Tag: plant based

  • Classic Lemonade

    Classic Lemonade

    Classic Lemonade

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    Total Time 15 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 2 ⅔ cups cold water divided
    • ½ cup sugar
    • 1 cup fresh squeezed lemon juice from about 4-6 lemons

    Method
     

    1. Combine sugar and ⅔ cup water in a saucepan. Heat over medium heat, stirring occasionally until sugar has dissolved. Set aside to cool, approximately 10 minutes.
    2. Combine sugar water, lemon juice, and remaining water in a pitcher. Stir well and chill before serving. Enjoy!
  • Cabbage and Apple Sauté

    Cabbage and Apple Sauté

    Cabbage and Apple Sauté

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    Total Time 15 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 ½ pounds green cabbage 1" chop
    • 2 teaspoons curry powder
    • 1 teaspoon sea salt
    • 1 large Gala apple sliced
    • 3 tablespoons apple cider vinegar
    • 2 tablespoon agave

    Method
     

    1. Heat oil in a large skillet over medium heat. Add cabbage and sauté for 5-8 minutes.
    2. Add curry powder and salt and continue to cook for another minute.
    3. Add sliced apple, vinegar, and agave and cook to desired tenderness.
  • Chicken Wing Sauces

    Chicken Wing Sauces

    Gochujang Chicken Wing Dipping Sauce

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    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ketchup
    • ¼ cup gochujang paste
    • 1 tablespoon rice vinegar
    • 1 tablespoon Dijon mustard
    • ⅓ cup light brown sugar
    • 1 teaspoon toasted sesame oil
    • 2 teaspoons mild chili powder
    • 1 teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper

    Method
     

    1. Combine all ingredients in a small saucepan and bring to a gentle simmer over low heat.
    2. Cook for 5 minutes, stirring frequently. Remove from heat and allow to cool.

    Notes

    Makes 1 1/2 cups

    Red Curry Chicken Wing Dipping Sauce

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    Total Time 5 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 cup plain yogurt or mayonnaise
    • 1 tablespoon red curry paste
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon cane sugar

    Method
     

    1. Whisk together all ingredients in a small bowl. Season with salt to taste.

    Notes

    Makes 1 1/4 cups

    Truffle Buffalo Chicken Wing Dipping Sauce

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    Total Time 5 minutes
    Ingredients Method Notes

    Ingredients
      

    • ½ cup mayonnaise
    • ½ cup sour cream
    • ⅓ cup TRUFF Signature Black Truffle Hot Sauce
    • ¼ cup buttermilk
    • ⅓ cup blue cheese crumbles
    • 1/2 teaspoon garlic powder

    Method
     

    1. Whisk all ingredients together and adjust seasoning to taste.

    Notes

    Makes 1 1/2 cups
  • Spicy Charred Spaghetti

    Spicy Charred Spaghetti

    Spicy Charred Spaghetti

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 cups water
    • ¼ cup tomato paste
    • ¼ cup olive oil
    • ½ teaspoon crushed red chili flakes
    • 2 large garlic cloves
    • 16 ounces tomato sauce
    • 1 cup water
    • 16 ounces spaghetti pasta
    • Shaved parmesan optional
    • Fresh basil optional

    Method
     

    1. Bring water and tomato paste to a simmer in small saucepan over medium-low heat to create a tomato broth.
    2. In a large skillet or cast iron pan, wide enough to hold spaghetti flat on the bottom, heat olive oil over medium heat. Add crushed chilies and garlic, cook until fragrant.
    3. Stir in tomato sauce, 1 cup water, and salt.Bring sauce to a simmer and cook for 5 minutes.
    4. Place spaghetti flat in the pan, spooning sauce over the top of the spaghetti until coated. Simmer undisturbed for 3-5 minutes. While continuing to cook, add a ladle of tomato broth when the pasta looks dry. Repeat until half of the broth has been used, turn pasta over and continue adding the remaining broth. Scrape the bottom of the pan to loosen the pasta and any stuck bits.
    5. Serve promptly, garnished with optional shaved parmesan and fresh basil.
  • Blood Orange Granita

    Blood Orange Granita

    Blood Orange Granita

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup dry rosé wine or water
    • ¼ cup cane sugar
    • 2 cups fresh blood orange juice from about 8-10 medium oranges
    • Mint for garnish

    Method
     

    1. In a small saucepan, combine the wine or water and sugar.Heat on low until sugar has dissolved. Pour into a shallow pan and let cool.
    2. Add blood orange juice to the sugar syrup and mix to combine.Place in the freezer. After 1 hour, break up ice crystals by stirring with a fork. Continue to check every hour until all the mixture crystalized, approximately 3 hours.
    3. To serve, scoop into chilled serving dishes, garnish with mint and serve immediately.
  • West African Peanut Soup

    West African Peanut Soup

    West African Peanut Soup

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 large yellow onion diced
    • 6 large garlic cloves minced
    • 28 ounces diced tomatoes
    • 4 cups vegetable broth
    • 1 cup creamy peanut butter unsalted
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¾ cup roasted, salted peanuts
    • 1 bunch scallions thinly sliced
    • 1 cup cilantro chopped

    Method
     

    1. Heat olive oil in a stockpot over medium heat. Add onion and sauté until translucent and starting to brown. Add garlic and cook until fragrant.
    2. Add diced tomatoes and stock. Bring to a gentle simmer and cook for 10-15 minutes.
    3. Stir in peanut butter, salt, and black pepper.
    4. With an immersion blender, roughly blend soup. Alternatively, transfer soup to a blender and slowly blend with a kitchen towel over the lid to avoid splatters.
    5. To serve, ladle soup into serving bowls and garnish with peanuts, scallions, and cilantro.
  • Vegan Lasagna Rolls

    Vegan Lasagna Rolls

    Vegan Lasagna Rolls

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    Total Time 1 hour 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 10 lasagna noodles
    • 1 large zucchini
    • 16 ounces plant-based ricotta cheese such as Kite Hill
    • 2 large garlic cloves minced
    • ½ ounce fresh basil chopped
    • 2 tablespoons nutritional yeast
    • ½ teaspoon sea salt
    • ¼ teaspoon coarse ground black pepper
    • 1 25-oz jar marinara sauce such as Cadia
    • 1 ¼ cups pourable mozzarella such as Miyoko's Creamery

    Method
     

    1. Cook lasagna noodles based on the package instructions. Place noodles in a bowl of cool water until ready to use. This will prevent noodles from sticking together.
    2. Meanwhile, slice zucchini using a mandolin into long, 1/8" strips. Try to have at least 10 slices. Alternately, slice zucchini into thin rounds.
    3. Stir together plant-based ricotta, garlic, basil, salt, and pepper.
    4. To assemble, spread ricotta mixture onto each lasagna noodle, top with a slice of zucchini and roll up.
    5. Set aside 1 cup marinara sauce. Spread the remaining sauce on the bottom of a baking dish, and place lasagna rolls on top. Pour reserved marina sauce on top.
    6. Cover and bake for 30 minutes then pour on mozzarella.Continue to bake uncovered, until sauce is bubbling and cheese has set, approximately 10 minutes.
  • Tropical Fruit Salad

    Tropical Fruit Salad

    Tropical Fruit Salad

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    Total Time 20 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 large pineapple
    • 1 pint strawberries
    • 2 large ripe mangoes
    • 4 kiwis
    • 2 large white-flesh dragon fruit
    • ½ cup apricot preserves
    • 2 tablespoons lime juice
    • 1 ½ tablespoons red grapefruit juice
    • ¾ teaspoon poppy seeds
    • Fresh mint optional

    Method
     

    1. No more than four hours before serving, prepare fruit. Peel, core, and chop pineapple. Hull and halve strawberries. Peel, pit, and chop mango. Peel and slice kiwi. Peel and chop dragon fruit. Store fruit in the refrigerator until it's time to serve.
    2. In a small bowl, whisk together apricot preserves, lime juice, grapefruit juice, and poppy seeds.
    3. Pour dressing over fruit and gently combine. Serve with optional mint garnish.
  • Quick Peach Melba

    Quick Peach Melba

    Quick Peach Melba

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    Total Time 30 minutes
    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • 4 ripe peaches stoned and chopped
    • 2 pints fresh raspberries
    • 2 tablespoons cane sugar divided
    • 1 quart non-dairy vanilla frozen yogurt (or ice cream)
    • Fresh mint for garnish

    Method
     

    1. In a small bowl, toss raspberries with 1 tablespoon sugar or to taste and set aside. If raspberries do not release juices, press with the back of a spoon. In another bowl, toss peaches with remaining sugar and set aside.Allow fruit to rest for 15 minutes or until juices release.
    2. To serve, place peaches at the bottom of serving dishes and scoop frozen yogurt on top.Spoon over raspberries and garnish with fresh mint.Serve immediately.

    Notes

    Frozen fruit can be substituted as needed.
  • Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

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    Total Time 4 hours 5 minutes
    Servings: 5
    Ingredients Method Notes

    Ingredients
      

    • 1 33.8 oz can C2O Original Coconut Water
    • 2 oz dark rum
    • 2 oz passionflower liquor
    • ½ oz freshly squeezed orange juice
    • ¼ oz pineapple juice
    • ¼ oz freshly squeezed lime juice
    • Few dashes of orange bitters
    • Fresh pineapple including leaves, for garnish
    • Cherries for garnish

    Method
     

    1. Fill one or more ice trays with C20 Original Coconut Water and place in the freezer until frozen solid, at least 4 hours.
    2. Combine rum, passionfruit liquor, orange juice, pineapple juice, lime juice, and a few dashes of orange bitters in a shaker with three to four coconut-water ice cubes. Shake vigorously for 15-20 seconds and pour into a tumbler using the sieve feature on the shaker.
    3. Top off glass with extra coconut-water ice and garnish with a pineapple wedge, cherry, and three pineapple leaves.

    Notes

    *Coconut water makes enough ice cubes for 5-6 cocktails