Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

Summertime is upon us and all I'm thinking about are these saucy, shredded barbecue jackfruit sandwiches! an easy blend of spices and bbq sauce grilled with the jackfruit and then topped with a slaw on a toasted sesame bun. not sure whats better.

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

  • 2 cans jackfruit, drained, rinsed and dried

  • 1/3rd cup bbq sauce of your choice

  • 1 tablespoon Califia Farms unsweetened creamer

  • 1 teaspoon onion powder

  • 1/4th teaspoon chili powder

  • 1 tablespoon paprika

  • 1 shallot, minced

  • Salt + pepper to taste

  • Buns of your choice

For the Slaw

  • 1⁄2 cup purple and green cabbage 1⁄2 cup shredded carrots

  • 1/3rd cup vegan mayo

  • juice of 1 lime

  • 1 tablespoon olive oil 1/2 bundle cilantro

Directions

Begin by making your slaw by thinly slicing your cabbage and carrots. In a bowl mix with cilantro, vegan mayo, lime and olive oil. Let it sit in the fridge while you finish up with the jackfruit.

Next, shred your jackfruit and heat a skillet with a drizzle of oil.

Add in your minced shallot. and stir for 1-2 minutes. Next, add your jackfruit and let it cook down and get a little crispy. Add your onion powder, chili powder, paprika, salt and pepper and bbq sauce. Mix well for 10 minutes.

Add in your creamer and mix until all the liquid is absorbed and the jackfruit is saucy and cooked through.

Toast your buns, top with your bbq jackfruit, slaw, cilantro, cover and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Jackfruit BBQ Sandwiches
Jackfruit BBQ Sandwiches

Crunchy Shrimp with Zhoug Sauce

Crunchy Shrimp with Zhoug Sauce

Summertime appetizers galore are happening’ in my kitchen these days. Loving these crunchy shrimps with zhoug sauce. You can serve just like this as an appetizer or make it a meal by stirring the zhoug sauce all over the crunchy shrimp and mixing with your favorite greens and some rice. um YUM.

This is a simple marinade and dredge of just flour, no breading so it’s super simple to make with most likely ingredients already in your pantry.

For the zhoug sauce, I love to make this one when I want to clear out my herbs that may be going bad and salvage them in this beautiful and delicious way.

Crunchy Shrimp with Zhoug Sauce
Crunchy Shrimp with Zhoug Sauce

Crunchy Shrimp with Zhoug Sauce

Ingredients

  • 1 lb shrimp

  • 2 eggs (beaten)

  • 2 cups flour (season with salt, pepper and paprika)

  • 2 cups Filippo Berio Extra Light Tasting Olive Oil (for frying)

For the Zhoug Sauce

  • 1 bundle cilantro (with stems)

  • 1 bundle parsley

  • 1 bundle mint

  • 2 jalapeños or serranos

  • 2 garlic cloves

  • 1 teaspoon cumin

  • 1 teaspoon cardamon

  • 1 teaspoon chili flakes

  • juice of 1 lime

  • 3/4th cup olive oil

  • salt and pepper to taste

Directions

In a food processor or blender, pulse all your zhoug sauce ingredients. Set aside.

Next, heat up your oil in a deep skillet on medium-high. Start to assemble your shrimp by placing in the beaten eggs and then the seasoned flour. Fry until golden brown and cooked inside (about 10 minutes).

Serve with your sauce + enjoy! #filippoberio

Keep up with me on instagram @lindseyeatsla!

Crunchy Shrimp with Zhoug Sauce
Crunchy Shrimp with Zhoug Sauce

Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Cobb Salad Platter

Cobb Salad Platter

Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.

Cobb Salad Platter
Cobb Salad Platter

Cobb Salad Platter

Ingredients

  • 4 soft boiled eggs

  • 1 cup mini tomatoes

  • 1 avocado (cubed)

  • 4 strips bacon, chopped

  • 1/3rd cup blue cheese, crumbled

  • small bundle chives

  • small bundle dill

  • small bundle basil

  • drizzle on your desired Tessemae’s Green Goddess

  • 1 lb chicken thighs

  • 1 tablespoon soy sauce

  • 1 teaspoon paprika

  • 2 tablespoons oil

  • salt and pepper to taste

Directions
To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!

Keep up with me on instagram @lindseyeatsla!

Cobb Salad Platter

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

I’ve been on a sushi kick lately (especially making it at home) and I'm lovin' this miso roasted sweet potato and avo sushi. It's a must try veg recipe.

What I also love about this recipe is that you can definitely mix and match with any veggies you love like asparagus, eggplant, anything your heart desires. :)

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

  • 2 avocados

  • 3-4 seaweed sheets

  • 1 teaspoon sesame seeds

  • 2 cups sticky rice

  • 1/2 tablespoon rice wine vinegar

  • 1/2 tablespoon salt

For the Sweet Potatoes

  • 3 tablespoons miso paste

  • 2 tablespoons Califia Farms Unsweetened Almondmilk

  • 3 tablespoons soy sauce/tamari

  • 2 tablespoons sesame oil

  • 3 sweet potatoes

Directions

Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.

In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.

Once your rice has cooled and your sweet potatoes are ready. Assemble by spread out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Miso Sweet Potato & Avocado Roll

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

I cannot believe it’s finally tomato season. This tomato tart is quickly going to become my new favorite summer staple.

This is the perfect recipe to make for a party to impress your guests - and literally takes no time at all. Topped off with the spicy cilantro chutney that I want to honestly eat by itself!

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

Cilantro Chutney

  • 1 large bunch cilantro, with stems 

  • 1/2 serrano chile 

  • Juice of 1 lime 

  • 1 garlic clove 

  • 1/4th teaspoon sugar 

  • 2 tablespoons Filippo Berio 100% Italian Olive Oil 

  • Salt to taste

Ingredients 

puff pastry, assorted heirloom tomatoes, buffalo mozzarella, basil 

Directions 

Preheat your pan to 400 degrees and defrost your puff pastry.

In the meantime, make your cilantro chutney in a food processor by blending cilantro, chile, lime, garlic, sugar, olive oil and salt. Set aside and slice your tomatoes.

Once your puff pastry is defrosted, layer down your tomatoes evenly and place in the oven for 30-45 minutes until the puff pastry is fully cooked through and crispy. 

Remove and let cool for 5-10 minutes, top with mozzarella, basil and the cilantro chutney. Drizzle on extra olive oil, slice and serve. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

I am obsessing over these crispy tofu tahini noodles. It is a easy tahini based sauce packed with so much flavor and crispy crispy tofu - not sure what can be better!!

I am also obsessing over my new blue carbon steel wok, which is sooo easy to use.
I love how hot the wok gets (it can withstand temp up to 900 F!) and how fast it is to use to create flavorful dishes.

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

Ingredients

  • 1/3rd cup green onions

  • 8 oz rice noodles

  • 1 block tofu, cut into cubes

For the Sauce

  • 1/4th cup soy sauce

  • 1 tablespoon sesame oil

  • 2 thinly sliced thai chili

  • 1 tablespoon honey

  • 2 tablespoons tahini

  • 1 tsp vinegar

  • 1 tablespoon black soy sauce

  • top with crushed peanuts

Directions

Take your rice noodles and soak them in warm water for 25 minutes.

To begin, make your sauce by mixing soy sauce, sesame oil, sliced thai chili, honey, tahini, vinegar and black soy sauce in a bowl, set aside.

In the meantime, cube your tofu and heat a wok with vegetable oil. Add your tofu in a let it get crispy by stirring on all their sides every 3-4 minutes.

Add in your rice noodles, the sauce and green onions. Stir well and top with peanuts.

To learn more about Made-In and to pre-order the Wok, see more here.

Keep up with me on instagram @lindseyeatsla!

