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Tasty Filipino Tofu Sisig Recipe {Healthy & Simple}

Nov 9, 2022 · 3 Comments

This crispy tofu sisig is inspired by the famous restaurant chains, Max. It's a luscious vegan version of the classic Filipino Kapampangan. It's cooked with an aromatic mixture of onions, garlic, red bell peppers, and chili peppers.

Tofu sisig in a skillet. — This recipe is featured in Max restaurant in North-America and more and more Filipino restaurants.

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Why this Recipe Rocks

A tofu recipe was long overdue. Tofu cooks in a jiffy, goes well with many side dishes, and is a good source of plant-based protein. It makes an excellent meat substitute.

Why? We can give it, without hindrance, a range of tastes like a white canvas that submits to the splashes of color paint.

Obviously, it's all about the sauce.

And this sauce is mind-blow-ing. No really! It has a perfect balance of salty and acid with a hint of sweetness. It coats, mixed with mayonnaise, the pieces of crispy tofu wonderfully, leaving a shiny surface.

When the spoon approaches the mouth, you can feel the warm and deep aromas rising to the nostrils. Each bite offers only happiness: rich flavors, mixed with a teasing chile taste, dance on the tongue. Mushrooms provide a contrast of texture, a softness that tofu would fail to create on its own. The hints of lemon are refreshing, so much so that they light up the palate.

What a delicious way to enjoy tofu! Anyhoo, this Filipino sisig recipe (gluten-free, on top of it) is very easy to make. It has become a family favorite.

Clearly, it is a keeper.

What Goes in It?

Tofu sisig ingredients spread on a surface. — This dish requires 10 main ingredients (excluding the sauce ingredients).

Ingredient Notes

Vegan "oyster" sauce. The traditional one is made from caramelized oysters. It is a popular savory seasoning used in Asian cuisine, especially stir-fries. This gives a rich and savory flavor to dishes that appeal to many people. This vegan version is made with soy sauce, coconut nectar, different types of mushrooms, and seasonings.
Lime juice. It has to be fresh. This dish is traditionally made with calamansi lemon juice, a Philippine lime. If you find some (even if it's bottled), goof for you. Yuzu juice would also create a unique exotic flavor.
Sugar. I used cane sugar, but any type would go (abstain from refined sugar if you can).
Red onion. I prefer this kind because it's tastier and it gives color.
Chile peppers. These are Serrano and Thai peppers.
Mushrooms. I opted for a mix of Shiitake mushrooms, King oyster mushrooms, and black oyster mushrooms. Others, like rehydrated black mushrooms or wood-ear mushrooms would also work.
Vegan mayo. I bought a store-bought product.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Play with umami sauces. Have fun with the following: sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor than vegan oyster sauce, though.
Reduce the heat. Instead of putting green Serrano peppers, replace them with a green bell pepper.

The Special Diets Corner

If you have food intolerances, here are some ideas to make this tofu sisig...

Low-FODMAP and vegan. According to the Monash University app, 170 g of drained firm tofu is allowed. You must eliminate the veg oyster sauce and mushrooms and replace onions and garlic with asafœtida.
Low-fat. Cook the tofu in an air fryer.

How to Make Tofu Sisig Step by Step

To start, I squeeze the tofu to rid it of excess liquid; about 20 minutes.

Block tofu between two plates of a tofu press. — Place tofu in tofu press or below heavy objects. Squeezing the water from the tofu avoids dilution and, therefore, the attenuation of flavors.

Meanwhile, I make the sauce ①. Once the tofu is pressed, I dice it ②, coat it with cornstarch ③, and cook it in the skillet until crispy ④. I remove it from the skillet and make room for my following ingredients, which will also be cut into small pieces.

Montage of four photos showing how to make crispy tofu step by step. — You can make fried tofu in advance. Simply store it in an airtight container.

To prepare the sisig, I sauté onion and garlic ⑤, then the red bell pepper and chilies ⑥.

I add the chopped mushrooms and cook them for a few minutes ⑦. Crispy tofu joins the gang ⑧; I stir it up a bit.

Montage of four photos showing how to make tofu sisig step by step.

I pour the tangy sauce, stir and season the sisig with the rest of the oyster mushroom sauce, cooking it a little bit more. To make the pieces shine, I coat them with vegan mayonnaise ⑨.

⑨ Tofu sisig in a skillet with dollops of vegan mayonnaise. — ⑨ Mayonnaise adds a glossy effect.

Tofu sisig in a skillet decorated with a halved lemon, chopped green onon and thai chilies. — Drizzle with lime juice and, if desired, decorate with cut lemons and chili peppers. The bold flavors of sisig make it a popular dish.

The Keys to Success: My Top Advice

Get a better rendering by pressing the tofu

Most of the time, tofu comes packaged in a bag filled with water to preserve it. It can be cooked while damped or squeezed beforehand to obtain firmer, softer, denser, creamier slices or cubes on the inside and crispier on the outside. Furthermore, getting rid of all this water promotes better penetration of flavorful sauces and marinades. Finally, this ensures that the tofu pieces get less intensely excited when dropped into the hot oil.

This step is optional, but it is highly recommended.

This can be done by hand. You wrap the tofu in a paper towel or tea towel, place it between two cutting boards, put uber-heavy objects (like a stack of well-balanced heavy books) on top of the tofu and wait 15 to 20 minutes. After that, you clean the liquid that comes out.

Although I used to do this, my life has changed since I discovered the tofu press. It's much simpler and less daredevil (well, for my poor cookbooks and my Petit Robert French dictionary).

The smaller the pieces, the better the dish will be received.

The small size of the pieces of the main ingredient (here, tofu and mushrooms) distinguish sisig. So, take the time to cut the tofu and mushrooms into 1 cm- (½ inch-) cubes or less if possible.

Chili pepper seeds can be discomfort or comfort

You can decide the potency of the capsaicin diffused in tofu sisig. For rather low heat, it is necessary to seed the peppers well and strip them of their ribs. For higher intensity, keep them.

Warning! Chili pepper oils can remain on the fingers and irritate sensitive parts with mucous membranes, such as the eyes. Put on gloves if possible when cutting.

Essential Equipment

Tofu press (optional). You can squeeze your tofu by hand or use this awesome device .
Measuring spoons.
Small and medium mixing bowls.
Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is from the same brand. I've had them for almost 10 years now (since I started in raw cuisine). If you are lazy to cut the ingredients, try this chopper (on my wish list).
Wooden cutting board.
Cast-iron or skillet or sizzling plate, if desired.
Wooden spoon and slotted spoon.

What to Serve this Dish with

Tofu sisig usually accompanies steamed rice as a main course. I can see it in a Buddha bowl.

Also, with their small pieces, they stuff well into a wrap.

It's also enjoyed as a starter, served with beer.

Be on the lookout for more tofu dishes!

Answers to your Burning Questions

What is sisig?

Sisig is a very popular Filipino dish originating from Pampanga on the island of Luzon.

The Kapampangan word "sisig" actually means to snack on something sour (normally unripe fruit in a salad dressing). Initially, this dish was very sour because of all the vinegar or calamansi juice it contained.

It was only later that pork or other meats were used.

Traditional pork sisig usually consists of pork belly, pig ears, and often chicken liver, all cooked in lots of fat with plenty of aromatic garlic, onions, and chilies. In addition, it is seasoned with a very acidic ingredient such as Calamansi juice (Philippine lime) and other spices. Usually, it is also served on a sizzling plate with butter or margarine.

In recent years, other sisig dishes have also emerged, such as fish, squid, and, obviously, tofu sisig. As it can be served as a starter or main course, sisig is now a famous specialty that can be found in many countries around the world.

Is tofu sisig healthy?

Since it's made up of chopped tofu cubes and vegetables, it's much healthier than the traditional version, which often contains a lot of pork fat or high-fat ingredients.

How to reheat sisig tofu?

The best way to reheat sisig tofu is in a skillet. Brush it with a thin layer of oil and bring it to medium heat. Heat sisig tofu for 5-6 minutes or until heated through.

How to Store this Dish

Tofu sisig can be stored in an airtight container for 5 to 7 days.

Make this Dish now

Tofu sisig offers a rich and savory flavor, thanks to the aromatic combination of onions, garlic, and chilies. The crispy tofu and chewy mushroom are coated in a mind-blowing savory and lemony sauce, then glazed with mayonnaise.

The initial preparation of the ingredients (called mise en place) involves cutting them into small cubes or pieces. But once this step is complete, simply brown the tofu and mix it with the cooked vegetables in the skillet and the tangy umami sauce.

This easy recipe was all the rage with my family, and it will be the same for you too.

So, rush to your kitchen!

Watch How It's Done

Watch the recap thanks to the Crispy Tofu Sisig Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video come soon]

If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

Tofu sisig in a sizzling cast-iron skillet

Print Recipe

5 from 5 votes

Crispy Tofu Sisig Recipe

There's nothing tastier than this tofu sisig I came across while surfing the web. A colleague gave me his recipe but in a meat version. Mine, much healthier, was veganized with tofu and an assortment of mushrooms. This sisig can be served on a sizzling plate or cast-iron skillet. To complete this dish, add steamed rice.

Prep Time10 mins

Cook Time20 mins

Pressing time20 mins

Course: Accompagnement, Principal

Cuisine: Filipino

Diet: Vegan

Keyword: extra-firm tofu, garlic, mushrooms, red onion, serrano chili pepper, soy sauce, thai pepper, vegan mayonnaise, vegan oyster sauce

Servings:

Calories: 312kcal

Author: Naïby

Equipment

Tofu press (optional).
Measuring spoons.
Small and medium mixing bowls.
Chef's knife, 8 in.
Wooden cutting board.
Cast-iron or skillet or sizzling plate, if desired.
Wooden spoon and slotted spoon.

Ingredients

TANGY UMAMI SAUCE

3 tablespoons (45 ml) soy sauce or tamari (notes)
2 tablespoons (30 ml) vegan oyster sauce or vegetable broth, divided
1 tablespoon (15 ml) lime juice (notes)
1 teaspoon (5 ml) cane sugar
¼ teaspoon (1 ml) ground pepper

CRISPY TOFU

1 16-ounce extra-firm tofu (454 g)
¼ cup (40 g) cornstarch
Canola oil or sunflower oil for frying
1 tablespoon (15 ml) vegan butter or neutral oil
1 large red onion peeled and diced 1 cm (about 2 cups/105 g)
2 tablespoons (17 g) chopped garlic (about 6 medium-sized garlic cloves)
1 red bell pepper cut in ½ inch-(1 cm-) cubes (about 1 cup/150 g)
2 long Serrano chili peppers cored, seeded, and chopped (about 30 g/2 tablespoons)
3 bird peppers or Thai chili peppers cored, seeded, and chopped (about 15 g/1 tablespoon) (notes)
2 cup (500 g) mixed mushrooms (shiitake, black, mini or king oyster mushrooms), in ½ inch-(1 cm-) cubes (16 ounces)
2 tablespoons (30 ml) vegan mayonnaise
½ tablespoon (6.5 ml) vegan butter (optional)

To garnish:

Thinly sliced green onion or minced cilantro

To decorate:

Limes halved or quartered
Chili peppers

Instructions

For the tangy umami sauce:

Combine soy sauce, 15 ml (1 tablespoon) vegan oyster sauce, lime juice, sugar, and chili pepper in a small bowl; reserve.

For the crispy tofu:

Press the tofu by placing heavy objects on top or in a tofu press for about 20 minutes. This helps to enhance the flavors of the seasonings. Discard excess water; cut into 1 cm- (½ inches-) cubes.
Shake the tofu and cornstarch in a medium mixing bowl. This makes the tofu crispier. Heat a large skillet over high heat. Grease it with oil. When the surface is hot, add the tofu cubes. They should sizzle immediately.
Season with a pinch of salt. Lower the heat to medium heat and cook 4 to 5 minutes. Occasionally turn them over so that all sides are golden brown and look crispy.
Remove the tofu from the oil with a slotted spoon, then set aside. Drain excess oil from the skillet, leaving about 15 to 30 ml (1 to 2 tablespoons) in it.

For the sisig:

Cook and stir the onion over high heat about 5 minutes. Add the garlic and cook 1 minute. Stir in red pepper and chili peppers and cook 1 to 2 minutes, until tender. Introduce mushrooms and cook 1 minute. Add the crispy tofu.
Pour in the sauce and lower to medium-high heat. Stir well. Add the remaining vegan oyster sauce to the mushrooms. Stir and cook over medium heat 1 minute.
Add vegan mayonnaise; stir until the tofu has been thoroughly coated.
Drizzle with as much lime juice to taste, garnish with green onions or cilantro; decorate with cut lemons and chili peppers.
Serve with white rice without the chili.
Placed in an airtight container, this tofu sisig will keep for up to 5-6 days.

Notes

An economical way to squeeze tofu is to drop heavy books on it. Be careful to balance them well to prevent them from falling!

Traditionally, this dish is prepared with a Filipino lemon: calamansi. It is not available in conventional grocery stores but in specialty stores or online.

Tofu sisig can be served on a sizzling plate or cast-iron skillet. In this case, butter the surface of ½ tablespoon of steaming vegan butter beforehand.

Reheating

The best way to warm sisig tofu is in a skillet. Brush it with a thin layer of oil and bring to medium heat. Heat the tofu sisig 5-6 minutes or until heated through.

Variations

Other sauce options: Sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor compared to vegan oyster sauce, though.
Kid-Friendly Tofu Sisig: Substitute green serrano peppers for one green bell pepper and omit Thai peppers.
Low-FODMAP Vegan Tofu Sisig: According to the Monash University app, 170 g of drained firm tofu is allowed. It will be necessary to eliminate the veg oyster sauce and mushrooms; replace onions and garlic with asafœtida.
Low-Fat Tofu Sisig: Cook the tofu in an air fryer.

Nutrition

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Easy Delicious Bang Bang Cauliflower Recipe

Sep 19, 2022 · Leave a Comment

These Bang Bang Cauliflower bites are a super quick and easy vegan dish. They’re sweet and spicy and tossed in a creamy spicy mayo sauce. They explode with flavor in your mouth.

You don't like it too spicy? No worries, this breaded cauliflower recipe is super adaptable. You can play around with sriracha and chili sauce. And cook them in the oven or in the air fryer.

Crispy baked cauliflower florets spread on a baking sheet. — Here is a vegetarian take to enjoy chicken wings… uh, no, baked cauliflower bites.

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Why this Recipe Rocks

Now is the perfect time for this dish, at the start of cauliflower season, when the heads are small and sweet. So I welcomed, in spite of myself, the coming of autumn by bringing back a gnarly, pearly head from the grocery store. I cut it into small pieces, I breaded and coated them with a tasty and incredible sauce. It may be the most delicious vegetable preparation ever.

Here's a clever way to disguise this disinherited vegetable for the resisters who ignore it or outright hate it.

This dish is very similar to cauliflower wings coated with Buffalo sauce. This time it was with Bang Bang sauce. It was about time I tried another way to prepare this white cruciferous. The creation of this hot sauce can be attributed to the American restaurant Bonefish Grill with its Bang Bang shrimp, aka dynamite shrimp. It is indeed explosive.

Others have incorporated this creamy and spicy sauce into their menu, such as Wagamama, the British chain of restaurants specializing in Asian and more specifically Japanese cuisine. I believe that they created the dish I’m presenting to you today.

Either way, cauliflower is the perfect ingredient for faking chicken when it's coated in batter and a dark, savory sauce, and then baked. It has an excellent dense, yet somewhat tender, meaty texture. It’s a good canvas for all kinds of colorful, creamy and succulent materials. Its crust is voluptuous, garlic-y and slightly tart.

It's a thousand times better than the saturated and trans fats found in fried chicken, which can clog your arteries (unless you're not worried about that at all). Bang Bang chicken that goes bang! bang ! on the inside.

As for me, I swallowed each piece with joy and quietude.

What Goes in it?

Bang bang cauliflower ingredients spread out on a surface. — This dish requires five ingredients for the sauce and eight for breading the cauliflower.

Notes on some ingredients

Cauliflower. Choose one that is firm with compact florets; the leaves should be crisp and green with no signs of yellowing.
Non-dairy milk. I used oat milk instead of the almond milk used in most online recipes. The first has a more neutral taste than the second.
Seasonings and spices. Fresh and powdered garlic, powdered onion.
Vegan mayo. I got a store-bought product, but honestly, it can be easily made from scratch. It can be soy milk-based (or aquafaba-based), silken tofu-based, or cashew-based. We add oil, mustard, lemon or apple cider vinegar and sweetener to it.
Hot sauces. I opted for a mix of sweet Thai chili sauce with sriracha sauce. You can also mix sambal oelek sauce with sriracha and a natural sweetener.
Lime. It imparts acidity. Regular lemon or another acidic base will also work (eg apple cider vinegar or rice vinegar).
Panko breadcrumbs. It's Japanese breadcrumbs. It’s made with only bread crumbs and not the crusts.

Click here for the exact quantities on the recipe card.

Simple substitutions and additions

Cut out the batter. Leave out the batter and coat the cauliflower florets with Bang Bang sauce, including olive oil, directly.
Put more umami in it. Add soy or tamari sauce to the sauce.
Inject more seasonings. You can add all the spices you want, such as sweet or smoked paprika.
Give an Asian style even more. Sprinkle each piece with plain or toasted sesame seeds and pieces of green onions.

Special Diets Corner

If you have food intolerances, here are some ideas to make this dish...

Low-FODMAP vegan. It’s not possible to eat cauliflower in this diet. In this case, you can coat broccoli heads (not tails) with Bang Bang sauce (containing asafoetida instead of garlic and onion). Opt for gluten-free flour or almond flour. Also avoid breadcrumbs.
Gluten-free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.
Low-fat. It already is since the cauliflower is baked!

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How to Make Bang Bang cauliflower Step by Step

Before I get into the action, I start with the preliminaries: I cut the cauliflower into florets.

Next, I prepare a tempura batter ①. I dip the florets in the batter so that each of their faces is well painted ②.

After that, I dress them in Panko breadcrumbs until well breaded and spread them, spacing them out in a single layer, on a parchment-lined baking tray ③.

I slide the small cruciferous into the oven and bake them for 22-25 minutes, turning them from time to time until golden brown and crispy.

I remove the cauliflower from the oven ④.

Montage of four photos showing how to make Bang Bang Cauliflower Recipe step by step. — You can make the tempura batter ahead of time.

I mix the ingredients for the sauce ⑤. I could enjoy them as they are right here and keep the sauce separate but I continue with the next step.

I dip them in the Bang Bang sauce ⑥, coating each piece well ⑦. I finish by putting everything back in the oven for a few minutes.

Montage of two photos showing how to make Bang Bang sauce Recipe step by step. — Bang Bang cauliflower can be eaten before the last step. However, for an even more sauce-infused and crunchy texture, cook the pieces further in the air fryer or oven for another minute or two.

Cooking is also done in the air fryer. Place everything in the air fryer basket and follow the instructions above.

Keys to Success: My Top Advice

Pay attention to the size of the florets

Each piece must be almost the same size to ensure even cooking. Don't know how to cut cauliflower into florets? Here's how to do it:

Remove the light green and dark green leaves from the base of the cauliflower. Chop them on a wooden cutting board with a sharp chef's knife if they don't cut easily.
Cut and discard the stem at the base.
Cut the head into large clumps or detach it with your fingers.
Cut the larger florets into small pieces.
Cut and discard excess stems.

Make your tempura batter matter

Mix well so that there are no lumps. The batter should be thick enough to coat the cauliflower and stick to it, but not too thick. If the dough is too liquid, add another tablespoon of flour. If the batter is too thick, dilute it with a little liquid, so, here, plant-based milk.

Running isn't necessary to cover everything

When you coat the cauliflower with Panko, do it one piece at a time. You want to make sure each piece is evenly coated. If you add several pieces of cauliflower at a time to the bowl of Panko breadcrumbs, you might miss some spots.

Avoid any loss when adding the hot sauce

Handle the cauliflower pieces gently to prevent the batter or breadcrumbs from coming off. Coat them with sauce just before serving. Otherwise, they will be soggy.

The right temperature gives the right texture

Make sure the oven is hot before baking the cauliflower bites. 425-450°F is perfect for my oven. Depending on the model, you may need to adjust the cooking time slightly. For me, cooking them for 15 minutes on one side, then flipping and cooking them for 10 minutes on the other side works perfectly.

Essential Equipment

Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is the same brand. I've had them for almost 10 years now (since my early days in raw cooking).
Wooden cutting board.
Measuring spoons and cups.
Mixing bowls.
Whip.
Spatula.
Parchment paper.
Baking sheet.

What to Serve this Dish with

You can also serve this Bang Bang cauliflower as an appetizer with Bang Bang sauce as a dipping sauce on the side. These delicious bites go so well with so many things:

Over noodles or fried rice (I'm also thinking Poké bowl);
In tacos or lettuce wraps and make bang bang cauliflower tacos;
With plant-based proteins, like tofu, tempeh or mock meatballs!

