Vegan Tuscan-Inspired Pasta Salad

Vegan Tuscan-Inspired Pasta Salad

This Tuscan-inspired pasta salad is summer’s best bud.

It’s packed with cannellini beans, sun-dried tomatoes, fresh basil, red onion, black olives, vegan parmesan, and baby spinach.

Occasions I like to make pasta salad for include:

Picnics, backyard BBQs, family get-togethers, and potlucks.

But more often than not, I’ll just make a big batch during the week so I have something to snack on or use as a side dish for days.

For the dressing, you’ll just throw olive oil, vinegar, dijon mustard, and a handful of other seasonings into a jar and give that baby a shake. Easy, right? Plus the only things you’ll have to chop are the onion and basil.

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So if you’ve got time to boil some pasta and throw some stuff in a bowl, this recipe’s for you!

I’ve used bowtie/farfalle pasta, but you can use any short pasta that has nooks and crannies for the dressing and other ingredients to stick to. Think fusilli, rotini, penne. I also really recommend using fresh basil here because the flavor is unbeatable. You can ultimately do whatever you like, though!

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Vegan Tuscan-Inspired Pasta Salad

This Tuscan-inspired pasta salad is summer’s best bud. It’s packed with cannellini beans, sun-dried tomatoes, fresh basil, red onion, black olives, vegan parmesan, and baby spinach.
Course Side Dish
Cuisine Mediterranean
Keyword pasta salad, tuscan pasta salad, vegan pasta salad
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 6 servings
Author Hannah

Ingredients

  • 10 oz farfalle pasta
  • 1 (15oz) can cannellini beans drained and rinsed
  • 1/4 large red onion thinly sliced
  • 1/2 cup julienne-cut sun dried tomatoes, in oil oil drained*
  • 1-2 cups baby spinach
  • 1 (6oz) can sliced black olives
  • 1/2 cup vegan parmesan shredded
  • 1/4 cup tightly packed fresh basil chopped

Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar*
  • 3 tbsp water
  • 1 tbsp dijon mustard
  • 1 tsp agave or maple syrup
  • 2 tsp garlic granules
  • 2 tsp dry oregano
  • 1 tsp kosher salt to taste
  • 1 tsp freshly ground black pepper to taste

Instructions

  • In salted water, cook pasta according to package instructions. Drain, toss with a little bit of olive oil to prevent sticking, set aside, and allow to cool.
  • Add all dressing ingredients to a jar with a lid, and shake to combine.
  • Toss all ingredients and the dressing in a large bowl.
  • Let sit in the fridge for at least an hour before serving.

Notes

*You can substitute 2 cups of sliced cherry tomatoes for the sun dried tomatoes
*Can substitute red wine vinegar for the white wine vinegar

Vegan Caesar Dressing

Not to be dramatic, but this is the best vegan caesar dressing I personally have ever had. It’s egg-free, dairy-free, and anchovy-free! Just plop all of the ingredients in a blender, blend until smooth, and you’ve got a creamy, zingy, and super easy caesar dressing.

This recipe makes a decent amount, so you can store it in a glass jar in the fridge for salads/wraps/dipping all week.

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You’ll Need:

  • Raw cashews
  • Water
  • Extra virgin olive oil
  • A lemon
  • Dijon mustard
  • Garlic
  • Vegan Worcestershire sauce
  • Capers
  • Hemp hearts
  • Nutritional yeast
  • Dried parsley
  • Salt & Pepper
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Serving Ideas:

Make a kale caesar salad with smoky roasted chickpeas! You’ll need:

  • Washed and chopped kale
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • A drizzle of olive oil
  • A pinch of cayenne pepper
  • 1/2 tsp each of:
    • garlic powder
    • onion powder
    • smoked paprika
    • kosher salt

Preheat your oven to 375F. Line a baking sheet with parchment paper, then toss the chickpeas, spices, and olive oil together. Bake for 25-30 minutes, tossing halfway, until chickpeas are darkened in color and the outsides are crispy.

Massage desired amount of caesar dressing (recipe below) into your prepped kale. Massaging the kale breaks down its cell structure and makes the leaves softer/easier to eat. Use your hands and really get in there!

Top with the smoky roasted chickpeas, vegan parmesan, and a squeeze of lemon.

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Try it with these mains:

My Vegan Jalapeño Burgers

Lemony Garlic and White Wine Spaghetti

Strawberry & Vegan Basil Ricotta Crostini with Balsamic Glaze

Buffalo Chickpea Pita Pizzas

FAQ:

What can I use in place of vegan Worcestershire sauce?

Try substituting balsamic vinegar.

How do I soften cashews?

To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.

Can I make this recipe nut-free (no cashews)?

Try replacing the 1 cup of raw cashews with 1 cup of raw sunflower seeds. Make sure to soak them as you would cashews, and rinse them very well!

I don’t like capers. Can I leave them out?

No. Just kidding – you can leave them out if you MUST, but I really recommend leaving them in! Their salty brininess contributes so much to that caesar taste. If you opt to remove my beloved capers, I’d suggest using chopped green olives instead or adding a bit more of the dijon mustard and lemon juice.

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Vegan Caesar Dressing
Print Pin
5 from 1 vote

Vegan Caesar Dressing

Creamy, zingy, and so easy! This cashew-based vegan caesar dressing is egg-free, dairy-free, and anchovy-free.
Course Salad
Cuisine Italian
Keyword caesar dressing, caesar salad, vegan caesar dressing, vegan caesar salad
Prep Time 10 minutes
Servings 6 servings
Author Hannah

Ingredients

  • 1 cup raw cashews softened*
  • 3/4 cup water
  • 2 tbsp olive oil
  • 1 large lemon juice of, about 2-3 tbsp, and its zest
  • 1 tbsp dijon mustard
  • 1 clove garlic
  • 1 tbsp vegan Worcestershire sauce*
  • 1 tbsp capers heaping
  • 1 tsp hemp hearts
  • 1 tbsp nutritional yeast
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt to taste
  • 1/2 tsp freshly ground pepper to taste

Instructions

  • Add all ingredients to a blender, and blend until smooth.
  • Store any leftovers in an airtight container in the fridge. It will thicken as it chills.

Notes

*To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.
*My favorite vegan Worcestershire sauce is made by Annie’s. If you can’t find a vegan Worcestershire sauce, you could try substituting balsamic vinegar.


Garlic Scallion Noodles

These noodles come together in 15 minutes and are so easy. Feel free to add in extra veggies and/or protein of choice – some crispy tofu would be perfect.

I don’t know about you, but I definitely have wasted my fair share of green onions simply because I didn’t feel like prepping them. Now I try to make sure to wash and chop them all the same day or the day after purchase, then I put them in a reusable silicone bag in the freezer. That way I have green onions chopped and ready whenever I need them. Make sure you save the bulbs because you can replant them and have free onions!

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Ingredients:

  • 6oz spaghetti or ramen noodles, cooked according to package instructions
  • 1 tbsp sesame oil
  • 3-5 cloves garlic, minced
  • 3 scallions/green onions, chopped (sauté white parts and reserve green for serving)
  • 1.5 tbsp unseasoned rice vinegar
  • 2-3 tbsp low sodium soy sauce, to taste
  • 1 tsp sugar
  • Crushed red pepper, to taste
  • Sesame seeds
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Instructions:

  1. Heat sesame oil in a large pan over medium high heat. Sauté onions and garlic for 1-2 minutes, then add the rice vinegar to loosen the brown bits up.
  2. Add the noodles to the pan. Mix together soy sauce (start with 2 tbsp) and sugar. Pour mixture over the noodles and stir to incorporate. Taste and add more soy sauce if needed.
  3. Serve topped with reserved green onions, crushed red pepper, and sesame seeds.

Notes:

Feel free to add in extra veggies and/or protein of choice! Some crispy tofu would be perfect.


Strawberry and Vegan Basil Ricotta Crostini with Balsamic Glaze

Crostini is one my favorite appetizers because:

1.) it’s easy

2.) it travels well, and

3.) it’s cute as heck.

I opted for a half cashew/half tofu ricotta because honestly I just think it tastes good, but also it’s more cost effective than using entirely cashews. If you’d like to only use tofu, you can just add the onions and garlic in with the rest of the ingredients and process once.

If you’re not wanting to make crostini today, you can use this ricotta in lasagna, pasta, on toast, in sandwiches, or however else you see fit!

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What you’ll need for this recipe:

  • balsamic vinegar and maple syrup for the glaze
  • olive oil
  • yellow onion
  • garlic
  • cashews
  • tofu
  • non-dairy milk
  • basil leaves
  • lemon juice
  • nutritional yeast
  • white miso paste
  • salt & pepper
  • strawberries
  • and a baguette
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Strawberry and Vegan Basil Ricotta Crostini with Balsamic Glaze

One of my favorite apps – crostini! This recipe features juicy sliced strawberries, vegan basil ricotta made with tofu and cashews, and balsamic glaze for drizzling over the top.
Course Appetizer
Cuisine Italian
Keyword crostini, ricotta crostini, strawberry basil crostini, vegan crostini
Prep Time 10 minutes
Cook Time 30 minutes
Servings 30 crostini (depending on size of baguette)
Author Hannah

Ingredients

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 3 tbsp maple syrup

Vegan Basil Ricotta

  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 3/4 cup raw cashews softened*
  • 7 oz firm tofu (1/2 block) drained and broken into chunks
  • 1/2 cup plain unsweetened non-dairy milk
  • 1/2 cup fresh basil leaves torn
  • 1/2 lemon juiced
  • 2 tbsp nutritional yeast
  • 1/2 tbsp white miso paste
  • 1/2 tsp kosher salt to taste
  • black pepper to taste

Crostini

  • 1 baguette
  • vegan basil ricotta
  • sliced strawberries
  • balsamic glaze
  • fresh basil

Instructions

Balsamic Glaze

  • Add balsamic vinegar and maple syrup to a small sauce pan over medium heat. When it starts to bubble, reduce heat to medium low and simmer until the liquid reduces by half, about 10-15 minutes. Remove from heat and let cool before using.

Vegan Basil Ricotta

  • Sauté onion and garlic in oil over medium heat until the onions soften and the edges are beginning to brown. Remove from heat.
  • Add cashews, milk, and the cooked onion and garlic to a food processor and process until smooth.
  • Add tofu, basil, lemon juice, nutritional yeast, miso paste, salt, and pepper and process again until smooth. Taste and adjust the amount of salt, pepper, and/or lemon juice if needed.

Crostini

  • Preheat oven to 350F.
  • Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5-7 minutes per side until edges are golden brown.
  • Top crostini with the ricotta, sliced strawberries, a drizzle of balsamic glaze, and fresh basil. Serve immediately.

Notes

*To soften cashews: place them in a bowl of very hot water for 20-30 minutes, or allow them to soak overnight in a bowl of water in the fridge
Balsamic vinegar can be drizzled over the top in place of the balsamic glaze, if desired.
 
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Lemony Garlic And White Wine Spaghetti

Words I love to see in a recipe: garlic, lemon, butter, wine, pasta.

Make this vegan lemony garlic and white wine spaghetti in the time it takes to boil some noods and have a glass of wine. Seriously, it takes 15 minutes. You’ll need lots of garlic, a lemon, crushed red pepper, vegan butter, white wine, vegan parmesan, herbs, and some noodles (don’t pour out the pasta water).

If you like lemon and garlic, this one’s for you. If you’re not a mega fan like me, then feel free to scale back on the amount of lemon juice and cloves of garlic.

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What you’ll need:

  • Spaghetti noodles
  • Vegan butter
  • Lots of garlic
  • Crushed red pepper
  • A lemon
  • White wine
  • Vegan parmesan
  • Salt and black pepper
  • Fresh herbs like thyme or parsley
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Cooking tips for this recipe:

  • Prepare ingredients in advance. This pasta comes together very quickly, so I find it easiest to have everything ready before I start.
  • Make sure to salt your pasta water! It adds so much more flavor to the noodles.
  • Cook your pasta al dente. You’ll be adding the noodles to the sauce while it’s still hot, so you don’t want it to overcook.

Serving ideas:

  • Prepare a simple green salad with seasonal veggies and a lemony dressing.
  • Pour a glass of wine and call it a day!

Other pasta recipes to try:

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Lemony Garlic And White Wine Spaghetti

Words I love to see in a recipe: garlic, lemon, butter, wine, pasta. Make this vegan lemony garlic and white wine spaghetti in the time it takes to boil some noodles and have a glass of wine. 
Course Main Course
Cuisine Italian
Keyword easy, lemon garlic spaghetti, pasta, vegan pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings
Author Hannah

Ingredients

  • 8 oz thick or regular spaghetti reserve 1/2 cup of the pasta water
  • 4 tbsp vegan butter
  • 5 cloves garlic minced
  • 1/2 tsp crushed red pepper scale back to 1/4 tsp or omit if you're sensitive to spice
  • 1 lemon, juiced and zested about 1/4 cup
  • 1/3 cup dry white wine
  • 1/2 cup grated vegan parmesan plus more for serving
  • salt to taste
  • freshly ground black pepper to taste
  • fresh herbs like thyme or parsley for serving

Instructions

  • Cook pasta according to package instructions and reserve 1/2 cup of the pasta water.
  • Melt butter in a large pan over medium heat.
  • Add garlic and crushed red pepper. Cook for about 2 minutes until fragrant.
  • Pour in lemon juice and white wine. Turn the heat up to medium high and simmer until the liquid is reduced by half.
  • Remove from heat and add in cooked pasta, lemon zest, and parmesan. Toss to coat, gradually adding a bit of the pasta water as needed to loosen the sauce (you likely won’t need the full 1/2 cup).
  • Give it a try and season with salt and pepper, to taste.
  • Serve with extra parmesan and fresh herbs. Enjoy!

Notes

Vegetable broth can be used in place of the white wine, if desired.


Irish Whiskey Mules

Sláinte! Put down the green beer and make these Irish whiskey mules this St. Paddy’s Day instead.

I don’t think I’ve shared it yet on the blog, but I recently moved all the way to Indiana from my hometown of Savannah, GA where St. Patrick’s Day is a BIG deal. We’re talking no school, and your whole family is there for the parade. This year I’m celebrating from afar with these cocktails!

PS: If you’ve seen the word before but didn’t know, sláinte is a toast that means health. Here’s what the ol’ Wikipedia has to say: “Sláinte means “health” in Irish and Scottish Gaelic. It is commonly used as a drinking toast in Ireland, Scotland and the Isle of Man.” Now you know! Let’s make drinks.

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For one drink:

  • 2 oz of your favorite Irish whiskey
  • 4-6 oz ginger beer
  • The juice of 1/2 a lime (about 1 oz)
  • Ice
  • A sprig of fresh mint

For a crowd (4 drinks):

  • 1 cup Irish whiskey
  • 2 – 3 cups ginger beer
  • The juice of 2 limes (about 4 oz)

How to make it:

Fill a glass or copper mug with ice. Pour in the whiskey, ginger beer, and lime juice. Stir, then garnish with lime slices and a sprig of fresh mint.

For a crowd, mix the whiskey, ginger beer, and lime juice in a pitcher, then pour into glasses filled with ice.

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Irish Whiskey Mules

Sláinte! Put down the green beer and make these Irish whiskey mules this St. Paddy’s Day instead.
Course Drinks
Cuisine American, Irish
Keyword irish whiskey mules, mules, st patrick’s day, whiskey mules
Prep Time 4 minutes
Cook Time 1 minute
Servings 1 drink
Author Hannah

Ingredients

  • 2 oz Irish whiskey
  • 4-6 oz ginger beer to taste
  • 1 oz lime juice half of a lime
  • ice
  • lime slices
  • fresh mint sprig

Instructions

  • Fill a glass or copper mug with ice.
  • Pour in the whiskey, ginger beer, and lime juice. Stir.
  • Garnish with lime slices and a sprig of fresh mint.

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Buffalo Chickpea Pita Pizzas

We love a double chickpea recipe. This one’s got roasted chickpeas AND buffalo hummus.

These crispy buffalo chickpea pita pizzas are SO fun to make and eat. Grab some hummus and pita bread, whip them up in 30 minutes, and top with red onion, celery, a drizzle of ranch, and greens.

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Pita pizzas are basically the savior of work from home lunch. I know so many people this year feel like they are just constantly making food, then cleaning the kitchen, making food, then cleaning. Pita pizzas create little mess in the kitchen and are easy to mix up. You can make BBQ pita pizzas, margherita pita pizzas, taco pita pizzas, cheeseburger pita pizzas. Now say pita pizzas 5 times fast.

What you’ll need:

  • a can of chickpeas
  • garlic powder
  • onion powder
  • paprika
  • salt
  • cayenne pepper
  • a drizzle of olive oil
  • plain hummus
  • hot sauce
  • pita bread
  • red onion
  • celery
  • vegan ranch
  • and some greens!
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What to do:

Preheat your oven to 375F. Then, on a lined baking sheet, toss chickpeas with garlic powder, onion powder, paprika, salt, cayenne pepper, and a drizzle of olive oil. Bake for 15 minutes, stirring halfway. (PS – the chickpeas are going to get crispier on the pita pizzas later)

While the chickpeas are in the oven, mix together hummus and hot sauce to make buffalo hummus. Go ahead and chop your onion and celery, too.

