Grapefruit Sage Mocktail

It’s time you tried this vibrant fusion of grapefruit and sage in this delicious mocktail I came up with that I like to call: Rube Sage Sparkler.

With the crisp, acidic punch of grapefruit perfectly balanced by the earthy undertones of sage, this non-alcoholic beverage offers a sophisticated and refreshing taste. Ideal for health-conscious drinkers and perfect for any occasion, this mocktail recipe is simple yet elegant, providing a unique twist to your beverage selection. Enjoy a citrusy sweet, and aromatic flavor combination with every sip!

Other mocktails from the blog:

• Smoky Coconut Jalapeño Mockerita – Mocktail
• Raspberry Ginger Rosemary Mocktail
• Watermelon Mocktail Spritz – Summer Drink

Grapefruit Sage Mocktail – Ruby Sage Sparkler

Ingredients1x2x3x

• 4 oz Fresh Grapefruit Juice
• 1 oz Lemon Juice
• 4-5 Sage Leaves
• 7 oz 200 ml NA Sparkling Bitters
• Sparkling Water to top each drink

Instructions

• First, peel out 2 (or more) strips of the grapefruit skin for garnishing later.
• Squeeze out the juice from the grapefruit and set aside.
• Crush sage leaves and add to a cocktail shaker along with a bunch of ice cubes. Pour the grapefruit juice into it as well.
• Close and shake for 30 seconds so the flavors infuse and the mocktail gets chilled.
• Take a few sage leaves on a heat-proof plate. Burn it with a torch gun until it starts smoking well and place your cocktail glass upside down on it to lock the sage smoke in. After 30s-1min for the glass to be aromatic in itself.
• Add ice cubes to the glass and pour the shaken mocktail base into the glasses. Pour 100 ml of the sparkling bitters (replace with a few drops of Angostura bitters with sparkling water). Top with more sparkling water and garnish with the grapefruit skin and fresh sage leaves.
• Serve immediately.
• Stir with a spoon before drinking! Enjoy!

Looking for a quick and easy vegan ricotta recipe? This is how you can make it in just minutes with 4 basic ingredients!

Tofu, nutritional yeast, seasonings, and lemon combine in a food processor to create a smooth and creamy dairy-free ricotta alternative that’s perfect for pasta, lasagna, or spreading on crackers.

This vegan tofu ricotta is a versatile and healthy alternative to traditional dairy ricotta. It’s perfect for adding a creamy, protein-packed element to your favorite vegan dishes. Also, with just a few simple ingredients and a food processor, you can whip up a delicious batch of tofu ricotta in no time.

🌟Why you’ll love this recipe

This vegan tofu ricotta cheese recipe is incredibly versatile and offers numerous nutritional benefits.

High in protein

It is perfect for those following a vegetarian or vegan diet, and individuals looking to increase their protein intake. So, it is also suitable for those with lactose intolerance or dairy allergies.

Versatile

This tofu ricotta can be used in a variety of sweet and savory dishes. Therefore, it’s a versatile ingredient to have on hand. Use it in lasagna, stuffed shells, or as a topping for pizzas and bruschetta. For sweeter options, mix it with a bit of sugar and vanilla extract. This can be used as a filling for pastries, cakes, or crepes.

Easy storage

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. So, this makes it convenient to have on hand for quick and easy meals or snacks.

Overall, this tofu ricotta cheese recipe is a nutritious and versatile option for those looking to add a dairy-free, high-protein ingredient to their cooking repertoire.

📋 Substitutions & variations

Ingredients:

1. Tofu – firm or extra firm, can be substituted with cashews or silken tofu for a nuttier flavor. You can also use white beans for a creamier texture. The texture will definitely vary if use the alternatives.

2. Nutritional yeast – for a cheesy flavor, can be substituted with miso paste or tahini.

3. Lemon juice – for tanginess, can be substituted with vinegars such as apple cider vinegar or white wine vinegar.

4. Herbs – such as basil, oregano, thyme, or parsley, can be adjusted for different flavor profiles or omitted for a milder taste.

Flavor variations: To adjust the recipe for different flavors and textures, try using different herbs like fresh basil, fresh rosemary or dill, or adding in roasted garlic. You can also use sun-dried tomatoes for extra depth of flavor. By the way, omitting the nutritional yeast will result in a less cheesy taste, while adding more will intensify the savory flavor. So, experiment with different variations to find the perfect vegan tofu ricotta that suits your taste preferences.

How to make Tofu Ricotta

To make Quick and Easy Vegan Tofu Ricotta,

• start by pressing a block of firm tofu to remove excess moisture.
• Then, crumble the tofu into a food processor and add nutritional yeast, garlic powder, salt, and a squeeze of fresh lemon juice.
• Blend the mixture until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
• Adjust the seasonings to taste, adding more salt or lemon juice as needed. Use the tofu ricotta immediately or refrigerate it for later use.

Chef’s Tips

• To create a chunkier vegan ricotta, start by pulsing the ingredients in a food processor instead of blending. This will prevent the mixture from becoming too smooth. Then, adjust the texture to your personal preference by pulsing the mixture for a shorter or longer period.

• If you are planning to use the vegan ricotta for sweet recipes, then simply omit the savory seasonings (like garlic) and adjust the sweetness level to your liking. This will allow you to customize the flavor to suit your dessert recipes.

• Also, if a food processor is not available, you can use a mini blender or mash the tofu by hand. Use a fork to break up the tofu into a crumbly texture, similar to ricotta. While this method may take a bit more time and effort, it is a great alternative if you don’t have access to a food processor.

How To Store Leftovers

The key to maintaining the quality of leftovers is to cover and refrigerate them within 2 hours of cooking to prevent bacteria growth.

Leftovers should be stored in the refrigerator for up to 5 days in a covered container to maintain their freshness. If you have more leftovers than you can eat within 5 days, you can store them in the freezer for up to 2 months in freezer-safe jars or containers.

When storing leftovers in the refrigerator, make sure to use airtight containers to keep them fresh for as long as possible. If you are opting for freezer storage, then opt for freezer-safe containers or jars to prevent freezer burn. Labeling the containers with the date of storage can help you keep track of when the leftovers need to be consumed.

Ways To Use It

• In pasta dishes, it can be used as a filling for vegan lasagna or stuffed shells, adding a creamy texture and a subtle nutty flavor.
• As a dip, it can be spiced up with herbs and seasonings and served with fresh vegetables or crackers. When used as a spread, it can be paired with toast or as a filling for sandwiches.
• In sweet recipes, vegan ricotta can be used as a filling for cannoli or crepes, adding a rich and creamy element to these treats.
• Additionally, it can be used in breakfast foods like ricotta pancakes, adding a fluffy texture and subtle sweetness to the dish.

Overall, vegan ricotta is a versatile ingredient that can be used to elevate a wide range of dishes, from savory to sweet.

Recipes using vegan cheese:

• Spicy Vegan Mac n Cheese
• Vegan Grilled Cheese
• Spicy Tofu Rice Stuffed Zucchini

Quick and Easy Vegan Tofu Ricotta

Ingredients1x2x3x

• 14 oz. firm tofu 400 g
• 1-2 cloves garlic
• Juice from ½ small lemon
• ½ teaspoon salt or to taste
• 2½ tablespoons olive oil
• 2½ tablespoons nutritional yeast
• 1 teaspoon dried basil, oregano, parsley or Italian seasoning (optional)

Instructions

• Remove any excess liquid from the tofu and crumble it into small pieces. Place the tofu in a food processor and add all the remaining ingredients.
• Process until the mixture is smooth and creamy, pausing to scrape down the sides of the food processor when necessary.
• Optionally, transfer to a ricotta mold and let it set in the fridge for some time or skip this step and serve immediately.

