Summer has provided some good eats for us with out-of-town guests, birthday celebrations, and the use of my favorite cooking method: the grill. We have greatly enjoyed all of the following recipes and will be making them again!
Summer in a dessert. The airy meringue topping made this pie an over-the-top treat! My only change is that I made a graham cracker crust rather than the shortbread crust the recipe calls for. I just can’t get away from the fact that graham cracker crumbs + sugar + butter is the best thing on earth. Find the recipe for it on the back of any graham cracker box.
In all honesty, when I hear “vegan and gluten free” for a dessert, the I think: “dry and tasteless” because it’s just hard to believe that the omission of flour, butter, and cream can be a good thing. But much to my delight (and health to my body) that’s actually not true and I’m happy to say that I’ve enjoyed several gluten free desserts lately. This pie is absolutely incredibly rich, smooth, and perfect. I made it for a birthday party and everyone raved. The recipe calls for strawberries, but I used raspberries because they are my favorite thing to pair with dark chocolate. Also, I didn’t have any vanilla, and really didn’t miss it, however, I will include it next time as I know it would only add another layer of flavor. The dark chocolate chips are melted with coconut milk and maple syrup for a creamy pie filling and the toasted almond pie crust is divine. My one other note is that I used the whole can of coconut milk rather than just the cream as the recipe calls for because I didn’t have time to chill it overnight, but the consistency was perfectly creamy. Please make this!
We made this for the Fourth of July and it is truly all things summery, flavor packed, and tasty. How can you go wrong with lime and avocado? I grilled my shrimp to add an extra note and also added black beans which made the salad less pretty but more filling.
Definitely a different flavor profile from the typical fried rice and one I gladly welcomed. Cooking the rice in pineapple juice and coconut milk provided a scrumptious sweetness that paired wonderfully with salty soy sauce sprinkled on top.
We really enjoyed this version of meatballs. Rather than using lamb like the recipe calls for, I substituted ground beef. The inclusion of Bulgar wheat adds a nice crunch. I served this with my homemade hummus and a little salad of cucumbers, tomatoes, fresh basil & feta topped with a drizzle of olive oil, a squeeze of lemon juice, minced garlic, salt and pepper. Yum!
My friend Abigail introduced us to these a few months ago, and I’ve made them a couple times since as they are absolutely incredible! The sweet potatoes add a whole new element to the traditional mashed potatoes. They are great as the original recipe goes but I have also substituted sour cream instead of cream cheese with great success as well.
Happy July and Happy Eating!