Categories
dinner vegetarian

watermelon poke bowl.

Nourish yourself with a delicious and refreshing watermelon poke bowl! This dish is a perfect summer dish that is perfect for refueling your body after a workout. Watermelon and mango with kimchi and pickled ginger is the perfect sweet, savory and spicy combination. Add some brown basmati rice and avocado for the tastiest balanced meal… and it’s easy!!

Recipe:
for bowl

  • 1 cup cubed watermelon
  • ½ cup cubed mango
  • 1-2 Tablespoons Korean kimchi
  • ½ cup cooked brown basmati rice, or your choice of rice
  • ½ avocado, sliced thin
  • cucumber, thinly sliced
  • pickled ginger
  • toasted seaweed & sesame seeds, for garnish

for dressing

  • 1 Tablespoon soy sauce or liquid aminos
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon honey
  • juice from 1 lime
  • ½ teaspoon garlic powder

Instructions:

  1. Cook your rice according to package instructions.
  2. Mix all dressing ingredients in a small bowl.
  3. Combine all ingredients except dressing in a bowl.
  4. Drizzle dressing over everything, add sesame seeds and toasted seaweed and enjoy!
Categories
dinner food vegetarian

vegan ‘crab’ cakes.

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I’m totally not vegan… I eat everything, but I do believe in the plant-based lifestyle.  These are the closest you can get to eating a real crab cake while still being 100% vegan.  Even if you aren’t vegan.. don’t knock it ’til you try it!  This is seriously a delicious recipe. Instead of crab, I used hearts of palm.  Shredding hearts of palm in a food processor gives you something that looks like crab meat.  I then added breadcrumbs made from gluten-free crackers and ground flaxseed, old bay seasoning, vegan mayo and dijon mustard.. fresh dill brought it all together!  Eat it alone, make into a sandwich, or add it to a salad – either way it’s so tasty.

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Recipe: (makes 4 large cakes)

  • 3 cans hearts of palm
  • 1/4 cup ground flaxseed
  • about 10 gluten-free crackers (I used Jillz Crackers)
  • 3 Tablespoons vegan mayo (I used Sir Kensington’s)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Old Bay Seasoning
  • 2 Tablespoons fresh dill, chopped
  • salt & pepper to taste

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Instructions:

  1. Chop hearts of palm into 1-inch thick pieces and place them in a food processor.
  2. Pulse until they are shredded, but not mushy.
  3. Transfer to a colander and press as much liquid out of hearts of palm as you can.
  4. Transfer hearts of palm to a large bowl.
  5. Place crackers and flaxseed in a food processor and pulse until very fine.
  6. Add crumbs to the hearts of palm
  7. Add Old Bay seasoning, dijon mustard, vegan mayo, dill, salt and pepper.
  8. Mix until combined and form into cakes.
  9. Heat a skillet up to medium-high heat.
  10. Brown cakes on both sides – cover while browning so the cakes warm through.
  11. Once both sides are browned, they’re ready to eat!
  12. Enjoy!

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Categories
breakfast desserts donuts food sweet breakfast

baked gingerbread donuts & vanilla bean glaze.

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Christmas breakfast?  I think so.  These delicious donuts are filled with Wild Friends gingerbread peanut butter, ground ginger, and candied ginger pieces.  They’re then finished with a sweet vanilla bean glaze – YES. Oh, and they’re vegan.