Remove the chickpeas from oven. Place pitas on a baking sheet and spread with buffalo hummus, then top with the roasted chickpeas and red onion. Bake (again at 375F) for 10 minutes, broiling for the last 2 minutes or so.

Remove the pita pizzas from the oven and top with celery, ranch, extra hot sauce if you want, and greens. Enjoy!

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Buffalo Chickpea Pita Pizzas
Print Pin
5 from 1 vote

Buffalo Chickpea Pita Pizzas

These crispy buffalo chickpea pita pizzas are SO fun to make and eat. Grab some hummus and pita bread, whip them up in 30 minutes, and top with red onion, celery, a drizzle of ranch, and greens.
Course Main Course
Cuisine American
Keyword buffalo pizza, pita pizza, pizza
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 pitas
Author Hannah

Ingredients

Chickpeas

  • 1 (15oz) can chickpeas drained and rinsed
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp kosher salt
  • 1 pinch cayenne pepper to taste
  • a drizzle of olive oil

Buffalo Hummus

  • 1/2 cup plain hummus
  • 2 tbsp hot sauce* to taste

Everything Else:

  • 4 pieces pita bread
  • 1/4 red onion chopped
  • 1 stalk celery chopped
  • vegan ranch dressing
  • extra hot sauce
  • greens (microgreens, cilantro, arugula, etc.)*

Instructions

  • Preheat oven to 375F
  • Toss chickpea ingredients on a lined baking sheet and bake 15 minutes, stirring halfway. They’re going to get crispier on the pizzas later.
  • While the chickpeas are in the oven, mix together hummus and hot sauce to make buffalo hummus. Chop your onion and celery.
  • Remove chickpeas from oven. Place pitas on a baking sheet and spread with buffalo hummus, then top with chickpeas and red onion. Bake (again at 375F) for 10 minutes, broiling for the last 2 minutes.
  • Remove pitas from the oven and top with celery, ranch, extra hot sauce, and greens.

Notes

*For the hot sauce, I used Frank’s Red Hot
*For the greens, I used micro cilantro because I received it in a PR package, but you can use whatever you’d like.
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Vegan Jalapeño Burgers

Here’s how I level up a package of vegan ground beef! Jalapeño, garlic, onion, vegan Worcestershire sauce, and lots of fresh ground pepper make these juicy plant-based burgers. I opted to melt some vegan pepper jack over top and toss on some pickled jalapeños, but you can top however you see fit.

PS: These freeze well, so we like making a large batch to thaw out whenever we’re craving burgers.

PPS: I got this vegan pepper jack nice and melty with the help of a mini melting dome, which is a game changer!

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You’ll need:

  • Vegan ground beef, such as Beyond or Impossible
  • A jalapeño
  • Garlic
  • Onion
  • Vegan Worcestershire sauce
  • Fresh ground pepper
  • Burger buns
  • Vegan cheese slices – I like pepper jack or cheddar here
  • Pickled jalapeños
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Serving suggestions:

I’ve topped the burgers in the photos with melty vegan pepper jack (Miyoko’s) and pickled jalapeños. Some of my other favorite topping combos for these patties are:

  • BBQ sauce, pickles, and coleslaw (made with vegan mayo, of course)
  • Classic cheddar, red onion, lettuce, pickles, ketchup, and mustard
  • Guacamole or avocado slices, pickled red onion, and corn salsa

These juicy, vegan burgers make a delicious companion to roasted veggies, homemade fries, and a number of salads. Some of my favorite salads to serve with them are:

A zingy Vegan Caesar Salad

My Tuscan-Inspired Vegan Pasta Salad

Or this Lemony Chickpea and Cucumber Salad with Dill

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Vegan Jalapeño Burgers

Here’s how I level up a package of vegan ground beef! Jalapeño, garlic, onion, vegan Worcestershire sauce, and lots of fresh ground pepper make these juicy plant-based burgers.
Course Main Course
Cuisine American
Keyword jalapeno burger, plant based burger, vegan burger, vegan jalapeno burger
Prep Time 5 minutes
Cook Time 10 minutes
Servings 5 burgers
Author Hannah

Ingredients

For the patties:

