Wondering what to do with that bag of cranberries in the fridge? Create a festive holiday party dip, or transform your Thanksgiving or Christmas feast into an unforgettable spread, with the best cranberry relish recipe. This homemade recipe is addictively delicious and boosted with heart-healthy pistachios and antioxidant-rich pomegranate arils to stand out.

This versatile holiday side dish can also be spread on crackers with cashew cream or goat cheese, dip it with crostini, or scoop out a spoonful to enjoy by itself– it’s a real crowd-pleaser!

No matter the celebration, it’s good to have a variety of sweet and savory sides to enjoy. The beauty of this pomegranate cranberry relish is how quickly it adds a pop of tart sweetness to traditional holiday staples like turkey and mashed potatoes. Yet if you’re vegetarian, this dish can easily become one of your favorite holiday side dishes. It’s just so easy to whip up– no complex measuring or long wait times required. 

Why This Really is the Best Cranberry Relish Recipe

Who says the holidays have to come with a side of calorie regret? To create the best Pomegranate Cranberry Relish, I focused on creating the most flavorful relish while also amplifying the nutritional components. Translation: this is not just mouthwatering delicious, each bit has a slew of health benefits:

• Cranberries are brimming with healthy antioxidants, a must-have compound for reducing the risk of illnesses such as cancer, diabetes, and heart disease. Alongside antioxidants, you’ll get plenty of immune-boosting vitamin C and skin-friendly vitamin A. Lastly, I love how their high fiber count helps improve digestion and reduce cramping or constipation.  
• With the aid of pomegranates, your relish may become your new best friend in your wellness journey. Pomegranates have a unique compound called punicalagin that may reduce chronic inflammation. If you’re worried about developing inflammation-related issues such as arthritis or psoriasis, make pomegranates a dietary staple.
• Pistachios are a nutritional powerhouse, rich in healthy fats, packed with protein, fiber, and antioxidants. I’ve added it to the relish to support digestion and help keep you feeling full longer. Pistachios have been shown to reduce inflammation and improve blood sugar control, super important when having a feast for a meal!

Homemade Cranberry Relish Ingredients

Whether you need to whip up an extra special cranberry relish for Thanksgiving or need some ideas for Christmas, I have you covered. This is the best cranberry relish recipe I’ve ever made – this fruity, sweet, and nutty combination has a flavor profile like no other.

• Cranberries: Rinse fresh cranberries thoroughly and remove any debris or wrinkled ones you see.
• Maple Syrup: Look for pure maple syrup— which only has maple syrup as an ingredient. Grade A is lighter in color and more of a neutral taste. Grade B has a more robust flavor with increased minerals. 
• You can also swap maple syrup with raw honey, molasses or brown sugar, if you prefer.
• Green Apple: Core the apple, remove the seeds, and cut it into quarters. You don’t need to peel the apple—just chop it into chunks. You can also use red apple to make it less tart and more sweet.
• Orange: Cut the orange in half, removing any seeds, and trim off the ends so the orange can fit easily into your food processor. Save some orange zest to add on top of this final dish.
• Pistachios: Finely chop the pistachios. You can either use shelled pistachios or buy pre-shelled pistachios for convenience.
• Pomegranate Seeds: You can buy pomegranate arils in the refrigerated produce section of most grocery stores, which is a convenient and mess-free alternative. If you can only find whole pomegranates, that’ll work, too. You’ll want to remove the seeds from a fresh pomegranate by hand. 

How To Make Cranberry Relish Recipe

Pour Your Ingredients Into Your Food Processor

Place your cranberries, chopped apple, orange, and maple syrup into a food processor. Use a lower setting to start with so you can adjust the texture as you go.

Mix Everything 

Pulse your ingredients into chopped bits (but not too fine). A little texture makes this relish even nicer, but you can chop things up thinner. 

Taste Test

Give it a taste, then stir in more syrup if you want more sweetness. If you want more savory notes, wait until the next step.

Stir In Your Remaining Ingredients

Stir in the pistachios and pomegranate seeds – the former will add a pleasant nuttiness, while the latter adds a little extra sweetness. 

Add Final Toppings for Show

If serving for a special occasion, add a sprig of fresh mint or basil to dress up the dish. You can also dust with coarse sugar or salt (like kosher salt flakes) to add some additional flavors. Once everything tastes just right, serve and enjoy.

5 Tasty Pairings For the Best Homemade Cranberry Relish

The only thing more exciting than pulling off a recipe? Getting to enjoy that recipe with all your favorite main courses and side platters! Below are some of my favorites for this relish’s unique mix of fruity, tart, sweet and savory flavors.

1. Complement the Stuffing: Who doesn’t love mixing extra goodness into a pile of hot, fluffy stuffing? I love how this cranberry relish with pomegranate seeds brings out stuffing’s savory and vegetal flavors. It can also cool it down if you’re getting impatient and want to eat as soon as possible!
2. Dip a Roll in your Relish: Give your rolls some love with a scoop of this pomegranate cranberry relish. The bread will soak up the extra juices nicely and pair naturally with the recipe’s nuts and seeds.
3. Sprinkle on Top of a Salad: Have you ever sprinkled some dried cranberries into a lettuce-based salad? Consider drizzling on this cranberry pomegranate relish as a makeshift dressing for a result that’ll make your tastebuds sing!
4. Tuck Alongside your Mashed Potatoes: The starchy and savory flavor of mashed potatoes really brings out this relish’s tart notes. Sprinkle on some chives or a dash of pepper to add even more complexity.
5. Smear Onto a Sandwich or Toast: Oh, there’s nothing quite like holiday leftovers. Alongside your favorite mustard or avocado spread, this relish will go nicely with classic sandwich toppings like tomatoes, lettuce, and onions. You can also use it as a substitute for jam with your morning toast. The added pistachios will give you some extra protein for the day.

More Festive Cranberry Recipes To Try

Once you start experimenting with cranberries, it’s hard to stop! If you have any leftover cranberries after making your homemade cranberry relish recipe, I have a few more tasty ideas for you! 

• Orange Cranberry Smoothie: This orange cranberry smoothie is my ultimate recipe for using up leftover cranberries, especially when I’m in a hurry. It’s extra healthy thanks to its blend of citrus fruits and chia seeds. Chia seeds do wonders for improving digestive issues. Paired with cranberry’s natural antioxidants and vitamin C, this recipe is well-suited to helping you bounce back from a cold or indigestion. 
• Antioxidant Berry Smoothie Cubes: Smoothie cubes are a flexible and fun way to give your favorite recipes a healthy boost. These antioxidant berry smoothie cubes use cranberries as well as a few other ingredients like beets and pomegranate juice. You can enjoy the cubes on their own during a hot day or mix them into your usual smoothies. 
• Warm Wassail Drink: If you need something to warm you up, try my warm wassail drink recipe. It comes with a soothing and wholesome mixture of healthy ingredients like cranberries alongside cinnamon, cloves, and ginger root.

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Best Cranberry Relish Recipe

This Homemade Cranberry Relish is the best as it combines the perfect balance of tart cranberries, crisp apples, zesty oranges, and sweet pomegranates. Maple syrup adds natural sweetness, while pistachios offer a delightful crunch. The result is a vibrant, flavorful relish that elevates any holiday meal with its unique, refreshing blend of textures and tastes.

Course Side Dish

Cuisine Vegan, vegetarian

Diet Vegan, Vegetarian

Servings 8

Calories 146kcal

Author Jen Hansard

Equipment

• food processor

Ingredients

• 8 ounces fresh cranberries about 2 cups
• ⅓ cup maple syrup
• 1 apple cored and cut into quarters
• 1 naval orange seeds removed and end trimmed off
• ¾ cup pistachios finely chopped
• ¾ cup pomegranate seeds

Instructions

• Place cranberries, apple, orange and maple syrup in a food processor. Pulse until chopped (but not too finely), then taste and stir in more syrup if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.
• Stir in pistachios and pomegranate seeds into cranberry mixture and serve.

