Vegan Meals for Grapefruit Lovers!

The offseason for delicious Texas red grapefruits is almost over, so now’s the time to start looking for some healthy recipes to use once those juicy grapefruits are available again.

Today at Winter Sweetz, we’re looking at tasty meals that are vegan-friendly and healthy for the whole family!

Breakfast: Grapefruit and Blueberry Quinoa

This nutrient-packed breakfast is a great way to start your day with loads of fiber and antioxidants. Texas red grapefruits make this meal sweet and refreshing, while blueberries add a tasty contrast. Plus, this dish is vegan and can be made peanut and soy-free for an allergy-friendly meal.

Serves: 2 to 4

Prep Time: 25 minutes

What You’ll Need

• 2 Winter Sweetz grapefruits
• ¾ cup freshly squeezed Texas red grapefruit juice
• ¾ cup dried quinoa, rinsed
• 1 cup fresh or defrosted blueberries
• Fresh mint leaves
• 2 tablespoons maple syrup (or honey, though this may be non-vegan)
• 1 cup dairy-free plain or vanilla yogurt
• ½ cup of water

Preparation

1. In a small saucepan, bring the quinoa, grapefruit juice, water, and honey to boil.
2. Cover and simmer until quinoa is tender and all the liquid is absorbed (15 minutes).
3. Add in blueberries and grapefruit segments.
4. Divide the quinoa mix between bowls and top with a dollop of yogurt, if you choose. Garnish with mint.

 

Lunch: Vegan Grapefruit and Roasted Chickpea Salad

Grapefruits aren’t just delicious desserts and breakfast food; they also make an excellent addition to more savory and substantial dishes. If you’re looking for a vegan grapefruit lunch option, look no further than this simple but scrumptious salad. 

Serves: 2 meals or 4 sides

Prep Time: 50 minutes

Salad Ingredients

• 2 radishes in thin slices
• 1 cup cooked chickpeas, rinsed
• ⅔ cup dried farro
• ¼ cup cilantro or parsley, chopped
• 1 tsp of salt

Vinaigrette Ingredients

• The freshly squeezed juice of ½ Winter Sweetz grapefruit, strained
• ½ tsp apple cider vinegar
• 1 tsp avocado oil

Preparation

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper or use a reusable silicone baking sheet.
3. In a small bowl, whisk together vinaigrette ingredients. Put 3-4 Tbsp in reserve.
4. Coat the chickpeas with the remaining vinaigrette and transfer to your baking sheet.
5. Use 1 tsp salt to sprinkle the chickpeas before baking them for 35 minutes. Set aside the sheet on a wire cooling rack.
6. Cook farro as directed on package instructions.
7. Combine all remaining ingredients with the chickpeas, farro, and vinaigrette.
8. Separate and serve.

Dinner: Vegan Grapefruit Peel “Fried Chicken”

This recipe is perfect for a vegan family looking for alternatives to popular favorites. In this dish, chicken is replaced with grapefruit peels, which can leave a bitter aftertaste. This meal is for the serious vegan, or for someone who’s seriously curious. It’s worth noting that the cooking process for this dish may be a bit more challenging.

What You’ll Need

• 3 Winter Sweetz grapefruits
• 2 eggs worth of egg-alternative
• 2 garlic cloves, minced
• 2 cups of vegan-chicken broth alternative, double strength
• 1 cup dried bread crumbs
• 1 tsp dried parsley
• ½ tsp sea salt, plus extra to taste
• ½ tsp ground black pepper, plus extra to taste

Cooking Instructions

1. Peel your grapefruits and cut them in half. Try to keep the peels in one piece if possible. Try not to get juice on the peels in the process.
2. Using a spoon or your fingers, remove the pith (the white bits between the fruit and the peel). Be careful not to squash the peels.
3. Cut your peels in half and blanch in a large pot of boiling water for 15 minutes.
4. Remove the peels from the water and squeeze out as much of the water as you can without squishing them. 
5. Repeat this process 4 or 5 more times with cold water being careful not to overcook the peels.
6. In a bowl, marinate the peels in the broth for at least one hour, though overnight marination is best.
7. Remove the peels from the broth and squeeze out as much of the broth as you can until the pieces are nearly dry.
8. Rub both sides of the marinated peels with the minced garlic. Season with salt and pepper.
9. Combine the egg-alternative, ½ tsp salt, ½ tsp pepper, and dried parsley in a small bowl.
10. Dip the marinated and seasoned peels in the mixture before coating both sides with bread crumbs and set aside.
11. Bring your cooking oil to 365 degrees and prepare a lined baking sheet.
12. Cook your coated peels in batches, frying them until golden brown or 1-2 minutes on each side.
13. Serve with your favorite dipping sauce.

Snacks: Poppy Seed Grapefruit Vegan Muffins

Vegan muffins make a great snack or breakfast for a family on the go! While most of us have probably heard of lemon poppy seed muffins, these grapefruit muffins put a tangy twist on that old-time classic. If you’re looking for a healthier option, leave off the glaze and instead try sprinkling the muffins with shaved coconut for a little sweetness.

Serves: 12 muffins

Prep Time: 30 minutes

Muffin Ingredients

• ⅓ cup freshly squeezed Winter Sweetz grapefruit juice
• 2 tsp grapefruit zest
• 2 Tbsp poppy seeds
• 2 ¼ cups of whole wheat flour
• ¼ cup maple syrup
• 1 cup almond milk (or your chosen plant-based milk alternative)
• ⅓ cup unsweetened, shredded coconut
• ¼ cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ⅛ tsp sea salt
• ⅓ cup coconut or canola oil
• 5 Tbsp warm water

Glaze Ingredients

• 1 ½ tsp freshly squeezed Texas grapefruit juice
• ½ tsp grapefruit zest
• ½ cup powdered sugar
• 1 tsp almond milk (or alternative)

Baking Instructions

1. Preheat the oven to 350 degrees F, and spray or line a muffin tin.
2. In a small bowl, combine flax seeds and water with a fork and set aside. Wait for a gel to form.
3. Stir together the flour, coconut, baking powder, baking soda, salt, and poppyseeds in a mixing bowl.
4. In the mixing bowl with the dry ingredients, add the flax/water mixture, maple syrup, milk, sugar, zest, oil, and grapefruit juice. Gently stir together until the ingredients are combined.
5. Separate the muffin dough evenly between 12 muffin wells and sprinkle with additional coconut shreds (optional).
6. Bake until a toothpick stuck into the center of a muffin comes out clean, usually 15-18 minutes.
7. Set aside the muffins to cool while making your glaze.
8. Whisk together the grapefruit juice, sugar, and milk alternative until there aren’t any lumps. If your glaze is too thick, add additional grapefruit juice ½ tsp at a time.
9. Drizzle glaze over cooled muffins, sprinkle with zest, and enjoy!

Drinks: Grapefruit Paloma Cocktail

A paloma is a close cousin to the margarita, and this grapefruit paloma is one of the most refreshing drinks you’ll ever try! While some palomas are made with grapefruit soda, this recipe calls for tasty, freshly squeezed, Texas red grapefruit juice!

The Ingredients

• ¼ cup freshly squeezed Winter Sweetz grapefruit juice
• 1 ½ oz. tequila (optional for non-drinkers)
• 1 Tbsp sugar, ground superfine (not powdered sugar)
• Citrus or plain flavored club soda
• Crushed or cubed ice

Drink Preparation

1. Spread a layer of kosher salt on a plate or sheet.
2. Using grapefruit juice, wet the rim of a margarita or old fashioned glass. Dip the wet rim in the salt.
3. Half fill the glass with ice.
4. In your measuring cup, stir together the sugar and grapefruit juice until the sugar is fully dissolved.
5. In a cocktail shaker half full of ice, combine the juice and tequila (you can add salt to this step if you want to skip the salted rim). If you’re going non-alcoholic, simply leave out the tequila. Shake well.
6. Pour the mix into your glass, and top it off with club soda. Stir gently.
7. Garnish with a tasty grapefruit slice and enjoy!

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