Acai is so much healthier than frozen yogurt and it is usually served with fresh fruit instead of the high-cal candy offerings found at fro-yo bars.
Acai bowls can be pricey, especially if you eat them as often as I do, so I decided to make my own at home and it tastes just as delicious as store bought. I also know what I’m putting into mine. Some stores will add honey, yogurt and non-vegan products, so I prefer making my own vegan version.
If you’re not familiar with Acai (pronounced ah-sigh-EE), it is a superfood, specifically a dark berry similar to a grape, from the Amazon filled with antioxidants and omegas.
When prepared as instructed in this recipe, it tastes like a berry sorbet. You might feel like you’re having ice cream for breakfast, but rest-assured, this is a healthy and guilt-free pleasure. Let your imagination run wild. This is just one of my favorite ways to prepare it but you can top this with anything that you would use to top oatmeal, and it will always come out a winner.
But you can make a great mock tuna salad that tastes pretty close to the real thing. Even vegans can get nostalgic for a familiar childhood dish and I’m no exception. I recently found myself craving a tuna salad sandwich, so I crafted this imposter. After tasting it I realized, it wasn’t the tuna I was craving, it was the creamy, cool and crunchy salad, on warm toasty bread. Many people fear that they will have to give up their favorite foods when going vegan, but often what we miss isn’t the food itself, it’s the flavor and the feeling that are associated with the food. Give this a try and see if it doesn’t fit the bill when you’re wishing for that familiar favorite.
And the more beautiful the color, the less I want to do to diminish it. I wasn’t sure if roasting would enhance or reduce the color – in this case, it was definitely enhanced. The addition of the red potatoes and green Brussels Sprouts just added to the healthy rainbow. This is such a simple dish because roasting brings out the flavor in everything. All you really need is salt, pepper, a little olive oil and lemon. I’ve also added parsley, but as you can imagine, any herb will do – rosemary, basil, mint. It’s all good. And leftovers are the best. I add roasted veggies on top of fresh green salads, or tuck them inside a tortilla with beans for an extra special burrito. You can’t go wrong roasting veggies. This makes a hearty batch enough to serve six. But I’m single and I still make the full batch so I can eat them throughout the week.
Whenever I’m whipping up a batch, I feel like Dorothy in the Wizard of Oz, when she became intoxicated by the dizzying aroma of Poppies – except for the part where she passes out and gets captured by the evil monkey people.
The smell of roasted peppers is intoxicating but it invigorates me, and makes me want to find as many ways as possible to use this simple yet spellbinding ingredient.
So why not a breakfast burrito? If you roast the peppers the night before, you can cut down on the prep time, but if you do them in the morning, you can awaken your family (or yourself) to the come-hither aroma and know that it’s going to be the perfect start to your day.
This recipe contains three of my favorites – Vicolo cornmeal pizza crusts, Field Roast Italian Sausage and Classico Tomato Basil Pasta Sauce. There are still plenty of fresh ingredients to make this taste homemade, but you’ll save a significant amount of time by using top-of-the-line foods from vendors that make them just like you would – if you had the time.
I think they’re just as much fun to make as they are to eat.
You can also just add them to a sandwich or a burrito to make them extra special.
This is true comfort-food soup that uses the poblano pepper in a creamy backdrop for the toppings which are the true stars of the show. Because the soup uses potatoes, not dairy for its creaminess, it’s incredibly low in fat, so I’ve taken advantage of that fact by adding a little bit of fat in the preparation of the toppings – crispy tortilla strips fried in just a tad bit of oil on a non-stick pan, and, of course, avocado, to give it more authentic flavor. This one is as colorful as it is tasty. Enjoy it any time of day or year.
That couldn’t be farther from the truth. The reason the potato has a bad name is because many people top them with butter and sour cream. By using almond milk and a buttery vegan spread, you can enjoy a guilt-free potato that tastes decadent and filling.