Tag Archives: party

Fruit Sushi “Frushi” Dessert – A Try it Vegan Summer Dessert Recipe

6 Aug
Try it Vegan Fruit Sushi "Frushi"

Try it Vegan Fruit Sushi “Frushi”

Introducing your new favorite:  Fruit Sushi  “Frushi”

Bite sized.  Sticky, sweet rice.  Fresh juicy berries atop melted vegan chocolate, strawberry preserves or, better yet, coconut jam.

Finger.  Licking.  Good.

There are many variations but fruit sushi or “Frushi” is a dessert that is a great party pleaser and tastes better than it looks which was once thought impossible! 🙂  Take advantage of the delicious summer fruit and “Try it”!  Let us know what you think 🙂

***This is a Cool Kid Corner Favorite!!***

(You are viewing my husband’s birthday cake… instead of a typical flour cake, we decided to take a different route and it was worth it!!)

Try it Vegan fresh fruit atop sweet rice ... delish'!

Try it Vegan fresh fruit atop sweet rice … delish’!

Suggested ingredients:

  • 1 can (14 oz) of unsweetened coconut milk (go crazy… buy organic with all ingredients if you can, your taste buds and health will thank you!)
  • 14 oz. water
  • 1 3/4 cups of dry sushi rice (rinse very well first)
  • 3 1/2 tbsp Vegan sugar
  • 1/4 tsp salt
  • Fresh fruit washed, dried and larger pieces cut to fit  (We used champagne grapes, blackberries, raspberries & strawberries but other fruit makes it incredibly colorful such as kiwi, pineapple, mango and mandarin oranges to name a few)
  • Fruit preserves (we used Strawberry preserves, coconut jam ((SO SO GOOD!  We found this in a specialty store but completely worth the splurge if you can find it!)) and also orange marmalade
  • Vegan chocolate melted (not necessary but for the chocoholics out there like us… you are welcome 😉
TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it's done.

TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it’s done.

What to do:

  • Pour unsweetened coconut milk, water and rice into pot and bring to a boil.  Reduce heat to simmer, put a lid on it and let it sit until the rice has absorbed the liquid.  Once absorbed, mix in sugar and salt then fluff with a fork and let cool.
  • Once the rice has cooled, scoop a small amount of rice and roll into an oblong shape and flatten on top (like a Mounds bar, if you are familiar with the shape and size).
  • Spread your choice(s) of preserves atop to act as a “glue” (for my fellow chocoholics, vegan chocolate makes another great choice but hurry and put the fruit on before it dries!)
  • Place fruit of your choice on top.
  • *Option for some, necessity for others… drizzle vegan chocolate atop some (but not all! 🙂
  • Lick fingers clean  Enjoy!

Try it and let us know what you think!

IMG_1062

IMG_1055

Advertisements

Sexy Summer Pasta Salad Recipe! (with Photos)

31 May

Need a dish to bring to a summer BBQ or have a party that needs a dish that will “WOW!” everyone?  You will LOVE this and after one bite, they will love YOU!

This is by far, a favorite request and it’s versatile so have fun adding more ingredients!  If you are new to Try it Vegan, note that we LOVE to eat with our eyes first so that is why there is a rainbow of colors in this salad.

Sometimes there are some dishes that require some extra love and this is one of them so plan accordingly and plan to make this the night prior to let all of the flavors marinate or if you don’t have time, make extra because it is AWESOME the next day like some other dishes.

For the record, the hot dog is vegan 🙂

tiv close up hot dog sexy pasta

Tiv Sexy Summer Ingred

20130531_135517 Tiv sliced veggies TiV sexy salad food prep Tiv sexy salad dressing

20130531_143726

Ingredient Suggestions for Pasta Salad:

(I didn’t measure this time around but offer suggestions below)

  • small jar of artichoke hearts in oil (2 cups chopped)
  • sun-dried tomatoes in oil (about 10 or 1/2-3/4 cup chopped)
  • 2 small cucumbers diced
  • 1 zucchini diced
  • 1/2 small jar of roasted red peppers or 1/2-3/4 cup chopped
  • red, yellow and orange small sweet peppers (2 of each color or 1/2 of bell peppers) chopped
  • cup of sliced cherry or grape tomatoes
  • 1/4-1/2 cup of diced red onion
  • 1 pound of pasta

(broccoli florets cut small make a great addition to this salad along with black olives, not shown)

Dressing:

(*****if making a day ahead, make half of the dressing, mix all ingredients and allow the flavors to set overnight.  Prior to serving, make and add the second half)

  • 1 1/3 cup of olive oil
  • 2/3 cup red vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp black pepper (or to taste)
  • 2 avacados
  • 2 cloves of garlic

Cook pasta according to package directions, rinse with cold water.  Add all ingredients in large bowl.  In a Vitamix or blender, add half of the dressing ingredients (or all if you will serve immediately) and blend until smooth.  Pour over vegetables and pasta and chill prior to serving.

tiv hot dog sexy pasta

Try it! 🙂

Crazy Carrot Wednesday- 20 Carrot Recipes to Try!

27 Feb

A rainbow of carrotsIn my quest of having the family get in the habit of trying new foods, I bought some purple, orange and golden yellow carrots.  If anything, it was worth seeing the expression on their faces that made it all worth it!

I happen to need to eat with my eyes first so the more color on our plates, the happier I am that we are serving a nutritional plate of goodness for each of us.  If you can’t find purple and yellow carrots at the store, keep an eye out for one day that they may have them in the future.  In the meantime, if you haven’t eaten many carrots lately, I’m sure you will be successful in finding a recipe or three that you and whoever you are cooking for, will love!

Fun carrot facts:

  • Carrots were not originally orange.  Back in the day they were purple or red with thin roots
  • What’s up, Doc?  Maybe Bugs Bunny was on to something since the first carrots were grown for medicine
  • Research shows that colorful carrots may help prevent heart disease and cancer & reduce cholesterol
  • Eat/drink too many orange carrots and you WILL take on an orange/yellow pigment in your skin (called Carotenemia) because of beta carotene, a form of Vitamin A in the carrots

Question:  Are carrots better for you eaten raw or cooked?

No one loves a glass of fresh carrot juice better than I (although, I will admit, I will stick with drinking orange carrots since the purple carrots have a slight peppery taste and the yellow are a bit sweet and mild).  I happen to eat half of my meals raw each day because there are many nutrients that are lost when cooked one way or another.  However, there are exceptions to the rule when it comes to eating and being able to process certain foods.  (So the answer is both!)

colorcarrotstryitveganPicture bubble wrap for a moment:  when it comes to nutrition and eating certain foods, there are a ton of nutrients that are inside the item but you have to pop all the nutrients out.  This is one reason why it is SO important to chew your food well which most of us are very guilty of NOT doing.  50-100 chews per bite is what is recommended to ensure that you break down the food and make it accessible for your body to absorb the nutrients.  This is why juicing is a great thing from a nutritional perspective because it pops all the “bubbles” releasing the nutritional benefits (especially kale!)

  • Research has shown that when you eat a raw carrot, only 3% of the entire beta-carotene (Vitamin A) is released.
  • Falcarinol is a substance found in carrots that has been found to reduce the risk of cancer (cancer cells grow more slowly when exposed to it)
  • When boiling or steaming whole carrots, you lose 30% of falcarinol
  • When boiling or steaming pre-cut, small carrots the loss is higher at 60%.
  • Boiled/steamed carrots are easier to digest and preserved antioxidants (carotenoids) rather than frying.

Ok, now that you know more than you thought that you would ever want to know about this common (or not so common) root veggie, go on out and try some of these awesome ways to enjoy this nutritious wonder!

