Coconut Shrimp Salad

recipe from PureWow

Coconut Shrimp Salad











Makes: 4 servings plus 1 and 1/4 cup of dressing

Start to finish: 35 minutes


Chive-Apple Cider Vinaigrette

⅓ cup thinly sliced chives

2 teaspoons dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons low-sodium soy sauce

⅓ cup extra-virgin olive oil

Coconut Shrimp Salad

3 cups finely chopped romaine lettuce

3 cups thinly sliced green cabbage, preferably a mix of napa and savoy

¾ cup thinly sliced red cabbage

¾ cup soy sprouts

½ cup thinly sliced red bell pepper

½ cup finely chopped Thai basil

½ cup finely chopped cilantro leaves

12 large deveined tail-on cooked shrimp

6 scallions, white and light-green parts only, finely chopped (about ½ cup)

½ cup coconut flakes, toasted


1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside.

2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro.

3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving.

-Raining Chocolate

Lemony Hummus and Vegetable Sandwiches

Lemony Hummus and Vegetable Sandwiches











Makes 4 sandwiches plus about 2 cups of hummus

start to finish: 35 minutes


Lemony Hummus

Two 15-ounce cans low-sodium chickpeas, drained and rinsed

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup lemon juice

2 tablespoons tahini

2 medium garlic cloves, smashed

¾ teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon freshly ground black pepper



8 slices focaccia or good-quality wheat bread

4 loosely packed cups mesclun greens or other mild lettuce

1 medium English cucumber, thinly sliced crosswise

2 medium vine-ripened tomatoes, cored and thinly sliced

¼ teaspoon kosher salt

1½ loosely packed cups radish sprouts

2 medium carrots, peeled and finely grated

¼ red onion, thinly sliced


1. Make the hummus: Set aside ¾ cup of the chickpeas. In the bowl of a food processor, combine the remaining chickpeas with the olive oil, lemon juice, tahini, garlic, salt, cumin and black pepper. Purée, scraping down the sides of the bowl as needed, until the mixture is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas. Set aside.

2. Make the sandwiches: Arrange the bread slices on a clean, dry work surface and spread each slice evenly with hummus, using about ¼ cup per slice. Top 4 slices with the greens, dividing them evenly. Layer the cucumber slices, then the tomato slices over the greens, dividing them evenly. Sprinkle the tomatoes with the salt.

3. Top the tomatoes with the radish sprouts, carrots and onion, dividing them evenly. Close each sandwich with another slice of bread, hummus side down, then cut in half. Divide the sandwiches among four plates and serve.

-Raining Chocolate

No-Bake Vegan Cheesecake!


Hey guys, I found this terrific recipe for No-Bake Vegan Cheesecake and I just thought I’d share it with you all! It’s low in fat and calories, so you could feel better about yourself when indulging in this delicacy. Also, take a look at my gif photoset of this video at our tumblr!

Food Recipes: Butterless Cake

I know what you’re thinking. How can you make a cake and not have any butter in it? Well, it’s possible. And it tastes pretty good, if I do say so myself. This recipe goes all the way back to World War I – an era where everyone was all about conserving food in order to give the most to our soldiers on the front, fighting for our safety. Therefore, when temptation gets the best of the people during this time period, they whip up a butterless cake. It’s also called War Cake or Unemployment cake. I made this for my World War I project a couple weeks ago and topped it off with some cream cheese frosting leftover from the Red Velvet cake I made a couple days before.  My whole cake was gone by the time school was over…..So if you’re in the mood to take a trip to the past or just want a guilt-free dessert, keep reading! Recipe adapted from the cookbook Forgotten Recipes by Jaine Rodack.

So here’s the ingredients you’ll need:

  • 1 egg, separated
  • 2/3 c sugar
  • 1/2 c evaporated milk (Recommended, but use regular milk if you don’t have it. It still turns out great. 🙂 )
  • 1 c flour
  • 2 level teaspoons baking powder
  • 1/8 tsp salt
  • 3/4 tsp lemon extract 


  1. Beat the egg yolk in a large bowl until light and fluffy. 
  2. While beating, gradually add in the sugar and the milk. Mix until combined.
  3. In a separate medium bowl, mix all the dry ingredients together. (Flour, baking soda, and salt.)
  4. Mix in the leftover egg white and the lemon extract to the large bowl, stirring until combined.
  5. Slowly add in the dry ingredients to the wet ingredients and stir until all have been mixed in.
  6. Pour batter into a loaf pan.
  7. Bake on the middle rack of the oven for 30-35 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  8. Let the cake cool for 20-30 minutes.
  9. Frost the top of the cake with cream cheese frosting.

