Everyone is going through allot at the moment and it is hard adjusting to isolation. Here are 5 of our favourite recipes you can cook at home with vibrancy that will lift your mood and brighten up your day.
Pink Radicchio Salad
Via Alice Levine and Laura Jackson
We look forward to blood-orange season every year. Their red-and orange-flamed flesh is fabulous in a spring salad. This recipe is all about good, simple ingredients – but it could also win awards on looks alone.
- 4 blood oranges
- 2 tbsp olive oil
- the juice of ½ lemon, or to taste
- 1 tsp honey, or to taste
- 1 pink radicchio, washed and torn into big pieces
- 1 red-chicory bulb, leaves separated
- 250g ricotta
- 40g toasted pistachios
- Pomegranate seeds (optional)
Slice the very top and bottom off each orange so they have flat bases on which to sit. Working from top to bottom around each fruit, remove the peel using a sharp knife, making sure to take off the pith.
Slice two of the oranges horizontally, and remove the segments from the other two – run a sharp knife between the membranes to release the segments. Squeeze any excess juice from the offcuts into a bowl. For the dressing, whisk this juice with the olive oil, lemon juice and honey, along with some salt and pepper.
Dress the leaves in a large bowl, adding more seasoning if necessary. Arrange the leaves on a large serving platter, layering them with dollops of ricotta, pistachios, orange segments and slices, and pomegranate seeds, if using.
Perfectly Pink Pasta
Via Gillian Harris
- Heaping 1/2 cup soaked raw cashews, drained and rinsed
- 3/4 cup water
- 2-3 cloves garlic
- 1 small beet, sliced into 1-inch pieces
- Salt, to taste
- 1/3 cup white wine
- 1 tbsp concentrated vegetable bouillon OR 1/4 cup vegetable broth
- 2 tbsp lemon juice
- 1 box favourite fancy pasta
- 1/3 starchy pasta water
- Soak cashews overnight, or for at least 10 minutes with boiling water
- Preheat oven to 425. Wrap cubed beets in tin foil, drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes or until fork tender.
- In a blender, combine drained and rinsed cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few small pieces of beet and work your way up until you reach the level of pink or ‘beet’ flavour you desire. Blend on high for 2 minutes or until smooth.
- Boil pasta and set aside. Save 1/3 cup starchy pasta water.
- Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.
- Add in pasta and stir until pasta is fully coated.
- Serve with vegan Parmesan cheese! ENJOY!
Via Nutrition Stripped
1 small roasted beet
1 15 ounce can cooked chickpeas, well rinsed and drained
Zest of one large lemon
Juice of 1 small lemon
Pinch sea salt
Freshly ground black pepper
2 large cloves garlic, minced
2 tablespoons tahini
1/4 cup extra virgin olive oil
Combine all ingredients in a food processor or blender (except the olive oil), blend until smooth. Drizzle in the olive oil as the hummus is blending or mixing.
Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
Store in the fridge for up to 1 week
Via Healthy Little Vittles
- 3/4 cup almond flour (not meal)
- 1 cup powdered sugar
- 1/4 cup sugar
- 1 can chickpea brine, (set chickpeas aside to use for dinner!)
- 1/2 tsp cream of tartar
- 1/2-1 tsp pitaya powder, (to make these the pretty pink color!)
- sprinkles or crystal sugar, (opt)
“Buttercream” Frosting Filling
- 1/2 cup vegan butter, (I used Earth Balance)
- 2 cups powdered sugar
- 1 tsp almond extract
- pitaya powder, (optional)
- spirulina powder, (optional)
- matcha powder, (optional)
- First, make your “buttercream” frosting. Beat the softened butter and vanilla extract on low with your hand mixer. Add the powdered sugar 1 cup at a time. If making multi-colored frosting as seen in these macarons, separate your frosting into separate bowls and add pitaya powder for the pink frosting, matcha powder for the green, and a mix of spirulina and pitaya for the purple. You will then add all these in your piping bag together to get the swirly frosting look
- Keep your frosting in the fridge while you make the macarons
- Place the chickpea brine into a small saucepan and bring to an almost boil medium heat. Simmer for about 10-15 minutes (the liquid will reduce by about 1/3). Once reduced, set aside to cool for about 5-10 minutes
- Place the chickpea brine into a mixing bowl and blend with an electric hand mixer on high until fluffy. This will take around 5 minutes.
- Blend the cream of tartar
- Slowly add in the powdered sugar a little at a time while still mixing on high until the mixture turns thick and glossy
- Turn your mixer off and gently fold in the almond flour & sugar using a rubber spatula
- Heat the oven to 230 degrees f then place your silicone macaron baking mat on a baking sheet (or alternatively line a baking tray with parchment paper).
- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray, then swirl the tip off to one side. Add some vegan sprinkles, or crystal sugar if desired. Repeat for all of the batter
- (make sure to space out the macarons if not using the macaron baking mat)
- Tap the tray firmly against counter 2 or 3 times to release any air bubbles
- ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macarons and no batter comes off on your finger
- Pop the macarons into the oven and bake for 15 minutes, then turn the oven off and let the macarons cool in the oven for an additional 15-20 minutes (Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes.)
- Repeat these steps with extra batter. I got 3 batches out of this recipe. Allow the macarons to cool completely before filling with frosting
- Pipe your frosting on one macaron and top with another. Store in the fridge
- **NOTE: you may need to soften your frosting to make it easier for piping for about 15-20 minutes
Pink Baked Donuts
Via Design Love Fest
- 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup almond breeze
• 1/2 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract
• 1 egg
• 4 tablespoons butter, softened
• 1/4 teaspoon salt
• coconut flakes
MAKING THE DOUGHNUTS: Preheat oven to 350 degrees. In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and set aside. In a small saucepan on medium heat, stir in the 1/2 cup almond breeze, 1/2 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1 egg and 4 tablespoons softened butter. Stirring constantly with a whisk until butter melts. Combine the wet mixture to the dry flour mix until smooth. With a large spoon, pour the doughnut batter into an ungreased doughnut pan. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove baked doughnuts immediately from pan and place onto a cooling rack.
• 2 tablespoons almond breeze
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• food coloring (red, blue)
how to make: In a medium size bowl scoop in 2 cups powdered sugar. Add in 2 tablespoons almond breeze and 1/2 teaspoon pure vanilla extract. Mix well until smooth consistency (Add in additional powdered sugar for a thicker consistency). Separate the glaze into two even batches on an additional bowl. For the first pink glaze; one drop of red will do, mix well. In the second bowl use 5 drops red and 2 blue to achieve a darker hue of pink. Dunk in each doughnut and set back onto cooling rack (keeping a towel underneath the rack will ensure less cleaning time as the glaze drips until hardens) Garnish doughnuts with coconut flakes.