Today I thought I would do something a little different than my usual recipe posts and talk about happiness and being grateful. Since January I have made it a priority in my life to make gratitude lists as often as I can. It really helps me put things into perspective and makes me appreciate things in a different light. Today I am going to share ten things that make me happy or that I am grateful for in no particular order. Enjoy!
*1: Taking Baths- There are not many things that make me happier than having a bath. To me it is the easiest way to relax and unwind. Plus like most people, I love a good bath bomb or bubbles which makes it more fun. Normally when I take a bath I go all out with candles, music and a face mask to make it feel more like a pamper sesh which leaves me feeling awesome!
*2: Books- I have always loved reading and getting lost in a good book. Some people love watching TV to escape but I prefer getting swept up in a book. Books have always been a source of comfort to me and boost my mood when I can set aside some time to read. I am thinking that I will write a post on my favorite books so keep an eye out for that!
*3:Cooking- Cooking has quickly become a huge passion of mine and is something that I absolutely love. It is so much fun to create a dish and then make it look good before enjoying it! Cooking also gives me time to think and is actually quite relaxing. It is a huge source of happiness and I am grateful for it being in my life.
*4: My Family- My family has always been a huge source of love and support in my life no matter what is going on. I know that I can always reach out and receive an out pour of advice, an ear to listen or just a general cheering up and I am so beyond grateful for that. I definitely lucked out when it comes to my family and am so thankful for the individual relationships I have with them.
*5: Taking/Editing Photos- Since getting a camera for Christmas this has become another new favorite thing of mine to do. I really love taking the photos for my blog posts, sorting through them, picking out the ones I like best and editing them! I like having control of the pictures I am putting on the internet and it has been so fun learning my way around a camera!
*6: My friends- Without my friends, these past few months would have been a lot harder than they were. I have some exceptional friends who I can lean on in times of need, who are so supportive and make me laugh more than anything. I am very grateful for the people I choose to surround myself with and I appreciate you all!
*7: Tea- It will be no surprise to those that know me that tea made this list! Not much makes me happier than a hot cup of tea to relax or warm up on a cold day. Tea makes me feel better if I am sick and cheers me up if I am feeling down; fresh iced tea is also one of my favorite things to drink. To me there is nothing better than curling up with a cup of tea and a good book on a lazy day!
*8: The Ocean- I feel more my authentic self when I am close to the ocean and it relaxes me in a way that is hard to explain. I am definitely happiest when I am by the ocean and I am grateful that I have traveled to see some awesome beaches but also that I have family that live so close to the ocean!
*9: Traveling- Going to explore new places is one of the greatest joys in life in my opinion. Being able to travel and experience things that you are not used to whether that be in the culture or just in whatever setting you are in is an amazing feeling. I have been lucky in that I have had some really great vacations in my life and I hope to have more in the future! (travel bucket list post here)
*10: This Blog- I am grateful for this blog everyday, it is so important for me to have a creative outlet whether it be through writing or making a recipe come to life. Back in 2014, I felt like I needed a place to get my thoughts out and it has turned into something much more. I am also thankful for those that encouraged me to start this blog in the first place and have stayed supportive throughout this journey and also to those who are fairly new and give me feedback and encouragement, I appreciate all of you.
I hope that you have enjoyed my list of things that make me happy or I am grateful for and encourage you to make one for yourself, especially if you are having a rough day; thinking about and writing down what makes you happy is an easy way to turn your day around and shows you what you do have. Personally this has helped me out a lot recently and would love to hear a few of the things that you are grateful for in the comments!
Hello! Happy Sunday! I hope that you all are having great weekends! Today I am sharing this really yummy roasted red pepper and cauliflower soup with you. I love a good soup (sweet potato and carrot soup recipe here) and this is definitely a recipe that I will be making again! This soup is a little bit different in that there are cashews in it which actually gives it a really good and unique taste. This soup is also quite filing and is a good option for dinner while the weather is still a bit cooler. Keep reading for recipe!
