Cara Cara Kombucha Cocktails

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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! Cara cara oranges are seedless and have a red flesh. They are supposedly sweeter in taste and less acidic than navel oranges, plus cara caras have undertones of red fruits like cherries and cranberries.

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Ingredients:

  • The juice from 1 cara cara orange (about 1/4 cup)
  • 1/4 cup ginger kombucha
  • 1/4 cup ginger beer
  • 2 oz vodka
  • 2 tbsp lime juice

Instructions:

  1. Makes one cocktail.
  2. Add ice to a glass, then all other ingredients. Stir and garnish with slices of cara cara orange or lime.

Artichoke & Olive Crostini

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Crostini is one of my all time favorite appetizers because, while incredibly simple, it has so much room for creativity. And, I mean, who doesn’t like toasted bread with various toppings?

Appetizers like these are so easy to make ahead of time, they travel well, and aren’t “obviously vegan”, so I often find myself opting for crostini when bringing dishes to gatherings with friends and family.

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Ingredients:

  • 1 (14 oz) can artichoke hearts
  • 1/2 cup kalamata olives
  • 1/2 cup castelvetrano olives
  • 2 tablespoons sun-dried tomatoes (in oil are okay, just use less olive oil)
  • 2 tablespoons capers
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/3 cup grated vegan parmesan (like Violife)
  • Pinch of salt, or to taste
  • Pinch of crushed red pepper (optional)
  • Fresh parsley for topping
  • A baguette
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Instructions:

  1. Preheat oven to 350F.
  2. Finely chop (or you could use a food processor) the artichoke hearts, olives, sun-dried tomatoes, and capers. Add to a bowl and mix in the olive oil, lemon juice, vegan parmesan, salt, and crushed red pepper.
  3. Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5 minutes per side until edges are golden brown.
  4. Top the crostini with the artichoke and olive mixture, sprinkle some more grated parmesan and the fresh parsley over them, and enjoy.

Notes:

This recipe makes a lot, so consider halving it if it’s only for a few people. But hey, it also keeps well in the fridge for days, so maybe bring the leftovers for lunch or throw it in sandwiches and salads.

Savory Baked Tofu Crumbles

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You only need 5 ingredients for these crumbles and they’re so easy to make. If you’ve got some tofu in the fridge, skip the store-bought and make these for way cheaper instead!

I love adding these crumbles to:

a big pile of nachos,

tacos and enchiladas,

spaghetti or bolognese

a hearty bowl of chili

You name it!

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Ingredients:

  • 1 14 oz block extra firm tofu
  • 2 tbsp nutritional yeast
  • 3 to 4 tbsp soy sauce (or tamari)
  • 1 tbsp olive oil
  • 1/2 tsp liquid smoke

Instructions:

  1. Preheat your oven to 350F.
  2. To a medium sized bowl, add the nutritional yeast, soy sauce, olive oil, and liquid smoke. Whisk together.
  3. Crumble the tofu into small pieces and stir it into the liquid mixture.
  4. Spread the crumbles out on a parchment-lined baking sheet in an even layer and pop that tray in the oven.
  5. Bake for 35 to 45 minutes, stirring occasionally to prevent burning. (I usually will first stir it after about 20 minutes, and then every 5 to 10 minutes until it becomes nice and brown and crispy.)
  6. Go forth and use the baked crumbles however you desire!

Vegan Dumpling Dipping Sauce

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This dipping sauce is sweet, sour, and delicious. It’s super simple, too – you probably have most, if not all, of the ingredients in your kitchen already. Hurray!

I especially love this sauce with pan-fried tofu and vegetable dumplings, but it’s good on rice and with spring rolls as well.

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Ooooh

Ahhhh

I’ve called for garlic and ginger powder, but definitely try it out with fresh minced garlic and grated ginger if you have them!

This make enough sauce for 15-20 dumplings, so double it if you’re in need of more.

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Ingredients:

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/4 tsp agave
  • 1/4 tsp sesame oil
  • a pinch of garlic powder
  • a pinch of ginger powder
  • 1/4 tsp sesame seeds
  • sliced green onion (optional)

Instructions:

  1. In a small bowl, whisk together all of the ingredients.
  2. Top with the chopped green onions.
  3. Get to dippin’ and enjoy!

Notes:

If you’d like to make this a spicy vegan asian dipping sauce, go ahead and stir in a pinch or red pepper flakes or a squirt of sriracha!