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School’s out for summer—or maybe even forever—so fire up the grill and treat yourself and your loved ones to the ultimate celebration.

It’s been four years of grueling work and now you deserve to bask in the glory of your success with those nearest and dearest to you. So get out your trusty spatula and prepare to wow your comrades—omnivores and vegans alike—with your plant-based grillin’ skills.

The location
Backyard barbecues are homey and quaint, so if you have the space to accommodate a group of your closest friends and family, get ready to play host or hostess on your own turf. If you have a cozier yard that isn’t ideal for hosting a large group, local parks are great public spaces to have a gathering, and luckily enough, many of them come equipped with barbeques open to the community. Be sure to wipe down the grill with some of your favorite vegan cleaning supplies before using them to make sure everything is squeaky clean for you to start cooking.

The grill  
The most important part of throwing a successful barbecue—aside from your lovely attendees—is what kind of grub you decide to whip up. There are countless options—from grilled veggie and tofu kebabs, to decadent veggie burgers piled high with all the fixins, to veggie hot dogs smothered in sweet relish and mustard. Stock up on your favorite plant-based brand of patties, hot-dogs, and cheeses so you can offer variety to your hungry guests. Additionally, grilled veggies are always a scrumptious offering, whether skewered on a kebab or served seared and seasoned on their own. Toppings are a must, so make sure to have plenty of ketchup, mustard, barbecue sauce, relish, onions, lettuce, tomatoes, and any other add-ons your heart desires at-the-ready to compliment your sizzling fare. Pro tip: fire up some pineapple, tomatoes, and avocados as extra toppings to make any dish deluxe.

The brews
If you’re going to celebrating something as monumental as a graduation, you’ll need some commendation-worthy vegan brews. There are countless brands of delicious beer from newly-vegan, dark-brew Guinness, to Lagunitas classic Pale Ale. If you’re feeling up to the challenge, you can even grab a shaker and impress your peers with some fun and fruity vegan cocktails to kick-off the summer. Bailey’s Almande is delightful to mix with your choice of plant-based milk for a breezy White Russian, and muddling some fresh fruit with mint leaves and a splash of white rum (or club soda for younger crowds) makes for a refreshing mojito. Finally, you can never go wrong with a batch of homemade lemonade and ice-cold water to have on deck for refreshments.

The snacks  
No party is ever complete without the snacks. Whether you want to grab some easy vegan aged white cheddar flavor popcorn from Earth Balance or whip up a few fancy spreads—such as mushroom pâté, olive tapenade, and white-bean cannellini—to serve on toasted crostinis, guests will always be happy to indulge in some hors d’oeuvre at a social gathering. If you’re on an avocado buzz like like the rest of us, you can be sure to please BBQ-goers with some fresh guacamole and a helping of warm, homemade tortilla chips. To top it all off with an extra layer of decadence, bake a well-deserved vegan graduation cake to enjoy with your fellow graduates and proud families. As the famous chef Julia Child once said, “A party without cake is just a meeting.”

The activities
Family and friends are finally together enjoying your stellar barbecue and the summery weather. While conversation will probably be the main pastime of the shindig, it’s always a good idea to have a few games and activities in your armoire to keep the ball rolling. If your barbecue is poolside, be sure to wait thirty minutes after your sensational meal and slather on the cruelty-free sunscreen before diving in. A barbecue at the park can be livened up by bringing a ball for some friendly competition, post-grubbing. A personal favorite party trick is to have a deck of cards, or the app Heads Up, so you can take turns guessing what character or celebrity is written on your head while others try frantically—and often hilariously—to hint this to you without saying it explicitly.

Courtney Lodin, an editorial assistant from VegNews, is a recent graduate from UC Santa Cruz who plans to throw her own vegan barbecue to celebrate walking this spring.

Article source: http://vegnews.com/web/articles/page.do?pageId=9560&catId=7

Save time and money with these five-ingredient, ultra-convenient meals.

Because of work obligations and personal responsibilities, the idea of preparing a fresh, healthy meal on a weeknight can seem daunting. But before you dial for delivery, check out these five-ingredient, veggie-centric entrées for quick, nutritious, and satisfying meals that will serve as the perfect end to your hectic post-work evening.

1. LOADED SWEET POTATO
If you were banished to a deserted island and could only bring one food, this loaded sweet potato would be it.

