Happy Cinco de Mayo! Let’s get the party started with a treat that will satisfy everyone. Not only is horchata quick and simple to make, it is also very versatile. Add in chocolate sauce, use as coffee creamer, blend with your favorite smoothie recipe in place of milk, use in your favorite cocktail recipe and the list goes on.
2 1/2 cups hot water
1 cup long grain white rice, uncooked
1 cinnamon stick
1 tsp pure vanilla extract
1/4 cup coconut nectar
4 tsp espresso, cooled (or 1 cup strong coffee)
1 cup SILK Cashew milk (or any nut milk)
ground cinnamon, optional
1.) Soak rice, water and cinnamon stick overnight.
2.) Blend rice mixture with the cinnamon stick on high for about 2-3 minutes, or until mixture is very thin. Add vanilla extract and blend for another minute.
3.) Pour rice mixture through a cheesecloth or sieve. Squeeze to get as much rice milk as possible and discard any pulp left from the cheesecloth. Transfer to a large pitcher and add the remaining ingredients: coconut nectar, espresso and cashew milk. (Add more coconut nectar depending on the level of sweetness preferred.) Stir until the nectar has fully dissolved.
4.) Serve with ice and a dash of cinnamon on top. Best served chilled.
Every year around this time, I have a bittersweet feeling. Excitement about my birthday month, but sad that the Summer will slowly leave us and that means no grilling with friends and family. Ok I haven’t grilled all Summer but still the thought of it counts.
As a round up of Summer vegan yummy foods, I present to you a two part post. First part from my AHNmazing vegan nacho cashew cheese recipe found here.
Who says you had to travel to Mexico to get these addicting and eye catching pieces of beauty? As much as they do look complicated and intimidating to make, you’d be more shocked at how simple this turned out to be!
5 ears of corn, husks on
1/4 cup Vegan Nacho Cashew Cheese
2 tbsp Vegenaise
1/4 cup cilantro, chopped
1 lime, juiced
1 tsp paprika
Soak corn with husks on in a bucket of water for about 20 minutes. This will prevent the husks from burning while grilling or roasting.
Preheat oven to 450 degrees and roast corn for 20 minutes. Do not over roast/grill or the kernels will turn out dry. Peel back husks leaving them attached to the base, remove the silk. Plate ears of corn on a serving dish.
In a medium bowl mix cashew cheese, Vegenaise, and lime juice. Spread a generous amount of spread on the corn, sprinkle with a little paprika and chopped fresh cilantro. Enjoy warm….or cold!
When I met you in the Summer, (yes reference to Calvin Harris), all I ask for is fresh strawberry, basil and Popsicle. Why not all combined in one treat for this California heat wave? It’s equally tart, sweet, refreshing and guilt-free. This is a very popular and simple recipe to make this Summer or year round. I just couldn’t narrow down to a few photos so I apologize in advance for the mini Popsicle photo shoot you’re about to encounter.
1 pint (1 lb.) fresh strawberries, stems removed
6-8 fresh Organic Basil leaves
3 tbsp agave
Blend ingredients together or pulse through a food processor. Add more agave and basil to your liking.
Pour mixture to Popsicle mold, cover with the lid, stick in Popsicle sticks and freeze overnight. Mold I used can be found here.
This is the perfect side dish for those hot Summer days where you just want to nibble on something light and refreshing. Perfect for grilling days as well. Just pop those baby boy yellow beets and orange slices on the grill and let them get merry and “charred.” (That actually sounds amazing as I’m typing this right now!) This is quick and easy to whip up in seconds so not to worry for last minute vegan BBQ parties!
3-4 yellow beets
1 large tomato, sliced
fresh basil (optional)
salt and pepper, to taste
Preheat oven to 400 degrees.
Thoroughly wash and slice beets to 1 inch thick slices.
In a medium bowl, toss beets in a light olive oil and salt drizzle. Bake for 20-25 minutes until golden brown and tender. Set aside.
Roast (or grill) tomatoes for 10 minutes. Set aside.
Carefully skin orange. Start by slicing both ends off to make a stable base and start cutting outwards from top to bottom. Cut into 1 inch round slices and discard any seeds. (See image below)
Refrigerate until ready to plate to keep cold
Top with fresh basil and drizzle orange ginger vinaigrette when ready to serve.
Ingredients: (Orange Ginger Vinaigrette)
1 tbsp apple cider vinegar
Extra Virgin Olive Oil
1 tbsp orange zest
1 tsp ginger, minced
juice of half orange
salt and pepper, to taste
Place all ingredients except olive oil in a bowl and give a quick whisk. Season with salt and pepper to taste. Slowly whisk in EVOO until desired consistency.