Good Food Every Day

Radish Slaw
Serves 4

Ingredients

1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled

Instructions

By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.
In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil.
Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled.
Just before serving, add Gorgonzola and toss to incorporate.

Chilled Creamy Zucchini Soup with Tarragon
Servings: 6 to 8 Active time: 25 mins Total time: 35 mins, plus at least 2 hours’ cooling time

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces), chopped
3 cloves garlic, sliced
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds zucchini (6 medium) halved lengthwise and sliced across
4 cups low-sodium chicken broth or vegetable broth
One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained
2 tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon finely grated fresh lemon zest, or more to taste
1 cup plain Greek yogurt (low-fat or whole)

Steps

1. In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.
2. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.
3. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled.
4. When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.

Make Ahead: Chill the soup at least 2 hours before serving.

Storage Notes: Refrigerate in an airtight container for up to 3 days.

Substitution suggestions + other tips and ideas:

If you can’t have onions or garlic, use an infused oil.
Sick of zucchini? This would work with yellow squash, potatoes or sweet potatoes, and carrots.
Out of beans? Try thickening this soup with boiled potatoes or stale bread.
Not a fan of tarragon? Try mint or dill.

Bomb Pop Cocktail
Yield:1 cocktail Prep:10 min

Ingredients

1 ounce grenadine syrup
Ice cubes
2 ounces prepared limeade
1-1/2 ounces tequila
1/2 ounce blue curacao
Bomb pop popsicle, for garnish

Directions

1 - Add grenadine to an empty cocktail glass. Add ice. Pour limeade down the twisted part of a bar spoon into the glass.
2 - In a mixing glass, combine tequila and blue curacao. Pour the mixture down the twisted part of the bar spoon. Garnish with bomb pop popsicle. Serve immediately.

Iced Cinnamon Honey Latte.
Prep Time 5 minutes Total Time 5 minutes Servings: 2 lattes

Ingredients

US Customary
1/2 cup milk of your choice
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
Ice

Metric
118.29 ml milk of your choice
0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
ice

Instructions

1. Add the milk, vanilla bean paste, cinnamon, and sea salt to a blender or tall glass. Blend or froth until foamy, about 1 minute.
2. Divide the espresso between 2 glasses and stir in the honey. Fill each glass with ice.
3. Pour the frothy milk over and gently stir. Enjoy!

The Best Vegan BLT Sandwich
Prep Time 10 minutes Cook Time 10 minutes Optional Marinating Time 30 minutes Total Time 50 minutes

Ingredients

US Customary

For the Sriracha Mayo
⅓ cup vegan mayonnaise
2 teaspoons sriracha sauce, or to taste

For the Tempeh Bacon
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
2 tablespoons vegetable oil

For the Sandwiches
6 slices sourdough bread
½ medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Metric

For the Sriracha Mayo
74.67 g vegan mayonnaise
9.86 ml sriracha sauce, or to taste

For the Tempeh Bacon
44.36 ml soy sauce
14.79 ml maple syrup
14.79 ml apple cider vinegar
4.93 ml liquid smoke
1 g smoked paprika
1.5 g garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
29.57 ml vegetable oil

For the Sandwiches
6 slices sourdough bread
1/2 medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Instructions

To make the sriracha mayo, stir the vegan mayonnaise and sriracha sauce together in a small bowl. Taste-test and add more sriracha if desired. Place the bowl in the fridge while you make the tempeh bacon.
To make the tempeh bacon, first stir together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, and garlic powder.
Place the sliced tempeh into a shallow dish and pour the marinade over it. Optionally, let the tempeh marinade for 30 minutes.
Coat the bottom of a medium skillet with the oil and place it over medium heat.
When the oil is hot, add tempeh strips in an even layer. Cook the tempeh slices in batches, for about 5 minutes on each side, until darkened and crispy. Periodically drizzle some of the extra marinade over the tempeh as it cooks. Transfer the tempeh bacon to a plate when done.
Toast the sourdough bread.
Slather each slice of sourdough with sriracha mayo, then pair up the slices and stuff them with lettuce, tomato, avocado and tempeh bacon, sprinkling the tomato and avocado slices with salt and pepper to taste.
Serve.

Mango-Strawberry Smoothie

Ingredients

1 1/2 cups orange juice, chilled
12.3 ounce package light silken tofu, chilled and drained
1 cup frozen unsweetened whole strawberries
1 medium mango, pitted, peeled, and chopped (about 1 cup)
Fresh mango chunks (optional)
Fresh whole strawberries (optional)
Orange sections (optional)

Directions

1 of 1 In a blender, combine the orange juice, tofu, cut-up mango and strawberries. Cover and blend until smooth. If desired, for garnish, thread additional mango chunks, strawberries, and orange sections on small skewers. Add a skewer to each serving. Serve immediately.

How to Make Sauerkraut
PREP TIME 1 day 1 hour TOTAL TIME 1 day 1 hour Servings 10


Ingredients
US Customary

8 cups red or green cabbage (finely grated or chopped)
1 ½ – 2 tsp sea salt (plus more to taste)
1 small beet (finely shredded)
3 whole carrots (finely shredded)
3 Tbsp fresh ginger (shredded / grated)
3 Tbsp fresh turmeric (shredded / grated)
4 cloves garlic (finely minced)

– Metric

908 g red or green cabbage (finely grated or chopped)
1 ½ - 2 tsp sea salt (plus more to taste)
82 g beet (finely shredded)
183 g carrots (finely shredded)
18 g fresh ginger (shredded / grated)
18 g fresh turmeric (shredded / grated)
12 g garlic (finely minced)

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