April 20, 2023

Recipe: Vegan Creamy Coconut Carrot Shake

Ingredients

Roasted Carrots

1 bunch carrots peeled (6-8 carrots)

1 tbsp melted unrefined coconut oil

1 dash ground cinnamon, cardamom & nutmeg

1 pinch fine sea salt

For the Shake

8 fl oz unsweetened vanilla almond milk

2 fl oz unsweetened coconut milk

2 oz roasted carrots

2 vanilla stevia drops or agave to taste

4 oz ice

Optional Toppings

coconut whipped cream

shredded coconut

chopped nuts

crystallized ginger

graham cracker crumbles

ground flaxseed

Directions

Roast Carrots

Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Make the Shake

Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

~ Marla Meridith

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August 11, 2021

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)

Cointreau (or Grand Marnier) liquer

seeds from 1 pomegranate

a few fresh mint leaves for garnish

Yogurt Sauce

1 cup unsweetened coconut yogurt

1 tsp ground cinnamon

3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

~ Marla Meridith

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May 26, 2020

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided

½ cup pearl barley, rinsed

Kosher salt

2 cups broccoli florets

2 cloves garlic, chopped small

2 tbsp freshly squeezed lemon juice

1 red onion, finely chopped

freshly ground black pepper

3 tbsp white wine vinegar (or more to taste)

½ cup chopped fresh cilantro

½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Perfect Vegan Veggie Burgers