Whether you choose to keep it kid-friendly or add a little booze, this pink punch is the taste of summer!
Espresso Vanilla Cream Soda (WITH INFIZZ FUSION)
While this is undoubtedly a coffee-forward concoction, the layers of flavor- the espresso, honey, and vanilla- are reminiscent of the complexity of a house-made rootbeer. Add whipped cream or ice cream, and you are nudging into soda float territory. For a vegan treat, try it with coconut whipped cream. But try it without cream too; it’s absolutely refreshing!
VEGAN WHIPPED COCONUT CREAM
With a fat percentage of 18-20% coconut cream does not have a high enough fat content to form and hold fat bubbles. But the addition of coconut oil pushes that percentage to around 30%, which puts it on par with whipping cream. Now, there’s no way around it, coconut cream tastes like coconut. If you abhor coconut, this recipe is not for you. You can, however, downplay its presence by using refined (flavorless) coconut oil. Additionally, utilizing a more flavorful sugar, such as demerara, brown sugar, or even coconut sugar will add a deeper caramel note; introducing layers of flavor will push the individual elements from the spotlight . On the other hand, virgin coconut oil and white sugar will celebrate coconut. Choose your variations to accentuate your dessert or drink.
CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)
A smoothie disguised as a soda! Unfortunately, this is the sort of recipe that relies on a very specific piece of equipment- the Breville Infizz Fusion. But if you have one, this recipe will give your machine more mileage. For this soda, you can keep it light and go easy on the sweetener and omit the cream. And when you’re craving a treat, bring on the whipped cream.
Vegan Creamy Tomato Pasta (Pasta Vodka)
Smooth and creamy pasta vodka but without the heft. Squash and cashew puree provides a sweet & creamy backdrop while tomato, nutritional yeast and lemon impart a cheese-like tanginess. Unlike dairy based sauces, this one won’t break when re-heated. This is one vegan copycat I actually prefer to the original.
Vegan Smoked Cheddar Popcorn
All the flavor of smoked cheddar with none of the dairy! This snack is a nutritious substitute for potato chips and is great for game day and road trips.
If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until optimal spice level is achieved.
Vegan Creamy Mushroom Pasta
Grandma DeVince's Pasta e Fagioli
Pasta e fagioli is an Italian staple that has as many variations as there are regions and families. With that in mind, I consider our family’s version more of a guideline than a recipe. Utilizing beans, onions, and tomato paste as a base for a flavorful stock, this recipe can be as basic or as dressed up as you’d like. Although perfectly hearty without any toppings, I borrow the same technique employed for Asian noodle soups and top with lightly cooked vegetables. Steaming or sauteeing your vegetables separately instead of cooking them in the broth allows the vegetables to maintain some snap. Just be sure to properly season those veggies with salt, pepper, or even garlic before topping up. And when fresh herbs are abundant, basil or parsley are perfect accompaniments as is cheese or nutritional yeast. Go ahead and make it your own and use whatever you have on hand.
Vegan Summer Tacos
A brighter taco experience that pairs wonderfully with summer’s bounty and is a fresh change of pace from the deep and smokey flavors of my original tofu taco recipe. In all honesty this is just my tofu larb lettuce wraps with taco fixins’. I have zero qualms about mixing and matching my food styles. Make it vegan by skipping the cheese or using vegan cheese. Or make it gluten free by using corn tortillas. Works great in a salad or as lettuce wraps too!
GREEN BEAN & CHICKPEA STEW WITH FRESH BASIL
Creamy Summer Squash and Sage Pasta
VEGAN TOMATO CURRY WITH EGGPLANT
A perfect way to utlilize your end of Summer bounty… Feel free to toss in extra herbs, chilies, or a bell pepper or substitute summer squash for the eggplant. Utilize whatever basil you have on hand- Thai, sweet Italian, or lemon basil. Each have their own character and will yield delicious results.
Vegan Summer Squash Pesto Pasta
VEGAN WHOLE WHEAT & OAT BREAD
A good whole grain loaf, one without any trace of white flour, can be quite elusive to us homebakers. Too many whole wheat loaves are crumbly, fall flat or are just plain undesireable. In this recipe I combine the power of the food processor with the moisture retention properties of oats to create a soft loaf. I tested this recipe with both a small amount of bread flour versus all whole wheat. Both produce great loaves, but I feel that using a little bread flour makes the process more foolproof. Unfortunately, now is not the time for substitutes or deviations. Even though whole wheat flour is actually higher in gluten than white all-purpose, the higher fiber content inhibits gluten formation. The power of a food processor, much more so than even a stand mixer, works to overcome that obstacle. But if you process all the ingredients with the water right away, the dough becomes gluey, unmanageble, and can overwhelm the motor. That’s where the initial 2 1/2 hour resting period comes in. Unlike white flour that readily absorbs moisture, whole grains need a little time to soften. After the initial resting period, the hydrated dough is ready for processing. As long as you have the time and follow the steps, this is a ridiculously easy whole grain loaf without a list of obscure ingredients
Vegan Tofu Tacos
Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.
TOFU LARB LETTUCE WRAPS
A bright and fresh dish that comes together quickly and is easily personalized with your favorite herbs and accompaniments. Traditionally, the toasted rice flour is made from glutinous or short grain white rice. Because I typically have long brown rice on hand, I use it with fantastic results… It’s a little different, nuttier and crunchier, than what I’d get at my favorite Thai restaurant, but it’s just as tasty and using whole grain rice bumps up the nutrient count.
Peanut Butter Banana Frozen Pops
LIME & BASIL COCONUT SHERBET
Banana Pineapple-Berry Sorbet
Bananas are cloying, lack character, and are an all-around disappointment of a fruit… At least that’s what I used to think until I stopped seeing them as a snack and started thinking of them as a sweetener. The internet is abound with recipes for banana ice cream, which consist of nothing more than pureed bananas. I want a scoop of frozen banana about as much as I want a scoop of frozen honey. But the banana’s weakness as a star can also be its strength as a supporting actor. Its abundance of sugar and pectin add plush and sweetness to more acidic fruits and create a nice scoop without added sugar or fat.
Cheese Stuffed Basil Falafel
