Butternut Squash Tarts with Pumpkin Cashew Crema

Butternut Squash Tarts with Pumpkin Cashew Crema

The holidays are around the corner.. these butternut squash tarts with a 5 ingredient cashew pumpkin crema are the best app for any party (or eat a tray by yourself, i did...).

I’m so excited for all the upcoming holiday recipes + this one is going to be placed on repeat!

Butternut Squash Tarts with Pumpkin Cashew Crema
Butternut Squash Tarts with Pumpkin Cashew Crema

Butternut Squash Tarts with Pumpkin Cashew Crema

Ingredients

  • 1-2 thinly sliced purple sweet potatoes (regular potatoes also work well with this)

  • 1 thinly sliced butternut squash

  • 1 package of puff pastry, cut in squares

  • Top with fresh basil

  • Drizzle of agave or maple syrup

5 Ingredient Pumpkin Cashew Crema

  • 1 cup soaked cashews

  • 1/4th tablespoon paprika

  • 1/4th tablespoon garlic powder

  • 1/3rd cup Califia Pumpkin Spice Creamer

  • 1 juice of a lime

  • Salt and pepper to taste

Directions

First, begin by soaking your cashews overnight. You can also boil them day of if needed. You want them soft so when you blend them with the crema, it becomes creamier.

Next, make your crema by blending your soaked cashews, paprika, garlic powder, lime juice, and pumpkin spice creamer until smooth.

Preheat oven to 400 degrees. Begin to thinly slice your sweet potatoes and squash and square your puff pastry.

Assemble your tarts! Lather on the crema, then the potatoes and squash and place in the oven for 30-45 minutes until puff pastry has become crispy and vegetables are cooked through. Top with agave and fresh basil.

Butternut Squash Tarts with Pumpkin Cashew Crema

Keep up with me on Instagram at @lindseyeatsla!

The Ultimate Food Photography Guide

The Ultimate Food Photography Guide

My ULTIMATE food photography guide - including my favorite props and ceramics, tools all about lighting, composition, styling as well as all my favorite equipment, camera gear and lighting.

The Ultimate Food Photography Guide

Food Photography Tips

Lighting

Natural Lighting ~  I personally shoot in natural lighting, I find it's the best for food photography. However, this can also depend on the mood and tone you're trying to accomplish. I personally like bright, white colorful food photos, so that's why utilizing natural light works, however, if you are going for a more moody tone then artificial lighting, nighttime food photography or dark tones may work best for you. 

I personally love to shoot in overcast lighting next to a window. I like the sharp and bright images without any direct sunlight with an overcast shadow. 

Artificial Lighting ~  You can also utilize the bright colorful images with artificial lighting. Although more expensive and takes some practice in terms of technique to accomplish, you can definitely use this too. 

The Ultimate Food Photography Guide

The Food Itself

This is one of the main food photography tips I can give you! You don't have to think TOO much into this but it should be on your mind. Make sure you are developing recipes/plating itself that looks great. An image can do so much, but the colors and textures of the dish is what you really want to be the star.

Think before you plate, how can I make this look it's best? You can imagine how the camera will pick up the colors as well. A tomato soup that is red can look vibrant, but it can be elevated with a little bit of olive oil to add texture, some basil for a pop of green while still allowing the tomato soup to pop and be the star of the dish.

Human Element

I've found that by incorporating hands and arms in photos, it gives the photo texture and a human element + emotion to the image. It can sometimes elevate an image just right. Use it to hold chopsticks, pick up lettuce wraps or to dip nachos in queso for example. 

Mood/Tone

The mood and tone of a food photo depends on the style you're going for. You can utilize a bright image or a moody dark tone. Its up to you. Mess around with different settings and find your style! 

The Ultimate Food Photography Guide

Props and Backgrounds

For props, ceramics and my favorite photography backgrounds, you can look at my blog post here. 

My newest + favorite food photography backdrop at the moment is this one below from Toile Blanche:

The Ultimate Food Photography Guide

I have another pair of boards from Toile Blanche and I am IN LOVE. It is such a high quality board and not to mention, it photographs beautifully.

I am also a huge fan of anything Lodge or Staub. I also always take a look at any Marshall’s or Ross when I’m in the areas of any locations - sometimes you can find some really great gems! If there are any local estate sales or garage sales near by, that can also be a great place to find cheap and affordable props and styling tools. More on props here. You can also shop my favorite ceramics and props here as well in my SHOP.

Some of my favorites at the moment are:

The Ultimate Food Photography Guide

Styling

Start simple, snap and keep adding ingredients and props. 

What I like to do is shoot the image in it's purest form. Then keep snapping and see what needs adding. Sometimes a little addition of a fork or a herb will make all the difference. You can also add little things, but sometimes you won't be able to take items away, so start simple then keep adding as needed. 

Keep it Simple + don't Overdo it on the Props 

Sometimes we want to overdo it with the props and linens, and then sometimes it can look too cluttered, scattered and dirty. You want your food photography to look natural and seamless but also utilizing simple props that will elevate it. 

For example, a apple pie will look elevated with a scoop of ice cream, a piece cut out and the knife right next to it. But if you start to scatter 2 or 3 more knives around, a bunch of slices of apple around the frame, and ice cream scoops surrounding the image, it might look messy. Keep it simple but still use props to elevate the image. 

Texture, Angles + Composition

Some of the most important aspects of food photography are texture and composition. You need to make your food look vibrant, colorful and appetizing. By just putting a boring plate of salad or leafy greens, it looks sad and unappetizing. It needs to be elevated with certain types of textures and colors like crispy breadcrumbs and layers like herbs, red tomatoes etc.

For composition, mess around with your angles and where you want the dish to be placed. Sometimes a simple nudge of the plate to the corner might elevate the photo just right. You want balance, symmetry and to take shots in all different angles to see which composition works best for the dish you're shooting and what style you’re trying to utilize for your aesthetic.

The Ultimate Food Photography Guide

Camera Gear 

I currently use a Canon 6d Mark II and a Canon T5i for side angles for video shoots. I use a 50mm 1.4 lens (which is one of the best and affordable lenses out there in my opinion and great for food photography). I also use a 85mm 1.4 as well, I switch off between the two. For an entry level camera, I would recommend a T5i.

The Ultimate Food Photography Guide

Editing Softwares/Post-Processing (desktop and phone)

There are so many softwares out there to edit photos. I personally use a few before actually posting on Instagram but generally I start with my lightroom preset. What I love about lightroom is you can create an edit preset that you love and you can just copy/paste on all your images and adjust contrast, saturation, brightness, exposure, etc. from there. 

It's also a great spot treatment so if a drizzle from a sauce gets on the outside of the bowl, I can edit that out. 

I also love the app A Color Story. I use 3-4 filters on my Instagram photos along with the lightroom preset sometimes, it depends on the image. 

Another great phone app is Snapseed, this generally operates as a great alternative to Lightroom. You can brighten and sharpen certain points of the image and I personally love their sharpening tools as well as their selective tool - if one part of an image needs brightening or contrasting, you can just focus on that part.

I use the app Facetune to whiten the background of some of my images when they are maybe too shadowy, dark or not as white as they can be. 

The Ultimate Food Photography Guide
The Ultimate Food Photography Guide

Thanks for reading! Any other tips you’d be interested in covering in more depth on photography and food photography?

Keep up with me on instagram @lindseyeatsla!

The Ultimate Food Photography Guide

5 Ingredient Habanero Prawns

5 Ingredient Habanero Prawns

FIVE ingredient game day habanero prawns! These are made with a simple marinade and so easy to whip up. Serve with lemon wedges and top with cilantro. Full recipe is below!

5 Ingredient Habanero Prawns

Ingredients

1 lb of prawns (regular shrimp works too) 
3 tablespoons El Yucateco Red Habanero Hot Sauce
1 tablespoon paprika
1 tablespoon chili flakes
1 juice of a lemon

Directions
In a bowl, mix your hot sauce, paprika, chili flakes, lemon juice and salt + pepper to taste. Place your prawns in the marinade for 15-20 minutes.


Heat a skillet with vegetable oil until burning hot on medium high heat. Next, place on your prawns and cook 2-3 minutes on each side. Remove and serve with lemon wedges! 

Keep up with me on Instagram at @lindseyeatsla!

5 Ingredient Habanero Prawns

Heart of Palm and Watermelon “Ceviche”

Heart of Palm & Watermelon "Ceviche"

Try out this plant-based watermelon + heart of palm "ceviche". Loads of goodies including tomatoes, jalapeños, red onions, heart of palm, watermelon, cucumber and cilantro, marinated with Califia Farms meyer lemonade. MAJOR nomz.

Heart of Palm and Watermelon "Ceviche"

Heart of Palm and Watermelon “Ceviche”

Ingredients

  • 1⁄2 cup tomato diced

  • 1/4th cup jalapeno diced

  • 1/3rd cup red onion diced

  • 1 cup chopped heart of palm

  • 1 cup watermelon diced

  • 1/3rd cup cucumber

  • 1/4th cup chopped cilantro

  • 1/2 cup Califia Farms Meyer Lemonade

  • 1/4th tsp garlic powder

  • 1/4th pepper

  • 1⁄2 tsp chile flakes

  • 1/2 tablespoon salt

  • 1⁄2 avocado (sliced on top)

Directions

Start by prepping your ingredients. Finely chop and cube your tomatoes, jalapeño (seeded), red onion, heart of palm, watermelon, avocado, cucumber and cilantro.

Place all chopped vegetables and watermelon in a big bowl and mix with garlic powder, pepper, chili flakes, salt and lemonade. Serve with your favorite tortilla chips, on tostadas or just eat as in!

Keep up with me on Instagram at @lindseyeatsla!

Heart of Palm and Watermelon "Ceviche"

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli with Homemade Chili Oil Crunch

Butternut squash ravioli with homemade chili oil crunch is going to end up being my new fall staple. (emojis) I picked up new ready- made butternut squash ravioli from Whole Foods Market 365 and mixed it with plum tomato sauce, nutritional yeast (i put it on EVERYTHING), salt and pepper. Topped with parmesan and watercress and a homemade chili oil crunch!

I’m honestly so excited for the fall-time and all the holidays coming up + this recipe is perfect for the transition into the new season!

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli With Homemade Chili Oil Crunch

1 package of Whole Foods Market 365 Butternut Squash Ravioli
1⁄2 package of Whole Foods Market 365 Plum Tomato Basil
1 T nutritional yeast
Salt and pepper to taste
Watercress, for garnish
Shredded parmesan, for garnish

Chili Oil Crunch

1/4th cup Chili Flakes
2 T ginger minced
About 6-7 cloves garlic minced 1 tsp kosher salt
1⁄2 cup Vegetable Oil

Directions

Boil your water and cook your ravioli according to the package instructions. Drain.

In the meantime, make your chili oil crunch by finely chopping ginger and garlic. Place in a bowl with salt, and thai chili flakes. Heat up your oil in another pot until VERY hot. Once hot, slowly pour over all the chili oil components and let bubble. Mix and set aside.

Mix in your tomato basil sauce, salt, pepper and nutritional yeast. Mix well. Top with watercress, shredded parmesan and your chili oil crunch!

Butternut Squash Ravioli with Homemade Chili Oil Crunch
Butternut Squash Ravioli with Homemade Chili Oil Crunch

*All ingredients were purchased at Whole Foods Market 365 in Santa Monica, CA! They have a few other locations including Long Beach (that JUST opened and is gorgeous! It also has some products not in other stores), and in Upland, CA.

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps
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Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers

Instructions

Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps

One Pot Vegan Pumpkin Mac N’ Cheese

Vegan Pumpkin Mac N' Cheese

10 ingredient vegan pumpkin mac n' cheese JUST in time for the start of fall. pumpkin szn and recipes are ON. See the recipe below for this plant-based and decadent pasta perfect for the upcoming season!

Vegan Pumpkin Mac N' Cheese
Vegan Pumpkin Mac N' Cheese

One Pot Vegan Pumpkin Mac N’ Cheese

Ingredients

  • 1 1⁄2 cups canned pumpkin puree

  • 2 1/2 - 3 cups Califia Farms Pumpkin Spice Creamer

  • 1⁄3 cup nutritional yeast

  • 1⁄4 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1⁄8 tsp pepper

  • 1⁄8 tsp cayenne

  • 1-2 sprigs of sage

  • 2 cups gluten free fusilli (or any pasta of your choice)

  • Salt and pepper to taste

  • Breadcrumbs for topping

Directions

Start by heating up your pumpkin spice creamer on low in a skillet for 3-4 minutes. Add in your pumpkin puree and stir.

Next add your garlic powder, red pepper flakes, pepper, cayenne and your sprig of sage. Mix well and let the flavors combine in medium/low. Remove your sage leaves.

Next, add in your pasta and nutritional yeast and let the liquid get absorbed. TIP: Throughout the cooking process, keep adding creamer as this is the cooking liquid. Stir every couple of minutes.

Once all the liquid is absorbed and your pasta is cooked through, serve and top with fresh sage and crispy breadcrumbs (optional).

Keep up with me on Instagram at @lindseyeatsla!

Vegan Pumpkin Mac N' Cheese

Berry Blend Smoothie Bowl with Hi-Chew

Berry Blend Smoothie Bowl

Take your smoothie bowl to the next level but topping it with Hi-Chew! Yes!! Hi-CHEW! In this smoothie recipe, I topped mine with their tropical candies (pineapple, mango + kiwi) NOM. Breakfast just got that much better!

Berry Blend Smoothie Bowl

Ingredients

  • 1 cup frozen mixed berries
  • ½ frozen banana
  • ½ cup almond milk or coconut water

Toppings

  • Hi-Chew Tropical Flavor
  • Sliced Strawberries
  • Raspberries
  • Sliced Bananas
  • Cacao Nibs
  • Bee Pollen

Directions

In your blender, place mixed berries, banana and almond milk and blend until a thick smoothie bowl forms.