Nutrition

Serving: 0.25cup | Calories: 146kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 261mg | Fiber: 4g | Sugar: 16g | Vitamin A: 114IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg

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With our crazy packed days, many of us are searching for quick hacks to eat healthier, have more energy and live longer. Myself included! That’s where this Fire-Roasted Tomato Soup comes in. It’s one of my favorite soup recipes — it’s insanely flavorful, packed with nutrients, easy to make and reheats nicely, too.

I’ve been inspired by the Blue Zones diet for years. It’s a study done based on regions where people live the longest. The Blue Zones emphasize whole foods, plant-based ingredients, and minimal processed products. This Fire-Roasted Tomato Soup not only warms the soul but also incorporates the healthful benefits of tomatoes, making it a solid choice for anyone trying to eat more plant-based recipes without skimping on flavor.

Benefits of Using Fire-Roasted Tomatoes

Tomatoes are a cornerstone of the Blue Zones diet. Rich in antioxidants, particularly lycopene, they contribute to heart health, reduce inflammation, and may even lower the risk of certain cancers. Roasting tomatoes enhances their natural sweetness and deepens their flavor, making this soup a delightful option for an active woman committed to a healthy lifestyle. Plus, using canned fire-roasted tomatoes makes the recipe quick and accessible, ensuring you can whip up a nourishing meal even on a busy day.

More healthy swaps I did

• swapped out traditional heavy cream or milk-base for a creamy cashew base, making this a dairy-free tomato soup (yet you wouldn’t know it!)
• using honey, a natural sweetener, instead of refined cane sugar or corn syrup (found in Campbell’s canned soup) to balance the acidity. 
• added cashews to increase the protein content and become a more complete meal to nourish you. 
• used fresh herbs to add more phytonutrients and flavors 

Fire-Roasted Tomato Soup Ingredients

This Fire-Roasted Tomato Soup is packed with nutrients. With this dish, you get a hearty serving of vegetables that not only nourishes your body but also supports longevity. For this recipe, you’ll need:

• fire-roasted diced tomatoes: provide vitamin C, potassium, and folate
• 1 medium onion, diced
• 3 cloves garlic, minced: known for its immune-boosting properties
• carrot: dose of beta-carotene, which is great for eye health
• 2 tablespoons olive oil: heart-healthy fats
• 2 cups vegetable broth (low-sodium)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Store-bought or homemade croutons
• Fresh basil leaves

How to Make Fire-Roasted Tomato Soup

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the onions are translucent and the carrots are tender, about 5-7 minutes. This step builds the base flavors of the soup. Add the minced garlic the last minute.

Add the Tomatoes: Pour in the canned fire-roasted tomatoes with their juices. Stir well to combine. The smokiness of the roasted tomatoes will infuse the soup with rich flavor. Add in the tomato paste and honey and bring to a boil

Incorporate the Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully.

Blend to Perfection: Transfer half of the soup to a blender, add in the cashews and basil leaves. Carefully puree until smooth. Return the puree to the saucepan and stir. If you prefer soup less chunky, carefully transfer the soup in batches to blender (or use an immersion blender). Be sure to allow steam to escape to avoid splatters.

Season the Soup: Taste and add salt and pepper. Stir everything together.

Final Adjustments: If soup seems a bit thick, you can add more vegetable broth to reach your desired consistency. Add more salt, pepper or additional spices if you want now.

Serve: Ladle the soup into bowls, garnishing with fresh basil leaves and black pepper. This adds a pop of color and an extra layer of flavor.

More Fire-Roasted Tomatoes Recipes

Incorporating meals like Fire-Roasted Tomato Soup into your diet not only supports a healthier lifestyle but also embraces the principles of the Blue Zones diet. With its ease of preparation and delightful flavors, this recipe is perfect for anyone looking to nourish their body and enjoy the journey of healthy living.

So, gather your ingredients, turn on the stove, and savor a bowl of warmth that celebrates both health and longevity. Here’s a few more recipes you might wanna try:

• Vegan Tomato Soup: Pureed tomato soup at it’s finest
• Vegan Minestrone Soup: Nothing packs in the vegetables like this soup
• Hearty Red Lentil Soup: Comfort soup loaded with protein

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Fire-Roasted Tomato Soup

Experience the rich, smoky flavors of plant-based fire-roasted tomato soup. This hearty blend of roasted tomatoes, herbs, and spices delivers warmth and comfort in every spoonful.

Course Soup

Cuisine Italian-Inspired, Plant-Based

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 246kcal

Author Jen Hansard

Equipment

• immersion blender

Ingredients

• ½ cup raw cashews
• 2 tbsp avocado oil
• 1 yellow onion finely chopped
• 1 carrot finely chopped
• 1 celery finely chopped
• 2 garlic cloves minced
• 3 cups vegetable stock
• 2 14 ½-ounce cans diced fire-roasted tomatoes (about 3 cups)
• 3 tablespoons tomato paste
• 2 teaspoons raw honey
• 8 fresh basil leaves
• ⅛ tsp sea salt
• ⅛ tsp black pepper

Instructions

• Soak cashews in water for at least 10 minutes, the longer the better.
• In a medium saucepan, saute chopped onion, carrot and celery in avocado oil; cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
• And garlic and saute an additional minute.
• Add the vegetable stock, diced tomatoes, tomato paste, honey and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
• Transfer half of the soup to a blender, add in the cashews and basil leaves. Carefully puree until smooth.
• Return the puree to the saucepan and stir. Season the soup with salt and pepper.
• Ladle the soup into bowls, garnish with croutons and chopped basil leaves, and serve.

Notes

You can puree the entire soup if you prefer a creamy version.

Swap fire-roasted tomatoes for canned diced tomatoes. 

You can make your own vegetable stock to use in this soup.

Nutrition

Calories: 246kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1195mg | Potassium: 354mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3974IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg

The post Fire-Roasted Tomato Soup appeared first on Simple Green Smoothies.

This light and creamy celery soup is so easy to make, loaded with vegetables and incredibly satisfying, making it perfect for a cozy dinner after a long day. Plus, it’s a great way to sneak in some leafy greens that my otherwise get overlooked!

Transitioning to a plant-based diet has been incredibly rewarding to me. I’ve discovered so many delicious recipes that not only taste amazing but also keep me energized. This creamy celery soup fits perfectly into my busy lifestyle—it’s quick to prepare and makes for excellent leftovers.

I expected this to be somewhat bland, like a can of Cream of Celery soup. Wow! Was I wrong. This is so flavorful.

– Suzanne G.

Nutritional Benefits Of Celery

Celery might not be the flashiest vegetable (who really liked “ants on a log“?), but it’s a powerhouse of nutrition. It’s low in calories, high in fiber and water content, and packed with vitamins and minerals like vitamin K, vitamin C, and potassium. For someone like me who enjoys staying active, incorporating foods rich in nutrients is essential for maintaining energy levels and supporting overall health.

One of the things I love most about celery is its versatility. It can add crunch to salads, serve as a base for soups, or even be blended into an Apple Celery Smoothie. But in this creamy celery soup, celery truly takes center stage, showcasing its bright, fresh flavor.

Celery Soup Ingredients

Here’s what you’ll need to blend up this delightful creamy celery soup:

• 6 fresh celery stalks: Chopped into small pieces to make about 8 cups. Fresh is key!
• 1 yellow onion: Finely chopped for that sweet, aromatic base.
• 4 garlic cloves: Minced for flavor that’s simply irresistible. You can always add more if you love it.
• 2 Russet potatoes: Peeled and chopped. This adds creaminess without dairy. The smaller you cut the potato the quicker the soup will cook.
• 4 cups of vegetable stock: Go for low-sodium vegetable broth for better flavor balance.
• 1/2 cup raw cashews: This is where the creaminess comes from—so rich and delicious! Plus, cashews add plant-based protein to this soup. Coconut milk is more common, but raw cashews have my vote. If you’re able to soak them ahead of time, do it.
• 2 tablespoons of avocado oil: Perfect for sautéing at high heat. You can also use avocado oil or coconut oil if you want and it’ll still be vegan-friendly.
• Salt and pepper: To taste, of course!
• Fresh herbs: I love using parsley and dill for a bright finish.

