Make this Refreshing Strawberry Turmeric Salad to wow your eyes and stomach, with bold colors and flavor! Easy to put together and allergy-friendly.
Now that it’s definitely March, Spring is here! And what better way to celebrate, than with a beautiful salad that bridges the seasons? Today, I have for you, a colorful kale salad, filled with fresh berries, ripe avocado, toasted cashews, and a creamy, strawberry-turmeric dressing. If you feel like you’re lacking in nourishment for any reason, this Refreshing Strawberry Turmeric Salad will perk you right up! I know it worked for me.
Another thing that got me super excited – aside from starting my garden – was this new Market Place line in Moss, from Lenox. You see, I already love Lenox products, but since I moved, I was able to finally bring out my other kitchen goodies that have been packed away for years. What did this mean? ALL OF THE OLIVE GREEN DISHES!
So, when I saw this Moss set, I knew it would match perfectly with the look I had going on. Plus, Corey and I needed some more dishwasher and microwave-safe dishes, that also looked great, so that we weren’t running the dishwasher every other day. When these dishes showed up, I was elated (as you may have seen on my Instagram). They matched my vintage Pyrex and Fire King (pictured), perfectly.
It just seemed fitting to honor this new chapter in my life and the near start of a new season, with this Refreshing Strawberry Turmeric Salad because it looks like an edible celebration! If you’ve never had – or enjoyed – fruit in your green salad before, you should really try this version out. The tart berries pair well with the creamy berry/orange/cashew/turmeric dressing, and salted cashews. So many flavors happening here!
Find the recipe below, and find these incredible Lenox dishes at Macy’s. The Market Place line is also available in Indigo, Berry, and Teal if Moss ain’t your thing. Lastly, if you make the recipe, take a pic and tag me so that I can check it out! <3
Salted Caramel French Toast Casserole? Yes, please! This decadent brunch staple is vegan, soy-free, and ridiculously delectable. Give it a try, you won’t regret it!
Heeeeey, y’all! Long time, no speak! I’m in complete disbelief that it’s March already. The first couple months of this year have been NO JOKE! First, finishing edits on Vegan Yack Attack On the Go!, then searching for houses, then actually moving to Las Vegas! Yeesh. (You can see details in my “VYAinVegas” story on Instagram) But, I’m glad to finally be back on the blog, bringing you an amazing brunch dish, featuring Silk’s Caramel-Flavored Almond Creamer.
You may remember the Persimmon creme brûlée that I made with Silk’s Vanilla Almond Creamer, last year? If not, you must check it out, it’s pretty stunning/delicious. This time, I went with an easy-to-make brunch recipe: Salted Caramel French Toast Casserole. It turned out even better than I had imagined!
If you’ve never had French toast casserole before, it’s like if bread pudding and french toast had a magical carb baby. In this case, all you have to do is slice up some bread, whisk together a mix, pour, and bake. And if you want the cheater-salted caramel drizzle, all it takes is a little blending. Then, BAM! A luxurious brunch of salted caramel french toast casserole can be yours for the enjoying.
Pro Tip: If you are making this for less people than the serving amount, reheat a serving later, in an air fryer. It’s life changing! Like seriously, if you have one you must try this. I reheated it at 350F for 5 minutes, but that may change depending on the brand. Of course, it’s even better when paired with a fresh cup of hot coffee, with a splash of the Caramel Almond Creamer stirred in. Mmm.. Heaven…
This ultra-creamy, Chocolate Protein Ice Cream is dairy-free, soy-free, nut-free and has a secret and totally unexpected ingredient – split peas! This sweet treat is a great way to use up some split peas without making soup, and by adding extra protein to your desserts. Give it a try! Plus, there’s a no-churn option!
If you didn’t see my last post, this month is all about using up your “abandoned” pantry ingredients in fun and delicious ways. You can follow the posts and recipes by checking out the #VYApantrychallenge hashtag on pretty much any social media platform. Though, I do favor Instagram and post how-to IG stories there pretty frequently!
And, to be extra helpful – plus, try and stick to my two-a-month promise – I made another cooking video for you. You can find that on my YouTube channel, and also right before the recipe if you scroll down a little bit. As with the two recent videos before it, there was a technical issue with a piece of equipment and we got stuck with one camera angle, but I think it works well! (THANK YOU, COREY)
Now, back to this ice cream. I can’t tell you specifically how this idea came to me, I think it was a really fast 10 degrees of another thought. But, when it happened, I was like, “this will either be super gross, or pretty awesome.” After making a recipe for Blood Orange Hibiscus ice cream with it first (which is also below), I tried out the chocolate protein ice cream-version. And, hot damn! I’m super loving this new way to make ice cream.
The chocolate, and optional coffee, flavors hide the peas easily, and I don’t think I’d ever guess they were in there. That sounds like a successful recipe to me! So, if you have some split peas in your pantry (which many of you said you did), you will love this untraditional take on the way to eat them. Sidenote: a 1/2 cup uncooked split peas contains nearly 25 grams of protein!
Let me know if you make this chocolate protein ice cream in the comments below, or tag me on your social media posts! And if you’re feeling inspired by this series, use the hashtag #VYApantrychallenge so that I can check out what you’re making using your forgotten items. <3