Top with your favorite toppings! I used Hi-Chew, strawberries, raspberries, bananas, cacao nibs and bee pollen.

RN there is a giveaway with Hi-Chew happening over on Insta! Make sure to enter at @lindseyeatsla! 

Berry Blend Smoothie Bowl

Stacked Spicy Italian Sandwich with Calabrian Chili Mayo

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STACKED spicy Italian sandwiches with a homemade calabrian chili mayo! All the feels with this perfect lunch filled with Applegate Oven Roasted Turkey, Applegate Oven Roasted Chicken and American Style Colby Cheese, smacked in between thinly sliced tomatoes and shredded cabbage! This may be the simplest and quickest meal i've ever made.

What I love about Applegate is that they really focus on the quality of the meat they use for their deli cuts, which means all the good stuff, with none of the fillers you’d find in other deli style meats.  

This sandwich was created in partnership with Applegate & The Feedfeed - be sure to check out the contest they are running now through September 3!

Stacked Spicy Italian Sandwich with Calabrian Chili Mayo

Stacked Spicy Italian Sandwich with Calabrian Chili Mayo

Makes 2 Sandwiches

Ingredients

  • 6 slices Applegate Natural Oven Roasted Chicken Breast Slices
  • 5-6 slices Applegate Natural American Style Colby Cheese
  • 6 slices Applegate Organic Oven Roasted Turkey Breast
  • 10-12 slices of Applegate Salami
  • 5 slices Applegate Soppressata
  • 1⁄2 thinly sliced iceberg lettuce
  • 2 red roma or beefsteak tomatoes
  • 4 slices of rye bread (or bread of your choice)

Calabrian Chili Mayo

  • 1 tablespoon minced Calabrian chiles
  • 3 tablespoons mayo
  • 1 tsp garlic powder
  • Salt and pepper to taste

Directions

Make your Calabrian Chili Mayo by mincing your chiles and mixing with mayo, garlic powder and salt and pepper. Set aside.

Next get all the ingredients out for your sandwich. Thinly slice your red tomatoes and shred the Cabbage.

Time to assemble! Lather on your mayo on both sides of the rye bread, then add your cheese, all the meats (chicken, turkey, salami, sopressata) then add your tomatoes and top with the shredded lettuce. Close tightly and wrap around parchment or foil to seal well - yes, as easy asthat! Take a sharp knife and cut through the center and enjoy!

Stacked Spicy Italian Sandwich with Calabrian Chili Mayo
Stacked Spicy Italian Sandwich with Calabrian Chili Mayo

The Feed Feed is running a huge giveaway with Applegate now on their page - click here to see more! 

This post is brought to you by Applegate. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

Stacked Spicy Italian Sandwich with Calabrian Chili Mayo

Ribs, Cherry Blossom Cocktails and Mason Jar Fudge Cakes For Dinner

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Last week I was able to have a first taste of the new voted menu items for Hilton Garden Inn at their Burbank location. The final item winners were sticky finger ribs, a cherry blossom cocktail and a mason jar chocolate fudge cake! These items were chosen from a quarter of a million users across nationwide to be chosen for the Hilton Garden Inn new items, YUM!

Through the “Sophisticated Bites” program, Hilton Garden Inn called upon foodies, fans and fellow travelers across the nation earlier this summer to vote on 11 specially created contenders within the categories of small plates, handcrafted cocktails and sweet treats.

My personal fave was the fudge cake because NOMZ but the other two items were just as delicious. More info on the new menu items and photos below!

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The first item we tried was the Cherry Blossom Cocktail - a homage to the craft cocktail movement, get tangy with this tempting blend of Hornets Reposada Tequila, lime juice, grapefruit juice and grenadine! (not only was it tasty, it was such a beautiful red color!)

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Next we tried the sticky finger ribs! These low and slow baby back ribs with whiskey soy barbecue sauce, crispy onions and scallions are SO good. I specifically loved the crunch with the crispy onion.

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Last but not least, was a filled to the brim, chocolates mason jar fudge cake. Layers of rich chocolate mousse topped with whipped cream and caramel sauce, need I say more?

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This post is brought to you by Hilton Garden Inn. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

 

Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken

Spicy dan dan zoodles with ground chicken for tn's dinner! Homemade chili oil mixed in with fresh grated garlic, ginger, coconut aminos (gluten free sub for soy sauce), sesame oil, tahini + more. Topped with spicy ground chicken and zucchini noodles ~ my heart is full. <3

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken


Chili Oil

  • 1⁄2 cup vegetable oil
  • 4-5 tablespoons Szechuan peppercorns or Thai chili flakes

Dan Dan Sauce

  • 1/4th cup Snake Oil Hot Sauce
  • 5 tsp Tessemae’s Lemon Garlic
  • 1 tablespoon chopped scallions
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1/3rd cup chili oil (see above)
  • 1⁄4 cup coconut aminos
  • 1 tablespoon tahini
  • 1 teaspoon Sesame oil
  • 2 tablespoon water
  • Salt and pepper to taste

Other Ingredients

  • 3 cups vegetable noodles of your choice (zucchini, sweet potato, carrot, butternut squash, etc.)
  • 1 lb ground chicken
  • 1 bunch of spinach
  • chopped cashews and green onions for garnish

Directions

First, begin to make your chili oil. Heat your 1/2 cup of vegetable oil in a skillet until hot! Add in your peppercorns or flakes, and let the chili oil mix together.

After your chili oil is ready, mix 1/3rd cup chili oil in a bowl with Snack Oil Hot Sauce, lemon garlic, chopped scallions, grated ginger, grated garlic, coconut aminos, tahini, sesame oil, water and salt and pepper. You now have your dan dan sauce.

In the same skillet as your chili oil, wilt down your spinach with salt and pepper and a drizzle of Tessemae’s Lemon Garlic, set your spinach aside, and in the same skillet start to cook your ground chicken with salt and pepper and 2-3 tablespoons of the dan dan sauce. Mash and ground finely and let crisp up and cook through.

Time to assemble your dan dan noodles! Place your vegetables noodles in a bowl ( you can either sauté for 1-2 mins with lemon garlic, or eat crunchy raw), and drizzle on your dan dan sauce, ground chicken and spinach. Garnish with cashews and green onions, enjoy!

Keep up with me on Instagram at @lindseyeatsla

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Plant-Based Falafel with Basil Tahini Dressing

Falafel with Basil Tahini Dressing

Plant-based heaven: falafel with a basil tahini sauce! I tested out the perf falafel recipe so you don’t have to! drizzle on a sauce made of fresh basil, tahini, Califia Farms unsweetened creamer + more. I paired the falafel with a quick Israeli salad & pita bread; prepare however you loove but drizzle on some extra sauce forsure. full recipe below!

Falafel with Basil Tahini Dressing
Falafel with Basil Tahini Dressing
Falafel with Basil Tahini Dressing

Plant-Based Falafel with Basil Tahini Dressing

Falafel

  • 1 cup dried and soaked overnight garbanzo beans
  • 1⁄2 white onion
  • 4 garlic cloves
  • 1 teaspoon baking powder
  • 2 T flour
  • 1⁄2 cup cilantro
  • 1⁄4 cup mint
  • 1⁄2 cup parsley
  • 1⁄2 lemon
  • 1 tsp cayenne
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

Basil Tahini Sauce

  • 1/4th cup Califia Unsweetened Creamer
  • 1 cup basil
  • 3 garlic cloves
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 lemon juice
  • 1 1⁄2 T tahini
  • 1/3rd cup water (less or more depending on consistency you want)

Other

  • 2 cups vegetable oil for frying (feel free to also bake in the oven instead)

Directions

The night before, take 1 cup of chickpeas and soak in water overnight. TIP! They will triple in size, but you will use 1 cup of overnight SOAKED chickpeas, so you will have leftover soaked chickpeas.

Next, make your sauce by bleeding up basil, garlic cloves, pepper, cumin, salt, lemon juice, tahini, water and your creamer. Blend until a dressing forms. Add more water if its too thick.

In a food processor, take your soaked chickpeas and pulse a few times until a nut-like form is created. TIP: It’s important to PULSE and not to blend.

Next, slowly start adding the rest of your ingredients in the food processor; onions, garlic cloves, salt, baking powder, flour, cilantro, mint, parsley, lemon cayenne, cumin, red pepper flakes and salt and pepper to taste.

Continue to pulse all the ingredients until a thick and chunky mixture is formed. You don’t want your mixture completely blended.

Next, take your hands and form balls gently. Heat up your vegetable oil in a deep dish and fry your falafel until crispy on the outside and cooked in the center (about 6-10 minutes). Set aide of paper towels until ready to serve.

Enjoy and serve with pita bread, your basil tahini and israeli salad!

Keep up with me on Instagram at @lindseyeatsla

Falafel with Basil Tahini Dressing

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Hainan Chicken Sandwich with Gochujang Spicy Mayo

A twist on the classic Singaporean dish: Hainanese Chicken Rice comes this Hainan Chicken Sandwich with poached chicken, gochujang spicy mayo and sliced cucumbers and tomatoes - then can be dipped in the poached chicken broth. YUM.

This is the perfect recipe for a quick sando on the go, make ahead the night before for lunch, or you can even prep a big batch of the chicken, and make this for a weeknight dinner as well.

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Ingredients

  • 1 cup Durst tomatoes
  • 4-5 cucumbers
  • Green onions + cilantro for garnish

Poaching Broth/Serve with Sandwich

  • 1 1/2 lb chicken breast
  • 1⁄2 sliced daikon
  • 1/4th cup cilantro
  • 1/4th cup green onions
  • 1 T pepper
  • 2 cloves garlic
  • Handful of salt

Gochujang Spicy Mayo

  • 2 tsp gochujang
  • 2 1⁄2 T mayo
  • 3 T sriracha
  • 1⁄2 tsp sugar
  • 1 tsp sesame oil
  • 1⁄2 lemon
  • Salt and pepper to taste

Directions

Boil water in a big pot with a handful of salt. Once that comes to a boil, add in your chicken breasts and include sliced daikon, cilantro, green onions, freshly ground black pepper, and garlic cloves. Let simmer and come to a boil until the chicken is fully cooked. Reserve chicken broth for serving.

While your chicken is poaching, get all your other ingredients ready. Make your gochujang spicy mayo. In a bowl mix your gochujang, mayo, sriracha, sugar, sesame oil, lemon and salt and pepper. Set aside.

Thinly slice your cucumbers and your durst tomatoes and mix with salt, pepper and a drizzle of olive oil. At this point, you can also slice your baguette.

Once the chicken is done, take out and let rest for 2-3 minutes. Slice and assemble your sandwich! Add your spicy mayo on first, then the chicken, then your cucumber and tomato salad. Top with cilantro and green onions. Wrap and enjoy!

Hainan Chicken Sandwich with Gochujang Spicy Mayo

*All ingredients were purchased at the new Whole Foods Market 365 in Long Beach, CA! I love shopping at Whole Foods 365 markets because their products and produce are super affordable, the produce is SO fresh (I especially love their roma tomatoes) + I love it's convenience. 

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla

Hainan Chicken Sandwich with Gochujang Spicy Mayo

Shredded Mushroom Tacos with Tzatziki Dressing

Shredded Mushroom Tacos with Tzatziki Dressing

These shredded mushroom tacos with homemade (dairy-free) tzatziki dressing using Califia Farms Probiotic Yogurt are everything (legit everything). Shredded, sautéed, grilled and crisped with a blend of spices and sauces to create an almost replica to shredded chicken, believe me. This is a must-try recipe!

Shredded Mushroom Tacos with Tzatziki Dressing

Shredded Mushroom Tacos with Tzatziki Dressing

For The Mushrooms

  • Around 3 cups of king mushroom oysters (shredded)
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 2-3 garlic cloves, minced
  • 2 T soy sauce
  • 1⁄2 tsp paprika
  • 1⁄4 tsp cumin
  • 2T adobe sauce
  • 1⁄2 T hot sauce

For the Tzatziki Dressing

  • 2 Persian cucumbers (1 minced finely and 1 chopped small in cubes)
  • Califia Probiotic Yogurt Unsweetened Plain
  • 1/2 cup Dill
  • 1/2 cup Mint
  • 1 juice of lemon
  • 1⁄4th tsp salt
  • 1 tsp white pepper (you can use black pepper too)
  • 2-3 garlic cloves, minced very finely

Other/Garnishes

  • Finely chopped tomatoes, mint, pickled red onions, lime wedges, tortillas of your choice

Directions

Start by making your tzatziki sauce by chopping and mincing your cucumbers, chop your dill and mint and place in a bowl with your probiotic yogurt, lemon juice, salt, pepper and garlic cloves. Mix well and set aside.

To get started on the shredded mushroom tacos, take your oyster mushroom and scrape a fork through the stem until shreds are formed. Heat a pan with olive oil and grill your mushrooms for 5-7 minutes.

Next, add in salt, pepper, minced garlic cloves, soy sauce, paprika, cumin, sesame oil, adobe sauce and hot sauce. Let simmer and sauté for a good 20-25 minutes until crispy and grilled through. Serve with your tzatziki sauce and your choice of tacos.

Keep up with me on Instagram at @lindseyeatsla

Shredded Mushroom Tacos with Tzatziki Dressing
Shredded Mushroom Tacos with Tzatziki Dressing

Grilled Corn with Avocado Crema (Vegan)

Grilled Corn With Avocado Crema

When summer is in full swing - I'm bringing out the grill and making this corn with avocado crema. It's super simple, takes no time at all and perf for your next summa bbq.  For the crema I used a blend of avocados, vegan mayo, Califia Farms Cashew Milk, habaneros (for some spice!), cilantro and lime juice. Read below for the full recipe! 

Grilled Corn With Avocado Crema
Grilled Corn With Avocado Crema

Grilled Mexican Corn with Avocado Crema

Ingredients

  • 4-5 husks of corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp chili flakes
  • cilantro and lime wedges to garnish

Avocado Crema

  • 2 avocados
  • 1⁄4 cup vegan mayo
  • 1⁄2 cup Califia Farms Cashew Homestyle Nutmilk
  • 2 habaneros
  • 1 bunch cilantro
  • 1 lime juice
  • 1/4th tsp salt
  • 1/4th tsp pepper
  • 1/4th cup vinegar
  • Touch of water to even it out

Directions

To start, get your grill or skillet ready! While that’s getting hot, make your avocado crema by blending avocado, vegan mayo, cashewmilk, habaneros, cilantro, lime juice, salt, pepper, vinegar and water, until a creamy cream sauce forms. Set aside.

Make your corn seasoning by mixing salt, pepper, paprika and chili flakes in a bowl. Lather on your corn with the seasoning and olive oil (save the other 1⁄2 of the seasoning for topping!). Grill your corn until cooked through and charred to your liking about 15-20 minutes.

Drizzle on your avocado crema, cilantro and lime juice!

Grilled Corn With Avocado Crema

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Keep up with me on Instagram at @lindseyeatsla

Loaded Cheese and Salami Board

Loaded Cheese and Salami Board

My go-to for summer entertaining: this cheese and charcuterie board. Filled with cheddar cheese, habanero cheese, olives, assorted salamis + more. You can make this ahead of time for a party and place in the fridge, or sometimes I just like to snack on it for dinner with some fresh and toasted baguette or crackers - totally up to you! What I like to do is make a sandwich with crackers, mustard, cheese and the salami’s, yum! For this charcuterie and cheese board, I used an assortment of Cabot Cheese to assemble the board. 

Loaded Cheese and Salami Board
Loaded Cheese and Salami Board

Ingredients

Olives, Cabot Cheese Habanero, Cabot Cheese Seriously Sharp Aged Cheddar, sun dried tomatoes, grapes, okra chips, Calabrese salami, strawberries, mustard

Directions

All you need to do is get your favorite cheese board or platter, place on your cheeses first, then your meats, then add on your small bowls for mustard, olives or anything else you prefer. Then generously spread around your fruit - grapes, strawberries as well as sun-dried tomatoes. Serve with cheese spreaders and knives - enjoy! 

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Keep up with me on Instagram at @lindseyeatsla

Loaded Cheese and Salami Board
Loaded Cheese and Salami Board

Coconut Shrimp with Avocado Hot Sauce

Coconut Shrimp With Avocado Hot Sauce

My two favorite things in one: Avocado and Shrimp - both elevated with a avocado hot sauce and the shrimp fried with coconut flakes + panko. This is the PERFECT appetizer for any party (or eat a whole tray just for yourself for dinner like I did. The acidy of the avocado hot sauce pairs perfectly with the crunchy shrimp. 

The avocado hot sauce is made with a mix of charred jalapeños, California Avocados, cilantro + vinegar. (full recipe below!) 

Coconut Shrimp With Avocado Hot Sauce

Coconut Shrimp with Avocado Hot Sauce

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 cup panko bread crumbs
  • 1 cup coconut flakes
  • 2-3 eggs
  • 1 T paprika
  • 1 T garlic powder
  • 1 cup vegetable oil or peanut oil
  • Salt and pepper to taste

Avocado Hot Sauce

  • 2 garlic cloves
  • 2 1⁄2 California Avocados
  • 1 bunch of cilantro
  • 3 Blistered/Roasted Jalapeños
  • 1 lime
  • 2/3rds cup vinegar
  • 4 T olive oil
  • 2 T water
  • Salt and pepper to taste

Directions

Start off by making your avocado hot sauce by blistering your jalapeños in either the oven under the broiler or in a dry skillet. Once charred, place in a blender or food processor with cilantro, garlic cloves, avocado, lime juice, vinegar, olive oil, water and salt and pepper. Pulse and blend until a vibrant light green hot sauce forms. Set aside.

Take your shrimp and dry with a paper towel. Mix your shrimp with paprika, garlic powder, salt and pepper with a drizzle of olive oil.

Set up your frying station by mixing both coconut flakes and panko bread crumbs in a bowl with salt and pepper. Next, beat 2-3 eggs for dredging.

Heat a deep skillet with your oil and let it get really hot - about 15-20 minutes. Start to dredge your shrimp in the beaten eggs and then the panko/coconut mixture, shake off the excess. Fry for about 3-5 minutes until the coating is crispy and shrimp is cooked through. Set aside and serve with your avocado hot sauce.

Coconut Shrimp With Avocado Hot Sauce

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 

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Vegan Tomato Spicy “Tuna” Rolls

Vegan Tomato Spicy "Tuna" Rolls

Game changer right here: tomato spicy "tuna" rolls. Made fully from tomatoes but literally tastes so close to spicy tuna. The key: boiling and peeling your tomatoes & mixing with Califia Farms Go Coconuts Coconutmilk - all wrapped in a tight roll with cucumber, avocado and asparagus. (ps. it is fully vegan too)! Jump on board. Full recipe for the tomato spicy tuna below! 

Vegan Tomato Spicy "Tuna" Rolls
Vegan Tomato Spicy "Tuna" Rolls

Vegan Tomato Spicy “Tuna” Rolls

For the Tomato Spicy “Tuna”

  • 4-5 roma tomatoes
  • 1⁄4 cup Califia Go Coconuts
  • 1⁄3 cup vegan mayo
  • 1 T sriracha
  • 1 tsp Sugar
  • 1⁄4 tsp Salt
  • 1 T Sesame oil
  • 1 T sesame seeds
  • 2 tsp soy sauce

For the Sushi Rolls

  • 2 cups sushi sticky rice
  • 5-7 seaweed slices
  • 2 avocados
  • 1 bunch asparagus
  • 2 sliced cucumbers

Directions

Boil water in a big pot. In the meantime, poke holes all around your tomatoes. Place in the boiling water until you see the skin start to form off a bit. Quickly place in ice water and start to peel off the skin of the tomatoes (they should come right off).

Slice around the seeds of the tomatoes and roughly chop. Place in a bowl with vegan mayo, Califia Go Coconuts, sriracha, sugar, salt, sesame oil, sesame seeds and soy sauce. Next, strain to get some of the liquid out, but don’t strain all the way - you want some of the liquid.

Start to assemble your sushi rolls. Slice your avocado, asparagus and cucumber length-wise. Lay out your seaweed, place on your rice, the cucumber, avocado, asparagus and the tomato tuna and roll over. Hug tightly to secure in place. Slice the rolls and serve with soy sauce.

Vegan Tomato Spicy "Tuna" Rolls

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Keep up with me on Instagram at @lindseyeatsla

Bibimbap with Spicy Marinated Tofu (Vegan)

Bibimbap with Spicy Marinated Tofu

Forever dreaming of this bibimbap with spicy marinated tofu - filled to the brim with veggies and tofu with nutpods creamer, sriracha and gochujang. It's filling, light, healthy and super easy to whip up. You seriously just need a bunch of your favorites vegetables, greens, rice, tofu and you're all set! 

You can swap out the tofu with just mushroom, tempeh, or any other protein of your choice - but this recipe is completely vegan, hearty and delicious! Drizzle on some extra sauce for additional nomz. 

Bibimbap with Spicy Marinated Tofu

Bibimbap with Spicy Marinated Tofu

Ingredients

  • 2 sliced Persian cucumbers
  • 1 cup Sautéed Spinach
  • 1 cup sliced mushrooms (of your choice)
  • 1⁄2 cup Thinly Sliced Daikon
  • 1⁄2 cup Shaved Carrots
  • 1 cup steamed white sticky or sushi rice

Spicy Marinated Tofu

  • 3 T nutpods Original Creamer
  • 1 T Sriracha
  • 1⁄2 T Sesame Oil
  • 1 T Soy Sauce
  • 1⁄2 tsp Sesame Seeds
  • 1 cup cubed tofu
  • Gochujang Sauce
  • 1⁄2 tsp Sugar
  • 1 T Gochujang
  • 1 tsp Sesame Oil
  • 1 tsp Vinegar

Garnishes

Microgreens, edamame

Directions

Start to assemble and prep all your components to the bibimbap. Slice your cucumbers, daikon and shave your carrots.

Heat a pan with olive oil and cook down and wilt your spinach with a drizzle of olive oil and salt and pepper to taste. Set aside and add in your sliced mushrooms and grill until cooked and caramelized through.

In the meantime, marinate your cubed tofu with nutpods original creamer, Sriracha, sesame oil, soy sauce and sesame seeds. Set aside to marinate for 30 minutes to 1 hour (if you’d like you can also do this overnight, but its not necesarry.)

In the same pan as the mushrooms and spinach, grill your marinated tofu until all the sides are crispy and the inside of the tofu is soft.

Make your gochujang sauce by mixing sugar, gochujang, sesame oil and vinegar in a bowl as well as making your rice. Time to assemble your bowl! Place your rice, then the vegetables, your tofu and garnish with edamame and microgreens.

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Keep up with me on Instagram at @lindseyeatsla

Bibimbap With Spicy Marinated Tofu
Bibimbap With Spicy Marinated Tofu