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April 29, 2022

Coconut Chia Pudding with Mango

53 Comments / All Posts, Breakfast, Desserts, Food Recipes, Gluten-Free, Snacks, Soy-Free, Spring, Summer / By Jess Brauer

Cucumber Gin Gimlet

62 Comments / All Posts, Drinks, Spring, Summer / By Jess Brauer

Black Bean Taquitos with Avocado Pico de Gallo

61 Comments / All Posts, Appetizers, Dinner, Fall, Food Recipes, Lunch, Nut-Free, Snacks, Spring, Sugar-Free, Summer, Winter / By Jess Brauer

At Santé, we believe in a lifestyle at the intersection of health and pleasure, where the delightful things in life don’t come with a caveat. We challenge the ever-looming notion that if something makes your mouth water, it must be unhealthy (au contraire!). You can trust that our recipes and concepts are developed with both your palate and health in mind. We hope you’ll discover new and exciting flavors and a way of indulging that may surprise you.

Cozy HOT TODDY It’s officially hot toddy seaso

Cozy HOT TODDY

It’s officially hot toddy season, and I couldn’t be happier. These cocktails are incredibly easy to make, so warm and soothing, and go down waaaay too easy. Perfect for a cozy night in, I’ll be sipping these for months to come! Here’s how to make my version:

INGREDIENTS (Makes 2 Hot Toddies)
* 4 oz. Bourbon Whiskey (used @fourrosesbourbon )
* 2 tbsp maple syrup (honey is also perfect)
* 2 tea bags (I use ginger tea or chamomile)
* Boiling water
* 1 oz. Lemon juice
* 2 cinnamon sticks
* Optional: 2 star anise

INSTRUCTIONS
1. Prepare two mugs. To each mug, add 2 oz. bourbon, 1 tbsp maple syrup, and 1 tea bag.
2. Pour boiling water in each much, allow the tea to steep for about 1-2 minutes, then discard the tea bags.
3. Add 1 tbsp lemon juice to each mug, stir, then top with 1 cinnamon stick, 1 star anise (if using), and a lemon slice. Serve immediately. Santé!

#cozyrecipe #cozyvibe #cozycocktail #cocktails #drinkrecipe #thanksgiving #thanksgivingdrink #Bourbon #holidayrecipe #holidaydrink #hottoddy #fallvibes #easyrecipe #cocktailoftheday

Creamy SAFFRON PASTA with Hot Honey This is one

Creamy SAFFRON PASTA with Hot Honey

This is one of my absolute favorite new recipes. It is creamy and comforting, slightly sweet, and beautifully aromatic. I could eat a plate of this every day… and I just might!

INGREDIENTS:
* 1 cup raw cashews
* 1 3/4 tsp salt, divided
* 3/4 tsp saffron
* 1/2 cup parsley, minced
* Zest of 1 lemon (about 1 tsp zest)
* 1 lb. pasta of choice
* 1 tbsp butter (I used @miyokoscreamery butter)
* 2 tbsp hot honey (Homemade or store-bought)
* Black pepper to taste

INSTRUCTIONS:
1. Make Cashew Cream: Place 1 cup raw cashews in a bowl, and cover with hot water. You can also cover with boiled water to accelerate the process. Let sit 30 minutes, then drain. Place drained cashews in a high-speed blender, add 1/2 tsp salt, and pour in 1 cup water. Blend on high for about 1-2 minutes, until completely smooth. Set aside.
2. Steep the Saffron: Place 3/4 tsp saffron in a heat proof cup or bowl, then top with 1/2 cup hot water. stir and let saffron steep in the water for at least 5 minutes.
3. In a small bowl, combine the chopped parsley, lemon zest, and 1/4 tsp salt. Set aside.
4. Cook pasta until al-dente, according to package instructions. Reserve 1 cup pasta water before draining.
5. Heat 1 tbsp butter in a large pan over medium heat. Once hot, add the pasta and quickly pour in the saffron and its steeping liquid. Add 1 tsp salt. Toss to coat the pasta evenly. Pour in 1/4 cup cashew cream and toss to coat again. If the sauce appears too thick, add reserved pasta water until you achieve your desired consistency. Remove the pan from the heat and serve.
6. Top each serving with a generous drizzle of hot honey, a good sprinkle of parsley/lemon zest mixture, and freshly cracked black pepper. Enjoy!

#veganeats #pasta #saffron #noodles #cozyrecipe #pastarecipe #veganpasta #plantbased #feedfeedvegan #feedfeed #recipereels #recipeideas #bonappetit #food52 #healthy #healthyrecipes

Arugula and Cilantro CHIMICHURRI, starring @grow.l

Arugula and Cilantro CHIMICHURRI, starring @grow.leath baby greens! Microgreens are one of my favorite ways to enhance a classic chimichurri. Not only do they pack a major flavor punch, they’re also loaded with important vitamins, calcium, iron, and so much more. Here is how to make this peppery delight:

INGREDIENTS:
* 1 ¼ cups arugula microgreens (about ½ Fieldhouse grow tray), roughly chopped
* 1 cup packed cilantro (from 1 bunch), thickest stems removed and minced
* 2 tbsp shallot, minced
* 1 clove garlic, minced
* ½ cup olive oil
* 3 tbsp red wine vinegar (apple cider vinegar works too)
* Optional: 1 tsp agave syrup or maple syrup
* ¾ tsp salt
* ½ tsp pepper

INSTRUCTIONS:
1. In a medium bowl, combine the chopped microgreens, cilantro, shallot, garlic, agave or maple syrup (if using), olive oil, and vinegar. Season with salt and pepper and stir to combine. Taste to adjust for more salt if needed, olive oil if too vinegary, or vinegar if too dull. Enjoy on roasted vegetables, meats, tacos, or with bread.

#homegrown #growleath #getgrowing #eatyourgreens #recipeideas #microgreens #homecooks #vegetablegarden #healthyeats #healthymeal #healthy #easymeals #feedfeed #food52 #bonappetit #cooking #plantbasedmeal #feedfeedvegan #chimichurri #recipereels #plantbased #veganeats

Spicy Sesame Noodle Bowl with five-spice mushrooms

Spicy Sesame Noodle Bowl with five-spice mushrooms, cukes, and scallions

I’ve been making this dish for over two years and it’s always a hit. I hope you try it!

INGREDIENTS:
* 2 cups shiitake mushroom caps, thinly sliced
* 3 teaspoons rice vinegar, divided
* 2 tablespoons sesame oil, divided
* ½ teaspoon salt
* ¼ teaspoon pepper
* 1 teaspoon five-spice powder
* 2 tablespoons Sriracha (my favorite @fixhotsauce )
* ¼ cup Tahini (my favorite @soomfoods )
* 2 tablespoons tamari or soy sauce (preferably low-sodium)
* ¾ cup water or vegetable stock
* 1 teaspoon garlic, minced
* 1 teaspoon ginger, minced
* 16 oz. noodles (rice noodles, ramen, udon, or soba noodles…choose what you like! I love @lotusfoods noodles.)
* 1/2 cup scallions, thinly sliced
* 1 cucumber, diced
* Chili oil to taste
* Sesame seeds

INSTRUCTIONS:
1. Preheat oven to 425F and line a baking sheet with parchment paper. Place sliced mushrooms in a medium bowl add 2 teaspoons rice vinegar, 1 Tablespoon sesame oil, 1 teaspoon five-spice powder, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to evenly coat the mushrooms then spread in an even layer on the prepared sheet pan. Bake in the oven for 10-15 minutes until they start to crisp. Remove from oven and set aside.
2. Meanwhile, whisk together the sriracha, tahini, tamari or soy, 1 teaspoon rice vinegar, and water/veggie stock in a medium bowl. Set aside. (It is ok to see clumps of tahini at this point. When we heat the sauce up later, they will loosen and incorporate.)
3. Heat 1 Tablespoon sesame oil in a large pan over medium. Add ginger and garlic and cook for about 1-2 minutes, stirring so nothing burns. Add the sriracha-tahini mixture to the pan and lower heat to a simmer.
4. Meanwhile, bring a pot of salted water to a boil and cook the noodles according to package instructions. When the noodles are ready, drain them and add them to the pan with the sauce, tossing gently to coat the noodles evenly.
5. Serve warm and top each serving with the mushrooms, chopped scallions, cucumber, and a generous sprinkle of sesame seeds.

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