Herbed Lemon Tahini Potato Salad
'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat!
2 lbs. red potatoes, chopped
1/2 red onion, chopped
3 ribs of celery, thinly sliced
4 green onions, thinly sliced
1 cup vegan mayo
1 cup tahini
2-4 tablespoons of lemon juice
3 tablespoons freshly chopped dill
1 teaspoon salt
1/2 teaspoon pepper
Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.
While the potatoes are cooling, chop up the onions and celery and them set aside.
Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine.
Serve + enjoy immediately or keep it in the fridge up to a week!
Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime.
Creamy Baked Kale + Artichoke Dip
We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.
In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking!
Creamy Baked Kale + Artichoke Dip
1 1/2 cups (about 1 - 15 oz. can) cooked white beans
1 cup Sir Kensington's Fabanaise Vegan Mayo
1/4 cup nutritional yeast
1/4 cup roasted red peppers
2 tablespoons lemon juice
1 teaspoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon oil or vegan butter
4 cloves garlic, minced
1 medium yellow onion, finely chopped
1 heaping cup artichoke hearts, roughly chopped
3 packed cups de-stemmed kale, leaves roughly chopped
1/2 cup panko breadcrumbs (use GF if you prefer)
Preheat oven to 375º.
In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside.
In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely.
Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount! For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons.
*Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.*
Quick Pickled Radishes
A while back we posted a recipe for Easy Pickled Onions, and it was maybe the simplest, most satisfying recipe I've ever posted. It's certainly not a challenging recipe, but spending just 5 minutes making a dish that lasts for weeks in the fridge and can brighten up just about any meal is worth it's weight in gold. I love radishes and knew I needed to do something similar to both make them last a bit longer in the fridge and give them a bit more flavor. These pickled radishes taste much lighter and sweeter than a typical radish, but still have a great crunch. I like to add them to everything from sandwiches and burgers to salads and avocado toast- as you'll see below. I'm addicted! But the best part? They really couldn't be easier to make! A little chopping and pouring is really all you need to do. They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
8 ounces radishes, thinly sliced
3/4 cup apple cider OR rice vinegar
1/2 cup hot water
2 teaspoons salt
1 teaspoon sugar
Thinly sliced the radishes using a sharp knife or a mandolin slicer.
Place the sliced radishes in a jar capable of holding about 16-20 ounces. We used a round weck jar, but any kind that closes will do.
Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the radishes and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the radishes will be.
Use the pickles on whatever you like! Pickled radishes will last for a few weeks stored in their jar in the refrigerator.
Shredded Kale + Brussels Salad
This simple salad was originally something I though might make it into my upcoming cookbook, Homestyle Vegan, but didn't make the cut. It's delicious and one of my favorite ways to get my greens in, but wasn't quite the caliber of comfort food I wanted in the book, so I'm serving it up here instead! I know what you’re thinking - so many GREENS! But I promise, this salad is a game changer. It’s incredibly simple to make but packs a ton of good-for-you ingredients and tastes incredible. We dress it in a light, tangy champagne vinaigrette that’ll leave you craving more.
Looking for other salad inspiration? Try our Golden Beet Salad with Balsamic + Cashew Ricotta, Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette, or Mexican Wheat Berry Salad!
5 ounces (135 g) lacinato kale, rolled and thinly sliced
5 ounces (150 g) brussels sprouts, trimmed and shredded
3/4 cup (50 g) green onions, thinly sliced
1/2 cup (70 g) pine nuts
1/4 cup (60 ml) olive oil
1 small garlic clove
2 tablespoons (30 ml) champagne vinegar
1 tablespoon (15 ml) maple syrup
1 1/2 teaspoons (8 ml) lemon juice
3/4 teaspoon dijon mustard
pinch each of salt + pepper
Place prepared kale, brussels, green onions and pine nuts in a large bowl and toss to combine.
Prepare the dressing by blending olive oil, garlic, champagne vinegar, maple syrup, lemon juice, dijon mustard, salt and pepper in a high-speed blender or food processor until creamy.
Drizzle the dressing over the salad and toss to coat. Enjoy immediately!
Don’t have any champagne vinegar? Use whatever vinegar you have on hand, instead!
You can prepare the veggies and dressing separately ahead and dress as needed.
Homemade Vegan Cheez-It Crackers
As a kid I was known as the girl who could eat a whole box of cheez-its in an afternoon. Okay, maybe thats not what people said about me to my face, but I'm pretty sure people thought I was weird and I know for sure that one friend's mom always made sure they had at least one full box before I came over. I just loved them. I was a big cheese kid, but was lactose intolerant, so to compensate and avoid a tummy ache I would just gorge on weird cheesy flavored foods whenever I could get my tiny hands on them. My parents certainly didn't condone it, they just had no idea. And I still got tummy aches, because really who needs to eat an entire box of cheez-its? These days, I 'm a lot better about portion sizes. The originals weren't healthy or good for you and were packed with chemicals - but they were delicious! I decided it was about time I recreated my favorite childhood treat, but knew I needed them to be totally vegan and WAY healthier. And they turned out SO GOOD! They're crispy, crunchy, cheezy, salty, savory and super snackable. Plus, there are only 9 ingredients - and you probably have them all on hand right now. These are the kind of snack you don't at all have to feel guilty about snacking on, even if you do go a bit overboard. Perfect for taking along for lunch or snack at work and bringing on camping or road trips - so let's get snackin'!
3/4 cup all purpose flour
1/4 cup cornmeal
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon baking powder
1/8 teaspoon turmeric
5 tablespoons vegan butter
3-4 tablespoons cold water
Preheat the oven to 350º and line a baking sheet with parchment paper.
Add the flour, cornmeal, nutritional yeast, salt, garlic powder, baking powder and turmeric to a food processor and process to thoroughly combine. Add the vegan butter and pulse until crumbly.
Add the cold water, a tablespoon at a time, until the dough comes together. Remove the dough from the food processor and form it into a disk. Place the disk onto a lightly floured surface. Lightly dust the top with flour and use a rolling pin to roll it to about 1/8th inch thick. Use a pizza cutter or knife to cut the dough into equal-sized square crackers.
Spread the crackers onto the prepared baking sheet. Bake them for 14-18 minutes or until crispy and golden brown. Makes 60-80 crackers. Save leftovers in an airtight container or bag on the counter up to a week.
Creamy Avocado Pesto Pasta
When life gives you lemons, you could make lemonade. Or you could get some serious meal-spiraton from us and make this lemony Avocado Pesto Pasta, instead! This creamy dish is packed with flavor but comes together super easily - you can even make the pesto ahead for an easy instant meal builder. It's the perfect dish for welcoming in warm, spring weather and the recipe is easily doubled for family-sized meals or lunch-leftovers. Top it with a sprinkle of hemp seeds for a bit of texture, and of course serve with fresh lemon slices- they add a ton of fresh flavor when squeezed over the top!
Before we get cooking, just wanted to let all my Orange County pals know that my vegan, organic baked goods are now being sold at Green Bliss Cafe in downtown Fullerton! This week they've got Oatmeal Cream Pies and Perfect Peanut Butter Cookies from our NEW Homestyle Vegan Cookbook (available for pre-order!!), as well as matcha-glazed and maple-glazed donuts! And if you need a custom baked goods order, let us know! We're happy to help bake and deliver whatever goodies you may need. Any questions? Shoot me an email at email@example.com. Now let's get cookin'!
1 1/2 cups fresh basil
1/4 cup hemp seeds (shell-free)
1 1/2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
1 medium avocado, halved and seed removed
16 ounces spaghetti noodles (or any pasta you prefer!)
lemon slices, for squeezing + garnish
hemp seeds, for garnish
In a food processor or high speed blender combine the basil, hemp seeds, lemon juice, garlic, pepper and salt. Drizzle in the olive oil and scoop the avocado into the mixture and process until creamy. Set aside.
Bring a large pot of salted water to a boil. Cook the noodles until al dente, then drain.
Pour the avocado pesto sauce into the pasta and toss to coat evenly. Garnish with a squeeze of lemon and a sprinkle of hemp seeds. Serve + enjoy!
Leftovers last in the fridge up to about a week.
Smoky Kale + Butter Bean Soup
I know what you're thinking - GREEN kale soup?! Am I crazy?? I'm not, and I promise - this soup is kind of mind-blowingly good. Years ago at a restaurant I had a thick, green soup with a ton of spice. I doubt it was vegan, but I've been thinking about it ever since. And while I never got the secret recipe, I did do my very best to match the flavors and textures from that soup in this one. And I think I came pretty close. This creamy soup is packed with kale (so it's basically a salad, right?) and potatoes for creaminess, with a smattering of butter beans throughout and a ton of rich, smoky flavor. It tastes fantastic alongside a slice of crusty bread or topped with hemp seeds or oyster crackers for a little crunch. Alex gave this soup some pretty dirty looks before he took a bite - but he was totally pleasantly surprised! If he's a convert, I think I can make you one too. Either you're in or you're out at this point...so let's get cooking!
1 tablespoon olive or coconut oil
2 cloves garlic, minced
1 medium yellow onion, chopped
2 cups red potatoes, cut into 1-inch cubes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups cooked butter (lima) beans
3 packed cups kale, stems removed
hemp seeds, for garnish
Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes.
Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender.
Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat.
Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers!
Butter beans are also known as lima beans, so use whichever. You can also sub white beans here.
Leftovers last about a week in the fridge or in the freezer indefinitely.
Golden Beet Salad with Balsamic + Cashew Ricotta
Beets are definitely one of the most underrated root vegetables. Most people think they don't (or KNOW they don't) like them, and most restaurants won't put a dish on the menu that nobody will order. It's a sad cycle, and beets usually get the short end of the stick. But unlike their earthier, more bitter, urine-dying red beet cousin, the golden beet is a sweet veggie that tastes great whether you pickle, bake, brine, roast or juice it. It has a mellow flavor (and color) that pairs really well with tangy, acidic flavors like balsamic vinegar and richer textures like crunchy walnuts and creamy cashew ricotta - which is why we paired them together! Plus, yellow beets are packed with good-for-you vitamins and minerals like fiber, iron, potassium and folic acid. If you haven't tried golden beets, or have just been waiting for the right recipe to test them out in, make this salad. It comes together super easily and tastes great, plus it somehow totally looks and sounds like a dish you'd only find at a fancy restaurant. Let's eat!
1/2 cup walnuts, chopped
1 cup raw cashews, soaked in warm water
2 tablespoons water
1/4 teaspoon salt
4 medium golden beets
4 cups arugula
balsamic vinegar, as needed for serving
Preheat the oven to 350º. Spread the chopped walnut onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool.
Soak the raw cashews in warm water for at least 30 minutes. Drain the nuts and pour them into a food processor. Pour in the water and salt and pulse until a fluffy, chunky texture is achieved (similar to ricotta cheese). Set aside.
Trim the ends of the beets, then place them into a medium-sized pot of water. Bring to a boil, then lower heat and cook over medium heat until fork tender, about 20-30 minutes. Drain the water and let cool slightly before using your fingers to slide the skins off. Toss the skins in the compost or trash and thinly slice the cooked beets.
Spread the arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew ricotta, sliced golden beets and a drizzle of balsamic vinegar. Serve immediately! (Or, just prep it and take it for lunch to work all week!)
Leftovers last up to a week in the fridge.
BBQ Cauliflower Bites
THE BIG GAME IS ALMOST HERE! And maybe like me you're like 'Uhhh cool.' But even if that's the case, we're both here because we like to eat delicious vegan food, which just so happens to be the only reason I tune into the Super Bowl - okay endless snacks AND the commercials. Whatever. The point here is that this gal LOVES snacking, and these BBQ Cauli Bites are the BEST snack! Spicy, tangy, sweet - as messy and delicious as the real thing, but without the meat or weird ingredients. These flavor-packed, guilt-free munchies will make you seem like the best cook at the party! Plus, cauliflower takes up way less room in your stomach than chicken would, aka MORE BEER.
Even if you're not into watching football this Sunday, you should still make these. 'Cause they are really fricken delicious. I made a pretty big batch last weekend and Alex and I finished it together, no problem. They don't need any dipping sauce since they're slathered in any BBQ sauce, but if you're into ranch dip, it might be a delicious addition. We also have a great recipe for crunchy coated cauliflower nuggets if that's more your style. Oh and this sriracha buffalo hummus? PERFECT with all that beer. Let's eat!
1 1/2 cups unsweetened almond milk
1 cup all-purpose OR whole wheat flour
2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 large head (about 6 cups) of cauliflower, cut into florets
1 1/2 cups BBQ Sauce
Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the unsweetened almond milk, flour, garlic powder, smoked paprika, salt, and pepper.
Dip the cauliflower florets into the mixture, coating evenly. Tap off any excess batter and place the florets onto the baking sheet. Bake for about 20 minutes, flipping halfway through.
While the cauliflower bites cook, heat the BBQ sauce in a small saucepan, stirring occasionally, until heated through. When the cauliflower bites have cooked, pull them from the oven and using tongs, carefully dip each floret completely into the bbq sauce mixture and place it back onto the baking sheet. Continue this until all the florets have been dipped. Bake for 25-30 more minutes, again flipping about halfway through. When they’re finished, serve immediately!
Leftovers don't reheat very well. These are best eaten fresh!
Party-Sized Jackfruit Nachos!
Whether you're into football or not, you probably know that the Super Bowl is this weekend. I've never been much of a football fan myself, but I'm always down for a party centered around eating! We're going to have some friends over the day before for a little get together and these nachos will absolutely be making an appearance. They're deceptively simple to make, big enough to share with a crowd, and so good your guests might not even believe you made them yourself! We start by smothering toasted tortilla chips with our spicy seasoned jackfruit, then pour on our homemade queso cheese and all the toppings you can imagine - plus we added guac!
This is a dish you won't want to share - it is THAT good! Which is also why we supersized it, so maybe it'd make it juuuuust a little easier to share? No matter what team you're rooting for, you'll be glad you made these nachos to munch on...and so will your guests!
1 large bag of tortilla chips
1- 15 ounce can black beans, drained
2- 20 ounce cans of jackfruit (in brine), prepared and cooked to our Jack Asada recipe instructions
1-2 cups homemade queso cheese (or sub whatever dairy-free cheese you prefer), warmed
1/2 cup red onion, chopped small
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
the BEST guacamole, for serving
limes, for garnish
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper (or aluminum foil).
Spread the tortilla chips evenly over the baking sheet and scatter the drained black beans over the top. Layer the seasoned, cooked jackfruit evenly over the top, then place the baking sheet in the oven for 10 minutes heat the chips, beans and jackfruit together.
When finished, pull the baking sheet from the oven and immediately top with the queso cheese, chopped red onion, black olives, cilantro and guacamole. Serve immediately!
Save time by preparing the jackfruit and queso a day ahead, then just reheat as necessary!
If you use a different cheese (daiya, for example) we would recommend adding the cheese layer BEFORE baking so it melts while in the oven.
Add whatever other toppings you like! Some suggestions? Cabbage, salsa, hot sauce, green onions, jalapeños, tomatoes!