5. Pig out
Shared on: Lunchbox Love Friday, Real Food Forager- detox challenge, Summer Salad Sundays, My Birthday Pot Luck Party Friday, Healthy Vegan Fridays, Wellness Weekend , Raw Foods Thursday
Shared on: Lunchbox Love Friday, Real Food Forager- detox challenge, Summer Salad Sundays, My Birthday Pot Luck Party Friday, Healthy Vegan Fridays, Wellness Weekend , Raw Foods Thursday
Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.
Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.
[…] -Butternut Squash Soup (https://thetastyalternative.com/2011/10/creamy-vegan-butternut-squash-soup/) -Chopped Broccoli Salad […]
ReplyLabels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.
You are quick with the Solage photos! I hope one of the inspired recipes is the carrot ginger soup!
ReplyHi There Sara…
Oh good, I didn’t scare you off with my crazy dancing! I had such a blast though and it was a much needed release. I used to go dancing all the time and miss it so much.
So I am definitely going to make the carrot soup, however change some ingredients and make it a hot soup. Also, I am completely smitten with fresh figs. I’ve been dreaming about them since our trip. Some ideas include: fig jam, fig ice cream (either coconut or alternative milk based), fig balsamic vinaigrette, and some sort of a fig cookie. And, here’s some great news…our neighbor’s fig tree is growing figs as we speak and there’s a TON on our side of the fence. Woot-Woot!
ReplyWhat a great way to enjoy pesto! I froze some a few weeks ago. Time to thaw a little for snacking tomorrow!
Reply
Kohlrabi is a good source of vitamin C; a 1/2 – cup serving provides 50% of the adult RDA. This vitamin so essential for maintaining healthy skin, connective tissue, and a strong immune system.
Labels: raw, salad, sides, snacks, summer cuisine, vegan, vegetarian.
It looks so crunchy and delicious! I bought some kohlrabi at the Farmer’s Market the other day….can’t wait to try it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
ReplyLabels: fall cuisine, main dish, vegan, vegetarian.
I am going to make this this week! Do you have more info on Jamaican allspice…unfamiliar
ReplyHi There Tessa~
I hope you enjoy it!
I found that adding more of the Allspice actually made the dish taste sort of bla (so a 1/4 teaspoon was just right).
I use this brand:
http://www.amazon.com/Frontier-Natural-Allspice-Ground-Jamaican/dp/B0001M11CI
Another note regarding the above curry paste (if using): It might be me, but I think they changed their recipe, as it seems spicier than it has been in recent years. Scott thinks maybe it was that batch, but you never know. I would start with 2 teaspoons, maybe a tablespoon, or give it a taste yourself. I remember detecting hardly any spice when tasting it right from the jar. I’m always cognizant of the spice factor with kids, so just a heads up.
Good luck and let me know if you have any questions.
–Amber 🙂
ReplyI will. Some curry paste batches are more spicy than others…just like sometime my jalapenos are crazy hot, and other times they seem almost mild! I bet that accounts for the variance…I have noticed that in the past too!
ReplyHi Tessa~
You make a good point! I didn’t think about the varying heat in the actual pepper, but that makes perfect sense! 🙂
ReplySLURP!!! Just enjoyed a steaming bowl of this creamy dreamy stew! So delicious, will be a Winter recipe staple!! I left the allspice out (didn’t have it), used 2 cans red beans, added some tarragon. Didn’t have it, but was wishing for a creamy slice of avocado to accompany this too! I bet some toasted, chopped cashews would be good too!
ReplyOh Tessa, I’m so glad you enjoyed it! I love your alternative ingredient suggestions. Thanks so much! I’ve been playing out in the yard all weekend. Simply gorgeous weather on this end (it was 70 on Friday)! Although I’m looking forward to the rain (and snow in Tahoe)…can’t wait for some snowboarding! 🙂
Replywe have had amazing weather here too….i have been outside as much as possible too…but it is still chilly! Hoping we can actually snowshoe this winter, I miss it terribly but wondering if taking the kids is worth it!
ReplyLabels: appetizer, gluten free, snacks, vegan, vegetarian.
Amber, what an awesome job you did! Gorgeous and great step by step, too. What a wonderful addition to Iris’ theme of Chinese food!
Shirley
ReplyHello Shirley~
Thank you for your kind words. I hope others find these as equally delicious. –Amber
ReplyThanks for joining in, Amber! I’m going to make these for dinner tonight!
ReplyHello Iris,
Thank you for your comment…and please let me know how they turn out. I’ll be curious to how others feel about this alternative to traditional rolls. Your blog has certainly been a huge inspiration to me and I’m thrilled to be a part of this wonderful community. Warmly, –Amber
ReplyOh my gosh! I’m glad you found my blog!! These look amazing! I never thought of baking them. I might go make a version right now after I subscribe to your blog!! 🙂
ReplyHi There Jessica~
Thanks for your feedback. I have made these like 4 times this month. They are so easy and very tasty. Please let me know how you like them…and if you add any of your own creative flair. I’m in the process of getting my facebook/twitter/RSS feed all set up, so definitely check back in a week or so. Happy cooking, happy eating. Be Well, –Amber
ReplyHey Amber, I did make them and they were good!!
I just basically made a veggie stirfry, with rice noodles and then baked them and dipped them in a peanut butter/sweet chili dip! So awesome thank you!
ReplyHi There Jessica. I would ask for that dipping sauce if I wasn’t allergic to peanuts. Sounds so yummy. Glad you enjoyed the spring rolls. I’m addicted.
Replythen you make your peanut sauce w/ almond butter silly!! Making these tonight to go with my thai chicken soup!
http://tessadomesticdiva.blogspot.com/2011/05/thai-chicken-soup.html
See, this is why I need you Tessa! That’s a great idea. I’m so deathly allergic to peanuts, I can’t even be around sunbutter (the packaged variety that is) – it just smells so much like peanut butter…it totally grosses me out! My homemade sunbutter is far better tolerated. I will have to try a dipping sauce with almond butter (or my homemade sunbutter) and I will be sure to let you know if it’s a good substitute.
I’m LOVING your Thai chicken soup Tessa! This will be made soon. Enjoy the rolls. 🙂
ReplyOk, just like you, I was SO excited for these that I scalded my fingers in my over-zealouness to eat these! I really adore salad rolls, and this version has even more veggies and is warm!! I used bean thread noodles, lots more tamari than called for, some lime juice, fresh cilantro, and Sriacha for some heat. Ir was SO SO SO good, I already can’t wait to make them again, and will try using shiratake/’miracle’ noodles next time to make these low calorie.yum!…so glad I finally got around to making these! (I am enjoying a steaming bowl of the thai chicken soup now…..
Replyps, I have a proposition for you and couple of other new bloggers..but need a way to communicate w/ all of you simultaneously…would you contact me via my contact me button or message me via facebook with a good email?
ReplyHi Tessa,
I’m so glad you enjoyed the rolls! Your version sounds excellent. The possibilities really are endless. Can’t wait to try your soup!!
Hugs,
–Amber
Oh man! I just found your site & have already pinned at least 3 recipes! I’m your newest follower & can’t wait to keep reading!
Blessings,
Heather
Hi Amber
I love the look of these rolls- yummy! Do you think I could used these for a school lunch for my son?
Look forward to some more inspiration and recipes from you!
Best wishes
Charmaine
Hello There Charmaine,
Thank you!
My suggestion would be to make these, perhaps for dinner, and give them a trial run with your son. If he seems to enjoy them, then I definitely think these would be a great lunch option. You can fill them with just about anything too. So think about chicken, pork, and other veggies. A few other bloggers have comments above with their baked veggie spring roll recipes. Let me know how they work out for you!
Be Well,
–Amber
3. Add wet to dry, incorporate
Labels: breakfast, nut free, vegan.
Labels: main dish, summer cuisine, vegan, vegetarian.
Labels: dips and spreads, snacks, vegan, vegetarian.
Great looking recipe and helpful info on the bean variations–thank you, Amber!
Shirley
ReplyWhen I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out. I haven’t had real sour cream in years and I so miss this addition to our taqueria night. I am opposed to soy sour cream and so what’s a dairy-free girl to do? Can I tell you I nearly fell off my chair when I bit into my burrito. DELICIOUS. I couldn’t believe it. My kids loved it too, and of course my husband was very impressed. Please try this and be dazzled by delicious simplicity.
Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.
you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds…really good too!
ReplyHi Tessa,
I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing. 🙂
Hugs,
–Amber
Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*
ReplyHi There,
I’m sorry to hear that. Well, I can’t say for certain, as I’ve never tried. But, the next time I make “sour cream” I will use ACV, okay. So check back for my notes on that. It’s a really great idea! Let me know if you try it too. 🙂
Thanks!
Be Well,
–Amber
Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I’d love to try something like that! 🙂
ReplyIndeed! I make it really thick (just less water) and use it as sour cream all the time. It’s fab. See below for how I used it with dill:
https://thetastyalternative.com/2011/09/lox-of-love-with-vegan-dill-cream.html
xo
Reply[…] also really like this cashew based sour cream from The Tasty […]
Reply[…] is a link to a delicious Cashew Sour Cream recipe from The Tasty Alternative. While I have my own sour cream recipe on this site, I prefer it […]
Reply[…] like to serve this with THIS cashew sour cream recipe and The Pioneer Woman’s Guacamole – both recipes are […]
Reply[…] *HERE is a dairy free sour cream recipe that we just love if you are dairy free! […]
ReplyHi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
Looks good!
Thanks Sara! It is sooooo good!
I love golden beets, and I’m just loving the idea of this tahini-cider dressing! Sounds perfectly scrumptious to me!
Oooh, this sounds so good! I’m so sorry that kale does not love you. So sad! 🙁
I am so in love with golden beets. I love that you combined them with kale! And I must try that dressing. Sounds so delicious.
This has Raw Foods Thursdays written all over it! 🙂
Hugs!!
Heather
Hi lady! Ok so this salad has pretty much all of my favourite ingredients in it- I HAVE to make this!
And I love it so much, I am choosing it as one of my top 3 for Healthy Vegan Friday 🙂 Thanks for sharing it!
Hi Amber,
I have some Baby Kale and a Golden Beet in the fridge I am so going to make this salad!
Laureen
This looks beautiful and so nourishing! I haven’t seen golden beets in my part of the UK but I can try it with ordinary!
Love the tahini dressing!
Hope you have a wonderful weekend!
How much tahini for the dressing?
Thank you for your comment! I can’t believe I forgot to add the tahini in there (ha ha). I added it…I am pretty sure I used 1/4 cup of tahini. But add more if you desire a stronger flavor. Thanks!