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Spicy HOT Chicken Wings
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If you’re thinking about trying these dangerous wings, you were warned!
Did you know that half the calories in chicken wings are in the skin? In Indian cooking, chicken skin is usually removed. It just isn’t needed for flavour when you’re serving the chicken with a delicious and spicy sauce. You could either skin the wings yourself or visit your local Asian shop where the butchers do it for you. That’s what I do.
This recipe was given to me by my friend and chef Moh Hoque which he developed for a spicy food eating contest. Made his way, it is seriously difficult to eat as the sauce is so spicy hot. I decided to give his recipe a try using, as he suggested, Carolina reaper chilli powder, The Carolina reaper is the spiciest chilli on the planet. If you can take this heat, this is a fun one to serve. If not, try using a milder chilli powder like Kashmiri chilli powder or even paprika.
I normally BBQ my chicken wings but as these were being served in such a spicy sauce and I knew the delicate flavour of the smoke from the bbq would be lost, I just added the chicken wings raw and let them cook in the sauce.
Saute the garlic and ginger paste in the oil for about 20 seconds.
Add the ground spices and tomato puree.
Simmer the chicken wings in the sauce until cooked through.
Add the honey/sugar and the lime juice. Check for seasoning, adding salt to taste.
Sprinkle with the dried methi and garnish with chopped coriander to serve.
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Spicy HOT Chicken Wings
Author: Dan Toombs
Recipe type: Starter
Cuisine: British Indian
Cook time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
- 12 chicken wings
- 1 tbsp rapeseed oil
- 1 tbsp garlic and ginger paste
- ½ tbsp mixed powder or curry powder
- ½ tbsp garam massala
- 1 tsp Carolina chilli powder or taste/heat
- 1 tbsp tomato purée
- 1 tbsp sugar or honey
- 100ml of base sauce
- 1 fresh lime
- Pinch of dried methi leaves
- Salt to taste
- 1 tbsp coriander leaves - finely chopped
Instructions
- Heat the oil over medium high heat until really hot. Add the garlic and ginger pastes and fry for 30 seconds.
- Stir in the mixed powder/curry powder, garam masala, chilli powder, tomato puree and honey/sugar. Give it all a good stir and the stir in the base sauce. This will come to a boil. Add the chicken wings and allow them to cook in the simmering sauce. If you need to add a little more base sauce or water to cook the chicken through, do it.
- To finish, squeeze the lime juice over the top and sprinke with the dried methi leaves. Check for seasoning and add salt to taste. Garnish with the coriander to serve.
3.4.3177
Source: http://www.greatcurryrecipes.net/2018/12/13/spicy-hot-chicken-wings/
Chicken, Bacon, and Wild Rice Soup
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I have a few soups recipes on my site that include wild rice and chicken. They are all delicious. However, I don’t have one that includes bacon until today.
I got this recipe from a friend at work. She was telling me how she was having make this soup for a large group and we were discussing how many batches she should make. I then ended up asking her about the actual recipe and found out it included bacon. She told me how much her boys love the recipe and figured my family would love it too!
This recipe comes together quickly on the stove top. It was simple to make and the bacon was a welcomed addition. We loved this soup and it is one I will definitely be making on a regular basis.
- 1 box Uncle Ben's Fast Cook Wild Rice
- ½ cup butter
- ¾ cup flour
- 2 cups half and half
- ½ cup diced green onion (green parts only)
- 1½ cups diced cooked chicken or turkey
- 8 slices of bacon, cooked and crumbled
- 3 (14 oz) cans or 5¼ cups chicken broth
- ¼ tsp poultry seasoning
- salt and pepper to taste
- Cook rice according to pkg directions.
- in a stock pot, melt butter. Add in flour and cook for 1 minute until thickened. Slowly whisk half and half. Cook until thickened. Add in the remaining ingredients. Cook until thickened and heated through. If needed, you can add water to thin if needed. Serves 8.
Source: https://www.realmomkitchen.com/chicken-bacon-and-wild-rice-soup/
Vegan aubergine curry
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Hope your week has been peachy and you have exciting weekend plans ahead! As you probably already know, our roof is falling apart (well, I am being a tad dramatic here) and it’s in need of a moderately urgent overhaul, so I’ve spent a lot of this week talking to roofers and getting educated on the roof’s anatomy as a result. It’s been useful and I wish I had made an effort to learn what I know now before we bought this house, as I would have spotted the issues straight away. Oh well! Hindsight is a wonderful thing, isn’t it?
I have been a bit stressed as the repair comes with a hefty price tag. I have not been sleeping that well as I kept on blaming myself for not getting anyone to look at the roof when we were buying, but enough of that now. It’s done and I have certainly learned from this experience. Now the challenge is to find an honest and competent roofer who won’t let us down, yet won’t rob us in broad daylight either. Some of the quotes I’ve had were way above the national average, so I am still looking in the hope that I will be able to strike this balance.
It’s an interesting experience. I am learning a lot and learning to converse with tradies (as they are called in the UK), which is a useful skill when you become a house owner. Since I miss talking to people on account of working from home, I’ve been joking to Duncan that I don’t mind doing this – at least I can talk to an actual human being now and then. Our cat – Tina, as much as I like talking to her like she is a human sometimes, is certainly not a very good conversationalist � .
Recipewise, by sheer coincidence, I appear to be on an aubergine train. After Tuesday’s baba ganoush, I have a delicious curry featuring baby aubergines for you today. This curry is inspired by one that I tend to order in our local restaurant. I absolutely love it and I must have had it about 6 times already, even though we’ve only been living in this area for just over a month.
It’s fragrant with spices, well-balanced and with just the right amount of heat. As usually with curries, the ingredients list is long, but don’t despair – most of it is dried spices, which are easy to get and dirt cheap too. If you have trouble finding baby aubergines, you can totally use regular aubergines instead. Simply cube them and bake them until soft and caramelised on the outside. I hope you’ll enjoy! Have a great weekend! x
PS: If you make my vegan aubergine curry, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
- serves: 4-6
- prep: 20 min
- cooking: 60 min
Ingredients
- 60 g / ½ cup pan toasted cashews*, plus more to garnish
- 3 tbsp / 45 ml vegetable oil, divided
- 1 tsp black mustard seeds
- ½ tsp nigella seeds
- ½ tsp fennel seeds
- 10 dry (or fresh ones if you can find them) curry leaves
- 1 onion, diced finely
- 3 garlic cloves, diced finely
- 3 tsp finely grated ginger (thumb-size piece)
- 1 fresh green chilli, sliced (adjust to your tolerance)
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp garam masala
- ¼-½ tsp Kashmiri or regular chilli powder (adjust to your tolerance)
- 2 x 400 ml / 14 oz can of plum tomatoes**
- 6 baby aubergines / eggplants or 2 regular aubergines / eggplants
- ¾ tsp salt, adjust to taste
- lime juice, adjust to taste
- 1 tsp sugar, adjust to taste
- fresh coriander, to serve
Method
- Soak ½ cup cashews or desiccated coconut in boiling water and set aside.
- Heat up the oil in a heavy-bottomed pot and add mustard seeds, fry them off gently until they start to crackle.
- Add nigella, fennel seeds and curry leaves, allow them to fry gently for 1-2 minutes.
- Add the diced onion and fry it on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
- Next add in diced garlic, ginger and chilli. Keep on frying gently for a few more minutes until fragrant, stirring the whole time as they burn easily.
- Add all of the dry spices to the onion / garlic / ginger / chilli mix and stir them around for a few seconds, making sure they don’t burn – if the pan gets too dry, add a splash of water.
- Add in the canned tomatoes, gently (so that they don’t burst and splatter) squashing them with a fork once they are in the pan.
- Next, add in about 480 ml / 2 cups of water and ½ tsp salt.
- Cover the pot and allow the sauce to come to a gentle simmer. Simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
- While the sauce is simmering, cut each baby aubergine into quarters BUT don’t cut all the way to the end – keep them on the stalk. If using regular aubergines, cube them into 1.25 cm / 0.5″ pieces.
- If using baby aubergines, heat up a tablespoon of oil in a small pan. If using regular aubergines, heat up the oven to 210° C / 410° F and grab a large baking tray.
- Place baby aubergines on the pre-heated pan and fry them on low heat for about 10 minutes, turning them regularly so that they fry on all sides. If using a regular aubergine, coat cubed aubergine in a tablespoon of olive oil and spread it on a baking tray. Bake for about 20 minutes, turning halfway through.
- Put pre-fried baby aubergines in the curry, add a splash of water if the curry is getting dry, cover the pan with a lid and allow the aubergines to cook in the curry for a further 10-15 minutes (depending on size), until they can be easily pierced with a knife.
- Remove the aubergines from the sauce and set aside. Taste the sauce and adjust the seasoning with more salt (if needed), sugar (if needed) and a dash of lime juice (if needed).
- Drain the cashews and place them in a blender with a little of the curry sauce, blend until super smooth. Add the rest of the curry and blend until super smooth.
- Return the curry to the pan, warm up and return the baby aubergines to the pan (or add baked aubergines if using regular ones).
- Serve on top of rice garnished with fresh coriander and chopped roasted cashews.
Notes
*If allergic to nuts, skip or use toasted desiccated coconut instead or tinned coconut milk / cream for a creamier curry.**Replace half of the tomatoes with the flesh of 1 medium grilled aubergine for a less tomatoey curry.
If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.
My recipe is adapted from this recipe.
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Source: https://www.lazycatkitchen.com/vegan-aubergine-curry/
Sweet Potato Chai Spiced Scones
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1 15 oz can of full fat coconut milk
3 bags of your favorite black chai
3 ¼ cups whole wheat pastry or all purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon powdered black chai tea*
1 cup pureed sweet potato**
2 tablespoons maple syrup
1 tablespoon vanilla extract
½ cup chopped walnuts or almonds (optional)
Warm up the oven to 425 degrees and line a baking sheet with some parchment paper.
In a small sauce pan warm up the coconut milk over a medium heat until it reaches a simmer. Turn that shit off, throw in the tea bags, and set it aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and dry tea. Squeeze the tea bags that have been steeping in the coconut milk before you take them out to get the last of the flavor then throw those fuckers away. Add the sweet potato, maple syrup, and vanilla extract to the pot and whisk that shit together until it is smooth. Having trouble? Blend that bitch.
Make a hole in the center of the dry ingredients and pour in the sweet potato milk mixture. Stir until all the flour is mostly mixed and then fold in the nuts if you’re using them. Shape the dough into a ball in the bowl using your hands and then move it to your baking sheet.
Pat down the dough into a circle no more than 1 ½ inches high. Take a sharp knife and cut that fucker up into 8 slices like a pizza. Don’t move them apart or anything. They’ll all stick back together but this will make it look cool and it’ll be way easier to cut later. Brush the outside with a little grape seed oil, olive oil, or almond milk, sprinkle a little extra sugar for looks and then stick that shit in the oven for 20-30 minutes or until a toothpick stuck in the center comes out clean.
Let them cool for about 10 minutes before cutting back over your old slices and serving. These, like all scones, are best the day they’re made so that they don’t get all soft and gummy.
* This isn’t some weird ingredient. Just smash around 2-3 of the same kind of chai tea bags you used earlier to break up the spices, then open them up, and measure it out until you get 1 tablespoon of the dry tea and spice mixture. Done.
**Just skin, chop up, and steam one sweet potato until tender and toss in the blender or mash it up real good until you get 1 cup. Easy peasy, motherfucker.
Source: https://www.thugkitchen.com/sweet_potato_chai_spiced_scones
Quick and Easy Peanut Butter Cookies Gluten-Free and Egg-Free
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This recipe is a small adaptation of one of my favorite peanut butter cookie recipes, one that happens to be flourless and egg-free and contains only four ingredients. I've made the original countless times, and although this adaptation is new, I've made it several times already too. No need for butter or oil when you use a natural peanut butter sans extras. One bowl, a measuring cup and a teaspoon, mix, shape into cookies, bake for just under 10 minutes and enjoy if you can be patient for another 10 minutes to let them cool and firm up a bit.
