Mediterranean Vegan Corn Salad

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Special diet: gluten-free, nut-free, soy-free, vegan

Loaded with tomatoes, cucumber, sweet onion, and basil, this Mediterranean vegan corn salad is a celebration of summer produce. It’s easy to make in under 30 minutes.

Bowl of corn salad and serving utensils

Nothing says summer like tomatoes, cucumbers and basil. Throw in some corn, whether you grill it on the cob or defrost it from the freezer, and you have a winning combination everyone is sure to enjoy.

Why you’ll love this recipe

  • It’s easy to prepare in 30 minutes or less without any unusual ingredients.
  • You can make it with either fresh or frozen corn.
  • The summer flavors go well with everything from veggie burgers to pasta.

Ingredients and substitutions

  • Corn: If fresh corn on the cob isn’t available, you can use frozen corn instead. Substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe. And even better, you can use the frozen grilled corn that Trader Joe’s sells.
  • Tomatoes: Any size or shape will work.
  • Sweet onion: Look for Walla Walla, Vidalia, and Maui, if available, or substitute red onion.
  • Cucumber: Any variety will work.
  • Olive oil
  • Balsamic vinegar
  • Fresh basil: Substitute fresh parsley or cilantro if basil is unavailable.
  • Salt and pepper

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

How to grill corn

There are three basic methods you can use for grilling corn. I came across the detailed article The Food Lab: Three Ways to Grill Corn which details the different ways to grill corn with the positives and negatives of each.

  1. In the husk: When I first starting making grilled corn, I would throw the entire husk on the grill and let it cook. While I loved how the corn turned out, I hated getting the blackened husk all over myself and my kitchen floor.
  2. Wrapped in foil: Then I tried wrapping the shucked corn in aluminum foil. The corn turned out well, but it was a bit of a chore to check for doneness since I had to unwrap and rewrap the foil packet. Plus the corn didn’t get the nice char I was looking for.
  3. Directly on the grill: So then I decided to shuck the corn and throw it onto the grill. Perfection! The corn looked exactly how I wanted it with a nice smoky flavor. My backyard also smelled like popcorn, which I didn’t mind at all.

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Serving suggestions

Storing

Leftover salad will last covered and refrigerated for up to 3 days. The basil may wilt, so you may want to replace it with fresh herbs before serving. I do not recommend freezing this dish.

FAQ

How do you remove corn kernels from the cob?

While there are many methods, including using two bowls or a bundt pan, I find the easiest method is to simply use a chef’s knife and a cutting board. Lay the corn on its side horizontally and carefully run your knife down the ear to remove the kernels in sections. When that side is done, rotate the cob and repeat until all of the kernels are removed.

How do you cook corn on the cob?

The main ways for cooking corn on the cob are microwaving, boiling, steaming, oven roasting, pressure cooking (in an Instant Pot or other pressure cooker), and grilling. You can also eat corn raw straight off the cob, although many people prefer the flavor and texture of it cooked.

Which onions are the sweetest?

The most common sweet onions available in the United States are Walla Walla, Vidalia, and Maui. These varieties are grown in low-sulfur soil making them taste milder and sweeter than other types of onions.

How do you tame a strong onion?

If your onion has too strong of a taste, slice it and submerge the slices in a bowl of ice water for 20 to 30 minutes before preparing your recipe.

More summer salad recipes

Looking for more delicious seasonal salads? Try some of these vegan Mediterranean diet favorites:

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

📋 Recipe

  • ▢ 3 ears corn, grilled, kernels cut off the cob (See Notes)
  • ▢ 3 cups tomatoes, roughly chopped (or halved or quartered if using cherry tomatoes)
  • ▢ ½ sweet onion, (Maui, Walla Walla, or Vidalia) sliced (or substitute red onion)
  • ▢ 1 cucumber, sliced lengthwise, seeds removed, and sliced into half moons
  • ▢ 1 Tablespoon olive oil
  • ▢ 1 Tablespoon balsamic vinegar
  • ▢ salt and pepper, to taste
  • ▢ fresh basil leaves, for garnish
  • ▢ In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
  • ▢ Drizzle over the olive oil and balsamic vinegar.
  • ▢ Toss well to combine.
  • ▢ Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
  • ▢ Serve immediately, or refrigerate until ready to eat.

If you can’t find fresh corn, you can substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe.

To grill the corn, use one of the following methods:

  • Grill the corn on each side right in the husk. Remove the husk and silk once the cobs are cool enough to handle.
  • Brush shucked corn with a little olive oil and season to taste with salt and pepper. Wrap them in aluminum foil and grill on each side.
  • Brush shucked corn with a little olive oil and season to taste with salt and pepper. Place directly on the grill and grill on each side until lightly charred. This is my preferred method.

Leftover salad will last covered and refrigerated for up to 3 days.

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Calories: 169kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 630mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1238IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

Nutritional information is an estimation only.

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Sparkling Watermelon Refresher

Two glasses of Sparkling Watermelon Refresher garnished with lime slices with watermelon wedges and sprigs of mint in the foreground.

Juicy fresh watermelon is a summertime favorite.

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Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

This Sparkling Watermelon Refresher is a delightful summer drink you can make in your blender with only 4 ingredients and no added sugar. Subtly flavored with fresh mint and lime juice, enjoy it with plenty of ice as the ultimate fruity thirst quencher.

While I tend to enjoy it on its own or in salads like Watermelon Blueberry Salad or Watermelon Tomato Salad, it’s also delicious turned into a refreshing beverage.

If you enjoy agua fresca but prefer a fruit drink without added refined sugar, this Sparkling Watermelon Refresher is for you. It’s also caffeine-free, unlike Starbucks popular refreshers. Jump to:

Why you’ll love this recipe

  • It’s easy to make in your blender with only 4 ingredients.
  • It’s naturally sweetened with fruit.
  • You can make a batch of the watermelon mixture in advance and refrigerate it or freeze it for later.

Ingredients

Sparkling water: Any plain sparkling water, club soda, or seltzer can be used to make these beverages. You can also choose a flavored sparkling water to add an extra layer of fruitiness.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Equipment

The only special equipment you’ll need for this recipe is a blender.

Instructions

To make a Sparkling Watermelon Refresher, first blend the cut watermelon, lime juice, and mint in a blender until smooth. If you prefer a less “pulpy” texture, you can pass the mixture through a fine mesh strainer.

Next fill a glass with ice, either crushed ice or ice cubes. Add some of the watermelon juice mixture to the glass and top with sparkling water. I recommend a ratio of ¾ watermelon mixture to ¼ sparkling water.

Amy’s tip

This is a great recipe to make if you have any leftover watermelon in your refrigerator that you want to use up. For a single serving you’ll only need 1 cup of cubed watermelon.

Serving suggestions

Watermelon Refreshers can be enjoyed any time of day, with or without food. It’s the perfect drink to enjoy after exercise since watermelon may help your muscles recover faster after a workout.

They are also wonderful for pairing with spicy foods to balance the heat.

Storing and freezing

Refrigerate any leftover watermelon mixture (before adding the sparkling water) in a container with a lid for up to 3 days.

Or freeze, leaving room in the top of the container for expansion, for 1 to 2 months. Defrost in the refrigerator overnight.

For tips on freezing, refer to USDA Freezing and Food Safety.

FAQ

How do you pick a good watermelon?

Look for a watermelon that has dark green stripes and has a dull texture. If it’s shiny looking, it’s probably not ripe. It should be firm and free from dents and cuts as much as possible.

Is it OK to juice watermelon?

While you can use a juicer, it’s not necessary in order to make watermelon juice. Simply blend chopped watermelon in a blender until smooth. If you want to remove the pulp, or if some seeds ended up in the juice, pour it through a fine mesh strainer.

Is it worth it to buy organic watermelon?

Conventional watermelon is generally low in pesticides compared to other fruit and is on the “Clean-15” list. Be sure to wash the outside well before slicing.

More fruity drink recipes

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

Glasses of Sparkling Watermelon Refresher garnished with slices of lime and surrounded by wedges of watermelon and sprigs of fresh mint.
  • ▢ 4 cups watermelon, cut in chunks (seedless)
  • ▢ 1 Tablespoon lime juice
  • ▢ 4 mint leaves
  • ▢ ice, crushed or cubes
  • ▢ sparkling water
  • ▢ lime slices , for garnish (optional)

Shop the ingredients for this recipe

  • ▢ In a blender, process the watermelon chunks, lime juice, and mint leaves until smooth.
  • ▢ Strain the watermelon mixture, if desired, and set aside.
  • ▢ Fill your glasses with ice.
  • ▢ Pour the watermelon mixture over the ice to fill each glass ¾ of the way to the top.
  • ▢ Top each glass with sparkling water, garnish with lime slices (if desired) and enjoy!

Refrigerate any leftover watermelon mixture (before adding the sparkling water) in a container with a lid for up to 3 days. Or freeze, leaving room in the top of the container for expansion, for 1-2 months. Defrost in the refrigerator overnight.

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Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 180mg | Fiber: 1g | Sugar: 9g | Vitamin A: 909IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.4mg

Nutritional information is an estimation only.

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Refreshing iced tea recipes from the Martha Stewart kitchen

Mediterranean Tomato and Zucchini Saute

Bowl of sauteed zucchini and grape tomatoes garnished with fresh basil with toasted bread and blue napkin

www.veggiessavetheday.com

Special diet: gluten-free, nut-free, soy-free, vegan

Seasoned with fresh garlic and basil, Mediterranean Tomato and Zucchini Saute is a quick and delicious vegan side dish. Juicy tomatoes and sweet summer squash are the perfect pair.

Zucchini squash and tomatoes are a match made in heaven. They taste great together in dishes like vegetable lasagna, Italian stew, and this simple Mediterranean dish. Jump to:

Why you’ll love this recipe

  • You can make it in 30 minutes with only 6 ingredients.
  • It’s a rustic dish, so you don’t need to worry about cutting the vegetables in perfect shapes.
  • It’s a celebration of summer flavors and goes with just about everything.

No-Cook Cherry Tomato Sauce

Ingredients

Image showing labeled ingredients for the recipe (olive oil, grape or cherry tomatoes, fresh basil, zucchini, and cloves of garlic)
  • Tomatoes: Cherry or grape tomatoes work well here because you only have to slice them in half. But don’t worry if you only have larger tomatoes. You can dice them up and use them in this recipe.
  • Basil: If you don’t have fresh basil you can substitute fresh parsley or oregano. Or simply leave the herbs out.
  • Zucchini: While I tend to use green squash (also known as courgettes) in this recipe, any summer squash you have on hand will work. It’s great with yellow squash, crookneck, or pattypan.

To prepare the zucchini, first slice the squash into quarters horizontally. Then slice the quarters vertically into chunks.

Image showing how to slice the zucchini for this recipe

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Collage of 4 images showing how to prepare this recipe
  1. Heat the olive oil in a large skillet over medium heat. Add the zucchini and saute until lightly browned.
  2. Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
  3. Remove the skillet from the heat and season to taste with salt.
  4. Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.

Success tip

Wait to tear the basil leaves until just before serving. Otherwise they will bruise and look discolored.

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Serving suggestions

Enjoy this tomato and zucchini side dish with everything from pasta to veggie meat loaf. Or try it with some toasted crusty bread like my favorite gluten-free vegan sourdough from San Francisco, Bread SRSLY, which you can order online and store in your freezer.

Storing

Leftover tomato and zucchini saute can be stored covered and refrigerated for up to 5 days. Enjoy reheated or straight from the refrigerator. This dish does not freeze well.

FAQ

Should I peel zucchini?

No, there is no need to peel zucchini.

Should zucchini be stored in the refrigerator?