Notes

Love Samosa but want a healthier option? Try this deconstructed Samosa Salad recipe . It combines all the flavors of the classic Indian snack in a nutritious salad bowl!

This Deconstructed Samosa Salad recipe is perfect when you are craving healthy street food! It features bold flavors and ingredients like potatoes, peas, and all the spices that go into a samosa filling. It’s crunchy due to the baked samosa crackers, roasted chickpeas and colorful veggies creating a flavorful and satisfying salad.

Deconstructed Samosa Salad and its inspiration from Indian street food

This Deconstructed Samosa Salad is a creative take on the classic Indian street food. It offers a fresh and vibrant twist to the traditional samosa.

All the elements of a classic samosa: the crunch of the wrapper, soft and spiced potato filling, and the chutneys. The dish also incorporates a variety of salad greens, roasted chickpeas, along with spices (like turmeric, coriander seeds, cumin seeds, amchur, and chaat masala). Bringing together the bold flavors and textures of a samosa, this salad offers a satisfying and flavorful eating experience.

The Deconstructed Samosa Salad showcases the versatility of traditional Indian ingredients. Also, it offers a refreshing and healthy alternative to the beloved street food.

Components of the Deconstructed Samosa Salad

The main components of the salad include:

1. Samosa Papdi or the Samosa wrapper crackers:

These provide a crispy and savory base for the salad, adding texture and flavor.

2. Baked potatoes and peas filling:

The hearty and flavorful filling of the samosa is a key ingredient, providing a satisfying and delicious element to the salad.

3. Sweet tamarind chutney:

This sweet and tangy sauce adds depth and complexity to the salad, complementing the savory components.

4. Green mint-cilantro chutney:

The fresh and herby chutney brings a refreshing and zesty flavor to the salad, adding a burst of brightness.

5. Roasted chickpeas:

These crunchy and protein-packed chickpeas provide a satisfying crunch and nutty flavor to the salad.

6. Salad greens:

The fresh and crisp greens add a light and refreshing element to the salad, balancing out the rich and hearty components.

7. Red onion:

The sharp and slightly sweet flavor of the red onion adds a pop of color and a burst of flavor to the salad.

8. Aromatics, spices, and garnishes:

This includes aromatic spices like cumin and coriander, as well as fresh herbs and additional garnishes such as chopped cilantro, mint leaves, and a sprinkle of chaat masala for added depth and flavor.

Ingredients and Substitutes for the Deconstructed Samosa Salad

1. Samosa Wrappers: I recommend making your own baked crackers (or papdi, as we say in Hindi) from scratch you can also substitute them with phyllo pastry sheets or wonton wrappers for a similar crunchy texture.

2. Potatoes and Peas: If you prefer a different vegetable, you can substitute with cauliflower, carrots, or even tofu for a protein-packed option.

3. Sweet Tamarind Chutney: This can be made from scratch by combining tamarind paste, brown sugar, and spices. Alternatively, it can be found in most Indian grocery stores or substituted with a combination of date syrup and lemon juice.

4. Green Mint-Cilantro Chutney: You can make this chutney from scratch using fresh mint, cilantro, ginger, cumin lime juice and green chilies blended with some plant-based yogurt. If you prefer a shortcut, it can be found pre-made in the condiments section of many supermarkets.

5. Roasted Chickpeas: You can easily roast chickpeas at home with olive oil and your choice of spices, or opt for any other crunchy alternative like roasted nuts!

6. Salad Greens: Use any variety of salad greens such as spinach, arugula, or mixed baby greens.

7. Red Onion: Pickled white onion can be used as a substitute for pink onion.

8. Aromatics: Grated ginger and green chilies can be found at most grocery stores.

9. Spices: Ground turmeric, chaat masala, roasted ground cumin, and red chili powder can all be found in the spice section of the supermarket, especially in the international foods aisle.

