Updated on March 1, 2016
Last year, I had the pleasure of shooting another cookbook for Jessica Nadel of Cupcakes and Kale; this time it was the second in the 24/7 series: Superfoods 24/7. You may remember my recap of the first in the series, Greens 24/7 from a previous post? Both cookbooks are filled with delicious recipes, and colorful photos (by yours truly!).
Much like last time, I’m going to share with you some of my favorite photos/dishes from the cookbook, since I have tried every single recipe in it. At the end of the post you can enter to win a copy of the book for yourself! (Open to US residents, 18 & older)
I do want to add that you should not be intimidated by the superfoods title, Jess has included nature’s best superfoods that are wallet-friendly and widely available! Not superfoods that cost $50 a bag and are only found in Santa Monica juice bars. 😉 She has put her always-creative twist on traditional dishes as well as come up with some really unique and fun recipes!
Where I’m at it feels like Winter is moving at warp-speed into Spring (maybe even Summer), and because of that I wanted the seasons meet in harmony; in a recipe, of course! My lemon tree is being weighed down with ripe golden fruits and using them in a parfait with berries sounded like a great idea. It most certainly was!
Things that are great about this cheezecake parfait: no baking involved, no added cane sugar, you get to use beautiful berries and bright citrus, the layering doesn’t have to be perfect (if it’s sloppy it means it’s “rustic”, right?), there are some probiotics in it, it is super delicious, and you can decide how many people you want to share it with.
My favorite trick for getting a little tang in my cheezecake filling is to use non-dairy yogurt. The only issue with this is that they are definitely not equal! Some are more water-y, some are too starchy and gelatinous, and sometimes they’re hard to find. Insert Silk Dairy-free yogurt; they’re smooth, non-GMO, vegan, easy-to-find and are great to use in recipes or eat by themselves.
The vanilla flavor works perfectly in this parfait, though you can experiment with the others (maybe peach or black cherry would be extra tasty?). If you want to find the nearest Silk Yogurt near you, use this store locater and while you’re at it maybe get a coupon!
Tips for this recipe: Use tall skinny vessels or jars to make the layering even more beautiful and pronounced. You can also separate this recipe into 4 jars/cups for easier serving, or even smaller ramekins for parties!
You can’t avoid it, the Super Bowl is happening this Sunday and this means it’s time to share (or not) great food while yelling at the TV! Party food is a favorite of mine and I love bringing stellar vegan appetizers, dips and more to gatherings, for people of all diets to enjoy. Enter this Supreme Nacho Burger!
This recipe is great for Super Bowl parties in that it would be really easy to set up a build-your-own-burger bar with all of the accoutrements necessary. A crock pot for the queso, bowls for lettuce, guacamole, sliced veggies and peppers, and plates for toasted buns and warm burger patties.
Now, about the particulars of this divine nacho burger hybrid. The burger patty is gluten-free, oil-free, soy-free and is crusted in chips (specifically Beanfields Pico de Gallo chips); then it’s topped with an amazing queso cheese sauce, that is a recipe from the awesome Joni Marie Newman (and you can find it on her blog), then guacamole and peppers, with crunchy romaine lettuce on the bottom. And you can’t forget to toast the buns!
There is so much flavor packed into every bite of this Supreme Nacho Burger, so you know that it’ll be a hit with all party-goers! Maybe leave off the fresh jalapeño slices for the weak-tongued. 😉 For more vegan Super Bowl recipes, find links and pictures at the end of this post!