Category:

Vegetarian

Is there anything more refreshing on a hot summer day than a glass of lemonade?

Today I’ve put a fun twist on the iconic American classic by incorporating basil and strawberry for a uniquely addictive flavor that’ll keep you coming back for more. I enjoy my lemonade slighty more tart than the averge bear, but if after you’ve tasted it you decide it’s too tart for you go ahead and add an extra cup of sugar or a few cups of water and it’ll bring the acidity right on down and have you sippin’ sweetly!

For an even better twist add a few shots of vodka and finish with sparking water or club soda to get the party going right!

Strawberry Basil Lemonade

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Drinks
Cuisine: American
Servings: 1 Gallon
Pin it!
Ingredients:
 
  • 2 pounds strawberries (halved)
  • 4 ½ cups lemon juice (fresh or half fresh, half bottled. )
  • 3 cups sugar
  • 10 cups water
  • 3 cups basil leaves (packed)
  • Cheese cloth or a fine mesh strainer
Instructions:
  • Preheat your oven to 425°F, and if needed get to squeezin' those lemons!
  • When oven is preheated place strawberry halves on a baking tray and roast for 30 minutes. The strawberries will darken in color and give up some of their juices.
  • While strawberries are roasting, in a small sauce pan combine 3 cups of sugar, 2 cups of water, and 3 cups basil leaves. Allow to melt over medium to medium-low heat without stirring. You're creating a simple syrup! Look at you getting down in the kitchen!
  • The syrup is done when all the sugar crystals have melted, about 10 minutes. Remove from heat and set aside allowing the basil leaves to continue to steep.
  • Add your lemon juice to your serving container.
  • When strawberries have finished puree them in a blender or food processor with 2 cups water.
  • Strain the strawberry puree through a cheese cloth or fine mesh strainer and into your serving container. This removes any seeds and makes a smooth tasty lemonade.
  • Remove the basil leaves from the simple syrup and add the syrup to your lemonade.
  • Add the remaining 6 cups of water and stir well. Taste for sweetness and adjust as desired. Enjoy with family and friends!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

These summer rolls are fresh, crunchy, and filled with the flavors of crisp summer vegetables. If tofu isn’t your thing feel free to use whatever protein floats your boat! You can also change the vegetables, add avocado, rice noodles, basil, mint, cilantro etc. Your only limit is your imagination.

Real talk- this is a whole lot of chopping and if I was smarter I totally would have bought shredded carrots, and prechopped veggies to take out some of the work. Learn from me, absorb my wisdom! Unless you’re into an odd amount of chopping then you know…go on with your bad self!

Crispy Tofu Summer Rolls

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 30 minutes
Cook Time: 10 minutes
Assembly Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vietnamese
Servings: 16 rolls
Pin it!
Ingredients:
 
  • 16 rice paper wrappers
  • 14 oz brick extra firm tofu
  • 2 Tbsp sesame oil
  • 1 tsp black pepper
  • 2 large red bell peppers (julienned)
  • 2 large carrots (peeled, julienned)
  • 1 large english cucumber (julienned)
  • 1 head green leaf or butter lettuce (chopped)
  • ½ cup peanut butter (crunchy or smooth)
  • 2 Tbsp tamari
  • ½ cup water
  • 2 tsp sugar
  • 1 Tbsp garlic chili paste or sriracha
Instructions:
  • Drain and press the water from your tofu and slice it into 16 equal pieces.
  • In a small bowl mix together the peanut butter, ½ cup water, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 Tbsp garlic chili paste or sriracha, and 2 Tbsp tamari. If you want this to be a thinner consistency just continue to thin with water until you like it. This is your dipping sauce!
  • In a nonstick skillet over medium-high heat pour 1 Tbsp sesame oil and swirl around the pan. Add the tofu slices and cook for roughly 5 minutes per side or until they are golden brown on each side. Sprinkle the warm tofu with 1 tsp black pepper, and allow the tofu to cool. Set aside.
  • Prepare your vegetables and fill a pie dish or shallow bowl half way with warm water. Prepare an assembly line with the lettuce, carrot, bell pepper, cucumber, and tofu. You will also need a work area large enough to roll your wrappers that you aren't afraid to get wet.
  • Working one at a time submerge your rice paper into the warm water soaking the wrapper until it is soft enough to bend without cracking. This should take no more than one minute. The wrapper will continue to soften as you fill your summer rolls so there's not need to soften it completely.
  • Lightly wet your working surface and spread the wrapper flat.
  • In the center of the softened wrapper lay down your lettuce, then carrot, cucumber, bell pepper, and top with the crispy tofu.
  • Fold the sides of the wrapper in, then the bottom up towards the center overlapping the sides, and tightly roll the rest of the roll towards the top to close. Just like wrapping a burrito! The wrapper will become sticky and remain closed on it's own. Follow the same directions for the remaining rolls.
  • When all the rolls are finished pat yourself on the back for doing all that work and enjoy your summer rolls dipped in the sauce! Way to go champ!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
2 comments
0 FacebookTwitterPinterestEmail

