15 Lime-Based Recipes to Refresh Your Summer Cooking! - One Green Planet

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15 Lime-Based Recipes to Refresh Your Summer Cooking! - One Green Planet Posted: 20 Jul 2020 05:50 AM PDT Limes are great all year around. They're zesty and add a nice punch to your meal. However, limes are the best during summer. They add freshness to your food, which makes it perfect for hot days when you want something that doesn't feel too heavy. Limes also add a nice punch to upgrade your recipes. Bored of plain rice? Add a squirt of lime. Bored of your simple salad dressing? Squeeze in some lime. Bored of cream pie? Make it key lime! This summer is the perfect time to try out a bunch of vegan lime recipes! We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy!  Advertisement 1. Chocolate-Coated Key Lime-Coconut Creme Pie Source: Chocolate-Coated Key Lime-Coconut Creme Pie This Chocolate-Coated Key Lime-Coconut Creme Pie by Annie Oliverio is a combination of coconut creme and key lime so the tangy lime has been tamed somewhat – feel free to up the amount of juice (reducing the other liquids to compensate) or add more lime zest. The hint of chocolate and the crunch of the toasted coconut and cacao nibs is a wonderful counterpart to the creaminess of the "custard." 2. Chili Coated Plantain Crisps With Lime Ketchup Source: Chili Coated Plantain Crisps With Lime Ketchup These Chili Coated Plantain Crisps With Lime Ketchup by Renee Press are great for parties, or an afternoon snack and are perfect for when you have a potato chip craving. They are best warm, but if you slice them about half as thick as these, and bake them until they're extra crispy, you'll have something very close to a potato chip that will keep and travel well. You can find plantains at most grocery stores now, but they'll be much more affordable at an Asian or Latino market. Look for ones that are still green; they should be firm without too many brown spots. Advertisement 3. Matcha-Lime Overnight Oatmeal with Strawberries Source: Matcha-Lime Overnight Oatmeal with Strawberries Matcha tastes delicious in overnight recipes! There's something about it sitting in the fridge for a few hours, but it does wonders to the unusual flavor of matcha. It subdues the bitterness and leaves you with a sweet oatmeal with a pleasant matcha flavor. You'll love this Matcha-Lime Overnight Oatmeal with Strawberries by Lauren Smith! Advertisement 4. Cherry Lime Bars Source: Cherry Lime Bars These Cherry Lime Bars by Adam Merrin and Ryan Alvarez are the best dessert! They're sweet, cold, and creamy, and the perfect sweet treat to enjoy! Advertisement 5. Mini Coconut Lime Pound Cakes With a Lime Glaze Source: Mini Coconut Lime Pound Cakes With a Lime Glaze The flavor of these dense, moist Mini Coconut Lime Pound Cakes With a Lime Glaze by Gretchen Caldwell is the perfect balance of sweet, citrus, and tropical. The sweet lime glaze adds a visually pleasing pattern as well as a pop of tart citrus flavor. These are a dessert ideally enjoyed after a spicy meal, with a cup of herbal tea. 6. Oil-Free Chili Lime Spiked Corn Chips Source: Oil-Free Chili Lime Spiked Corn Chips Crispy, crunchy corn chips that are 100 percent free from oil! These Oil-Free Chili Lime Spiked Corn Chips by Molly Patrick are perfect for those who are trying to eat more whole, plant-based foods but don't want to give up on crunchy snacks. Lime and chili powder pair perfectly together. Then, all you need is the dip! These pair well with creamy dips like hummus or with low-salt salsa. 7. High Protein Matcha Lime Cheesecake Source: High Protein Matcha Lime Cheesecake This High Protein Matcha Lime Cheesecake by Vicky Coates has to be the softest, lightest and creamiest no-bake Matcha Cheesecake. It's packed with protein and it's also Gluten-Free! Advertisement 8. Sriracha and Lime Cheeseball Source: Sriracha and Lime Cheeseball Cheeseballs usually conjure up images of Christmas parties and office potlucks, but this one will just remind you that vegan cheese can be a.) really delicious and b.) super easy. The perfect combination. The spicy kick from the hot sauce and mellow flavor of the lime combine to make a perfect cheesy snack or spread. You have to try this Sriracha and Lime Cheeseball by Abby Thompson! 