We love sushi. We love it so much that we rarely make it at home, well, because Uchi is just down the street. But this is a great kitchen project to do with your significant other when you’re looking for something fun to do. Also this version is much less expensive! The only thing required for “sushi date night” is a bamboo mat and a positive attitude. You need to be in the kind of mood where you can laugh at each other when you get brown rice stuck all over your fingers and when your rolls don’t turn out perfect but they’re delicious anyway.
Here is our version of not-perfect vegetarian sushi.
This is one of my favorite unexpected ingredient combinations, originally inspired by one of the vegan rolls they make at our Whole Foods. Crispy cucumber, sweet mango, and creamy avocado. It’s so simple & so good. I’ve even used it as inspiration before – last year, I made this deconstructed “rice bowl” version. If you’re not into rolling your own sushi, that recipe is for you.
I sliced and diced the ingredients, and off we went to make some maki. You may notice a new (male) pair of hands in the photo below. A few of my rolls weren’t looking so hot so Jack jumped in and saved the day with his unexpected sushi rolling skills while I took to the camera to get the evidence. #teamwork
This scenario happens often: I get on a smoothie kick and I make the same one again and again and again. Same time, same place, same smoothie. Tell me that this happens to you too?
This berry-spinach combo has been on repeat in my house for awhile now. I love it because it’s easy to keep frozen berries on hand and because the spinach taste is completely hidden. It’s packed with antioxidants and other healthy things and tastes simply amazing. This time I got extra fancy and dressed it up as a smoothie bowl. You could eat this as a healthy breakfast, but we also love it for dessert.
It’s also banana-less! I add a scoop of almond butter for creaminess (and a little protein) which gives it a hint of a PB&J flavor – it’s SO delicious and also husband approved. Which means that I’m pretty sure it would be kid approved too.
For my superfood smoothie bowl toppings, I use coconut flakes, hemp seeds, whole blueberries, and crushed freeze dried strawberries. Freeze dried strawberries are a new-to-me ingredient, but – um, wow – I’m hooked on them. They have such an amazing concentrated strawberry flavor. If you can’t find them, skip ’em, but they’re definitely a fun ingredient to seek out.
I’ve made zucchini noodles a whole bunch of times (here and here, to name a few). Zoodles seem to be all the rage, but have you tried “doodles”? Doodles (that’s what I’m calling them) are noodles made out of daikon and they’re awesome. They’ve got a little bit more bite to them than zucchini noodles and I find them to be less watery. I love how they look like rice noodles, yet these noodles are all vegetable.
To go along with the daikon noodles, I made these bowls with cucumber, carrots, radishes, tofu and fresh herbs. These are all bahn mi vegetables, so this is somewhere between a deconstructed bahn mi and a noodle bowl that I get all the time at Elizabeth Street Cafe. With avocado, of course.
Serve these bowls with a bright, tangy sauce. This one is made with lime, rice vinegar and tamari – it’s salty in that good fish-sauce-esque way but without fish sauce. I also made a creamy cashew sauce to serve on the side. I know, two sauces sounds like extra work, but I just mixed some of sauce #1 with cashew butter (you could also use peanut butter), and voila – 2 sauces. The first sauce is very light, and the creamy cashew sauce is rich, so they work together nicely.
I’ve tried a few spiralizers and I’m really enjoying the Inspiralizer. It’s sturdier and easier to store than the Paderno. I highly recommended it if you want to get into veggie noodling.
If you can’t find daikon, you can use zucchini noodles. This recipe would also be great with cooked rice vermicelli noodles.
Oats are everywhere! I know I’m late to the oat party, and I got burned out on oatmeal in college, but they have been haunting me. I’ve been seeing such beautiful & inspiring dishes all over my Instagram and Pinterest for the last two years that I finally decided to give oatmeal another shot and you know what? I’m starting to come around, and it’s recipes like this one that are getting me there.
This oaty-nutty-cinnamony goodness is really closer to a soft oatmeal cookie or the topping of a fruit crumble… and it’s a far cry from the packet of instant oats mixed with water and microwaved that I was so obsessed with in college. It’s also going to be the perfect sweet yet-still-somewhat healthy dish for your Mother’s Day brunch this weekend.
The recipe starts with all of those things labeled above. It’s vegan, made with Almond Breeze instead of milk, and flaxseed instead of eggs. I’ve also packed some healthy fats in here by way of hemp seeds and coconut flakes. It’s so crispy, nutty and delicious.
I layer my baking dish with bananas and strawberries, then the oat mixture. This recipe is flexible, so feel free to sub in whatever fruit you like – I’m already looking forward to making this with peaches and blackberries this summer.
Top it with a layer of blueberries, slivered almonds, more hemp seeds and more coconut. It’ll get all toasty in the oven, while staying deliciously soft in the middle. I’m still counting this as a brunch recipe, but it’s also good as dessert with a scoop of ice cream.
My husband Jack really loves kiwi. He grew up in Florida so I always envisioned him growing up amongst kiwi trees. His grandfather was quite the green thumb and Jack always tells stories of the fruits and vegetables they would pick and eat together. He talks about kiwi so much that I had just assumed that this tropical fruit was part of that picture as well.
Last week I when was trying to dream up a unique salsa recipe I thought kiwi would be fun, different, and most importantly – Jack would love it. It’s not a fruit I typically reach for. To me it just seems more like a Florida thing that one should eat while in Florida if you have a magical fruity backyard. And that’s when I was shocked to find out that kiwis don’t grow in Florida at all (they grow in California & New Zealand)- he just coincidentally likes kiwi and his childhood kiwis came from the local Publix. Which makes for a way less charming story but, stay with me, this green salsa recipe is delicious nonetheless.
This salsa is bright, tangy & slightly sweet – plus, I just love it’s gorgeous green color. It’ll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied by the perfect tortilla chip.
Living in Austin, I’ve become very particular about my tortilla chips, which is why I’m excited to partner with my favorite chip brand – Garden of Eatin’. I’ve been buying their chips for years – I love how they’re made with organic corn and only 3 non-GMO ingredients: organic corn, oil and sea salt. To me, good quality simple ingredients always tastes better. Their new bowl shaped chips (p.s. how cute are they! I think they look like little stars), are perfect for scooping up fresh salsa.