Have you ever made cashew dip? It’s healthy and tastes delicious when used as a dip for vegetable snacks. Cashews are soaked in water and blended with garlic, lemon juice and mustard for a vibrant and savory flavor and then turned into a creamy dip. You can control the consistency by adding more or less water. For more of a spread, which goes great with crackers, add a little less water.
For your next party, give this healthy dip a try on your appetizer table and watch it disappear!
- 1 cup cashews, soaked in 2 cups water 2-4 hours or overnight
- 1 Tbsp olive oil
- ¼ cup water
- 2 Tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp. apple cider vinegar
- 1 Tbsp dijon mustard
- Salt and pepper
- Add all ingredients to a small Magic Bullet cup and pulse several times until you reach a smooth consistency.
Makes 1 cup
This meal is delicious and both vegan and gluten-free. I mean, come on: that’s a food trend trifecta. (Is deliciousness a trend? You heard it here first.) Despite containing no animal products and no gluten (whatever that is), these tacos are truly satisfying. The Magic Bullet does a great job of faking out Mexican crema (like sour cream, only a bit runnier); the cashews blend up into a nice, creamy white sauce, and the lime provides that classic sour tang.
I got the idea for this recipe from the cookbook Tacolicious, via Serious Eats. I’m not quite sure the crema is better than dairy-based crema or sour cream, but this is a good way to please the vegans in your life. That is, if you are unlucky enough to have such a life.
Vegan Squash and Kale Tacos with Cashew “Crema”
- 1/3 cup raw cashews
- dash of cumin or cumin seeds
- juice of 1 lime
- 1/8 cup water
- 1 tsp. salt
- 2 Tbsp vegetable or olive oil
- ¾ cup onion, chopped
- 1 clove garlic, chopped
- 3 cups butternut squash, diced
- 1 tsp. chile powder, any type
- 1 Tbsp salt
- 4 cups kale, rough chop
- Soak the cashews in water for about an hour. Draw and reserve soaked nuts.
- In the Magic Bullet, combine the cashews, cumin, lime juice, water, and salt. Blend until you get a creamy consistency.
- Heat the oil in a large skillet or wok over medium heat. Add the onion and sauté until softened. Add the garlic and sauté until fragrant, about a minute. Add the squash and sauté for about eight minutes, just until the squash softens. Season with the chile and the salt.
- Add the kale and cook, stirring, for about 1 minute, until it begins to wilt.
Remove from the heat, taste, and adjust the seasoning with salt if needed.
This is an easy spring bowl with simple flavors, beans and greens. White beans are tossed in herbs and lightly roasted, Rainbow Chard is wilted with garlic and chili, fresh juicy tomatoes and a generous sprinkling of the Pepita thyme rosemary nutritional yeast crumble, which tastes like parmesan. A dash of lemon juice and optional EVOO (extra virgin olive oil) round out the recipe for an amazingly fresh and seasonal meal.
Allergen Information: Free of dairy, egg, corn, soy, nut. Can be made gluten-free, refined oil-free.
Recipe by VeganRicha.com
Herbed White Bean Rainbow Chard Thyme Pepita Parmesan Bowl
- 1 tsp. oil (optional)
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne or to taste
- a generous pinch of salt
- 4-5 large rainbow chard leaves, chopped, fat ribs removed.
- 1 15-oz can great northern beans or other white beans (1.5 cups cooked)
- 1/8 tsp. salt or to taste
- 1/4 tsp. each of dry thyme, rosemary, garlic powder
- sliced tomatoes or cherry tomatoes as needed
- lemon juice and extra virgin olive oil as needed
Herbed Pepita Parmesan
- 1 Tbsp Pepitas (pumpkin seeds)
- 1 Tbsp bread crumbs, or glutenfree crumbs or oats or more pepitas
- 1/4 tsp. dry thyme
- 1/4 tsp. dry rosemary
- a generous dash of black pepper
- 2 to 3 tsp. nutritional yeast
- In a pan, add oil and heat over medium heat. Add the garlic powder, cayenne and salt and cook for a few seconds to infuse the oil. Use water/broth to make oil-free.
- Add chard leaves and 1 Tbsp of water, mix well. Cover and cook until lightly wilted, 2-3 minutes.
- Remove chard from the pan and add to a serving bowl.
- Add beans, salt, 1 Tbsp water and herbs to the same pan.
- Cover and cook for 5-6 minutes. Let sit covered for 2 minutes then remove from pan and add to the bowl.
- Slice juicy tomatoes or cherry tomatoes and add to the bowl.
- Add a drizzle of lemon juice and optional extra virgin olive oil.
- Grind the pepitas and breadcrumbs with the herbs and nutritional yeast to a coarse mixture in your Magic Bullet with the grind blade.
- Sprinkle liberally on the bowl and serve warm or cold.
For Variations: Add roasted sweet potatoes or veggies of choice, or change up the beans.
A solid veggie dip is a must-have for any party. (Author’s note: it’s also almost exclusively how I ate raw vegetables before I was 15.)
The base of this dip is ranch dressing, the granddaddy of raw vegetable dips. And what better way to enhance the dip than with more vegetables? One of the best parts about having a Magic Bullet is being able to add ingredients to dishes you otherwise wouldn’t have the opportunity to. Here, I’ve added bell pepper, carrots and broccoli.
Most ranch dressing recipes call for buttermilk. I’ve chosen instead to combine lemon juice and milk, a common substitute for buttermilk (and one that’s better for you!)
Veggie Ranch Dip
- 1 cup of sour cream
- 1 bell pepper
- Handful of baby carrots (or one large carrot)
- 1/3 head of broccoli
- 1/2 cup of milk
- 1 Tbsp of lemon juice
- 2 Tbsp of parsley
- Hot sauce
- Garlic powder
- Salt & pepper
- Combine milk and lemon juice in a bowl, stir and set aside for ten minutes to sit.
- Chop carrots, broccoli and pepper.
- Combine sour cream, milk and lemon, vegetables and parsley with garlic powder, hot sauce, salt and pepper (to taste) in Magic Bullet.
- Blend until smooth.
Best served with – what else? – fresh vegetables!
Whenever I make this smoothie, I always get that piña colada song stuck in my head: if you like piña coladas, and getting caught in the rain… It gives me that tropical, vacation-y feeling. All you need to make it is pineapple juice, coconut milk, and frozen pineapple chunks.
Don’t you think coconut and pineapple go so well together? I like to make fresh squeezed pineapple juice (piña colada means “strained pineapple,” after all), but I won’t tell if you use juice from a can or store-bought. Both ways work great! You can freeze your own pineapple chunks ahead of time, or use store-bought frozen pineapples in the freezer section.
Ahhh, now I just need some more vacation time and plane tickets to a warm beach somewhere!
Piña Colada Smoothie
- 1 cup coconut milk
- 3/4 cup pineapple juice
- 1/2 cup frozen pineapple chunks
- Whipped cream for topping
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 2 smoothies
If you haven’t ever used miso, you need to wake up and smell the fermented soybeans. OK, it’s better than it sounds. Miso is a salty funky way to add incredible depth of flavor to all kinds of dishes, with a distinctive yet subtle taste that is much more complex than seems fair from a grocery store product. Think of it as Asian umami salt.
For this salad I use miso with sesame flavors to make a classic combination of Asian tastes. Sesame oil goes in the dressing along with sesame “croutons” for crunch.
Lately I have been able to find miso in the shelf-stable Asian section of my regular grocery store, which is pretty cool. I don’t worry about types of miso – I’m a miso novice, I guess – but I hear that awase is somewhere in the middle of the spectrum (middle of what? who knows?) so I guess that’s good enough for me.
I like to use arugula here for a peppery bite, and the protein is user choice.
Arugula Salad with Sesame Miso Dressing
- 1/3 cup rice vinegar
- ¼ cup vegetable oil
- 1 Tbsp miso
- 1 garlic clove, peeled
- 2 tsp. sugar, or to taste
- juice of half a lime, or to taste
- 1 bag arugula
- several sesame crackers, broken into pieces
- chicken, fish, or tofu, prepared to taste
- ½ red onion, diced
- Add garlic clove to Magic Bullet and blend until pulverized.
- Add rice vinegar, miso, vegetable oil, sugar and lime juice to Bullet and blend.
- Toss all ingredients and serve.
Fresh watermelon juice is simple, refreshing and delicious. It’s perfect in almost any circumstance: at a party, relaxing by yourself, accompanying a barbeque… the pairings are endless! I’ve added mint to this recipe because, well, why not!
This is a great recipe to keep in your back pocket for when you hesitate while considering an entire watermelon in the store and think, “There’s no way I’m going to eat this whole thing.” Now you don’t have to!
Mint Watermelon Juice
- 1/2 watermelon
- Fresh mint leaves
- Water and ice
- Cube watermelon.
- Fill Magic Bullet cup with watermelon cubes and mint leaves. Add a few ice cubes, along with a bit of water, depending on how thick you prefer your juice.
- Blend until everything is liquid.
The watermelon alone is sweet enough for my taste, but feel free to add a bit of sugar if you have a sweet tooth.
My husband and I love Indian food. I mean, we are absolutely crazy about it! Unfortunately, I find Indian cuisine one of the hardest to make at home. I am excited to share this homemade tandoori chicken recipe with you, because it’s actually really easy to prepare at home. The marinade is made of yogurt, lemon juice and many different spices.
Because it’s important to let the chicken to marinate in the refrigerator for a day before cooking it, you’ll need to prepare ahead of time for this recipe. The good thing is that once you have all of the required ingredients, all you have to do is add everything to a Magic Bullet cup or pitcher, blend, and add it to a plastic bag with the chicken inside. It’s that easy!
Tandoori Chicken Drumsticks
- 12 chicken drumsticks
- 1 cup plain yogurt
- 1 tsp. smoked paprika
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 2 tsp. cumin
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 tsp. black pepper
- 3 cloves garlic, finely chopped
- 1 Tbsp lemon juice
- Add all ingredients except for the chicken drumsticks to a Magic Bullet cup and blend to make the marinade.
- Add the chicken drumsticks to a large ziplock bag and pour the marinade over them. Rub and shake the bag until the chicken is well coated, then refrigerate for at least 8 hours.
- Preheat the oven to 425 degrees F.
- Bake the drumsticks on a baking sheet for 30 minutes, then turn over and bake for 10 more minutes.
- Turn off the oven and let them rest for 10 minutes before serving.
Makes 12 drumsticks
Pig, pig, pig, pig, PIG!
Did you ever play the children’s game “Pig, Pig, Porchetta”? It was one of my childhood favorites growing up in Italy.*
*Note: I did not grow up in Italy, there is no such game, you have already fallen for this once. You are really gullible.
Anyway, this recipe does bear a fair amount of similarity to the pernil recipe, in that you make a delicious paste, smear it all over a piece of pork shoulder, then slow roast the pork shoulder until it’s falling-apart succulent and then yank the heat up to high to give it a crispy crust. It’s also similar in that it’s incredibly delicious. On the other hand, the flavor profile is quite different: where the pernil is earthy with cumin and oregano, as well as mildly spicy, the “porchetta” is aromatic, with lots of fennel and fresh herbs. (The quotes around porchetta are because, traditionally, porchetta is a more elaborate roasted pig situation, while this just uses my favorite part of the pig, the pork shoulder.) As with the pernil, this is an incredibly easy, delicious, and cheap way to feed a crowd.
The recipe is adapted from Melissa Clark of the New York Times. The Magic Bullet does a great job of making the rub with virtually no work.
- 1 pork shoulder roast, about six pounds, bone-in, trimmed of excess fat
- ¼ cup fresh rosemary
- ¼ cup fresh sage
- 5 garlic cloves, peeled
- zest of 1 lemon
- 2 Tbsp salt
- 2 tsp. fennel seed
- ¼ cup olive oil
- Blend all non-pork ingredients in the Magic Bullet.
- Rub paste all over pork and refrigerate overnight.
- Heat oven to 325. Put pork in oven and roast for about four hours until meat is beginning to fall apart. (You can add some water to the bottom of the pan to prevent burning.)
- Raise heat in oven to 425 and cook until outside is nice and brown, about ten minutes. Serve over rice.
This is a recipe for people who love a refreshing, simple, sinus-clearing hot sauce. Naysayers be warned (and shamed): this is not for those with overly sensitive tongues. This recipe is also one that favors the jalapeño pepper. Feel free to substitute another pepper you prefer – habanero or serrano peppers are delicious alternatives.
Jalapeño Hot Sauce
- 10 jalapeño peppers
- 2 garlic cloves
- 3/4 onion
- 1/2 Tbsp vegetable oil
- 1 cup of water
- 1/2 cup of distilled white vinegar
- Slice jalapeño peppers length-wise. This will allow you to regulate how many seeds you add to your hot sauce. Err on the side of caution: you’ll still feel the heat with even a small amount of seeds in there.
- Lightly chop onion and garlic cloves. Combine with jalapeños, oil, water and vinegar in Magic Bullet.
- Blend until desired consistency.
Great to serve with chips, or on top of whatever dish you’re serving! Just be sure to try it first to test its heat and decide how much you should add.