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Sparkling Strawberry Shrub

34 Comments

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

Have you had a shrub today?

No,not the bush you find in your front lawn or garden center, but the fruit and vinegar based drink that seems to be popping up all over the internet. Shrubs first became popular in the colonial days, made by mixing vinegar syrup with water or carbonated water and spirits. During the colonial days all foods were freshly prepared and without refrigeration foods would go bad quickly and sometimes cause those that ate it to get sick.

Before refrigeration vinegar was used to preserve fruits and vegetables. The syrup that was a by product was mixed with spirits and used initially as a medicinal tonic for good health, but soon evolved into something more. I'm so glad we have refrigeration today.

So what Is a shrub?

It's a mixture of fruit, sugar and vinegar, and yes vegetables can be added. There are two methods of making this sweet and tart concoction, the cold-processed or cooked method. The method I'm sharing today is the cold-method, a 1:1 ratio, and I chose to use turbinado sugar.For more on shrubs check out this article from Michael Dietsch, his first book Shrubs, was published in 2014 and this article from Total Food Service.

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

Step one: Wash, quarter the strawberries and lightly crush them with my fingers and mix with the sugar.

Step Two: Cover and place in the fridge for one to two days, stirring occasionally.

Step Three: Strain the syrup from the fruit, pressing gently and scraping any sugar not dissolved into the syrup.

Step Four: Mix the vinegar with the syrup, pour into a clean bottle (I recycled some old wine bottles), cap bottle, shake to mix the undissolved sugar and refrigerate for several days. I left mine for about a week and shook it everyday to dissolve any sugar. Eventually the acids in the juice and vinegar will dissolve any remaining sugar. The leftover fruit can be used in smoothies or over ice cream.

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

After a week it will be a very sweet and tart shrub. I have to admit I was a bit dismayed with all of the sugar, but after making a drink I realized I only used 1 tablespoon of shrub for 8 ounces of water.  And oh, by the way, it can be stored in the fridge for 6 months or more.

Sparkling-Strawberry-Shrub2

Once you have your shrub it's time to get mixing.  Make yourself a Sparkling Strawberry Shrub or get creative and make a signature drink.  If you are in the mood for a cocktail you can mix your shrub with your favorite sparkling wine, liqueur, vodka or gin.

But drinks aren't the only thing shrubs are made for. Use it to make jams, jellies, salad dressings and sauces. I'm going to be giving other fruits, herbs and vegetables a try, and of course I will be sharing with all of you.

Sparkling-Strawberry-Shrub

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Sparkling Strawberry Shrub

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Ingredients

Units Scale
  • STRAWBERRY SHRUB
  • 3 cups fresh clean quartered strawberries
  • 3 cups turbinado sugar
  • 3 cups apple cider vinegar
  • SPARKLING STRAWBERRY SHRUB
  • sparkling water
  • Strawberry Shrub to taste

Instructions

  1. In a large bowl mix the quartered strawberries and sugar, lightly crush some of the berries with your fingers.
  2. Cover bowl and place in the fridge 6 hours or 1 to 2 days. Stirring occasionally to help dissolve the sugar.
  3. Strain syrup that has formed from the fruit using a fine mesh strainer or cheesecloth, into a large bowl. Press gently on fruit to extract as much of the syrup as possible.
  4. Scrape any undissolved sugar that remains into the syrup.
  5. Whisk (affiliate link) the apple cider vinegar into the syrup.
  6. Pour into a clean bottle, cap bottle, shake to mix the undissolved sugar and refrigerate for several days. I left mine for about a week and shook it everyday to dissolve any sugar. Eventually the acids in the juice and vinegar will dissolve any remaining sugar. The leftover fruit can be used in smoothies or over ice cream.
  7. TO MAKE SPARKLING STRAWBERRY SHRUB
  8. Pour desired amount of water into glass and add Strawberry Shrub syrup to taste, mix and serve.

Notes

Sparkling Strawberry Shrub adapted from Michael Dietsch, Cold-Processed Shrub at Serious Eats

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 what you create with Shrubs.Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

 

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs. Sparkling-Strawberry-Shrub-Pin

Vegan Yukon Kale Potato Salad

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Vegan 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 of Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top.

Warm weather gatherings around the grill almost always include the traditional potato salad, so why not offer your guest some variety. This isn't your typical potato salad, no eggs or loads of mustard, not that there is anything wrong with the traditional. Why not give yourself and your guest some variety and if you have any vegans in the group they will be happy to have one for them on the table.

Easy, easy, easy, this salad is so easy to make. I chop my potatoes before boiling so they cook faster and aren't all mushed out when I tossed them in the dressing. While the potatoes are boiling chop the kale and mix the dressing. Once the potatoes have cooled slightly just toss, garnish and serve.

Bowl of diced yukon gold potatoes in water and cooked diced potatoes with chopped kale and dressing in bowl.

For an extra bit of flavor I garnished my salad with a sprinkling of smoky coconut bacon just before serving. You can find the recipe for the coconut bacon HERE.  When I serve the salad alone I always serve it on a bed of greens with an extra serving of the dressing on the side.

Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top, bowl of potato salad is in the background.with a glass of white wine.

Vegan Yukon Kale Potato Salad in a bowl with the potato salad on a bed of arugula with coconut bacon on top in the background.

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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.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Celeste
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Category: Salads
  • Cuisine: American

Ingredients

Units Scale
  • 2 pounds of yukon gold potatoes
  • 2 cups of chopped kale, about two leaves of curly leaf kale
  • DRESSING
  • ¼ cup vegan mayo
  • 2 to 3 garlic cloves, minced or 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoon stone ground seedy mustard
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon agave nectar
  • salt and pepper to taste
  • coconut bacon for garnishing (optional) recipe here

Instructions

  1. If using coconut bacon, prepare and set aside.
  2. Wash and peel the potatoes using a vegetable peeler. Dice potatoes into 1 to 1 and ½ inch size and place in a large bowl of cold water. When all to the potatoes are diced, pour off water and rinse with fresh cold water.
  3. Place potatoes in a large stockpot and fill with cold water to cover potatoes, about one inch above potatoes.
  4. Bring to a boil, reduce heat to medium and boil 10 to 15 minutes, or until potatoes are fork-tender and cooked through.
  5. Remove from heat and strain off water, place potatoes in a large clean bowl.
  6. If you prefer you can use the boil and peel method, which is to clean and boil unpeeled potatoes until fork-tender and cooked through. Remove from heat and pour off water. After potatoes have cooled enough to handle, remove the skin of the potatoes with your fingers and dice.
  7. While potatoes are boiling prepare the kale and dressing.
  8. Wash and remove the kale from the stem, chopped kale to about ½ inch pieces. Place kale in a bowl, drizzle the olive oil over the kale and sprinkle with a small amount of sea salt, about ⅛ teaspoon.
  9. Message the kale with clean hands for about 30 seconds, this make it more palatable.
  10. In a small bowl mix together the dressing ingredients until well combined.
  11. Place the kale and dressing in the bowl with the potatoes and gently toss until combined and all of the potatoes are coated.
  12. Serve immediately allowing guest to sprinkle coconut bacon on their serving or store in the fridge in a covered container until ready to serve.

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 3.1
  • Sodium: 118
  • Fat: 4.3
  • Saturated Fat: 0.4
  • Carbohydrates: 36
  • Fiber: 5.3
  • Protein: 5.7
  • Cholesterol: 0.2

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 Yukon Kale Potato Salad.

 

Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top.

Vegan Yukon Kale Potato salad on white plate with vegan coconut bacon on top.

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.

Black Bean Farro Burger

48 Comments

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.

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.

Let's talk veggie burgers!

Since becoming a vegetarian let me tell you, I've had a few. I remember the first time I ordered one at a restaurant how surprised I was when it was placed in front of me, it was a pre-packaged frozen burger I could have purchased from my grocery. Those burgers are ok and they are tasty, but I wanted a hand-made veggie burger.

So my quest was on for an awesome veggie burger.  I've tried many a recipe and I don't expect for the burger to taste like meat, I just want a tasty burger that doesn't require a super long list of ingredients. Let's be real, when searching for recipes if the recipe has a boat load of ingredients I'm probably going to move on to the next one.  My criteria was a recipe that didn't have a super long ingredient list, ingredients were easy to find or sub if needed and the instructions easy to follow.

The idea for this burger came to me while eating my Strawberry Basil Farro Salad. Because farro has a textured bite I thought would be perfect in a veggie burger.  Turns out I was right. You just have to be careful not to over-mix or it will turn to mush.

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.

These burgers are easily prepared by heating them in a skillet, grill pan or counter top grill. After allowing them to cool slightly, serve on buns with desired toppings. One you might want to add is the Homemade Vegan Barbecue Sauce, I shared last week, you can find the recipe here.

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.

To take this burger up a notch I made this spicy slaw to be served alongside or on top. To make it even easier I started with a pre-sliced bag of slaw and added some carrots, jalapeño, cilantro and chia seeds.

 

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.

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.

Very simple, satisfying, super filling and need I say seriously delicious. This recipe is a winner!

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.

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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.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Ingredients

Units Scale
  • ⅔ cup uncooked farro
  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 1 15 oz. can black beans
  • 1 tablespoons liquid smoke
  • 2 tablespoons turbinado sugar
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 ½ tablespoon McCormick Grill Mates Montreal Steak seasoning or steak seasoning of your choice
  • 1 ¼ cup panko bread crumbs
  • 2 tablespoons Homemade Vegan Barbeque Sauce

Instructions

  1. Prepare farro according to packaged directions, when done place in a large bowl, cover and set aside.
  2. While farro is cooking, heat olive oil in a skillet over medium heat, when oil is simmering add onions and saute until onions are softened and translucent. Add onions to the bowl with the farro.
  3. Open can of black beans, rinse, drain and with clean hands mash them over the bowl with the farro, some of the beans will be unmashed and that's ok. You do not want to over mash.
  4. Add in the liquid smoke, sugar, garlic powder, paprika, steak seasoning, bread crumbs and barbeque sauce.
  5. Using your fingers gently mix all of the ingredients together until it can be molded into a burger without falling apart. If mixture is too dry add in a bit more sauce, if too wet add in more bread crumbs.
  6. Mold the mixture into desired size burger. More for a larger burger, less for sliders.
  7. If preparing burgers in a skillet, add small amount of oil to heated skillet to lightly coat the bottom.
  8. Add burgers to the pan and cook until browned on both sides, about 3 to 4 minutes.
  9. If using a grill pan, brush pan with oil and grill the burgers until browned on each side, about 3 to 4 minutes.
  10. When burgers have cooled slightly, serve on buns with desired toppings.

Notes

These burgers can easily be frozen for later. After cooking allow to cool, wrap in parchment paper or wrap in plastic wrap. Place wrapped burgers in a freezer zip bag and remove as much air as you can, zip and place in the freezer.

Nutrition

  • Serving Size: 4 oz.
  • Calories: 257
  • Sugar: 5.1
  • Sodium: 212.4
  • Fat: 4.2
  • Saturated Fat: 0.6
  • Carbohydrates: 46.5
  • Fiber: 9.5
  • Protein: 10.5

 

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Spicy Cole Slaw

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Ingredients

Units Scale
  • SPICY SLAW
  • 1 14 oz. bag of pre-sliced green and red cabbage
  • ½ cup shredded carrots
  • 2 jalapeños chopped
  • ½ cup chopped cilantro
  • ¼ cup chia seeds
  • salt and pepper as needed
  • SLAW DRESSING
  • ¼ cup vegan mayo
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon agave nectar
  • ½ teaspoon celery seeds

Instructions

  1. Place all of the spicy slaw in a large bowl.
  2. In a smaller bowl combine the dressing ingredients.
  3. pour over the slaw and toss to combine.
  4. Taste and season with a bit of salt and pepper as needed.

Nutrition

  • Serving Size: 3.4 oz.
  • Calories: 118
  • Sugar: 6.9
  • Sodium: 125.5
  • Fat: 6.3
  • Saturated Fat: 0.6
  • Carbohydrates: 14.2
  • Fiber: 5.1
  • Protein: 3.3
  • Cholesterol: 0

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 Black Bean Farro Burger and Slaw.

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.

 

Black-Bean-Burgers-and-Spicy-Slaw-Pin

Homemade Vegan Barbeque Sauce

34 Comments

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.

 

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.

Today is April 1st, but I can assure you this is no April Fool's. With grilling season fast approaching I thought I would share this amazing Homemade Vegan Barbeque Sauce.

As a vegetarian it never occurred to me that barbeque sauce could have animal products in them.  After trying a recipe with instructions to use vegan barbeque sauce I started to look a little closer at the ingredients in barbeque sauce. I found that in most cases it was the worcestershire sauce in the recipe that used anchovies.  So now for me it's homemade barbeque sauce.

Homemade couldn't be easier, just mix, heat and store. By the way you can make batches of the sauce and freeze.

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.

Some of you may say that it's too early to break out the grill, but I live in Texas, any day can be a grilling day.  For those of you who are not ready to break out the grill, use your oven or your indoor grill.  What's great about barbeque sauce is that it can be customized to your liking.

Want it hotter add more spice, or make the way they do in Tennessee or Kentucky, add a little Bourbon for a more smoky caramel flavor.  Start cooking now so when grilling season is officially here you'll be ready.

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.

I'm sure there are many ways you can use this rich, thick beautiful Homemade Vegan Barbeque Sauce. I love it with meat-less meatballs, burgers and as a dipping sauce for fries. Like I said before it couldn't be easier, everything goes in one pot and 15 to 20 minutes later it's ready. You probably have all of the ingredients in your pantry.

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.

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Homemade Vegan Barbecue Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Ingredients

Units Scale
  • 1 12oz. can tomato paste
  • ¼ cup apple cider vinegar
  • 1 cup water
  • 2 tablespoons liquid smoke
  • 2 tablespoons molasses
  • 2 tablespoon spicy mustard
  • 2 teaspoon worcestershire sauce (anchovy free)
  • 2 teaspoons cocoa powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne powder (optional)
  • 2 ½ tablespoon turbinado sugar
  • salt to taste

Instructions

  1. In a medium saucepan, over medium heat, mix together all of the ingredients.
  2. Bring to a boil, then reduce heat to low and simmer 15 to 20 minutes, stirring occasionally.
  3. Serve immediately or store in an airtight glass container.

Notes

If you like you can freeze the sauce in ½ or 1 cup batches in freezer zip bags.

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 38
  • Sugar: 6.7
  • Sodium: 254.5
  • Fat: 0.2
  • Saturated Fat: 0
  • Carbohydrates: 8.8
  • Fiber: 1.1
  • Protein: 1.1
  • Cholesterol: 0

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 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.

 

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.

Blood Orange Turmeric Loaf

32 Comments

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

In our home citrus is King!

Lemons, limes, tangerines, tangelos, pomelos, grapefruits, oranges, you name it, if it's citrus we love it and eat it.  I purchased a big bag of blood oranges the other day, but I didn't want to just juice them or use them in a smoothie. What could I make?

The answer came to me while flipping through a very old Bon Appetite magazine in which I came across a picture of a lemon pound cake. I decided to make a Blood Orange Turmeric Loaf, another way to get more turmeric in my diet, while using these sweet juicy blood oranges in something other than a juice or smoothie. No I don't recommend eating this everyday, but for those special times with friends and family, moderation not deprivation.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

The loaf itself is not super sweet, it's the topping that's sweet with a slightly tart flavor.  Blood oranges are less acidic than other oranges and their flavor is more like raspberries or strawberries. So I used quite a bit of the zest in the glaze to give it more tartness. I made this recipe three times before getting it right and on the third time round I decided to add a streusel topping and it gives this loaf a tender crunch.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

This is dense, moist and oh so delicious loaf and the pretty all natural pink color of the glaze screams spring.  The next time you're in the grocery or better yet make a special trip and get yourself some blood oranges and make this one so you can invite some friends over for a potluck brunch. Tell them you've got the sweet loaf covered.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

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Blood Orange Turmeric Loaf

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 to 14 slices 1x

Ingredients

Units Scale
  • LOAF
  • 6 to 7 blood oranges
  • 2 cups of all-purpose flour
  • 1 cup all-natural cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon turmeric powder
  • ½ teaspoon fine sea salt
  • ¾ cup non-dairy milk or regular milk if not vegan
  • ½ cup blood orange juice
  • ¼ cup club soda
  • 1 teaspoon vanilla
  • 1 ½ tablespoon blood orange zest
  • STREUSEL TOPPING
  • ⅓ cup all-purpose flour
  • ⅓ cup turbinado sugar
  • 2 tablespoons vegan butter (Earth Balance is what I used)
  • GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon blood orange juice
  • 1 ½ teaspoon blood orange zest

Instructions

  1. Pre-heat oven to 350 degrees and lightly oil loaf pan with a non-stick cooking spray and line with parchment paper making sure to leave extra paper on the end to make it easier to remove loaf from the pan later.
  2. Wash your oranges thoroughly.
  3. When preparing to zest use a microplane if you can, it is the best tool to use when zesting because it has fine holes and you will be able to zest only the zest and not the bitter white membrane. If you do not have a microplane you can use a small hole grater.
  4. Grate the oranges from end to end over a small bowl, cover and set aside.
  5. Now slice the oranges in half and use a reamer or citrus squeezer to juice the orange into a small bowl, cover a set aside.
  6. In a large bowl measure out the flour, baking powder, baking soda, turmeric powder, and salt, whisk (affiliate link) to remove any lump.
  7. In a smaller bowl combine milk, orange juice, club soda, vanilla and zest.
  8. In another small bowl mix together the flour, turbaned sugar and vegan butter using the back of a fork until it resembles crumbs, cover and set aside.
  9. Pour the wet ingredients into the dry and mix using a hand-held mixer. Mix until well combined.
  10. Transfer to prepared loaf pan and sprinkle the streusel over the top of the batter.
  11. Bake 40 to 45 minutes or until loaf bounces back when pressed gently with finger.
  12. While loaf is cooling, mix together the powdered sugar, orange juice and zest until smooth.if it's too stiff after mixing add in small amounts of the orange juice and mix until the desired consistency is reached.
  13. Remove loaf from the pan and place on serving dish. drizzle with glaze, slice and serve.
  14. Have fun and enjoy!

Nutrition

  • Serving Size: 2 oz. slice
  • Calories: 208
  • Sugar: 32.1
  • Sodium: 206.3
  • Fat: 0.7
  • Saturated Fat: 0.3
  • Carbohydrates: 48.5
  • Fiber: 2.7
  • Protein: 3.2
  • Cholesterol: 0

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 your version of this Blood Orange Turmeric Loaf.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

You can also like me on Facebook and follow me on Pinterest or Twitter.

Moist and delicious Blood Orange Turmeric Loaf, made with anti-inflammatory turmeric powder and fresh squeezed blood orange juice. Delicious new brunch favorite.

 

Raw Gluten-Free Tacos

29 Comments

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Living foods, raw food, life food, whatever you call it, it's a diet of primarily unheated or foods cooked to a temperature less then 104 or 115 degrees fahrenheit. There is some controversy as to what temperature foods can be heated and still remain raw.

When I eat raw I typically eat foods that do not require any heating and if it does require heating I use the lesser number and heat the foods in my dehydrator.

Why raw?  Well. raw uncooked  and unprocessed foods are filled with enzymes and those enzymes help to digest foods and aids in the metabolic reactions in our bodies.Without enzymes, there would be no cell division, energy production or brain activity. Raw foods are filled with vitamins, minerals, oxygen, fiber and other nutrients required by our bodies for optimal health.

For me eating raw is so much easier during the warmer months of the year. However, I generally start each day with a raw fruit and veggie smoothie after sipping my warm lemon and cayenne water.  I love salads and I love eating them even more in warmer weather.  In the next few weeks I'll be sharing some of my favorite raw dishes with you and I hope you enjoy them as much as I do. But I'm going to share more than just salads.

One of my favorites and first share is Raw Gluten-Free Tacos, made with raw almonds and walnuts, simply amazing and incredibly easy. Just process the nuts with the seasoning and add the veggies.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Several years ago I attempted  to go fully raw during a time when I was training for a half-marathon.  The fact is if you are an active person you have to eat to fuel your normal body function in addition to your extra activity. I watched a few You Tube videos of fully raw vegans and the amount of foods they were eating were so massive. I would be so full after only ⅓ of what they were eating and this resulted in me losing more weight than I wanted and hitting the wall when I was out on my long training runs because I wasn't getting enough calories for my activity level. So to get in more calories I ate lots of mini meals throughout the day and I switched to having one cooked meal.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Some of the benefits of eating raw are losing weight, if that's what you want, having more energy, better digestion and for me clearer skin.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

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Raw Gluten-Free Tacos

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: TheWholeServing
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x

Ingredients

Units Scale
  • RAW TACO MEAT
  • ½ cup raw almonds
  • ½ cup raw walnuts
  • 2 teaspoons taco seasoning
  • 1 teaspoon Bragg Liquid Aminos
  • 2 teaspoon olive oil
  • 2 teaspoons warm water
  • ASSEMBLE INGREDIENTS
  • 1 head of Boston lettuce
  • sliced cherry tomatoes
  • sliced red onions
  • sliced black olives
  • sliced avocado
  • sliced limes
  • cilantro
  • vegan sour cream (recipe here)

Instructions

  1. Place all of the taco meat ingredients into the bowl of a food processor and process until it resembles taco meat. Transfer to a bowl.
  2. After washing and drying lettuce, separate each leaf.
  3. Place tomatoes, onions and olives into small bowls.
  4. Pit and slice avocado, slice lime and squeeze juice over the avocado to prevent browning.
  5. Wash and dry cilantro.
  6. If you like you can thin the sour cream out a bit with a small amount of almond milk.
  7. ASSEMBLE
  8. Scoop some of the almond/walnut taco meat into lettuce leaf, garnish with tomatoes, onions, olives, avocado, cilantro and finish with sour cream and a squeeze of lime.
  9. Serve and enjoy!

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 your version of Raw Gluten-Free Tacos.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

Strawberry Basil Farro Salad

43 Comments

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

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

This salad is fast becoming my favorite go to lunch on my super busy days. However, my first experience with farro was several years ago when I prepared it for my sick child as a hot breakfast cereal. I used half almond milk and half water to boil the farro, to serve it I mixed in a bit more almond milk, agave nectar, berries and finished it off with a topping of granola and walnuts. My daughter feel in love with it and would ask for it often, and this is from a person who is not very fond of breakfast and this was a hot breakfast cereal.

This time I'm making it the main ingredient in a tasty salad.

 

 

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

What is farro you ask?

Farro is a very filling whole grain complex carbohydrate that's high in fiber, good source of iron, protein and provides sustained energy. For this recipe I used Bob's Red Mill Organic Farro which I soaked overnight to cut the cooking time to about 10 minutes, instead of 30 minutes.

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

The farro was paired with these beautiful strawberries and fresh basil to make a hearty, wholesome salad that is hard to resist.

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

Tender, sweet, earthy, crunchy are all words I use to describe this beautiful salad. To bring it all together a balsamic glaze is drizzled over the top, which acts as a dressing. You can purchase or make your own glaze, you an find my recipe here.

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

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 your version of this Strawberry Basil Farro Salad.

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Strawberry Basil Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Ingredients

Units Scale
  • 1 cup uncooked farro
  • 2 cups strawberries, quartered
  • ½ cup chopped red onion
  • juice of 1 medium lemon, about 3 tablespoons
  • 3 tablespoons torn or chopped fresh basil leaves
  • ½ cup pine nuts or chopped walnuts
  • balsamic glaze

Instructions

  1. Prepare the farro using the direct or pre-soak method. I used the pre-soak method.
  2. While farro is cooking wash and prepare the other ingredients.
  3. When farro is ready, drain and transfer to a large bowl. Add in the strawberries, onions, lemon juice, basil, and nuts, toss together.
  4. Taste and season with salt and pepper to taste.
  5. Spoon onto serving dish, drizzle with balsamic glaze and serve,

Notes

This salad can be served at room temperature or cold from the fridge.

Other salad add-in options:
celery, cranberries, apples, cucumbers, grapes, olives, green onions.

Nutrition

  • Serving Size: 1 Cup
  • Calories: 234
  • Sugar: 6.4
  • Sodium: 4.3
  • Fat: 10.3
  • Saturated Fat: 0.8
  • Carbohydrates: 32.5
  • Fiber: 5.8
  • Protein: 7.6
  • Cholesterol: 0

 

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

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

 

Vegan Carrot Cake Bars

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Carrots for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oat, and a sweet citrus glaze.

Carrot for breakfast, why not when they're in these moist delicious Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

I love a good carrot cake but I don't make it often. The other day while at the grocery I picked up a 4-pack of carrot cake muffins, but after reading the price and calorie count I decided to go home a try making them myself and skip the fluffy frosting.

As the recipe came together it became more of a bread and not the standard cake or muffins, but calling it carrot bread bars just didn't sound right so I'm calling it Vegan Carrot Cake Bars because it's egg and dairy free.

The batter is sweetened with only a ½ cup of maple syrup which makes it more of a breakfast or snack bread. I did however, sprinkle the top with a mixture of oats and brown sugar and drizzled it with a citrus sugar glaze for a little sweetness.

Carroct-Cake-Bars-SidexSide

Carrot for breakfast, why not when they're in these moist delicious Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

For those who are concerned about the sugar, you can simply omit or reduce the amount of sugar used. Some other add-in options are raisins, nuts, coconut flakes or simply sprinkle the top with the nuts and coconut.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

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Carrot Cake Bars

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

Ingredients

Units Scale
  • 2 cups shredded carrots, I used 2 and ½ medium carrots
  • 2 cups whole wheat or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • zest of one medium orange, about 1 teaspoon
  • 1 cup non-dairy milk
  • ½ cup sparkling water (to replace the egg)
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ⅓ cup canola oil
  • TOPPING
  • ⅓ cup brown sugar
  • ⅔ cups oats
  • CITRUS GLAZE
  • 1 ¼ cup powdered sugar
  • 1 tablespoon fresh orange juice

Instructions

  1. Preheat oven to 350 degrees and spray a 9x11 shallow baking pan with non-stick cooking spray.
  2. Shred the carrots, cover and set aside.
  3. In a medium bowl combine all of the dry ingredients and in another bowl combine all of the wet ingredients.
  4. Pour the wet into the dry and mix until well combined.
  5. Transfer mixture to the baking pan and spread evenly in pan.
  6. In a small bowl mix the brown sugar and oats and sprinkle using your fingers over the surface of the batter.
  7. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
  8. While the carrot bread is cooling mix together the powdered sugar and orange juice until well combined, it may seen that more liquid is needed, but please don't add or it will be too thin.
  9. When bread has cooled, drizzle the glaze over the cake, slice and serve.

Notes

Store uneaten bread in an airtight container in the fridge. You can also freeze wrapped bread.

Nutrition

  • Serving Size: 2 oz.
  • Calories: 301
  • Sugar: 26.2
  • Sodium: 245.6
  • Fat: 7.8
  • Saturated Fat: 1
  • Carbohydrates: 55
  • Fiber: 5.1
  • Protein: 5.2

If you make this recipe or a version of it, please take a picture and share with me on Instagram, tag it #thewholeserving. I’d love to see your version of   this Vegan Carrot Cake Bars.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

 

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

Carrot for breakfast, why not when they're in these moist delicious Vegan Carrot Cake Bars topped with brown sugar, oats and a sweet citrus glaze.

Vegan Stuffed Avocado

60 Comments

Make things easy, skip the shell and just use the Avocado to hold all of the taco goodness in these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

First lets talk about TVP, what is it and how do you use it?  TVP is short for Textured Vegetable Protein and it's what I used as a meat alternative in these Vegan Stuffed Avocados.  TVP is made from defatted soy flour that has been cooked under pressure and then dried. It's high in protein, gluten-free and fairly inexpensive, however, it is a processed food.

I don't use it very often, which is why when I do use it I purchase it from the bulk section so I only get what I need. It's not very flavorful but it takes on the flavor of whatever it's paired with. In this recipe it is seasoned with taco seasoning, you can find my DIY recipe here.

When preparing TVP it has to be reconstituted with a hot liquid in a 1:1 ratio or you can simply add it to soups or sauces that contain plenty of liquid.

Here I used ½ cup TVP to ½ cup hot water and it yielded me 1 ½ cups after absorption. If you want you can replace the TVC with quinoa. Unfortunately for me, I'm sensitive to the protein in quinoa. You could also try using farro or sorghum.

Overhead shot of dry textured vegetable protein, cherry tomatoes, avocados and bowl of hydrated textured vegetable protein.

Close-up of hydrated textured vegetable protein in a glass bowl.

This dish comes together in 20 minutes or less.  While waiting on the TVP make the salsa. I removed the seeds from the jalapeños so it wouldn't be too hot if you like it hot leave in the seeds. The avocado cream sauce is just as easy, everything goes into the blender and blend until smooth.

Glass bowl filled with salsa ingredients. Whole jalapenos and cilantro in background.

See how easy it is, just fill the avocado and serve. The skin of the avocado serve as a bowl, scoop and eat. They're so delicious and a great food to serve at get-togethers.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Overhead shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Close-up shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

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Vegan Stuffed Avocado

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Since making this recipe I have made some modifications to the recipe. I use farro or sorghum instead of textured vegetable protein because I always have these two on hand. You could also use quinoa.

Ingredients

Units Scale
  • ½ cup dry textured vegetable protein or( 2 cups of prepared farro, quinoa or sorghum)
  • ½ cup hot water
  • 2 ½ teaspoons taco seasoning
  • 1 cup chopped cherry tomatoes
  • 3 tablespoons chopped jalapeno
  • 3 tablespoons chopped red onions
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • juice of one fresh lime
  • 4 avocados
  • AVOCADO CREAM SAUCE
  • 2 avocados, sliced and seeded
  • ¾ cup non-dairy milk
  • 1 tablespoon fresh lime juice
  • 2 finely minced garlic cloves or ½ teaspoon garlic powder
  • GARNISHES
  • lime wedges
  • chopped cilantro

Instructions

  1. Place textured vegetable protein in a medium bowl, pour hot water over the protein, add the taco seasoning, stir and allow to set until water is absorbed completely.
  2. If you use farro, quinoa or sorghum add the taco seasoning to the grain the last 10 minutes of the cook time.
  3. While protein is absorbing the water, mix together the tomatoes, jalapeño, red onions and cilantro. Season to taste with salt and pepper, cover and set aside.
  4. Slice and juice the lime, slice and pit the 4 avocados and pour the lime juice over them to prevent browning.
  5. Place the ingredients for the avocado cream in a blender and process until smooth, taste and season to taste with sea salt. Transfer to a serving dish.
  6. Scoop two heaping tablespoons full of the textured vegetable protein into each avocado, spoon some of the tomatoes and avocado cream over the vegetable protein, garnish with cilantro and serve with a wedge of lime.
  7. Have fun and enjoy!!!

Nutrition

  • Serving Size: ½ avocado
  • Calories: 338
  • Sugar: 4.8
  • Sodium: 378.5
  • Fat: 25.7
  • Saturated Fat: 3.8
  • Carbohydrates: 20.9
  • Fiber: 13.2
  • Protein: 11.1

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving. You can also leave me a comment below to let me know how these Vegan Stuffed Avocados works for you.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Skip the shell and just use the Avocado to hold all of the taco goodness That's what I did with these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Crispy Baked Cauliflower Steaks

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Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them a try!

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Who knew cauliflower could be so good, frankly in my opinion cauliflower is not loaded with flavor. When I was a child my mother would serve it in a medley with broccoli and carrots or alone smothered in cheese sauce. However, its lack of flavor makes it very versatile, great to use when making a vegan white sauce or mock rice in raw recipes. Now there are steaks, yeah cauliflower steaks. I know it's nothing like the real thing for you meat eaters, but let me tell you these babies are loaded with flavor. Actually this is my veggie version of chicken-fried chicken. While in the oven the aroma filled my kitchen, my daughter thought I was cooking chicken for her.

Seasoning is key to making cauliflower more flavorful. Lately I have been making my own seasoning blends and this one is what used when seasoning these cauliflower steaks. Simply mix and store in an airtight container.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

I picked up two heads one of them green just for the fun of it. When picking the cauliflower, pick one with the florets pretty tight together, the florets stay together more when slicing. You will have some fall off but that's ok, they can be smaller steaks or little poppers.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

So now all that needs to be done is dip in the batter, dip in the crumbs and bake in the oven.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

At first glance it looks like it could be a piece of fried chicken, don't you think.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Served up as the main ingredient in a salad makes this a filling lunch or light dinner.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

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Spice Blend

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Ingredients

Scale
  • SPICE BLEND
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried minced onions
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne (optional)
  • ¼ teaspoon sea salt
  • ½ teaspoon cracked black pepper

Instructions

  1. Mix all ingredients together in a bowl.
  2. Transfer to an airtight container for storage.

 

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Crispy Baked Cauliflower Steaks

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Ingredients

Units Scale
  • 1 to 2 heads of cauliflower, 2 for serving four or more
  • DIPPING BATTER
  • ¾ cup hemp or plain almond milk
  • ½ cup hemp seeds
  • ½ cup nutritional yeast, non vegans can use parmesan
  • CRUMBS
  • 2 cups whole wheat panko crumbs
  • ¼ cup spice blend from above
  • SERVING SAUCE
  • ½ cup vegan mayo, regular for non vegans
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 400 degrees, spray a baking rack with non-stick cooking spray and place rack onto a shallow cookie sheet, set aside.
  2. Wash and slice the cauliflower.
  3. Blend milk, hemp seeds and nutritional or parmesan in a blender until smooth, transfer to a container with deep sides.
  4. Mix together panko crumbs and spice blend and place into another deep sided dish.
  5. Dip the cauliflower into the batter and cover both sides, dip into the crumbs and place on prepared baking pan.
  6. Bake 20 to 25 minutes or until fork tender.
  7. Serve as a main with a salad, rice or pasta.

Nutrition

  • Serving Size: 1 steak
  • Calories: 180
  • Sugar: 3.3
  • Sodium: 248.4
  • Fat: 6.9
  • Saturated Fat: 0.5
  • Carbohydrates: 20.2
  • Fiber: 6.3
  • Protein: 11.9
  • Cholesterol: 0

 

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

 

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Chickpea Jalapeno Salad

34 Comments

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

When I was a little girl I thought chickpeas were peas from little baby chicks. Amazing the mind of a young child. Chickpeas were not a staple in my childhood home so I had no idea what they were until I became an adult. Chickpeas were what everybody used to make hummus. But what about garbanzo beans, well chickpeas and garbanzo beans are one in the same. Chickpeas is Latin origin and garbanzo is Spanish in origin, chickpeas, however,  is  more commonly used here in the US.

There are two types of chickpeas, Kabuli and Desi.  Kabuli is light in color, with large seeds, smooth coat and have a uniform round shape. Desi is small, dark with a rough coat and has a higher concentration of antioxidants, fiber, and a lower glycemic index.   Overall chickpeas or garbanzo beans, whichever you choose to use, are a great source of zinc, folate and protein. If you want to know more about these versatile beans visit DifferenceBetween.net.

 

 

 

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

Since becoming a vegetarian the chickpea as I like to call it, has become a stable in my pantry. Making smashed salads like the one I'm sharing today has fast become one of my favorite go to quick-lunch meals.

What could be easier than simply smashing the beans, adding some delicious ingredients and mixing.

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

There are so many smashed chickpea salad recipes out in the blogosphere, but this is just one of my versions. Check out my Cranberry Chickpea version.

This is my version of smashed chickpeas with avocado. I chose not to add any other dressing because the creaminess of the avocado with the juice of the lime gives the salad a smooth creamy texture.

You can serve it on lightly toasted bread of your choice, my choice was whole wheat. It's also great served with tortilla as a wrap. For those of you who don't want the added carbs, just serve it on a bed of mixed greens.

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

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Chickpea Jalapeno Salad Sandwich

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Ingredients

Units Scale
  • 1 15 oz. can chickpeas, rinsed and drained
  • ½ cup chopped red onions
  • ½ cup chopped jalapeno, seeds removed
  • 1 medium avocado
  • juice of one lime
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • FOR SANDWICH
  • sliced bread of your choice, I used whole wheat
  • sliced cucumbers
  • sliced tomatoes
  • FOR SALAD
  • mixed greens

Instructions

  1. Place drained chickpeas in a medium bowl and mash them using the back of a fork or potato masher, leaving some chunks of peas.
  2. Slice avocado and scoop it out using a large spoon into a small bowl. Squeeze the juice of the lime over the avocado and mash using the back of a fork and add the mashed avocado to the chickpeas.
  3. Add in the onions, jalapeño, and cilantro, stir to combine.
  4. Season with salt and pepper to taste.
  5. Pile salad onto lightly toasted bread and top with tomatoes and cucumbers or topping of your choice for sandwich.
  6. For a salad, place mixed greens on a plate and place a scoop of chickpea salad on top of the greens.
  7. Serve and enjoy!

Nutrition

  • Calories: 243
  • Sugar: 6
  • Sodium: 267
  • Fat: 10.4
  • Saturated Fat: 1.3
  • Carbohydrates: 32.1
  • Fiber: 11.2
  • Protein: 8.9
  • Cholesterol: 0

If you make this Chickpea Jalapeño Salad or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving. I’d love to see your version. Which do you prefer? Sandwich or Salad!Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

 

Incredibly delicious, this Chickpea Jalapeño Salad is bold with flavor and sure to satisfy. Serve it in a sandwich or as a topping on a bed of greens.

Classic Breakfast Muffins and Cookbook Giveaway

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Sweet, tender, filled with fresh fruit, Classic Breakfast Muffins, one of the many recipes you will find in "Dining At The Ravens" cookbook, no one will guess they're egg free!

Classic Breakfast Muffins and Cookbook Giveaway

 

Imaging you are atop an ocean buff, the bay on one side, the ocean on the other, taking long leisurely walks along the trails, browsing shops and galleries, tasting the salty air and feasting on beautiful food.

You can experience all of this at the Stanford Inn by the Sea, a Mendocino Resort which overlooks Mendocino Bay and the Pacific ocean. You can enjoy meals prepared with passion and love at The Ravens Restaurant which is located in the Inn. The restaurant uses produce from the Inn's on-site USDA Certified Organic garden and serves it up in plant-based dishes.

Now the founders, Jeff and Joan Stanford have written a cookbook, "Dining At The Ravens", which brings over 150 of the Ravens Restaurant vegan recipes into our homes.

Classic Breakfast Muffins and Cookbook Giveaway

Jeff and Joan Stanford came west to Carmel, California to find careers in education, agreeing to help manage a small inn while looking for work. Jobs were scarce, the United States was in recession, and they found themselves enjoying their guests and rehabilitating the property they managed. Looking to the future, they chose to continue inn-keeping, and by 1980 they were in Mendocino starting a family. Joan ran the front, while Jeff remodeled the inn and created their certified organic farm on the site of what had been known as the China Gardens during Mendocino’s logging era.

The Inn allowed both of them to return to their former interests. Passionate about early education, Joan trained as a Montessori teacher which led her to discover the power of art to transform human experience. She enrolled in psychology at Sonoma State University and received an MA, specializing in Art Therapy. Today she is a registered art therapist, collagist, and educator.

Jeff recognized that the “state of realization” that so many sought in the movement of the 1970s and 80s must come from a new relationship with life, beginning in the kitchen, where decisions affect the practitioner and the planet. He became vegetarian as a first step to honor all life, not only the lives of his family, friends, and pets. He and Joan sought to create an inn that sat softly upon the earth. They created one of the first “green” bed and breakfast inns without realizing they were doing so.

Understanding that their Inn was a destination, Jeff and Joan wanted to provide the highest quality food to their guests, which Jeff began cooking in the early 1990s. The restaurant followed their philosophy serving a whole food, plant-based dishes designed to rival the cuisine found at the highest rated restaurants in the San Francisco Bay Area. They discovered that many cooks can create great food, and they created a co-creative kitchen where all are invited to comment and tweak dishes. The final arbiter is Jeff, but the process is dynamic and assures that each person in the kitchen can express their creativity. Learn more at ravensrestaurant.com and stanfordinn.com.

I was gifted a copy from BenBella Books and I have thoroughly enjoyed trying several of the recipes. One of my favorites is "Classic Breakfast Muffins".

This is a very quick and easy recipe, it uses ground flax mixed with water as a binder, however, I got ahead of myself and mixed the ground flax in with the dry ingredients, instead of mixing it with the wet, it didn't change the outcome -- delicious!

Classic Breakfast Muffins and Cookbook Giveaway

Classic Breakfast Muffins and Cookbook Giveaway

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Classic Breakfast Muffins

Sweet, tender, filled with fresh fruit, Classic Breakfast Muffins, one of the many recipes you will find in "Dining At The Ravens" cookbook, no one will guess they're egg free!
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

A breakfast treat, these muffins are like desserts--just one serving is fine, and not every day. Guests enjoy these and often ask for the recipe--it's another that causes people to say, "I can't believe there's no egg!"

  • Author: Jeff & Joan Stanford
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 1x

Ingredients

Units Scale
  • 2 cups all-purpose flour, I used half whole wheat, half all-purpose
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoon golden flaxseed, ground to a fine powder
  • 1 cup soymilk, I used almond milk
  • ½ cup water
  • ⅓ cup coconut oil, melted
  • 2 tablespoons organic applesauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup fruit (blueberries, chopped strawberries, bananas, etc.; optional) I used ⅔ cups of fruit

Instructions

  1. Preheat oven to 350 degrees. Grease muffin tin or line with muffin cups.
  2. Whisk (affiliate link) together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate mixing bowl, whisk (affiliate link) together flaxseed, soy or almond milk, water, coconut oil, applesauce, lemon juice and vanilla extract.
  4. Add the wet mixture to the dry, and stir until just combined. Fold in the fruit.
  5. Spoon batter into the muffin tin, dividing among muffin cups.
  6. Bake for 15 -25 minutes, or until toothpick inserted into middle of muffin comes out clean.

To experience more of Dining at The Ravens and some of their delicious recipes, check out the #RAVENSBLOGTOUR, see the list below. If you would like to have a copy of "Dining at the Ravens", you can purchase it at BenBellaBooks or you can enter my giveaway below.

Classic Breakfast Muffins and Cookbook Giveaway

 

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Sweet, tender, filled with fresh fruit, Classic Breakfast Muffins, one of the many recipes you will find in "Dining At The Ravens" cookbook, no one will guess they're egg free!

Lemon Thyme Blueberry Buns

59 Comments

Easy and delicious, Lemon Thyme Blueberry Buns, perfect for a brunch gathering or an afternoon snack with a spot of tea.

Easy and delicious, Lemon Thyme Blueberry Buns , perfect for a brunch gathering or an afternoon snack with a spot of tea.

Blueberries, a superfood that's low in calories and high in nutrients like vitamin C, K, manganese and fiber. One cup of blueberries contains about 84 calories and 15 grams of carbohydrates. Blueberries are also filled with antioxidant which protect our bodies from free radicals that can contribute to aging and diseases like cancer.

They are best when eaten fresh, but I have to admit I like them better when they are added to pancakes, muffins and recipes like these Lemon Thyme Blueberry Buns.

In this recipe I added lemon and thyme to the blueberries when making the sauce, it may sound like a strange combination to some, but these three flavors together add a bit of subtle earthiness that's so delicious.

For this recipe you can use fresh or frozen blueberries when making this sauce, as it cools it will thicken and become more of a jam. Dried wild blueberries were added before rolling the dough for an extra blueberry touch.

 

Lemon Thyme Blueberry Buns

Lemon Thyme Blueberry Buns

This blueberry sauce is lightly sweetened with maple syrup so that it doesn't over-sweeten when the sugar glaze is added.

Serve these and everyone will be licking their fingers and begging for more. I serve mine with a bit of the blueberry sauce on top. The tartness of the blueberries is absolutely amazing with the sweetness of the glaze.

If you make these Lemon Thyme Blueberry Buns let me know what you think. Take a picture and post it on Instagram and tag it #thewholeserving.

Easy and delicious, Lemon Thyme Blueberry Buns , perfect for a brunch gathering or an afternoon snack with a spot of tea.

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Lemon Thyme Blueberry Buns

Easy and delicious, Lemon Thyme Blueberry Buns , perfect for a brunch gathering or an afternoon snack with a spot of tea.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Ingredients

Units Scale
  • Dough
  • 1 cup almond milk
  • 2 tablespoons natural cane sugar
  • 2 teaspoons active dry yeast
  • 3 tablespoons, melted Earth Balance vegan butter or real butter if not vegan
  • 3 cups bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh thyme leaves (optional)
  • Blueberry Sauce
  • 2 cups fresh or frozen blueberries
  • ½ cup fresh lemon juice
  • ¼ cup maple syrup
  • 1 teaspoon fresh thyme leaves
  • 1 cup dried wild blueberries
  • Glaze
  • 1 ½ cup natural cane powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons almond milk

Instructions

  1. Heat almond milk in the microwave in a small bowl for 20 to 25 seconds or until warm to the touch, not too hot or it will kill the yeast.
  2. Stir in the sugar and sprinkle the yeast over the warm milk, allow to proof for 10 to 15 minutes.
  3. Prepare a 7x11 or 9x13 by brushing with oil or spraying with a non-stick cooking spray.
  4. In a large bowl whisk (affiliate link) together the flour, salt and thyme. Add in the milk mixture and melted vegan butter.
  5. Mix until the dough comes together. Transfer to a floured work surface, sprinkle dough with a small amount of flour and knead dough for 5 minutes.
  6. Rub large bowl with vegan butter and place the dough in the bowl, cover and let rise 50 to 60 minutes.
  7. While dough is rising place all of the blueberry sauce ingredients in a small pot over medium-high heat and bring to a boil, once boiling reduce heat to medium low and simmer 10 to 15 minutes or until sauce has started to thicken. Transfer to a small bowl cover and allow to cool. Such will thicken as it cools.
  8. When the dough has doubled in size turn dough onto a lightly floured surface and shape into a 7x11 rectangle and with a lightly floured rolling pin.
  9. Spread half of the blueberry sauce over the dough and sprinkle the wild blueberries over the sauce.
  10. Starting with the long edge roll dough tightly.
  11. Slice and place in baking dish cover and allow to rise for 60 minutes.
  12. Bake for 20 minutes or until it starts to brown slightly.
  13. Remove from the oven and allow to cool a bit, about 5 minutes.
  14. While buns are cooling mix together the glaze ingredients until completely smooth.
  15. Pour glaze over the buns.
  16. Serve buns with some of the blueberry sauce.
  17. Store any leftovers in an airtight container in the fridge.
  18. Have fun and enjoy!!!

Nutrition

  • Serving Size: 1 Bun
  • Calories: 269
  • Sugar: 23.5
  • Sodium: 201.3
  • Fat: 4.7
  • Saturated Fat: 1.9
  • Carbohydrates: 52.9
  • Fiber: 2.4
  • Protein: 5.1

 

Easy and delicious, Lemon Thyme Blueberry Buns , perfect for a brunch gathering or an afternoon snack with a spot of tea.

Easy and delicious, Lemon Thyme Blueberry Buns , perfect for a brunch gathering or an afternoon snack with a spot of tea.

 

Vegan Teriyaki Tofu Stir Fry

29 Comments

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

Teriyaki-Tofu-Stir-Fry.4

There's something about the spice-sweet combo that I love and could taste the goodness of this recipe while it was only a thought in my head. But Oh My Gosh, the deliciousness of this recipe far exceeded my expectations.

This teriyaki sauce is a perfect balance of sweet to heat and because I used coconut aminos I reduced the amount of sodium in the sauce.

I made it three times before I got it right and once it comes to a boil it's ready in five minutes.

Vegan Teriyaki Tofu Stir Fry

Pressing the tofu gets out more of the water. I simply place a clean kitchen towel or paper towel on a shallow baking pan, slice tofu in half, place on towels and place another towel on top of the tofu, then place another pan on top and put a few heavy cookbooks on the top pan. After about 15 minutes it should be ready.

After pressing and cubing tofu, toss with the five spice seasoning, set aside while you prep the other vegetables.

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

 

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

This  recipe is very versatile and comes together fairly quickly, you can serve it as a bowl or wrap. I paired it with brown rice and napa cabbage, but feel free to add in your favorites.  Who needs take-out when you have this quick, easy and delicious recipe.

Teriyaki-Tofu-Stir-Fry.8

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving. I'd love to see your version of Vegan Teriyaki Tofu Stir Fry!

Teriyaki-Tofu-Stir-Fry.3

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Vegan Teriyaki Tofu Stir Fry

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Celeste @TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Category: Easy dinner, vegan
  • Method: Stovetop
  • Cuisine: Asian

Ingredients

Units Scale
  • VeganTeriyaki Sauce
  • ½ cup tamari
  • ½ cup coconut aminos
  • ¼ cup rice vinegar
  • ¼ cup maple syrup
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 teaspoon red chili paste
  • 1 tablespoon corn starch
  • Stir Fry
  • 2 cups brown rice, cooked
  • 4 cups chopped napa cabbage
  • 2 tablespoons olive oil
  • 8 oz package of extra firm tofu, pressed
  • 1 teaspoon asian five spice
  • 8 oz. package of crimini whole mushrooms (or mushrooms of your choice)
  • 1 medium carrot julienned
  • 3 cloves garlic, minced
  • flatbread of your choice (optional)
  • 2 scallions(green onions) chopped
  • toasted sesame oil (optional)

Instructions

  1. Place all of the teriyaki ingredients in a small saucepan, whisk (affiliate link) to combine.
  2. Bring to a boil over medium heat, when it comes to a boil, reduce heat to medium and continue to boil five more minutes, stirring occasionally. After five minutes sauce should coat the back of a spoon. Transfer to a bowl cover and set aside. Sauce will continue to thicken as it cools.
  3. Dice the tofu into 1 inch cubes, place in a shallow dish, toss with asian five spice and set aside.
  4. Wash and slice the mushrooms and wash a chop the scallions.
  5. Heat 1 tablespoon olive oil in a large skillet or wok over medium heat, when oil is shimmering add tofu to the pan and saute 3 to 4 minutes. Add in 1 tablespoon of the teriyaki sauce and toss to coat and saute about 1 minute more. Transfer to bowl cover and set aside.
  6. Add in the final 1 tablespoon of oil and add the mushrooms and saute 1 minute, add in the carrots and minced garlic, saute another minute. Add in 1 and ½ tablespoons of the teriyaki sauce toss to coat. Add tofu back to skillet and toss to combine.
  7. Spoon rice and chopped napa into a bowl, spoon tofu veggie mix on top, garnish with scallions and drizzle with a small amount of toasted sesame oil or serve on top of flatbread.
  8. Serve and enjoy!

Notes

*Leftover sauce will last two weeks stored in an airtight container in the fridge.
*Chicken can be swapped for tofu if you are not a tofu eater.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 226
  • Sugar: 6.2
  • Sodium: 535.1
  • Fat: 9.5
  • Saturated Fat: 2.1
  • Carbohydrates: 23
  • Fiber: 4.5
  • Protein: 10.6
Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

Cinnamon Amaranth with Berries

43 Comments

Cinnamon Amaranth with Berries, a delicious gluten-free, protein, nutrient packed breakfast filled with nutty, toasty flavor.

Cinnamon Amaranth with Berries

Quinoa is the "it grain", but I can't enjoy it because I'm allergic.  Yes, there are some of us that are allergic to Quinoa, well actually it's a sensitivity to saponin, which is a substance that acts as a protectant from insects and fungus. It can have a toxic effect so it's very important to wash quinoa very well under running water until the water runs clear before cooking. However there are still some of us who are still sensitive to it even after a through washing. In my case I used to eat quinoa with no problem until one day I think I has some that wasn't washed throughly, soon after eating it I was doubled over in pain. Now whenever I eat quinoa my body recognizes the protein and I get sick all over again.

So I have embraced Amaranth, a grain that many have never tried or just plain don’t know about.

Amaranth is a gluten-free grain with a nutty, toasty flavor high in protein, vitamins and minerals, it's popular in Mexico and was a major crop of the Aztecs.

It’s a super versatile grain that can be used in place of rice or pasta, in soups or stews, in puddings, baked goods, smoothies, cereals and it can even be popped and served as a tasty snack.

Today I'm sharing one of my favorite ways to have it, as a warm breakfast cereal with fruit.

Cinnamon Amaranth with Berries

I use a two to one ratio when preparing Amaranth, 1 cup Amaranth to 2 cups of liquid. In this recipe you can use water, milk, or both, I like to do half water, half milk. Just put liquid, spices and Amaranth in a pot bring to a boil and 15 to 20 minutes later it will be ready. Garnish with fruit of your choice, nuts or seeds and you'll have a delicious bowl full of energy packed cereal.

Cinnamon Amaranth with Berries

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Cinnamon Amaranth with Berries

Cinnamon Amaranth with Berries, a delicious gluten-free, protein, nutrient packed breakfast filled with nutty, toasty flavor.Cinnamon Amaranth with Berries, a delicious gluten-free, protein, nutrient packed breakfast filled with nutty, toasty flavor.Cinnamon Amaranth with Berries, a delicious gluten-free, protein, nutrient packed breakfast filled with nutty, toasty flavor.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Recipe can be reduced or increased if needed, just use the ratio of 2 liquids to 1 amaranth.

  • Author: TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup amaranth, uncooked
  • 2 cups water
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • dash of salt
  • assortment of fresh berries of your choice
  • sliced almonds or nut of your choice, you can also use chis seeds
  • maple syrup

Instructions

  1. Place all the ingredients except the berries in a medium saucepan over medium high heat, stir and bring to a boil.
  2. When it starts to boil, reduce heat to a simmer and allow to cook until tender, about 20 minutes. Stirring occasionally, add in more milk if mixture gets too dry.
  3. While amaranth is cooking wash and prepare the fruit.
  4. When amaranth is done spoon into serving bowls, top with fruit, nuts or seeds and drizzle with maple syrup.
  5. Serve and enjoy!

Nutrition

  • Serving Size: ½ cup
  • Calories: 181
  • Sugar: 0.9
  • Sodium: 6.7
  • Fat: 3.4
  • Saturated Fat: 0.7
  • Carbohydrates: 31.8
  • Fiber: 3.4
  • Protein: 6.6
  • Cholesterol: 0

 

Cinnamon Amaranth with Berries

Chickpea Chili with DIY Chili Seasoning

32 Comments

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning is a deliciously satisfying meal.

Chickpes-Chili.1

Are you a beans in your chili or no beans in your chili person, how about chickpeas in your chili?

This recipe is inspired by a chickpea dish I had at Whole Foods which was more of a sautéed spicy chickpea dish. My daughter who most of the time doesn't want to eat what I'm eating gave the chickpeas a try and before I knew it had eaten most of them. That was when I decided to try to recreate that dish. As I was creating the dish evolved into a chili instead of simple spiced chickpeas.  Turns out we like the chili much better.

Most of the time when I make chili I just purchase the chili seasoning packets or boxes with all the seasoning inside, this time I made my own. But just like any recipe, you can add more or less of what you like or don't like. It's really easy I did however, put in an ingredient that's not usually found in a traditional chili mix, turmeric.

I have been trying to make turmeric a part of my daily diet so whenever I can add it I do. I add it to smoothies, roasted vegetables, rice, and sometimes make turmeric tea or milk.

Turmeric is a root and has amazing anti-infammatory properties. If you want information on turmeric check out Health Ambition or Wellness Mama.

DIY-Chili-Seasoning

Just mix all the ingredients in a small bowl and store in an airtight container. I found these wonderful little glass bowls at Crate and Barrel that have tops, and they are great for food storage. I like to see my food because I tend to forget what I have if I can't see it.

DIY-CHILI-SEASONING.2

This is a very easy dish to make, it's ready in under 30 minutes. I didn't include a meat alternative in the recipe, but it can easily be added. I like adding field roast, a meat alternative and my daughter puts diced chicken in her chili. If you would like a vegan sour cream, check out this recipe. Give this Chickpea Chili with DIY Chili Seasoning and make you and your family happy. You won't be standing at the stove for long periods of time and they won't have to wait too long.

Chickpea-Chili.7

Now the DIY Chili Seasoning

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DIY Chili Seasoning

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning is a deliciously satisfying meal.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Ingredients

Scale
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 1.2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric powder
  • ½ to 1 teaspoon red chili powder, more if you like it really hot

Instructions

  1. Place all ingredients into a small bowl, mix well.
  2. Store in an airtight container.

Chickpea-Chili.3

 

Now the Chickpea Chili

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Chickpea Chili

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning is a deliciously satisfying meal.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Ingredients

Units Scale
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onions
  • 1 tablespoon DIY Chili Seasoning
  • 2 cans 14.5 oz. fire roasted diced tomatoes
  • 1 can 15 oz. tomato sauce
  • 1 ½ cup vegetable stock
  • 2 to 3 15 oz. cans chickpeas, rinsed and drained
  • 1 to 2 tablespoon more of the DIY Chili Seasoning
  • ½ teaspoon fine sea salt

Instructions

  1. In a large stock pot heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes.
  2. Add in 1 tablespoon of the DIY Chili Seasoning to the pot and saute until fragrant, about 1 and ½ minutes.
  3. Add in the remaining ingredients, stir, reduce heat and simmer 15 to 20 minutes.
  4. Taste and add more seasoning to your taste.
  5. Remove from heat and allow to cool slightly before serving.
  6. Spoon into bowls, garnish and enjoy!

Nutrition

  • Serving Size: 1.5
  • Calories: 177
  • Sugar: 8.1
  • Sodium: 796.8
  • Fat: 7
  • Saturated Fat: 0.9
  • Carbohydrates: 24.2
  • Fiber: 7.3
  • Protein: 6.7
  • Cholesterol: 0

 

Chickpea-Chili.8

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning is a deliciously satisfying meal.

Chocolate Hazelnut Hearts

72 Comments

Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum!  Make these Chocolate Hazelnut Hearts for someone special, even if that someone special is you.

Chocolate Hazelnut Hearts

I don't eat a lot of candy, but one of my favorites is Ferrero Rocher, the combination of hazelnut and chocolate is so indulging.  This is a slightly different combination of hazelnut and chocolate.

Whenever I get candy on Valentine's Day I always want to get the candy with the nuts, Well this one is full of nuts, one of my favorites, hazelnuts.

I try to always keep thing simple, so this is another easy one for you. I started with my basic energy bites ingredients, nuts and dates, adding the chocolate inside and out. Like any other recipe if you want to change the nut, you can switch out for your favorite.  You'll process the nuts first, next you'll add in the dates, chocolate chips, coconut oil, and vanilla process until it resembles a coarse meal. It should stick together when pressed between your fingers. If I doesn't just add in a small, very small amount of water and pulse a few times. How easy is that!

Chocolate Hazelnut Hearts

When it was time to cover the outside of the candy I used a higher quality chocolate like Scharffen Berger.

Chocolate Hazelnut Hearts

Chocolate Hazelnut Hearts

I wanted to keep everything all natural, so I used a seedless raspberry jam, mixed with a powdered evaporated cane sugar to make the piping glaze.  I enjoyed making and eating this recipe. I hope you give this one a try and have as much fun as I did. Go make some Chocolate Hazelnut Hearts for your sweetheart!

Chocolate Hazelnut Hearts

Chocolate Hazelnut Hearts

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Chocolate Hazelnut Hearts

Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum! Make these Chocolate Hazelnut Hearts for someone special, even if that someone special is you.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Ingredients

Units Scale
  • 1 cup hazelnuts
  • 1 cup pitted dates, about 10
  • ¾ cup dark chocolate chips
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • dash of salt
  • 4 ounces semi-sweet dark chocolate, chopped
  • 1 tablespoon seedless raspberry spreadable jam
  • ½ cup powdered sugar

Instructions

  1. Place hazelnuts in food processor and process 5 to 7 seconds.
  2. Add dates and chocolate chips to processor and process until the mix starts to come together.
  3. Add coconut oil, vanilla and dash of salt pulse until it resembles coarse meal. (about 3 to 4 seconds more). Mixture should stick together when pressed between your fingers. If it doesn't add in a small amount of water and pulse.
  4. Transfer mixture onto a parchment lined cookie sheet or cutting board, shape into a rectangle about ½ inch thick. Mixture will not fill the pan. Cover and chill in fridge for 30 minutes.
  5. Remove from fridge and cut into heart shapes using a heart shaped cookie cutter.
  6. Bring a small pot of water to a simmer boil, place a metal or glass bowl over the top of pot and place the chopped chocolate in the bowl, stir gently until completely melted and smooth.
  7. Carefully place heart into chocolate and gently spoon chocolate to cover, place on another parchment lined cookie sheet and allow to harden. When all hearts have been dipped you can place in fridge to harden.
  8. Place the jam in a small bowl and heat in microwave for 3 to 4 seconds to melt. Mix in the powdered sugar until smooth. It will seem like there is too much sugar, but keep mixing it will come together.
  9. Spoon mixture into a zip bag, cut a very small hole in one of the corners.
  10. Remove hearts from the fridge, squeeze the sugar mixture over the chocolate covered hearts in a back and forth motion. Return to fridge until completely hardened. If you like you can store them in the freezer.

Nutrition

  • Serving Size: 2 oz.
  • Calories: 207
  • Sugar: 25.2
  • Sodium: 3.4
  • Fat: 11.4
  • Saturated Fat: 5.8
  • Carbohydrates: 29.2
  • Fiber: 2.6
  • Protein: 1.8

Chocolate Hazelnut Heats

Asian Wheat Berry Salad

4 Comments

Energizing and satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Wheat Berries, oh the wonderful Wheat Berries!

The other day I made myself a Wheat Berry salad for lunch with no intention of sharing here on the blog, but bite after bite I realized how awesomely good it was and it wouldn't be nice of me to keep all this goodness to myself. So I had to make it again, tough job but I had to get the pictures. I know awesomely is not really a word, it's one I like to use when something is super delicious.

Something you should know, Wheat Berries aren't really berries, they're seeds and they are loaded with fiber and nutrients. The complex carbohydrates in Wheat Berries help to maintain energy levels without negative effects on the blood sugar levels and they're the beat kind of carbs, because it's unrefined unlike other wheat products.

Something else you should know about this wonderful carb, it's super versatile. It can be served as a breakfast cereal, used in energy bars, desserts and in salads like the one I'm sharing with you today.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

This is a super simple salad, but what makes this salad amazing is the Hoisin Sesame dressing. And yes, it's as easy to make as the salad. You may notice that I used Coconut Amino in my dressing, I did  this because it has less sodium than Tamari or regular soy sauce.  Coconut Aminos is a great replacement for soy sauce for anyone who wants to reduce their sodium intake. As a comparison a reduced sodium Tamari has 710 mg of sodium and Coconut Aminos has only 90 mg, quite a reduction, which is why I like to use in any recipe that calls for soy sauce. I found mine at Whole Foods.

Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

At this point you can enjoy this salad simply dressed with the dressing or do what I did, I added some leftover baked tofu. However if you're a Pollotarian vegetarian (a vegetarian who eats poultry) or not a vegetarian, you can add chicken.  If you're lucky enough to have leftovers, this salad makes for a perfect energizing lunch the next day. If you like beets you may want to give this one a try - Wheat Berry Beet Salad.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Now on to the Recipe - Asian Wheat Berry Salad!

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Asian Wheat Berry Salad

Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Ingredients

Units Scale
  • Salad
  • 1 cup wheat berries, uncooked
  • 2 cups shredded carrots
  • 2 cups sliced cucumbers
  • 4 cups chopped green leaf lettuce or lettuce of your choice
  • ½ cup sliced red onions
  • ½ cup chopped scallions (green onions)
  • Dressing
  • 2 tablespoons Hoisin sauce
  • 3 tablespoons coconut aminos or low sodium soy sauce
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced ginger
  • 1 clove minced garlic

Instructions

  1. Place wheat berries, four cups of water in small stock pot. Bring to a boil, reduce heat to simmer, and cover with top. Stirring occasionally.
  2. When berries have cooked for about 35 minutes, start checking for doneness. Berries should be chewy not tough or hard. Check every 5 to 10 minutes until done. Should take about 40 minutes.
  3. Drain berries and transfer to large bowl.
  4. While wheat berries are cooking, prepare veggies and place them in a large bowl.
  5. In a small bowl mix together the dressing ingredients.
  6. Toss the wheat berries with the veggies, spoon onto serving dish, drizzle with some of the dressing, serve and enjoy!

Nutrition

  • Serving Size: 2 Cups
  • Calories: 301
  • Sugar: 10.7
  • Sodium: 176.5
  • Fat: 10.1
  • Saturated Fat: 2.3
  • Carbohydrates: 50.3
  • Fiber: 9.1
  • Protein: 6.9
  • Cholesterol: 0
Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Kale Mushroom Capellini

21 Comments

One-Pot-Pasta2

Simple, easy, full of flavor and ready in minutes. This Kale Mushroom Capellini will satisfy everyone at the dinner table.

Today's recipe is for all of you who want to get a meal on the table in 30 minutes of less. I'm guessing that might be everyone.

For me pasta is comfort food, easy food  and I have almost every variety in my pantry, from whole grain to gluten-free.

After a busy day there is nothing better than sitting down with a big plate of yummy paste that took less than 30 minute to make. There are only a handful of ingredients and it's not loaded with pasta sauce but full of flavor and of course you can customize the ingredients for you and your family. By the way it makes a great lunch the second day.

Capellini pronounced kapel'li ni, is slightly thicker than angel hair pasta, which is Capelli d'angelo.  One of my favorite brands is Delallo because they have a large variety of pastas.

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Side-x-Side-Pasta

The main ingredients in this pasta are mushrooms, sun-dried tomatoes and kale, this is where you can customize and exclude or include ingredients that your family enjoys. 

One-Pot-PastaIn-Pot

Who said getting a tasty dinner on the table had to be tasking. Just grab a box of your favorite pasta and throw together some of your families favorite veggies and before you know it dinner is on the table.

If you are a pesco vegetarian, one who eats poultry and fish, it can easily be added to this dish.  Garnish with parmesan or vegan parmesan.

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One-Pot-Pasta1
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Kale Mushroom Capellini

Simple, easy, full of flavor and ready in minutes. This Kale Mushroom Capellini will satisfy everyone at the dinner table.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

Ingredients

Units Scale
  • 12 oz. capellini dried pasta
  • 2 tablespoons extra virgin olive oil
  • ½ medium onion, chopped (about 1 cup)
  • 3 cloves of garlic, minced
  • 1 8oz. package of whole crimini mushrooms,sliced (for faster prep you can purchase them sliced, I prefer to slice my own)
  • 1 tablespoon dried Italian seasoning
  • 1 ¼ cup vegetable stock
  • ¼ cup tomato paste
  • ½ cup sun-dried tomatoes
  • 3 ½ to 4 cups chopped kale (you can use spinach)
  • sea salt and pepper to taste
  • crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a boil and cook pasta according to package directions.
  2. While pasta is cooking chop the onions, mince the garlic, clean and slice the mushrooms, clean and chop kale if needed, I purchased pre cut kale.
  3. In a large skillet heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes. Add garlic, mushrooms and Italian seasoning to skillet and continue to saute about 1 minute longer.
  4. Add one cup of the vegetable stock and tomato paste to skillet, whisk (affiliate link) to combine, add in the sun-dried tomatoes and kale, reduce heat and simmer 3 to 5 minutes. Kale should be soft and wilted. Add in the remaining vegetable stock.
  5. Carefully drain pasta and add to the skillet, toss to coat.
  6. Season with salt and pepper to taste. Add in the red pepper, toss, garnish.
  7. Serve immediately and enjoy!

Nutrition

  • Serving Size: 1.5
  • Calories: 187
  • Sugar: 4.2
  • Sodium: 76.7
  • Fat: 3.6
  • Saturated Fat: 0.5
  • Carbohydrates: 33.1
  • Fiber: 3.1
  • Protein: 7
  • Cholesterol: 0
One-Pot-PastaCU4

Shared at Healthy, Happy, Green & Natural Party Hop

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Apple Nachos with Vegan Caramel Sauce

30 Comments

Layers of sweet crisp apple slices garnished with smooth vegan caramel, dark chocolate, walnuts and coconut - Apple Nachos with Vegan Caramel Sauce, it's like eating a delicious candy apple.
Apple Nachos with Vegan Caramel Sauce

If you like caramel or chocolate dipped apples you are going to love these Apple Nachos with Vegan Caramel Sauce.

This recipe is inspired by a decadent candy apple a friend shared with me a few months ago. The candy apple she shared was dipped in caramel, then chocolate and covered with nuts and coconut, it was so sinfully delicious.

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Vegan Un-Cheesy Potato Broccoli Soup

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Rich and hearty, this Vegan Un-Cheesy Potato Broccoli Soup is full of flavor and comes together in minutes!

Over head shot of Vegan Un-Cheesy Potato Broccoli Soup with crackers on the side.

How's the weather where you are? Are you in an area that got lots of snow? If you are I hope you are staying safe and warm.

No snow here in Texas, just cold temps in the 30 and 40's with lots of wind. My daughter really wants there to be snow. We moved to Texas from Colorado over 12 years ago and she misses the snow. I have to admit I miss it as well, and it would be nice to have snow for a day or two.

When the weather gets frigid cold that's when I crave big bowls of soup.

I hadn't done my grocery shopping but had some broccoli and some potatoes so I made a batch of Un-Cheesy Potato Broccoli Soup.

What's nice is this soup comes together in 30 minutes.

Pan of broccoli on the left and pan of potatoes and carrots on the right.

For a creamy cheesy texture, I added a batch of vegan creamy cheese, which is simply a blending of potatoes, carrots, olive oil and nutritional yeast.

Smashed potatoes on the left and blended vegan cheese on the right.

This soup is a good one to enjoy when the weather is cold and blustery. This weekend I was able to convince my daughter who doesn't like soup of any kind, to give it a try, she loved it.

This creamy, flavorful, delicious bowl of Un-Cheesy Potato Broccoli Soup can be enjoyed as a soup, or as a snack over crispy tortilla chips with salsa.

Vegan Un-Cheesy Potato Broccoli Soup with crackers on the side.

Doesn't that look delicious to you?  Do me a favor, give it a try and let me know what you think.

Spoonful of Vegan Un-Cheesy Potato Broccoli Soup over a bowlful of soup.

Plant Protein Starter Guide

 

Two bowls of Vegan Un-Cheesy Potato Broccoli Soup with broccoli on top and crackers.

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Vegan Un-Cheesy Potato Broccoli Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Ingredients

Units Scale
  • 2 ½ lbs. golden potatoes, diced
  • 2 carrots, washed,peeled and sliced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 32 oz. box of vegetable stock
  • 12 oz. bag of broccoli florets or one head of broccoli with florets cut into small pieces
  • ½ cup nutritional yeast
  • ⅓ cup olive oil
  • ¼ teaspoon nutmeg
  • salt and pepper to taste

Instructions

  1. Place 2 cups of the diced potatoes and carrots in a medium stock pot with 8 cups of water and bring to a boil. Boil until vegetables are fork tender.
  2. While potatoes and carrots are boiling, heat 2 tablespoons of oil in a large stock pot, add in the onions and saute until onions are translucent. Add the garlic, oregano and thyme and salute for 1 to 2 minutes more, until fragrant.
  3. Add 1 container of the vegetable stock (4 cups), and the remaining diced potatoes, stir and bring to a boil, reduce heat a simmer until potatoes are fork tender.
  4. While potatoes are boiling remove smaller pot of potatoes and carrots from pot and place in bowl of blender. Rinse pot add in more water and bring to a boil and add in the broccoli cooking until just tender. You don't want them to overcook.
  5. Add nutritional yeast, ⅓ cup of olive oil and 1 cup of vegetable stock to blender bowl with the potatoes and carrots. Blend until smooth and set aside.
  6. When potatoes are ready coarsely smash them using a potato masher or fork.
  7. Pour the blended mixture into the smashed potatoes and add 2 cups of vegetable stock, broccoli florets and the nutmeg, stir to combine and simmer 1 to 2 minutes more.
  8. Add in more vegetable stock if needed. Taste and season with salt and pepper.
  9. Spoon into bowls, serve and enjoy!

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 296
  • Sugar: 4.3
  • Sodium: 80.7
  • Fat: 13.3
  • Saturated Fat: 1.8
  • Carbohydrates: 36.7
  • Fiber: 9.3
  • Protein: 12.6
  • Cholesterol: 0

Big bowl of Vegan Un-Cheesy Potato Broccoli Soup with broccoli on top.

Rich and hearty, this Un-Cheesy Potato & Broccoli Soup is full of flavor and comes together in minutes!


15 Most Popular Recipes In 2015

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Happy New Year and welcome to the 15 Most Popular Recipes In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Wow, another year has flown by, can you believe it!!!

I wonder how long it'll take for me to stop writing 2015.

I've been reading a lot of "The Best" and "The Top" of 2015 so I decided I would put together the 15 most popular recipes here. Some of these were posted in 2014, but they were super popular in 2015.

It's really hard for me to pick a favorite. Which one was your favorite? What would you like more of in 2016?

Here you go the 15 Most Popular in 2015!

Spicy Chickpea Burrito Bowl

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

The Best Vegan Sour Cream

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Red Velvet Chocolate Chip Cupcakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Queso with Spiced Tortilla Chips

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomatillo & Tomato Salsa

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Northern Bean Cauliflower Soup

Northern Bean Cauliflower Soup, what could be better than a big bowl of soup, crusty bread and a warm cozy couch in front of a toasty fire.

Broccoli Salad With Miso Sesame Dressing

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Apple Cinnamon Sticky Buns

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Chocolate Coconut Streusel Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Spinach Cannellini Hummus

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Super Easy Hoisin Tofu

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Banana Pumpkin Pancakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegetarian Taco Soup

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomato Chutney

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Black-eyed Pea Chili With Collards and Mini Maple Corn Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

So tell me what was your favorite?  What do you want to see more of from The Whole Serving in 2016?

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Black-Eyed Pea and Collard Soup

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A new take on an old New Year's Day tradition, Black-Eyed Peas and Collard Soup, slow-cooked perfection.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Ready or not here it comes, 2016!!!

That means it's time for my annual black-eyed peas and green, however, this year I'm putting a twist on the traditional black-eyed peas and greens. I've put them together on a hearty soup.

According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year, and who couldn't use more of financial rewards. For me it also represents health rewards because collard greens can help lower cholesterol levels and protect against cancer, just be sure not to overcook, which is why I add them at the end of the cooking time. Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they're a good source of protein.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.
When it's cold out I crave big bowls of hearty soup so combining the two for this soup just makes sense. Super simple and super easy. Everything goes into the slow cooker, few hours later, soups ready.  Perfect for a cold winter day.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

This soup is loaded with fire-roasted tomatoes, celery, carrots, onions, potatoes, black-eyed peas and collards. Even if you don't own a slow-cooker you can still make this soup, just slow cook in a big pot on your stove top.

Start your year off right, make this fill-you-up Black-Eyed Pea and Collard soup, cozy up and enjoy.

Not soup person?, give this Black-Eyed Pea Chili with Collards a try.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

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Black-Eyed Pea and Collard Soup

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: TheWholeServing
  • Prep Time: 12 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 12 mins
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 medium yellow or white onion, about 1 cup
  • 1 ½ cups sliced carrots, about 2 carrots
  • 3 stalks of celery, sliced
  • 2 cups gold potatoes, diced about 3 medium potatoes
  • 2 cans 14.5 oz. fire roasted tomatoes
  • 1 can 15 oz. tomato sauce
  • 1 32 oz. box vegetable stock
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh basil
  • ½ teaspoon fine sea salt and cracked black pepper
  • 1 tablespoon smoked paprika
  • ½ teaspoon red pepper flakes (optional)
  • 2 can 15 oz. black-eyed peas
  • 4 cups collard greens, chopped

Instructions

  1. Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
  2. During the last half hour of cooking time add in the collards and stir to combine.
  3. Taste and add more salt and pepper to taste if needed.
  4. Serve with bread, have fun and enjoy!

Nutrition

  • Serving Size: 1.5
  • Calories: 155
  • Sugar: 7.4
  • Sodium: 728.2
  • Fat: 1.2
  • Saturated Fat: 0.2
  • Carbohydrates: 31.9
  • Fiber: 8.1
  • Protein: 7.1
  • Cholesterol: 0

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Shared with:  Costal Charm-Show and Share Link Party, Lou Lou Girls -Fabulous Link Party, Home Stories Ato Z Link Party, Oh My Heartsie Girls Wordless Wednesday. View From In Here, Cornerstone Confessions Titus 2 Tuesday

Decadent Dairy-Free Hot Chocolate

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Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

 

There is nothing like cozying up on the couch with a cup of silky smooth, creamy, decadent hot chocolate  when it's cold out. But lately it's felt more like summer here in Texas with temperatures near 80. So I bump the AC temp down just a notch, grab a blanket, a spot on the couch and watch Christmas movies while sipping hot chocolate.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

That's hot chocolate, not hot cocoa, there is a difference you know. Hot chocolate is solid bits of chocolate melted with warm milk while hot cocoa is dry cocoa powder mixed with warm milk. Both are delicious, but to me there is something extra special about the silky texture of warm melted chocolate mixed with smooth creamy milk, dairy-free for me.

I'm a dairy-free milk girl so for this recipe I am using one of the Almond Breeze blends, Almond/Coconut and it's topped off with coconut cream and toasted coconut. Warning this is a very decadent recipe, adding extra milk will make it less rich.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

 

 

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

It's so simple, just warm your milk, add chocolate and stir. When the chocolate is all melted pour in a mug and top with whipped coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Not into coconut? Choose another blend, in fact Almond Breeze has a brand new blend of Almondmilk and Cashewmilk. You can top it off with shaved chocolate, caramel sauce, crushed peppermint candy, pumpkin spice or the good old traditional marshmallows the list is endless. Have fun with it!

 

cashewmilkSource

Make this and you'll be crowned Hot Chocolate Queen or King.

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Decadent Dairy-Free Hot Chocolate

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: TheWholeServing
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 1x

Ingredients

Units Scale
  • Toppings
  • 1 can full fat coconut milk
  • coconut chips, toasted
  • 2 cups AlmondMilk Coconut Blend
  • 1 teaspoon vanilla
  • pinch of salt
  • 8 oz. semi-sweet dark chocolate, chopped
  • 1 or 2 tablespoons maple syrup as sweetener (optional)

Instructions

  1. Gently open can of coconut milk and scoop off the top thickened cream. You can use the clear liquid on the bottom in smoothies.
  2. Transfer to covered storage container and store in fridge until ready for use.
  3. Place a hand full of coconut chips in a dry saute pan on medium heat and saute dry until lightly toasted. Transfer to a bowl,set aside until ready for use.
  4. Place milk and one cinnamon stick in medium saucepan over medium heat until hot, but not boiling about 180 to 190 degrees.
  5. Stir in chocolate until all melted and smooth.
  6. Pour into mug, garnish with whipped coconut cream and toasted coconut.
  7. Serve and enjoy!!!

I blended my AlmondBreeze with chocolate, what will you blend with yours? To celebrate their newest blend AlmondBreeze is giving away a kitchen prize pack. Visit AlmondBreezeBlendabilities.com and submit what you will make with their newest blend for a chance to win.

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com.

Linked to the following: Costal Charm Show and Share Link Party, Lou Lou Girls Fabulous Link Party, Home Stories A to Z, Oh My Hearts Girl Wordless Wednesday, The Melrose Family Whimsy Wednesday Link Party