Satisfyingly crunchy, deliciously cheesy, and ready in about 30 minutes. Can you think of a better way to eat your greens? These Kale Chips are super easy, and vegan & gluten free.
This recipe uses Tuscan Kale, formally known as Lacinato Kale, which is the dark green, fiborous kale in the super market. It’s also sometimes known as Dinosaur Kale, due to it’s rough bumpy leaves which presumably look like dinosaur skin.
Curly kale is a lighter, less dense, relative of Tuscan Kale. It’s ideal for salads and eating raw, as it’s texture is closer to a hearty green like spinach.
Curly kale or Tuscan kale work for this recipe. I’d recommend using Tuscan kale as it’s heartiness makes a sturdier chip!
Yes, kale is nutritious — but it’s also delicious! The trick to kale is to treat it differently than other leafy greens. It can be sautéed like spinach with olive oil and spices, but unlike spinach, it won’t release a whole bunch of liquid.
Massage kale in a citrus-based dressing to make it the perfect salad green. The acid in the citrus breaks down the fibrous texture of the kale, making it less dense and chewy when you eat it.
I’ll admit I was skeptical of how good kale chips would actually be. After all, they don’t seem like the best contender for a crunchy delicious chip. Thankfully, these exceeded my expectations.
They aren’t as sturdy as your typical potato chip, but do pack a satisfying crisp. The nutritional yeast gives them an irresistibly cheesy flavor. Yum.
Satisfyingly crunchy, deliciously cheesy, and ready in less than 30 minutes. Use your own seasoning blend to spice it up, or make as directed for an easy, nutritious snack!Vegan & gluten free.
Simple strawberry cake made from a boxed muffin mix? Yup. Comes together in 15 minutes with the help of some homemade strawberry milk for a luxe spring cake.
Sure, technically I suppose you could use a white cake mix and simply ~add strawberries~. But that wouldn’t be as good as this cake. I’ll tell you why.
Packed full of one cup of fresh chopped strawberries, this cake can get heavy. All those heavy strawberries in a light, white cake? Not a good balance.
The base for this Strawberry Cake
This muffin mix provides a much sturdier, much heartier base to support the plethora of fresh strawberries. The strawberries stay put in the batter (not sinking to the bottom, as they’d do in a thinner, lighter batter of a regular cake) and provide fresh jammy strawberry goodness in each bite.
I recommend serving this as is, no frosting, with a side of whipped cream or your favorite vanilla ice cream. Some fresh chopped mint would complement the strawberries well.
Strawberry Cake perfection
Special Equipment (Kinda)
To make this strawberry cake, you’ll need a few special pieces of equipment.
These are all pretty common items. Pick up some cheesecloth at your grocery store if you don’t have any on hand. It’s relatively inexpensive and a versatile tool to have in your kitchen arsenal.
You’ll use the blender, cheesecloth and liquid measuring cup to create the strawberry milk. If you have a fat separator measuring cup (see below), use it! Rest the cheesecloth on the top strainer.
Again, if you don’t have these items, or if you just don’t feel like going through the effort of making the strawberry milk, you don’t have to. HOWEVER, I can’t guarantee the cake will be as tasty. Some things are worth the extra time, and this strawberry milk is one of them.
Fat Separator — Nifty, but not essential
A Note on the Strawberries
I recommend slicing your strawberries for the 1 cup measurement ahead of time. Since strawberries can vary widely in size, it will be easier to measure this first. For the 3-4 strawberries in the strawberry milk, gather your most average-sized, consistent strawberries from the lot and use for this purpose.
Taste your strawberries before using them in the cake. For best results, use the darkest, ripest and sweetest strawberries. If yours are a bit tart, that’s okay too! The sugar in the muffin mix will help compensate for that. Serve the cake with a sweet whipped cream and no one will ever know the difference. *wink*
For reference, these are the giant strawberries we have here at the fruit stands on the Central Coast. They are consistently the size of my palm and typically weigh 3 ounces each.
Behold — the king of all strawberries. Courtesy of Okui’s Farm Stand.
Strawberry Milk
Really, this cake gives you two hacks in one. The first, using the muffin mix. And the second — making your own strawberry milk.
See the instructions on the box call for 2/3 cup of water to be added to the batter. No sir. We don’t simply add water here.
Instead, we’re going to make our own fresh strawberry milk. Don’t worry, it sounds more complicated than it is.
Essentially, we’re going to blend our preferred milk (almond, oat, etc.) with a few strawberries. Then, to ensure the cake isn’t full of too many strawberry seeds, we strain it through cheese cloth. And voila! Strawberry milk.
Set up your cheesecloth directly over your glass measuring cup. That way you can strain and measure at the same time, stopping when you reach the 2/3 cup that the recipe calls for.
Strawberry Cake – Dairy Free
Lauren Harvey
This quick and easy strawberry cake recipe uses blueberry muffin mix as it's base. Comes together in 15 minutes, with the help of some homemade strawberry milk for a super moist, luxe spring cake.
1boxKrusteaz blueberry muffin mixor other boxed muffin mix
½cupvegetable oil
1cupfresh strawberries chopped, plus 3-4 extra whole
⅔cupmilk of choicealmond or oat work great!
2wholeeggslarge is best
Instructions
Make the strawberry milk
Instead of using water like the box suggests, we're going to make a quick strawberry milk, which will help to keep the cake super moist and infuse the strawberry flavor evenly throughout. Making the strawberry milk is technically optional, but for best results it's recommended.
First, take your 3-4 whole strawberries and remove the tops. Quarter the strawberries and add to a blender (or food processor) with 2/3 cup milk.
Blend the berries and milk together well, ensuring there are no chunks.
Set up to strain the milk. This step is optional, but makes the cake smoother by removing the extra seeds. Place a piece of cheesecloth over the top of the liquid measuring cup. You can use a fine strainer or sieve to place the cheesecloth on so it is more secure. Slowly pour the strawberry milk over the cheesecloth into the measuring cup, squeezing out extra liquid as necessary. Stop when the milk has reached the 2/3 cup mark on the measuring cup.
Mix the batter
Set the oven to 350°F. Line a 10"x7" baking dish with parchment paper. This makes it easier to remove the cake from the pan after baking.
Open the box of Krusteaz blueberry muffin mix. Remove the dry mix and the can of blueberries. Set the blueberries aside for later use. See recipe notes for ideas.
In a separate bowl, combine the dry muffin mix, vegetable oil, eggs, ⅔ cup strained strawberry milk. Mix well to combine.
Gently fold in the 1 cup chopped strawberries, ensuring even distribution throughout the mix.
Pour the batter into the pan lined with parchment.It may be thick. That's good! We want the batter to be thicker, because the strawberries will release their own juices as the cake cooks.Smooth out the batter as best you can to ensure even coverage.
Bake at 350° for 48 minutes, checking for doneness by inserting a toothpick into the center of the cake. It should come out clean.
Leave in the baking dish for about 20 minutes, then remove from the dish and let cool on a rack or cutting board until ready to serve.
A simple sheet cake covered with White Vanilla Buttercream. Here, I added some lemon zest and blue food coloring.
Patience is Key
Really, the key to a good buttercream is allowing the butter enough time to do its thing. Whipping the butter for a prolonged amount of time (either with a stand mixer or a hand mixer) is called creaming the butter. When making buttercream (this is also a trick for great cookies) it’s imperative to take the time to cream the butter first, then cream the butter with the sugar.
Doing so incorporates air into the butter, making it light and fluffy instead of heavy. Don’t rush this process! It’s crucial to achieve that creamy, light consistency.
So light and fluffy and amazing.
Decorating Tips
You can absolutely make this buttercream ahead of time. Store it in the fridge and let it come to room temperature before attempting to decorate your cake.
For those fine details, I like to make my buttercream, then immediately fill my piping bags. If I’m planning on using different colors, I’ll mix the colors, fill the bags, then store them in the fridge until ready to use.
I made and decorated this birthday cake for my Nana’s birthday using this buttercream recipe!
Keep it Simple
This recipe is intended to be as simple and streamlined as possible. Pick quality ingredients and you’re sure to have a delicious buttercream base for all of your creative cake creations.
Most importantly, have fun!
A spur of the moment cake I made for Earth Day!
White Vanilla Buttercream
Lauren Harvey
This White Vanilla Buttercream is the perfect base recipe for all of your decorating projects. Whether making a simple sheet cake, or a fully decorated birthday cake, this buttercream is easy to make and holds up well. Make a few batches and add different colors for easy decorating!
1 ½cupunsalted butter (3 standard sticks), softened to room temp.
¼cupheavy whipping cream
¼tspsalt
½tspvanilla extract
Instructions
Beat butter until soft and fluffy.
Incorporate powdered sugar 1/2 cup at a time, waiting until combined before adding more.
Once all powdered sugar is mixed into butter, add salt and vanilla extract.
Add the whipping cream in a slow steady stream with the mixer still on.
Notes
When making buttercream, it is imperative to scrape the sides of the mixer consistently, as this helps to incorporate everything evenly. Particularly if you have a mixer like mine, with a deep bowl, it is important to scrape the bottom to make sure everything is mixed in evenly.Adapted from a Preppy Kitchen recipe.
This recipe is great for meal prep! It makes a large batch and keeps well throughout the week.
Versatile & Meal Prep Friendly
This is a meal prep recipe that can easily be adapted to supplement different proteins and side dishes throughout the week, or to be used as is for a delicious and healthy meal prep lunch!
It’s flavor profile is flexible and truly can be made into a side dish or entrée with anything. Similar to Spanish Rice, Spring Harvest Rice uses fresh tomatoes and a plethora of vegetables and spices.
Make as is and it will yield about 10 cups of rice.
Make the recipe as written, or substitute ingredients you prefer.
Swap It Out
Not everyone likes peas and bell peppers, and that’s a-okay with me! Here’s a few substitution ideas to suit your tastes.
Instead of PEAS try edamame or sliced snap peas
Instead of BELL PEPPERS try carrots and celery
Instead of RICE try farro, barley, quinoa or couscous. Cook according to package directions and follow the rest of the recipe as written.
When swapping vegetables in this recipe, keep the measurements the same. This will ensure your rice comes out as tasty as possible!
Additionally, I encourage you to use simply whatever you have on hand. Even if it’s a combination of the vegetables in your fridge to match the measurements in the recipe – that’s great! You’ll prep a delicious rice dish and cut down on food waste. Win-win.
See recipe for a full list of substitutions.
Use this spring harvest rice as the base for a delicious burrito! Add roasted sweet potatoes, black beans and cheese of your choosing for an easy meal.
Spring Harvest Rice Meal Ideas
Here’s a few ways you can make Spring Harvest Rice a meal.
Wrap rice with black or refried beans in a flour tortilla topped with shredded cheese for an easy vegetarian burrito.
Omnivores
Serve with rotisserie chicken for an easy weeknight dinner.
Spring Harvest Rice — look at all those veggies!
The Cooking Process
To make this rice the best it can be, the vegetables need time to simmer. Put the pot on while you’re doing other things around the house, and check it periodically. You won’t need to watch it the entire time it cooks, so it’s good to cook when you’re already at home and can peek in on it every once in a while.
Browse through the photos below to see different phases of the cooking process and the final product.
There’s no replacement for time when cooking. Each step of the recipe builds a layer of flavor, toasting the spices, sautéing the aromatics, and then adding the fresh tomatoes and allowing them to cook down. The result is a lightly spiced, flavorful rice packed with vegetables. It’s a hearty, flavorful dish.
Spring Harvest Rice (Meal Prep Recipe – Vegan)
Lauren Harvey
This is a meal prep recipe that can easily be adapted to supplement different proteins and side dishes throughout the week, or to be used as is for a delicious and healthy meal prep lunch! It's flavor profile is flexible and truly can be made into a side dish or entrée with anything. Similar to Spanish Rice, Spring Harvest Rice uses fresh tomatoes and a plethora of vegetables and spices. Make as is and this will yield about 10 cups of nutrient-rich rice.
1tablespooneach of the following herbs: oregano, parsley, onion powder, garlic powder, smoked paprika, cumin
1green bell pepperdiced
1yellow oniondiced
3clovesgarlicminced
4cupsfresh tomatodiced (subsitute canned)
½red bell pepperdiced
1lbfrozen peas
1tablespoonsalt
2tspblack pepper
Instructions
First, cook your rice. I prefer using an Instant Pot, or Rice Cooker, but you are welcome to use any method you'd like, including microwaved steamed rice (no shame in shortcuts). Substitute couscous, farro, or barley and cook according to package directions. Set aside for now.
In a large, heavy bottomed pot, or dutch oven over medium/medium high heat add oregano, parsley, onion powder, garlic powder, smoked paprika and cumin. Toast briefly (a minute or less) to bolster their flavors. Next, add in 3 tablespoons of olive oil, or preferred cooking oil, and heat until shimmering.
Add diced onion, garlic, and bell peppers. Sauté until tender, about 10 minutes.
Add tomatoes and simmer uncovered over medium heat about 30-40 minutes, until tomatoes are cooked down and there is minimal liquid left in the pot. Simply put, it should look less like tomato sauce and more like a big pot of sautéed vegetables.
Incorporate the bag of frozen peas and salt and pepper. Mix well to combine and defrost the peas.When using frozen peas, it's best to add them at the last minute. If they cook too long, they turn mushy!
Add the rice 1-2 cups at a time, mixing well. Be sure to break up the chunks of rice to blend with the vegetables. Repeat the process until all of the cooked rice is incorporated. Done!
Notes
Substitute rice for farro, barley, quinoa, or couscous. Cook according to package directions.
Combine any of your preferred spices for a custom blend. Add some cayenne if you enjoy heat, or swap basil for paprika if you prefer things more mild.
Substitute sliced snap peas or edamame for frozen peas, if preferred.
Substitute carrots and celery for bell peppers, maintaining measurements.
A quick and easy recipe for hearty, delicious chickpea salad. Think of it like chicken salad, but with chickpeas and bell peppers instead of chicken and celery! Enjoy on toasted bread, over leafy greens, or on your favorite crackers.
Chickpeas are a great source of protein with a whopping 14 grams in 1 cup. They’re also a substantial source of fiber, with 12 grams per cup. For more on chickpea nutrition, click here.
In addition to their enviable nutritional value, chickpeas are simply delicious! They are (in my humble opinion) the legume of all legumes. Their creamy texture lends itself well to dips like hummus. Alternatively, they make a delicious addition to any dish pan fried with some olive oil and spices, my favorite way to eat them.
Canned chickpeas are affordable and accessible, making them a must have pantry item.
Ways to Eat
Enjoy this chickpea salad on some toasted bread with spinach as a sandwich, or spooned over leafy greens for a hearty salad. Or spread over crackers for a quick snack!
This chickpea salad can be made in a large batch ahead of time and enjoyed throughout the week. It’s a great meal prep item because it lasts well in the fridge and can be enjoyed in a variety of ways.
A quick and easy recipe for hearty, delicious chickpea salad. Think of it like chicken salad, but with chickpeas and bell peppers instead of chicken and celery! Enjoy on toasted bread, over leafy greens, or on your favorite crackers.
2cupschickpeas (garbanzo beans)drained and rinsed if using canned
3tablespoonsmayouse vegan mayo if preferred
1tablespoonmustarddijon, spicy brown and whole grain all work well
¼cupchopped green onionscan substitute celery if preferred
¼cupchopped bell peppersany color you'd like
1teaspoonsalt
1 teaspoonpepper
1 teaspooneach of spices – paprika, garlic powder, onion powder and chili powdersubstitute your preferred spices as desired
1tablespoonhorseradishoptional
Drizzle of olive oiloptional
Instructions
Drain and rinse the chickpeas. Chop onions, and bell peppers. Set aside.
In a medium-sized bowl, add the chickpeas. Use a pastry cutter or potato masher to mash the chickpeas in a bowl. Consistency should be a bit chunky, but mashed enough to add easily to a sandwich.
Add mayo, mustard, horseradish (optional), salt, pepper, spices, onions, bell peppers and a drizzle of olive oil. Mix well to combine.
Taste chickpea salad and adjust seasonings if desired.
This applesauce recipe provides a guideline to make easy, homemade applesauce. Adjust sugar and spices to your own tastes. Cut the apples according to how long you have to cook it, and how chunky (or smooth) you’d like your applesauce. Tastes great, simple to prepare and way better than store bought!
Cook the apples low and slow in a covered sauce pan. This eliminates the need to add water to the applesauce, which dilutes the flavor, and often facilitates the need for more sugar.
As Sweet As You Like It
Feel free to adjust the recipe to your tastes. Add more sugar if you’d like, or eliminate it completely for a delicious sugar-free treat.
Use any apples that you prefer. I prefer a gala or fuji for best flavor and sweetness. Taste a slice of the apples you will use. This will help determine how much sweetness will need to be added to the applesauce.
Chunky or Smooth
Just like peanut butter, everyone has their own preferences when it comes to applesauce. Whether you like it smooth or chunky, this recipe has you covered. Slice your apples into large chunks and forgo the mashing for a satisfyingly chunky applesauce. Or dice smaller apple pieces and mash (or blend/food process) well at the end for a silky smooth applesauce treat.
So Versatile You Can Eat It At Every Meal
Here’s a few ideas to serve and enjoy your tasty homemade applesauce:
Spooned over some oatmeal, topped with sliced almonds
Mixed with savory spices and served with pork chop
Layered with yogurt and granola for a filling parfait
Sealed in puff pastry for easy, flaky hand pies
On the side with some hot, fresh potato pancakes
Enjoyed straight from the jar as a midnight snack
Decadent yogurt, granola, and applesauce parfait.
Stovetop Apple Sauce
Lauren Harvey
This applesauce recipe provides a guideline to make easy, homemade applesauce. Adjust sugar and spices to your own tastes. Cut the apples according to how long you have to cook it, and how chunky (or smooth) you'd like your applesauce. Tastes great, simple to prepare and way better than store bought!
1tablespoonyour favorite sugargranulated, brown or monkfruit (optional)
1-2teaspoonsground cinnamon
1-2teaspoonsground nutmeg
Instructions
Peel and core the apples. Slice and dice into medium-sized chunks. The smaller the chunks, the faster the applesauce will cook down.
Add apples to a saucepan over medium heat. Add lemon juice. Cover pan with lid and let cook 10-15 minutes. The heat will release the apple's natural juices. This eliminates the need to add water to the pan. Just ensure the pan is not too hot so the apples don't burn. Stir occasionally.
Once the apples begin to release their juices and start to soften, add in sugar (optional), cinnamon and nutmeg. Cover pan again and let cook down another 10-15 minutes.
Test the apple's doneness by poking with a fork. If the fork slides easily, they are ready. If not recover and cook an additional 5-10 minutes until ready. The cooking time of the apples depends on the type of apple and how large the pieces were cut.
To mash or not to mash. If you prefer a smoother applesauce consistency, you can now mash the applesauce into a smooth paste or use an immersion blender. If you prefer chunkier applesauce, no need to mash.
Taste the applesauce and adjust spices if desired. If it needs a touch of sweetness, add agave or honey. Feel free to add more spices if desired.
Let cool and store in an airtight jar in the fridge.
Notes
Use a six-section apple slicer to make coring the apples a breeze. Leave slices in their larger size or cut in half for faster cooking time.
The smaller the apple slices, the faster they will cook.
Add additional spices like all-spice or ginger if you’d like.
Use honey or agave in place of sugar, or go sugar-free!
If not using sugar, start with 1 teaspoon of lemon juice and increase if desired.
Easy sugar-free crepes make a great base for a delicious breakfast, dinner or side dish! Make them sweet or savory depending on your toppings of choice.
This recipe was designed as a blank canvas. No vanilla, sugar or other flavoring is added to the crepes, making them to perfect vessel for any topping. Literally, anything. The sky is the limit!
A fun way to do crepes is with a crepe bar. Set out a plethora of topping items and everyone gets to make their own. Here are some ideas to set up your own crepe bar at home:
Jams, Jellies and Preserves
Peanut Butter
Cream Cheese
Butter
Brown Sugar
Powdered Sugar
Cherries and Berries
Banana
Whipped Cream
Poached Pears
Baked Apples
Cheddar, Parmesan, or Mozzarella Cheese
Ham
Prosciutto
Scrambled Eggs
Lemon Zest
Chocolate Syrup
Not your Average Crepe
Originally, I made these crepes as a featured weekend breakfast. I wanted them to be a bit heartier than your average crepe, with a secret sprinkling of protein. That’s where the almond flour comes in.
Because of the almond flour, these crepes have more of a bite than your average, tissue-paper-thin crepe. They’re more filling and naturally flavorful as well, without having an overbearing almond flavor.
Make it a Gluten-Free Crepe
To make these crepes gluten-free, swap the all-purpose flour for a gluten-free all-purpose flour.
I wouldn’t recommend making them only with almond flour, as they may come out too heavy to be enjoyable as a flexible crepe.
Layer it up
Crepes have a tendency to stick together when fresh out of the pan. Stack your finished crepes on a plate with a paper towel between each layer as you cook them. Or, use an empty sheet pan, lay the crepes out flat and use a sheet of wax paper between layers.
Swirl it Good
The secret to making crepes is all in the swirl. Hold your pan off the heat when you add the batter to the pan, and swirl as soon as you begin pouring in the batter.
Only add more batter to the pan if you absolutely cannot cover the entire surface. Otherwise, use the back of a spoon (preferably a plastic, not metal, spoon) to smooth the batter out and create one even thin layer.
Simple Sugar-Free Crepes
Lauren Harvey
This basic crepe recipe is made with pantry ingredients, ready in 15 minutes and can be topped with anything your heart desires! The crepes are sugar-free, which means they can easily be made sweet or savory depending on your tastes. The almond flour makes these crepes more filling than the average crepe without weighing them down.See the recipe notes for crepe topping suggestions!
¾ to 1cupwaterstart with ¾ cup and add more as needed to thin out the batter
¼teaspoonsalt
2tablespoonsbuttermelted
Instructions
In the microwave, or on the stovetop, melt the butter. Set aside to cool.
Whisk eggs, milk, water and salt in a large mixing bowl. Add almond and all-purpose flour, then the butter. Ensure the butter has come to room temperature before adding it to the batter. Whisk until smooth.
The batter should be smooth and runny, not thick. Thinner than pancake batter. Add more water if needed.
Heat a 6" frying pan over medium high heat. Add a spot of butter to the pan if it is not nonstick.
Holding the pan at a slight angle, pour approximately ¼ cup of batter into the pan. Swirl immediately, coating the entire bottom of the pan. Use the bottom of a spoon to gently spread the crepe out if needed. Try to keep the crepe thin by spreading the batter out evenly.
Let the crepe cook for about two minutes, until the bottom is a light, golden color. Using a flat spatula, flip the crepe over to cook the other side. Typically, the second side cooks in less time than the first side.
Stack crepes on a plate with a paper towel in between each.
Serve warm. To reheat the crepes, Microwave for 30 seconds or warm in a low-heat oven.
What’s the difference between drinking fresh fruit/vegetable juice and making a smoothie? Juicing extracts the nutrient-rich juices from your fruits and veggies. Smoothies consist of pureed fruits (and sometimes veggies). Meaning the main difference is that in a smoothie, you retain the natural fiber in the fruit/vegetable pulp.
Juices are less filling than a smoothie, but provide more concentrated nutrients and benefits, since you are eliminating all of the fruit/vegetable mass and just consuming its rich nutrient juice.
Both are great options, and it truly depends on your preference. Smoothies can be a quick way to get your fruits and veggies and add other nutrients like a protein powder, super greens powder, or nut butters for natural protein and fats.
Disclaimer: Edible Ink does not endorse any kind of “juice diet” or “juice cleanse”. Juicing should be a part of a balanced diet, an addition to your lifestyle, not a meal replacement. Always consult a nutritionist or your doctor before doing any kind of “cleanse” or “diet”.
Juicing with a Blender
This method of juicing requires a few kitchen gadgets you probably already have in your kitchen:
Standard blender, NutriBullet or similar blending vessel
Fruit(s) and/or vegetable(s) of choice
Square of cheesecloth
Nice glass bowl
Handy funnel
A jar or container in which to store your juice.
The process is simple. Add your washed and coarsely chopped fruits/veggies to your blender. If necessary, add a few tablespoons of water to help everything blend smoothly. Once blended, strain out the pulp using a cheesecloth over a glass bowl. Squeeze out all the excess juice from the cheesecloth, then use the funnel to safely transfer your fresh juice to your desired storage container. Mason jars work great for this!
To enjoy your fresh juice all week, make a large batch on the weekend. Store in the fridge and enjoy throughout the week.
A quick look at the blender juicing method. Here I made fresh beet juice.
No Waste Juicing
The process of juicing is aimed to extract the juice from your fruits or vegetables, leaving a lot of pulp (mass) behind. In order to make your juicing zero waste, save the pulp and reuse it!
To store your fruit/vegetable pulp, grab a reusable ice tray. Pack the pulp into the ice cube wells and freeze. Once frozen, add to a storage container of your choosing and keep in the freezer until ready to use. This ensures that the pulp is in small individual sizes, instead of one block of frozen pulp.
When you’re ready to make a soup or some vegetable stock, pop in a few of your vegetable pulp cubes. Or, for your next smoothie, add a few cubes of fruit pulp. No waste!
Add your vegetable pulp to your next pot of veggie broth!
How to Juice without a Juicer (Blender Method)
Lauren Harvey
Use your blender to makes fresh "pressed" juice. No special equipment needed!
Standard blender, NutriBullet or similar blending vessel
Fruit(s) and/or vegetable(s) of choice
Square of cheesecloth
Nice glass bowl
Handy funnel
A jar or container in which to store your juice
Ingredients
Fruits or veggies of your choosing
Water to blend
Instructions
Select your fruits and/or veggies. Wash and dry them. Cut out the core/seeds any parts you do not want in your juice. Then dice. For harder vegetables such as beets, you’ll want to help your blender out by cutting them smaller. Fruits tend to blend easier, and may not need to be cut as much as vegetables.If you'd like to create a juice blend, for example, orange carrot, you can add them to the blender at the same time.
Add a splash of water. Depending on the tenacity of your blender, it may be able to handle the fruits or vegetables without any additional liquid. For example, a Ninja blender may be able to handle this.Having a Nutri Bullet, I know that I do have to add water or it won’t blend. A few tablespoons should work just fine.
Blend until smooth.
Place the cheesecloth over the glass bowl. This will serve to catch any pulp or mass in your juice. I recommend cutting the cheesecloth with overhang on the bowl, so it is easier to pick up and ring out. Carefully pour the entire contents of the blender through the cheesecloth.
Gently lift the cheesecloth from the bowl by bringing all the sides together to form a seal. Squeeze the pulp in the cheesecloth to remove any remaining juice. Your bowl should now be full of delicious fresh juice!
Notes
Save the pulp! Pulp can be frozen and used in smoothies, soups or stocks. For easy handling, pack pulp into an empty ice cube tray.When frozen solid, remove from tray and store in freezer-safe packaging until ready to use. No waste!
Keyword How to juice at home, How to juice without a juicer, Juicing, Juicing at home, Smoothie
Today we explore an elusive root vegetable: the Jerusalem Artichoke! Learn what it is, how it tastes, and how to cook it with this quick and easy recipe.
A Jerusalem Artichoke, also called a sunchoke, is the root of a species of Sunflower. It’s an ingredient I’ve seen used in restaurants and on cooking shows, all the while thinking, “Where do I even buy that?” Turns out, at a local farm stand. When I saw them for sale at Rutiz Farms, I knew I had to seize the opportunity.
What does a Jerusalem Artichoke taste like?
