vegetarian dessert

This simple Honey-Mint Melon Salad is a colorful and fresh way to celebrate summer. Best made when melons are at their peak– flavorless out-of-season fruit need not apply.

Honey-Mint Melon Salad

watermelon

cantaloupe

honeydew

lemon juice

honey

vanilla bean,

sea salt

mint,

In a large bowl, stir together the watermelon,...

In a large bowl, stir together the watermelon, cantaloupe, and honeydew. Set aside.

In a small saucepan, combine the lemon juice,...

In a small saucepan, combine the lemon juice, honey, vanilla flecks, and sea salt. Warm over low heat until just combined—overheating honey kills healthy enzymes in it!

Pour the dressing over the melon mixture, and...

Pour the dressing over the melon mixture, and toss to coat. Add in the mint, and toss again to combine.

Refrigerate for at least 30 minutes, but preferably...

Refrigerate for at least 30 minutes, but preferably closer to 2 hours before serving.

https://www.youtube.com/watch?v=83T0Z8HEu58

This simple Honey-Mint Melon Salad is a colorful and fresh way to celebrate summer. Best made when melons are at their peak– mushy out-of-season fruit need not apply.

GET THE RECIPE: https://wholefully.com/honey-mint-melon-salad/

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When you see the summer melons start to show up at your local farmers' market, make sure to have this Honey-Mint Melon Salad recipe in your back pocket. In the full post, you'll find:

– Why summer melons are the only melons you should use in this salad
– How to find your favorite melon combo
– A honey-vanilla-lemon dressing that you can use on any fruit salad
– How to turn this into a starry patriotic 4th of July side dish
– And more!

GET THE RECIPE: https://wholefully.com/honey-mint-melon-salad/

Subscribe to the Wholefully YouTube Channel: https://www.youtube.com/c/wholefully?sub_confirmation=1

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SEE MORE OF WHOLEFULLY HERE:

Blog: https://wholefully.com
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Pinterest: https://pinterest.com/wholefully

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Contact Wholefully: hello@wholefully.com

Mattang is a delicious, easy to make sweet that&#039;s chunks of sweet potato coated in translucent hot brown syrup. They are super crunchy on the outside and warm and fluffy on the inside. It&#039;s so simple and easy to make but freshly made mattang is really irresistible, with an amazing, loud crispy...

Candied sweet potato (Mattang: 맛탕)

white sugar

cooking oil (vegetable, grape seeds, or corn oil)

toasted black sesame seeds (optional)

First fry for the sweet potato

Heat 1½ inch cooking oil in a large pan over medium high heat until the temperature reaches about 340ºF. (I used 6 cups cooking oil in my 12 inch pan and heated it up for 12 minutes over medium-high) Gently add the sweet potato pieces to the hot oil. Fry them for about 4 to 5 minutes, stirring occasionally with a wooden or slotted spoon, until light golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat and let them sit until the syrup is ready.

Make syrup

Add about 2 tablespoons cooking oil to a skillet. Swirl it around to evenly coat. Sprinkle sugar evenly over the oil. Heat up the skillet over medium heat. When the sugar starts melting after about 5 minutes, reduce the heat to medium low. Grab the handle of the skillet, lift it up and move it around so the sugar evenly melts in the oil. Don't stir it, or it will crystalize. Keep moving and shifting the pan for another 2 to 3 minutes until all the sugar melts into to brownish syrup. Turn off the heat.

2nd fry for the sweet potato

Reheat the oil for about 2 to 3 minutes until it reaches 340ºF. Add the fried sweet potato pieces and fry them for 1 to 2 minutes until crunchy and golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat.

Finish and serve

Reheat the syrup. Add the sweet potato and mix with a wooden spoon until they are totally covered in the syrup. Sprinkle the black sesame seeds over top. Remove from the heat and transfer the sweet potato to a large baking sheet lined with a parchment paper. Leave a gap between each piece so that they don’t stick together. Let them cool down. When the syrup hardens, transfer the mattang to a serving bowl and serve.

This naturally sweetened summer mango granita is the perfect way to end a backyard dinner. This Italian dessert is a must try for any summer party.

3 Ingredient Mango Granita

mangoes (about 2 cups worth)

lime (about 4 tablespoons)

lime

maple syrup (or to taste)

water

salt

Wash and dry the mango. Peel the mango and discard the skin.

Cut the mango away from the pit and discard the pit. Chop it into small chunks. Place the chunks into a food processor or blender.

Using a nutmeg grater, get the rind off the lime and add it to the blender.

Cut the lime into half and squeeze all the juice into the blender as well.

Add the water and salt to the blender.

Blend everything so that it's finely pureed.

Place the blended mango into a freezer safe container and cover it with a lid. Place the container into the freezer and let it freeze for about an hour.

Remove it from the freezer and using a fork, scrape the semi frozen mango. Once all of it has been scraped, place it back into the freezer for another hour or so.

Repeat step 8 twice more.

Serve the frozen mango granita as a dessert on a hot summer day and enjoy it frozen.

This easy Middle Eastern rice pudding recipe is a new favorite in my household! It's a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do.  See my step-by-step tutorial!

Easy Middle Eastern Rice Pudding Recipe

milk

half and half (or heavy cream)

vanilla extract

cinnamon

cloves

medium grain rice ((like Arborio, unrinsed))

sugar

water, (plus more as needed)

unsalted butter, (at room temperature)

evaporated milk, (plus more as needed)

Honey

pistachios walnuts

Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don&#39;t have time, you can proceed from here).

Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.

Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).

Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.

Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!

Being from Balkans, I make rice pudding very often. Here is how I "spice it" sometimes: before you start cooking the rice, peel a few apples or pears (peaches are also great, if it's summer), cut them in 6-8 pieces each, and sauté them with a little water and sugar until soft. Put aside and let cool. When rice pudding is cooked, put a half of sautéed fruit  in a glass bowl, with a little syrup in which you cooked them. Cover them with the rice pudding, and then put the remaining fruit &amp; syrup over it. There should not be a lot of syrup - just a little, enough to make for a nice "juicy" feeling.  You can sauté your fruit with some lemon zest &amp; juice, and with cinnamon if you use apples or pears. Try it sometimes - I will surely try this with crushed nuts and honey!

Suzy first of all I love your blog, instagram and fb, so thank you for all your recipes.  This is heaven in a bowl, I can almost taste and smell this delicious dessert. xoxo

Top 4 vegetarian dessert recipes from across the web

The most viewed vegetarian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey-Mint Melon Salad

Candied sweet potato (Mattang: 맛탕)

3 Ingredient Mango Granita

Easy Middle Eastern Rice Pudding Re...

Top 4 vegetarian dessert recipes from across the web

The most viewed vegetarian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey-Mint Melon Salad

Candied sweet potato (Mattang: 맛탕)

3 Ingredient Mango Granita

Easy Middle Eastern Rice Pudding Re...

The most viewed vegetarian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine