End of Summer Vegan Yogurt Bowl

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Krishna Suraj

Ingredients

  • 1
    cup vegan yogurt
  • 1
    peach
    diced
  • 1/2
    cup fresh raspberries
  • 1/2
    cup fresh blackberries
  • 1/4
    cup granola
  • 1
    tbsp creamy peanut butter
  • 1
    tsp chia seeds
  • 2
    tsp honey

Instructions

1
Add all ingredients to a bowl in the order they are listed.
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Add all ingredients to a bowl in the order they are listed.

Cookie Dough Baked Oats

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Krishna Suraj

Ingredients

  • 1/2
    cup oats
  • 1
    tsp baking powder
  • 1/4
    tsp salt
  • 1.5
    tbsp liquid vegan egg replacer
  • 1/2
    ripe banana
  • 1
    scoop vegan vanilla protein powder
  • 1/3
    cup almond milk
  • 2
    tbsp chocolate chips
  • peanut butter
    to top

Instructions

1
Preheat your oven to 350 degrees F. Grease a ramekin with nonstick spray.
2
Add all ingredients (except the chocolate chips and peanut butter) to a food processor and pulse until a think batter is formed.
3
Pour the batter into the ramekin. Add the chocolate chips and mix them in gently. Bake for 20-30 minutes (less time for a gooey interior, more time for a cake-like texture).
4
Top your oats with a drizzle of the peanut butter.
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Preheat your oven to 350 degrees F. Grease a ramekin with nonstick spray.

Coffee Oat Smoothie

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Krishna Suraj

Ingredients

  • 1 1/2
    frozen bananas
  • 1/2
    cup steamed then frozen cauliflower
  • 2
    tbsp oats
  • 1
    tbsp creamy peanut butter
  • 1/2
    cup almond milk
  • 1/2
    cup cold brew coffee
  • 2
    tsp hemp seeds
  • 1
    scoop vegan vanilla protein powder
  • oats, and date syrup
    to top

Instructions

1
Add all ingredients to a blender and blend on high until smooth and creamy. Pour into a glass.
2
Top with extra oats and a drizzle of date syrup.
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Add all ingredients to a blender and blend on high until smooth and creamy. Pour into a glass.

Buffalo Chickpea Wrap

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Krishna Suraj

Ingredients

  • 1
    gluten free wrap
  • 1/2
    cup chickpeas
  • 2
    tbsp vegan buffalo sauce
  • 1/2
    cup sliced carrots, onions, and cucumbers
    julienned
  • 1/4
    avocado
    sliced
  • 1
    tbsp vegan ranch dressing

Instructions

1
Mix your chickpeas with your buffalo sauce, and prep your veggies.
2
Warm your tortilla, and layer in this order: veggies, avocado, buffalo chickpeas, and vegan ranch.
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Mix your chickpeas with your buffalo sauce, and prep your veggies.

Berry Yogurt Toast

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Krishna Suraj

Ingredients

  • 1
    slice gluten free bread
    toasted
  • 1/4
    cup vegan yogurt
    Culina Strawberry Rose
  • 1/2
    cup mixed frozen berries
    defrosted
  • 2
    tbsp almond butter

Instructions

1
Toast your bread.
2
Spread the yogurt over the top in an even layer.
3
Spoon your berries on top and drizzle with almond butter.
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Toast your bread.

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Krishna Suraj

Ingredients

GROUP A: TART & FILLING

  • 1
    tsp very cold butter
  • 1
    tbsp AP flour for dusting
  • 4
    tbsp steel cut oats
    finely blitzed to a flour consistency
  • 6
    tbsp almond flour
  • 1/4
    tsp salt
  • 1/4
    tsp baking soda
  • 1/4
    tsp vanilla extract
  • 1
    tsp honey
  • 1
    egg
  • 1.25
    cup whipped frosting cream cheese
  • 4
    tbsp heavy whipping cream

GROUP B: KUMQUATS

  • 5-6
    Chinese kumquats
  • 2
    tsp Disaronno liqueur
  • 2
    tsp lemon juice
  • 1/2
    tsp brown sugar

GROUP C: CITRUS ZEST SUGAR

  • 1/2
    tsp lemon zest
  • 1/2
    tsp kumquat zest
  • 1/2
    tsp brown sugar
  • S

Instructions

1
Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur
2
Flatten dough into a disc, cover with plastic wrap, and chill at least 30 minutes (preferably overnight). When ready to bake, let the dough sit at room temperature for about 5 - 7 minutes, then roll out to 1/8-inch thickness. Line the inside of a tart mol
3
Bake at 350 F for 20 minutes. Increase baking time in 5-minute increments only if needed (this is dependent on every oven’s efficiency). Take the tart shell out of the oven when it is golden-brown. Cool on a wire rack and then chill in the refrigerator pr
4
Chinese kumquats can be eaten with their skin on, so skip the very arduous peeling process unless you have a lot of time to kill. Slice the kumquats into very, very thin (almost paper-thin) slices. Add the Disaronno, lemon juice, and brown sugar to a smal
5
After the hour is up, whip the heavy cream to soft peaks. Add the whipped frosting cream cheese to the same bowl and whip the mixture on low speed till it’s uniformly fluffy and soft. Pour this into the tart shell and layer the soaked kumquat slices in a
6
Grate one kumquat and part of a lemon to obtain the zest and rub it with the brown sugar using your fingertips. Sprinkle this over the kumquat slices to finish. Chill the tart for at least an hour before digging in!
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Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur

The Woo Korean Barbecue Restaurant Review (Soho, NYC)

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Krishna Suraj

Instructions

1
The Mixo team recently had a team dinner at The Woo, at 206 Spring Street in Manhattan, NYC. The Woo is a Korean barbecue restaurant and we had a great time!
2
The Woo has a full menu of barbecue, multiple courses, great cocktails, and other beverages!
3
We had a lot of great appetizers, including Korean Fried Chicken, Pa Jun (Korean fried pancakes with scallions), and Jap Chae (glass noodles, my favorite!).
4
The Woo is known for their barbecue. We had a few kinds: bulgogi, kalbi, and shrimp. I liked the shrimp best!
5
The Woo also has great cocktails! I had the Lychee Martini, it was sweet and refreshing! Overall, I give The Woo 4.5/5 stars!
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The Mixo team recently had a team dinner at The Woo, at 206 Spring Street in Manhattan, NYC. The Woo is a Korean barbecue restaurant and we had a great time!

Sunrise Market (Soho, NYC) Review!

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Krishna Suraj

Instructions

1
Introducing Sunrise Market on Broome Street in Soho, NYC!
2
Picking out my sushi, green tea, and snacks!
3
Trying the Shrimp Tempura sushi roll!
4
Trying the Salmon Avocado roll!
5
Trying the Matcha Kit Kats!
6
Trying the Matcha Pocky!
7
Trying the Green Tea!
8
Verdict: 5/5 stars if you’re looking for a quick, inexpensive bite!
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Introducing Sunrise Market on Broome Street in Soho, NYC!