Though a root vegetable related to the sunflower, the Jerusalem Artichoke tastes like its name – an artichoke! With a mild flavor, the sunchoke tastes how I imagine a cross between a potato and an artichoke would taste. Hearty and starchy with a hint of artichoke heart.
The inside of a sunchoke.
How do I cook Jerusalem Artichoke?
Bake it, boil it, stick it in a stew! But really, I’d suggest roasting Jerusalem Artichokes in the oven, like you would any other vegetable. It’d be great as chips, but true to form I chose to make them into fries, complete with a nice garlic aioli.
We found that, in cooking the sunchoke or eating it, our brains kept trying to tell us it was a potato. If you’re tempted to cook it as long as you would a potato, watch out. Taste test along the way to monitor progress and make adjustments as needed.
Baked Jerusalem Artichoke Fries (Sunchoke Fries)
Lauren Harvey
Sunchokes (aka jerusalem artichokes) are a root vegetable that tastes like a cross between a potato and an artichoke. They make great fries, as in this recipe, but can be boiled and pan fried too! Try your sunchoke fries with a nice aoili for the perfect treat.
Scrub the Jerusalem Artichokes clean. You can peel if you prefer, but scrubbing the dirt off will work just fine.
Slice the Jerusalem Artichokes into matchsticks.
In a clean bowl, toss the Jerusalem Artichokes with olive oil and seasonings. Adjust the seasonings to your preference or taste. Remember you can always add more after baking.
Spread parchment on a baking sheet. Lay out the Jerusalem Artichokes in a single layer, making them overlap as little as possible.
Bake in a 350° oven for 40-45 minutes until tender.
Taste and adjust seasonings to your preference.
Serve warm with a side of garlic aioli or your favorite fry dipping sauce!
Making a holiday feast that satisfies everyone’s dietary needs can be challenging. But it doesn’t have to be! We’ve searched the internet for the best Thanksgiving Meal Plans for everyone, including plans for Vegan, Vegetarian, Gluten-Free, Sugar-Free and Dairy-Free.
Don’t forget dessert! We’ve also included our favorite picks for Sugar-Free and Vegan desserts to make the holiday meal complete.
Disclaimer: This post is not sponsored in any way and based on personal opinion. Here at Edible Ink, we want to help make your holidays as best (and simple) as they can be, with no strings attached!
Mel at A Virtual Vegan goes above and beyond with her Vegan Thanksgiving Dinner Menu, including a shopping list to make preparations for the big day a breeze! Plus a timeline to make cooking a full feast manageable. Dishes include:
No doubt, large gatherings have been a rare occurrence this year. If your holidays are less grand feasts and more intimate dinners for two, the Vegan Thanksgiving Dinner for 2 may be your ideal menu. Set up as a “choose your own adventure’ of a menu complete with cooking tips, this meal plan is great for small gatherings, or just you and your significant other. Dishes include:
Packed full of gluten-free Thanksgiving options, this Easy, Gluten-free Thanksgiving Menu satisfies every celiac’s holiday food cravings! Here, turkey is still on the menu, with modifications to cornbread, biscuits and gravy. Dishes include:
Vegetarian food blogger Cookie and Kate provides a list of 33 Vegetarian Thanksgiving Recipes to make your own meat-less feast. No need for Tofurkey with delicious, whole food dishes like:
Nothing makes a lactose intolerant person happier than a big bowl of dairy free mashed potatoes! This list from Cook Nourish Bliss includes a slew of dairy free classic Thanksgiving sides, as well as a few dairy free Thanksgiving desserts. Dishes include:
How about a super simple Thanksgiving Menu this year? Instead of roasting the whole turkey, try a juicy Turkey Breast from A Head of Thyme. More recipes include:
Easy, vegan, and for some, gluten free! This list of 28 Easy Vegan Thanksgiving Desserts is sure to have something for everyone. So go ahead, make two! Recipes include:
What are your Thanksgiving plans this year? Are you using any of the meal plans listed here to craft your ultimate Thanksgiving feast? Let us know in the comments below! Like, share and subscribe and don’t forget to tag Edible Ink!
