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Tropical Green Salad with Coconut Lime dressing

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Tropical Green Salad with Coconut Lime dressing

Now that Spring is here, indulge into this festive light salad any day or impress guests when you entertain. It never fails to delight and keep the healthy factor high! Pair with your favorite entree or enjoy as your main meal. Bon appetit!

Utensils:

Cutting Board

Knife

Blender

Zester

Ingredients:

For the salad

Curly Kale (4 large leaves Chopped)

Spinach (4 oz or 2 large handfuls)

Diced Mango (1 cup)

Diced Pineapple (1 cup)

Sliced Cucumber (1/3 Cucumber)

Mint leaves (1 stem of leaves or a small handful)

1/4 cup Cashews (Roasted with salt or Candied)

Lime (1 small)

Goat Cheese (optional)

For the dressing

Coconut puree or Coconut Cream (1/4 cup)

Lime juice (1 1/2 Tablespoon)

Apple Cider Vinegar (1 1/2 Tablespoon)

Canola, soybean, or melted coconut oil (1/2 cup)

Honey (1-2 Tablespoon)

Instructions:

Chop up kale and mix with spinach. Should be equal parts kale and spinach

Large dice mango and Pineapple and slice Cucumber add to salad.

Add Cashews, Mint, and Goat Cheese.

Zest half a Lime over salad

Blend together all dressing ingredients until well emulsified. Oil should not be separating after blend.

Drizzle dressing as desired over salad and enjoy!

Brownie Batter Vegan Ice Cream

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Utensils: 

large mixing bowl

9×13 inch (23×33 cm) baking pan 

whisk

2 ice cube trays

blender or food processor

stand mixer or masher

Ingredients:

1 15 oz can black beans (425 grams)

2 cups cocoa powder (200 grams)

1 cup sugar (200 grams)

1 cup brown sugar (200 grams)

1 teaspoon salt (6 grams)

1/2 teaspoon baking soda (3 grams)

1 cup melted coconut oil (209 grams)

2 cups unsweetened almond milk (473 grams)

Instructions:

Purée black beans in food processor or blender until completely smooth.

Mix puréed beans and oil. Add sugars, salt, and soda. 

Pour mixture into greased or lined baking pan

Bake at 350 F (180 C) for 20 minutes

Remove brownie batter from oven (should be a gooey texture). Transfer to mixing bowl or stand mixer while hot. 

Heat 2 cups unsweetened almond milk and whisk into brownie batter until smooth. Note, the texture should be viscous (thickened to a nappe).

Allow the mixture to cool to room temp and pour into ice trays. Place in freezer until frozen. 

Remove cubes from ice trays and combine in a mixer (or mash by hand) to achieve a soft serve consistency. Serve fresh or store in a Tupperware container in the freezer.

*Do not use an ice cream maker. The ice cube tray method allows quick freezing and prevents the incorporation of air and water. This creates a desirable creamy and smooth texture.

Vegan mushroom tostada

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Vegan recipes are affordable, limitless, and mouth watering when you have someone to guide you through the process.

This mushroom toasada explodes with flavor!

Ingredients:

  • Tostada (Pueblo London brand)
  • Baby Bella sliced mushrooms
  • Yellow and red pepper
  • Pinto or black beans
  • Avocado
  • salsa
  • cilantro
  • lime
  • salt, pepper, cayenne pepper

1. Place tostada(s) on a dinner plate

2. Sauté the mushrooms, yellow and red pepper in coconut oil in a pan. Stir for 5 min then add the canned beans last and stir together for 1 min.

3. Take a spoon is salsa and place it in only in the middle of the tostada(s). It will spread on its own when you add everything else.

4. Layer the sautéed veggies on top of the salsa.

5. Add sliced avocado and cilantro last.

6. Season with salt, pepper, cayenne pepper, and squeeze lime on top.

Enjoy and share with friends!!

vegan mushroom tostadas
Vegan Mushroom Tostadas