Tag Archives: pineapple

Green Mojito Smoothie

Green Mojito Smoothie

Another day, another cookbook giveaway! If you follow me on instagram, you may have seen the stack of different and awesome vegan cookbooks that I’m giving away this summer. Right now, we are on the third of six (in no particular order)! I promise that I’ll interject these posts with some of my recipes, but I’ve been keeping busy with my cookbook, as well as being the new dessert columnist for VegNews! I don’t think I can properly articulate just how exciting this is to me; just know that I’m thrilled.

The Blender Girl Smoothies

Back to the matter at hand! The Blender Girl AKA Tess Masters is someone who I totally look up to within the blogger community. She is a freakin’ powerhouse, and runs her own empire with the help of many people, but it is so damn impressive! She has made awesome and innovative blender recipes for the last few years, concentrating on helping people live healthier lives more conveniently, as well as deliciously. Her first cookbook covered a wide variety of recipes that are made with the help of a trusty blender, but this one focuses on everyone’s favorite liquid meal, the smoothie.

You may be thinking, “Smoothies are so simple, why would I need a cookbook for them?” Trust me, I felt similarly prior to taking a look through this book and chatting with Tess. The Blender Girl Smoothies book is filled with such informative tips on incorporating different ingredients for different health benefits, as well as using spices to compliment fruits and veggies. Even through her book launch twitter chat, I learned so much more about what I can be using in my smoothies to make them even more awesome!

Green Mojito Smoothie

I also went to Tess’s book launch celebration, and got to try this Green Mojito Smoothie first-hand! That’s when I knew that I needed to feature it in this post for you all, because this thing is super tasty and very refreshing. Now, you can check out the recipe, read the short description of its benefits and enter to win a copy of the book!

Green Mojito Smoothie

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Filed under Giveaways!, Healthy Recipes, Sweet Recipes

Grilled Pineapple Salsa with Quinoa-Corn Tortilla Chips

Grilled Pineapple Salsa with Quinoa-Corn Tortilla Chips

A few weeks ago, I was creating recipes as a contributor to a cookbook that is all about quinoa. I felt pretty excited about being 1 of the 5 contributors and 1 of the 2 vegans that they included in the project! It was fun to get creative with recipes, and get away from the standard filled peppers and cucumber salads. One of the recipes I tried to create was for quinoa corn chips, this meant making your own tortillas from quinoa and masa harina, then making them into chips.

Fresh Pineapple

I didn’t have a tortilla press then and was really struggling with getting the tortillas thin enough and evenly shaped; they mostly looked like little hacked up Antarcticas. So, I gave up on that recipe and moved on. That being said, when I was contacted to do a review for a festive set of cooking tools (a press being one of them) I couldn’t resist signing on! It’s a win-win, right? Finally, I get a tortilla press in my kitchen along with a citrus reamer, avocado scooper/slicer, tortilla warmer, and two salsa bowls with cute lil’ feet.

Grilled pineapple

It’d be really hard to not throw a fiesta with awesome food with all of those goodies! I especially love the tortilla press and the citrus reamer, which has little silicone parts for better grippin’ and squeezin’. All of these products come from IMUSA, where you can find more food gadgets and cookware for creating awesome food.

Making quinoa-corn tortillas

As for the recipe, can you really go wrong with grilled pineapple? The answer is, “Hell no!” and this time is no different. The grilled pineapple brings a caramelized sweetness to the salsa, where it plays with fresh tomatoes, red onions, lime juice and a bit of cilantro.

Making quinoa-corn tortillas

The chips are a little time-consuming, but are neat if you’d like to put a new twist on tortilla chips. Admittedly, I went straight in the oven with these so they are softer than the traditional chip. But, you can take the extra step of pan frying them with a little oil in a pan for a couple of minutes, before baking them to get them crispier. Lightly salt the crunchy, quinoa-corn chips right when they pop out of the oven and add a squeeze of lime for a subtle zing.

Grilled Pineapple Salsa

Find the recipe for the Grilled Pineapple Salsa with Quinoa-Corn Chips below, and under that you can find the widget to enter the giveaway! Also, don’t forget about your $1 off coupon for Gardein products, the offer is ending in a couple of days!

Grilled Pineapple Salsa with Quinoa-Corn Tortilla Chips

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Filed under Giveaways!, Holidays, Savory Recipes

Berry Pineapple Belgian Waffles

Phew! It seems as though I’m done with the photography for the latest Happy Herbivore book, and now I’m just waiting on the shot list for the next book that I’ll be working on! Exciting stuff, and in the meantime I’m happy to get a blog post in. Since I haven’t done a ton of my own recipes in the last month or so, it’s almost feeling a little foreign. Almost.

I was glad to be in the kitchen, playing around with a waffle recipe from my past (AKA last year), and wanted to simplify it and change the flavors around. As much as I love making a production of breakfast dishes, occasionally, I tried to make this a quick waffle recipe that is a crowd pleaser. Whenever I want to make sure the general public would like something, I feed it to my S.O., mostly because he’s not vegan and has no filter when it comes to his opinion.

The end result was delicious! Corey ended up having 3 waffles for the first test-batch and he really liked them. The pineapple flavor is really subtle and the cool, fresh berries pair wonderfully with the warm, crunchy waffles. Top it off with a small drizzle of maple syrup or agave nectar and you have a winning breakfast.

Of course, you can add some pineapple chunks to the berries on top, to really pump up the tropical flavor of these, I just didn’t have any on hand. 😉 Feeling fancy? Add some orange or lemon zest to the waffle batter!

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Filed under Healthy Recipes, Sweet Recipes

BBQ Gardein Pineapple Pizza & Vegan Pizza Day!

That extremely special day is upon us, tomorrow, June 30th is Vegan Pizza Day! You want to talk about a holiday that I can celebrate? This day is definitely one of them and I plan on having plenty of vegan pizza tomorrow, much to my waistline’s chagrin. But, I couldn’t go into this weekend without providing you with an awesome pizza recipe, plus a few from the archives.

Of course, I didn’t want to make the pizza for only myself, so I called my darling friend and loyal taste-tester Amanda over for a pizza experiment. Her and I both agree that grilling a pizza is really freaking fun, interesting and super tasty. In fact, it’s going to be just a little hard to bake my next homemade pizza in the oven, although it may be just a teeny bit easier.

The recipe and ingredients for this pizza are super simple, but the key points that make it go above and beyond your pre-made pizzas are a homemade crust and homemade BBQ sauce. No, this isn’t my delicious Strawberry BBQ sauce from a couple of months back, this is a more traditional, savory BBQ sauce with a kick.

One Year Ago: Creamy Blueberry Ice Cream

BBQ Gardein Pineapple Pizza & Vegan Pizza Day!
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
A great recipe for homemade BBQ sauce and grilled pizza that will make your taste buds cheer!
  • ¼ Cup Tomato Paste
  • 1 Tbsp. Maple Syrup
  • 1½ Tbsp. White Vinegar
  • 2 tsp. Molasses
  • 2 tsp. Vegan Worcestershire Sauce
  • 1½ tsp. Yellow Mustard
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Liquid Smoke
  • ¼ tsp. Ancho Chili Powder
  • ¼ tsp. Paprika (or Smoked Paprika if you have it)
  • ¼ tsp. Cayenne Pepper
  • Salt & Pepper to Taste
  • ½ Cup Beer (Preferred: Golden Summer Ales or Lagers)
  • -
  • 1 Tbsp. Rapid Rise Yeast
  • ½ Cup Warm Water
  • 2 Tbsp. Olive Oil
  • 1 tsp. Agave Nectar
  • 1¼ Cup Unbleached All-Purpose Flour
  • 1 tsp. Salt
  • ½ tsp. Dried Cilantro
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • Cornmeal for Sprinkling
  • -
  • 1 Small Package of Gardein BBQ Shreds
  • Galaxy Foods Vegan Mexican Shreds
  • ½ Cup Fresh Pineapple, Chopped
  • ¼ Cup Red Onion, Sliced into Slivers
  • 2 Tbsp. Fresh Cilantro
  1. Put every ingredient from the tomato paste to the beer into a blender and puree until completely smooth, you may need to add a little water depending on how thick you like it.
  2. Pour the mixture into a small pan and simmer over medium heat for 5 minutes, stirring occasionally. Take it of the heat and pour it into a jar or cup for easy application.
  3. Save the pan and saute the Gardein shreds in it for 5 minutes over medium heat. Set them aside until you top the pizza.
  4. Clean and preheat your grill to roughly 350-400°F. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for 10 minutes.
  5. Mix the salt, onion powder, garlic powder, olive oil, and agave nectar into the yeast mixture. Combine the flour and dried cilantro, then add the wet mixture to the flour. Knead dough until it is fully mixed, adding flour if the dough is too tacky.
  6. Roll dough into a ball and let sit in an oil coated bowl for 20 minutes. Afterward, roll out the dough roughly ¼” to ½” thick over cornmeal and place on pan or stone that has cornmeal sprinkled over the top (it helps with sliding the dough off).
  7. Bring the crust out to your grill and carefully place it over the heat (be careful of hot spots). Grill for 3-4 minutes on one side, you'll see that it starts to bubble up; then flip over and grill for 2 minutes.
  8. Bring the crust back inside and slather a layer of the BBQ sauce on top. Sprinkle the Mexican shreds over the sauce, arrange your BBQ Shreds, pineapple, red onion and cilantro on top.
  9. Lower your BBQ's heat to around 300°F and grill the pizza for 4-6 mins. make sure that you do not burn the crust (like I did, ha ha). Once the cheese is melted, and the crust is browned on the bottom, carefully take the pizza off of the grill and serve!
The BBQ Sauce recipe is a little more than what you'll use on your pizza (depending on your preference). If you want more for the rest of the summer, double the recipe.

Now you can surprise your family and friends with a pizza made in an nontraditional way. If pineapple and BBQ sauce aren’t your thing, try out a Seitan Sausage Crumble pizza; or a Rustic Flatbread made with zucchini and arugula (perfect for summer!). Say you’re trying to eat a little healthier and want to forgo the crust, this Pizza-Stuffed Spaghetti squash is a great solution and insanely good. There are tons of options for you!

So enjoy your vegan pizza day! Tell me, what are your favorite pizza toppings?


Filed under Savory Recipes