Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.

Tomatillo Salsa

tomatillos,

cilantro leaves and tender stems

Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

Peanut Butter Protein Energy Bites made with oats, dark chocolate chips, chia seeds and flax! A great source of protein, fiber, and healthy fats. They’re perfect as a snack or breakfast on the go. Filling, require no baking, healthy, and delicious!

Peanut Butter Protein Energy Bites (Vegan, Gluten-Free)

oats

coconut

peanut butter

flax seed (flax meal)

non-dairy chocolate chips (optional)

maple syrup

Tbsp chia seeds

vanilla

Combine all ingredients in a food processor.

Blend until the oats are chopped and a dough is formed. Usually about 30 seconds.

Scoop out 2 Tbsp. of the mixture and form into a ball. Set on a cookie sheet lined with parchment paper.

Chill in the fridge for about 30 minutes or until ready to eat. Can be kept in the fridge up to a week.

Simple and delicious. The kids love them.

These are wonderful. I ended up with 18 but that is because I used my hands to form them and that was the best size for my hand. My kids and husband love these.

Good morning from Virginia I just made these and I love them I ended up with about 18 also and they're sitting my refrigerator right now should we put them in a airtight container

Fantastic recipe. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough! This is loved by kids and adults!

Fantastic recipe, loved by both kids and adults in our home. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough!

I made these except with almond flour instead of shredded coconut and they tasted great.

So delicious! This is a great recipe! I didn’t have any maple syrup so I used yacon syrup for a gut-friendly boost. I didn’t have any choc chips so added a dash of cinnamon. Reminded me of eating oatmeal cookie dough as a child and didn’t miss the flour, sugar and eggs at all! Keep these terrific recipes coming!

I'm making my 3rd batch this week today, they are the perfect grab snack for my 4 kids. I double the recipe each time I make them and do half the flax seed meal and replace with hemp hearts and more chia seeds. I also do half the recommended chocolate chips.

These are so delicious - I can't stop eating!

I just made these and they were delicious! I've made hundreds of peanut butter balls in my many years in the kitchen but these are THE BEST yet, hands down. I'm delighted to have discovered your website and am looking forward to trying more of your recipes.

Hi Shane. I made these delicious bites yesterday. My husband &amp; I both 💕 looove them. I’ all be making more this week to share with my family out on the boat this weekend. I just know they’re all going to love them too. Thank you so much for all your great recipes. 👍

The flavor is amazing! I do have a question on consistency. What do you mean when you say it'll form a batter in about 30 sec? I did recipe as printed, including the chocolate chips. But for me it made a fine crumbly texture. They did hold together well if I kept them small (I made 23) and really packed them together in my hand. Should it have made a more cohesive texture? Should I add a bit of water? 
Thanks - and I love your recipes!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Celeriac and Red Pepper Salad

celeriac

red bell peppers

red wine vinegar vinegar

lemon juice

Dijon mustard

chervil

tarragon

parsley

olive oil

black pepper

Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.

Wash, core and seed peppers and cut into very fine julienne strips.

Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.

Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.

To serve, drain off excess dressing, if any. Sprinkle with parsley.

A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.

Creamy Rich Cashew Mayo

raw cashews

apple cider vinegar

mustard

garlic powder

onion powder

sea salt

water

Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.

Add cashews along with all other ingredients to blender and process until smooth and creamy.

Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.

Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.

How long does this last in refrigerator. Really great 👍

I made this using extra firm silk tofu and did not need to add any water. It is delicious!

Made it tonight and used it to make a healthier version of chicken salad. It was very good, thanks!

Easy peasy lemon squeezy. Made a potato salad with it and I can wait to make this mayo again.

Wow, Linda! Thanks so much for your endorsement and review. I'm so glad you like the mayo. If you wouldn't mind, I'd really appreciate it if you would give it a "start" rating. It helps me and others out. Be blessed and again, THANK YOU!

Can walnuts be substituted for cashews in this recipe?

