Browsing Tag

vegan

Recipe

Sweet Potato Black Bean Burger

sweet potato black bean burger

This Sweet Potato Black Bean Burger exists because a good veggie burger is hard to come by. The store bought kinds are typically bland in flavor and trying to front like some fake meat, which is gross if you ask me. What if you could fulfill your veggie burger desires in your very own kitchen? Well, you can!

Being a Lacto-Ovo vegetarian—as well as a reasonably active person—I’m always looking for new recipes and ideas to get enough protein in my diet. As many of you know, it can be increasingly difficult to fulfill your protein goals as a vegetarian. It’s not that it’s too hard, and the average person doesn’t need too much protein. As an athlete, though, it just takes more precise math and dedication to tracking your nutrition. I’ve tried a lot of veggie burgers over the years. Black bean is my favorite variation, but I had quite a bit of trouble with the quinoa & black bean burgers. They always seemed to crumble apart, which might be a user error but was annoying nonetheless. These small kitchen mishaps inspired me to look at other ingredient options. I was triumphal with this Sweet Potato Black Bean Burger.

My friends and family have been raving about this sweet potato black bean burger since I first served it with my Mango Radish Coleslaw. The sweet potato gives the burger a great consistency. Not to mention, the little bit of sweetness enhances the other spices and ingredients. I put an egg in mine for the extra protein nudge, but you could totally use vegan egg replacer or even a little Greek yogurt if you eat dairy but not eggs.

Serve this Sweet Potato Black Bean Burger with any spring or summer side. Praise and happy faces will surround you, ain’t nothing wrong with that!

sweet potato black bean burger

Sweet Potato Black Bean Burger

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes

Ingredients

  • 2 sweet potatoes (peeled, cooked, mashed)
  • 1 can black beans (drained and rinsed)
  • 1 egg (you can sub greek yogurt for vegetarians and avocado or egg replacer to make it vegan)
  • 3/4 cup Panko (try a gluten free option, quinoa, or brown rice as an alternative)
  • 1 1/2+ tbsp. of coconut oil
  • 1/2 white onion, diced
  • 1/2 tsp. Eye of Newt (lol, it's ground mustard seed, Muggles!)
  • 1 tbsp. paprika
  • 1 tsp. ground cumin
  • 1/2+ tsp. salt
  • Pepper to taste

Instructions

1

Heat 1 1/2 tbsp. of oil in a pan over medium heat

2

Mix all ingredients except for oil together until you can form patties with it

3

Cook the patties in in oil for about 3 minutes each side or until golden brown.

4

Plate and serve!

Notes

You can cover the pan while the burgers cook on a slightly lower temp if you're worried about the egg getting hot enough.

Recipe

Vegan Ash-e Reshteh (Persian New Year Soup)

vegan ash-e reshteh

With Nowruz (Persian New Year, the Spring Equinox) right around the corner, I thought I’d post a recipe for a Vegan Ash-e Reshteh! There are many kinds of Ash you can make, but Ash-e Reshteh seems to be the most popular. It’s made throughout the year on my husband’s side of the family, and it’s always made for Nowruz.

I first learned to make Ash-e Reshteh shortly after my engagement to my husband. His mother had gifted me a Persian cookbook. Her quiet way of both welcoming me to the family and validating my suspicion that the key to keeping her son’s heart was through food. No doubt, I happily got to practicing my Ash and Beef Koobideh recipes, all while secretly plotting to find ways to make some of it vegan.

vegan ash-e reshteh

Ash-e Reshteh is a thick soup. It’s typically made with onion, beans, noodles, lentils, garlic, beet, spinach, herbs, spices, and beef broth. I’ve always substituted vegetable broth in the past and made a vegetarian version. Furthermore, the other non-vegan friendly ingredient is the kashk. Kashk is basically whey that’s stirred in at the end and added as a garnish. Oh, and the noodles are thought to bring luck into the New Year!

vegan ash-e reshteh

I’ve always wanted to make a Vegan Ash-e Reshteh! I thought this would be a great opportunity to try and finally make a vegan version using a recipe for garbanzo bean whipped cream I’d seen floating around.

I’m happy to share my recipe for Vegan Ash-e Reshteh.

vegan ash-e reshteh

Vegan Ash-e Reshteh

Print Recipe
Serves: 8+ Cooking Time: 1 hour

Ingredients

  • 3 tbsp. coconut oil
  • 2 large onion
  • 2 cans drained garbanzo beans
  • 1 can cannellini beans
  • 1 can red kidney beans
  • 1 heaping tbsp. garlic
  • 1 tbsp. turmeric
  • 1 heaping tsp. salt
  • 1 tsp. pepper
  • 9 cups of water (if using dried, soaked beans)
  • 10 cups veggie broth
  • 2 cups lentils
  • 1 pound linguini or Persian noodles
  • 2 tbsp. flour
  • 2 cups fresh dill
  • 3 cups fresh parsley
  • 12 cups of spinach
  • 1 beet
  • Liquid from garbanzo beans and some cream of tartar for "cream"
  • Garnish: Vegan cream and crispy caramelized onions (they're mandatory!)

Instructions

1

In a large pot heat your coconut oil over medium-high heat. Add your minced garlic and thinly sliced onion, saving some onion on the side for the garnish later. Stir fry until the onions are soft and beginning to brown

2

Add the beans, turmeric, salt and pepper and stir-fry for two minutes. If you used canned beans (I did) then you can skip Step 3

3

Add 9 cups of water and bring to a boil, reduce heat and continue cooking for 15 minutes

4

Add your veggie broth and lentils, continue cooking for 15 minutes

5

Add your noodles and slowly sift in your flour while stirring the pot. Allow the soup to cook, covered and on low, for another 15 minutes

6

Add your spinach, dill, parsley, and beet. Continue cooking another 10-15 minutes or until the noodles and lentils are both soft

7

*Add your vegan cream and stir in, saving some for the garnish.

8

Garnish with crispy caramelized onions and a dollop of "cream"

Notes

* Vegan cream: Simply combine the liquid from two cans garbanzo beans with 1/8 tsp. of cream of tartar and mix on high for 10-15 minutes or until stable and cream-like. **You can also just omit the cream entirely if you don't have a Kitchenaid or hand mixer. The soup is delicious anyway. ***The "cream" can collapse quickly and in a hot pot, it almost completely dissolves. I still liked it for the recipe because I felt it gave the soup a slightly creamier look.

Recipe

Vibrant Roasted Red Beet Hummus

Roasted Red Beet Hummus

The first time I had roasted red beet hummus, I was a total stranger to all things beets. As a teenager, I worked at a Round Table Pizza (if you don’t know what that is, you aren’t missing much). I had to work the salad bar basically every shift. These duties included refilling the various toppings. One of them—you guessed it—was beets. I’m sure the beets were canned or something, but the smell of 3 gallons of beets in juice was enough to make my stomach turn.

It took me exactly fifteen years to get over my repulsion, and it was roasted red beet hummus that did the trick!

The gorgeous color of this mysterious dip captivated me the first time I had it at a party. Once I learned it was beet hummus, I was disgusted (of course) but I didn’t want to be rude, so I tried it. It was delicious! The essence of beet was still there, but it was leveled out by the chickpeas and garlic. I was in love! This led to me eventually trying beet in my juices and now I really love it.

This roasted red beet hummus is a beautiful addition to any table. Hummus is already a healthy dish. Beets enhance it as a great source of folate (vitamin B9), fiber, manganese, vitamin C, potassium, and iron.

Roasted Red Beet Hummus

Print Recipe

Ingredients

  • 2 medium sized beets, roasted
  • 1 can of chickpeas (drained and rinsed)
  • 2 heaping tbsp. of tahini
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 3 cloves of garlic
  • 1/2 tsp. salt
  • 1/4-1/3 cup of olive oil

Instructions

1

Preheat your oven to 425 degrees F

2

Rub beets with a little olive oil and wrap individually in foil, place on a baking sheet and roast for 1-1.5 hours

3

Allow beets to cool, then cut them into 1" cubes for blending

4

Place all ingredients into a blender and blend until smooth. Add water if you need to thin it out

5

Refrigerate at least 2 hours before serving (I just like cold hummus)

Recipe

Vegan Fried Shishito Pepper / Okra Dish

Vegan Fried Shishito Pepper

*This was originally posted as Vegan Fried Okra, but apparently it’s Shishito Peppers! Lol I’m an idiot. The recipe is great for either, though, so carry on!

Southern cooking has my heart. All the delicious, buttery comfort food gives me the warm and fuzzies. I’m a huge fan of The Pioneer Women, Ree. After getting her cookbook a few years ago, I immediately began cooking anything and everything Southern. Just ask my husband or brother, for a while they’d come home to a new pie every day. I felt like a Disney Princess, whistling around my kitchen, in hopes that a group of birds would come in and help with the dishes. One of my favorite southern dishes is Fried Okra! Now that I’m blogging with more of an emphasis on Vegan/ Veg food, I thought I’d give you a Vegan Fried Okra Shishito Pepper dish to try for yourself! I’d never made it before, so this was a great opportunity to learn something new!

As much as I love Sothern Cooking, my waistline doesn’t. This Vegan Fried Shishito Pepper dish is one of the rare unhealthy things that you’ll see me post. It’s deep fried, covered in corn meal and flour goodness, and guaranteed to please. Just maybe walk around a bit after you eat it 😝

For thisVegan Fried Shishito Pepper/ Okra dish, I made a few modifications to try to get the best consistency possible. I used unsweetened almond milk instead of the buttermilk the traditional recipe calls for, and after the first batch, I thickened the almond milk up a little by adding 1/2 teaspoon of Xanthan Gum. Xanthan gum is a “natural” thickener, and it’s great to use in smoothies, dressings, and soups as well. I was turned on to it during my raw vegan days. It gets some flack because it’s unclear if it’s bad for you or not, but I figured if I’m deep-frying my dinner, who tf cares?? You judge for yourself, I’m not yo momma!

Additionally, for this Vegan Fried Shishito Pepper recipe, I tried using Panko (bread crumbs) in addition to the corn meal and flour mix. This combination didn’t work as well as I’d thought because the almond milk was still a bit runny. If I had been using a recipe with egg or butter, it might have worked better. In the end, I found that the corn meal and flour mix did the best job of (kind of) keeping the breading on the okra.

Okay, here we go with Vegan Fried Shishito Pepper!

  1. Gather and rinse your Shishito Peppers/ okraVegan Fried Okra
  2. Cut off the stem and bottom of your Shishito Peppers/ okra, then slice into 1″ pieces Vegan Fried Okra
  3. Mix your dry ingredients (cornmeal, flour, salt, pepper, seasoning), and mix your almond milk with your xanthan gum in a separate bowl, and put your oil in a deep frying/ sauté pan and warm it over medium heatVegan Fried Okra
  4. Set up a little assembly line for yourself next to your stove. Dunk your shishito peppers/ okra morsels into the almond milk to coat it, then cover it with the dry mix, so it’s completely covered Vegan Fried Okra
  5. Gently—so you don’t burn yourself—drop the shishito peppers/ okra into the hot oil. Sorry, no picture of steps five and six because I was trying to not set myself aflame!
  6. You may have to do it in batches, when the okra is a nice golden brown, transfer it onto a cookie sheet with a layer of paper towels on it, to help soak up and drain some of the oil
  7. Serve with your favorite other southern dishes; I chose mashed potatoes! Vegan Fried Okra

 

 

Vegan Fried Okra

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 1 lb. of Okra, rinsed and cut
  • 3-6 cups of oil depending on the depth of your pan. You want the okra to be able to fully submerge, but the pan half full or less
  • 1/2 cup corn meal
  • 1 cup of flour
  • 1/2 tsp. xanthan gum
  • 1 cup of almond milk
  • 1/4 tsp. of paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 cup of seasoning salt
  • 1/4 cup black pepper
  • 1/8 cup of garlic powder (or 1/4 if you don't have seasoning salt) LESS IS MORE

Instructions

1

Gather and rinse your okra

2

Cut off the stem and bottom of your okra, then slice into 1" pieces

3

Mix your dry ingredients (cornmeal, flour, salt, pepper, seasoning), and mix your almond milk with your xanthan gum in a separate bowl

4

Put your oil in a deep frying/ sauté pan and warm it over medium heat

5

Set up a little assembly line for yourself next to your stove. Dunk your okra morsels into the almond milk to coat it, then cover it with the dry mix, so it's completely covered

6

Gently—so you don't burn yourself—drop the okra into the hot oil

7

You may have to do it in batches, when the okra is a nice golden brown, transfer it onto a cookie sheet with a layer of paper towels on it, to help soak up and drain some of the oil

8

Serve with your favorite other southern dishes; I chose mashed potatoes!

Recipe

Simple 4 Ingredient Recipe for Vegan Parmesan

Recipe for Vegan Parmesan

A recipe for vegan Parmesan is a must in any vegan kitchen! After all, one of the things that turns a lot of people away from veganism is the lack of cheese. I’m not vegan anymore, but when I was considering trying it years ago, I couldn’t picture myself abstaining from parmesan on my pasta or pizza. Vegan cheese has come really far since the 90’s, I mean cashew cheese like changed everything. Meltable vegan cheese?? Yes, please!

