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10 Delicious Cleansing Recipes

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The holidays are over and the new year is here, a time when many of us are planning ways to cleanse and detox to recover from holiday indulgence.

10 Delicious Cleansing Recipes

If you are planning a cleanse there is no need to starve or deprive yourself of solidfoods, not all cleanses include fasting. Actually eliminating processed foods and drinking plenty of water is a great way to keep your body in a daily state of cleansing. Yeah, yeah I know it's hard to eliminate processed foods completely sometimes because we have such busy schedules.

So I've gathered a list of recipes filled with foods to help cleanse without deprivation. You can also download my 3-Day Detox Guide.

Here's to a Happy and Healthy New Year!!!

Healing Turmeric Golden Juice - A healthy anti-inflammatory drink your body deserves.

Healing Turmeric Golden Juice

Pouring almond milk over apple cinnamon granola.

Pumpkin Apple Cinnamon Granola

Chipotle trail mix pouring out of glass container onto the table.

Chipotle Trail Mix

Bowl filled with cooked wheat berries, salad greens and cucumbers.

Asian Wheat Berry Salad

Bowl of Chickpea Chili topped with vegan sour cream, sliced avocado, jalapeno, scallions and a wedge of lime.

Chickpea Chili with DIY Chili Seasoning

Bowl of Vegan Un-Cheesy Potato & Broccoli Soup with broccoli florets on top.

Vegan Un-Cheesy Potato Broccoli Soup

Bowl of Cilantro Jalapeno Hummus garnished with sliced tomatoes, jalapeno and cilantro.

Cilantro Jalapeno Hummus

Pita bread stuffed with sliced avocado, sweet potato rounds and cucumber slaw.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

Overhead shot of Sun-Dried Tomato Tapenade garnished with sliced tomatoes and fresh basil sprig.

Sun-Dried Tomato Tapenade

Two bowls of spicy lentil sweet potato stew with sliced avocado, jalapeno and torn cilantro leaves on top.

Spicy Lentil Sweet Potato Stew

10 Delicious Cleansing Recipes

8 Favorites To Celebrate The Flavors of Fall

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Grab some pumpkins, apples, and cinnamon, summer is almost over so here are 8 Favorites to celebrate the flavors of fall.

Collage of pumpkin, apple and cinnamon treats.

We have celebrated Labor Day and now it’s full speed and straight ahead into fall. One could easily say that pumpkin, apple and cinnamon are some of the most popular flavors of the season. So to help get you started I’ve round-up a few of my favorite recipes that are sure to put you in a fall state of mind, even if the temperature outside still feels like summer.

Baking dish filled with pumpkin apple cinnamon granola.

Pumpkin Apple Cinnamon Granola

Crunchy and delicious flavors of fall, sweetened with maple syrup and packed with nutritious goodness.

 

Glass pan withGluten-free baked Pumpkin apple crisp

Gluten-Free Pumpkin Apple Crisp

Sliced and diced Granny Smith apples tossed in a pumpkin molasses mixture, topped with a lightly sweetened crumb topping.

 

Slice of pumpkin apple tart with coconut cream on top.

Pumpkin Apple Tart

Pumpkin and Apple, together they are better and simply delicious.

 

Whole wheat toast layred with almond nut butter, sliced granny smith apples, and date and cinnamon crumble.

Almond Butter Apple Cinnamon Toast

Think Cinnamon toast, but with almond butter, apple slices a touch of sweetness from an almond date crumble and a final drizzle of agave.

 

Sliced Vegan Pumpkin Date Bread drizzles with coconut cream.

Vegan Pumpkin Date Bread

Moist, delicious, refined sugar-free with a tasty crunch. You'll want to add this Vegan Pumpkin Date Bread to your line-up of fall pumpkin recipes.

 

Pumpkin cake with pumpkin spice glaze.

Pumpkin Cake with Pumpkin Spice Glaze

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

 

Buckwheat pumpkin clusters in a small ball jar with a pan of clusters in background.

Buckwheat Pumpkin Clusters

Sweet and crispy Buckwheat Pumpkin Clusters a perfect anytime snack.

 

Apple Cinnamon Baked Oatmeal on a dish towel with gold serving spoon.

Apple Cinnamon Baked Oatmeal

Apples, cinnamon, and brown sugar! Flavors that filled my favorite childhood breakfast, stove-top oatmeal. Today these same flavors are part of my new favorite make-ahead breakfast.

Fall and the flavors of fall my absolute favorite time of the year. I hope you give these recipes a try, maybe they'll become favorites for you and your family.

If you make any of these tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted or leave a review on Pinterest.


Vegan Eggplant Mushroom Bolognese with Casarecce

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Vegan Eggplant Mushroom Bolognese with Casarecce, a healthy, hearty and bold with flavor pasta dish. Perfect for a busy weeknight dinner.

Overhead shot of Vegan Eggplant Mushroom Bolognese tossed with Casarecce on a blue plate with a glass of red wine.

Bolognese sauce over spaghetti was once one of my favorite meals and it was always better the second day. When I stopped eating meat I had to find other ways to bulk up my pasta sauce.

Adding chunky veggies is a great way to add bulk, however, I'm not a big fan of chunky veggies in my sauce. I prefer to add hearty veggies in smaller pieces, and as the sauce simmers everything marries together into a bold and delicious sauce that pairs well with most medium to large pasta. The combo of eggplant, mushrooms, and carrots add bulk and nutritious goodness to this vegan bolognese.

I don't use eggplant as often as I should, but I'm starting to include it where and when I can, it's loaded with benefits.

Some health benefits of eggplant

  • Rich in vitamins and minerals
  • High in antioxidants
  • May help lower cholesterol
  • Because of its fiber can help lower blood sugar
  • low in calories

Quick Tip: For the carrots, I started with shredded carrots to make the chopping easier.

Diced eggplant, mushrooms, carrots
Sauteed shallots and carrots and diced eggplant in saute pan.
Eggplant and mushroom in saute pan with tomato sauce on top.

Mushrooms are a natural for adding bulk, along with the added carrots, eggplant, and simmering this sauce thickens to perfection.

Simmering Vegan Eggplant Mushroom Sauce in saute pan.

Bolognese is the most commonly paired with spaghetti noodles, and it's great, but sometimes I like using casarecce pasta noodles. Casarecce pasta is shaped into a narrow, twisted and rolled tube. This means there is more surface area for the sauce to adhere to and it holds up very well with chunky, hearty sauces.

Uncooked casarecce pasta noodles
Blue plate filled with Vegan Eggplant Mushroom Bolognese Sauce tossed with Casarecce pasta.
Close-up of blue plate filled with Vegan Eggplant Mushroom Bolognese Sauce tossed with Casarecce pasta.

Vegan Eggplant Mushroom Bolognese with Casarecce

Vegan Eggplant Mushroom Bolognese with Casarecce, a healthy, hearty and bold with flavor pasta dish. Perfect for a busy weeknight dinner.
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Keyword: Vegan Eggplant Mushroom Bolognese with Casarecce
Prep Time: 10 minutes
Cook Time: 45 minutes
Author: Celeste

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Ingredients

  • 1 lb. bag casarecce pasta
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 medium shallot cut in half and sliced
  • ½ cup finely chopped carrots
  • 1 medium eggplant cut into ¼ dice
  • 1 lb. cremini mushrooms sliced
  • ½ teaspoon finely ground Himalayan sea salt
  • ½ teaspoon finely ground peppercorn blend
  • 3 cloves garlic finely minced
  • 1 28 oz. can of crushed or diced tomatoes in sauce
  • 2 tablespoons tomato paste
  • 1 ½ teaspoon smoked paprika
  • 2 teaspoons Herb de Provence
  • 1 tablespoon turbinado sugar
  • ¼ or ½ teaspoon red pepper flakes optional
  • 3 tablespoons chopped flat leaf parsley

Instructions

  • In a pot of salted boiling water cook casarecce until al dente. Drain, reserving 1 cup of the pasta water. Place pasta back into the pot, toss with a drizzle of oil, cover and set aside.
  • In a large nonstick skillet heat 1 tablespoon of the oil, add the shallots and carrots and sauté over medium heat until it starts to soften, about 5 minutes.
  • Add eggplant to skillet and continue to sauté until eggplant starts to soften.
  • Stir in the sliced mushrooms and remaining oil if needed. And season with salt and pepper, continue to cook stirring occasionally for another 6 to 7 minutes, mushrooms should be softened.
  • Add garlic, tomatoes, tomato paste, paprika, herb de Provence, and sugar, stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, until sauce thickens, about 30 minutes. If the sauce is too dry add some of the reserved pasta water.
  • Add cooked pasta,1 tablespoon of the parsley and red pepper flakes to the sauce, stir to combine. Taste add salt and pepper if needed. Plate sprinkle with more parsley and serve.
Store any leftovers in an airtight container in your fridge.

Notes

Store any leftovers in an airtight container in your fridge.

Nutrition

Serving: 1⅓ cup | Calories: 386kcal | Carbohydrates: 79g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 369mg | Fiber: 8g | Sugar: 12g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Overhead shot of Vegan Eggplant Mushroom Bolognese tossed with Casarecce on a blue plate with a glass of red wine.
Thick, rich and full of flavor, this Fire Roasted 20-Minute Pasta Sauce will have you giving up your store purchased sauce. Serve it with your favorite pasta, or use it as a pizza sauce.

If you like this you may like this Fire Roasted 20-Minute Pasta Sauce.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

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Spicy Vegan Sweet Potato Pitas with Cucumber Slaw - Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.

Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

Growing up whenever we had sweet potatoes, I thought it was pretty special. They were always baked and served with a dollop of butter and a sprinkling of brown sugar.

Looking back at it I think sweet potatoes were used more for making desserts like pies and soufflés. When it came to preparing everyday meals it was the forgotten potato.

Well, all of that has changed, sweet potatoes are no longer the forgotten potato, I enjoy incorporating sweet potatoes into my savory recipes.

pan of roasted sweet potato rounds and bowl of cucumbers and shredded cabbage sprinkled with dill.

Slices of pita bread on blue napkin with knife in background.

Sweet Potato Benefits

If you're avoiding sweet potatoes, maybe it's time to look at some of the health benefits of Sweet Potatoes.

Some of the benefits are:

  • High in fiber
  • High in antioxidants
  • Stabilizes blood sugar
  • Helps in boosting immunity
  • Promotes vision health
  • Aids in weight loss because they're nutrient-dense

Another plus for sweet potatoes is that they're easy to prepare and there's an abundance of ways to incorporate them into recipes.

For this recipe,

you peel

you slice

you roast

you eat

While the potatoes are roasting you make the cucumber slaw and sauce.

Overhead shot of vegan harissa mayo sauce

Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with sandwich spread in background.

I've come a long way from the days of eating sweet potatoes only as a dessert.

Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw Recipe

Spicy roasted sweet potatoes, cucumber slaw, and avocado slices inside pita pocket.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

Spicy Sweet Potato Pitas with Cucumber Slaw - Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.
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Vegan
Keyword: vegan sweet potato pitas slaw
Prep Time: 12 minutes
Cook Time: 20 minutes
Servings: 4 Pita Pocket Sandwiches
Author: Celeste

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Ingredients

  • 2 medium sweet potatoes
  • 2 to 3 teaspoons extra virgin olive oil
  • 2 teaspoons harissa paste
  • salt and pepper
  • 1 medium cucumber
  • 1 quarter of cabbage
  • 1 oz. white wine vinegar about 2 tablespoons
  • 1 tablespoon fresh chopped dill
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 2 whole wheat pitas
  • ¼ cup vegan mayo
  • 2 cloves of garlic
  • 2 teaspoons or more to your taste harissa paste
  • 1 avocado

Instructions

  • Preheat oven to 375 degrees.
  • Peel and slice potatoes into ¼ inch rounds.
  • Place potatoes in a medium bowl, drizzle with 2 to 3 teaspoons of extra virgin olive oil, add 2 teaspoons of harissa paste and sprinkle with ¼ teaspoon of salt, toss to coat.
  • Transfer potatoes to a shallow baking pan. arrange in a single layer. Roast until tender, about 15 to 20 minutes. Flip halfway through roasting.
  • While potatoes are roasting prepare cucumber slaw. Using a mandoline or knife, slice cucumber lengthwise, then in halves, transfer cucumber to a large bowl. Thinly slice the cabbage and add to bowl with cucumbers. Add vinegar, dill, oil, and pinch of salt and pepper. Toss, taste and adjust seasoning as needed to your taste. Cover and set aside.
  • Cut pitas in half, place on shallow baking pan and place in oven. Toast until warmed.
  • While pitas are toasting, make the sauce, in a small bowl mix together the vegan mayo, garlic, harissa paste, and lemon juice, stir until well combined. Cut, pit and slice avocado, drizzle with some of the lemon juice to prevent browning.
  • When ready to serve, spread some of the sauce inside pita pockets, stuff pitas with slaw, sweet potatoes, and avocado slices.
If you don't have fresh dill you can use dried.
Store any leftovers in an airtight container in the fridge.

Notes

If you don't have fresh dill you can use dried.
Store any leftovers in an airtight container in the fridge.

Nutrition

Serving: 1Pita Pocket Sandwich | Calories: 435kcal | Carbohydrates: 40.9g | Protein: 7.9g | Fat: 27g | Saturated Fat: 3.8g | Polyunsaturated Fat: 4.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 654mg | Fiber: 7.9g | Sugar: 6.4g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

Moroccan Inspired Chickpea Tartine with Spinach and Chard

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This Moroccan Inspired Chickpea Tartine with Spinach and Chard is a simple easy and delicious meal. Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.

Garlic toast with Moroccan inspired spiced chickpeas on a plate.

If you were to look through my pantry you are sure to find several cans of chickpeas or dried chickpeas. They come in handy when I’m in need of a quick meal or snack. When I’m in the mood for a slow cooked meal, I prepare dried chickpeas in my instant pot to use in soups or stews. It’s amazing how many ways chickpeas can be used to create delicious and relatively healthy meals.

cooked chickpeas scattered on a white table.

Some facts about chickpeas

  • Chickpeas are also known as garbanzo beans.
  • They're a good source of protein and fiber.
  • Chickpeas are gluten-free
  • Chickpeas are high in potassium
  • There are 269 calories, 4.25 grams fat, 44.97 carbs, and 14.53 grams of protein in 1 cup of cooked chickpeas

Lately, we’ve been roasting chickpeas to have on hand for a quick snack or to throw on a salad for some added protein.  This recipe uses chickpeas as a tartine topper.

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top, with a glass of wine in background.

What is a Tartine?

French in origin and pronounced tärˈtēn.

A slice of bread with sweet or savory spreadable toppings, such as jams, honey, creams and sauces. Basically a fancy name for open-faced sandwich.

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top.

This recipe is a variation of a true Tartine because the toppings aren’t super spreadable. However, if you want you can blend the chickpea topping into a spread. I kept it unblended for a heartier taste.

This recipe comes together fast! The greens are sauteed and set aside and kept warm. The same pan is used to prepare the chickpeas, makes for an easy clean-up.

Spinach and chard in saute pan with wooden spoon on the side.

Chickpeas in saute pan, seasoned with Moroccan inspired spice blend.

Moroccan Inspired Chickpea Tartine with Spinach and Chard Recip

Moroccan Inspired Chickpea Tartine with Spinach and Chard

Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.
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Keyword: Moroccan Inspired Chickpea Tartine
Prep Time: 5 minutes
Cook Time: 15 minutes
Author: Celeste @The Whole Serving

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Ingredients

  • 3 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 2 ciabatta rolls or you can use flatbread
  • 2 cups chopped spinach
  • 2 cups chopped chard
  • ½ medium onion. sliced
  • 1 15 oz. can chickpeas rinsed and drained
  • 1 15 oz. can diced fire-roasted tomatoes
  • salt and pepper to taste
  • spice blend of 1 teaspoon each of dried coriander allspice, cumin, and cinnamon
  • ¼ cup coarsely chopped walnuts

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the minced garlic and olive oil, season with salt and pepper.
  • Slice ciabatta rolls in half horizontally and cut the halves in half on the diagonal.
  • Place cut bread on a shallow baking pan, cut side up. Brush bread with garlic mixture and toast in oven until it starts to brown, about 7 to 9 minutes.
  • While the bread toasts, heat 1 tablespoon of olive oils in a large skillet over medium-high heat. When hot, but not smoking.
  • Add combine spinach and chard, add to skillet, sauté until it starts to soften about 3 to 4 minutes and season with salt and pepper. Transfer to a medium bowl, cover to keep warm, set aside.
  • In the same skillet heat 3 teaspoons of olive oil until hot, add onions and sauté until it starts to soften, 2 to 3 minutes. Stir in spice blend and continue to sauté until fragrant, about 1 minute. If it seems to dry add water 1 tablespoon at a time until it reaches the desired consistency.
  • Add chickpeas and tomatoes to the skillet, stir to combine. Sauté, stirring occasionally, until warmed through and sauce is thickened slightly. If mixture seems too dry add a bit of warm water to skillet, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper.
  • To serve place toast on plates and top with spinach/chard mixture and chickpea mixture on top. Garnish with walnuts and serve.
You can adjust spices in spice blend to suit your taste.
For a vegetarian version sprinkle with Parmesan. 

Notes

You can adjust spices in spice blend to suit your taste.
For a vegetarian version sprinkle with Parmesan. 
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top.

Ciabatta garlic toast with sauteed greens and chickpeas on top with a glass of wine in the background.

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Sweet Vermouth Hibiscus Tea Cocktail

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Sweet, bright, and refreshing, this Sweet Vermouth Hibiscus Tea Cocktail is great for summer entertaining.

Shot of Sweet Vermouth Hibiscus Tea Cocktail in double old-fashioned glasses garnished with fresh mint.

I’m not a big drinker, I occasionally have a glass of wine with dinner or with appetizers when I’m entertaining. 

After experiencing a sweet vermouth cocktail at a friends house, I was curious and decided to learn a bit more about the intriguing ingredient in the drinks my friend served. It was a pretty simple cocktail, she mixed sweet vermouth, sparkling water, a splash of fresh orange juice with a twist of orange zest. However, the most popular drink that uses vermouth is a martini, which is a bit too strong for my taste.

Vermouth, what is it?

Vermouth is an aromatized, fortified wine flavored with herbs, spices, seeds, flowers, barks, roots and various botanicals. It’s fortified with distilled alcohol which keeps it from spoiling as quickly as traditional wine.

There are several kinds of vermouth, the most popular are red which is sweet, and white which is dry. In this recipe, I used sweet vermouth and one of my favorites, hibiscus tea.

Shot of Sweet Vermouth Hibiscus Tea Cocktail ingredients.

You’ll need to make your tea and allow it to cool in your fridge. I recommend you make your tea several hours before you need it for your cocktails or overnight, so that it’s nice and chilled when you’re ready to make your cocktails.

Cocktail time is super easy, simply mix, stir and pour.

Overhead shot of dried hibiscus flowers.

Shot of hibiscus tea in tea maker infuser.

The herbal sweetness of the vermouth combined with the tart florals of the hibiscus tea, with a touch of citrus is amazing.

Angled overhead shot of two glasses of Sweet Vermouth Hibiscus Tea Cocktail.

Close-up shot of Sweet Vermouth Hibiscus Tea Cocktail

Sweet Vermouth Hibiscus Tea Cocktail

The herbal sweetness of the vermouth combined with the tart florals of the hibiscus tea, with a touch of citrus is amazing.
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Beverage
Prep Time: 35 minutes
Servings: 2
Author: Celeste

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Ingredients

  • ½ cup dried hibiscus flowers
  • 4 cups boiling water
  • 2 oz Lemoncello Liqueur
  • several sprigs of fresh mint leaves
  • crushed ice
  • 3 oz. sweet vermouth
  • maple syrup or sweetener of your choice to taste
  • 3 to 4 dashes of aromatic bitters
  • several slices of lemon wedges

Instructions

  • Place lemoncello liqueur and 6 to 8 mint leaves into a cocktail shaker, muddle to release the flavor of the mint.
  • Add ice, vermouth, 1 ½ cups of the hibiscus tea, maple syrup or sweetener of your choice, and bitters.
  • Shake to combine.
  • Pour over two glasses of ice and garnish with mint leaves and a lemon wedge. Serve and enjoy!
If you prefer, you can omit the mint and simply add all the ingredients to a cocktail shaker, shake to combine, pour over ice and enjoy.

Notes

If you prefer, you can omit the mint and simply add all the ingredients to a cocktail shaker, shake to combine, pour over ice and enjoy.

Nutrition

Serving: 3/4 cup | Calories: 147kcal | Carbohydrates: 16g | Protein: 0.3g | Fat: 0.9g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 14.7mg | Fiber: 0.4g | Sugar: 19.6g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Close-up overhead shot of two glasses of Sweet Vermouth Hibiscus Tea Cocktail.

Close-up shot of Sweet Vermouth Hibiscus Tea Cocktail

Vegan Pesto

18 Comments

You'll love this updated version of my Vegan Pesto. The addition of fresh lemon juice makes it bright bold and full of flavor, make it in under ten minutes, that's including prep time.

Over head shot of Vegan Pesto in white bowl.

I'm a full-time vegetarian and sometimes I like to go vegan, and that's easy when the recipe is this quick and easy.  I'm growing some beautiful basil and thought I would use it to make a vegan version of basil pesto because I'm trying to reduce dairy.

Basil-Plant

I'm guessing you want to know what I used to replace the Parmesan, I used nutritional yeast. Nutritional yeast has such a bold nutty flavor and it rocks this recipe.

Bottle of olive oil, fresh basil, pine nuts, garlic cloves, and nutritional yeast.Vegan pesto ingredients in food processor.

Everything goes into the food processor and you blend until smooth.

 

Blended vegan pesto in food processor.

Bowl of Vegan Pesto

This Vegan Pesto is a staple in my home, it's nice to have on hand, it can be used so many ways....

on sandwiches

veggies

tofu

beans

and my all-time favorite pasta!

Plate of pasta tossed with Vegan Pesto with tomatoes on top.

 

Vegan Pesto

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Keyword: Vegan Pesto
Prep Time: 8 minutes
Author: Celeste Meredith

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Ingredients

  • ½ cup pine nuts
  • 4 cloves of garlic
  • 4 cups lightly packed basil leaves
  • ½ cup nutritional yeast
  • juice from half a lemon
  • ½ cup extra-virgin olive oil
  • sea salt and cracked black pepper to taste

Instructions

  • Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
  • Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
  • Process while slowly pouring olive oil through the feed tube.
  • Process until mixture is pureed, scraping down sides as needed.
  • Transfer mixture to a bowl and season to taste with sea salt and pepper.
  • Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.
Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute. 

Notes

Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute. 

Nutrition

Serving: 1Tablespoon | Calories: 101kcal | Carbohydrates: 2.3g | Protein: 2.2g | Fat: 9.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 5.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0.4mg | Fiber: 0.8g | Sugar: 0.3g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

10 Meatless Recipes Perfect For Summer Gatherings

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10 meatless recipes perfect for summer gatherings

Are you ready for Memorial Day weekend?

It’s the official start of summer and there’s sure to be lots of gatherings with family and friends sharing good food and drinks as we pay respect to those that have served our country. If you are vegetarian, vegan, or need recipes for meatless eaters in your group I’ve put together 10 Meatless Recipe Perfect for Summer Gatherings.

Black bean burger with spicy slaw.

Black Bean Farro Burger - Simply delicious and full of flavor, you have to give this Black Bean Farro Burger a try, and serve it with this super tasty Spicy Slaw.

 

Thick, tangy and sweet with a little bit of smoky is the best way to describe this Homemade Vegan Barbeque Sauce, and just in time for the upcoming grilling season.

Homemade Vegan Barbeque Sauce - Thick, tangy and sweet with a little bit of smoky is the best way to describe this Homemade Vegan Barbeque Sauce and just in time for the upcoming grilling season.

 

Plate of Yukon Kale Potato Salad with bowl of salad in the back ground.

Yukon Kale Potato Salad - Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

 

Overhead shot bowl of Strawberry Blueberry and star shape Jicama in a bowl.

Strawberry Blueberry Jicama Salad - Sweet juicy strawberries, plump blueberries, and crisp jicama, together they make the perfect patriotic salad. This Strawberry, Blueberry, Jicama Salad is easy and deliciously healthy.

Raspberry, blueberry and spinach salad in a bowl.

 

Red White and Blue Salad with Poppy Seed Dressing - Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

 

Bowl of watermelon blueberry salad with glaze.

Watermelon Blueberry Salad - Sweet juicy watermelon and plump blueberries drizzled with lime, agave and topped off with mint.

 

Strawberry basil farro salad on plate.

Strawberry Basil Farro Salad - The tender bite of Farro, the sweetness of Strawberries and the earthiness of fresh basil makes this Strawberry Basil Farro Salad the perfect combination of sweet and savory.

 

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce.

Blueberry Raspberry & Apple Tart - Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture, and flavor. Perfect for summer holiday gatherings.

 

Whipped Aquafaba over raspberries and blackberries.

Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

 

Slices of watermelon drizzled with blueberry glaze.

Blueberry Glazed Watermelon - This Blueberry Glazed Watermelon is a perfect way to enjoy the fruits of summer.

Have a safe and tasty Memorial Day weekend!

If you try any of these recipes tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Baked Black Bean Tacos with Red Chile Sauce

5 Comments

Baked Black Bean Tacos with Red Chile Sauce, they're perfect for a quick, easy, pulled together weeknight dinner or a casual impromptu gathering with family and friends.

Baked Black Bean Tacos with Red Chile Sauce on plate with sour cream

Wow this was amazing!! Very fast to put together and amazing flavours. This is the first recipe I've tried of yours- can't wait to try more!!!

- Alysha

Tacos are wonderful!

They're easy to make and you can fill them with just about any ingredient you happen to have on hand.

I'm usually pretty good at planning what's for dinner, but then there are days when I'm so busy I haven't planned anything. That's when I shop my fridge and pantry.

This recipe is one pulled together from items I had in my fridge and pantry.

Onions, frozen corn, tomatoes, jalapeños, black beans and some Red Chile sauce I had prepared and frozen in the freezer. You can get that recipe here.

Onions, corn, tomatoes and jalapeno in skillet.
Onions, corn, tomatoes, jalapeno, black beans in a skillet.

Everything is sautéed in a skillet, stuffed in tortillas, topped with sauce and cheese, then baked in the oven long enough to melt the cheese. Remove from oven and dinner is ready. Add a salad and you're good to go.

Baked Black Bean Tacos with Red Chile Sauce, unbaked and baked.
Baked Black Bean Tacos with Red Chile Sauce in baking dish.
Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.
Plant Protein Starter Guide
Baked Black Bean Tacos with Red Chile Sauce on plate with vegan sour cream

Baked Black Bean Tacos with Red Chile Sauce

Tortillas filled with black beans, corn, onions, tomatoes, jalapenos, covered with cheese, and Red Chile Sauce then bake. Perfect for a quick, easy, pulled together weeknight dinner.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Author: Celeste

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 cup corn
  • 2 tablespoons taco spice or more to taste
  • 3 roma tomatoes diced
  • 1 or 2 jalapeños diced
  • 1 15 oz. can black beans drained and rinsed
  • ¼ cup water
  • 1 ¼ cup chihuahua cheese shredded
  • 2 tablespoons cilantro finely chopped (optional)
  • 8 to 10 corn or flour tortillas
  • 1 cup or more Red Chile sauce
  • Vegan sour cream

Instructions

  • Heat a large skillet over medium heat. Add 1 tablespoon extra virgin olive oil, onions, corn and taco seasoning to skillet. Sauté 2 to 3 minutes until onions start to soften.
  • Add tomatoes, jalapeños, black beans and ¼ cup water to the skillet and stir to combine. Stir occasionally another 4 to 6 minutes, the mixture should start to thicken. Taste and add more taco seasoning to taste.
  • While taco filling is sauteing in the skillet, preheat oven to 375 degrees.
  • Remove from heat and stir in ½ cup of the cheese and chopped cilantro.
  • Spoon a heaping ¼ to ½ cup of the mixture into folded tortillas, depending on the size tortilla you are using,  place filled tortilla in baking dish. When tortillas are filled, top with Red Chile sauce also known as enchilada sauce and remaining cheese.
  • Bake in preheated oven until cheese has melted, about 6 to 8 minutes.
  • Serve tacos with your desired toppings, I like to serve mine with vegan sour cream.

Nutrition

Serving: 1/2 cup filling | Calories: 232kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 19mg | Sodium: 955mg | Fiber: 7g | Sugar: 4g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.
Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.

I got so many compliments from this!!

- optional name of reviewer

Red Chile Sauce AKA Enchilada Sauce-Quick Version

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Packed with bold, spicy flavor, this Red Chile Sauce AKA Enchilada Sauce-Quick Version will have you ditching the canned version for good. Ready in 15 minutes or less.

Plate of tortillas, chilies and a bowl of Red Chile sauce.

Red chile sauce, aka enchilada sauce,  salsa roja, salsa roja para enchiladas or mole rojo is actually chile based. hence the name, red chili sauce. A lot of the grocery store pre-packaged versions end up being more tomato based.

It’s really very easy to make your own by simply reconstituting dried chiles and blending with spices, stock, a seeded tomato and flour for thickening, that’s the longer version because you have to reconstitute the chiles.

This recipe is a super quick version, one you can make when you need to get dinner on the table in a hurry. It comes together in fifteen minutes or less because dried chile powder is used in place of the reconstituted chiles. Most of the ingredients are probably already in your pantry.

In addition to dried chile powder, I also used a can of chipotle peppers in adobo sauce.

chopped chipotle peppers and red sauce ingredients in blender

Red chile sauce in blender and red chile sauce in saucepan.

After chopping the chipotle peppers add them along with the seasoning, spices, and stock to the blender and blend until smooth.  It’s then added to a saucepan with a rue and simmered for 10 minutes.

Now it’s ready to be used on enchiladas, burritos or any recipe you choose.

Tip: This sauce freezes well, so make a batch or two and freeze in ½ or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.

Red Chilies around a bowl of Red Chile Sauce.

Plant Protein Starter Guide

 

Bowl of Red Chile Sauce.

Chile Sauce AKA Enchilada Sauce-Quick Version

  Red Chile Sauce AKA Enchilada Sauce-Quick Version. ready in 15 minutes or less. Just blend, cook and done.  
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 10
Author: Celeste

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Ingredients

  • 7 oz. can chipotle chilies in Adobe sauce
  • 2 tablespoons chili powder
  • 3 cloves garlic more if you like
  • 1 teaspoon cumin powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon apple cider vinegar optional
  • 2 cups vegetable stock or water
  • 2 tablespoons light olive oil or vegetable oil
  • 2 tablespoons gluten-free flour
  • ¼ teaspoon salt to taste

Instructions

  • Rough chop the chipotle peppers and transfer to blender along with the next 9 ingredients, blend until smooth.
  • Heat oil in small saucepan over medium heat, whisk in flour, cook 1 to 2 minutes.
  • Pour blended mixture into a saucepan and whisk until smooth. Reduce heat and simmer 10 minutes until sauce thickens.
  •  
Store sauce in an airtight container in the fridge until needed for up to 2 weeks. Sauce can also be bagged and stored in the freezer for 3 months.

Notes

Store sauce in an airtight container in the fridge until needed for up to 2 weeks. Sauce can also be bagged and stored in the freezer for 3 months.

Nutrition

Serving: 1/4 cup | Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 287mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Close-up of Red Chile Sauce in a bowl.

Easy Butternut Apple Arugula Salad

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Butternut Apple Arugula Salad with a Balsamic Dressing, this salad is loaded with tender roasted butternut squash, crisp sliced apples, spicy arugula, sprinkled with dried cranberries, walnuts and creamy goat cheese. Are you ready to give this one a try? You can get the recipe over at Wendy Polisi, where I'm guest posting. 

Perfect for a light and easy lunch or add your choice of protein for a healthy dinner.

Plate of Butternut Apple salad

Enjoy this big beautiful salad, get the recipe HERE.

Spicy Teriyaki Ramen with Sriracha

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Spicy Teriyaki Ramen with Sriracha - Sautéed veggies, tender buckwheat ramen noodles tossed together in teriyaki sauce and a touch of heat from sriracha makes a quick and easy gluten-free meal.

Above bowl of Spicy Teriyaki Ramen with Sriracha

I find ramen to be a very quick and easy meal to put together, and that's a good thing after a long day at work. Contrary to the name, buckwheat is not a grain, it's a gluten-free seed loaded with protein and fiber. It's also known for its benefits for heart health, diabetes and it may help lower inflammation.

Sliced mushrooms and carrots on End Grain cutting board.
Sauteed broccoli and red bell peppers.

For vegans and vegetarians who don't eat meat, buckwheat provides some of the essential amino acids that our bodies need and can't make on its own, animal protein is the major source for these amino acids.

Sliced carrots with peppers in non-stick skillet and veggies tossed with teriyaki sauce in skillet.

Eating buckwheat helps provide meat-free eaters the full range of essential proteins our bodies need. The wonderful thing about buckwheat noodles is it takes very little time to cook, making this a quick and easy meal. 

TIP: To make this meal quicker, pre-cut the veggies.

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Spicy Teriyaki Ramen with Sriracha in large bowl.
Bowl of tasty Spicy Teriyaki Ramen with Sriracha.
Sautéed veggies, tender buckwheat ramen noodles tossed together in teriyaki sauce and a touch of heat from sriracha, makes a quick and easy meal.

