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!
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.
On a warm day, gazpacho can be such a treat. This Avocado & Heirloom Tomato Gazpacho is just that. Big on flavor, slightly spicy and ready for summer.
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.
Lime juice and the fresh tarragon give it a bright crisp flavor, that makes it super refreshing. And the savoriness of the tarragon also plays well with the avocado. Triple Sec and a splash of agave nectar turn it just a little sweet. But not too sweet!
This dish is earthy as one would expect from the beets. And it is no surprise how well balsamic compliments that flavor. 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 this one. 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.
It’s that time of year when almost every food item seems to turn green. There’s green beer, green cakes, green eggs, and even green pizza (ewe!). I dunno, it seems that green occurs naturally in so many foods that you don’t really have to dye anything. I am going to stick to this mojito. It’s always green and always tasty!
What is it with the combination of citrus and vodka? It just pairs so well together. You know, I just love a very well made Greyhound. But even citrus-infused vodkas are quite tasty!
Looking for a fun way to enjoy beets and carrots. Try this twist on the margarita. It is super tasty and super pretty!
If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, 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 margarita is slightly smokey, crisp, and just a little spicy. 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. It’s so tasty and healthy, I think more people would enjoy it if it didn’t look like a big grayish-brown blob.
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!
I love fresh squeezed juice. It’s one of Sunday’s little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven’t gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right?
One of the best parts about traveling is the exposure to new and exciting things. And it doesn’t always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled nights while there. I hope you enjoy it as much as I do.
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. Even though it’s fried, these artichoke chips are very light all while remaining big on flavor.
Ain’t nothing like a boozy popsicle, right? They are kind of the perfect dessert. 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!
There’s nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. This burger is a favorite. It is slightly sweet, earthy and pretty spicy.
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, fresh 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. Seriously, you will think it is August! Bursting with fresh ginger, crisp tangerine and a slight minty finish, this sangria is everything a mixed drink should be. You’ll almost not want to share!
I never liked pistachios growing up. I think it’s because they were of a lower quality and dyed red. But now I love them and this recipe is just one of many ways I show my new found appreciation for the nut.
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. If you ask me, it is simply beautiful.
For those of you who have seen my recipes on here, it is of no surprise that I love this margarita! I wish I could say I came up with it myself but I didn’t. This is a special garden cocktail 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 feast on a sauce that not only showcases their gorgeous color and flavor, but also their grape-like shape. So I baked them. Though firm when raw, cranberries fall quickly to even just a little heat. You don’t have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!
What is it about sweet and salty? These pumpkins 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 this dish…minus the chocolatey parts. I wanted the depth you get in coffee, plus some of that heat.
Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking.
Popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The arils inside the popsicle are just gorgeous, right?
Cranberry sauce is perhaps one of the most controversial items at my Thanksgiving dinner table. Despite my family’s love of good, homemade food. We all fight over whether to serve homemade cranberry sauce or stuff from the can. You know where I stand on this, and this recipe is why!
The end of tomato season is always a sad one for me. But that doesn’t mean I am not willing to compromise, especially when it comes to salsa. This salsa is tangy, hot and oh so yummy. Try it! And by the time summer rolls around, you’ll be missing kiwi season for sure! 8 ripe [...]
Think sweet tea–if it was made with green tea–meets Thai basil all wrapped up in an Arnold Palmer using meyer lemons. That is what this recipe is! It is so fresh and bright and yum, I cannot eat just one!
This is the first “mashed potato” recipe from 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.
I love sweet potatoes. For one, they cook a lot faster than regular potatoes (I’m impatient!) and they have so much more natural flavor that you rarely have to modify them. However, the root works especially well with certain flavors, such as curry and maple. Stay warm with this fall soup. It is sweet and spicy and quick to make.
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.
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