Featured

Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Creamy rosé tomato basil sauce in a pan

As summer winds down, I’m soaking it in as much as I can. Beach days, after dinner walks, berries, tomatoes, and rosé! Call me basic, but rosé is my favorite wine to drink, especially since visiting Provence in July.

This creamy vegan tomato basil sauce features a touch of rosé. It’s like the most delicious hybrid of tomato sauce, wine sauce, and creamy vodka sauce. You need are nine whole food ingredients to make this sauce happen tonight!

Bowl of rigatoni with creamy rose tomato basil sauce

How to Make Cashew Cream

Cashews are the dairy-free ingredient that makes this pasta so rich and creamy! Because they have such a mild flavor, they are an excellent healthy substitute for cream in recipes when blended with water.

  • First, soak cashews in warm water. The longer you soak the cashews, the creamier they will get when you blend. Raw cashews are best, as they are softer than roasted!
  • Drain the cashews and add them to a blender with fresh water.
  • Add a dash of salt, and blend on high for 2-3 minutes until super creamy. Take breaks to scrape down the edges for even blending.
  • Feel free to add other flavorings: nutritional yeast for a cheesy flavor, garlic for a savory sauce, fresh herbs, or maple syrup or dates for a sweet cream!
Cashew cream sauce

Why you’ll love this creamy rosé tomato basil sauce

  • Nine simple ingredients. All the ingredients in this recipe are plant-based whole foods.
  • Easy to make. Just cook your sauce ingredients, blend up your cashew cream, and stir the two together.
  • No food coma. While the sauce is creamy and rich, it won’t leave you feeling weighed down afterwards, because there is no heavy cream!
  • Tastes good hot or cold. Once you toss this sauce with pasta, it tastes amazing both hot and cold. It makes a great leftover meal and travels well to work for lunch.
  • Perfect paired with a glass of rosé. Well, you don’t want to waste the bottle of rosé you opened to add to the sauce! This recipe is the best with a crisp glass.

If you love this creamy rosé tomato basil sauce recipe, you may also like

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Creamy Rosé Tomato Basil Sauce (Vegan)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 34 1x
  • Category: main dish

Description

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.


Scale

Ingredients

  • 1 cup raw cashews
  • 2 1/2 cups warm water, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 a white onion, diced
  • 1/2 cup dry rosé wine
  • 3 good large tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tsbp lemon juice
  • Salt
  • Pepper
  • 4 oz whole wheat rigatoni

Instructions

  1. Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
  2. Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
  3. Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
  4. Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
  5. Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 
  6. Pour sauce back into your pan, and stir in the cashew cream.
  7. Add lemon juice and more salt and pepper to taste.
  8. Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
  9. Portion into bowls and enjoy with a glass of rosé!


Notes

  • Tastes good hot or cold!
  • Will keep in the fridge in an airtight container for up to 3 days.

Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan

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Stuffed Eggplant Featured

Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!

Stuffed Eggplant

Mention any vegetable that’s been “stuffed”, and you’ve got my attention. What an ingenious way to eat more vegetables! Cook them with loads of delicious ingredients inside.

These stuffed eggplants are full of amazing Middle Eastern flavor, thanks to bulgur, chickpeas, dried figs, tahini, olive oil, and ras-el-hanout (a Moroccan spice blend). I used Turkish bulgur, dried figs, and olive oil for this dish, and they are such delicious products!

How to Make Stuffed Eggplant

These beautiful eggplants may look complicated, but this recipe is quite simple.

  • First, cook the eggplants whole. Don’t do anything to them! Just place them on a foil lined baking sheet, and bake for 45 minutes to 1 hour. They will look super wrinkly and feel very soft when done.
Whole roasted eggplants - stuffed eggplant
  • While the eggplants bake, prepare the filling. Cook bulgur on the stovetop, and mix it in a bowl with chickpeas, tomato, onion, basil, ras-el-hanout, salt, pepper, lemon juice, dried figs, and olive oil.
stuffed eggplant stuffing
  • Prepare a simple tahini sauce by mixing tahini, garlic powder, salt, lemon juice, and cold water.
  • Slice the eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add it to the bulgur filling. Stir to mix everything together.
  • Scoop about 1 cup of bulgur filling into each eggplant half.
  • Drizzle generously with tahini sauce and sesame seeds.
  • Enjoy!

Main Ingredients in Stuffed Eggplant + Some Nutrition Notes

  • Eggplant: Eggplant is a versatile, nutrient-dense veggie that’s full of the good stuff. One cup has three grams of filling fiber! Eggplant is also full of antioxidants, including anthocyanin, the pigment that gives the skin its beautiful purple shade. Since eggplant is part of the nightshade family, it has gotten a lot of negative media attention because some believe that alkaloid compounds in nightshades cause inflammation. But, there has been no research in humans to support this belief. So go and load up your plate with eggplant, tomatoes, and potatoes!
  • Bulgur: Bulgur is a popular whole grain ingredient in Middle Eastern cuisine. It’s delicious and fluffy, with a texture similar to rice or quinoa. One cup of cooked bulgur contains eight grams of fiber, which is good for heart health, blood sugar control, and weight management. It is also super easy to prepare, and cooks quickly!
  • Dried Figs: The dried figs in this stuffed eggplant recipe add even more fiber! One serving of figs (fresh or dried) contains 4 grams of insoluble fiber and 2 grams of soluble fiber. These fruits are also one of the best plant-based sources of calcium! If you’re vegan or dairy free, figs are a great food to include in your diet regularly.
  • Tomato
  • Olive Oil
  • Chickpeas
  • Ras-El-Hanout
  • Tahini
  • Lemon Juice
Stuffed Eggplant

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Stuffed Eggplant

Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 eggplant halves 1x
  • Category: main dish

Description

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!


Scale

Ingredients

  • 2 medium to large eggplants
  • 1 cup Turkish bulgur
  • 1/2 of a white onion, diced
  • 1 tomato, diced
  • 1/2 cup basil, chopped
  • 1 cup low sodium chickpeas (from a drained and rinsed can)
  • 5 dried Turkish figs, chopped
  • Juice of half a lemon
  • 2 tbsp Turkish olive oil
  • 3/4 tsp ras-el-hanout
  • 1 tbsp sesame seeds
  • Salt
  • Pepper

Tahini Sauce

  • 1/2 cup smooth tahini
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup cold water

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. 
  2. Place eggplants on lined baking sheet whole, and bake for 45 minutes to 1 hour. Eggplants will be very soft and the skin wrinkly when done. Remove from oven and transfer to a cutting board to cool until you’re able to slice them.
  3. While the eggplants cook, make the bulgur filling.
  4. Cook bulgur on the stovetop by combining 1 cup of bulgur with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until water is gone and bulgur is light and fluffy.
  5. In a mixing bowl, combine bulgur with onion, tomato, basil, chickpeas, figs, lemon juice, olive oil, ras-el-hanout, and salt and pepper to taste. 
  6. Make tahini sauce by whisking together tahini, lemon juice, garlic powder, and salt with a fork. Add cold water, 1 tbsp at a time, until the sauce becomes creamy and runny. I added about half a cup of cold water total before the sauce reached this creamy consistency. 
  7. Once eggplants are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add the flesh to the bulgur filling. Stir to combine.
  8. Scoop about 1 cup of filling into each eggplant half.
  9. Serve, drizzled with tahini sauce and sprinkled with sesame seeds. 


Notes

  • You may have some leftover filling, depending on the size of your eggplants. Add it to a salad for lunch the next day!
  • If you can’t find ras-el-hanout, you can add 1/4 tsp each ginger, corriander, and paprika. It would also be delicious with curry powder instead. 

Keywords: stuffed eggplant, vegetarian, vegan, bulgur

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Featured

Burrata Salad with Tomatoes and Melon (Gluten Free)

This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!

Burrata salad

Burrata + tomatoes = the hottest couple of the summertime. The juicy tomatoes pair so well with creamy and rich burrata, especially with a little basil and balsamic.

I love adding fresh fruit to salads in the summer, but I usually choose berries, apples, or pears. While I was in Nice, France a few weeks ago, I ate a salad with cantaloupe melon, tomatoes, and burrata. I was instantly mesmerized. When cantaloupe is in season and ripe, it is GOOOOD. It’s the perfect mildly sweet and crunchy contrast to the other ingredients! I decided right then and there I had to recreate it at home.

Burrata salad

How to Make Burrata Salad

This burrata salad recipe really couldn’t be easier. No oven or cooking required!

  • Slice a cantaloupe in half. Remove the seeds and cut into thick slices, then remove the rinds.
  • Chop tomatoes into large chunks.
  • Arrange cantaloupe and tomatoes over a bed of arugula.
  • Set a ball of fresh burrata in the center.
  • Sprinkle with fresh basil and toasted pine nuts.
  • Drizzle with balsamic glaze and pesto oil.

Burrata Salad Recipe Tips and Substitutions

  • Store tomatoes and cantaloupe at room temperature before slicing and serving. These fruits taste best and ripen faster if they are kept out of the fridge until they are about to spoil.
  • Use the best quality tomatoes. Since we are in tomato season, the stores are stocked with lots of tomato varieties! I find that vine-ripened and heirloom tomatoes are the most flavorful.
  • Sub peaches for the cantaloupe. Don’t like melon? No problem! This recipe would be delicious with peaches or nectarines instead.
  • Break apart the burrata if serving to a crowd. You can break apart the burrata and scatter the pieces around the salad to make it easier for guests to serve themselves.
Burrata salad

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Burrata Salad with Tomatoes and Melon (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: side dish

Description

This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!


Scale

Ingredients

  • 1/4 cup pine nuts
  • 4 cups baby arugula
  • 1/2 of a cantaloupe, seeds removed, sliced in wedges, and rind removed
  • 2 ripe tomatoes, chopped into large chunks
  • 1 ball burrata cheese
  • 1/2 cup fresh basil, chopped
  • 1 tbsp basil pesto 
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze
  • Salt
  • Black pepper

Instructions

  1. Toast the pine nuts in a shallow frying pan over low-medium heat. Stir occasionally to prevent burning, and remove from heat once nuts are fragrant and begin to brown. This will take about 5 minutes.
  2. Place arugula on a large serving plate or in a large salad bowl.
  3. Arrange alternating slices of tomato and cantaloupe on top of arugula.
  4.  Place the burrata in the center of the serving plate.
  5. Sprinkle the plate with chopped basil and toasted pine nuts.
  6. Whisk together the pesto and olive oil in a small bowl. It should be a liquid consistency that is easy to drizzle – add more olive oil as necessary.
  7. Drizzle the pesto oil and balsamic glaze over the salad. Add salt and pepper to taste.
  8. Serve immediately.

Keywords: burrata salad, burrata, summer salad, cantaloupe, tomatoes

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Featured

Greek Quinoa Salad with Lentils (Gluten Free)

This Greek quinoa salad recipe is so easy to make! It’s a perfect recipe for a warm summer day or meal prep, and is sure to please a crowd.

Greek quinoa salad

If I had to choose one cuisine to eat for the rest of my life, I’d pick Greek. It has pretty much everything I love – tons of veggies, cheese, olives, grains, nuts, legumes, seafood, yogurt, and fruit. Oh, and I can’t forget baklava!

This Greek quinoa salad with lentils is basically the most delicious hodgepodge of Greek flavors all mixed together. And since it’s mid-July, I got to use only the freshest, most flavorful produce that really makes this salad pop. Have you seen a more beautiful array of colors in a salad before?!

Greek quinoa salad ingredients

How to Make Greek Quinoa Salad with Lentils

This recipe is super simple to make. The only cooking you need to do is for the quinoa and lentils. The rest is just chopping and mixing!

  • Cook quinoa and lentils according to package instructions.
  • Chop up all the veggies and herbs: cherry tomatoes, bell pepper, red onion, cucumber, olives, basil and parsley.
  • Whisk together lemon juice, red wine vinegar, Dijon mustard, honey, olive oil, oregano, and garlic powder to make your dressing.
  • Toss everything together in a large bowl with feta cheese.
  • Enjoy immediately or stick it in the fridge for later!
Greek salad with quinoa and lentils

Main Ingredients + Some Nutrition Notes

  • Lentils: Lentils are a super healthy food to include in your diet. They are part of the pulses family, which also includes beans, chickpeas, and peas. Lentils are one of the best plant-based protein sources! Half a cup contains about 12 grams of protein. Lentils also are an excellent source of fiber. You can read all about the benefits of fiber here!
  • Quinoa: Quinoa is a pseudo-grain, and is a delicious replacement for rice. It’s gluten free and another good source of plant-based protein. One cup of cooked quinoa has 8 grams of protein. Unlike many protein sources from plants, quinoa contains all nine essential amino acids, making it a complete protein.
  • Olives: You’ve heard of the health benefits of olive oil, and olives are just as nutritious! Olives have the same healthy monounsaturated fats as olive oil, which is protective against heart disease and inflammation. They are also high in vitamin E and other antioxidants.
  • Bell Pepper
  • Cherry Tomatoes
  • Cucumbers
  • Red Onion
  • Basil
  • Parsley
  • Feta Cheese
Greek Quinoa Salad

I love to meal-prep this Greek quinoa salad at the beginning of the week. I’ll add a heap to a bed of Greens for a quick and filling lunch. This recipe is also perfect to make for picnics, barbecues, or potlucks!

If you love this Greek quinoa salad with lentils recipe, you may also like

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Greek Quinoa Salad with Lentils (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 68 servings 1x
  • Category: side dish

Description

This Greek quinoa salad recipe is so easy to make! It’s a perfect recipe for a warm summer day or meal prep, and is sure to please a crowd.


Scale

Ingredients

  • 1 cup dry quinoa
  • 1 cup dry green lentils
  • 1 cucumber, quartered lengthwise and sliced thinly
  • 1/2 of a red onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1/3 cup feta cheese (can eliminate for to make vegan)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil

Dressing

  • 1 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tbsp honey (sub maple syrup for vegan)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3 tbsp extra virgin olive oil

Instructions

  1. Cook quinoa and lentils on the stovetop according to package instructions.
  2. Meanwhile, chop all the veggies, olives, and herbs. Set aside.
  3. Make the dressing by whisking together all dressing ingredients except olive oil in a small bowl. Slowly drizzle in the olive oil while whisking, until dressing is cohesive and creamy looking.
  4. Let lentils and quinoa cool to room temperature. Then, mix them together with the veggies, olives, and herbs in a large mixing bowl.
  5. Pour dressing into the bowl and continue to mix salad until everything is well coated.
  6. Serve immediately, or save it for later! 


Notes

  • Keeps very well in the fridge in a sealed container for up to 5 days.
  • Can easily be made vegan by using maple syrup instead of honey in the dressing, and by eliminating the feta cheese. If you eliminate cheese, consider adding a little salt to taste!

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Featured

Farro Salad with Roasted Vegetables and Feta Cheese

This farro salad is the most delicious easy and healthy grain salad! It’s filled with roasted vegetables, creamy feta cheese, and crunchy walnuts, and is perfect for meal prep.

farro salad with roasted vegetables

I love experimenting with different whole grains in my kitchen. There are so many delicious options! Quinoa and brown rice are my usual staples, but lately I’ve been obsessed with farro. It has a nice chewy texture and slightly nutty flavor that I love!

Whenever I’m in a meal prep rut, I’ll make a big grain salad. I cook a big batch of grains, roast a few different veggies, and mix them all together. I love to add something creamy to the salad, such as avocado, tahini, or a soft cheese. So simple, healthy, and delicious!

farro salad with roasted vegetables

This farro salad features some of my favorite summertime veggies: asparagus, corn, and cherry tomatoes. There is also lots of garlic, fresh basil, and chickpeas for a boost of protein. My favorite part of this salad might just be the walnuts, though! They add such a great unexpected crunch.

How to Cook Farro

There are a lot of instructions out there about how to cook farro. My favorite method that has never failed me is the pasta method. Honestly, this is also the easiest method, and works every time for me!

  • Bring a large pot of water to a rolling boil (just as if you were cooking pasta).
  • Add your farro and reduce to a simmer.
  • Cook for 25-30 minutes until desired consistency is reached. I prefer a slightly chewier farro.
  • Drain the excess water from the pot.
  • Fluff farro with a fork, then use any way you’d like!
farro salad ingredients

Main Ingredients Of This Farro Salad + Some Nutrition Notes

  • Farro: Farro is a type of wheat grain. It’s an excellent source of fiber, and has more than most grains! It is also higher in protein than other grains like brown rice.
  • Asparagus: Asparagus is a good source of many vitamins, including A, C and K. It’s also an excellent source of folate, which is very important during pregnancy to prevent neural tube defects.
  • Tomatoes: Tomatoes have many antioxidants, including lycopene. This antioxidant, which gives tomatoes their red hue, is actually more abundant in cooked tomatoes, like the ones in this farro salad!
  • Corn
  • Basil
  • Feta Cheese
  • Walnuts
farro salad

If you love this farro salad recipe, you may also like

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Farro Salad with Roasted Vegetables and Feta Cheese

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: main dish

Description

This farro salad is the most delicious easy and healthy grain salad! It’s filled with roasted vegetables, creamy goat cheese, and crunchy walnuts, and is perfect for meal prep.


Scale

Ingredients

  • 1 cup farro
  • 1 pint cherry tomatoes
  • 4 cloves garlic, sliced
  • 1 bunch asparagus, woody ends removed, and chopped
  • 12 tbsp avocado oil
  • Salt
  • Pepper
  • 1 ear corn
  • 1 can low sodium chickpeas, drained and rinsed
  • 2 handfuls fresh basil, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Extra virgin olive oil
  • 1/4 cup chopped walnuts
  • 1/3 cup feta cheese

Instructions

  1. Preheat oven to 410 degrees F.
  2. Bring a large pot of water to a rolling boil. Add farro, reduce to simmer, and cook for 25-30 minutes until desired consistency is reached. Drain excess water.
  3. While farro cooks, roast the vegetables. Toss cherry tomatoes, garlic, and asparagus with avocado oil. Season with salt and pepper to taste. Roast for 20 minutes, until tomatoes are burst and wrinkly.
  4. Toss cooked farro, roasted vegetables, chickpeas, and basil together in a large bowl with lemon zest, lemon juice, and a generous drizzle of olive oil. 
  5. Sprinkle with feta cheese and walnuts.
  6. Serve warm or cold – it tastes delicious either way!


Notes

  • Farro does not expand as much as other grains like rice, so if you sub another grain, reduce the dry measurement to 1/2 or 2/3 cup.
  • Store in an airtight container in the fridge for up to 5 days. 

Keywords: farro salad, roasted vegetables, grain salad

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!