Because we’re still trying to put a dent in the zucchini supply, today’s recipe? Quick pickled zucchini. It’s great to have on hand, and allows you to flare out all sorts of things. We always take a jar camping, and a tangle is always great on a cheese plate or veg platter. They’re really good on cheese-slathered crostini or thin garlic bread, see the photo down below! This is the time of year to keep a steady supply at the ready, and bonus points for making extra for friends.
Quick pickled zucchini is A+ on these veggie burgers, on certain tacos, and as part of simple green summer salads. I also like them in place of relish on veggie dogs. If you come up with other ideas for them, let me know.
The only thing that takes much time here is draining some of the liquid from the zucchini, if you plan ahead a bit, the rest of the process only takes a couple minutes. One thing to be mindful of is how thick your slicing is. It’s the sort of detail that changes the preparation quite dramatically. You can see in the photos how thick I like my zucchini to be, but its a variable to play around with. Thicker slices will have more structure.
As far as flavor and seasoning go, this recipe delivers a bit of spicy bite from the mustard seeds and red chile, coupled with a hint of sweet, but not much. If you like a super-sweet pickle, double the sugar, and go from there. Same goes for the spiciness. Use this recipe as a jumping off point!
Continue reading Quick Pickled Zucchini on 101 Cookbooks
Creamy vegan ranch dressing gets a serious upgrade from a dose of heat. Ready for this?
This dressing is simple to make, requiring 1 blender, simple ingredients, and just over 30 minutes to prepare (which mostly accounts for soaking cashews).
It starts with soaked, drained cashews blended with vegan “buttermilk,” fresh garlic, salt, pepper, onion powder, vinegar, maple syrup, and fresh dill.
Vegan Chipotle Ranch Dressing from Minimalist Baker →
This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan.
I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast).
[tasty-recipe id=”38297″] continue reading
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Seed cycling. Ever tried it?
I first became aware of the idea that diet affects your menstrual cycle from the book WomanCode by Alisa Vitti, which (among other wonderful, helpful things) promotes eating certain foods during certain times of your cycle to improve hormonal health. Sign me up.
One simple application of this concept is seed cycling, which is essentially adding specific seeds to your diet at various times in your cycle to help optimize hormonal health.
Seed Cycling Mixes (+ 10 Ways to Use Them) from Minimalist Baker →
If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. This version is made with cream, but I’ve also posted a non-dairy version here. It is my absolute favorite flavor, and yes, you can absolutely use frozen (thawed) berries!
The berry sorbet component couldn’t be easier to make. You use a blender to puree whole fruit with some sugar, strain, and you’re in business. The vanilla swirl is a bit more intensive. You need to make a classic vanilla custard, and then churn from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then churn a couple hours before serving. It’s great for days after, but is full-stop magic enjoyed just shortly after churning.
Continue reading Classic Berry Swirl Ice Cream on 101 Cookbooks
There are so many reasons to love summertime, but fresh melons are near the top of the list. They’re sweet, quick, easy, and the ultimate refreshing snack.
When melon season strikes, we love finding ways to use them as much as possible. Hence, these Citrus & Melon Spritzers!
We tested both virgin and alcoholic versions and both were delicious, so they’re great for just about any occasion.
4-Ingredient Citrus & Melon Spritzer from Minimalist Baker →
As far as ice cream goes, berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version (and will post that version before the weekend), but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day.
I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.
I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it’s really nice alongside the vibrant berry swirl. The dairy based version I make uses a classic vanilla swirl, creamy brightness. This is a slightly different beast, but a big hit with kids and adults!
Continue reading Berry Swirl Ice Cream (Vegan, Dairy-free) on 101 Cookbooks
Our take on Vietnamese Bahn Xeo pancakes are served with plenty of fresh herbs, greens, dipping sauce and a hint of California.
When making our new Garlic Ginger Tahini Miso Dressing I started craving a dish to put it on, and my mind automatically went to a grain bowl with chickpeas and an Asian twist.
So, after testing a few variations I came up with this beautiful Crispy Miso Chickpea Bowl with brown rice, fresh veggies, and a saucy garlic sesame marinade. When added, the Tahini Miso Dressing elevates it to the next level, but it is optional.
Crispy Miso Chickpea Bowls with Garlic Sesame Dressing from Minimalist Baker →
This salad is what happens when you have just a small bit of grains leftover from dinner the night before. Cool, crisp cucumbers are paired with bulgur and an easy chili-oil. Easily multiply this recipe to feed more. I love it served with some corn fritters and hummus.
I love a good cucumber salad and side dish during the summer. It’s crisp, it’s refreshing, and it’s usually easy enough to through together in a few minutes. This cucumber salad is true to all of that. I love keeping the cucumber fresh but I’ve noticed quite a few options for grilling cucumbers as well.
Want to switch it up? Try using fresh tomatoes with or in place of the cucumber (think cherry tomatoes!)
I’m notorious for cooking just a few too many grains to where I only have ¼ to ½ cup leftover (usually from dinner the night before!) This salad uses the scraps of bulgur. However, bulgur cooks quickly so if you needed to make it with the salad- it only adds about 15 minutes.
Other grains that would work well include quinoa or millet. This would help keep the overall dish gluten-free too!
Add some cheese
I left it out but this salad would be delightful with a salty cheese like feta. I’d even go as far to say look for a sheep or goat feta- I find they balance the spice from the chili flakes nicely while keeping a prominent flavor.
I know spice isn’t everyone’s game, so swap out the chili flakes for a bit of ground smoked paprika (about 1/2 teaspoon). I feel like the chili flakes really bring everything together so I wouldn’t recommend just leaving them out completely.
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