Strawberry Rhubarb Margaritas
Strawberry Rhubarb Margaritas are a perfect celebration of summer! It is made with an infused simple syrup, tequila, and some fresh orange juice. Easily made nonalcoholic as well!
What’s in a strawberry rhubarb margarita?
A classic margarita is made with lime juice, tequila, and orange liqueur. This recipe puts a bit of a twist on the traditional, using orange juice, tequila (or mezcal), orange liqueur, and a homemade strawberry rhubarb simple syrup.
In this case, we are swapping orange juice for lime as orange is a flavor that pairs very well with rhubarb (and of course with the traditional orange liqueur – I prefer Cointreau).
How We Make a Strawberry-Rhubarb Simple Syrup
So, instead of simmering the fruit with sugar and water, we are adding agave syrup as it pairs very well with tequila (a spirit derived from the agave plant). To make the syrup, simmer 1 cup of water with 3 cups of sliced rhubarb, 1/3 cup agave syrup, 1/2 cup sliced strawberries, and a pinch of salt. Let the rhubarb soften for about 15 minutes. Finally, strain the fruit pulp out and reserve for another recipe (like waffles).
Love strawberries? Be sure to check out this round up of my favorite vegan strawberry recipes!
What exactly is rhubarb?
Technically a vegetable, rhubarb is the stalk of a leafy plant which can be cooked and eaten in a variety of ways (most commonly, in desserts). The leaves of the rhubarb plant contain oxalic acid and are thus toxic. Interestingly, you would need to eat several pounds of leaves to truly notice any issue.
The stalks are long and stringy, like celery (but a different family), and have a very tart flavor. Rhubarb is commonly paired with sugar and berries to offset this sharp flavor, but I enjoy it on its own as well. Below I’ve outlined a few of my favorite rhubarb recipes for more context! I believe it is one of the best parts of the summer season and I keep it on hand as long as I possibly can.
Do you love rhubarb? Be sure to check out this round up of all of my Vegan Rhubarb Recipes.
Equipment Needed to Make Strawberry Rhubarb Margs
To prepare the strawberry rhubarb mixture you will need a fine mesh strainer. To make the cocktail, I recommend using a cocktail shaker (though two glasses will also work, as demonstrated in this video).
How to Customize Strawberry-Rhubarb Margaritas
- Feel free to substitute any berry you prefer. Blueberries would be good!
- If you like smoky flavors, substitute mezcal for tequila.
- Lime juice is more tart and can be used in place of orange juice, if you really like things sour.
- Candied ginger and mint would both be worthwhile additions!
- This recipe is easily scaled up if you’re serving a crowd – just multiple the cocktail ingredients by the number of people you have. Additionally, the rhubarb syrup recipe makes a lot extra and will last in a jar in the fridge.
- For an alcohol-free variation, substitute a flavored sparkling water (like Spindrift) for the tequila. Sparkling water is also great in this Garden Party Cocktail.
Related Drink and Rhubarb Recipes to Try Next
Check out the margaritas in my free e-book of 3-Ingredient Cocktails.
Tessellated Rhubarb Almond Cake
PrintStrawberry Rhubarb Margaritas
- Total Time: 17 minutes
- Yield: 1 cocktail 1x
- Diet: Vegan
Description
Strawberry Rhubarb Margaritas are a perfect celebration of summer! They’re made with an infused simple syrup, tequila (or mezcal) and some fresh orange juice. Easily made nonalcoholic as well!
Ingredients
For the strawberry rhubarb simple syrup (makes extra):
- 3 cups (12 oz) sliced rhubarb (no need to peel)
- 1/3 cup agave syrup (or maple syrup)
- 1/2 cup sliced strawberriesÂ
- Pinch of salt
For the margaritas:
- 2 oz (1/4 cup) orange juice*
- 2 oz rhubarb syrup (outlined above)
- 1 1/2 oz tequila**
- 1 oz orange liqueur, like Cointreau or Grand Marnier)
Instructions
- Begin by preparing simple syrup. Add rhubarb, agave, strawberries, and salt to a small pan over medium heat. Pour 1 cup of water over everything and bring it to a boil. Reduce to a simmer and cook for about 15 minutes, until rhubarb pieces have softened and are very stringy.Â
- Carefully pour mixture into a fine mesh strainer, collecting the syrup in a jar underneath. You may need to press on the rhubarb a bit to ensure all of the liquid is squeezed out. Reserve fruit pulp for use in another recipe, like waffles or muffins. Set jarred syrup aside (you will have plenty left over).
- To an ice-filled cocktail shaker, add orange juice, 2 oz rhubarb syrup, tequila, and orange liqueur. Shake for 20 seconds, until chilled. Strain into an ice-filled glass and garnish with fruit as desired.
Notes
* Feel free to substitute lime juice for a more traditional margarita.
**Mezcal can be used in place of tequila if you like a smokier flavor. Substitute sparkling water for an alcohol-free version.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Drink
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 254 calories
- Sugar: 23.3 grams
- Sodium: 2.2 milligrams
- Fat: 0.2 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 27.3 grams
- Fiber: 0.2 grams
- Protein: 0.5 grams
- Cholesterol: 0 milligrams
Couscous Stuffed Peppers
This recipe for Vegan Greek-Inspired Couscous Stuffed Peppers is full of refreshing Mediterranean flavors and plant-based protein! It’s ready in 30 minutes for the perfect weeknight meal.
Details on Greek-Inspired Couscous Stuffed Peppers
For a vegan spin on a traditional recipe, these Couscous Stuffed Peppers are full of fresh Mediterranean flavors such as capers, sun dried tomatoes, balsamic vinegar, and fresh herbs. They’ll leave you feeling satisfied and full of plant-based protein.
To make this dish, you’ll roast pepper halves for a bit in the oven, to soften their crunch and add some natural sweetness. While the peppers are roasting, you will boil some couscous (or other small pasta) and mix in a few more Greek-inspired ingredients.
Do you love pearl couscous? Check of this recipe for Ratatouille Couscous next!
Ingredients Needed for this Recipe
- Bell peppers: Red or orange peppers will taste the sweetest, so I recommend sourcing those if you can!
- Olive oil (used throughout)
- Salt and pepper
- Dried oregano or basil
- Pearl couscous: This is sometimes referred to as “Israeli couscous.” Another small pasta like orzo would also work.
- Balsamic vinegar
- Capers or olives
- 3 TBS oil-packed sun dried tomatoes: The oil from the jar will help season our dish.
- Cherry tomatoes
- Flat leaf parsley: Not to be confused with curly parsley.
- Fresh garlic
- Chickpeas: Canned or cooked from dry
- Cashew parmesan (or vegan feta)
- Zest of one lemon
Ways To Customize This Dish
- Any kind of small pasta can be used in place of the pearl couscous. Quinoa would even work well!
- Basil can be substituted for parsley.
- Capers or olives could be left out if you don’t care for them.
- For larger portions, slice the top off of each peppers and fill it standing straight up (as much as possible).
- White beans can be substituted for chickpeas.
This is of course not a true Greek dish, but the flavor profile inspiration could easily be shifted to other styles. Looking for Mexican-inspired? Sub rice or quinoa for the base and add salsa and cilantro to flavor! Looking for more weeknight-friendly veggie-packed dinners? Try one of these recipes next!
More Vegetable-Heavy Dinners
Roasted Cauliflower Quinoa Bowls with Green Tahini
PrintCouscous Stuffed Peppers
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This recipe for Greek-Inspired Couscous Stuffed Peppers is full of refreshing Mediterranean flavors and plant-based protein! It’s ready in 30 minutes for the perfect weeknight meal.Â
Ingredients
- 3 large bell peppers (ideally red or orange)
- Olive oil (used throughout)
- Salt and pepper
- 1 TBS dried oregano or basil
- 1 1/3 cups pearl couscous
- 2 TBS balsamic vinegar
- 3 TBS capers or olives, chopped
- 3 TBS oil-packed sun dried tomatoes, chopped into small pieces (the oil from the jar will help season our dish)
- 1 cup cherry tomatoes, halvedÂ
- 3/4 cup flat leaf parsley, minced
- 2 large cloves garlic, grated
- 1 can chickpeas (or 1 1/2 cups cooked), rinsed
- 1/2 cup cashew parmesan or vegan fetaÂ
- Zest of one lemon, optionalÂ
Instructions
- Preheat the oven to 400 degrees F. Wash and dry peppers and slice down the middle, removing the ribs and seeds inside. Add pepper halves to a baking dish with a few TBS olive oil, pinches or salt and pepper, and dried herbs. Rub to coat, then roast (leaving the dish uncovered) for 20 minutes.Â
- While peppers are roasting, add 1 TBS olive oil to a small pan over medium heat. Add couscous and toast until golden brown (a few minutes) stirring to prevent burning. Add 1 3/4 cups water and large pinch of salt then bring to a boil, cover, and cook for 11 minutes until all water is absorbed.Â
- Once couscous is fully cooked, add to a large bowl and top with balsamic vinegar, capers/olives, sub dried tomatoes, cherry tomatoes, parsley, raw garlic, rinsed chickpeas, cashew parmesan, and lemon zest if using. Stir to combine. Taste to see if any flavors need adjusting (you may want to add more salt, depending on how salty your cheese is).Â
- Spoon couscous into each pepper half, filling to the top. You may have a bit of extra couscous, depending on the size of your peppers. To serve, drizzle with a bit more olive oil and sprinkle on more parsley and cashew parmesan.Â
Notes
Peppers will last in the refrigerator (covered) for 4-5 days.Â
Nutrition information is for one pepper half, but I normally eat two per serving.Â
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: One pepper half
- Calories: 150.7 grams
- Sugar: 6.8 grams
- Sodium: 596.8 milligrams
- Fat: 7.7 grams
- Saturated Fat: 1.1 grams
- Unsaturated Fat: 6.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 17.8 grams
- Fiber: 5.1 grams
- Protein: 4.8 grams
- Cholesterol: 0 milligrams
The Ultimate California Veggie Sandwich
The California Veggie Sandwich is a classic for a reason! With pesto, hummus, avocado, and tons of crunchy vegetables, it’s full of hearty and nourishing ingredients and West coast vibes. Vegan and easily gluten-free!
FAQs About This Recipe
A traditional California veggie is a hearty lunch sandwich made with two slices of crusty whole grain bread, a flavorful spread like pesto, sprouts, red onion, avocado, tomatoes, and cucumbers. This combination of creamy and crunchy elements is very satisfying.
California is a state known for its wide array of fresh produce. This sandwich is fully loaded with fresh vegetables, so this name is a natural fit when combined with the whole grain sourdough bread that really came to prominence in San Francisco.
Ingredients You’ll Need:
- Whole-grain bread – Something “crusty” like sourdough
- Hummus – Any flavor you prefer
- Avocado – Just a few slices
- Pesto – See this basil pesto recipe for a make-your-own version, or try a sun dried tomato pesto variation (there is a how-to video for pesto linked below)
- Cucumber – Cut very thinly
- Tomato – Any variety, heirlooms will taste best once they’re in season
- Red onion – Just a few thin slices
- Sprouts – Traditional bean sprouts or pea shoots work well
Ways to Customize The Ultimate California Veggie Sandwich
Feel free to use any kind of bread you enjoy, and of course anything gluten-free will work perfectly well! If you do not have access to all of these ingredients, that is totally fine. Store-bought pesto and hummus will be a real time saver. If you like paninis, this would be a great candidate for that treatment. Better yet, feel free to melt on some vegan cheese!
This really is my “ideal” lunch. It’s filling, satisfying, and full of a variety of flavors and textures. With nearly 19 grams of protein, it will keep you going for a while and is perfect for a packable picnic, hike, or beach visit! Honestly, it’s made even better served alongside some salt and vinegar kettle chips.
Other Hearty Veggie Sandwich Recipes To Try
- Tempeh BLT Sandwich
- Grilled Veggie Party Sub
- Fig Jam Grilled Cheese
- Quinoa Beet Burgers
- Thai Peanut Butter Bagel
- Roasted Rhubarb Sandwich
I hope you love this recipe! Please leave a comment if you end up trying it, I love hearing your thoughts!
PrintThe Ultimate California Veggie Sandwich
- Total Time: 5 minutes
- Yield: 1 sandwich 1x
- Diet: Vegan
Description
The California Veggie Sandwich is a classic for a reason! With pesto, hummus, avocado, and tons of crunchy vegetables, it’s full of hearty and nourishing ingredients and West coast vibes. Vegan and easily gluten-free!
Ingredients
- 2 slices of whole grain, crusty bread (use GF bread if gluten-free)
- 2 TBS hummus
- 1/4 of an avocado (a few slices)
- 2 TBS basil pesto (video below)
- 6 slices of cucumber, cut thinly
- 3 thick slices of tomato (any kind is fine)
- 3 rounds of sliced red onion, cut thinlyÂ
- 1/3 cup bean sprouts or pea shoots
Instructions
- Spread hummus on one piece of bread and pesto on the other.Â
- Layer cucumber slices on top of the hummus, fitting them across the bread with a slight overlap. Next, add avocado, tomato and red onion pieces.Â
- To the side of the sandwich with pesto, add sprouts (pressing down so they stick a bit). Sandwich the two sides together and press to flatten slightly. Wrap sandwich in parchment if desired, tying with a piece of twine for a picnic vibe.Â
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Sandwiching
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 522 calories
- Sugar: 10 grams
- Sodium: 969.5 milligrams
- Fat: 14.8 grams
- Saturated Fat: 2.4 grams
- Unsaturated Fat: 12.4 grams
- Trans Fat: 0 milligrams
- Carbohydrates: 82.1 grams
- Fiber: 8.3 grams
- Protein: 18.6 grams
- Cholesterol: 0 milligrams