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

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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

Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt

Directions

Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

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

Lamb Shawarma Pitas

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N’ Cheese

4 Cheese Mac N' Cheese

Helllo creamy, dreamy goodness of 4 cheese mac n' cheese! what I love about this recipe is that there is no roux, no flour and its just a simple recipe that is cheesy and delicious. I used an assortment of extra sharp cheddar, muenster, colby jack and vermont sharp cheddar. YUM!

4 Cheese Mac N' Cheese

4 Cheese Mac N’ Cheese

Ingredients

  • 1 8oz box pasta (we used shells)

  • 1/8th teaspoon mustard powder

  • 1⁄2 cup milk

  • 4 tablespoons butter

  • 1/3rd cup pasta water

  • 1/4th cup Cabot muenster cheese

  • 1/4th cup Cabot Extra Sharp cheddar

  • 1/4th cup Cabot Colby Jack

  • 1/4th cup Vermont Sharp Cheddar Cheese

  • Salt and pepper to taste

Directions

Begin by making your pasta according to the package instructions. Add in your pasta with salt when it boils. While your pasta water is boiling and cooking, shred your cheeses. In another skillet, add your butter and melt with mustard powder, salt and pepper for 1-2 minutes.

Next, add in your milk on low and let the flavors combine. Once the pasta is almost ready, take out pasta water and add it in the sauce mixture.

Add your pasta in the sauce mixture and stir well. Slowly, on medium-high heat, start to add your shredded cheeses in segments and not all at once. Stirring constantly until melted
through. Adjust with more pasta water if it gets too thick.

Fully melt all your cheese, mix well, season with salt and pepper. An optional move is to preheat your oven to 400 degrees, add more cheese on top and toast in the oven for baked mac n cheese, or you can eat as is.

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

Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N' Cheese
4 Cheese Mac N' Cheese

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.

Keep up with me on instagram @lindseyeatsla!

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

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Tempeh spring rolls filled with all the veg like daikon, cucumbers, cilantro and carrots. Dip in a quick homemade peanut sauce + lunch/dinner is ready in no time! 

I also love how you can mix and match with your own favorite ingredients and vegetables as well. Have this as a quick lunch, prep to take for work or have for dinner.

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Ingredients

  • 1 package of Lightlife Tempeh (cut in slices)

  • 1 tsp sesame seeds

  • 3 tablespoons soy sauce

  • 2 tablespoons sesame oil

Peanut Sauce

  • 1/4th cup peanut butter

  • 2 tablespoons sriracha

  • 1 tsp sugar

  • 1 tsp sesame oil

  • 1 tsp ginger

  • 1 tsp garlic

  • 2 tablespoons soy sauce

  • 1 tablespoons rice wine vinegar

  • 2 tablespoons warm water to thin out (more if necessary)

For the Spring Rolls: carrots, daikon, cucumbers, cilantro, spring roll wrappers

Directions

Heat a skillet with a drizzle of olive oil and add on your tempeh. Stir fry your tempeh for 1-2 minutes on each side. Next, add your sesame seeds, soy sauce and sesame oil. Let it sauté and grill for about 10 minutes on each side until cooked through and charred.

In the meantime, get your peanut sauce ready by mixing peanut butter, sriracha, sugar, sesame oil, ginger, garlic, soy sauce, rice wine vinegar and warm water. Mix well.

To assemble your spring rolls - wet the wrappers and add your tempeh, sliced carrots, Dijon and cucumbers, and cilantro. Wrap up like a burrito, slice and serve with your peanut sauce!

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

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

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

THREE vegan dressings - roasted tomato tahini, green goddess + lemon dijon. Simple ingredients, quick to blend and made with a probiotic yogurt base. You can mix, match and add these on salads, wraps, sandwiches or anything else your heart desires. 

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

Green Goddess

  • 1 avocado

  • 1/3rd cup parsley

  • 1/3rd cup spinach

  • 1/3rd cup tarragon

  • 1/3rd cup mint

  • 1/3rd cup cilantro

  • Juice of 1 lemon or 2 tablespoons vinegar

  • 3-4 tablespoons oil

  • 1/4th cup Califia Farms Probiotic Yogurt

  • Dash of water to thin out if needed

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Lemon Dijon

  • juice of 1 lemon

  • 2 tablespoons yellow mustard

  • 3 tablespoons dijon mustard

  • 1 thinly sliced shallot

  • 1/4th cup Califia Farms Probiotic Yogurt

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Roasted Tomato & Tahini

Directions

To make your dressings, take the above components of each dressing and place in a blender or food processor. Adjust with salt, pepper and lemon juice. Add more water to thin out if needed. Serve with grain bowls, on salads, wraps and more!

3 Plant-Based Yogurt Dressings

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

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Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

I am obsessing over this fried goat cheese. It's soft on the inside and super crunchy on the outside from the panko crust - it's honestly what my dreams are made of. I also stuffed and served it with a tomato and ricotta pesto. I am in heaven!

This is a super easy app to serve at a get together and party, or even just a fun snack for lunch or dinner. You can also choose to bake this in the oven for a healthier alternative.

Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

Ingredients

  • 11 oz goat cheese log

  • 2 tablespoons Filippo Berio Tomato & Ricotta Pesto

  • 1 cup panko breadcrumbs

  • 2 eggs, beaten

  • vegetable or neutral oil for frying

  • salt and pepper to taste

  • 1 cup flour

Directions

Season your panko and flour mixture with salt and pepper.

Start by mixing your goat cheese with your tomato pesto. Next round out the goat cheese mixture into small balls. Next, roll the balls in your flour mixture, then dredge in your egg mixture and shake off excess. Finish off by mixing the balls in panko breadcrumbs.

On a baking sheet lined with parchment, place the goat cheese balls in the freezer for 20-30 minutes. About 15 minutes in, start hearing up your vegetable oil in a deep pan until it gets hot. Fry your balls until the panko is golden and crispy. Serve with Filippo Berio Tomato & Ricotta Pesto. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Crunchy Fried Goat Cheese Balls
Crunchy Fried Goat Cheese Balls

Indian Butter Chicken

Indian Butter Chicken

Hellloo indian butter chicken! So many spice goodies and can all be done in one pan! This dish is such an easy dinner meal that can be whipped in no time - it can also be meal prepped and re-warmed for the next night. Serve with your favorite yogurt sauce and some basmati rice.

Indian Butter Chicken
Indian Butter Chicken

Indian Butter Chicken

3-4 boneless, skinless chicken breasts, cubed
juice of 1 lemon
½ cup yogurt 
½ tsp salt 
4-5 minced garlic
1 tsp minced ginger
1 tsp oil 
1 teaspoon garam masala 
1 tsp chili powder 
2-3 crushed cardamon
1 tsp salt 
½ tsp cumin 
1 tsp turmeric
1 tsp coriander 
1 can of tomato paste
5-6 tablespoons butter
1 tsp minced garlic
1/2 cup heavy cream
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Cube your chicken and make your marinade by mixing with lemon, yogurt, salt, garlic, ginger and oil. next in a pan, grill your chicken with butter + oil until cooked through, remove from pan and set aside.

In the same pan, add garam masala, garlic, chili powder, cardamon, salt, cumin and turmeric, stir for 1-2 minutes until all the flavors combine. add more butter, once melted, add your tomato paste, add water to thin out.

Add your heavy cream and then add your cooked chicken back in. Stir until combined, plate + serve with rice.

Keep up with me on instagram @lindseyeatsla!

Indian Butter Chicken