Roasted Red Pepper and Cauliflower Soup
Prep Time: 15 minutes/Cook Time: 1 hour/Total Time: 1 hour and 15 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner
*3 Red Bell Peppers (Whole, Stem Attached)
*1 Large Head of Cauliflower (Chopped into smaller pieces)
*1 Sweet Onion (Sliced)
*3 Cloves of Garlic (Unpeeled)
*1/2 Cup of Unsalted Raw Cashews (Soaked for Minimum an Hour in Boiled Water)
*3 Cups of Water
*1 tsp of Cumin
*1 tsp of Coriander
*1/2 tsp of Paprika
*3 Tbsp of Nutritional Yeast
*1 tsp of Apple Cider Vinegar
*Olive Oil for Drizzling
*Salt to taste
*Pepper to taste
*Preheat oven to 400 Fahrenheit
*Soak the cashews in boiling water for at least an hour before you blend the soup, as I have mentioned before the longer you soak the cashews the easier it is to blend them smoothly into the soup.
*Place red peppers (whole) onto a parchment lined baking sheet and drizzle with olive oil. Let the peppers roast for about 30 minutes, flipping the peppers at the halfway point until the peppers have started to blacken and the skin starts to wrinkle. Once they are finished, take them out of the oven and set aside to cool.
*While the peppers are cooking, cut up the cauliflower into smaller bite sized pieces, also cut up the onion into slices and remove the garlic from the bulb. Place the onions and garlic onto a parchment lined baking sheet and drizzle with olive oil and some sea salt. On a separate parchment lined baking sheet, place the cauliflower and drizzle with olive oil and sea salt.
*Once the peppers are finished cooking, place the two baking sheets with the cauliflower and the onions and garlic into the oven and roast for about 30 minutes or until veggies start to brown. The garlic will not take as long to cook so keep an eye on it and take it out at around the 15 minute mark.
*Cut up the peppers removing the stem and innards once they have cooled.
*Place the peppers, onions, garlic, cauliflower (saving a handful for the presentation), soaked cashews, cumin, coriander, paprika, nutritional yeast, apple cider vinegar, salt and pepper into a high speed blender along with the water (adding it slowly) and blend on high for about a minute or until you have gotten your desired consistency. You can add some more water if you want it to be a bit thinner as it is a pretty thick soup.
*Place soup into a bowl and add the roasted cauliflower that you set aside onto the top, drizzle with a tiny bit of olive oil and serve immediately. Enjoy.
**Soup can also be frozen if there is a lot leftover for a few months!
I hope that you have enjoyed this recipe! It is one of my favorite soups that I have made so far and it is one that I will continue to make. I was not sure about putting cashews into the soup but it gives it a really great and creamy texture. Roasting the veggies gives this soup more of a sweeter taste which I really enjoy but of course if you want it to be a bit more savory, you can always add more spices like paprika or a bit of cayenne into the soup as well.
What are your favorite soups to eat or to make? Let me know in the comments below!
Hi Everyone! I hope that you are all having an awesome week! Today I am going to share this super easy and colorful Asian sesame slaw. This is a perfect addition for dinner or to bring to a picnic in the summer as it is on the lighter side. It has just the right amount of crunch with the red cabbage and carrot. I have always been a fan of Asian slaws (my Auntie makes the BEST slaw and I could literally eat it everyday) so I thought I would experiment and try my own and I have to say, I am impressed with how it turned out! Keep reading for recipe.
Asian Sesame Slaw
Prep Time: 10 minutes/TOTAL TIME: 10 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salads/Easy/Sides
*3 Large Carrots
*1/2 of a Red Cabbage (Sliced Thinly with a Mandolin or Sharp Knife)
*3 Tbsp Sesame Oil
*2 Tbsp Coconut Aminos or Gluten Free Soy Sauce
*5 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I used agave)
*Zest of 1/2 a Lime
*Juice of 1/2 a Lime
*2 Tbsp of Sesame Seeds
*Pinch of Salt
*Using a mandolin or sharp knife, thinly slice the cabbage. Using a mandolin or a peeler julienne the carrots and place into a large serving bowl.
*Combine sesame oil, aminos, olive oil, liquid sweetener, lime zest, lime juice, sesame seeds and pinch of salt into a dressing shaker. Shake to combine
*Add dressing to bowl with carrots and cabbage. Mix together to spread dressing evenly. Let slaw sit for a few minutes to lightly soften the cabbage. Sprinkle some extra sesame seeds onto slaw if needed. Serve and enjoy!
I hope that you have enjoyed this recipe, it is honestly so easy to make and so delicious! I have said it before but I love it when I am eating really colorful food, it makes eating a bit more fun! This slaw would actually be really great with my cauliflower wings if you were going to make it into a meal. I like that this salad is a bit on the sweeter side but the lime really compliments the dressing and it is a great combination! I am curious, do you have a favorite recipe that you would like to see made into a plant based version or have you made something that you converted into a plant based recipe and you really enjoyed it? Let me know in the comments, I would love to hear from you!
Happy Friday Everyone! I hope that you have all had a great week! I have been really into Mexican inspired dishes lately (taco recipe here, salsa and guac recipe here) so I thought I would continue with this plant based queso and nacho recipe. One of the things I miss the most about being able to eat dairy is cheese so any opportunity that I have to try and replicate it, I am going to try my hardest! The queso is creamy and does have a very cheesy taste and with the nachos I thought I would try something a little different and they turned out great! Keep reading for recipe.
Plant Based Queso and Sweet Potato Nachos:
Prep Time: 15 minutes/Cook Time: 30 minutes/Total Time: 45 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dinner/Mexican/Dips/Snacks
For the Queso:
*1 Large Russet Potato
*1/3 Cup of Unsweetened Almond Milk
*Juice of 1/2 a Lemon
*2 Tbsp of Olive Oil
*1 Tbsp of Gluten Free Flour
*1/4 Cup of Nutritional Yeast
*1 tsp of Garlic Powder
*1 tsp of Onion Powder
*1/2 tsp of Paprika
*Sea Salt to Taste
*Water to thin
*Tomato (Diced) for Garnish
*Green Bell Pepper OR Jalepeno (Diced) for Garnish
For the Nachos:
*1 Large Sweet Potato
*1 Sweet Onion (Diced)
*1 Red Bell Pepper (Diced)
*4 Radishes (Cut in Circles)
*Mango Slices (Diced)
*1 Avocado (Diced)
*Dairy Free Cheese (I used the Daiya Cheddar Block)
*Big Mountain Foods:Veggie Grounds-Cauli Crumble
*Drizzle of Olive Oil
*Sprinkle of Garlic Powder
*Sprinkle of Onion Powder
*Sprinkle of Paprika
*Sprinkle of Sugar
*Salt to Taste
*Extra Corn Chips (Optional)
*Preheat Oven to 400 Fahrenheit.
*Peel and dice the potato and carrots. Put into a pot and cover veggies with water. Set on stove to high heat, once the water is boiling turn heat to medium and cook veggies for about 20 minutes or until potatoes and carrots are soft. Drain the veggies while reserving some of the water into a bowl for later.
*Place the potatoes and carrots into a high speed blender along with the almond milk. Blend until smooth, adding more milk if desired for smoother consistency.
*Add in the olive oil, flour, nutritional yeast, onion powder, garlic powder and paprika and salt to the blender. Blend on high, adding some of the reserved water to thin sauce out. Queso is meant to be a thinner version of a cheese sauce so you can keep it as thick as you'd like or make it as thin as you want, it just depends on your specific preference!
*Chop up the pepper and tomato.
*Place queso into a bowl and garnish with tomatoes, peppers and paprika. Serve immediately. This will keep in the fridge for a few days and it tastes just as great, just make sure you heat it up first!
*Very thinly slice sweet potato (I used a mandolin but if you do not have one then just make sure you are using a sharp knife and that the slices are thin) and place on a parchment lined baking sheet. Drizzle with olive oil, sprinkle on the garlic and onion powder, paprika and sugar. Mix with hands to spread spices evenly. Bake in oven for 15 minutes.
*Dice the onion and pepper and fry them up with a drizzle of olive oil until onions and peppers have started to brown. Add in some of the cauli-crumble into the pan and fry for another 3 minutes until it is warmed. The crumble is a perfect idea to put onto nachos as it acts as a meat that you might find on regular nachos and it is not as heavy as adding quinoa or beans to your nachos if you are plant based.
*Take the sweet potatoes out of the oven and add cheese, the onion, pepper and cauli crumble on top of the potatoes and bake for another 5-7 minutes or until cheese has melted.
*While the nachos are cooking, cut the radishes, mango and avocado and set aside.
*Plate the sweet potato nachos and add the radishes, avocado and mangoes on top. Serve immediately along with the queso.
**If there is not enough sweet potatoes, you can also serve with warmed corn chips (which I ended up doing, but this is optional!)
I hope that you have enjoyed this recipe, it was so fun to make. It may seem a bit intimidating because there are quite a few different ingredients but it is really simple! The sweet potato chips also give this recipe an interesting texture which is unique and tastes delicious. The queso is also a recipe that I would recommend if you are plant based and looking for something to satisfy that cheesy craving which I get quite often! Let me know what you think of this recipe and also what you are all getting up to this weekend, I would love to hear from you!
Hi Everyone! Hope that your weeks are going good!
It is no secret that I love my dips, especially hummus so today I thought I would share something a little different with this roasted carrot and parsnip hummus. It is sweet with the root veggies and combined with the traditional hummus taste makes it unique and so delicious! Keep reading for the recipe.
Roasted Carrot and Parsnip Hummus
Prep Time:10 minutes/Cook Time: 40 minutes/Total Time: 50 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Hummus/Easy/Party Food
*1 Can of Chickpeas
*4 or 5 Large Carrots
*1 Large Parsnip
*3 Tbsp of Tahini
*Juice of 1/2 a Lemon
*1/2 Cup of Olive Oil
*1/2 tsp of Cumin
*1 tsp of Paprika
*Pinch of Garlic Powder
*Pinch of Onion Powder
*Sprinkle of Sugar
*1/4 cup of Water
*Salt to Taste
*Preheat oven to 425 Fahrenheit
*Cut up the carrots and parsnip into quarters. Drizzle with olive oil, sprinkle some garlic powder, onion powder, 1/2 tsp of paprika,salt, pepper and sugar onto the veggies. Mix with your hands to combine. Bake in oven for 40 minutes or until veggies are browned.
*In the meantime, combine the chickpeas, tahini, lemon juice, cumin, the remaining paprika, olive oil and salt into a food processor. Process on high for about a minute adding water for desired consistency.
*Once carrots and parsnip are cooked, set aside for a few minutes to cool.
*Add the carrots and parsnip into the food processor, process on high for another minute or until veggies are blended into the hummus, adding a bit more water if necessary.
*Place into a bowl and serve with veggies, chips or crackers. Will stay fresh in the fridge for up to one week! Enjoy!
I hope that you have enjoyed this recipe! This hummus would also taste great in a sandwich or on a burger as well. Another thing you could do is thin some out with 1 Tbsp of olive oil and 1/4 cup of water, it would make a great salad dressing for something a little bit different and easy to throw together! This is one of my favorite hummus recipes (along with my caramelized onion hummus) and is a great idea to bring to a party or potluck! I am curious, do you enjoy flavored hummus or are you a traditionalist? If you do like flavored, what is your favorite kind to eat?! Enjoy the rest of your weeks!
I am not sure about you, but 2017 was a tough year not only for all the tensions going on in the world, but also for me personally. By the end of the year, I was completely drained both mentally and physically and also went through a breakup that I did not see coming. I know that there are quite a few of you whom I have not told or found out much later on and I would just like to make clear that it is not because I don't care or value our friendships, it is simply because I needed time to process everything quietly and personally. Now that it is out in the open, lets meet up and grab a drink!
The first few weeks afterwards were rough, I went back and forth between feeling like a failure and like I had completely wasted my time. Thankfully, I have an amazing family and the few friends that I did tell were there for me through the tears and confusion. I was sad, but at some point you have to start picking up the pieces and move forward.
Something that really helped me with this was a YouTube video, as lame as it sounds. It was a video about a girl who had been involved in the Aurora movie theater shooting and basically had her leg blown off by the shooter. She talked about her experience living through the pain and fear of the whole situation. What stood out to me was her outlook on the fact that while she can now walk and live a fairly normal life, she has to deal with extreme chronic pain everyday however, she keeps going and pushing through by finding joy in the little things. It is hard when you are going through something no matter how big or small to look for the good things and appreciate them.. I feel that I had lost that part of myself however, as soon as I watched that video it felt as though a switch had been flipped in my head. At first it was not easy and it was as simple as playing with Pippin or going for a walk and taking the time to enjoy the sunshine and crisp air. Now, it is not so difficult to find; I have so much to be thankful for including my time in Calgary. I have now had time to reflect and can take responsibility for myself and see where I contributed to the relationship not working out but it also made me realize not only what I am looking for in a partner but also what I was lacking in the first place and that my priorities are not what I thought they were.
Moving forward: In opening myself up to meet new people, I have learned so much about what I am looking for, not just in a romantic relationship but in any kind of relationship that I may have in the future. I need people in my life who challenge my way of thinking, allow me to be honest without fear of judgement and people who are authentic to who they are and to those around them no matter the flaws. Whatever happens or doesn't happen in the future, I am so grateful for this lesson. :)
So where do I go from here? I think that as long as I continue to find happiness in the little things, find compassion for others and for myself, continue to live my life honestly and to embrace the idea of growing and learning about who I am and what I want in my life, that everything is going to work out just fine and I am excited to see where it takes me!
Hello! Hope that you are all having a good week! Today I am posting a super easy to make asparagus and edamame salad perfect for a simple lunch to bring to work or as a side with dinner. It has an Asian influence with the edamame but honestly this would be an awesome salad for the summer because the dressing is zesty and fresh! It is also nice because it is ready in 15 minutes so if you are in a rush, would definitely recommend if you are on the go! Keep reading for recipe!
Asparagus and Edamame Salad:
Prep Time: 10 minutes/Cook Time:5 minutes/Total Time: 15 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Salad/Easy/Lunch
*2 Tbsp Olive Oil
*1 1/2 Tbsp Fresh Lemon Juice
*1 Clove Garlic (Minced)
*Salt to Taste
*Pepper to Taste
*5 Radishes (Cut in Circles)
*1 Bunch of Asparagus (Chopped into Small Pieces)
*Frozen Edamame (Shelled)
*1 Tbsp of Sesame Oil
*1 Tbsp of Coconut Aminos (or Gluten Free or Regular Soy Sauce)
*Fresh Mint (Chopped into Small Pieces)
*Fresh Tarragon (Chopped into Small Pieces)
*Dairy Free Cheese (I used the Daiya Gouda Block, but whatever you have works!) (optional)
*Start by filling a small saucepan with water over high heat, throw a bit of salt into the water and wait for water to boil. In the meantime, chop up the asparagus into small pieces. Once the water is boiled throw the asparagus into the water for around 2 minutes. Take the asparagus out of the water with a slotted spoon and put them into a bowl of ice water for around 30 seconds to stop them from cooking. Take them out of the water and place on a paper towel to soak up any extra water, set aside
*In a medium frying pan, heat up the sesame oil over medium heat. Pour in the frozen edamame and coat them in the sesame oil and coconut aminos. Cook for about 5 minutes until slightly browned, they should still be green in color. Put into a bowl and set aside.
*Chop up the radishes, mint, tarragon and cashews.
*In a dressing shaker, combine the olive oil, lemon juice, sweetener, minced garlic, salt and pepper. Shake and set aside.
*In a salad bowl, add the radishes, asparagus, edamame, tarragon, mint and cashews. Grate on some of the dairy free cheese and pour the dressing. Stir to combine and serve immediately.
I really enjoyed preparing this salad, it is so simple to make and so good! It is a really unique flavor with the combination of the edamame, the herbs and the dressing. The cheese is also a great addition to it, giving it a hint of saltiness as well. I hope that you have enjoyed this recipe as much as I have! What are your go to salads that you would like me to create next?
Hello Everyone!! I hope that you are having an awesome long weekend and that you got some needed rest! Today I am going to share these two amazing plant based tacos for you! They are so good and make a perfect dinner, they are both very different but are both a filling and healthy dinner idea and would also pair great with the salsa and guacamole that I posted last week! I debated doing this in two separate posts but decided to do them together so this may be a little longer than you are used to, keep reading for recipe!
Plant Based Tacos:
Prep Time: 20 minutes/Cook Time:25 minutes/Total Time: 45 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Tacos/Dinner/Easy
Apple Radish Slaw:
*1 Gala Apple
*Bunch of Cilantro (Roughly Chopped)
*1 Tbsp of Olive Oil
*Juice of 1 Lime
*Salt to Taste
*Pepper to Taste.
Dill and Caper Dip:
*1 Cup Cashews (Soaked in boiling water for at least a hour)
*1/2 Cup Water
*Juice of 1 Lemon
*1 Garlic Clove (Peeled)
*2 Tbsp of Olive Oil
*2 tsp of Capers
*1/2 Cup of Fresh Dill
*Salt to Taste
*Pepper to Taste
*1/2 can of Cannellini Beans
*Sweet Onion (Diced)
*1 Sweet Potato (Cubed)
*1 Head of Cauliflower (chopped into small pieces)
*Taco Shells (Hard or Soft depending on what your preference is or what you have at home.)
*Preheat oven to 400 Fahrenheit.
*Cut the apple into thin slices using mandolin or knife and place into a bowl.
*Cut the radishes into thin slices using mandolin or knife and place into a bowl.
*Roughly chop up cilantro and place into a bowl
*Add in the olive oil, lime juice, salt and pepper. Stir to combine. Set aside.
Dill and Caper Dip:
*Once the cashews are soaked and soft, place them in a high speed blender along with the water, lemon zest, lemon juice, garlic, olive oil, capers, dill, salt and pepper. Blend on high for at least a minute until dip is smooth and creamy. Place in bowl and garnish with dill. Cover and put in fridge until tacos are ready. This dip is seriously so good on its own as well. I can safely say that this is my favorite dip that I have made so far, it would be great with veggies, crackers or on a sandwich.
White Bean and Onions:
*Drizzle some olive oil into a frying pan on medium heat.
*Once the olive oil has been heated, put the onions in the pan and saute for around 5 minutes or until onions are translucent.
*Add in the cannellini beans and continue to fry for another 5 minutes until the beans start browning.
*Place into bowl and set aside until ready to assemble tacos.
*Cube the sweet potatoes and cut the cauliflower into small bite sized pieces and place onto a lined baking sheet. Roast the veggies for around 25 minutes or until veggies start to brown. Take out of oven and let them cool some before making taco.
*Put the taco shells into oven for about 7 minutes to heat up (optional)
*Start by assembling the sweet potato and apple radish slaw taco by placing the sweet potato in the bottom of the taco shell and top with the slaw. Serve immediately.
*To assemble the roasted cauliflower tacos, start by placing the cauliflower at the bottom of the taco shell, then the white beans and onions, drizzle the dill and caper dip on top and garnish with fresh dill. Serve immediately.
This lasted me easily for 2 meals so it makes great leftovers for lunch or dinner the next day. I just fried the sweet potato and cauliflower separately with a drizzle of olive oil to heat them up. The apple and radish slaw is also great on its own as a salad! I hope that you have enjoyed this recipe and feel free to comment or send me a picture if you make them yourself! What did you get up to over the long weekend?
I hope that you have had a good week so far. Today I am going to give you the recipe for a Roasted Red Pepper and Tomato Salsa and Herby Guacamole which is perfect to bring to a party or potluck. They are also a perfect addition to a Mexican influenced meal like burritos or tacos (stay tuned for that in the next few days!) I have said it before and will continue to, salsa and chips are truly the key to my heart so I am excited to share this with you. Both of these are really easy to make and are both so good that it's hard not to eat it all at once, I hope you enjoy!!
Mexican Snack Night:
Prep Time:10 minutes/Cook Time:30 minutes/Total Time:40 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Snacks/Easy
Roasted Red Pepper and Tomato Salsa:
*5 or 6 Tomatoes on the Vine
*1 Red Bell Pepper
*1 Small Sweet Onion
*3 cloves of Garlic
*1 Jalapeno Pepper
*1/2 tsp of Paprika
*1/2 tsp of Cumin
*Drizzle of Olive Oil
*Salt to Tatse
*Pepper to Taste
*2 Ripe Avocados
*Juice of 1 Lime
*1 Tbsp of Dried or Fresh Basil
*1 Tbsp of Dried or Fresh Oregano
*1 Tbsp of Dried or Fresh Thyme
*Pepper to Taste
*Preheat oven to 400 degrees Fahrenheit.
*Cut the tomatoes into halves, dice the onions into thicker pieces and place onto lined baking sheet. Drizzle with olive oil and some sea salt.
*On another lined baking sheet, place the garlic-skin on and the red bell pepper (I would like to note that instead of leaving the bell pepper whole with the stem on, I gutted the pepper and cut it in half placing it on the baking sheet skin side down because I was curious if it would cook faster. I am not sure if it made much of a difference to be honest.) Drizzle with olive oil and some sea salt.
*Place both sheets into the oven and roast for about 30 minutes. (I took the garlic out at around 20 minutes). The tomatoes are done once skin has shriveled and started to blacken and same goes for the bell peppers. The onions should be tender but have started to char around the edges. I would also like to point out that while I did not choose to roast the jalapeno, you totally can depending on your preference.
*Let the veggies cool a bit and then place them into a food processor along with the jalapeno, the paprika, cumin, salt, pepper and dash of olive oil. Pulse in processor until salsa is chunky and not too watery.
*Place into bowl with some dill and chives. Set aside.
*Cut open avocados, take out the pit, remove the skin and place into food processor along with the diced onion, lime juice, herbs, salt, pepper and cilantro (if using). I would also like to say that using fresh herbs in this guac would probably taste fresher and make it stand out, but because I did not have fresh on hand I used dried and it still works and tastes delicious!
*Turn on the food processor on high speed for a minute,scraping down the sides if needed until the guacamole is a nice creamy consistency. Place in bowl,add the sea salt and serve immediately.
*Serve dips with fresh tortilla chips or alongside tacos (recipe coming, and its BOMB!)
I hope that you can indulge in this recipe just as much as I have. I really enjoy the combination of roasted peppers and tomatoes together in a recipe and along with the sweet onion it gives it a nice smoky but sweet flavor with a hint of spice with the jalapeno. The guacamole is a bit different than your run of the mill but it is really good and I am looking forward to trying it with fresh herbs and really being able to taste the difference. Like I have mentioned, my next couple of blog posts are a few plant based taco recipes that I made the other day; I kid you not they are my new favorite thing to make, so I hope you are looking forward to that!
What are you all getting up to this weekend? Leave me a comment below, keep in touch, I would love to hear from you!!
Valentines is upon us and I have made the perfect dessert for you to share with a loved one (or to enjoy on your own, lets be honest)! I was very impressed with how this turned out and I will be making this recipe not just as a Valentines dessert because it is perfect for any occasion where you have company! It is a super easy recipe to make even for me who is just getting the hang of being in a kitchen and not great with sweets (ask me about my Halloween treat disaster of 2017), so this is super exciting for me. I hope that you enjoy this recipe as much as I did!!
Valentines Chocolate Mousse:
Prep Time-1 hrs/Cook Time-5 minutes/Setting Time-2 hrs/Total Time- 3hr 5 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dessert/Easy
*1 cup of Cashews (Soaked in Boiled Water for 1 hr Minimum)
*1/3 Cup of Non-Dairy Milk (I used Almond Milk)
*1/4 Cup of Liquid Sweetener
*1 Bar of Dairy Free Chocolate (I used the Zazubean Nudie Bar, but you can use whatever flavor you want..the mint one would be appropriate for this recipe)
*2 Tbsp of Coca Powder
*1 Tbsp of Coconut Oil
*Pinch of Salt
*Coconut Whipped Cream (Homemade or Store Bought..way easier and faster to buy, but cheaper to make yourself. Minimalist Baker has a good homemade recipe.)
*Toppings (I used Sprinkles, Vegan Candy Hearts and Coca Powder, but get as creative as you want!)
*Soak your cashews in boiling water for a minimum of 1 hour. The longer you soak them the more soft they become and less grainy they are within the mousse so if you have the time, the longer the better!!
*Break up the chocolate bar into pieces into a bowl and either microwave to melt in increments of 30 seconds, stirring between to avoid burning or place bowl over boiling water to melt, stirring frequently to keep from burning.
*Once the cashews are softened and some of the water is absorbed, drain the excess water and put the cashews into a food processor or high speed blender with the melted chocolate, dairy free milk, sweetener, coca powder, coconut oil and salt. Blend to combine. Add more milk if the mousse is still a bit grainy or too thick.
*Place mousse into whatever cute serving bowls you have, cover with saran wrap and place into fridge to set for around 2 hours or until ready to serve (I had them in the fridge for an hour and a half and they were perfect).
*Take out of the fridge and scoop the coconut whipped cream onto the top of the mousse and decorate with whatever toppings you choose, have fun with it and be creative especially if you are trying to impress your Valentine! Serve immediately and Enjoy!!
Like I said before, this was a super fun recipe to make and get creative with plus it was also super tasty! Also as I have said, you do not need to limit the mousse to just Valentines, I am already planning what I want to do with it for Easter! I hope that you enjoy this recipe and please let me know in the comments below if you try it out, I would love to hear from you! What are your plans for Valentines?
Hope that you all have a great Valentines Day whatever it is that you end up doing!