Sips, Sweets & Snacks

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As you all know very well, the more pastel coloured foods we can get our hands (and mouth) on, the better. So, when Amanda proposed Rainbow Cauliflower Tacos as the next adventure for #EatyourPastels we were more than just excited. It’s no secret everyone loves tacos – they’re adorable, bite-sized, and packed with flavour, so what’s not to adore?

Eating vegan 24/7 can be tough – I know I struggle with cutting certain foods out of my diet, especially when dining out. It’s easy to fall into the pattern of eating plain veggies and carbs and ending up a bit bored. These recipes are quick and make it easy for anyone to eat vegan at home. The tacos we made for this post use lentils as the base, instead of the traditional meat or faux products. Lentils are a great unprocessed alternative to using tofu or other protein replacers, and with the right spice blend they taste surprisingly meaty.

Scroll down for the recipe!

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What you’ll need //

Lentils:
½ cup lentils
1 cup water
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp chili powder
¼ tsp cumin
1 tbsp tamari

Seasoned Cauliflower:
½ head cauliflower
1 tbsp coconut or olive oil for frying
1 tbsp taco seasoning
salt to taste

Guac:
1 avocado
¼ tsp salt
¼ tsp garlic powder
½ lime juiced
cilantro to taste

Garnish:
shredded candy cane beet
pickled onions (learn how to make your own here)
watermelon radish
nutritional yeast
tortillas

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To Make:

Lentils:

Start by rinsing your lentils. Combine with water in a saucepan and bring to a boil. Once they reach the boiling point, reduce heat and simmer on low for 20-30 minutes. Keep an eye on them and add water as needed. When lentils are finished cooking, season with tamari, garlic, chili, smoked paprika and cumin.

Cauliflower:

Cut or break up cauliflower into small pieces. Add your oil of choice to a pan and fry on medium/high until golden brown. Season with taco seasoning and salt.

Quick Guacamole:

In a bowl, mash you avocado adding in all the ingredients listed until you reach desired taste. Voila! You have yourself some guac.
To assemble, be creative! We garnished our crew with some pretty pink friends; watermelon radish, shaved candy cane beet and pickled red onion. (Find the recipe here) We then sprinkled on some nutritional yeast and fresh cilantro. Enjoy these beauties with a squeeze of lime juice and maybe even a margarita!

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Sips, Sweets & Snacks

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Hold on tight, because today our #eatyourpastels series gets NEXT LEVEL. Amanda really went above and beyond with the ultimate challenge for this post – not one, but three flavours of totally natural organic homemade coconut ice cream!

We’ve been super inspired by all of the amazing rainbow food that’s been taking over Instagram lately (expecially Hippie Lane and Alison Wu), and we wanted to take a stab at making things other than just in shades of pink. Apparently it’s well known in the healthy food world that blueberry dyes most things purple, but what about shades of blue and green? We did a bit of research, and it led us right to E3Live Blue Majik, aka different kinds of algae with really incredible health benefits.

Every time you see something all natural that’s an almost unreal shade of blue, its likely been made with Blue Majik powder. The powder itself is pretty constantly sold out, but if you get the capsules and open them up it’s essentially the same thing (we ordered ours here). With the help of this magical powder, plus beet juice and blueberries, we were able to make 3 perfect shades of “nice cream” to play with (and eat of course!)

Scroll down for the full recipe!

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Notes from Amanda: Making ice cream is actually SO fun! A) Because you can make so many cute colours and B) Because there is something so satisfying in seeing your ice cream churn! The following recipes are enjoyed best if consumed right away. Once they freeze solid in the freezer they lose that creamy soft serve texture. My mission this summer is to figure out how to make them last with a soft creamy texture even after frozen. But for now, whip your coconut ice creams up and eat them all immediately ’cause hey, it IS National Ice Cream Day and all!

What you’ll need //

An ice cream maker (we used CUISINART Mix it in Soft Serve Maker)
6 cans of full fat coconut milk
¾ cup of maple syrup
¾ cup of coconut sugar
½ cup frozen blueberries
3 tbsp beet juice
6-8 Blue Majik Capsules (just the powder inside)

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To Make:

To make all three beautifully coloured ice creams we obviously had to make three different batches of ice cream!

Pink:
Blend 2 cans of coconut milk with ¼ cup of coconut sugar and ¼ cup maple syrup and your beet juice. Add in one tbsp at a time so you can adjust the shade of pink to your desire. Once blended, transfer to your ice cream maker and churn for 25-30 minutes.

Lavender:
Blend 2 cans of coconut milk with ¼ cup coconut sugar, ¼ cup maple syrup and your frozen blueberries. Transfer into your ice cream maker and churn for 25-30 minutes.

Blue:
Take the last 2 cans of coconut milk and add to your blender with you guessed it, the sugars! Also add in your blue majik for colour. Again, transfer your mixture into your ice cream maker for 25-30 minutes.

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Advice:
Coconut soft serve is best enjoyed right away. As if freezes it becomes fairly hard to scoop and serve! We recommend trying one of the pretty colours at a time. If you’re feeling ambitious, be sure to refreeze the bowl between each batch, otherwise your ice cream won’t churn!

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Sips, Sweets & Snacks

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Making nut mylk is one of those things that just makes sense – it’s quick, simple, and yields a really delicious and nutritious end product. We’ve been trying to get on board with nut mylk and cheese in favour of dairy as much as possible, for the sake of ourselves, animals, and the environment, and luckily we have Amanda from Blueberrymoon here to help!

Cashews are one of the best nuts to use in dairy-inspired recipes thanks to their creamy rich texture. We made this version a bit more fun by adding some fresh local strawberries and a touch of beet juice to make our pink milk that much more pink! It’s super delicious on it’s own, in a strawberry banana smoothie, or blended with a bit o vegan ice cream for the ultimate strawberry shake!

Scroll down for the recipe

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Hey guys! Blueberrymoon here. I just wanted to add some notes and tips about making nut mylk at home! As noted above it’s so simple and so much better than store bought. Since cashews don’t have skins and become so soft once soaked, there is no need for a nut straining bag. If you’re using nuts with skins such as almonds, hazelnuts, brazil nuts or walnuts, a straining bag is required. However even with the extra step, you’re still looking at an easy process! When storing your mylk, make sure it’s kept in an air tight container or jar in your fridge and consumed within 3-5 days.

What you’ll need //

1 cup soaked cashews
1 cup fresh strawberries
4-6 dates
1 tsp vanilla extract
pinch of salt
beet juice

Instructions //

Soak cashews in water for 4-8 hours or overnight.

Once soaked, rinse well adding all ingredients to your high-speed blender, we used our Vitamix.

Blend on high for about one minute.

If you like your mylk sweet, add a touch of honey or maple syrup!

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Sips, Sweets & Snacks

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Let’s face it – everything is better in shades of pink! Around here, pink is a neutral, and we’re always looking for ways to include more of it in our daily lives. Que this super simple, super pink recipe!

Pink pickled onions are a great way to add flavour and a pop of pink colour to almost any food you can think of. We’ve served them here atop avocado toast (a breakfast staple at HQ) but they work with everything from salad and rice bowls to tacos and sandwiches. Baking potatoes? Put some pink on them. Serving hors d’oeuvres at your next soirée? Put some pink on them!

The secret to this rosy-hued recipes lies within the beet juice, our favourite pinkifying ingredient. Feel free to play around with adding less or more beet to alter the shade of your onions, and though they only need overnight to taste delicious, they’ll turn more pink the longer you let them sit.

Scroll down for the recipe!

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What you’ll need //

1 medium size red onion

1/2 cup of apple cider vinegar

1/2 cup water

1 tablespoon cane sugar

1 teaspoon pink salt

2 teaspoons beet juice

Recipe //

Chop 1 red onion into small strips, separating from each other as you go. Fill a glass jar with tight-fitting lid 3/4 full.

In a separate jar stir the vinegar, sugar, salt and water together. Add about two teaspoons of beet juice until the liquid turns bright pink. Now stir well and pour the liquid over the chopped onions in the other jar. Seal the lid tightly and shake it up until all the onions are covered. Leave it in your fridge for about a week and you’re ready to enjoy on all your favourite snacks! We used them on a simple avocado toast, along with candy cane beet and a sprinkling of nutritional yeast.

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Sips, Sweets & Snacks

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As much as I like to think of myself as a good cook, the honest truth is I don’t make food nearly as much as I’d like to. I hate being one of those busy people, but most days I just can’t figure out how to make time to plan, prep, cook, and clean up after a meal without getting overwhelmed.

I always admire my friends who seem to have it all figured out, especially Amanda of It’s Blueberry Moon. If you remember drooling over the pink sushi recipe I published awhile back, Amanda was a big part of that, and though her blog name has changed her crazy talent for making beautiful, colourful, HEALTHY food has not.

Constantly inspired by Amanda’s incredible Instagram posts documenting her meals (aka works of art) I approached her to collaborate on a brand new RAOP series that celebrates healthy living and a plant-based diet: Introducing #EatYourPastels! We’ll be sharing mega nutritious rainbow recipes a couple times every month, starting with this pink rice bowl! Without further ado, here’s Amanda and her first recipe on the RAOP site:

I’m already obsessed with eating and creating colourful foods, so when Alyssa approached me about a pastel collab I didn’t think twice! Taking everything to the next level (like pink tahini sauce!) could not excite me more. I wanted to make our recipes simple so that they’re easy to recreate at home. Hope you all have as much fun eating pink food as we did!

Scroll down for the recipe!

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What you’ll need //

Bowl Ingredients

1 cup brown rice
2 cups water
1 tbsp beet juice
1/2 avocado
1/4 cup chickpeas
1 mini cucumber
2 radish’s
1 small watermelon radish
1 stalk green onion
1 carrot
greens of choice

Dressing Ingredients

1/4 cup tahini
2 tbsp water
1 tbsp olive oil
1 garlic clove
1/2 lemon, juiced
1/4 tsp salt
1/2 tbsp beet juice

Directions //

Start by bringing your water to a boil. Rinse your rice well and add it to the water while reducing heat. Cover and simmer until cooked. While your rice is cooking you can start to chop up your veggies and make your dressing. Slice everything as desired, leaving your avo until last so it doesn’t brown.

To make dressing, combine all ingredients in your food processor or blender. If you don’t have either, no problem! Swap out the clove of garlic for a 1/2 tsp garlic powder and mix your sauce with a fork or mini whisk. You may need more lemon juice depending on the size of you lemon. Add to taste.

Once your rice has finished cooking, add your beet juice and fold it in gently to colour.

To assemble your bowl, start with a generous handful of greens for your base. We used mixed greens and some purple kale. If you like your food to look aesthetically pleasing before consumption, then use a tiny bowl to pack your rice in to form a little rice dome. Build your chickpeas and veggies around the rice in little pockets. Finish with a generous drizzle of dressing and garnish with some fresh sprouts.

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