This Blue Long Island Iced Tea is an ocean-blue cocktail with tangy, citrusy flavor and less alcohol than you’d expect: ready in just 5 minutes! Learn the ingredients, substitution tips, and how to make a pitcher version for a crowd.
There’s something almost magnetic about a blue drink: do you feel it too? For some reason I’ve always been attracted to drinks this color, and this one tastes surprisingly fresh and sweet tart: the Blue Long Island, aka Blue Long Island Iced Tea! Of course, the traditional Long Island Iced Tea has a bit of a reputation for being a low-brow, high alcohol drink.
But this recipe actually has refreshing, nuanced flavor and less alcohol than most cocktails! It uses blue curacao for its ocean-hued color, and it adds a lovely citrusy flavor. It’s one of my favorite blue drinks!
Ingredients for a Blue Long Island Iced Tea
The Long Island Iced Tea is a highball cocktail that mixes cola with five different liquors: vodka, tequila, rum, gin and orange liqueur. The name comes from its color: the drink is brown when mixed together and looks like iced tea. It was likely invented in 1972 by a bartender in Long Island, New York, and went on to become a popular cocktail on the list of the International Bartender Association’s IBA official cocktails.
A Blue Long Island Iced Tea, aka Blue Long Island for short, swaps out the orange liqueur for blue curacao. Blue curacao is a type of orange liqueur with a bright blue color, made on the island of Curacao. This recipe also swaps cola for ginger ale, which is lighter in color. For this recipe, you’ll need:
Vodka
Tequila
White rum
Gin
Blue curacao
Lemon juice
Ginger ale
Tip: The most important ingredient, of course, is the blue curacao. If you don’t have all the others, that’s ok! Keep reading for more about this signature alcohol and what you can substitute for the others.
Spotlight on Blue Curacao
The most important part of any blue drink, including the Blue Long Island? Blue curacao! This is what gives the drink its bright blue color. Here’s what to know:
Blue curacao is an artificially-colored orange liqueur invented by Dutch settlers on the island of Curaçao. There are several colors of Curaçao: the most popular today are clear and blue. Blue curacao has been sold since 1912. It’s flavored with the Laraha orange peel, a type of orange that grows on the island.
How to pronounce Curaçao? Say it Cure-ah-souw.
What does blue curacao taste like? It has a sweet orange peel flavor, with subtle bitter finish.
How much does it cost? Blue curacao is inexpensive; a 750 ml bottle costs about $10. Try to buy a mid-range bottle; we like Drillaud brand (avoid DeKuyper).
Once you’ve assembled all of the ingredients, the Blue Long Island comes together in a flash! The flavors come out incredibly fresh and delicious. This drink has only 2.5 ounces alcohol, so it’s not as boozy as you think! It’s similar to many of my 300+ cocktails, especially the other highball cocktails. Here’s what to do (or scroll down to the recipe):
Combine: Pour the vodka, tequila, white rum, gin, blue curacao, and lemon juice into a highball glass.
Ice and stir: Fill the glass with ice and stir to combine.
Top and garnish: Add ginger ale and finish with a lemon wedge.
Can You Substitute the Liquors?
The Blue Long Island Iced Tea is a bit of a kitchen sink style drink. It uses just about everything in the liquor cabinet! Luckily, you don’t have to have all of the ingredients to make a tasty BLIIT. Here are a few tips on substitutions:
Vodka, tequila, or gin: Leave one of these out and double one of the other liquors. For example, if you don’t have gin double the tequila. Try to have at least three of the four main liquors if you can. Two of the four may also work.
White rum: Use aged rum if you don’t have white. You could use dark rum: just note that the color of the drink will be darker!
The Best Ginger Ale to Use
The ginger ale makes for a deliciously fresh Blue Long Island Iced Tea. In fact, I like it better than the standard version of the drink! (Especially because I don’t often buy cola.) You can use any brand you like, but here are some favorites:
Q Ginger Ale: This is my top choice! It comes in small cans so you only have to use a little at a time.
Fever Tree Ginger Ale: Fever Tree is made with real ginger and has no artificial sweeteners.
