Happy Long Weekend! Jack and I are off to the farmers market this morning but I wanted to pop in quickly and share this sangria recipe. I posted it on Instagram awhile back – but I think it’s such a refreshing cocktail for weekend BBQ’s that I wanted to share it here on the blog as well.
This combines two of my favorite things in the world – iced tea and wine! Its simple to make – just pour the wine and iced tea into a large pitcher and add the fruit. Chill overnight, so that the flavors will infuse, and serve it at your holiday gathering tomorrow!
Memorial Day is coming up next weekend! Whether you’re hosting a gathering or simply bringing a side dish (hi, I’m Jeanine – the family salad maker), here are a few veggie-ful party recipe ideas. Click on the links or directly on the photos to go to the recipes:
First up: Instead of meticulously assembling appetizers, you can set out a bunch of ingredients for this Mix & Match Crostini Bar so your guests can assemble their own toppings. Include some gluten free crackers and at least one vegan spread (like the vegan pesto shown above) and you’ll have all of your bases covered.
It’s not a summertime party without a margarita – this is my go to recipe for Spicy Jalapeño Margaritas (above). And of course, you can’t have a margarita without chips – let’s go with a super green Kiwi Avocado Salsa Verde. (below)
Every party needs a great salad that can sit out at room temperature without wilting, so this Tart Cherry Tabbouleh is a great option:
For the main course, skip the grill but get all of that smoky goodness with these Vegan Tempeh Club Sandwiches. I know tempeh sounds scary to some of you, but wait ’til you try it with this marinade!
Another main course option – Cauliflower Stuffed Poblano Peppers. Smother them with cheese or with cashew cream (see the recipe for more details) – vegetarians and meat eaters alike will love this one.
For dessert – Strawberry Pistachio Crumble. This is an easy recipe that’s great for parties because the crumble can be made ahead of time. Assemble and bake in skillets (or a baking dish) as you’re ready to serve.
Or skip the baking and make Boozy Root Beer Floats with homemade ice cream (or without homemade ice cream… I won’t tell).
Hello from Holiday Vacation-land… aka, my parents house where Jack and I have been spending the week. We flew in just in time to have a white Christmas before the snow melted. Other than spending time with family, we’ve been spending time in the house because we’re really not winter people. I binge-watched Shirley temple movies, Jack fixed my parents computer. We’ve been eating my mom’s christmas cookies and I’ve been working on a few new recipes – spending time in front of the stove is the best way to stay warm around here! All in all, it’s been a much needed relaxing week.
We’re heading home tomorrow to spend New Years Eve with friends and I’m excited to make this cocktail.
We often mix kombucha into our cocktails, but it didn’t occur to me until now to use it in a Moscow Mule in place of the ginger beer! This cocktail couldn’t be easier to put together – it’s just a splash of vodka, kombucha, and a squeeze of orange. For garnish I added cranberries and a sprig of rosemary.
And the countdown begins! As a kid, Christmas morning was always the absolute BEST part of the year. For the special morning my family celebrated with one of 2 breakfast rituals – a can of Pillsbury Cinnamon Rolls or a box of Entenmann’s chocolate doughnuts. We loved it all – although my sister and I could honestly care less about the food because the morning was all about waking up and waiting sooooo patiently for my parents to get their coffee before we could start opening presents.
The recipe suggestions here are a little more homemade, but hey no judgement if you have a soft spot for soft canned cinnamon rolls :). Click directly on the photos to go to each recipe.
Pictured above: Cacao Nib Strawberry Vegan Waffles – these can be made ahead, frozen and popped into the toaster or toaster oven. Feel free to switch the cacao nibs for chocolate chips, blueberries or whatever filling your family likes.
If you’re a parent, you’ll need your coffee but you’re gonna want to make it quick. Make this Homemade Vanilla Hazelnut Milk the day before – chill it overnight and then pour yourself the most decadent holiday morning latte.
For something slightly sweet and nicely spiced, try these Healthy Apple Cinnamon Muffins.
Or on a savory note, this Spring Onion Frittata:
… or there’s always one of the most popular recipes on this site, Vegan French Toast (or here’s a non-vegan version or a nutella stuffed version if you’re feeling extra indulgent):
One of my new favorites, this Blueberry Coconut Baked Oatmeal is great for brunch.
On a super cold holiday morning try this superfood Maca Cacao Hot Chocolate:
Holiday or not, I love a toasted slice of this super seedy Pumpkin Cranberry Nut Seed Loaf. It keeps for a few days in the fridge and it also freezes well.
Since it’s the holidays let’s celebrate! These Apple Mimosas are simple twist on the classic and they’re always a hit at brunch:
It’s Christmas week! Yay!
So… we still haven’t put up that tree, but I’ve been doing a whole bunch of baking to make up for it (for Christmas and also for other upcoming holidays).
These cookies are so good that I’ve made them quite a few times this month. We (ahem, Jack) kept eating them before actually getting around to taking photos of them. Since no one needs a January gingerbread cookie, we made them again this past weekend. Better late than never! Here we go – these spicy little guys are ready to share:
The cookies are naturally sweetened with coconut sugar and molasses which makes them sweet but not too sweet. They’re spiced with ginger, cinnamon and (a surprise spice) cardamom, which gives a nice warm flavor. I mixed in a little almond butter, which makes these so delicious that I couldn’t stop eating little pieces of the dough while I was mixing it together.
You could definitely decorate these if you like – I took a more minimal approach because these are really tasty on their own, and also my decorating skills aren’t really so hot. (Remember these?)
Make these cookies into your favorite cut-out shapes, OR take the easy (but still very delicious) way out and roll them into balls to make soft, chewy ginger cookies like these: