Sweet and Spicy Winter Crunch Salad

Here is my "healthy doesn't have to be boring" entry for Miller's Recipe Contest and I think you're going to love it. I love a dish that offers contrast and this one packs them all in! Tangy and spicy dressing made with honey, orange juice and Miller’s Hot Banana Pepper Sauce for that touch of heat. Apples, fennel, carrots and sunflower seeds for crunch. Canned chickpeas for an easy no cook protein. Dates and dried cranberries for chewy sweetness and fresh mint because I think mint on a savory dish is the most underrated thing in the kitchen.

Sweet and Spicy Winter Crunch Salad 

1 garlic clove

1/3 cup Miller’s Hot Banana Pepper Sauce

2 Tablespoons orange juice 

1 Tablespoon honey

1 Tablespoon olive oil

1 (15.5 ounce) can chickpeas

1 cup fresh fennel, sliced thinly 

1 cup julienned carrot

1 cup julienned green apple 

¼ cup thinly sliced red onion

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped dates

2 tablespoons dried cranberries

2 tablespoons sunflower seeds

In a small food processor puree the garlic, Miller’s Hot Banana Pepper Sauce, orange juice, honey and olive oil until smooth.

Pour the dressing into a large serving bowl and add the chickpeas, fennel, carrot, green apple and red onion. Gently toss so all of the vegetables are coated evenly.

Sprinkle with the mint,  dates, dried cranberries and sunflower seeds and serve.

Serves 2 as a main dish and 4 as a side   

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

Greek Salad Style Tot-chos with Chimichurri Drizzle

I saved the best for last. This is my final entry for the Big Mountain Foods Recipe Challenge and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.

I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!

Greek Salad Style Tot-chos with Chimichurri Drizzle

 2 pounds frozen potato tots

2 teaspoons Greek seasoning spice blend

½ cup packed fresh Italian parsley leaves

1 small garlic clove

1 teaspoon dried oregano

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/8 teaspoon cumin

1 cup Big Mountain Foods CauliCrumble Veggie Grounds

½ cup roasted garlic hummus

1/3 cup chopped tomato

1/3 cup chopped cucumber

2 Tablespoons chopped kalamata olives

2 Tablespoons chopped pepperoncini peppers

 

Preheat your oven to 425 degrees F.

Spread the frozen tots out evenly on a large cookie sheet and bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes, or until evenly browned and crispy.

While the tots bake, make the Chimichurri sauce. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a mini blender or small food processor and puree until smooth.

Heat the CauliCrumble Veggie Grounds in the microwave according to the package instructions.

When the tots are crisp remove them from the oven and place them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri sauce and serve immediately.

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

1 (8 ounce) bag plantain chips

1 Tablespoon Serious Foodie Asian Fusion Sweet/Spicy Rub

1 jar (6 ounces) Serious Foodie Sri Lanka Coconut Lime Hot Sauce

Juice of 1 lime

1 (14.5 ounce) can hearts of palm, drained and chopped into bite sized pieces

½ cup diced jicama 

½ cup diced cucumber

1 jalapeno, seeded and minced

¼ cup minced red onion

Preheat oven to 300 degrees and line a large cookie sheet with foil.

Pour the chips out in a single layer on the cookie sheet and spray lightly with olive oil cooking spray. Sprinkle with half of the Asian Fusion Sweet/Spicy Rub, flip over and repeat the process to the other side of the chips. Place in the oven for 7-10 minutes. Set aside to cool.

In a large bowl stir together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce, lime juice, hearts of palm, jicama, cucumber, jalapeno and red onion. Pour the mixture into a serving bowl and serve with the seasoned toasted plantain chips.

You can follow The Serious Foodie on their website  on Facebook  on Instagram  and Twitter

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?!

I'm happy to tell you, I was blown away by the flavor of these sauces!

The recipe I'm sharing today is hearty, cozy and full of warm Indian spices. Sweet butternut squash and red onions are roasted and pureed into a thick and creamy soup that happens to be Paleo, Vegan, gluten and soy free! This can easily be made ahead if needed and warmed when you're ready to serve it.

Topped off with a fresh cooling mint cilantro and jalapeno chutney for brightness and toasted coconut chips for a bit of crunch you won't have to feel guilty about cozying up with a giant bowl of this bisque!

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

¼ cup olive oil

2 red onions, cut into ½ inch cubes

2 small or one large butternut squash, cut into ½ inch cubes (about 10 cups cubes)

1 teaspoon Garam masala

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon pepper

2 (7-ounce packet) Kevin’s Natural Foods Tikka Masala Sauce

3 cups unsweetened coconut milk

1 cup mint leaves

1 cup cilantro leaves

1 Tablespoon lime juice

1 Tablespoon olive oil

1 Tablespoon water

1 small jalapeno, chopped

2 large green onions

1/4 teaspoon salt

1/3 cup toasted unsweetened coconut chips

Pre-heat oven to 425 degrees. Stir together the olive oil, red onion, butternut squash, Garam masala, cumin, smoked paprika, salt and pepper until the squash is evenly coated. Pour the mixture out onto two large foil lined baking sheets in an even layer and place in the oven to roast for 40 minutes.

While the squash mixture is roasting, make the chutney. Place the mint, cilantro, lime juice, olive oil, water, jalapeno, green onions and salt in a small food processor and puree until smooth. Place in the fridge to chill.

Once the squash has roasted and is tender, place the mixture into a food processor with the Tikka Masala Sauce and coconut milk. Puree until smooth and pour into bowls.

To serve, drizzle the soup with the chilled mint chutney and sprinkle with coconut chips. Serve immediately.

Serves 6

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest

Vegan Orange Cranberry Cake

Anyone out there freaking out over what to serve on Thanksgiving to your Vegan/dairy free/egg free friends for Thanksgiving? I think I have the perfect thing for you!

This is my second entry for the "Florida Crystal's Blogger Challenge". This Orange Cranberry Cake is so easy to throw together and can be made ahead of time, saving you stress and oven space Thanksgiving day. Orange zest and fresh cranberries are one of my favorite holiday flavor combos and since it's not overly sweet, you can totally have it for breakfast the next day if there's any left. I won't tell!

Vegan Orange Cranberry Cake

 1 ½ cups plus 3 Tablespoons all-purpose flour 

1 cup Florida Crystals Organic Raw Cane Sugar

1 teaspoon baking soda

½ teaspoon salt

1 Tablespoon orange zest

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 teaspoon orange extract

5 Tablespoon vegetable oil

1 cup water

1 cup frozen cranberries

3 Tablespoons Florida Crystals Organic Powdered Raw Cane Sugar

Preheat oven to 350 degrees and spray an 8-inch square baking pan with non-stick cooking spray.

Place 3 Tablespoons of the flour in a small bowl and set aside.

In a large mixing bowl whisk together the remaining flour, sugar, baking soda, salt and orange zest.

Using a spoon, create 3 wells in the flour mixture (1 large and 2 small). Pour the vinegar into one of the wells, pour the vanilla and orange extracts into the second well and the vegetable oil into the last well. Add the water to the bowl and whisk until the mixture is well incorporated. 

Add the cranberries to the reserved flour and stir until well coated. Gently fold the mixture into the batter and pour into the prepared pan.

Place in the oven and bake for 40-45 minutes, or until a toothpick in the center comes out clean.

Set aside and allow to cool. Once the cake is completely cooled, place it on a serving plate. Dust the top with the powdered sugar and serve. 

Serves 9

You can find more about Florida Crystals by following them here, Instagram, Facebook, and Pinterest  and following along for delicious recipe ideas!! Florida Crystals products are available at local retailers

#FloridaCrystals  #FCChallenge #Sweeps #Ad

Corn and Edamame Salad

A few weeks ago I went to the Winery I am a member of for their quarterly pick up party. After seeing the plates of food being served I did not have high hopes of how it would taste. The chicken, sauce and grits looked questionable at best but on the side there was a fresh salad of edamame, corn, red onion and okra that I could not stop eating! It was so simple but really delicious and I haven't been able to get that combo off my mind. Perfect on it's own as a side, added to a pasta or green salad this dish has loads of potential!

I think it earns bonus points for being gluten free, vegetarian and only 6 ingredients!

Corn and Edamame Salad

1 ½ cups edamame

1 ½ cups fire roasted corn and peppers

2 Tablespoons minced shallot

2 Tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

Combine all ingredients together in a medium mixing bowl and stir until well mixed. This salad is equally delicious served at room temperature or made ahead and chilled.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Summer Salsa

Summer Salsa aka the best thing I've eaten this summer. I swear to you I'm addicted to this stuff and I don't even feel bad about it because it's totally healthy!! I've eaten it with pita chips, tortilla chips, on grilled fish, in lettuce cups......you name it and I've tried it and loved it.

When summer produce is at its peak it can be easy to go overboard and buy a boatload of Farmer’s Market goodies. This dip came about after having an abundance of gorgeous summer produce and wanting to use it all in a unique way. Peaches, tomatoes, avocado and cucumber are all so fresh and light and flavorful enough on their own but then I added fresh herbs like basil and an unexpected punch of fresh mint which takes this dip to the next level!
I promise you if you make this it won't last long!

Summer Salsa

½ cup diced tomato

½ cup diced peach

½ cup diced seedless cucumber

1 large avocado, diced

1 jalapeño, seeds removed and minced

2 Tablespoons minced shallot

2 Tablespoons minced fresh mint

2 Tablespoons minced fresh basil

2 Tablespoons fresh lemon juice

½ teaspoon salt

In a large mixing bowl gently stir together all ingredients.  Serve with chips or baguette.

Orange Sriracha Green Beans

These green beans are a little sweet, a little spicy and super easy to throw together. Perfect to serve with literally any main dish you have, but don't be upset it they steal the show. With only a handful of ingredients and 10 minutes they'll be ready in no time!

Orange Sriracha Green Beans

1 Tablespoon salt

2 pounds fresh green beans

2/3 cup sweet orange marmalade

1 Tablespoon Sriracha sauce

1 Tablespoon soy sauce

½ teaspoon garlic salt

1 teaspoon sesame seeds

Bring a large pot of water to a boil. Add the salt and green beans and cook until just tender (about 4-6 minutes). Pour the beans into a colander to drain and immediately run under very cold water.

Add the green beans back to the hot pot, along with the orange marmalade, sriracha, soy sauce and garlic salt and toss to coat. Pour the mixture onto a serving plate, sprinkle with sesame seeds and serve.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Greek Garden Zucchini Spiral Salad with Shepherd’s Sumac Salsa

Update: I'm happy to share that this entry won the Vegan Category of the #SimpleButTwisted contest!!


Look how pretty those noodles are! 

A few months back we were asked to join in on a couple’s trip to Mexico at an all-inclusive adult only resort.  Within hours Louis had booked our room, booked our flights, joined a gym and hasn’t touched a carb since. I’m totally serious. 

Luckily, my kids eat anything, and I’ve gotten really creative lately with all sorts of carb free meals and vegetable based swaps. Of all the cauliflower rice, cauliflower mash and spaghetti squash dishes I’ve made my favorite swap of all is zucchini noodles.

This version is a mash up of all my favorite Greek and Israeli flavors and bonus points for being vegan. The hummus vinaigrette and sumac salsa are amazing all on their own, but tossed on the zucchini noodles the combo makes such a satisfying light meal perfect for a summer night with a glass of Rose’!

Now, if you’ve never heard of Sumac don’t be intimidated. It’s a citrusy unique spice popular in Israeli dishes and I’ve been able to find it in the bulk spice section of my grocery store with no problem. If you can’t find it, no worries, the dish will be amazing even without it!

Greek Garden Zucchini Spiral Salad with Shepherd’s Sumac Salsa

1 large eggplant, peeled and cut into half inch cubes

3 Tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons Greek herb seasoning

1/2 cup diced tomato

1/2 cup diced English cucumber

1/2 cup diced red onion

1/2 cup diced green bell pepper

1 Tablespoon olive oil

2 Tablespoon lemon juice

1 1/2 teaspoon sumac 

1/2 teaspoon salt

1/8 teaspoon pepper

2 Tablespoon parsley, chopped

1 Tablespoon fresh mint, chopped

¼ cup vegan hummus

3 Tablespoons olive oil

¼ teaspoon salt

2 Tablespoons red wine vinegar

½ teaspoon sugar

2 packages Cece’s Veggie Noodle Co. Organic Zucchini Spirals (10.7 oz each)

Preheat oven to 400 degrees. 

Stir together the cubed eggplant, olive oil, salt, pepper and Greek seasoning in a medium mixing bowl until evenly coated. Place the seasoned eggplant on a large cookie sheet that has been liberally sprayed with olive oil cooking spray and place in the oven for 15 minutes. Stir the eggplant around and return to the oven for an additional 10 minutes. 

While the eggplant roasts, stir together the diced tomato, cucumber, red onion, bell pepper, olive oil, lemon juice, sumac, salt, pepper, parsley and mint in a small mixing bowl. Set in the fridge and allow to chill.

In the same bowl used for the eggplant, whisk together the hummus, olive oil, salt, red wine vinegar and sugar until smooth. 

Add the zucchini noodles and roasted eggplant to the dressing and toss until the mixture is evenly coated. 

To serve, divide the zucchini noodles into 4 serving bowls, top each with sumac salsa and serve immediately. 

@cecesveggieco #TwistingUpCostco #SimpleButTwisted