Tag: INFRA

  • Spicy Mango Beverage

    Spicy Mango Beverage

    Spicy Mango Beverage

    Is it a smoothie? Is it a mocktail? The only thing we care about is that it’s delicious! This spicy mango drink is the perfect blend (pun intended!) of sweet, spicy, and savory. Don’t skip the salted rim! 

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    Spicy Mango Beverage

    Servings 4

    Ingredients

    • 2 large ripe mangoes
    • ½ cup lime juice
    • 16 oz ginger beer
    • ¼ cup flake sea salt plain or smoked
    • ¼ tsp cayenne pepper

    Instructions

    • To make the mango puree, peel ripe mango and remove pit. Place fruit in a blender and bend on high until smooth. This makes enough puree for approximately four beverages.
    • To assemble, combine salt and cayenne pepper on a small plate. Dip the rim of four glasses in water then into the salt mixture.
    • Combine 1/3 cup mango puree, and 2 tablespoons lime juice in each prepared glass. Add ice and top off with ginger beer. Garnish with mint, lemon balm, or a jalapeño slice and serve.

    Recipe Provided by INFRA

  • Peach-Thyme Compote

    Peach-Thyme Compote

    Peach-Thyme Compote

    This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!

    While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.

    Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!

    Peach-Thyme Compote

    Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer! 
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    Ingredients Method

    Ingredients
      

    • 2 lbs ripe, firm peaches
    • 1/4 cup organic sugar
    • 1/4 cup water
    • 2 tbsp fresh lemon juice
    • 1 thyme sprig

    Method
     

    1. Bring a medium pot of water to a simmer.
    2. Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water.
    3. Remove skins once cool enough to handle.
    4. Chop peaches, remove stones, and place in a medium saucepan. Add remaining ingredients and bring to a hard boil.
    5. Cook for 5-8 minutes or until peaches are cooked.
    6. Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
    7. Store cooled peach compote in a sealable container in the refrigerator until ready to use.

    Recipe Courtesy of INFRA

  • Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Are you tired of the same old lunch options? Do you want to add more plant-based protein to your diet? Look no further than this Rainbow Veggie Onigirazu recipe, featuring tempeh!

    For those who are unfamiliar, onigirazu is a Japanese rice ball sandwich that’s wrapped in sheets of seaweed called nori instead of bread. It’s a convenient and portable option for lunch on-the-go. Plus, it’s easy to customize with your favorite fillings.

    In this recipe, we’re using colorful veggies like carrots, bell peppers, and cabbage, along with tempeh, a fermented soy product that’s packed with protein and nutrients. Tempeh has a nutty flavor and a firm texture, making it a great meat substitute for those who are trying to cut back on animal products.

    Not only is this Rainbow Veggie Onigirazu recipe beautiful to look at, but it’s also delicious and satisfying. The combination of nutty tempeh, crunchy veggies, and fluffy rice is a match made in heaven. Plus, it’s a great way to pack in a variety of nutrients in one meal.

    Give this recipe a try for your next lunch or meal prep session. You won’t be disappointed!

    onigirazu

    Rainbow Veggie Onigirazu

    For this recipe, use a variety of colorful veggies like carrots, bell peppers, and purple cabbage, along with some tempeh for protein. The result is not only visually stunning but also incredibly tasty!
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    Prep Time 1 hour
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Rice:
    • 2 cups sushi rice
    • 3 cups water
    • 1 teaspoon sea salt
    • 1/3 cup rice wine vinegar
    • 2 tablespoons cane sugar
    • 3 tablespoons furikake sushi seasoning (see notes)
    Pickled Vegetables:
    • 1/2 cup red bell pepper 2-inch julienne
    • 1/2 cup orange bell pepper 2-inch julienne
    • 1/2 cup yellow bell pepper 2-inch julienne
    • 1/3 cup julienned carrots
    Pickling Liquid:
    • 1/3 cup rice vinegar
    • 2 teaspoons cane sugar
    • 1 teaspoon sea salt
    • 1 large garlic clove minced
    • 1/4 teaspoon crushed red chilies
    • 8 12-inch square nori sheets
    • 1/3 cup vegan sriracha mayo
    • 2 8-ounce blocks seasoned tempeh
    • 1/2 cup cucumber 2-inch julienne
    • 1/3 cup purple cabbage shredded

