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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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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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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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

Spiked Mexican Chocolate Tart with Berries and Homemade Whipped Cream

Spiked Mexican Chocolate Tart

You need to try this simple tequila spiked chocolate tart ASAP. Topped with homemade whipped cream and fresh berries, this is the perfect dessert option to serve your party guests! The filling is a mix of heavy cream, butter and Gran Centenario Tequila melted with Mexican chocolate and truffle spread. Oh my god, this is just the most heavenly, chocolatey and spiked dessert we have ever tasted.

All you really need to do is make your filling, the crust, place in the freezer overnight and set up your whipped cream and berries the next day. Yes, that’s right, this is a no bake dessert and the absolutely perfect to make ahead of time as well. Find the full recipe below!

Spiked Mexican Chocolate Tart

Spiked Mexican Chocolate Tart with Berries and Homemade Whipped Cream

For The Filling

  • 1 cup heavy cream
  • 1/4th cup butter
  • 2 shots Gran Centenario Tequila Añejo
  • 2 cups Mexican chocolate
  • 2 T chocolate truffle spread
  • 1⁄2 tsp nutmeg

For The Crust

  • 8 graham crackers
  • 1 stick of butter

For The Whipped Cream

  • 1 cup heavy cream
  • 3 T white sugar

Toppings: blueberries and raspberries and powdered sugar

Directions

Heat up 1 cup heavy cream and 1⁄4 butter until everything is incorporated and mixed through. From there, add this hot mixture over your Mexican chocolate, truffle spread, and your 2 shots tequila in a bowl. Shave your nutmeg over and stir until everything is evenly melted and distributed. Set aside. (NOTE: this is a SPIKED dessert, if you’d like the tequila infused rather than spiked, you can cook down the tequila with the heavy cream and butter).

Make your graham cracker crust by blending up graham crackers and butter until a thick-like crumb texture forms. Take your pie or mold and shape the crust into the mold, pushing down and spreading to make sure it’s evenly placed and sturdy.

Slowly, add in your tequila chocolate mixture into the graham cracker crust mold, shape smooth and set aside in the freezer overnight.

The next day, make your whipped cream by blending heavy cream and sugar in a mixer (or by hand with a whisk, but this takes much longer and a lot more arm power is needed!). Top the tart with whipped cream, fresh berries and powdered sugar. Slice and serve.

Spiked Mexican Chocolate Tart

This blog post is sponsored by Gran Centenario.

Keep up with me on Instagram at @lindseyeatsla

LINDSEYEATSLA exciting announcement!

Avocado Caprese Cauliflower Crust Pizza

I have a super exciting ANNOUNCEMENT!! You can now order THIS lindseyeatsla avocado caprese toast cauliflower crust pizza I created with Califlower Pizza on Postmates and avail through other delivery services too!!

Its a cauliflower-based crust, tomato sauce, mozz cheese, pickled fresno peppers, fresh avocado, blistered cherry tomatoes with a balsamic glaze (get it w a fried egg or you can get it completely vegan + gluten free with vegan mozz) + oh so yummy! It’s avail for a limited time so get your order in now! :). More info is below!

Avocado Caprese Cauliflower Crust Pizza

PIZZAS AVAILABLE

LindseyEatsLA's Avocado Caprese Toast

Califlower signature gluten-free, cauliflower-based crust, tomato sauce, part skim mozzarella cheese, pickled fresno chili peppers, fresh avocado, blistered cherry tomatoes, balsamic glaze. Served with a fried egg (optional).

LindseyEatsLA's Avocado Caprese Toast (VEGAN)

Califlower signature gluten-free, cauliflower-based crust, tomato sauce, vegan mozzarella cheese, pickled fresno chili peppers, fresh avocado, blistered cherry tomatoes, balsamic glaze.

SITES AVAILABLE ON

(LA ONLY)

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Hawaiian Garlic Shrimp with a Sweet Onion Salad

On the dinner agenda tonight: Hawaiian garlic shrimp with loads of butter, fresh garlic (this is becoming my new go to meal!) and a sweet onion salad to go along with it using Progressive Produce Walla Walla Sweet Onions (now in season and so so sweet). 

This Hawaiian garlic shrimp is filled with flavor, LOTS of garlic, butter and works so perfectly with this crisp sweet onion salad. Full recipe? See below.

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Shrimp Marinade

  • 1⁄2 T Paprika
  • 1⁄2 T Salt
  • 1⁄2 T Pepper
  • 1⁄2 T Garlic powder
  • 1⁄2 T Chili flakes
  • 1⁄2 cup flour
  • 1 lb shell on shrimp

For the Garlic Shrimp

  • 1⁄2 cup butter
  • 1 T olive oil
  • 1/4th cup white wine
  • 1⁄2 cup chopped garlic
  • 1⁄2 lemon

Sweet Onion Salad

  • 2 Walla Walla Sweet Onions from Progressive Produce (finely sliced)
  • 1⁄2 cup chopped parsley
  • 1⁄2 cup chopped cilantro
  • 1 T olive oil
  • 2 juice of lemons
  • Salt and pepper to taste

Directions

Get your shrimp marinade ready by mixing paprika, salt, pepper, garlic powder, chili flakes and flour in a bowl. You want this as a dry marinade. Let sit for 20-30 minute to allow the flour and spices to stick.

In the meantime, make your sweet onion salad by finely slicing your onions (a mandolin works great too) and mix with chopped parsley, cilantro, olive oil, lemon juice and salt and pepper.

Next, heat a skillet with a tad of butter, and drizzle of olive oil. Add 1⁄2 cup of garlic and let it brown ( but not burn ) for about 2-3 minutes. Add in your white wine and let the sauce reduce for about 10-15 minutes minutes.

Once reduced, remove your garlic sauce and start to cook your shrimp in olive oil and more butter. Once your shrimp is cooked, add back in your garlic sauce and mix all together. Plate and serve with your sweet onion salad.


Keep up with me on Instagram at @lindseyeatsla

Sweet Onion Salad
Hawaiian Garlic Shrimp with a Sweet Onion Salad

Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

I am ALL about these sticky sesame chicken wings! It can be made on the BBQ (helllooo July 4th) or in the oven for easy cleanup. It’s my dad’s birthday on the 4th so I’m thinking of re-making this for him to celebrate. A glaze made of sesame oil, honey, sesame seeds, KPOP Sauce, sriracha, soy sauce + garlic, easily the best chicken wings ever. 

Sticky Sesame Chicken Wings
Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

Chicken Marinade

  • 1⁄2 cup olive oil
  • 1 lb drumstick
  • 2 lb chicken wings 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1⁄4 tsp paprika
  • 1⁄4 tsp garlic

Chicken Glaze

  • 1 T sesame oil
  • 1⁄3 cup honey
  • 1 tsp sesame seeds
  • 1⁄2 cup KPop Sauce
  • 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1T Sriracha
  • 1/2 T soy sauce
  • 1⁄4 tsp grated garlic

Directions

Preheat your oven to 400 degrees. Dry your drumsticks and chicken wings and mix with olive oil, salt, pepper, garlic, and paprika. Bake in the oven for about an hour until chicken is cooked through.

In the meantime, mix together sesame oil, honey, sesame seeds, K Pop sauce, salt, pepper, Sriracha, soy sauce and grated ginger.

Once your chicken is ready, toss 1/2 with your chicken glaze and bake in the oven for another 15 minutes, just so the sauce can stick more evenly. After 15 minutes, let chicken sit for 10 minutes and then mix on the rest of the glaze. Top with sesame seeds and cilantro.

Sticky Sesame Chicken Wings

Keep up with me on Instagram at @lindseyeatsla

10 Easy Summer Recipes

10 Easy Summer Recipes

Where has the year gone? I seriously can't believe we are already in summer. It's basically the holidays again and next year... am i right? Anyway, see below for my top 10 summer recipes! These have been/will be on repeat all summer. All super refreshing, easy and filled with flava! Which is your favorite? 

10 Easy Summer Recipes

Jalapeño Vegan Queso

Jalapeño VEGAN queso; filled with a base of soaked cashews, nutritional yeast, roasted jalapeños and almondmilk, the perfect side for a summer BBQ or get-together. 

Thai Steak Lettuce Wraps

Thai Steak Lettuce Wraps With Pickled Carrots

Hiya thai steak lettuce wraps with 20 min' pickled carrots! This is on the agenda tonight - grilled with slow roasted garlic spread, sesame oil, fish sauce, soy sauce and dipped in habanero ranch.

10 Easy Summer Recipes

Soba Noodle Peanut Stir Fry (Vegan)

Soba noodle peanut stir fry - with only a few ingredients, this recipe packs soo much flavor and is perf + light for summertime. 

Toasted Mushroom Ravioli

Toasted Mushroom Ravioli

This toasted ravioli recipe is the perfect game day snack, easy party get together or just dinner recipe! All you really need is mushroom ravioli and the regular frying essentials like bread crumbs and oil, which is most likely in your pantry. You can toss this on top of arugula as well or serve with your favorite dipping sauce (we just used our favorite tomato sauce!) 

10 Easy Summer Recipes

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce. 

Shrimp Skewers with Peanut Pesto

Shrimp Skewers with Peanut Pesto

Looking for a quick and easy recipe for lunch or an appetizer? Look no further! These juicy jumbo shrimp skewers with peanut pesto are the perfect to snack on!

FourI Ingredient Chia Seed Chocolate Coffee Mousse

Four Ingredient Chia Seed Chocolate Coffee Mousse

Currently dreaming of this four ingredient chia seed chocolate coffee mousse made cold brew. A simple mix of four ingredients with your favorite mix n match toppings. Make ahead for breakfast or eat as a snack in no time! 

Sesame Oil Shrimp Rolls

Sesame Oil Shrimp Rolls

On a (see)food diet with these sesame oil shrimp rolls! Made with lemon, pickles, mayo, celery, garlic pepper and sesame oil, of course melted butter.

10 Easy Summer Recipes

Vegan Dumplings with a Spicy Coconut Broth

 Vegan dumplings mixed with mushrooms, cabbage, carrots and loads of sesame oil and soy sauce, ginger and garlic. Paired with a spicy coconut broth.It’s served as a hot broth but can work for the summertime as a cold sauce/broth as well. 

10 Easy Summer Recipes

Grilled Crispy Pork Belly Wraps

This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection - tender pork belly on the inside, with the top bite having that huge crunch.

Keep up with me on Instagram at @lindseyeatsla

10 Easy Summer Recipes

Jalapeño Vegan Queso

Jalapeño Vegan Queso

How to: Jalapeño VEGAN queso; filled with a base of soaked cashews, nutritional yeast, roasted jalapeños and Califia Farms almondmilk. Creamy + dairy free. Dip with your favorite chips, guac and pico de gallo. This will also work perfectly as a spread on sandwiches or even pasta! 

Jalapeño Vegan Queso

Ingredients

  • 1 cup cashews
  • 2 jalapeños
  • 2 red tomatoes
  • 1⁄2 white onion
  • 1/4th cup nutritional yeast
  • 1⁄2 of one large potato
  • a little over 1/4th cup shredded carrots
  • 1⁄4 tsp chili powder
  • 1⁄4 tsp cumin
  • 1⁄4 tsp garlic
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp red pepper flakes
  • 1⁄4th cup Califia Unsweetened Almondmilk

Toppings + Garnish

pico de gallo, guacamole, cilantro, chopped tomatoes, tortilla chips

Directions

Start by heating up a pan with water until it boils, add in your cashews and let simmer until the cashews are soft. Strain and set aside. (you can also soak your cashews overnight with water, you just need them softened!)

In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.

In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)

Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.

Keep up with me on Instagram at @lindseyeatsla

Jalapeño Vegan Queso
Jalapeño Vegan Queso

Tequila Bloody Maria’s with Bacon, Shrimp & Tequila Infused Tomatoes

Tequila Bloody Mary's

Stacked Bloody Maria’s on today’s agenda! (topped off with bacon and shrimp, of course :p) Make your next cocktail unique by including these tequila infused pickled cherry tomatoes. Fill your glass with your Bloody Maria mix of Gran Centenario Tequila, tomato juice, hot sauce, celery salt, lime juice, horseradish, pepper and paprika + you have both a meal and a cocktail in one.

A great thing about Bloody Maria’s is that you can mix and match your favorite toppings - you can add different types of seasonings, like Himalayan salt, peppercorns or spices like cumin if you wish. You can include bacon, shrimp burgers even croutons - whatever you like! See the full recipes for the Bloody Maria mix and the pickled spiked tomatoes below!

Tequila Bloody Mary's

Ingredients

  • 9 T Gran Centenario Tequila Añejo (around 3 shots)
  • 1/2 tsp celery salt
  • 2 cups tomato juice
  • 1 lime juice
  • 1⁄2 T horseradish
  • 1 T Tabasco
  • 1⁄2 T Pepper
  • 1 T Paprika

Tequila Spiked Pickled Tomatoes

  • 1 1⁄2 cup cherry tomatoes
  • 3oz Gran Centenario Tequila Añejo 4 oz water
  • 3 oz vinegar
  • 1 T sugar
  • 1 T salt
  • 1⁄2 T of peppercorns

Other Accompaniments

  • 5-6 slices crispy and cooked bacon 5-6 steamed shrimp
  • 5-6 Tequila Infused Tomatoes
  • 2-3 Celery leaves (for garnish)

Directions

First make your tequila spiked pickled tomatoes by filling a mason jar with 1 1⁄2 cup cherry tomatoes, 3 oz tequila, water, vinegar, sugar, salt and peppercorns. Stir, cover and shake and place in the fridge for 2-3 hours-1 day until fully pickled and infused.

Next, in a cup or bowl, place your celery salt, tomato juice, lime juice, horseradish, Tobasco, pepper, paprika, and tequila and mix. Set aside.

Crisp your bacon and steam your shrimp and start to assemble your your drink by placing cups of ice, pouring over your bloody maria mixture and topping with your infused cherry tomatoes, 1-2 strips of bacon and 1-2 shrimp each cup, and celery leaves.

Tequila Bloody Mary's

This blog post is sponsored by Gran Centenario.

Grilled Crispy Pork Belly Wraps

Crispy Pork Belly Wraps

This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection - tender pork belly on the inside, with the top bite having that huge crunch. Take it up a notch by making a spicy chili paste with Picaflor Culture and wrap up your crispy pork belly in lettuce wraps with rice.

This recipe calls for pork belly, but if you don’t have that on hand, you can use a larger bacon slab, pork shoulder or ribs. For a vegetarian/vegan option, you can use tofu or tempeh. You can mix and match a lot of the components to fit your dietary needs! Def try this out :)

Crispy Pork Belly Wraps

Ingredients

  • 1 cup rice
  • 1 lb pork belly
  • 1-1/2 cup salt
  • 1 head of butter lettuce (for the wraps)

Marinade

  • 1/3rd cup soy sauce
  • 1/3rd cup rice wine vinegar 1 1⁄2 T brown sugar
  • 4 garlic minced
  • 1-2 tsp sesame oil

Spicy Chilii Paste

  • 5 dried chilies (charred)
  • 3 T Picaflor Srirawcha
  • 2 T Picaflor Cayenne Pepper Flakes 1⁄2 T sesame seeds
  • 1⁄2 tsp Brown sugar
  • 1 tsp Vinegar
  • 1 tsp Water
  • 1 tsp salt
  • 2 T oil

Directions

Dry your pork belly with a paper towel. Preheat your oven or grill to 360F and begin making your marinade by mixing soy sauce, rice wine vinegar, brown sugar, sesame oil and mincing your garlic.

In a deep dish big enough for the pork belly, layer it on the marinade keeping the top of the skin dry. (This helps with the crispy process). Marinate your pork belly from 3hrs - overnight. Set aside.

In the meantime, make your chili paste by charring 5 dried chiles of your choice on a dry skillet. (about 15-20 minutes). Place in a blender or food processor with Picaflor hot sauce, Picaflor flakes, sesame seeds, brown sugar, vinegar, water, salt and oil. Blend until a creamy chili sauce/ paste forms. Add more water or flakes, hot sauce if needed. (Pro-Tip: the sauce + flakes denature when heated, so if you are seeking full probiotic aspect and not just the spice, the products shouldn’t be heated prior.)

On a baking dish preferably with holes on it, place your marinated pork belly and roast in the oven or on your grill for 40-50 minutes. If you’re doing it in the oven, place foil underneath the dish so the juices can catch there as well as a layer of water to help the cooking process.

Before you place in the oven/grill, lather on 1 cup of salt on the skin of the pork belly. If you find the salt is falling off, you can lather a small amount of water or vinegar to help it stick. Place in the oven.

After 40-50 minutes, you should easily be able to take off the top layer of salt. Take off and place in the oven for another 30-45 minutes on 430F until it is crispy on the top, cooked through and golden brown. Let cool, slice and serve with your chili paste, rice and lettuce wraps.

Crispy Pork Belly Wraps
Crispy Pork Belly Wraps

Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, their pepper sauces are made with pure, whole-food ingredients. By fermenting and never pasteurizing, Picaflor delivers deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics. 

Order online at picaflor.co and enjoy 15% off with SPICYEATS. If you're in SoCal you can find Picaflor Live-Culture at Erewhon's Market, Mother's Market, and Clark's Market.

Keep up with me on Instagram at @lindseyeatsla

Weekend Getaway To Ojai!

Ojai Wine Festival

The past weekend, I went on a lil vacation to the Ojai Wine Festival. We had such an amazing time trying all different kinds of wine, eating finger foods and soaking up the sun. The location for the festival is in this remote area of Ojai filled with mountains and greens - it truly felt like I was far away from LA, even though it was just 2 hours away + I'm looking forward to going back next year! 

Ojai Wine Festival

There was wine (TONS) kombucha on tap (which i went to over and over again!), poke tostadas and even shops like garlic graters (see above. ) 

Ojai_Wine_Festival_2018-7.jpg
Ojai_Wine_Festival_2018-10.jpg
casa ojai inn

We stayed at a cute and quaint little bed n breakfast called Casa Ojai Inn, just seconds from the happening part of Ojai. After the festival, we took a short nap (lots of wine + sun just does that to a person haha) and then afterwards went to the Ojai Beverage Company (just 5 mins from the hotel) for dinner where we got fried artichokes with a ghost pepper aoili that were to die for! I am so looking forward to recreating it at home.

Then we spent the night at Casa Ojai Inn, picked up a little breakfast, and we were on our way home. Excited to come back to Ojai and explore more of the food, culture and coming back to the Ojai Wine Festival next year!

The Ultimate Summer Dinner Party 

The Ultimate Summer Dinner Party

Summer is among us, and what better way to ring in the new season than with a BBQ get-together with all my favorite friends and family. Think cozy outdoor vibes with set menus, red wine sangria, sun, and delicious food grilled over the BBQ. We made a selection of American Lamb Kabob skewers, American Lamb Koftas and roasted vegetables to go along with it. 

We set up an outdoor tables-scape, with a low table on the floor with pillows & blankets filled throughout. My cousin just had her baby girl, so we laid out a few more large blankets and played all day with her while we cooked and ate! 

These recipes are easy to cook (so you can spend time with your guests instead of worrying
about what’s next in the kitchen!), pack a punch of flavor and will impress anyone and everyone!
All you need is some American Lamb (you can find this in Whole Foods, literally the best quality
lamb EVER and makes for the perfect BBQ meat because it’s SO versatile and delicious) and
your favorite summer ingredients to whip up the perfect Summer Dinner Party. Thank me later.
Now… onto the menu + recipes. 

The Ultimate Summer Dinner Party
The Ultimate Summer Dinner Party

Appetizers

  • bruschetta bar
  • seared ahi tuna lettuce cups
  • red wine sangria
The Ultimate Summer Dinner Party

Mains

  • spicy lamb koftas, lamb kabobs, vegetable kabobs with summer israeli salad with bell peppers & herbs. Roasted onions, tomatoes and jalapeño with sangkak and rice 
The Ultimate Summer Dinner Party

Dips

  • sumac aoili with dill, roasted beets 
  • with lebneh, cilantro chutney

Dessert

  • fresh farmers market fruits with vanilla ice cream

See below for the recipes from my summer dinner party + get cookin’! 

Spicy Lamb Kofta Skewers

Ingredients

  • 2 lbs Ground American Lamb
  • 2 yellow onions minced
  • 5-6 cloves Garlic, minced
  • 1 T pepper
  • 1 T salt
  • 1 bunch Parsley
  • 1 bunch mint
  • 1 bunch cilantro
  • 1/4th tsp Cayenne 
  • ½ t Chile flakes 

Directions

Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions. 

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

The Ultimate Summer Dinner Party

Cilantro Mint Chutney

Ingredients

  • 1/3rd cup pine nuts
  • 1 bunch large cilantro
  • ½ -1 jalapeño depending on how spicy you like it 
  • 1 lemon juice
  • ½ tsp sugar
  • 1 tsp garlic powder
  • Little mint
  • 2/3rds cup of water
  • ½ tsp ginger powder (fresh ginger works too)
  • Salt and pepper to taste

Directions

All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

The Ultimate Summer Dinner Party

Lamb Kabob and Vegetable Skewers

Ingredients

Directions

For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through. 

What better way to enjoy the start of summer? 

The Ultimate Summer Dinner Party

+ be sure to enter American Lamb's Summer Contest here: http://www.americanlamb.com/lambventures/ for a grand prize of $1,000!

Keep up with me on Instagram at @lindseyeatsla

Soba Noodle Peanut Stir Fry (Vegan)

Soba Noodle Peanut Stir Fry

Soba noodle peanut stir fry - with only a few ingredients, this recipe packs soo much flavor and is perf + light for summertime. Soba noodles, veggies & a easy peanut sauce using nudpods vanilla lemon (you don't even need to use a blender for this!) and you can have the dish ready in under 30 mins. 

Soba Noodle Peanut Stir Fry

Ingredients

  • 1 packet of Soba Noodles
  • 1 cup red bell pepper
  • 1 cup red cabbage
  • 1 cup edamame

Peanut Sauce

  • 1 T nutpods Vanilla Lemon
  • 1 T soy sauce
  • 2 1/2 T peanut butter
  • 1 T Sriracha (depending on how spicy you want)
  • 1⁄4 tsp garlic powder
  • 1 T sesame oil
  • 1 tsp sesame seeds
  • Squeeze of 1⁄2 lemon
  • Salt and pepper to taste

Toppings

  • Crushed peanuts

Directions
Start to cook your soba noodles according to your package instructions, set aside and cool.
In the meantime, heat up a wok or skillet with a drizzle of olive oil and add in your red bell
pepper, red cabbage and edamame with salt and pepper to taste.


While that’s sautéing, make your peanut sauce by mixing 1 T nutpods Vanilla Lemon, soy
sauce, peanut sauce, Sriracha, garlic, sesame oil, sesame seeds, lemon and salt and pepper.


Add your soba noodles in the stir fry veggies and mix in your peanut sauce. Serve along side
crushed peanuts and lemon wedges.

Soba Noodle Peanut Stir Fry

Fried Chicken with Avocado Ranch

Fried Chicken with Avocado Ranch

HIYA fried chicken with avocado ranch! Marinated chicken (thighs, breast and wings) with my favorite spices (like ancho chili, chili flakes, chili powder and paprika), fried to perfection and dipped in a creamy homemade avocado ranch using California Avocados, buttermilk, dill, parsley and chives. I made a BUNCH of extra avocado ranch and used it in salads, dipped with baguette, veggies and almost anything I could until it was done… def making another batch asap. 

Fried Chicken with Avocado Ranch

Avocado Ranch

  • 2 California Avocados
  • ½ cup Buttermilk
  • ⅔ Mayo
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 1 lemon
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cloves of Garlic
  • 1.5 T dijon mustard

Fried Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breast
  • 1 lb chicken wings
  • 1 T Chili powder
  • 1 T Ancho chili powder
  • 1 T Cayenne
  • 1 T Smoked paprika
  • 1 T Garlic powder
  • 1 T Chili flakes
  • 1 T garlic powder
  • 1 cup vegetable or peanut oil (for frying)
  • 1 cup flour (for frying)
  • 2-3 eggs
  • Salt and pepper to taste

Directions

Make your avocado ranch by placing your avocados, buttermilk, mayo, parsley, dill, chives, lemon, salt, pepper garlic and dijon mustard in a blender or food processor. Pulse until a creamy avocado ranch is formed. Set aside.

Make your chicken rub by drying your chicken with paper towels and mixing in your chili powder, ancho chili powder, cayenne, paprika, garlic and chili flakes with a drizzle of olive oil.

Heat a deep skillet with your oil and let it get really hot, about 15-20 minutes. Set up your frying stations: beaten egg yolks, your chicken and a plate of flour. Take your chicken, dredge it in egg and shake off any excess. Then place in the flour, then the hot oil and fry until crispy throughout and cooked inside (about 10-15 minutes).

Let rest and serve with your avocado ranch and lemon wedges!

Fried Chicken with Avocado Ranch

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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Keep up with me on Instagram at @lindseyeatsla

Miso Sesame Ginger Noodle Salad

Miso Sesame Ginger Noodle Salad
Miso Sesame Ginger Noodle Salad

THIS miso sesame ginger noodle salad is my anthem for summer. It’s light & filled with tons of veggies and summer greens like arugula and cucumbers. Paired with rice noodles, carrots, onions, daikon, grilled mushrooms & fresno chiles. Drizzle on this homemade miso sesame ginger dressing with Califia Farms Unsweetened Creamer for the ultimate pairing. Thank me later!

Miso Sesame Ginger Noodle Salad

For the Miso Dressing

For the Salad

1 cup thin rice noodles
1⁄2 cup grilled and sliced mushrooms 1⁄2 cup sliced cucumbers
1 cup arugula
1/3rd cup minced red onions
1⁄2 cup daikon
1 cup zoodles (zucchini noodles)
1⁄2 cup thinly sliced/shaved carrots

Toppings (optional)

sesame seeds, basil, cilantro, fresno chile peppers and green onions

Directions

Place all your ingredients for the miso dressing in blender: the miso paste, sesame oil, ginger, olive oil, salt, garlic, lemon juice, sesame seeds, almondmilk creamer and soy sauce and mix until a dressing forms. Set aside.

Get your ingredients ready for the salad by cooking your rice noodles according to the package instructions, slicing and grilling your mushrooms, slicing cucumbers, mincing your red onion, daikon, making your zoodles, shaving your carrots and get ready to assemble!

Place all ingredients in a bowl and top with sesame seeds, basil, cilantro, chilies and green onions. Pour over your miso sesame ginger dressing and enjoy!

Miso Sesame Ginger Noodle Salad