Crispy Tofu Tahini Noodles

Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

OBSESSED with these calabrian balsamic chicken thighs! 6 ingredient marinade paired with a pearl cous cous tabouli and roasted tomz. Can this be any better for a weeknight spring dinner?

Calabrian Balsamic Chicken Thighs
Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

For the marinade

  • 1 lb chicken thighs 

  • 8 tablespoons calabrian chiles in oil

  • 5 garlic cloves 

  • 4 tablespoons Filippo Berio Balsamic Vinegar

  • 2 teaspoons brown sugar 

  • Salt and pepper to taste 

Pearl Cous Cous Tabouli 

  • 1 cup pearl cos cos 

  • 2 cucumbers, thinly sliced

  • 1 roma tomato, finely chopped

  • 1 bundle parsley, finely chopped 

  • 1 bundle cilantro, finely chopped

  • 1 bundle dill, finely chopped

  • 1 bundle mint, finely chopped 

  • Juice of 1 lemon

  • 2 tablespoons olive oil 

  • Salt and pepper to taste 

Optional: Roasted cherry tomatoes with garlic cloves 

Directions

To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr - overnight.

In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.

Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Calabrian Balsamic Chicken Thighs

Steak Ssam with Spicy Pickled Cucumbers

Steak Ssam

The yummiest dinner plate I ever did see! Steak ssam marinated with soy sauce, onions, garlic, mirin, gochujang, sesame oil, scallions, ginger and rice wine vinegar. Set with some spicy pickled cucumbers, sticky rice and ssam sauce - all to be put in crunchy butter lettuce cups. My dream meal. 

Steak Ssam

Steak Ssam

For the Marinade

  • 1 12oz New York steak (you can use any cut you want) 

  • 3 tablespoons soy sauce 

  • ½ white onion, roughly sliced 

  • ½ tablespoon minced garlic  

  • 1 tablespoon mirin

  • 4 tablespoons gochujang 

  • 2 tablespoons Sesame oil 

  • 1 bundle scallions, roughly chopped

  • ½ tablespoon ginger, pealed and chopped

  • 1 teaspoon rice wine vinegar 

For the Spicy Pickled Cucumbers

  • 4 persian cucumbers, sliced in rounds

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon korean chili flakes

  • 1 teaspoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1 tablespoon hot sauce

  • 1 teaspoon sesame seeds

  • 3 garlic cloves, roughly chopped

  • salt to taste

Serve with steamed white sticky rice, butter lettuce cups and ssam sauce

Directions

To begin, place all your marinade ingredients in a bag with the ribeye. Set aside for 1 hr-overnight.

Make your cucumbers by slicing and mixing them all together. Set aside for 1 hr-overnight.

Heat a skillet with vegetable oil on medium high heat. Once piping hot, remove your steak from the mariande and add into the skillet. Set a timer for 3 minutes for the first side and let it char. Flip the other side for another 3 minutes, let it rest, slice and serve with your cucumbers!

Keep up with me on instagram @lindseyeatsla!

Steak Ssam
Steak Ssam

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

Vegetarian shiitake mapo tofu! I will almost always order this if it’s on a menu and it’s also super easy to make at home. It’s traditionally made with minced meat but I love this mushroom version as well - to die for!

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

  • 2 cups grilled shiitake mushrooms 

  • 1 tablespoon chili oil

  • 1 tablespoon ginger, minced 

  • 1 tablespoon garlic, minced

  • 1 tablespoon chili flakes 

  • 1 tablespoon sichuan pepper flakes 

  • 1 block firm tofu (I like firm tofu but its usually with soft, your choice) 

  • 2 tablespoons soy sauce

  • 1 teaspoon cornstarch

  • 4 teaspoons chili bean paste/sauce

  • 2 teaspoons fermented soy bean paste 

  • 2 tablespoons sesame oil 

  • 1/3rd cup vegetable broth

  • top with green onions 

Begin by thinly slicing your shiitake and grilling with a drizzle of sesame oil in a pan until browned through - about 10-15 minutes on all sides. While thats cooking, cube your block of tofu.

Remove mushrooms. Add vegetable oil on medium high heat in the same skillet and add your aromatics: ginger, garlic, chili flakes and sichuan pepper flakes.

Let the flavors combine and sizzle for 5-10 minutes. Add your cubed tofu, soy sauce, cornstarch, chili bean paste, fermented soy bean paste and sesame oil and mix well.

Finally, add 1/3rd cup vegetable broth and mix to combine. Let all the flavors combine and wait for the mapo tofu to reduce from the broth and cornstarch (about 15-20 mins). Top with green onions and serve with white rice!

Keep up with me on instagram @lindseyeatsla!

Vegetarian Shiitake Mapo Tofu
Vegetarian Shiitake Mapo Tofu

Nashville Hot Cauliflower (Vegan!)

Nashville Hot Cauliflower

Nashville hot cauliflower! Spiced with hot sauce, cayenne, chili powder and paprika. Made with a easy marinade of almond, white rice flour, vegan creamer and then baked in the oven. Topped with more spicy sauce and served with bread + pickles.

Inspired by a meal favorite: nashville hot chicken which is a spicy fried chicken specialty from nashville that is SO good + this is my take on a vegan version. my dreams have officially came true. 

Nashville Hot Cauliflower

Nashville Hot Cauliflower

Ingredients

  • 2 heads cauliflower, torn into florets

  • 1 cup Califia Farms Unsweetened Almondmilk Creamer

  • 2 tablespoons hot sauce

  • 1 tablespoon maple syrup

  • 1 tsp cayenne

  • 2 tsp chili powder

  • 2 tsp garlic powder

  • 2 tsp paprika

  • 1 tsp onions powder

  • 1 tablespoon vegetable oil

  • 1/3rd cup almond flour

  • 1/3rd cup white rice flour

  • 2 tablespoon tapioca powder

  • Salt & pepper to taste

Sauce

  • spice mixture (use same measurements and spices as above in marinade)

  • 2 tablespoons hot sauce

  • 1 tablespoons maple syrup

  • 3 tablespoons oil

  • 1 tablespoon vinegar

bread + pickles of your choice

Directions

Preheat your oven 350 degrees. To begin, marinade your cauliflower in creamer, hot sauce, maple syrup, cayenne, chili powder, garlic powder, paprika, onion powder, oil, almond and white rice flour, tapioca flour and salt and pepper. Set aside for 30 minutes.

Place on a baking sheet and crisp up in the oven for 1 hour until crisp throughout and cooked inside.

In the meantime, make your sauce by mixing your spice mixture, hot sauce, maple syrup, oil and vinegar.

Remove your cauliflower and mix with your sauce. Serve with bread and pickles!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Nashville Hot Cauliflower
Nashville Hot Cauliflower

Tahini & Oat Cookies (Vegan!)

Tahini & Oat Cookies

These tahini and oat cookies on my mind! Vegan, gluten-free + no refined sugars but tastes just as yums! Dipped in melted chocolate and topped with almonds. Minimum steps + super dreamy.

Tahini & Oat Cookies

Tahini & Oat Cookies

Ingredients

  • 1 cup almond flour

  • 2/3 cups oats

  • 2 tsp baking powder 1/3 cup tahini

  • 1/3 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/4th tsp vanilla extract

  • 1/3 cup Califia Vanilla Almondmilk

  • 5.3 oz vegan chocolate bar of your choice (sliced in small chunks and use half to melt)

  • sliced almonds to top

Directions

Preheat your oven to 325 degrees. In a large mixing bowl, add your almond flour, oats and baking powder.

In another bowl, mix your tahini, maple syrup, vegetable oil, vanilla extract and almondmilk. Add your wet ingredients to your dry ingredients and mix well.

Add in 1/2 of your chocolate bar chunks and mix in. Set aside your cookie batter in the fridge for 30 minutes.

In the meantime, melt your other half of the chocolate bar on a double broiler or in the microwave.

Next, remove your batter and form cookies and place on a baking sheet. Bake for 20-30 minutes until golden brown and cooked through. Let rest and cool for 10 minutes. Dip 1/2 in chocolate and top with almonds.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Tahini & Oat Cookies
Tahini & Oat Cookies

8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

The dreamiest, umami-filled broth ever! (totally vegan and so so much flavor). have on it's own like "bone broth", freeze and use in future soups, rice, sauces, curry, for gravy, stir fry.. literally anything.

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

Ingredients

  • 2 white onions, with skin

  • 2 whole garlic heads

  • 4 carrots, cut in rounds

  • 1/2 jalapeño

  • 1 thumb of ginger

  • ½ tablespoon peppercorns

  • ½ cup dried mushrooms

  • 1/3rd cup white miso paste

  • 1 tablespoon gluten-free soy sauce

  • 1 tablespoon sesame oil

  • 3 tablespoons dried seaweed

  • 4 cups water

  • Salt to taste

Directions

begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.

remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.

Keep up with me on instagram @lindseyeatsla!

Miso Mushroom Vegan Broth

Sake Shrimp Scampi

Sake Shrimp Scampi

Buttery, garlicky goodness is this shrimp scampi! with a twist: SAKE instead of white wine. It adds a little bit of a sweeter touch but still tastes like the scampi we know and love.

The reason I swapped sake for it was because I initially got everything to test it out, right? and I thought I had white wine at home! Turns out I didn’t, the closest thing I had to it was SAKE so I decided to try it out - and it worked SO well! So here we are: SAKE SHRIMP SCAMPI!

Definitely eat this with some toasted bread or you can mix with some pasta. YUM.

Sake Shrimp Scampi

Sake Shrimp Scampi

Ingredients

  • 1 lb shrimp

  • 6 garlic cloves, thinly sliced

  • ½ stick butter

  • juice of one lemon

  • 3 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil

  • 1 tsp red pepper flakes

  • 1/4th cup sake

  • Parsley to garnish at the end

Directions

Begin by marinating your shrimp with olive oil, salt, pepper and 1/2 of your sliced garlic cloves for about 30 minutes.

Next, heat a skillet with a drizzle of olive oil and cook the shrimp 1-2 minutes on each side until they become pink (at this point, remove them and you don’t want them fully cooked).

In the same skillet, add more olive oil, the rest of your garlic, red pepper flakes and let it sauté for 1-2 minutes. Next add your butter, sake and lemon juice. Let the butter melt, your sake reduce and let those flavors come together. Season with salt and pepper to taste.

Add your shrimp back in and toss to coat. Serve and top with parsley! #filippoberio

Keep up with me on instagram @lindseyeatsla!

Sake Shrimp Scampi
Sake Shrimp Scampi


Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Oh hello braised short rib tacos! I am seriously obsessed with how tender these short ribs turned out. For the braise, char your short ribs, remove, then place all the below ingredients in a pot, add your short rib back in and let it simmer for a few hours. I added in Autumn Glory apples for sweetness and a hint of cinnamon; the flavor & tenderness was unreal. Shred the short ribs and serve with a simple apple slaw using the Autumn Glory apples on the tacos.

These apples are perfect for cooking in braises or stews to add extra flavor but are also just as good as a snack that you can have with your favorite dip (mine would be peanut butter or almond butter!) I particularly love them in this recipe because the apples become such an important part of the flavor because it adds most of the main seasonings that it's giving to the short ribs and helps them become extra tender for shredding.

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Ingredients

  • 2 lbs short ribs

  • 2 white onions

  • 4 garlic cloves

  • 2 cans, 14.5 fl oz diced tomatoes

  • 2 Autumn Glory Apples

  • 1 cup red wine

  • 1 1⁄2 teaspoon brown sugar

  • 1 tablespoon apples cider vinegar

  • 1/2 cup water

Apple Slaw

  • 2 Autumn Glory Apples, thinly sliced

  • 1⁄2 thinly sliced red onion

  • 1 tablespoon olive oil

  • 1 tablespoon mayo

  • 1⁄2 lemon

  • salt and pepper

  • For the Tacos

  • Tortilla and your favorite toppings

Directions

Begin by chopping your onions, apples and garlic. In a deep pot, char and cook your short ribs until all sides are a dark brown. Remove. In the same pot, add your onions, apple and garlic. Sweat out for 2-3 minutes on medium high heat.

Add back in your short ribs and mix well. Next, add in your diced tomatoes, red wine, brown sugar, water and apple cider vinegar. Let this simmer on the stove on medium- low heat for about 2-3 hours until the short ribs are super tender.

While that’s simmering, make your slaw by thinly slicing your apples and red onion. Place in a bowl with olive oil, mayo, lemon juice and salt and pepper.

Once the short rib is tender, remove from the braising liquid and shred. Serve with your slaw on tortillas and your favorite taco toppings.

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Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw

Creamy Roasted Plant-Based Tomato Soup

Creamy Roasted Plant-Based Tomato Soup

Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.

Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup

Creamy Plant-Based Tomato Soup

Ingredients

  • 8-9 roma tomatoes

  • 2 cups cherry tomatoes

  • 1 yellow onion

  • 5-6 cloves garlic

  • 1/4th cup chopped carrots

  • 1/2 can full fat coconut milk

  • 1 tablespoon balsamic vinegar

  • 4 cups vegetable broth

  • 4 oz regular unsweetened Califia Farms Almondmilk

  • 1 bundle basil

  • 1 tablespoon tomato paste

  • salt and pepper to taste

Directions

Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.

Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.

Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.

Creamy Roasted Plant-Based Tomato Soup

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

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The BEST Homemade Hummus

The BEST Homemade Hummus

Life changing homemade hummus. The key: taking off the garbanzo bean shells for the creamiest hummus ever. Can’t wait to mix and match with diff flavors.

The BEST Homemade Hummus

The BEST Homemade Hummus

  • 1 can chickpeas (rinsed, dried and shell peeled)

  • 1/3rd cup tahini

  • 3 garlic cloves

  • 2 tablespoons olive oil

  • about 1-2 tablespoons water (adjust if needed)

  • juice of 1 lemon

  • salt and pepper to taste

Blend everything up in a food processor/blender + top with paprika and olive oil! 

Keep up with me on instagram @lindseyeatsla!

Korean BBQ Tempeh Burrito

Korean BBQ Tempeh Burrito

Korean bbq tempeh burritos! grilled with all my favorite seasonings and wrapped tightly inside a flour tortilla with herbs, rice and a spicy aoili sauce. YUM.

Korean BBQ Tempeh Burrito
Korean BBQ Tempeh Burrito

Korean BBQ Tempeh Burrito

  • 1 package Lightlife tempeh, crumbled

  • 1 tsp minced ginger

  • 1 tsp minced garlic

  • 1 tablespoon soy sauce

  • 2 tsp sesame oil

  • 1 tablespoon brown sugar

  • 1⁄2 tsp red pepper flakes

  • 1 tablespoon gochujang (hot sauce works too)

For The Burrito

  • sauce of your choice - we used a plant-based spicy mayo large tortilla burrito wraps

  • shredded carrots

  • steamed white rice

  • assorted herbs: green onions, basil and cilantro

Directions

To begin your burrito, heat a skillet with a drizzle of olive oil. Crumble your tempeh and lightly crisp on medium-low heat for about 5-7 minutes. Next add your ingredients for the burrito by adding minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.

Mix well and let all the flavors combine for 15-20 minutes. While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.

When your tempeh is ready, start to assemble your burrito by placing all the components inside and folding left and right inwards, and then in a folding motions upwards until the burrito wrapper is covering all the components. Close and hug tightly with parchment paper, slice and enjoy!

Keep up with me on instagram @lindseyeatsla!

Korean BBQ Tempeh Burrito