  • 1 package vegan ground beef such as Beyond
  • 1 jalapeño pepper minced, and seeded if desired
  • 2 cloves garlic minced
  • 1/2 cup finely diced onion
  • 1 tbsp vegan worcestershire sauce*
  • fresh ground pepper several cracks of

For serving:

  • burger buns
  • vegan cheese slices such as pepper jack or cheddar
  • pickled jalapeños

Instructions

  • Mix together vegan ground beef, minced jalapeño, garlic, onion, worcestershire sauce, and pepper in a large bowl. Form into patties (you should get 4-6 depending on how large you make them)
  • Heat an oiled pan over medium-high, and cook burgers 4-5 minutes per side. In the last couple minutes of cooking, add vegan cheese slices to the tops of the patties.*
  • Serve on a toasted bun with pickled jalapeños and any condiments you'd like.

Notes

*I use Annie’s vegan Worcestershire sauce. If you can’t find any, try substituting 1 tbsp balsamic vinegar instead.
*To get the vegan cheese nice and melty, I used a melting dome.


Cara Cara Kombucha Cocktails

I was at the grocery store this past weekend and saw a sign in front of the kombucha that said “try kombucha in a cocktail!” so I did that. These cocktails are made with freshly squeezed cara cara orange juice, ginger kombucha, ginger beer, lime juice, and vodka. Leave out the vodka out of this one for a mocktail.

It’s citrus season, which means lots of oranges! Cara cara oranges are seedless and have a red flesh. They are slightly sweeter in taste and less acidic than navel oranges, plus cara caras have undertones of red fruits like cherries and cranberries.

To make these cocktails, you’ll need:

  • Cara cara oranges
  • Ginger kombucha
  • Ginger beer
  • Vodka
  • Limes
  • Ice
  • A citrus reamer or juicer
  • Glasses

That’s it! This recipe is for one cocktail, but feel free to scale up and make a pitcher of them.

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Questions and Tips:

I can’t find cara caras. Can I use regular navel oranges instead of cara cara oranges?

Yep! Navel oranges also work here. Blood oranges or even grapefruit would also be nice!

Can I make this a mocktail?

Absolutely. This makes a super refreshing mocktail, sans vodka.

Where can I find ginger kombucha?

Most grocery stores often put the kombucha near the produce section. Brands that make ginger kombucha that I’m most familiar with are GT’s, Health-Ade, and Kevita.

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Cara Cara Kombucha Cocktails

It’s citrus season! These refreshing cocktails are made with freshly squeezed cara cara orange juice, ginger kombucha, ginger beer, lime juice, and vodka.
Course Cocktails, Drinks
Cuisine American, Chinese
Keyword cara cara orange cocktail, kombucha cocktail, kombucha mocktail
Prep Time 5 minutes
Servings 1 cocktail
Author Hannah

Ingredients

  • 1 cara cara orange juice of, about 1/4 cup
  • 1/4 cup ginger kombucha
  • 1/4 cup ginger beer
  • 2 oz vodka
  • 2 tbsp lime juice

Instructions

  • Fill a glass with ice. Pour in orange juice, kombucha, ginger beer, vodka, and lime juice.
  • Stir and garnish with slices of cara cara orange or lime.

Notes

A navel orange can be used in place of a cara cara.
For a refreshingly fizzy mocktail, just leave out the vodka.


Roasted Garlic & Dill Cashew Sauce

I’m always down for a new sauce. This roasted garlic and dill sauce is so good with sweet potato fries, crackers, veggies, as a potato salad dressing, a pasta sauce, or a sandwich spread.

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Ingredients:

  • 1 cup cashews, softened*
  • 1 head of garlic
  • Olive oil
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1/4 cup roughly chopped dill
  • 1/2 tsp salt, to taste
  • fresh ground pepper

Instructions:

  1. Preheat your oven to 400F. Roast garlic by chopping the top of the head off to expose the cloves. Place garlic on a square of foil and drizzle oil over top. Wrap the garlic in the foil and place in the oven for about 35 minutes or until very soft. Remove from the oven and allow it to cool before squeezing out the cloves into a blender.
  2. Add all ingredients to a blender and blend until smooth. Taste and add salt if needed, or more lemon juice for brightness.
  3. Serve with sweet potato fries, crackers, veggies, as a pasta sauce, or as a sandwich spread.

Notes:

*soften cashews either by soaking over night or placing in hot water for 30 minutes