 
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Author: Celeste

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Ingredients

  • 4 oz. ounces mushrooms about 5 to 6
  • 6 oz. broccoli florets
  • 1 red bell pepper
  • 1 medium carrot
  • 1 tablespoon olive oil
  • 8 oz. Buckwheat ramen noodles
  • 4 oz. teriyaki sauce
  • 2 to 3 cloves garlic minced
  • 2 tablespoons toasted sesame oil
  • sriracha sauce
  • 1 Scallion green top sliced for garnish
  • Multicolor sesame seeds

Instructions

  • Stem mushrooms and cut into strips, about ¼ inch. Discard the stems.
  • Slice and cut carrots into julienne strips. I like to use a handy-dandy julienne veggie peeler.
  • Stem, seed, and slice red bell pepper into ¼ inch strips. Halve the strips.
  • Cut broccoli into bite-sized pieces.
  • Bring water to a boil in a stock pot and prepare noodles while sautéing veggies. Toss with a bit of oil, set aside and keep warm in a large bowl.
  • In a large skillet, (I used non-stick), over medium heat add olive oil, mushrooms, and broccoli, sauté until veggies start to become tender, about 2 to 3 minutes. Transfer veggies to a large bowl.
  • Return skillet to burner, add more oil if needed, sauté red bell peppers 1 to 2 minutes, add carrots to pan and continue to sauté another minute or so. Add peppers and carrots to bowl with mushrooms and broccoli.
  • Add teriyaki sauce, garlic, sesame oil, and 3 tablespoons of water to skillet, stir to combine. When sauce starts to bubble, add all of the veggies back to skillet. Stir to coat.
  • Transfer veggies to bowl with pasta and toss together. Season to taste with sriracha.
  • Serve garnished with sliced scallions sesame seeds.
 

Notes

 

Nutrition

Serving: 1½ cup | Calories: 264kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1442mg | Fiber: 2g | Sugar: 5g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe or a version of it, take a picture and share with me, I'd love to see or hear about your version of Spicy Teriyaki Ramen with Sriracha.

Above bowl of Spicy Teriyaki Ramen with Sriracha

10 Tasty Chickpea Recipes Too Good Not To Try

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These 10 Tasty Chickpea Recipes loaded with flavor and deliciousness are too good not to try. 

chickpea recipes

Chickpeas or garbanzo beans, no matter what you call them they’re full of protein, fiber, folic acid, and manganese, and they’re a staple in my pantry. I always have some on hand for making quick and easy salads or giving simple recipes a nutritional boost.

These recipes are some of my favorites and they’re quick and easy to make. Give them a try, let me know what you think. Click on the photos to get the recipes.

Pouring sauce over Spicy chickpea burrito bowl salad.
SPICY CHICKPEA BURRITO BOWL

 

Cinnamon toast crunch roasted chickpea snack
CINNAMON TOAST CRUNCH ROASTED CHICKPEAS Recipe and photo: Running to the Kitchen

 

Chopped Kale Salad. It's a perfect stand alone meal or side salad.
CHOPPED KALE SALAD

 

Cranberry chickpea salad sandwich.
CRANBERRY CHICKPEA SALAD SANDWICH

 

Cilantro Chutney with Heirloom tomato salad on a black plate.
CILANTRO CHUTNEY WITH HEIRLOOM TOMATO SALAD

Plant Protein Starter Guide

Lemony eggs in a spinach chickpea nest.
LEMONY EGG-IN-A-SPINACH CHICKPEA NEST Recipe and photo: Kitchen Treaty

 

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning.
CHICKPEA CHILI WITH DIY CHILI SEASONING

 

Chocolate chickpea truffles
CHOCOLATE CHICKPEA TRUFFLES Recipe and photo: Keepin It Kind

 

Cilantro jalapeno hummus in a bowl.
CILANTRO JALAPENO HUMMUS

 

Chickpea Jalapeño Salad served on a plate.
CHICKPEA JALAPENO SALAD

If you give one of these 10 Tasty Chickpea Recipes or a version of them a try, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version.

Roasted Sweet Potato and Farro Tacos

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Roasted Sweet Potato and Farro Tacos - Roasted sweet potatoes paired with farro, served with your favorite toppings and sauce, wrapped up in a corn tortilla. Perfect for Taco Tuesday, Cinco de Mayo, or any gathering of family and friends.

Roasted Sweet Potato and Farro Tacos

Tacos, one of the easiest meals to put together.

Taco meals don’t have to be elaborate or take loads of time, these Farro Stuffed Tacos can no on your table in 30 minutes or less.

roasted sweet potatoes

What’s so wonderful about Tacos?, They can be customized to what you have on hand.

If you are looking to have a Meatless Taco Tuesday there are a wide variety of main ingredients you can use as your filling to create amazing flavor and texture. Ingredients like lentils, tofu, beans, nuts, fruits, veggies and any grain. These tacos feature two of my favorites, farro and sweet potatoes. Multi-tasking in the kitchen can put this meal on the table in under 30 minutes. While roasting the sweet potatoes in the oven, prepare the farro on the stovetop.

sauteed farro

Now let’s talk sauce and toppings, for me tacos aren’t complete without a sauce and great toppings. Sky’s the limit when it co taco toppings. Use your favorites or be adventurous and try something new. In these Roasted Sweet Potato and Farro Tacos, I used sliced jalapeños, avocados, some amazing  Spicy Cilantro Sauce and Fire-Roasted Corn Pico Style Salsa. Both super easy to make.

Spicy Cilantro Sauce

Plant Protein Starter Guide

Close up of Fire-Roasted Corn Pico Style Salsa

Throw a Taco Tuesday or any other day if the week Taco Party and have your friends bring their favorite fillings and topping. Be creative and have some fun.

Roasted Sweet Potatoes and Farro Tacos with sliced jalapenos and avocado.

Roasted Sweet Potato and Farro Tacos

Roasted Sweet Potato & Farro Tacos

 
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Author: Celeste

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Ingredients

  • 1 large sweet potato diced
  • 2 teaspoons olive oil
  • 1 ½ cups cooked farro about ½ cup uncooked
  • 1 ½ tablespoons DIY Taco Seasoning or per-packaged taco seasoning
  • corn tortillas
  • TOPPINGS
  • sliced jalapeños
  • avocado slices
  • sliced red onions
  • SAUCES
  • Fire-Roasted Corn Pico Style Salsa
  • Spicy Cilantro Sauce
  • GARNISH
  • cilantro leaves
  • lime wedges

Instructions

  • Preheat oven to 400 degrees,
  • Place sweet potatoes on a shallow baking pan, drizzle with 2 to 3 teaspoons olive oil, sprinkle cubes with ½ tablespoon of the taco seasoning, toss to coat.
  • Arrange the cubes in a single layer on the baking sheet. Bake for 20-25 minutes until fork tender. Remove from oven and set aside.
  • While sweet potatoes are in the oven, sauté farro in a skillet over medium heat with the remainder of taco seasoning and 1 tablespoon of water, add more as needed to prevent from sticking. Sauté until well coated with seasoning and heated throughout. (about 2 to 3 minutes).
  • Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side.

Assemble Tacos

  • Fill tortillas with farro and 3 to 4 cubes of sweet potatoes.
  • Top with desired toppings, salsa and sauce.
  • Garnish with cilantro leaves and serve tacos with a wedge of lime.
 

Notes

 

Nutrition

Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 172mg | Fiber: 3g | Sugar: 1g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of these Roasted Sweet Potatoes & Farro Tacos.

What’s your favorite Taco filling and topping?

Let me know leave a comment below.

Roasted Sweet Potato and Farro Tacos

 

Fire-Roasted Corn Pico Style Salsa

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Fire-Roasted Corn Pico Style Salsa - Sweet fire-roasted corn, plump juicy grape tomatoes, red onions, jalapeños, with a fresh squeeze of lime.

Fire-Roasted Corn Pico Style Salsa with Chips

Growing up my father planted corn in our backyard vegetable garden. As a child shucking corn was a chore I would get excited about, I called it pulling silky hair from the corn. A necessary chore for enjoying sweet juicy corn.  

I remember eating corn on the cob with juice running down my arms, but another favorite was having it charred and sauteed. My mom would always do this in a cast iron skillet. What a delicious memory.

Lucky for me, I found this bag of fire-roasted corn at Trader Joe's and I'm loving it. I've been using it on pizzas, salads, in rice and soup dishes, and in this quick and easy salsa.

Bag of Trader Joe's roasted corn

I absolutely love salsa and I usually enjoy it saucy style, but there are times when a chunky pico style salsa can be more satisfying and filling.

Slicing and chopping jalapeno

A few minutes of chopping and mixing and you're all set. A quick tip for slicing  jalapenos is to slice vertically, shake out the seeds, then slice horizontally.