(Common sense input:  if honey is called for, substitute with agave or other sweetener.  Butter, use earth balance.  Etc)

  1. Fresh squeezed carrot juice  (can be as addicting as cigarettes?)
  2. Roasted Carrot Soup
  3. Carrot salad
  4. Roasted carrots
  5. Carrot muffins (using earth balance as opposed to butter/margarine)
  6. Hummus and veggie wrap
  7. Vegetable sushi
  8. Potted carrots (great idea for the kids!!!  with a vegan ranch dip)
  9. Simple carrot fries
  10. Moroccan Carrot Dip
  11. Marsala glazed carrots with hazelnuts
  12. Carrot cake cupcakes
  13. Marmalade Candied Carrots 
  14. Roasted Vegetables with Pecan Gremolata
  15. Carrot cake oatmeal
  16. Carrot pancakes
  17. Lunch Box carrot slaw with apples and vegan yoghurt
  18. Carrot, Avocado and orange salad
  19. Marinated dill carrots
  20. Brown sugar sweet overload carrots

Enjoy 😉  TiV

This dip was a slam dunk! Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

15 Jan

Look no further, you have found an AWESOME dip that is a MUST try!  Collar is popped, this wife and Momma gets a ten thumbs up, yeah Baby!  I have been wanting to make this since I came across the recipe and chose to make it as an appetizer for the family to munch on.

Excuse my lack of photography skills!

Excuse my lack of photography skills!

Just pull out your phone or pencil and old-school shopping list because I’m going to start off with listing the ingredients and you WILL want to make this over the next few days.  It’s OMNIVORE & KID APPROVED and I would imagine a great dip for veggies or shh, chips.  (Oh come on, like you don’t crave them every so often… healthy or not!)

Ok, shopping list… are you ready?  You will need:

  • 2 large sweet potatoes, cut in large matchsticks
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 cup vegan sour cream (I used Tofutti)  (now for the dip)
  • 1 -2 tbsp freshly squeezed lime juice
  • 2 -4 tsp sweet chili sauce (I liked it with more)
  • 1 small garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 heaping tbsp chopped cilantro

I used the food processor to make the fries uniform in size which obviously helps with the cooking time and obviously, cuts back on prep time.

Southwestern Spiced Sweet Potato Fries

Preheat oven to 425.  Toss potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small ball and then add spices to potatoes and toss to coat.  Arrange on baking sheet and back 12-15 minutes, then toss and bake for ten minutes.  (The last ten minutes I put the convection oven on).  Remove and dip away!

Chili-Cilantro Sour Cream

Combine everything but the cilantro in a bowl and whisk together, add cilantro and mix.

Whether you are a party of one or need a dish for a party, this is a great alternative to the  others.  The original recipe may be found at food52.com which is one of my go-to places to find some delish dishes!

Try it!

-M

two lines to rule them all

one (nerdy) doula's adventures in pregnancy, motherhood, and birthwork

How I Saved My Thyroid

How I overcame Grave's Disease and Hyperthyroidism by finding my voice, and eating a vegan, corn-free diet

Recipes For Compassion

Mindful Vegan Cooking and Recipes

the cozy vegan

compassionate food & lifestyle blog.

Bunny Kitchen

Exploring the possibilities of cruelty free food

Renovating Your Mind

Practicality, Sensibility & Truth In The New World

Beautifully Vegan

Be your own veggiesaurs. Rawrrr.

an unrefined vegan

unbleached, unprocessed, unrefined...and cruelty-free

Heavenly Vegan Baking

For the best easy to make vegan recipes

Barefoot but in Stilettos

A life of hypocritical yet humorous moments

Kitchen Rebellion

Vegan, hippie free, f*cking awesome

V 8 Mile

Eatin' veggies, vegetarian and gluten-free in the greater Motor City & while traveling

ethnic vegan

Welcome to ethnic vegan, your source for great vegan and vegetarian ethnic recipes and info since 2004

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

MY FRENCH HEAVEN

Food, Photography & Joie de Vivre

Abena EATS!

One bite at a time.

mydearbakes

showcasing my dear's wonderful bakes!

Ray Ferrer - Emotion on Canvas

** OFFICIAL Site of Artist Ray Ferrer **

Cooking is Therapy

Recipes and ramblings from the therapeutic kitchen of yours truly.

Adventures of a PharmD-To-Be

May-August 2011 in Singapore, June 2015-April 2016 Pharmacy Rotations, and August 2015 in Malawi

%d bloggers like this: