Fresh Chunky Guacamole

This chunky guacamole is easy, authentic, fresh, and unbelievably, out-of-this-world! Am I being biased... absolutely not LOL!  Its amazingly good with lime, garlic, onion & cilantro mixed in with wonderful avocados. It’s the best guacamole ever!

We eat guacamole like you cannot even imagine over here.  It’s practically a food group for Teddy Graham. He will scream and shout for second and third scoops of guacamole whenever it’s on the table.  And I certainly am not far behind by consuming one for breakfast everyday! Good thing it’s healthy.  I mean, avocados may have a fairly high fat content, but it’s the good essential healthy fats that we should consume every day.  And avocados are high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas.

Ingredients

1. 3 medium ripe Hass avocados, halved and pitted (peel removed)
2. 1 1/2 tablespoons lime juice from 1 medium lime
3. 1/2 teaspoon kosher salt
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon ground cayenne pepper
6. 1/2 cup red onion, finely diced
7. 2 small Roma tomatoes, seeded and diced
8. 1 large clove garlic, minced
9. 1 tablespoon fresh cilantro, chopped
10. 1/2 jalapeno, minced

Instructions

1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

XOXO

My famous Classic Margarita Recipe

If you know me then you know how much I LOVE Margaritas. I love them sooo much that I broke down and cried when I was 6 months pregnant with Graham. We were in our kitchen enjoying delicious homemade Mexican food, while a few of my family members were blending up frozen Margaritas. I was so upset I couldn't have one.... LOL! But when the day came to enjoy one after 9+ months of withdrawls, you bet I savored every last bit! 

When tequila is your liquor of choice, knowing how to make a margarita is must, and I am proud to say this is my tried and true famous Margarita recipe. This Classic Margarita Recipe is perfectly balanced with tequila, triple sec and lime juice for a crisp and refreshing cocktail. No margarita mix required! 

Choose a high-quality blanco or silver tequila for the best margarita. Since the recipe only has three ingredients, there’s nowhere for any flavors to “hide.” Quality is important. Here are a few tequilas I recommend.

• Grand Mayan Ultra Aged
• Patron Silver Tequila
• Cabo Wabo
• Don Julio Blanco

Ingredients

Rim:

• Lime wedges, for rimming
• Salt, for garnish

Margarita:

• 3 cups tequila
• 2 cups fresh lime juice, plus lime slices, for garnish
• 1 1/2 cups orange liqueur 
• 1/4 cup agave syrup 

Directions

For the rim: Moisten the rim of the glasses with lime wedges and dip in the salt.

For the margarita: Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher. Stir vigorously to combine. Pour over ice in the salt-rimmed glasses, garnish with a slice of lime and serve immediately.

Happy Cinco de Mayo... but really it doesn’t matter – margaritas are timeless. Every season is margarita season in my book!

XOXO

Jackfruit Tacos with Cashew-Garlic Sour Cream

HOLA! I don’t know about you but I LOVE MEXICAN FOOD!! I could literally eat cilantro by the pound and I’m not even kidding you, there’s NEVER enough cilantro! (Did you catch my insta story video about the comparison I had with my sister about cilantro and parsley?! She thought they were basically the same! I had a little freak out moment on her hahaha)

Besides the taste of Mexican food and of course my favorite drink, a Margarita, that goes along with it...It’s literally the EASIEST food to make vegan! Thank goodness for all of those beans and guac!! Mmmmm!!
CINCO DE MAYO is this weekend and I had to share my favorite vegan taco recipe with you!! 

JACKFRUIT... the fruit that is the jack of all trades. You can eat this fruit ripe and sweet, which to be honest is not my fave (I had it at a farmers market in Hawaii this past October), but where jackfruit really shines is when you get it young and green. At this stage, it’s starchy, savoury and is so amazing in that it replicates pulled or shredded meat almost exactly. I was eating these tacos and wondered why in the world would anyone want to eat a chicken when they can have jackfruit!?

Cashew-Garlic Sour Cream

• 1 cup raw cashews
• 1/2 cup water
• 2 cloves garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt

Method:

1. Soak cashews for at least 8 hours.

2. Drain and rinse soaked cashews. Place in a high-speed blender along with all other ingredients.

3. Serve with plant-based tacos

Tacos

• Corn tortillas
• 1 red pepper, sliced thinly
• 2 green onions, chopped
• Avocado
• Cilantro
• Jalapeno 
• Salsa

• 2 20oz cans of jackfruit drained, rinsed, and chopped (I buy mine at Trader Joes)
• 1 tablespoon light oil (such as canola or vegetable)
• 1 yellow onion , sliced
• 4 cloves garlic , minced
• 1/2 cup vegetable broth or water
• 1 tablespoon agave
• 1/2 lime , juiced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt

Method:

1. Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.

2. Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about 1/2 of the liquid is absorbed. About 5 minutes.

3. Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.

4. Prepare the rest of your toppings and heat tortillas.

5. Assemble your tacos with your desired fillings

Happy Cinco Day Mayo or Taco Tuesday! 

XOXO

Vegan Rosemary Fries with Garlic Dip

French Fries are one of Graham's favorite snacks at home, and we personally think that homemade fries taste the best! When you make them at home you can get perfectly crispy fries without frying them in a gallon of oil, and jazz them up with your favorite seasonings.  
The key to perfect homemade fries is soaking them!

INGREDIENTS

3 medium potatoes

1 tbsp olive oil

½ tsp coarse sea salt

2 tsp dried rosemary

red pepper chilli flakes 

ketchup, to serve 

½ cup raw cashews, soaked overnight

2-3 tbsp lemon juice

1 tbsp nutritional yeast 

¼ tsp dried rosemary, crushed into a fine powder

3 large garlic cloves

¼ tsp fine sea salt

black pepper, to taste

GARLIC DIP

Set a small pan on a medium heat and place 3 garlic cloves (skins on) on the hot frying pan. Roast them (it takes about 10 minutes) until they get lightly charred on the outside and soft on the inside. Turn them to the other side regularly so that they don’t burn. Alternatively, you could also place them in the oven with your fries and remove after about 10 minutes. Peel after roasting and discard the skins.

Rinse cashews, chop them roughly and place them in an upright blender with roasted garlic cloves, 2 tbsp of lemon juice, nutritional yeast and enough water to enable the blender to process the cashews into a thick dip. Add water gradually and be sure to scrape the walls of the blender and the lid with a spatula from time to time to return the stray mixture back to the blender.

Season with salt, pepper and more lemon juice to taste.

INSTRUCTIONS

Start with the potatoes and peel really well and cut into  0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.

Place the matchsticks into a bowl of cold water and let them sit in it for about 30 min. Soaking will get rid of excess starch and result in crispier fries. Prepare garlic dip while fries are soaking.

Place about ½ tsp of coarse sea salt and 2 tsp of dried rosemary in a bowl and grind them together into rosemary salt.

Take the potato matchsticks out of the water, rinse them and blot dry (very important step) with a towel.

Place dry potato matchsticks in a bowl. Drizzle with 1 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil. Season with a pinch or two of rosemary salt you prepared earlier.

Pre-heat the oven to 435° F and line a baking tray with a piece of baking paper.

Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.

Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with more rosemary salt if needed and some chilli flakes.

Serve hot with a side of garlic dip and ketchup.

I like to add extra FRESH rosemary to top it off, when I serve it as an appetizer to my guests.

You can purchase Graham's onesie HERE

XOXO

3 Ways To Make Homemade Vegan Popcorn

Popcorn is such an easy and fun snack. We are constantly making it on the weekends while we have family movie night. Ditch the store bought popcorn (its really not very healthy) and enjoy your own homemade popcorn. Because until you’ve had popcorn cooked the old-fashioned way...on the stove top, microwave popcorn just doesn’t even compare!

My recipe allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels and fewer burnt kernels. I have listed my top 3 favorite ways to make homemade Vegan Popcorn.


TOGARASHI LIME POPCORN
I  love the brightness of lime and the heat of togarashi with this quick, one pot snack!

INGREDIENTS
3 tbsp corn kernels
2 tbsp vegan butter
1 tsp togarashi
1 lime
1 tbsp vegetable oil
alt and pepper

Add 1 tbsp vegetable oil and just 1 corn kernel to a large pot set over medium-high heat. Cook until corn kernel pops, about 5 to 8 minutes. Add the remaining corn kernels to the pot in an even layer. Reduce heat to medium, cover with a lid, and shake the pot to encourage even cooking. Continue to cook until most kernels pop, about 3 to 5 minutes. Remove pot from heat and stir in vegan butter until fully melted and popcorn is evenly coated. Zest lime over popcorn. Add as much or as little togarashi as you’d like. Sprinkle with a pinch of salt and pepper. Toss togarashi-lime popcorn until spices are well distributed. Serve immediately.

CHEESY DILL POPCORN
Seriously, if you’re a popcorn love and cheese and dill are your thang, give this popcorn a try. I dare you not to stuff your face, too.

INGREDIENTS
½ cup popcorn kernels
¼ cup vegan butter, melted (I used Earth Balance)
1 tbsp apple cider vinegar
2 tbsp fresh dill, chopped
¼ cup nutritional yeast
1 tsp salt

Pop your popcorn and place into a large, brown paper bag. Drizzle half of the melted butter, close the bag, and shake and about 15 seconds. Repeat with remaining butter. Do the same with the apple cider vinegar. Sprinkle the fresh dill, nutrotional yeast and salt over the popcorn. Close the bag and shake again for 15-30 seconds, or until all popcorn is coated well. Dump popcorn into serving bowls and serve immediately.

OLIVE OIL & ROSEMARY PEPPERED POPCORN
Butter vegan popcorn is what we all love! So what can you do to make popcorn all buttery and yummy? ...olive oil! Why not? Toss in some freshly minced rosemary and ground black pepper, you are good to go!

Ingredients
1 cup of un-popped popcorn
1/3 of a cup of extra virgin olive oil
1 tablespoon + a teaspoon of fresh rosemary – minced
Freshly ground black pepper to taste
Salt to taste

Pop the popcorn. While the corn is popping, put the rosemary in the olive oil and heat until warm. Pour the oil mixture over the popcorn and toss well. Grind in black pepper and salt to taste. Olive oil infused with rosemary and freshly ground pepper, the most decadent popcorn you’ll ever eat.

CHEESEY DILL -  TOGARASHI LIME - OLIVE OIL ROSEMARY

So grab some popcorn, sit back, and enjoy your favorite movie!
We opted for Disneys Peter Pan...
 

XOXO

VEGAN TOMATO BASIL SOUP

There is nothing more comforting than homemade tomato basil soup served with a grilled cheese sandwich. (Click Here for my vegan grilled cheese sandwich recipe) 
If you are interested in creating this homemade tomato basil soup with a more sophisticated twist, simply garish with basil leaves, your choice of chopped herbs, grated Vegan Parmesan cheese; or top with a swirl of vegan sour cream like I did.

This recipe is creamy and super easy to make, a hearty lunch or dinner option.

Ingredients

• 1 tbsp olive oil
• 1/2 head onion chopped
• 1 small clove garlic
• 25 oz pureed tomatoes
• 10 oz water
• 2 tsp fresh basil
• 1 tsp thyme dried
• 1 tsp salt
• 1 tsp pepper ground

Instructions

1. Fry the chopped onions in 1 tbsp oil for a few minutes until they turn light brown. 

2. Add all the ingredients to a small soup pot. Stir and cover. 

3. Cook for 25-30 minutes. Taste while cooking and add salt/pepper if needed.

4. Top with a swirl of vegan sour cream and fresh basil leaves.

5. Serve with a few slices of fresh bread or grilled cheese sandwich.

We learned not to wear white t-shirts when sampling food... better luck next time!

XOXO

Vegan Blueberry Lemon Muffins

Blueberry Lemon Muffins are a favorite grab-and-go breakfast at our house. They’re incredibly delicious and satisfy every mouth. I bake a couple of batches at a time and keep them in the freezer for breakfasts, lunches, or snacks. 
We just love how simple and quick they are to make. Not to mention the moist and tender center bursting with blueberries and the zest of the lemon to top it off!

Vegan Blueberry Lemon Muffins

Ingredients

• 1 cup almond milk
• 1 teaspoon apple cider vinegar 
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup + 2 tablespoons granulated sugar
• ¼ cup + 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 1½ cups fresh blueberries

Instructions

1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.

2. In a small bowl combine almond milk and apple cider vinegar. Set aside to allow milk to curdle.

3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.

4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add almond milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.

5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

6. Remove from heat and allow muffins to cool before removing from pan.

7. Sprinkle with a little lemon zest and extra blueberries!
   
   Enjoy!

Easter No Bake Cookies with Cookie Butter

No bake cookies are probably the easiest cookie I make in my kitchen. I switched up the traditional recipe and used Trader Joes Cookie Butter instead of regular Peanut Butter!

Toss some vegan friendly jelly beans on top and you have yourself a festive Easter dessert! I used the brand YUM EARTH, as they are vegan friendly and do not use beeswax or gelatin. 
(gelatin is collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish.)

YUM EARTH

Ingredients
3 1/4 cup oats
1/2 cup Coconut Oil (melted and measured as a liquid)
1/2 cup Treader Joes Brand Cookie Butter (traditionally calls for Peanut Butter)
1/2 cup cashew milk
2 cups raw sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla

Instructions
Mix all ingredients together.
Scoop into balls and place onto baking sheet or parchment paper. Place in fridge to set up for 20 min.

To add an Easter touch, grab a small spoon and press the spoon down into the center of the scooped cookie, then place 3 vegan jelly beans on top.

Enjoy!