Recipe: Lemonade (Gluten-Free + Vegan)

If you’re bummed out about your long weekend being over, make this lemonade esta noche to cheer yourself up. If you’re catatonically bummed out, add liquor and then look for a new job.

Ingredients

1/2 c lemon juice (~4 large lemons)
1/3 c cane sugar
4 c water
Optional: raspberries or other fruit to garnish, vodka

Instructions

  1. Stir or shake ingredients until well combined.
  2. Pour lemonade over ice and garnish / spike at will.

Keeps for about a week in the fridge and, if you use them, will become more and more pink due to the raspberries.

Serves four.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 7.5/10

Adapted from Perfect Summertime Lemonade.

Related on Bummed Out Baker:
Pumpkin Spice Creamer
Avocado Strawberry Caprese Salad
Roasted Garlic Lemon Broccoli


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Advertisements

Recipe: Ugly Dip (Gluten-Free + Vegetarian)

My cheerleading squad was super into ugly dip in elementary school. Then, I stopped cheering because turns out I’m 5’9″ and don’t tumble well. It took me like, three years to do a back handspring, so I took my talents to South Beach the court.

scuse me scuse me scuse me

Volleyball. It was actually the volleyball court. And I rode the pine there, too :( I passed notes to my coach down the bench that read “please put me in” and she’d look down at me and laugh and not put me in. And ugly dip was also forgotten!!!

Welp, now that I got that out of my system, onto the recipe! Ain’t nobody got time for a complicated recipe in July in the northern hemisphere, but don’t zone out like I did and put twice as much vinegar, oil, and sugar then the recipe calls for. You’ll still eat it all, but you’ll have to do some dip draining first.

Put together this easy recipe for the 4th of July:

See? Too much liquid. Still outta this world, though

Ingredients

1/4 c apple cider vinegar
1/4 c white sugar
1/4 c olive oil
1 15 oz can black beans, drained and rinsed
10 oz Mexican-style corn
4 oz feta cheese, diced
5 green onions, chopped

Instructions

  1. Whisk vinegar, sugar, and olive oil together in a bowl.
  2. Toss black beans, corn, feta cheese, and green onions together in a separate bowl.
  3. Pour dressing over bean mixture and toss until evenly coated.
  4. Cover and refrigerate dip for one hour before serving.
  5. If you blew it on the measurements, drain the dip and then serve.

Keeps for three days in the refrigerator, aging like a fiiiine wine.

Serves 6-8 as an appetizer.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 9.5/10

Adapted from Black Bean and Feta Cheese Ugly Dip.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Cauliflower Queso
Enchilada Soup


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Beet Tartare and Cashew Cheese Dip (Gluten-Free + Vegan)

This recipe takes forever to make, but it’s pretty dang good. If you’ve got some sort of sophisticated home event you need to bring a dish to, consider this.

Ingredients

1 c raw cashews, soaked four hours
2 T fresh lemon juice
1 T coconut oil
1 T miso
2 t nutritional yeast
1 t apple cider vinegar
sea salt, to taste
2-3 tablespoons water, as needed
5 small, prepackaged beets*
1 T balsamic vinegar

*You can buy fresh beets and cook them from scratch, but I found the prepackaged, cooked organic beets to be much easier.

Instructions

  1. After soaking for four hours, drain and rinse cashews.
  2. Place cashews, lemon juice, coconut oil, miso, nutritional yeast, apple cider vinegar, and a pinch of sea salt in a blender. Blend until completely smooth, adding water if necessary.
  3. Transfer cheese to an airtight jar, wrap jar in tea kitchen towel, and let sit overnight.
  4. The next day, preheat oven to 400°F.
  5. Place beets, balsamic vinegar, and another pinch of salt into a food processor. Blend until beets are diced or nearly shredded, not liquified.
  6. Pack cheese into a well-oiled 4″ dish (I used the bottom half of a round glass Tupperware). Do your best to eliminate any air pockets and bake for ten minutes.
  7. Remove from oven and flip onto a plate. The cheese should slide out.
  8. Top with beet tartare and return to the oven for another ten minutes.
  9. Serve warm with your choice of crackers. I chose one of my favorites, Nut Thins.

Serves 8-10 as an appetizer.

Bummed Out Baker Honest Rating: 6/10
Rick-the-Meat-Eater Honest Rating: 0/10

I took points off due to the recipes high maintenance time, and Rick hates beets, so.

Adapted from Beet Tartare with Cashew Cheese.

Related on Bummed Out Baker:
Roasted Beets and Sweets
Borscht Topped with Sour Cream


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Strawberries Romanoff (Gluten-Free + Raw + Vegan)

Gooood morning! Simple recipe alert. Strawberries romanoff is a wonderful, easy summer dessert or perhaps a special breakfast if you’re feeling cheeky.

Ingredients

1 c raw cashews, soaked four hours
1 Medjool date, pitted and soaked for 30 minutes
16 oz strawberries, hulled and sliced
1 T Triple Sec or other orange liqueur (like Grand Marnier)
1 T cane sugar
1/3 c fresh orange juice

Instructions

  1. Soak cashews and then go find something else to do for three and a half hours.
  2. Soak date and then go find something else to do for half an hour.
  3. In a medium bowl, gently toss strawberries with Triple Sec and sugar until well combined. Set aside.
  4. Rinse soaked cashews in cold water. Combine cashews, OJ, and date to a high speed blender and blend until smooth and creamy. Patience Iago, it will get fluffy.
  5. Spoon strawberries into a glass, top with whipped cream, and serve.

The strawberries will keep for about a day and the whipped cream about three days.

Serves two.

Bummed Out Baker Honest Rating: 8/10

Adapted from Vegan Strawberries Romanoff.

Related on Bummed Out Baker:
Strawberry Cake
Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)
Açaí Bowl


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

Okay the people who are like “Mmm yes dahling balsamic reduction” as if it’s some kind of delicate culinary masterpiece are FULL OF IT because it was so easy to make. I felt v sophisticated, and you can, too. You can also, like me, dance around the kitchen to Donna Summer’s Hot Stuff, wave around a spatula as a dancing accoutrement, and then hit yourself in the eye with a flying drop of balsamic vinaigrette reduction.*

This salad is perfect for summer in it’s ingredients, of course, but also in it’s simplicity. It’s crunchy, tart, sweet, addicting, and, perhaps most importantly, easy to make.

Ingredients

1/3 c balsamic vinegar
1 c strawberries, hulled and sliced
1 c grape tomatoes, halved
1 avocado, pitted and diced
1/3 c loosely packed basil leaves, chiffonade cut
1 1/2 t olive oil
Himalayan pink salt
 (or regular sea salt) to taste
fresh ground black pepper to taste
1 T toasted sesame seeds
1 T chopped pecans

Instructions

  1. Bring vinegar to a simmer over medium heat in a small saucepan, then reduce the heat to medium-low. Simmer for ten minutes, uncovered, until it thickens and reduces in volume by about half. Set aside.
  2. Add strawberries, tomatoes, avocado, and basil to a large, shallow bowl for serving.
  3. Drizzle olive oil on salad and gently toss until just coated.
  4. Season with salt and pepper and briefly toss again.
  5. Top with sesame seeds and pecans.
  6. Finally, drizzle all balsamic reduction over the salad.
  7. Serve immediately – best enjoyed fresh!

Serves two.

Look, not everything I make is awesome, so I’m gonna start giving you my honest opinion. Avocado Strawberry Caprese Salad: 10/10

*Just kidding about that last bit, my eyes are fine. But if that did happen, I wouldn’t mind. I’d do it for Donna.

Adapted from Avocado Strawberry Caprese.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.