Yes, summer squash, unlike winter squash, should be stored in the refrigerator. Keep it dry and uncut in a paper or plastic bag for up to 2 weeks.

How do you store fresh basil leaves?

To store a bunch of basil on the counter, place the stems in a glass of water like you would a bouquet of flowers. Then cover the basil leaves with a plastic bag. To store basil in the refrigerator, wash and dry the leaves in a salad spinner or by hand. Wrap the dried leaves in a paper tower and put in a plastic bag until ready to use.

More tomato and zucchini recipes

Looking for more ways to enjoy summer produce? Try some of these vegan Mediterranean diet favorites:

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

📋 Recipe

  • ▢ 1 Tablespoon olive oil
  • ▢ 1 pound zucchini, (about 3 medium) sliced into quarters horizontally, then vertically into chunks.
  • ▢ 3 cloves garlic, minced
  • ▢ 1 dry pint cherry or grape tomatoes, halved
  • ▢ salt, to taste
  • ▢ handful fresh basil leaves
  • ▢ Heat the olive oil in a large skillet over medium heat.
  • ▢ Add the zucchini and saute until lightly browned.
  • ▢ Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
  • ▢ Remove the skillet from the heat and season to taste with salt.
  • ▢ Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.

Share your recipe photos by tagging @veggiessavetheday

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

Nutritional information is an estimation only.

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Watermelon and Coconut Sorbet – Richard Church UK

watermelon and coconut sorbet

richardchurchuk.com

by richardchurchuk

Originally created as a pallet cleanser between courses, sorbets have become a refreshing dessert all of their own.  This watermelon and coconut sorbet has a delicious background creaminess of coconut with the cool taste of watermelon. It is incredibly easy to make, all you need is a saucepan, a blender and a container to freeze it in.

The process of freezing is made a little easier if you have an ice cream churner, which keeps the sorbet moving as it freezes, keeping ice crystals at bay. However, I made this sorbet without one. All you have to do is whisk it up every hour or two as it is freezing to prevent any large ice crystals from forming. It freezes quite solid overnight, so you will need to bring it out of the freezer a good 20 minutes before serving.

This is a perfect light summer dessert that you can enjoy even if you’ve had a big meal.


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What you will need to make this watermelon and coconut sorbet

Lemon Juice:

The lemon juice will give this sorbet a very subtle and extremely refreshing tang.

Caster sugar:

Golden caster sugar adds a deeper depth of flavour than the regular kind.

Creamed Coconut:

Creamed coconut is available in most supermarkets, usually with the Chinese sauces and coconut milk. It comes in a solid block that you can chop up to crumble and is great for a variety of sweet and savoury dishes.

Watermelon:

There isn’t much that is more satisfying than bringing home a huge chunk of watermelon on a hot day. Watermelons are usually available from June to September, where you can get them in a variety of stores, including supermarkets. I get mine from a grocer close to me in North London. You want to take out the seeds before you blend it for this recipe.

watermelon and coconut sorbet

Watermelon and Coconut Sorbet

Prep Time 10 mins

Cook Time 5 mins

Freezing Time 12 hrs

Gluten Free

  • Juice of 1 lemon
  • 200 g golden caster sugar
  • 200 g creamed coconut crumbled
  • Flesh of half a medium watermelon about 1kg, deseeded and cut into chunks
  • Put the lemon juice and sugar into a saucepan and melt until you have a syrup. Add the coconut and melt over a gentle heat. The sauce will thicken quickly so you need to stir constantly. Once it is melted, turn off the heat and set aside.
  • Put the watermelon in a blender and add the coconut syrup. Blend until completely smooth, then pour into a container for freezing. While freezing, whisk the sorbet up every hour or two, to prevent crystals from forming. It could take up to 12 hours to freeze properly. Thaw for about 30 minutes before serving.

Keyword coconut, dessert, gluten free, sorbet, vegan, watermelon

watermelon and coconut sorbet

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Spaghetti with Spinach and Tofu Balls

Fresh, leafy spinach, courgettes, vegan cream cheese, pine nuts and firm tofu are some of the ingredients that make up these delicious spinach and tofu balls. Served with spaghetti, they are an incredibly satisfying and hearty vegan meal that gives you a good dose of nutrition at the same time. Although they do take a

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New Potatoes with Vegan Chorizo Sausages

Continuing with my obsession with vegan sausages, this New Potatoes with Vegan Chorizo Sausages is another way of throwing together a simple meal using a couple of pre-made ingredients. In this instance: sausages and pesto. The chorizo style of vegan sausage works best for this recipe, which, along with the pesto, gives the whole dish

read more New Potatoes with Vegan Chorizo Sausages

Vegan Blueberry and Lemon Pancakes

The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that

read more Vegan Blueberry and Lemon Pancakes

Dry Curry of Cabbage and Roast Tomatoes

A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is

read more Dry Curry of Cabbage and Roast Tomatoes

Vegan Sausage and Kale Curry

This vegan sausage and kale curry is ready to eat in just under an hour. It uses very simple ingredients, with just a few spices that you can pick up from your local supermarket and have on hand for future dishes. You can use frozen or fresh vegan sausages, and if you’re not a fan

read more Vegan Sausage and Kale Curry

Vegan Bolognese (Batch Recipe)

I’ve come up with a couple of vegan Bolognese recipes over the years, that usually have a few extra ingredients in them, such as butternut squash or sweet potato. This Bolognese recipe I wanted to keep as traditional as I could, without any embellishment. I also wanted to make a very rich tomato sauce, which

read more Vegan Bolognese (Batch Recipe)

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Vegan Wild Rice Soup in the Instant Pot

Just look at that creamy goodness!

www.veggiessavetheday.com

Special diet: gluten-free, oil-free, soy-free, vegan

Vegan Wild Rice Soup is easy to make in the Instant Pot pressure cooker. It’s creamy and comforting while being dairy-free, gluten-free, and oil-free.

About 25 years ago I visited Minnesota for the first time.

I was really excited to try wild rice soup since I had heard so much about it.

While I wasn’t vegan back then, I was lactose intolerant.

And I was so disappointed when I learned it was a cream-based soup.

But it looked so delicious!

I had major food envy.

Thankfully, now I know how to make traditional creamy recipes dairy-free by using plant-based ingredients such as cashews.

What is wild rice?

Wild rice is native to North American and grows in the cool waters of northern Minnesota.

Technically a grass, wild rice is very nutritious.

It’s high in fiber and low in calories.

And it’s also a good source of protein, B vitamins, and potassium.

Learn more by reading The History and Story of Wild Rice.

Instant Pot Recipe

Now I can enjoy Vegan Wild Rice Soup whenever I want since it’s so easy to make in the Instant Pot!

Do you have an Instant Pot electric pressure cooker? I highly recommend it!

I bought mine many years ago.

In fact, the model I have is the original version which has since been discontinued.

But it still works great!

I use my Instant Pot several times a week.

I love it for cooking beans and grains.

For example, I always use it for making quinoa when I want to make recipes such as Quinoa Salad, Tabbouleh Salad, and Cilantro Lime Quinoa because it turns out perfectly every time.

All varieties of rice cook perfectly as well, even wild rice!

I regularly use it to make Wild Rice Salad with Apple and Pomegranate, Coconut Jasmine Rice, and Basmati Rice Pilaf.

And you can also use to to make easy and healthy Instant Pot Mashed Potatoes.

How to prepare Vegan Wild Rice Soup

Making this soup in the Instant Pot is very simple:

  1. Saute onion, garlic, carrots, and celery in a little water.
  2. Add the uncooked wild rice, soaked dried chickpeas (garbanzo beans), vegetable broth or water, and some seasonings.
  3. Close the lid and set the manual function (pressure cook) for 25 minutes.
  4. Let the pressure release naturally.
  5. Meanwhile, blend raw cashews and water to make cashew cream.
  6. Add the cashew cream, salt and pepper, to taste, and enjoy your Vegan Wild Rice Soup!

Doesn’t that sound easy?

Plus you won’t miss the dairy or oil!

And if you’re looking for more soups to make in the Instant Pot, check out the recipes for Indo-Chinese Corn Soup, Instant Pot Lentil Soup, and  Vegan Potato Corn Chowder.

Vegan Wild Rice Soup Recipe

This soup is ready in less than an hour and makes about 6 servings. However, I’ve been known to eat more than one bowl at a time because it’s so delicious!

I recommend soaking the chickpeas for several hours or overnight, but if you don’t have dried beans, you can add in canned garbanzo beans at the end as many readers have told me they have done successfully.

If you have any leftovers, you can keep them refrigerated for a few days and reheat the soup on the stove or in the microwave.

  • ▢ 1 cup diced onion
  • ▢ 2 cloves garlic, minced
  • ▢ 1 cup diced carrots
  • ▢ 1 cup diced celery
  • ▢ 1 cup dried chickpeas, (garbanzo beans) soaked for a few hours or overnight
  • ▢ 1 cup wild rice
  • ▢ 1 bay leaf
  • ▢ 1 teaspoon dried thyme
  • ▢ 5 cups vegetable broth , or water
  • ▢ ½ cup raw cashews, (soaked for 30 minutes in hot water if you don’t have a high speed blender)
  • ▢ ½ cup water
  • ▢ salt, to taste
  • ▢ pepper, to taste
  • ▢ Using the Saute function, saute the onions in a splash of water until they are softened and slightly translucent.
  • ▢ Add the garlic and saute for about 30 seconds more.
  • ▢ Add the carrots and celery and a few more splashes of water, as necessary, if the pot is dry. Saute for a few minutes until the vegetables are softened.
  • ▢ Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.
  • ▢ Close the lid and set the timer for 25 minutes on Manual.
  • ▢ Allow the pressure to release naturally.
  • ▢ Meanwhile, in a high-speed blender such as a Vitamix, blend the cashews and ½ cup water until very smooth.
  • ▢ Remove the lid once the pressure has released. Add the cashew mixture and stir well. Add salt and pepper, to taste, and enjoy!

Leftover soup can be refrigerated for a few days and reheated.

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Calories: 309kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 627mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4080IU | Vitamin C: 5.4mg | Calcium: 69mg | Iron: 3.7mg

Nutritional information is an estimation only.

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Easy Vegan Vegetable Soup – Veggies Save The Day

Overhead of two bowls of vegetable  bean and potato soup.

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Jump to RecipePrint Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

Loaded with potatoes, beans, and greens, this chunky Vegan Vegetable Soup is easy to prepare in about 45 minutes. It’s perfect for using up whatever veggies you have leftover in the refrigerator.

Some of my favorite vegan Mediterranean diet recipes include both potatoes and beans. Not only is the combination delicious, it’s satisfying, not to mention economical.

And when it comes to soup recipes, you can’t beat them with vegetables like carrots, celery, and leafy greens. Or really whatever you have on hand.

Ingredients

This recipe uses common ingredients available at major supermarkets:

  • olive oil
  • onion
  • fresh garlic
  • carrots
  • celery
  • gold potatoes
  • canned white beans
  • canned diced tomatoes
  • vegetable broth (or water)
  • dried thyme
  • bay leaf
  • salt-free seasoning blend
  • kale
  • salt and pepper

Substitutions

This recipe is highly adaptable so you can easily substitute the ingredients with great results. Whether you’re missing certain ingredients or want to use what you have on hand, here are some suggestions:

  • Any color of onion can be used (yellow, white, or red.)
  • Yellow, red, white potatoes, or even sweet potatoes all work well in this recipe.
  • Instead of white beans like Cannellini or Great Northern, any of your favorite beans can be used. These included kidney, pinto, black, or chickpeas.
  • Fresh chopped tomatoes can be substituted for canned.
  • Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
  • Instead of kale, any of your favorite greens can be added such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
  • Or instead of greens, try other vegetables such as broccoli, zucchini, or green beans.

Instructions

Making this vegan vegetable soup on the stove is really easy:

  • ▢ 1 Tablespoon olive oil
  • ▢ ½ cup onions , diced
  • ▢ 3 cloves garlic , minced
  • ▢ ½ cup carrots , diced
  • ▢ ½ cup celery , diced
  • ▢ 2 cups gold potatoes , cubed (or substitute red or white potatoes)
  • ▢ 1 can white beans , (15 ounces) rinsed and drained (1 ½ cups)
  • ▢ 1 can diced tomatoes, (15 ounces) with the juice
  • ▢ 8 cups low sodium vegetable broth, (or water)
  • ▢ 1 teaspoon dried thyme
  • ▢ 1 bay leaf
  • ▢ 1 teaspoon salt-free seasoning blend
  • ▢ 2 cups kale , (any variety) chopped
  • ▢ salt and pepper, to taste
  1. Heat the olive oil in a large pot over medium heat.
  2. Saute the onion until slightly translucent and soft.
  3. Add the garlic and saute for 30 seconds.
  4. Next add the carrots and celery and saute for a couple more minutes.
  5. Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
  6. Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
  7. Remove the pot from the heat and stir in the chopped kale.
  8. Taste the soup and add salt and pepper as desired.

Ever wonder why the plant-based meals you see on Facebook and Instagram look so mouth-watering and inviting while yours are bland and boring? 

You need the FREE Instant Flavor guide

Serving suggestions

While this soup is a wonderful hearty meal on its own, you can also enjoy it with some crusty sourdough bread, like my favorite from Bread SRSLY, or a sandwich. Or try it with one of the following salads:

Storing and reheating

Leftover soup can be covered and refrigerated for up to 4 days, or frozen for up to 3 months. Make sure you follow proper guidelines for cooling soup safely.

If it seems too thick when it’s time to reheat, add a little more broth or water to thin it out. And taste to adjust for the seasonings before serving.

FAQ

What can I add to bland vegetable soup?

If you’re soup is lacking the flavor you’re looking for, try stirring in a little tomato paste or a splash of lemon juice or balsamic vinegar. Start with a little, give it a taste, and add more as needed.

How do you know when soup is ready?

Once all of the vegetables are tender when pierced with a fork and all of the ingredients are heated through, the soup is ready to eat.

Should you simmer soup with lid on or off?

It’s best to simmer the soup with the lid off. This way you can keep an eye on it and stir it occasionally. If you put the lid on, the temperature will rise, causing the soup to boil, and the vegetables may overcook.

More soup recipes

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

  • Leftover soup can be covered and refrigerated for up to 4 days. If it seems too thick when it’s time to reheat, add a little more broth or water to thin it out. And taste to adjust for the seasonings before serving. 
  • Any color of onion can be used (yellow, white, or red.)
  • Gold, red, or white potatoes work well in this recipe.
  • Instead of white beans, any of your favorite beans can be used such as kidney, pinto, black, or garbanzo.
  • Fresh chopped tomatoes can be substituted for canned.
  • Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
  • Instead of kale, any of your favorite greens can be used such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
  • Want to pair your soup with a delicious salad? I recommend a Marinated Artichoke Hearts Salad.

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Calories: 202kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1295mg | Potassium: 978mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4798IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 6mg

Nutritional information is an estimation only.

Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

This post was originally published 12/26/2017. It was updated for better user experience.

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Lemon Dairy Free Pasta Sauce

White bowl of pasta with aqua basket of lemons and bunch of parsley in the background

Special diet: gluten-free option, oil-free, soy-free, vegan

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Creamy Lemon Dairy Free Pasta Sauce is easy to make in your blender without any oil. This cashew-based recipe is delicious for both weeknight meals and special occasions. Jump to:

Dairy free

Just because you don’t consume milk, cheese, or butter doesn’t mean you have to give up creamy textures in your favorite foods. It’s easy to make all sorts of dairy-free recipes by using raw cashews.

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Vegan Mashed Sweet Potatoes

0 seconds of 31 seconds

You can make everything from French onion dip to Ranch dressing to potato leek soup. All vegan, and all smooth, rich, and velvety.

And this Lemon Dairy Free Pasta Sauce is even oil-free. You won’t believe how luxurious it tastes from just citrus and cashews, without containing a single drop of cream.

For a nut-free alternative, try Vegan Cauliflower Alfredo Sauce.

You’ll only need a few ingredients in order to make this easy recipe:

  • Pasta (I used gluten-free spaghetti, but you can use any type and shape of pasta you like.)
  • Raw cashews (You can find them packaged or in the bulk bins of many supermarkets. Or you can buy them online.)
  • Lemon (You will need both the zest and the juice.)
  • Parsley (For garnishing the finished dish.)

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Before you make the sauce, zest and juice the lemon. I like to use a Microplane grater to make zesting really easy. If you’re not familiar with this process, check out How To Zest Lemons.

Then I squeeze out the juice. One lemon will give you approximately three tablespoons of juice.

Now you’re ready to make your pasta:

  1. Prepare the pasta according to the package directions. Drain and return to the pot.
  2. In a high-speed blender, combine the cashews, water, lemon juice, and a little salt. Blend until very smooth.
  3. Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
  4. Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.

Tips

  • If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
  • This recipe makes enough for 12-16 ounces of pasta.
  • Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.

Serving suggestions

This lemon pasta is perfect any night of the week. It’s wonderful for casual dinners as well as special occasions.

I love serving it with a salad that is colorful and full of vegetables such as a Greek salad or chickpea cucumber salad.

It’s also delicious with a simple vegetable side dish like asparagus spears or Italian green beans.

📋 Recipe

  • ▢ 12 ounces spaghetti, (or your favorite pasta shape)
  • ▢ 1 cup raw cashews, (see Notes)
  • ▢ 1 cup water
  • ▢ 1 lemon, zest and juice (about 3 Tablespoons)
  • ▢ salt, to taste
  • ▢ fresh parsley, for garnish
  • ▢ Prepare the pasta according to the package directions. Drain and return to the pot.
  • ▢ Meanwhile, zest and juice the lemon. 
  • ▢ In a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.
  • ▢ Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
  • ▢ Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.
  • If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
  • This recipe makes enough for 12-16 ounces of pasta.
  • Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.

Share your recipe photos by tagging @veggiessavetheday

Calories: 479kcal | Carbohydrates: 74g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin C: 14.3mg | Calcium: 19mg | Iron: 3.4mg

Nutritional information is an estimation only.

Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

This recipe was originally published 10/9/2017. It was updated for improved user experience.

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🌽🌽”The Foolproof Way to Make Boiled Corn on the Cob” 🌽 🌽

I tried this three times and it turned out perfectly… Enjoy 🌽

Greek Vegan Potato Salad Without Mayo

Bowl of Greek potato salad garnished with lemon slices and sprig of oregano

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Special diet: gluten-free, nut-free, soy-free, vegan

What do you get when you combine small red potatoes, olive oil, lemon juice and zest, and fresh oregano? A mouthwatering Greek-inspired vegan potato salad that goes with just about everything! Jump to:

Potato salad is practically a requirement at potlucks, picnics, and barbecues. This lightened-up Mediterranean version is a nice change of pace. If you enjoy the flavors of dishes like Grilled Baby Potatoes with Lemon Herb Sauce and Greek Lemon Roasted Potatoes, this is the recipe for you.

Why you’ll love this recipe

  • It’s full of Mediterranean flavors yet only requires 4 ingredients (plus salt and pepper) and no mayo.
  • You can make it in about half an hour.
  • It pairs well with a variety of other dishes.
Sliced red potatoes on a cutting board

Ingredients

  • Small red potatoes
  • Olive oil
  • Lemon (zest and juice)
  • Fresh oregano
  • Salt and pepper

Success tip

Be sure to zest the lemon before you squeeze out the juice.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this recipe is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.

Collage of two images showing the steps for making this recipe
  1. Simmer sliced potatoes until tender when pierced with a fork.
  2. Spread the cooked potatoes out on a rimmed baking sheet. Drizzle with a mixture of olive oil, lemon juice, and salt and pepper and let them cool. The warm potatoes will absorb the delicious lemony flavor.

Transfer the cooled potatoes to a serving bowl. Fold in the lemon zest and fresh minced oregano, then the potato salad is ready to eat.

Serving suggestions

Plate with Mediterranean Green Bean Salad, Greek Vegan Potato Salad, and Mediterranean Cannellini Bean Salad

Try this salad with your favorite sandwiches or burgers. Or pair it with a few other salads like the following to make it a complete meal:

Storing

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors. This dish does not freeze well.

FAQ

Can you use yellow potatoes instead of red potatoes?

Yes, yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. On the other hand, russet potatoes are not a good substitute.

Can you use a grater to zest a lemon?

If you don’t have a Microplane or lemon zester, a box grater can be used. Or use a vegetable peeler to remove the yellow outer layer of the lemon and then finely chop it with a knife.

Can you use dried oregano instead of fresh?

If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

📋 Recipe

  • ▢ 2 pounds small red potatoes, unpeeled, sliced ¼ -inch thick
  • ▢ ¼ cup olive oil
  • ▢ 2 Tablespoons lemon juice, (reserve lemon zest before juicing)
  • ▢ salt and pepper, to taste
  • ▢ 1 Tablespoon fresh oregano, minced
  • ▢ zest of one lemon
  • ▢ Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
  • ▢ Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It’s okay if the edges of the potatoes overlap a little.
  • ▢ In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
  • ▢ Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.

Success tip:

Be sure to zest the lemon before you squeeze out the juice.

Substitutions:

  • Yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. However, russet potatoes are not a good substitute.
  • If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

Storing:

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors.

More Mediterranean salad recipes

Looking for more delicious lettuce-free salads perfect for picnics and potlucks? Try some of these vegan Mediterranean diet favorites:

Pages from the free Instant Flavor guide

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

Share your recipe photos by tagging @veggiessavetheday

Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 704mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg

Nutritional information is an estimation only.

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Moroccan Carrot and Orange Salad

White bowl filled with shredded carrot salad with cut orange in the background

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Special diet: gluten-free, nut-free, soy-free, vegan

Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes. It’s light and refreshing and compliments a variety of dishes from rice pilaf to chickpea stew. Jump to:

Carrots often play a supporting role in soup, stew, and sauce recipes. But here they take center stage in this vibrant raw salad.

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Best Roasted Cauliflower with Dijon Mustard

Why you’ll love this recipe

  • You can make it in 15 minutes (or less, if you use store-bought shredded carrots).
  • The fragrant spices and fresh herbs impart delicious Moroccan-inspired sweet- and-savory flavors.
  • It goes with just about everything and can be made in advance.

Ingredients

  • Carrots: Purchase them pre-shredded or use a food processor or box grater to shred them yourself.
  • Oranges: Cut them into segments by removing the bitter white pith and chewy membranes.
  • Fresh cilantro
  • Fresh mint
  • Homemade dressing: Combine olive oil, juice from the oranges, ground cinnamon, ground cumin, pure maple syrup, and salt and pepper.

I like the use herb scissors with 5 blades to quickly and easily cut the fresh herbs. It even works well when the herbs are still wet from rinsing them.

Herb Cutter Scissors

  • 5 Stainless Steel Blades
  • Safety Cover
  • Cleaning Comb
Shredding carrots with a box grater and in a food processor

How to shred carrots

  1. Use the large grate on a box grater: This method works best if your carrots are large. Peel the carrots and cut off the top and bottom tips. Shred the carrots over a cutting board or plate.
  2. Use a food processor with the shredding blade: This is my preferred method. Peel the carrots, remove the ends, and half or quarter the carrots so that the pieces fit inside the cylinder of the food processor lid. Turn on the machine and push the carrots down against the shredding blade. Quick and easy!
  3. Purchase pre-shredded carrots at the supermarket: This may be the most time-saving option. If the carrots appear a little dried out, place them in a colander and run cold water over them. If you have more than you need for this recipe, you can use the rest of the carrots in other salads. Or you can add them to pasta sauce, rice pilaf, or stir fry.
Image showing how to cut an orange into segments

How to cut citrus into segments

  1. Using a sharp paring knife, slice off the top and bottom of the orange.
  2. Cut away the peel and white pith.
  3. Hold the orange over a bowl and slice between the membranes. This will release the individual segments. Save the juice to use in the dressing.
  4. For this recipe, if the segments are large, cut them in half so you end up with small chunks of orange.

Success tip

Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this salad is really easy. Simply mix the dressing ingredients in a small jar or bowl, pour them over the carrots, oranges, cilantro, and mint, and toss well to coat all the ingredients.

Serving suggestions

Overhead photo of bowl of salad

This salad goes well with just about everything from casual lunches to holiday dinners. And it’s a great choice for potlucks and picnics.

Storing

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving. Do not freeze.

FAQ

Can I shred the carrots a day before making a salad?

Yes, you can shred the carrots and store them covered in an airtight container in the refrigerator.

How many carrots equal a cup?

Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup.

Should I keep carrots in the fridge?

Yes, whole unpeeled carrots should be stored in the refrigerator in the product drawer. They will last up to a month.

What are orange segments called?

Another name for the segments after the bitter white pith and chewy membranes are removed is supremes.

What does Moroccan food taste like?

Moroccan cuisine uses a lot of fragrant spices like turmeric, cinnamon, cumin, paprika, and ginger. It has a lot of flavor but is mild rather than spicy “hot”.

More carrot recipes

Looking for more ways to enjoy carrots? Try some of these vegan Mediterranean diet favorites:

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint

FOR THE SALAD:

  • ▢ 3 cups carrots, peeled and shredded
  • ▢ 2 oranges, peeled and segmented, with segments cut in half
  • ▢ 3 Tablespoons fresh cilantro, minced
  • ▢ 1 Tablespoon fresh mint, minced

FOR THE DRESSING:

  • ▢ Add the salad ingredients to a medium bowl.
  • ▢ Combine the dressing ingredients in a small jar and shake well. 
  • ▢ Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve. 

Success tips:

  • To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.
  • To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.
  • Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

Storing:

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving.

Share your recipe photos by tagging @veggiessavetheday

Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 68mg | Potassium: 466mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16277IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 1mg

Nutritional information is an estimation only.

Reader Interactions

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Best Spiked Watermelon Lemonade Recipe – How To Make Spiked Watermelon Lemonade

By Laura Rege Jun 26, 2020

When the temperature rises, there’s something so satisfying about a spiked lemonade. This version is big on watermelon, our favorite thirst-quenching summer fruit. If you’re short on lemons, or want to mix it up, lime juice would also be delicious!

Made this? Let us know how it went in the comment section below! Yields: 6 servings Prep Time: 0 hours 10 mins Total Time: 2 hours 10 mins Ingredients 6 c.

watermelon chunks, plus wedges for serving 3/4 c.

granulated sugar, divided 1/2 c.

fresh lemon juice, plus wedges for serving 3/4 c.

vodka  This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Powered by Chicory Directions

  1. In a blender, combine the watermelon, ½ cup of the sugar, and lemon juice. Blend until the watermelon is smooth and the sugar is dissolved. Add the vodka and blend to combine. Refrigerate until chilled, at least 2 hours.
  2. Place the remaining ¼ cup of sugar on a small plate. Rim glasses with a lemon wedge and dip in sugar. Set aside. Fill glasses with ice and pour chilled watermelon lemonade over top. Garnish with a lemon round and watermelon wedge.
spiked watermelon lemonade

Laura Rege This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. https://riddler.hearstgames.com/dist/polls.iframe.html?adsfree=false&id=31a00d25-7a3b-462b-8a5a-46172c5f3bd0_0b1fbfc4ebbdb&type=text&question=For%20summertime%20cocktails%2C%20do%20you%20prefer%20vodka%20or%20rum%3F&answer1=Vodka%21&answer2=Rum%21&brand=Delish&siteId=0ab1c860-336a-4b0b-bb94-dd080aea7a20&adCategory=recipes&section=Meals%20%26%20Cooking&subSection=Recipes&editor=Laura%20Rege&authors=Laura%20Rege&site=Delish&stylesheet=https%3A%2F%2Fassets.hearstapps.com%2Fsites%2Fdelish%2Fassets%2Fcss%2Fpolls.212df02.css&marketingpolls=true This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site. null More From Boozetown Blue Creamsicle Mimosas 68 Summer Cocktails You Need To Drink ASAP null Baileys Irish Coffee Popsicles Long Island Iced Tea Jell-O Shots >>> Other Shots White Wine Sangria Pink Señoritas Blueberry Lemonade Margaritas Spicy Grapefruit Sidecar Classic Mai Tai Frozen Pimm’s Cup null

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24 Vegan Baking Recipe Ideas That Are Both Dairy-Free And Delicious

Ideas from dairy free donuts to classic chocolate chip cookies check your pantry and see what you have on hand and start baking some yummy delicious goodies 🍩🍰🍪

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The Vegan 8 Vanilla Cupcakes

Tuesday's Horse

My most favourite vegan chef is Richa Hingle, known to the world as Vegan Richa. Hot on her heels is another tremendous vegan chef, Brandi Doming, or The Vegan 8 (the 8 representing that her recipes contain 8 ingredients or less).

I discovered The Vegan 8 on Instagram and fell in love with Doming’s baked goods — me being the obsessed baker that I am. I would love to bake than cook any day. Truly my great love besides family and animals is baking.

Today I want to feature a cupcake recipe that is particularly dear to my heart. It’s a vanilla cupcake recipe made with rice flour and no oil. This is melt in your mouth vegan heaven.

Here’s what it looks like on Instagram. I list the ingredients just below that. There are some ingredients that are not likely to be on your shelf, vegan or not, so…

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Ultimate Guide to “Vegan Friendly” Memorial Day Recipes

Memorial day is first and foremost about honoring those who have died serving in the armed forces. That’s why we spend the day enjoying quality time with friends and appreciating life and freedom. However, it’s also commonly associated with food, it’s one of the few holidays associated with food that’s actually usually spent outdoors! Rather than sitting around a big dinner table, memorial day is spent on picnic tables or laying on blankets on the grass by the grill waiting for your veggie burger or corn on the cob to be ready. Whether you’re a vegan or you have vegan friends coming this memorial day everyone can enjoy these delicious foods.

Continue reading here and check out these grilling recipes that are vegan friendly. 🍅🥑🥔🍆🌽

https://www.onegreenplanet.org/vegan-food/ultimate-guide-to-vegan-memorial-day-recipes/

15 Dairy-Free Cheeses For Cheese Lovers Day! – One Green PlanetOne Green Planet

Cheese is one of the most addictive foods that most people just can’t get enough of! These melty deliciousness of these plant – based recipes will prove one and for all that eating plant – based diet doesn’t mean you have to sacrifice your pizza, mac and cheese, or just cheese straight out of the fridge – we don’t judge. 🧀

Have easy cheesy meals with these 15 recipes from our Food Monster App!

https://www.onegreenplanet.org/vegan-food/15-dairy-free-cheeses-for-cheese-lovers-day/

Celebrate National Cake Day with 15 Festive Christmas Cakes Made Vegan!

Christmas cakes are delicious, beautiful, and full of holiday cheer… so gather everyone together and enjoy…

https://www.onegreenplanet.org/vegan-food/15-festive-christmas-cakes-made-vegan/

Vegan Turkeys and Sauces for 2018 Thanksgiving DinnerOne Green Planet

Online shopping can help make sure you have a food you need to enjoy the holidays the way you like. We’ve already gone over how you can find every essential you need to host a plant-based Thanksgiving meal, but there’s still plenty of shopping to do.🍁🍃🍂

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15 Refined Sugar-Free and Vegan Thanksgiving Recipes! – One Green PlanetOne Green Planet

If you’re trying to steer away from sugar, the holidays can be difficult.

Don’t worry, with these recipes you can bring along a delicious tasty refined sugar-free and vegan friendly dessert…

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Steamed Apple Pudding

Bad Vegan

I’ve said it before, and I’ll say it again. I do love a steamed vegan pudding.

I’m such a fan I don’t like having to wait for nearly two hours for my puds to steam. So I cheat; I use the microwave to speed up the cooking time to only 4 mins, or so.

I replaced the egg with a chickpea batter made with water and gram flour. Added in some chopped apple, and apple puree. And replaced the milk with non-dairy milk.

So here it is:


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The Best Homemade Almond Butter

Feed Your Beauty

The Best Homemade Almond Butter

This week marked a first for me in kitchen experiments. I baked my very first loaf of homemade bread, from scratch (i.e. no bread maker!). There was a lot of kneading (making bread is a full body workout, ya’ll), a lot of waiting, some serious through-the-oven-door watching, and then a whole bunch more impatient waiting. When it was finally done, cooled, sliced, (slathered with today’s almond butter) and eaten, I felt some serious satisfaction. I made bread. Breeeeaaaaaadddd! Breeeaaaaadddd!! With my own two hands.

The Best Homemade Almond Butter

Making your own almond butter can bring you that very same deep sense of accomplishment and satisfaction, but without the upper body workout, blood, sweat, and tears that making bread from scratch entails. In fact, your kitchen gadgets do all work for you. Hmm… maybe that’s why people buy breadmakers.

The Best Homemade Almond Butter with Pumpkin Spice Option

In addition to outlining the steps to making the very best, most deliciously silky and smooth…

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10 Vegan Soups To Keep You Warm During Winter – Best Vegan Soup Recipes – Delish.com

Veggie- based soups have a rep for being more of a side dish than a meal, but these vegan soups recipes are here to change your mind. There are feeling cozy, and best of all, so easy to make. Cook a batch for a crown or have leftovers all week long. Check out our easy vegan recipes and vegan dinners.

https://www.delish.com/cooking/g24448567/vegan-soup-recipes/?source=nl&utm_source=nl_del&utm_medium=email&date=103118&slide=2

32 Vegan Mac & Cheese Recipes That’ll Blow Your Damn Mind

https://www.buzzfeed.com/whitneyjefferson/best-vegan-mac-cheese-recipes?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%2010%2F19%2F18&utm_term=Tasty%20confirmed

Best Classic Tomato Soup Recipe 🍅

Classic Tomato Soup
imageBy Lena Abraham
Oct 11, 2018
by Delish US

There’s really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they’re perfectly ripe! PLUS, the skins are removed. That means less work for you!

Recipe…

Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins

Ingredients

1 tbsp. extra-virgin olive oil, plus more for garnish

1 small yellow onion, chopped

2 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

2 tbsp. tomato paste

1 tsp. fresh thyme leaves, plus more for garnish

2 (28-oz.) cans whole peeled tomatoes

Kosher salt

Freshly ground black pepper

2 c. water or vegetable stock

Directions

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.
Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.
Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.

https://www.delish.com/cooking/recipe-ideas/a23513895/classic-tomato-soup-recipe/?source=nl&utm_source=nl_del&utm_medium=email&date=100118

 

Samhain Baked Apples ~Vegan Recipe

Actual whole apples baked in a vegan pastry shell and stuffed with rich dried fruit.

Source: Samhain Baked Apples