Hemp Panzanella Salad

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Hemp Panzanella Salad | AreYouKitchenMe.com

Raise your hand if you are gobbling up the delicious summer weather! I know I am! We’ve been riding bikes, hitting up the farmers market, grilling out, and basically spending every waking second outdoors. It’s a sun soaked and happy way to live.

Hemp Panzanella Salad | AreYouKitchenMe.com

Our CSA farmer moved and didn’t do a CSA this year. There are a million other local options, but we decided to see how we’d do picking out our own produce every week. It’s been fun to explore the farmer’s market and pick up whatever looks good that day. Gorgeous cherry tomatoes included!

Hemp Panzanella Salad | AreYouKitchenMe.com

I wanted to make a panzanella salad because it combines two of my favorite things: vegetables and bread. If you’ve got the grill fired up, use that to get some amazing char marks on the bread. Otherwise, use the broiler to burn two loaves, send your boyfriend to the grocery store, and then almost burn another one. Or maybe don’t be an idiot like me and just watch it carefully.

Hemp Panzanella Salad | AreYouKitchenMe.com

You all already know my love of Manitoba Harvest, so it’s no surprise that hemp hearts snuck their way into this recipe. They bring the protein and healthy fats that round out this salad into something you could eat for a stand-alone meal.

Hemp Panzanella Salad | AreYouKitchenMe.com

Salads are alright and all, but lettuce stop pretending they’re satisfying and add some damn bread.

Hemp Panzanella Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Ingredients

  • 1 quart cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 English cucumber, chopped
  • 1 small (or ½ large) baguette
  • ¼ cup pitted kalamata olives
  • ¼ cup hemp seeds
  • 10 leaves basil, thinly sliced
  • Dressing
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 Tbs. olive brine (from the jar of olives)
  • 1 tsp. dried oregano
  • 1 garlic clove, very finely minced
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Slice the baguette in half lengthwise and drizzle lightly with olive oil. Under the broiler on a hot grill, toast until lightly charred. Chop into 1” cubes.
  2. Add the dressing ingredients to a jar and shake well to combine.
  3. Toss the veggies, olives, hemp seeds, and bread with the dressing and garnish with basil.
https://www.areyoukitchenme.com/hemp-panzanella-salad/

Hemp Panzanella Salad | AreYouKitchenMe.com

Sriracha Avocado Toast

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Do you ever get on a kick where you eat the same thing everyday for like, weeks? I’m a serious creature of habit so when I find something I like, I stick to it until I’m completely burnt out. Evidence: I’ve eaten my Chocolate Cherry Beet Smoothie every morning for the past few months. (Not burnt out! …yet.) I once went on a nearly year-long spree of raisin snacking- I put them in everything, on everything, and munched on them for a daily snack. I can’t touch the things anymore…

Sriracha Avocado Toast | AreYouKitchenMe.com

There’s one obsession I doubt I’ll ever get sick of… Avocado toast. Sometimes, when I don’t feel like thinking up dinners for the week, we’ll buy a loaf of bread and a half dozen avocados and eat toast all week. No shame in that lazy dinner game.

Sriracha Avocado Toast | AreYouKitchenMe.com

While I usually enjoy my smashed avocado toast with just a squeeze of lemon and a bunch of flaky sea salt, it can be fun to switch things up a little! Sometimes I’ll add a smear of vegan mayo, a heaping pile of sprouts, or some strawberries for that sweet and salty combo. The possibilities are truly endless! The one thing I hadn’t tried yet was adding both crunch + spice to my creamy toast…

Sriracha Avocado Toast | AreYouKitchenMe.com

Adding a crispy texture and a pop of spice makes this toast nearly explode in your mouth! There’s so much happening on one piece of bread! All thanks to the powerhouse Toasted Hemp Seeds from Manitoba Harvest. When Manitoba sent me some products to sample, I had never tried the crispity crunchity toasted guys. At first bite, I was hooked on the crunch but couldn’t quite put my tongue on what they reminded me of… I finally concluded that they’re a bit like teeny sunflower seeds- except you eat the shell!

