It seems as though, lately, I have been somewhat of a grilling machine. I just can’t stop! With this month’s love bloghop theme being #tomatolove, I knew right away that the first recipe would involve grilling them; but, I wasn’t sure exactly how I was going to use them after the preparation. I have a few different ideas, but I’ll make them later this month once I’ve made a few trips to the farmers market.
First off, these stacks may look a little fancy, but they are super easy to make and put together. They make for a great appetizer for an outdoor dinner party or BBQ, and as I experienced last night, people will be pretty impressed by their presentation (just make sure to not relay how easy they were to make ;)). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.
I was able to use some more zucchini from my garden, thankfully; I’ve been giving these damn things away! Before this recipe, I had never tasted grilled avocado, but now I feel like this will be a common occurrence for the rest of the season. All of these grilled veggies paired with a little homemade BBQ sauce and a light, smoky almond cream make for a winning combination.
It’s been a while since I’ve made a savory raw dish, so I’m glad that I finally have another one for you (that’s not a salad) ;). Sometimes when I’m making juices I forget to separate the vegetable and fruit pulp and end up just throwing it all in the composter; not this time! I got to make some yummy, raw flaxseed and juice pulp crackers out of a few different seeds and veggie pulp.
I had the intentions of using more spices in the cracker mix, but I just wasn’t sure which way to go so I kept it simple. You’re more than welcome to add your own mix of herbs and spices to cater to your taste buds. Of course, you don’t have to make the guacamole to eat the crackers with; you could make a cashew spread with Italian seasonings for a different kind of vibe.
Like with other raw snacks and meals you’ll have to plan ahead when you are making these crackers. With a dehydration time of roughly 10-12 hours, this won’t be a snack that’s ready in an instant but it will be worth the wait.
This is a great recipe for utilizing your leftover juice pulp to make a great, raw snack. Paired with a simple, yet delicious guacamole dip it is sure to please.
2 Cups Vegetable Pulp Leftover from Juicing, mine was made up of Carrots and Chard
1 Cup Water
½ Cup Raw Pepitas
½ Cup Ground Flaxseed
¼ Cup Chia Seeds
3 Tbsp. Nutritional Yeast
½ tsp. Sea Salt
⅓ tsp. Black Pepper
3 Avocados, Pitted
1 Cup Tomato, Diced
1 Tbsp. Fresh Lemon Juice
⅓ tsp. Garlic Salt
¼ tsp. Black Pepper
In a food processor pulse together the vegetable pulp, water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast, sea salt and pepper. Make sure to scrape down the sides of the processor so that it is fully incorporated.
The cracker mixture will be thick, almost like cookie dough. Spread the mixture ¼" thick onto two Paraflexx sheets and place them in a dehydrator at 115°F for 5 hours.
When the edges start to peel off of the sheet a bit, flip the cracker slab over (unless it is still too moist in the center). Dehydrate for another 5-6 hours or until the crackers are crunchy and hard.
Break the cracker slabs into smaller, chip-sized pieces.
In a small mixing bowl mash together the avocado, tomato, lemon juice, garlic salt and pepper; serve with the flaxseed crackers.
As a neat serving suggestion, you can fill the avocado halves up with the guacamole and use that as a serving size paired with roughly 10 crackers. This would make a great appetizer or a finger-food dish at a party or weekend hangout. Plus, it’s raw! But, no one really needs to know..
The other day, my mother wasn’t feelin’ too hot so she took the day off of work; I thought it’d be the perfect opportunity to make a delicious breakfast for both of us. She is not vegan or vegetarian, but she doesn’t have any issues in being my test subject for new dishes. I have not made a vegan frittata at home before, but because my mom likes egg dishes for breakfast, I thought that I’d give it a try.
This frittata is loaded with veggies; one reason why I love a meal like this is because of how customizable it can be. Throw whatever produce you enjoy into this mix and make it truly yours. I got a few tips for the recipe from one that I found on Vegetarian Time’s site. Because of the moisture from the veggies, the frittata turned out a little less firm than I would’ve liked, but it still tasted delicious.
1 Tbsp. Olive Oil
1 /2 Cup Sliced White Onion
1/2 Cup Small Broccoli Pieces
1/2 Cup Chopped Portabella
1/2 Cup Chopped Tomato
1 Small Jalapeño, Diced
1 Block Extra Firm Tofu
1/4 Cup Daiya Mozzarella Cheese
1 Tbsp. Liquid Aminos
1/2 tsp. Turmeric
Salt & Pepper to taste
Avocado Slices for Garnish
Heat olive oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
Unpackage the tofu and drain the water, place it into a food processor with the Daiya, liquid aminos, turmeric, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
Return your attention back to the onions, add broccoli and the portabella mushroom to the pan and cook until the broccoli starts to soften. Place the tomato and jalapeños with the rest of the simmering ingredients and sauté for 1-2 minutes.
Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread out evenly in the pan (as pictured below).
Preheat the oven to 350°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
Place the pan into the oven for 20-30 minutes. Garnish with avocado and if you’re like me, hot sauce!
It’s really hard to mess this dish up; other than the oven time, it takes not time at all to come together. Now all you need to do is make this savory breakfast treat for someone who you care about, and then talk them into taking care of the dishes.
I, like 99% of the population, have days where I just don’t want to put a ton of effort into what I’m about to eat. That’s when you have to know to K.I.S.S., keep it stupid simple of course! Sandwiches come in handy (literally ) here, and can be just as healthy as any wrap. Don’t let that tortilla fool you, most of the time they have just as many carbs and calories as two average-sized slices of bread.
When I make my sandwiches, I like them to have a combination of textures; crispy, crunchy, smooth and moist. I always toast my bread, and make sure to have a signature condiment on them (before dousing them with hot sauce). This delicious sandwich was made up of fresh tomatoes, bell pepper, romaine lettuce, avocado (for some serious protein), and chipotle mustard.
Let me tell you about how much I love this mustard right now, it has a great acidic tang from the vinegar but some wonderful heat from the chipotle peppers while still being mild enough for most people to eat. It went perfectly with the sandwich fillings, in fact, I added even more to it while I was chompin’ my way through it. In conclusion, don’t be afraid to take it easy and let yourself enjoy the simple meals that your kitchen has to offer.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!