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Cherry Cordial (Vegan, Gluten-Free)

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cherry cordial being poured into a glass of ice and sparkling water

This cherry cordial is perfectly sweet and slightly sour! Drip this easy and delicious fruit syrup over ice cream or add some to a glass of sparkling water for a refreshing summer treat.

cherry cordial in a glass with sparkling water, ice, and a fresh cherry

Never heard of cherry cordial? Well you’re not alone, because neither had I! I’m a BIG fan of cherry season, and I was set on developing a recipe to honor this special time of year. Though I felt like the cherry cobblers, cherry pies, and cherry crumbles have all been sooOooOoOo overdone. So I did a little research for undiscovered cherry recipes and came across the cherry cordial. Now for those of you who don’t know, cherry cordial is a syrup that is most commonly added to sparkling water and served as a refreshing drink. It’s SUPER easy to make, and one of the only cherry recipes that doesn’t require you to painstakingly remove the stems and pits from each and every cherry.

As I learned more about cherry cordials, I noticed that most are loaded with sugar. And to me, that seemed unnecessary. So I set out to create a recipe that is low in sugar and allows as much of that delicious cherry flavor to shine through as possible! This cherry cordial is perfectly *chef’s kiss* sweet, insanely refreshing, and super easy to make.

What You Need To Make Cherry Cordial

Fresh Cherries – Pick up a big bag of whole sweet cherries the next time you’re at the grocery store! Cherry season spans from May through August, giving you plenty of time to enjoy this delicious fruit. I highly advise against using frozen cherries in this recipe as they release too much water when cooked. If you’d like to enjoy this cherry cordial in the winter time, I recommend making the recipe now and freezing it in an airtight container until you’re ready to use it.

Sugar – Any sugar will work, though I use coconut sugar to make this a tiny bit more nutritious! Coconut sugar is less processed and therefore contains more vitamins and mineral than white sugar. However, white sugar and cane sugar would both taste great in this cherry cordial recipe.

Fresh Ginger – You’ll just have to trust me on this one! Fresh ginger adds a slightly spicy bite that contrasts with the sweet cherries and takes this cordial to the next level. Feel free to add even more fresh ginger if you’d like!

Adjust This Recipe To Your Dietary Needs

  • Make it Paleo: Use coconut sugar to make this a paleo cherry cordial!
  • Lemon Substitution: Feel free to use fresh orange juice and zest in place of the lemon juice and zest in this recipe.
Cherry Cordial
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Cherry Cordial

0 from 0 votes
Recipe by Samantha Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This cherry cordial is perfectly sweet and slightly sour! Drip this easy and delicious fruit syrup over ice cream or add some to a glass of sparkling water for a refreshing summer treat.

Ingredients

  • 1 1/2 pounds fresh sweet cherries, see Notes

  • 1 cup sugar, I used coconut sugar

  • 1-inch knob fresh ginger, peeled and sliced

  • 2 teaspoons lemon zest

  • 1/4 cup lemon juice

Directions

  • Add all ingredients to a large saucepan over medium-low heat. Bring to a boil then reduce to a simmer for 20-25 minutes.
  • Strain cherry syrup through a fine mesh strainer, let cool at room temperature before storing in the fridge to cool completely.
  • Pour a few tablespoons into the bottom of a glass then fill with ice and top with sparkling water.

Recipe Video

Notes

  • Cherries: No need to remove the pits or stems from your cherries before using them in this recipe! Simply gives them a good rinse them add them to your saucepan.

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Breakfast

Zucchini Hash Browns (Gluten-Free, Dairy-Free)

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two zucchini hash browns on a plate with a fried egg on top

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

two zucchini hash browns on a plate with a fried egg on top

Hash browns have always been and always will be my favorite part of a breakfast plate. I love my hash browns extra crispy, with just the right amount of flavor. These zucchini hash browns hit the spot while being low-carb and super healthy. And the best part? They require a whopping four ingredients to make! You can catch me throwing together these super easy zucchini hash browns all zucchini-season long. I also plan on prepping a big batch for my freezer to reheat and enjoy in the winter months.

If you’re like me and have difficulty finding time to throw together a complete breakfast for yourself in the morning, then you need this recipe in your life. I highly recommend doubling or even tripling it ahead of a long week and keeping them in the fridge or freezer as a quick grab-and-go breakfast all week or month long.

What You Need To Make Zucchini Hash Browns

Zucchini – Peak zucchini season runs from May through August, but can usually be found at grocery stores year round. If you own a zucchini plant, you know how fruitful these plants are (like zucchini for daysssss). To prepare zucchini for this recipe, start by trimming off one end of the zucchini and running that same end down a medium box grater. Immediately transfer the shredded zucchini to a dish cloth and get started with this recipe!

Egg – The egg not only adds protein to these zucchini hash browns, but holds them together while they cook. Most zucchini hash browns call for all purpose flour or cheese to help bind them together. Though I found that in order to keep them gluten-free and dairy-free you’ll just need one egg to hold these babies together.

Garlic Powder – I kept the seasoning light in this recipe as to not overwhelm this mild veggie. Feel free to add whatever other seasoning you’d like or even leave the garlic powder out altogether!

How To Freeze

  • Let the zucchini hash browns cool completely before transferring to a freezer-safe bag or container.
  • When ready to eat, remove from the freezer and heat in a 400° Fahrenheit oven for 5-8 minutes or until warmed through. Or you can pop them in the microwave for 1 minute – they won’t be as crispy but will still be delicious.
  • Either wrap them in a napkin to take with you and enjoy during your morning commute or top with a fried egg and fresh herbs for a complete breakfast!
Zucchini Hash Browns (Gluten-Free, Dairy-Free)
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Zucchini Hash Browns (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

3

hash browns
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

Ingredients

  • 2 zucchini, shredded

  • 1 egg

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon garlic powder

Directions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • Place shredded zucchini on a dish towel in a single layer, then sprinkle with 1/4 teaspoon salt. let sit for 30 minutes to draw out as much moisture as possible.
  • Wrap zucchini in towel and squeeze out as much liquid as possible, then transfer zucchini to a bowl.
  • Add in the remaining ingredients then mix until well combined.
  • Divide into 3 hash browns and transfer to the baking sheet.
  • Bake for 25-30 minutes or until golden brown, remove and let cool slightly before serving.

Recipe Video

Notes

  • Feel free to add or remove any seasoning you’d like, don’t be scared to make this recipe your own!

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Desserts

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

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three cones of vegan chocolate ice cream lying on a table

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

three cones of vegan chocolate ice cream lying on a table

The Story Behind This Recipe

What most people don’t know about me is that my first job ever was actually at an ice cream shop. I worked there almost all through high school (before my dairy-free days) and ate ice cream literally every. single. day. Ohhhh what I wouldn’t do to have my high school metabolism again! So as you can imagine, once I went dairy-free in college I deeply, and I mean DEEPLY, missed ice cream. Back then, vegan/dairy-free ice cream wasn’t much of a thing. My options were typically limited to sorbet, which is already made without dairy. And while sorbet definitely helped cool me down and curb my sweet tooth, I longed for a big ole’ cone of classic chocolate ice cream.

These days, vegan ice cream isn’t nearly as hard to find, but what is hard to find is one that checks off all my boxes. I don’t want any funky ingredients such as fake sweeteners, gums, etc. Those cause just as much of a digestive nightmare for me as eating regular ole’ ice cream does. And most importantly, I don’t want to have to sell a kidney to afford it! The better the ingredient list, the more expensive it almost always is. Therefore, I came up with this vegan chocolate ice cream to both suit my needs and save me some money (because it’s either my bi-weekly manicure or $10 pints of ice cream, and I’d choose the former any day!).

The no-churn part of this recipe simply derived from the fact that I don’t own an ice cream maker. I’m looking into purchasing one now, but until I find one that doesn’t take up half of my freezer I will continue to make this no-ice-cream-machine-necessary recipe!

What You Need to Make Vegan Chocolate Ice Cream

Full Fat Coconut Milk – None of that low-fat or lite coconut milk here! We need all that luscious healthy fat to achieve a thick and smooth texture. You could even use two cans of coconut cream if you’d like, only adding to the creaminess of this vegan chocolate ice cream.

Coconut Sugar – Coconut sugar keeps this three ingredient vegan chocolate ice cream completely refined sugar-free. This natural sweetener is more nutritious than regular sugar and contains 25% less sucrose than white sugar. Though if you don’t have coconut sugar, you can easily swap this out for cane sugar or white sugar if you’d like!