Step By Step Instructions

1. Prepare Your Ingredients

Start by washing and chopping your celery into small, even pieces. While you’re at it, finely chop the onion and mince the garlic. Having everything prepped makes the cooking process so much smoother. This is a great opportunity to get the family involved—get the husband and kids chopping in the kitchen!

2. Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent—this usually takes about 5 minutes. The smell will start to fill your kitchen, and it’s enough to make anyone curious about what you’re cooking. Next, add the minced garlic and cook for another minute, letting those flavors meld together beautifully.

3. Add Celery and Potato

Now it’s time to bring in the star of the show: celery! Add your chopped celery and diced potato to the pot. Sauté for about 5-7 minutes, stirring occasionally. This step is essential for softening the veggies and enhancing their natural flavors.

4. Pour in the Vegetable Broth

Once your veggies are tender, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Toss in the  bay leaf, salt, pepper, cashews and cayenne pepper. This is a great time to tidy up the kitchen or help the kids with their homework!

5. Blend the Soup

After simmering, carefully use an immersion blender (or transfer soup to a blender). Blend until the soup is smooth and has a creamy texture. If you prefer a bit of texture, feel free to leave some chunks of veggies. Don’t forget to taste and adjust the seasoning with salt and pepper.

6. Serve and Garnish

Ladle the soup into bowls and swirl in some cashew cream, vegan yogurt or sour cream. Garnish with fresh herbs like parsley or thyme and hemp hearts for extra protein. You can also add a drizzle of olive oil or a sprinkle of chili flakes for an extra kick. Serve it alongside whole-grain bread or a fresh salad for a complete meal.

Tips for Customizing Celery Soup

• Use Fresh Ingredients: Using fresh celery and parsley are key to getting that vibrant flavor. If it’s wilting, it won’t taste as robust in your soup.
• Experiment with Flavors: Feel free to add spices like cumin or smoked paprika for an extra layer of flavor. I love adding a dash of cayenne pepper for a spicy kick!
• Customize It: You can add other veggies, like carrots or green beans, to make it even heartier. The soup is quite forgiving, so play around with what you have on hand.

Storing Leftover Celery Soup

If you have any leftover soup, store in the refrigerator for up to 4 days. Reheat it on the stovetop, adding a splash of vegetable broth if it thickens too much. You can also freeze it for up to 3 months in Souper Cubes.

More Recipes that Use Celery

Transitioning to a plant-based diet has been a rewarding. I’ve discovered so many delicious recipes that not only taste amazing but also keep me energized. This creamy celery soup fits perfectly into our busy lifestyle—it’s quick to prepare and makes for excellent leftovers.

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Creamy Celery Soup

Creamy celery soup is one of those recipes that has become a staple in our home. It’s quick, easy, and full of nutrients—perfect for busy days when we need something hearty and delicious.

Course Soup

Cuisine dairy-free

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 351kcal

Author Jen Hansard

Ingredients

Celery Soup

• 2 tbsp avocado oil
• 1 yellow onion diced
• 4 garlic cloves minced
• 6 celery stalks sliced to help with fibers
• 2 russet potatoes peeled and chopped
• 4 cups vegetable stock
• 2 bay leaves
• ½ cup raw cashews
• 1 tsp black pepper ground
• ⅛ tsp cayenne
• ¼ cup fresh dill
• ¼ cup fresh parsley
• 1 cup spinach
• 1 tbsp lemon juiced
• ½ tsp sea salt

Toppings

• ¼ cup hemp hearts
• ¼ tsp black pepper ground
• 2 tbsp fresh parsley chopped
• ¼ cup cashew cream optional

Instructions

• In a large skillet, heat olive oil over medium-high heat. Add the onion, and cook, stirring often, until it starts to soften and turn a little golden on the edges.
• Add the garlic and stir 1 minute, until fragrant.
• Add the celery, potatoes, vegetable stock, bay leaf, salt, pepper, cashews and cayenne. The liquid should just cover the veggies (if not, add up to 1 cup of water until covered).
• Bring to a rolling boil, turn heat down and cover. Allow to simmer gently until potatoes are tender, about 10 minutes.
• Turn heat off, remove bay leaf, and add fresh herbs, spinach and lemon juice.
• Using an immersion blender, blend until very silky smooth. Season with salt, to taste.
• Serve in bowls and add toppings.

Notes

Slicing the celery thinly will prevent the annoying fibers texture.

Adding herbs and spinach once heat is off prevents them from cooking and losing their vibrant color.

Nutrition

Calories: 351kcal | Carbohydrates: 35g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 1298mg | Potassium: 860mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2115IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 5mg

The post Creamy Celery Soup appeared first on Simple Green Smoothies.

This very delicious creamy jalapeno vegan corn chowder is gonna be your go-to on a chilly evening, providing a creamy texture without any dairy, and a kick of heat to warm you from the inside out.

As a kid, in fall when the temps started to drop, my mom would make a giant pot of corn chowder. It was comfort food is a bowl— packed with frozen corn, canned corn, potatoes, bacon and cream of mushroom soup. We always topped ours with green onions and a mound of cheddar cheese. Sound familiar?

These days, I limit the amount of dairy I eat because my digestive system is happier this way. I spent a lot of hours perfecting this vegan corn chowder recipe because I wanted to make sure it was still rich and creamy. I’ve succeeded and cannot wait for you to make it!

PS: If you’re not vegan, you can def pile high the cheese on this recipe!

Why You’ll Love This Chowder Recipe

• This Jalapeño Vegan Corn Chowder is not only satisfying and full of flavor, but it’s also quite easy to make. If you have 45 minutes and all the ingredients on hand, you can whip out this hearty meal.
• I’ve packed in the plant-based ingredients, to get us a ton of nutrients in one bowl. The addition of cashews adds essential proteins and healthy fats, which can help you stay full longer.
• Most vegan corn chowders use coconut milk, which can be hard on the stomach and alter the taste of the chowder. I’m using raw cashews and creating a cashew cream, which is very mild in flavor and gentle on the tummy.
• This soup recipe is also gluten-free, making it suitable for variety of dietary preferences for a weeknight dinner or reheated as a quick mid-week lunch.
• It’s a dairy-free recipe, which is typically not the case for a corn chowder. Yet I promise you it’s not nasty AND it’s not missing anything without the cream. I’ve found a way to soak and blend cashews that actually thickens this soup and creates a similar creaminess as dairy.

Vegan Corn Chowder Ingredients

There’s nothing quite like a warm, hearty bowl of chowder to fill your belly and comfort the soul on a dark, cold autumn night. Here’s what you’ll need to make this Vegan Corn Chowder:

• Frozen corn: To enjoy this recipe year round, I suggest using frozen sweet corn. Look for non-GMO and organic frozen corn kernels, if possible, for the best flavor and quality. If it’s corn season for you, feel free to use fresh cobs and cut the kernels off.
• Raw cashews: Using raw nuts means they have the most nutrients (so you’re getting the most bang for your buck). Raw cashews also tend to blend better and make a creamier base for this chowder.
• Gold potatoes: You can use yukon gold potatoes, the cute little baby ones or russet potatoes in this soup. Cook times will vary based on the size of the potatoes. If you are in a hurry, dice them super small to speed up cook time.
• Vegetable Stock: If you’re concerned about sodium, look for low-sodium vegetable stock or vegetable broth… or make my homemade vegetable stock. You can also do half vegetable stock and half water if you want.
• Jalapeno pepper: I love the heat that a jalapeno brings to this chowder. You can also roast the jalapenos before hand to deepen the flavors.
• Onion, celery and carrots: The holy trinity of soups is a non-negotiable for me. You can buy these already diced and together in the produce section to save some time.
• Seasonings: Cumin and smoked paprika bring depth and smokiness to the chowder. You can also add in some turmeric for the anti-inflammatory health benefits and to make the chowder richer in color.

Step-by-Step Instructions

Prepare the creamy cashew base by soaking cashews in water for at least 10 minutes. If you can do a few hours, even better. Rinse well and add to blender with half the vegetable stock. Blend on high speed until smooth. Feel free to add extra cashews if you want more protein and thickness to your chowder

Saute the onion, carrots and celery in avocado oil over medium heat in a large soup pot (like a cast-iron enamel) until the veggies are tender. Add in the paprika, cumin and garlic for the last minute.

Combine the corn, potatoes, and half of the vegetable stock (you need the other half for the creamy cashew base). Stir everything together and increase heat to get it to a boil, then reduce to a simmer. Cover pot and cook until potatoes break apart when you put a fork in them, depending how small you chopped them.

Carefully mix in the cashew puree and the diced jalapenos. Stir and allow it to warm up. Taste soup and add salt and black pepper to taste. Add toppings and enjoy this hearty bowl of vegan corn chowder.

Tips for the Perfect Chowder

• Feel free to add additional vegetables like red bell peppers, zucchini, or carrots for added nutrition. You can also stir in cannellini beans for extra protein.
• If you prefer a not-spicy chowder, you can skip the jalapeños (or omit the seeds). If you love spice, feel free to add more or even include canned chipotle peppers to create a smoky flavor.
• Fresh corn is ideal when in season, but frozen corn is a fantastic alternative. You can also use canned corn, just look for ones without added sugars or high in salt.
• This chowder recipe can be stored in the refrigerator for up to 4 days in an airtight container. You can also freeze it in individual portions for a quick meal later on. Just be sure to let it cool completely before transferring it to freezer-safe containers.

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Creamy Jalapeno Vegan Corn Chowder

This delicious creamy jalapeno vegan corn chowder is gonna be your go-to on a chilly evening, providing a creamy texture without any dairy, and a kick of heat to warm you from the inside out.

Course Soup

Cuisine dairy-free, Vegan

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Calories 431kcal

Author Jen Hansard

Equipment

• high-speed blender
• stock pot

Ingredients

• 1 cup raw cashews
• 1 tbsp avocado oil
• 1 yellow onion diced
• 2 celery stalks diced
• 2 carrot diced
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp cumin
• 4 garlic cloves minced
• 3 cups corn kernels frozen
• 2 cups gold potatoes diced
• 4 cups vegetable stock divided
• 1 jalapeno seeds removed and diced
• ½ tsp turmeric powder

Instructions

• Soak cashews in water for at least 10 minutes.
• Heat avocado oil in a large pot over medium heat. Saute the onion, celery and carrots until soft, about 10 minutes. Season with salt and pepper.
• Add paprika, cumin and garlic to the pot. Stir until very fragrant, about 1 minute.
• Add corn, potatoes, and half the vegetable stock. Stir and increase heat to a boil, then reduce to a simmer and cover until the potatoes are tender (break apart when you put a fork in them, about 25 minutes.)
• Meanwhile, drain cashews and add to blender with remaining vegetable stock. Blend on high until smooth.
• When potatoes are tender, add cashew puree and jalapenos to soup and heat for 5 minutes, stirring occasionally.
• Taste and add more salt and pepper, if needed.
• Ladle the soup into bowls and serve warm with desired toppings.

Notes

If the chowder is too thick, add more vegetable stock to loosen it up.

Swap frozen corn for canned (drain it) or fresh, if you want. 

Nutrition

Calories: 431kcal | Carbohydrates: 59g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1534mg | Potassium: 1114mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6036IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 4mg

The post Jalapeno Vegan Corn Chowder appeared first on Simple Green Smoothies.

I have a hard time eating leftovers for lunch every day. Instead, I’m always hunting easy yet tasty lunches that don’t take much prep work. I know that sounds like a unicorn, but it’s not! My healthy pasta salad checks all the boxes (and has a good amount of protein as well). Feel free to keep it a vegan with the vegan feta or toss in your favorite cheese if you can tolerate it.

While I created this healthy pasta salad with lunch in mind, it works great as a shareable side at as a healthy BBQ side dish, potluck or family meal.

How to Make Healthy Pasta Salad

I set out to create this healthy pasta salad after Rawkstar Jennifer told me she was looking for quick and healthy recipes that her high schooler could take to school. I love how the different flavors mix in this recipe without meat or dairy.

Cook the pasta

Follow cooking directions on the pasta package, allowing the pasta to remain slightly undercooked. This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool, then drain well again.

Prepare the vinaigrette

While the pasta is cooling, mix all the Basic Vinaigrette ingredients in a bowl until combined.

Mix in vegetables

Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss.

Add dressing and mix well

Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.

Pasta Salad Ingredient Swaps

Probably my favorite part about this healthy pasta salad lunch is how much you can customize it to your taste preferences! Here are a few swaps I suggest if you want to try them:

• Swap olive oil with avocado oil.
• Swap red wine vinegar with the vinegar of your choice.
• Use your preferred pasta type, or use gluten-free.
• Cannellini beans can be swapped with another kind of legume (black beans, kidney beans or chickpeas are great swaps).
• Add the veggies of your choice! Radishes or cucumbers are great additions.
• Feel free to add nuts or seeds for an extra crunch.

I have a hard time eating the same thing over again, even when it’s as delicious as this vegan pasta salad. So you’ll find mine with a slight variation every time I make it, and that’s fine.

More Healthy Pasta Recipes

If you don’t use leftovers to fuel your lunch, you need to make or buy them every day. I love batching easy recipes for lunch that we can grab throughout the week. Here are a few more pasta recipes:

• Vegetable Noodle Soup: Instead of suffering through your next cold, turn to my vegetable noodle soup for the best home remedy recipe to kick that cold to the curb.
• Vegetarian Noodle Salad– toss together and enjoy throughout the week.

Take the guesswork out of lunch when you double or triple a recipe, then save it for the days ahead. The vegan pasta salad below is filling and doesn’t even need to be heated up to enjoy.

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Healthy Pasta Salad

Whether you're in need of an easy week of lunches or a delicious potluck recipe to share, this vegan pasta salad is for you!

Course Entree, Salad, Side Dish

Cuisine dairy-free

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 273kcal

Author Jen Hansard

Ingredients

• ½ cup farfalle pasta
• ¾ cup arugula pre-washed
• ¾ cup cannellini beans canned, drained and well rinsed
• ¼ red bell pepper diced
• 1 green onion diced
• 2 tbsp black olives sliced
• 2 tbsp sun-dried tomatoes in oil
• 2 tbsp fresh basil, mint and parsley chopped
• ¼ cup vegan feta optional

Basic Vinaigrette

• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• ½ garlic clove finely minced
• ⅛ tsp sea salt
• ⅛ tsp ground black pepper

Instructions

• Follow cooking directions on pasta package for "al dente" (which allows pasta to remain slightly undercooked). This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool.
• While the pasta is cooling, mix all the Basic Vinaigrette ingredients together in a bowl until combined.
• Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss. Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.
• If meal prepping, transfer the salad to airtight containers and store in refrigerator until ready to use.

Notes

• Use the pasta of your choice: bowtie, fusilli, shells, etc.
• Arugula has a strong, peppery flavor. You can swap with kale or spinach.
• Cannellini beans can be swapped with the legume of your choice.
• I love using basil, oregano and chives yet you can any fresh herbs. 

Nutrition

Calories: 273kcal | Carbohydrates: 29g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 439mg | Potassium: 301mg | Fiber: 5g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 3mg

The post Healthy Pasta Salad appeared first on Simple Green Smoothies.

My latest plant-based rice bowl recipe is this Spicy Tempeh Bowl. It’s the perfect nourishing meal after a workout as it’s packed with 29 grams of plant-based protein. Both tempeh and tofu are made from fermented soybeans. Yet with tempeh, the whole soybean is used giving it a firmer texture that holds together better when cooking.

I’ve kept the toppings simple to let the marinated tempeh shine, yet you can load this up with veggies just like my Mediterranean Falafel Bowl to create the perfect meal.