This cocktail scales up well for parties. To make a pitcher (8 servings): combine ½ cup each of vodka, tequila, white rum, gin, and blue curacao with 1 cup of fresh lemon juice. Add 2½ cups ginger ale. Pour into ice-filled highball glasses to serve.
Variations on the Long Island Iced Tea
There are a few other ways to make this classic cocktail! Here are a couple other variations to add on to the Blue Long Island:
Combine all ingredients in highball glass. Fill it with ice and stir. Garnish with a lemon wedge and serve.
Pitcher variation (8 servings): Combine ½ cup each vodka, tequila, white rum, gin, and blue curacao, and 1 cup lemon juice. Add 2 ½ cups ginger ale. Pour into ice filled highball glasses.
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This vegan pizza recipe is loaded with savory vegetables and a crispy homemade crust. A flavorful dairy-free pizza that’s perfect for pizza nights!
Pizza without cheese? Yes, this vegan pizza recipe—good news—tastes incredible, no cheese needed! The umami of mushrooms and artichokes, my favorite pizza sauce, and little fresh basil make an explosion of flavor.
Skeptics (including me, once upon a time) think a plant-based pizza will feel sad or flat. Instead you’ll find this pizza is pizza that’s bold, satisfying, and surprisingly easy to pull off at home.
5 Star Reader Review
“I made this pizza a few weeks ago and it was so good. So. So. good. I am not by any means a great cook, but I do cook almost every night for my family of three toddlers. We went vegan/vegetarian 6 months ago and have been struggling to find dinners that aren’t just eating tofu every night. I loved this pizza! The crust was flavorful and the pizza was super flavorful and tasty.” — Saryn
Watch the Video!
Watch this step-by-step video to see exactly how to knead, stretch, and top this vegan pizza from start to finish:
Why You’ll Love This Recipe
No cheese needed: Savory mushrooms, artichoke hearts, and fire-roasted tomato sauce provide all the flavor you need
Crispy crust, chewy interior: Baking on a hot pizza stone makes the perfect crust texture
Works with homemade or store-bought pizza dough: You can make it easier depending on what you have time for
Naturally dairy-free and plant-based: No vegan cheese required (though you can add some if you like!)
Ingredients Needed
Here’s what goes into this vegan pizza recipe, along with a few notes on why each ingredient matters:
Pizza dough: I use my Best Homemade Pizza Dough for a classic flavor, but you can also use my Easy Thin Crust Pizza Dough (which is easier and lighter). Store-bought pizza dough is a great substitute to save time.
Homemade pizza sauce: Fire-roasted tomatoes add a subtle sweetness and smokiness: try my 5-Minute Pizza Sauce Recipe.
Fresh basil: Added after baking, chiffonade-cut basil leaves bring a fragrant brightness that finishes the pizza beautifully.
How to Make This Vegan Pizza Recipe
Here’s a summary of how to make my favorite vegan pizza:
1. Preheat the oven with a pizza stone. Place your pizza stone in the oven and preheat to 500°F. A pizza stone is one of the best ways to make the most delicious, authentic crust texture: it essentially mimics a brick oven. See my guide on How to Use a Pizza Stone for more.
3. Stretch the pizza dough. Dust a pizza peel with cornmeal or semolina flour to prevent sticking. Stretch your pizza dough by hand into a circle: check out my guide on How to Stretch Pizza Dough.
5. Bake until golden brown. Slide the pizza onto the hot stone and bake for 5 to 7 minutes, until the pizza crust is golden brown. Cool slightly, then scatter the basil leaves on top.
Topping Ideas
Of course, you can put any toppings you’d like on a dairy-free pizza! The veggie toppings below all work well: you can mix and match based on what’s in your fridge:
Roasted sweet potatoes or squash: For a heartier, sweeter pizza — try my air fryer sweet potatoes for a quick fix
Red pepper flakes: Sprinkle on after baking for heat
Jalapeños: Thinly sliced, for a spicy kick
Quick Serving Tip
The one caveat is that vegan pizza doesn’t stick together quite as easily as with the glue of cheese-ladden pizza, so watch for sliding toppings when you grab a slice. But it’s a small price to pay.
Though it’s a no cheese pizza, our best vegan pizza recipe has been a hit with my friends and family! Vegan comfort food, at its finest. What do you think of pizza without cheese — would you try it? Let me know in the comments below.
How to Serve It
This vegan pizza recipe makes a complete meal with a few simple sides. Here are my top ideas:
A simple arugula salad with lemon and olive oil is my personal favorite. Check out my Ultimate Arugula Pizza.
A big green salad rounds out the meal with fiber and freshness. Try my Favorite Chopped Salad.
A grain salad like this Quinoa Salad is another fun and filling choice.
A light Italian wine: A Barbera d’Asti or Montepulciano would work well!
Sparkling water with citrus for a non-alcoholic pairing
Store leftover pizza slices in the fridge for up to 3 days. To reheat, place in a 375°F oven for 5 to 8 minutes, or in a dry skillet over medium heat with a lid on for 3 to 4 minutes. Or, the best way to reheat pizza is in an air fryer for a few minutes, if you have one.
Freezing pizza dough: If you want to get ahead, you can freeze the pizza dough before using it. See my guide to How to Freeze Pizza Dough for the full method.
Dietary Notes
This vegan pizza recipe is vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.
Prepare the dough using the Best Homemade Pizza Dough Recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the toppings: Slice the jarred red pepper into thin strips and set aside. Mince 3 cloves garlic. Slice the mushrooms and red onion. Drain and rinse the chickpeas. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½ teaspoon kosher salt; saute until the mushrooms are tender and the spinach is wilted, about 5 minutes.
When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Quickly assemble the pizza: Spread a thin layer of pizza sauce across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters.
Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. While the pizza bakes, cut the basil into thin strips (chiffonade). Allow to cool slightly, then top with basil and serve.
These air fryer sweet potatoes are perfectly cooked and ready in just 15 minutes with a few ingredients! The fastest, easiest sweet potato side dish you’ll make all week.
It’s funny that after years of resisting buying an air fryer, I use mine almost every night. (Really!) What I once thought was a waste of counter space is now my very favorite appliance. Aside from air fryer salmon bites and air fryer chicken, one of my favorite ways to use it is these air fryer sweet potatoes!
I love making roasted sweet potatoes, but they cook in 25 minutes plus my oven pre-heat time of 10 minutes. These sweet potatoes cook in only 12 minutes with a 3 minute preheat time, making them so much faster. I have been adding them to bowl meals on repeat lately. Here are my tips to perfect sweet potatoes in the air fryer!
Why You’ll Love This Recipe
Faster than oven roasting: They’re ready in 15 minutes (instead of 35 minutes)
Perfectly cooked with a tender interior and slightly crispy outsides
Simple ingredients: All you need are sweet potatoes, olive oil, and a few seasonings
Naturally vegan, gluten-free, and dairy-free: It’s a healthy side dish that fits many diets
Ingredients You Need
Interestingly, I’ve found that all you need for the perfect seasoning for sweet potatoes are salt and one specific pantry staple: garlic powder! Just trust me. Here’s everything you’ll need:
Sweet potatoes: I always leave the skin on for added nutrients, and it makes fast because there’s no need to peel! Slice them into ¼-inch half moons for the best balance of slightly crisp exterior and tender interior. I also find that leftovers stay better in these larger thin shape then diced, which can become shriveled.
Garlic powder: This is my not-so-secret weapon for savory sweet potato recipes. It doesn’t taste overtly garlicky, it just adds a savory note that compliments the potatoes. I use this in my fan favorite baked sweet potato slices and there’s no need for any other seasonings.
Olive oil: You don’t need much for browning: the air fryer does most of the work.
Kosher salt: I always use kosher salt in all my recipes: it seasons more gently and evenly than table salt.
How to Make Air Fryer Sweet Potatoes
Though I love making roasted sweet potatoes, air fryer sweet potatoes are so much faster! They’re done in about 15 minutes, which I’ve found makes me tend to want to make them more often than firing up my oven. Here’s what to do:
Preheat the air fryer to 400°F for 5 minutes.
Slice the sweet potatoes into ¼-inch half moons, leaving the skin on. No peeling needed!
Season in a bowl. Toss the slices with garlic powder, kosher salt, and olive oil until evenly coated.
