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Cooler Than A Cucumber Salad
Lunch American

Cooler Than A Cucumber Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Place cucumber chunks and cucumber slices in a large bowl; add tomato and onion.
  2. 2 Whisk Champagne vinegar, balsamic vinegar, olive oil, agave nectar, sea salt, and black pepper together in a small bowl until frothy; pour over vegetables. Gently toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad before serving, at least 1 hour.

By Kenedy Schlenker

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Sweet and Tart Vegan Granola Bar
Lunch

Sweet and Tart Vegan Granola Bar

4.9

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan.
  2. 2 Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan.
  3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.

By AliLigs

Quinoa and Black Bean Salad
Lunch

Quinoa and Black Bean Salad

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
  2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Homemade Almond Milk
Drink American

Homemade Almond Milk

4.9

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Almond Flour Brownies
Dessert American

Almond Flour Brownies

4.5

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  3. 3 Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

By michelle taylor

Sweet and Savory Fried Plantains
Dessert American

Sweet and Savory Fried Plantains

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
  2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
  3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Elana's Gluten-Free Chocolate Chip Cookies
Dessert American

Elana's Gluten-Free Chocolate Chip Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
  3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Avocado Ice Cream
Dessert American

Avocado Ice Cream

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
  2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Vegan Agave Cornbread Muffins
Side Dish American

Vegan Agave Cornbread Muffins

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
  2. 2 Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

By smiithh

Baked Tofu
Dinner American

Baked Tofu

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet with cooking spray.
  3. 3 Whisk soy sauce, agave, sesame oil, garlic, and ginger together in a bowl until evenly combined.
  4. 4 Gently press tofu pieces to release as much water as possible.
  5. 5 Arrange tofu on the prepared baking sheet and brush with 1/2 of the soy mixture.
  6. 6 Bake tofu in the preheated oven for 30 minutes.
  7. 7 Flip tofu and brush with remaining soy mixture. Sprinkle sesame seeds over top. Continue baking until tofu is crisp, about 30 more minutes.
  8. 8 Remove from the oven and use a spatula to transfer tofu to a wire rack to cool.

By Teri Rose Mibelli

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Kirstin's Favorite Black Cherry Martini
Drink American

Kirstin's Favorite Black Cherry Martini

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
  2. 2 Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.

By klesage

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Skillet-Braised Grouper with Tomatoes, Onions, and Capers
Dinner American

Skillet-Braised Grouper with Tomatoes, Onions, and Capers

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
  2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
  3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
  4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Gluten-Free Beer Bread
Bread & Baking American

Gluten-Free Beer Bread

4.6

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
  3. 3 Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
  4. 4 Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
  5. 5 Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

By sdewing

Lower-Carb Banana Protein Muffins
Snack American

Lower-Carb Banana Protein Muffins

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
  2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar