If you aren’t vegan, don’t worry, there’s a good chance you won’t notice that these recipes are. They are big on flavor and pretty simple to make. So they’re a great way to add more vegetables and fruits to your diet without even noticing!
So let’s get cooking!
Mango lemonade with a kick in the pants from some reposado tequila. Fresh, crisp and kinda damn tasty, this Boozy Mango Lemonade is the perfect summer cocktail,.
Need a new veggie burger for your summer eats. This Chipotle Cherry Burger is easy to make, sweet & spicy, and also vegan. What else do you need?
This homemade horchata recipe is vegan and uses homemade almond milk for added depth and character. Easy and tasty, you’ll never visit a taqueria again. Ok, that’s a lie. Still, this stuff is damn good.
Tart, bright and well balanced, this rhubarb margarita celebrates all that is wonderful about rhubarb… and tequila.
In the tradition of simplicity, like I mentioned in my “tomato bun” burger recipe, it’s all about keeping it simple, stupid. The “stupid” being me! This apple peanut butter sandwich does just that. Also, it’s a gluten-free way to chow down a peanut butter sandwich. You could add jelly; you can add anything. This recipe […]
As much as I try to promote cooking, sometimes (most of the time)… I over-complicate things. So, in the spirit of simplicity, stick this Salt & Tomato Burger in your mouth! No, really… this recipe is an easy way to eat gluten free, whether it be your favorite burger or hot sandwich. More fun, less […]
I simply love the idea of sneaking vegetables into popsicles. The idea of exploring veggies in a whole new way is sorta what this blog is about, right? So a Beet & Berries Popsicle is of no surprise, especially if you’ve had my Salted Celery Popsicle. Yum! Ingredients 1 Pound Strawberries 4 Ounces Raspberries ½ […]
You know what’s fun? Trying wines from wineries that you’ve never been to before. I had that opportunity with the 2011 Wente Vineyards Cabernet Sauvignon. I’ve been getting back into Cab Sauv lately and this vino delivers at just $18.00 a bottle. I get aromas of dark fruit mostly but on the palate there’s cherry, […]
Oh sweet Merlot, how I love thee. I’ve heard many folks knock Merlot but I’m a fan. Some say Merlot’s bad rap come from the movie Sideways while others think it’s due to the cheap commercial Merlot that is everywhere. Regardless, this 2011 Wente Vineyards Merlot definitely says, “I’m a Merlot, he me roar.” There […]
Did someone say Pinot? Well hot damn, count me in. As you may know from reading these wine reviews, I am an unashamed Pinot Noir whore. And just to clarify, whore does not mean snob. Bring on the Pinot. This 2010 Wente Vineyards Pinot Noir really surprised me. Yummy aromas of dried fruit, pepper, earth, […]
Fruit Roll-Ups were one of those child hood snacks that seemed almost… magical. Fruity and sweet, portable, and as much fun to play with as they were tasty. As an adult, they’re a bit too sugary for my liking, and the flavors are, well, too singular. Since road trip season is upon us, I wanted […]
While the flavors required to make an amazing chili are complex, the recipe itself only has one simple rule. If you don’t cry while making it or sweat while eating it, you’re doing it wrong! This quinoa and coffee chili does both. Oh, and you’ll be surprised to find out that it is vegan. Ingredients […]
I doubt there is anything more elegant than a poached pear. I just love them because, well, most fruit-based desserts are more everything else other than fruit, such as pies or cobbler (not that I don’t indulge in all that butter and sugar). But poached pears are about pears, plain and simple. I poached these […]
The 2011 Whale Rock Charbono from Castoro Cellars is not only tasty, it is organically grown and the wine is SIP Certified for sustainability.
The 2011 Castoro Cellars Cabernet Sauvignon spent time in both American and French oak, and it shows. The wine smells like a log cabin with hints of ripe fruit. Ripe berries fill my mouth with just one sip, but the wine isn’t overly jammy. It’s rather balanced. And all that wood (yes, I said wood) […]
Sustainable and organic, Castoro Cellars makes an amazing white wine blend with this 2012 Tango. See just how well Pinot Grigio, Chardonnay, Viognier, Gewurztraminer, and Orange Muscat work together.
This 2011 Estate Chardonnay from Tolosa in Edna Valley has aromas of grapefruit, pear, and honey. The winery is also sustainable and solar powered.
Wine review of the 2011 Ancient Peaks Cabernet Sauvignon. Sustainable and tasty, the wine has notes of blackberries, cherries, and smooth spices making it almost unshareable.
2012 D’Anbino Cellars Rosé has notes of strawberry and tropical fruit, with floral aromas. The wine is sustainable and eco friendly and certified by SIP (Sustainability in Practice).
This particular vintage is bursting with fruit: plum and dark cherries to name a few. It’s spicy like most Cabs, with a bit of pepper right out of the gate, yet not so heavy that it cannot be enjoyed on its own.
This 2007 D’Anbino Cellars Orchestration red blend really surprised me. It was well balanced and the nose rocked it so for $28 I’m thinking I need more!
I wanted to create a churro that had a wee bit more to offer. Not only does this churro come with fresh pumpkin but it is also vegan. It’s so flavorful and amazing, it needed more than just sugar and cinnamon. So I covered mine in warm bourbon caramel. Yum!
I was talking with my good friend Ariel over at Whole Foods about New Year’s Eve, and how much fun it would be to toast with a champagne popsicle to ring in the new year. What a swell idea! I been wanting to put a boozy spin on my now famous Pomegranate & Limeade Popsicle, and this seemed like the perfect opportunity.
It might be cold outside but f*ck, this tasty beverage tastes like spring in a cup. It’s bright, tangy, sweet and crisp. It’s so damn sunny, you’ll need a speedo!
This particular recipe was created for the holiday season. At home at either the Thanksgiving or Christmas dinner table, this orange soda is swimming with warm cinnamon, clove and allspice. A few black peppercorns tie it all together. There’s a good chance you’ll be drinking it all year long!
I am quite in love with shrubs. And this Cranberry & Sage Shrub will be served at Thanksgiving! And Christmas…possibly July.
The plums are super tasty but because they are foraged, there was a bit of inconsistency in the flavor. To sorta bring them all to the same place, I slow roasted them. I rounded them out with some Pinot Noir. Besides, who doesn’t love wine?
Even though I am vegetarian, I try to eat vegan and gluten-free when I can. And yes, this was before Mark Bittman wrote a book on it. As a veggie, it’s just really easy to consume a lot of dairy. Don’t get me wrong. I love it! I want to swim in a vat of […]
Tomato sauce is a simple sauce that is about highlighting the tomato. It isn’t just tomatoes but you don’t want to take the sauce in any particular direction. You are celebrating the tomato, plain and simple.
This vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right?
If you want a non-traditional spin on pico de gallo, now you have one. It seems weird to call this a fruit salsa because, well, tomato is also a fruit. And nobody ever refers to it that way.
Fourth of July is almost here which means it’s time to fire up the barbie. So I wanted to create a recipe that was in the true spirit of Independence Day, hence the name. Get it? Red Wine & Blueberry, as in red, white and blue.
Okay, I love making popsicles, no surprise there. I’ve been wanting to make a wine popsicle for quite some time. But I wanted one that really showcased the wine. I love using wine as an ingredient but not just to dump it into some sangria with no consideration to the tasting notes. Well I finally found my wine.
I love wine. You know what I love even more, using wine as an ingredient. Whether it is poaching pears or making boozy popsicles, it is quite a versatile ingredient. Like this savory sangria.
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
I wanted to create a popsicle that was both cooling and refreshing. And here it is! This pop, with both tomato and jalapeño, is not overly sweet but it is still dessert–trust me. The watermelon makes sure of that. And the heat from the peppers keep it bright and tasty.
Here are some recipes to show your friends just how gourmet vegans can get! From Avocado Gazpacho to Chocolate Roasted Beets, these recipes are as simple as they are tasty.
These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised.
Fresh and tart, this salsa just screams for a warm day and some cerveza. Serve it up at your next picnic. Or any meal for that matter.
Potatoes roasted with garlic and rosemary are one of those staples that I will never get tired of. So easy to make and so tasty!
Made with coconut milk and fresh tarragon, the popsicles are creamy (Creamsicle, what?), bright and earthy. They aren’t as sweet as your average popsicle so if you tend to shy away from sweets…this is the dessert for you!
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
I admit, I avoided gazpacho for years. I had no particularly good reason. I just couldn’t get past the idea of cold soup. It seems so wrong. Soup should be warm, cozy and comforting–like a Snuggie! Not cold. One day I decided to give it a whirl, and I immediately wanted to kick myself for […]
This salad is hearty and just slightly spicy from the Cilantro Lime Dressing. It’s also very fresh tasting and perfect for your next picnic. Something I look forward to now that the weather is much nicer.
This dressing is a favorite of mine because I like a little heat with my salads. Who am I kidding? I like a little heat with my salads, popsicles, soups, sangrias and everything else. It is great for rounding out almost any salad but it really shines on those with fruits like the avocado.
This organic lavender rum-based cocktail is just one of the many you’ll find at the Alexander Valley Bar by Medlock Ames. Medlock Ames is a sustainable winery located in Alexander Valley.
Confession, I use these for everything. These roasted tomatoes are what I use for my homemade marinara and they are also great on grilled cheese sandwiches. They are so rich in flavor that you’ll be surprised at how easy they are to make.
Well, I am here to say that is this the best one you’ll ever have. Chunky, spicy and bright…this guacamole recipes goes best with cold beers and good friends. Lot’s of them!
One of my favorites is fresh mango and the way it is prepared at food trucks throughout Mexico. It is so good that it’s hard to believe it is so simple. Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. How good does that sound?
Toasted Israeli couscous with roasted brussels and crisp tangerine make this salad the perfect representation of winter meets spring. This recipe is both hearty and fresh, great for a picnic.
Lime juice and the fresh tarragon give this frozen avocado margarita recipe its bright crisp flavor. And the savoriness of the tarragon also plays well with the avocado, making this a great garden cocktail.
This recipe is earthy as one would expect from beets. And it is no surprise how well balsamic compliments them. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie.
This fun & fresh twist on a classic mojito is the perfect way to kick off spring! Using lavender simple syrup, the drink is bright, minty and has some nice herbal notes to it. Garden party, anyone?
The great thing about simple syrup is you can flavor it with almost anything, like lavender. I recommend this syrup for ice teas, ice cream and lemonade but experiment with it. I am sure there are many ways to enjoy it.
I love mojitos for their crisp and refreshing flavors. This cucumber and green tea mojito recipe is no exception. It’s cool, refreshing and good for you… because their is green tea, ya know?
What is it with the combination of grapefruit and vodka? It just pairs so well together, especially in this boozy popsicle recipe with fresh basil.
Looking for a fun way to enjoy beets and carrots. Try this twist on the margarita. This cocktail is super tasty and super pretty!
If you are anything like me, you can never eat too much avocado. Sliced, diced or pesto? I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want it to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.
Instead of being tart as one would expect from a grapefruit-based drink, this roasted margarita is slightly smokey, crisp, and just a little spicy (thank you habanero). It’s perfect for winter. Curl up next to the fire and enjoy!
You might have noticed, I really get into the visuals of food here at Cooking Stoned. So making oatmeal sexy is one of my goals. I think I succeeded with this Healthy Breakfast Crème Brûlée Oatmeal.
What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. Of course, you can season them anyway you want. Use this curry seasoning just as a suggestion or starting point. And go Niners!
Fight food waste and eat more tasty things with these candied grapefruit peels. Perfect as dessert or in your homemade granola, candied citrus peels are simple and easy to make.
Margaritas have never looked more interesting. This Mexican Bulldog Margarita has a Corona beer turned up in it and is hand-crafted for extra lime flavor. It’s like being in Texas!
Even though it’s fried, these artichoke chips are very light all while remaining big on flavor. If there’s a vegetarian version of the internet’s bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception.
Ain’t nothing like a boozy popsicle, right? I sorta feel kid-like having one but in a “I snuck into my parent’s liquor cabinet” kinda way. And this deconstructed kiwi margarita is the perfect way to start!
Nothing quite like a messy burger, is there? What I enjoy most about veggie burgers is the endless possibility of combinations, like this spicy butternut squash & black bean burger recipe. Loaded with quinoa, fresh squash and a whole lot of flavor.
Pizza dough is one of those things that once you make it yourself, you’ll eat even more pizza than you already do. Why? Well, homemade pizza dough is super easy to make and fresh baked pizza is way tastier than anything you’ll get delivered.
Warm your winter with this sunny sake-based sangria that tastes like summer. Bursting with fresh ginger, crisp tangerine and a slight minty finish, this sangria recipe is everything a mixed drink should be. You’ll almost not want to share!
I never liked pistachios growing up. Now I love them. And this raw pistachio kale pesto is just one of the many ways I eat them regularly.
I love a seasonal sangria. The way I see it, it’s just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. Enter this cranberry and rosemary sangria!
Spicy, sweet and ready to party! That is one way to describe this hand-crafted Jalapeño and Cilantro Margarita recipe from Medlock Ames. This garden cocktail comes straight from the Medlock Ames Tasting Room and Alexander Valley Bar. I visited the area (again) while driving a Chevy Volt around California touring sustainable farms and food producers. This drink was definitely a highlight!
Cold? Don’t worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner.
I always prefer a fresh fruit smoothie over the frozen fruit kind. This persimmon smoothie is no exception. With coconut milk, orange juice and ripe persimmon, this drink is earthy and sweet, spicy and just slightly tart. Oh, and it is vegan!
Cranberries are beautiful and I want to showcase their gorgeous color and flavor, but also their grape-like shape. These jewels are baked with a bit of booze for one amazing cranberry sauce recipe.
What is it about sweet and salty? These pumpkin seeds are the perfect combo. The maple syrup provides just a hint of sweetness against the bite of the sea salt.
Have you ever had a Mexican mocha? That was my inspiration for these pumpkin seeds… minus the chocolatey parts. I wanted the depth you get in coffee, plus some of that heat from chili.
Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this roasted red beet hummus recipe, they just add so much to a dish, visually speaking.
Celebrate pomegranate season with these tangy popsicles. They are made with fresh pomegranate and homemade limeade. And they are as pretty as they are flavorful.
This homemade cranberry sauce is swirling with ginger and orange zest. No need for that jiggly stuff from a can ever again.
Kiwi salsa gets a kick in the pants with fresh Jalapeños and earthy cilantro. This is the perfect winter salsa!
These Green Tea, Basil and Meyer Lemon Popsicles are amazing. Think sweet tea–if it was made with green tea–meets Thai basil all wrapped up in an Arnold Palmer using meyer lemons.
These butternut squash “mashed potatoes” are part of my Thanksgiving Mashed Potato Threesome recipe. If you loved a hearty and classic mashed potato but want more vegetables and less starch in your side dish, this is the perfect dish for just that.
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
If you're wondering if I am really stoned... well, I'll never tell.
Want to know what I'm cooking up next? Follow me on Facebook for Behind-the-Scenes access: