1 lg English cucumber *peeled & cut into half coins
3 cups tear drop tomatoes *cut in half
1 can whole olives *drained
3/4 cup red onion *cut into small strips
1 cup mini sweet bell peppers cut into rings *about 4
5 cups broccoli florets *about 2 broccoli crowns
1 bunch asparagus *ends cut off & cut into thirds
3/4 cup extra virgin olive oil
3 lemons juiced *little over 1/2 cup
3-4 lg garlic cloves *minced or crushed
1 tbsp dill *dried dill
2 tsp salt
Prepare noodles of choice to al dente, following instructions on package and boiling in heavily salted water.
Wash and cut broccoli into florets. Place in colander and when noodles are done drain over top of broccoli.
While water for noodles is coming to a boil prepare vinaigrette. Place olive oil in large mixing bowl. Whisk in lemon juice until emulsified. Add garlic, dil and salt. Stir well.
Wash and cut asparagus in thirds making sure to cut off tough ends. Bring a med pot of water to boil. Once boiling turn off heat and add cut asparagus. Let sit in hot water for 2-4 minutes or until desired doneness. Time will vary depending on thickness of spears. Drain and add to vinaigrette,
Prepare cold veggies (cucumbers, tomatoes, onion, & olives) and set aside until noodles are cooled off to almost room temperature.
Once noodles are done cooking drain over top of broccoli florets. Add to vinaigrette and stir well. Let sit for about 10 mins, cooling to almost room temp and add cold cut up veggies. Toss well.
This recipe tastes great fresh or chilled.
This delicious recipe and photos were created by TheFedUpFoodie.com, we simply shared it. Check them out for more great ideas!
Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool.
In the meantime, steam your asparagus and slice your radishes. Set aside.
Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper.
Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.
This delicious recipe and photos were created by PumpkinAndPeanutbutter.com, we simply shared it. Check them out for more great ideas!
Looking to learn how to make vegan strawberry milk? Well look no further, as we have compiled an ultimate list for of our favorite vegan strawberry milk recipes! We hope you like them, just as much as we do!
Vegan Strawberry Milk Recipe By Pearl Lok
This vegan strawberry milk recipe is just as delicious as it is simple! While the recipe doesn’t make a huge amount, you can always scale it up or make more once you run out!
This vegan strawberry milk recipe only has three ingredients – coconut palm sugar, almond milk, and strawberries – making for a healthier option to regular strawberry milk. It also doesn’t include artificial flavors or refined sugars! What’s not to love!?
Ripple has burst onto the scene with their plant friendly products, and their plant based milk is a great alternative for individuals avoiding dairy. Only three steps and roughly 15 minutes keeps you from having delicious vegan strawberry milk!
Vegan Strawberry Almond Milk Recipe By Roxanne West
Another very easy to make vegan strawberry milk recipe the whole family will enjoy! Short, simple, and delicious. The way we like it!
1/2 cup non-dairy butter I used Earth Balance buttery sticks
2-3 tablespoons ice cold water
1 tablespoon coconut or vegetable oil
1/4 cup white onion minced
1 cup fresh asparagus chopped
3 tablespoons dried tomatoes chopped
1 14 ounce block of medium/firm tofu, drained
3 tablespoons nutritional yeast
1 tablespoons non-dairy milk
1 tablespoon all purpose flour
1 teaspoon dehydrated minced onion
2 teaspoons fresh lemon juice
1 teaspoon spicy mustard
1/2 teaspoon sea salt
1/2 teaspoon turmeric optional
1/2 teaspoon liquid smoke
3 tablespoons fresh basil chopped
1/3 cup vegan mozzarella cheese I used Diaya
salt and pepper
Spray one 9″ pie pan or four 5″ mini quiche dishesand set aside. Preheat the oven to 350 degrees F.
To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes (less if you are making small quiche) until top has browned slightly and a knife inserted in the middle comes out clean.
Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.
This delicious recipe and photos were created by MyDarlingVegan.com, we simply shared it. Check them out for more great ideas!
½ cup / 120 ml vegan light or heavy cream or sunflower sour cream or vegan mayo or homemade vegan cream
Hot dog buns
Wash the carrots but don’t peel them. Boil them until soft but not mushy (don’t add any salt just yet). Drain and let them cool down. Mix oil with salt, herbs, paprika powder, soy sauce and water. Peel the carrots and put them into a plastic bag. Cover the carrots with marinade and let them marinate in the fridge for at least a few hours or overnight.
For the chickpea salad, drain and rinse the chickpeas. Mash them a little using a fork. Don’t mash them completely, leave some of them whole. Add thinly chopped pickles, onion and lettuce. Add vinegar, oregano, salt, pepper and vegan cream or sunflower sour cream. Mix everything together. Put the salad into a fridge until it’s time to grill the carrots.
To make perfectly soft hot dog buns, use this yeast dough recipe. Just make the dough and let it rise in a warm place for about an hour. Then knead the dough again and divide it into 8 pieces. Form 8 hot dog buns (if the dough sticks, make your hands a bit oily) and place them on a baking tray covered with parchment paper. It’s good to place them near to each other, then they will stick together when baking and the sides will be much more softer. Let the buns rise in a warm place for about 40 minutes. Preheat the oven to 400 F / 200 C. Bake the buns for 20 minutes. Don’t overbake them. They need to be just lightly golden brown on the top and bottom. Take the buns out of the oven, brush them with water and cover them with a moist kitchen towel. Let them be until you grill the carrots.
Take the marinated carrots and put them onto a stick. Grill them until they have grill marks and start to get much more darker. Take a hot dog bun and cut it open. Cover the inner sides of the bun with a little bit of ketchup. Add a lettuce leave, grilled carrot and top it all of with a load of chickpea salad. Enjoy!
This delicious recipe and photos were created by VeganSandra.com, we simply shared it. Check them out for more great ideas!
1.5 pound bag The Little Potato Company Terrific Trio
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup vegan mayo (I like veganaise the best)
2 tablespoons relish
1/2 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon smoked paprika
fresh dill, chopped
Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
Spoon a dollop of the mixture back into the potato shells and garnish with dill.
This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!