Tag Archives: Fiesta Friday

Dairy Free Berry “Ice Cream”

The last few days have been CrAzY! I’m already loving both of my new jobs, I have great co-workers, awesome kiddos,  a super relaxed dress code… but even with that there is no denying that it has been hot, hot, HOT. There is no doubt about it summer has officially arrived in Chicago.

Which is the perfect excuse to cool off with some ice cream, right?

Non-Dairy Berry Ice Cream

I was messing around with some leftover fruits, making a smoothie as usual, when I thought about what might happen if I put the whole mess in the freezer. Apparently if you give it a few hours and a little attention, the answer is ice cream… Can I call it ice cream if there isn’t any milk? Whatever I’m calling it ice cream 🙂

Dairy Free Berry Ice Cream

 

Dairy Free Berry “Ice Cream” 

Makes: 4 servings

Time: 5 minutes hands on, 2-3 hours in the freezer

Ingredients 

1 cup strawberries (fresh or frozen), washed and chopped

1 cup blueberries (fresh or frozen), washed

8 oz (one can) regular coconut milk

Combine strawberries, blueberries, and coconut milk in a blender. Blend on high 1-2 minutes until fully incorporated. Transfer mixture to a flat container and place in the freezer. Give it a stir every 30(ish) minutes until desired consistency is reached. *Mine was ice cream solid in 2 1/2 hours*

Quick, easy, and perfectly refreshing on a hot summer day! You could easily customize this to any fruits you have on hand or any other flavor combinations you like (I’m already thinking tropical for my next batch.)   

Berry Ice Cream

I’m sharing this quick and easy treat with The Novice Gardener’s Fiesta Friday and Hun What’s for Dinner’s Simple Supper Tuesday.

What’s your favorite ice cream flavor? Does it feel like summer by you yet?  

Black Bean Burgers

I may be way behind on this food trend, but Veggie Burgers are amazing! We made chickpea based ones a few times at my house, and I was totally excited to try out this triple bean version from Peas and Crayons since pretty much everything I make from Jenn is amazing.

Black Bean Burgers- Slices of Sarah Pie

That being said when I sat down to make some for myself last week I didn’t have like half the ingredients… story of my life. The result was a burger very loosely based on Jenn’s which taught me that veggie burger recipes are surprisingly adaptable.  And for someone who is really bad at fooling a recipe that’s a very good thing.

Black Bean Burgers 3

These are surprisingly burger like in texture and stayed surprisingly juicy once cooked up. I wasn’t able to convince BF to try one, though he admitted they smelled delicious, but the puppy was all over me trying to get a bite 🙂

Black Bean Burgers- Slices of Sarah Pie

Black Bean Burgers- adapted from Peas and Crayons 

Makes: 8-10 burgers depending on size

Time: 30 minutes (plus 30+ minutes of chill time)

30 oz (2 cans) black beans, rinsed and drained
1 red bell pepper, chopped
1 onion, chopped
2 flax eggs (1 TBSP flax + 3 TBSP water)
2 1/2 cups of rolled oats (GF if needed)
3 TBSP olive oil, plus more for cooking
salt, pepper, and chili flakes to taste

Combine flax meal and water in a small bowl and allow to sit for 5 minutes. In a blender/food processor combine black beans, chopped pepper and onion, and oats. Pulse 3-4 times just to break everything down together. Pour mixture into a large bowl and add in flax eggs and 3 TBSP of olive oil. Use your hands (this part gets messy) to combine wet and dry ingredients and then form into patties. You want to pack the patties together pretty tight to make sure they hold together during cooking.

Allow the patties to rest in the fridge for 20-30 minutes before cooking so they firm up. To cook heat a small amount of oil in a skillet and fry  burgers for 3-5 minutes on each side until lightly browned. Cooked burgers keep in the fridge for about a week and work best if reheated in a skillet. You can freeze the uncooked patties to cook at a later time, just give them a chance to thaw out first.

 

Linking up with Gluten Free Friday at Vegetarian Mamma and Fiesta Friday at The Novice Gardener . Be sure to stop by the parties to check out other fresh and healthy eats!

Mediterranean Grilled Pizza

I have a thing for hummus. A big thing. We’re talking I can’t buy a package at the store and not eat it all in a day kind of thing. What can I say whether it’s on veggies, chips, spoons, or fingers I just can’t stop. You know what else hummus is good on? Pizza. 

Mediterranean Grilled Pizza- A quick and easy gluten free pizza on the grill

 

What could be better than a chewy, gluten free, flatbread crust cooked fresh on the grill. Said crust slathered in hummus and covered with veggies sounds like a good option to me. This has all the flavors of a greek salad, piled high on a bed of garlicky hummus, and quickly grilled for summertime perfection.

Gluten Free Mediterranean Pizza- a quick and easy gluten free grilled pizza with all the flavors of summer

 

To make a pizza crust I typically use King Arthur or Namaste pizza crust mixes, according to package directions. I like to make enough for 4 thin, 6-inch crusts, pre-bake them for half the recommended time, and then freeze the ones I’m not using for a quick dinner at a late time (I’ve kept them in a freezer bag for up to a month). They can go straight from the freezer to the oven of the grill.

 

Mediterranean Grilled Pizza

 

Mediterranean Grilled Pizza 

Makes 2, 6-inch pizzas

Time: 15 minutes

Recipe labels

Ingredients 

2 Gluten Free Pizza crusts (a pita or a naan flatbread would work well too)

1/2 cup hummus (I’ve been loving this one from Annie’s Eats lately)

1 small tomato, diced

1/2 cucumber, diced

1/4 red onion thinly sliced or diced

4-6 kalamata olives, sliced

2 oz Feta Cheese, crumbled

Preheat your grill to medium heat, and make sure your racks are clean! Place crusts on grill for two minutes on one side. Remove from heat and spread hummus evenly over the grilled side of each crust. Return to grill for another two minutes to cook other side. When crust is brown and crispy around the edges remove from heat and top evenly with veggies and crumbled cheese. Serve immediately.

The nice thing about pizza is it is so easy to customize. I don’t like olives or onions, so I didn’t put any on mine (even if they’re traditional in Greek salad). Feel free to throw on whatever veggies/cheese you like, it’s really all about the grilled crust and the melty hummus anyways 😉

Do you like grilled pizza? What’s your favorite summer pizza topping?

Linking up with Gluten Free Friday at Vegetarian Mamma and Fiesta Friday at The Novice Gardener  because who doesn’t love pizza to get the weekend started?!