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#navigation #pinned

vegan-nom-noms

Vietnamese Cucumber Salad With Mint

foodffs

4-Ingredient Baby Bok Choy Stir Fry Pair this quick and easy side dish with your favorite main and steamed rice to complete a nutritious meal.

Recipe => https://omnivorescookbook.com/baby-bok-choy-stir-fry/

morethansalad

Bloody Eyeball Dessert (Vegan Panna Cotta)

#this is sooooo smart I love people!!!#desserts #halloween #panna cotta #dessert

sixtwothree

Cake for the Lunar New Year by dreamyfigs with black sesame sponge, blood orange citrus jam filling, blood orange whipped mascarpone cream, and candied blood oranges.

Source: x

#cake #dessert

morethansalad

Gelo di Cantalupo / Sicilian Melon Pudding (Vegan)

#dessert #must try #melon #pudding #orange

foodffs

Delicious and simple this five ingredient Grilled Pineapple makes for the perfect side or dessert for all your spring and summer meals.

https://www.smalltownwoman.com/grilled-pineapple/

Follow for recipes

Is this how you roll?

foodffs

This colorful and refreshing summer fruit salad has all the best summer fruits. Melons, berries, and pineapple come together in this colorful mix that’s perfect for a summer picnic!

https://www.smalltownwoman.com/summer-fruit-salad/

Follow for recipes

Is this how you roll?

morethansalad

Orange-Fennel Olive Oil Cake (Vegan)

#fennel #dessert #cake #cafe

passumbapper

it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass

passumbapper

Fruited Lemonade That Makes You Reconsider It All

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

lemon, orange & cherry + brandy, bourbon, or rye whiskey

madgastronomer

holy gods

#lemonade #drinks #non-alcoholic

foodffs

Green Beans with Spicy Peanut Sauce Green beans with spicy peanut sauce is an easy appetizer or side dish that will fit nicely into any of your meals.

Recipe: https://omnivorescookbook.com/green-beans-with-spicy-peanut-sauce/