Or, mix other vegetables in the Bang Bang sauce and proceed in the same way.

More Cauliflower Recipes

Answers to your Burning Questions

What does Bang Bang cauliflower taste like?

The flavor of the sauce is sweet, salty and spicy and makes a perfect side dish.

What is Bang Bang Sauce made of?

Basically, Bang Bang sauce is a sweet, spicy, and creamy sauce made from just three ingredients: mayonnaise, Thai sweet chili sauce, and Sriracha sauce.

Can you make cauliflower wings in the air fryer?

Yes! They can be cooked both ways. In a large bowl, whisk together the ingredients for the Bang Bang sauce. Coat cauliflower with batter and Panko breadcrumbs. Place one-third of the cauliflower in a single layer in the air fryer basket. Bake at 360°F for 12 minutes, stirring halfway through.

What can I substitute breadcrumbs Panko with?

Japanese and Western regular breadcrumbs can definitely be used interchangeably, since they are basically the same ingredient.

How to Store This Dish

While you can of course save leftovers to enjoy the next day, cauliflower bites will be soggy. So they don't keep very well and taste best when fresh.

Make this Dish Now

When fall rolls around, it's time to show off the versatility of cauliflower. Now's the time to coat it in tempura batter, Panko breadcrumbs and a savory, tangy sauce to create vegan Bang Bang Cauliflower Wings.

They contain no oil —or not much oil if you cook them in the air fryer—and no deep frying.

While some are not crazy about this vegetable, they will find that it is the perfect appetizer or side dish to enjoy for casual meals.

You'll coat everything in that spicy Bang Bang sauce.

In short, it's a good way to enjoy a semblance of chicken.

But trust me, no one will fake blissful faces when they bite into it.

Recipe inspired by several recipes on the Internet.

Watch How it's Done

Watch the recap with the Easy Delicious Bang Bang Cauliflower Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video coming soon]

Print Recipe

No ratings yet

Bang Bang Cauliflower

This Bang Bang Cauliflower recipe couldn't be easier, not to mention delicious. I like to serve these lovely breaded florets with a little boat of dressing on the side, so each eater can drizzle or drizzle as they please.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Appetizer, Side

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 841kcal

Author: Naïby

Equipment

Chef's knife, 8 in.
Cutting Board
Mixing bowls
Measuring spoons and cups
Whip.
Spatula
Parchment paper.
Baking sheet.

Ingredients

Cauliflower in tempura batter

1 head cauliflower cut into florets
¾ cup unbleached white all-purpose flour or gluten-free flour
½ cup cornstarch
1 cup unsweetened oat milk or any other non-dairy milk
2 teaspoons lime juice
1 teaspoons garlic powder divided
1 teaspoon onion powder divided
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups Panko breadcrumbs plus ½ cup for optional double breading

Bang Bang Sauce

1 cup vegan mayonnaise (Notes)
¼ cup sweet chili sauce (Notes)
¼ cup sriracha sauce (Notes)
2 tablespoons lime juice
6 cloves garlic crushed

Garnish

Sesame seeds (Optional)
Cilantro chopped
Green onion chopped

US Customary - Metric

Instructions

Preheat the oven to 450°F/230°C.
Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
This Bang Bang cauliflower does not keep well and is best enjoyed the same day.

Notes

A variety of sauces can be mixed for convenience.

Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.

Variations

Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
With more umami. Add soy or tamari sauce to the sauce.
Increased flavors. Add any spices you want, such as sweet or smoked paprika.
Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.

Nutrition

Print Recipe

5 from 1 vote

Bang Bang Cauliflower

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Appetizer, Side

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 841kcal

Author: Naïby

Equipment

Chef's knife, 8 in.
Cutting Board
Mixing bowls
Measuring spoons and cups
Whip.
Spatula
Parchment paper.
Baking sheet.

Ingredients

Cauliflower in tempura batter

1 head cauliflower cut into florets
¾ cup unbleached white all-purpose flour or gluten-free flour
½ cup cornstarch
1 cup unsweetened oat milk or any other non-dairy milk
2 teaspoons lime juice
2 teaspoons garlic powder divided
1 teaspoon onion powder divided
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups Panko breadcrumbs plus ½ cup for optional double breading

Bang Bang Sauce

1 cup vegan mayonnaise (Notes)
¼ cup sweet chili sauce (Notes)
¼ cup sriracha sauce (Notes)
2 tablespoons lime juice
6 cloves garlic crushed

Garnish

Sesame seeds (Optional)
Cilantro chopped
Green onion chopped

US Customary - Metric

Instructions

Preheat the oven to 450°F/230°C.
Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
This Bang Bang cauliflower does not keep well and is best enjoyed the same day.

Notes

A variety of sauces can be mixed for convenience.

Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.

Variations

Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
With more umami. Add soy or tamari sauce to the sauce.
Increased flavors. Add any spices you want, such as sweet or smoked paprika.
Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.

Nutrition

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Pumpkin Banana Bread {Easy and Healthy}

Sep 7, 2022 · 6 Comments

This delicious pumpkin and banana bread is the perfect dessert or side dish during cooler seasons, such as in the fall or during winter holiday meals. It is made with simple ingredients, but its aromatic smell envelops us so much!

The combination with the banana reduces the dose of sugar and therefore, makes it healthier. But this is only a detail. The moment you cut a slice while that quick bread is still warm and take a bite…

Oh! It's so divine.

Two slices of moist pumpkin bread in front of the bread loaf on a wire rack. — This pumpkin bread recipe is the perfect fall treat. What a great way to enjoy the pumpkin flavor.

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Why this Recipe Rocks

It was a matter of time. The pumpkin was going to be quickly housed in a quick bread one day. I mean, that's what happened with the zucchini in my zucchini bread, so why not this one?

When I baked my banana bread, I discovered that the key to achieving the perfect texture wasn't adding oil, as most tout. In fact, adding applesauce was hands down what worked best. Blasphemy? Look, don't blame me, vegan baking is another animal.

It is true that oil increases tenderness, but for an eggless pastry, you need something special to help the dough rise while containing the moisture. Come to think of it, the applesauce pectins were definitely the heroes.

It’s used in baking to facilitate the absorption of water, increase the volume of bread and give a soft and appetizing texture (source, source). And here I was going was going to cross this ingredient off the list by relying on the recipes spread across the web 🤦 ♀️ 😮 💨. Thankfully my intuition guided me.

In short, this recipe contains healthy ingredients and is easy to make. While cooking, the aromatic smells kept me in on my toes. And let's talk about the result: sublime.

When I tasted it, my face was filled with bliss: the enveloping texture, the bewitching scents, the penetrating flavors.

I am very happy to have concocted two batches. The second one will soon be gone, too.

What Goes in it?

Pumpkin Banana Bread Ingredients spread out on a surface. — This dish basically requires 10 ingredients.

Notes on some ingredients

Whole wheat flour. It can be pastry or spelt flour. Or even purpose flour, but know it's devoid of nutrients.
Pumpkin puree. I got canned pumpkin puree. Make sure it's nothing but pumpkin. If you want to make your own homemade pumpkin puree, you can cook some pumpkin until soft, mix it up, and use a cup and a half to replace this one. Be careful not to buy pumpkin pie filling.
Bananas. The more black spots you see on the skin of bananas, the better. Overripe bananas are sweeter. And they are of course easier to mash. Oh, and while we're at it, let's talk about frozen bananas. I strongly recommend that you always reserve some in the freezer. All you have to do is peel them, place them in a resealable plastic bag and slip them inside. And when you want to use a few, just take them out. Put them in a bowl and let them defrost at room temperature for a few hours. It doesn't take long. The only downside is that they look pretty naughty. Think wet, slimy and slug-like.
Coconut sugar. It is the direct substitute for granulated white sugar, which normally makes the crust color lighter, a hue which people are accustomed to. It is made from the sap present in the flower buds of the coconut palm. Considered a natural sugar, it involves minimal processing and no chemicals are used. If you don't have any, brown sugar or maple syrup will do.
Egg substitute. I used ground flax seeds soaked in water to make flax eggs, but you can use something else like Ener-G Egg Replacer brand. It should be the equivalent of three eggs.
Pumpkin spice. You can buy this spice assortment premixed for convenience. I preferred to make mine pumpkin spice. It includes cinnamon, nutmeg, and cloves (1 teaspoon each).

Click here to see the recipe card for exact amounts.

Simple substitutions and additions

Increase tenderness. Put only a banana and add a neutral oil, such as canola oil (rapeseed), ½ cup.
Increase your pleasure. Incorporate at the end of the mixture 1 cup of chocolate chips to have pumpkin and banana bread with chocolate chips.
Add some crunch. Stir in 1 cup chopped walnuts or crushed peanuts. This can be 1⁄3 cup each of a mixture of nuts: chopped hazelnuts, pumpkin or sunflower seeds, pecans, slivered almonds… Pan-roast them for 10 minutes over low heat to give them more flavor. The options are limitless.
Fill this quick bread with fruit. Add to the dough 1 apple cut into cubes, 1 cup of berries, or 1 cup of pineapple pieces.
Give it panache. Place a banana cut in half lengthwise on the dough before putting it in the oven.
Make a hybrid version, half bread, half cake. Cover pumpkin banana bread with glaze.
Garnish the top. Sprinkle with other nuts as desired (almonds, pistachios, pecans, or dried fruits [including coconut flakes] and leave to cool for 1 to 2 hours before eating.

Special Diets Corner

If you have food intolerances, here are some ideas to make this dish…

Low-FODMAP Vegan : 1) Use gluten-free flour, gluten-free oat flour, or almond flour. 2) Replace coconut palm sugar with xylitol or erythritol; 3) Remove the bananas and compensate for its portion with the pumpkin purée; everything should work.
Gluten free. Use gluten-free flour.
Low-fat. It already is!

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How to Make Pumpkin Banana Bread Step by Step

This recipe starts with making my flax eggs ①. I follow with the mixture of wet ingredients including the sugar ② and then I move on to the dry ingredients ③. I combine the mixtures ④ and finish by transferring the dough into the loaf pans.

Montage of four photos showing how to make vegan pumpkin banana bread step by step. — You can make the dough in advance.

After that, I put everything in the oven and bake for about an hour. When the bread is ready, I let it cool, until it coalesces (makes bubbles).

Two loaf pans of vegan pumpkin banana bread resting on a cooling rack. — When two gas bubbles continue to expand to a size large enough to merge and become a single bubble, this is called coalescence. Coalescence of the gas cells involves the breaking of the dough film between them, which leads to loss of gas and an irregular crumb structure.

Keys to Success: My Top Tips

For a good crumb, consider a sieve

Sifting flour promotes uniform crumb results by removing larger particles that could potentially result in a dense or even runny texture in the middle.

There are three ways to sift flour:

With a flour sieve: it is a mesh screen fixed inside a large stainless steel cylinder with a crank on the side.
With a fine mesh sieve: it is a sieve with a long handle. You put the flour in and you tap the edge so that the flour falls out.
With a whisk: it is easier to clean than the two above-mentioned objects.
With a fork: yes! What could be simpler when you don't have any of the above?

Take a closer look at your pans

Dark-colored loaf pans absorb more heat and may increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the full baking time indicated (or even a little longer). But it's worth inspecting your confection a bit beforehand anyway.

Perfect the finish of your baking

Place your loaf pans in the center of the oven, where the heat circulates more evenly. Your baking goods will be the same on all sides. Make sure the temperature is right.

To see if it’s ready, insert a toothpick in the center after 50 minutes. It should come out clean and dry or just have a few crusts clinging to it.

If the dough sticks to the toothpick, consider baking it longer.

Also, the top, sides, and bottom should be golden brown and have a hollow sound when you tap it.

Essential equipment

Loaf pan. Two standard 20 cm (8 in) loaf pans or four mini loaf pans of 15 x 7.5 x 5 cm (6 x 3 x 2 in).
Electric hand blender or food processor.
Mixing bowls.
Spoons and measuring cups.
Rubber spatula.
Flour sifter, fine-mesh sieve or whisk.

What to Serve this Dish with

You can serve this Vegan Pumpkin Banana Bread cold or warm. You can eat it well on its own, but the following things make a great side dish:

Fresh fruit with a plant-based drink;
A chocolate drink;
A cup of tea. It's simple, but it makes for a hell of a breakfast;
A spread of jam or peanut butter;
A spread of vegetable butter.

Answers to your Burning Questions

What does pumpkin replace in baking?

Pumpkin can replace oil or butter in baking. For oil, the ratio is one to one. One cup of oil is simply replaced by one cup of pumpkin puree. To replace pumpkin puree with butter, multiply the amount of butter by ¾. If a recipe calls for 1 cup, use ¾ cup puree instead.

Can we replace pumpkin with bananas?

Ripe banana generally tastes sweeter than pumpkin. So if you want to completely replace the pumpkin with bananas, add a tablespoon or two of sugar (don't add too much or you risk losing the consistency of the batter).

Why is my pumpkin bread too moist?

The main reasons are: there are more wet ingredients than expected, you let the dough rest too long, you didn’t put enough baking soda or baking powder. Or, you didn't bake it long enough.

What can I substitute pumpkin puree with?

This can be easily done with kabocha squash, butternut squash, or sweet potatoes. These ingredients are interchangeable in most recipes to achieve the same texture and the most similar flavor. Replace 1 cup canned pumpkin or pumpkin puree with 1 cup cooked mashed sweet potato or squash.

Can butternut squash be substituted for pumpkin in pumpkin bread?

In fact, it's quite possible to replace pumpkin in any recipe with butternut squash. You just need to puree it.

Which squash tastes the most like pumpkin?

Kabocha squash. It's basically a Japanese pumpkin. This squash caught the eye of food and health brands last year. The flesh is very sweet, similar to a pumpkin or sweet potato, and the texture is velvety and creamy.

Can I use applesauce instead of pumpkin puree at all?

Absolutely. Applesauce is an excellent possible substitute for pumpkin in baked goods. If you don't have a pumpkin, put some applesauce in a jar. It won’t be pumpkin bread anymore, but the baking will be similar.

How to Store This Dish

Pumpkin Banana Bread will keep for at least two or maybe three days at room temperature. After three days on the counter, it's best to refrigerate it. It will keep there for at least a week, maybe a few days longer.

To maximize its shelf life, cover it with aluminum foil or plastic wrap or place it in a plastic bag to prevent drying out.

Make this Dish Now

When you read the reviews of certain recipes on the web, you find that having a moist crumb is the biggest desire of many. Sometimes it is too dense; sometimes it is too dry.

Most quick bread recipes include ingredients that add moisture, such as bananas or applesauce. Some recipes omit applesauce, but trust me, it makes all the difference between a dry prep and a moist one.

My vegan pumpkin banana bread recipe is very healthy, no milk, no egg, no fat. And that doesn't stop it from being bewitching.

It’s almost impossible to mess up this recipe. Follow my tips below for best results and you're all set.

The variations are unlimited, so have fun, create simple or super gourmet versions, you will be very satisfied.

It makes a perfect breakfast to munch on on a chilly day.

Vegan banana pumpkin bread covered with powdered sugar on a wire rack. — Recipe adapted from *The Joy of Vegan Baking* by Colleen Patrick-Goudreau.

Watch How it's Done

Watch the recap thanks to the Pumpkin Banana Bread Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video Coming Soon]

More Vegan Quick Bread Recipes

More Pumpkin Recipes

Print Recipe

5 from 5 votes

Pumpkin Banana Bread

This vegan pumpkin and banana bread comes together in less than an hour, including baking time. And unlike more conventional quick breads, which are best left to cool completely before slicing, this one doesn't suffer when eaten warm. Don't underestimate applesauce for maximum tenderness. This aromatic quick bread makes a perfect afternoon treat or last minute dessert. Prepare a whole loaf or mini loaves. This recipe gives you two batches.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Breakfast, Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: applesauce, bananas, cinnamon, cloves, nutmeg, pumpkin purée, whole-wheat flour

Servings:

Calories: 116kcal

Author: Naïby

Equipment

Loaf pan.
Two standard 20 cm (8 in) loaf pans or four mini loaf pans of 15 x 7.5 x 5 cm (6 x 3 x 2 in).
Electric hand blender or food processor.
Mixing bowls
Measuring spoons and cups
Rubber spatula
Flour sifter, fine-mesh sieve or whisk

Ingredients

3 tablespoon ground flaxseed or 4 ½ teaspoon Ener-G Replacer
½ cup water or 6 tbsp/90 ml with Ener-G Replacer
1 cup coconut sugar
1 ½ cups unsweetened applesauce or ½ cup + ½ cup oil
2 cups ripe bananas mashed (about 4-6 bananas)
1 ½ cups pumpkin purée 1-14 oz/392 g can
4 cups whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Instructions

Preheat the oven to 180°C (350°F or gas mark 4). Or line with parchment paper.
Lightly oil two 20 cm-(8 in-) loaf pans or four 15 x 7.5 x 5 cm (6 x 3 x 2 in) mini loaf pans.
In a food processor or in a bowl using a hand-held electric mixer, whip the flax and water until thick and creamy.
In a large mixing bowl, stir together the sugar, mashed bananas, pumpkin puree and flax mixture (flax eggs).
In a separate bowl, combine whole wheat flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Then add the dry ingredients to the wet. Stir until just combined.
Spoon batter into two standard loaf pans or four mini loaf pans. Bake for 55-60 minutes or a longer time, until a toothpick or knife inserted in the center comes out clean. If using mini loaf pans, check for readiness after 30 minutes.
Let cool on a cooling rack for at least 20 minutes. This is important because the bread is still baking and needs time to coalesce in the hot pan.
Placed in an airtight container, this pumpkin and banana bread will keep for up to 6-7 days.

Notes

Sifting flour promotes uniform crumb results by removing larger particles that could potentially result in a dense or even runny texture in the middle. Use a flour sifter, fine mesh sieve, whisk or fork.
If you choose to add oil, it can be olive oil or a neutral-tasting oil, like canola oil or sunflower oil.
Do not overmix the batter to avoid having a gummy, dense or hard texture. Combine the ingredients gently without over-stirring or whipping. Make gentle movements with a rubber spatula in one hand, while rotating the bowl with the other hand.
Dark colored loaf pans absorb more heat and may increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the full cooking time indicated (or even a little longer). But it's worth inspecting your confection a bit beforehand anyway.
Place the load pans in the center of the oven, where the heat circulates more evenly. The baking goods will be the same on all sides.
If the dough sticks to the toothpick, consider baking the bread longer.

Variations

Garnish the top. Sprinkle with other nuts as desired (almonds, pistachios, pecans, or dried fruits [coconut flakes] and leave to cool for 1 to 2 hours before serving.
Give it some panache. Place a cut banana in half lengthwise on the dough before baking
Pumpkin Banana Chocolate Chip Bread. Stir in at the end of the mixture 1 cup of chocolate chips to make pumpkin bread and with chocolate chips .
Pumpkin Banana Walnut Bread. Stir in 1 cup chopped walnuts or ground peanuts. This can be 1⁄3 cup each of a mixture of nuts: Chopped hazelnuts, pumpkin or sunflower seeds, pecans, slivered almonds… Pan-roast them for 10 minutes over low heat to give them more flavor. The options are endless
Pumpkin Banana Fruitcake. Add 1 apple cut into cubes, 1 cup small s fruits, such as blueberries or raspberries, or 1 cup pineapple chunks.
Pumpkin Banana Bread with Salted Caramel Glaze. In a food processor, blend ½ cup dates or dried apricots, ¼ to ½ cup macadamia nuts, ½ cup maple syrup with 1 teaspoon maca and a pinch of salt. Coat the banana bread with it.
- Or simply mix 4 tablespoons of almond butter, 1 tablespoon of maple syrup and 2 to 3 tablespoons of soy beverage.

Nutrition

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Healthy Roasted Chili Corn Salsa (Easy)

Aug 31, 2022 · Leave a Comment

This simple roasted chili corn salsa is barely spicy with a crunchy texture. Free of dairy and mayonnaise, it's the perfect appetizer for barbecues or any gathering. And it has only seven ingredients!

Enjoy it with corn chips! They scoop up this salsa perfectly.

Roasted chili corn salsa on a plate. — Usually, the term salsa means "fresh salad." So here, quality ingredients are the name of the game.

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Why this Recipe Rocks

When you're in the middle of corn season, it's time to take advantage of it! It's plentiful and inexpensive. I could have made summer meals for my family gatherings, like a quinoa salad or this bean and mango salad. But I was aiming for something more festive, where the star ingredient could shine.

While surfing the internet, I recently unearthed a popular recipe, a particular roasted chili corn salad. It's served by a Mexican-American restaurant chain, Chipotle Mexican Grill.

The dish caught my eye and made my mouth water.

It excited me enough to call me to drive to the restaurant to discover these new flavors.

But mission impossible.

The remote location nipped in the bud any desire to go 195 km away from home. Ottawa, Ontario, could forget about me. However, even if a perfect imitation was unlikely, nothing was lost. "If I can't go to Chipotle, I thought, I'll bring Chipotle to me." So I set about the task.

I didn't regret it. You got that right! This fresh salad makes your taste buds dance.

The corn is devilishly sweet, and the lips tingle, given the heat of the poblano and jalapeño peppers. Then the freshness of the lime juice arrives. The smoky taste of the roasted chili also pleases the palate. Keeping your fork from diving into the plate is challenging.

I can imagine eating this salsa with almost any plant-based protein (tofu, tempeh, or whatever), drenched in a plant-based mayonnaise or toast. Or maybe tomorrow, in a burrito bowl.

What Goes in it?

Roasted chili corn salsa ingredients spread on a surface. — This roasted chili corn salsa recipe requires 6 main ingredients.

Notes on some ingredients

Corn. The original recipe apparently called for frozen sweet white corn instead of yellow corn. In my opinion, the taste between the two doesn't really differ. So, I opted for shucking corn on the cob for freshness and liveliness. Ditch the canned corn. The salad just won't be as crispy.
Poblano pepper. This Mexican ingredient can be found in Latin American markets or the international produce aisle. If nothing else, get an Anaheim peppers at the grocery store. Select whole poblano chilis in jars if you're short on time, don't have an oven or gas stove, and want something ultra-convenient.
Red onion. Prefer this kind, as it brings color to the primarily yellow and green dish.
Cilantro. It must be fresh.
Lime juice. I highly recommend freshly squeezed lemon juice. Pre-bottled juices will not impart the same fresh flavor to the salsa.

Click here to see the recipe card for exact amounts.

Simple Substitutions and Add-ins

Make the salad more kid-friendly. Substitute green bell peppers for the chili pepper.
Add textural contrast with roasted corn. Spread corn kernels in a single layer on a rimmed baking sheet. Roast until golden brown, stirring twice, about 30 to 40 minutes.
Pack the salsa with protein. Add 1 cup of black beans.
Turn your salsa into a creamy corn salad. Coat the salad with plant-based mayonnaise. In a high-speed blender, blend ¼ cup cashews with ½ cup water, 1 ½ teaspoon lemon juice, 2 minced garlic cloves, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste until smooth. Add the cream to the corn salsa recipe below, stir to combine, and sprinkle optionally with ¾ cup of vegan cheese.
Prefer parsley to cilantro. That's if you just don't have any or you're one of the super tasters who find that this aromatic herb tastes like soap.
Bring up the heat. Leave the seeds and membranes in the jalapeño peppers or replace them outright with serrano peppers.

Special Diets Corner

If you have food intolerances, here are some ideas to make this dish...

Low-FODMAP vegan. Remove the red onion or add asafoetida for flavor.

How to Make this Homemade Roasted Chili Corn Salsa Step by Step

This recipe has two steps.

Step 1: Roast the poblano pepper

Fear of failure overcame me, and I dreaded roasting chilis for fear of burning them. That's because the name Naïby-who-burns-everything precedes me (thanks, little brother 😅). Yes, it may sound intimidating, but it's as easy as pie. Really!

You can have roasted poblanos in three different ways:

On an open-flame gas stove;
On a charcoal grill;
Under the broiler.

A. On an open-flame gas stove or charcoal grill

The fastest way to do this is directly on the stove over an open flame. When cooking on a charcoal grill, you must think about what is needed to start it. Other than that, the method is the same. You have to be careful, however, not to burn yourself and not to let the poblano pepper burst and smoke when the skin starts to blister.

Turn the flame on a gas stove to HIGH. Using tongs, place the poblano directly over the flame until the skin is charred and blistered ① turning it occasionally, about 2 to 3 minutes (aluminum foil is fine too). Transfer to a bowl and cover tightly with plastic wrap ② place in a resealable bag for 10 to 12 minutes. Scrub and discard the blackened skin ③. Lay the bell pepper flat, cut off the stem, remove the seeds and membranes, and finely chop ④.

Four-photo montage showing how to make roasted poblano pepper step by step. — Putting the poblano pepper in a plastic bag helps to detach the skin further. Use only the flesh, not the charred skin. You can do this step ahead of time.

B. Under the broiler

Place peppers on a baking sheet directly under the broiler. Place on the oven rack at the highest level. This way, the chili is as close to the broiler as possible.

Cook and blister the chili under the broiler for 3 to 7 minutes or until the skin is sufficiently charred and blistered. Gently remove the chili, turn them over and repeat the process until the entire chili is charred. The time required will vary considerably depending on your oven type.

Then, prepare it according to the previous instructions.

Step 2: Prepare the corn.

With the corn on the cob ⑤, although it is possible to keep the kernels raw, I cook them. Then I let them cool long enough to handle with my bare hands. As soon as they are ready, I shuck them by placing each ear of corn upright on a rimmed plate and loosening, "shaving," so to speak, the kernels with a knife.

Montage of four photos showing how to make roasted chili corn salsa step by step. — We can make this recipe in advance. Make several batches ahead of time and enjoy it with everything: homemade burrito bowls, tacos, nachos, or even plain with a bowl of tortilla chips.

Roasted chili corn salsa mix in a bowl — Let the delicious flavors meld for a better experience.

With frozen corn kernels, you'll need to cook them according to package directions, then spread them out on a baking sheet to cool.

Keys to success: my best tips

Limit the heat.

Removing the seeds and ribs is the best way to reduce heat in chilies.

Limit the heat further to avoid damage.

When preparing chilis at home, wear gloves if you're not used to chopping them! The capsaicin in the peppers and the chili oils, especially the jalapeños, can transfer to your skin or areas that are sensitive to touch and cause a burning sensation.

Pay extra attention to citrus juice.

Be sure to use freshly squeezed lemon juice for the best flavor. There is no comparable substitute!

The size of the ingredients is more than a detail.

Cut ingredients finely! Large chunks will disrupt the balance of flavors.

The real good is in resting the feast.

Let your salsa rest for at least an hour before serving so the flavors can meld.

The essential equipment

Tongs.
Chef's knife, 8". I can't live without my dimpled Japanese knife. It's my arm extension (that's how you should feel).
Citrus reamer. I have a citrus press that is a nice sturdy one with a handle. I love it. But something made of glass or wood is excellent too. Or, just use the fork and scoop the seeds by putting your hand underneath.
Measuring cup.
Measuring spoons.

What to Serve this Dish with

This sweet corn salsa makes a great side dish and is good with:

Plant-based protein (tofu, tempeh, or other);
Tortilla or corn chips;
Burrito bowl (imagine a burrito that has been torn open. Its filling ingredients are placed in a bowl) ;
Tacos or taco salads;
A plate of nachos.

Answers to your Burning Questions

Is this salsa very spicy?

No, the chili corn salsa is not. Poblano chilis rank pretty low on the Scoville scale (the standard for measuring the heat of various chili peppers), so they're very mild. It can be mellowed further by omitting the diced jalapeño.

Is chili corn salsa meant to be served hot or cold?

This salsa is meant to be served cold!

Should the corn kernels be fresh or frozen?

Both work. If fresh, the kernels can be removed from the corn cob, whether raw or cooked. If frozen, let them thaw in a colander for about 30 minutes, shaking it a few times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. If it simplifies things, note that 300-350 g (10-12 oz) beans are needed for a single batch.

Can I use lemon juice instead of lime?

Of course, you can! It will give a sweeter taste to the salsa. You can also make a mixture of the two.

Can poblano peppers be used without roasting?

Absolutely. Like any other pepper, poblano peppers can be eaten raw or cooked in many meals. They don't need to be roasted, although they are more delicious roasted.

How to store this dish

This salsa will last in the fridge for 3-5 days, but I recommend serving it during the day for better flavor and for a brighter color of the poblano pepper.

Make this Dish Now

Late summer calls for corn for a festive recipe. Since it's plentiful, you might as well take advantage of it. This homemade salsa is a Chipotle copycat and has only simple ingredients. If poblano peppers are new to you, discover this not-so-hot vegetable. Don't be afraid to roast the pepper. It's no more complicated than you think.

Salsa means fresh ingredients, so make sure they are.

You'll love the tons of fresh flavor that this fresh salsa brings to your mouth. It's sweet, juicy, spicy, smoky, tangy.

Leaving any leftovers will be unthinkable after the first bite.

See How it's Done

Watch the recap with the Roasted Chilli Corn Salsa Web Story. It's done in a flash!

Or take the time to make it your own with the video below.

[Video to come]

Print Recipe

5 from 1 vote

Roasted Chili Corn Salsa

The corn kernels are cooked and come from fresh corn on the cob. However, frozen kernels work perfectly. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: Mexican

Diet: Vegan

Keyword: cilantro, corn, jalapeno, limes, poblano pepper

Servings:

Calories: 74kcal

Author: Naïby

Equipment

Tongs.
Chef's knife, 8".
Citrus juice squeezer.
Measuring cup
Measuring spoons.

Ingredients

2 cups corn kernels fresh or frozen (Notes)
1 large poblano pepper roasted, peeled, seeded, and diced (or 2 medium)
½ cup red onion diced
¼ cup fresh cilantro chopped
1 jalapeño pepper stemmed, seeded, and finely chopped (Notes)
½ tablespoon fresh lime juice
½ teaspoon salt or to taste (Notes)
Tortilla chips to serve

US Customary - Metric

Instructions

Cook corn according to package instructions. Spread on a baking sheet to cool.
In a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
Let the fresh salsa sit for at least an hour before serving to allow the flavors to blend.
This corn and roasted chili salsa will keep in an airtight container in the refrigerator for up to 5 days. However, serving it during the day is recommended for the poblano pepper's better flavor and brighter color.

Notes

Cooked corn: Bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add two ears of corn to make 2 cups and boil for 3 to 5 minutes. Then plunge the cobs into a large bowl of ice water. When the corn is cool enough to handle, loosen the kernels with a knife—"shaving" it, so to speak—and transfer the kernels to a large bowl.
Frozen corn: Frozen kernels work just fine. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.
Jalapeño peppers: the best way to reduce the heat of the peppers is to remove the seeds and ribs. Caution. Wear gloves if you're not used to handling them!
Chop the ingredients finely! Large chunks will disrupt the balance of flavors.
Lime: Be sure to use fresh, freshly squeezed lemon juice for the best flavor. There is no substitute for it!
Salt: note that the saltiness changes depending on the type of salt. I use kosher salt in all my recipes, but be aware that Morton Kosher Salt is twice as salty as the previous kosher salt. Also, the lemon juice enhances the salt enough that you don't need to use a ton of it.

Variations

Roasted Chilli and Roasted Corn Salsa. Spread corn kernels in a single layer on a rimmed baking sheet. Roast until golden brown, stirring twice, about 30 to 40 minutes.
Roasted Chili Corn Salsa with vegan mayo. Drench the salad with vegan mayonnaise. In a high-speed blender, blend ¼ cup cashews with ½ cup water, 1 ½ teaspoon lemon juice, 2 minced garlic cloves, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste until smooth. Add the cream to the corn salsa recipe below, stir to combine, and sprinkle optionally with ¾ cup of veggie cheese.
Black bean and roasted chili corn salsa. Add 1 cup of black beans.
Spicy roasted chili corn salsa. Leave seeds and membranes in jalapeños or substitute serrano peppers for jalapeños.
More kid-friendly. Substitute green bell pepper for the jalapeño.
Roasted chili corn salsa without cilantro. Substitute fresh parsley for cilantro.

Nutrition

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Dairy-Free Blueberry Chocolate Chip Muffins

Aug 24, 2022 · Leave a Comment

These chocolate blueberry muffins are a joy to eat if you love blueberries and chocolate chips. Moist, fluffy, and tender, they're perfect for a quick breakfast or snack.

This recipe requires only a few ingredients and is ready in 25 minutes.

Blueberry Chocolate Chip muffins in a muffin tin. — Muffins are notorious for being dry and crumbly on the inside. But these are awfully moist and fluffy.

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Why this Recipe Rocks

Making a batch of blueberry muffins is ideal if you've got a surplus of blueberries lying around and you're in the mood for some easy baking. They are plentiful and cheap in August and September, so it's time to stock up and freeze them afterward. This is how I was able to make my blueberry cobbler any time of year.

Although... you could eat it in the morning. Nah, not in the morning, come on. Truth be told, poking my fork into pancakes spread with berry jam every day would thrill me.

But when you're half late, as I am so often, practically every morning, muffins win the day. You can bake them in a half-sleep and easily snack on them on the go.

I'm not presenting you with a bland blueberry muffin recipe. The addition of chocolate chips makes them oh, so desirable! Mainly containing healthy ingredients, they provide just the right amount of energy.

These healthy blueberry muffins have a nice chew despite the whole-grain flour. The crumb is not too sweet and has a slight caramel taste. It's impossibly soft, moist, and solid but not heavy. And if you eat them while they're warm, you'll find their golden dome, pierced with burst juicy blueberries and brown chocolate, is glistening and smooth.

Then there's the chocolate that melts on your tongue like the snow does under the burning sun and each berry that releases its juice only when it meets your teeth. How pleasant!

And they fit nicely in my mouth and purse, all wrapped up when I run to work.

What Goes in Them?

Blueberry Chocolate Chip Muffin Ingredients spread on a surface. — This dish requires less than 10 ingredients.

Notes on some of the ingredients

Whole wheat pastry flour. I preferred this one for the high fiber and other nutrients.
Coconut palm sugar. This is the direct substitute for white granulated sugar, which usually makes the crust color lighter, a hue people are accustomed to. This healthier sugar alternative is made from the sap present in the flower buds of the coconut palm. Considered a natural sugar, it involves minimal processing, and no chemicals are used.
Non-dairy milk. I chose unsweetened soy milk for its protein content. In this case, any other vegetable drink will do (unsweetened almond milk, oat milk, etc.).
Vanilla extract. Please, please, get the natural stuff, not the essence or artificial stuff.
Vegetable oil. I used melted coconut oil, but if you prefer something neutral, opt for canola oil or sunflower oil (not the horrible cottonseed or soybean-based vegetable oils, like Crisco, most likely genetically modified). Olive oil works great.
Chocolate chips. I like 70% chocolate.
Blueberries. I got fresh blueberries, but frozen blueberries work too. Organic or not, I don't mind. Although most berries sold in stores are covered with residues, namely insecticides, blueberries have the least.

See the recipe sheet for exact amounts.

Simple Substitutions and Add-ins

Make the crumb even lighter with white flour. This isn't always my best choice, as it's stripped of nutrients, but if you prefer it, it will give a fluffier texture, and the muffins will be a lighter color.
Dope the caramelized flavor with another dark sweetener. I'm not talking about brown sugar, which is white sugar disguised by molasses, but something like Turbinado or Moscovado sugar or evaporated cane juice, for example. Maple syrup is a good idea.
Swap blueberries for other berries. Raspberries, strawberries, or cranberries would work well in place of blueberries.
Flavor the dough with a little lemon zest, lemon juice, or lemon extract. The lemon flavor works very well with blueberries, so add some to make lemon blueberry muffins.

The Special Diet Corner

If you have food restrictions or intolerances, here are some ideas to make this dish...

Low-FODMAP vegan. Replace:
- Wheat flour with spelt flour or gluten-free flour. This has yet to be tested, but other types of flour are acceptable such as corn, sorghum, rice, teff, buckwheat, millet, quinoa, yam, and green banana.
- Blueberries with FRESH cranberries.
- Coconut sugar by xylitol or erythritol.
- 70% chocolate by dark chocolate or cocoa nibs.
Gluten-free. Preferably use gluten-free flour blend, gluten-free oat flour, or almond flour.
Oil-free. For an oil-free version, try using ripe bananas.

How to Make Blueberry Chocolate Chip Muffins Step by Step

Like many baking recipes, I start by mixing the dry ingredients in a separate bowl ①. After that, I follow the same cadence with the wet ingredients②. I pour the wet mixture into the dry mixture and gently combine the two. In the end, I fold the chocolate chips, then the blueberries ③. I finish by evenly distributing the batter in the muffin cups lined with paper liners ④.

Four photo-montage showing how to make the blueberry and chocolate chip muffins step by step. — You can make the muffin batter ahead of time by following the first three steps.

All that's left to do is bake them until they're puffy; actually, 15-20 minutes or until a toothpick inserted into the center of one of these dairy-free muffins comes out clean.

Baked Blueberry Chocolate Chip Muffins in muffin tin — Insert a toothpick and see if it comes out of the muffins to see if they are ready.

Keys to Success: My Top Tips

Discard ugly blueberries

Choose blueberries that are round, firm, and blue-black in color. Discard any that are slimy, wrinkled, or old. They can be stored in the refrigerator for 6 days but cannot be washed until used.

Blueberries should be the last to go

These berries can burst in the mixing process. So, incorporate them into the dough after it is well uniform.

Watch out for overfilled wells

To get the plumpest, most tender, and the best muffins, don't fill the muffin cups all the way, but only two-thirds full.

The best guide to a moist texture

The leading cause of dry, hard muffins is over-mixing the batter and over-baking the muffins.

So, firstly, mix the batter gently and sparingly—not with great effort or 15 times! If you can do this in one sitting, you deserve a trophy. In other words, incorporate the ingredients, i.e., combine them gently without stirring or beating. Make gentle movements with a rubber spatula in one hand while rotating the bowl with the other hand. Secondly, don't cook for more than 20 minutes.

Another simple secret to beautifully tender and moist muffins is to have the right fat: oil.

Here's what Samin Norsrat, author of Salt, Fat, Acid, Heat, has to say about it:

"The oil coats the proteins in the flour and prevents strong gluten formation [...]. [T]his oil barrier significantly inhibits its formation, leading to a soft rather than elastic texture. As a bonus, less gluten means more water in the dough and, ultimately, a fluffy cake."

Essential Equipment

Muffin pan. This can be a non-stick pan or any other pan that needs to have the wells lined.
Paper liners. I cut them out myself. All you need to do is take parchment paper (parchment paper) and cut it into 12 x 12 cm (5 x 5 inch) squares. This can help make the vegan muffins fluffier.
Mixing bowls.
Rubber spatula. Not to be overlooked, as mentioned earlier! The whisk won't work: the batter will get stuck inside the whisk, and the top of the muffin won't come out smooth when baked.
Measuring cups and spoons.
Wire rack.

What to Serve this Dish with

These blueberry chocolate chip muffins are great on their own, but enjoying them with a glass of non-dairy milk is even better.

A cup of tea could also accompany these little delights.

More Fall Fruit Recipes

Answers to your Burning Questions

Why are commercial blueberry muffins unhealthy?

The average coffee shop blueberry muffin is far from what you'd call healthful: it contains nearly 470 calories, about double what you'd get from a chocolate glazed doughnut, and most of those calories come from refined carbohydrates, primarily white flour and sugar.

What is a vegan muffin made of?

A vegan muffin mainly consists of flour, non-dairy milk, sugar, and vegetable fat. An acidic substance, such as white vinegar or apple cider vinegar, is usually mixed with baking soda to replace eggs and make the batter rise. Some recipes call for a flax eggs, egg replacer, or other egg substitute

Is it better to use fresh or frozen blueberries for these vegan blueberry muffins?

Both are fine. However, if you can find fresh ones during peak season, take advantage of the opportunity to get them cheaply and freeze them if you have an abundance.

Are muffins healthy to eat in the morning?

They are if they are homemade and especially if they contain nutrient-rich, whole foods.

How to store this dish

Once completely cooled, these dairy-free blueberry muffins can be stored in an airtight container, covered with a paper towel, on the counter for up to 3 to 4 days. The paper towel will absorb moisture and keep them from getting too wet. They can also be worn loosely covered for 1 to 2 days. Or store them in the refrigerator for up to a week.

Make this Dish Now

Late summer heralds blueberry picking, so if you have a lot of blueberries and are wondering what to do with them, muffins are the best option. Plus, they make a perfect breakfast to eat when you're in a hurry.

These blueberry muffins are not bland. Encrusted with chocolate chips, they're magically moist and fluffy on the inside with a soft golden dome.

For the best results, follow my tips above. Once you make them, you'll never look at another blueberry muffin recipe the same way!

Blueberry chocolate chip muffins in a wire basket. — Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Trudeau.

Watch How it's Done

Watch the recap in the Dairy-Free Blueberry Chocolate Chip Muffins Web Story. It's done in a flash!

Or take the time to make it your own with the video below.

[Video to come.]