Real talk- you don’t have to peel the apples, but it does make for a tougher bite. Peeling the apples makes for a soft easy to munch pastry, but if you’re lazy like me, it tastes the same at the end and sometimes you just can’t be bothered. Serve these drizzled with honey, sprinkled with powdered sugar, or eat them warm with a cold scoop of vanilla ice cream!

Apple Pie Puffs

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 2 large apples (honeycrisp or granny smith)
  • 2 Tbsp light brown sugar (packed)
  • 2 Tbsp white sugar
  • 2 Tbsp melted butter
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • tsp ground mace or nutmeg
  • ¼ tsp salt
  • 1 sheet GF puff pastry (thawed, I used Schar brand)
  • honey (for drizzling *optional)
  • powdered sugar (for sprinkling *optional)
Instructions:
  • Preheat the oven to 400°F. Once the oven has reached 400° allow it to stay for there for 10 minutes before putting your pastries in.
  • While the oven preheats peel and thinly slice your apples.
  • In a bowl combine, brown and white sugar, cinnamon, mace, melted butter, salt, and stir together. Add the apple slices to the bowl and toss in the sugar mixture to coat each slice evenly.
  • Line a baking tray with parchment or a silicone baking mat.
  • Cut your puffed pastry into 4 even pieces, and place on your prepared baking try spaced evenly apart. Brush each piece lightly with your beaten egg and water.
  • Divide your slices evenly, and lay your apples down the middle of your pastry squares tightly overlapping each slice.
  • Bake the puffs for 25-30 minutes on the middle rack of your oven.
  • Pastries are ready when the apples are soft and the pastry is a deep golden brown, allow to cool slightly and enjoy drizzled with honey and powdered sugar.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Crunchy, sweet, sour, citrus-y, and a little spicy this slaw has it all! Feel free to adjust the measurements, and knife cuts to accommodate your own tastes! I left the apple and radish in larger bites because I’m lazy and hate cutting things into matchsticks, but if you want everything the same size you’re the boss. Want it more acidic? Add more lime or apple cider vinegar. Sweeter? Up the sugar. Need more heat? Add some red chili flakes or cayenne to the mix. Food is meant to be personal and fun to YOU, so play with it!

Apple Cabbage Slaw With Jalapeno Citrus Dressing

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 1/2 a small red cabbage (about 4-5 cups, thinly sliced)
  • 2 granny smith apples (cored and thinly sliced)
  • 4 radishes (thinly sliced)
  • 1 bunch green onion (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 6 Tbsp Apple cider vinegar
  • 2 Tbsp pickled jalapeno brine
  • 1 Tbsp chili powder
  • 2 limes (juiced)
  • 1 orange (juiced)
  • 1 Tbsp salt
  • 2 tsp black or pink pepper
  • 1 Tbsp sugar
Instructions:
  • In a large bowl combine the olive oil, vinegar, brine, lime juice, orange juice, salt, pepper, sugar, and chili powder. Whisk together.
  • Add the cabbage, radish, onion, and apple to the bowl and toss together with your hands coating everything well.
  • Let the slaw sit for 10 minutes before serving as the dressing will soften everything up.
  • Taste for seasonings, and adjust as desired. Toss again just before serving and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

These can be made with or without bacon to accommodate your needs without sacrificing flavor. They can also be sprinkled with your favorite BBQ seasoning or brushed with your favorite hot sauce for a fun kick! No matter which direction you choose, these giant mounds of flavor will be great along side your dinner (or as your dinner – no judgement here).

Jalapeno Popper Stuffed Portobellos

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 6 giant portobello mushroom caps
  • 1 brick cream cheese
  • 1 cup GF panko bread crumbs
  • 1 cup shredded cheddar cheese
  • 6 jalapenos (Seeds removed, minced)
  • 1 package bacon (cooked and crumbled *optional)
  • 1 Tbsp olive oil
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit
  • Wash and clean your mushroom caps removing the stems, and scraping out the gills.
  • Place the caps on a baking try and brush olive oil over the backs of the mushrooms so they don't stick to the pan.
  • Combine all remaining ingredients, and divide evenly between the mushrooms.
  • Spread the mixture to fill the entire cap, and bake for 20 minutes. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Raspberry Chipotle Roasted Brussels Sprouts

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Pin it!

