for my ladies who lunch
cucumber tea sandwiches with herbed cashew cream cheese
1 1/2 cups raw cashews, soaked for at least 1 hour + rinsed
2 lemons, juiced
2 tbsp raw apple cider vinegar
1 - 2 tbsp water
1 handful fresh basil
1 handful fresh chives
1 handful fresh mint
sea salt
2 cucumbers, sliced (using a mandolin works best)
- in a food processor, blend cashews, lemon juice, apple cider + 1 tbsp water. add additional water if necessary to get desired creaminess
- add in herbs + pulse till well incorporated
- add sea salt to taste
- serve as dip with cucumbers or make into cucumber sandwiches
*** dip keeps for at least 3 days
a st. patty’s day limerick
this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream
vegan beer cheese soup
cooking time: 20 minutes
servings: 4
grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish
- in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
- add in vegan cheese + stir well till melted throughout the soup
- serve + garnish with green onions
*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options
the french gave us so much more than just kissing.
stuffed french toast w/ blueberry syrup
cooking time: 30 minutes
servings: 4
filling:
1 can full-fat coconut milk, refrigerated overnight
½ lemon, zested
2 pinches raw sugar (optional)
strawberries, sliced
syrup:
1 pint organic blueberries
1 lemon, juiced
1 - 2 tsp agave or brown rice syrup
3 tbsp coconut water
batter:
2 ripe bananas
½ cup coconut milk, vanilla preferred
½ lemon, zested
½ tsp cinnamon
1 small pinch sea salt (optional)
coconut oil
8 slices gluten free bread, udi’s is my favorite
- to make whipped cream, open the coconut milk cans without shaking or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. save clear liquid for later
- in a mixing bowl, add lemon zest + sugar to coconut cream. with a hand beater start whipping until whipped cream consistency, about 3 minutes
- to make syrup, in a small saucepan over medium-low heat, add in blueberries, lemon juice, agave + coconut water. bring to boil + then reduce heat to simmer for 7 minutes. remove from heat + set aside. best served at room temp
- to make batter, place all ingredients in a blender + blend till smooth
- warm skillet till hot over medium heat + lightly oil with coconut oil
- dip both sides of bread in batter + place in skillet. cook on each side until nicely browned, about 3 mins each side
- to assemble, layer 1 piece of toast with strawberries, then top with whipped cream + 1 more piece of toast
- serve with blueberry syrup
*** whipped cream, syrup + batter for this recipe can be made up to 3 days beforehand + refridgerated to make day-of prep easy. when you have guests, you’ll only need to do is dip bread in batter + grill. easy peezy!
*** the french toast is so tasty it is amazing by itself or with only the blueberry syrup
the perks of eating a cauliflower
cauliflower + goat cheese fritters
cooking time: 15 minutes
servings: 10
grocery list:
2 cups cauliflower “rice”
1 tbsp green onions, minced
3 tbsp goat cheese crumbles
2 egg whites
2 tbsp chopped cilantro or mint
sea salt + ground black pepper
dipping sauce:
curry sauce, i prefer maya kaimal vindaloo
- in a bowl, mix all ingredients well. you may need to “smoosh” the goat cheese crumbles so they are evenly distributed throughout mixture. if eggs are small, consider adding third egg white
- heat skillet over medium heat for a couple minutes to get hot. add in heaping tablespoon of mixture + press gently to flatten. continue spooning in mixture
- cook until browned + then flip, approximately 3 - 4 mins on each side. continue cooking fritters until batter is gone
- warm curry sauce + serve with fritters warm
caramels, guaranteed to make you feel sexy.
vegan coconut milk caramels
cooking time: 15 minutes
servings: 50 - 60
grocery list:
⅔ cup brown rice syrup or agave syrup
½ cup canned full-fat coconut milk
½ cup organic cane sugar
½ cup organic brown sugar
¼ cup soy-free earth balance vegan butter
1 pinch sea salt
coconut oil, for wax paper greasing
- line an 8x8 pan with waxed paper + grease with coconut oil
- warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn
- mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously
- if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right
- pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight
- cut into 1” squares/rectangles + serve
~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit
~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle
wok this way.
salt + pepper shrimp
cooking time: 10 minutes
servings: 2
grocery list:
1 - 2 tbsp coconut oil
½ jalapeno, diced
½” piece of ginger, diced
½ red bell pepper, diced
1 - 2 green onions, chopped
2 - 3 pinches red pepper flakes
½ lb sustainable shrimp
sea salt
fresh ground pepper
- warm wok or large skillet for 1 minute over high heat
- add in coconut oil + heat till smoking, about 1 minute
- lower heat to medium + add in jalapeno, ginger, bell pepper, green onions + pepper flakes, quickly stir + then add in shrimp, ensuring all shrimp are touching bottom of pan + not stacked on each other
- cook shrimp for 3 minutes + flip. cook for 3 minutes on other side. shrimp should be golden brown on each side
- remove from skillet + quickly hit with generous amount of salt + pepper. serve.
who remembers the fry guy? well, this isn’t him.
baked sweet potato fries + vegan horseradish aioli
cooking time: 20 - 25 minutes
servings: 4
grocery list:
2 medium sweet potatoes, sliced into thin strips like fries
coconut oil
sea salt
vegan horseradish aioli
2 tbsp soy-free veganaise
1 - 2 tbsp horseradish
- soak sliced sweet potatoes in water for 30 minutes - 1 hour
- remove from water + dry
- pre-heat oven to 375 degrees
- line cookie sheets with parchment paper + grease with coconut oil
- arrange fries on sheets, leaving room between each fry so they can crisp
- put in oven + cook for 15 minutes. after 15 minutes remove + turn fries over
- place back in oven at 400 degrees for 5 - 7 more minutes so they can crisp up
- while cooking, in a small bowl mix together veganaise + horseradish. set aside
- remove fries from oven when they reach desired crispness + allow to cool for a few minutes
- serve fries with aioli
thai one on.
spicy thai spaghetti squash noodles
cooking time: 45 minutes
servings: 4
grocery list:
1 medium spaghetti squash
1 tbsp coconut oil
3 tsp red curry paste
¾ cup coconut milk
1 - 2 tbsp chili paste, depending on spice preference
cilantro, garnish
- bake spaghetti squash, directions here
- place shredded squash into bowl + set aside
- in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes
- add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes
- add in spaghetti squash + mix well. allow to heat through for a few minutes
- garnish with cilantro + serve
*** tips - also great the next day after flavors have had time to sit.
- add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients
out with the old, in with the new. @pressedjuicery #juicing #cleansing #juicecleanse #vegan #veganfoodshare
kale i kick it? yes, you can.
kale salad + creamy orange dressing
cooking time: 40 minutes
servings: 2
grocery list:
2 medium sweet potatoes or yams, diced in ½” pieces
olive oil
⅛ tsp cayenne pepper, more if you like spice
½ tsp garlic powder
sea salt to taste
4 cups kale, de-stemmed and chopped
½ pint cherry tomatoes, halved
feta (optional)
dressing:
½ - ¾ cup walnuts
2 oranges, juiced
1 - 2 tbsp olive oil
salt to taste
- preheat oven to 375 degrees
- in a mixing bowl, add sweet potatoes, 2 tbsp olive oil, garlic powder + salt and mix well
- place sweet potatoes onto baking sheet + cook for 30 minutes. you can turn potatoes over after 20 minutes if you’d like
- meanwhile, prepare dressing by adding all ingredients to blender + pureeing till smooth
- in a salad bowl, add kale, 2 tbsp of olive oil + sea salt. massage with your hands for 3 - 5 minutes until kale becomes tender + wilted
- when potatoes are done, allow to cool for 10 minutes then add to kale.
- add cherry tomatoes + toss with dressing
- garnish with feta if using + serve
festivus for the rest of us.
paleo pizzelles
cooking time: 30 mins
makes: 24 pizzelles
grocery list:
3 eggs, room temp
¾ cup coconut sugar
½ cup grass-fed butter or coconut oil, melted + cooled
1 tsp vanilla extract
½ tsp anise extract
1 ¾ cup almond meal
2 tsp baking powder
- beat eggs + sugar together in large mixing bowl
- add butter/oil, vanilla + anise to egg mixture. mix well
- mix almond meal + baking sold together + then add to egg mixture. batter should be stiff enough to drop with a spoon.
- heat pizzelle maker for 5 - 8 mins
- when heated properly, place 1 tsp of batter on grid pattern. you may want to use a second spoon to push batter off of the first spoon
- close the pizzelle maker + clamp the handles together. baking will take approx 30 seconds
- remove pizzelles with a rubber spatula and place on cooling rack. continue with rest of batter
coconut milk hot toddy
cooking time: 5 mins
makes: 4 servings
grocery list:
grocery list:
1 32 ounce box coconut milk
4 cinnamon sticks
1 tsp grated fresh ginger
2 - 3 pinches cardamon
½ tsp nutmeg
½ tsp cloves
4 shots spiced rum or whiskey of choice (or more if you’re feeling naughty)
- warm all ingredients except rum in saucepan over medium-low heat
- simmer for 5 minutes then add rum
- remove from heat + pour into cups to serve
grab your banana hammocks, we’re headed to the tropics.
coconut vegetable soup
cooking time: 20 minutes
makes: 6 servings
grocery list:
2 tbsp coconut oil
2 tsp red curry paste
½ yellow onion, diced
1 - 2 tbsp chili paste
32 ounce box coconut milk (or equivalent cans)
32 ounce box vegetable broth (or homemade)
vegetables of choice, i used:
shredded carrots
cherry tomatoes
broccoli
cauliflower
bok choy
spinach
other items you could add in:
lime juice + zest
ginger, grated
mushrooms
bean sprouts
greens
-
in a large saucepan over medium-heat, warm coconut oil till melted + then add in curry paste. cook curry paste for 2 mins
-
add in onions + chili paste mixing well. saute for 2-3 minutes
-
add in coconut milk + vegetable broth. bring to boil
-
add in vegetables + cook for 2 mins
-
remove from heat + serve. add salt to taste
kale + ricotta polpettas
cooking time: 55 minutes
makes: makes 18 - 24
grocery list:
1 egg
1 lb. fresh ricotta
1 cup kale juice pulp (tighly packed) or frozen spinach, defrosted + squeezed well to remove water
1 cup grated parmesan
2 tbsp olive oil
¼ yellow onion, diced
2 cups cherry tomatoes
2 cups water
- put egg into bowl + beat gently with fork for a couple minutes
- add in ricotta cheese + mix
- add in kale + mix well
- add in parmesan and mix well with hands, about 3 - 5 minutes
- preheat oven to 475 degrees.
- in a large pan that is oven safe, add in olive oil, onion, cherry tomatoes + water and bring to a boil over high heat. cook for about 10 minutes
- begin forming spinach mixture into 1 - 1½” + balls gently drop into boiling mixture on stove
- when all the mixture has been used, put skillet into oven
- cook uncovered for 30 minutes
- lower oven to 300 degrees, cover with aluminum foil + bake for another 15 minutes
- remove from oven + gently dish out individual polpettas on to plates
have you jumped on the juicing bandwagon, but don’t know what to do with all that leftover juice pulp? how about pancakes?
beet + carrot pancakes with coconut whipped cream
cooking time: 15 minutes
makes: makes 12, 4” pancakes
this recipe is adapted from my gluten free pancake post located here.
grocery list:
½ cups gluten free pancake mix (i prefer pamela’s)
2 tbsp cinnamon applesauce
¾ cup coconut cream or coconut milk
1½ tbsp coconut oil (warmed)
5 drops stevia (or other sweetner)
½ tsp vanilla extract
1 cup leftover beet + carrot juice pulp (if you don’t have a juicer, you can grate 1 small beet + carrot instead)
½ tsp pumpkin pie spice
topping:
½ cup coconut cream (refrigerated)
pancake directions:
- whisk all the ingredients together until there are no lumps
- warm skillet or griddle to medium-low heat + lightly oil with coconut oil
- pour ¼ cup of batter onto skillet, cooking until browned (about 2-3 minutes) + flip once
- serve garnished with coconut whipped cream, blueberries + slivered almonds
coconut whipped cream directions:
- place coconut cream in a mixing bowl. with a hand beater, whip coconut until it becomes a whipped creamed consistency, about 3 minutes
glory be, give thanx. but most importantly, take off those spanx.
vegan cranberry cheesecake
prep time: 4 hours (for soaking the nuts) best to make day before.
cooking time: 10 minutes
makes: 1 9” round cake (8-10 servings)
adapted from roost blog
grocery list:
for the crust:
2 cups mixed nuts (i used almonds, walnuts + pecans)
6 dates, pitted + soaked in water for for 1 hour, discard water
¼ cup non-sweetened coconut flakes (optional)
- place almonds + dates in a food processor and mix until chopped and well incorporated
- mix in coconut flakes if using
- pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan
for the filling:
4 cups raw cashews, soaked for 3+ hours
1 meyer lemon, juiced
¾ cup raw honey or agave syrup
¾ cup raw coconut oil
1 tsp vanilla extract
½ tsp sea salt
- blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste
- pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles
for the topping:
½ cup orange juice
2 dates, chopped
1 pint fresh cranberries (or any berry that you prefer)
1 tbsp coconut oil
1 - 2 tbsp honey or agave for additional sweetness (optional)
- place orange juice, dates + cranberries in small saucepan over low heat
- once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped”
- add in coconut oil + honey, adjusting to taste
- remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath
- pour over “cheese” mixture
- place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through
