Beat The Heat With These Cool Summer Eats

  1. Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.

chai-chia

2. Raw spiralized thai salad. Photo credit goes to Rebecca from  Strength and Sunshine.

 

Raw-Spiralized-Thai-Salad-PM1

3. Lazy falafel. This recipe knows me so well. I love easy recipes. Photo credit goes to Rhian from Rhian’s Recipes.

lazy falafel

4. Easy vegan lentil salad. Healthy and can be done in 10 mins or less? Love it!! Photo credit goes to Mary Ellen from V Nutrition.

Vegan-Quinoa-Salad-2-550x825

5. Hemp seed oatmeal NO BAKE cookies. Oh yessss she did!! Photo credit goes to Karissa from Karissa’s Vegan Kitchen.

oatmeal-hemp-cookies-1

6.  Soba cold japanese buckwheat noodles. There’s something I love about Soba, they are great in almost everything! Photo credit goes to Kate from The Artful Appetite.

Zaru-Soba-Cold-soba-noodles-vegan-The-Artful-Appetite-17

7. Ginger berry smoothie bowl. She had me at bowl *drool*. Photo credit belong to Mallory Maddox.

Ginger-Berry-Smoothie-Bowl-recipe-3-of-4

8. Maple tofu skewers. I’m in…. love maple and tofu and grilling. I don’t have a BBQ, but I would use my air fryer, or over a camp fire. Photo credit goes to Choclette  Tin And Thyme.

Maple-Tofu-Skewers

9.Mango tofu summer rolls. If summer had a taste, I’m pretty sure this is what it would taste like. Photo credit goes to Amy from Veggies Save The Day.

Mango-Tofu-Summer-Rolls-Vegan

10. Chickpea with garlic vinaigrette salad. My kind of salad… no lettuce ūüėÄ Plus chickpeas and garlic? Yummy. Photo credit goes to Monica from The Hidden Veggies.

Chickpea-Garlic-Vinaigrette-Salad.png-gray

11. Peach jalapeno salsa. This is a creative way of using all the fresh juicy peaches this summer. Photo credit goes to Oliva from Lettuce Liv.

peachsalsa

12. Balsamic bean salad. Now this would be great to take on a potluck picnic! Photo credit goes to Sarah from Fried Dandelions.

beans3-580x331

13. Tomato chickpea salad with cilantro and lime. This looks so fresh! Photo credit goes to Mel from A Virtual Vegan.

tomato-chickpea-salad-cilantro-lime-a-virtual-vegan-5

14. No bake apricot turmeric lemon energy bars. These would be perfect to take to the lake or the pool! Also this passes as lunch to me ūüôā Photo credit goes to Sarah from Vegan Chickpea.

No-Bake-Apricot-Turmeric-Lemon-Energy-Bars-3

15. Cucumber salad with sesame soy dressing. 3 ingredients!!! Just 3! Photo credit goes to Elizabeth from The Lazy Broccoli.

cucumber-salad-v1-lc

16.  Loaded veggie chopped kale salad. This looks fresh! Photo credit goes to Jen from Veggie Inspired.

Chopped-Kale-Salad-2

17. Raw vegan bowl. It’s hard to resist a good bowl. So pretty. Photo credit goes to Yeukai from A Dash Of Lemon.

raw salad

18. Spiralized beet salad. I always forget about golden beets, I always think red. So pretty. Photo credit belongs to Rebecca from Strength and Sunshine.

Sunshine-Spiralized-Beet-Salad-PM1

19. Simple Gazpacho. I don’t think I’ve ever tried gazpacho before, but what a great way to enjoy a nourishing soup on a hot summer day. Photo credit goes to Mary Ellen from V Nutrition and Wellness. 

gazpacho

20. Turmeric chickpea salad sandwhich. There’s something just really satisfying about a chickpea salad sandwich. Photo credit go to Karissa from Karissa’s Vegan Kitchen.

turmeric-chickpea-vegan-sandwich-recipe

21. Raw strawberry mango avocado tacos. She had me at taco’s. Have you ever tried The Taco Cleanse? Seriously great book! Photo credit goes to Amy from Veggies Save The Day.


22. Vegan tuna salad tuna melt. Oh doesn’t that look like a gooey mess that you should make right away? Looks good! Photo credit belongs to Monica from The Hidden Veggies.


23.White Bean Salad. This is so easy to whip up. Photo credit goes to Jennifer from Veggie Inspired.


24. Raw carrot brazil nut soup. Looks very creamy! Photo credit goes to Sarah from Vegan Chickpea.


25. Thai Pad. Who doesn’t love a good Thai pad? Photo credit goes to Ania from Lazy Cat Kitchen.


26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here ūüėÄ 


That is all for now. What’s your favourite cool summer eats? 

Advertisements

What’s For Breakfast by Dianne Wenz, review, recipe and giveaway

New-Breakfast-Cover

21 vegan recipes to jump start your day. This e-book is perfect for anyone who loves breakfast foods. Enjoy a hearty scramble at dinner or oatmeal for lunch, a juice for breakfast.¬†What’s for¬†Breakfast is divided by¬†scrambles, porridges and puddings, drinks, I heart carbs, brunch and the basics. In the part The Basics, Dianne has a list of ingredients that she uses and tools you will need to make the recipe. Nothing weird or strange, in fact you likely have everything you need already. Well, a lot of people are not familiar with kala mamak which is also known as black salt, which is actually pinkish in colour- it gives tofu an eggy taste. 18 of the recipes are the most popular from her blog plus 3 brand new recipe, all in one e-book!!!

The other night after we came home from the pool, I decided to make the tofu frittata. That night we were still in the middle of a heat wave, and I thought I would regret using the oven. The frittata is insanely easy to make. Perfect for a brunch where you have about an hour (the cooking time is about 40 mins) that you can just relax and take things easy. This heats up wonderfully in the air fryer for next day leftovers. (IF you have leftovers.) Oh and in case you are wondering if I felt regret? The only regret I had was not making it sooner. Ironically just shortly before the frittata was finished cooking, the wind picked up and Mother Nature cooled my home down. It was perfect.

Guess what? Dianne is letting me share one recipe with you and I think you will really enjoy it. Be sure to add this to your Sunday brunch menu!

Tofu Frittata

tofufrittata
A frittata is pretty much the same thing as a quiche, but without the crust. The
benefit to making a frittata is that it can be prepared the night before and then
popped into the oven in the morning. This recipe can easily be doubled if you’re
expecting a crowd for brunch.
Ingredients:
1 teaspoon olive oil 1 small red onion, diced
6 to 8 crimini mushrooms, sliced
1 zucchini, diced
1 package firm or extra-firm tofu, pressed and drained
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 tomato, diced
2 scallions, chopped
1/4 cup kalamata olives, chopped
Directions:
1. Preheat oven to 375¬įF and lightly grease a small casserole dish.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook
for about 3 minutes, until it softens. Add the mushrooms and zucchini.
Cook for about 5 more minutes, until the vegetables become soft. Sea-
son with a little salt and pepper, to taste.
3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast,
cornstarch, basil, cumin, garlic powder, onion powder, sea salt, turmeric,
black pepper, and red pepper flakes, if using. Process until smooth.
4. Fold the vegetables into the tofu mixture and spread into the casserole
dish. Top with the tomato, scallions, and olives.
5. Bake for 40 to 45 minutes, until the frittata is firm and golden brown.
6. Let stand for about 5 minutes before slicing. Serve warm.

Recipe reprinted with permission from What’s for Breakfast? Morning Favorites
from Dianne’s Vegan Kitchen. ©2017 Dianne Wenz. Purchase your copy of the
e-book here: http://www.diannesvegankitchen.com/cookbooks/

To find out more about Dianne check out her blog Dianne’s Vegan Kitchen,¬†she is also on facebook.

I can’t wait to make the other 20 recipes!!¬†Let me know what your favorite breakfast food is and enter for your chance to win Dianne’s book What’s for Breakfast click HERE.

Frozen ‘Hot Chocolate’ Smoothie!

The name of the smoothie grabbed my attention so I had to give it a try. ¬†It is as delicious as it sounds and super easy to do. ¬†This came from the cookbook Vegetarian Times Everything Vegan. ¬† The book has 250+ easy, healthy recipes…many of which I plan on trying ūüôā

Vegetarian-Times-Everything-Vegan-ebook

Vegetarian-Times-Everything-Vegan-Hardcover

everything-veganfrozen-hot-chololate-smoothie

Gardein Pocket Meal

Gardein has gone and done it again! ¬†I was gifted this gardein pocket meal to try and yummo! ¬†If I had Frank’s Red Hot sauce, I would have splashed some on, but the pocket meal was delicious enough by itself. ¬†Kale, barley, sun-dried tomatoes, non-gmo…what more could you ask for? ¬†Another gardein winner in my book!

gardein pocket meals

This slideshow requires JavaScript.

Vegan Snack Down, the double onion ring

The other week, a¬†video about double decker onion rings popped up on my facebook page. It wasn’t vegan, but easy enough to¬†make it vegan, as I was watching the video, I knew exactly what I was going to use. Of course, I re-facebooked it and said- now picture this but use flax egg and your fave vegan cheese. (You can search for the original recipe on tasty’s¬†fb page).

Shane from Vegan with kids¬†and I started chatting about how good they looked, and what we would use etc, gave each other a “hard” time and then #vegansnackdown was born.

We decided to challenge each other,¬† go out on social media, get votes to see who did it better, so please vote for¬†me- #teambloggins¬† (I’ll even give you the recipe ūüôā To vote click¬†Here¬†and it will take you to our site. The voting post will be only a few posts down. Easy to find!

I have to admit- Tasty makes it look so damn easy- but they are a pain in the ass- but they are soooooooo good¬†if you have the patience. You need to use white onion. Don’t waste your time with yellow as they will not hold up properly. I was able to get one onion ring, so I made single’s with the rest of the yellow onion slices. The next day I went out and bought white onion, chopped it up- and made my double deckers. White onion’s are more firm, you will break some but¬†the hold up well when it comes to coating them.

Double Decker Onion rings

1/2 bag of  Enjoy Life Foods Plentils*

2 tablespoons of Manitoba Harvest Hemp seeds

1 to 2 WHITE onions

Chao cheese slices, sliced to fit your cut onion rings

Your choice of egg sub
Cut your onions to the thickness you want your rings.

Take your plentils put them in a ziplock bag, grab your rolling pin and squish them to resemble Panko crumbles, add the hemp seed, shake and pour into shallow dish.

Take two pieces of onion, stuff your cheese between the layers, keep going until you get the amount that you want assembled. Put on a parchment lined cookie sheet. Freeze for at least an hour.
Turn on the fryer. In one dish get you egg sub ready, in another shallow dish add your flour. Now the fun begins. Take a double decker dust it in flour, then dip in egg sub, dip in Plentil hemp mixture, dip in egg sub, dip in Plentil hemp mix.

I fry a few at a time. Watch them, they fry pretty quickly. 3-5 mins.

That’s it – make your favourite dip, you will be having a mouthgasm.

This slideshow requires JavaScript.

Mozza Sticks

A bag of Daiya

1/2 bag of Enjoy Life Plentils*

2 tablespoons Manitoba Harvest Hemp

Melt the cheese, I add teaspoon of garlic powder and a scant 1/4 teaspoon of thyme before I melted the cheese. I put a bowl inside a slightly smaller pot. Keep stirring until cheese is completely  melted, pour melted cheese into a parchment lined bread pan, place in fridge for a few hours or over night to firm up.

Cut into sticks- use the directions and method for the onion rings for the batter and coating. Keep an eye on them they should be ready within 5 mins.  Enjoy with your fav dip and or sauce. (Recipe inspired by the Vegan Zombie)

Daiya¬†actually makes it easier now than when I first making Vegan Zombie’s recipe – if you buy the blocks- just cut it up to desired thickness. Easy!
My fav dip  is to take 3 heaping tablespoons of Vegenaise, a teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of each dill and basil. Stir until blended, let set in fridge for at least a half hour. It is better the next day though.  (Inspired by Happy herbivore)

* for the double decker onion rings and mozzarella sticks I use Plentils margherita pizza flavour. The single onion rings are covered in Plentil sea salt hemp love.

Let me know what you think- I know you want to make them…… The singles might become a Friday night movie night snack with¬†Daiya¬†pizza. Oh the surperem one is so good!!