Print Recipe

5 from 1 vote

Dairy-Free Blueberry Chocolate Chip Muffins

These muffins use simple everyday ingredients and come together quickly, especially if you mix the dry ingredients the night before. Once baked, they really do taste better on the first day. I know many recipes say that, but I don't really agree here. I've eaten them after two or three days at room temperature on the counter, and not without joy (maybe the sweltering summer humidity has something to do with it). They stay soft, but if you want, just pop them in a toaster, microwave, or regular oven to heat them up. Anyway, they're now my go-to recipe for quick breakfasts.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: blueberries, chocolate chips, coconut palm sugar, whole-wheat flour

Servings: muffins

Calories: 288kcal

Author: Naïby

Equipment

Muffin tin.
Mixing bowls
Muffin liners.
Rubber spatula
Measuring cups and spoons.
Cooling racks.

Ingredients

2 cups whole wheat flour
1 cup coconut sugar
1½ teaspoons baking soda
½ teaspoon salt
1 cup non-dairy milk
⅓ cup coconut oil or canola oil
1 teaspoon vanilla extract
1 tablespoon distilled vinegar
1 ½ cups blueberries fresh or frozen
1 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 200°C (400°F or gas oven marked 6).
Line 12 wells of one or two muffin tins or lightly grease them if using anti-adherent tins.
In a medium bowl, mix the whole wheat flour, sugar, baking soda, and salt.
In another large mixing bowl, combine non-dairy milk, oil, vanilla, and vinegar. Mix well.
Pour the wet mixture into the dry mixture and combine the two smoothly. Stir in chocolate chips, making light motions with a rubber spatula, and follow with blueberries, still gently. The batter should be shiny.
Fill the muffin tin two-thirds full. Bake until lightly browned and a toothpick inserted comes out clean, about 20 minutes. While the muffins are baking, lick the bowl until clean. No egg means no salmonella!
Remove from oven and let stand for 5 minutes. Remove muffins from pans and let rest on a cooling rack.
Stored in an airtight container, these blueberry chocolate chip muffins will last up to 4 days.

Notes

Blueberries: Choose round, firm, and dark blueberries in color. Discard any that are wrinkled or old. They can be stored in the refrigerator for 6 days but do not wash until ready to use.
Maximum tenderness: mix the dough gently and sparingly and make sure the dough is well coated with oil.

Variations

This is a versatile recipe. Play with the ingredients to make the following blueberry chocolate chip muffins:

Using with white flour.
Ultra caramelized: replace the coconut palm sugar with Turbinado or Moscovado sugar or evaporated cane juice.
Lemony taste: add lemon zest or extract.
Low FODMAP vegan: Possibly replace :
- Wheat flour with spelt or gluten-free flour (made with corn, sorghum, rice, teff, buckwheat, millet, quinoa, yam, buckwheat, and green banana).
- Blueberries with FRESH cranberries.Coconut sugar with xylitol or erythritol.
- 70% chocolate with dark chocolate or cocoa nibs.
Gluten-free muffins: use gluten-free flour or almond flour instead.
Vegan chocolate chip muffins: remove the blueberries.
Berry and chocolate chip muffins: substitute raspberries, strawberries, or cranberries for blueberries.

Nutrition

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Easy Spinach Artichoke Dip (Dairy Free, No Mayo)

Aug 17, 2022 · Leave a Comment

Warm, sweet, and creamy, spinach artichoke dip is always a huge hit! No chips break when you pick it up! This healthy vegan side dish is oven-baked, requires less than 10 ingredients, and takes 30 minutes to make.

It's a surefire crowd-pleaser, even if it's dairy-free. We don't miss the cheese! The result is creamy goodness and gets a perfect score for comfort food.

Spinach Artichoke Dip in a baking dish and tortilla chips on its right. — Perfect for any family gathering, potluck, sporting event (Super Bowl, anyone?), or other celebration. It's delicious when served warm. You'll be among the guilty ones who dip their crudités, chips, or crisp bread twice or even more!

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Why this Recipe Rocks

In Quebec, the artichoke harvest takes place very quickly (August and September). So, compatriot, you're on the clock. Admittedly, they're a bit complicated to prepare, given their thorny green spines and hairy chokes.

But for the pragmatic 🙋♀️, I suggest making this dip using canned artichokes, jarred in brine, or marinated in oil. Trust me; it's so much faster and easier to prepare!

This creation is my vegan version of this classic recipe. The original recipe gets its creaminess from sour cream, cream cheese (think Philadelphia), heavy cream, or mayonnaise. And, cooked on the stovetop or in the oven, it usually includes Parmesan and mozzarella cheese.

In mine, its insane richness comes from cashews.

The best thing? It's entirely made from whole ingredients. So there's no need to get fancy products, like vegan cream cheese, vegan mayonnaise, or vegan sour cream.

Marbled with spinach mixed with chives, basil, and dill, this champagne-yellow dip is slightly reminiscent of a ranch dressing. It's just right: refreshing—thanks to the lemon flavor—impossibly rich and, in a word, festive.

My imagination goes wild and goes beyond simple crudités or chips. I'm thinking slices of toast topped with grilled vegetables, friend, tomato sandwiches, fancy crispy fried tofu burgers with coleslaw and pickles. I'm thinking picnics, BBQs, poolside parties. Labor Day weekends, family reunions at Thanksgiving, winter holiday parties. I can't wait.

What Goes in it?

Vegan spinach and artichoke dip ingredients spread on a surface. — This dish requires 8 main ingredients.

Notes on some of the ingredients

Artichoke hearts. If available, I like to get a can of these quartered vegetables because they're already cut into quarters and are usually cheaper than medium or large ones. You can also get them jarred in brine or marinated in olive oil. Finally, frozen artichokes work well, too; just let them thaw before chopping.
Spinach. I preferred to buy fresh spinach for this oven-baked recipe, as frozen spinach would release too much moisture. However, I've noticed it in most stovetop recipes. In this case, you'll need to thaw them and squeeze as much excess water as possible into a towel or paper towel.
Raw cashews. For optimal flavor and texture in this dairy-free cream cheese, I recommend using them. They provide the essential fat for this dish, namely butter or oil, cream, and cheese.
Garlic. It really spices up the taste of the dip. Forget the chopped garlic in a jar. I used garlic powder for the creamy cashew mixture and fresh garlic in the rest of the dish.

See the recipe card for exact amounts.

Simple Swaps and Add-ins

Increase the pleasure with macadamia nuts instead of cashews. They're more expensive, sure, but they offer an exquisite buttery taste. You can completely substitute them for cashews or go half and half.
Enhance the cheesy flavor with nutritional yeast. This is completely unnecessary. But it's a plus.
Replace the water with almond or cashew milk. Ditto. Some recipes on the web add it, but mixing the cashews into the water makes nut milk right off the bat, and, in my humble opinion, its homemade taste is far superior to store-bought.
Put umami flavors in it with miso. It will give a more pleasant mouthfeel.
Color the top with grated vegan parmesan cheese and mozzarella cheese. I found commercial ones in my local grocery store, so they should also be available if you live in the city. You don't have to renounce them!
Cheer it up to make it spicy. Sprinkle the dip with cayenne pepper, red pepper flakes, or mix in some hot sauce, Sriracha, or Tabasco.

Special Diets Corner

If you have dietary needs, here are some ideas to make this dish...

Low-FODMAP. Whipped coconut cream or full-fat coconut milk could replace cashews and asafoetida, the taste of garlic and onion.
Low-fat. I'd use coconut cream again or oat milk thickened with tapioca starch (aka tapioca flour) or arrowroot (thickening agents).
Nut-free. I would swap out the cashews for seed milk, like sesame or sunflower milk thickened with a thickening ingredient mentioned above, soy-based vegetable mayonnaise, or silken tofu used in my chocolate mousse.

How to Make this Vegan Spinach and Artichoke Dip Step by Step

If you're making this recipe from scratch with fresh artichokes, a decent amount of prep work is involved. But that should never stop anyone... except for today. 😜

Whole artichokes compared to chopped artichokes. — Canned artichoke hearts, jarred in brine, or marinated in oil make it much easier.

Let's dive right in. This recipe begins by soaking the cashews ① to make a cashew-based cream ②. I continue by placing the ingredients in a large mixing bowl or directly into a baking dish ③, which I combine with the cream ④.

Four-photo montage showing how to make dairy-free vegan spinach artichoke dip step by step. — Make this easy recipe ahead of time. Just follow these steps here and put the dish in the refrigerator.

I finish by flattening the surface of the dish, which I finally put in the oven. If I'm tempted (and I was), I can add some store-bought vegan shredded cheese on top ⑤ to get a golden crust ⑥. Simple, isn't it?

Ingredients well mixed in a baking dish topped with vegan mozzarella. — Adding the vegan Parmesan and mozzarella cheeses is really optional. The important thing is that the texture is creamy. And it will be.

The Keys to Success: My Top Tips

Avoid frozen spinach

Fresh ingredients are always preferred! They have good moisture content and wilt perfectly in the dip without being steamed first. Sometimes, frozen spinach can be quite bland. And if it's of poor quality, it can disintegrate when squeezed of excess water after thawing.

Also, they tend to be very runny when cooked in the oven. You won't have to wonder later why you got the excessively shredded and soggy spinach and artichokes dip.

On a better note, frozen spinach works best in stovetop cooking.

The garlic taste comes down to the details

Forget minced garlic in a jar and mince the garlic yourself! It's a little more work, but it's worth it. If you're in a hurry or lazy, ½ teaspoon of garlic powder will give you the garlic flavor you need.

Wrong texture, weird twist

Make sure you blend the cashews well. You don't want to have a grainy composition. A high-speed blender works great.

If the texture of your spinach and artichoke dip is too thick, you'll probably need to add a little bit more water.

The order of the added ingredients matters

Make sure you add the fresh spinach to the baking dish first, then all the other ingredients on top. This will help contain it better.

Essential equipment

High-speed blender. It grinds and smoothes cashews better than a food processor, which may leave you with lumps or a grainy texture.
Measuring cups. I really like the ones with different volumes in Pyrex or metal.
Measuring spoons.
Citrus juice squeezer. I have a sturdy one with a handle that I like. But something made of glass or wood is fine too. Or, simply use the fork and scoop out the seeds by putting your hand underneath.
Chef's knife, 8". I can't get enough of my dimpled Japanese knife. It's the extension of my arm (and that's how you should feel).
Rubber spatula. It helps with scraping the edges.

What to Serve this Dish with

This creamy dip goes well with anything crunchy:

Sliced and toasted bread
Baguette bread
Corn or tortilla chips (okay, potato chips too)
pita bread or pita chips
Crackers

For a wow effect, place it in an edible bread bowl. It hits right at home on…

Any vegetable sticks or crudités: carrot, celery sticks, broccoli, red bell pepper, whatever
Sliced cucumbers
Fingers and anything else you'd like to dip into them!

Finally, spread it on a tartine or incorporate it into a sandwich or burger.

More Recipes with Dairy-Free Alternatives

Try these other tasty recipes:

Answers to Your Burning Questions

Should I use fresh spinach?

The short answer: yes. Especially for this recipe, which is oven-baked. However, you don't have to get it in bunches. You can buy a sealed plastic bag of pre-cut, pre-washed spinach. A 5 oz. package will do. Otherwise, use half of an 8-10 oz. package.

Can spinach and artichoke dip be made ahead?

Yes, this is actually a very convenient option for your next party or family gathering. It's best made the day before. It's one of those dips where the flavors develop better with time.

The next day, assemble it as directed on the recipe card, but just before cooking, cover the dish with aluminum foil (to trap the smell of garlic) and refrigerate.

Uncooked, it will stay good for about 2 days.
About an hour before cooking, place the artichoke dip on the counter to come to room temperature.

Can you freeze the spinach artichoke dip?

Definitely! To freeze spinach artichoke dip, let it cool completely, cover tightly, or transfer it to an airtight freezer container for up to 3 months. It can be reheated in the oven until hot to your liking. Leftover vegan spinach artichoke dip is even better.

Can you make this vegan spinach and artichoke dip on the stovetop?

Yes! Sauté the onions or garlic in a large skillet over medium heat, then add the creamy nut mixture with all the other ingredients, stirring until heated through and slightly reduced in volume, 8 to 10 minutes. Optionally stir in plant-based cheeses until melted.

How to Store this Dish

How long does spinach and artichoke dip last? Cooked, I would say at most 5 days in the refrigerator. Cover with cling film or store in an airtight container. The best part? It makes a great leftover dip.

Make this Dish Now

All you need to make this healthy spinach dip are simple, accessible, and whole ingredients. You can easily customize it to your tastes and preferences in this simple recipe.

This vegan spinach artichoke dip recipe literally takes three steps and a handful of ingredients: prepping the creamy base, assembling, and cooking in the oven. Be sure to read my tips above for the best results.

Serve it with any crispy food and enjoy the smooth, divine texture. Paired with well-selected herbs, it is slightly reminiscent of the taste of Ranch dressing.

This warm spinach artichoke dip will become your favorite dip, your favorite appetizer, or even, for any special occasion.

Spinach Artichoke Dip in a baking dish and tortilla chips next to it and a glass of beer. — Recipe created by yours truly. And a mix of recipes from my raw food days.

Watch How it's Done

Watch the recap with this Healthy Spinach Artichoke Dip Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video coming soon!]

Print Recipe

5 from 1 vote

Dairy Free Spinach and Artichoke Dip Recipe

Use fresh spinach for this oven-baked dish. Some use chopped spinach or not. Cashews play the role of the handyman: they replace cream cheese, sour cream, and mayonnaise at the same time. And to taste, crunchy fresh vegetables or any type of chips are essential to increase the pleasure of this healthy dip.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Appetizer

Cuisine: American, Canadian

Diet: Vegan

Keyword: artichokes, basil, cashew cream, cashew nuts, chives, dill, lemons, spinach

Servings: cups

Calories: 2055kcal

Author: Naïby

Equipment

Measuring cups.
Measuring spoons.
Citrus juice press.
Chef's knife, 8".
Rubber spatula

Ingredients

1¾ cup raw cashews soaked for 5 mins, rinsed, and drained
2 cups water or more
2 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
2 tablespoons fresh chives or green onions, chopped
1 tablespoon fresh basil (optional)
1 tablespoon fresh dill (optional)
4 cups fresh spinach (about 5 oz)
1 14oz-can artichoke hearts drained and coarsely chopped
3 cloves garlic finely chopped
Salt to taste
Freshly ground black pepper to taste
1 cup vegan Parmesan cheese (optional)
1 cup vegan mozzarella cheese (optional)

Instructions

Preheat the oven to 350°F.
Prepare the homemade cashew cream cheese: soak cashews in 2 cups in hot water for 5 minutes. Drain. Place all ingredients except herbs in the blender and blend until smooth. Stop occasionally to scrape down the edges with a rubber spatula. Add chives, basil, and dill, and pulse or mix with spatula.
Place spinach, artichoke hearts, and garlic in a large bowl, a 9x9 baking dish, or medium cast iron skillet. Transfer the dip to ingredients and stir until ingredients are well combined with the optional cheeses, the parmesan and half the mozzarella. Spread in an even layer.
Top with the rest of the optional vegan mozzarella and bake for 20 minutes. Then broil the top for 1-2 minutes until golden.
Serve warm, ideally on chips.
Placed in an airtight container, this Dairy-Free Spinach and Artichoke Dip will keep for up to 4-5 days.

Notes

Avoid frozen spinach: it works best when cooked on the stovetop. Fresh spinach has good moisture content and wilts perfectly in the dip without steaming first. Frozen spinach can be quite dull tasting, disintegrate when squeezing out excess water after thawing, and be very runny when baked.
The taste of garlic comes down to details: forget the minced garlic in a jar and mince the garlic instead! Otherwise, ½ teaspoon of garlic powder will provide the garlic flavor needed.
Wrong texture, weird twist: blend the cashews well, so you don't get a grainy composition. If the consistency of the dip is too thick, add a little water.
The order of the added ingredients matters: make sure to add the fresh spinach to the baking dish first, then all the other ingredients on top. This will help contain them better.

Variations

Make an easy spinach and artichoke dip (dairy-free, mayo-free, vegan)...

With macadamia nuts: replace cashews or make half and half.
With a cheesy taste: add nutritional yeast. with increased umami: add miso.
Au gratin: cover with grated vegan Parmesan and mozzarella cheese.
Spicy: sprinkle with cayenne pepper or red pepper flakes or mix in hot sauce, Sriracha or Tabasco.

Low-FODMAP Spinach Artichoke Dip. Replace cashews with whipped coconut cream or full-fat coconut milk and garlic and onion with asafoetida.
Low-Fat Spinach Artichoke Dip. Use coconut cream again or oat milk thickened with tapioca starch (aka tapioca flour) or arrowroot (thickening agents).
Nut-Free Spinach Artichoke Dip. Swap out the cashews for seed milk, like sesame or sunflower milk thickened with a thickening ingredient mentioned above, soy-based vegetable mayonnaise, or silken tofu.

Nutrition

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Simple and Creamy Coconut Milk Alfredo Sauce in Pasta (Vegan + Gluten-free)

Jan 27, 2022 · 9 Comments

Here's a simple recipe ready in 20 minutes, with no more than five ingredients, and so satisfying. This vegan fettuccine Alfredo sauce will quickly become a staple in your kitchen. It's incredibly delicious and healthy with products at your fingertips.

Coconut Milk Pasta on a plate. — Alfredo sauce is traditionally made with heavy cream and butter. Here, whole coconut milk replaces heavy cream in this plant-based version.

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Why this Recipe Rocks

Now that I've introduced Haitian Squash Soup (Soup Joumou) and Haitian Rice and Beans, I think it's safe to say I'm on a wave of West Indian recipes. Or, let's say, rather, that certain ingredients with an exotic connotation inspire me. What's proposed today is not limited to this part of the world. In fact, it draws its inspiration from Italian cuisine.

It's obvious you know Alfredo sauce. You know that creamy, smooth white sauce?

It was popularized by the Roman restaurant owner of the same name. My non-dairy Alfredo sauce is an imitation and is made with coconut milk. It remains just as rich and creamy with just four essential ingredients.

The secret to making this sauce is tapioca starch (or flour). It's the element that thickens the sauce but gives a stretchy cheese texture.

Anyway, I hope you don't mind if this recipe is boringly simple to make and far from being extravagant. Well, yeah, everything is beige.

Admittedly, it's far from being monotonous in the mouth. Each strand of fettuccine slides down the throat with small puffs of nutmeg. The taste of coconut is timid here.

It's a recipe that can be easily dressed up when your free cook spirit arises and is a terribly appreciated recipe when that spirit is dormant.

What Goes in It?

Coconut milk Alfredo sauce basically requires four ingredients.

Notes on some ingredients

Coconut milk. Canned whole coconut milk is creamier and has more flavor than light or carton coconut milk. I like to use Cha's Organic Coconut Milk as the only ingredients are coconut milk and water.
Pasta. You can use any shape of dough: fettuccine or linguine. It can be dry or fresh.
Vegan butter. My favorite brand is Miyoko's Creamery European Cultured Butter for its absence of palm oil and its nutritious side (its product is made from cashew nuts). Yet, many prefer the taste of Earth Balance despite this questionable ingredient.
Tapioca starch. Also called tapioca flour, this powder thickens the sauce, giving it a stretchy, cheesy texture that stays consistent even after it begins to cool.
Vegan parmesan cheese. I'm lucky to have found the Canadian brand Nafsika's Garden, which has the closest salty taste to parmesan, in my opinion. But it's only available in Canada and the United Emirates. This product is made primarily from potato starch, so try to find a similar product, or else, with nutritional yeast.
Nutmeg. I opted for fresh nutmeg.

Jump to Recipe for exact quantities.

Simple substitutions and additions

Coconut milk. Replace it with another plant-based milk or cashew milk (preferably homemade). The latter will be smoother than the previous types and the commercial product.
Tapioca starch. Instead of tapioca starch, you can use arrowroot (it's the best option for the stretchy effect), potato starch, or cornstarch.
Plant-based parmesan cheese. If you can't find a good one, you can make a nutritional yeast (1 tablespoon) and tapioca starch (flour) mixture.
Chickpeas. Increases protein content by combining them in pasta.
Assorted vegetables. Add color with broccoli, asparagus, peas, eggplant, or red or yellow peppers.
Tomatoes. Incorporate diced fresh tomatoes or sun-dried tomatoes.
Sausages or plant-based meat. Add some to add a meatier texture.
Aromatics. Of course, parsley, basil, and thyme are welcome.

Special Diets Corner

Make that coconut milk pasta...

Low FODMAP. Use sweet potato noodles.
Gluten-free. Same.
Fat-free. Simply omit the butter.

How to Make Coconut Milk Alfredo Pasta Step by Step

This recipe starts with making the vegan Alfredo cream ①. Then the fettuccine strips are tossed into a large pot of salted boiling water ②. Once cooked, but not too much, I drain them and transfer them to the pan containing the cream ③. I finish by adding more coconut milk, vegan Parmesan cheese, and seasoning the pasta to taste ④.

Four-photo collage showing how to make pasta with coconut milk step by step. — Coconut milk Alfredo sauce can be made ahead of time.

Keys to Success: My Top Tips

Don't discharge the tapioca starch.

Tapioca starch thickens the sauce, giving it a stretchy, cheesy texture that stays consistent even after it begins to cool.

You can use cornstarch or potato starch instead of tapioca starch for a similar effect, but nothing matches the stretchy consistency of tapioca starch. Other types of starch will also thicken and become gooey once the sauce has cooled, while tapioca starch will retain its texture even after the dish has cooled. The closest substitute, I would tell you, would be arrowroot.

Make your vegan Alfredo cream supreme.

Shake the can of coconut milk and mix the liquid well before pouring it in. The solid part might be challenging to mix with the liquid depending on the brand.

To do this, stir the tapioca flour into the coconut milk before it warms up. Starch dissolves better in cold liquid. Another solution would be to sift the tapioca flour if there is a lot of humidity in the air.

Don't overcook pasta.

Since we're on the subject of cooking pasta, it's worth telling you to cook it until very firm and even slightly undercooked, a degree or so firmer than al dente. Fresh fettuccine will only take a few seconds to cook.

Essential equipment

Shallow pan.
Large saucepan.
Strainer.
Tongs.

How to Serve this Dish

This meal is simple, but that doesn't stop you from pairing it with more colorful accompaniments. Here are some side dish ideas:

A green salad;
An assortment of vegetables, such as roasted vegetables;
Roasted broccoli or broccolini.

Answers to your Burning Questions

What if I don't like coconut?

The sauce has a very mild coconut flavor. Some find organic coconut has a stronger flavor than a non-organic brand, so this might be an option.

If the taste still bothers you, you can easily replace the coconut milk with cashew cream (½ cup cashews mixed in 1 cup water), which also has a creamy consistency. Other plant-based milks such as oat, soy, or almond milk would give a less creamy result. So consider thickening the sauce with thickening powders, such as arrowroot, tapioca, potato, or cornstarch.

What type of coconut milk is best to use for pasta sauce?

Whole coconut milk is best. It is creamier and tastes better.

Light coconut milk contains less fat and more water than regular coconut milk. The result is a thinner, creamier liquid with less coconut flavor. The homemade version is similar to canned light coconut milk.

Full-fat cans have a richer flavor with a creamier taste. This is my favorite type to use in pasta recipes. But choose the type according to your personal preference.

Can I make pasta with Alfredo sauce without gluten?

Yes, coconut milk Alfredo sauce is naturally gluten-free. So you just have to use gluten-free pasta. They can be made out of legumes, quinoa, rice, or sweet potatoes.

They are surprisingly delicious, so feel free to use your favorite gluten-free pasta. Be sure, however, to boil them in a little more water than you would with wheat pasta, at the risk of having foam rising to the top. Drain them in a colander and rinse them well until the water runs clear.

How to Store This Dish

Coconut milk pasta will keep well in an airtight container in the refrigerator for 3-5 days. And Coconut Milk Alfredo Sauce will keep in the freezer for up to 3 months.

When it's time to eat it, thaw it overnight in the fridge, reheat it in a pan with about 1 tablespoon extra water, and heat it until hot.

Other Coconut Milk Recipes

Make this Dish Now

When you're short on time, whip up a can of coconut milk with thickener to make a creamy Alfredo sauce that you can wrap over any pasta.

You will need more than five ingredients, and it will only take you a few minutes.

Dress it up however you want or rush to slurp each strip.

Whichever you choose, this creamy dairy-free Alfredo sauce will comfort your throat.

Print Recipe

5 from 9 votes

Coconut Milk Pasta

What could be more comforting than sucking on slippery pasta topped with Alfredo cream? This one is vegan and coconut-based for dairy resistants. The amount below is for one serving of pasta, but feel free to double the sauce whenever you want to cook simply.

Prep Time5 mins

Cook Time15 mins

Course: Main

Cuisine: Italian

Diet: Vegan

Keyword: Alfredo sauce, coconut milk, fettuccine, pasta

Servings:

Calories: 661kcal

Author: Naïby

Equipment

Shallow pan.
Large saucepan.
Strainer.
Tongs.

Ingredients

2 tablespoons vegan butter or olive oil
1 14-oz can whole coconut milk
4 teaspoons tapioca flour
⅔ cup vegan parmesan cheese (notes)
Salt
Fresh ground black pepper
Whole nutmeg or ⅛ teaspoon ground nutmeg

US Customary - Metric

Instructions

Melt the butter in the pan over medium heat. Add ⅔ of the can of coconut milk and the tapioca flour, whisking quickly until the liquid thickens. Cook for one minute, Turn off the heat.
Cook pasta in salted water until very firm and even slightly undercooked, a degree or so firmer than al dente. Fresh fettuccine will only take seconds to cook. Drain the pasta.
Transfer the drained pasta to the skillet containing the butter and coconut milk, raising the heat to low and toss the pasta well, lifting it up, turning it from the bottom, coating all the strips with the coconut milk sauce and butter.
Add the remaining ⅓ cup coconut milk, vegan Parmesan cheese, a pinch of salt, a little ground pepper, and a dusting — less than ⅛ teaspoon — of nutmeg. Stir again briefly until the fettuccine is well coated with cream. Taste and adjust with salt and pepper.
Serve immediately from the pan, with additional vegan Parmesan cheese on the side.
Placed in an airtight container, this Alfredo sauce made with coconut milk will keep well in an airtight container in the refrigerator for 3 to 5 days and in the freezer for up to 3 months.

Notes

Parmesan cheese: add 1-2 tablespoons of nutritional yeast with 4 teaspoons of tapioca starch instead.
Aromatics. Optionally add parsley, basil, or thyme.

Variants

Chickpea Coconut Pasta : Add 1 cup of cooked chickpeas.
Mixed Vegetables Coconut Pasta: Add 1 ½ lb. asparagus or 2 cups broccoli, peas, eggplant, or red or yellow peppers.
Mushroom Coconut Pasta: Add ¾ lb. fresh white or crimini mushrooms.
Tomato Coconut Pasta: Add ⅓ cup sun-dried tomatoes, or 4 cups fresh tomatoes and 2 tablespoons tomato paste.
Coconut Pasta with Sausages: Add ½ lb. vegan sausages with 1 ½teaspoon chopped onions.

Nutrition

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Easy Haitian Rice and Beans (Diri Ak Pwa)

Jan 13, 2022 · 10 Comments

This Haitian–style rice and beans dish is not only a staple in Haitian cuisine but is particularly tasty. The cloves and the hot pepper give it a unique flavor profile.

It's quick to prepare and needs two essential ingredients: rice and beans. And it can be considered a main course as it's so satisfying!

Two plates of Haitian rice and beans. — Haitian bean rice is a staple dish eaten by locals, given its nutritious and inexpensive to grow and produce.

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Why this Recipe Rocks

Now that Soup Joumou has been awarded protected cultural heritage status by UNESCO, let's go all the way with other typical Haitian dishes, such as Haitian rice and beans. It makes it a good accompaniment, moreover. It's also worth mentioning that on January 12, 2010 a big earth quake shook the islanders and took the lives of over 230 000 inhabitants. So I wanted to pay tribute to the people of this country.

While researching this recipe, I noticed that many countries had their own version: Dominican, Jamaican, Puerto Rican, Costa Rican, Mexican rice and beans… This is undoubtedly linked to the traditions of West Africa, alas, displaced by the slave trade.

Anyway, I tasted it from different regions of the Caribbean, especially, and I much prefer the Haitian style, diri kole in creole. Just accuse me of being biased; I grew up eating Haitian food.

Haitian rice and beans is a dish that's high in protein, healthy, and filling. It has an enveloping warmth, a heady scent of spices—exhaled by the typical Haitian seasoning and piment bouc (chili goat pepper)—and the occasional subtle coconut flavor.

Piment bouc gives the personality of our cuisine. The habanero pepper fulfills the same function as the former is not always accessible in mainstream markets. Regardless, this variety of chili is potent and daring enough to spellbound all souls. As proof, while cooking, its flavor spread 10 meters away from my kitchen and tickled the nostrils of my little one so much that it distracted him from playing his video game.

And more, it bewitched him to take several plates (even if it was burning hot; the pepper had burst in the pot).

What Goes in It?

Haitian Rice and Beans ingredients spread out on a surface. — This dish essentially requires 10 ingredients.

Notes on some ingredients

Red beans – I buy them in bulk, but many Haitians choose the Goya brand.
Kombu – it doesn't usually appear in Haitian recipes, but I added some here to neutralize the gas-forming compounds. It's really optional.
Long-grain rice – my favorite rice is jasmine rice because it gives off a good taste.
Basic Haitian seasoning – onion, shallot, garlic, green pepper, or Haitian green seasoning Epis.
Cloves – they can be whole or ground.
Caribbean pepper – Haitians typically incorporate piment bouc (chili goat pepper). It's very fragrant, with a characteristic fruity flavor, and you might find it in West Indian or ethnic grocery stores. Also called Caribbean pepper or Cabri pepper (on Reunion Island), it's a variety of habanero pepper. That's what I used here. It's related to the Jamaican Scotch Bonnet pepper, which also works.
Herbs – I used typical thyme and parsley sprigs, but some recipes include bay leaves or just a bouquet garni.

Jump to Recipe for the exact quantities.

Simple Substitutions and Add-ins

Play with different types of beans – you can use black beans or whatever. No matter what you choose, it will always be a great recipe.
Boost nutrient intake – opt for brown rice instead of white rice to increase protein or fiber content. However, it will take longer to cook.
Flavor your rice and beans with coconut – replace 1 cup of water when cooking rice with coconut milk for an exotic flavor.
Adds a buttery touch – some recipes call for butter at the end of cooking. Do the same with a vegan product.

Special Diets Corner

Make this Haitian rice and beans...

Fat-free – Sauté the onion and garlic in water or a little broth instead of the cooking medium. Preheat the pan for a minute or two over medium high heat and then add the onion. Add water or broth only one tablespoon at a time, until the onion begins to stick or all the water has evaporated. I recommend using a high quality nonstick skillet if possible.

How to Make Haitian Rice and Beans Step by Step

This traditional Haitian dish is typically prepared by soaking the beans the day before, and the rice begins to cook the next day. It's also possible to make it in an instant pot by boiling them for about twenty minutes. I like to do it the traditional way because by soaking the beans, we swell them in water and make them more edible and digestible. Also, we would get rid of "antinutrients." Maybe the machine pulverizes them; who knows.

In short, this dish begins with the pre-soaking of the red beans ①. I boil them later and optionally, with pieces of kombu and seasonings ② to inject flavor into them. Once the beans are cooked, tender but not mushy, I filter them, reserving the water ③. I continue by sautéing the seasonings ④.

Four-photo collage showing how to soak red beans to make Haitian rice and beans step by step. — You can leave the soaked beans in the fridge or at room temperature on your counter overnight.

Then I combine and stir the red beans ⑤. I add the bean water, the spices, including the hot pepper, then the rice ⑥. When the water reaches the level of the rice, I finish with the sprigs of fresh leaves ⑦, cover the pan and reduce the cooking to low heat. I fluff them a little with a fork and that's it!

Four-photo collage showing how to make Haitian rice and beans step by step. — The aromatics give a nice scent to the rice and beans.

The Keys to Success: My Top Tips

Beans are better when tender

Add a good pinch of baking soda and salt, which will allow you to obtain a more alkaline pH (above 7). You can leave them in the fridge or at room temperature on your counter overnight. Two things happen here: Sodium ions are added to weaken the pectin and break it down into smaller molecules, which tenderizes the beans faster when cooked.

If you forget to do this step, add some (about a teaspoon per cup of dried beans) to the cooking water. This way, beans cook almost half the time than beans that cook without.

Stirring heavily makes ingredient mushy

When it comes to beans, don't stir them too much when you add them to the pot, or the starches may get released and make the rice sticky. In principle, if you opted for dry beans at the start, you reduce this issue.

As for the rice, rinse it until the water is clear, about three washes, to remove excess starch. Another option is to coat the rice with the cooking oil, toast it lightly, and stir it in the pot. Finally, once the rice is in the water, stir it once or not at all.

A final solution is to cover your pot and mold it with foil under the rim facing down to trap steam and prevent condensation. This helps to give a drier and grainier rice texture.

Know how to administer the Caribbean pepper

You can decide the intensity of the capsaicin diffused in your rice and beans. If you want it very low, keep it whole while cooking. If you want it high, make slight incisions (about four in the shape of a cross at the tip) before dipping it into the preparation. But be careful that the seeds do not escape.

Warning! A Caribbean pepper that bursts in the diri kole, or even all your cooking meals, risks having you called the fire brigade!

The essential equipment

Dutch-oven – mine is around 4 quarts.
Sieve
Measuring cup
Chef's knife or paring knife – my chef's knife is a Japanese knife with dimples from the Mac brand. My paring knife is of the same brand. I've had them for almost 10 years now (since my beginnings in raw food cooking).
Cutting board
Wooden spoon

How to Serve this Dish

You may be wondering what goes well with rice and beans? Traditionally, this dish is served with vegetable stews, meat stews, seafood, and poultry. However, if the concept of complete proteins appeals to you, know that the combination of rice and beans achieves this objective. (BTW, this concept has been demolished.) This means that it can be eaten as a main course.

But it can be accompanied by soup, boiled or fried plantains, or a salad.

Answers to Your Burning Questions

What happens when you mix Rice with beans?

Beans, of course, are loaded with protein, fiber, and other nutrients. Rice is the main source of energy for most Haitians. It offers vitamin B, iron, protein, and carbohydrates. The advantage is that it does not take much to be full with this Haitian rice and beans.

Can you use canned kidney beans, or does it have to be dry kidney beans absolutely?

Yes, you can use this shortcut without any problem. The only catch is that since you have to throw out the water in the can and rinse the beans, you will not have the red color of the beans that allows the rice to have a reddish-brown tint when it is cooked. In this case, it's possible to sauté tomatoes cut into small cubes. I prefer to use dry kidney beans (keep in mind that 1 part of dry beans will triple when cooked). Sometimes, as a result, it will give a better texture of the rice, that is, drier and grainier.

Should the beans be soaked before making the rice and beans?

Beans take a long time and heat to become tender. They also require a lot of water. This is because they are very rich in starch. So, I recommend soaking them at least 12 hours in advance to swell them with water. Think of this as passive cooking. In addition, it makes them more edible and digestible. Add a good pinch of salt and baking soda, which will result in a more alkaline pH, and thus more tender beans when cooking.

What is the best type of rice for making Haitian rice and beans?

Personally, I prefer jasmine rice. Although basmati rice or yellow rice (aka parboiled/partially cooked brown rice) are sometimes used, it doesn't come out the same.

Do I have to use a Caribbean pepper in Haitian rice and beans?

Haitians typically cook with piment bouc (chili goat), giving this dish its unique personality. You can replace it with habanero pepper, which has a less sweet taste and is a little more pungent than the latter. It's still a great option, though. If you cannot find any, you can leave it out altogether. It will remain tasty.

How to Store this Dish

Rice and beans will last for 5-6 days in the fridge. You can also freeze it in a sealed container for up to 6 months. Try freezing them in individual servings and pulling them out when you need a meal on the fly.

Make this Dish Now

Haitian rice and beans is a meal that speaks for itself. Caribbean islanders love to eat rice and beans because the ingredients are nutritious and inexpensive to grow and produce. There are many different combinations of rice and beans that could be used for this dish. The three most popular types of beans are black beans, pinto beans, and kidney beans.

And there isn't just one way to make this dish. The most important thing to know is that the more you stir the rice and beans, the more starches are released, and the stickier the rice will be. Other than that, no matter how you modify the recipe, your chances of screwing up are virtually non–existent.

So, follow the steps above and let yourself be transported by the tropical aromas.

More Bean Recipes

Print Recipe

5 from 11 votes

Haitian Rice and Beans

Haitian rice and beans is particularly different and unique in style and flavor due to the spices and other ingredients, like the whole piment bouc (chili goat pepper), often seen in Haitian cuisine. This is what gives this dish its spicy taste. But for the sake of accessibility, Habanero pepper or Scotch Bonner Pepper will do just fine.It's worth making a big batch to eat leftovers for most of a week.

Prep Time15 mins

Cook Time50 mins

Soaking Time12 hrs

Course: Main, Side

Cuisine: Haitian

Diet: Vegan

Keyword: caribbean pepper, red kidney beans, rice

Servings:

Calories: 381kcal

Author: Naïby

Equipment

1 Dutch-oven
1 Sieve
1 Measuring cup
1 Cutting Board
1 Wooden spoon
Knives

Ingredients

1 cup dried red kidney beans
3 pieces kombu 3 to 4 inches long (optional)
6 cups water
2 tablespoons olive oil
½ cup onion finely chopped
1 bulb shallot finely chopped
3 cloves garlic finely chopped
¼ green pepper finely diced
2 cups long-grain white rice rinsed
½ teaspoon salt
½ teaspoon black pepper
3 whole cloves (½ teaspoon ground)
1 habanero pepper or Scotch Bonnet pepper
3 sprigs parsley
3 sprigs thyme

Instructions

Place the kidney beans and optional kombu in a saucepan in 6 cups of water and bring to a boil. Cook until the beans are slightly hard (do not overcook). Strain the beans and reserve about 5 cups of the bean water (add water if there is not enough).
In the same saucepan, sauté the onion, shallot, green onion, and green pepper over medium heat until the onion becomes translucent, about 3 min, then garlic for 2 min. Add cooked beans and stir in the spices. Simmer for 5 minutes to combine the flavors. (Be careful not to mash the beans!)
Add 3 cups of reserved bean water, salt, pepper, cloves and whole hot pepper and stir. Add the rice and bring to a boil. When the water reaches the level of the rice, reduce to low-heat, place the parsley and thyme on top of the rice, cover and simmer for 18–20 minutes.
Remove the hot pepper, parsley and thyme and let stand, covered, for 5 min.
Fluff lightly with a fork and serve immediately.
Placed in an airtight container, this Haitian rice and beans will keep for up to 5-6 days in the refrigerator and 6 months in the freezer.

Notes

Haitian green seasoning Epis – swap the onion, green onion, scallion, garlic, and green pepper for this special seasoning or add it.
Tomatoes – some recipes include diced tomatoes while sautéing.
Vegetable broth – add 1 bouillon cube or 1 tablespoon powder for more taste. If possible, choose a broth that mimics the chicken or beef flavor.

Variants

Rice and Black Beans – replaces red beans with black beans.
Brown Rice and Beans – replace white rice with brown rice.
Coconut Rice and Beans – replaces 1 cup of water when cooking rice with coconut milk for an exotic flavor.

Nutrition

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Vegan Soup Joumou (Haitian Squash Soup)

Jan 6, 2022 · 10 Comments

Extremely hearty, rich, and provided with sensational flavors that make this dish a unique experience to be shared, there's a reason for Soup Joumou to be Haitians' most memorable and beloved meal.

My vegan version has nothing to envy its meaty counterpart: it remains just as velvety and robust, radiant and steamy. Best of all, it takes around an hour to simmer, and it nurtures the same feelings of love, patience, and freedom.

Three Bowls of Soup Joumou — For Haitians, Joumou soup is synonymous with freedom.

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Why this Recipe Rocks

For me, the New Year has long been synonymous with reunion and Soup Joumou (or giromon soup, as the French say). There is no doubt that the current context makes gatherings difficult. Giromon is the most common squash in the West Indies. It is commonly called calabaza squash, Cuban squash, or West Indian pumpkin.

And I thought I was done with squash. Well, no. How could I have forgotten the traditional soup of my Haitian origins? What's more, since last month, Soup Joumou has been listed as a World Heritage by UNESCO.

It's a great way to recognize the resilience of Haitians, who have suffered since their ancestors set foot on this island, immeasurable violence: slavery, political corruption, kidnappings, assassinations, natural disasters, and so on.

Authentic Soup Joumou is a hearty squash-based soup, I was saying, and enhanced with the richness of beef. I veganized it by simply removing the beef without losing the aromas! Yes, you can enter me in a magicians competition. I did this sleight of hand, this feat with beef-flavored broth (ah, ha! Brilliant, right?).

The good thing about this vegan version is that it doesn't take two days or even three hours to prepare. Because we skip the step of marinating the meat the previous days.

Bursting with veggies, it remains just as hearty and rich, coupled with a hint of sweetness. It's not thick like the traditional squash soup that you will find elsewhere.

In short, it's the type of soup that literally fills you up all day.

What Goes in It?

Soup Joumou ingredients spread over a surface — The formula varies slightly from family to family. Usually, it includes calabaza squash, marinated beef (omitted in this vegan Soup Joumou) in a seasoning of different onions, peppers, herbs, an assortment of other vegetables, and pasta.

Notes on Few Ingredients

Calabaza squash or butternut squash – you can find calabaza squash (pale green squash) in most Latin American or Caribbean grocery stores. On the other hand, butternut squash is much more accessible, and it works very well.
Vegetable broth – I was fortunate enough to find a beef-flavored broth, so this is what I used to come closest to the authentic recipe.
Aromatic base – I used the main ingredients mainly found in Haitian seasoning: yellow onion, green onion, French shallot, green pepper, and garlic.
Assortment of vegetables – the usual vegetables in Soup Joumou are carrots, celery, coleslaw, russet potatoes, and turnip. You can add malanga, but I used Jerusalem artichoke instead, even if it's uncommon.
Pasta – I went for Penne, but macaroni, rigatoni, or spaghetti will too.
Aromatic herbs – these are composed of thyme, parsley, and cilantro (to remind Haitian seasoning).
Scotch Bonnet pepper – also called "piment bouc" or habanero pepper, I chose a red one to bring a little color contrast.

Jump to Recipe for the exact quantities

Simple Substitutions and Add-ins

Change the orange base – you could try your hand with kabocha squash, turban (Hubbard). I have never experimented with a pumpkin, but why not?
Enhance your flavor base – sometimes there are chives, so feel free to add some.
Incorporate other tubers – this can include sweet potato, yucca, or various tubers native to South America.
Increase your protein intake – replace pasta with bean pasta. Or, add tofu cubes. It does not affect the taste of the soup in any way.
Play with fat – some recipes call for butter at the end of cooking. Coconut oil goes great with butternut squash too.
Swap hot peppers – replace the Scotch Bonnet with cayenne pepper or other hot peppers. As long as there is capsaicin in there! We can also omit it.
Invigorates the soup – it's possible to add a little acidity to the soup (2 tbsp). Haitians do this by injecting white vinegar. I like the idea of acidic ingredients rich in nutrients, such as lemon juice or apple cider vinegar.

Special Diets Corner

Make this Soup Joumou…

Low in FODMAP – take my garlic-infused oil to replace the garlic and only the green part of the scallions and add the leek.
Gluten-Free – use the protein pasta mentioned above.

How to Make the Soup Joumou Step by Step

This Haitian squash soup begins by cooking the squash in broth until it softens (about 25 min) ①.

In the meantime, or ten minutes later, I prepare my aromatic base by finely chopping the allium (onion family), green pepper, and garlic ②. I throw most of them in a pot, let them sizzle in the oil, and add the garlic to the pile a few minutes later ③. Then come the celery and the carrot, which I stir in the base to make it even more fragrant ④.

Four-photo collage showing how to make the Haitian aromatic base step by step. — The ingredients of the first three stages are usually those found in the Haitian seasoning called Epis. You can grind this mixture in advance and introduce it like this rather than finely chopping it.

I come back to my squash; I purée it ⑤ and pour it into the pot ⑥. I add the cloves, the last vegetables, and the pasta, which I let simmer for about ten minutes ⑦. At this point, I correct the taste using salt and pepper. Finally, I finish with the sprigs of thyme, parsley, and coriander. I immerse the hot pepper in the soup and let it simmer, while it surreptitiously diffuses its spicy but frivolous substance. ⑧

Four-photo collage showing how to make Soup Joumou step by step. — The broth will impart the flavor of umami in this Meatless Soup Joumou.

Keys to Success: My Top Tips

A good bouillon is worth a million

The type of broth will definitely determine the taste of the soup. Typically, we put beef in it. So to stay pretty faithful to this taste, try to find broths that simulate it. At worst, use a chicken and/or vegetable flavor. But the most important thing is to try several before you find the right one. I like to use it in cubes and especially in powder to measure the quantity. I particularly like a Canadian brand named Luda, which offers its no-beef broth.

After which, the portion must be determined. As for me, it's indicated on the bottle told to put ¼ cup of this powdered broth in 1 cup of water. I doubled the amount to make sure I had something tasty.

Ace the flavor base

Maybe I'm wrong, but I suspect that few people—speaking of Haitians—take this step seriously. There are basic aromatic flavors according to regions in the world. To the French, their mirepoix (mixture of diced onions, carrots, and celery in butter or olive oil), to the Italians their soffrito (mixture of melted sliced onions, carrots, and celery and browned in olive oil), to the Catalans their sofregit (mixture of chopped onions and tomatoes melted and browned in olive oil)...

And well, me, I think we should have our basic systematic taste too. Something between the Puerto Ricans's recaíto and the West Africans' ata lilo. I really believe that taking the time to brown a mixture of allium (yellow onion, green onion, French shallot) with green pepper, garlic, and optionally parsley and cilantro in oil should be our foundation for the majority of long cooking Haitian preparations. Moreover, this is precisely what we find in our basic seasoning, our kind of "Haitian pesto" called Epis (pronounced "épeece").

Starchiness adds thickness

The starches from the pasta and the potato during long cooking may thicken the soup. Ensure all other ingredients are cooked through before adding the pasta or it will become soggy. Or ensure the tubers and turnips are cut small enough to reach the same cooking point.

Also, the constant evaporation and boiling of the soup may cause this. In this case, dilute it with additional water or broth.

The Essential Equipment

Cutting board
Knives
Cast iron Dutch-oven or pot

How to Serve this Dish

This Soup Joumou is often served with crusty bread or rolls. Speaking of starches, some recipes include dombrés, cigar-shaped flour balls.

Do not despise the soup which has become thickened. Turn it into a sauce to cover a bed of rice, quinoa, or other types of cereal.

More Squash Recipes

Squash has been the star lately. Try all these other recipes!

Answers to Your Burning Questions

What is the tradition of Joumou soup?

This soup is traditionally served on New Years Day and is prepared very early in the morning with lots of squash and beef. All Haitians start the New Year with this soup, no matter where they live. On January 1, the tradition is to catch up with friends that we have not seen or rarely seen during the year. On this day, they wish all their neighbors and friends a Happy New Year, and they send their children to do the same to others. The children in turn, receive gifts, money, meals, and especially cake. If people visit them, they offer them a homemade cherry grenadine drink and Joumou soup.
Haitians don't cook much on New Year's Day because they are preparing to celebrate Ancestors' Day, January 2, a commemoration of their ancestors and their Heroes who fought for the Independence of Haiti. It is sometimes extended to all deceased loved ones. On New Years Day, they clean their homes and prepare the turkey for the feast the next day. It's the biggest meal of the year; the animals are slaughtered 🙁 and everyone is well served.

What's the story behind the Soup Joumou?

This soup was long synonymous with oppression on the Caribbean island. Although many slaves cultivated squash, essential to preparing the giraumon soup, they were deprived of it. This dish was considered superior, and its tasting was reserved for the French plantation masters.

However, on January 1, 1804, when the first Black republic was born, Marie-Claire Heureuse Félicité, wife of former Haitian leader Jean-Jacques Dessalines, chose to serve this meal to the masses."Soup Joumou pou tout moun! (Translator's notes: pumpkin soup for everyone!)," I imagine her saying. Since then, all Haitians have savored it, especially on New Year's Day. Sometimes it is even called the Independence Soup or Freedom Soup.

Note: Haiti gained its independence on November 18, 1803. On the other hand, it was not until January 1, 1804, that the Declaration of Independence was signed. So it was officially celebrated on Ancestors Day, on January 2. On this day, the president speaks to the nation, and parades occur.

Can I substitute frozen squash for calabaza squash?

Squash cut into cubes and frozen, maybe; puréed frozen squash is no, no. The taste will change completely.

Can we use Haitian seasoning Epis?

Sure! Use Epis in place of chopped seasonings or in addition. It also saves a lot of time.

Can we add Maggie bouillon cubes?

Even though most Haitians use it, I prefer not to. These products contain monosodium glutamate (MSG). I run away at full speed when I see this ingredient which I consider questionable (that's my opinion, eh).

Can we add Cajun or adobo spices to the Soup Joumou?

Avoid doing this at all costs. It's not because the words "Creole" or "West Indian" are written on spice blends that they will integrate well with Haitian recipes. I have tasted different Caribbean cuisines, and I can tell you that they are all different from each other.

Adobo spices are part of Puerto Rican cuisine and include cumin, oregano, and other varieties of peppers. Cajun spices belong to the cuisine of Louisiana in the United States and include paprika and oregano. These spices do not appear in traditional Haitian recipes. If you add this, the taste will change completely.

Can we add mushrooms to Soup Joumou?

I don't recommend it to you. Trust me, I tried this a few times to simulate the meaty texture, and it drastically changed the taste. If you really want to, sauté the mushrooms SEPARATELY and add them in the VERY END.

How to store this dish

Soup Joumou is best served hot, but it can be stored in an airtight container for 3 days in the refrigerator or 3 months in the freezer.

You will probably need to add more liquid, as it will have thickened.

Make this Dish Now

This hearty and delicious soup is most comforting to start the year and meet your loved ones—whether remotely for health security reasons or in person.

You will appreciate the aromas diffused from the soup in your kitchen and the welcoming bites of this dish in this winter weather.

In addition, it will give you the strength and courage to face the challenges of the coming year.

Print Recipe

5 from 12 votes

Vegan Soup Joumou (Haitian Squash Soup)

Soup Joumou is synonymous with victory and freedom. It is usually cooked in a large pot to feed many people. It is made from calabaza squash, but can be substituted by butternut squash, kabocha, turban (Hubbard). This is my veganized version. I divided the original recipe in half, but if you make it in a larger batch, it will just act as a standby to comfort you when you need it.

Prep Time25 mins

Cook Time45 mins

Total Time1 hr 10 mins

Course: Soup

Cuisine: Haitian

Diet: Vegan

Keyword: butternut squash, green pepper

Servings:

Calories: 295kcal

Author: Naïby

Equipment

Cutting Board
Knives
Cast iron or pot

Ingredients

7 cups plant-based broth beef-flavored, chicken-flavored or vegetables (2 cubes or ¼ cup powder
1 lb Calabaza squash or butternut squash diced in 1-inch cubes (about 4 cups)
½ medium onion finely chopped (Notes)
1 green onion sliced (Notes)
1 French shallot finely chopped (Notes)
1 green pepper diced (Notes)
1 tablespoon garlic chopped (about 6 cloves garlic)
2 medium carrots sliced into rounds (about 2 cups)
2 stalks celery cut into pieces
5 leaves green cabbage quartered each
3 whole cloves
1 large russet potato diced into ½-inch cubes (about 1 cup)
½ cup Jerusalem artichoke cut into ½-inch cubes (optional)
½ leek sliced int rounds (optional)
1 large turnip diced
¾ cup penne rigatoni, macaroni or spaghetti
1 teaspoon chives chopped (optional)
1 teaspoon coarse salt
¼ teaspoon ground black pepper
1 habanero or Scotch Bonnet pepper
1 sprig parsley
1 sprig thyme
1 sprig coriander

Instructions

In a medium saucepan, cook the squash over medium heat in the broth for 30 minutes or until the squash is fork-tender. Pour the contents into a blender and puree the squash.
In a Dutch-oven or large pot, sauté the onion, shallot, green onion, and green pepper in oil for 5 to 7 minutes. Add the garlic and sauté for 3 minutes.
Add the carrot and celery, coat them with oil and sauté for 5 min. Pour the squash puree into the pot and stir well.
Add the cabbage and cloves. Cook uncovered for 10 minutes. Add the pasta, potatoes, optional Jerusalem artichoke, turnip, Scotch Bonnet pepper, and cook for an additional 15 minutes. Taste and season with salt and pepper.
Divide into bowls and serve hot.
Placed in an airtight container, this Soup Joumou will keep for up to 3 days in the refrigerator and up to 3 months in the freezer.

Notes

Also, the constant evaporation and boiling of the soup may cause this. In this case, dilute it with additional water or broth.

Variations

Change the orange base – you could try your hand with kabocha squash, turban (Hubbard). I have never experimented with a pumpkin, but why not?
Enhance your aromatic base – sometimes there are chives, so feel free to add some.
Incorporate other tubers – this can include sweet potato, yucca, or various tubers native to South America.
Increase your protein intake – replace pasta with bean pasta. Or, add tofu cubes. It does not affect the taste of the soup in any way.
Play with fat – some recipes call for butter at the end of cooking. Coconut oil goes great with butternut squash too.
Swap hot peppers – replace the Scotch Bonnet with cayenne pepper or other hot peppers. As long as there is capsaicin in there! We can also omit it.
Invigorates the soup – it's possible to add a little acidity to the soup (2 tbsp). Haitians do this by injecting white vinegar. I like the idea of acidic ingredients rich in nutrients, such as lemon juice or apple cider vinegar.
Low-FODMAP Soup Joumou – take my garlic-infused oil to replace the garlic and only the green part of the scallions and add the leek.
Gluten-Free Soup Joumou – use the protein pasta mentioned above.

Nutrition

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Easy One-Pot Vegan Pumpkin Risotto

Dec 30, 2021 · 12 Comments

This vegan pumpkin risotto is healthy, gluten-free, comforting, perfect for a holiday meal or just a quick weeknight favorite. It can essentially be prepared in one pot and about 20 minutes.

Here's another reason to designate it as such: no one will be able to resist its magnificent, bright, and warm color.

Pumpkin risotto in a dutch-oven — Risotto doesn't require the addition of cream. It results from a unique variety of rice with a higher starch content than other types of rice, which makes the "sauce" creamy.

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Why this Recipe Rocks

There's no doubt that pumpkin has been popular here for some time. It starred in my pumpkin soup, had the supporting role in my pumpkin brownies, and is now showing all its splendor in the following recipe. Either way, it was the quintessential fall star ingredient, and it's going out with a bang just before the end of the year in this Italian-inspired dish.

Risotto should be buttery and light with unique Italian flavors and sometimes white wine. It's an excellent container for all kinds of flavors. Usually prepared with Arborio rice, short-grain white rice, it becomes ultra-creamy and smooth with a light chew.

I relied on the original cooking method (see below). Yes, it took a lot of stirring—I stayed stationed in front of my stove the whole time—but the result was worth it.

The pot diffuses an opulent fragrance that makes our mouth water. Upon tasting, my whole mouth and throat were filled with the richness of pumpkin cream, buttery and enveloping. The grains are sparse; the consistency is runny, but not too much, just wet enough.

This easy pumpkin vegan risotto makes a luxurious, satisfying and comforting meal.

It makes me feel like I'm in a fancy restaurant when I'm enveloped in the warmth of my home and deaf to outside threats.

What Goes in It?

Ingredients for Vegan Pumpkin Risotto spread on a surface. — This dish basically requires eight ingredients.

Notes on some ingredients

Arborio Rice – this Italian rice has plump grains high in amylopectin. The starch dissolves during cooking, producing a sticky risotto. It's the preferred rice for the more compact styles of risotto popular in Lombardy, Piedmont, and Emilia-Romagna.
Pumpkin purée – it comes from a canned pumpkin purée. If you want to use fresh pumpkin, you can cook it until tender, blend it, and use a cup and a half to replace this one. Be careful not to buy pumpkin pie filling.
Vegan parmesan cheese – the best product I've found that most closely resembles Parmesan cheese is a Canadian brand named Nafsika's Garden. I tried the Earth Island brand, and it wasn't great.
Vegan broth – I've been fortunate enough to find a superb no-beef broth, but you can easily use no-chicken or vegetable broth.
Vegan butter – my go-to brand is Myoko's Creamery because it doesn't contain palm oil. Still, most people prefer the Earth Balance brand for its taste despite having this questionable ingredient. The choice is yours. This can be replaced by coconut oil.

Jump to Recipe for the exact quantities.

Simple Substitutions and Add-ins

Play with varieties of Italian rice – Arborio rice can be replaced by other types of the same kind, such as Vialone Nano or Carnaroli rice. For the non-purists, brown rice will work, but it will take a little longer to cook. Either lower the heat or add more liquid. Well, hey, in the same vein, a pearl barley pumpkin risotto would lend itself well to this kind of preparation.
Swap the orangy purée – interchange pumpkin puree with butternut squash puree.
Intensify the umami in the flavor base – you could add miso for a more rounded taste.
Spice up your risotto with other seasonings – if you like, don't hesitate to add aromatic herbs, such as thyme, parsley, sage, or whatever (fresh or dried). Lemon juice or zest also goes well with this dish.
Boost the creaminess – this risotto is pretty creamy on its own, but a little coconut cream or cashew cream won't hurt. Warning! Plant-based milk from cartons doesn't work because they are too watery.

Special Diets Corner

Make this risotto…

Low in FODMAP – use the scallions' or leek's green part instead of onion and garlic-infused oil instead of garlic.
Fat-free – sauté the onion and garlic in water or a little broth instead of the cooking medium. Preheat the pan for a minute or two over medium-high heat, and add the onion. Add water or broth only one tablespoon at a time until the onion begins to stick or all the water has evaporated. I recommend using a high-quality nonstick pan if possible.

How to Make this Vegan Pumpkin Risotto Step by Step

This recipe starts with a broth that I simmer in a saucepan over medium heat and color with pumpkin purée ①.

In the meantime, in a dutch-oven placed nearby, I sauté the onion in vegan butter and vegetable oil until the onion slowly fades away, aware of the arrival of the most senior characters ②. Then, I add the rice and stir it vigorously and well until the grains are well coated, shiny, and even lightly golden ③.

I add ½ cup of the pumpkin broth, constantly stirring with a long wooden spoon, scraping the edges and bottom of the cast-iron casserole dish to keep the rice from sticking to it until the liquid is gone. Then, I repeat this maneuver each time the liquid evaporates ④.

Four-photo-collage showing how to make the flavor base for the vegan pumpkin risotto step by step — You can prepare the flavor base for the risotto in advance.

After 20 minutes of cooking, I taste the rice to see if it's ready, tender, but firm to the bite. As it gets closer to this point, I gradually reduce the amount of liquid to add so that it is slightly moist and not liquid when it is fully cooked.

Two or three minutes before the end of cooking, when the rice is tender, and the risotto is thick, steamy, and reassuring, I stir in some vegan Parmesan and the rest of the butter ⑤. I constantly stir to melt the cheese to wrap around the grains. In the end, I remove from the heat, taste, and adjust the taste with salt, still stirring ⑥.

Four-photo-collage showing how to make the vegan pumpkin risotto step by step. — An authentic risotto is prepared by gradually adding ½ cup of liquid over the Arborio rice in a casserole dish until it becomes tender but firm to the bite.

The Keys to Success: My Top Tips

Make a good base

The ingredients for the flavor base of risotto are usually chopped onions and sautéed in butter. In rare cases, olive oil replaces butter, and you can add garlic, which I've done here. In fact, you can add almost any ingredient to it—like puréed pumpkin, in this case—to help add flavor and texture. The flavor should be tied to the rice while the soft starch in the grains dissolves during cooking. In most cases, it's put before the rice.

To perfect the flavor base, chop the onion as finely as possible so that it "disappears" in the creaminess of the risotto. Ditto for garlic. Use a garlic press if a) you hate chopping garlic; b) you are not good at chopping garlic; c) you want to save time, or d) all of the answers above. Then add it at least three minutes after the onion, or it will burn.

Make it authentic

Raw, unwashed Italian rice is added to the hot cooking pot where it's lightly browned. Immediately afterward, a ladleful of cooking liquid is poured into the pan. The rice is stirred until the liquid disappears, partially by absorption, partially by evaporation. More fluid is added, and the process repeats until the rice is ready.

It is only by the gradual administration of a small amount of liquid, simultaneous absorption and evaporation, and constant stirring that the soft starch in rice is transformed into a sticky agent, pulling the kernels together and fastening them to the taste of the flavor base.

According to the matron of Italian cuisine, Marcella Hazan:

"Rice that is not stirred, that stews in too much liquid, that is cooked in a covered pot may turn into a perfectly agreeable dish, but it is not risotto, and it will not taste like risotto."

(I underlined the words.) What would she say to people preparing a pumpkin risotto in a Thermomix, mmh?

Add more water if it's not over

You may need to add more or less fluid as required. If all the liquid is used in the broth before the rice is totally cooked, continue with water.

The right variety is the best, undeniably

Rice varieties imported from Italy are the only ones you can trust to make an authentic risotto. Of these, the best are Arborio, Vialone Nano, and Carnaroli.

The right pot means a lot

Your pot should transmit and retain enough heat to cook the rice at a lively pace without scorching it. Pure aluminum and other light metal materials won't do for this. In contrast, heavy-bottomed pots made from stainless steel are the strongest for professional cooking.

But for the home, something like the one from the Le Creuset brand would work just fine, for example. And if you don't have one, you'll have fun cooking with a very simple cast-iron dutch-oven.

Seize a good mock cheese

The product's taste will make or break your risotto. Indeed, it will literally change the taste of the whole dish if it is not great. Obviously, nothing can replace the acidity and freshness of real parmesan. But if we want to pretend it does, we might as well do it well, in my opinion.

The Essential Equipment

Cutting board
Chef's knife or paring knife – my chef's knife is a Japanese knife with dimples from the Mac brand. My paring knife is of the same brand. I've had them for almost 10 years now (since my beginnings in raw food cooking).
Dutch-oven – mine is around 4 quarts, but I believe the risotto would've been housed even better in a smaller 3.5L volume. Or, if you can afford it (but it's absolutely not necessary), use a Le Creuset style stainless steel saucepan.
Wooden spoon

How to Serve this Dish

You can make this risotto a complete meal on its own or serve it with a meaty or high protein centerpiece, such as something made from seitan, tofu, or the like. Otherwise, it would also be delicious with mushrooms or steamed or grilled vegetables, like broccoli or green beans. A fall salad would compliment this dish well.

Other Creative Variations

This vegan pumpkin risotto is quite impressive with its few ingredients, but you can go one step higher by adding the following components:

Coconut milk or cream: add ¼ cup to boost the smoothness.
Almond or almond-macadamia ricotta.
Porcini Mushrooms: Stir in a bundle to create textural contrast.
Haricots verts or peas: this gives a color contrast.
Fall vegetables: To make it even more interesting, add spinach, zucchini, or tomatoes, for example.
Vegan sausages: another contrast in texture, but above all, to increase a touch of comfort.

Answers to Your Burning Questions

What is risotto?

The risotto technique exploits the unusual properties of certain varieties of Italian rice whose grains are coated with a starch known as amylopectin. When this rice is subjected to a proper cooking method, the starch dissolves, creamily binding the grains together and simultaneously merging with the vegetables, meat, fish, or any other ingredient in the flavor base. The resulting dish is risotto.

What consistency should the risotto have?

Risotto can be grouped into two main categories, differing according to the targeted consistency. The compact consistency is very tight, a little more sticky in the style of Piedmont, Lombardy, and Emilia-Romagna. And there's the scattered, more liquid Veneto-style style known as all'onda, "wavy." The first is obtained by evaporating all the cooking liquid as the rice finishes cooking. And the last is obtained by bringing the rice to the desired degree of consistency while still quite wet.

Piedmontese/Milanese/Bolognese style is more compatible with substantial flavor bases based on cheese, sausages, game, and wild mushrooms. On the other hand, the Venetian risotto achieves an excellent delicacy with seafood and spring or autumn vegetables.

Can we make risotto without wine?

Yes, of course. The wine acts as an additional flavorful liquid, but it is unnecessary.

How long should I cook the risotto?

Some Italian cooks like the grains in risotto to be exceptionally firm and suggest cooking times between 18 and 20 minutes. At this point, the center of the grain is hard with a chalky sensation. If that doesn't appeal to you, just like me, expect to cook the rice 5-10 minutes longer, bringing the cooking time to a total of 25 minutes to half an hour.

The rate at which the risotto cooks can vary widely, however. This is affected by the moisture receptivity of the specific rice used, by the amount of liquid added at a time, by the rate at which the liquid evaporates.

It's safer to start tasting the rice after 20 minutes of cooking to begin judging the total cooking time and the amount of extra liquid needed.

Never cook rice until its center is soft. It should be tender but still firm to the bite.

At what temperature should the risotto be served?

Among the myths associated with risotto, one says it should be eaten piping hot after taking it out of the pan. Unlike pasta, risotto tastes best when left to sit on your plate for a minute or two. When the Italians are served this dish, they often spread it out on their plate, from the center to the rim, to let some of its vapor dissipate.

How to store this dish

Honestly, I prefer risotto when served promptly. But if that doesn't bother you, you can refrigerate leftovers in an airtight container for up to five days or freeze them in a freezer-safe container for up to three months.

Rice can still be enjoyed when it thaws after being frozen. I recommend adding a tablespoon of water to the rice before reheating it.

Make This Dish Now

If you love pumpkin and risotto, the combination of the two in this recipe is for you.

Thanks to no more than seven ingredients and the quick cooking process of Arborio rice, you'll have a one-pot pumpkin risotto that is luxurious, creamy, and warm without using a single drop of cream!

If cooking risotto is new to you, even if this recipe is a bit fancier, you'll see how easy it is if you follow the steps and expert advice above. You just needn't be reluctant to stir up a bit.

But in the end, you'll have deserved it, I assure you.

And you will be very proud to have concocted such a delightful and exquisite dish.

Print Recipe

5 from 9 votes

Vegan Pumpkin Risotto

This creamy vegan risotto makes for a chic and super comforting meal while remaining healthy and straightforward. You can cook it in 20 minutes if you like harder grains or in 30 minutes if you want them softer.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main

Cuisine: Italian

Diet: Vegan

Keyword: Arborio rice, pumpkin purée, risotto, vegan parmesan

Servings:

Calories: 254kcal

Author: Naïby

Equipment

Cutting Board
Chef's or vegetable knife
Cast-iron casserole dish
Wooden spoon

Ingredients

5 cups vegan broth (no-beef, no-chicken, or vegetable broth )
2 cups pumpkin puree
3 tablespoons vegan butter
2 tablespoons coconut oil sunflower, canola, or walnut
2 tablespoons onion finely chopped
2 cups Arborio rice
½ cup vegan Parmesan grated or ¼ cup powdered

Optional Toppings:

Parsley crispy sage, or thyme leaves
Microgreens

Instructions

Bring the broth to a steady simmer over a fire near where the risotto will be cooked. Add the pumpkin puree.
Put 1 tablespoon of butter, vegetable oil, and onion in a large, solid saucepan and raise the heat to medium-high. Cook and stir the onion until it becomes translucent; add the garlic and unwashed rice. Stir quickly and well until the grains are well covered and lightly browned.
Add ½ cup of the simmering pumpkin concoction, constantly stirring with a long wooden spoon, scraping the edges and bottom of the pot as you stir until the liquid is gone. You should never stop stirring, and be sure to scrape the bottom of the dutch oven thoroughly, or the rice will stick.
When there is no more liquid in the pot, add an additional ½ cup of the bubbling pumpkin concoction, following the directions above. Keep the fire at a lively pace.
Start tasting the rice after 20 minutes of cooking. It's ready when it's tender but firm to the bite. As it nears this stage, gradually reduce the amount of liquid added so that it is slightly moist and not liquid when fully cooked.
Two or three minutes before the end of cooking, add the vegan parmesan and the rest of the butter. Stir constantly to melt the cheese and wrap it around the grains. Remove from heat, taste, and adjust for salt, stirring after adding.
Transfer to a serving dish and serve immediately.
Placed in an airtight container, this vegan pumpkin risotto will keep in the fridge for up to 5 days and up to 3 months in the freezer.

Notes

Rice can still be enjoyed when it thaws after being frozen. I recommend adding a tablespoon of water to the rice before reheating it.

The amount of liquid suggested in this recipe is approximate. When cooking, be prepared to use more, or sometimes less, depending on the requirements of the risotto. When cooking with the broth, continue with water if all of the broth has been used up before the rice is fully cooked.

Variations

Low-FODMAP Vegan Pumpkin Risotto – use the scallions' or leek's green part instead of onion and garlic-infused oil instead of garlic.
Fat-free Vegan Pumpkin Risotto – sauté the onion and garlic in water or a little broth instead of the cooking medium. Preheat the pan for a minute or two over medium-high heat, and add the onion. Add water or broth only one tablespoon at a time until the onion begins to stick or all the water has evaporated. I recommend using a high-quality nonstick pan if possible

Vegan Pumpkin White Truffle Risotto: Add ½ oz (or more if affordable) of fresh or canned white truffle. Shave it over the risotto using a truffle cutter or a peeler.
Vegan Pumpkin Coconut Risotto: Add ¼ cup coconut milk or cream.
Vegan Risotto with Pumpkin and Porcini Mushrooms: Add 1 oz of dried mushrooms soaked in filtered water, which will be poured into the broth.
Vegan Pumpkin Risotto with Zucchini: Add 2 cups zucchini cut into ½-inch slices.
Vegan pumpkin risotto with vegetables (spinach, celery, or others): add 2 cups of vegetables.

Nutrition

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Healthy Silken Tofu Chocolate Mousse {Only 4 Ingredients!}

Dec 23, 2021 · 9 Comments

Chocolate mousse just might be the ultimate solution for chocolate addicts! Rich and creamy, yet light and fluffy, one serving is satisfying, but I always want more.

Truth be told, this is a vegan chocolate mousse made from silken tofu. If you've never tasted it before, this recipe will completely surprise you!

It can be made in under 15 minutes, tops, with silken tofu and a few ingredients you probably already have on hand.

It's perfect as a light treat after dinner or as a healthy snack.

Three small espresso cups with silken chocolate mousse made topped with coconut flakes and pieces of chocolate. — The silken tofu chocolate mousse is perfect for enjoying when you want to relish a bite of chocolate quickly but in a healthy way.

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Why this Recipe Rocks

Chilly winter days are the perfect time for recipes rich and tasty, such as chocolate mousse. It's a classic, so it never goes out of style either. It's the Audrey Hepburn of desserts.

Chocolate mousse may seem intimidating, but it's crazy how simple when veganized. Even more than my no-bake brownies that can be prepared in one bowl.

The thing with this mousse recipe, to keep it simple, is that it's perfect. I have to admit I was skeptical about using tofu in a dessert, but I was pleasantly surprised.

It's soft and creamy, light, but substantial; not too sweet, either; deep, dark, and complex, with enough vanilla to complement the chocolate but not compete with it.

What Goes in It?

Chocolate mousse ingredients spread out on a surface. — This dish basically requires four ingredients (five if you don't have vanilla extract somewhere in your pantry).

Ingredients Notes

Cocoa powder – choose it raw, if possible, for its antioxidant properties.
Silken tofu – you'll find it up on the shelves in room air, not in the refrigerated section.
Dates – I like to use Medjool dates preferably, as they have a very sticky consistency. In this case, as they are pretty expensive, I replace them with regular dates. Be careful; they must also be soft and not thick skin. Deglet Nour dates will not do this. Also, know that a big Medjool date is equivalent to two regular dates (1 Medjool date = 2 regular dates).
Maple syrup – chose real maple syrup and not this artificial high fructose corn syrup stuff.
Vanilla extract – choose the natural product, not the artificial one.

Jump to the recipe to know the exact quantities.

Simple Substitutions and Add-ons

Intensify the chocolate flavor – make an espresso-infused chocolate mousse.
Make it airier – get an ultra-soft chocolate mousse by adding aquafaba.
Spice it up with fruit – make an orange or cherry chocolate mousse by adding orange zest and cherries or cherry extract, respectively.
Spice it up – add chili pepper (or cayenne pepper) for a chocolate chili mousse.
Make it a dessert for an adult audience – add alcohol like rum, brandy or whiskey.

Special Diets Corner

Make a chocolate mousse…

Low in FODMAP – silken tofu is not allowed in this diet, but plain firm tofu is. I don't know what that would come out, so at your own risk. Otherwise, read the next point.
Tofu-free – replace tofu with avocado and turn it into a vegan avocado-based chocolate mousse.

How to Make this Silken Tofu Chocolate Mousse Step by Step

This recipe starts with dates immersed in water so that they soften ①. Afterward, they are pureed in maple syrup and vanilla ② ③. The next step is to mix the silken tofu in the sweet and vanilla puree, accompanied by the cocoa powder ④.

Once the ingredients are mixed, all that remains is to distribute the mousse in ramekins, verrines (or espresso glasses to make it pretty).

Four photo-collage showing how to make silken tofu chocolate mousse step by step — You can make a recipe in advance.

Chocolate mousse made from silken tofu in the mini food processor

Keys to Success: My Top Tips

Pick the right dates

I usually use Medjool dates because they have a sticky consistency. They're pretty expensive, so you can replace them with regular (small) dates. But in this case, choose ones that are also fluffy and don't have the usually thicker skin (like the deglet nour). Also, know that a big Medjool date is equivalent to two regular dates (1 Medjool date = 2 regular dates).

Provide yourself with the right kind of chocolate

I opted for cocoa powder in this recipe, but if you want to use chocolate, choose good quality, like semi-sweet chocolate without dairy products, 70% dark chocolate, or any chocolate of your choice.

Sift the cocoa powder well

Sometimes the cocoa powder can amalgamate, so if you don't want to have an explosion of dry balls in your mouth, I advise you to sift the cocoa powder with a flour sifter or an ordinary sieve.

Make a smooth date paste

Although the dates have been soaked, make sure to run your food processor long enough to have no pieces of skin in the mixture.

Essential Equipment

Food Processor – I usually use my Cuisinart food processor that I have had for years. But lately, I got myself a mini food processor to skip the cleaning. I could also have made it in my high-powered Vitamix blender.

What to Serve this Dish with

I like to enjoy it as a dessert or as a snack.

To embellish it, indulge yourself with different toppings. Be creative; the options are endless. Here are some ideas:

Chocolate shavings;
Berries, such as cherries, strawberries, or blueberries;
Raspberry sauce to the bottom, middle, or top of the mousse in each glass;
Chopped roasted nuts;
Flakes of unsweetened grated coconut;
A spoonful of whipped coconut cream. It helps cut through the richness!

More Chocolate Recipes

Assume your chocolate addict title with the following recipes:

Answers to Your Burning Questions

Does dairy-free chocolate mousse contain eggs?

No, it is 100% vegetable. Basically, the eggs are there to give body and texture to the mousse. In a vegan chocolate mousse, they can be replaced with an ingredient that will perform the same role, such as silken tofu, avocado, cashew cream, or whipped coconut cream.

What is the difference between silken tofu and regular tofu?

Silken tofu, aka soft or Japanese-style tofu, has a softer consistency than regular tofu and will fall apart if not handled with care. Unlike regular tofu, silken tofu (soft tofu) is sometimes packaged in aseptic boxes that do not require refrigeration. For this reason, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packaged in water and requires refrigeration.
Both Silken Tofu and Regular Tofu can be found in soft, medium, firm, and extra firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Can you freeze this chocolate mousse?

Absolutely! You can freeze the chocolate mousse, and it will last in the freezer for up to two months. When you're ready to use it again, transfer it to the fridge and let it thaw there until you can use a spoon. Or, make a chocolate mousse ice cream!

How to Store this Dish

Covered with plastic wrap, this silken tofu chocolate mousse will keep in the refrigerator for five days and in the freezer for two weeks.

Make it Now

Everyone should have a must-have chocolate mousse.

When you need your chocolate fix, this is the perfect dish. In addition, it will prevent you from having your hands dragging in dangerous corners (unhealthy desserts) because it will keep you full, thanks to its high-protein content.

The best news is, it's done so quickly, you'll have an exquisite lick descending your throat in no time.

Print Recipe

5 from 12 votes

Healthy and Silken Chocolate Mousse

This chocolate mousse is doubly delicious and healthy. Even if you are a chocolate addict, I recommend that you treat yourself to this culpable dessert in small portions. Because it is made from silky tofu and its high protein content will make you hungry. But I don't think anything will stop you from stuffing yourself with it anyway.

Prep Time10 mins

Total Time10 mins

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: cacao powder, Medjool dates, silken tofu

Servings:

Calories: 243kcal

Author: Naïby

Equipment

Food processor or blender

Ingredients

6 Medjool dates pitted and soaked for 30 minutes and drained
¼ cup maple syrup
2 teaspoon vanilla extract (optional)
12 oz silken tofu (340 g)
¾ cup cocoa powder (notes)

Optional garnishes:

Fresh berries for serving

Instructions

Place dates and maple syrup in the small bowl of a food processor fitted with an “S” blade and operate the machine until a smooth consistency is obtained.
Tear the silky tofu and place it in a food processor or blender and add the cocoa powder. Trigger the machine until a smooth consistency is achieved, briefly stopping the machine to scrape the edges and underside of the blade, if necessary.
Divide the mousse into serving ramekins. Add your chosen garnish just before serving, if desired.
Placed in an airtight container, this chocolate mousse made from silky tofu will keep for up to five days in the refrigerator and up to two weeks in the freezer.

Notes

Dattes: it is possible to replace them with ordinary pitted dates, but soft (not deglet nour). 1 Medjool date = 2 regular dates.
Cocoa Powder : sift it to avoid having clumps. You can replace this ingredient with semi-sweet, dairy-free chocolate, 70% dark chocolate, or any good quality chocolate

Nutrition

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Easy and Fudgy Vegan Pumpkin Brownies {Healthy!}

Dec 1, 2021 · 10 Comments

How can you make amazing brownies during fall and winter celebrations (or anytime)? By adding pumpkin! The taste of the pumpkin is dainty, and the texture has been carefully respected: soft, super fudgy, very chocolatey, but marbled with a swirl of spicy pumpkin cream. And it's healthier than traditional brownies, too!

Prepared without an electric mixer, and incredibly delightful, these vegan pumpkin brownies are child's play and ready in under an hour.

Make a big batch and freeze them for later, but honestly, they'll be eaten up long before then.

Squares of pumpkin brownies spread on a surface — Add pumpkin purée to your brownies for something out of the ordinary.

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Why this Recipe Rocks

As the fall slowly begins to strip off, it's worth putting pumpkin in desserts rather than making a soup out of it. Honestly, I'm a better cook than a pastry chef, so when I came up with the idea of venturing into an eccentric dessert, it had to be as immediate as slipping my feet into wide booties with no laces or zippers.

Okay, I'm not going to spark a debate on the texture of these brownies, whether they should be cake-like or fudgy (I'll save that for another day), but I'd say they lean more towards the latter. They're as delicious as my no-bake brownies with dates, which mimic the beautifully gooey classic texture.

In any case, these vegan brownies are presented in a disconcerting yet lovely way.

The pumpkin cream streams, frozen, snugly nestled in the brown crust, quickly activated my salivary glands. Later, I understood why these small square cakes made my mouth water at sight.

Each bitten piece melts on the tongue with a flood of buttery chocolate, with a hint of coffee. The brownie is rich, fudgy, and with the perfect touch of spices, evoking the warmth of the Caribbean. Intensely chocolatey, it drives our hands to grab other squares as if we were under the thumb of a puppeteer.

I ain’t complaining; the intrinsic will is there too, I assure you.

What Goes in It?

Ingredients for vegan pumpkin brownies spread out on a surface — This brownie dough basically requires around 10 simple ingredients.

Notes on some ingredients

Whole Wheat flour. It can be regular flour, pastry flour, or spelt flour. Or even all-purpose flour, but know it's devoid of nutrients.
Coconut sugar. This sort of brown sugar is the direct substitute for white granulated sugar, which usually makes the crust color lighter, a hue people are accustomed to. It is made from the sap present in the flower buds of the coconut palm. Considered a natural sugar, it involves minimal processing, and no chemicals are used. Maple syrup will also work to get the same depth of flavor. I prefer not to use refined sugar.
Vegan butter. my go-to brand is Miyoko's cultured vegan butter (I consider it more eco-friendly because it doesn't contain palm oil), but I know many prefer the taste of the Earth Balance brand. You can also use margarine or coconut oil.
Pumpkin puree. I got this canned just for the sake of speed. Make sure it's not pumpkin pie filling, and it's just pure pumpkin. Otherwise, making homemade pumpkin puree is very possible. You boil the pumpkin flesh after peeling it or roasting it whole, remove the flesh, then puree it (butternut squash or Hokkaido squash can also be used for this purpose).
Vanilla extract. make sure it's natural (no artificial stuff).
Unsweetened cocoa powder. I love it for its nutritional properties (superfood rich in magnesium, among others). You can also use melted chocolate. Carob powder will also do the trick. Psst! Carob powder can cut the bitterness of cocoa if you find it too intense.
Soy lecithin. You can find it in liquid form or in powder. I used it in the first form. Sunflower lecithin is a good alternative, but it might impart a sunflower taste. That ingredient is optional, but don't ignore it. It made the brownies exceptionnaly fudgy.
Vegan yogurt. I used coconut yogurt. Plain or vanilla, it doesn't matter.
Pumpkin Pie Spice. You can purchase this assortment of premixed spices for convenience. I preferred to make my own to remind myself of Caribbean flavors, with cinnamon, ginger, nutmeg, allspice, and cloves. I recommend doing a 4: 1 ratio with the cinnamon in the foreground as she's the lead singer; the other spices are the backup singers!

Jump to Recipe to see the technical sheet for the exact quantities.

Simple Substitutions and Add-ins

Bake two cakes for the price of one. Encrust vegan cream cheese or cashew cream instead of yogurt. It lends a creamy and tangy element and will produce a kind of pumpkin cheesecake brownies.
Increases the level of enjoyment. Yes, yes! Add 1 cup of chocolate chips, and you have chocolate chips pumpkin brownies.
Add crunch. Add 1 cup chopped walnuts or crushed peanuts.

The Special Diets Corner

Concoct gluten-free brownies. Replace whole-wheat flour with gluten-free flour, oat flour or almond flour (the texture will be pleasantly less dense).
Make low-calorie brownies. To do this, replace the fat portion with applesauce.
Relieve your digestion with low-FODMAP brownies. 1) replace coconut palm sugar with xylitol or erythritol; 2) remove the applesauce and make up for its portion with pumpkin puree; everything should work. Anyway, the latter doesn't appear in most of the recipes that I have compared on the interwebs.

How to Make this Dish Step by Step

Before getting to the heart of the matter, we must go through the preliminary phases. I add water to the ground flax, mix it well and let it sit for a few minutes to thicken. Finally, to make the pumpkin cream, I stir all the ingredients in a mixing bowl until smooth and creamy ① ②.

Two-photo collage showing how to make the filling of the pumpkin puree swirl step by step

To prepare the brownie dough, I mix the sugar and the softened butter in a separate bowl ①. Then add the wet ingredients (including the flax egg) with spices in the dry mixture ②, and I whisk everything ③.

Using a flour sieve or a simple whisk—the idea is to make sure there are no clumps in the dry ingredients—I sift the flour, cocoa powder, baking powder, and salt above the pumpkin mixture ④.

Four-photo collage showing how to make vegan pumpkin brownies step by step

After that, I gently mix ⑤. Then I pour the dough into the previously prepared baking dish. Using a spoon, I create "beds" or wholes, if you will, to house the pumpkin cream ⑥. After that, I just take a spoonful of the pumpkin cream and nestle it in the ditches ⑦. I put the removed dough aside. Then, with a chopstick, I make vertical traces crossing each pocket from top to bottom, or I do it freely, creating swirls. I retransfer the removed brownie dough into the pumpkin swirl and swirl away!

Once the humble work of art is done, I put it all in the oven, cooking it for 35 to 40 minutes. To find out if the mega brownie is ready, I insert a toothpick after taking it out of the oven and check that moist crumbs come out attached but not raw. If so, I let it cool on a cooling rack for a few minutes, then after that, I move on to the exciting part! I cut the cake in tic-tac-toe ⑧.

Four-photo collage showing how to make vegan pumpkin swirl brownies step by step — You can make the brownie dough ahead of time and refrigerate or freeze it before cooking in the oven.

The texture is sublime and the brownies are ready to be engulfed in your mouth!

Keys to Success: My Top Tips

Be tight with the cooking time

Overbaking a brownie recipe can spoil it and make it dry and crispy. That's not the idea.

The good fat is where it's at

For the smoothest brownies, use solid fats at room temperature rather than liquid vegetable oils, producing a spongy cake texture. If you're from this school of thought, I'll let you do what you want. But if you like a brownie that melts on your tongue, then the following paragraph is for you.

Maneuver the butter

Soft to the touch and easily spreadable, softened vegan butter makes rich, tender brownies. To do this, you can simply leave the butter on the counter for about an hour. We can also speed things up (I know, we're all in a hurry in another way. Are you the type to collect kitchen accessories that ordinary people hardly ever use? If so, you can soften the butter in a double boiler or something do-it-yourself, with the same function (metallic bowl resting in a saucepan filled with boiling water, for example).

If patience or grace is not your strong point, melt the butter outright over low heat in a small saucepan (it shouldn't brown!). It will be easier to mix into the pumpkin brownie batter anyway.

Note: if you are using margarine, it won't need to be softened. In coconut oil, it must be heated until it has a liquid consistency (it will harden at a cooler temperature).

Measure the flour

To ensure fudgy brownies, weigh the flour for accuracy to 184 g. If it's not well measured, you could get a cake-like brownie!

Baking powder makes everything better

Even though these brownies are pretty dense and tender, a little baking powder helps achieve a nice texture. So, it's worth not snubbing it.

Essential Equipment

This dessert can be made without the use of an electric mixer. You'll only need basic tools, such as:

Baking dish. The recommended size is 9 x 13 in (23 x 32 cm).
Parchment paper. White or brown, it doesn't matter. You can also use a silicone baking mat.
Whisk.
Mixing bowls.
Wooden spoon or spatula.

As mentioned earlier, a double boiler is an optional tool for slowly melting butter, but it can be replaced with a saucepan filled with boiling water and topped with a metallic bowl.

How to Serve this Dish

I promise you'll melt in front of these egg-free and dairy-free pumpkin brownies. But if you get carried away with audacity, enhance them by serving them with a scoop of vegan vanilla ice cream or coconut whipped cream.

I like to enjoy them as a dessert, snack, and even breakfast with a good cup of green tea.

Answers to Your Burning Questions

What's a brownie, and what texture is it supposed to have?

It's a small fudgy chocolate cake, in a rectangular or square shape, usually garnished with pecans or walnuts in North American cuisine.

What's the difference between traditional brownies vs. vegan brownies?

Traditional brownie recipes use eggs and butter to emulsify and bind, giving brownies their dense texture. To veganize them, we will attribute the function of the binder to a flax or chia egg or an assortment of starches; we will replace the dairy butter with vegan butter. If some recipes call for milk, we will use plant-based milk.

Can I use any egg substitutes?

Here, the egg property we're only looking for is as a binder. So chia egg (same preparation process), one of the commercial starch blends (like Bob's Red Mill, Orgran, Neat Egg, or Ener-G Egg Replacer), or aquafaba would probably work just fine.
By the way, aquafaba helps achieve that classic brownie texture while also releasing the characteristics of cocoa powder. It is recommended to boil it before adding the rest of the ingredients.

Can we put other vegetables other than pumpkin in brownies?

You can put vegetables from the same family in the brownie batter, such as zucchini or sweet potato.

Can I spread the pumpkin cream instead of swirling it?

Yes, of course. If your hands are lazy, nervous, or clumsy, it's also possible to spread all the cream on top.

How to Store this Dish

Once the brownies have cooled, simply transfer them to a resealable plastic bag or airtight container. Then, leave them on the counter at room temperature for up to a week, or place them in the fridge for up to two weeks. This recipe freezes great too! They can be put in the freezer for up to four months.

When ready to serve, thaw them in the refrigerator overnight or reheat in the microwave on a lower power/defrost setting to heat more evenly to the center.

Make this Dish Now

This rectangular or square-shaped dessert is perfect for Halloween, Thanksgiving, Christmas, or anytime in fall. Its extravagant side will attract all eyes.

Obviously, these healthy pumpkin brownies won't be the dreary brownies you see on the tables during these celebrations.

The best part? They're simple to make. You combine the dry ingredients with the wet ingredients, spread your dough, and forge pumpkin cream swirls in it.

In less than an hour, splendid, chocolatey goodness will appear between your fingers, variegated with a spicy pumpkin cream that you will swallow with glee.

Print Recipe

5 from 8 votes

Vegan Pumpkin Brownies

These dark, intensely chocolatey, gooey little things aren't your typical specimen—they're marbled with a swirl of pumpkin puree with a soft, melt-in-the-mouth and rich, buttery, and very sophisticated interior. If you keep them in the fridge, they will be even fudgier.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: applesauce, brownies, chocolate, cocoa powder, coconut palm sugar, coconut yogourt, flax egg, pumpkin purée

Servings:

Calories: 237kcal

Author: Naïby

Equipment

9"x 13" baking dish
Parchment paper or silicone baking mat
Whisk
Mixing bowls
Wooden spoon or spatula

Ingredients

Pumpkin cream swirl

½ cup puree pumpkin
½ cup coconut yogurt or dairy-free yogurt
2 tablespoons cornstarch or tapioca starch/arrowroot starch
2 tablespoons coconut palm sugar
2 teaspoons pumpkin pie spice

Brownie dough

2 tablespoons ground flax or chia
6 tablespoons water
1 ½ cup coconut palm sugar
½ cup vegan butter previously softened (or vegetable oil)
⅓ cup pumpkin puree
½ cup applesauce
1 tablespoon soy lecithin or sunflower lecithin (Optional)
2 teaspoons vanilla extract
1 teaspoon coffee extract or instant coffee granules(Optional)
1½ cup whole-wheat flour
1 cup cacao powder or cocoa powder natural unsweetened
1 teaspoon baking powder
¼ teaspoon salt

Instructions

Preheat the oven to 350 ° F. Grease a 9 x 13 inch (22 x 32 cm) baking pan and cover it with parchment paper or a silicone baking mat.
Combine all the ingredients for the pumpkin cream swirl until smooth and creamy. Put aside.
Add the water to the ground flax and mix. Put aside.
In a large bowl, add the sugar and melted butter and mix well. Add the pumpkin puree, applesauce, vanilla extract, coffee extract, and the flax egg, and blend with a wooden spoon.
Sift the flour, cocoa powder, baking powder, and salt over the pumpkin mixture and blend gently with a wooden spoon.
Pour batter into pre-prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached, but not raw.
Take out of the oven, let cool.
Placed in an airtight container, these vegan pumpkin brownies will keep for up to two days on the counter, up to five or seven days in the refrigerator, and up to four months in the freezer.

Notes

Egg Replacement: Chia Egg (same manufacturing process), one of the store-bought mixes (like Bob's Red Mill, Orgran and Neat Egg, Ener-G Egg Replacer, for example) or aquafaba would probably work just fine.
Fat: soften the vegan butter on the counter 1 hour before, in a double-serve boiler or something DIY with the same function (cul-de-poule resting in a saucepan filled with boiling water, for example) or on low heat.
Cocoa powder: cut the bitterness if desired with carob powder.

Variations

Pumpkin Brownies with Coconut Oil – replace vegan butter with coconut oil.
Pumpkin Brownies with Chocolate Chips – add 1 cup of chocolate chips.
Pumpkin Nut Brownies – add 1 cup chopped walnuts or crushed peanuts (peanuts)
Gluten-Free (or flourless brownies – replace wheat flour with oat or almond flour (the texture will be less dense).
Low-Calorie brownies – replace the fat portion with applesauce or pumpkin.
Low-FODMAP Brownies – 1) replace coconut palm sugar with xylitol or erythritol; 2) remove the applesauce and compensate for its portion with the pumpkin puree.

Nutrition

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Velvety Butternut Carrot Ginger Soup

Nov 11, 2021 · 9 Comments

Rich and comforting, this vegan soup, topped with roasted pumpkin seeds, combines butternut squash, carrots, and spicy ginger with coconut milk to create a deliciously smooth soup. You'll be surprised how fast you can prepare this nutritious soup!

Oh yes! It only takes two major steps. It's perfect for weeknights or vacations when you want to relax more than anything else.

Butternut squash soup with carrots and ginger in a bowl — Winter squash mixed with carrot and coconut milk gives a wonderful creamy texture. Roasted squash seeds provide contrast.

Why this Recipe Rocks

When summer is winding down and fall arrives, it's time to combine the earthy taste of carrot with the intense sweetness of butternut squash. But honestly, you can make it any time of the year.

I love to eat it on Thanksgiving or the winter holidays. It's also great for feeding crowds!

It's very, very simple to do, assuming you're not averse to a bit of cutting and have some mixing device handy. And you can let your creativity run wild when it comes to playing with aromas. It is ultra-versatile.

This succulent, velvety soup is the same color as my pumpkin soup, complemented with a creeping heat—the tang of ginger—that makes your mouth tingle.

It's worth making a big batch and saving some for those lazy nights when you just want to snuggle up on the couch.

What Goes in It?

Ingredients for Velvety Butternut Squash Soup with Carrots and Ginger Spread on a Surface — This dish basically requires seven, eight ingredients.

Notes on some ingredients

Butternut squash – choose one that is heavy for its size and has a hard, dark-colored rind and without blemishes and moldy spots.
Carrots – I made this soup once with left-out carrots in the back of the fridge and another time with fresh carrots, and I definitely preferred the latter. But don't discriminate against the forgotten if you have to!
Fresh Ginger – the spicy root is the real star of this recipe with its fresh flavor. You can also replace it with dried ground ginger. In this case, be sure to reduce to a third of the amount of fresh ginger. Bad at math? No worries. So, for 1 tablespoon of fresh ginger, you will put ½ teaspoon of dried ground ginger.
Coconut milk – I like to use whole coconut milk for maximum creaminess.
Vegetable broth – I used it in powder. I love the Canadian brand LUDA.
Tamari – I added some to boost the umami flavor subtly. Or opt for coconut aminos to make the soup gluten-free.
Garlic and onion – I went for a sweet onion. It's larger and slightly flatter than the yellow onion, with a lighter, less opaque skin. Varieties of sweet onions include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.

Jump to the recipe card for the exact quantities.

Simple Substitutions and Add-ins

Butternut squash – you can use any winter squash in this soup. Fresh pumpkin is a great replacement. In fact, these two ingredients are completely interchangeable! Slightly different result, but never disappointing! Otherwise, acorn squash, delicata, carnival, or kabocha (lazy ones, be warned! It's harder to peel). In short, whatever the variety, peel and seed it before cutting and cooking it.
Carrot – if you want to omit the carrots, you can. The soup will be just as good. Another idea: replace them with another root vegetable like parsnip or even turnip for a little heat. Potato or sweet potato would also work well in this soup.
Coconut milk – omitting this ingredient will not kill the soup's creaminess; it will be just as creamy. It just adds, oh, I don't know… a great je-ne-sais-quoi! If you're not keen on the taste, you could replace it with a plant-based drink, like almond milk, or even better, cashew milk (it's more watery if you use commercial products, for example). Tip: Cashew milk can have a very creamy consistency if you make it cream instead (1 part cashew nuts to 2 parts water).
Tamari – you can opt for soy sauce.
Aromatic herbs – thyme, parsley, or cilantro go well in soup (add them only at the end of cooking if they're fresh).
Other spices – add cinnamon and/or nutmeg, paprika, or more spice with cayenne pepper or sriracha or Thai chili paste.
Lemon – you can garnish the soup with a little juice and zest to finish it off. Choose an unwaxed or organic lemon.

Allergen-Free Corner

Make it gluten-free – replace regular tamari with gluten-free tamari or coconut aminos.
Make it low in FODMAP – replace garlic and onion with my garlic-infused oil and the green part of scallions or leek.

How to Make this Dish Step by Step

There is no need to roast the butternut squash before adding it to the pan; it's a huge time saver! The roasted butternut squash is amazing, it gives a little more sweetness and depth of flavor, but it's not necessary for soup.

Step 1: Cut the squash

First, I transversely cut the squash in half in its middle and the extremities, which I have thrown ①. This makes peeling easier. Then I peel it with a peeler ②. When you do, don't be afraid. Squash is thicker than most other vegetables, and peeling it with this tool will be easy.

Finally, I cut this part again lengthwise to access the seeds in the lower half ③. I remove them with a spoon ④. After that, I have two choices: throw out the seeds or save them for roasting later (I highly recommend it!)

Then, I cut the peeled squash and the carrots into pieces that I set aside until ready to cook.

Four photo-collage showing how to cut butternut squash step by step — If you want to save the hassle of cutting butternut squash, do this part in advance. Cut it in cubes and put it in the freezer.

Step 2: Cooking

After the squash and carrots are cut ①, this soup begins with sautéed onions, garlic, and ginger into the saucepan ②. Next comes the chopped butternut squash and carrots ③, then the vegetable bouillon ④, which will gurgle after being turned on to the intense heat. I lower the heat to simmer and cover the saucepan for 30 minutes until the vegetables soften.

Four photo-collage showing how to make the soup butternut squash with carrots and ginger step by step

Next, I transfer the ingredients into a stand blender (this can be done using an immersion blender in a salad bowl), then I zizz the whole thing ⑨. I add coconut milk to the pot, making sure to save some, maybe a quarter cup for garnish, then blend again.

Two-photo collage showing how to finish butternut squash soup with carrots and ginger step by step — We can make a recipe in advance in large batches. Once the squash is cut, this soup is ready in six steps. BTW, adding coconut milk gives an unctuous consistency.

I empty everything into the saucepan and let heat over low heat for a few more minutes.

Butternut carrot ginger soup in the saucepan — You can make ahead in large batches. Once the squash is cut, this soup is ready in six steps.

In the end, I top the soup with the remaining coconut milk and optional squash seeds, and voila!

The Keys to Success: My Top Tips

Speed up cooking

The cooking time depends on the size of the vegetable's cut pieces. In other words, the bigger the pieces, the longer the soup will cook.

Forget it for a few days

If possible, prepare this soup a day or two in advance; its flavors will melt and deepen after about a day of standing in the refrigerator.

The Essential Equipment

Knife – a relatively strong and sharp knife counts. I used my chef's knife, and it worked well.
Vegetable peeler – uses a pivoting peeler with super sharp blades or Y-shaped.
Blender – you can use any mixer: stick blender or a regular blender (high or low quality). But I would admit that having a high-quality one, like a high-powered machine, is a game-changer. The texture becomes more velvety. You can even heat it right inside by letting the preparation purée for a few minutes.

How to Serve this Dish

You saw above that you could add a swirl of coconut cream, a wonderful presentation, but there are so many ways to serve this dish:

Vegan yogurt: a spoonful of plain vegan yogurt or lemony complements the fiery heat of ginger.
Vegan Ricotta: play with textures by adding almond ricotta or almond-macadamia ricotta.
Roasted Butternut Squash Seeds: you know those seeds you remove when you cut and peel your butternut squash? Don't throw them away! Save them for roasting later. Wash them and let them dry. Drizzle with a little oil, salt, and any other favorite spices and roast in the oven at 300 °F for 15 minutes or until toasted.
Toasted coconut flakes: here's another way to add a crunchy note.
Aromatic herbs: crispy sage leaves, anyone? It adds more savory notes to the soup and goes well with the flavors.
Lemon zest: it makes a nice refreshing garnish.
Pumpkin Spice: add an extra pinch of nutmeg and/or cinnamon.
Piece of Bread: Dip crusty bread in this thick, smooth, and creamy soup.

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Answers to your burning questions

Can we do this soup in a pressure cooker?

Why not! First, sauté the onions, garlic, and ginger. It can be done on the stove or directly in your pressure cooker if you have the function. Then you add them to the rest of the ingredients. Stir everything well, close the lid, adjust the pressure valve and cook at high pressure (or manual) for about ten minutes. Let the pressure release naturally for about fifteen minutes after cooking. Then, gently rock the pressure valve and release the rest of the pressure using a cooking spoon. After that, you have to puree everything in a blender.

Can the soup be mixed with an immersion blender?

Yes! Also called a hand blender, it's safe, easy, and quick to use. I can understand if you find it annoying or even risky to pour a pot of hot soup into a blender. If not properly secured, the pot can tip over, and you end up with hot soup all over the place! Or, your clumsiness can lead to the same result. Sometimes everything doesn't fit, and you have to do it in batches. By using the hand blender, you don't have this worry.

Can I do without the coconut milk?

Yes, you can. The soup will also be creamy, thanks to the fibers of the carrots and squash. If you're not keen on the taste of coconut milk, you could replace it with a plant-based drink, like almond milk (more watery, on the other hand) or, even better, cashew cream. This can have a very creamy consistency. Make it home if you can with 1 part cashew mixed with two parts water.

Are the seeds in the squash edible?

Why yes! You can easily roast the pumpkin seeds. Just separate them from the membrane while cooking the soup, rinse them, and season them with salt and desired spices. I like to use garlic powder, onion, and smoked paprika. Then spread them out on a baking sheet and put them in the oven on low to 300 °F (150 °C) or simply put them in a toaster oven if you have one for about 5 to 10 minutes, stirring and tasting halfway through cooking until crunchy.

How to Store this Dish

This butternut squash soup with carrots and ginger serves eight people. You can keep it for up to seven days in the refrigerator. I just keep it in an airtight container, like a large mason jar. Put it in a plastic container if you want to freeze it.

To serve it again, reheat it on the stovetop in a saucepan or microwave-safe bowl, if desired. You may need to add a little water if it has become too thick.

Make This Dish Now

If you're looking for a comforting fall meal, here's your recipe! This soup has the double virtue of being delicious and easy. It's smooth and endowed with warm spices.

Of course, the best part is that you can prepare it quickly, put everything in a pot, cover it, and let it cook on its own for half an hour while you recover from your day's work or other energy-intensive occupation. And it only gets better with subsequent meals, as soups do.

So go ahead and let the velvety texture envelop you warmly.

Butternut squash soup with carrots and ginger in a bowl and topped with coconut milk and pumpkin and squash seeds

Print Recipe

5 from 11 votes

Butternut Squash Soup with Carrots and Ginger

This butternut squash soup is the perfect backup recipe. Flavorful and refreshing, it has delicate flavors of carrot and the crispness of fresh ginger. If possible, prepare this velvety soup a day or two in advance; its flavors melt and deepen after about a day of standing in the refrigerator.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: American, Canadian

Diet: Vegan

Keyword: tamari

Servings:

Calories: 167kcal

Author: Naïby

Equipment

Knife
Vegetable peeler
Blender

Ingredients

Olive oil or coconut oil
1 sweet onion chopped
4 garlic cloves minced or crushed (about 2 teaspoons)
3 tablespoons fresh ginger grated