Just made it this evening using Dijon mustard. It’s wonderful! Can’t wait to try it in various “salads” and sandwiches. Thank you!

Joan, awesome! I'm so glad you liked it. Thanks for reaching out! Blessings.

Simple and delicious. Also a great healthier mayo alternative for non-vegans.

Love this recipe! I had a tough time getting other vegan mayo recipes to come together without an immersion blender, but this was super easy and had a great flavor. I'm a bit of a curry freak so I added curry powder to one of my batches - fab, fab, fab! 

Thanks again!

Amazing. Tried the tofu variation (didn't have any cashews on hand), added some black salt (kala namak) instead of regular salt and added a tbsp of nutritional yeast for some extra flavor. Turned out amazing. Thanks a ton!!!

It's the best recipe! I love it more than any alternative with oil, I think I make a potato salad just as an excuse to have some of this mayo by the spoonful:)

Just discovered your blog and made this mayo and it was great! I added nutritional yeast to mine, not since it needed it but just because I add it to everything.

Judas Priest----this stuff kicks ass!!! Thanks buddy, for the recipe.
This one is a keeper.

I haven’t made it yet but I love the fact that I have an option to have plant-based mayonnaise thank you for all you do

Tastes great and super easy to make. My mayo still has a bit of texture and doesn't look as smooth and creamy as yours. Is that the blender I'm using or do I need to add a little more liquid? I only used a 1/4 cup ... Thanks so much for sharing this recipe.

Yummy! So happy to have found a vegan mayo recipe I enjoy. I mixed it with chickpeas for lunch. Thanks so much for sharing.

Awesome stuff! Made it exactly as is with out tweaking anything. And only 1 weight watchers point per serving. Thank you!!

Absolutely delicious! I'm in shock, have tried so many vegan mayo recipes in the past and nothing comes anywhere close to this amazing recipe. Genius!

This is my favorite mayo recipe. It also makes a wonderful dip for buffalo cauliflower and I also put it on my baked potato instead of sour cream. I love it!!!

This is excellent! I just made it to use with my eggless egg salad.

I love this mayo!! Thank you! I also love how I already have all ingredients for your recipes, I don’t have to go out &amp; get stuff I’ve never heard of before! This mayo delivers! Creamy, flavorful &amp; simply divine! Super easy to make too! I would never eat dairy/oil based mayo’s ever again!!

I made this in a food processor and it came out good. Not quite as smooth as I had hoped, but that might be because of my food processor? I let the cashews soak for over 1/2 hour, so that isn't the problem. I even added a little extra water hoping that would help. Good flavor!

So great! Made it to make for the coleslaw, but have extra and so glad for it!

I am one of those people who can eat mayonnaise with a spoon. I have been eating vegan mayo because I have not been able to find anything close. I think I can give up the mayo... this stuff is delicious. I was so skeptical but you blew me away. Thank you so much for this recipe and all your amazing recipes.

I love, love, love this recipe!! It is SOOO good!!

Shane, you say it will last several days in the fridge, but I have found it lasts much longer. Mine has lasted at least two months in the fridge and probably would have lasted longer if I had not eaten it all. The consistency and taste at the end of two months was exactly the same as the day I made it I stored it in a sterile mason jar. 

Do love your recipes! You are a whole food plant based recipe genius! Please keep them coming!!!

I am a mayo lover and giving up oil has been the hardest part of a WFBD. I thought I would just have to live without mayo - and macaroni salad, potato salad, and coleslaw.
This cashew mayo is awesome! Thanks so much! I’m saved from a mayo free life!

I have been looking for oil free recipes for some time. The first time I made this recipe, it was too thick. This time I added the extra water and it turned perfectly and tastes great. I made a chickpea mock tuna salad sandwich and the salad tasted better than when I usually make it with store brought vegan mayonnaise. Thank you!

Never been a fan of mayonnaise but this recipe is really good. I could see myself eating a small spoonful lol. I’ve made potato salad, pasta salad and tonight a coleslaw salad. First batch I tripled but forgot to triple water. Way too thick until I added more water. Second batch stayed with single ingredients and used 1/2 cup water. Wasn’t as smooth as first triple batch and thinner than I wanted. So next time will only add water a bit at a time after 1/4 cup. 

Taste reminds me more of a sandwich spread than mayo so I’m happy about that. Thanks for the great vegan recipes. It’s making this lifestyle change easier.

This crunchy chickpea salad is loaded with nutrition thanks to broccoli, zucchini, kale, red pepper, red onion and almonds. Bonus: you only need 20 minutes to make this simple but delicious vegan meal.

Vegan Chickpea Salad with Lemon Tahini Dressing

raw almonds, chopped (75 grams)

raw sunflower seeds (40 grams)

broccoli

chopped zucchini, chopped (1 medium, 300 grams)

red pepper, diced (1 heaping cup, 175 grams)

lightly packed, de-stemmed and chopped kale (150 grams)

olive oil and lemon for massaging the kale

raisins cranberries (optional)

tbsp tahini (90 g)

water (or more to reach desired consistency)

tbsp maple syrup

yeast (optional)

De-stem the kale, cut into bite-sized pieces and place in a large bowl. Massage the kale with a tiny bit of olive oil (optional, can be oil-free) and lemon juice to soften it. Set aside for 5-10 minutes. Alternatively, you can very lightly steam it before adding to the salad.

Drain and rinse the chickpeas and chop all the veggies and the almonds.

To make the lemon tahini sauce, whisk all the ingredients together until smooth and creamy. Add a little water to adjust the consistency, if needed.

Add everything to the bowl with the kale and mix well. Season with salt and pepper, if desired.

Serve immediately or store in the fridge up to 4 days in a sealed container. If storing, you may want to keep the dressing separately until serving so the salad stays fresher.

The colors are so vibrant and I’m sure the taste is even more spectacular.  It is healthy and tasty. Thanks for sharing.

I have already made. Very delicious and easy to make. Also,  it is very healthy. Thank you for sharing.

It’s look easy, delicious. I will definitely try this for my family.  Thanks for sharing your post.

Another amazing fresh easy unique delicious recipe that I love so much!!! I added halloumi to it for a bit of protein, and it worked a treat!

This is just like deli broccoli salad but with chickpeas and healthy. It's my husband's favorite salad at this time. Thanks for sharing!

Nut Crust

toasted, pecans

brown sugar

Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.

Air frying brats are super quick and easy to do, you won&#x27;t believe how fast you can cook yours brats in an air fryer! No need to wait until warmer days to enjoy grilled brats, learning how to air fry bratwurst means you can enjoy them any day in any month.

Amazing Air Fryer Brats

pkg brats

Level up your burger game with an umami-packed beef and mushroom patty!

Blended Mushroom and Beef Burger

Cups Chuck Meat

Cups Mushrooms

Onion, raw

Garlic,

Worcestershire Sauce

Salt

Teaspoon Black Pepper, ground

Load the work bowl with mushrooms and pulse 5 times until chopped.

Saute the chopped mushrooms until softened and any excess liquid has evaporated. Set aside and let the mushrooms cool completely.

Cut the meat into cubes. Load the work bowl with 1/4 pound of meat, pulse 10 times, and transfer ground meat to a clean mixing bowl. Repeat with the remaining cubed meat.

Add onion and garlic to the work bowl, pulse 5 times, and transfer to the meat mixture.

Transfer cooled mushrooms to the meat mixture.

Add sauce, salt, and pepper and mix all ingredients until combined.

Divide and form into 4 burger patties. Transfer to a tray, cover, and chill in the fridge for 1 to 2 hours to firm up patties.

Shaved asparagus salad with fennel, pine nuts, baked goat cheese and a smooth lemon vinaigrette. Asparagus can be served raw, semi-cooked or roasted!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Shaved Raw Asparagus Salad

Asparagus ((preferably thick spears))

½ small Fennel bulb (– thinly sliced)

Oz Goat Cheese ((log))

½ Cup Panko Bread Crumbs

Lemon (- Zest (use

¼ Cup Pine Nuts

Red Pepper Flakes (, to taste)

Salt and Pepper (,

TBS White Wine Vinegar

Lemon

Dijon Mustard

TBS Shallot (– minced)

Cup Extra Virgin Olive Oil

Honey

Black Pepper

Prepare the Vinaigrette

Prepare the Vinaigrette: Mix all ingredients together in a small container with a tight fitting lid. Shake vigorously to emulsify. Alternatively, you can whisk all ingredients together in a small mixing bowl.

Marinate Goat Cheese

Prep &amp; Marinate Goat Cheese: Cut the goat cheese log into 4 rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.

Toast the Panko

Toast the Panko: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the breadcrumbs and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove breadcrumbs from heat and transfer to a plate.

Preheat oven

Preheat oven to 375 degrees F. Line a small sheet pan with parchment paper and set aside.

Bread the Goat Cheese

Bread the Goat Cheese: One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted breadcrumbs, pressing to adhere. Flip rounds over and on their sides to completely coat rounds with toasted breadcrumbs. Transfer to prepared baking sheet. Repeat until all four rounds are coated.

Bake Goat Cheese

Bake until soft to touch when gently pressed with fingertip, about 7-8 minutes. Remove from oven and set aside.

Prepare the Asparagus

Prepare the Asparagus: Cut off the tips off the asparagus and place in a large bowl. Holding the woodsy end of the asparagus, use a vegetable peeler to shred, in downwards strokes, asparagus into long strands. Snap off the woody ends and discard. Dice the thin, leftover inward pieces of the asparagus that are too thin to shred and add to the bowl. Add the thinly sliced fennel to the bowl and toss to combine.

Option to cook asparagus

For Raw Salad: Season the asparagus with salt and pepper to taste. For Semi-Cooked Salad: Fill a large bowl with ice water and set aside. Place a large pot of water over high heat and bring to a boil. Season the water with 1 tablespoon of sea salt. Place the asparagus and leeks into a large sieve and lower into boiling water. Boil for one minute, remove and immediately dunk sieve of vegetables into ice bath to stop them from cooking. Allow vegetables to sit in ice bath for at least 1 minute, remove from ice water, drain thoroughly and transfer to a large clean kitchen towel or paper towels and pat dry. For Roasted Salad: Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Preheat oven to 400 degrees F. Roast vegetables for 7-10 minutes, or until desired doneness. Remove from oven and allow to cool slightly.

Assemble Salad

To Assemble Salad: Place asparagus and fennel back into large mixing bowl if you chose to cook them and season with salt and pepper to taste. Add pine nuts, crushed red pepper flakes and lemon zest. Toss to combine. Drizzle in vinaigrette to taste (you can always add more, so start with less) and toss again. Divide salad among serving plates and top with baked goat cheese rounds. Serve with extra vinaigrette on the side. Enjoy.

Spring salad of apple, celery, walnuts and blue cheese

g Walnuts, shelled

Watercress, (baby watercress)

Salad leaves, (mesclun, baby spinach) (Main)

Celery stalks, (inner pale stalk and leaves)

Lemons, for juice

Red apples, (mahana red)

g Blue cheese, (Whitestone Windsor Blue) crumbled

Blue cheese

g Creme fraiche

Lemon, for juice

to taste Freshly ground black pepper

Place the walnuts on a tray and toast in the oven for about 7 minutes. Cool.

Wash and dry all the leaves and watercress after picking over and removing any thick stalks.

Place in a serving bowl. Cut off the celery leaves and chop roughly.

Cut the celery stalks into thin batons. Place in the bowl with the leaves.

Core the apples, slice them thinly, then toss with the lemon juice.

Add the apple, walnuts and blue cheese to the salad leaves.

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