    Method
     

    1. Place rice, water, and salt in a medium pan and bring toa simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn offheat and allow rice to rest for 10 minutes.
    2. Whisk together the pickling liquid ingredients and tosswith vegetables. Allow to rest for 15 minutes, stirring occasionally.
    3. Stir together rice vinegar and cane sugar untildissolved. Place rice on a large baking sheet and pour over mixture, sprinkleon furikake, and fold rice to incorporate. Divide rice mixture into 16 evenportions.
    4. To assemble: place a nori sheet on a dry surface, lay arice portion in the center creating a flat 3-inch square shape, use wet handsto keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in thecenter then place a piece of tempeh on top. Arrange pickled vegetables,cucumber, and purple cabbage to form a rainbow pattern. Finish off with anotherportion of rice, forming it into a square and covering the fillings. Fold upnori sides, using water to seal the seams. Tightly wrap completed sandwich inplastic film and allow to rest for 15 minutes before eating.

    Notes

    Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.

    Recipe Courtesy of INFRA

  • Roasted Salmon and White Bean Salad

    Roasted Salmon and White Bean Salad

    Roasted Salmon and White Bean Salad

    If you’re looking for a healthy, gluten-free meal that’s easy to make and packed with flavor, this Roasted Salmon & White Bean Salad recipe is just what you need.

    Salmon is an excellent source of protein and omega-3 fatty acids, which are essential for maintaining good health. When paired with white beans, cherry tomatoes, and cucumber, this dish becomes a satisfying and nutritious meal that’s perfect for lunch or dinner.

    Not only is this Roasted Salmon & White Bean Salad recipe delicious, but it’s also a great option for anyone with celiac disease or gluten sensitivity. By using gluten-free ingredients and skipping the bread, this meal is completely gluten-free.

    So next time you’re looking for a healthy and satisfying gluten-free meal, give this Roasted Salmon & White Bean Salad recipe a try. It’s sure to become a favorite in your household!

    Roasted Salmon and White Bean Salad

    Looking for a delicious and healthy gluten-free meal? Try this Roasted Salmon & White Bean Salad recipe! Not only is it packed with protein and fiber, but it's also bursting with flavor. It's the perfect meal for lunch or dinner, and it's sure to leave you feeling satisfied and energized.
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    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 pounds 2 pounds salmon fillet
    • 1/4 cup smoked paprika
    • 1 teaspoon sea salt
    • 1 teaspoon ground cumin
    • 1/4 cup olive oil
    • 2 cups pea shoots
    • 1 cup prepared tzatziki
    Salad:
    • 1/2 pint cherry tomatoes quartered
    • 2 Persian cucumbers diced
    • 1/2 cup crumbled feta
    • 1 15 ounce can cannellini beans drained and rinsed
    • 1/2 small red onion  julienned
    Dressing:
    • 1 tablespoon olive oil
    • 1 tablespoon tahini
    • 1 tablespoon lemon juice
    • 1 large garlic clove minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon sea salt

    Method
     

    1. Preheat oven to 350° F.
    2. Place salmon skin side down on a parchment-lined baking sheet.
    3. Combine paprika, salt, and cumin.
    4. Rub salmon with spice mix, drizzle on oil.
    5. Bake for 20 minutes or until the internal temperature reaches 145° F.
    6. Meanwhile, prepare the salad by tossing together tomatoes, cucumbers, feta, beans, and red onion in a serving bowl.
    7. Whisk together dressing ingredients until well blended then toss with salad.
    8. Adjust seasoning to taste.
    9. Place salmon on a platter and spoon dressed salad oversalmon.
    10. Garnish with pea shoots and serve with tzatziki sauce.

    Recipe Courtesy of INFRA

  • Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Mushroom Smoothie: A Nutrient-Packed Way to Start Your Day
    If you’re looking for a healthy breakfast option that will boost your immune system, improve your focus, and give you sustained energy throughout the day, look no further than the reishi mushroom smoothie. This delicious and nutritious smoothie is packed with powerful ingredients like reishi mushrooms, dates, and cacao that offer numerous health benefits.


    Reishi mushrooms, also known as Lingzhi mushrooms, are one of the most popular medicinal mushrooms in the world. They have been used in traditional Chinese medicine for thousands of years to boost immunity, improve energy levels, and promote longevity. Reishi mushrooms contain polysaccharides, triterpenes, and other bioactive compounds that have been shown to have anti-inflammatory, anti-cancer, and antioxidant properties.


    In addition to reishi mushrooms, this smoothie contains dates, a natural sweetener that is a great alternative to refined sugar. Dates are high in fiber, potassium, and antioxidants, and they have a low glycemic index, which means they won’t cause a sudden spike in blood sugar levels. Dates also contain essential minerals such as iron, calcium, and magnesium, which are essential for maintaining healthy bones and muscles.


    Cacao is another superfood that adds flavor and nutrition to this smoothie. Cacao is the raw form of chocolate and is a great source of antioxidants, magnesium, iron, and fiber. It also contains theobromine, a natural stimulant that can improve mental focus and enhance mood. However, it’s important to note that cacao is not the same as commercial chocolate, which often contains added sugar and other ingredients that can negate its health benefits.


    This Reishi Cappuccino Smoothie is an excellent way to start your day with a boost of nutrients and health benefits. Reishi mushrooms, dates, and cacao are all powerful superfoods that can support your overall health and wellness. So, try this recipe today and enjoy the delicious and nutritious benefits!

    Reishi Cappuccino Smoothie

    This earthy and creamy concoction is not only delicious but also packed with amazing health benefits. Reishi mushrooms are known for their immune-boosting properties and are a great addition to any healthy lifestyle. If you're a fan of functional beverages or looking for a new twist on your smoothie routine, give this recipe a try!
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    Total Time 5 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 frozen banana
    • 1 cup oat milk
    • 2 tablespoons almond butter
    • 4 deglet dates
    • 1 tablespoon cacao nibs or powder
    • 1 teaspoon reishi mushroom powder

    Method
     

    1. Place all ingredients in a blender and process until smooth. Adjust seasonings to taste and enjoy!

    Recipe Provided by INFRA

  • Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry! 

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 4 large garlic cloves grated or finely minced
    • 2 tablespoons beef-less vegetarian soup base
    • 2 ½ cups cooked quinoa
    • 2 15-ounce cans chickpeas drained and mashed
    • ½ cup panko breadcrumbs
    • 3 tablespoons avocado oil
    • 8 burger buns
    • 8 slices plant-based Swiss cheese (Chao)
    • 8 ounces crimini mushrooms sliced
    • 4 romaine leaves
    • 1 beefsteak tomato sliced
    • 1 small red onion thinly sliced
    • Ketchup
    • Mustard

    Method
     

    1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
    2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
    3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
    4. Enjoy!

    Recipe Provided by INFRA

  • Coconut Hemp Protein Bites

    Coconut Hemp Protein Bites

    Coconut Hemp Protein Bites

    Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout. The recipe is scalable and customizable. Double it so you always have a quick bite on hand when hunger strikes. You can swap nuts or dried fruit, add a flavored protein powder, or skip the shredded coconut. Make sure you write down the changes as you make them—there’s nothing worse than perfecting your secret recipe and not being able to replicate it! 

    Coconut Hemp Protein Bites

    Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout.
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    Servings: 14
    Ingredients Method

    Ingredients
      

    • ½ cup raisins
    • ⅓ cup roasted sunflower seeds
    • ¼ cup sliced almonds
    • ¼ cup walnuts
    • ¼ cup hemp protein powder
    • 2 tablespoons maple syrup
    • 2 tablespoons hemp hearts
    • 1 tablespoon chia seeds
    • ½ cup almond butter
    • ½ cup shredded coconut

    Method
     

    1. In a food processor, place raisins, nuts, sunflower seeds, hemp protein, maple syrup, hemp hearts, and chia seeds. Run machine until mixture is finely minced.
    2. Place nut/seed mixture in a mixing bowl and work in almond butter until dough forms.
    3. Scoop mixture into tablespoon amounts and roll into balls then coat in shredded coconut. Store in an airtight container in the refrigerator.
    4. Enjoy!

    Recipe Provided by INFRA

  • Lime Ginger Cucumber Mint Agua Fresca

    Lime Ginger Cucumber Mint Agua Fresca

    Lime Ginger Cucumber Mint Agua Fresca

    There have been odd food celebrations and holidays long before social media. Some of them are fun while others seem a bit unnecessary. There’s a beverage day! We recommend you consume beverages every day. This agua fresca is a great recipe that shouldn’t be confined to ‘beverage day’–it should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed. Ready in minutes, it’s perfect for unexpected guests. 

    Lime Ginger Cucumber Mint Agua Fresca

    Today may be beverage day, but this agua fresca should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed. 
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cans Lime Ginger Nixie Sparkling Water
    • 3 cucumbers blended
    • 1 cup water
    • Ice
    • 4-5 sprigs mint

    Method
     

    1. Mix ingredients in a large pitcher.
    2. Serve with mint garnish. Enjoy!

    Recipe Provided by INFRA

  • Taco Caesar Salad

    Taco Caesar Salad

    Taco Caesar Salad

    Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick and satisfying. Don’t skimp on all the extras! We love the textures and flavors that the toppings bring, from rich avocado to tangy pickled red onion and crunchy tortilla chips. Romaine lettuce holds up well to the warm beans and taco filling, but feel free to substitute your favorite hearty green. 

    Taco Caesar Salad

    Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick, satisfying, and worthy of #TacoTuesday or #MeatlessMonday!
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 4-ounce package taco seasoned plant-based crumbles
    • ½ cup cooked black beans drained and rinsed
    • ½ head romaine lettuce chopped
    • ½ cup pickled red onion drained
    • 1 avocado chopped
    • ½ cup cilantro leaves
    • ½ cup shaved parmesan
    • 3 ounces corn tortilla chips
    Dressing
    • ½ cup sour cream
    • 2 tablespoons buttermilk
    • 1 tablespoon lemon juice
    • 2 teaspoons minced garlic
    • ½ teaspoon coarse ground black pepper
    • ½ teaspoon dried oregano
    • ¼ teaspoon sea salt

    Method
     

    1. Cook taco crumbles based on the package instructions. Stir in black beans and heat until warmed through.
    2. Whisk together the dressing ingredients.
    3. Place warm crumbles and black beans as the base of the salad on plates. Arrange romaine, pickled onion, avocado, cilantro, and parmesan on top. Drizzle salads with dressing and top with broken tortilla chips.
    4. Enjoy!

    Recipe Provided by INFRA

  • Asparagus Pappardelle

    Asparagus Pappardelle

    Asparagus Pappardelle

    Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Whether you like pencil thin asparagus or heartier thicker stalks, asparagus is the quintessential spring vegetable. It’s the harbinger of the season. Combined with other tender green produce, dill and peas, and a light cream sauce, you know you can have dinner on the table in less than 30 minutes. The asiago cheese and shallots build a lot of flavor without overpowering the freshness of the veggies. We’ll be making this recipe all spring long as we wait to see what else our local farmers have to offer.

    Asparagus Pappardelle

    Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Plus you can have dinner on the table in less than 30 minutes.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 tablespoons olive oil
    • ⅓ cup shallots minced
    • 3 Large garlic cloves minced
    • 1 pound pappardelle pasta
    • 1 pound fresh asparagus cut into 1-inch pieces (discard woody parts)
    • ½ cup frozen peas
    • 1¼ cups heavy cream
    • 1½ cups asiago cheese shredded
    • ½ teaspoon sea salt
    • ½ teaspoon coarse ground black pepper
    • ½ ounce fresh dill stemmed

    Method
     

    1. Bring a large pot of salted water to a boil.
    2. Heat oil in a large saucepan and add shallots. Cook shallots until translucent then add garlic and cook for a minute. Add cream and bring to a gentle simmer. Add shredded cheese and stir until melted. Reduce heat to low.
    3. Cook pasta as directed on package. Add asparagus and peas one minute before pasta is done. Strain and add to sauce. 
    4. Toss pasta to coat and season with salt and pepper. Sprinkle with dill and serve promptly.
    5. Enjoy!

    Recipe Provided by INFRA