Cocoa Powder – This ingredient seems pretty self-explanatory. However, I will say that if you’d like you can substitute cacao powder for the cocoa powder in this recipe. Cacao has more nutrients and antioxidants than cocoa powder and would make this three ingredient vegan chocolate ice cream that much healthier.

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)
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Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

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

8

servings
Prep time

5

minutes
Freezing time

8

hours

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

Ingredients

  • 2 (14 ounce) cans full fat coconut milk or coconut cream, see Notes

  • 1/2 cup coconut sugar

  • 1/2 cup cocoa powder

Directions

  • Add all ingredients to a blender and blend until smooth.
  • Transfer to a parchment-lined container and freeze for 8 hours or until firm.
  • Remove ice cream from freezer 10-15 minutes before serving.

Recipe Video

Notes

  • Coconut Milk: I used Let’s Do Organic heavy coconut cream for this recipe, but any full-fat coconut milk or cream will work!

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30 Minutes or Less

Orzo Salad (V/GF-Option)

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Close-up image of orzo salad in a bowl with a lemon wedge on top.

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Overhead image of a bowl of orzo salad with basil and a fork on the side.

I can’t tell you how happy it makes me to walk into the grocery store these days and see SUCH a variety of fresh spring produce! Like, give me allllllll the spring produce. Just toss it all in my cart, I’ll figure out something to do with it. And that’s pretty much how this orzo salad was created. I needed a way to jam as many fresh vegetables and herbs into a dish as possible, without it tasting too healthy. I mean we’re all about healthy around here, but too healthy ends up tasting like the earth, so we need to avoid that. In this salad – the orzo will keep you satisfied, the chickpeas will keep you full, and the veggies will keep you feeling your best! Now this orzo salad is a well-rounded dish, if I’ve ever heard of one.

Make it Gluten-Free

  • Use Gluten-Free Orzo: There are a handful of gluten-free orzos out there. I’ve personally tried the Jovial Grain Free Cassava Orzo and can couch for its tastiness. Though feel free to use whatever gluten-free orzo you love in this recipe.
  • Use Rice Instead of Orzo: Rice would make a delicious gluten-free substitute in this orzo salad! Simply cook 1 1/2 cups of brown or white rice in 3 cups of vegetable broth and use just as you would the orzo in this recipe.

What You Need To Make Orzo Salad

Chickpeas – Chickpeas give this otherwise light orzo salad a bit of heartiness. This starchy protein is mild in flavor, not at all taking away from the flavors of this dish. Feel free to use your favorite white bean in place of the chickpeas in this recipe, or even add some roasted chicken if you’d like!

Arugula – I love arugula for its peppery, almost spicy taste. Arugula is another layer of both health and flavor in this recipe. Though if you don’t like arugula, you can use fresh spinach instead.

White Wine Vinegar – White wine vinegar is slightly more mild and less acidic than most other vinegars. If you don’t have white wine vinegar, then I suggest picking up a bottle next time you’re at the store. It not only tastes great in this orzo salad recipe, but would make a great addition to most other salads. Though if you can’t find white wine vinegar, you can use apple cider vinegar instead.

Orzo Salad
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Orzo Salad

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

6

servings
Prep time

10

minutes
Cooking time

7

minutes
Total time

17

minutes

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Ingredients

  • 1 1/2 cups orzo, see Notes

  • 4 cups vegetable broth, see Notes

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 cup chopped red onion

  • 1/2 cup cherry tomatoes, halved

  • 1 cup chopped cucumber

  • 1 cup arugula

  • 1/2 cup fresh chopped basil

  • For the dressing:

  • 1/2 cup olive oil

  • 3 tablespoons white wine vinegar

  • 1 tablespoon lemon juice

  • 2 teaspoons dried Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon honey, use maple syrup if vegan

  • 1/4 teaspoon black pepper

Directions

  • Bring vegetable broth to a boil in a large pot, add in the orzo and cook for about 7 minutes or until al dente.Orzo Salad Process Photo 1
  • Drain orzo then set aside in a large bowl to cool.
  • While orzo cools, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.Orzo Salad Process Photo 2
  • Add remaining ingredients to the orzo along with the dressing, then toss to combine.Orzo Salad Process Photo 3

Notes

  • Orzo: You can easily make this recipe gluten-free by using gluten-free orzo or rice instead. For more information, see the section above titled “Make it Gluten-Free.”
  • Vegetable Broth: Feel free to use chicken broth instead of vegetable broth in this recipe.

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