Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

CLICK HERE FOR RECIPE…

Vegan Peach Pie with Spelt Rye Crust

Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.

This, my friends, is true summer beauty.

Vegan Peach Pie with Spelt Rye Crust

I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.

Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.

Vegan Peach Pie with Spelt Rye Crust

Juicy and sweet, peaches are certainly undergoing a stellar year.

And as a result, the pies that are produced from those peaches are reaping all of the benefits.

After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.

Vegan Peach Pie with Spelt Rye Crust

The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.

Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.

I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?

Vegan Peach Pie with Spelt Rye Crust

If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.

The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.

CLICK HERE FOR RECIPE…

Summer Gazpacho

 

When it’s hot, I love fresh meals like Gazpacho.

An even added bonus with this cool soup is that.

What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.

Summer Gazpacho

After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.

It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.

Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.

Summer Gazpacho

Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.

Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.

Summer Gazpacho

And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.

Summer Gazpacho

What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!

CLICK HERE FOR RECIPE…

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

CLICK HERE FOR RECIPE…

Vegan No-Churn Chocolate Coconut Banana Ice Cream

We’ve been sweating through a major heat wave here in Philadelphia, and with 97-degree temps set for well into next week, it doesn’t look like the ice cream weather is stopping anytime soon.

That’s alright with me. As just mentioned, it’s perfect ice cream weather. Or should I say, Nice Cream weather.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

I’ve been watching the “Nice Cream” trend spread over the past few weeks, keeping it on my to-make list for some time now. I love ice cream. I love niceness. I knew I’d probably love nice cream, too.

A no-added-sugar, vegan, cool summer treat? Count me in.

And so, on a temps-nearing-90-before-8AM morning, I set off in the kitchen to make my own version.

Vegan No-Churn Chocolate Coconut Banana Ice Cream

 

What was awesome about this ice cream is that it came together with a quick 2-minute assembly and a spin in the blender. From there, all the work was left up to the freezer. No ice cream machine needed, no fancy ingredients. Nor too many ingredients that’ll weigh you down on a hot day.

Dates and bananas add the sweetness. This did provide a noticeable, but not overbearing banana taste. If you’re opposed to that, you can play around with cutting down on the banana and maybe even adding additional dates.

It gets its creaminess from coconut milk, also lending an element of richness you want in an ice cream, dairy-free or not.

Enjoy after three hours in the freezer for a soft-serve-like consistency. If you leave it in there much longer, then you’ll want to sit it out for a few minutes before serving and dip your ice cream scooper in hot water. And be sure to finish it with whatever crunchy, salty and fresh toppings your heart desires!

CLICK HERE FOR RECIPE…

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