drkotb@neverseenbefore.co.uk

Category: Healthy Recipes

Ginger Watermelon Italian Ice

Italian ice is the perfect way to cool down on hot summer days. This Ginger Watermelon Italian Ice recipe is refreshing and pleasantly gingery. The End of Summer Every August, the same things happens.

Grilled Vegan Banh Mi Sandwiches

Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables. Farmer’s Market Veggies This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy.

Creamy Mango Lassi Smoothie

When eating out, I’m often unable to enjoy the chai latte and mango lassi on menus because they contain dairy. So it was only a matter of time before I tried my hand at dairy-free versions of each. (Check out our favorite dairy-free chai!) This 5-ingredient lassi smoothie combines frozen ripe mango, creamy coconut milk,…
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Blueberry Gluten-Free Scones

These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well! A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild…
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Harissa Marinated Chickpeas

After experimenting with chickpeas in the Instant Pot, we had an abundance of chickpeas on our hands and plenty of ideas for what to do with them. The best, however? Harissa marinated chickpeas! Think tender chickpeas marinated in a mixture of garlic, lemon, smoked paprika, and spicy harissa sauce.  Just 8 ingredients, 10 minutes, and…
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Vegetarian Apricot Crostini

Tired of sandwiches?  Try this Vegetarian Apricot Crostini recipe for a light, healthy snack that’s oh-so-satisfying! (And it makes a perfect appetizer for summer dinner parties.

Instant Pot Chickpeas

If you’re trying to cook chickpeas at home instead of using canned, this is the guide for you! We’re sharing our favorite way to cook chickpeas in the Instant Pot. The result is tender, buttery chickpeas perfect for salads, sandwiches, dips, and more! We love using this technique because it’s faster, more consistent, and less…
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Pineapple JalapeƱo Granita

This sweet-and-spicy Pineapple Jalapeño Granita recipe is perfect for making a refreshing summertime dessert. And don’t worry, it’s not too spicy! Beat the Heat with a Frozen Treat I love North Carolina, but it is hot here.

Simple Vegan Summer Orzo Salad

This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh—perfect for a picnic! Where I Am Today Happy Canada Day!

Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer! This simple recipe requires just 3 ingredients. And after soaking the almonds, it’s ready in just 15 minutes! In an effort to create the perfect…
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Easy Avocado Aioli (Oil-Free!)

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor. I wondered if nature’s butter — avocado — would make an aioli base, and…
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1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done! About Green Curry Green curry is a popular Thai dish believed to have originated in the early 20th century (source). It’s made with…
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Panera-Style Tomato and Mozzarella Panini

I love Panera’s Tomato and Mozzarella Panini so much that I decided to make it myself. This vegetarian recipe comes pretty close to the original! Things I Can’t Stand There are a lot of universally loved things that I can’t stand:

Easy Beet Falafel

After an intense craving for beet falafel, I felt drawn to the kitchen to play around with a way to infuse this incredibly nourishing vegetable into falafel. The result was a vibrant-colored, magenta falafel that was garlicky, zesty, crispy, and incredibly delicious. Plus, just 8 ingredients and simple methods required! Origins of Falafel The origin…
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Vegan Green Curry Veggie Kabobs

These Vegan Green Curry Veggie Kabobs are made with a green coconut curry marinade. They’re great for summer grilling, but work well on indoor grills too. What Happened on the 4th of July Something terrible happened on the 4th of July.

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese. The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s…
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Creamy Carrot Cake Smoothie

A reader recently requested we try our hand at a carrot cake smoothie, so we jumped on the challenge and came up with this 5-minute, 7-ingredient recipe! It’s creamy, satisfying, and reminiscent of everyone’s favorite springtime treat: Carrot Cake! Let us show you how to make this naturally sweet, plant-based treat. Frozen banana and carrots…
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Strawberry Mango Fizz Smoothie

Not many smoothies are fizzy, but this one is! This Strawberry Mango Fizz Smoothie recipe is diet-friendly, easy, and delicious—and it makes a ton of variations. Use any flavor combination of sparkling water, fruit, and sorbet that you like—you really can’t go wrong.

Easy Vegan Zucchini Boats

Our vegan sausage knows no bounds, and zucchini is no exception. Though we’ve done zucchini noodle pasta in the past, zucchini boats felt more substantive. After all, they can be stuffed with goodies and baked! This versatile dish can be served as a main, or paired with pasta dishes, salads, pizza, and more! The best…
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Easy Zucchini Fritters

After having so much success with our Sweet Potato Quinoa Fritters, we wanted to try our hand at a vegan version. So we tested a few variations, and this simple zucchini-dill flavor was the winner! We swapped eggs for chickpea “eggs” to keep them plant-based and gluten-free. And the result was tender, sturdy fritters that…
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