Paloma Cocktail, Chocolate Spread, Spicy Golden Turmeric Cashews, Buffalo Cauliflower Taco Bowl...

Let's start with a well needed weekend with a cocktail...Recipes of the week!

Paloma Cocktail

When Jack and I lived in Austin, we’d always order paloma cocktails on summer afternoons at Hula Hut. It had a big deck right on Lake Austin, and it was filled with people all summer long. We loved to sit there in the hot sun, sipping our cocktails and sitting shoulder-to-shoulder with friends. Last weekend, the spring sun inspired us to make this paloma recipe at home. With just the two of us, our “scene” looked a bit different than our Hula Hut days, but we still had fun mixing up our drinks together. In fact, we’re already looking forward […] The post Paloma Cocktail appeared first on Love and Lemons. GO TO THE POST

Spicy Golden Turmeric Cashews

Serves 3 cups Ingredients

• 3 cups cashews (soaked 2 hours)

• 2 tablespoons curry powder

• 1 teaspoon turmeric powder

• 2 teaspoons coconut sugar

• 3/4 teaspoon sea salt

• A pinch of cayenne pepper (optional)

Preparation To Prep:

1. Soak the cashews for 2 hours in cold water, then rinse and drain well. If you don’t have time for this, you can soak them for 5-10 minutes in hot water.

2. Mix all ingredients in a bowl well until all spices are completely soaked up and attached to the nuts, with no leftover spice in the bottom of the bowl.

To Dehydrate:

1. Spread the nuts out on a single lined dehydrator sheet then dehydrate for 10-12 hours at 105°F or until completely dry and super crunchy. Remove and let cool.

To Bake:

1. Spread the nuts on a single baking tray and bake at 300°F for 20-25 minutes or until super crunchy and dry, turning half way through so they don’t burn. Leave to cool.

2. Once completely cool, store in a tightly sealed glass jar in the cupboard for up to a few months.

Buffy-Ellen Gill - See My Recipes Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.

Buffalo Cauliflower Taco Bowl

Serves 2 Cooking Time 30 Advertisement Ingredients For the Cauliflower:

• 1 head cauliflower

• 2 teaspoons avocado oil

• salt and pepper to taste

• 1/4 cup buffalo Hot Sauce

For the Salad:

• rice for two (this recipe used 1/2 cup of dried rice)

• 1 can black beans

• 1/4 teaspoon chili powder

• 1/4 teaspoon cumin

• handful cherry tomatoes

• head romaine lettuce

• green onion

• avocado

For the Creamy Cashew Drizzle:

• 1/2 cup raw cashews (soaked beforehand)

• 1/2 cup water

• 4 tablespoons lime juice (roughly 2 limes)

• 2-3 garlic cloves

• 6 tablespoons nutritional yeast

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• salt and pepper to taste

Advertisement Preparation

1. Soak 1/2 cup of cashews in a bowl of water overnight or soak for 30 minutes in a bowl of boiled water. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. Cut your cauliflower into small florets, toss in the oil, pepper and salt. Place on the baking sheet and bake for 20 minutes.

3. While the cauliflower is baking, begin to cook your rice. Follow your package instructions, but I used 1/2 cup of rice and it was great for 2 people.

4. Chop your romaine, cherry tomatoes, avocado and green onions and set aside.

5. Rinse and drain your black beans. Place in a pan on the stovetop (A cast iron pan works well- if you are using a stainless steel pan you may want to oil the pan lightly first before adding the beans). Add 1/4 teaspoon of chili powder and cumin to the beans and lightly toss. I like heating my beans just to remove some of the excess liquid but you could just eat them raw and skip this step. Stir the beans over medium heat for roughly 5 minutes until they look a little drier. Set aside.

6. At this point, your cauliflower should be done. Remove from the oven and toss the cauliflower in a bowl with the 1/4 cup of hot sauce. Place back in the oven for 10 more minutes.

7. Prepare the dressing. Add the soaked cashews, water, lime juice, garlic, nutritional yeast, and spices to a high-speed blender and blend until smooth.

8. Once the cauliflower and rice are done, begin assembling your bowls!

9. Evenly distribute the vegetables, black beans, rice and cauliflower florets among 2 bowls. Option to top with tortilla chips (but not necessary). Add the cashew dressing overtop. Enjoy!

Robin Browne - See My Recipes

Robin is the creator/author behind Greens, Eggs, and Yams. Her love language is food and being in the kitchen provides a certain meditation for her. She loves creating and eating healthy foods, which is reflected in her recipes. Robin started on this food journey about ten years ago when she changed to a gluten-free + plant-based diet. Robin’s desire to live a healthy lifestyle motivates her to create wholesome and dreamy foods.

Homemade Chocolate Spread

Ingredients 1 tablespoon Tahini sauce

• 1 tablespoon cocoa

• 1 teaspoon agave syrup

Preparation

1. Put everything in a cup and mix it with a fork. You can spread it on a banana, rice cookie, or on waffles. Try it like this and then you can change the proportions. If you don’t like so much cocoa, use less. If you need to be sweeter use more syrup.

Gabriela Lupu - See My Recipes - Photography started as a hobby when I was working as IT consultant. And then, just took over my life and all I wanted was to take photos all the time. A few years back, I fell in love with food photography. Working in this industry is such a beautiful process with lots of rewards and satisfactions. I have a culinary and photography Cooking Without Limits where I write about food photography and recipes for the food bloggers.

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Recipe of the Week, French Toast With Spiced Plums, Creamy Tahini Lentil Wraps & Ginger Cookies!

French Toast With Spiced Plums

Ingredients For the French Toast:

• 4 slices thickly sliced sourdough bread (must use a thick sturdy bread or your French Toast will be soggy)

• 1 cup almond milk

• 2 tablespoons spelt flour

• 1 tablespoon nutritional yeast

• 1 teaspoon cinnamon

• coconut oil, for the pan

For the Spiced Plums:

• 3 tablespoons coconut butter

• 3 tablespoons maple syrup

• 6 large ripe plums, pitted and quartered

• 1/2 teaspoon mixed spice

Preparation

1. Begin by pan-frying the plums. Put the butter and sugar in a non-stick frying pan over a high heat. When it begins to bubble, put the plums into the pan. Sprinkle over the spices and cook for 4-5 minutes until soft, stirring occasionally. The plums should be well coated with the glossy syrup. Remove from the heat.

2. In a small bowl, whisk together the almond milk, flour, nutritional yeast, and cinnamon

3. Heat a non-stick pan over medium heat and drizzle small amount of coconut oil

4. Dip the bread in the mixture, turning to coat both sides evenly.

5. When the pan has heated up, add the bread slices cook for 2-3 minutes on each side until lightly browned.

6. Put the plums back over the heat to warm through.

7. Serve the plums on the bread, making sure to use up all the spiced buttery syrup.

Hayley Canning - See My Recipes - Healthy and delicious recipes from a London-based blogger. A health and lifestyle blogger based in London. Passionate about healthy and delicious recipes, wellness and travel.

Creamy Tahini Lentil Wraps

Serves 6 - Cooking Time 35 Ingredients

• 1 cup dry, brown lentils

• 4 cups vegetable broth

• 2 bay leaves

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/2 yellow onion, thinly sliced

• 1 teaspoon whole cumin seeds

• 1 teaspoon ground coriander seeds

• 1/2 teaspoon ground ginger

• 1/4 teaspoon pepper

• Pinch of red pepper flakes

• 4 teaspoon tahini

• 1/2 teaspoon salt

• 3 tablespoons chopped, sun-dried tomatoes

• 1/2 teaspoon lemon zest

• 5-6 tortillas

• 1 cup chopped tomatoes

• 2 cups chopped greens such as spinach or kale

• 1/4 cup chopped, fresh cilantro

Preparation

1. Rinse and drain lentils thoroughly. Add to a pot along with vegetable broth and bay leaves. Bring to a low boil, then reduce heat to medium. Cover and simmer for 20 minutes until lentils are soft and cooked. Set aside.

2. To a large skillet, heat 1 tbsp of olive oil over medium heat. Add garlic, onion, and a pinch of salt. Cook for 4-5 minutes. until soft and translucent. Add cumin seeds, coriander, ginger, pepper, and red pepper flakes. Cook for an additional minute to allow spices to toast.

3. Use a slotted spoon to transfer lentils into the skillet. Stir and cook for 5 minutes to allow lentils to soak up all the aromatics and spices. Stir in tahini and sun-dried tomatoes. Adjust taste with salt if needed. Just before serving, add in lemon zest.

4. Spoon a bit of the lentil mixture into a tortilla. Add in preferred toppings, such as chopped tomato, greens, and fresh cilantro. Drizzle over a bit of tahini and a squeeze of lemon.

Taavi Moore - See My Recipes

Taavi Moore is a food-obsessed 18-yr old nutrition/dietetics student from Seattle. Her passion is to cook healthy & nutritious vegan meals that are not only easy to make but offer you to have some fun in the kitchen! She runs a blog and Instagram which are outlets for her to share her love for food photography as well as cooking/baking.

Ginger Cookies

Ingredients

• 1 1/3 cup flour of choice

• 1/2 teaspoon baking soda

• Dash of salt

• 1 teaspoon ground flaxseed

• 1 teaspoon ground ginger

• 1/2 teaspoon cinnamon

• 3 tablespoons cane sugar

• 1/6 cup molasses

• 1/6 cup coconut nectar

• 1 teaspoon vanilla

• 1/6 cup vanilla coconut yogurt

• 1/6 cup water

• Additional cane sugar + cinnamon for rolling

Preparation

1. In a large bowl, combine the flour, baking soda, salt, flax, ginger, cinnamon, and cane sugar.

2. In a small bowl, cream together the molasses, coconut nectar, vanilla, coconut yogurt, and water. Pour the wet mixture into the dry and stir to form a soft dough.

3. Refrigerate for 20 mins. In the meantime, prep your cinnamon sugar by mixing together 1/4 cup cane sugar with 1 tsp of cinnamon and preheat the oven to 375°F.

4. Once chilled, roll the dough into balls and coat them with cinnamon sugar. Press them onto a lined cookie sheet (about 3/4 inch thick) and bake for 10-12 mins, allowing them to cool before moving from the pan. Enjoy!

Clara MacLeod - See My Recipes

Clara is a 21 year old Canadian food blogger and photographer who loves to create. She’s had a passion for plant-based cooking since she was a kid growing up vegan in a meat-eating household, and she continues to pursue that passion with her Instagram and blog, The Vegan Bean. As a yoga instructor and musical theatre performer, she loves sharing recipes for foods that are nourishing as well as delicious! From health-ifying desserts to veganizing her family’s favourites, she loves to make magic in the kitchen.

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Passover Plate Set Up, Matzo Ball Soup, Gefilte Fish, Fried Matzo, Bimuelos, Recipe of the Week...

Charoset

This is traditionally a mixture of chopped nuts, apples, honey, spices, and wine. Check out our delicious, honey-free version.

Zeroa

Red beet is permitted on the Seder plate in lieu of a lamb shank.

Maror

The Torah commands that “bitter herbs” be eaten. Romaine lettuce, horseradish, and celery all suffice as bitter herbs.

Beitzah

You can substitute an egg with an avocado, a flower, or a white eggplant (without the stem).

Karpas

Any green will do, but spring parsley is a popular choice. Dip the green in saltwater or vinegar (depending on your tradition) before consuming.

Matzo Ball Soup

Calories 146 - Serves 6-8 Ingredients Matzo Balls:

• 1/4 cup ground flaxseeds or egg replacer

• 1 cup seltzer water or water

• 1 cup matzo meal

• 1/4 cup quinoa flour (you can create it yourself by grinding quinoa in a strong blender)

• 1 1/2 teaspoons sea salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon dried dill (optional)

Soup:

• 1 tablespoon coconut or other oil

• 1 1/2 cups thinly sliced yellow onion

• 1 cup sliced celery (1/4 inch slices)

• 4 garlic cloves, pressed or minced

• 7 cups vegetable stock or water

• 1 1/4 cups sliced carrot (1/2 inch slices)

• 1 cup sliced mushrooms (try cremini or button)

• 2 teaspoons sea salt, or to taste

• 1/2 teaspoon ground black pepper

• 1 1/2 tablespoon minced fresh dill

Preparation

1.  Prepare the matzo balls: Place water in a large pot and bring to a boil over high heat. Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the seltzer water and stir well. Add the remaining matzo ball ingredients and mix well. Form into a loaf. Add a small amount of additional seltzer water, if necessary, to hold the loaf together. You are looking for a slightly moist consistency, just enough to have all the ingredients come together. Transfer to a clean, dry cutting board. Pinch off twelve equal portions to form balls about 1 inch in diameter.

2.  Place the matzo balls in the boiling water. Lower the heat to medium-high. After a few minutes, the matzo balls will rise to the top. Cook for an additional 45 minutes.

3.  Meanwhile, prepare the soup: Place the oil in a 3-quart pot over medium-high heat. Add the onion, celery, and garlic and cook for 5 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking.

4.  Lower the heat to medium, add the vegetable stock, carrot, mushrooms, salt, and pepper, and cook for 20 minutes, stirring occasionally.

5.  When the matzo balls are done cooking, transfer them to the pot of soup, add the dill, and cook for 5 minutes, stirring occasionally. Serve one or two matzo balls per serving of soup.

Mark Reinfeld - See My Recipes Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i." Check out his website: Vegan Fusion

Gefilte ‘Fish’

Calories 194 - Serves 4 Ingredients

• 1 Tbs. extra-virgin olive oil

• ½ small onion, chopped

• 2 small or 1 large celery stalk, chopped

• 1 large carrot, chopped (save some for garnish)

• 2 cloves garlic, chopped

• 1-15 oz. can chickpeas, drained and rinsed

• Salt and black pepper to taste

• 1 tsp. Old Bay seasoning

• 1 ½ tsp. dulce flakes

• 1 tsp. kelp flakes

• 1/8 tsp. cayenne pepper (optional)

• Zest and juice of one lemon

• Red cabbage, shredded

• Prepared horseradish, if desired

Preparation

1. Heat the oil in a skillet over medium-high heat. Add the onion, celery, carrots and garlic and let the sweat for about 3-4 minutes. You don’t want them to brown or change color. The veggies should just get softer. Add the chickpeas to the skillet and toss with the veggies. Mix in the seasonings. Remove from the heat and let cool.

2. Transfer the chickpeas and veggie mixture to a food processor. Add the lemon zest and juice of half the lemon. Pulse the mixture and then process until smooth. Taste for any seasoning adjustments. Using a measuring cup, scoop 1/3 cup of the mixture and mold it into a gefilte fish shape. The shape is like a small football or a lemon. Lay the molded gefilte “fish” on a small baking sheet or plate. Repeat with the rest of the mixture. Cover the gefilte fishies with plastic wrap, letting the wrap fit around each piece. Refrigerate for at least an hour or until ready to serve.

3. Serve each piece of Gefilte “fish” on a small bed of red cabbage and garnished with a small slice or a few shreds of carrot. Squeeze the remaining half lemon over the “fish” and cabbage. Serve with horseradish, if desired.

Fried Matzo

Calories 55 - Serves 32 pieces

Ingredients

• 1 package of silken tofu (or any tofu)

• 1/2 tsp. turmeric

• 1/2 tsp. dried garlic powder

• 1/2 tsp. ground black pepper

• 1 tsp. black salt (or Kosher salt)

• 2 Tbs. olive oil

• 1/2 cup chickpea flour (or any flour)

• 1 Tbs. arrowroot powder (or corn starch or potato starch)

• 1/2 cup non-dairy milk

• 1/2 – 1 cup water

• 8 sheets of matzo

• 2 stalks of scallions, finely chopped (optional)

• Cooking spray

Preparation

1. In a large bowl or food processor, add the silken tofu, turmeric, garlic powder, black salt and olive oil. Mix well.

2. Add the flour, arrowroot powder and non-dairy milk.

3. Add water slowly while mixing/processing until you have a very loose batter.

4. If you are using any other ingredients like scallions, add them into the batter.

5. Break the matzo into pieces (I broke each sheet into 4 pieces) and soak in a bowl of warm water for about 30 seconds, just to soften it. Set the pieces aside.

6. Heat a large skillet and spray with the cooking oil (or if you’re not worried about calories, just use oil).

7. Take the pieces of matzo and dunk them into the tofu batter.

8. Shake off the excess (it cooks better when the matzo has a thin coating of batter) and put them in the hot pan to fry.

9. When you see the batter brown, flip the pieces and fry the other side. It should take about 4 minutes on each side, depending on crispy you want the matzo.

10. Cook in batches until you have fried all the matzo.

11. Top with the garnish or sauce of your choice.

Jewish Bimuelos: Fried ‘Honey’ Puffs 

Ingredients For the Wet Ingredients: 2 tablespoons ground flax seed, plus 6 tablespoons warm water

• 3/4 cup soymilk

• 1/2 cup unsweetened apple sauce

• 1 tablespoon vegan butter, melted

• 2 teaspoons vanilla extract

For the Dry Ingredients:

• 4 cups all-purpose flour, plus extra for dusting OR

• 2 cups all-purpose flour and 2 cups whole wheat pastry flour OR

• 4 cups gluten-free all purpose flour mix

• 1 tablespoon sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon ground cinnamon

• Zest of 1/2 an orange

• 4 cups vegetable oil for frying

For the Topping:

• 2 cups agave nectar or vegan honey

• 1/2 cup sugar

• 1/3 cup water

• 1/4 cup vegan sprinkles

Preparation

1. Mix the flax seed with the warm water in a small bowl or cup and let sit for 10 minutes until it is thickened and gelatinous. Mix the flax gel, soy milk, apple sauce, melted butter, and vanilla together in a small bowl.

2. Sift the flour, sugar, baking powder and salt together into a large mixing bowl. Add the cinnamon and zest. Make a well by pushing the flour mix to the sides of the bowl.

3. Add the wet ingredients to the dry in the well. Work the flour into the well and mix well until you have a dough that is smooth and evenly blended. Gather it into a ball and transfer the dough onto a floured work surface. Knead the dough for about 4 minutes, wrap the dough in plastic wrap and let stand for 1 hour.

4. After the hour, remove the dough from the plastic wrap. Pull a plum size piece of dough from the main dough. Roll the piece into a ball and then roll the ball into a long, thin rod, approximately 1/4-inch thick. Cut the long rod into small pieces about 3/4-inch . Roll the small pieces into balls. Repeat until you have used all the dough. Dust the balls with flour.

5. Heat the oil in a heavy pot until it reaches 350°F or until bubbles form around an inserted wooden spoon. Add the balls using a spider, about 10 at a time, shaking off any excess flour, and let fry until golden, about 3 minutes. Remove from the oil and transfer to a paper towel-lined plate.

6. In a large pot, heat the vegan honey or agave, sugar and water together over low heat until the sugar dissolves. Increase the heat and bring the mixture to a boil. It will foam; it’s supposed to. Let cook about 7 minutes until it thickens a bit and the color darkens. Don’t cook it longer than this or it will turn into caramel. Have a small bowl of cool water nearby.

7. Remove the honey mixture from the heat and add the balls immediately. Mix until the balls are covered. Using a slotted spoon, transfer the honey balls to a serving platter. Dip your hands into the cool water before touching the balls because they are really, really hot. Arrange the balls in a pile to resemble a tree. Add sprinkles.

Rhea Parsons - See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray

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