9. Papaya Lime and Coconut Overnight Source: Papaya Lime and Coconut Overnight Oatmeal Papaya, lime, and coconut – a team made in heaven! This Papaya Lime and Coconut Overnight Oatmeal by Lauren Smith is so delicious, fresh, and a great way to start your day. 10. Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters Source: Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters These Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters by Anna Sue are the ultimate vegan Mexican burgers! This Mexican inspired burger packs a punch of flavor with chorizo flavored black bean patty, topped with crispy cilantro-lime corn fritters, smothered in a refreshing ranch dressing! Pure perfection! 11. Tofu Rangoon with Spicy Apricot Lime Dipping Sauce Source: Tofu Rangoon with Spicy Apricot Lime Dipping Sauce These rangoons are crispy and delicious, and the apricot lime sauce. Enjoy these Tofu Rangoon with Spicy Apricot Lime Dipping Sauce by Travis Piper for dinner or even to bring as a wonderful appetizer to a dinner. 12. Cilantro Lime Rice Source: Cilantro Lime Rice Cilantro Lime Rice by Kristina Humphreys is an essential component of any burrito bowl—it has a wonderfully soft texture and a zesty lime flavor that is enhanced by the bits of chopped cilantro and a sprinkle of salt crystals. 13. Coconut Lime Bars Source: Coconut Lime Bars These Coconut Lime Bars by Bake Vegan Stuff, Easy Recipes For Kids (And Adults, Too!), Sara Kidd are perfect if you and your family are a fan of sweet and tart desserts! The addition of the lime zest brings out the tart flavor and make these bars a perfect treat. 14. Cilantro Lime Glazed Chickpeas With Mango Salsa Source: Cilantro Lime Glazed Chickpeas With Mango Salsa Listen up…this recipe for Cilantro Lime Glazed Chickpeas With Mango Salsa by Taavi Moore will leave you feeling refreshed and satisfied after a long day. It is extremely easy and quick while not sacrificing any flavor. Chickpeas are tossed in a quick cilantro lime sauce and then topped with a mango salsa consisting of mango, red onion, cilantro, lime, and salt. It's perfect for the heat and will satisfy your tastebuds with all the right flavors. Bright, zesty cilantro lime glazed chickpeas topped with sweet mango salsa. Serve these Cilantro Lime Glazed Chickpeas over brown rice or spice it up by serving them as tacos. 15. Key Lime Tart Source: Key Lime Tart This gorgeous vegan Key Lime Tart by Buffy-Ellen Gill is the perfect dessert to take to a get-together. It has a sweet and nutty crust that is topped with a thick and zesty filling. It is so creamy that people won't believe it's vegan. The secret ingredient? Avocado! Don't worry, you can't taste it all––it's just for texture. Serve the slices with a dollop of coconut cashew cream on the side and some freshly sliced kiwi if you have it. This vegan key lime tart is so beautiful and tasty––it'll be a huge hit! Learn How to Cook Plant-Based Meals at Home! Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects. For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet. Here are some great resources to get you started: For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating! Advertisement

Chicken strips are easy to make and delicious; here's how to make them [Cooking Skool recipe, video] - Fly Magazine Posted: 20 Jul 2020 07:50 AM PDT Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up three themed recipes and how-to videos. Your kitchen guide is LNP | LancasterOnline food writer Kim O'Donnel, who walks you through every step of the way. Together, we'll try new things, get creative and learn some math, science and history in between. Belly up to the counter and join us for our kitchen adventure! In this third week of our series, we are taking things to a new level; we are making dinner. For many of us, dinner is the main meal of the day, when we gather as a family to talk about the day and refuel after work or school. You may notice that some of this week's recipes involve a few more steps. We are building upon our one-pot-and-pan skills and taking on maybe two pans and learning some new techniques. None of it is difficult, but maybe this week, you grab a partner to join you in the kitchen. After all, two sets of hands are more fun and gets dinner on the table in a flash. On this week's menu: Homemade chicken strips, beans and rice and zucchini boats. If you ever wondered how you can re-create chicken strips from your favorite fast food restaurant or the ones in the frozen aisle, here is the inside scoop on making them at home. Kool Tidbits Also known as fingers and nuggets, chicken strips are made from boneless, skinless chicken breasts cut into thin pieces that kind of resemble an index finger. To be clear, chickens do not have fingers. The technique used to coat the chicken strips in flour, eggs and breadcrumbs is called dredging. Tool Kit: Disposable gloves; cutting board; sharp knife; 3 shallow bowls or dishes; measuring cups and spoons; 3 forks for stirring; large frying pan; sheet pan; tongs or flipper; apron. Tips: The order for dredging — flour, beaten eggs, breadcrumbs — is intentional. Here's why: the flour sticks to the chicken; the eggs stick to the flour; and the breadcrumbs stick to the egg. This ensures you get a crispy coating when frying. You can set up the dredging station like an assembly line, with a plate or sheet pan at the end for the coated strips. When you have a few ready to go, your partner can start frying. Dredging also can be used for fish fillets, pork chops or rounds of zucchini and eggplant. To keep chicken strips warm, place in a 250 F oven. To reheat the next day, place in the oven or crisp up in an ungreased skillet. Do not use the microwave, which will make the coating soggy. In this week's Cooking Skool, learn to make crispy chicken strips, a fast food favorite. Tyler Huber Homemade Chicken Strips Makes 4 to 5 servings. Ingredients: 1 cup all-purpose flour 1/2 teaspoon salt plus more for seasoning 1/2 teaspoon black pepper 2 to 3 eggs 1 3/4 cups breadcrumbs 1/4 cup grated Parmesan cheese Optional: 1 teaspoon ground oregano and/or 1 teaspoon dried mustard About 1 1/2 pounds boneless thinly sliced chicken breasts or chicken tenders About 1/2 cup neutral oil for frying Optional dipping sauces: Ketchup, mustard, ranch dressing, hot sauce Directions: Set up your dredging station with three shallow bowls. In one bowl, stir together the flour, salt and pepper. In a second bowl, beat two of the eggs with a fork. In a third bowl, stir together the breadcrumbs and cheese, plus the spices, if using. With gloves on, pat dry the chicken with a paper towel on both sides. (This reduces water splatter when cooking.) Cut the chicken breasts lengthwise, into strips about 1/4-inch wide. (If using chicken tenders, you may omit this step.) Lightly sprinkle some salt on both sides of the chicken, then dredge a few pieces at a time in the flour, making sure both sides are coated. Tap lightly to remove any excess flour, then drag the chicken into the beaten eggs, turning onto the second side to coat. With tongs, lift out of the eggs, allowing any excess to drip off. Lay the chicken into the breadcrumb mixture, pressing on both sides to make sure it sticks. Transfer to a plate or sheet pan. Repeat the process for each piece of chicken. If you run out of egg wash, use the remaining egg. Place the skillet on the stovetop and turn the heat setting to medium-high. Add 1/4 cup of the oil and let it warm up; the oil is ready when a small breadcrumb sizzles when dropped into the pan. Carefully add a few chicken strips at a time into the pan. Cook until golden brown and cooked through, about 3 minutes per side. Add more oil as you continue to cook the rest of the strips. Transfer the strips to a rack or a paper towel-lined plate to drain. Eat while warm. Serve with your favorite dipping sauce. Today's Top Stories

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