Ingredients in a Tempeh Bowl

Most of the ingredients listed below will be for the marinade. You don’t have to follow the measurements perfectly if you’re good at guessing when you toss ingredients into the bowl. Just taste as you go to make sure it has the flavor and seasoning you want.

• Tempeh: To find this ingredient, try the refrigerated part of the produce section or look on the vegan shelves of the refrigerated section. You can also find it at an eastern Asian grocery store.
• Tamari: This is a gluten-free soy sauce that typically has less sodium than regular soy sauce. It adds great flavor to a variety of dishes.
• Rice vinegar: This is less acidic than regular vinegar helping it add to the flavor of this marinated dish without over-powering it. 
• Maple syrup: I love adding a little bit of sweetness to this Indonesian-inspired dish to balance the umami flavors.
• Sesame oil: This is a great addition to tempeh that adds a slight toasted nut flavor. A little goes a long way.
• Sriracha sauce: I enjoy spicy tempeh and sriracha is my fav way to heat it up. I really like Trader Joe’s version, yet use the one you like the most.
• Black pepper: Fresh ground black pepper finishes off this dish nicely. No extra salt is needed since the tamari has plenty of sodium in it.
• Garlic: Fresh garlic helps to add a bit of a flavor punch without going overboard.
• Avocado oil: This high-heat oil will be used to cook the marinated tempeh. Feel free to swap with coconut oil or extra-virgin olive oil.
• Brown rice: I like the warm flavor that brown rice adds to any dish and typically use it over white rice. If you are more of a white rice person then swap that in instead.

Tempeh BOwl Toppings

While this spicy tempeh bowl is fantastic with just the marinaded tempeh and brown rice, you can’t go wrong with a few extra toppings. Here’s what I love to add to mine.

• Dill sauerkraut: Any kind of fermented veggies go great in this dish. If sauerkraut isn’t your thing then easily swap it for kimchi or pickled red onions.
• Green onion: Fresh green onion on top is a bright and tasty topping.
• Sesame seeds: Add a bit of crunch at the end with some sesame seeds. You can also use hemp hearts.

How to Make a Tempeh Bowl

This spicy tempeh bowl is easy to put together yet takes a bit of time if you really want the marinated flavor to come through. Read on for how to make this dish and a few prep tips to make it fabulous.

Step 1: Cube the tempeh then place in a basket over 1-inch of water. Bring the water to a simmer then cover the tempeh and steam for 10 minutes. Once tender, remove from heat.

Step 2: While the tempeh is steaming, prepare the marinade: whisk together tamari, vinegar, maple syrup, sesame oil, sriracha, garlic and black pepper. Place the steamed tempeh in a shallow bowl then pour the marinade over top. Coat the pieces completely then allow to rest in the fridge for at least 30 minutes up to 24 hours. The longer it marinates, the more flavorful it will be after you cook it.

Step 3: Prepare the rice according to the package directions. It typically takes about 45 minutes to cook, so plan for this! Check out my prep tips to help. Once cooked, fluff with a fork.

Step 4: When you’re ready to cook the marinated pieces, heat avocado oil in a large skillet over medium heat. Arrange the tempeh cubes in a single layer, reserving the excess marinade. Cook 10-15 minutes or until the cubes are caramelized and golden. Add the remaining marinade to the skillet and let the cubes soak up the liquid.

Step 5: Dish rice into bowls, top with tempeh pieces and any toppings you wish. Enjoy! Extra pieces can be enjoyed over salad greens or in a veggie wrap.

I’m a pretty active runner who needs a high protein diet to help my body through endurance training and I can get plenty of protein from meals like this Tempeh Bowl, my bbq vegetarian pizza (23g of protein), chickpea tacos (24g of protein), pumpkin chia pudding (10g of protein), banana smoothie (18g of protein) or my chocolate protein shake (16g of protein). 

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Spicy Marinated Tempeh Bowl

With just a bit of prep you can have a protein-packed, delightfully flavored meal that is 100% plant-based. This Spicy Marinated Tempeh Bowl is versatile and perfect for lunch or dinner. I pair my marinated tempeh with pickled vegetables, brown rice and sesame seeds for a plant-powered meal.

Course Entree

Cuisine Plant-Based

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2

Calories 579kcal

Author Jen Hansard

Ingredients

• 8 ounce tempeh 1 package
• ¼ cup tamari
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• ¼ tsp black pepper
• 1 garlic clove minced
• ½ cup brown rice uncooked
• 1 cup water
• 1 tsp avocado oil

Toppings

• ¼ cup dill sauerkraut
• 2 tbsp green onions
• 1 tbsp black sesame seeds

Instructions

• Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.
• In a small bowl, whisk together tamari, vinegar, maple syrup, sesame oil, sriracha, garlic and pepper to create a marinade. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes in fridge—and up to 24 hours for max flavor.
• Prepare the rice by boiling water over high heat. Add rice and reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
• Heat avocado oil in a large skillet over medium heat. Arrange tempeh in a single layer, reserving the excess marinade. Cook for 10-15 minutes, or until caramelized and golden. Add remaining marinade and let the cubes soak up the liquid and the remaining sauce to thicken.
• Serve with brown rice and top with sauerkraut, green onions and sesame seeds.

Notes

• Swap sauerkraut for kimchi or pickled red onions.
• Swap brown rice for white rice or quinoa.
• Marinate the tempeh a few days in advance and keep refrigerated until you’re ready to serve. I like to meal prep this on a Sunday, marinating it in an airtight container until I’m ready to  serve as a weeknight meal.
• Brown rice can be made ahead of time. My family eats rice on a weekly basis so I often prep this over the weekend as well, then scoop it out a serving at a time throughout the week.
• You can also bake the tempeh in the oven at 375°F for 20 minutes on a lined baking sheet.

Nutrition

Calories: 579kcal | Carbohydrates: 65g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 1931mg | Potassium: 785mg | Fiber: 3g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 6mg

The post Spicy Marinated Tempeh Bowl appeared first on Simple Green Smoothies.

It can feel insane to spend $500 on a blender— that’s why you’re here. I’ve used every Vitamix blender on the market, and know which ones are worth the investment. I also know how to save money with flash sales to get the very best Vitamix deals.

As a best-selling smoothie cookbook author, I blend a lot. I’ve used 50+ blenders over the years and Vitamix is the only one that stays on my kitchen counter all the time. I’m a Vitamix superfan and want to help you get the best blender you can afford for the best price.

Whether you’re looking for a professional-grade blender for heavy-duty use or a compact option for everyday blending tasks, the five Vitamix models below all make creamy green smoothies, pureed soups, hummus and effortless almond butter.

Best Vitamix Deals for Summer 2024

Deciding which type of Vitamix to purchase can be tough— there are over 12 models with a variety of features that I can recommend for a variety of reasons. All have a powerful motor base and self-cleaning capability (which is awesome). Yet the five below are truly the best ones:

Vitamix a3500 Ascent

2.2 horsepower | 10-year warranty

This high-end model is powerful, sleek, boasts 5 program settings, touchscreen interface and growing Ascent accessories + gorgeous gold edition. It’s the one I use every day in my kitchen. #noregrets

SHOP NOW

Vitamix RECON Venturist v1200

2.2 horsepower | 5-year warranty

Simple yet mighty blender to get the job done for a fraction for just $349.99. Compatible with Ascent accessories. Exclusive Costco model, yet recon models are steeply discounted and sold online.

SHOP NOW

Vitamix 750 Pro Legacy Series

2.2 horsepower | 7-year warranty

The top-rated legacy model has held the #1 spot on Consumer Reports for 5+ years. Simple to use with sleek buttons. Only con: isn’t compatible with Ascent accessories.

SHOP NOW

A3500 Deluxe SmartPrep Kitchen System

2.2 horsepower | 10-year warranty

Go “all-in” to save the most money. Ascent Series A3500 base with 48oz + 60oz containers and Food Processor Attachment. This kitchen system helps you speed through food prep tasks with ease.

SHOP NOW

Vitamix a2500 Ascent Series

2.2 horsepower |10-year warranty

This mid-level Ascent series model has 3 program settings for Smoothies, Hot Soup, and Frozen Desserts, for walk-away convenience and consistent results every time.

SHOP NOW

Vitamix Blender Buying Guide

When it comes to blending technology, Vitamix has long been a household name known for its quality and durability. It’s not hype— it’s fo’ real. If you’re serious about blending smoothies, then you need to be serious about investing in a Vitamix. Here’s some reasons why…

1. Blends amazing: Nothing cuts through kale or a full carrot like a Vitamix. It may sound like a rocket ship taking off in your kitchen, but your smoothie will be out of this world, too.
2. Simple to use + clean up: Vitamix hit this one out of the park, keeping features simple yet powerful and cleaning your blender a breeze.
3. Elevated design: This kitchen appliance is gorgeous enough to leave on the countertop with pride. It was intentionally made to fit on most countertops with standard height cabinets to save space.
4. Up to 10 year warranties: Who does this? Not many brands. Vitamix is like your new family— they are gonna leave you in a lurch. They are in this for an entire decade backing their blenders.
5. Awesome attachments: The Ascent accessories are insane— in an good way. I’m a super fan of the Food Processor, Stainless Steel Container and the Blending Bowls (discontinued for the moment).
6. Reconditioned models: I love how they take in returned blenders, inspect them with a 17-point checklist and repackage at a fraction of the price. Way to think green, Vitamix! Plus, this is where you get a really good deal!

Since 2013, I’ve bought over 20 Vitamix blenders for myself, friends, parents, and my sister. These high-speed blenders make great birthday, college, wedding or baby shower gifts.

Vitamix Sales Promotion Calendar

Vitamix has awesome sales all year. The best deals are their “flash sales” (and are lightening fast). You can save BIG on a specific blender or accessory while supplies last. We’re not able to publish Vitamix deals specifics until 24 hours before they go live. Yet I do send out an email when these sales pop up— so make sure you’re on my newsletter list. Here’s some possible dates for big Vitamix sales based off previous years…

July: Vitamix SUMMER SALE

This month-long event is taking place in July. Last year, it was a spring sale. So it does change. It’s a great time to look for a new blender for you or a family member for Mother’s Day, wedding showers, baby showers, birthdays, off to college, and more.

September: Vitamix Days

Vitamix hosts a Vitamix Days sale towards the end of September each year. This big sale includes several blenders, the Food Cycler, Immersion blender, several containers and more in this big sale.

November: Black Friday Deals

Vitamix sales are on steroids when their Black Friday sale begins on Thanksgiving Day and runs all weekend. It’s often called a “cyber weekend sale…” yet the reality is the great Vitamix deals continue for the entire holiday season. You might see $50-$75 off new blenders as well as specific blender sales at steeper discounts. Flash attachment + accessory sales happen throughout the month, too.

December: Container Sale

Full-sized containers tend to go on sale during this annual two-day event, including my favorite Stainless Steel Container (it was $50 off last year!). This sale usually takes place in early December.

Best Places to Buy a Vitamix

Vitamix sales happen through a variety of online retailers and physical stores. Here’s my top recommendations for stores that most often have special deals and great return policies as well:

• Vitamix.com is the best place to get a deal… and all the accessories to go with it. They offer stellar support answering all your questions, have a great warranty and even have their own rewards program.
• Costco sells a variety of Vitamix blenders online and in stores. You can shop online and also see when a Vitamix Live Demonstration is coming to a warehouse near you.
• Williams-Sonoma has the latest and greatest from Vitamix, plus occasionally releases limited edition colors and styles.
• Amazon puts different Vitamix blenders on their Daily Deals page for flash sales throughout the year. It’s pretty random and won’t necessarily be the exact machine you want, but you can check on a regular basis to snag a Vitamix blender.

The post Top 5 Vitamix Blender Sales appeared first on Simple Green Smoothies.

Nothing rings in Springtime like strawberries, fennel and arugula. I originally created this strawberry arugula salad for my cookbook, Simple Green Meals, and it is definitely a favorite. The toppings are my favorite, yet I constantly get emails about the lemon vinaigrette I created for it, too.

While this salad recipe may contain a few plants you aren’t familiar with, give it a try! These were new to me at one time too, and I got to discover just how incredible they are. Trust me.

Special Salad Ingredients

This strawberry arugula salad will leave you feeling great inside and out. The rawkstar ingredient list includes antioxidant-rich fruits, peppery leafy greens and a beautifully creamy salad dressing.

• Arugula– This leafy green is in the same family as kale, broccoli and brussels sprouts, with the same powerful health benefits.
• Fennel– A super-fiber bulb that is lightly licorice-flavored and crunchy.
• Orange– A vitamin C powerhouse.
• Berries– All the berries in this arugula salad are bursting with antioxidants that fight cancer, aid in cell repair and taste heavenly.
• Meyer lemon– Lemons can help lower blood sugar through their pectin.

Strawberry Arugula Salad Tips

1. For an extra creamy dressing, combine all dressing ingredients (except for the poppy seeds!) in a blender or food processor. Blend until creamy. You may need to add a bit of water to help it blend well. Hand mix in the poppy seeds, then store in the fridge until ready to serve.
2. Slice the fennel bulb, Meyer lemon, strawberries, almonds and orange, then toss with the arugula and berries. Once you’re ready to eat, shake up that homemade vinaigrette and pour over the salad.
3. I won’t judge if you lick the bowl on this one. It’s ridiculously good. I love Meyer lemons so much I started growing them in my yard and eating them like apples. If this is your first time trying one then I dare you not to immediately fall in love :-).

Helpful Ingredient Swaps

• While Meyer lemons are definitely preferred (they have the best flavor) in this strawberry arugula salad, you *can* swap them out for regular lemons. Just know they will be tarter and smaller.
• You can swap fennel for white onion as well as the berries for any berries you have on hand.
• If you need this salad to be nut-free, then swap the almonds with hemp hearts or sunflower seeds, and swap the cashews in the lemon vinaigrette with the same.

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Strawberry Arugula Salad

This gorgeous strawberry arugula salad is as delicious as it is beautiful. Topped with a flavorful Meyer Lemon vinaigrette, this salad reminds me of a bright sunshiny day.

Course Entree, Salad

Cuisine Plant-Based

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 488kcal

Author Jen Hansard

Ingredients

• 4 cups arugula
• ½ fennel bulb very thinly sliced
• 1 orange peeled and segmented
• ½ cup strawberries sliced
• ½ cup blueberries
• ½ cup raspberries
• ½ Meyer lemon seeded and very thinly sliced
• ¼ cup sliced almonds

Meyer Lemon Vinaigrette

• 2 tbsp raw cashews soaked
• 2 tbsp Meyer lemon juiced
• 1 tsp raw honey
• ⅛ tsp sea salt
• ⅛ ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 tsp poppy seeds

Instructions

• Combine the cashews, lemon juice, honey, salt and pepper in a blender or food processor and puree until smooth. Add a teaspoon of water if needed. Mix in poppy seeds and set aside.
• In a separate bowl, combine the arugula, fennel, oranges, berries, lemon and almonds.
• When ready to serve, drizzle dressing on top.

Notes

• If you have time, soak cashews in water for 2+ hours to get creamiest result. You can also “flash soak” by putting cashews in a bowl with boiling water. Cover with a plate for 10 minutes, then rinse and drain.
• Store dressing in a jar with a tight-fitting lid and keep in the refrigerator for up to 1 week. 
• Swap in whatever berries you have on hand.
• Hemp hearts or sunflower seeds can be swapped in for almonds in the salad and for the cashews in the dressing.
• Meyer lemons are less tart and much sweeter (and larger) than regular lemons. You can swap in regular lemons if you can’t find Meyer lemons, yet it will change the flavor of the salad and vinaigrette. 

Nutrition

Calories: 488kcal | Carbohydrates: 41g | Protein: 12g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Sodium: 336mg | Potassium: 952mg | Fiber: 12g | Sugar: 20g | Vitamin A: 1213IU | Vitamin C: 89mg | Calcium: 253mg | Iron: 4mg

Strawberry Salad FAQs

The post Strawberry Arugula Salad appeared first on Simple Green Smoothies.

In my continued quest to find protein-rich, plant-based meals to fuel my runs, I picked up a bag of frozen falafel and turned it into a ridiculously good Mediterranean Falafel Bowl. It’s extremely filling, flavorful, has texture perfection (crispy + cozy) and loaded with fresh vegetables for the perfect lunch.

As you may have noticed by the amount of vegetarian Mediterranean recipes I’ve shared over the years, I love Mediterranean-inspired recipes. Whenever I think of “eating the rainbow” or eating for longevity, I gravitate towards this style of eating.

This Mediterranean Falafel Bowl hits all those goals while giving you a super filling and tasty meal in minutes.

This dish is vibrantly colored and flavored as it features a variety of veggies, sauces and even some vegan feta. It’s also packed with protein and will keep you energized throughout the afternoon. It’s loaded yet won’t leave you feeling bloated or tired.

A friend recently recommended the restaurant Cava to me, and it might just be my new fav lunch spot when I’m in Oklahoma City. It’s like a Chipotle-style restaurant dedicated to Mediterranean-inspired salads, protein bowls and more. I can easily eat plant-based here and the ingredients are clean and flavorful—it’s addictively delicious.

This is my homemade version of my fav protein bowl from Cava—loaded with a gorgeous array of ingredients to fuel your day.

Mediterranean Falafel Bowl Ingredients

To get a rainbow veggie bowl, you need a few ingredients. This list may seem long yet trust me… you’re not gonna want to miss out on the flavor explosion of all these rich, nutrient-packed ingredients when they’re mixed together.

• Couscous: This is a grain that contains the antioxidant selenium that can help decrease inflammation. Since this does contain gluten, swap with brown rice to make this dish gluten-free.
• Falafels: I fell in love with these tasty, fried balls and like to keep a bag on hand to toss into pitas and in bowls like this one.
• Spinach: My base of choice for a salad-style dish is spinach since it’s mild and not as watery as lettuce. Feel free to use the leafy greens of your choice!
• Herbs: fresh basil and mint are chopped up into this dish and provide great flavor. 
• Lemon juice: Fresh squeezed lemon juice helps brighten up the whole recipe.
• Olive oil: Feel free to use your fav extra-virgin olive oil or even a fun infused one.
• Sea salt and black pepper: Add these to taste. If you struggle to eat salad then try this tip—toss your leafy greens in olive oil, salt and pepper before adding anything else. This help flavor those greens in a much more palatable way.
• Hummus: Falafel is made from chickpeas and is a great plant-based protein. Add even more protein through a delicious homemade hummus and let it double as a sauce as well!
• English cucumber: I love the crunch that cucumber provides without being overpowering. It also pairs well with fresh mint.
• Kalamata olives: You should know my love for olives by now. I won’t judge how many you toss in if you don’t judge me, either!
• Red onion: This helps bring a sharpness to all the chickpeas and herbs. It’s also colorful… bonus.
• Radishes: Bring even more crunchy veggies with some fresh, quartered radishes. Most grocery stores actually sell already sliced radishes so that can save you a bit of time if you need it.
• Vegan feta: Feta was one of the easiest plant-based switches I’ve made. Vegan feta has a taste and texture so similar to the dairy-filled version that if you served it, people might not know the difference. It adds some creaminess to this dish. If you’re not vegan, feel free to use traditional feta to get some additional protein.
• Whole wheat pita: If you want, add in some slices of pita bread to act as dippers or just to enjoy alongside your falafel bowl. 
• Lemon wedges: There is always room for more lemon! Once you are ready to dive in, squeeze a lemon wedge over the whole bowl for a final little pizazz.

How to Make a Falafel Bowl

Use this recipe for a filling lunch or as a fun, family dinner that each member can customize as they want. This is a way for you to eat the rainbow with ease, and enjoy doing it! I wanted something easy yet satisfying so I opted for already cooked + frozen falafel. If you have the time to prep your own then go for it! I recommend making Yumna’s homemade Lebanese falafel from her blog, Feel Good Foodie. 

Whether you make your own or grab some from the store, they will fit right into this recipe:

Step 1: Start by preparing the couscous and bake the falafel according to the directions on their packages. 

Step 2: Toss the prepped couscous with fresh spinach, herbs, fresh-squeezed lemon juice, a drizzle of olive oil, salt and pepper. 

Step 3: Since this recipe makes 4 servings if you follow it as-is, divide the herbed couscous mixture evenly between 4 bowls then equally divide up the toppings. I’m using hummus, cucumber, olives, onion, radishes and falafel.

Step 4: Sprinkle with feta cheese (vegan or not) and serve with a lemon wedge + pita bread, if desired. This honestly works great without the pita, yet can be more filling with it if you want to go that route. 

I love serving this as falafel salad bowls yet if you want a hand-held version then open up some pitas or grab some flat bread and turn these into falafel wraps. 

This is an easy recipe to prep ahead of time as the lemon juice and olive oil tossed around everything will help it stay fresh in that lunchbox until you’re ready to enjoy it.

Easy Falafel Bowl Additions

• Use pickled veggies: Take your red onions up a notch and make some quick pickled red onions from Kate over at Cookie + Kate. I also buy a big bucket of them at Costco because they’re pickled with jalapenos (and you know I looove the heat!). Swap plain cucumbers for pickled cucumbers. This will create a brighter flavor— and the more flavor the merrier! You can also try pickled radishes or carrots. The options are truly endless!
• Pile on the sauces: If Cava can do, so can we! Try adding a scoop of whipped labneh (not vegan), tahini sauce, tzatziki sauce and hummus to create a flavor explosion.
• Load up on veggies: Add other vegetables like cauliflower, broccoli or roasted sweet potatoes can be a great way to clean out the fridge.
• Use an infused olive oil: I just got some as a Christmas gift from a friend and I plan to drizzle it on everything.
• Add a protein boost: The falafel already has some protein, yet you can always increase by adding Roasted Chickpeas, sesame seeds, pepitas or even some tofu, if you want. You… do you.

More Mediterranean Recipes

If you love vegetarian Mediterranean recipes like I do then try a few more of my favs from warming entrees like this vegan pumpkin soup and oven-roasted spaghetti squash to marinated celery salad or Greek salad paired with a layered Greek dip.

Take your next gathering up a notch by perfecting a vegan charcuterie board complete with homemade hummus and a gorgeous green olive tapenade served with bright fruits and veggies.

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Mediterranean Falafel Bowl

Dive into this Mediterranean Falafel Bowl for a protein-rich, tasty meal. It's got a colorful array of veggies, hummus and herb-y falafel that is best when crisped to perfection. I can't wait for you to enjoy this meal!

Course Entree, Salad

Cuisine Mediterranean-Inspired

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 488kcal

Author Jen Hansard

Ingredients

• 1 cup couscous uncooked
• 16 falafel frozen
• 1 cup spinach chopped
• 2 tbsp basil leaves chopped
• 2 tbsp mint leaves chopped
• 1 tbsp lemon juiced
• 1 tbsp extra-virgin olive oil
• ⅛ tsp sea salt
• ⅛ tsp black pepper ground
• ½ cup hummus
• 1 cup English cucumber sliced
• 2 cups cherry tomatoes
• ½ cup Kalamata olives
• ¼ cup red onion thinly sliced
• ½ cup radishes quartered
• ½ cup vegan feta
• 4 pita bread cut into wedges
• 1 lemon cut into wedges

Instructions

• Prepare couscous and falafel according to their packages.
• Toss cooked couscous with spinach, herbs, lemon juice, olive oil, salt and pepper.
• Divide herbed couscous mixture, hummus, prepped vegetables and falafel evenly between all bowls.
• Sprinkle vegan feta on top and serve with a lemon wedge and some pita bread.

Notes

• Feel free to prep the couscous ahead of time, up to 2 days in advance. 
• If you want to try homemade falafel, check out the Lebanese falafel recipe by Feel Good Foodie.
• Swap out any veggies listed for ones you have on hand. Tomatoes, other leafy greens, bell peppers or cooked sweet potato all works great in this bowl as well.
• Instead of eating it bowl-style, cut a pita in half and stuff with the couscous mixture + all the vegetables and falafel for a great hand-held option.

Nutrition

Calories: 488kcal | Carbohydrates: 82g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 884mg | Potassium: 625mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1402IU | Vitamin C: 41mg | Calcium: 132mg | Iron: 4mg

The post Mediterranean Falafel Bowl appeared first on Simple Green Smoothies.

I’m a big snacker and this Green Olive Tapenade hits the spot anytime I’m craving something salty and crunchy. It’s quick to make and versatile— smother it on crackers, pasta, crusty garlic bread or as a festive spread for a veggie wrap or charcuterie board.

Why You’ll Love this Green Olive Tapenade

My love for Mediterranean-inspired cuisine knows no bounds and this lovely tapenade has recently been added to my go-to snack options. While it can seamlessly grace a holiday table, it can also be an easy + filling snack option with a variety of uses. I’ve even dropped spoonfuls on top of my oven-roasted Spaghetti Squash (you’re welcome!).

• It’s quick to make and easy to clean up (5 minutes)
• Has lots of depth for flavors (making it feel extra fancy)— from the salt, to the buttery goodness of olives to the olive oil…oh it’s divine!
• It’s a versatile spread. You can add it to bread, salads, veggie bowls, wraps or even pizza and it’ll blow your mind. Trust me– it’s that good.

Tapenade is traditionally made with olives, capers and anchovies. Depending on the region of France or Italy it’s from, tapenade can be made with a variety of herbs, spices and lemon juice. Sorta like hummus— you can easily tweak this tapenade recipe to work for you. For my vegan tapenade version, we’ve swapped the anchovies (they’ve never been my thang) for a variety of fresh herbs and spices to achieve a remarkable flavor.

Green Olive Tapenade Ingredients

I’m an olive lover— I won’t ever turn them down. Black, green, Kalamata, yes… please! Yet even if you aren’t on #teamolive, this recipe just might surprise and delight your taste buds. The herbs and salty goodness can be an unexpected result you actually do like. 

I’m using two kinds of olives plus a lot of different herbs and seasonings to achieve the perfect blend. Here’s what I’m tossing into my Vitamix food processor:

• Castelvetrano olives: This specific variety of green olive gives a mild + buttery flavor instead of that tangy kick you’re used to in a green olive. It’s lovely and perfect for a spread like this tapenade. They are also easy to find at your local grocery store… yet not all green olives are the same! Look for this one by name.
• Kalamata olives: These are the most common black olive you’ll find at the store. Feel free to buy them whole or sliced, it doesn’t matter.
• Fresh parsley: Fresh herbs contribute greatly to the flavor of this olive spread so don’t skimp. While you can use dried herbs in a pinch that will change the flavor and the amounts will need to be adjusted after tasting.
• Fresh basil: This is another ingredient to grab in its freshest state. My hack for basil is to skip over the plastic shell of basil leaves and buy the whole plant. You can usually find them in the fresh produce section and often times they’re the same price as that tiny plastic container. Even if your plant doesn’t last forever, I bet you’ll get more leaves out of it by putting it in a sunny spot and giving it a little water daily.
• Capers: These can be found right be the olives. They’re salty and have a sharp flavor. I love adding these to my skillet green beans and other side dishes.
• Garlic: One clove of fresh garlic works great here. If you aren’t a fan of peeling garlic then listen up. I just found these little containers of crushed garlic at Trader Joes in the freezer section. Each section is one whole clove and is super easy to add to whatever you are making!
• Lemon: Both the juice and the zest are used here because the zest helps brighten the salty components nicely.
• Black pepper + crushed red pepper: Both of these spices help bring a bit of depth to this spread. You don’t need to use a lot of red pepper flakes since I’m not going for spicy, just another level of flavor.
• Olive oil: Since you aren’t cooking tapenade, I suggested going with a tasting oil. Try using that fancy extra virgin olive oil you got as a gift last year. You won’t regret it!

You might notice that salt is missing from this list. I promise you won’t miss it in the recipe, though! Since both olives and the capers are housed in a salty brine, there’s no need for extra.

How to Make this Green Olive Tapenade

This tapenade is sooooo easy to make! Now that you’ve gathered up your ingredients, let’s make this easy green olive tapenade recipe. Let the food processor do the chopping for you and use a spatula to scrape down the sides, as needed. 

Step 1: In a food processor, combine olives, herbs, capers, garlic, lemon juice and zest, black pepper and red pepper flakes. Pulse until coarsely chopped. 

Step 2: Drizzle the olive oil over the mixture then pulse a few more times to incorporate. You want to end up with a coarse texture, not a smooth paste. 

Step 3: Taste, then season with additional pepper and salt (if needed). Scoop out into a bowl. 

Step 4: Serve one teaspoon at a time over top a crostini, or the cracker of your choice.

If you don’t have a food processor, you can finely chop everything by hand or use a mortar and pestle. Just make sure the different herbs and lemon zest are well incorporated so those flavors come through each bite.

Other Appetizer Spreads You’ll Love

If you’re looking for some good hors d’oeuvres options then I’ve got you covered. Try making snack trays with homemade hummus, sun-dried tomato pesto, arugula pesto or garlic lemon aioli paired with crackers, cheese and fruit. You can even add in some date caramel or coconut whipped cream for a few sweeter options to balance out the salty ones. 

If you’re an adventurous cook who likes to try new recipes, you’ll love Rawk the Year. It’s my interactive meal planner packed with plant-based whole food recipes. You get to choose from over 650 delicious recipes to create your own meal plan, or follow the weekly plan curated by our team. In addition to all that, Rawk the Year provides allergy swaps for most recipes, generates a custom shopping list and a private support group with live cooking classes. How amazing is that?

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Best Green Olive Tapenade

Whether you love olive tapenade or are a newbie to this delicious appetizer, you need to try the best Green Olive Tapenade. It's salty, herby and oh so delicious on a crostini. And it only takes 5 minutes to make, so what are you waiting for?!

Course Appetizer

Cuisine French-Inspired, Italian-Inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 464kcal

Author Jen Hansard

Equipment

• food processor

Ingredients

• 1 cup Castelvetrano olives pitted
• ½ cup Kalamata olives pitted
• ¼ cup fresh flat-leaf parsley
• 2 tablespoons fresh basil leaves
• 1 tablespoon capers drained
• 2 garlic cloves peeled
• 2 tablespoon fresh lemon juice
• Zest of 1 lemon finely grated
• ⅛ tsp ground black pepper
• ⅛ tsp red pepper flakes
• ¼ cup extra virgin olive oil

Ingredients for Crostini:

• 1 baguette
• 3 tablespoon extra-virgin olive oil
• 1 garlic clove minced

Instructions

• In a food processor, combine olives, herbs, capers, garlic, lemon juice and zest, black pepper, and red pepper flakes, if using. Pulse until coarsely chopped.
• Drizzle the olive oil over the mixture and pulse a few more times until a chunky paste forms. Be careful not to overdo it. The tapenade should have some texture and not be smooth.
• Taste and season with pepper. Transfer to a bowl and scoop 1 tbsp on top of a crostini toasts, when ready.

Make the Crostini Toasts:

• Preheat oven to 400˚F with a rack in the center of the oven lined with parchment paper.
• Cut toasts into 1/2” thick slices, slicing diagonally.
• Mix minced garlic clove with olive oil.
• Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

Notes

• You can purchase crostini in the bakery section of most grocery stores if you prefer.
• Don’t add additional salt until you’ve tasted the final result. Since many ingredients are already packaged in a salty brine, you don’t want to ruin the flavor by adding too much!
• You can use this as a sandwich spread, dip or topping for pasta. 

Nutrition

Calories: 464kcal | Carbohydrates: 64g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1357mg | Potassium: 200mg | Fiber: 4g | Sugar: 6g | Vitamin A: 393IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 5mg

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