Still flourless and egg-free, I've made these cookies to be ever so slightly firmer than the original recipe but still focusing on preserving the essential peanut butter purity that makes these cookies so highly enjoyable. They may have six ingredients instead of four, but they are still incredibly easy to make and have just as much of the intense peanut butter flavor. These cookies are a peanut butter lover's delight.
 Quick and Easy Peanut Butter Cookies Gluten-Free and Egg-Free |
| Recipe by Lisa Turner Published on April 12, 2019 Incredibly easy and moist gluten-free and egg-free cookies bursting with peanut butter flavor Ingredients:
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Print this recipe
More peanut butter cookies to try from Lisa's Kitchen:
Peanut Butter Chocolate Chunk Teff Cookies
Healthy Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Country Ham Relish
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Country Ham Relish is a creamy, sweet and salty spread that makes a delicious southern appetizer when spread on crackers or celery sticks. This is such a great Easter appetizer. It is also awesome as a sandwich spread.
A combination of cream cheese and mayonnaise makes this Country Ham Relish supremely creamy and rich. Golden raisins and sweet pickle relish add some sweetness to contrast the saltiness of the ham. And a little Dijon mustard and horseradish add some zip.
- Country ham is very, very salty and the saltiness can vary greatly from brand to brand. To remove some of the saltiness, soak the country ham in warm water for 15 minutes and then blot it dry.
- If you don’t have a food processor, no worries. You can finely chop the ingredients by hand. It will just take more effort.
- Country ham can be ordered online if you can’t find it locally.
- I love the saltiness of country ham, but you can use any kind of ham.
This easy recipe is a great way to use up leftover ham. You might also like this more traditional Deviled Ham.
Country Ham Relish is a creamy, sweet and salty spread that makes a delicious southern appetizer when spread on crackers or celery sticks. This is such a great Easter appetizer. It is also awesome as a sandwich spread.
- 8 ounces country ham
- 1/3 cup golden raisins
- 4 ounces cream cheese, softened and cut into pieces
- 3 tablespoons mayonnaise
- 3 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1/4 teaspoon black pepper
Soak country ham in a bowl of warm water for 15 minutes to remove some of the salt. Blot dry with paper towels. Trim country ham of most fat and chop into pieces.
Combine all ingredients in a food processor. Pulse about 15 times to finely chop the ham.
Stir mixture to make sure everything is evenly mixed. Serve with crackers. Can be refrigerated up to 5 days.
Disclosure: This post contains affiliate links.
Source: https://spicysouthernkitchen.com/country-ham-relish/
11 Natural Fixes For Bad Breath That Will End The Embarrassment
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Since most studies on the matter rely on self-reporting, it’s hard to know exactly how many people suffer from chronic halitosis—also known as bad breath. (Although it’s understandable why people might be hesitant to report that particular fact about themselves!) But at the very least, it’s safe to say that halitosis is a very common problem for a lot of people.
But even if you don’t experience it chronically, you can still experience an occasional episode of bad breath. Yes, even those who are diligent about practicing good oral hygiene and eating a healthy diet can have funky breath every once in a while. (I know, life is unfair that way.)
But the good news is that I’m here to help! (Well, I’m here to offer as much help as any one blogger can, anyway!) Today I’ll be sharing 11 simple and natural remedies for bad breath! Whether your bad breath episodes are chronic or occasional, these remedies can help you address the root causes of halitosis and send bad breath packing. :-)
1. Chew On Fresh Herbs
You can chew on fresh herbs to help eliminate odors. Just chew on a fresh sprig of parsley, basil, mint, rosemary, thyme, or cilantro for a few minutes. Many believe that the chlorophyll content of these herbs helps neutralize unpleasant odors. (And regardless of how it actually works, replacing bad breath with a fresh, herbaceous scent certainly can’t hurt!) :-)
2. Rinse With Zinc
A zinc rinse may be just what the doctor ordered to keep bad breath at bay! According to a 2017 study, participants who regularly rinsed with a solution containing zinc saw more dramatic improvements in halitosis than those who used a placebo rinse. You can find mouth rinses with zinc on Amazon and elsewhere, and zinc supplements may help too.