What You Need:

1 sweet potato (or yam)
1 cup broccoli, cut into bite-sized florets
½ cup vegetarian beans (pinto, black, or refried)
2 tablespoons storebought salsa
¼ teaspoon salt
Cayenne to taste (optional)
½ tablespoon lemon juice

What You Do:
1. Roast sweet potato in the oven at 400 degrees until fork tender (45 to 60 minutes). Cut in half lengthwise and plate.

2. Using a microwave steamer, steam broccoli and transfer to a plate. Heat beans in the microwave for one minute. Top sweet potato with beans and salsa.

3. Sprinkle salt, cayenne, and lemon juice on broccoli, and place on top of beans-and-salsa-topped sweet potato.

2. WAFFLE SANDWICH
The best part about being an adult is having breakfast for dinner.

What You Need:

1 cup spinach (or kale)
2 frozen vegan waffles
1 vegan breakfast patty
1 tablespoon maple syrup
1 cup raspberries (or fresh fruit of your choice)

What You Do:
1. Steam greens while toasting waffles and heating breakfast patty.

2. Top one waffle with half of steamed greens, and then the patty and the other half of greens.

3. Drizzle with half the syrup, top with the other waffle and add another drizzle of syrup. Serve fruit on the side.

3. VOLUPTUOUS VEGGIE STIR-FRY
The dish is perfect for when you want to eat your weight in vegetables but also save room for dessert.

What You Need:

½ cup cauliflower (or 1 cup rice)
½ teaspoon minced garlic
¼ teaspoon salt
3 cups pre-cut stir-fry vegetables (fresh or frozen)
2 tablespoons teriyaki sauce
Kimchi (to taste)

What You Do:
1. Prepare rice, or make cauliflower rice by pulsing florets in a food processor until finely riced. Sauté riced cauliflower over medium-high heat with approximately 1 tablespoon water for 2 to 3 minutes, stirring every 30 seconds to prevent burning.

2. Add garlic and cook for 1 to 2 more minutes. Add salt, and transfer to bowl.

3. Add vegetables to the same sauté pan over medium-high heat. Cook for 4 to 5 minutes, or until tender. Add teriyaki sauce during the last 30 seconds to warm.

4. Top cauliflower rice with vegetables and kimchi.

4. PORTABELLO PIZZAS
Portabello mushrooms come in handy when you want pizza but have run out of dough.

What You Need:

2 portabello mushroom caps
½ onion, thinly sliced
1 cup kale (or spinach)
½ cup storebought marinara sauce, divided
14 stalks broccolini

What You Do:
1. Pre-roast mushrooms in oven at 400 degrees for approximately 5 minutes.

2. Caramelize onions by sautéeing with 1 tablespoon water on low-medium heat for 20 minutes, or until golden brown. Stir every few minutes to prevent burning. Add kale to the onions during the final 3 minutes to wilt kale. Salt as desired.

3. Top each mushroom with ¼ cup sauce and half of the sautéed kale and onion. Bake at 400 degrees oven for 10 minutes, or until mushrooms have cooked through.

4. While the mushrooms are baking, steam broccolini in microwave steamer for 3 to 4 minutes, or until tender. Serve alongside pizzas as a side dish.

5. SPAGHETTI SQUASH PASTA
You won’t regret having a second serving of this giant bowl of spaghetti squash.

What You Need:

1 small spaghetti squash
½ cup sliced cremini or white mushrooms
1½ cups kale (or spinach)
½ cup marinara sauce
2 tablespoons vegan parmesan (storebought or homemade)

What You Do:
1. Cut squash in half, remove and discard seeds and strings, and place on a baking sheet lined with parchment paper, cut sides down. Bake at 400 degrees for 45 to 60 minutes, or until tender.

2. Sauté mushrooms for 2 to 3 minutes, or until golden. Add kale during the final minute to wilt slightly.

3. Warm sauce in the microwave or stovetop. Take a fork to the squash and rake lengthwise to produce long strands.

4. Transfer strands to bowl, mix in mushrooms and greens, and top with sauce and vegan parmesan.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA.

Photo courtesy of Simple Vegan Blog

Article source: http://vegnews.com/web/articles/page.do?pageId=9234&catId=2

My Vegan “Beer Brat” Skewers with Sweet Apricot Glaze make a good choice for serving both omnivores and vegans, as it is a hearty offering with classic tastes.

(Vegan “Beer Brat” Skewers ready for the oven)

 


Vegan “Beer Brat” Skewers with Sweet Apricot Glaze

Makes 5 servings

GLAZE

6 heaping tablespoons apricot preserves

2 tablespoons reduced-sodium tamari

2 tablespoons maple syrup

1 tablespoon extra-virgin olive oil

1/8 teaspoon cayenne pepper

SKEWERS

10, twelve-inch bamboo skewers, soaked in water for about 20 minutes

1 pint cherry tomatoes

2 medium sweet red bell peppers, cut in chunks

8 ounces white button or cremini mushrooms, stems removed

2 small pattypan squash or 1 medium summer squash, cut in cubes

1/2 large red onion, chopped

1 package (about 14 ounces) vegan “beer brat” sausages (or your favorite variety)

EXTRAS

1 tablespoon extra-virgin olive oil

3 tablespoons chopped fresh parsley (optional)

Preheat the oven to 375° F. Line a large rimmed baking sheet (large enough to accommodate 10 skewers) with unbleached parchment paper.

Put all of the glaze ingredients in a small bowl and stir to combine. The glaze will be very thick.

Thread all of the skewer ingredients onto the skewers, evenly diving them as you go. Arrange the skewers in a single layer on the prepared baking sheet. Spoon about 2 teaspoons of glaze over each skewer. Bake for 28 to 30 minutes.

Meanwhile, add 1 tablespoon extra-virgin olive oil to the remaining glaze and stir to combine. Remove the baking sheet from the oven. Spread the remaining glaze over the skewers. Bake for an additional 20 minutes. Put on a wire rack and let cool for 5 minutes. Serve 2 skewers per person, arranged over rice or Quick Quinoa (recipe below), then scatter fresh parsley over the top.

Article source: http://www.jazzyvegetarian.com/blog/vegan_beer_brat_skewers_with_sweet_apricot_glaze

Power-packed with healthy ingredients like nuts, seeds, coconut and dried berries that boast a plentitude of protein, healthy fats and fiber, these energy bars will keep your engine revving all day long. Great for packing in your child’s lunchbox!

Reprinted from Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA), a Penguin Radom House Company. © 2015, Rich Roll and Julie Piatt.

  • 1 cup raw almonds or walnuts, soaked overnight in filtered water
  • 1/4 cup cacao nibs
  • 1/4 cup hemp seeds
  • 1/4 cup dried goji berries
  • 2 tablespoon cacao powder
  • 1/4 cup coconut, shredded
  • Pinch large-grain Celtic sea salt
  • 7 or 8 dates, soaked in filtered water for 30 minutes and pitted

In a food processor, pulse nuts until mealy in texture.

Add the cacao nibs, hemp seeds, goji berries, cacao powder, shredded coconut and sea salt to the processor. Pulse again until well incorporated.

With the motor running, add one date at a time. After 7 dates, you will see the mixture ball up on one side of the bowl. You may need to redistribute the mixture and process it again to make sure the dates are mixed in.

On a piece of parchment paper, press the cookies in an even layer about 1/4” thick.

With a knife, score out a grid of rectangular shaped pieces approximately 2 by 3 inches. If desired, press additional hemp seeds or shredded coconut on the surface.

Wrap in parchment paper or parchment bags. Take them out on a trail run, hike or bike ride to sustain you throughout your training session! Keep in a glass cookie jar on your kitchen counter or in the fridge for up to a week – if they last.

Ultra Energy Bars from Plantpower Way

Article source: http://www.vegkitchen.com/recipes/ultra-energy-bars/

These Roasted Cauliflower Steaks are a great way to prepare a hearty, tasty, vegetarian “steak” that can stand on its own as a delicious plant based entree. It’s also a great alternative to making caulfilower mashed potatoes or roasted cauliflower if you are looking for some new cauliflower side dishes.

We eat a lot of cauliflower in our house since it is a veggie that both my toddler and husband love and these roasted cauliflower steaks are ranking up there are one of my favorite options lately. The edges get caramelized and browned, which brings out a nutty rich flavor that can be hard to develop in cauliflower with other cooking methods. It’s also a great replacement for  a traditional steak for vegetarians since it has a meaty texture and stands up to lots of steak sauces and marinades, like the chumichurri in this recipe.

Roasted cauliflower steaks on a clay plate with chimichurri on top and a marble white background.

Also, as I try to incorporate more plant based meals, I love coming up with cauliflower steak meal ideas for Meatless Mondays and challenge myself to make even the most hardcore meat eater happy. So far we have tried it with chimichurri, steak sauce, Parmesan cheese and garlic, Middle Eastern seasoning, and teriyaki sauce just to name a few. I have included some more ideas below.

Cauliflower Steak Marinade and Sauce Ideas

Sicne cauliflower is a pretty blank slate and can use some extra flavor, I almost always pair it with a quick marinade or a sauce. To be honest, I find that a sauce works just as good, if not better, than a marinade since cauliflower doesn’t absorb marinade that well. Here are some of my favorites that can be used as a sauce, marinade, or both.

  • Chimichurri: I have always loved pairing chimichurri with steak, so pairing it a cauliflower steak was a no brainer. The bright sauce made with parsley, cilantro, red wine vinegar, garlic, and a touch of heat is a classic that works every time.
  • Teriyaki: The sweet and savory notes of teriyaki sauce work really well for cauliflower. Brush the cauliflower with the teriyaki sauce before baking and drizzle some extra on top before serving. If you want a natural option, check out this healthy homemade teriyaki sauce.
  • Parmesan and garlic: It’s hard to beat anything covered in garlic and cheese. Combine the olive oil for the cauliflower steaks with minced garlic and your favorite dried herbs. Brush this on the cauliflower steaks before roasting and then top with Parmesan cheese and lemon juice before serving.
  • Middle Eastern: We eat a lot of Middle eastern inspired food and the flavor combination is great for cauliflower. My go-to is using za’atar, a spice blend that has sesame seeds, oregano, thyme, and sumac. You could also make your own Middle Eastern spice blend with cumin, thyme, oregano, garlic powder, onion powder, and allspice.
  • Store bought sauces and marinades: Don’t shy away from experimenting with store bought marinades and sauces. Cauliflower takes on flavor well and can be paired with all types of sauce from buffalo sauce to lemon pepper to steak sauce. I also really enjoy them drizzled with these paleo and Whole30 dressings and sauces.

How do you cut a cauliflower into steaks?

The easiest way to cut a cauliflower into steaks is to start by removing the green leaves around the bottom. Make sure you have a nice flat bottom so it stands up on your cutting board. Then cut the cauliflower in half. Moving out from the cut edge, slice the remaining cauliflower into 1-2 staks depending on thickness. For a good size caulfilower you should be able to get 3-4 steaks. You will have cauliflower leftover. Usually I just toss it on the same pan as the cauliflower steaks and serve it on the side or save it for later in the week.

Can I grill these? How long does it take to grill cauliflower steaks?

Absolutely! It takes between 15-20 minutes to a grill a cauliflower steak. Just follow the same instructions as roasting, but place them on the grill instead over medium heat. Depending on the thickness, you will want to grill them for 6-10 minutes per side.

What to serve with cauliflower steaks?

There are so many good options for side dishes to serve with cauliflower steaks. Since the cauliflower on its own isn’t always filling, I almost always reach for a whole grain or legume on the side. Think about using farro, quionoa, rice, couscous, beans, or lentils. Polenta is another great option, especially with the roasted cauliflower steaks. Make up a big batch of creamy polenta, some roasted tomatoes, roasted cauliflower steaks, and fresh basil and you have a comfort meal you will want to eat again and again.

Cauliflower steaks served with chimmichurri on speckled gray plate.

Do you enjoy making cauliflower steaks? What’s your favorite way to prepare them. Let us know in the comments below.

Article source: https://www.slenderkitchen.com/recipe/roasted-cauliflower-steaks

Posted by Rich Roll

poached nectarines from Plantpower Way Italia

A simple, elegant recipe for poached nectarines that is delicious and light. Serve it alone or over nondairy ice cream. You can use the leftovers in the morning with porridge or oatmeal.

Reprinted from Plantpower Way: Italia by arrangement with Avery Books, a member of Penguin Group (USA) LC, A Penguin Random House Company. © 2018, Julie Platt and Rich Roll.

Serves: 4

  • 2 cups red wine
  • 1 cup coconut sugar
  • 7 cups ripe medium nectarines with skins, pitted and sliced into wedges
  • 1 teaspoon whole cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly squeezed lemon juice
  • Chamomile flowers or any edible flowers

In a medium saucepan over medium heat, place the wine and bring to a medium boil. Add the coconut sugar. Stir until dissolved.

Add the nectarines and whole cloves. Stew for 15 minutes or until the wine reduces down to form a glaze.

Remove the pan from the heat and stir in the cinnamon and lemon juice.

Transfer the mixture to a serving bowl and garnish with flowers.

poached nectarines from PlantPower Way Italia

Article source: http://www.vegkitchen.com/recipes/poached-nectarines/

Sometimes you’re in a rush in the morning, and you pour a bowl of cereal, grab a nutrition bar, pop a bagel in the toaster, or skip breakfast altogether. But why not just reach for an oatmeal cup instead? Prepping a healthy bowl of oatmeal yourself can be cumbersome, having to measure out the oats, figuring out what toppings and spices to add, etc. But, reaching for an oatmeal cup that’s already been portioned into a single serving and flavored is so much easier. And then you can even take it on the go without having to worry about washing a bowl. So check out these brands for some great fully-vegan oat cup lines.

1. Dr. McDougall’s Right Foods
Dr. McDougall’s Right Foods seven different oatmeal cups—Chia Berry, Cranberry Almond, Fruit Flax and Nuts, Hemp Peach, and Organic Mighty Omega, plus two gluten-free flavors, Organic Apple Flax and Organic Maple—are great because they’re a little bigger than other brands, so you don’t have to worry about getting hungry later.

2. Bob’s Red Mill
Bob’s Red Mill also has a wide variety of oat cups from which to choose, and they’re all gluten-free. Fruit-based flavors are Bob’s specialty, which is one reason why the Organic Pineapple Coconut tastes like a trip to the islands.

3. Vigilant Eats
The cups by Vigilant Eats are unique not only because they all certified organic, gluten-free, non-GMO, vegan, and kosher but also because they’re intentionally crafted to be versatile—you can add cold water to make overnight oats, hot water to make them oatmeal, or milk to make them cereal or muesli. And, they have unique flavor combinations such as Cacao Banana Crunch, Coconut Maple Vanilla, and Espresso Maca Mulberry.

4. Love Grown
If you’re someone who prefers classic and simple oatmeal flavorings, check out Love Grown’s options, which include Blueberry Banana Walnut, Apple Cinnamon, Peach Vanilla Almond, and Strawberry Raspberry. We love the fact that these cups come with instructions on how to make the oatmeal into muffins (just be sure to use a vegan egg substitute and non-dairy milk).

5. Purely Elizabeth
For those who like granola on their oats, you’re in luck with Purely Elizabeth, as all of the oat cups come with a serving of the brand’s Organic Ancient Grain Granola to sprinkle on top. Also, if you’re someone who likes colorful food, they have three different Vibrant Oat Cups in vivid blue, yellow, and pink from blue spirulina, turmeric, and pitaya.

6. Modern Oats
There are are two great things about Modern Oats. The first is that they have a wide variety of flavor choices. The second is they work only with small farm, gluten-free and non-GMO verified whole rolled-oats from family-run operations throughout the upper Midwest. Favorite flavors include Chocolate Cherry, Mango Blackberry, and the Just Oats, which is a cup of oats with nothing added.

7. Daily Harvest
Daily Harvest’s store-in-the-freezer cups are packed with ingredients that are frozen to preserve nutrients and freshness. Three oat flavors—Mulberry + Dragonfruit, Pumpkin + Chai, and Cinnamon Protein + Banana—are noteworthy because they come with not only oats, bananas, cinnamon, and maple syrup but also garbanzo beans, cacao nibs, pea protein, and reishi.

8. Dave’s Gourmet
If you’ve got absolutely no time in the morning, pick up some oats by Dave’s Gourmet that require no cooking. These overnight oats include a blend of chia, almonds, and fruit that you that you soak overnight in the fridge and for a readymade breakfast in the morning.

9. MUSH
MUSH’s overnight oats are fully prepared when you buy them, and all you have to do is remove the lid. Plus, the ingredients are super simple. For example, the Wild Blueberry flavor is made with coconut milk, oats, blueberries, and sea salt, and the fact that the packaging reminds shoppers that the products have no added sugar, eggs, soy, thickeners, and preservatives means we can eat three of these without feeling guilty.

10. Brekki
Brekki is another brand of fully prepared overnight oats, but with an added twist, as these come mixed with added crunch from grains and seeds, plus a little coconut nectar for sweetness. Perfect for people who like to break a sweat, these products were created after one of the founders was looking for a well-rounded, convenient breakfast to fuel his active lifestyle.

Symphony Barnes is a writer from Southern California with a passion for health and wellness.

Photo courtesy of Daily Harvest

Article source: http://vegnews.com/web/articles/page.do?pageId=10994&catId=5

Almond butter gives these vegan blondies a rich, decadent taste. Bake up a batch for a snack, a party, or any excuse to have a delicious treat!

Print

Vegan Almond Butter Blondies with Chocolate Chips

Vegan almond butter blondies sit on a wooden block with sprigs of mint
  • Author:Oh My Veggies
  • Prep Time:40 min
  • Cook Time:25 min
  • Total Time:65 min
  • Yield:9 blondies

Ingredients

2/3 cup almond butter

1/2 cup sweetened almond milk

3/4 cup coconut sugar

2 tsp vanilla extract

1 cup all-purpose flour, unbleached

1/4 cup almond meal

1/2 cup rolled oats

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

3/4 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 180°C (160° fan) | 350°F | gas 4. Grease and line an 20 cm | 8″ square baking pan with greaseproof paper.
  2. Combine the almond butter, almond milk, sugar, and vanilla extract in a large mixing bowl. Beat well until smooth, about 2 minutes.
  3. Add the flour, almond meal, oats, baking soda, cinnamon, and salt, and fold thoroughly until combined. Finish the batter by folding in the chocolate chips.
  4. Spoon the mixture into the prepared baking pan and smooth the top. Bake for about 25 minutes until golden-brown and dry to the touch on top.
  5. Remove to a cooling rack. Once cool, turn out and cut into nine squares before serving.

Article source: https://ohmyveggies.com/vegan-almond-butter-blondies-with-chocolate-chips/

These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand in beautifully for egg, and the vanilla extract really jazzes it up!

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Makes: 12 Bars

  • 2 medium ripe bananas, peeled and sliced
  • 1 teaspoon vanilla extract
  • 11/2 cups plus 1 tablespoon rolled oats
  • 3/4 cup thick apricot preserves (see note)

Preheat the oven to 375 degrees F. Lightly coat an 8-inch square rimmed baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.

To make the dough, put the bananas and the vanilla extract into a large bowl and mash into a chunky purée, using a potato masher or large fork. Add the oats and stir with a large spoon to thoroughly combine.

Press half of the dough mixture into the prepared pan in an even layer. Spread the apricot preserves over the dough in an even layer. Top with the remaining dough, patting it down gently into an even layer. Bake for 22 to 25 minutes, or until the edges are golden.

Put the pan on a wire rack and let cool 15 minutes. Cut the “cake” into 12 bars, using a serrated knife and wiping the knife clean often. Using the paper “wings,” carefully lift the bars out of the pan and set them on the wire rack. Let the bars cool for 10 to 20 minutes before serving.

Wrapped tightly and refrigerated, leftover bars will keep up to 2 days.

CHEF’S NOTE: If the preserves you are using are “watery,” drain the excess liquid from the preserves before measuring and using in this recipe. Do this by placing the preserves in a fine-screened sieve set over a bowl. Let drain for 15 minutes. Proceed with recipe as directed.

Four-Ingredient Apricot Bars

Article source: http://www.vegkitchen.com/recipes/four-ingredient-apricot-bars/

This simple Zucchini Roll-Up recipe makes a great side or snack with kid-friendly delivery of grownup taste profiles and healthy ingredients.

Print

Grilled Zucchini Roll-Ups

Grilled zucchini strips wrapped around a ricotta-herb filling next to a lemon slice
  • Author:Oh My Veggies

Ingredients

3 zucchini, sliced lengthwise into 1/4-inch slices

1 tablespoon olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup ricotta cheese

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh basil, finely chopped

1/2 teaspoon lemon juice

Instructions

  1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
  2. In a small bowl combine the ricotta cheese, parsley, basil and lemon juice, mashing with a fork.
  3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Roll up and place on a platter. Repeat with the rest of the zucchini slices.

Article source: https://ohmyveggies.com/grilled-zucchini-roll-ups/

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