Vegan

Recipe: Red Fruit Salad with Lemon-Vanilla Bean Syrup — Jewels of June

(Image credit: Linda Xiao)

I suppose one could make the case that dressing a fruit salad is a bit like gilding the lily, especially when the fruit is at the height of season. To that argument I say, a little extra bling never hurt anybody!

In this fruit salad from Yossy Arefi, the bling comes in the form of sweet-tart lemon-vanilla bean syrup.

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How To Make Easy Refrigerator Pickles — Cooking Lessons from The Kitchn

Even as a self-proclaimed pickle-lover I can hardly find the time to either slowly ferment or make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles — and they taste just as good as anything you'd can yourself. These pickles require only slicing vegetables, boiling a brine, and then cooling for 24 hours in the fridge. The result is cool, crisp pickles ready for your next afternoon snack.

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Your Tomato Bucket List: 10 Ways to Eat a Summer Tomato — Tips from The Kitchn

I avoid mealy tomatoes from the grocery store all year long in anticipation of the summer and the sweetest tomatoes that come with it. Once they hit, in all their shapes, sizes, and colors, I can hardly get enough. Quickly a bucket list of sorts ensues, to ensure I consume them in all the very best ways before the last one lingers at the farmers market at the end of the season.

In no particular order, here is this important list — I highly encourage you to start at the top and work your way through to guarantee you eat up as many summer tomatoes as possible this year.

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How To Make Creamy, Vegan Chia Pudding — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

I know chia seed pudding has official jumped shark from health food fad to bonafide kitchen staple when my own mother asks me how to make it. I had tried a few store-bought varieties over the years, but never attempted it at home until recently.

On a mission to make a creamy, vegan chia seed pudding that rivals the classic pudding, I found a powerful combination of non-dairy milks and a super-reliable ratio made for the creamiest, dreamiest chia seed pudding that only requires a mixing bowl and an overnight soak.

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10 of Our Most Refreshing Summer Soups — Recipes from The Kitchn

As soon as summer hits, I gleefully trade soup night for salad night. I think I will never tire of light and refreshing salads featuring all those fresh fruits and veggies I picked up at the farmers market — until I do. In my household, this usually happens around the first couple of weeks of July. We desperately start craving something (anything!) other than salad.

The answer is chilled soup.

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Recipe: 3-Ingredient Roasted Tomatillo Sauce — 3-Ingredient Recipes

(Image credit: Joe Lingeman)

Add a spoonful of smoky, roasted tomatillo sauce to your plate and dinner instantly become a lot more exciting. Blended together with tangy tomatillos, poblano pepper, and a pop of garlic, this everyday sauce hits your tongue with punchy flavor that's just the right balance of sweet and smoky, with a hint of heat.

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