Tag:

vegan

This picture, although a little blurry, captures the bright vibrant nature of the humble beet. Often over looked or thought of as a fall or winter vegetable beets can be delicious year round! This roasted beet pasta is fresh and beautiful way to get dinner to the table. I’ve chosen to top my bowl with a poached egg, Parmesan cheese, basil, and leftover roasted beets.

For a vegan version try toasting some walnuts, sprinkling some nutritional yeast, adding an extra drizzle of olive oil and topping with the leftover beets. Delicious!

Roasted Beet Pasta

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 Cups Chopped fresh beets
  • 4 Portions of your favorite GF pasta
  • 1 Tbsp Olive oil
  • 2 Tbsp sun dried tomatoes (finely minced)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 poached eggs (for topping *optional)
  • ½ cup Parmesan cheese (for topping *optional)
Instructions:
  • Preheat your oven to 425°F
  • On a baking tray place the chopped beets, olive oil, sun dried tomato, balsamic, honey, red pepper, salt, and black pepper. Toss to coat the beets evenly and roast for 40 minutes.
  • As the beets are roasting begin boiling your water for your pasta and cook in salted water according to your packages directions. When cooked, strain and set aside.
  • When the beets are roasted and soft reserve one cup for topping and scoop the rest into a blender.
  • Blend the beets until smooth, adding a little water as necessary and toss into the drained and cooked pasta. Stir to coat the pasta well. Top with the reserved roasted beets and toppings of your choice. Enjoy!

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What’s summer time without a creamy scoop of ice cream? Not a summer I want to think about! 

This vegan ice cream checks all the boxes for vegans and omnivores alike. Creamy, dreamy, coconutty goodness ready in about an hour! I like to top this ice cream with extra toasted coconut flakes, toasted almonds and walnuts, and sometimes even some pureed mango. 

It’s everything summer dreams are made of!

*swoon*

Vegan Toasted Coconut Ice Cream

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Churn Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
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Ingredients:
 
  • 2 Cans coconut cream (13.5 oz each)
  • Cup white or coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Cup sweetened coconut flakes (toasted)
  • ¼ tsp salt
  • 1 tsp coconut extract (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Spread sweetened coconut flakes on a baking sheet, and when the oven is ready toast 'em. Times will vary so keep an eye on those flakes! They won't take longer than 10 minutes. When toasted set aside to cool.
  • In a blender combine all ingredients except toasted coconut flakes and blend until well combined. This is your ice cream base so taste it to see if it's rocking your world, and adjust it as you like!
  • If you have an ice cream maker: Mix the toasted coconut flakes into the ice cream base and pour into your machine. Mix according to your machine's instructions. I used my Kitchen Aid mixer ice cream attachment and it took roughly 40 minutes. You'll know it's done when it's reached soft serve texture. When it's done you can eat as a soft serve or freeze it for a more authentic ice cream experience.
  • If you do not have an ice cream maker: Pour the ice cream base into a freezable container and freeze just until soft. You should be able to leave an indent in the ice cream with your finger, but not have any liquid flowing free underneath the indent. This will take a few hours and times will definitely vary. When your ice cream is soft but not frozen transfer back to the blender and give it a good whirl. You're trying to incorporate air into the ice cream so get it nice and frothy! Pour the base back into the freezer safe container. Mix the coconut flakes into the ice cream base and refreeze. This time allowing the ice cream to harden to your liking.
  • This ice cream keeps in the freezer for about a week. Top with all your favorite things and enjoy!

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

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Try this seasoning on a spinach salad for the experience of a lifetime. Ride that train all the way to flavor town, become the mayor, start a small family, own land there. You get the point. Go forth and season!

Red Wine Mushroom Salt

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

Prep Time: 30 minutes
Day Time: 1 day
Total Time: 1 day 30 minutes
Course: Seasoning
Cuisine: Italian
Servings: 1 cup (approx)

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Ingredients:

 

  • 5 oz kosher salt
  • 1 bottle red wine (I prefer a Cabernet Sauvignon or merlot)
  • 2 oz dried shiitake mushrooms
  • 2 oz dried porcini mushrooms
  • 1 Tablespoon dried thyme
Instructions:

  • In a skillet pour the entire bottle of wine, and turn heat to medium-low.
  • Allow the wine to reduce down to 4 Tablespoons of liquid. This will take about 25-30 minutes.
  • When the wine has reduced stir in the salt, transfer to a large bowl, and set aside.
  • In a spice grinder, blender, food processor etc. add the dried mushrooms and thyme and blend into a fine powder.
  • Mix your powdered mushrooms and thyme into your red wine salt.
  • Spread the salt mixture onto a baking sheet and allow to dry overnight.
  • The mushroom and thyme powder will likely settle to the bottom of the pan so give it a good mixing before storing long term.
  • When salt has dried place your new seasoning into a bag or jar with a marshmallow to prevent moisture build up and clumping.

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

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