Super easy, fast and yummy! This fruit salad has been updated from the fruit salads I remember as a child to be a little healthier and easy. The only complaint I have about this salad is that it never lasts long enough! Perfect for picnics and last minute potlucks.
Easy recipe. Short prep time. Vegetarian. Vegan.
Easy Summer Fruit Salad
- 1 can mixed fruit – drained well (in light syrup or juice)
- 1 small can crushed pineapple – drained well (in natural juice)
- 1 small can Mandarin oranges (optional) – well drained
- 1/2 – 1 cup unsweetened shredded coconut
- So Delicious CocoWhip – I don’t usually recommend brands but this is the best for this recipe I have found. No I’m not being paid for the recommendation.
- About 1 cup- Vegan mini marshmallows (optional)
- 1/4 cup pecan pieces (optional)
- Drain all fruit very well then mix together in a bowl. (If the fruit is not drained well your salad will be watery).
- Add unsweetened coconut to taste.
- Add vegan marshmallows to taste.
- Add pecan pieces.
- Mix CocoWhip until the mixture is well coated.
- Refrigerate for at least 30 minutes.
I recommend making a double batch if you plan on taking this to a potluck or party. It goes fast!
Have a Daisy May Day!
Banana Crumb Muffins… yummm.
These are perfect for a lazy Sunday morning. They are decadent and delicious but easy to make and they won’t take your whole morning so the cook can enjoy some down time too!
Easy. Vegetarian (with vegan suggestions).
Banana Crumb Muffins
- 1 1/2 cups self rising flour
- 2 large bananas mashed (very ripe works best)
- 3/4 cup morena sugar (or white sugar)
- 1 egg lightly beaten (substitute an egg replacement for vegan)
- 1/3 cup butter, melted (substitute non-hydrogenated margarine for vegan)
- 1/2 cup packed brown sugar
- 1/4 tsp cinnamon
- 2 tbsp softened butter (substitute non-hydrogenated margarine for vegan)
- Preheat oven to 375 degrees. Lightly grease muffin pan (dozen)
- In bowl beat together mashed bananas, sugar, egg and melted butter.
- Mix flour into banana mixture
- Spoon into muffin pans
- In a separate bowl mix brown sugar, cinnamon and flour.
- Slowly mix in softened butter until the mixture becomes crumbly.
- Sprinkle crumbles onto top of muffin mixture.
- Bake for 18 to 20 minutes.
Have a Daisy May Day!
Straight from my Alabama kitchen here is a true southern recipe. Tangy and delicious.
Traditional Southern Cooking. Vegetarian.
You will need:
- Iron skillet. Ok so you could technically make these in another kind of skillet but I promise they will not taste the same.
- 2 eggs (farm fresh is best of course!)
- 1/2 cup buttermilk
- 1/2 cup self rising flour
- 1/2 cup white cornmeal
- Salt and pepper
- Vegetable oil or coconut oil
- Slice tomatoes.
- Place 1/4 cup flour in a flat bottom bowl or plate.
- Beat buttermilk and eggs together in a bowl suitable for dipping tomato slices.
- Mix remaining flour with corn meal in a separate flat bottom bowl or plate. Add salt and pepper to taste.
- Heat oil in iron skillet until water drops sizzle.
- Dredge each tomato slice in the flour first, then dip into the egg mixture, then finally coat in the cornmeal mix
- Fry in heated oil until golden brown on each side.
Please note, southern cooks are not taught to cook using measurements. I attempted to measure my ingredients to create this recipe but I cook traditional southern dishes without measuring so feel free to adjust it to your tastes.
Have a Daisy May Day!
Easy. Quick. Healthy. Vegan.
After learning to make my own hummus, I am embarrassed that I ever used store bought!
This recipe is easy, quick, and cheaper than buying premade. And to top it all off its healthier than most packaged products. Don’t have tahini? Don’t worry. You can make it without.
Just whip it up and refrigerate. You will have fresh hummus all week to use on sandwiches, as a dip or in recipes. Great for parties too! What do you use hummus for?
Ingredients you will need:
- 2 (15 1/2 ounce) cans chickpeas (garbanzo beans) (drained. I don’t remove the skins but if you prefer you can)
- 2 garlic cloves
- 1 tablespoon olive oil
- 1/2 cup roasted red pepper (I don’t recommend the kind in oil. Use the ones packed in water or make your own instead)
- juice of 1/2 lemon
- cumin to taste (start with about 1/2 teaspoon if you’re not sure)
- chili powder to taste (start with about 1/2 teaspoon if you’re not sure)
- 1/4 cup tahini (optional)
- smoked paprika to taste (optional – start with about 1/2 teaspoon if you’re unsure)
In a blender blend chickpeas and olive oil. Add each ingredient one at a time and blend between each until final mix is smooth.
Place in an airtight container and refrigerate.
Yes, it’s that easy!
You can easily adjust the ingredients in this recipe to accommodate your tastes or by the amount of an ingredient you have on hand.
Easy, Vegan, and healthy
1 medium to large bunch organic kale
1 large sweet potato
About 4 medium red potatoes
2 cans pinto beans (Can use spicy beans if you like)
Salt to taste
Peel and cut sweet potato into chunks. In an 8 quart pot bring about 4 quarts water to boil. Boil sweet potatoes while chopping red potatoes into bite size pieces. Add red potatoes to boiling mixture. Allow potatoes to boil until done but still firm. Chop kale to large bite size pieces. Add kale to soup pot. Once kale is cooked add beans (do not drain). Continue cooking only long enough for canned beans to heat through. Season to taste.
About 4 hearty servings.
Did you know you can substitute cottage cheese, goat cheese, or silken tofu in place of ricotta cheese?
For me this is a very useful substitute because I’m much more likely to have any of those three ingredients in my cabinet.
This is an easy “make-do” recipe that you can throw together quickly with what you have in your pantry. It is easy to adjust to your individual taste and change up as often as you like. It is also vegan, pretty healthy and high in protein so we make it almost weekly as a quick meal or snack. Enjoy! And leave a comment if you change the recipe and let us know how it turned out.
Mix and Match:
1 can Garbanzo Beans (Chickpeas)
1 can Red Kidney Beans
1 can Green Beans
(We used garbanzo beans and kidney beans for the salad shown in the photo. Use two or all three. I like to always include the garbanzo beans though because they give it a crunch. You can also use home cooked beans as long as they aren’t cooked to the “mushy” stage)
1/2 medium onion
2-3 cloves of garlic
1/8 cup chopped parsley
1/4 cup olive oil
1/3 cup apple cider vinegar
black pepper and salt to taste
Mix it all up in a bowl. Chill in the fridge for a minimum of 30 minutes before serving to mingle the flavors.
The longer it chills the better it tastes!
This is a truly make-do recipe. Don’t like one of the ingredients? Omit it. Too tangy for your taste? Reduce the vinegar. And because you can use canned beans it makes a quick dish. We may even try adding some corn next time…
Have a Daisy May Day!