Ingredients:

 

  • 8 cups Brussels sprouts (halved)
  • 2 Tbsp olive oil
  • 2 Tbsp raspberry preserves
  • 2 tsp chipotle powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
Instructions:

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a small bowl whisk together the olive oil, raspberry preserves, chipotle powder, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings if desired.
  • Place the sprouts on a large baking sheet and pour the raspberry sauce over it.
  • Toss together with your hands and evenly coat all the sprouts.
  • Spread the sprouts into a single even layer.
  • Roast at 400 for 40 minutes, or until the flat side is soft and golden brown. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut

@flavorslutofficial #FlavorSlut

http://facebook.com/flavorslut

0 comment
0 FacebookTwitterPinterestEmail

When blending smoothies the way to get the best result is to put the liquids in the bottom of the blender and work your way up to solids. So for this smoothie we would put the orange juice in first. Then milk if using, vanilla, yogurt, mango, and then the ice. Silky smooth every time!

This orange mango smoothie is sweet, tart, creamy and a healthy treat! With no added sugar, ten grams of protein a serving, and fiber to spare it’s a guaranteed hit anytime of the day! I enjoy this smoothie T-H-I-C-C, but if you want to thin it simply add one cup of milk into the mix and enjoy.

Orange Mango Smoothie

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Servings: 4 (10 oz)
Pin it!
Ingredients:
 
  • 3 cups mango (fresh or frozen)
  • 2 cups plain Greek yogurt
  • 1/2 cup ice
  • 1 cup orange juice
  • 2 tsp vanilla extract
  • 1 cup milk (to thin *optional)
Instructions:
  • Toss everything into your blender and make it smooth! You got this Travis! BOOM. Smoothie! Enjoy cold.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This is one of my favorite salads ever! It’s sweet, savory, nutty, and when paired with my french dressing has the perfect amount of tang. *chef kiss* We eat this as a side salad at home, but to serve as a main dish double everything and add a protein. Some herbed chicken breast, pan fried tofu, or even some cooked quinoa or amaranth would all pair nicely!

Sometimes I add a teaspoon of honey to the dressing for a sweeter take. Feel free to mix it up! Use your favorite dressing, try spring mix instead, add crispy prosciutto, try different cheeses, make some croutons with your favorite GF bread! All solid choices.

Pear, Parmesan, and Pine Nut Salad

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 8 oz baby spinach and arugula mix
  • 1 pear thinly sliced
  • 3 oz shaved Parmesan cheese
  • 1/2 cup pine nuts
  • 1/2 recipe French Dressing
Instructions:
  • In a small dry skillet over low heat, toast pine nuts. You’ll see them start to release their natural oils. Once this happens they will brown QUICKLY. Keep an eye on them. Don’t do anything else while these are toasting or you will burn them. Learn from me!
  • In a large bowl add the baby spinach and arugula mix, and shave the Parmesan on top.
  • Slice the pear and add it on top of the salad.
  • When the pine nuts are toasted sprinkle them on top, and pour the dressing over.
  • Toss to coat everything and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Frittatas are a magical breakfast that makes literally anything teetering on the cusp of life in your fridge taste AMAZING. They’re good for breakfast, lunch, brunch. eh? eh? See where I’m going with this? Frittatas any time!

Feel free to use whatever you have in your fridge. Meat, dairy, veggies, herbs. The possibilities are endless! The only real rule I use are 2 cups veggies, 1 dozen eggs, at least 1/4 cup dairy, and at least 1 tsp salt. Always. This combo makes a creamy, well seasoned dish no matter what you use in it. Change it up and make it your own! This recipe uses what I always have leftover in my fridge because I always buy too much and never learn my lesson- or maybe the lesson is that I always secretly want a frittata!? #FoodBlogRevelations

Vegetable Frittata

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 6
Pin it!
Ingredients:
 
  • 2 Tbsp butter
  • 12 eggs
  • 1/2 yellow onion (chopped thin)
  • 1 green bell pepper (chopped thin)
  • 1 yellow squash (chopped thin)
  • 2 roma tomatoes (thinly sliced)
  • 3 yellow potatoes (thinly sliced)
  • 2 cups baby spinach and arugula mix
  • 1 Tbsp herbes de provence (divided)
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp salt
  • 1 tsp black pepper
Instructions:
  • Preheat your oven to 425 degrees Fahrenheit.
  • In a skillet over medium-high heat add the 2 Tbsp butter and melt.
  • Add the onion, bell pepper, potatoes, yellow squash, 1 tsp salt and 2 tsp herbes de provence.
  • Mix together and saute until soft (about 10 minutes).
  • While vegetables are sauteing- in a separate bowl mix together the eggs, sour cream, 1/2 tsp salt, and 1 tsp black pepper. Scramble.
  • When the vegetables have finished cooking, add the spinach and arugula mix to the pan and wilt.
  • Add the vegetable mixture to the bowl with the eggs.
  • Pour the egg and vegetable mixture into a pie dish and top with Parmesan cheese, and remaining herbes be provence (1 tsp).
  • Bake the frittata for 30 minutes checking if done at 25 minutes.
  • The frittata should be lightly puffed, bouncy, and have only a slight jiggle.
  • When the frittata is fully cooked, remove it from the oven and set your broiler to high.
  • Place tomatoes around the outer rim of the dish and broil for 3-5 minutes. This will cause the tomatoes to wrinkle slightly, and the edges and center of your frittata to lightly brown. Those parts are the REALLY good stuff.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Everyone’s loves an enchilada, but have you heard of entomatadas? They’re the lesser known sibling to the enchilada here in America, but just as delicious! You know, the younger sibling who can basically get away with murder, and gets to do everything before you and somehow still gets all the same praise as the enchiladas EVEN THOUGH THE ENCHILADAS WEREN’T ALLOWED TO SHAVE THEIR LEGS AND WEAR MAKEUP UNTIL 8TH GRADE AND THE ENTOMATADAS WERE WALKING AROUND SMOOTH, HAIRLESS, AND BEAUTIFUL IN 5TH GRADE?!?!?!

….I digress…..

Give these easy entomatadas a go! They’re fresh, delicious, and although lacking the same “personality development” the enchiladas got in their swamp monster years- will garner you all the same praise at the dinner table. Enjoy!

Entomatadas

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Pin it!
Ingredients:
 
  • 5 roma tomatoes (quartered)
  • 1 serrano pepper (seeds removed)
  • 1 jalapeno pepper (seeds removed)
  • 3 garlic cloves
  • 1 cup vegetable or chicken broth
  • 1 tsp diced chile en adobo
  • 1 large shallot (quartered)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 8 corn tortillas
  • 10 oz queso fresco
  • 5 oz panela cheese
  • 1 cup vegetable or avocado oil
  • Sliced jalapeno (garnish)
  • sour cream (garnish)
  • lettuce (garnish)
  • avocado (garnish)
  • cilantro (garnish)
Instructions:
  • In a blender combine: tomatoes, serrano, jalapeno, shallot, garlic, broth, salt, pepper, and chile en adobo. Blend until smooth.
  • Pour into a small saucepan and simmer over medium heat for 15 minutes. It will begin to turn a darker red.
  • While sauce is simmering mix together the cornstarch and water in a small bowl and set aside.
  • In a separate bowl crumble together the queso fresco and panela cheese and mix. Reserve 1/2 cup for garnish and set aside.
  • Allow sauce to finish simmering, and stir in the cornstarch mixture. It should thicken almost immediately. Turn off the heat.
  • From this point you’ll be working in an assembly fashion (this is not as scary or as overwhelming as it sounds). You’ll be assembling one entomatada at a time, doing this method: frying the corn tortillas slightly, dipping in sauce, removing from sauce into a 9 x 13 baking dish, stuffing with cheese, folding over, and layering into a baking dish. So prepare however/whatever you need to to make this possible.
  • In a small skillet heat 1 cup of oil over medium-high heat. You’ll know the oil is ready when you see it ripple at the bottom of the pan.
  • Turn heat to medium.
  • With a pair of tongs or a slotted spatula, lightly fry the corn tortilla, just long enough to soften it. This should take only a couple seconds.
  • Drain excess oil.
  • Immediately dip the softened tortilla into your tomato sauce coating both sides well, and move your coated tortilla into your baking dish.
  • Fill the tortilla with 1/8th of the cheese mixture and fold in half like a flat taco. You did it! #YAAASGAGA #SLAY
  • Scoot the flat side of the entomatada against the left or right side of your baking dish and move on to the next one! Slightly overlap your entomatadas in the pan.
  • When you have finished all the entomatadas pour any remaining sauce over them. You can either serve as-is with your desired toppings including the reserved cheese, or broil them for 3 minutes before topping and serving. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
1 FacebookTwitterPinterestEmail

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More