agave nectar

Get a boost of caffeine without the crash, thanks to this antioxidant-rich matcha blend.

Matcha Frappe

Cups Almond Milk, vanilla, unsweetened

Tablespoons Agave Nectar

Teaspoons Matcha Green Tea Powder

Cups Ice

Add ingredients to the NutriBullet® cup in the order listed and blend until smooth.

This recipe for grilled tempeh is marinated in the best saucy spice blend. Combine that with the natural smoky allure of grilling, and this tempeh is a can’t-lose situation. Stovetop cooking instructions are shared too.

The Best Marinated and Grilled Tempeh Recipe

coriander

garlic powder

onion powder

cumin

paprika

chili powder

oregano

cayenne pepper

8 spice blend

balsamic vinegar

filtered water

heat-tolerant oil,

lemon juice

gluten-free tamari soy sauce

agave nectar or maple syrup

sea salt and ground black pepper,

Make the 8-spice blend: in a medium bowl, combine coriander, garlic powder, onion powder, cumin, paprika, chili powder, oregano, and cayenne pepper. Whisk to combine and set aside.

Prepare the tempeh. Cover the bottom of a medium saucepan with about 2 inches of water. Set the saucepan, covered, over medium heat and bring to a simmer. Once simmering, arrange the tempeh blocks in a steamer basket. Set the steamer basket in the saucepan and lose the lid. Steam the tempeh for 10 minutes.

While tempeh is steaming, make the marinade. In an upright blender combine 2 tablespoons of the 8-spice blend, balsamic vinegar, water, oil, lemon juice, tamari, agave nectar, salt, and pepper. Blend on high until completely emulsified, about 15 seconds.

Arrange the steamed tempeh in a shallow dish. Pour the marinade over the tempeh, making sure that as much tempeh as possible is exposed to the marinade. Cover the tempeh and marinate for at least 1 hour (or up to 8 hours in the fridge), turning and flipping over the pieces at the halfway point.

Once tempeh is sufficiently marinated, preheat your grill to medium. Clean the grates. Set the pieces of tempeh on the grill. Cook the tempeh until char marks begin to appear on the underside, about 5 minutes. Carefully flip the tempeh pieces over and cook until the other side has char marks as well, another 5 minutes. You can brush remaining marinade over the tempeh as it grills if you like. Serve tempeh hot with accompaniments.

Crunchy and crisp vegetables combine with a tangy dill pickle dressing for this satisfying salad! Toasted and seasoned breadcrumbs add extra flavour and crunch!

Chopped Creamy Dill Pickle Salad

cashews,

dill pickle (about 1 large pickle)

+ 1 tablespooon water

pickle brine

white wine vinegar

yeast

½ teaspoon agave nectar ((or maple, granulated sugar etc))

dill weed

olive oil

breadcrumbs

kale ((lightly packed))

red cabbage ((about ½ small red cabbage))

romaine heart ((about 1 romaine heart))

cauliflower ((about ½ small head of cauliflower))

dill ((optional))

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

This cocktail combines spirits that are produced in Mexico: Montelobos, Ancho Reyes and Milagro Silver. A crisp, clear, smooth-tasting margarita in honor of Mexican Independence Day! Salud!

Smoke & Fire Margarita

¾ part Montelobos Mezcal

¾ part Ancho Reyes

¾ part Milagro Silver Tequila

Lime

½ part Agave Nectar*

Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside.

Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass.

Garnish with a lime wedge.

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers!

Creamy Mustard Slaw

cashew butter

mustard

Dijon mustard

water

maple syrup or agave nectar

celery seed,

green cabbage

kale leaves,

shredded/julienned carrots

sweet onion

In a small bowl, whisk together the cashew butter, grainy mustard, Dijon mustard, water, white wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper. Once creamy and thoroughly combined, set aside.

In a large bowl, combine the green cabbage, kale, carrots, sweet onion, and dill. Give the vegetables a little splash of white wine vinegar and season liberally with salt and pepper. Toss to coat everything as evenly as possible.

Pour the creamy mustard dressing over the vegetables and toss until all of the shreds are evenly coated in the dressing. To serve, sprinkle some extra chopped dill and celery seed on top. Enjoy!

Start your day right with creamy strawberry overnight oats that you can prepare in a giant batch.

Large Batch of Overnight Oats

Cup Strawberries

Cup Greek Yogurt, plain, non-fat

Tbsp Agave Nectar

Tbsp Ground Cinnamon

Tbsp Vanilla Extract

Cup Oats, rolled, gluten-free

Cup Coconut Water

Cup Almond Milk, unsweetened

Cup Chia Seeds

Add the first five ingredients in the order listed and blend until smooth.

In a large bowl, combine the oats, coconut water, almond milk, chia seeds, and blended ingredients. Stir to combine.

Cover the bowl and let it sit in the refrigerator overnight.

After dishing out your bowl, garnish with toppings of your choice such as coconut flakes, slivered almonds, fresh fruit, or peanut butter.

Ready in 30 minutes and loaded with spicy and deep flavour, these vegan Gochujang noodles combine with plenty of chopped vegetables and protein-rich edamame for a satisfying meal.

Extra Veggie Vegan Gochujang Noodles

Gochujang

Tamari

lime juice

rice vinegar

tomato paste

garlic,

1- inch piece of ginger, peeled

arrowroot powder

vegetable stock

oz (294 grams) noodles

avocado oil

carrot,

broccolini,

snap peas, ends trimmed and chopped

frozen shelled edamame, thawed

green onions, sliced

sesame seeds to garnish, optional

In an upright blender, combine the Gochujang, Tamari, cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot, and vegetable stock. Blend on high until smooth, about 30 seconds. Set aside.

Cook the noodles according to package directions minus 1-2 minutes. Drain and set aside.

Heat a large, deep skillet over medium heat. Once hot, pour in the oil and swirl it around. Add the carrots, broccolini, and snap peas and sauté until all vegetables are beginning to soften, about 5 minutes. Add the edamame and cook for another 2 minutes or so, stirring often. Season with salt and pepper.

Add the noodles and all of the sauce to the skillet. Stir and toss with tongs until noodles are hot all the way through and sauce is starting to thicken, about 1 minute. Add the green onions and toss once more. Enjoy the Gochujang noodles hot garnished with sesame seeds if you like.

This was such an easy and really delicious recipe. I added some tofu to the mix. It was .

Delicious! Perfect flavourful week night meal. Will definitely have it on regular rotation. Thanks so much Laura!

This was quick, healthy, and delicious! Will definitely make again.

Tasty, perfectly balanced and very versatile recipe ! I used what i had in my fridge (asparagus,  carrots, spinach) , peanut butter and added some vegan meat to boost the protein content.
Will definitely redo ! Thank you very much

Super easy and quick, delicious, my new go to recipe thank you

This recipe popped up in my inbox on a day I was looking for a stir-fry type recipe to use up an obscene amount of bok choy I bought! The flavour is INCREDIBLE. I'm already making this again today. Thank you!!!!

The blender sauce was the hook for me! 
Super easy and customizable to taste preference (sweet/sour/salt ratio). Enough sauce to double amount of veg (used addl cabbage, bell peppers, asparagus I had on hand). My grandkids gobbled it down! Thank you!

So delicious and easy to make!  I used small chopped vegetables I had on hand..red pepper, cabbage, broccoli and frozen peas.

This was delicious! I didn't modify the recipe at all. It had lots of veggies, a touch of spiciness, and good depth of flavor. Not hard to make and a lovely weeknight dinner. I'll be making it again!

This vegan green love quinoa salad is simple to make, super flavourful, ready in 30 minutes, loaded with veg, and great for lunch leftovers!

Green Love Quinoa Salad with Lemon Garlic Vinaigrette

lemon

½ teaspoon agave nectar/maple syrup

pine nuts

quinoa,

asparagus, ends trimmed and diced into 1-inch pieces ((about 1½ cups diced asparagus))

broccoli,

za'atar spice blend

dill

chives

vegan soft cheese, optional ((see notes))

Make the lemon garlic vinaigrette. In a medium bowl, whisk together the lemon zest, lemon juice, garlic, Dijon mustard, agave, salt, and pepper. Once that&#039;s combined, slowly start pouring in the olive oil, whisking as you go. Once you&#039;ve poured all of the oil in and the vinaigrette is emulsified, give it a little taste. Adjust the level of seasoning if you need to, and then set it aside.

Preheat the oven to 400°F. Line a baking sheet with parchment and scatter the pine nuts over the surface. Slide the baking sheet into the oven while it&#039;s preheating to toast the pine nuts for about 5 minutes, or until lightly golden. Set them aside to cool.

In a small saucepan, combine the quinoa, water, and a pinch of salt. Cover the saucepan with a lid and place it over medium high heat. Bring the quinoa to a boil and then lower the heat to a simmer. Cook until the quinoa has absorbed all of the water and the little tails are sticking out, about 13-15 minutes. Once cooked, remove the quinoa from the heat and let it cool in the saucepan for a couple minutes.

Transfer the cooled toasted pine nuts from the baking sheet to a small bowl.

Place the diced asparagus and broccoli on the baking sheet. Toss the vegetables with olive oil, the za&#039;atar spice blend, salt and pepper. Once everything is evenly coated, spread the vegetables out in a single layer. Slide the baking sheet into the oven and roast for 10 minutes, or until the vegetables are bright green and slightly softened. Remove the baking sheet from the oven and allow the vegetables to cool a bit.

Transfer the cooked quinoa to a large bowl and toss with 3 tablespoons of the vinaigrette. Then, add the roasted asparagus and broccoli, chopped dill, chopped chives, and the rest of the vinaigrette to the bowl. Sprinkle everything with a big pinch of salt and lots of freshly ground black pepper. Use a serving spoon or spatula to toss the quinoa salad together. Once it&#039;s all combined, give it a taste to see if you&#039;d like to adjust the seasoning at all.

Once the salad is to your liking, serve it up with the pine nuts, soft vegan cheese, and reserved lemon zest sprinkled on top. Leftovers keep in a sealed container for up to 5 days.

This is probably my top 2 or 3 salads of all time. I love salads that go heavy on herbs. The flavor is so bright and I buy the whole bunch of herbs anyway, might as well use them instead of letting most wilt in my fridge! I also love dressed salads that can hold up a few days in the fridge so I can have them throughout the week for lunch. Thank you so much for this recipe.

This recipe was absolutely fantastic! Thank you for such a light, simple but ridiculously flavorful salad!

First off-- love your photography!! So beautiful. Also,&nbsp; love all the green in this. I have asparagus in the fridge just waiting to be used.&nbsp;

Made this recipe last night and it was FANTASTIC! I grilled the veggies which made them so tasty and added zucchini as well. I opted to add 1 more garlic clove to the salad dressing which was delightful. I am not vegan so used some feta and this is now going to be one of my go to recipes!&nbsp;

This was so delicious!! &nbsp;I love the combination of flavors! &nbsp;However, I think as a side, definitely more on the side of 4 servings. Mainly because it is so good you want more of it. As a main, my husband and I ate all of it, no cheese. I will make it again, for sure, it’s a winner. &nbsp;I roasted the vegetables for 20 minutes for personal preference of liking them browned and roasted for flavor.

Top 8 agave nectar recipes from across the web

The most viewed agave nectar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Matcha Frappe

The Best Marinated and Grilled Temp...

Chopped Creamy Dill Pickle Salad

Smoke & Fire Margarita

Creamy Mustard Slaw

Large Batch of Overnight Oats

Extra Veggie Vegan Gochujang Noodle...

Green Love Quinoa Salad with Lemon ...

Top 8 agave nectar recipes from across the web

The most viewed agave nectar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Frappe

The Best Marinated and Grilled Temp...

Chopped Creamy Dill Pickle Salad

Smoke & Fire Margarita

Creamy Mustard Slaw

Large Batch of Overnight Oats

Extra Veggie Vegan Gochujang Noodle...

Green Love Quinoa Salad with Lemon ...

The most viewed agave nectar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine