Posts tagged: Vegan

Vegan Sea Salt Caramel Coffee Popsicles

Vegan Sea Salt Caramel Coffee Popsicles // @nicoledula #popsicleweek

It’s #popsicleweek, are you excited?!? If not, I’m pretty sure I’m excited enough for the both of us. This is the 4th year that Billy has gathered a bunch of bloggers to create magical frozen treats. Get your popsicle mold ready because you’re going to be craving pops like crazy after the week is through. My early favorite pops are these Cherry Vanilla Pie Pops made with a mochi crust!! I always make vegan pops, I don’t know why. Is there a Buzzfeed quiz to tell me? These pops are inspired by the coffee sea salt caramel ice cream I love… Continue reading

Strawberry Rhubarb Lemonade Compote

Strawberry Rhubarb Lemonade Compote Recipe // @nicoledula

In honor of Beyonce’s album, Lemonade, I’m serving up this strawberry rhubarb lemonade compote that I would totally make for Beyonce if she came to my house. She’s veegz now, right? It’s sweet and tart with a lemony zing from long strips of lemon peel that soften as it cooks. While Beyonce is making us crave lemonade, I came across Tim’s anti-lemon zest manifesto that made me laugh and coincidentally had 3 recipes lined up that all included lemon. After far too much deep thought on lemons, I decided that for me,  lemon has its place. Even boldly mingling with strawberries and rhubarb… Continue reading

Easiest Blender Cauliflower Rice

Easiest Blender Cauliflower Rice Recipe // @nicoledula

Last June during Whole 30, I found myself poring over grain-free recipes. The diet never left me hungry, but I did miss certain textures and seriously craved comfort food. Cauliflower rice sounded odd, but fried rice for dinner sounded like a lifesaver. It turned out to be one of my favorite meals. The only problem is that making cauliflower rice is typically a real pain. Most recipes call for it to be blitz up in a food processor and I really hate cleaning my food processor. However, now I’ve discovered this blender method and YOU MUST MAKE ALL OF YOUR CAULIFLOWER… Continue reading

Vegan Cashew Milk Hot Chocolate

Vegan Cashew Milk Hot Chocolate Recipe // @nicoledula

In 2015, I made an effort to try new brunch spots in and around Detroit. We did pretty well. One of our favorite places for dinner, Selden Standard, has a simple brunch menu, always choosing quality over quantity. I had hash while Marc had steak and eggs. We also split a side of tater tots and a cinnamon roll with mascarpone icing. It was my birthday after all. They also offer their own housemade cashew milk and as much as I wanted a glass, I felt I was at my threshold for ordering extras. I still wonder how it tastes,… Continue reading

Pumpkin Tahini Overnight Oats

Pumpkin Tahini Overnight Oats Recipe // @nicoledula

Back in our newlywed days, when we couldn’t afford cable, I had to find something to replace my addiction to Food Network. The answer is always PBS, no? Many of those early Saturdays were spent getting acquainted with America’s Test Kitchen, Lidia Basitanich, Julia Child + Jacques Pepin and hey girl hey, registered dietician Zonya Foco. You may not know that last lady, but she talked about low cal and low fat cooking in her oak-cabinet lined kitchen. She’d go to the grocery store to navigate the aisles in a healthy way and exercise with a trainer. In later seasons, she… Continue reading

Pickled Giardiniera

Pickled Giardiniera Recipe // @nicoledula

I used to tell Marc that buying me a smart phone would be a waste of money. How many cry-laughing emoji can we insert here? Then I distinctly remember going to an Italian market and seeing a giant jar of Nutella and thinking to myself, I would totally take a picture of this comically large jar of Nutella. Fast forward to the release of the iPhone 4 in 2010 and us waiting in line for 2-3 hours. Not because we had to have it immediately, but because we wanted to people watch and experience the line. The sun came up while… Continue reading

Vegan Roasted Autumn Panzanella Salad

Roasted Autumn Panzanella Salad Recipe // @nicoledula

Sometimes you just need a hearty fall salad in your life. Now that it’s pretty chilly in Michigan and I saw snow floating in the air on Saturday (!!!) it’s ok to turn on the oven and roast things again. I roasted up some of my favorite fall veggies and combined them with kale, red onion and a punchy lemon vinaigrette. The roasted brussels sprouts and delicata squash get crisp and caramelized while the onion and the vinaigrette add a touch of acid to heighten and balance those flavors. The bread cubes act like delicious sponges, crispy on the outside, but… Continue reading

Bourbon Grape Shrub Cocktail

Bourbon Grape Shrub Cocktail Recipe // @nicoledula

You now have some Concord Grape + Balsamic Shrub hanging out in your fridge, right? Let’s turn that into a pretty cocktail! I collaborated with Marc on this recipe because he does most of the shaker work in this house. I thought bourbon and orange would mix well with the grape shrub and together we worked it out. We’re really proud of this one. It tastes like a fancy craft cocktail you get at the hipster restaurants, but you can make this one at home. You get that sweet punch of grape, like that first rush of grape flavor from grape bubble gum,… Continue reading

Concord Grape + Balsamic Shrub

Concord Grape + Balsamic Shrub Recipe // @nicoledula

My sister-in-law has a tangle of wild concord grapes growing along her fence and she asked if I wanted some. I couldn’t say yes fast enough. After our sister trip last weekend, I snipped a bag full of grapes to take home. They are so fragrant that I thought the bag she gave me had perfume on it. Did I accidentally forage? I have wanted to make a shrub and I think Kimberley’s was the first recipe that got me excited about it. Just look at the color! I see that her post was back in 2011, whoa. Now 4… Continue reading

Marinated Summer Squash

Marinated Summer Squash Recipe // @nicoledula

Michigan cannot decide if it’s summer or fall right now with swings in temperature from 90 degrees to low 60’s and then back up to 80. That’s fine with me because I can’t decide if I’m ready to let summer go, either. I spent last weekend with my sister in law and we walked around the Ann Arbor farmers market under gray skies with our jackets on. We still saw basil, tomatoes, corn and summer squash, so I guess it’s not too crazy to share this recipe in September. I feel like many of us end up with extra zucchini or summer… Continue reading