3. Supplement With Probiotics
While bad breath can start in the mouth, in some cases it may begin as far down as the digestive tract! So improving your gut health with probiotics can potentially go a long way towards improving bad breath. Eat more probiotic-rich foods like live culture yogurt, kimchee, sauerkraut, and other fermented foods. Or you can opt for a simple probiotic supplement if you prefer!
4. Drink Apple Cider Vinegar
Apple cider vinegar has the advantage of fighting two potential causes of bad breath. Firstly, drinking it helps with digestion, which can be useful for treating bad breath (as discussed above). And secondly, apple cider vinegar has natural antibacterial properties. This can help kill odor-causing bacteria that may be lurking in your mouth and between your teeth.
To use it, add one tablespoon of apple cider vinegar to a glass of water. Drink this before each meal, or gargle with it for 10 seconds following your meal.
5. Stay Hydrated
If you aren’t drinking enough water during the day, your mouth is likely drier than it should be. And a dry mouth is an ideal breeding ground for odor-causing bacteria! So drinking water regularly is crucial. You can also add slices of orange, strawberries, and kiwi to give yourself an extra dose of vitamin C. Water and vitamin C together will make your mouth a very unpleasant place for bacteria to live, which means bye-bye bad breath!
6. Don’t Skip Meals
Fasting—or just plain forgetting to eat—can cause your mouth to dry out, which is no good (see above for details.) Failing to eat could also lead to bad breath due to a buildup of stomach acid. So make sure you are eating enough!
7. Use “Nature’s Toothbrushes”
Snacking on raw, fibrous fruits and vegetables like apples, celery, and carrots can keep your mouth healthy! Chewing these fibrous foods scrubs plaque from your teeth, stimulates your gums, and freshens your breath. Snacking on these foods will also increase saliva production, helping to avoid dry mouth.
8. Drink Tea
In addition to drinking enough water, adding in a cup or two of green tea can have additional breath-freshening benefits. According to a 2012 review, green tea can improve halitosis (at least temporarily) thanks to the antibacterial properties of the polyphenols contained in green tea leaves. So drink up!
9. Try A Natural Mouth Rinse
Try this simple, homemade mouth rinse that’s packed with odor-fighting and antibacterial properties! Just add one teaspoon of baking soda to one cup of water, and add a few drops of peppermint essential oil. Shake or stir to mix.
To use it, swish the rinse mixture around in your mouth for 30 seconds, then spit it out. Store the remaining rinse mixture in an airtight container to use later.
10. Scrape Your Tongue
Another option for improving bad breath is to start using a tongue scraper. Tongue scraping may help remove dead skin cells, bacteria, and other nasties that can contribute to less-than-fresh breath.
11. Brush And Floss Regularly
And finally, having a good oral hygiene routine can take care of a lot of the causes of halitosis. Brushing and flossing help remove plaque and bacteria from your mouth, and there really isn’t any substitute for these practices!
Brush your teeth and tongue twice a day, morning and night, with a quality toothbrush. And floss once a day with good old dental floss too. Then not only will your breath improve, but at your next dental checkup, you won’t have to lie about flossing!
Still Struggling With Bad Breath?
If, despite your best efforts, you are still experiencing bad breath that just won’t go away, schedule an appointment with your dentist ASAP. Chronic halitosis can be a sign of a more serious health issue, which is not something you want to ignore.
Do you have a go-to remedy for fixing bad breath?
Source: https://www.onegoodthingbyjillee.com/11-natural-fixes-for-bad-breath/
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Chicken Pot Pie Soup
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Love chicken pot pie? Then you will love Chicken Pot Pie Soup. This is a great comfort food for fall and winter.
Several people in my family love chicken pot pie. I can see why because it is a great comfort food meal.
It is also a meal in one. It contains meat, protein, and vegetables all in one delicious pie.
But it can be a pain to make. Just keeping it real. Homemade chicken pot pie is not an everyday quick and easy dinner. It just isn’t.
So how can you make chicken pot pie quick and easy? You serve it in soup form!
Chicken pot pie soup makes chicken pot pie quick and easy.
Chicken pot pie soup is all the flavors of chicken pot pie in the form of soup.
I was explaining it to my mom and I said, basically it is chicken pot pie with lots of liquid. That pretty much sums it up. You put all the ingredients of chicken pot pie in this soup, but you add more liquid.
The part that makes this easy is that it doesn’t have a crust. You can serve it with little bits of pie crust like I did or with biscuits, but for an easy everyday meal I would just serve this as is.
The main reason I used the crust was for pictures and because I have been working on getting the perfect gluten free pie crust recipe and I had a lot of extra crust.
I just took some homemade pie crust scraps and baked them on a cookie sheet until firm and slightly crisp. You could easily do this with store bought pie crust in order to keep it really simple.
The recipe calls for chicken, but would could just as easily use leftover turkey in place of the chicken and turkey stock in place of the chicken broth. It would be delicious that way and a great way to use up leftover turkey.
Normally I would put corn in this, but I forgot to add it the day I took pictures. I actually didn’t realize I forgot the corn until I was in the middle of taking pictures. So I guess the corn is optional. �
If you love pot chicken pot pie you will love this chicken pot pie soup.
Ingredients
- 1 tablespoon butter
- 2 tablespoons oil
- 2 cups peeled and cubed potatoes
- 1 onion diced
- 1/3 cup flour ( I use gluten free flour blend)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14.5 ounce) chicken broth
- 2- 3 cups cooked and shredded chicken
- 2 cups frozen peas and carrot blend
- 1 cup frozen corn (optional)
- cooked pie crust pieces (optional but good)
Instructions
- In a large pan heat oil and butter.
- Add onion and potatoes and cook until onion is tender and lightly browned.
- Stir in flour, salt, and pepper until blended. Be careful that the heat is not too high or it will burn.
- Add broth and stir until smooth.
- Bring to a boil stirring constantly.
- Reduce heat and simmer for 8-10 minutes. Stirring often.
- Add frozen vegetables and cooked chicken.
- Cook over low heat stirring occasionally for 4-5 minutes or until heated through and potatoes and vegetables are tender.
- Serve with pie crust pieces if desired.
Source: https://www.lynnskitchenadventures.com/2018/11/chicken-pot-pie-soup.html
Meghan Markle’s whirlwind trip to NYC included a stop at this famous bakery
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Mrs. Prince Harry, aka Meghan Markle, took a quick jaunt over to New York City for a girls’ weekend to celebrate her baby shower. While in town, the Duchess of Sussex dropped by her favorite macaron spot, Ladurée.
What The British Royal Family Really Eats At Home
Harper’s Bazaar says Duchess Meghan, along with stylist friend Jessica Mulroney, stopped by the quaint Parisian-style dessert spot known for its gorgeous macarons in New York’s SoHo area on February 16.
According to The Daily Mail, the former “Suits” star previously praised the sweet establishment in an interview with Barry Samaha. “I love Ladurée in SoHo. It’s like a little slice of Paris in the middle of New York City,” she said. Too bad the bakery didn’t make her wedding cake!
In the interview, she mentioned the salted caramel ice cream as being one of her favorite menu items. If she didn’t choose to indulge in that variety on her most recent visit to Ladurée, perhaps her friends will surprise her with some at the baby shower they are holding for her on February 19.
It wouldn’t be a baby shower without a lot of good snacks. We know the Los Angeles native likes to eat things like avocado dip and roast chicken, so hopefully her pals will have prepared a spread with all the things Meghan Markle likes to eat.
Source: https://www.thedailymeal.com/entertain/meghan-markle-laduree-nyc/021919
Vegan Summer Recipe Ideas! Meals, Treats, Snacks, Sips and More.
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Sunshine, vacation, lazy days, kids out of school, seasides, lakes, boats, sand, hiking, picnics, bike rides, ahhhh summer. It feels like there is so much to do outdoors this time of year that spending too much time indoors, in a kitchen, huddled over a hot stove, feels a bit imperfect. If you are feeling a bit uninspired in the kitchen this time of year, don't worry, it will pass and it's totally normal.
Come fall, I get that 'spend all day in my kitchen' fever once again. But for now, let's make some easy, fast, summery meals, snacks, treats and sips and get back out there in the sun!..
Here are my Vegan Summer Recipe Ideas: Meals, Treats, Snacks and Sips (And more!)
Over 40 ideas to inspire you...
Oh hey summer...
Yup, a little of this on the to-do list..
But we gotta eat too, yes? Here are over 40 ideas to inspire your summer eats and activities too...
First up, snacks! Summer is a snacking season. Here are my favorite things to nibble..
7+ Vegan Snacks for Summer
1. Avocado Toast or Mushroom Toast or PB Banana Toast
2. Summer Fruit (Peaches, Plums, Apricots, Cherries...)
3. Energy Balls or Granola Bars (with chocolate)
4. Nachos or Quesadillas or a Grilled Cheese (Pairs well with sliced apple!)
5. Vegan Cheese and Crackers (vegan cheese guide here)
6. Vegan Yogurt with toppings (vegan yogurt guide)
7. Hummus + Pita + Greens or Carrots
8. Guac and Chips or warmed tortillas
Avocado toast is always an easy fix for summertime hunger..
10 Vegan Meals for Summer - added a few for this category!
1. Sweet Potato Veggie Burgers
2. TTLAs or Smoky Tempeh Wraps
3. Fiesta Bean Bowls with tortillas
4. Veggie Dogs
5. Soba Noodles or Mushroom Pasta
6. Two-Bean Pasta Salad
7. Sweet Potato Soup in a Flash
8. Breakfast Sandwich (All Day)
9. Vegan 'Tuna' Salad Sandwich - made using chickpeas
10. Vegan Philly Cheese
7+ Vegan Treats for Summer
1. Blueberry Cheesecake Ice Cream or Cookies and Cream or Cookie Dough or PB Cookie
2. Ice Cream Sandwiches by So Delicious or another store-bought vegan ice cream treat
3. Pineapple Whip or Frosty Fresh Orange Creamsicle Shake
4. Pink Flamingo Cheesecake Bars (no-bake)
5. Silky, Fluffy Chocolate Pudding (with summer berries) - protein rich!!
6. Summer Fruit Pie or Berry Crumble Bars
7. Banana Ice Cream Bowls with chocolate sauce
8. Cookies! Perfect for taking to the beach, on hikes and more. These are great.
7 Vegan Sips for Summer
Check out this post for my 7 fave summer smoothies My fave has to be the Watermelon Frosty.
7+ Vegan Salads for Summer
1. Avocado Mango Arugula
2. Pink Cole Slaw
3. BBQ Tofu Salad with ranch
4. Summer Salad in a Jar or try Cobb or Caesar in a Jar
5. Summer Reboot Salad
6. Macro Bowl
7. Taco Salad
Missing Breakfast in this round-up? Get 12 Easy Vegan Breakfast Ideas here!
7+ Vegan Activities for Summer
1. Outdoor Art: Photography Day or Outdoor Painting
2. Get Sporty! Try a sport you used to love playing as a kid. Basketball, tennis, biking..
3. Yoga Class
4. Beach Walk, Park Stroll or Hiking
5. Lazy Day with a good book
6. Visit a Local Museum or Tourist Attraction
7. Find a new restaurant, bakery or coffee shop who serves vegan options and give it some business
Basically, summertime should bring you some calm and silly and sunshine. Right?
And if all else fails, Hawaii is always a plane ride away...
Happy Summer everyone!
Pin this post for later..
Source: http://kblog.lunchboxbunch.com/2018/07/vegan-summer-recipes.html