Air fry in a single layer for 12 to 15 minutes, shaking the basket at the 6-minute mark. It’s important not to overcrowd the air fryer, so if you want to make more than 1 ½ pounds of sweet potatoes, you’ll want to work in batches.
Check for doneness. A fork should slide easily into the thickest piece. If not, add 2 to 3 more minutes.
Ways to Serve
I am a huge sweet potato fan, so I can think of hundreds of ways to eat them! These are great in bowl meals or salad bowls, and you can also just use them as a super simple side dish. Here are some of my favorite ways:
In a grain bowl: Layer them over rice or quinoa with a drizzle of tahini for a satisfying Mediterranean bowl, or I originally made them for these flavorful and fun chicken and rice bowls
Inside tacos: Throw them tortillas with these easy black beans and avocado
As a breakfast base: Eat them with eggs like a sweet potato hash
Leftovers store refrigerated for up to 4 days. To reheat, the air fryer is the best bet: just add them for a few minutes until warmed through again. I don’t recommend freezing these because they become pretty mushy after thawing.
Dietary Notes
This air fryer sweet potatoes recipe is vegetarian, vegan, gluten-free, and dairy-free.
Frequently Asked Questions
Do I need to peel sweet potatoes for the air fryer?
Nope! The skin on sweet potatoes is edible and actually crisps up nicely in the air fryer. I always leave it on for this recipe: it saves time and adds texture.
What temperature should I use for air fryer sweet potatoes?
400°F. It’s hot enough to caramelize the edges and cook the sweet potatoes through in 12 to 15 minutes.
Can I use a different shape instead of half moons?
Yes! Cubes work well too! I just like the surface area of this shape and it saves better for leftovers.
Can I add other seasonings?
Absolutely. Smoked paprika, cumin, and a pinch of cayenne are all great variations. The garlic powder base is simple but pairs well with other spices.
These air fryer sweet potatoes are perfectly cooked and ready in just 15 minutes with a few ingredients! The fastest, easiest sweet potato side dish you’ll make all week.
Place the diced sweet potatoes in a large bowl. Mix the potatoes with the garlic powder, kosher salt and olive oil
Cook for 12 to 15 minutes, shaking at 6 minutes, until tender. Serve as a simple side, in bowl meals, or dipped in a sauce (like my Green Goddess Ranch).
Notes
Leftover storage: Leftovers store refrigerated up to 4 days; reheat in the air fryer for 1 or 2 minutes until warmed through.
These crispy air fryer salmon bites are ready in 10 minutes and packed with smoky, savory flavor. A fast, high protein dinner the whole family will love!
Here’s a trick I do at least once a week for a fast and easy dinner recipe: these air fryer salmon bites! These are a little bit of a dinnertime miracle: they cook so fast, are seasoned to perfection, and they’re almost impossible to overcook.
The best part is the crispy coating that adds an irresistible crunch to the outside of each bite! My kids request this meal often (true story: my daughter actually cried the other night because salmon bites weren’t on the menu!). I love using these to top salads, bowl meals, and even just dip into a sauce with a few simple sides. Here’s my master recipe.
Why You’ll Love This Recipe
Fast and easy dinner: This protein comes together in 10 to 15 minutes
Delicious crispy texture: The small pieces cook evenly, and the savory, crispy crust makes each bite irresistible
Versatile: They’re great in a rice bowl, tucked into tacos, or on salads
Weeknight-friendly protein: A great high protein meal that’s full of omega-3s
Ingredients You Need
You just need a handful of ingredients for this quick and easy meal to come together. Here are a few notes on the ingredients:
Salmon fillets: Thicker salmon is easier to cut into cubes, but I’ve tested this recipe with varying thicknesses and it works well with a variety of thicknesses. I’d recommend using fresh salmon, though high quality frozen salmon could also work (just make sure it’s fully thawed and patted dry).
Olive oil: All you need is a bit to coat the fish and adhere the seasonings.
Smoked paprika, garlic powder, and dried dill: This is the flavor foundation! My husband Alex invented this flavor combination and it makes a deliciously savory coating.
Nutritional yeast: This is a deactivated yeast with a cheesy flavor that adds depth without any dairy. Typically I use this in vegan recipes, but it makes a deliciously crispy coating to this salmon.
Panko breadcrumbs: Just two tablespoons is all it takes to give each bite a crunchy coating! Substitute gluten-free panko for gluten-free diets.
How to Make Air Fryer Salmon Bites
1. Prep and season the salmon.
This is the only part of the recipe that requires a bit of technique. If you bought skin on salmon, cut off the skin with a sharp knife. Then slice the salmon into roughly 1-inch pieces, keeping them as similar as possible so everything cooks evenly. Pat them dry with paper towels first so that the bites stay crispy.
Add the pieces to a large bowl and toss with the olive oil, garlic powder, smoked paprika, dried dill, and kosher salt. Then add the nutritional yeast and panko and toss again until every piece is evenly coated.
2. Preheat the air fryer.
Set your air fryer to 400°F and let it preheat for about 3 to 5 minutes. Starting with a hot basket gives the coating an immediate burst of heat.
3. Air fry to golden perfection.
Arrange the coated salmon pieces in a single layer in the basket: don’t overlap or stack. Cook for 5 to 7 minutes until golden brown and cooked through.
Tip: You don’t need to measure internal temperature here, because it’s fine to overcook them: they actually taste delicious when slightly overdone (the texture is a bite more like a chicken nugget).
Broiled Salmon Bites Variation
Want to make these salmon bites but don’t have an air fryer? I also have a broiled salmon bites variation.
Prepare the salmon as noted in the recipe. Place a large sheet of aluminum foil on a baking sheet and place the salmon on the foil, ensuring there is space between each bite. Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
Serving Ideas
I can’t even count the number of times I’ve made these salmon bites! Here are some of my favorite ways to serve them:
Store in an airtight container for up to 3 days. The best method for reheating is back in the air fryer at 375°F for a minute or two. This revives the crispy coating better than any other method.
Do not freeze salmon bites: the texture doesn’t hold up after thawing.
Dietary Notes
This air fryer salmon bites recipe is pescatarian, gluten-free (with gluten-free panko), and dairy-free.
Frequently Asked Questions
Do I need to flip the salmon bites in the air fryer?
No! The pieces are small and the air fryer circulates heat on all sides, so you’ll get even browning without turning them. Just make sure they’re in a single layer.
Can I use frozen salmon for this recipe?
You can, just make sure to thaw the salmon completely before making this recipe. Frozen salmon releases excess moisture as it thaws in the air fryer, which can make it soggy. Thaw overnight in the refrigerator for best results.
I would also recommend to make sure to buy quality frozen salmon: I’ve found that some economy frozen salmon is very thin and tastes fishy. Don’t compromise on quality for this recipe.
What does nutritional yeast taste like?
Nutritional yeast has a savory, slightly cheesy, nutty flavor. It doesn’t taste like active yeast at all. If you don’t have it, you can omit or substitute grated Parmesan for a similar effect.
How do I know when the salmon bites are done?
Look for a golden-brown exterior and opaque center. For the most reliable result, use an instant-read thermometer: 125–130°F is medium (still slightly translucent in the very center), and 145°F is fully cooked. But you can even overcook the salmon in this recipe and it has a satisfying texture: it tastes more like chicken!
Can I use this seasoning blend on a whole salmon fillet?
These crispy air fryer salmon bites are ready in 10 minutes and packed with smoky, savory flavor. A fast, high protein dinner the whole family will love!
2 tablespoons panko breadcrumbs (gluten-free or regular)
Instructions
Preheat an air fryer to 400°F (for 3 to 5 minutes).
In a large bowl, gently toss the salmon pieces with the olive oil, garlic powder, smoked paprika, dried dill, kosher salt, nutritional yeast, and panko until evenly coated.
Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, until golden brown and cooked through. Tip: You don’t need to measure internal temperature here, because it’s fine to overcook them: they actually taste delicious when slightly overdone (the texture is a bite more like a chicken nugget). Store leftovers refrigerated for 3 days; reheat in the air fryer.
Notes
Broiler variation: Prepare the salmon as noted above. Place a large sheet of aluminum foil on a baking sheet and olace the salmon on the foil, ensuring there is space between each bite. Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
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