That’s it! It’s a pretty easy recipe to follow for a delicious guilt-free cake. Let me know what you guys think!

Happy baking,

Cinnamon Roll.

Tuscan Vegetable Soup

Here’s a super quick and easy vegetable soup recipe I stumbled upon on It’s simple, yet delicious and filling. After making this myself a couple of times, I modified the recipe to what I had on hand at the time. I decided to make chicken broth from scratch, boiling chicken legs in the same amount of water that would have been the canned broth. This will really help to add the effect of a clarified and pure-looking/tasting soup. The recipe calls for either fresh or dried herbs, but if you can get your hands on some fresh herbs, that would be better because the fresh herbs have more aroma and really enhance the flavor of the broth. Instead of just using 1 clove of garlic, I doubled the amount, just because I am a fan of garlic. It doesn’t really make a difference in the overall taste of the soup itself, however. On my second time around making the soup, I had a little over double the amount of spinach the recipe called for. I decided on a whim to toss it all in. You would think that that much spinach would simply overwhelm the balance of soup-to-vegetable ratio, but it really doesn’t (as with all my modifications). You just get more veggies to eat. I cannot eat a soup without crackers to go with it, so I also serve my soup with either saltine or oyster crackers on the side. Garnish with fresh Parmesan cheese and you’re all set.



Tuscan Vegetable Soup
Prep Time: 20 min          Inactive Prep Time: —             Cook Time: 15 min
Level: Easy
Serves: 6 servings (1 1/2 cups each)

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.


2007, Ellie Krieger, All Rights Reserved.

Food Recipes: Red Velvet Cake/Cupcakes!

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Everyone likes Red Velvet cake; it’s a given! So I’d like to introduce to you the best Red Velvet cake recipe you’ve ever seen. I used this recipe to make both cupcakes for friends as well as a pretty rad birthday cake for my sister as shown above! My relatives that attended the birthday party loved the recipe – it was satisfying, moist, yet not too sweet. Topped off with a whole bunch of  fresh strawberries and Betty Crocker’s Rich and Creamy Cream Cheese Frosting, it was all gone by the end of the party.

The recipe features a secret ingredient that you normally wouldn’t think of using, but don’t you dare skip out on it though! You won’t taste it in the cake, but it makes the cake so moist and delicious that you’ll find yourself indulging in another slice soon after. This recipe is adapted from DivasCanCook – she has a lot of wonderful recipes, check out her awesome site here and check out the original recipe here! Alright, let’s get to the recipe!

So here’s the ingredients you’ll need:

    • 2 cups all purpose flour
    • 1 teaspoon of baking soda
    • 1 teaspoon of baking powder
    • 1 teaspoon of salt
    • 2 tablespoons of unsweetened, cocoa powder
    • 1 3/4 cups sugar (Or 2 cups, if you’d like the cake to be sweet)
    • 1 cup vegetable or corn oil
    • 2 eggs
    • 1 cup buttermilk
    • 2 teaspoons of vanilla extract
    • 1-2 oz. red food coloring
    • 1 teaspoon of white distilled vinegar
    • ½ cup of prepared plain hot coffee (AKA Secret Ingredient. Don’t skip this ingredient!)


  1. In a medium bowl, sift the cocoa powder. I found that because the cocoa powder originally has little clumps stuck together, if you don’t get rid of them, they’ll be hard to get rid of afterwards. They might show up in the finished cake as well. 
  2. In the same bowl, mix in the flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. In a separate large bowl, mix the sugar and vegetable oil together until thoroughly combined. Depending on how much sugar you added will change the consistency of the mixture. 
  4. Add in the eggs, buttermilk, and vanilla to the mixture (large bowl). Stir all together until combined. The mixture should be liquid-y now. 
  5. Add the red food coloring and continue to stir until it’s all combined.
  6. Stir in the coffee and white vinegar. Make sure the coffee has cooled down before adding it to the mixture. 
  7. Taking the dry ingredients mixture, add a little bit of it at a time to the wet ingredients and stir until all of the dry ingredients have been mixed in. Be careful not to over mix- you don’t want a tough cake. 
  8. Coat an angel food cake pan with butter or baking spray.
  9. Pour the batter into the pan.
  10. Bake in the middle rack for 30-40 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  11. Let the cake cool for 20-30 minutes.
  12. Put a plate on top of the cake pan and flip over so that the pan is now upside-down and the cake is on the plate.
  13. Cut the cake in half with a knife and frost the inside and the top with cream cheese frosting when the cake has cooled completely.

Enjoy! 🙂 Write a comment down below if you tried this recipe. I’d like to know what you guys think!

-Cinnamon Roll.