Homemade salsa is far better than what you get jarred at the grocery. Let's face it, fresh makes it better.

 Bowl of Salsa Ingredients

Close up of Fire-Roasted Corn Pico Style Salsa

If you would rather have it saucy, simply blend everything except the corn in a food processor or blender to desired consistency, transfer to a bowl and mix in the corn.

Overhead shot of fire-roasted corn pico stylesalsa

Salsa is usually served as an appetizer, snack or condiment. But if you’re not careful you might find yourself eating this whole thing as a main dish. Yes, it’s that delicious.

Close-up Fire-Roasted Corn Pico Style Salsa with Chips

Close up of Fire-Roasted Corn Pico Style Salsa

Fire-Roasted Corn Pico Style Salsa

 
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Prep Time: 10 minutes
Servings: 6
Author: Celeste

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Ingredients

  • 7 oz. grape tomatoes sliced
  • 1 cup fire-roasted corn
  • ⅓ cup chopped red onions about half a medium onion
  • 2 cloves garlic minced
  • 1 medium jalapeno seeded, deribbed and finely chopped
  • ¼ cup chopped fresh cilantro leaves
  • 1 teaspoon lime zest optional
  • 1 to 2 tablespoons fresh squeezed lime juice from one medium lime
  • ½ teaspoon sea salt or more as needed

Instructions

  • In a medium bowl, combine tomatoes, corn, onion, garlic, jalapeno, and cilantro. Add zest, lime juice and salt, stir to combine.
  • Taste, add more lime juice and salt as necessary.
  • Serve immediately.
 

Notes

 

Nutrition

Serving: 3tablespoons | Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 163mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of this Fire-Roasted Corn Pico Style Salsa.

What kind of salsa do you prefer?

Saucy or Pico Style, leave a comment below.

Fire-Roasted Corn Pico Style Salsa with Chips

If you like this, you may want to give these a try.

5 Decadent Vegan Chocolate Desserts

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Valentine's Day is this Wednesday, time for some pretty sweets. Spoil your loved ones with one or all of these 5 decadent chocolate vegan desserts. They're easy and will make the day extra delicious!

Valentine's Day is this Wednesday, time for some pretty sweets. Spoil your loved ones with one or all of these 5 decadent chocolate vegan desserts. They're easy and will make the day extra delicious! Dates stuffed with nut butter, dipped in chocolate and drizzled with smooth, creamy vegan white chocolate. Pure Deliciousiness.

Chocolate Covered Nut Butter Stuffed Dates – Dates stuffed with nut butter, dipped in chocolate and drizzled with smooth, creamy vegan white chocolate. Pure Deliciousiness.

If you’re a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

Chocolate Coconut Streusel Muffins - If you’re a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

If you like dark chocolate and coconut, you are going to love these, they are a lot like a Mounds bar, only better

Dark Chocolate Coconut Candy Bites - If you like dark chocolate and coconut, you are going to love these, they are a lot like a Mounds bar, only better.

Chocolate Chocolate Chip Bundt Cake - The Whole Serving for This Silly Girl's Kitchen- Soft, moist, chocolate-on-chocolate deliciousness. You gotta give this one a try!

Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum!

Chocolate Hazelnut Hearts - Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum!

I hope your Valentine's Day is special and filled with lovely deliciousness, whether you're celebrating with loved ones or giving yourself some much-needed pampering.

Israeli Couscous Kale Salad with Feta

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Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Growing up I can remember having salad mainly in the summer or as a side dish with a meal. Salads can be more than a quick summertime meal, with all of the delicious greens and grains salad combinations, salads can be very filling and have a comfort food feel.

I used Israeli couscous, also called pearl couscous, which is a pasta, its tender bite is perfect. However, for variety Quinoa, Farro or any other grain could be used in this salad.

After roasting the sweet potatoes and tomatoes, they both get mixed in with the couscous before tossing everything with the seasoned kale.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Kale with olive oil, salt and lemon for Israeli Couscous Kale Salad with Feta

This salad passed the Taylor Test.

Taylor, my daughter who is a very picky eater can be very resistant to new or different foods, if she try’s it and likes it, you can be sure it’s a winner. And it's easy to make.

Loads of dressing is not needed, I simply drizzle a bit of extra virgin olive oil and squeeze a wedge of lemon over the salad before tossing on the feta.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

Israeli Couscous Kale Salad with Feta

 
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Author: Celeste

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Ingredients

  • 1 large sweet potato peeled and diced
  • 5 ounces grape tomatoes sliced in half
  • 6 to 7 3 inch thyme stems stripped and finely chopped
  • olive oil
  • ½ teaspoon salt and pepper
  • 15 ounce can of chickpeas rinsed, drained, and dried
  • 1 teaspoon smoked paprika
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup Israeli Couscous
  • 1 ½ cup vegetable stock
  • 3 cups chopped kale
  • 2 lemon
  • ⅔ cups feta
  • 2 thinly sliced scallions

Instructions

  • Preheat oven to 425 degrees.
  • Place sweet potatoes on a shallow baking pan, drizzle with olive oil and sprinkle with 1 teaspoon of the thyme and a pinch of salt and pepper, toss to coat.
  • On another shallow baking pan toss the chickpeas with a drizzle of olive oil, smoked paprika, salt, and pepper.
  • Place both pans in the oven, place potatoes in the middle and the chickpeas on the top rack. Roast 20 minutes. Halfway through add the sliced tomatoes to the potatoes and toss. Also, toss the chickpeas. While the chickpeas are roasting they may start to pop.
  • While veggies and chickpeas are roasting, heat 1 tablespoon olive oil in a medium pan, saute garlic until fragrant, add couscous and remaining thyme and season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2 to 3 minutes.
  • Stir in the vegetable stock, bring to a boil, reduce to simmer and cook another 10 to 12 minutes or until couscous is al dente.
  • While couscous is cooking place kale into a large bowl and drizzle with 1 tablespoon olive oil, juice of half a lemon and sprinkle with sea salt. Toss and massage kale between fingers until well coated, set aside.
  • Remove couscous pan from heat. Add half of the veggies and half of the feta, a squeeze of half the lemon and toss to combine.
  • Add couscous mixture to the kale, toss, add remaining veggies and all of the chickpeas. 
  • Plate salad and sprinkle with scallions and remaining feta. Drizzle with a bit of olive oil and squeeze on fresh lemon juice, enjoy!
 

Notes

 

Nutrition

Calories: 545kcal | Carbohydrates: 78g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 809mg | Fiber: 14g | Sugar: 10g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of this Israeli Couscous Kale Salad with Feta.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

Mushroom Pizza with Artichoke Pesto and Arugula

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Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor.

Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor.

Pesto is a big deal in our home, we use it on the regular. Basil pesto is our favorite, we use it on pasta, sandwiches, pizza and roasted or grilled veggies.

Now there's a new favorite in our home, Artichoke Lemon Pesto. I make a batch and keep it handy for quick meals like this mushroom pizza.

I recently found a jar of Artichoke Pesto in a specialty store, however, I didn't like the price tag of $20.00. Pesto is really easy to make fresh at home. I used char-grilled artichoke I found at Trader Joe's, added pine nuts, lemon zest, and juice of a fresh lemon, garlic, olive oil, and parmesan cheese. If you want to make a vegan pesto, simply switch the parmesan to nutritional yeast.

Artichoke Pesto

12-ounce jar of grilled artichoke hearts

½ cup pine nuts

2 cloves garlic

2 teaspoons lemon zest

1 tablespoon lemon juice

½ cup parmesan cheese

¼ to ½ cup extra-virgin olive oil

Place all ingredients, except the oil in food processor and process. While the machine is running slowly pour in the oil and process until smooth.

Store in your fridge and use on whatever you like.

Ingredients for artichoke pesto.

This is one of my daughter's favorites because it's so quick and easy. Everything goes into a food processor or blender and it's processed until smooth.

We use Naan flatbread to make these delicious pizzas. Simply spread the pesto, layer on the mushroom and cheese, and bake. If you prefer, you can layer the mushrooms on top of the cheese.

Naan flatbread and Char-Grilled artichoke pesto.

Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor.

While your pizza is in the oven make your salad. I like to serve this pizza with a simple Arugula salad. Drizzled with olive oil, fresh lemon juice and seasoned with sea salt and fresh cracked black pepper, how simple is that?

Arugula salad for flatbread pizza.

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Mushroom Pizza with Artichoke Pesto and Arugula.

Slices of Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor.

Mushroom Pizza with Artichoke Pesto and Aurgula

Mushroom Pizza with Artichoke Pesto and Arugula

 
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Prep Time: 15 minutes
Cook Time: 7 minutes
Servings: 4
Author: Celeste

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Ingredients

  • FLATBREAD PIZZA
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot sliced lengthwise
  • 8- ounces of cremini or mushroom of your choice sliced
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 2 rounds or squares of Naan flatbread
  • ¼ cup artichoke pesto
  • 1 cup italian cheese blend or mozzarella cheese
  • ARUGULA SALAD
  • 4 cups Arugula washed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • salt and pepper to taste

Instructions

  • Flatbread Pizza
  • Preheat oven to 425 degrees.
  • Heat olive oil in a large pan over medium heat. Add shallots, mushrooms and Italian seasoning.
  • Cook, tossing until softened and browned about 10 minutes. Season with salt and pepper.
  • Place flatbreads on a parchment-lined baking sheet.
  • Spread 1 to 2 tablespoons of artichoke pesto over flatbread.
  • Spread mushrooms over pesto.
  • Sprinkle cheese over mushrooms or if you like, reverse the order and sprinkle on the cheese before spreading on the mushrooms.
  • Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.
  • While pizza is in the oven, place arugula in a large bowl, drizzle with olive oil and lemon juice. Season to taste with salt and pepper.
  • Remove flatbreads into slices. Serve with salad on the side or on top of flatbread. 
 

Notes

 

Nutrition

Serving: 1.5 ounce | Calories: 494kcal | Carbohydrates: 30g | Protein: 17g | Fat: 36g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 874mg | Fiber: 3g | Sugar: 4g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Slices of Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor.

Chocolate Coconut Streusel Muffins

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Layers and layers of chocolate goodness, that will have you licking your fingers.

 

If you're a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

The idea for this recipe came to me in the middle of the night, but isn't that when all great ideas are born, oh and let's not forget about the shower.

I made it three times before getting it right, and trust me it is right, based on the feedback from my taste testers. They couldn't believe they were vegan.

Layers and layers of chocolate goodness, that will have you licking your fingers.

The batter is filled with cacao powder, shaved chocolate, chocolate chunks and coconut flakes.

Streusel topping has vegan butter, coconut sugar, flour and coconut chips.

Layers and layers of chocolate goodness, that will have you licking your fingers.The glaze is made with coconut cream, maple syrup, and cacao powder. When the glaze is absorbed into the muffin it becomes crazy, over-the-top delicious.

Layers and layers of chocolate goodness, that will have you licking your fingers.

Look at all the moist deliciousness! Warning, you may have an out-of-body experience while eating one of these.

Layers and layers of chocolate goodness, that will have you licking your fingers.

 

Only problem, it'll be gone before you know it.

 

 

Layers and layers of chocolate goodness, that will have you licking your fingers.

Chocolate Coconut Streusel Muffins

Get your workout on, this is not a low calorie treat,
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Servings: 12
Author: Celeste @TheWholeServing

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Ingredients

  • Muffin Batter
  • 1 cup organic all-purpose flour
  • 1 cup organic whole wheat pastry flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cup organic natural cane sugar this is a vegan sugar
  • ½ teaspoon sea salt
  • 1 ¾ cup almond or cashew milk or dairy milk for non vegans
  • 1 teaspoon vanilla extract
  • 4 tablespoons organic cacao powder
  • ⅓ cup plus 2 tablespoons canola or vegetable oil
  • ½ cup coconut flakes
  • ½ cup dark chocolate shaved
  • ½ cup dark chocolate chunks
  • Streusel Topping
  • 2 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • ½ cup organic coconut sugar
  • ½ cup organic coconut chips
  • Glaze
  • ½ cup coconut cream
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao powder

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, mix together vegan butter, coconut sugar, flour and coconut chips with the back of a fork or your fingertips until mixture forms small crumbs, set aside.
  • For these muffins I used an over-sized parchment muffin cup, by Paper Chef, you can find them at any cooking store or here.
  • Place the liners in the muffin pan
  • Mix the first six ingredients in a large bowl and whisk to remove any lumps.
  • Add the milk and vanilla and mix well using a hand mixer.
  • Add the cacao powder and oil and mix well.
  • Using a spatula fold in the coconut flakes, shaved and chunk chocolate, until well combined.
  • Fill muffin liners to the bottom rim of liner.
  • Sprinkle the streusel evenly on the top of batter.
  • Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean or when top of muffin bounces back when touched.
  • While muffins are baking mix together the coconut cream, maple syrup and cacao powder until well combined, set aside.
  • Allow muffins to cool for 10 to 15 minutes before pouring on the glaze. The glaze will be absorbed into the muffin.
  • Serve and enjoy!

Nutrition

Serving: 1muffin | Calories: 528kcal | Carbohydrates: 73.2g | Protein: 6.5g | Fat: 26.5g | Saturated Fat: 9.9g | Cholesterol: 0mg | Sodium: 293.9mg | Fiber: 5.6g | Sugar: 50.5g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

 

Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce

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These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

I'm finally back with a new recipe of my own.
It's been awhile since I've posted a new recipe of my own. The past couple of months have been hard because I've been dealing with the illness and death of a loved one, who was fighting lung cancer. Even when you know the end is near, it's hard when it happens.

Even when you know the end is near, it's hard when it happens.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Needless to say, I haven't felt much like cooking or being creative in the kitchen, but we still have to eat. So meals lately have been super quick, easy and versatile. In fact, this recipe is a cook once, eat three times maybe more deal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

I absolutely love this Spicy Cilantro Sauce on just about everything. I use it on sandwiches, wraps, veggies, salads, pizza, chips and if course on these easy and delicious chickpea-cauliflower tacos. It has become one of my go-to-meals when I want to eat fast.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Tacos are so easy to make because just about anything can be wrapped in a tortilla for a fun and tasty meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce

 
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Cook Time: 25 minutes
Servings: 8
Author: Celeste|The Whole Serving

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Ingredients

  • Sauce
  • 2 jalapeño peppers rough chopped
  • 2 bundles of fresh cilantro washed and dried
  • juice of 1 medium lime
  • ¼ cup extra virgin olive oil
  • sea salt to taste
  • Cauliflower-Chickpea Filling
  • 1 head of cauliflower cut into florets
  • 1 15 oz. can chickpeas drained and rinsed
  • 2 tablespoons of Spicy Cilantro Sauce
  • Shell and Toppings
  • your choice of flour or corn tortillas
  • shredded red cabbage and greens or topping of your choice
  • lime wedges optional
  • vegan sour cream optional

Instructions

  • 1.Place peppers, cilantro and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream.
  • 2.Season with salt to taste, set aside.
  • 3.Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.
  • 4.Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.
  • 5.While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.
  • 6.To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of The Best Vegan Sour Cream.
 

Notes

 

Nutrition

Calories: 159kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Fiber: 5g | Sugar: 4g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

 

Mango Papaya Smoothie Bowl:Bold Flavored Vegan Cooking

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Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

If you are vegan, vegetarian or just want to add more plants to your daily meals and love bold flavors, I’ve got the book for you.

Bold Flavored Vegan Cooking, authored by Celine Steen, who also co-authored The Complete Guide to Vegan Food Substitutions, is proof that meatless meals don't have to be bland or free of flavor. Celine has an unbelievable way of combining umami-rich ingredients like dried shiitake mushrooms, tamari, matcha, and aromatic spices that scream bold.

In Bold Flavored Vegan Cooking you’ll find gluten-free, soy-free, and oil-free recipes, as well as recipes that can be prepared in 30 minutes or less.

Here are just a few of the bold-flavored vegan recipes you will find in Celine's new book.

Kimchi Fried Rice

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Smoky Kale and Chickpeas With Miso Peanut Drizzle

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Crunchy Corn Waffles

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Balsamic Berry Panna Cotta

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

One of my favorites is the Mango Papaya Smoothie Bowl, so delicious.
I like to top mine with almonds, chia, hemp and diced mango. The syrup that accompanies this smoothie bowl adds a unique and mild kick. It's also great over oatmeal.

With the holidays approaching you may want to pick up a copy to gift to someone on your list or get it as a special gift to yourself.

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Mango Papaya Smoothie Bowl

 
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Prep Time: 15 minutes
Servings: 2
Author: Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing

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Ingredients

  • For the Syrup
  • ¼ cup 80 g agave nectar
  • 1 tablespoon 15 ml lemon juice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • For Bowl
  • 6 oz 170 g mango flesh, chopped
  • 6 oz 170 g papaya flesh, chopped
  • 1 frozen peeled medium banana
  • ½ cup 120 ml unsweetened canned coconut milk or coconut cream
  • Juice from 1 lime 2 tablespoon [30 ml]

Instructions

  • Toppings: Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs
  • To make the syrup, stir together the agave, lemon juice, ginger and turmeric in a small mason jar. Cover and let stand while preparing the rest. The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks. Stir again before use.
  • To make the bowls, place the mango, papaya, banana, coconut milk and lime juice in a blender. Blend until perfectly smooth and combined. Transfer to two bowls. Drizzle with syrup to taste, and cover with your toppings of choice. Serve immediately.
 

Notes

 

Nutrition

Calories: 380kcal | Carbohydrates: 72g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 17mg | Fiber: 7g | Sugar: 55g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Get your copy today!

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Celebrate National Honey Month & Savor Golden Moments

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September is a month filled with celebrations. My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.

My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.

The National Honey Board have teamed up with entertainment expert Camille Styles to celebrate life's "Golden Moments" during September's National Honey Month. Camille is a popular lifestyle blogger and author and has developed four themed party plans complete with recipes and tips to ensure that everyone from couples to busy parents can enjoy their own special "Golden Moments" during the month of September and beyond.  

Honey is a staple in my home, I sometimes use it to sweeten my coffee and tea, drizzle it over fruit with yogurt and mixed in smoothies. There are so many ways to use honey, check out more awesome tips and ways you can use honey HERE.

I recently lost a loved one to lung cancer so I haven't felt much like celebrating, especially my exercise routine. But with so many important dates in September and after partnering with the National Honey Board to celebrate National Honey Month, I decided it was time to have a workout party with some friends.
I was so excited when I received my golden box from the National Honey Board, just the inspiration I needed to get my exercise routine back on track. Water bottles, speakers, hand and face towels to keep cool and clover honey, which I used to make two delicious snack recipes.
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.I made these Oat and Honey Bites for our pre-workout snack. However, I used cashew butter in place of the peanut butter due to allergies. They are so delicious and they gave me the energy boost I needed to get through my workout. Click the photo below to get the recipe.
 
 
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.
 We had so much fun creating a playlist to keep us motivated and moving.
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.
 We made these smooth and creamy Honey Greek Yogurt and Cherry Smoothies for our post-workout snack. You've got to give these a try. Click the photo below to get the recipe.
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.
My brother's birthday and wedding anniversary, my birthday and it's National Honey Month. So many reasons to #SavorGoldenMoments.
One thing I've learned in all I've been through lately is to #SavorGoldenMoments in life.
How are you going to celebrate #NationalHoneyMonth and #SavorGoldenMoments?
Find more delicious recipes using honey HERE.

Blueberry Raspberry & Apple Tart

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Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

I love eating berries, by the handful, over cereal, yogurt or ice cream, but in honor of the 4th of July I created this Blueberry Raspberry & Apple Tart.

Guess what?, it's easy to make. The crust comes together really fast, but you can easily use a pre-made crust. When baking your tart crust I highly recommend using a two-part tart pan.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.Toss together the fruit with fresh lemon juice and zest. Sweeten with maple syrup, agave or cane sugar. I chose to sweeten with a couple tablespoons of agave, which created a lightly sweetened tart. If you like a sweeter tart, you may want to use a combination of agave and cane sugar or just simply sweeten to taste with cane sugar alone. Finally stir in flour to help thicken the juice as it cooks.Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.After cooling a bit, spread the top with some Wild Blueberry Sauce and serve plain or with a scoop of frozen yogurt or ice cream. A bit of advice, make more than one, it's so delicious it won’t be around long. Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

[clickToTweet tweet="A bit of advice, when you make this awesome tart, make more than one, it's so delicious it won’t be around long." quote="A bit of advice, when you make this awesome tart, make more than one, it's so delicious it won’t be around long." theme="style5"]

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Author: Celeste | TheWholeServing

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Ingredients

  • Tart Crust
  • 1 ¼ cup all-purpose flour
  • 1 tablespoon pure cane sugar
  • ¼ teaspoon salt
  • ½ cup unsalted vegan butter chilled
  • 2 tablespoons or more of cold water
  • Tart Filling
  • 2 medium or 1 large granny Smith apple cubed
  • 1 ¼ cup fresh blueberries
  • 1 ¼ cup fresh raspberries
  • zest of one medium lemon
  • Juice of one lemon about 2 tablespoons
  • 2 tablespoons maple syrup or agave or pure cane sugar
  • for a sweeter tart add more sweetener to your taste
  • 2 tablespoons flour
  • 1 cup Wild Blueberry Sauce

Instructions

Food Processor Method:

  • Place flour, sugar and salt in the food processor.
  • Cut the butter into small cubes, add them to the flour and process using rapid off-on pulses, until mixture resembles small particles.
  • Add 1 tablespoon of the water and process a couple of seconds. Add another tablespoon of water and pulse. Feel the dough, it should be damp enough to form a tough mass, not too wet. Add a few more drops of water if necessary.
  • Transfer dough to a floured work surface and work into a round. You can use the dough right away or chill before rolling out.
  • When you are ready, preheat oven to 425 degrees. Roll the dough on a floured work surface into a ⅛ to ¼ inch thick and 11 to 12 inch diameter.
  • Drape the rolled dough over your rolling pin and transfer to tart pan. Gently pat the overhang in around the bottom of the pan and trim off the remaining overhang.
  • Prick the bottom of crust with a fork, line with parchment and pie weights or beans and blind bake for 10 minutes.
  • Hand Method: Combine flour, sugar and salt in a large mixing bowl and whisk together.
  • Cut the vegan butter into small cubes and add to bowl. With your fingertips or pastry blender, blend until mixture resembles small particles.
  • Add one tablespoon of water to flour and mix into flour. Mix in another tablespoon of water and mix well. Dough should be damp enough to come together between your fingers, but not sticky. Add in more water if necessary, or more flour if dough is too wet.
  • When dough is the correct consistency, proceed with step 4 from above.
  • While crust is baking mix together the fruit, lemon juice, zest, your choice of sweetener, and flour in a large bowl.
  • When crust is ready, spread fruit mixture in tart crust.
  • Bake tart for 30 to 35 minutes or until crust is golden brown. Allow tart to cool slightly before spreading the top with Wild Blueberry Sauce.
  • When ready, simply slice and serve as is or serve with frozen yogurt, ice cream or a dollop of whipped topping.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe take a picture and tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version of Blueberry Raspberry & Apple Tart.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.


Red White & Blue Salad with Poppy Seed Dressing

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Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.I made this for Memorial Day and it was a big hit, everyone loved it.

l know most people think of a big bowl of lettuce and veggies when they hear the word salad. Here's the dictionary definition:

sal·ad
noun
  1. a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
    "a green salad"
    • a mixture containing a specified ingredient served with a dressing.
    • a vegetable suitable for eating raw.

I'm a big salad eater and my salads aren't always big bowls of veggies. I love adding sweet or tart berries to greens for a salad that's extraordinary with remarkable flavor.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.It's like magic in the mouth when the sweet juicy fruit mixes with the creaminess of the cheese and earthiness of the greens. And oh by the way this Poppy Seed Dressing is awesome.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.This Red White & Blue Salad with Poppy Seed Dressing can be easily made ahead in jars and served individually at summer gatherings.

Simply fill the bottom of each jar with dressing, add the berries, goat cheese and top if off with the greens. When it's time to eat, give it a shake to dress the salad and enjoy!

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

Red White & Blue Salad with Poppy Seed Dressing

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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 cups
Author: Celeste | TheWholeServing

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Ingredients

  • ½ cup vegan poppy seed dressing
  • 2 cups sliced strawberries
  • 1 cup crumbled goat cheese
  • 1 cup blueberries
  • 4 cups baby spinach or spring lettuce mix
  • ¼ cup chopped walnuts

Instructions

  • To assemble salad in jars, start by pouring 2 tablespoons of dressing into bottom of jar. Add ½ cup of strawberries,¼ cup cheese, ¼ cup blueberries, 1 cup lettuce and top with 1 tablespoon nuts.
  • Repeat with the remaining jars.
  • When ready to serve, give jars a big shake to toss dressing with salad.
  • Eat straight from the jar of dump into a bowl and enjoy!
VARIATIONS: TRADE WATERMELON CUBES OR RASPBERRIES FOR STRAWBERRIES AND FETA FOR GOAT CHEESE.

Notes

VARIATIONS: TRADE WATERMELON CUBES OR RASPBERRIES FOR STRAWBERRIES AND FETA FOR GOAT CHEESE.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this recipe take a picture and tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version of Red White & Blue Salad with Poppy Seed Dressing.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.