Oftentimes with veganism the thing people miss is the consistency or texture that comes from cheeses and creams. Furthermore, in a lot of cooking cream based sauces can be a vehicle for other spices and flavors. Vegan cheeses with a cashew base have revolutionized raw and vegan cooking. This recipe for vegan Parmesan is no exception!

Use it to top salads, rice bowls, pasta, and in your raw vegan creations! I love to use it on a vegan Caesar or even to garnish a soup. Again, the possibilities are endless.

Wow your naysayer guests with this recipe for vegan parmesan.

Recipe for Vegan Parmesan

Print Recipe
Serves: 4 Cooking Time: 5 minutes

Ingredients

  • 1 cup of raw cashews
  • 4 tbsp nutritional yeast
  • 3/4 tsp salt (add more for taste, start slow if you don't enjoy saltiness)
  • 1/3 tsp garlic powder

Instructions

1

Add all ingredients to a blender or food processor until it's super fine and resembles Parmesan cheese flakes. You're done!

Recipe

Luscious Vegan Caesar Salad

Vegan Caesar Salad

Once, I had a vegan caesar salad at the Springs LA. It changed my liiiife! I wasn’t even vegan at the time (I’m still not), but I became obsessed with the salad. Of course, they don’t just give out their recipes, but I was ambitious and made a few attempts to recreate their masterpiece.

A good Caesar is hard to come by as an omnivore but as a vegan or vegetarian? Forget about it.

The ever elusive “good” vegan caesar salad only surfaces every once in a blue moon. You better believe when it does, many vegans pounce on it! The thing that’s best about this Vegan Caesar Salad recipe is that you have a significant opportunity here to offer something substantial, delicious, and vegan at your next dinner party.

I remember while planning my wedding my husband and I lamented over what to offer our vegan guests. The fare was traditional American BBQ. Since they were to be surrounded by the smell of meats all weekend, I strongly felt like we needed to offer the vegans and vegetarians something amazing. I hope the guests were satisfied with their choices—I think veggie kabobs, salad, veggie burgers, and couscous?— but had I developed this recipe for Vegan Caesar Salad then, I would have definitely passed it along to our caterers.

Personally, what I fell in love with about this Vegan Caesar Salad is that it has seaweed in it. The seaweed gives it that oceany flavor without harming any little fish.

I’m proud to bring you my version of a Vegan Caesar Salad! I hope you love it as much as I do.

Luscious Vegan Caesar Salad

Print Recipe
Serves: 4 Cooking Time: 10 minutes

Ingredients

  • DRESSING
  • 1/2 cup hummus (if you don't like hummus, don't have any, or you can't eat it you can sub in 1/2 pre-soaked cashews, 1 tsp. of capers, and 1 tsp of Worcestershire sauce)
  • 1 1/2 tbsp. spicy mustard
  • 1 tbsp. evoo
  • 3 cloves of garlic (this makes it kind of garlicky spicy, so use less if you aren't a huge fan)
  • 1 tsp. lemon zest
  • 1/3 cup lemon juice
  • 1 pack dried seaweed snack
  • 1/2 tsp. sea-salt
  • SALAD
  • 2 loosely packed cups of Spring Mix Lettuce's
  • 2 cups of chopped romaine
  • 1 1/2 cups of loosely packed massaged kale (to massage kale, you literally massage it. I threw on about a tablespoon of EVOO and massaged it with my hands, kind of like washing your hair)
  • 1/2 cups of alfalfa sprouts
  • 2-3 packs of snack dried and salted seaweed, sliced lengthwise into strips
  • 1 cup Garbanzo Bean Croutons
  • 3/4 cup of Vegan Caesar Dressing
  • 2 avocados, sliced
  • Optional: Pepitas

Instructions

1

Throw all of your dressing ingredients into the blender and blend it until smooth and creamy. I like to blend everything except the evoo first, and then throw in the evoo for one last whirl

2

Chop your lettuces and massage your kale (chop your kale and put a tbsp. of evoo on it. Massage it around like you're washing your hair or kneading dough until it becomes softer. Super easy and makes a big diff!)

3

Throw it in a bowl

4

Top with the alfalfa sprouts, seaweed strips, and pepitas

5

Toss with the dressing

6

Garnish with avocado

7

Serve!

Notes

Using GF Worcestershire Sauce should make this meal 100% GF, if you have a serious aversion, though, please check all your labels. Grey Poupon doesn't contain gluten ingredients but could have cross contamination. Beware celiacs!

Recipe

Cauliflower Rice for Lazy People

cauliflower rice

Do you ever look at a complicated recipe and just say “fuck it,” and order pizza instead? Been there…many…many…times! But it doesn’t have to be that way! Cooking can be easy, fun, and no longer something you dread. With this in mind, I bring you, Cauliflower Rice for Lazy People!

When I first heard of cauliflower rice and cauliflower mash, it involved a lot of boiling and steaming.

It was just too much, and I feel like I always ended up with a watery, piss poor excuse for my favorite starches. This Cauliflower Rice can be used as a rice replacement in almost any rice dish. You can add butter, cheese, or a vegan alternative like nutritional yeast to flavor it.

This is such a fantastic option because it’s a simple way to take in fewer calories and carbs. Especially serving it at night, it’s hugely beneficial to lower your carb intake after 3:00 pm or so. I for one always feel like total shit if I eat something heavy for dinner. My husband and I eat at like 7:00 pm usually and it’s close enough to bedtime to make me feel like crap, plus I hate sleeping on a full stomach. You can incorporate this recipe for cauliflower rice into most fad diets! Keto or Atkins, add some butter! Eating “clean,” don’t add a thing! I’m sure even your Weight Watchers coach would approve!

cauliflower rice

cauliflower rice

cauliflower rice

cauliflower rice

cauliflower rice

Cauliflower Rice for Lazy People

Print Recipe
Serves: 1 Cooking Time: 10 minutes

Ingredients

  • 1 head of cauliflower
  • 1 tbsp. of oil
  • Cheese Grater (boxed is best)

Instructions

1

Wash the cauliflower

2

Dry if off as much as you can

3

Remove the greens and any large stem from the bottom

4

Quarter it lengthwise down the stem

5

Grate the cauliflower like you would cheese

6

Saute it, covered, over medium heat with the oil for about 7 minutes. Stirring occasionally

7

Season it however you want. I use salt & pepper, you could also add cheese or nutritional yeast.

 

Recipe

Roasted Root Vegetable Over Cauliflower Rice

Roasted Root Vegetable Entrée Over Cauliflower Rice

I’ve been playing around with basic rice bowls and root vegetables lately. If you’ve seen my recipe for Butternut Squash Soup then you know I’m pretty much obsessed with fall foods and roasted veggies. Don’t get me wrong, I love a fresh summer salad, but Fall will always have my heart.

This Roasted Root Vegetable Over Cauliflower Rice is quick and breezy to prep. I love the ease of walking away from a meal, cooking it that is. Especially relevant, roasting is great for the house person or stay-at-home mom/dad because it allows you the freedom to do a ton of other stuff as you wait to plate. Furthermore, seasonal veggies are so accessible to almost any region. Hit up your local farmers market and see what they have seasonally. Many of the proprietors will be able to tell you what they stock, and when, so you can prepare menus a couple weeks out.

Cauliflower rice is simple and quick to make. Once you get these simple steps down, the possibilities are endless. Most of all, food in bowl form is such a relief. It plates beautifully and it’s often the easiest style to prepare.

 

 

Roasted Root Vegetable Entrée Over Cauliflower Rice

I hope you enjoy this recipe for Roasted Root Vegetable Entrée Over Cauliflower Rice.

Roasted Root Vegetable Entrée Over Cauliflower Rice

Print Recipe
Serves: 6 Cooking Time: 1 hour

Ingredients

  • 3 Large carrots, cut into 1" pieces
  • 2 Sweet potatoes
  • 2 Golden beets
  • 2 Large beets
  • 1 Large red onion
  • 1 Acorn squash
  • 6 cloves garlic
  • 3 tbsp. Olive oil
  • Salt & Pepper to taste

Instructions

1

Preheat your oven to a roasting temp of 425 °F

2

Cut all your veggies. Wash and scrub the beets and dice into 1" cubes, quarter the onions, slice the peeled and deseeded squash into 1/2" slices, slice or cube the sweet potatos, and dice the carrots

3

Toss the veggies in the olive oil, spread on a foiled rimmed baking sheet. I did two rounds (2 sheets) at 45 minutes each. Make sure to toss/ turn over your veggies halfway through

4

Remove from oven and serve over a rice, quinoa, or cauliflower rice. Try it with my Dill and Parsley Cashew Sauce!

Notes

This recipe wins for meal prep because—if it's just you and a roomie/ spouse—this can be lunch for a week! Bring it to spice up your bland side-salad at the office! I absolutely love sending my husband to work with additions like these. A side of roasted veggies can go a long way, and your pocketbook will notice too! Waaaay better to spend $6 on lunch every day than $15!

Recipe

Dill and Parsley Cashew Sauce

This Dill and Parsley Cashew Sauce will save almost any meal.

It’s so tangy and herby it will literally make dry toast taste good. I love to do special sauces because usually, they’re so quick—like throw a bunch of shit in a blender—quick! Furthermore, they can take a dish from basic to extraordinary.
So often with cooking, the thing people are missing is seasoning or sauce. I didn’t use a pinch of salt in anything until I was 25 and it opened up my eyes to the endless possibilities in my kitchen. This Dill and Parsley Cashew Sauce is great as an addition to a Meatless Monday, or anywhere you find the need for some tangy, herby goodness.

I usually use this Dill and Parsley Cashew Sauce in a rice bowl recipe. It’s great over roasted root vegetables, rice, or even (especially) tacos! Just imagine this delicious mix on a veggie taco with some mango, um…yes, please?!? Here’s a link to a recipe I featured using this Dill and Parsley Cashew Sauce.

I love this recipe for Dill and Parsley Cashew Sauce because it’s so easy to make.

Furthermore, if you’re used to cooking vegan like I am, you know to keep cashews on hand. The great thing about this Dill and Parsley Cashew Sauce is that it’s also raw. Your omnivore guests would never guess this scrumptious, creamy sauce was vegan.

You can substitute lemon if that’s what you have on hand, you do you. Honestly, any variation of this sauce is gonna be delish.

 

I hope you enjoy the versatility of this vegan Sauce!

Dill and Parsley Cashew Sauce

Print Recipe
Serves: 8 Cooking Time: 5 minutes

Ingredients

  • 1/2 onion, chopped
  • 1 cup of cashews (preferably soaked for 2 hours, but honestly it's whatever). If you DO soak, don't presoak a lot cuz they WILL mold
  • 1/2 cup water
  • Juice from 2 limes
  • 1/2 cup loosely packed chopped parsley
  • 1/2 cup loosely packed dill
  • 2 cloves of garlic, peeled
  • Salt & Pepper to taste

Instructions

1

Chop yo shiiiiit. That's the 1/2 onion, dill, and parsley

2

Put the 1 cup of cashews in the blender, followed by your liquids (lime juice and water), then comes the 1/2 onion, garlic, and the herbs.

3

Blend it ALL

4

Throw in some salt n' pepa and blend again

5

Serve

Recipe

Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding

Pear Mango Banana Smoothie Bowl with Chia Pudding

This nutty Pear Mango Banana Smoothie Bowl with Chia Pudding bowl is perfect for a quick breakfast! Additionally, it’s a cheap and delicious snack to offer your guests. Who would say no when presented with such a thing? If they do, don’t trust them!

It’s always a nice thing to be offered a treat or beverage when you visit someone’s home. Not only a gesture of hospitality, it also gives a clear picture of your host. There are so many great ways to impress guest or simply add some fun to your usual dishes. Garnish and presentation are paramount and usually don’t cost a thing!

I came up with this Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding one day when my husband had some of his friends and band mates over to help move in to his recently renovated studio space.

I get so much joy from cooking and preparing meals for others. This was a simple and easy way to show my appreciation.

Enjoy this Pear Mango Banana Smoothie Bowl with Chia Pudding!

Pear Mango Banana Smoothie Bowl with Chia Pudding

Print Recipe
Serves: 4 Cooking Time: 7 minutes

Ingredients

  • 1 frozen banana
  • 1/2 pear
  • 3/4 cup frozen mango
  • 1/4 cup vanilla greek yogurt
  • 2 cups of pre-made chia pudding
  • 5 ice cubes
  • Garnish:
  • Almond slices
  • Quinoa Puffs
  • Chia seeds
  • Coconut shreds
  • Pear slice
  • 2 blueberries per bowl

Instructions

1

Blend the pear, banana, mango, ice, yogurt, and almond milk

2

Plate your chia pudding first

3

Top with smoothie

4

Garnish

5

Serve