10. Garnishes: Fresh coriander leaves, pomegranate arils, and sev (crunchy chickpea flour noodles) can all be found in specialty Indian grocery stores or online, or substituted with chopped parsley, dried cranberries, and crispy fried noodles respectively.

Spiced Potatoes and Peas: Bake or Pan Fry

The best method for cooking and preparing potatoes and peas for a salad is to bake them instead of pan -frying for a crunchier texture. To do this, add all the spices, aromatics, and oil to a large bowl and mix well. Then, add boiled and cubed potatoes and peas to the bowl and coat them well with the spice mixture. Spread the coated potatoes and peas onto a baking sheet and bake in the oven at 400°F for 20-25 minutes, or until they are crispy.

If an oven is not available, the potatoes and peas can be boiled until they are tender and then pan-fried in a skillet with the spices and aromatics until they are golden and crispy.

This cooking technique is perfect for making a delicious samosa filling or for adding to a salad for a flavorful and crunchy element. By following these methods, the potatoes and peas will be perfectly cooked and seasoned for a tasty and satisfying salad.

Making the Chutneys

To make a simple tamarind chutney, start by mixing 1 cup of tamarind paste with 1/2 cup of water in a bowl. Add 1/2 cup of brown sugar, 1 teaspoon of cumin seeds, 1/2 teaspoon of ground ginger, 1/2 teaspoon of red chili powder, and a pinch of salt. Mix until everything is well incorporated and smooth.

You can adjust the sweetness and spice level to your preference by adding more sugar or chili powder.

For the mint cilantro chutney, blend 1 cup of fresh mint leaves, 1 cup of fresh cilantro, 2-3 green chilies, 1 teaspoon of cumin seeds, 1 teaspoon of chaat masala, the juice of 1 lemon, 2 tablespoons of plant-based yogurt, and a pinch of salt in a food processor or blender until smooth. If the mixture is too thick, you can add a little water to thin it out.

Once both chutneys are ready, you can use them as dressings for your salad. Drizzle them over the salad and toss to coat the ingredients evenly. Enjoy the tangy and flavorful taste that the chutneys add to your salad.

Building the Samosa Salad

To build a deconstructed samosa salad, start by squeezing some lemon juice over the salad greens to add a fresh and tangy flavor. Then, add the rest of the components such as spiced potatoes, lentils, crispy chickpeas, onions, and tomatoes.

Only add the chutneys right before serving to preserve their flavors and prevent the salad from becoming soggy. Place the samosa wrapper crackers on top of the salad to use them as scoops for the salad, or crush them and mix them into the salad for crunchy bites.

To finish, garnish the salad with fresh cilantro leaves to add a pop of color and freshness for presentation. The deconstructed samosa salad is now ready to be enjoyed as a flavorful and satisfying meal.

How to store samosa salad

To store samosa salad, first transfer it to an airtight container to help maintain its freshness. It’s essential to not add any chutneys or dressings to the salad before storing it, as they can make it soggy. Once the salad is in the container, place it in the refrigerator, where it can be kept for up to three days.

This will help to keep the ingredients crisp and prevent the salad from spoiling. When ready to enjoy the samosa salad, simply add the chutneys or dressings in and mix well before serving. Following these steps will ensure that the samosa salad stays fresh and tasty for up to 3 days when stored in an airtight container in the refrigerator.

Try other Salad recipes from the blog:

• Sprouted Mung Bean Salad
• Boiled Peanut Salad
• Vietnamese Inspired Noodle Salad
• Vegan Egg Salad
• Vegan Taco Samosa Chaat – A Mexican Indian Fusion

Related recipes:

• Baked or Fried Samosas
• Tamarind Chutney
• Mint Corriander Chutney

Crunchy Deconstructed Samosa Salad

Ingredients1x2x3x

Baked Pototoes Mixture:

• 4-5 Potatoes boiled peeled and cubed
• ½ cup Frozen or fresh peas
• 2 tsp Coriander powder
• 1 tsp cumin seeds
• 1 tsp Ground cumin
• 1 tsp minced ginger fresh or ground
• 2-3 Green chili peppers chopped
• 1-2 tsp Red chilli powder
• ½ tsp Turmeric
• 2 tsp Aamchur powder dried mango powder
• 1 tsp chaat masala
• Salt to taste
• 1 tbsp Coriander leaves chopped
• 1 tablespoon Oil

Samosa Papdi or Pastry Crisps:

• ½ cup whole wheat flour atta
• ½ cup all-purpose flour
• ½ teaspoon cumin seeds
• ½ teaspoon carom seeds
• 1 tablespoon oil
• 3-5 tablespoons water or add as required
• salt to taste

Salad base (add what’s available):

• Salad greens
• Cherry tomatoes halved
• Cucumbers diced
• Pomegranate arils
• Red onions

Chutneys (for dressing):

• 4 tablespoons Tamarind chutney
• 4 tablespoons Mint cilantro chutney
• 4 tablespoons Soy yogurt

Instructions

Prepare the Potato Mixture:

• Preheat your oven to 375°F (190°C).
• In a large bowl, mix the spices and aromatics for the potato mixture with oil. Add the peeled, boiled and cubed potatos and peas to this bowl and coat them with the spice mix.
• Transfer to a parchment sheet lined baking tray and bake for about 20-25 minutes until golden brown. Take it out and let it cool

Make the Pastry Crisps:

• Mix the whole wheat flour (atta), all purpose flour, carom seeds, cumin seeds and salt in a large mixing bowl.

• Rub or mix oil into the flour with your fingers, until you get a bread crumb-like texture.

• Add water 1 tablespoon at a time and knead to a firm and tight dough. Cover with a damp cloth and set aside for 30 minutes.

• Roll the dough ball with a rolling pin, not too thin.

• Bake them in the same over (maybe even with the potatoes if you want to do it together) pre-heated oven for 20 to 25 mins or till golden.

• Keep an eye while baking, as sometimes the crackers bake fast and burn, especially if rolled too thin.

• Once the baked crackers are cooled, transfer them in an air-tight box or jar.

• Prick the cut out papdis or small puris with fork, so that they don’t puff too much while baking.

• Bake until golden and crispy, about 10 minutes. Watch carefully to avoid burning. Turn them over midway

• In a large bowl, combine salad greens, and other veggies (cherry tomatoes, cucumber, and red onion).

• Add the cooled potato mixture to the salad.

• Drizzle the chutneys over the salad and toss gently to combine.

• Top with pastry crisps, pomegranate arils, roasted chickpea (if using), and fresh cilantro leaves.

• Enjoy! Serve your deconstructed samosa salad as a refreshing and innovative take on the classic samosa.

Grapefruit Sage Mocktail - Ruby Sage Sparkler

Ingredients1x2x3x

• 4 oz Fresh Grapefruit Juice
• 1 oz Lemon Juice
• 4-5 Sage Leaves
• 7 oz 200 ml NA Sparkling Bitters
• Sparkling Water to top each drink

Instructions

• First, peel out 2 (or more) strips of the grapefruit skin for garnishing later.
• Squeeze out the juice from the grapefruit and set aside.
• Crush sage leaves and add to a cocktail shaker along with a bunch of ice cubes. Pour the grapefruit juice into it as well.
• Close and shake for 30 seconds so the flavors infuse and the mocktail gets chilled.
• Take a few sage leaves on a heat-proof plate. Burn it with a torch gun until it starts smoking well and place your cocktail glass upside down on it to lock the sage smoke in. After 30s-1min for the glass to be aromatic in itself.
• Add ice cubes to the glass and pour the shaken mocktail base into the glasses. Pour 100 ml of the sparkling bitters (replace with a few drops of Angostura bitters with sparkling water). Top with more sparkling water and garnish with the grapefruit skin and fresh sage leaves.
• Serve immediately.
• Stir with a spoon before drinking! Enjoy!