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30 Minutes or Less

Vegan Butternut Squash Curry

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Vegan Butternut Squash Curry

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

Vegan Butternut Squash Curry

Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

Main Ingredients Needed to Make Vegan Butternut Squash Curry

  • Butternut squash – You’ll need to get 1 small squash and dice it up

  • Coconut or olive oil

  • Chopped onion

  • Grated ginger

  • Red curry paste

  • Coconut milk

  • Spinach – optional, but works great with this dish

  • Tamari or soy sauce

  • Lime juice

  • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

  • Add chickpeas or tofu to this dish for extra protein.

  • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

  • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
Vegan Butternut Squash Curry
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Vegan Butternut Squash Curry

5 from 1 vote
Recipe by Samantha Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

Ingredients

  • 3 Cups Butternut Squash (diced)

  • 1 Tablespoon Coconut Oil or Olive Oil

  • 1 Small Onion (chopped)

  • 1 Tablespoon Ginger (grated)

  • 2 Whole Garlic Cloves (grated)

  • 1 Pinch Salt

  • 2 Tablespoons Red Curry Paste

  • 1 14-ounce Full-Fat Coconut Milk

  • 1/2 Cup Water

  • 1 Teaspoon Sugar

  • 1 Handful Fresh Spinach (optional)

  • 1 Tablespoon Tamari or Soy Sauce

  • 2 Teaspoons Lime Juice

  • For serving:

  • Basmati Rice

  • Chopped Cashews or Peanuts

  • Fresh Cilantro

  • Lime Wedges

Directions

  • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
  • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
  • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
  • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

Recipe Video

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30 Minutes or Less

Spicy Cucumber Margaritas

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two spicy cucumber margaritas with spicy salt rim on the side

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

two spicy cucumber margaritas with spicy salt rim on the side

What You Need To Make Spicy Cucumber Margaritas

Lime Zest – The lime zest in the spicy rim is my very own secret ingredient. It adds a touch of brightness that will have people asking, “what is that?!” Just a teaspoon of fresh lime zest brings these drinks together. They’re ideally salty, sweet, and savory!

Agave – This natural sweetener makes these margaritas that much more healthy. I personally like the taste of agave better than simple syrup. Agave is darker in both color and flavor. Though if you’re looking for an even healthier cocktail – use honey instead!

Cucumber – This crisp, fresh vegetable is 96% water! Therefore, I like to look at this cocktail as a way to hydrate while I dehydrate. Ok ok gigs up. I can’t confidently say these margaritas are actually healthy just because they contain a vegetable. But I can say the cucumber perfectly balances out the spice. There’s just something about the combination of the two that is *chef’s kiss* perfect!

Make It A Mocktail

  • Use 2 ounces of tonic or sparkling water in place of the tequila. Also, use orange juice instead of triple sec for a virgin spicy cucumber margarita!

Tips For Making Spicy Cucumber Margaritas

  • The longer you shake these margaritas, the spicier they’ll be! Tossing the sliced jalapeños in your cocktail shaker will encourage them to release their spicy oils. So the longer they have to release those oils, the spicier your drinks will be.
  • For a skinny margarita, use orange juice instead of triple sec. The use of agave falls under the “skinny” label. Though if you want to make this a true skinny spicy cucumber margarita (wow that’s a mouthful) make sure you use fresh-squeezed orange juice instead of triple sec.
  • If you don’t like a salty rim, use sugar instead! Replace the salt with the same amount of sugar. Enjoy a slightly sweeter, yet still spicy and delicious cocktail.
Spicy Cucumber Margaritas
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Spicy Cucumber Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

5

minutes

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

Ingredients

  • For the spicy rim:

  • 3 tablespoons salt

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 4 ounces tequila

  • 2 ounces lime juice

  • 1 ounce triple sec, see Notes

  • 1 tablespoon agave, see Notes

  • 1 cup cucumber, sliced

  • 3-4 jalapeño slices

Directions

  • Mix together all spicy rim ingredients together on a small plate. Then run a lime wedge along the rim of both glasses before dipping in the salt mixture. Set glasses aside.
  • Place the tequila, lime juice, triple sec, agave, and cucumber in a cocktail shaker. Muddle together, squashing the cucumbers in the process.
  • Fill the shaker with ice, add in jalapeño slices. Then secure with lid and shake for about 1 minute.
  • Fill both glasses with ice, then pour over ice.

Recipe Video

Notes

  • Triple Sec: For a lower calorie drink, you can sub the triple sec for 1 ounce of fresh-squeezed orange juice instead!
  • Agave: Simple syrup or honey would both work in place of the agave in this recipe.

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30 Minutes or Less

Frozen Margaritas

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glasses of frozen margaritas with limes on top

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas. All you’ll need is 5 ingredients and just a few minutes!

overhead image of four glasses of frozen margaritas with a plate of salt on the side

What You Need To Make Frozen Margaritas

Silver Tequila – I’ve said it before, and I’ll say it again – use good quality tequila! I’m sure we’ve all taken a sip of a margarita and thought, hmmmm that’s not a very good margarita. And I’m telling you, 9 times out of 10 it’s because that marg you’re sipping on was made using dirt-cheap tequila. Whenever I pick up tequila, I aim for not the most expensive, but also not the cheapest. Espolón, Patron, and Casamigos are all brands I’ve tried and would definitely recommend!

Triple Sec – For those of you that don’t know, triple sec is an orange-flavored liqueur. It adds just a touch of sweetness and some nice fresh flavor to these frozen margaritas. However, if you don’t have triple sec, you can easily use fresh squeezed orange juice instead. Fresh squeezed orange juice is lower-cal and a slightly healthier option. So use whichever you’d like in this recipe!

Agave – This natural sweetener is used in place of the simple syrup in this frozen margaritas recipe. Agave dissolves quickly and packs in quite a bit of sweetness. This sweet syrup is the perfect compliment to the otherwise tart flavors in this frozen cocktail. Just a little bit of agave is all you need to make these drinks perfectly sweet!

Make It A Mocktail

  • To make virgin frozen margaritas, substitute the tequila with grapefruit juice. Also, use fresh squeezed orange juice instead of triple sec. You’ll have a delicious and refreshing summertime mocktail!

Tips For Making Frozen Margaritas

  • Serve these margaritas immediately after making! Unfortunately, any frozen cocktail will begin to separate after blending. Especially in the warmer months! Therefore, I highly recommend preparing your ingredients and then blending everything up right before serving.
  • Feel free to add any frozen fruit you’d like! A handful of frozen strawberries would make a delicious addition to these cocktails.
  • Blend just enough, but not too much. Under-blending will result in large ice chunks throughout your drink. And let me tell you, nothing’s worse than not being able to slurp up your frozen margarita because a giant ice chunk has clogged your straw. However, if you blend them too much, they could start to melt and taste watered down.
Frozen Margaritas
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Frozen Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Total time

5

minutes

These frozen margaritas are everything you’ve ever dreamed of, and MORE! They’re deliciously tart, slightly sweet, and oh-so refreshing. Ditch the unnecessary margarita mix and blend together a batch of these homemade frozen margaritas with just 5 ingredients and in just a few minutes!

Ingredients

  • lime wedges

  • salt

  • 8 ounces silver tequila

  • 1 cup lime juice

  • 4 ounce triple sec, see Notes

  • 2 ounces agave or simple syrup

  • 4-6 cups ice

Directions

  • Run a lime wedge along the rim of each glass, then dip them in salt to coat the rim.
  • Add all remaining ingredients to a blender and blend until no ice chunks remain.
  • Pour into glasses and enjoy!

Recipe Video

Notes

  • Triple Sec: If you don’t have triple sec, you can use fresh squeezed orange juice instead!

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30 Minutes or Less

Air Fryer Fish Tacos

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air fryer fish tacos on a plate with beer on the side

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

  • Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
  • Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
  • Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.
Air Fryer Fish Tacos
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Air Fryer Fish Tacos

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

  • For the fish:

  • 1/2 pound firm white fish, see Notes

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • For the salsa:

  • 2 tablespoons lime juice

  • 1 cup fresh mango, diced

  • 1/2 jalapeno, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • For serving:

  • 6 tortillas, see Notes

Directions

  • Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
  • Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
  • While fish cooks, add all salsa ingredients to a bowl and toss to combine.
  • Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

  • Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
  • Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

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30 Minutes or Less

Avocado Crema

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avocado crema being scooped from a bowl with a tortilla chip

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

We love a good guac around here. And while yes, guac is pretty easy to make, this avocado crema is even easier! It requires just five easy-to-acquire ingredients and is blended together in a few minutes. Before I forget, I must mention my most FAVORITE thing about this simple recipe. You know how when you make guacamole it pretty quickly turns brown? Well friends. this avocado crema stays bright green for hours! The lime juice gives this recipe a delightfully tangy flavor and helps to preserve the color of this dish. I just love throwing this easy dip recipe together when friends or family come over. Not only does everyone go crazy for it, but it looks delicious and appetizing until it’s all gone!

What You Need To Make Avocado Crema

Avocados – Use perfectly ripe avocados in this recipe. To know when an avocado is ripe, gently but firmly press on the outside. If the avocado gives a little without feeling too mushy, then you know it’s ripe and ready to eat! However, if the avocado feels hard, place it in a plastic bag with a bunch of bananas to help it ripen quickly (typically in a day or two).

Lime Juice – If you love a ton of lime in your guac, you’re gonna go insane for this avocado crema recipe! Loaded with fresh lime juice, it’s incredibly zesty and bright. However, feel free to adjust the amount of lime juice to your preferences. And while fresh lime juice is always best, bottled lime juice will work in this recipe as well.

Garlic – If you’re anything like me, you add garlic to literally everything. A single garlic clove contributes a bit of spice and an essence of that delicious garlic flavor to this simple dip recipe. If you’d like, you can add even more garlic to this recipe or leave it out altogether!

Adjust This Recipe To Your Diet

  • Add Dairy: If you’re not dairy-free, you can add 1/2 cup sour cream to make this avocado crema even creamier!
  • Sub Cilantro: I know a handful of you are averse to cilantro, therefore you can easily swap the cilantro in this recipe for some fresh parsley instead.

Ways To Enjoy This Avocado Crema

  • with chips
  • in tacos
  • in burritos
  • over chicken
  • in salad
  • …or by the spoonful!
Avocado Crema
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Avocado Crema

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Total time

5

minutes

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

Ingredients

  • 4-5 medium-sized ripe avocados

  • 3 tablespoons lime juice

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1 garlic clove

Directions

  • Add all ingredients to a blender or food processor and blend until smooth.

Recipe Video

Notes

  • Store any leftover avocado crema in an airtight container in the fridge for up to three days.

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