrata & Tomato Pizza

This Peach Burrata & Tomato Pizza is the ideal summer pizza pie. The sweet peaches compliment acidic tomatoes and creamy burrata perfectly for an addictive flavor combo.

Ingredients
For the crust:
  • 1 tsp sugar
  • 2 1/4 tsp instant dry yeast
  • 1 1/2 cups warm water (110 degrees) divided
  • 3 1/2 – 4 cups Bob’s Red Mill All-Purpse Flour
  • 2 tsp kosher salt
  • 3 Tbsp olive oil divided
For the toppings:
  • 8 ounces burrata
  • 1 peach thinly sliced
  • 2 cups cherry tomatoes
  • handful of basil
  • red pepper flakes optional
For the arugula oil:
  • 1 cup fresh arugula
  • 1/2 cup olive oil
Instructions

  1. For the dough: In a stand mixer bowl fitted with a dough attachment, add sugar, yeast, and 1/2 cup warm water. Let sit for five minute or until the yeast has bubbled.

  2. Add Bob’s Red Mill all-purpose flour (starting with 3 1/2 cups and adding more if the dough looks dry when kneading) and salt and mix on medium. With the stand mixer running, pour in remaining water and 2 Tbsp olive oil. Turn the mixer up to medium-high and let knead for 5 minutes or until a smooth dough ball has formed. Remove from bowl.

  3. Coat the bowl with the remaining 1 Tbsp olive oil, add dough back to bowl, and cover with a clean towel or plastic wrap. Let rise in a warm place until doubled in size, about one hour.

  4. Turn dough onto lightly floured surface and divide in two. Cover with clean kitchen towel and let rest while oven preheats.

  5. Preheat oven to 500 degrees and place pizza stone in middle of oven.

  6. For the arugula oil: Meanwhile, create a ice bath by placing ice cubes in a medium bowl with water. Bring water to a boil in a small saucepan. Add arugula and blanch for 1 minutes and then transfer to ice bath.  Transfer to a blender and blend with 1/2 cup olive oil. Strain through a fine mesh strainer and set aside.

  7. Transfer dough back to your lightly floured surface and roll out into a circular pizza slightly smaller than your pizza stone. Transfer to the hot pizza stone (being careful not to burn yourself!) and bake for 10 minutes.

  8. Then top the pizza with half of the burrata, tomatoes, peach slices and a drizzle of olive oil and let it continue to bake for another 3-4 minutes or until the tomatoes have burst and the peaches are starting to get dark around the edges. Remove pizza from oven and top with basil, red pepper flakes (if using), and arugula oil.

  9. Repeat with the remaining dough and toppings. Serve right away.

Peach Burrata Tomato Pizza

Peach Tea Lemonade Recipe

ALL, Drinks, Entertaining, Summer, Vegan29

Meet your new summer drink: homemade Peach Tea Lemonade! Simple to make, packed with in-season peaches, and bound to keep you cool during these humid summer days!

Peach Tea Lemonade

Summer is flying right by! I was excited to snag a 25 pound box of peaches from the Georgia Peach Truck last week; it gave me the perfect excuse to spend the weekend baking up a storm to work my way through the box. I can get a little antsy in the summer because it looks gorgeous outside but it’s actually 95 degrees, insanely humid, and buggy as all get out. So, instead, I try to channel that antsy energy into the kitchen and get creative with all the produce popping up.

Peach Tea Lemonade
Peach Tea Lemonade
Peach Tea Lemonade

The first recipe I developed with my peaches was this Peach Tea Lemonade! This Peach Tea Lemonade is so refreshing – a touch sweet, herbal, and flavorful!

For the tea, I used roobis tea because I love the way it blends with lemon. If you aren’t a roobis fan, you could also use chamomile or black tea depending on what you have on hand. Also, traditional simple syrup usually has a 1:1 ratio of water and sugar. However, since the peaches are already sweet and I don’t like my drinks too sweet, I cut down on the sugar for the syrup. Feel free to add more sugar at the end when you are ready to serve if you think it needs a little more for your liking.

Start by making a simple syrup and then mixing the lemon juice straight into it. From there, brew the tea and let it cool while the simple syrup cools. Once at room temperature, we combine the two and let chill in the fridge until ready to serve. Easy! Serve it with additional slices of lemon, peaches, or mint for an extra pop of color!

Peach Tea Lemonade recipe:

Peach Tea Lemonade
Peach Tea Lemonade
Peach Tea Lemonade
5 from 1 vote
Peach Tea Lemonade
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Peach Tea Lemonade Recipe

Meet your new summer drink: homemade Peach Tea Lemonade! Simple to make, packed with in-season peaches, and bound to keep you cool during these humid summer days!

Ingredients
  • 3 peaches pitted and cut into 1 inch pieces
  • 6 cups water divided
  • 1 cup granulated sugar
  • 1 cup freshly squeezed lemon juice (from about 6 lemons)
  • 4 roobis tea bags
  • Fresh mint, lemon slices, and peach slices for serving
Instructions

  1. Place peach pieces, 2 cups water, and granulated sugar in a medium saucepan and bring to a simmer. Cover and let simmer for 15 minutes or until the peaches has become very soft.

  2. Use the back of a fork or spoon to break up and smash the pieces of peaches to release some of their juices. Continue to simmer for an additional 10 minutes.

  3. Remove from heat and let cool for 10 minutes. Add in the lemon juice and set aside.

  4. While the peach syrup is simmering, bring 4 cups of water to a boil in a medium saucepan. Remove from heat, add tea bags, cover, and let steep for as long as the package directions suggest.

  5. Combine the peach-lemon mixture with the tea, cover, and transfer to the fridge to chill for at least an hour.

  6. When ready to serve, taste and add more water if you’d like it more diluted. Transfer to serving glasses, top with ice, and garnish with mint, lemon, and peach slices.

Peach Tea Lemonade

More peach recipe ideas:

Summer Salads For A Crowd

ALL, Salad, Side, Summer32

This round-up of summer salads for a crowd features salads of all kind: fruit, grain, and leaf!

It’s HOT out and I need a dish for a potluck / grill out / party. what should I make that won’t put me in a hot kitchen for hours. The answer? A salad! But not just a boring old iceburg salad with ranch dressing – I’m talking a showstopper grain salad or addicting fruit salad or loaded kale salad! Continue on for a round-up of six recipes for the perfect summer salad for a crowd.

Summer Salads For A Crowd Recipe Round-Up:

Summer Salads For A Crowd

This Fruit Salad with Tahini Granola and Creamy Yogurt recipe is a modern hybrid between a parfait and fruit salad for a crowd. It’s cooling, crunchy, tangy, and juicy making it the perfect light dessert on a warm summer day.

Summer Salads For A Crowd

This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season. It’s backed full of flavor and features filling couscous.

Summer Salads For A Crowd

This Heirloom Tomato Salad with Sweet Lemon Dressing recipe is a great way to use up those heirloom tomatoes currently ripening on the vine in your garden.

Summer Salads For A Crowd

This Tomato & Cherry Kale Salad with Lemon Vinaigrette recipe is light but filling and ideal for a quick late summer starter or side.

Summer Salads For A Crowd

This Mint Feta Lime Melon Salad recipe is beyond easy and quick to prep. This juicy fruit salad is the perfect sweet and savory starter for any gathering. It also scales easily so you can double or triple the recipe depending on the guest count!

Summer Salads For A Crowd

White Bean Caprese Panzanella is the perfect simple summer meal. This six ingredient recipe takes less than 10 minutes to make & is perfect for one but could easily be scaled up to accommodate more guests.

Now that I’ve shared some of my favorite summer salads for a crowd, tell me in the comment below what you like to make for big gatherings!

Cookie Lover’s Sundae: Chocolate Chip Skillet Cookie with Caramel Cookie Dough Ice Cream

ALL, Summer, Sweets, Vegan43

Happy National Ice Cream Month! We are kicking things off with this Cookie Lover’s Sundae! It’s a huge chocolate chip skillet cookie that is then topped with Hudsonville Ice Cream’s Caramel Cookie Dough Ice Cream, sprinkles, and cherries!

This is a sponsored conversation written by me on behalf Hudsonville Ice Cream. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Cookie Lover’s Sundae

After making this insanely delicious cookie lover’s sundae, it got me thinking about why I don’t eat more sundaes. Is it that adults grew out of them? I remember eating them all the time as a kid and yet rarely have them now. But why? Am I too cool for sprinkles and a cherry on top? I better not be! I don’t like ice cream and cookies? We all know that is a lie! They are delicious and refreshing and can easily feed a crowd so why has it taken me this long to get a sundae recipe on VV?! It’s 2019 and I’m declaring sundaes the new summer dessert for adults (and kids)!

For this post, I partnered up with Hudsonville Ice Cream to showcase their new Dairy Free ice cream and I gotta say – it’s so good! It’s creamy (which is hard to find in non-dairy ice cream) and made with a base combination of oat milk and coconut cream. The whole Dairy Free line is filled with fun flavor combos like Caramel Cookie Dough, Birthday Cake, and Peanut Butter Truffle! Make sure to check out their website for more fun flavors and info about the launch! Also, make sure to check out their scoop locator to find a store near you that sells Hudsonville Ice Cream’s new Dairy Free Frozen Dessert!

Cookie Lover’s Sundae
Cookie Lover’s Sundae
Cookie Lover’s Sundae

Now let’s dive into the details on how to make this delicious cookie lover’s sundae! First off, if you are going the adult route, may I suggest going with a little fancier cherry like the Luxardo Maraschino Cherries or Woodford Reserve Bourbon Cherries? You won’t get that artificially bright red on top but, if we are being honest, that’s probably a good thing anyway, since there is nothing natural about it.

If making this for a crowd, the skillet cookie can be made ahead of time so you don’t have to be prepping while you have guests over. I do suggest if you go that route that you warm the cookie up right before serving so that the chocolate chips will be gooey and the warm cookie will still have a wonderful contrast to the chilled Hudsonville Ice Cream’s Dairy Free Caramel Cookie Dough ice cream.

The cookie itself is vegan and I opted for olive oil instead of non-dairy butter since I love how moist it makes the cookie. There’s also so much going on with this cookie that you don’t have to worry about the olive oil flavor coming through.

Also, depending on what you have on hand and how indulgent you want to get, you can either add more chocolate chips to the top or drizzle chocolate syrup. I’ve had really delicious store-bought hot fudge or you can make your own depending on how much time you want to spend on this sundae!

I think that covers it. Now let’s get baking so we can get to eating this delicious treat!

Cookie Lover’s Sundae
5 from 1 vote
Cookie Lover’s Sundae
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Cookie Lover’s Sundae: Chocolate Chip Skillet Cookie with Caramel Cookie Dough Ice Cream
Ingredients
For the Chocolate Chip Skillet Cookie:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup brown sugar
  • 1/2 cup olive oil
  • 1/4 cup non-dairy unsweetened milk (I used coconut)
  • 1 cup chocolate chips
For Everything Else:
  • 1 pint Hudsonville Ice Cream’s Dairy-Free Caramel Cookie Dough Ice Cream
  • 1/4 cup sprinkles
  • 1/4 cup chocolate chips OR chocolate syrup
  • marachino cherries for topping
Instructions

  1. Preheat oven to 350 degrees and grease a 9 inch heat-proof skillet.

  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and brown sugar until combined.

  3. Make a well in the center of the dry ingredients and add in the olive oil and milk into the center. Whisk together the milk and olive oil until combined (it’s okay if a little of the dry ingredients gets in there) and then switch to a wooden spoon to mix everything together until just combined.

  4. Add 3/4 of the chocolate chips and mix until incorporated. Transfer to greased pan and press down dough evenly down onto pan. Sprinkle remaining 1/4 cup chocolate chips on the top.

  5. Bake for 30 minutes or until golden brown. Remove from oven and let cool slightly.

  6. When ready to serve, scoop Hudsonville Dairy-Free Caramel Cookie Dough Ice Cream over the top, add sprinkles, chocolate chips or chocolate syrup, and top with cherries. Pass around spoons and dig in!

Cookie Lover’s Sundae

Thai Quinoa Salad with Ginger Peanut Butter Dressing

ALL, Salad, Summer59

This Thai Quinoa Salad is a perfect side for a cook-out or picnic – it’s refreshing, packed full of flavor, and can easily be made ahead of time!

This is a sponsored conversation written by me on behalf of The National Peanut Butter Board. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Salad season is officially here and I’m on a constant journey to discover and develop new takes on salads that won’t leave you hungry and wanting more. You know the type – those salads filled with lots and lots of chewy greens that are oh so delicious and refreshing while eating them but leave you wanting more food two hours later. It’s one of the main reasons I love to make this Thai Quinoa Salad for lunch – not only are you getting a protein boost from the quinoa but you are also getting it from the peanut butter in it’s addictive dressing!

It’s no secret I love peanut butter. Not only is it delicious and full of protein but it’s also super versatile! I can top my morning toast with it, swirl it into oatmeal, throw it into a smoothie or, like I did here, make a salad dressing out of it! This dressing is savory and tangy and hits all the right notes to balance out the vegetables and herbs in this salad. The peanut butter is definitely the star ingredient that comes through in the dressing with the ginger giving an extra bite while the rest of the ingredients are more nuanced to create a complex dressing worth drizzling on almost any type of vegetable.

If you’d like, you can make the quinoa ahead of time so you just have to whisk the dressing together and chop the veggies when throwing this Thai Quinoa Salad together. You could also make the whole thing in advance and store in the fridge until ready to enjoy.

Because peanut butter has so much natural oil in it already, I keep the sesame oil in the salad dressing optional. Sesame oil is delicious but it’s also expensive so use it if you already have it on hand but don’t worry about it otherwise. Also, I like just drizzling the dressing over the top when serving so I get big bites of the dressing but you are welcome to mix it all together if you’d prefer. For more peanut butter recipes, visit this page!

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Thai Quinoa Salad with Ginger Peanut Butter Dressing

This Thai Quinoa Salad is a perfect side for a cook-out or picnic – it’s refreshing, packed full of flavor, and can easily be made ahead of time!

Ingredients
For Ginger Peanut Butter Dressing:
  • 1/3 cup peanut butter
  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp lime juice
  • 1 tsp freshly grated ginger
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil (optional)
  • pinch of red pepper flakes
For the salad:
  • 1 cup uncooked quinoa
  • 1 small head of red cabbage chopped
  • 1 red sweet pepper thinly sliced
  • 1 shredded carrot
  • 1/4 cup chopped cilantro
  • 2 Tbsp chopped chives
  • chopped peanuts for serving
Instructions
For the dressing:

  1. Whisk together all dressing ingredients in a small bowl until combined. Your final dressing should be easy to drizzle but not watery. If the dressing is too thick, add 1 tsp of water at a time until desired consistency is reached.

For the salad:

  1. Rinse the quinoa thoroughly. Add two cups of water and quinoa to a medium saucepan and bring to a boil. Once boiling, cover and turn heat down to low. Let simmer for 15 minutes. Remove from heat and let sit for an additional 5 minutes. Uncover and fluff. Set aside to cool.

  2. Once the quinoa is cooled, toss it with cabbage, sweet pepper, carrot, cilantro, and chives.

  3. Transfer to a serving dish and drizzle with the dressing. Top with chopped peanuts and serve right away.

Cottage Cheese Toast Ideas

ALL, Appetizer, Side, Snack, Spring, Summer23

On today’s Simple Sunday feature we are covering cottage cheese toast ideas! It’s time to bring this cheese out of the low-fat 90’s diet world and into the modern fresh food movement!

Simple Sunday is a feature where we deep dive into simple recipes, spotlight ingredients, and/or feature recipes for specific occasions.

Cottage Cheese Toast

I know right out the gate that this is going to be a polarizing post. Most people either really love or hate cottage cheese – I obviously am in the ‘love’ category. I grew up eating cottage cheese and peaches as a side for dinner many nights of the week. And really, if we are being honest, I was probably eating that low-fat 90’s trendy cottage cheese so now that we have all these wonderfully thoughtful cottage cheese brands that aren’t just targeting the dieting community, the flavor has only gotten better (thanks to brands like Good Culture <– not sponsored, just a fan)!

I often wonder if the issue with cottage cheese haters is that cottage cheese needs a rebrand. Diet cheese? Of course that sounds terrible. Serve with syrupy canned peaches? Nah thank ya. And you know what? I’m here to tell you there is hope! You can modernize this cheese to be enjoyed with fresh fruit and healthy vegetables. Don’t believe me? Well today I’m going to show you how!

Check out these six cottage cheese toast ideas:

Cottage Cheese Toast

Peaches & Honey

Many of us 90’s kids remember enjoying a bowl of cottage cheese and syrupy canned peaches. What once was great for our childhood taste buds, doesn’t taste so great for our adult ones (so stinking sweet). Swap out those canned peaches for slices of a fresh one and drizzle it with honey for an update on the classic. You can also toss on some soft herbs to brighten it up even more (I used dill here but I bet basil or chives would be great as well).

Cottage Cheese Toast

Crispy Kale & Fried Eggs

If you are looking for a toast that is a bit more substantial and could be enjoyed on it’s own for breakfast or lunch, look no further than this crispy kale and fried egg version! Add a little oil to a small saucepan and fry up the kale with a little salt and pepper just until it starts to get crispy around the edges. Remove it from the pan and then fry the egg in the same pan. I like to top mine with lots of pepper.

Cottage Cheese Toast

Cucumber and Chives

If looking for something light, consider adding slices cucumbers on top of the cottage cheese and garnishes with chives. Depending on how salty your cottage cheese is, I sometimes add a sprinkle of sea salt as well.

Cottage Cheese Toast

Strawberry & Basil

When summer is at it’s peak, make this strawberry and basil version with fresh berries from the market. Depending on how sweet your strawberries are, you may want to drizzle a little honey on top. And if strawberries aren’t in season, feel free to try this with other berries like blueberries or raspberries.

Cottage Cheese Toast

Avocado, Radish, + Toasted Sesame Seeds

For all my avocado toast fans out there! Top this one with thick chunks of avocado, thinly sliced radishes, and black sesame seeds. Perfect for an afternoon snack that’ll help keep you full until dinner.

Which would you make? And what other ways are you enjoying cottage cheese? Tell me in the comments below!

Cottage Cheese Toast

5 Quick Vegetarian Dinner Recipes

ALL, Entree, Round-Up, Summer70

These 5 Quick Vegetarian Dinner Recipes are delicious and will help keep you from reaching for that frozen pizza when you are looking for a quick meal.

Sometimes you just don’t feel like spending all evening in the kitchen – maybe it’s nice out and you are eager to get outside or maybe you’ve had a long day at work and just can’t muster up the energy. Either way, we’ve got you covered with 5 super easy and simple vegetarian dinners that can be whipped up quickly and require any fancy techniques or tools. Sorry but not sorry – you now have zero reasons to reach for that frozen pizza the next time you are feeling lazy.

Now here are 5 quick vegetarian dinner recipes for you:

5 Quick Vegetarian Dinner Recipes

This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream.

5 Quick Vegetarian Dinner Recipes

Is your garden or farmer’s market overflowing with herbs and tomatoes? It’s time to make this quick and easy Fresh Greek Nachos with Herbed Tahini Sauce recipe! I eat it for lunch and dinner all the time but it would also be great to serve to a crowd.

5 Quick Vegetarian Dinner Recipes

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

5 Quick Vegetarian Dinner Recipes

This Chickpea Shawarma Flatbread is a quick and easy vegetarian meal that can be whipped up in under 15 minutes. 

5 Quick Vegetarian Dinner Recipes

This Buddha Bowl With Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Savory Zucchini Bread With Whipped Goat Cheese & Dill

ALL, Bread, Side, Summer36

This Savory Zucchini Bread With Whipped Goat Cheese & Dill is the perfect quick bread for summer when zucchinis are in abundance. This savory bread is delicious on it’s own but made even better with a simple whipped goat cheese spread on it.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Savory Zucchini Bread

I like to think of myself as pretty veg-obsessed but I have a confession: I’m not crazy about zucchini. It’s rather bland in itself and the only way I can make it at all flavorful is usually to grill it with a ton of spices and even then it can sometimes still end up a little slimy.

Zucchini does have one wonderful trick up it’s sleeve though: it makes the BEST (IMO) quick bread! It helps keep the bread moist (which can be tricky with quick bread!) without compromising the flavor. Although most people tend to make some sort of sweet zucchini quick bread, I LOVE making a cheesy savory zucchini bread like this one. The end result is herby, cheesy, and addictive.

Savory Zucchini Bread

As usual, I used Bob’s Red Mill all-purpose flour for this recipe. I’ve always found their products to be consistent and they are always my go-to when it comes to baking ingredients. The one thing you do need to be careful of with this recipe is making sure you ring out as much as the water from the zucchini as possible to make sure you don’t end up with an over-moist loaf at the end.

Also, if you don’t feel like whipping up the goat cheese spread (but…reminder that it’s mostly just goat cheese and cream cheese…can you really resist?) then this is also delicious with a smear of butter, plain cream cheese, or drizzle of pesto.

Savory Zucchini Bread
Savory Zucchini Bread
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Savory Zucchini Bread With Whipped Goat Cheese & Dill

This Savory Zucchini Bread With Whipped Goat Cheese & Dill is the perfect quick bread for summer when zucchinis are in abundance. This savory bread is delicious on it’s own but made even better with a simple whipped goat cheese spread on it.

Ingredients
For the zucchini bread:
  • 1 1/2 cups shredded zucchini
  • 2 cups Bob’s Red Mill all-purpose flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 cup buttermilk (or whole milk mixed with 1 tsp lemon juice)
  • 1 egg
  • 1 cup shredded white cheddar cheese or parmesan
  • 2 Tbsp chopped fresh dill + more for serving
For the whipped goat cheese:
  • 4 oz goat cheese
  • 4 oz cream cheese softened
  • 1-2 Tbsp whole milk
Instructions
For the bread:

  1. Preheat oven to 350 degrees and line a 9×5 bread pan with parchment paper and grease with butter.

  2. Wrap the shredded zucchini in a clean kitchen towel and ring out all excess water. Set aside and ring out one more time before using.

  3. In a medium mixing bowl, whisk together flour, sugar, baking soda, paprika, and salt. Make a well in the center of the dry ingredients and add egg and buttermilk. Whisk just the buttermilk and egg in the center until combined and then fold the dry ingredients into the wet just until combined (too much mixing will cause the final bread to be tough so you’ll want to be careful here). Mix in cheese, zucchini, and dill and transfer to prepared baking pan.

  4. Bake for 45 minutes to one hour or until a toothpick comes out clean from the center and the top is browned.

  5. Remove from oven and let cool for 15 minutes before slicing. Serve slices with whipped goat cheese and fresh dill.

For the whipped goat cheese:

  1. Using a stand mixer with the whisk attachment, whisk together the cream cheese and goat cheese until light and creamy. With the stand mixer running, slowly add in 1 Tbsp of milk. The end result should be fluffy and spreadable. If it’s still too thick, add in another tablespoon of milk and whisk until combined.

  2. Use right away or store in an airtight container in the fridge.

Savory Zucchini Bread

Mac Salad From Aloha Kitchen

ALL, Salad, Side, Summer30

This delicious Mac Salad is from the gorgeous Aloha Kitchen, a cookbook by Alana Kysar about Recipes from Hawai’. It’s perfect for summer grill outs or picnics.

Mac Salad From Aloha Kitchen

I can’t remember the last time I got such bad FOMO from reading a cookbook! Alana’s photos of Hawaii in Aloha Kitchen seriously make me want to drop everything I’m doing and jump on a flight across the country to these gorgeous islands. Hawaii is one of the few states I’ve haven’t been to (YET) but reading her book made me immediately feel a connection to it.

I haven’t made too many recipes but it yet but this mac salad is already on repeat in my kitchen. What makes this macaroni salad different from other mac salads I’ve had before is that it’s incredibly tangy from the pickle juice (which is so addicting) – the mayo + pickle combo definitely reminds me of the best part of a deviled egg. In addition to the tang, it also has shredded carrots in it which adds just a touch of sweetness is the most delicious way.

Just a head’s up for my veg-friends – there is a lot of meat in this book. I have a feeling I’ll be sticking to a few really awesome recipes (this mac salad, several of the dessert, etc) and then leaving this book out on my coffee table for it to be more of a beautiful addition to my home than something I’ll be keeping in my kitchen for daily use. However, if you do eat meat, then this book could become a classic for you! The recipes are definitely unique and do a fantastic job at telling the stories of Hawaii and it’s food.

Now what are you waiting for? It’s summer and this mac salad is the perfect excuse to host a grill out or have a picnic in the park. I bet these veggie sloppy joes would go perfect with this mac salad.

Mac Salad From Aloha Kitchen
Mac Salad From Aloha Kitchen
Mac Salad From Aloha Kitchen
Mac Salad From Aloha Kitchen
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Mac Salad

This Mac Salad is from the gorgeous Aloha Kitchen, a cookbook by Alana Kysar about Recipes from Hawai’. 

Ingredients
  • 8 oz dry elbow macaroni
  • 2 Tbsp grated yellow onion
  • 1 to 1 1/2 cups mayonnaise
  • 2 Tbsp sweet pickle juice
  • 3 Tbsp sweet pickle relish
  • freshly ground black pepper
  • 1/4 cup coarsley shredded carrot
Instructions

  1. Cook the macaroni, salting the water with 2 Tbsp kosher salt, according to instructions on package until tender. Drain, transfer to a large bowl, and set aside for 10 minutes to let cool.

  2. Once cooled, fold in onions, 1/2 cup mayonnaise, pickle relish, pickle juice, and a dash of pepper and toss until well coated. Taste and season with salt and pepper.

  3. When ready to serve, stir in 1/2 cup mayonnaise and the shredded carrot. Taste and add more mayonnaise if it looks dry or more salt if it needs it. Serve chilled.

Sweet Peanut Butter Mascarpone Fruit Dip

ALL, Side, Snack, Summer24

This Sweet Peanut Butter Mascarpone Fruit Dip is just waiting to be whipped up at your next gathering! It can be made in under a minute (!!) and is delicious with berries and apples. This is a sponsored conversation written by me on behalf of The National Peanut Butter Board. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Sweet Peanut Butter Mascarpone Fruit Dip

Now that we have spring cleaning behind us (yay!), it’s time to start inviting people over to actually enjoy the nice weather and longer days. As you could have probably guessed, my favorite part about entertaining is making food for it! I love a quality no-fuss dip to serve guests because it’s a great way to use up items you usually already have on hand and requires little ahead of time prep.

Sweet Peanut Butter Mascarpone Fruit Dip
Sweet Peanut Butter Mascarpone Fruit Dip

As a vegetarian, I lean heavily on nut butters like peanut butter to keep me full (hello, fiber!) and help me to get my daily dose of protein. With 8 grams of protein and 2 grams of fiber, it’s a no brainer to throw peanut butter into smoothies and lather it on toast. But I wanted to create a recipe that went beyond just breakfast – something that could be enjoyed all day long and even used to share with guests. And thus, this Sweet Peanut Butter Mascarpone Fruit Dip was created!

It’s a touch fancy with the mascarpone while the peanut butter gives it a nutty flavor and the honey lightly sweetens. Serve it with your favorite fruit – I like a mix of berries and sliced apples and bananas. If using sliced apples, make sure to toss with a little lemon juice to keep them from browning too soon. Oh and did I mention this dip takes under 30 seconds to make? A crowd pleaser and easy to whip up? I’m sold!

Are you as obsessed with peanut butter as I am? Let me know by sharing your favorite peanut butter recipes in the comments below with the hashtag #HowYoDoPB and click HERE for more delicious peanut butter recipes.

Sweet Peanut Butter Mascarpone Fruit Dip
Sweet Peanut Butter Mascarpone Fruit Dip
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Sweet Peanut Butter Mascarpone Fruit Dip
Ingredients
  • 1/2 cup creamy peanut butter
  • 3/4 cup mascarpone
  • 2 Tbsp honey + more for serving
  • 1/2 tsp vanilla extract
  • dash of salt
  • 2 Tbsp dry roasted peanuts chopped
  • fresh fruit for dipping (strawberries, raspberries, sliced apples, bananas, etc)
Instructions

  1. Whisk together peanut butter, mascarpone, honey, vanilla extract, and a dash of salt until combined and smoothed. 

  2. Transfer to a serving bowl and use the back of a spoon to create circular grooves on the top of the dip. Drizzle honey into the grooves.

  3. If serving right away, top with dry roasted peanuts and serve with fruit. If storing for later, cover with plastic wrap and stick in the fridge until ready to enjoy.

Sweet Peanut Butter Mascarpone Fruit Dip

Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar

ALL, Appetizer, Side, Summer28

This Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar is an easy and delicious summer salad! Made it to enjoy at your next picnic or grill out!

Cucumber Salad Recipe

With Memorial Day weekend on the horizon, it’s time to officially start talking about summer! Do you have any plans for the long weekend? Maybe a little pool time and a grill out or picnic? This easy and cooling salad is a light side that would be perfect for either!

Plus, not only is it the start of summer but it’s also strawberry season! And when they are in abundance at your local farmer’s market, you don’t want to hide these flavorful beauties in a pie or baked good. You want to let their fresh flavor by highlighting their natural flavor!

Cucumber Salad Recipe
Cucumber Salad Recipe
Cucumber Salad Recipe

There are a few things that I really love this cucumber salad recipe for. For one, you don’t have to turn on your oven or warm up your kitchen with any cooking at all. On top of that, the cucumbers and yogurt are both really cooling and the strawberries make this salad a touch sweet without it being too much. The pistachio za’atar adds a salty crunch that is just irresistible.

Plus, if nothing else, this cucumber salad is gorgeous! I love making it during peak strawberry season but you could also swap in halved cherries or plum depending on what time of year it is.

As for the cucumbers, I like to use a peeler to peel thing strips and then also cut some into small chunks to give it a bit of variety. Lastly, I used a mix of black and white sesame seeds in the za’atar but only white would be fine if that is what you have on hand.

Cucumber Salad Recipe
5 from 1 vote
Cucumber Salad Recipe
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Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar

his Cucumber Salad Recipe With Strawberry Yogurt & Pistachio Za’atar is an easy and delicious summer salad! Made it to enjoy at your next picnic or grill out!

Ingredients
Pistachio Za’atar:
  • 1/4 cup chopped shelled pistachios
  • 1/4 cup toasted sesame seeds
  • 2 tsp sumac
  • 1 tsp sea salt
Strawberry Greek Yogurt:
  • 1 cup greek yogurt
  • 2 Tbsp strawberry preserves
Everything else:
  • 1 cup chopped strawberries
  • 3 cucumbers thinly sliced or cut into small chunks
  • 1 Tbsp rice vinegar
  • 1 Tbsp olive oil
  • zest of 1 lemon
  • herbs (such as mint, basil, dill) for garnish
Instructions
For the Pistachio Za’atar

  1. Mix everything together in a small bowl and set aside.

Strawberry Greek Yogurt

  1. Mix together greek yogurt and strawberry preserve. Taste and add more preserve if you’d like it sweeter. Set aside.

To assemble:

  1. In a medium bowl, toss together strawberries and rice vinegar. In a separate bowl, toss together cucumbers, olive oil, and lemon zest. Spread greek yogurt onto a large serving tray and top with cucumbers and strawberries. Sprinkle on za’atar and garnish with herbs. Serve right away.

Cucumber Salad Recipe

Looking for more strawberry recipes? Got you covered:

Santa Fe In One Day (Choose Your Own Adventure)

Adventure, ALL, Spring, Summer38

Santa Fe In One Day

Are you excited to talk about exploring Santa Fe in one day today?! It’s been a minute since I did an adventure post which is pretty ridiculous because I’ve been traveling a bunch lately (already been to Chicago, LA, Marco Island, Denver, and Santa Fe this year)! I’m a pretty obsessive traveler in that I get serious FOMO if I don’t have an extensive list ahead of time of the best of the best places to eat/drink/see. This means that I can go a little overboard with my planning and have tons of documents with info about all the places I want to visit and a google map that outlines the best route to maximize my time while there.

Last week I visited Santa Fe for the first time ever and really loved it! Santa Fe has never been on my bucket list and we really only went because of a family reunion taking place there. And boy, am I so glad we did! Although we were only exploring Santa Fe in one day, I totally fell in love with it. My must-see / eat list was pretty extensive and I’m proud that we were able to get to at least half of it.

Since I’m not totally sure what you all are into, I ended up including both the places we were able to visit and also the places that I had on my bucket list based on suggestions from friends, family, and online folks. Although I titled this as Santa Fe In One Day, the list of places to visit would actually take a few days because I wanted to give you as much info as possible in a ‘choose your own adventure’ way. I made sure to mention specifically in the descriptions below if I didn’t make it to a place as to not mislead you but I did want to include them in case you wanted to visit one place over another.

Morning:

  • Chef Mamou – Wander over to this charming french cafe for breakfast first thing. It’s close to the city center so there’s a good chance you can walk if you are staying in one of the many downtown hotels. They have a large case full of pastries (try the almond croissant!), sweet and savory crepes, and several Eggs Benedict to choose from. Since I can’t ever pick just one thing, we all split a veggie Eggs Benedict, a savory crepe (which had egg, gruyere, and spinach in it), and an almond croissant. They also had a large selection of coffee drinks and the latte I sipped was fantastic. This quiet little spot is the perfect spot to wake up to.
  • Whoo’s Donuts – Yup, that’s right. My Santa Fe in one day trip includes donuts RIGHT after breakfast…because food! If you’d rather choose one or the other, it’s worth noting that you will most likely have to drive to this donut shop so you’ll want to account for that. They have a lot of really fun and unique flavors and I highly recommend trying the Green Chili Apple Fritter, Blue Corn Blueberry Lavender (tasted like deep fried cornbread!), Orange Cardamom Cream, and/or the Dark Chocolate Crunch. I mean…really you probably couldn’t go wrong with any of the flavors but those are the ones I tried and loved.
  • Modern General – Don’t be a goof like me and forget to stop here after picking up donuts. It’s nearby and looks like a super cute little shop (which includes a cafe). It looks like they have home goods, books, and outdoor items.
  • Santa Fe Art Institute – I’m including this on here because it was by Whoo’s Donuts and I was OBSESSED with it’s architecture. As a photographer, I wanted to spend all day photographing the shapes and lines that were intentionally created by the sun beating down on this gorgeously geometric building. With all of that being said, the college recently closed down so the building is actually abandoned and I don’t know how long you will continue to be able to access. It might be worth trying to find some up to date info before heading there if you do decide to stop by since…who knows what the building will be being used for if you end up reading this way past when I published this post.
  • Meow Wolf – Alternatively instead of the Art Institute, it could be a good time to visit Meow Wolf while you are out and about driving. We actually ran out of time and missed this place but all the reviews are insane and I’m pretty bummed we couldn’t find the time. The website says to expect to spend around 2 hours here. I’ve also read that it can get pretty busy so I’d recommend going early.
  • Tent Rocks Trail – This is another place I had on my list that we just didn’t get to in one day but I wanted to include in case Meow Wolf isn’t your thing. It’s a bit of a drive to get to (I think around 30 minutes outside of town) but a lot of reviews I found said it was well worth it. If you do get around to going on this hike, let me know – I’d love to know if you liked it!
Santa Fe In One Day

Afternoon:

  • The Shed – This place is a Santa Fe staple and for good reason. The enchiladas are a must (they have a veg one too!) but my favorite was the Green Chili Burrito which was just spicy enough and so so so delicious. They also have an extensive tequila menu for you to get crazy with because…why not? You are on vacay.
  • Downtown – I’d recommend blocking off some time to walk around downtown. There is a little something for everyone – architecture around the city is really fun to look at, there are a ton of little shops to go into along with lots of outdoor vendors around, and there is a good chance that if you are there on the weekend then there could be some sort of festival going on. When we were there, they had a really cool car show going on with decked out cars parked all over the downtown area. I’m not a car person but it was pretty cool. This is all to say that you could probably easily blow threw a few hours wandering around downtown if that is your things.
  • Kakawa Chocolate House – This place was recommended to me by several people but after 2 breakfasts and a lunch, I couldn’t convince anyone in my group to do anymore food related activities. So, if you like chocolate, this seems like a good option for you.
  • Georgia O’Keeffe Museum – if the weather is gross or museums are more your thing, you could head to this museum instead of wandering downtown. I opted for the downtown option but some people in my group went to this museum and really enjoyed it.
Santa Fe In One Day

Evening:

  • Coyote Cafe – Another spot on my list that I didn’t manage to get to BUT if you aren’t tequiled out (guess I’m making up words now) from The Shedd, I heard they have Green Chili margaritas and you should probably try one.
  • Dinner options: Paper Dosa (Indian), Paloma (modern Tex Mex), or Il Piatto (Italian). Santa Fe in one day means having to make hard decisions when it comes to the perfect restaurant and these were the top 3 that I chose from. My group opted for Italian but I really wanted to try the Indian place. Ah well – just going to have to go back!
Santa Fe In One Day

We stayed at La Posada de Santa Fe which was a great location to walk downtown from and the hotel itself was really nice. I’ve also heard good things about El Rey Court but we decided against staying there since it’s on a major road and a bit hard to walk to places from.

Santa Fe In One Day

Have you been to Santa Fe before and what are some of your favorite places that I didn’t cover? Do you think you could enjoy Santa Fe in one day or would you need more time? Based on this list, it’s pretty obvious that you should probably spend at least a weekend there if you can! I’m already itching to go back to check out all the places I wasn’t able to cover in 24 hours.

Santa Fe In One Day

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

ALL, Entree, Spring61

This is a sponsored conversation written by me on behalf of Mullan Road Cellars Red Blend. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

Let’s talk about date night! Who says you have to go out for date night? My partner is a total introvert (as am I) so the idea of staying in instead of going out feels way more special. For me, I want date night to feel special without having to actually spend hours and hours prepping for it. For him…well as long as there is food and booze involved then he is good to go. My solution? A nice bottle of Mullan Road Cellars Red Blend and a vegetarian “steak”. My weeknight go-to dinner is usually a one-pan meal like a casserole so having a main entree (like this cauliflower steak) and a side already feels extravagant.

The days are getting warmer but the spring evenings are still crisp so I’ve been enjoying a warming bottle of red wine lately. The Mullan Road Cellars’ 2016 Red Wine Blend pairs perfectly with this cauliflower steak because of it’s bold and dense without being overpowering. This blend comes from Washington and is made by Dennis Cakebread. His family built the well known Cakebread Cellars from scratch in the 1970s in Napa Valley and started exploring other regions in the 2000s which is when Mullan Road Cellars was started in Washington.

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto
Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto
Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

I’m going to let you in on a secret. I used to be a huge cauliflower steak hater (in the same way that I’m still a “carrot dog” hater). It just felt a little bit like a slap in the face for vegetarians – how is the world is a head of cauliflower going to fill you up and leave you satisfied? It wasn’t until I tried the cauliflower steak at Journeyman Distillery that I realized that cauliflower is such a blank canvas – it can be perfectly seasoned with spices and it can be served with almost anything depending on what you season it with. They seasoned theirs so well that it left me totally satisfied without feeling overly full or craving something more.

For this recipe, I added both a filling and flavorful dressing as the base and also a bright and punchy pesto to finish it off. The end result is savory, bright, and totally addicting. Complete the deal by serving it with Mullan Road Cellar’s Red Blend and a bean salad or creamy mashed potatoes. Now go ahead and schedule that much needed date night in!

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto
5 from 2 votes
Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto
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Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto
Ingredients
  • 2 heads of cauliflower
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • dash of pepper
For the Carrot Miso Dressing
  • 4 oz orange carrots cut into even pieces
  • 2 Tbsp white miso
  • 1 Tbsp rice vinegar
  • 1/2 cup plain greek yogurt
  • 2 Tbsp olive oil
  • salt and pepper to taste
Carrot Top Pesto
  • 1 1/2 cups carrot tops
  • 1 garlic clove peeled
  • 3 Tbsp pecans
  • 3/4 cup basil leaves
  • 1/4 cup asiago cheese
  • 1/4-1/2 cup olive oil + more for drizzlings
Instructions
For the Cauliflower Steaks:

  1. Preheat oven to 500 degrees. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use). Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.

  2. Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.

For the Carrot Top Pesto

  1. Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing

  1. Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.

  2. Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won’t run. If it’s too thick, add 1 Tbsp of water at a time until you’ve received a desired consistency.

To serve:

  1. Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

Buddha Bowl With Poblano Tahini Sauce

ALL, Entree, Salad, Vegan65

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Buddha Bowl With Poblano Tahni Sauce

Happy Friday! I’ve been going a little stir crazy over here with all the rain so I’m excited to hopefully spend this weekend outside grilling, gardening, and taking our big pup for walks. The one upside to being stuck inside is that I haven’t had any excuse not to spend my Sunday’s meal prepping for the week! My usual Sunday check list for prepping has been as follows:

  • Portion out green smoothie ingredients for the week and freeze (I like Fab 4 smoothies because they keep me full until lunch.) My current go-to is Kale + berries + nut butter + ground flax seed + nut milk + protein powder. I portion out everything but the protein powder and nut milk ahead of time and freeze for easy assembly during the week.
  • Prep some sort of grain or quinoa salad for lunches (current favorites are this farro salad and this quinoa salad)
  • Hard boil a few eggs or roast a can of chickpeas to eat with the salad
  • Roast veggies to also go with the salad (my favorite is roasted broccoli, sweet potatoes, and bell peppers)
  • Some sort of dressing to drizzle on the protein and roasted veggies
  • Make some sort of large portion item for Sunday dinner that can also be enjoyed for Monday night dinner (like curry, cauliflower mac and cheese, soup and homemade bread, etc)

That plan gets me through breakfast, lunch, and 2 dinners for the week. For me, It’s always a great way to jump start the beginning of the week since that always tends to be the busiest. I also notice that if I make sure to eat a healthy breakfast and lunch then I am more likely to want to keep it healthy for dinner since I’ve already done so well that day.

All this is to say that when I came across this Buddha Bowl with Poblano Tahini Sauce bowl in the Pollan’s new cookbook, Mostly Plants, it looked like the perfect recipe to mix up my meal prep and enjoy for lunch over a few days. I prepped the quinoa, roasted veggies, and dressing in advance so all I had to do at lunch was saute the chard and it was ready! And I gotta say – that poblano tahini is definitely going into my heavy rotation for weekly dressings because ohhhh boy is it delicious!

Mostly Plants has been a great addition to my cookbook collection – although it’s not 100% vegetarian (they are calling it a flexitarian cookbook as there is a little fish and meat here and there), a lot of the recipes are and they are all super simple and perfect for weeknight meals. I’ve really started to be drawn to these kinds of cookbook since it’s the mundane weeknight type of meals that I can get so burned out on so I’m always looking for fresh ideas. If you are looking to upgrade your weeknight dinners, this book is for you!

Did you enjoy all this meal prep talk? If so, let me know if you’d be interested to see a more extensive post on how I prep on Sundays and I’d be happy to work on a future blog post about it! Now let’s go make this bowl!

Buddha Bowl With Poblano Tahni Sauce
Buddha Bowl With Poblano Tahni Sauce
Buddha Bowl With Poblano Tahni Sauce
4.5 from 2 votes
5 Quick Vegetarian Dinner Recipes
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Buddha Bowl With Poblano Tahini Sauce

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Ingredients
Poblano Tahini Sauce
  • 1 1/2 cups roughly chopped poblano pepper
  • 1 garlic clove peeled and quartered
  • 1/3 cup tahini
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • salt and pepper to taste
Buddha Bowls
  • 1 cup cooked quinoa
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 1/2 Tbsp coconut oil (I used olive oil here) melted
  • 2 tsp maple syrup
  • 1 tsp orange zest
  • sea salt to taste
  • 1 15-oz can chickpes drained, rinsed, and patted dry
  • 1 Tbsp + 2 tsp extra-virgin olive oil
  • 1/2 tsp paprika
  • 1/8 tsp ground cumin
  • 1/8 tsp cayenne
  • 4 garlic cloves peeled
  • 1/8 tsp crushed red pepper flakes
  • 1 bunch Swiss chard stemmed, leaves cut into 1-inch strips
Instructions
For the poblano tahini sauce:

  1. In a high speed blender, combine poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. If sauce is too thick, add water as needed to reach desired consistency. Season with salt and pepper and set aside.

For the buddha bowls

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

  2. In a medium saucepan, cook quinoa according to packaged direction.

  3. In a medium bowl, combine sweet potatoes, coconut oil (or olive oil), maple syrup, orange zest, and 1/4 tsp salt. Mix well and transfer to prepared baking sheet.

  4. Roast for 20 minutes, flip, and roast for an additional 15 minutes or until potatoes are tender and beginning to brown.

  5. Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.

    Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring halfway through.

  6. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, about 3 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add dash of salt and pepper and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.

  7. To serve, put 1/2 cup of the cooked grain in four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

Strawberry Rhubarb Crisp (Gluten-Free)

ALL, Spring, Sweets78

This Strawberry Rhubarb Crisp (Gluten-Free) is an easy and delicious spring rainy day baking project that can be made in under an hour!

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Strawberry Rhubarb Crisp Gluten Free

Hey spring, hey! I’m beyond excited that the days have not only started to get longer and warm up but also that fruit has started to pop up at the market again!

Towards the end of winter, I always start to get these daydreams about spending every spring day outside in the garden or strolling our streets with my pup, Tuko. But, if we are being honest, spring usually ends up being filled with so many rainy days that we still do spend a lot of that season indoors. Luckily for us, we’ve got baking (and rhubarb!)! Got a rainy weekend on your hands? No problem! Open your kitchen windows to let the sound of the rain pour in and crank up your oven because it’s baking time!

In years past, I’ve tackled cakes, pies, and cocktails so this year I decided it was time to make a crumble (pretty sure this could be the first crumble on the site? Wooooah to that!). But, because I can’t ever just keep anything simple, I decided to make it a gluten-free crumble because why not? I get asked about gluten-free recipes all the time and this one felt like such a no brainer! Why you ask? Bob’s Red Mills has SO many really great gluten-free baking ingredients that are easily accessible at most groceries or online. If you are not used to baking with gluten-free ingredients, the trick to making this crumble gluten-free really is just to make sure that you use gluten-free oats (I used these ones from Bob’s Red Mills) and an all-purpose gluten-free flour (I used this one). Viola! It’ll still be gooey and fruity and oh so delicious!

Strawberry Rhubarb Crisp Gluten Free
Strawberry Rhubarb Crisp Gluten Free

For this crisp (or crumble – as some people like to call it), I used a higher ratio of strawberries to rhubarb than a lot recipes because I wanted to be able to add less sugar. I’d recommend giving your strawberries a taste before baking to see how sweet or tart they are – if they aren’t super sweet, you may want to consider adding another 1/4 cup or so of sugar.

Finally, you are welcome to enjoy this however you want but can I please suggest you top it (while it’s still very warm and gooey) with ice cream? I promise you will not be disappointed.

Strawberry Rhubarb Crisp Gluten Free
Strawberry Rhubarb Crisp Gluten Free
Strawberry Rhubarb Crisp Gluten Free
Strawberry Rhubarb Crisp Gluten Free
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Strawberry Rhubarb Crisp Gluten Free
Ingredients
  • 2 cups rhubarb cut into 1 inch pieces
  • 3 cups strawberries tops removed and cut into 1 inch pieces
  • 3/4 cup sugar
  • 1 1/3 cup Bob’s Red Mills Gluten-Free All-Purpose Flour
  • 1/2 cup brown sugar
  • 1 cup Bob’s Red Mills Gluten-Free Old Fashioned Oats
  • 1 tsp cinnmaon
  • dash of nutmeg
  • 7 Tbsp butter cold and cut up into small pieces
Instructions

  1. Preheat oven to 350 degrees and grease a 9 inch circle baking pan. In a large bowl, combine rhubarb, strawberries, sugar, and 1/3 cup flour. Transfer to prepared baking pan.

  2. In another mixing bowl, mix together remaining flour, brown sugar, oats, cinnamon, and nutmeg. Use clean fingers to incorporate the butter into the flour mixture until it has the consistency of course cornmeal. Sprinkle mixture over strawberry-rhubarb mixture making sure to cover the entire top.

  3. Place pan on a baking sheet (in case anything boils over) and bake for 30-35 minutes or until the sides are bubbling and the top is browned.

  4. Serve warm with ice cream.

Gremolata vs Chimichurri: What is the difference?

ALL, Appetizer, Sauce, Vegan42

On today’s Simple Sunday feature we are covering Gremolata vs Chimichurri: What is the difference?

Simple Sunday is a feature where we deep dive into simple recipes, spotlight ingredients, and/or feature recipes for specific occasions.

Gremolata vs Chimichurri: What is the difference?

Today we are diving into gremolata and chimichurri sauces! Although both are known for being served with meat, they both also make great condiments to jazz up a plate of roasted veggies, toss over scrambled eggs and grits, or use as garnish on a creamy soup. So what exactly are these sauces and how do you know when to use which one?

What is Gremolata?

The dictionary definition of gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. It is traditionally served with meat or fish.

What is Chimichurri?

A dictionary definition of chimichurri is a South American and Mexican “cooking” (I like to think of it as serving sauce since you don’t actually cook with it) or marinade traditionally used on grilled meat. It most often contains parsley, garlic, vinegar, olive oil, and chili pepper flakes. The sauce is usually uncooked and is said to have originated in Argentina and Uruguay.

Gremolata vs Chimichurri: What is the different?

As you have no probably gathered by reading their definitions, there are a few key differences including the ingredients (gremolata usually contains lemon zest while chimichurri has vinegar, olive oil, and chili pepper flakes), and the sauces origins.

For me, I think the biggest difference to note is that chimichurri has liquid ingredients (like vinegar and olive oil) so it’s better suited for recipes that could end up being on the dry size versus gremolata would be great for a dish that already has had oil added to it or topping on a soup.

And now that we’ve sorted that, how about we whip up a batch of either and get cooking?! Here are a few recipe suggestions to get you started:

Gremolata vs Chimichurri: What is the difference?
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Gremolata

gremolata (also called gremolada) is an Italian chopped herb condiment or dressing made with lemon zest, chopped parsley, and garlic. I love putting it on scrambled eggs or roasted veggies.

Ingredients
  • 1 bunch flat-leaf parsley washed and dried completely
  • 1 garlic clove peeled and minced
  • zest of 2 lemons
Instructions

  1. Make sure the parsley is completely dry to avoid having a saggy sauce. Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest.

Roasted Veggies with Citrus Gremolata and Polenta

ALL, Entree, Side, Vegan24

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

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Roasted Veggies with Citrus Gremolata and Polenta

What is your go-to recipe for when you just can’t bring yourself to get your butt to the store and instead rely on the staples you have in your kitchen? For me, it’s always a mix of creamy polenta + roasted veggies + beans + some sort of punchy sauce.

You all could have probably guessed that based on the number of times I’ve shared a polenta recipe (what can I say? I’m obsessed) but lately I’ve found an additional obsession: gremolata. It’s bright and citrusy and really adds a vibrant flare to what could otherwise be a pretty boring dish. Plus, it’s so versatile! Traditionally it’s made with parsley and citrus zest but if you don’t have those on hand, why not swap in other fresh herbs and citrus zest? Cilantro and lime? Yes, please. Mint and orange? Why not? A mix of all of those things? Heck yes!

Roasted Veggies with Citrus Gremolata and Polenta
Roasted Veggies with Citrus Gremolata and Polenta

I used rainbow carrots for my roasted veggies because, again, that is what I had on hand but I also love roasting sweet potatoes, onions, and bell peppers if that is what you have. Just make sure that you are cutting your potatoes and carrots into smaller pieces than your onions and bell peppers because they will take longer to roast.

I also am calling this gremolata a citrus gremolata since I’m using more than lemon zest. The addition of the orange zest really bring out a vibrant punch to keep each bite interesting and addictive!

Roasted Veggies with Citrus Gremolata and Polenta
5 from 1 vote
Roasted Veggies with Citrus Gremolata and Polenta
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Roasted Veggies with Citrus Gremolata and Polenta

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

Course: Main
Cuisine: Vegetarian
Servings: 2 servings
Ingredients
For the Citrus Gremolata
  • 1 bunch flat-leaf parsley washed and dried completely
  • 1 garlic clove peeled and minced
  • zest of 1 lemon
  • zest of 1 orange
Everything else:
  • 1 cup polenta
  • 2 cups evenly chopped veggies (such as carrots, bell peppers, onions, etc)
  • 1 15-oz can of chickpeas
  • 2 Tbsp olive oil + extra for serving
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Dash of pepper
Instructions
For the Citrus Gremolata:

  1. Make sure the parsley is completely dry, Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest. Set aside.

Everything else:

  1. Bring 3 cups salted water to a boil in a medium saucepan. Slowly add polenta and reduce heat. Cook, stirring often, for 5 minutes. Remove from heat, cover, and set aside until ready to serve.

  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place veggies and chickpeas on baking sheet and toss with olive oil, smoked paprika, chili powder, salt, and pepper.

  3. Roast for 20-30 minutes, tossing halfway through, or until the veggies are softened and starting to brown around the edges.

To serve:

  1. Divide the polenta between bowls and then top with roasted veggies, chickpeas, and gremolata. Drizzle with additional olive oil (optional) and season with more salt and pepper. Serve right away.

Interested in other polenta recipes? I’ve got you covered:

Brunch Board With Jarlsberg Cheesy Popovers & Dill-Lemon Butter

ALL, Appetizer, Breakfast, Entertaining, Entree, Spring48

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family! This post is made in sponsorship with Jarlsberg Cheese– thank you for supporting the brands that support VV!

For this year’s Easter brunch, can we please say goodbye to the boring egg casseroles and instead say hellooooo to a vibrantly fresh and super versatile brunch board? Mine is loaded with cheesy mini popovers, Jarlsberg cheese cubes and wedges, lemon-dill butter, sour cherry jam, honey, and a huge pile of blanched / boiled / fresh veggies!

Where to even start with this delicious spread. First up, the cheesy and eggy popovers taste like you are biting into the fluffiest cheesy savory pancake without all the work out that goes into flipping them. Instead. whip up the batter, pour into greased mini cupcake molds, pop in the oven, and viola! They come out puffed and slowly deflate as they cool to create the a perfect light bite that is delicious on it’s own but next level if you break it in half and top with cherry preserves and a slice of cheese! The mild and nutty flavor from Jarlsberg cheese is the perfect compliment to sour cherry preserves and the egg based. This is also the only part of the board that requires cooking so make these first and then assemble all of your other components while they bake.

While the popovers bake, whip up the flavored butter (perfect for smearing all over the fresh veggies), chop your veggies, cheese and transfer everything to a serving board. Once the popovers are ready, add them to the serving platter and serve!

Interested in making your own brunch board but don’t want to go out and buy all the ingredients? Luckily for you, Jarlsberg has partnered with Marissa Mullen to giveaway an Easter Brunch gift basket! The contest runs from April 5th, 2019 to April 18th, 2019. What are you waiting for? Here are two ways to ENTER NOW!

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Brunch Board With Cheesy Popovers & Dill-Lemon Butter

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family

Servings: 8
Ingredients
For the miniature popovers:
  • 2 Tbsp butter melted
  • 1 3/4 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup shredded Jarslberg cheese
  • 4 eggs
  • 1/2 tsp salt
For the lemon-dill butter
  • 3 Tbsp unsalted butter softened
  • 1 /2 Tbsp chopped fresh dill
  • lemon zest from 1 lemon
  • dash of salt and pepper
Everything else
  • 1 apple cored and sliced
  • 1 Tbsp lemon juice
  • 1/4 cup jam (I used sour cherry jam and it was so good)
  • 1/4 cup honey
  • 1-10 oz wedge Jarlsberg original cheese
  • 1-8 oz wedge Jarslberg smoked cheese cut into cubes
  • 1 package Jarlsberg orginal cheese snack
  • 6 cups raw veggies such as carrots, radishes, snap peas, new pototoes, etc. (boiled if using new potatoes) cut into bite size pieces
  • 1 package crackers of your choice
Instructions
For the popovers:

  1. Preheat oven to 425 degrees and butter 3 miniature muffin tins (you can also work in batches if you don’t have 3). Warm the milk slightly by transferring to a large microwave safe mixing bowl and microwave for about 1 minute.

  2. Add eggs, melted butter, flour, 1/4 cup shredded cheese, and salt and whisk just until combined (it’ll be lighter the less it’s mixed). Transfer to the fridge and let chill while you prep the pans.

  3. Place pans in preheated oven for 2 minutes (but not much longer or the butter you greased with will smoke). Once warmed, carefully remove from oven and pour the batter into the muffin tin so each is about 3/4 full. Bake for 18-20 minutes or until brown on the top. If working in batches, transfer the leftover batter to the fridge to chill while the rest of the muffins bake.

  4. Once browned, remove from oven and transfer to a wire rack. Repeat with remaining batter (if working in batches). Once cooled slightly, transfer to serving platter.

For the lemon-dill butter:

  1. In a small mixing bowl, use a spatula to fold the lemon zest and dill into the butter. Transfer to a serving dish and place on platter.

To assemble:

  1. Toss apple slices with lemon juice and transfer to serving platter. Transfer the jam and honey to serving bowls and add to your platter. Transfer cheese to serving platter making sure to leave space between them. Fill in remaining space on the board with veggies and crackers. Serve!

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa

ALL, Entree35

This Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa comes together in minutes for a deliciously veg-packed lunch or dinner. This post is made in sponsorship with Angelic Bakehouse – thank you for supporting the brands that support VV!

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa

I’m extra excited about today’s post because I learned A LOT about a topic I was totally in the dark on when researching Angelic Bakehouse’s product: sprouted grains! Sure I’d heard the term before but it wasn’t until I started working with them that I realized all the amazing benefits of eating sprouted grains (according to the Whole Grain Counsel) like the fact that sprouting boosts the nutrients, reduces glycemic index, and is gentler on your digestion. As someone who wears a lot of my stress in my gut, I was extra pleased with the last point!

In addition to the benefits of sprouting, I’m loving Angelic Bakehouse’s Sprouted 7-Grain Wraps because they are not only delicious but also made from USA sourced wheat berries that boost higher protein than commodity wheat and void completely of high-fructose corn syrup and refined sugar (which is usually hiding in a lot of wraps I find in the grocery aisle!). Now that I’ve sold you on why you need to start eating more wraps in your life, let’s talk about what to stuff the wraps with.

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa
Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa
Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa

I made this insanely delicious Sesame Cauliflower with Crunchy Ramen Slaw filling a few weeks back (might have to share the recipe on that one soon because it was so. darn. delicious) and decided that I wanted to give my next round with these wraps a tex-mex flare. This time I decided to fill the wraps with a 5 minute spicy broccoli saute and simple bean and corn salsa. It’s far too cold to be eating salads so I really love that the broccoli slaw gives me a boost of green vegetables while still being warm and a tiny bit spicy. The bean and corn slaw only takes a few minutes to whip up and then the flavors meld together while you prepare everything else. I topped it all with simple cilantro dressing to give it a little bit more acid and fat to round out the flavor. You can top these with whatever you like putting onto tacos but I suggest a healthy helping of cheese (like feta) and maybe a little hot sauce if you like a little heat.

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa
Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa
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Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa
Ingredients
Black Bean & Corn Salsa:
  • 1 15-oz can blacks beans rinsed and drained
  • 1/2 onion diced
  • 1 cup frozen corn
  • 1 jalepeno deseeded and chopped
  • 1/2 red pepper diced
  • juice from 1 lime
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 Tbsp olive oil
  • salt / pepper to taste
Citrus Cilantro Dressing:
  • 4 Tbsp olive oil
  • 4 Tbsp lime juice
  • 1 garlic clove minced
  • 1/4 cup chopped cilantro
  • salt / pepper to taste
Spicy Brussels Sprouts:
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 16 oz fresh Brussel sprouts trimmed and then shredded
Everything else:
  • 4 Angelic Bakehouse 7-Grain Wraps
  • 1/2 cup crumbled feta
  • hot sauce optional
Instructions
Black Bean & Corn Salsa:

  1. Mix all ingredients in a bowl and set aside for at least 15 minutes to the corn can thaw and flavors meld. Taste and season with salt and pepper.

Citrus Cilantro Dressing:

  1. Add all ingredients into a glass jar with a lid or a Tupperware container with lid. Shake until combined. Taste and season with salt and pepper.

Spicy Brussels Sprouts:

  1. Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add spices and saute spices in oil for 30 seconds or until fragrant. Add shredded Brussels sprouts and saute for 3-5 minutes or until they have softened and taken on a red hue from the spices. Remove from heat.

To serve:

  1. Divide the salsa between the 4 wraps and then top with spicy brussels sprouts, a drizzle of dressing, crumbled feta, and hot sauce (if you like heat). Fold each wrap tightly to seal and eat right away.

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Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

ALL, Appetizer, Breakfast, Snack71

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs

Let’s be honest – it’s been a minute since I posted a board or platter and we all miss it (…at least I think you do based on a #tbt board picture I posted on Instagram a few days ago). Vegetarian breakfast recipes are pretty common but can you make most of them in under 15 minutes? I didn’t think so. What I also love about a spread like this is that it’s super versatile so you can swap ingredients based on what you have on hand. No blue cheese wedge? Dice up some sliced deli cheese you have hiding in the back of the fridge. No oranges? Swap in apple slices with a little lemon juice.

Oh and did I mention this spread is beyond easy to make? Do you know how to boil an egg and chop vegetables? Then you got this! I sprinkled the eggs with a za’atar spice I picked up in LA a few weeks back but if you don’t have it on hand, you can make your own or swap in another spice blend you like (may I recommend the ‘everything bagel’ spice blend?).

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs

New to the term mezze (also, according to google, ‘meze’)? The term varies a bit based on regions but in general it’s a selection of small dishes served together to make up a meal (or a appetizer to enjoy with drinks). In our case, we are going to treat it as a spread (similar to tapas) that when served all together is bulky enough to make up a simple vegetarian breakfast.

Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za'atar Eggs
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Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Servings: 2
Ingredients
For the Tomato Cucumber Salad:
  • 1 pint cherry tomatoes halved
  • 1 large cucumber halved and cut into moon shapes
  • 1/4 cup sliced red onion
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp dijon mustard
  • 1/4 cup chopped mint
  • salt / pepper
  • 1 cup plain greek yogurt
Za’atar Eggs
  • 3 large eggs
  • 1/2 tsp za’atar seasoning
  • salt to season
Everything Else:
  • wedge of blue cheese
  • 2 oranges peeled and sliced
  • 1 piece of bread sliced in half toasted and buttered
Instructions
For the Tomato Cucumber Salad:

  1. In a medium bowl, toss together the tomatoes, cucumber, and red onion.

  2. In a small bowl, whisk together olive oil, vinegar, mustard, mint, and a dash of salt and pepper. Pour over the tomato mixture and toss until all the vegetables are coated. Set aside and let sit for at least 10 minutes. Taste and reason with more salt and pepper, as needed.

For the Za’atar Eggs

  1. Bring a small pot of water to a boil over high heat. Add the eggs, cover, and lower heat enough to reach a slow simmer. Let cook for 9 minutes. Remove from heat and run over cold water for 2 minutes. Peel and quarter eggs. Sprinkle with za’atar and a dash of salt and pepper.

To assemble:

  1. Spoon yogurt onto a small section of the serving platter and smooth out into a shallow circle. Place the tomato-cucumber salad over it (you may have some extra salad for future munching). Assemble the remaining items around the salad and serve right away. Enjoy!

Interested in more vegetarian breakfast recipes? I’ve got you covered:

Brown Sugar Waffles with Orange-Ginger Cranberry Compote

ALL, Breakfast, Winter47

These delicious Brown Sugar Waffles with Orange-Ginger Cranberry Compote is a fun winter variation on your classic waffle.

Brown Sugar Waffles with Orange-Ginger Cranberry Compote

Breakfast is the one meal during the week that I put very little thought or planning into. While I have a meal plan for lunch and dinner that I sit down and create every Sunday, weekday breakfast always continues to stay consistent with yogurt, smoothies, and maybe a cottage cheese throw in there now and then. I think that’s probably why why, when the weekend rolls around, I love the indulgent treat of waking up late and slowly making an elaborate (compared to pre-made yogurt) breakfast for Wyatt and I. Often times, it’s pancakes or eggs with toast but lately I’ve been on a waffle kick and these Brown Sugar Waffles with Orange-Ginger Compote have been hitting all the winter comfort spots: warm, bright, carb-y, sweet, and a touch savory!

Brown Sugar Waffles with Orange-Ginger Cranberry Compote
Brown Sugar Waffles with Orange-Ginger Cranberry Compote
Brown Sugar Waffles with Orange-Ginger Cranberry Compote

These Brown Sugar Waffles with Orange-Ginger Cranberry Compote are from the cookbook, Breakfast, which I’ve been turning to for weekend brunch inspiration for the last few months. I realize I love cookbooks and talk a lot of them up but this one is super fun! It’s filled with bold text, bright backgrounds, beautiful photos, infographics, articles about the history of certain breakfast foods, and so much more. It reminds me of a fun adult activity book where you are learning without even realizing it! Anyhow, if you are into learning and making delicious breakfast food then this book is for you! And if not, at least enjoy these waffles from it. : )

Looking for other Breakfast recipes? Here are a few more:

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Brown Sugar Waffles with Orange-Ginger Cranberry Compote

This delicious winter variation on classic waffles is from Extra Crispy’s fun and colorful cookbook, Breakfast.

Ingredients
For the compote
  • 1 12 oz bag fresh cranberries
  • zest and juice of 1 orange
  • 1/2 cup maple syrup
  • 1 tsp ground ginger
  • 1 cup water
For the waffles
  • 4 Tbsp butter plus more for greasing
  • 2 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup milk
  • 1 cup buttermilk
  • 4 large eggs
  • citrus slices for serving
Instructions
For the compote:

  1. In a medium saucepan, combine all compote ingredients and bring to a simmer over medium. Let simmer for 20 minutes, stirring occasionally, until thickened. Remove from heat, transfer to a bowl and cover. Chill for at least 2 hours or overnight.

For the waffles:

  1. Melt butter in a small saucepan over low heat. Remove from heat and set aside.

  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.

  3. In another bowl, whisk flour, brown sugar, baking powder, salt, and baking soda. Make a well in the center of the dry ingredients and pour in milk, buttermilk, eggs, and butter. Whisk the wet ingredients and then whisk wider to incorporate dry ingredients into wet until combined.

  4. Heat waffle iron according to package directions and lightly coat with butter. Make waffles, again according to the waffle irons directions.

  5. Serve with compote and orange slices.

Brown Sugar Waffles with Orange-Ginger Cranberry Compote

Vegetarian Winter Cobb Salad

ALL, Appetizer, Salad, Winter47

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

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Vegetarian Cobb Salad

You all still on your New Year’s resolution kick to eat healthier? Or did the polar vortex (for my Midwest and East Coasters) or Snowpocalypse (for my west coasters) knock you off coarse with temperatures so cold that nothing besides greasy french fries and gooey pizza would warm your soul? I feel that – I was there too. But it’s slowly thawing and time to get back on track with a bowl of addictively nourishing food!

I realize it’s hard to crave a salad in the dead of winter but that’s because so many people think of salads as light and made of flimsy cold lettuce when they can be so much more than that – they can be made with sturdy greens and piled high with warm roasted vegetables and filling proteins. Don’t believe me? Well, today I’m excited to partner with OXO and California Olive Ranch to bring you the exact hearty and filling winter salad I’m talking about.

Vegetarian Cobb Salad
Vegetarian Cobb Salad
Vegetarian Cobb Salad

But before we jump into talking about all the components of this Vegetarian Winter Cobb Salad, let’s talk about the partners featured in today’s recipe. Deciding to work with both OXO and California Olive Ranch was a no-brainer. For one, California Olive Ranch is the only extra virgin olive oil I buy at the grocery store and use it for my everyday cooking (literally – I cook with olive oil every. single. day.) so I already had a very strong brand loyalty to them. It’s the only extra virgin olive oil I’ve been able to find on the regular at my local store that has a harvest date (which lets me know it’s fresh) and it has a smoke point well above 425 degrees so I know I can safely bake, sauté, and fry with it without having to worry about burning. This means I can lean on it for almost all cooking situations and I don’t have to worry about buying a new oil every time I want to try out a new cooking method. Although I usually use their ‘Everyday’ Destination Series, I tried out their ‘Rich and Robust’ bottle for the dressing in this salad to let the flavor really shine through, and it was delicious!

I used OXO‘s Salad Dressing Shaker and Salad Spinner to make this salad. The Salad Spinner helped to dry my greens quickly so they could absorb the dressing with ease and not water down the salad. The Salad Dressing Shaker is not something I would have ever thought to purchase, but after using it to measure, shake, and pour the dressing, I honestly wouldn’t ever use something else again. The printed measurements on the side of the shaker means I don’t have to deal with dirtying additional measuring cups. And if there is anything we can all agree on it’s that less dirty dishes is always a good thing!

Vegetarian Cobb Salad
Vegetarian Cobb Salad
Vegetarian Cobb Salad

And finally, let’s talk about this salad! Our local vegetarian restaurant makes a killer cobb salad that I always order when I go there. The one problem I have with the salad is that it’s just not nearly as good in the winter – the tomatoes are bland, and the lettuce lacks vibrancy (most likely because both are not as fresh as they are during peak produce season here in the Midwest). That is why I wanted to create a cobb salad that didn’t lean on those summer vegetables to make it delicious. I swapped out the tomatoes for roasted root vegetables and the lettuce for sturdy kale and cabbage.

I also swapped the meat for coconut bacon and roasted chickpeas because a little salty crunch in your salad is always a good idea. And finally, I made my salad with jammy eggs, but you are welcome to cook your eggs a little longer if you’d rather have a more traditional cobb salad egg experience (I will say that the jammy halves were delicious but a bit messy).

Vegetarian Cobb Salad
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Vegetarian Winter Cobb Salad

This Vegetarian Winter Cobb Salad is a fun seasonal twist that features heartier greens, roasted vegetables, and chickpeas in place of the meat.

Ingredients
For the coconut bacon:
  • 1 cup large coconut flakes
  • 1 Tbsp liquid smoke
  • 1/2 Tbsp soy sauce
  • 1 Tbsp maple syrup
For the Roasted Vegetables & Chickpeas:
  • 1 cup chopped root vegetables (such as carrots, beets, radishes, etc) all chopped about the same size
  • 1 15 oz can of chickpeas drained and patted dry with a paper towel
  • 2 Tbsp California Olive Ranch extra virgin olive oil
  • dash of salt / pepper
For the dressing:
  • 2/3 cup olive oil
  • 1/3 cup champagne vinegar
  • 1 Tbsp dijon mustard
  • dash salt / pepper
Everything else:
  • 1 small head cabbage rinsed and chopped
  • 1 bunch kale rinsed and chopped
  • 1/2 cup blue cheese crumbles
  • 5 soft boiled OR hard boiled eggs halved
  • 1 avocado pitted sliced
Instructions
For the coconut bacon:

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Bake for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready). Remove from oven and gently transfer the parchment paper with the coconut bacon on it to a cooling rack (so you can reuse the baking sheet for the veggies). Set aside to cool.

For the Roasted Vegetables & Chickpeas:

  1. Increase oven temperature to 400 degrees and re-line the baking sheet with new parchment paper. Toss the veggies and chickpeas in 1 Tbsp extra virgin olive oil and a dash of salt and pepper. Transfer to baking sheet in an even layer and bake for 20 to 30 minutes or until the veggies are starting to brown and the chickpeas are crisped. Remove from oven and set aside.

For the dressing:

  1. While the veggies are roasting, transfer all the dressing ingredients into the OXO Salad Dressing Shaker and shake until emulsified and combined. Set aside.

To assemble:

  1. Toss together the cabbage and kale and then place in a big salad bowl. Top with roasted veggies, chickpeas, crumbled cheese, eggs, avocado, and coconut bacon. Start by drizzling half the dressing over the salad and taste. Add more dressing as desired. Serve right away.

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Vegan Chili Mac & Cheese

ALL, Entree, Winter53

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

Vegan Chili Mac

I have a confession to make. I’ve been holding out on you. I literally have been meaning to photograph and share this recipe with you for over a year. I received Gina’s Power Plates cookbook last winter and fell totally in love with this recipe – it’s the ultimate comfort food meal: rich macaroni and cheese meets hearty bean chili. Chewy pasta is folded into an easy homemade “queso sauce” and then wrapped up in a quick homemade chili. Don’t let the lack of actual cheese (the queso is vegan) in this recipe deceive you – the homemade “queso” is smoky and creamy and totally as good as any cheese sauce I’ve made at home (including ones with real cheddar).

Vegan Chili Mac
Vegan Chili Mac
Vegan Chili Mac

So, if this vegan skillet chili mac recipe and book are so good, why did I wait so long to make this for you? Well, to be completely honest, it was because I knew that it was going to be a tough one to photograph (one bowl meals with all cooked ingredients tend to be) and I was really worried about doing it justice. So worried, in fact, that it took me over a year to get around to finally photographing it. So yeah – such a silly reason but here it finally is!

Make sure to check out Gina’s cookbook if you like simple and vegan recipes that are balanced, filling, and delicious! In addition to seeing it for sale online, I’ve also spotted it at Anthropologie (in case you want to go see it in person before snagging a copy). Oh and did I mention that there is even a recipe in the book inspired by one of mine? You are going to have to pick up the book to find out which one! : )

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Vegan Skillet Chili Mac
Servings: 4 servings
Ingredients
  • 1 Tbso olive oil
  • 1 white onion diced
  • 1 green or red bell pepper diced
  • 1 poblano pepper finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • pinch of red pepper flakes
  • 1/4 tsp salt
  • 1 14.5 oz can diced tomatoes preferably fire-roasted
  • 1 1/2 cups cooked black beans or 15 oz can drained and rinsed
  • 1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
  • 8 oz elbow shaped pasta
Cashew Queso Sauce
  • 1/2 cup raw cashews soaked for at least 2 hours and drained
  • 2 Tbsp tomato paste
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 3 Tbsp nutritional yeast
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 Tbsp freshly squeezed lemon juice
To serve:
  • sliced scallions for serving
Instructions

  1. Bring a large pot of salted water to a boil over high heat.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

  3. Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.

  4. When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cool until pasta is al dente (reference package directions).

For the queso:

  1. Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.

To serve:

  1. Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).

Vegan Chili Mac

Winter Citrus Almond Cake

ALL, Sweets, Winter57

This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

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Citrus Cake

You know what gets me through a dark, dreary, wet February? Baking. Baking cookies. Baking bread. Baking biscotti. But you know what my favorite thing to bake is? Yup – you guessed it…cake! It gives me an excuse to get off the couch from binge watching TV, to heat up the house with the oven, and to get my creative ideas flowing endless flavor combinations. So I couldn’t be more excited to have this post made in partnership with Bob’s Red Mill because their numerous flour (and baking ingredients in general) make it even easier to get the creative ideas flowing by trying out different flour flavor profiles. I decided to focus on their almond flour for this cake because I’ve used it many times before to make super tender blueberry muffins so I knew that the flour would do the same to this cake.

Citrus Cake

I used to be obsessed with blood oranges this time of year but cara cara oranges have stolen my heart these days!

Citrus Cake
Winter Citrus Almond Cake With Yogurt & Mint

This winter citrus almond cake is perfect in it’s simplicity – it’s for weekend snacking, not big special occasions.

This versatile cake can be topped with plain yogurt or whipped cream (depending on how sweet you want your toppings), fresh citrus (I also added a few pomegranate seeds for color but it honestly didn’t need them), a touch of fresh mint, and a sprinkle of powered sugar. The cake itself isn’t over sweet but may be a touch too much for breakfast (at least to my liking) so I like to enjoy this as a snack cake with tea. A strong mint or earthy roobis would be a perfect accompaniment.

I went a little crazy with the different orange varieties when photographing this – tangerines, cara cara, and blood oranges. If you don’t feel like buying 3 different varities (I get it) then I’d recommend snagging the cara cara if you can. They have a slight red hue to them and they always seem to taste the perfect amount of sweet to me.

Citrus Cake
3 from 1 vote
Citrus Cake
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Winter Citrus Almond Cake With Yogurt & Mint

This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! Recipe adapted from an Alison Roman recipe.

Ingredients
  • 1 cup Bob’s Red Mill almond flour
  • 3/4 cup Bob’s Red Mill all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp orange zest
  • 3/4 cup unsalted butter room temperature (+ more for greasing)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp almond extract
  • 1/2 Tbsp powdered sugar
  • plain yogurt for serving
  • fresh orange segments for serving
  • mint for serving
Instructions

  1. Preheat oven to 375 degrees and grease a 9 inch round cake pan with butter.

  2. Whisk together almond flour, all-purpose flour, salt, and orange zest in a medium mixing bowl. Set aside.

  3. Using a stand mixer fitted with the paddle attachment, beat together the beat together the butter and sugar on medium-high until light and fluffy.

  4. Add the eggs, one at a time, beating between each addition until completely incorporated. Increase speed and beat until mixture has doubled in size and is pale, about 5 minutes.

  5. Fold in the flour mixture just until incorporated.

  6. Transfer batter to prepared cake pan and bake for 30 minutes or until the top browns. Remove from oven and let cool. Dust with powdered sugar.

  7. To serve, dollop with yogurt, fresh citrus, and mint.

Citrus Cake