Category: Vegan

Strawberry Quick Jam No Pectin Main 1

Strawberry Quick Jam (No Pectin)

Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It’s easy and delicious!


1 lb fresh strawberries
½ cup granulated sugar
2 tablespoons fresh lemon juice
Pinch of salt


Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.

Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.

To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.

Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.

Strawberry Quick Jam No Pectin 1

Strawberry Coronarita Recipe Main 1

Strawberry Coronarita Recipe

This is your next margarita! This festive strawberry margarita has a Corona beer flipped up inside it … which is why they call it a Coronarita or a Mexican Bulldog Margarita. Either way, it is as tasty as it is fun! A delish marg with a beer chaser if you will.


16 ounces frozen strawberries
4 cups ice
1 cup tequila
1 cup triple sec
1 cup lime juice
1/2 cup agave
4 7 oz bottles of Corona


Add the strawberries, ice, tequila, triple sec, lime juice, and agave to a blender. Blend until smooth.

Divide the blended margarita between four stable glasses, such as a pint glass, leaving enough room for the beer bottles.

Flip a Corona bottle up into each one.

Strawberry Coronarita Recipe 1

Cucumber Lime Cilantro Rice Salad 1

Cucumber Lime & Cilantro Rice Salad

This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.


1 cup basmati rice
½ lime, juiced
6 cups vegetable broth
cup chopped cilantro
1 small yellow squash, small dice
1 large cucumber, small dice
¼ cup avocado oil


Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.

Strain the rice and place it in the fridge to cool for 30 minutes.

In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.


Cucumber Lime Cilantro Rice 1

Roasted Radishes with Pesto (Vegan)

Roasted Radishes with Pesto (Vegan)

Radishes like you have never had them! Roasted and delicious with a creamy pesto made from the radish greens. This side dish is yummy, vegan, and fights food waste!


Roasted Radishes
2 bunches of radishes
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
Radish Green Pesto
2 garlic cloves
½ cup radish greens
cup walnuts
½ cup olive oil
¼ teaspoon sea salt


Preheat oven to 400 degrees F. Move the rack to the middle position.

Cut the radishes into equal-sized pieces. If they’re particularly large radishes, cut them into quarters. Otherwise, simply cut them into halves. The goal is to have pieces that are of equal volume.

seasoned radishes

Add the radishes to a mixing bowl with the olive oil, salt and pepper. Toss the radishes until they are fully coated and seasoned.

Place the radishes on a baking sheet and face down if you want them to brown nicely.

radishes seasoned for roasting

If the radishes are small, roast them for 15 minutes and check to see if they’re done. If they’re larger, it may take up to 30 minutes. Check on them every 10.

While the radishes are roasting, let’s make the pesto!

Add the garlic, radish greens, walnuts, sea salt, and olive oil to a food processor and puree until the ingredients are fully chopped and form a nice even sauce.

radish green pesto with walnuts

Once the radishes are done roasting, top with the pesto and enjoy!

Roasted Radishes with Pesto (Vegan) Recipe


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