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Meatless Monday : Fresh Pesto with Zoodles Recipe

I’m excited to share with you another Meatless Monday recipe!  This pesto recipe is perfect for Summer because it’s quick and can be served warm or cold, which makes left-overs just as tasty as the night you made it.  It’s also naturally gluten-free, diary-free and and carries a decent amount of protein even though there’s no meat in it!  (about 11 grams per serving)  Scroll down to see what’s in it:

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Servings: 3 – 4

Time: 30 minutes

Ingredients:

  • 16 oz package of zoodles or 1 large zucchini per person
  • 4 ears of corn or 1 per person
  • 1 package of cherry tomatoes
  • 2 cups fresh basil
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1/2 cup water
  • Salt and pepper to taste

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Instructions:

  1. Start by shucking and grilling the corn.  Using a high heat, turn the corn every 4 – 5 minutes until fully cooked.  Set aside.
  2. Throw the basil, walnuts, olive oil, water, salt and pepper into the food processor and pulse.  The pesto should be on the thick side.
  3. Steam your zoodles for 3 – 4 minutes.  I used a double boiler set up.  (If you purchased zucchini instead of zoodles you’ll have to spiral them first)
  4. While the zoodles are steaming, take a kitchen knife and stripe the kernels off the cob.  Next chop up your cherry tomatoes.
  5. When the zoodles are finished cooking, mix everything together and dinner is ready to be served!

Meatless Monday :  Fresh Pesto with Zoodles Recipe

I really hope you enjoy this Meatless Monday recipe.  I couldn’t stop eating it this past week!  We had some really warm days and having this as a cold dish was the absolute best.  Not to mention that you feel really healthy eating it.  I also found the zoodles to be very filling, which is something I wasn’t expecting.  Not to mention that the sweet smell of basil filling my kitchen every time I whipped up a batch of the pesto is perfection.  I’m definitely going to be using fresh basil in a lot more of my recipes!  Make sure to scroll down to the bottom of this post to check out some additional recipes.

Meatless Monday :  Fresh Pesto with Zoodles Recipe

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday – Avocado Tempura Sushi with Mango Recipe

It’s time for another Meatless Monday!  Today I’m excited to share with you, my Avocado Tempura Sushi Roll topped with mango.  I’m going to give you the step by step to help make sushi at home the easiest it’s ever been.  I’m sharing all my tips and tricks, how to get perfectly round sushi rolls, how to make inside out sushi rolls and how to top your sushi rolls off!  I’m going to start by sharing the kitchen tools you’ll need, since there’s one you probably don’t have but I promise if you want to make sushi at home, it’s sooo worth getting!

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Things you’ll need:

  • Cutting board
  • Knife
  • Plastic Wrap
  • Baking Sheet
  • Parchment Paper
  • Potato peeler
  • Rice Cooker (optional)

and

I know what you’re thinking, what in the world is Sushezi?  It sounds like sush – easy and I guess it’s technically called a sushi maker.  I purchased mine on eBay for less than $10 and it’s completely taken my sushi game to the next level!  When I first got it in the mail, my initial thought was that I wasted money on a hunk of plastic BUT then I tried it out.  I’m now able to make oversized perfectly round sushi rolls at home.  (fyi, this isn’t any kind of paid ad – I really just like this product)

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Ingredients for sushi roll:

  • 1 ripe avocado
  • 1 ripe mango
  • 1/2 cup sushi rice
  • 2 cups water
  • 2 tsps rice vinegar
  • 1 tsp raw sugar (optional)
  • panko crumbs
  • salt and pepper to taste

Ingredients for dipping sauce:

  • teriyaki sauce
  • sriracha sauce

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Instructions:

  1. Start by placing the water and rice in the rice cooker.  Follow instructions for your rice cooker.  I don’t use an electric one so I just pop mine in the microwave on high for 19 minutes.  I used Nishiki brand sushi rice.  Once your rice has finished cooking, you can add the sugar (optional) and rice vinegar.  I used Nagano All Natural Rice Vinegar.  If you’re using a sweet rice vinegar then definitely skip the sugar.  Mix everything together, then spread the rice out on a plate and place in the fridge to cool for about 20 minutes.  At this point you’ll also want to preheat your oven to 400′.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

 

2.  While your rice is cooling, cut your avocado in half (as seen below) and remove the pit.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

You’ll want to cut your avocado this way because of how you’ll need to finish cutting it up in the next step.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

You can remove the pit by chopping your knife in and twisting or using a spoon works well too. If you try the knife method just be careful!

3.  Next cut the avocado into thick strips.  Be careful not to cut through the avocado skin and cut your fingers!  Once you’ve cut the avocado into strips, you’ll go along the edges with your knife to detach the avocado from it’s shell.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Cut your avocado into thick strips, about the size of a french fry

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Cut along the edges with your knife and then scoop out the avocado slices

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what you’re avocado slices should look like

4.  Place some parchment paper on a baking sheet and set aside.  Next take out your panko crumbs and spread them out on a plate.  One by one coat your avocado slices with the crumbs.  I piled the crumbs on top of my avocado slice and then lightly pushed them into the avocado.  Place them on the baking sheet and sprinkle salt and pepper to taste.  Place in the oven for 15 minutes.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Coating an avocado slice with panko crumbs

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Avocado slices before going into the oven

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Avocado slices after

5.  Once your avocado slices are done, your rice should be done cooling as well.  Set both of these aside.  Get your mango and potato peeler.  You’ll want to skin the mango and once you’ve skinned it, you’ll want to keep using the potato peeler to take off slices of mango.  Keep going until you start to see the pit.  You should have about 10 – 12 mango slices.  Set these aside.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Mango slices

6.  Next you’ll want to cover your cutting board in a sheet of plastic wrap.  Then grab your rice and Sushezi.  I used a spoon and my hands to get the rice into the Sushezi.  How much rice you end up putting in, is really up to you.  The less rice you use, the more avocado you’ll be able to fit but at the same time you want to make sure the sushi roll will hold together.  I ended up using 3/4 of my rice and 2/3 of my avocado slices.  Also try to place the same amount of rice in both sides of the sushi maker.  This ensures that your filling stays centered.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushezi empty – make sure you have the sushi maker completely set up with all 3 parts before you start adding rice

You’ll want to make sure that in the bottom half of your Sushezi you leave an empty space to allow room for the arm that will eventually push the sushi roll out.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Allow some space at the end

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what it should look like after you’ve finished adding the rice

Another tip is to make sure that the rice comes up and slightly past the sides.  This makes sure that your two halves will become a whole sushi roll and keeps your sushi roll from splitting in half once you’ve pushed it out.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Make sure rice ever so slightly goes past the edge of the sushi maker

7.  Now you’re ready to add your avocado!  Place your avocado slices in the center of the rice of only one part of your sushi maker.  You really want to make sure that the avocado slices stay centered and don’t go over the sides.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what your sushi roll should look like at this point

8.  Now you can place the half that’s only holding rice on top of the other half that is holding the rice and avocado.  Make sure to lock them together! Hold your sushi maker over the plastic wrap and cutting board.  While one hand is holding the sushi maker, push and twist clockwise the arm with your other hand.  Eventually you’ll get to a point where you won’t need to keep twisting the arm.  Keep pushing until your sushi roll is resting on the plastic wrap.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushi roll on plastic wrap

9.  Next you can add the mango slices.  You’ll want to make sure that you layer them on top of each other (shown below)

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Layer the mango slices on the top of your sushi roll

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

a close up of the mango slices

10.  Once you have all your mango slices on top of your roll, you’ll want to tightly wrap the plastic wrap around the roll.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushi roll with plastic wrap – wrapped tightly

11.  For the next step, you’ll want to make sure your knife has been cleaned, dried and sharpened.  You’ll lightly cut into the plastic wrap and sushi roll using a gentle back and forth sawing motion.  DO NOT cut all the way through the plastic wrap on the bottom.  You’ll want to cut all the way through the roll but not the plastic wrap, this makes it easier to take off once you’re done cutting.  I usually cut 8 pieces from my roll.  Cutting more pieces means smaller pieces of sushi but you also run the risk of having your sushi roll fall apart.  The thicker the sushi pieces, the more likely they’ll stay together.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Go ahead and gently unwrap your sushi!

12.  Congratulations!  You just made an amazing sushi roll at home!!  You can go ahead and mix your dipping sauce.  I use Kikkoman Teriyaki Marinade & Sauce.  It has the consistency of soy sauce and I usually add several drops of Sriracha to it.  This spicy teriyaki dipping sauce goes really well with the sweetness of the mango.  Once you’ve mixed your dipping sauce, you’re ready to eat!

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Grapefruit Sangria Recipe

I recently rediscovered my grapefruit sangria recipe and knew I had to share!  I was looking for a sangria recipe that would be perfect for Spring, something light and refreshing to serve some friends who were coming over.  Since this sangria recipe uses white wine, you don’t have to let it sit for 24 hours before serving, only about 2 -3.  This is great if you don’t know you’re having people over till the morning or afternoon of!  I also think the white wine gives it a lighter taste compared to the boldness that red sangria recipes can have.  Not to mention that I think the bits of grapefruit in this sangria remind me of pink petals floating on top of water.  Which is perfect for Spring!

Grapefruit Sangria Recipe from The Nautical Wheeler

Ingredients:

  • 2 red grapefruits
  • 1 cup lemonade
  • 1 nip Chambord
  • 2 tbsp sugar
  • 750ml bottle of dry white wine
  • 750ml bottle of sparkling water or club soda
  • ice cubes (optional)

Instructions:

  1. Slice and deseed one grapefruit and set aside for garnish.  Start by peeling/slicing/deseeding the other grapefruit then with your fingers pull apart the pulp and place into your sangria pitcher.
  2. Add the lemonade, Chambord, and white wine.
  3. While stirring add the sugar and keep stirring until all the sugar has dissolved.
  4. Chill sangria in the fridge for 2 – 3 hours.  I chilled my white wine, lemonade and sparkling water before hand so I only needed to let it sit for 2 hours.  If your ingredients are at room temperature, let them chill for the full 3 hours.
  5. Before serving, top off each glass with some sparkling water and squeeze a slice of grapefruit into the glass.  Now you’re ready to serve!

Grapefruit Sangria Recipe from The Nautical Wheeler

Grapefruit Sangria Recipe from The Nautical Wheeler

Grapefruit Sangria Recipe from The Nautical Wheeler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Grilled Corn Chowder Recipe

I wanted to start a new series on the blog called, Meatless Monday.  These recipes will be of course, meatless but also diary-free and most will be gluten-free or easily converted.  My goal is to share about 1- 2 recipes for Meatless Monday every month to start off, each being my own recipe!  I’m excited to share with you today, the recipe for my Grilled Corn Chowder.  It is meatless, it is diary-free and so creamy and delicious!!  You won’t miss the bacon or the butter.

Meatless Monday : Grilled Corn Chowder Recipe

Besides the fact that this corn chowder is loaded with veggies, you might also be interested to know that it’s only 248 calories per serving!!!  And we’re not talking skimpy portions either.  Most corn chowders come in at double to triple this calorie count.  Also did I mention that it’s loaded with flavor???  So now you’re probably wondering what’s in it?

Meatless Monday : Grilled Corn Chowder Recipe

 

Ingredients:

  • 1 chopped sweet onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 3 russet potatoes, peeled and cubed
  • 3 ears of fresh corn, husked
  • 3 medium zucchinis, chopped
  • 32 oz vegetable broth
  • 1 tbsp olive oil
  • 4 oz vegan cream cheese (I used Tofutti)
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/2 chilli powder
  • 3 -4 pinches of red chili flakes (optional)
  • 1 tsp sea salt
  • pepper to taste

Instructions:

1. Preheat grill to medium high heat.  Husk corn while grill is preheating.  Rotate every 2 – 3 minutes until browning occurs on each side.  Set corn aside to cool. Once your corn has cooled, you can take a knife and shave off the corn kernels (set aside)

2. Preheat oven to 425 OR grill zucchini. While oven is preheating chop zucchini into thick 1/2″ slices. Place in mixing bowl and drizzle with olive oil about 1/4tsp

Meatless Monday : Grilled Corn Chowder

3.  Lay out parchment paper on baking sheet and spread out zucchini.  Once oven is preheated, place zucchini in for 10 minutes, flip, and roast an additional 10 minutes.  When zucchini is done, set it aside to cool.

4.  Peel and mince your onion (set aside)

5.  Mince garlic (set aside)

Meatless Monday : Grilled Corn Chowder

I used the food processor to mince the carrots and celery because this chowder is pretty chunky already!

6.  Mince celery and carrots in food processor (set aside)

7.  Peel and chop potatoes into bit sized cubes.  Steam potatoes for about 15 minutes or until tender (I used a double boiler)

*This is the trick to getting the chowder creamy!*

8.  Take half of the potatoes that you steamed and place them in a food processor with 1/4 cup of water.  You’re essentially creating mashed potatoes (set this aside)

Meatless Monday : Grilled Corn Chowder

Onions before and after

9. In a stockpot on medium heat, place the remaining olive oil and onion.  You’ll want to cook the onions for about 4 – 5 minutes or until they turn a golden color.

Meatless Monday : Grilled Corn Chowder

10. Add garlic to cook for an additional 1 – 2 minutes.

11. Then add the carrots and celery for an additional 4 – 5 minutes.  Now add your corn, potatoes (mashed and cubed), seasoning, and vegetable broth.  Give it a good stir.

*DO NOT* add zucchini just yet

12. Slowly add the vegan cream cheese.  I used a spoon to scoop out small even amounts.  If you dump the entire cream cheese into the pot, it will take forever to melt into the chowder.

13. Stir and bring to a simmer for 15 minutes.

Meatless Monday : Grilled Corn Chowder

14. While chowder is simmering, take your cooled zucchini and chop it into quarters.

Meatless Monday : Grilled Corn Chowder

This is what your chowder should look like at this point

16.  Once your chowder has simmered for 15 minutes, add the zucchini for an additional 5 minutes.

Serve warm.  For serving sizes, I broke the stockpot up into 6 servings using the bowl you see below.  This is a full meal and a large serving.  You could always go smaller and get more servings.

Meatless Monday : Grilled Corn Chowder Recipe

Meatless Monday : Grilled Corn Chowder Recipe

 

 

 

 

 

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7 Spring Salads to Try

There’s something about Spring that whispers, “eat healthy”.  It could be because the weather is warming up or maybe because everything is in bloom.  It’s difficult to pinpoint the specifics but either way, here I am making and eating delicious salads for lunch and smaller side salads to go with dinner.  I think the key to a great salad is making sure you take it beyond just the romaine, tomato, cucumber and balsamic.  Adding something as simple as avocado, or roasted brussel sprouts can take your salad from just okay to awesome!  Take a look at these 7 Spring salads that kicked it up a notch.

7 Spring Salads to Try

Citrus Salmon Salad via How Sweet Eats

7 Spring Salads to Try

Grilled Romain Salad with Corn and Avocado via Floating Kitchen

7 Spring Salads to Try

Detox Chopped Salad via Pinch of Yum

7 Spring Salads to Try

Grilled Veggie Salad for those chilly Spring days via The Endless Meal

7 Spring Salads to Try

Mexican Grilled Chicken Cobb Salad via Half Baked Harvest

7 Spring Salads to Try

Quinoa Superfood Salad via Lazy Cat Kitchen

7 Spring Salads to Try

Strawberry and Spinach Salad via Lovely Little Kitchen

Lemon Drop Margarita Recipe

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7 Brunch Cocktails for Easter

If you’re planning a brunch for Easter then it’s a must to have some lovely brunch cocktails set up for your guests.  The traditional brunch cocktails are mimosas and bloody mary’s, maybe even a sangria.  However in today’s world of Pinterest and foodie bloggers, I think we can take things up a notch!  Even just having one signature cocktail along side some white wine and rosé shows your guests you put in a little added thought.  Also remember that if you’d like a lighter cocktail, you can always add seltzer or tonic water to these recipes:

7 Brunch Cocktails for Easter

Mojito Margaritas via How Sweet It Is

 

7 Brunch Cocktails for Easter

Citrusy Champagne Sangria via Kiran Tarun

 

7 Brunch Cocktails for Easter

Paloma with Salty Chili Sugar via How Sweet It Is

 

7 Brunch Cocktails for Easter

Add seltzer to make this Lemon Drop Margarita a Margarita Spritzer!

 

7 Brunch Cocktails for Easter

Pineapple Jalapeño Sangria via Best Friends for Frosting

 

7 Brunch Cocktails for Easter

Frozen Rosé via Basil and Bubbly

 

7 Brunch Cocktails for Easter

Melon Basil White Wine Spitzer via The Sweetest Occasion

 

 

 

 

 

 

 

 

 

 

 

 

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5 Spring Recipes to Try

Spring is one of those times of year when you’re ready for lots of fresh produce but at the same time (since it can still be a little chilly) you’re not quite committed to chowing down on crisp salads just yet.  I think these 5 Spring recipes give you a good mix of both warm/soothing with some healthy options like Vegetarian Chili!  That will still keep you cozy during the beginning of Spring.  So now the only question is, are you ready to eat?

5 Spring Recipes to Try

Salmon and Avocado Pizza via Cafe Delites

 

5 Spring Recipes to Try

These Roasted Squash Bowls via Floating Kitchen offers that perfect mix of warm comfort food with crisp tasty greens

 

5 Spring Recipes to Try

Vegetarian Chili from Vegetarian Adventures is a healthier alternative to the traditional hearty chilis

5 Spring Recipes to Try

Lemon Coconut Bars via Two Peas & Their Pod

 

5 Spring Recipes to Try

Sea Salt Brownie Cookies via Butternuts – I don’t have much of a sweet tooth but these look so good!!

 

Lemon Drop Margarita Recipe Avocado Toast 5 Ways 7 Springtime Desserts

 

 

 

 

 

 

 

 

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