Sriracha Avocado Toast | AreYouKitchenMe.com

I’m a big hot sauce fan but I have to admit, my bottle of sriracha often gets lost in the back on my pantry. I dug it out because I just knew a drizzle of the good stuff would pair perfectly with the sriracha-flavored toasted seeds. Weeeeooo! I’m so glad I was right about that one. Because the avocado and bread cool down the spice level so much, you’re left with a great flavor and perfect crunch.

Sriracha Avocado Toast | AreYouKitchenMe.com

Not only will Toasted Hemp Seeds knock your flavor socks off, they pack the same healthy punch as Manitoba’s hemp hearts. If you missed it, I shared some of the many health benefits in my Matcha Hemp Energy Bites post. Long story short, they’re great for you, ok?

 

Crunchetize me (and the toast), captain.

Sriracha Avocado Toast

Cook Time: 5 minutes

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Ingredients

  • 2 pieces of your favorite bread (GF if necessary)
  • 1 avocado, mashed
  • ¼ tsp. salt
  • Pinch of black pepper
  • Sriracha
  • 2 Tbs. Sriracha Toasted Hemp seeds
  • Chives, for garnish (optional)

Instructions

  1. Toast the bread until browned to your liking.
  2. Mash the avocado with salt and pepper and then spread on bread. Garnish with hot sauce, hemp seeds, and chopped chives.
https://www.areyoukitchenme.com/sriracha-avocado-toast/

Vegan Ricotta + Pesto Stuffed Mushrooms

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms for the finger food win!

Hello friends! Life is getting pretty busy around here! Summer is great but it feels like we are constantly on the move from festival to dinner party to family gathering to bike rides… It never stops! It’s funny how the world comes alive in summer our part of the world. I often wonder what it’s like in climates that have pleasant temperatures year round… When do people hibernate?!?

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

Anywho… It’s party season and that’s all that really matters! The other day we were scrambling to find something to bring to a large friend and family gathering. I didn’t want to just show up with a bag of chips, but I wasn’t ready to commit to something that was going to take hours to prepare. I knew I had some pesto stocked in the freezer (life hack for when you have extra basil!) so I scrounged my fridge and was delighted to find mushrooms!

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

I can’t get enough of mushrooms lately. They’re just so versatile- seared on the grill, stirred into a stir-fry, sautéed for tacos, or STUFFED- the opportunities are endless. To be honest, I had never stuffed mushrooms before, but I will absolutely be doing it again. Partygoers were popping these little delights in their mouths left and right, without a care (or knowledge) that they were completely plant-based. Gotcha!

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

I used homemade pesto for this recipe, but feel free to use store bought. And if you’re cool with dairy, skip the tofu and just use regular ricotta instead. Zero judgment over here! I would never want anyone to not make my recipes because of an intimidating ingredient list.

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

That said, get on it! Your party guests, friends, family, and belly will thank you!

Vegan Ricotta + Pesto Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 60 minutes

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms are the finger food your next summer party is missing!

Ingredients

  • 16 oz. stuffing mushrooms, or button-sized
  • 1 cup pesto sauce, store-bought or homemade
  • Vegan Ricotta
  • 1 block extra firm tofu
  • ¼ cup hummus
  • 2 Tbs. nutritional yeast (optional)
  • 1 Tbs. dried Italian seasoning, or dry basil or oregano
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Vegan Ricotta: Slice the tofu in half to create two flat planks, wrap the pieces in a tea towel, and press under a cutting board weighed down for 15 minutes. Combine tofu, hummus, nutritional yeast, Italian seasoning, salt, and pepper with a fork until creamy and combined.
  2. Preheat oven to 400 F. Prepare the mushrooms by removing the stems and scooping out any black ribs, if they are present.
  3. Toss the mushrooms with olive oil and a generous amount of salt and pepper, and then arrange them on a cookie sheet.
  4. Combine the pesto and the tofu ricotta and use a spoon to scoop enough to fill each mushroom cavity. It should mound over the mushroom.
  5. Bake the mushrooms for 30-40 minutes until they are tender but still juicy. Keep warm under foil until ready to serve.

Notes

For added convenience, you can prepare and stuff the mushrooms a day ahead and bake them when you are ready to serve

https://www.areyoukitchenme.com/vegan-ricotta-pesto-stuffed-mushrooms/

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