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BLACKSPRUT ONION

Mar 24, 2025 · Leave a Comment

БЛЭКСПРУТ ДАРКНЕТ ССЫЛКА САЙТ BLACKSPRUT ONION

БЛЭКСПРУТ ДАРКНЕТ ОНИОН ССЫЛКА ОРИГИНАЛЬНАЯ | BLACKSPRUT DARKNET ONION

Что такое ссылка blacksprut darknet БЛЭКСПРУТ КЛИР-НЕТ

Сам проект Блэкспрут даркнет сайт работает по принципу стандартного маркетплейса, и для его использования пользователю потребуется:
Перейти на Блэкспрут даркнет сайт одним из указанных ранее способов.
Ввести капчу для подтверждения своего перехода.
Пройти регистрацию, для чего требуется придумать логин и пароль.
Перейти в каталог проекта Блэкспрут даркнет сайт и начать подбирать товар.
После выбора товара пополнить счет на сайте и оформить заказ.
Получить заказ и подтвердить на проекте.
В целом все достаточно просто и понятно, в работе Блэкспрут даркнет сайт разберется каждый пользователь. А в случае, если у пользователя возникают какие-либо проблемы и вопросы, то всегда можно обратиться в техническую поддержку проекта, где вам ответят на все вопросы. Также на проекте имеется специальная страница с ответами на все распространенные вопросы от пользователей.

Как пополнить счет на BlackSprut Onion?

Если вы хотите начать покупать товары или заказывать услуги на проекте BlackSprut Onion, то для этого нужно перейти на BlackSprut Onion ссылке, а далее пополнить счет. Сделать это можно несколькими основными способами, а именно:
Банковская карта.
Киви кошелек.
Криптовалюта.
Лучше выбирать третий вариант, он более безопасный, а используя дополнительно миксер и обменники можно полноценно анонимизировать все транзакции. В то же время сам проект гарантирует безопасность даже при переводе напрямую с банковской карты, но лучше перестраховаться и не рисковать, используя криптовалюту.
Дополнительно стоит учитывать, что заказывать на BlackSprut Onion стоит осторожно, при этом не стоит оставлять свои контактные данные, сообщать ФИО или адрес. Также рекомендуется заказывать не в свой район города, если это возможно.

Совершаем покупку на BlackSprut Onion.

Приобрести запрещенный товар в обычном интернете невозможно и решение в этом случае одно — использовать темную сеть для совершения покупки. В этом случае, нужно позаботиться об использовании проверенной и надежной торговой площадки. Одной из таких является Блэкспрут сайт, успевший хорошо себя зарекомендовать среди любителей ПАВ.

Получить информацию о маркетплейсе Блэкспрут сайт можно разными путями — оптимальным вариантом будет использование проверенных источников. Такая мера предосторожности позволяет получить актуальные данные о торговой площадке и принять решение о ее использовании.
Доступ к Блэкспрут сайт осуществляется при помощи ТОР-браузера, т.к. это единственный способ посетить просторы теневого интернета. Такое ПО может без ограничений использоваться как на компьютере, так и мобильном гаджете. Основное условие для этого — наличие постоянного доступа к веб-сети и ничего более.

Дизайн на Блэкспрут сайт маркетплейс.

Это несложный процесс, требующий минимума сил от покупателя. Юзеру понадобится только гаджет и немного свободного времени. Внести средства на учетную запись можно следующими способами:
• Использовать криптокошелек. Один из популярных вариантов пополнения, отличающийся анонимностью и безопасностью. Торговая площадка позволяет вводить крипту без ограничений и обеспечивает защиту любой транзакции.
Даркнет Маркетплейс BlackSprut сайт проекта., который включает в себя защиту от взлома, а также возможность настройки 2FA.

Что собой представляет даркнет площадка Блэкспрут сссылка на сайт

Мгновенные переводы. В этом случае, понадобится банковская карта или электронный кошелек. Действия не отличаются сложностью, т.е. справится с поставленной задачей сможет каждый, сомневаться не нужно.
Независимо от выбранного способа пополнения, пользователь гарантированно получает средства на аккаунт, и он может сразу приступить к покупке. Проблем в этом случае не возникает, т.к. достаточно следовать предложенной инструкции.

На самой площадке работает система стандартного маркетплейса, где продавцы создают магазины и собственные витрины, предлагая для покупателей большой ассортимент товаров.Большое количество товаров и услуг в свободной рыночной экономике.
И это только несколько моментов, которые можно выделить на площадке Блэкспрут ссылка на сайт. Потому, если вы подбираете надежный маркетплейс, то этот станет одним из лучших в своем роде.

Сайт работает с 2015 года и на данный момент является одним из наиболее крупных. "Зарегистрировать аккаунт Блэкспрут даркнет".
На платформе более 2,5 тысяч магазинов.
Сайт принимает оплату любым удобным способом.

Шаг 3: Проверка работы 2FA

Деньги, которые использовались для пополнения, невозможно отследить, что делает приобретение запрещенных товаров скрытым — покупатель остается полностью анонимным. :

Особенности Блэкспрут сайт.

Одно из основных преимуществ данной площадки — удобный и проработанный интерфейс. Благодаря этому, покупатель может оперативно найти желаемую продукцию и купить ее, потратив немного времени. Первый раз посетив Блэкспрут сайт, у юзера не будет возникать вопросов относительно поиска ПАВ, т.к. здесь все предельно понятно и просто.
Благодаря такому интерфейсу, можно не волноваться за то, что потребуется много сил на поиск интересующей продукции. Любой товар можно отыскать за несколько кликов и это доказано на практике.

При подключении к онион сайту Блэкспрут ссылка кроме перехода через Тор стоит дополнительно использовать VPN сервисы, чтобы достичь максимальной анонимности.
Когда подключаетесь к сети Тор — стоит побеспокоится, чтобы все сторонние приложения и программы были закрыты. Лучше всего использовать чистое устройство, на котором нет никаких сторонних программ и личной информации.
По возможности приобретите анонимный гаджет для выхода в сеть Тор. — Эти несколько советов помогут вам достичь максимально высокого уровня анонимности при работе с площадкой Блэкспрут ссылка Даркнет.

Что нужно знать о сайте Блэкспрут даркнет?

К другим особенностям Блэкспрут сайт нужно отнести:
• Безопасность финансовых операций обеспечивается проектом. Посторонние лица не могут получить доступа к информации, что ценится пользователями торговой площадки.

Огромный выбор запрещенки. Подобрать товар не составит труда и с этим справится абсолютно любой человек. Новые продавцы появляются каждый день, что положительно сказывается на ассортименте товаров.
• Хорошая репутация маркетплейса, которая зарабатывалась годами. Прямое доказательство этому — множество положительных отзывов, оставленных активными покупателями/продавцами.
• Вариативность способов входа. Для полноценного использования ТП достаточно иметь ПК, смартфон или планшет с подключенным интернетом.
Благодаря этому, Блэкспрут сайт является одной из известных площадок, где можно купить любое запрещенное вещество. Выполняя роль посредника, проект полностью контролирует все действия пользователей, выполняемых на сайте. Отметим, что оплата выполняется со счета, который ранее был пополнен юзером.

BLACKSPRUT DARKNET

Mar 24, 2025 · Leave a Comment

БЛЭКСПРУТ ССЫЛКА ОНИОН|БЛЭКСПРУТ ЗЕРКАЛО САЙТ|БЛЭКСПРУТ ОНИОН|BLACKSPRUT DARKNET

BLACKSPRUT DARKNET INION ССЫЛКА БЛЭКСПРУТ ДАРКНЕТ

Что такое ссылка Блэкспрут и как попасть на сайт?БЛЭКСПРУТ КЛИР-НЕТ

Маркетплейс Блэкуспрут даркнет — магазин уникальных товаров для Вас
Хотите купить достаточно специфический товар, который нельзя найти в обычном магазине или белом интернете? Тогда стоит обратить внимание на теневые маркеты, которые позволяют купить практически все, что угодно. Одной из подобных площадок является сайт Блэкспрут Даркнет. Это один из крупнейших маркетплейсов, который предлагает для пользователей достаточно большое количество товаров и услуг, которые нереально найти в стандартном магазине или белой сети. О нем и поговорим более детально в этой статье.

Для начала стоит подробно поговорить о том, что собой представляет Блэкспрут ссылка оригинальная, и как на него перейти. Сама площадка Блэкспрут работает по принципу стандартного маркетплейса, где каждый желающий может создать собственный магазин и начать продавать товары.
При этом для самих пользователей Блэкспрут ссылка
предложено большое количество товаров и магазинов от разных пользователей Блэкспрут сайт. На данный момент на площадке работает более 2000 магазинов, в которых ежедневно совершаются десятки и даже сотни тысяч сделок с покупателями.

Блэкспурт даркнет маркет тор ссылка оригинальная

Для перехода на ссылка Блэкспрут рекомендуем использовать VPN, а также, дополнительные меры защиты. Непосредственно для входа на сайт Блэкспрут вам потребуется:
Скачать браузер тор и настроить его.
Скопировать ссылку на проект на этой странице.
Перейти на сайт BlackSprut ссылка и начать его использовать.
В целом все достаточно просто и не требует каких-то сложных действий. А если появятся какие-либо проблемы при работе с сайтом или вопросы, то администрация проекта всегда будет готова помочь в их решении.

Если вы хотите начать покупать товары или заказывать услуги на сайте BlackSprut ссылка, оригинальная ссылка на проект имеется на этой странице. Для работы на BlackSprut ссылка необходимо перейти на него, а после этого зарегистрироваться и начать его использование.
Сам принцип работы зависит от того, с какой целью вы планируете использовать проект, как покупатель, продавец или работник.
Здесь можно рассматривать любые варианты, и стоит сказать немного подробней о каждом из вариантов:
Покупателю BlackSprut ссылка необходимо пройти регистрацию на сайте, пополнить счет и начать выбирать товар из каталога.

Дизайн на BlackSprut ссылка маркетплейс.

Для продавца BlackSprut ссылка потребуется пройти регистрацию и подать заявку на создание магазина. После этого необходимо пройти проверку от администрации сайта BlackSprut ссылка. Сами проверки могут быть разными на усмотрение администрации.
Для тех, кто хочет начать работать, на проекте публикуются вакансии и есть возможность добавить собственное резюме, чтобы подобрать подходящую для себя работу.
Если вы планируете начать работать на проекте, то стоит учитывать, что предложения здесь не совсем легальные, а часто и очень даже нелегальные. Потому стоит понимать, что работа опасна и подходить к этому с полной ответственностью.

Даркнет Маркетплейс BlackSprut сайт проекта., который включает в себя защиту от взлома, а также возможность настройки 2FA.

Что учитывать при работе с проектом BlackSprut сайт?

Если вы хотите начать использовать площадку Блэкспрут актуальная ссылка, достаточно взять Блэкспрут актуальная ссылка у нас и перейти по ней. Но предварительно стоит предусматривать несколько моментов, а именно:
Использовать в качестве логина и пароля рандомные сочетания символов и не применять привычные комбинации.
Всегда используйте VPN для проекта.
Рекомендуем использовать отдельное чистое устройство, особенно если вы часто будете переходить на площадку Блэкспрут актуальная ссылка.

Сайт работает с 2015 года и на данный момент является одним из наиболее крупных. "Зарегистрировать аккаунт Блэкспрут даркнет".
На платформе более 2,5 тысяч магазинов.
Сайт принимает оплату любым удобным способом.

Шаг 3: Проверка работы 2FA

Это базовые советы, которые нужно учитывать. На деле же мер безопасности намного больше, и обо всех мы поговорим в отдельном материале о том, как пользоваться Блэкспрут даркнет. А если у вас появятся какие-либо вопросы по работе с сайтом Кракен Даркнет, то администрация проекта всегда готова помочь с их решением.

Как попасть на сайт Блэкспрут даркнет

Темная сеть открывает широкие возможности для каждого пользователя, если уметь правильно ее использовать. Одной из основных целей, с которой пользователи приходят в Даркнет становится покупка запрещенных товаров. Но для этого нужно подобрать подходящую площадку Блэкспрут даркнет, которая предоставляет такие услуги. Одной из крупных платформ, на которых можно найти практически все, что угодно, является проект Блэкспрут даркнет, ссылка на который есть на нашем сайте. Именно об этой площадке поговорим подробней далее.

Первый вопрос, который возникает у пользователей — как попасть на сайт Блэкспрут ссылка. В целом здесь все достаточно просто, и есть несколько решений, а именно:
Переход по специальной Блэкспрут ссылка через стандартный браузер. Блэкспрут ссылка — это одна из первых площадок, которая начала работать в клирнете.

Когда подключаетесь к сети Тор — стоит побеспокоится, чтобы все сторонние приложения и программы были закрыты. Лучше всего использовать чистое устройство, на котором нет никаких сторонних программ и личной информации.
По возможности приобретите анонимный гаджет для выхода в сеть Тор. — Открытие Блэкспрут ссылка оригинальной ссылке в Тор браузере. Более безопасный вариант, но переход будет более сложным (хотя в целом зайти на Блэкспрут ссылка через тор достаточно просто).
Но стоит поговорить более подробно о каждом варианте, чтобы понять, как работает площадка.

Прямой переход в клирнете Блэкспрут ссылка.

Первый вариант — это прямой переход через стандартный браузер. Он достаточно простой и не требует дополнительных мер для входа.
Пользователю Блэкспрут ссылка достаточно просто скопировать ссылку на сайт, вставить ее в браузере, которым вы пользуетесь и начать работу с проектом.

Переход через браузер Тор
Второй вариант — использование браузера Тор, это решение более безопасно, но при этом требует дополнительных мер от пользователя. В частности, вам потребуется:
Скачать, установить и настроить браузер Тор. Об этом детально можно посмотреть в отдельной статье на нашем проекте или же на сайте разработчиков браузера.

BLACK SPRUT

Mar 24, 2025 · Leave a Comment

БЛЭКСПРУТ ДАРКНЕТ ССЫЛКА САЙТ BLACKSPRUT ONION

БЛЭКСПРУТ ДАРКНЕТ ОНИОН ССЫЛКА ОРИГИНАЛЬНАЯ | BLACKSPRUT DARKNET ONION

Что такое ссылка blacksprut darknet БЛЭКСПРУТ КЛИР-НЕТ

Как пополнить счет на BlackSprut Onion?

Совершаем покупку на BlackSprut Onion.

Дизайн на Блэкспрут сайт маркетплейс.

Что собой представляет даркнет площадка Блэкспрут сссылка на сайт

Сайт работает с 2015 года и на данный момент является одним из наиболее крупных. "Зарегистрировать аккаунт Блэкспрут даркнет".
На платформе более 2,5 тысяч магазинов.
Сайт принимает оплату любым удобным способом.

Шаг 3: Проверка работы 2FA

Особенности Блэкспрут сайт.

При подключении к онион сайту Блэкспрут ссылка кроме перехода через Тор стоит дополнительно использовать VPN сервисы, чтобы достичь максимальной анонимности.
Когда подключаетесь к сети Тор — стоит побеспокоится, чтобы все сторонние приложения и программы были закрыты. Лучше всего использовать чистое устройство, на котором нет никаких сторонних программ и личной информации.
По возможности приобретите анонимный гаджет для выхода в сеть Тор. — Эти несколько советов помогут вам достичь максимально высокого уровня анонимности при работе с площадкой Блэкспрут ссылка Даркнет.

Что нужно знать о сайте Блэкспрут даркнет?

BLACKSPRUT ONION

Mar 24, 2025 · Leave a Comment

БЛЭКСПРУТ ССЫЛКА ОНИОН|БЛЭКСПРУТ ЗЕРКАЛО САЙТ|БЛЭКСПРУТ ОНИОН|BLACKSPRUT DARKNET

BLACKSPRUT DARKNET INION ССЫЛКА БЛЭКСПРУТ ДАРКНЕТ

Что такое ссылка Блэкспрут и как попасть на сайт?БЛЭКСПРУТ КЛИР-НЕТ

Блэкспурт даркнет маркет тор ссылка оригинальная

Дизайн на BlackSprut ссылка маркетплейс.

Что учитывать при работе с проектом BlackSprut сайт?

Сайт работает с 2015 года и на данный момент является одним из наиболее крупных. "Зарегистрировать аккаунт Блэкспрут даркнет".
На платформе более 2,5 тысяч магазинов.
Сайт принимает оплату любым удобным способом.

Шаг 3: Проверка работы 2FA

Как попасть на сайт Блэкспрут даркнет

Первый вопрос, который возникает у пользователей — как попасть на сайт Блэкспрут ссылка. В целом здесь все достаточно просто, и есть несколько решений, а именно:
Переход по специальной Блэкспрут ссылка через стандартный браузер. Блэкспрут ссылка — это одна из первых площадок, которая начала работать в клирнете.

Когда подключаетесь к сети Тор — стоит побеспокоится, чтобы все сторонние приложения и программы были закрыты. Лучше всего использовать чистое устройство, на котором нет никаких сторонних программ и личной информации.
По возможности приобретите анонимный гаджет для выхода в сеть Тор. — Открытие Блэкспрут ссылка оригинальной ссылке в Тор браузере. Более безопасный вариант, но переход будет более сложным (хотя в целом зайти на Блэкспрут ссылка через тор достаточно просто).
Но стоит поговорить более подробно о каждом варианте, чтобы понять, как работает площадка.

Прямой переход в клирнете Блэкспрут ссылка.

Easy Mango Quinoa Salad with Maple-Lemon Dressing

Aug 20, 2023 · Leave a Comment

Discover this quick and easy recipe that transforms simple ingredients into an exquisite and nutritious salad! With this quinoa and mango salad, you will find taste happiness in freshness, while providing your family with a healthy and plant-based meal.

No hours spent in the kitchen, just fun on the plate in a few steps. Who said eating well had to be complicated?

This delicious salad is a great option for a high-protein meal, as this one has all the essential amino acids.

Watch how it’s Done

Watch the recap with the Mango Quinoa Salad Web Story. It's done in the blink of an eye!

[feast_advanced_jump_to]

Why this Recipe Rocks

This quinoa salad with black beans and mango is a favorite that I discovered thanks to Ali Vincent, former contestant of the show The Biggest Loser. She shared it enthusiastically and since then, it has been a hit, reaching homes all over America!

We all have those days when time seems to fly like a shooting star, where the "subway, work, sleep" leaves us barely a minute to think about what we will be able to prepare for dinner. Yes, I get you!

This great salad has everything to please and meets all your expectations: healthy, simple, fast, plant-based and full of flavors. Everyone at home loves it!

This dish is quite a delight: the nutty quinoa, which crunches gently under the tooth, the melting black beans and the juicy mango that adds an exotic and sweet note. It's like an explosion of flavors in your mouth, a real taste fireworks. And the maple syrup dressing is fire!

And the best part? It pairs beautifully with other plant-based dishes and is perfect for a light lunch, a quick dinner on weekdays or a summer picnic on the weekend. So, ready to get started? I'm going to pour myself another helping of this irresistible salad. I look forward to your verdict!

Ingredients

Notes

Some ingredients deserve special attention:

Black beans. I opted for dry black beans. Canned beans work great for this recipe, but make sure they are thoroughly rinsed and drained before use.
Mango. Choose a fresh, ripe mango for a natural sweetness that perfectly complements the rest of the salad.
Cilantro. Take fresh cilantro for optimal flavor. If you're not a fan, you can replace it with fresh flat parsley.

Click here to see the full list of ingredients and exact quantities.

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How to Make this Quinoa and Mango Salad Step by Step

To start, I cook the quinoa as directed on the package, making sure to rinse it thoroughly in a fine sieve before cooking. While the quinoa cooks, I cut the mango, cucumber, red onion, red bell pepper and cilantro. Then I rinse the black beans and drain them well.

Once the quinoa is cooked and cooled, I mix it with the black beans, cut vegetables and cilantro ①②. I prepare the maple-lemon vinaigrette with olive oil, lemon juice, garlic, cumin, salt, and pepper ③. Finally, I pour it on the salad and mix well ④.

Montage of four photos showing how to make this quinoa and mango salad step by step. — You can make this quinoa salad in advance. It's even better after a few hours in the fridge, allowing flavors to blend in.

Mango quinoa salad scooped by a wooden spoon.

Essential equipment

To make this recipe, you will need:

A sharp kitchen knife for cutting vegetables.
A cutting board.
A medium saucepan to cook the quinoa.
A large bowl to mix all the ingredients.
A colander to rinse black beans and quinoa.
A wooden spoon to mix the ingredients well.

The Keys to Success: My Top Tips

Quinoa Clean to Drop the Mean. Be sure to rinse the quinoa thoroughly before cooking. This simple gesture helps get rid of its natural bitterness.

Mango Check for the Perfect Speck. Do not hesitate to taste the mango before adding it to the salad. It must be ripe to bring the sweetness necessary for the balance of flavors.

Stems in Hand, Make it Grand. When chopping the cilantro, include the stems. They are full of flavor and give a nice texture to the salad.

Beans and Drains, Skip the Pains. Use canned black beans to save time. But don't forget to rinse and drain them to remove excess salt and preservatives. For dry black beans, soak them 12 hours before and cook them until they're soft but not too mushy.

A Quick Taste, Perfects the Base. Taste the salad before serving and adjust the seasoning if necessary. A little more lime juice or a pinch of salt can make all the difference.

Simple Substitutions and Add-ins

If you can't find certain ingredients or just want to add a personal touch to the salad, here are some suggestions:

Vary the fruit. Replace mango with pineapple or papaya.
Switch red veggies. Put fresh tomatoes or cherry tomatoes instead of the red bell pepper.
Interchange cereals. Quinoa can be substituted with couscous or brown rice.
Adds a creamy touch. Incorporate a creamy avocado.
Put some crunch in it. Add sunflower or pumpkin seeds.
Bring up the heat. Add a sliced or finely diced jalapeño pepper.
Substitute the beans. Opt for chickpeas instead of black beans.

The Special Diets Corner

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

Low-FODMAP vegan. Make a simple quinoa salad and omit the red onion, mango and black beans.

Digestion problems?

If you suffer from digestive disorders, I recommend that you soak quinoa or dried beans in acidic water (with 1 to 2 tablespoons of vinegar or lemon) for 8 to 12 hours. This neutralizes problematic nutrients, or anti-nutrients. Then, rinse these ingredients well with fresh water.

Answers to Your Burning Questions (FAQ)

Is quinoa salad with mango and black beans nutritious?

Absolutely! Quinoa is rich in protein and fiber, black beans are a great source of protein and fiber as well, and mango supplies a dose of vitamin C and antioxidants. This salad is a balanced meal.

Can I prepare this salad in advance?

Yes, you can. It's even better after a few hours in the fridge, allowing flavors to blend in.

What type of quinoa should I use for this salad?

You can use any type of quinoa: white, red or black. The choice depends on your personal preference. White quinoa has a lighter texture and a more subtle taste, while red and black quinoa has a crunchier texture and a slightly earthier taste.

Can I add other ingredients to this salad?

Absolutely, this salad is very versatile. You can add other vegetables like tomatoes or avocados, herbs like parsley or mint, or even tofu grilled for an extra dose of protein.

Troubleshooting

My quinoa is too sticky or mushy.

Be sure to rinse your quinoa thoroughly before cooking. Quinoa has a natural layer of saponins that can make it a little bitter or sticky if not rinsed off thoroughly. Also, pay attention to your water and quinoa ratios. Generally, it's two parts water to one part quinoa.

My quinoa is hard or undercooked.

Make sure the quinoa cooks thoroughly. If it stays hard after the suggested cooking time, you can add a little more water and extend the cooking time. Each brand of quinoa may have slightly different cooking times, so always check the cooking by tasting a grain.

My salad lacks flavor.

Do not hesitate to adjust the dressing to your taste. Add a little more salt, pepper or lemon juice if necessary. You can also add more cilantro or other fresh herbs for freshness.

My mango is not ripe enough.

If this happens, let it ripen at room temperature for a few days. To speed up the ripening process, you can place the mango in a paper bag with an apple or banana.

My salad is too dry.

If so, it's probably because it needs more dressing. Do not hesitate to add more and mix well so that all the ingredients are well coated.

How to Store It

This flavorful quinoa salad keeps well in the refrigerator in an airtight container for 3 to 5 days. It is best to keep the salad dressing separate until it's time to serve.

What to Serve this Dish with

Whether it you have a hot or cold quinoa salad, serve it as a main dish or a great side dish with:

A wrap with grilled tofu
Grilled vegetable skewers
A freshly prepared vegetable soup
Hummus and pita bread
A vegan pizza.

More Light and High-Protein Recipes

Make this Black Bean Mango Salad Now

These days when everything goes by at a crazy speed, we all know. The feeling of having to sacrifice either health or speed? With this quinoa, mango and black bean salad, no need to choose. Simple, delicious and nourishing, it adapts to your frantic pace.

Prepare it in advance for meals on the go, serve it as a side dish or savor it alone for a light, filling break.

You'll fall in love with its fresh vegetables, vibrant colors, and fresh flavor.

Bring this summer quinoa salad for a potluck, your next barbecue or whatever. It's there for you.

So, ready to emancipate yourself from guilt and discover plant-based food? I know you can do it. Together, let's make your kitchen a place of magic.

Let's go!

Quinoa and mango salad on a plate. — Healthy quinoa salad recipe by Ali Vincent.

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!

Print Recipe

5 from 2 votes

Mango Quinoa Salad Recipe

Quinoa and black beans are the perfect satisfying foods. Add fresh ingredients and yummy salad dressing, and you’re good to go. You’ll be licking your lips at every bite.

Prep Time15

Cook Time30

Soaking Time1

Total Time1 45

Course: Main

Cuisine: Canadian

Keyword: black beans, quinoa, red bell pepper

Servings:

Calories: 261kcal

Author: Naïby

Ingredients

Quinoa salad

1 ½ cup quinoa cooked from 1 cup uncooked
1 ½ black beans cooked from 1 cup uncooked
1 cup diced mango
1 cup diced red bell pepper
½ cup diced cucumber
¼ cup diced red onions or green onions
½ cup minced cilantro
Salt to taste

Dressing

3 tablespoons olive oil
3 tablespoons lemon juice or red wine vinegar
1 tablespoon maple syrup
2 teaspoons ground cumin
½ teaspoon garlic crushed
1 pinch cayenne pepper
Pinch salt

Get Recipe Ingredients

Instructions

In a large salad bowl, combine all the ingredients of the quinoa salad, except the cilantro, and toss well. Set aside.
Make the salad dressing: in a small bowl, put all the ingredients and mix well. Pour over the quinoa salad and mix well. Add the cilantro and mix well.
Serve immediately.
Placed in an airtight container, this mango quinoa salad will keep for up to 3 to 5 days.

Notes

Rinse the uncooked quinoa well into cold water before cooking to remove saponins. This simple gesture helps get rid of its natural bitterness.
Cooking quinoa: for a perfect quinoa, put 1 cup quinoa into 2 cups water or salted water, and bring to a boil on high heat. As soon as the water reaches the surface of the quinoa, lower the intensity from low to medium heat, cover, and cook for about 15 minutes.
Do not hesitate to taste the mango before adding it to the salad. It must be ripe to bring the sweetness necessary for the balance of flavors.
When chopping the cilantro, include the stems. They are full of flavor and give a nice texture to the salad.
Use canned black beans to save time. But don't forget to rinse and drain them to remove excess salt and preservatives. For dry black beans, soak them 12 hours before and cook them until they're soft but not too mushy.
Taste the salad before serving and adjust the seasoning if necessary. A little more lime juice or a pinch of salt can make all the difference.

Variations

Feel free to add other veggies and nuts and seeds. Other variations may be:

Pineapple or Papaya Quinoa salad. Use pineapple or papaya instead.
Mango Avocado Quinoa Salad. Add 1 avocado.
Mango Quinoa Salad with tofu or tempeh. Add tofu or tempeh for an extra dose of protein
Mango Chickpea Quinoa Salad. Opt for chickpeas instead of black beans.
Low-FODMAP Mango Quinoa Salad. Make a simple quinoa salad by omitting the red onion, mango and black beans and use garlic-infused olive oil for flavor.

Nutrition

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Easy Chipotle Chili Corn Salsa

Aug 10, 2023 · Leave a Comment

Embrace the taste of summer with this vibrant Roasted Chili Corn Salsa. With only seven ingredients, this dairy-free, mayo-free appetizer is a hit at every gathering.

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

Chipotle roasted chili corn salsa in a bowl next to a bowl of tortilla chips. — Usually, the term salsa means "fresh salad." So here, quality ingredients are the name of the game.

See How it's Done

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

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Why this Easy Copycat 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, and I didn't regret it.

Every bite transports you to a lively fiesta.

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 poblano peppers also please 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.

Ingredients

Notes

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 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 complete list of ingredients and exact quantities in the recipe card.

How to Make Chipotle Corn Salsa Step by Step

This homemade Chipotle corn salsa 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. 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 the 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 a bowl covered with a plastic wrap or into a resealable bag for 10 to 12 minutes ②. Scrub and discard the blackened skin ③. Lay the fire-roasted poblano peppers 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 roasted 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. — You 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.

Roasted Chili-Corn Salsa scooped by a tortilla Chip. — This Chipotle corn salsa recipe will be one of your favorite salsas to make.

Essential Equipment

Tongs.
Chef's knife, 8". I can't live without my dimpled Mac 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 and spoons.

Keys to Success: My Top Tips

De-seed to lead. Removing the seeds and ribs is the best way to reduce heat in chilies.

Glove for the chop. 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.

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

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

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

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.
Go for parsley instead of 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 any food intolerance, here are some ideas to make this chipotle chili corn salsa...

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

Answers to your Burning Questions (FAQ)

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) kernels 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 this way.

How to Store this Dish

This corn salsa recipe from chipotle 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.

What to Serve Chili Corn Salsa 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.

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 chipotle roasted chili corn salsa has simple ingredients. Discover these not-so-spicy peppers if they're new to you.

Don't be afraid to roast them. 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 from this perfect appetizer will be unthinkable after the first bite.

Chipotle copycat corn salsa in a bowl next to a bowl of tortilla chips. — Chipotle's Corn Salsa recipe adapted from a mix of recipes published on the internet.

Print Recipe

5 from 2 votes

Copycat Chipotle Corn Salsa Recipe

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

Cook Time15

Total Time35

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 diced red onion
¼ cup chopped fresh cilantro
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

Get Recipe Ingredients

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, 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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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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Meditation on tempeh

Jul 13, 2023 · Leave a Comment

Be warned: I'll be revealing to you my theological and spiritual reflections.

For some time now, I've been racking my brain to find a way to “pitch” tempeh to you. Yes, tempeh, my skeptical friend.

I certainly don't have to tell you that in Western countries, soybeans, fermented or not, are terribly misunderstood.

Never mind the fact that Indonesian children eat tempeh as soon as they have teeth or that slimy natto, which tastes like aged and stinking cheese, might just be the best thing in the world for breakfast in Japan.

Here, soy, quite simply, is downright insulted, shady, harmful, destructive, or at least disliked if you allow me this slight exaggeration.

Yesterday, as I was biking in the drizzle and headed to my humble home and dinner from work, a silent conviction took shape within me: tempeh must be sanctified! What we have here is damned tempeh!

Soybeans should no longer be tied to curse or desacralization; and tempeh, meanwhile, to unbelief for some and service to others; no, tempeh must be part of tranquility, zenitude, plenitude! The moment I arrived home, I had it, my sales pitch: a genesis of a spiritual reflection on tempeh.

OK, it's time I put aside writings on the practice of mindfulness and meditation when food screams for inner transformation, and words ending in -tude —or -ity, as in equanimity, serenity, unperturbability,etc.— evoke concepts about altered states of consciousness (right now, the Silva Method appeals to me).

Reading is nice, but deep practice elevates the mind and awakens the senses.

I smile as I type this. I feel bright and lucid as I get lost in my thoughts. This is how, while pedaling under a foggy sky and brain, I almost bumped into the back of a bus.

Still, I could not be more serious about this tempeh sanctification business. It is of immense value in the same way as If you know, you know fashion brands*: beige, ordinary, boring, but rich, praiseworthy, sublime.

Do you see what I'm getting at? You'll understand that I have a special appreciation for this noble legume. And if that's the case for you, I wouldn't be in the least bit surprised if our connection were in fact based on the corresponding frequencies of our brain waves.

Anyhoo, when you start daydreaming about what kind of plant-based proteins to serve with your rice, quinoa, vegetables or what have you, please try my tempeh recipe.

I guarantee that, under controlled conditions, those who try my sticky tempeh will ask for more. Especially when it's coated with a divine caramelized sauce.

Click here to discover my Sticky Tempeh Recipe.

PS. If you know, you know fashion brands: I was referring here to the Quiet Luxury brands that the Web is talking about so much these days because of the trial of Gweneth Paltrow and the show Successions.

PPS. I've updated my Gluten-Free Soba noodles Recipe (new content + new photos), another protein-rich recipe, if you're interested.

Speedy Gluten-Free Soba Noodles

Jul 12, 2023 · Leave a Comment

Put pep in your meals with its gluten-free soba noodles, quick to prepare. They are lighter in the stomach, but satiating, and full of flavor. Perfect for plant-based or special diets, they will make you feel like the queen of gluten-free vegan cuisine.
Try them out and add diversity to your table effortlessly!

Gluten-free noodles on a plate. — Soba is a better option over traditional pasta noodles. Made from buckwheat, it has a warm taste and texture that absorbs the flavor of any cooked sauce.

Watch How it's Done

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Why This Recipe Rocks

It started with a small mistake by my partner: a pack of soba noodles instead of bean noodles. Not enough to break three legs to a duck, but it tickled my curiosity. It was like a click, an invitation to explore new culinary horizons.

And what a delight when I immersed myself in Plenty More by Yotam Ottolenghi.

I know how you feel: too much stuff to do, not enough time, and this insatiable urge to feed your family healthy, nutritious, but also gourmet dishes. That's where this noodle dish comes in.

A simple and tasty solution to a daily problem.

These soba noodles contain a lot of health benefits, and this recipe is packed with protein. Did I tell you that they cook faster than traditional pasta (half the time)?
This dish is an explosion of sensations in every bite: the crunch of vegetables, the subtle aroma of soba noodles, all enhanced by a hint of soy sauce. A balanced blend, like a symphony of flavors playing in harmony. The pleasure is as much in the preparation as in the tasting. A delicious dance that starts in the kitchen and ends at the table.

These Japanese noodles can be served with a fresh salad, or be the main course of a dinner with friends. And the best part?

That moment of pure joy when you see the illuminated faces of your family, rejoicing with every bite. The flavors, the textures... It is endless happiness.

By the way, can you hear me in the distance noisily sucking up those noodles? This is proof of my glowing appreciation.

What Goes in It?

Gluten-free noodle ingredients spread on a surface. — These buckwheat soba noodles require around 10 ingredients.

Ingredients Notes

Soba noodles. Soba noodles, aka buckwheat noodles, are typically made from buckwheat flour, giving them a brown color and a distinct nutty flavor. They are usually composed of 80% buckwheat with 20% wheat flour. Search for gluten-free soba noodles in the international produce aisle of your supermarket or online. I like the organic King Soba Organic brand because their noodles contain 100% buckwheat. (They can be made from scratch with organic buckwheat flour, arrowroot starch or tapioca starch and water.)
Garlic and ginger. These two Asian food superstars add an incredible depth of flavor. The fresher, the better. But you can also use potted versions to save time.
Chili pepper. I opted for fresh green chili, but crushed chili or cayenne pepper will go too.
Edamame. These small soybeans are a good source of protein and fiber. You can find them frozen in most supermarkets.
Mirin. It is a sweet rice wine, pale yellowish to amber, syrupy, and quite sweet, with an alcoholic degree generally lower than sake. White or brown rice vinegar also work.
Lemon. I prefer yellow lemon for this recipe. I've used lime before, but I found the noodles a bit bitter. It could be different for you, so don't deprive yourself of it.

Click here to see the full list of ingredients and exact quantities in the recipe card.

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How to Make These Gluten-Free Soba Noodles in 4 Steps

Before jumping into the thick of the action, I start by bringing a large pot of water to a boil and while it's heating, I prepare most of the ingredients: I chop the green onions and crush the garlic; I peel and grate the ginger; I blanch the frozen edamame, cool it and let it dry; I chisel the cilantro; I zest and cut the lemon into wedges. Basically, I do the set-up.

Once the water is wriggling, I cook the soba noodles as directed on the package (about 5 minutes), until they are al dente, supple and stretchy. Afterwards, I drain them, rinse them well with warm water and reserve them in a bowl with a little sunflower oil that I stir in ①. I cover the bowl and set it aside.

Then I heat sunflower oil in a wok or frying pan over high heat. I add the green onions, garlic, ginger, and chilies, and stir fry for 3 minutes; the soybeans follow ②.

I check the noodles to make sure they haven't stuck together (if they do, I quickly rinse them under warm water, drain them, and put them back in the bowl). I pour the contents of the wok over it, followed by seasonings (sesame oil and seeds, tamari, mirin, coriander, and salt) ③. I stir everything and sprinkle with lemon zest ④.

Montage of four photos showing the process of cooking gluten-free soba noodles step by step. — You can make this recipe in advance.

I arrange the noodles in serving bowls and serve them with the lemon wedges in a small bowl next to it, plus the chopsticks.

Essential equipment

To prepare this recipe, you will need:

A large saucepan to cook the noodles.
A cutting board.
A sharp kitchen knife.
A drainer to drain the noodles.
A large pan, frying pan or wok to sauté the ingredients.
A wooden spoon.
A large bowl or pothole to mix noodles and cooked ingredients.
A small bowl to put the lemon wedges.
Serving bowls and chopsticks to taste the noodles.

The Keys to Success: My Top Tips

Be attentive and defensive. Soba noodles require unfailing attention, like a child unveiling his latest masterpiece. Multitasking prohibited. First, you must handle them carefully, as they tend to be brittle, and second, you must watch its cooking for the reasons below.

Make a distinguished dive. Cook the soba noodles in a saucepan worthy of their stature (size); they deserve this royal bath.

Avoids mass en masse. Don't overload your pan by cooking too many noodles at once. This could make the noodles stick together.

May the soba be serene. Be sure to rinse your soba noodles TWO TO THREE TIMES in cold water after cooking. This is the most important step of all. After pouring the noodles into a colander, transfer them to a bowl of cold water and swirl. Or simply rinse them under running water. Keep them moving in or under water for about a minute to remove excess starch that creates a gummy texture. This stops the cooking process and makes them less sticky.

It's purer when it's natural. Does not add salt to the water. The noodles will remain plain until they meet their sauce or broth.

Serve it all in speed for noodles in finesse. Quickly serve the noodles after cooking, their delicate, ephemeral flavor evaporates instantly.

Simple Substitutions and Add-Ins

Change noodles. Have brown rice noodles, glass noodles, udon noodles, or other gluten-free noodles. And if you don't have gluten intolerance, opt for 80% buckwheat noodles with 20% wheat flour.
Stir in fine herbs. You can replace green onions with chives or parsley.
Play with intensity. Red chili pepper can be replaced with chili flakes or remove it if you prefer a non-spicy version.
Boost your protein intake. You can also add tofu or tempeh.
Brings more diversity. Add grilled vegetables, such as red bell pepper.
Mineralize your noodles. You can sprinkle it with seaweed on top like wakame for more minerals.

The Special Diets Corner

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

Low-FODMAP vegan. Use green-stemmed green onions only and remove garlic and use my garlic-infused olive oil.
Low-fat. You can use water to sauté garlic, ginger, and chili pepper instead of oil.

Answers To Your Burning Questions (FAQ)

What is soba (buckwheat)?

Buckwheat is a flowering plant belonging to the Polygonaceae family, just like rhubarb and sorrel. It is often classified as a cereal because of its use in cooking, but it is not part of the grass family like wheat or rice. In other words, it is not a type of wheat.
Buckwheat seeds, also called grebiche or kacha in some cultures, are used to produce flour and noodles (like Japanese soba), or can be eaten whole, roasted or boiled.
Buckwheat is especially valued for its high protein content — it has various types of essential amino acids, such as lysine and arginine — fiber and minerals, and for the fact that it does not contain gluten, making it a great option for people with celiac disease or gluten sensitivity. In addition, it is a low glycemic index food, making it a good option for people with diabetes and high blood pressure and heart disease.

Can I cook the soba noodles in advance?

Yes, you can cook them in advance, rinse them under cold running water, and then quickly warm them up in the pan before serving.

Can I use noodles other than soba noodles?

Yes, you can use other types of noodles, but the taste and texture will be different.

Troubleshooting

Are your noodles too sticky?

If your soba noodles stick together, be sure to rinse them well with cold water after cooking.

Is it too spicy?

If the dish is too spicy, add a little sugar or honey to balance the heat

How to Store it

You can store cooked soba noodles in the refrigerator for 3 to 5 days. You can enjoy cold or heated soba noodles in a pan with a little oil.

What to Serve this Gluten-Free Soba Noodles with

Traditionally, soba is served chilled with a dip or in hot broth like noodle soup. Certainly, they marry perfectly with the following accompaniments:

Miso soup. Thanks to its umami flavor, light texture, protein richness, and temperature contrast, it perfectly complements soba noodles, thus respecting the Japanese culinary tradition.
Fresh salad. This can be a simple spring salad or Wakame seaweed. The latter is often used in Japanese cuisine.
Vegetable tempura. The crispy vegetables coated in a light dough and then fried add a pleasant texture and delicious taste that goes well with soba noodles.
Japanese-style coleslaw. A mixture of napa cabbage, carrots, and sesame seeds with rice vinegar-based dressing provides a tangy flavor that balances soba noodles.
Marinated and grilled tofu. Tofu is an excellent source of protein for people of plant descent. When marinated in soy sauce, garlic, and ginger and then grilled, it adds a depth of flavor to soba noodles.

Recipe adapted from *Plenty Mor*e by Yotam Ottolenghi.

More Pasta Recipes

Make These Gluten-free Noodles Now

Here you are in your kitchen, facing your pack of gluten-free soba noodles with this little voice that tells you: "I don't have time, I'm not a chef". You know her, don't you? But remember, you are an everyday hero, always ready to offer healthy meals to your family. And these soba noodles, they are your answer: a quick, healthy, delicious dish.

Imagine the satisfied smiles of your family in front of this tasty and nourishing meal after making this vegan, gluten-free, tasty, easy to prepare dish.

So, what are you waiting for? Whether you follow a gluten-free diet or not, go for it, let your creativity speak for itself in the kitchen, and savor the difference a homemade meal can make.

Remember: happiness is in soba.

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5 from 2 votes

Gluten-Free Soba Noodles Recipe

Here is the fabulous recipe for soba noodles with green onions and edamame from Yotam Ottolenghi, a real revelation. Forget about traditional pasta or ramen. This protein-rich soba noodle dish will satisfy you with its vibrant flavors and healthy nutrients and will become a family favorite.

Prep Time25

Cook Time10

Total Time35

Course: Main

Cuisine: Asian

Diet: Vegan

Keyword: edamame, soba noodles

Servings:

Calories: 620kcal

Author: Naïby

Ingredients

1 package dried soba/buckwheat noodles (about 250 g) (Notes)
2½ tablespoon sunflower oil or olive oil
½ lb green onions white and green parts, trimmed and cut to the diagonal into 1 ¼-inch long (about 225 g/2 cups or 16-18)
1 teaspoon crushed garlic 1 clove
2- inch fresh ginger peeled and grated
2 chiles or ¼ teaspoon Cayenne pepper
1 ⅔ cup frozen shelled edamame blanched for 3 minutes, cooled and left to dry (about 250 g)
1 tablespoon sesame oil
3 tablespoons black and white sesame seeds (roasted or not)
¼ cup tamari soy sauce or shoyu sauce
2 tablespoons mirin
1 cup cilantro coarsely chopped
1 lemon zested and then cut into slices
Salt to taste

Get Recipe Ingredients

Instructions

Bring a large pot of water to a boil and cook the noodles as instructed on the package (about 5 minutes), until al dente. Drain well, rinse under lukewarm water, and set aside in a large bowl with 1 ½ teaspoon of sunflower in a warm place until later use.
Heat the remaining 2 tablespoons of sunflower oil in a large wok or frying pan over high heat. Add the green onions, garlic, ginger and chili peppers and cook, 2 to 3 minutes over high heat, stirring frequently, until the onions soften a little, without becoming too soft. Add the edamame and heat for about 30 seconds.
Quickly rinse the noodles under warm water if glued together and then, once drained, pour the contents of the wok over them, followed by sesame oil, sesame seeds, tamari, vinegar, cilantro and ⅓ teaspoon of salt. Mix well, sprinkle the lemon zest on top and serve immediately, with the slices next to it.
Placed in an airtight container, these soba noodles will keep in the refrigerator for 3 to 5 days.

Notes

Handle the soba noodles carefully as they tend to be brittle. Don't overload your pot by cooking too many noodles at once. This could make the noodles stick together.
Be sure to rinse your soba noodles TWO TO THREE TIMES in cold water after cooking. This is the most important step of all. After pouring the noodles into a colander, transfer them to a bowl of cold water and swirl. Or simply rinse them under running water. Keep them moving in or under water for about a minute to remove excess starch that creates a gummy texture. This stops the cooking process and makes them less sticky.
Do not add salt to the water. The noodles will remain plain until they meet their sauce or broth.
Quickly serve the noodles after cooking, their delicate, ephemeral flavor evaporates instantly.

Variations

Change the soba noodles with brown rice noodles, glass noodles, udon noodles, or other gluten-free noodles. And if you don't have gluten intolerance, opt for 80% buckwheat noodles with 20% wheat flour.
Replace the green onions with chives or parsley.
Red chili pepper can be replaced with chili flakes or remove it if you prefer a non-spicy version.
Add tofu or tempeh.
Put grilled vegetables, such as red bell pepper.
Sprinkle it with seaweed on top like wakame for more minerals.
Swap the mirin for 2 tablespoons lemon juice and 1 teaspoon maple syrup or white or brown rice vinegar.

Nutrition

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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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Truly Irresistible Sticky Tempeh in Less than 30 Minutes

Jul 12, 2023 · Leave a Comment

With a few ingredients, this sticky tempeh recipe is a masterstroke. It is fast, easy, budget-friendly, and above all, it’s absolutely delicious.

Sticky tempeh sticks on parchment paper. — This sticky ginger tempeh is a delicious addition to your plant-based diet and will be your go-to recipe that your whole family will enjoy.

Watch How it’s Done

View the recap with the Sticky Tempeh Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

Ah, tempeh, that little wonder I have a love-hate relationship with. The first time I tasted it, I practically gagged.

But I tried incorporating it into my diet because it's the protein star! It's the perfect meat substitute! And it has many benefits! (See the FAQ below for an overview.)

No matter how much I consumed it, no matter how much I seasoned it, its taste always surprised me. It was bitter, earthy, nutty with a dominant and bizarre mushroom taste. My bites were always on the verge of being spit out on my plate.

What about the rest of my family? Forget about it. No one dared to touch it.

I could only eat BBQ-flavored tempeh from the Montreal restaurant Aux Vivres. The creators have successfully combined their cooking method with their flavor processing.

As for me, after many trials, I finally produced a soy bread that is caramelized and takes on a deliciously sticky, almost crispy texture. And the taste? It is rich, intense, deep. You can practically feel the sweet-salty aroma in your kitchen, hear the crunch of tempeh in your mouth, taste this unique flavor.
This sticky tempeh goes perfectly with a nice portion of fragrant rice and a crunchy salad.

When you see your children's plates empty in no time, you will tell yourself that this dish really has something magical. So yes, the decision is made; tonight, it's tempeh sticky to the menu!

You’ll see. A bite and you will feel you are in a little corner of taste paradise.

What Goes in It?

Sticky tempeh ingredients spread on a surface. — This easy vegan dish requires only 8 simple ingredients.

Ingredients Notes

Tempeh. Take it plain so you can season it to taste. You can find it in freezers in general or any Asian grocery store. I used the brand Noble Bean, regular tempeh, or mixed with other beans.

Click here to see the full list of ingredients and exact quantities in the recipe card.

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How to Make this Sticky Tempeh Step by Step

I start by cutting the tempeh into slices and boiling it in a medium saucepan to remove any trace of bitterness ①. In the meantime, I prepare the marinade, grate the ginger and chop the garlic. After 10 minutes of cooking, I remove the tempeh from the heat, let it cool on a plate, and throw away the water. (At this point, it can also be crumbled into small pieces to absorb even more flavor.)

Then it is put back in the skillet (no need for another separate pan 🙌) and lightly browned ②. I continue by combining a lot of ginger and garlic ③ and finish cooking with a shower of seasoned tamari sauce ④.

Montage of four photos showing how to make this sticky tempeh step by step. — The marinade can be made in advance.

The sauce thickens slightly, clinging to the golden tempeh pieces.

Essential Equipment

To achieve this sticky tempeh, you will need the following accessories and tools:

A cutting board to prepare tempeh and other ingredients.
A sharp knife to cut the tempeh into equal slices.
A nonstick pan or grilling sheet to cook the tempeh.
A medium bowl to prepare the marinade.
Measuring spoons and a measuring cup to measure the ingredients of the marinade.
A whisk or fork to mix the marinade ingredients.
A spatula or tongs to turn the tempeh while cooking.
Absorbent paper to mop up excess water after cooking tempeh, if necessary.
A plate to serve tempeh.

The Keys to Success: My Top Tips

Miracle marinade. The secret of succulent tempeh lies in its marinade. If you can, let the tempeh bask in your favorite marinade for at least an hour or even overnight if you have time. This will allow the tempeh to absorb all the delicious flavors.

Patience is propitious. In the same way that marinade time affects the taste of tempeh, allowing tempeh to cool slightly after cooking allows the flavors to fully develop. So, wait a little after cooking before biting to the fullest.

Conscious cooking. Tempeh needs well-distributed heat to cook evenly. Whether you're grilling, roasting, or sautéing, flip the tempeh regularly for an even golden color and crispy texture.

Subtle sprinkling. A little extra that brings out the flavor of tempeh is to add a pinch of salt before cooking. This helps intensify the other flavors of the marinade and adds a little touch of perfection.

The variety to value. Do not hesitate to experiment with different marinades and cooking methods. Tempeh is incredibly versatile and can be adapted to many culinary styles. Give free rein to your creativity and see what you can create!

Simple Substitutions and Additions

If you don't have all the ingredients on hand, don't panic! Here are some ideas for substitutions and additions to make or customize your sticky tempeh:

Change your vegetable protein source. Substitute tempeh for tofu.
Play with sweeteners. If you don't have coconut sugar, take brown sugar or cane sugar; it will do. You can also opt for maple syrup by thickening it with cornstarch.
Cover the tempeh with other sauces. Tempeh can also be cooked in a sticky orange sauce, peanut sauce, or BBQ sauce. Ensure to add sugar to produce a sticky glaze.

The Special Diets Corner

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

Low-FODMAP vegan. Try replacing coconut sugar with xylitol or erythritol; omit the garlic and cook the tempeh with a tad of asafœtida or garlic-flavored oil.

Click here to see the full list of ingredients and exact quantities in the recipe card.

Answers to Your Burning Questions (FAQ)

What exactly is tempeh?

Tempeh is a kind of fermented "cake" made from cooked soybeans (and sometimes from other grains such as rice or spelt) that have been inoculated with a fermentation starter. It has been made and enjoyed in Indonesia for thousands of years. The fermentation process helps break down phytic acid in soybeans and allows for better digestion of starches.

What is the consistency of tempeh?

Tempeh has a firm, dense, slightly grainy texture that differs from tofu or other plant-based meat alternatives. It retains this texture even when cooked, making it pleasantly tender. When properly cooked, it should be tender enough to be easily bitten or cut but firm enough not to fall apart.

Why boil tempeh before cooking?

The steaming step can help reduce its natural bitterness and make it more absorbent for marinades or sauces. In addition, it makes it more tender and facilitates its subsequent cooking. It's not a mandatory step, but it's a trick that some cooks like to use to improve the taste and texture of tempeh.

When do we know that tempeh is cooked?

Tempeh is technically edible in its raw state, so "cooking" tempeh is more a matter of personal preference and seasoning. However, you will know that tempeh is well cooked when its outer color changes from creamy white to golden brown and it develops a crispy crust. It must also be warm throughout.

How to make tempeh sticky?

Marinate tempeh in a thick, sweet sauce before cooking. Sauces made from coconut sugar, soy, or honey are particularly effective for getting sticky tempeh. Once the tempeh is well coated in sauce, cook it over medium heat in a skillet until golden brown and the sauce has reduced to form a sticky layer around the tempeh.

Troubleshooting

Is the tempeh not sticky enough?

Increase cooking time and add a little more sugar.

Is the tempeh too dry?

Lower the heat and add a little water to the pan.

How to Store it

Sticky tempeh can be stored in an airtight container in the refrigerator for 3 to 4 days. It is also possible to freeze it for longer storage.

What to Serve Sticky Tempeh with

The sticky tempeh goes perfectly with the following accompaniments:

Cereals or pseudo-cereals: white/brown rice or coconut rice, quinoa, or else
Noodles (try my Gluten-Free Soba Noodles)
Green beans or grilled vegetables
A fresh salad
In a burger
Wrapped in a tortilla.

More Plant-Based Proteins Recipes

Make this Sticky Tempeh Now

If you're looking for a tasty and versatile protein source that packs a tasty punch, look no further than sticky tempeh.

Whether you add it to stir-fries or salads, use it as a burger patty or sandwich topping, or just as a snack on its own (yes, it's that good), this deliciously sticky substance is surely to become a staple in your kitchen.

So go ahead and try it. I promise you won't be disappointed!

After all, who can resist the irresistible combination of sweet, spicy, and savory flavors wrapped in deliciously tender packaging?

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5 from 1 vote

Sticky Tempeh Recipe

This sticky tempeh recipe is simple, fast, and tasty. It requires only a few ingredients, and the result is absolutely delicious.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Asian, Indonesian

Diet: Vegan

Keyword: ginger, tamari, tempeh

Servings:

Calories: 346kcal

Author: Naïby

Equipment

1 Cutting Board
1 Sharp knife
1 Nonstick skillet or grilling sheet
1 Medium bowl
Measuring spoons and a measuring cup
1 Whisk or fork
1 Spatula or tongs
1 Absorbent paper
1 Serving plate

Ingredients

1 (8-ounce) package tempeh cut into 1-inch/2.5 cm-thick slices (Notes)
1 tablespoon coconut oil or olive oil
2 inches fresh ginger peeled and grated
2 cloves garlic finely chopped (about 1 teaspoon) or 1 teaspoon garlic powder
Salt and ground black pepper to taste

Marinade

¼ cup tamari sauce soy sauce or coconut aminos
3 tablespoons coconut sugar or another sweetener
1 tablespoon sriracha sauce (Optional)
1 teaspoon lime juice
1 teaspoon sesame oil (Optional)

Garnish

2 green onions thinly sliced
Cilantro leaves
Green peppers thinly sliced (Optional)
White sesame seeds

Get Recipe Ingredients

Instructions

Bring water to a boil in a medium skillet over medium heat. Once simmering, add the tempeh slices and cover. Steam the tempeh for 10 minutes. Boiling tempeh helps to reduce or remove any trace of bitterness.
Meanwhile, whisk the tamari, coconut sugar, sriracha, and lime juice into a small bowl. Reserve.
Remove the tempeh from the pan with tongs and place it on a plate to cool. Empty the pan and wipe it to cook the tempeh later.
Dab the steamed tempeh with a clean cloth or paper towel to dry, if necessary. (At this point, the slices can be kept as is, halved, cubed, or crumbled.)
Return the pan to the stove on medium-high heat and pour oil into it. Add the tempeh to the pan and stir. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes.
Add the ginger and garlic and stir until fragrant enough, about 30 seconds.
Pour the tamari marinade into the pan and stir, peeling off the tempeh (or scraping the brown crumbled tempeh from the bottom) from the pan with a spatula if necessary. Continue cooking the tempeh until the sauce has slightly caramelized and browned more deeply, about 6-7 minutes. Season the tempeh with salt and pepper and stir.
Serve the sticky tempeh with a side dish of your choice, and sprinkle the top with the desired topping.
Placed in an airtight container, this sticky tempeh will keep for up to 4 days.

Notes

The tempeh was sliced to speed things up. However, if it is rather crumbled, it will be even tastier.
For maximum flavor, let the tempeh marinate for at least an hour, or even overnight, and cool slightly after cooking.
Add a little salt before cooking to bring out the flavor of the tempeh. This helps intensify the other flavors of the marinade and adds a little touch of perfection.
For an even stickier tempeh, increase the cooking time and add a little more sugar.
Distribute the heat well so that the tempeh is cooked evenly regardless of whether it is grilled, roasted, or sautéed. Turn it regularly to get an even golden color and crispy texture.

Variations

Sticky Tofu: Substitute tempeh for tofu.
Tempeh in a sticky orange sauce: add orange sauce instead of the sauce ingredients above.
Low-FODMAP Vegan Sticky Tempeh: try replacing coconut sugar with xylitol or erythritol; omit the garlic and cook the tempeh with a tad of asafœtide or garlic-flavored oil.

Nutrition

Quick and Satisfying Lentil and Chickpea Curry

Jun 1, 2023 · Leave a Comment

This lentil and chickpea curry answers your prayers: it's so quick and easy that you can whip it up blindfolded and in one breath on busy weeknights. It contains few ingredients and is doable in a one-pot; it delights the taste buds and satisfies the whole family thanks to its protein richness.

Even if you don't have all the necessary spices, you will manage to make this dish the first time. Scout's honor!

Three bowls of chickpea lentil curry. — This easy curry will be one of your family's favorites!

Watch How it's Done

Watch the recap with this Lentil and Chickpea Curry Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

This vegan chickpea recipe was inspired by one of those evenings when I had nothing to eat and was too much like a zombie to go out to the grocery store. I was desperately looking for something in my cupboard when I came across a can of chickpeas and a jar of green lentils. I thought, "How about making a curry with this?"

I know that sometimes on weeknights, you feel overwhelmed, tired, and overwhelmed at the prospect of cooking plant-based. And I understand your frustration. You want to eat healthy without spending too much time in the kitchen and, above all, without compromising taste.

This lentil and chickpea curry recipe is the perfect solution for you. It's easy to prepare, needs few ingredients, and is ready in no time.

It's also incredibly tasty thanks to its unique combination of spices and legumes, which offers an explosion of flavors in the mouth.

Imagine this: you're enjoying this hot and smoking curry, the taste of coriander, cumin, and turmeric blending harmoniously with the coconut milk creamy texture. The rich perfume that emerges from the saucepan fills your kitchen and immediately transports you to distant horizons.

This dish goes perfectly with white rice, warm naan bread, or sautéed vegetables for a balanced and delicious meal. I'm sure you won't be disappointed.

Anyway, I'm not. I'm still eating it, and I can't stop.

It was SO good! I never really combined coconut milk before with lentils and chickpeas, and so the flavour and texture was a welcome surprise. My family actually enjoyed it, too (one family member even requested leftovers over basmati rice the next day). WIN!
Kris j.

What Goes in It?

Lentil chickpea curry ingredients spread out on a surface. — This vegan curry requires simple ingredients.

Notes on ingredients

Green lentils. I prefer to cook the lentils, but if you want to eliminate a skillet, go for canned lentils. French de Puy lentils or brown lentils are interchangeable here. All kinds of lentils are.
Spices and seasonings. It's fresh garlic, red onion, and fresh ginger with South Asian spices, like cumin, coriander, Indian chili, and garam masala. (The latter is a blend of cardamom, cinnamon, nutmeg, star anise, clove, fennel, plus the previously mentioned spices).
Tomatoes. For convenience, I opted for a good-quality canned diced tomato. But yeah, use fresh and chopped tomatoes or tomato paste as desired.
Full-fat coconut milk. I recommend taking canned coconut milk or coconut cream rather than fresh coconut milk. Both are thicker and give a creamier texture and richer flavor. You can use lite coconut milk (aka low-fat coconut milk), but this will reduce the dish's fat content.
Chickpeas. I use canned chickpeas for convenience, too. Of course, you can soak dry chickpeas the day before in water with a bit of baking soda. This helps soften the skin of the legumes to better absorb some soaking water and thus tenderize the chickpeas.

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

Simple Substitutions and Add-ins

Play with spices. Enhance the dish with curry powder and ground turmeric.
Intensify the umami factor. Put a tablespoon of tamari in it or add vegetable broth.
Make it even creamier. Substitute dried red lentils for green or brown lentils.
Vary the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
Boosts protein intake. Interchange spinach with kale.
Invigorate the curry differently. Blend a tablespoon of tamarind paste in it.
Increase the heat. You can choose Cayenne pepper, crushed chili, chili powder, red pepper flakes, fresh red pepper, or red curry paste.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAP vegan. Replace the onion and garlic with asafoetida and legumes with green peas or green beans. Make sure that the spices do not contain gluten; otherwise, use the products adapted to this diet.

Get Your Free Plant-Based Eating Toolkit and More

How to Make this Lentil and Chickpea Curry in 5 Easy Steps

First, I start by cooking the dried lentils in boiling water. I could also have soaked them in cold water for a few hours or the day before to soften them and improve their digestibility, but when you're in a hurry, you don't think about that, do you?

The same goes for chickpeas. So, canned chickpeas it is; it's more practical.

Then, in a large skillet, I heat the olive oil and sauté the onion and garlic for a few minutes until golden. I then continue with the red pepper ①. After a few minutes, I add the spices, i.e., cumin, curry powder, ginger, Indian chili, and salt ②, and let it heat up for 1-2 minutes for the aromas to diffuse. I then add the diced tomatoes and coconut milk ③. The drained lentils and chickpeas follow in the saucepan ④.

Montage of four photos showing how to make easy lentil and chickpea curry step by step. — You can make this lentil curry recipe ahead of time.

I bring everything to a boil and simmer for about 20 minutes. Once the curry is cooked, I add the spinach ⑤, stirring well. I simmer the leafy green for a few more minutes until the sauce is hot and the flavors have blended well. I finish with a squeeze of lemon juice to liven up the exotic stew and voilààà!

⑤ Spinach added to the pan. — This tasty curry will be on regular rotation for your weeknight dinner as the cooking process is so easy!

The Keys to Success: My Top Tips

Season well for enhanced flavor. Mix the spices well into the hot oil before adding the lentils and chickpeas. This will release the aromas and create a richer, more complex flavor.

Make the legumes interesting for a texture that's enticing. Use a variety of lentils and chickpeas to create a different texture in the curry. French lentils and chickpeas are a good combination for this dish.

Simmer simply and slowly. To blend all the flavors, simmer the lentil and chickpea curry slowly for about 30 minutes. This will allow the flavors to fully develop and result in a thicker, richer texture.

Essential equipment

A large saucepan or an instant pot for cooking.
A cutting board to cut vegetables.
Knives to cut vegetables.
A tablespoon and a teaspoon to measure spices.
A wooden spoon to stir the curry.
Bowls for serving curry over rice or whatever.

Answers to Your Burning Questions

Can you make curry without coconut milk?

Yes, it is possible to make curry without coconut milk. One can use another choice, like vegan yogurt or just water. But this will significantly impact the dish's flavor and texture.

What is the best type of rice for curry?

The best type of rice to accompany curry depends on personal preference. Basmati rice is often used because it is light and fragrant, which pairs well with the spicy flavors of curry. Other options include brown rice, jasmine rice, or wild rice.

Can I use frozen vegetables?

Yes, it's possible. Just be sure to thaw the frozen vegetables entirely before adding them to the pan.

Troubleshooting

Is the curry too spicy?

If you find curry too spicy for your taste buds, there are several tricks to make it milder. First, add more coconut milk or vegan yogurt to sweeten the taste. You can also add a tablespoon of coconut sugar or maple syrup to balance out the flavors.

Want to thicken the curry?

If you find your curry is too watery, simmer it for a few more minutes to reduce the amount.
You can also thicken it by adding cashew nut cream or chickpea flour (aka gram flour). For the cashew cream, soak a cup of cashews in water for several hours, then blend them until smooth. For the chickpea flour, mix two tablespoons of chickpea flour with a bit of water to form a paste, then add it to the curry.

Lentils and chickpeas are still hard after cooking?

This may be due to undercooking. Check that the legumes have been sufficiently cooked before serving them.

How to Store This Dish

Lentil and chickpea curry keep very well in the refrigerator for about 3 to 4 days in an airtight container. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.

Before reheating, thaw completely in the refrigerator or microwave. Add a little water or coconut milk if the texture changes after freezing. Gently reheat it on the stove over low heat, stirring often, until hot and well blended.

What to Serve this Dish with

Lentil and chickpea curry is a versatile dish that can be served with various sides to create a complete and satisfying meal. Here are some ideas to accompany this delicious dish:

Basmati rice: Rice is a classic accompaniment to curry dishes. Basmati rice is an excellent option for its aroma and light texture.
Vegan naan bread: Naan is an Indian flatbread perfect for dipping in curry sauce.
Chapati: Chapati is an Indian flatbread similar to naan but thinner and easier to make at home.
Mango Chutney: Mango chutney is a sweet and spicy sauce that perfectly complements the curry flavors.
Raita: it is a yogurt-based sauce that can be served as an accompaniment to spicy dishes.

Three bowls of cream chickpea lentil coconut curry.

More Coconut Milk Recipes

Make this Dish Now

So now you have everything you need to make this delicious chickpea lentil curry. I fully understand that finding time to cook healthy and nutritious meals for your family can be challenging.

But this dish is the exception.

It's easy to prepare, fast and budget-friendly, and above all, delicious! I know you want the best for your family, and it delivers that and more. It's versatile and goes great with different sides, so you can customize it to your family's preferences.

This creamy lentil chickpea curry recipe is a great way to start on a plant-based diet, and I'm here to help you.

You'll gain the confidence to continue experimenting with healthy and delicious foods.

You'll be proud of yourself for doing it.

And above all, you will be delighted to see everyone enjoying every bite of this super good curry!

Print Recipe

5 from 2 votes

Lentil and Chickpea Curry Recipe

This lentil and chickpea curry recipe is a classic Indian dish packed with flavor and nutrients. It is vegan and gluten-free and can be served with rice, naan bread, or sautéed vegetables.

Prep Time10

Cook Time25

Total Time35

Course: Side

Cuisine: Indian

Diet: Vegan

Keyword: chickpeas, coconut milk, lentils, spinach, tomatoes

Servings:

Calories: 340kcal

Author: Naïby

Equipment

1 large saucepan or an instant pot for cooking.
1 cutting board to cut vegetables.
Knives to cut vegetables.
1 tablespoon and a teaspoon to measure spices.
1 wooden spoon to stir the curry.
Bowls for serving curry and rice.

Ingredients

2 tablespoons olive oil or coconut oil
1 red onion chopped
4 garlic cloves minced
1 red bell pepper chopped
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder (optional)
1 teaspoon turmeric (optional)
1 teaspoon finely cut Indian chili or ¼ teaspoon cayenne pepper or crushed chili
1 can diced tomatoes
1 400-ml can coconut milk
2 cups (200 g) pre-cooked green lentils or 1 (15-ounce/398 ml) can lentils
1 15-ounce /398 ml can chickpeas (about 250 g)
1 handful spinach or kale
1 tablespoon lemon juice or lime juice
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and red bell pepper and sauté for 5 minutes, until tender.
Move the vegetables away from the center and add the ginger, cumin, garam masala, ground coriander, and cayenne pepper, plus optional spices and sauté for 1-2 minutes, until the spices are toasted.
Add the diced tomatoes, coconut milk, precooked green lentils, and chickpeas, and bring to a boil.
Reduce the heat, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Add the spinach and cook for another 2 to 3 minutes, until wilted. Add 1 teaspoon of salt.
Remove from the heat and add the lemon juice. Salt and pepper to taste.
Serve hot, accompanied by basmati rice or naan.
Stored in an airtight container, this chickpea and lentil curry will keep for up to 3 to 4 days. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.

Notes

Dried lentils and chickpeas: soak in water for several hours before cooking. Drain the lentils and chickpeas and rinse them under cold water. This will allow the legumes to hydrate and cook more quickly and evenly and result in tender lentils and chickpeas in the curry.

Variants

Play with spices. Enhance the dish with curry (aka curry) powder and ground turmeric.
Intensifies the umami factor. Add a tablespoon of tamari.
Make it even creamier. Substitute dry red lentils for green or brown lentils.
Varies the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
Boosts protein intake. Interchange the spinach with the kale.
Invigorates curry differently. Add a tablespoon of tamarind paste.
Increase the heat. Add crushed chili, hot pepper flakes, fresh red pepper, or red curry paste.
Low in FODMAPs and vegan. Replaces the onion and garlic with asafoetida and legumes with green peas. Ensure that the spices do not contain gluten; otherwise, use the products adapted to this diet.

Nutrition

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Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

My Sweet Addiction

Apr 29, 2023 · Leave a Comment

I fell down the rabbit hole of baking.

My curiosity was sparked by treats when, on the one hand, I had a power outage at the beginning of April — thankfully, I had time to enjoy my sweet potato gnocchi; on the other hand, I was able to save my cartons of plant-based milk.

Well, the result is that I am now stuck in the confection of "petits gâteaux" (small cakes, i.e. cookies), like the French say. What? I had to find something to accompany this sweet liquid, damn it! I certainly wasn't going to eat all this deliciousness straight from the pot with a spoon!

Anyway, if there's one thing I'm not, it's a baker. No, I don't bake. I-don't-bake. You'll never see me in front of my stand mixer making those heavenly treats. This dusty thingy my partner bought is sitting above my kitchen cupboards. Forget taking a candid photo of me with a whisk in hand and cheeks powdered with flour (although it would contrast beautifully with my chocolate skin).

OK, I admit I tapped into this universe with blueberry and chocolate muffins, chocolate mousse (silken and no-bake), and plum crumble. Hmm... Does zucchini bread or pumpkin bread count? They contain vegetables 🫥.

Anyway, since I made vegan condensed milk, I don't know, I've developed a taste for indulgence, and oatmeal cookies appeared on my baking sheet as if by magic. The rest was catastrophic.

Like a thief in the night, I saw myself sneaking into the kitchen several times to slip my hand into the glass jar. I saw myself leaving miniature and compromising evidence of tastings on my desk. I saw myself... 🫢 staying in my hideout to savor each bite in peace.

Anyway, I don't remember ever liking oats. Oatmeal and I usually don't get along. As a child, I threw oatmeal porridge in the toilet bowl when my parents weren't looking. The texture, both sticky and pointed, made me gag. Later on, muesli or granola changed my mind.

And now, without fail, oatmeal chocolate chip cookies have won me over.

vegan oatmeal chocolate chip cookies on a platter.

These cookies are effortless. They're perfect for staying in my recently adopted theme, "cooking with simplicity." If desired, you can do it in two stages. You can mix the dry ingredients first and return to the recipe later.

And if you're in a rush, you can also make the cookie dough 24 hours before. However, I advise you to leave it at room temperature and not in the fridge, especially if it's resting in a not-so-tight recipient. You may end up with cookie dough that's too hard, dull and floury balls, chocolate chips all faded in the cookie dough, and ultimately, crumbly cookies before and after baking. Trust me. I've been there.

Get the recipe →

Super Chewy Vegan Oatmeal Chocolate Chip Cookies

Apr 25, 2023 · Leave a Comment

Imagine biting into a hot and chewy cookie filled with oats, dark chocolate chips, and just the right amount of sweetness. These oatmeal chocolate chip cookies are bursting with flavor and texture.

With simple ingredients, they come together quickly, so you can enjoy them in no time.

Vegan oatmeal chocolate chip cookies on a cake board. — Vegan chewy cookies to enjoy as a snack or dessert.

Watch How it's Done

Watch the recap with my Vegan Oatmeal Chocolate Chip Cookies Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

So what makes these Vegan Oatmeal Chocolate Chip Cookies so special? Well, for starters, they're prepared with healthy ingredients, especially rolled oats and wheat bran (the outer part of the grain, very nutritious). This means you can indulge in all the cookies' goodness without the guilt.

But don't let these wholesome ingredients fool you. These cookies are de.li.cious. The oats' chewy texture and crispy edges go perfectly with the melty pockets of chocolate chips with every bite. It's like a party in your mouth!

And let's not forget how great they are easy to make. In a few steps and with simple ingredients, you will have freshly baked treats ready to enjoy in no time. They are pleasantly savored with tea or coffee for a gourmet break. And if you're in a festive mood, you can serve them with a scoop of vanilla ice cream or turn them into ice cream sandwiches for a fun and original dessert.

This recipe is so deliciously sweet and cheerful that everyone will take a second helping (and a third...), repeatedly moaning with pleasure. Anyway, tie my hands. I think I'm starting my fourth one (my kid, too, by the way)!

What Goes in It?

Oatmeal chocolate chip cookie ingredients spread out on a surface. — These vegan cookies require simple ingredients.

Notes on the ingredients

Vegan butter. I love Myoko's Creamery Brand Vegan Cultured Butter because it's made with whole ingredients. Vegan margarine works fine.
Sugar Muscovado. If you can't get it, use regular brown sugar or light brown sugar.
Old-Fashionned Rolled Oat. Rolled oats work best for this recipe, but you can also use quick-cooking oats (aka quick oats) if that's all you have.
Wheat Bran. The original recipe called for oat bran, but I had bought and put wheat bran in my preparation by mistake🤦‍♀️, so use some if that's what you find instead 😉.
Golden cane sugar. I prefer this than white sugar.
Vegan chocolate chips. Get dairy-free chocolate chips.

Click here to get the complete list of ingredients and the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Creates textural contrast. Replace chocolate chips with raisins to get the classic cookies.
Increases the crunch factor. Add a handful of chopped walnuts.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAPs vegan. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free rolled oats.
Gluten-free. Get almond flour, gluten-free flour, rolled oats or oat flour.

Get Your Free Plant-Based Eating Toolkit and More

How to Make These Vegan Oatmeal Chocolate Chip Cookies Step by Step

I start by creating my flax egg, ground flax seeds whipped in water (it replaces regular egg), which I let sit until it becomes thick and gelatinous. In the meantime, I continue by beating the butter with the two types of sugar and the vanilla and later the egg substitute ①. I move on to mixing the dry ingredients in another bowl ②, which I then add to the wet ingredients ③. I finish by incorporating the rolled oats and chocolate chips ④.

Montage of four photos showing how to make these vegan chocolate chip oatmeal cookies step by step. — You can mix the dry ingredients or make the cookie dough 24 hours in advance. However, I recommend leaving it in the air and not in the refrigerator, especially if it is not hermetically sealed. The result will be caked cookie dough, dull, mealy balls, erased chocolate chips in the cookie dough, and crumbly cookies before and after baking.

Once everything is well combined, I scoop out the dough using a tablespoon and shape the dough into shiny balls ⑤. I arrange the cookie dough balls large baking sheets, flattening them a little ⑥ ⑦. Now all I have to do is bake the cookies for 12-15 minutes or until golden brown. After that, I let the cookies cool on the baking sheet for 5 minutes ⑧.

Montage of four photos showing how to make vegan oatmeal chocolate chip cookies step by step. — Baked cookies can be frozen for later use.

I finish by transferring them to a wire rack to cool completely ⑨.

⑨ Baked cookies on a cooling rack. — These gotta be the best oatmeal chocolate chip cookies I've ever had.

The Keys to Success: My Top Advice

Quality and fresh ingredients, and you will be satisfied. All ingredients should be fresh and high-quality for optimal and satisfying taste. Avoid using expired or low-quality ingredients.

The rest time is absolute; otherwise, the texture will be ruined. Respect the resting times indicated in the recipe so the cookies have the desired texture. Do not skip the rest, or cool down stages.

Measurements that are exact has good impact. Measure the ingredients with precision to make the recipe successful. Use measuring cups and spoons.

Uniform cookies for even baking. Form cookies with the same amount of dough for even baking. Use an ice cream spoon to measure the dough and ensure it is evenly distributed on the baking sheet.

Supervised cooking for golden cookies. Watch the baking of the cookies so that they are cooked to perfection and golden. Check them regularly in the oven and remove them when they become slightly so.

Vegan chocolate chip cookies on a baking sheet. — To get chewy oatmeal chocolate chip cookies, let them cool for a few minutes. You'll get the best results, i.e. the perfect texture.

Essential equipment

A mini food processor, hand blender, or a whip to make the flax egg.
An electric mixer for beating the butter and sugar.
A large bowl and another medium sized-one for mixing wet and dry ingredients.
A wooden spoon to incorporate the rolled oats and chocolate chips.
An ice cream scoop or a measuring spoon to form cookies evenly.
Two to three non-stick baking sheets that can be covered with parchment paper for even cooking.
A cooling rack to let the biscuits harden slowly.

Answers to your Burning Questions

How do you make cookies crispy on the outside and chewy on the inside?

To obtain this texture, respect the cooking and cooling time. The cookies will continue to bake and harden as they cool, so don't take them out of the oven too soon. Do this as soon as they start to brown around the edges but still seem a bit soft in the middle.

Can we replace sugar with a natural substitute like maple syrup?

Yes, you can replace the sugar with a natural substitute like maple syrup. This will affect the texture and taste of the cookies, but it shouldn't impact the recipe's success.

Why are my Oatmeal Chocolate Chip Cookies flat?

If your cookies are flat, it may be due to insufficient flour or baking powder. Make sure you use the exact amounts listed in the recipe.

Should you use baking soda to make oatmeal cookies?

Baking soda helps cookies rise and become chewier. So it's up to you!

How do you know when oatmeal cookies are done?

Check them regularly in the oven and take them out when they are lightly browned around the edges and a little soft in the middle.

How to Store these Vegan Oatmeal Cookies

Vegan oatmeal cookies store well in an airtight container at room temperature for up to five days. To keep leftover cookies longer, refrigerate them for up to a week or freeze them in a freezer bag or freezer-safe container for up to three months. Just take them out of the freezer the day before and let them thaw at room temperature.

What to Serve these Treats with

Vegan Oatmeal Cookies are delicious on their own, but they also pair well with a cup of coffee or tea.

For a heartier snack, you can serve them with a glass of plant-based milk — like almond milk, oat milk, or even hot chocolate — or yogurt. You can also accompany them with fresh fruit or applesauce for an extra sweet touch.

Golden crisp vegan oatmeal chocolate chip cookies stacked on a surface. — Recipe adapted from *The Joy of Vegan Baking* the Colleen Patrick-Goudreau.

More Vegan Snack Recipes

Make this Dish Now

There you go; you have all the keys to making the best vegan oatmeal chocolate chip cookies! With these tips and tools, your kitchen will be the place to create sweet delights for your taste buds and those of your loved ones.

Don't forget to preheat your oven, to mix all the ingredients with love and evenly, to space them well on the plate, and to watch the cooking carefully.

And if you have any questions, you can always consult the FAQ below. So now put on your apron and bake these vegan oatmeal chocolate chip cookies like a pro!

Print Recipe

5 from 2 votes

Vegan Oatmeal Chocolate Chip Cookies Recipe

This simple vegan oatmeal chocolate chip cookie recipe requires common basic ingredients and takes little time to prepare. Oatmeal cookies are a classic treat that can be personalized by adding nuts, dried fruit or, here, vegan dark chocolate chips.

Prep Time10

Cook Time15

Resting Time5

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: golden cane sugar, Muscovado sugar, rolled oats, wheat bran

Calories: 5883kcal

Author: Naïby

Equipment

1 mini food processor, a plunger blender, or a whip.
1 electric mixer.
2 large mixing bowls and another medium-sizes one.
1 Wooden spoon
1 ice cream scoop or a measuring spoon.
2-3 non-stick baking sheets can be covered with parchment paper.
1 cooling rack.

Ingredients

2 tablespoons ground flaxseed
6 tablespoons water
1 cup non-hydrogenated non-dairy butter softened
1 ½ cup Muscovado sugar or coconut sugar
¼ cup golden cane sugar
2 teaspoons vanilla extract
1 ¾ cups unbleached all-purpose flour
½ cup wheat or oat bran
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups rolled oats (Notes)
1 cup dark chocolate chips

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F (180°C, gas oven brand 4). Lightly oil three cookie sheets or line them with parchment paper.
Whisk the ground flaxseed and water in a mini blender, the small bowl of a food processor, or with a whisk until thick, creamy, and somewhat gelatinous. Beat the butter, the two types of sugar, the vanilla, and the flax seed mixture (the flax egg) by hand or using an electric hand mixer in a large mixing bowl until the mixture is homogeneous.
Combine flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg well in a separate medium bowl. Add to butter mixture and combine well until combined and smooth. Stir in rolled oats and chocolate chips until well blended.
Scoop out some dough using a tablespoon or ice cream scoop and, with lightly oiled hands, gently press the cookie dough into rounds about 1 cm (½ inch) thick and spread on the cookie sheet. Bake until cookies are golden brown, 12 to 15 minutes. Remove from the oven and let the cookies firm up for a few minutes on the cookie sheet. Transfer the cookies to a cooling rack. Sprinkle with flaky sea salt, if desired.
Stored in an airtight container, these Vegan oatmeal chocolate Chip cookies will keep for up to 5 days at room temperature, in the fridge for up to a week, or in the freezer for up to three months.

Notes

Use quick-cooking rolled oats or traditional rolled oats for this recipe. Whole oatmeal doesn't work as well.

Variants

Vegan Oatmeal Raisin Cookies. Add raisins instead of chocolate chips for the classic version.
Vegan Oatmeal Chocolate Chip Cookies with Nuts. Add a handful of chopped walnuts or slivered almonds.
Low-FODMAP Vegan Chocolate Chip Oatmeal Cookies. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free oats.
Vegan Gluten-Free Oatmeal Chocolate Chip Cookies. Use gluten-free oatmeal.

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

A Reward After the Storm

Apr 18, 2023 · Leave a Comment

Sometimes returning to simplicity is the most beautiful thing.

Everything is easy, effortless, stress-free. Saving money is one of the many benefits of simplicity. And God knows I love to save stuff. I strive to avoid waste at all costs. And I harass my spouse to do the same.

For example, I knock over bottles of ketchup or dishwashing liquid to avoid losing a single drop. I squeeze the toothpaste tubes up as much as possible with the back of my toothbrush until their bosoms swell. Before, I used to keep lemon peels as a disinfectant.

That's how it is. I grew up in an environment where scarcity was present.

Last week, if you followed the news or read my latest newsletter, icing rain frosted all of Montreal, causing a power outage for much of the city. For me, it lasted 72 hours. You can well imagine what happened. My anti-waste prevention system (AWPS) triggered a high state of alert. I will not lose any food! I convinced myself. Especially given the high inflation that is plaguing us right now!

According to the information I received (use a translation tool), after 6 hours without electricity, we have to seriously think about throwing some food from the fridge. News articles were primarily aimed at dairy and animal products. Conclusion: It didn't concern me. As for the freezer, the contents could stay there for up to 48 hours if it was full, full, full (which was the case for me).

So, I did what any girl would do: I put it all on my balcony, knowing that it was cool out. Listen, I'm not programmed for squandering. Despite that, some food had perished after three full days without electricity and one day of mild weather.

But wait! My cartons of non-dairy milk 😯 👏 and the three much-loved packets of vegan butter I had gotten after driving through town were spared. They are warriors like my Haitian ancestors. No natural disasters can bring them down.

In short, it allowed me to do a good cleaning of my fridge from top to bottom. So to celebrate life with simplicity and the resilience of non-dairy products, I gave myself a sweet reward: I prepared a jar of vegan condensed milk.

Lait concentré végétalien dans un pot en verre.

If you're tired of missing out on all the creamy goodness that includes condensed milk, I've found the dairy-free solution to your problems.

This magical elixir is made from coconut milk and sugar, creating a rich, velvety texture that is perfect for all your baking needs. Whether making fudgy brownies or delicious pies, vegan condensed milk has you covered.

But wait, that's not all! Not only is this dairy-free option deliciously creamy, but it also offers some serious health benefits. Coconut milk is known for its high levels of healthy fats, which can help boost brain function and improve heart health. And let's not forget the benefit of it being lactose and cholesterol free — your belly will thank you for it!

So treat yourself to all your favorite treats without guilt or digestive issues. With vegan condensed milk by your side, anything is possible (well, maybe not flying unicorns, but I'm working on it).

As for AWPS, it will always continue to constantly monitor potential threats. And if it brings me good rewards, then maybe it's not so bad after all.

Get the recipe →

How to Make Vegan Condensed Milk in 5 Min {Easy!}

Apr 16, 2023 · Leave a Comment

Are you ready for a dose of dairy-free goodness? Vegan condensed milk answers all your dessert dreams. Whether you're whipping up a batch of fudgy brownies or perfecting your pumpkin spice latte game, its creamy texture has your back.

In addition, it requires only two ingredients and with 5 minutes of prep time!

A glass jar of homemade vegan sweetened condensed coconut milk. — Making your own non-dairy condensed milk has never been easier! This vegan substitute is just as tasty as the traditional version. It's perfect for pimping all your favorite desserts and baked goods.

Watch How it's Done

Watch the recap with this Vegan Sweetened Condensed Milk Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

Who says basic recipes are less important than elaborate ones? After my Coconut Whipped Cream and Half-and-Half, it's time to switch to a condensed milk vegan substitute. Of course, you can try store-bought vegan version (such as Carnation since 2020, Let's Do Organic, or Nature's Charm in North America) at health grocery stores or online. Or, you can save some money by making it yourself.

Like the traditional recipe, it uses non-dairy milk and sugar to create a vegan twist with the same texture and taste. By the way, my recipe is healthier. First, it's low fat and low calories. Second, it does not contain refined white granulated sugar (or brown sugar, which is actually white sugar disguised and colored with molasses). I opted for organic cane sugar. I agree sugar is sugar. But who can blame a girl for trying to do better?

And it gives a good result.

This sweetener's and coconut milk's aroma creates a sweet and comforting smell. The smooth and creamy texture is pleasing to the eye and catches the eye of dessert junkies. But the true pleasure comes when you taste that creamy smoothness. The sweet and light taste goes perfectly with classic desserts without sacrificing taste.

Gone are the days of missing out on all the creamy goodness that need sweetened condensed milk.

What Goes in It?

Vegan sweetened condensed milk ingredients spread on a surface. — This vegan sweetened condensed milk requires just two main ingredients.

Notes on some ingredients

Full-fat coconut milk. Take canned coconut milk and without an emulsifier such as guar gum. It imparts a thick, creamy consistency. Forget lite coconut milk and the kind that comes in cartons. Coconut cream works too.
Golden canne sugar. Take it organic if you can.

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

Simple Substitutions and Add-ins

Give it a floral note. Add a teaspoon of vanilla extract for an extra splash of flavor.
Play with sweeteners. Use maple syrup or coconut palm sugar for a stronger taste.
Lighten the texture. For a less creamy sweetened condensed milk (but why, oh, why?), instead of coconut milk, use any milk substitute, such as almond milk, oat milk, or soy milk—if you don't have an intolerance— or cashew cream (mix 1 cup cashews + ½ cup non-dairy milk + ½ cup sweetener in a high-speed blender ).
Double your pleasure. Add a tablespoon of unsweetened cocoa powder for sweetened condensed chocolate milk.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAP vegan. Replace sugar with xylitol or erythritol (not tested yet, though).

Get Your Free Plant-Based Eating Toolkit and More

How to Make this Vegan Condensed Milk Step by Step

Just heat the coconut milk and sugar in a small saucepan ① and let it simmer for 45 minutes on medium to low heat, occasionally stirring until it has the same consistency as the traditional version ②. The thick liquid should reduce by about half ③ and turn from white to caramel beige (it will be darker if using coconut sugar or maple syrup).

Once it has cooled, pour it into an airtight jar ④ or use it immediately in your favorite vegan recipes.

Montage of four photos showing how to do the sweetened condensed milk vegan step by step. — This sweetened condensed plant-based milk hardens and has a better texture after being refrigerated.

The Keys to Success: My Top Tips

For great sweetened milk, choose coconut milk wisely. Use a can of whole coconut milk instead of low-fat coconut milk for a rich, creamy texture. This will also ensure a higher healthy fat content.

Stir well for a texture that's swell. Mix the coconut milk and sugar properly. Use a whisk or an immersion blender to ensure the sugar is dissolved in the coconut milk.

If it boils quickly, turn down the heat instantly. Monitor the cooking process and cook the vegan condensed milk over low heat and stir regularly to prevent it from burning or sticking to the bottom of the pan.

For true appreciation, follow the cooking time's indication. Don't let it reduce too much, or it may become too thick and harden as it cools. This brings me to my next point.

If it's too dense, add water; the result will be immense. Condensed milk with too much water evaporated will create a hard magma-like mass. Anyway, the denser it is the more caramel-like color it has.

Use a small graduated measuring cup and place it in the saucepan to evaluate when the liquid has reduced enough.
💡 Expert tip

Essential Equipment

A medium saucepan to mix the ingredients.
And whip to homogenize the ingredients.
And airtight storage jar.

Answers to Your Burning Questions

What is sweetened condensed milk?

Traditional sweetened condensed milk is made from regular cow's milk, where more than half the water content (60 %) has been eliminated. Therefore, it's not vegan. The thick, creamy mixture is sweetened with sugar before being canned and sold. It's a common ingredient in making non-vegan puddings and pies and can also be used as a sweetener in coffee.

What is sweetened condensed milk vegan is it made of?

Vegan condensed milk is made from non-dairy milk and sweetener. In the same way as the traditional version, its water content is reduced to obtain a syrupy concoction.

What is the difference between evaporated milk and condensed milk?

They are similar but quite different ingredients. Both are created by exposing whole milk to heat to reduce it to a thicker consistency. It is technically condensed milk. The main difference is once about 45% of sugar has been added to the mixture, it becomes sweetened condensed milk.

Can we turn sweetened condensed milk vegan into caramel?

Yes, you can. Cook it with non-dairy butter and brown sugar.

How to Store this Dish

Vegan sweetened condensed milk can be stored in an airtight jar in the refrigerator for up to 10 days.

How to Use Vegan Condensed Milk

You can use it the same way as regular condensed milk in many traditional baking recipes, such as:

Cakes and pies like vegan pumpkin pie or pecan pie;
Ice creams ;
Flans;
Puddings;
Rich and indulgent vegan sauces like dulce de leche.

You can also:

Add it to the coffee;
Cook it into fudge or caramel;
Mix it into a milkshake or smoothie.

Also, enjoy it as is with fresh fruit or cookies.

Sweetened condensed milk being poured with a spoon into an airtight jar. — Recipe taken from the interwebs.

More Basic Vegan Recipes

Make this Dish Now

Are you ready to start preparing this creamy sweetened condensed milk vegan recipe?

It's a delicious, dairy-free substitute that tastes just as good as the real thing. Now, you'll never have to compromise on taste again.

Pour it over your favorite desserts, swirl it in your coffee, or even sneak a spoonful straight from the can (I won't judge!) Use it as a sweet, creamy drizzle on fruit, in baked goods, or anywhere traditional condensed milk is needed!

So go ahead. Put on your apron and get cooking!

And treat yourself to all the treats you want. After all, thanks to vegan condensed milk recipe, the possibilities are endless and guilt-free!

Print Recipe

5 from 2 votes

Vegan Condensed Milk Recipe

This magic elixir comprises coconut milk and sugar, creating a rich and velvety texture, perfect for all your baking needs. Whether you're preparing fudgy brownies or delicious pies, vegan sweetened condensed milk has what you need.

Prep Time5

Cook Time40

Resting time1

Course: Dessert

Cuisine: American, Canadian

Diet: Vegan

Keyword: cane sugar, coconut milk

Servings:

Calories: 227kcal

Author: Naïby

Equipment

1 medium saucepan
1 Whip.
1 airtight storage jar

Ingredients

1 400-ml can full-fat coconut milk (about 13.5 oz)
⅓ cup organic cane sugar

US Customary - Metric

Get Recipe Ingredients

Instructions

In a medium saucepan, add the coconut milk and cane sugar. Mix well.
Bring it to a boil over medium heat.
Reduce heat to medium-low and simmer for about 40 minutes, stirring occasionally, until mixture thickens and turns a light caramel color. Stir also helps prevent it from overflowing the pan.
Remove from heat and let cool to room temperature. It will thicken further as it cools.
Transfer to an airtight container and store in the refrigerator until use.
Placed in an airtight container, this vegan sweetened condensed milk will keep for up to 10 days in the refrigerator.

Notes

Coconut sugar can be replaced with maple syrup or coconut palm sugar for a stronger taste or quite simply, by brown sugar.
If sweetened condensed milk is too thick, add a tablespoon of coconut milk to make it thinner.

Variants

Vegan Vanilla Sweetened Condensed Milk: add a teaspoon of vanilla extract for an extra splash of flavor.
Vegan Sweetened Sweetened Condensed Milk without Coconut Milk (lighter): substitute coconut milk with any milk alternative and create condensed almond milk, condensed oat milk, condensed soy milk, or condensed cashew milk (mix 1 cup cashews with ½ cup of non-dairy milk and ½ cup of sweetener in a high-speed blender).
Vegan Sweetened Condensed Chocolate: add a tablespoon of unsweetened cocoa powder.

Nutrition

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A Triumph in the Kitchen, a Pleasure in the Mouth

Apr 9, 2023 · Leave a Comment

The sweet potato gnocchi were a hit, if I may say so. Thank God I was able to enjoy them before the icing rain that covered all of Montreal, leaving us with no electricity since Thursday! What an Easter weekend !

Anyway, I spent the weekend taking care of it, a bit like my Vegan French Onion Soup. No, no, I assure you. It doesn't take long to do, really. It's just that now that I'm trying to relaunch myself in this culinary blog, I've also split myself into a video director and an editor, you see.

(Sigh) I have loads of videos of my latest recipes waiting on my hard drive, but I get lazy when it comes to editing. (Ôôôm… Do things modestly and little by little.)

Anyway, I made the sweet potato dough on Saturday, which was much more docile than last time. I used the hard method so as not to miss the consistency again. Like Ellie in an episode of The Last of US on Netflix, I went wild on the sweet potatoes with a fork (the Ôm quickly disappeared here), I put them in the oven and waited for them to soften to mash them.

I shaped the dough into a ball, starving it severely of excess flour; I slapped it two or three times on its plump butt cheek to prevent it from acting stupid like the other time; I split it into four pieces, then rolled it into sausages, pressing it hard. Ultimately, I cut each roll into small sections, which I locked in my refrigerated dungeon.

The next day, I scolded them through the lid of their airtight container. I didn't want to see any misconduct. The pieces had softened a bit but were nothing like last time's big, catastrophic, compact, sticky lump. I started cooking by sautéing them in… OMG 😱, butter, THE vegan butter from Miyoko's Creamery, which I have been looking for for a long time! 🎇

So, like I said, I tossed the cheeky gnocchi into the buttered skillet, mixed with some crispy sage. The pieces tried to make me regret my savage roughness and repressive authority by looking exquisite. Their orange color, as in my roasted carrot recipe, became vivified, and their backs were radiantly golden.

We tasted them joyfully, and everyone was delighted that these little cushions of happiness were soft to the bite.

In Italian, the word gnocco (gnocchi in its plural form) means a small lump, such as one that could be raised by suddenly hitting your head against a hard object. Gastronomically, however, gnocchi shouldn't be hard little lumps at all. Whether it is made from potatoes, semolina flour, spinach and ricotta or, as here, sweet potatoes, their main characteristic remains unchanged: good gnocchi must be soft and light as clouds.

As they are in my recipe.

Get the recipe →

PS Compared to the bacterial culture vegan butter from the Miyoko's Creamery brand, I remembered that I had seen it once at the Jean-Talon market, and I was convinced that this gnocchi would be tastier with this kind than with Earth Balance brand non-dairy butter. So, I went to the place 45 minutes before the closing time—just after checking out the Librairie Gourmande, of course—and I got four packs at $10.95.

PPS. Another topic, I gave up my battle with Instagram and had to start over. I need to plan content posting, and there won't be anything anytime soon. In the meantime, could you subscribe to my account? Since the French one has also been eliminated, it will be bilingual. Click here now.

Fluffy Sweet Potato Gnocchi {Simple!}

Apr 6, 2023 · Leave a Comment

This sweet potato gnocchi recipe without eggs is a delicious option for traditional potato gnocchi. The nutrient-rich sweet potato provides this gnocchi a sweet note and fluffy texture.

Homemade gnocchi in a serving dish. — Gnocchi is a friendly and comforting dish, ideal for sharing a warm moment with family or friends. Preparing this recipe can also be a fun group activity, involving everyone in creating these delicious little dishes

Watch How it's Done

Watch the recipe recap with the Sweet Potato Gnocchi Web Story. It's done in the blink of an eye!

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

[Coming soon]

[feast_advanced_jump_to]

Why this Recipe Rocks

Ok, friend, let me tell you about a recipe that will change your culinary life: sweet potato gnocchi. This dish combines originality, flavors, and unique textures. It's not just a twist on traditional potato gnocchi. No, this orange tuber brings a subtle sweetness and shimmering color, turning this dish into a completely different taste experience.

But the qualities of this dish don't stop there.

This recipe is also good for your health, thanks to the nutrient richness of the sweet potato. It's also suitable for people with dietary restrictions or allergies, as it does not contain eggs. In fact, that's what cooks would do in Veneto, Italy. Finally, preparing these little balls of happiness is a fun and friendly activity you can share with your family or friends.

And now, let's talk about the texture. Sweet potato gnocchi is deliciously tender; each lump melts in your mouth while slightly firm to the bite. The orbs' ribbed surface retains sauce perfectly, allowing you to fully enjoy every bite. And what about their taste? The sweet potato gives them a delicate sweet note, which goes wonderfully with savory sauces like tomato, cheese, or mushrooms.

And if simplicity is your modus operandi, a butter sauce mixed with crispy sage will also take you to 7th heaven.

This recipe is now part of my culinary repertoire. These little globes were able to brighten up my taste buds and seduce me, as they are so charming.

What Goes in it?

Sweet potato gnocchi ingredients spread on a surface. — These sweet potato gnocchi only require two simple ingredients, plus three more for the sage butter.

Ingredients Notes

Sweet Potato. Choose firm and free of blemishes or bruises with smooth, shiny skin. Make sure the sweet potatoes are of similar size for even cooking. Avoid those that are too soft or have dark spots on the skin, as this may indicate deterioration or a change in quality. Smaller sweet potatoes are also better for this recipe, as they tend to be sweeter and more tender.
All-purpose flour. Take it unbleached.
Non dairy butter. I really love Myoko's Creamery, Vegan Cultured Butter.
Sage. Get fresh herbs.
Grated vegan parmesan cheese. Choose a kind with excellent taste. I love the one from the Canadian brand Nafsika's Garden.

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

Simple Substitutions and Add-ins

Make traditional gnocchi. Choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, Idaho/Russet potatoes might prove too mealy (but only according to a few); new potatoes will be too wet. Yukon Golds would be perfect.
Play with types of flour. If you want, use durum wheat or semolina flour, also called special flour for gnocchi.
Add fresh herbs. Combine crispy sage or fresh sage to the mix.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish…

Low FODMAP vegan. Substitute all-purpose flour for spelled or rice flour.
Gluten-free. Use gluten-free flour instead.

Get Your Free Plant-Based Eating Toolkit and More

How to Make Sweet Potato Gnocchi Step by Step

Usually, I explain the steps briefly, but I will be detailed here to accompany you well and remove any doubt. I know making gnocchi can appear as intimidating (read my memoir behind the recipe) as trying to build IKEA furniture without instructions.

But I assure you, it’s not. Also, making them will take some trial and error before you become an expert, so don't worry, don't set the bar high, don't stress yourself out creating perfectly fluffy, silky gnocchi. Have fun making them.

Step #1: make the sweet potato gnocchi dough.

After piercing the sweet potatoes through their skin ①, I put them in the oven until tender. I peel them with my fingers while they are still hot, but not so hot they burn them (see notes below.) I puree them immediately afterward using a food mill ②. (A potato ricer or masher will also work. Whereas a food processor could make the dough too elastic, so avoid it). I add most of the flour to the mashed sweet potatoes and knead everything until I get a nice dough ③. When I feel the mixture becoming soft and smooth while remaining sticky ④, I stop adding more.

Notes: To speed things up, peel them before cooking, cut them into cubes, roast them in the oven on a baking sheet lined with parchment paper until tender, anyway.

Montage of four photos showing how to make sweet potato purée for gnocchi step by step. — You can prepare the sweet potato dough ahead of time.

Step #2: shape the gnocchi.

At this point, on a surface lightly dusted with flour, I divide the dough into quarters ①, then shape them into sausage-like rolls about 2 cm thick ②. I slice them into 1 cm long sections ③ ④, remembering repeatedly dusting my hands and the work surface with flour. Skipping this step will quickly lead to frustration, so act with due diligence.

Montage of four photos showing how to shape sweet potato gnocchi step by step. — You can make the uncooked gnocchi in advance and continue later.

Using a Gnocchi Board

To give the gnocchi a regular shape and speed things up, I used a special tool called rigagnocchi; it's a gnocchi board.

How to Make the Sweet Potato Gnocchi with a Gnocchi Board Step by Step. — A gnocchi board makes things easy!

Using a Fork

If you don't have this tool, you can also use a table fork with long, thin, and, if possible, round teeth. To do this, take a table fork with long, slim, and, if possible, round tines and hold it more or less parallel to the work surface, above it, with the convex side (the back of the fork, the domed side) downwards and the concave side (the hollow side of the fork) facing you ⑤. Take one of the cut pieces and, using the index finger of your other hand, hold it against the inside curve of the fork, just below the tips of the prongs ⑥. As you press the piece against the groves, flip it over, moving away from the ends and toward the handle of the fork ⑦. Your finger should flip the piece and not drag it. As the piece rolls away from the prongs, drop it onto the counter.

Montage of four photos showing how to make sweet potato gnocchi with a fork step by step. — If the process of making the groves is done correctly, the gnocchi will have ridges on the side formed by the teeth and a depression on the side formed by the finger. When the gnocchi are shaped this way, the middle part is thinner and more tender, while the ridges become grooves for the sauce to stick to.

Step #3: cook the gnocchi.

So I don’t ruin all my gnocchi, I test three (3) of them in a large pot of salted water brought to a boil. Four seconds after the gnocchi float to the surface, I pick them up and taste them to see if I should add or subtract two (2) minutes. ①. I place the gnocchi in the pan in batches of about two dozen ②. Since the small globes float on the surface quickly, I let them cook for more or less 4 minutes, depending on the previously determined time, until they float to the surface ③. I then collect them with a colander or a large slotted spoon and transfer them to a warm serving dish ④.

Montage of four photos showing how to cook sweet potato gnocchi step by step. — When testing, if the taste is too floury, add two (2) minutes to the cooking; if the gnocchi is almost dissolved, you must subtract two (2).

Step #4: serve the gnocchi with sauce

Now it's time to make the gnocchi shine. I spread the top of the gnocchi with a sauce: a little vegan melted butter or any sauce and a little grated vegan parmesan cheese ①. At the same time, I continue to cook the other batches of gnocchi — about two dozens — placing more in the large pan ②. I repeat the whole operation with a bit more sauce ③. When all the gnocchi is cooked, I pour all the sauce on top ④.

The Keys to Success: My Top Tips

A well-chosen sweet potato, a successful recipe. Choose a firm sweet potato with no spots or bruises. Make sure it's the same size for even cooking.

A well-cooked sweet potato, for a seductive texture. To ensure the sweet potato purée is cooked, pierce the sweet potatoes thoroughly. They should be cooked just enough to be easily mashed with a fork.

Knead just enough, for flawless gnocchi. Once the flour is added to the sweet potato mash, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.

Flour without moderation, for gnocchi without frustration. To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.

Essential Equipment

A baking sheet lined with parchment paper for roasting the sweet potatoes;
An optional peeler to peel the sweet potato so you don't have to do it by hand;
A food mill or potato ricer to mash the sweet potato.
A large bowl to mix the mashed sweet potato and the flour;
A well-floured work surface for rolling and cutting the dough into gnocchi;
A knife to cut the gnocchi;
A fork or gnocchi board to make grooves in the gnocchi;
A large pot for cooking the sweet potato with
A slotted spoon to drain the gnocchi after cooking ;
A skillet for sautéing the gnocchi, if desired;
A wooden spoon for mixing the ingredients and stirring the gnocchi in the pan.

Answers to Your Burning Questions

Should I use all-purpose flour or special flour for gnocchi?

You can use all-purpose flour or special flour for gnocchi. However, the special flour for gnocchi (durum wheat flour or semolina flour) will give your gnocchi a firmer and more consistent texture.

How do you know when the sweet potato is cooked enough?

To avoid overly moist mash, the sweet potato should be cooked until tender but not overcooked. Check the cooking by pricking the sweet potato with a fork.
If it can easily be mashed, it's ready.

How to prevent the dough from sticking too much during kneading?

Put the amount of flour recommended in the recipe to prevent the dough from sticking too much during kneading. Flour your work surface and your hands to prevent the dough from sticking.

How to prevent gnocchi from falling apart during cooking?

To prevent the gnocchi from falling apart during cooking, use a large quantity of salted boiling water and avoid handling them too roughly.

Can I use another variety of sweet potatoes?

Yes, you can use another variety of sweet potatoes. However, this can affect the texture and color of your gnocchi.

How do you prevent gnocchi from becoming too hard or rubbery while cooking?

Be sure not to overcook the sweet potato to prevent the gnocchi from becoming too tough or rubbery during cooking. Also, use the amount of flour recommended in the recipe and carefully handle the dough.

How to Store this Dish

Sweet potato gnocchi can be stored in the fridge in an airtight container for about 3 days. To reheat them, it is recommended to sauté them in a pan with a little vegan butter or olive oil until warm and golden.

Gnocchi can also be frozen. To do this, spread them on a baking sheet and place them in the freezer until firm. Then, transfer them to a freezer bag and store them in the freezer for up to 3 months. To reheat them, cook them straight from frozen in plenty of salted boiling water for about 3-4 minutes or until they reach the surface.

What to Serve this Dish with

We can serve the gnocchi with a sauce of your choice, such as tomato sauce, cheese sauce, or cream-based sauce.

Sweet potato gnocchi is deliciously served on its own or with a simple sauce made with butter and sage. It can also be accompanied by more elaborate sauces such as a homemade tomato sauce, a (fresh) cream sauce, and vegan cheese and mushrooms.

Add grilled vegetables, such as zucchini, peppers, and mushrooms, for extra flavor. Try serving them with a crisp green salad for a balanced and delicious meal.

Sauces that go particularly well with sweet potato gnocchi are pesto sauce, butter, sage sauce, tomato sauce with onions and butter, tomato and basil sauce, and creamy mushroom sauce.

Homemade sweet potato gnocchi in a dish. — Recipe inspired by *Essentials of Classic Italian Cooking* by Marcella Hazan.

More Sweet Potato Recipes

Make this Dish Now

Now that you have a delicious and healthy sweet potato gnocchi recipe, you can enjoy this comforting and colorful dish any time of the year.

Whether you serve this gnocchi as a main course or as a side dish, they will surely please any diner with their mild taste and fluffy texture.

So don't hesitate to try this simple and delicious sweet potato gnocchi recipe for a successful meal full of flavors!

Print Recipe

5 from 2 votes

Sweet Potato Gnocchi

Would the great Italian cook Marcella Hazan approve of this version? I wonder. Still, as tradition dictates, this sweet potato gnocchi is far from chewy or tough. Sweet potatoes belong to the same mealy texture category as regular potatoes. Feel free to use those for the traditional recipe. Several cooking methods are possible, as long as the sweet potatoes are not waterlogged, as if they were boiled in water or steamed. Roasting them in the oven allows them to require less flour, making them lighter. Create grooves using your favorite technique. And finally, have fun!

Prep Time45

Cook Time15

Course: Main

Cuisine: Canadian, Italian

Diet: Vegan

Keyword: sweet potatoes

Servings:

Calories: 562kcal

Author: Naïby

Equipment

1 Baking sheet lined with parchment paper
1 Peeler (optional)
1 Food mill or potato ricer
1 Large bowl
1 Work surface
1 Knife
1 Fork or gnocchi board
1 Large pot
1 Slotted spoon
1 Skillet
1 Wooden spoon

Ingredients

1 ½ lb (685 g) sweet potato
1 ½ cup (180 g) unbleached all-purpose flour
Salt
Black pepper, to taste

Sage butter

½ cup (4 oz/113 g) non-dairy butter
2 tablespoons fresh sage leaves about 2 large sage sprigs
½ cup grated vegan parmesan cheese

US Customary - Metric

Get Recipe Ingredients

Instructions

Poke several deep holes in the sweet potatoes with a fork. Place on a parchment-lined baking sheet and bake until tender, about 30 to 40 minutes. When ready, peel them with your fingers or a peeler while hot. While hot, puree them using a food mill or potato ricer in a bowl or on a work surface.
Add most of the flour to the pureed sweet potatoes and knead until smooth. Some sweet potatoes absorb less flour than others, so it's best not to add it all unless you know exactly how much they absorb. Stop adding flour when the dough becomes soft and smooth but still sticky.
Sprinkle the surface lightly with flour. Divide the dough into four parts and shape them into sausage-like rolls about 1 inch/2 cm thick. Slice the dough into ½ inch/1 cm long pieces. When working with the gnocchi, repeatedly dust your hands and your work surface with flour.
Shape the gnocchi so that they cook evenly and hold the sauce well.
Using a fork: Choose a fork with long, thin, and, if possible, round tines. Standing over the work surface, hold the fork more or less parallel to the work surface with the convex side (the back, domed side) down and the concave side (the hollow of the fork) up. With the index finger of your other hand, hold one of the cut pieces against the inner curve of the fork, just below the ends of the prongs. Pressing the piece against the prongs, turn it away from the ends and toward the fork handle. The finger should turn the piece over and not slide it. Drop it on the counter as the piece rolls away from the prongs.
Using the gnocchi board: Hold the gnocchi board with your usual working hand. Hold one of the cut pieces against the grooves with the index finger of the other hand. Pressing the piece against these, turn it over, then drop it on the counter.
If done correctly, it will have ridges on the side formed by the tines and a depression on the side formed by your finger. When the gnocchi is shaped this way, the middle section is thinner and becomes more tender, while the ridges become grooves for the sauce to adhere to.
If possible, choose a large pan, 6 quarts (5.68 liters) and 12 inches (10.5 cm) in diameter. The larger, the better; it will hold more gnocchi at once. Put about 4 quarts (3.78 liters) of water, bring to a boil and add salt generously.
Test the gnocchi. Before placing the first batch of gnocchi, put only two (2) or three (3) in the water. When the dumplings float to the surface 4 minutes later, retrieve them and taste them. If they taste too floury, add two (2) minutes to the cooking time; if they are almost dissolved, remove two (2).
Place the first whole batch of gnocchi, about two dozen. In a few minutes they will float to the surface. Let them cook for about 4 minutes, depending on the time determined earlier, then remove them with a slotted spoon or a large spoon and transfer them to a warm serving dish.
Prepare the sage butter. Melt butter in a large skillet. Add sage and cook until crisp. Pour the gnocchi on top, distributing it evenly and sprinkle lightly with grated Parmesan cheese.
Stored in an airtight container, this Sweet Potato Gnocchi will keep for 3 days and in the freezer for 3 months.

Notes

Pierce the sweet potatoes thoroughly to ensure the sweet potato meat is cooked. They should be cooked just enough to be easily mashed with a fork.
Once the flour is added to the sweet potato purée, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.
To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.

Variants

Potato Gnocchi: choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, russet potatoes (aka Idaho) might prove too mealy (but only according to a few); the new potatoes will be too wet. The Yukon Golds would be perfect. When cooking, wait until pieces float to the surface 10 seconds later, retrieve and taste. If they taste too floury, add two (2) or three (3) seconds to the cooking time; if they are almost dissolved, remove two (2).
Low-FODMAP or Gluten-Free Sweet Potato Gnocchi: replace all-purpose flour with spelt flour, rice flour, or gluten-free flour.

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

Small Steps Will Go a Long Way

Mar 30, 2023 · Leave a Comment

No matter how hard I try, I tend to start my projects with a bang, high-spirited, joyful, and excited, but I struggle to finish them. I am comparable to a well-inflated balloon, which goes awkwardly pfff-fff because it has not been tied. Over time, my initial enthusiasm fades.

For example, I’ve been sharing recipes online since my son learned to stand on his own two legs. Maybe 11 years old today? I start strong and pfff. I’m coming back strong, and again pfff. I go again strong and… do you see the trend?

But maybe, it will be different this time. Last week, we witnessed something magical: last week, the date was 03-23-2023. _3, _3, _3. I wanted to write to you then, but I missed the opportunity. Pfff… Today, it’s 03-30-2023, and here is my second chance!

In numerology, it is said that good things happen in a loop of 3 elements: the birth-life-death cycle, the mind-body-soul connection, the 3 acts of a typical story… Wherever the number 3 appears in our life, it is usually an omen of curiosity, optimism, communication, and creativity.

Let’s see, let’s see.

Curiosity: I developed desires to read stuff outside of what I was used to and to learn new software despite my flaccid brain like a jellyfish washed up on the beach;
Optimism: I screwed a dish of stuffed peppers with tasteless, overcooked rice in too raw peppers after 45 minutes of cooking. My sweet potato gnocchi was… well, too rubbery. But I thought it was wonderful. I learned good lessons from it. Oh! I just got my Instagram account suspended, but life is good.
Communication: I am writing to you a week after my Vegan French Onion Soup recipe! 👏
Creativity: I abound with new ideas and let myself be inspired by my environment. Take last week. We witnessed all kinds of weather: last Friday, we had mild weather (I saw a guy, unaware of what to expect, walking around in a T-shirt in the street); and the next day, we had a heavy snowfall (mmh! hmm! I told you he was wrong). So it occurred to me that it wouldn’t be too crazy to create a recipe that included root vegetables in early spring (my excuse for introducing this dish late).

After all, Nantes carrots and parsnips are still on the shelves, preparing for their seasonal way out here in Quebec. So giving them their last moment of glory before the end of the month is only fitting.

These earthy veggies end up in a humble, far from epic dish. But since my high ambitions tend to lead me into decision-making meanders and then idleness, I hope the path of modesty — unpretentious culinary projects — will be my salvation.

In any case, it is a small dish that leaves a strong impression in the mouth

Honey-roasted carrots and parsnips on a baking sheet.

Ok, listen, this recipe is not strictly vegan.

It contains honey. In my defense, I have never eliminated it from my diet because I have always believed that it is full of benefits (anti-many-bad-things properties). Of course, I know about the naughty, naughty beekeepers. But I am also aware of conscientious ones who feed their bees well and only take excess honey. Anyway, I don’t want to get into this debate. I don’t want to fall into activism.

If you do your best to eat healthier and consume better products, I respect you.

In any case, many other I-dunno-what-type-of syrups are less nutritious and comparable. When MeliBio, this honey without bees with fermented ingredients, will come to town, we’ll bring up this subject again.

One thing is for sure: I should not be waiting before the fateful pfff and before the cycle of (re)starting-slowing down-disappearing haunts me.

For now, this side dish is the beginning of my momentum… continued momemtum.

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Ultra Delicious Honey-Roasted Carrots and Parsnips

Mar 30, 2023 · 2 Comments

These Honey-Roasted Carrots and Parsnips are super delicious! With a few ingredients and steps, you get an easy-to-prepare side dish that's sure to please.

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Why this Recipe Rocks

Honey-roasted carrots and parsnips are a classic in fall and winter cooking. Heck! We won't complain about them in early spring, either. Thanks to their crisp texture outside and to their tenderness inside, these root vegetables are both tasty and healthy. Moreover, adding honey gives these vegetables a sweet and slightly caramelized touch, making them even more delicious.

What Goes in It?

Honey-Roasted Carrots and Parsnips Ingredients. — These Honey-Roasted Carrots and Parsnips only require three simple ingredients to make a tasty side dish.

Ingredient Notes

Carrots. Choose firm, fresh carrots for this recipe. You can also use multicolored carrots to add color to the presentation.
Parsnip.
Honey. Choose responsably.
Spices and seasonings.

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

Simple Substitutions and Add-ins

Play with root vegetables. Carrots and parsnips can be replaced by other kinds, such as turnips, rutabagas, or sweet potatoes.
Bring more softness. For an extra sweet touch, add raisins or dried cranberries.
Make it spicy. Add a pinch of cayenne pepper or chili flakes to the seasoning.
Veganize it. Replace the honey with maple syrup or agave syrup for a vegan version.

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How to Make Honey Roasted Carrots and Parsnips Step by Step

This recipe starts with coriander and cumin seeds roasted in a small skillet to bring out their nutty flavor ①. They are mixed with honey, olive oil, thyme, salt, and pepper in a bowl ②. After washing and peeling the carrots and parsnips, they are cut into long flat fingers ③, added to the wet, viscous mixture, and stirred until well coated ④.

Root vegetables can be coated ahead of time and stored in the fridge.

Afterward, spread the vegetables on a baking sheet and bake them for 30 to 45 minutes, turning them halfway through cooking. You can garnish with fresh coriander leaves if you like.

The Keys to Success: My Top Advice

Well-cut vegetables, not too thin or too thick. For carrots and parsnips to cook evenly, cut them into similar-sized pieces. The pieces should be wide enough to stay intact during cooking but not so thick that they cook quickly and evenly. Chunks about ½-1 inch (1-2 cm) in diameter are a good size.

Oil in sufficient quantity, to make them golden. For the vegetables to be golden and crispy, use enough oil. It also helps prevent the vegetables from sticking to the baking sheet. By using enough oil, the vegetables will brown evenly and not be too dry.

Honey for the sweet taste, but without overdoing it. Honey adds a delicious sweetness to carrots and parsnips. However, do not add too much; honey burns quickly and can make vegetables taste bitter. Use the right amount of honey to give the vegetables a lightly sweet and caramelized taste.

A cooking temperature not too high, to grill them without burning. Too high a cooking temperature can burn the vegetables before they are cooked. A moderate cooking temperature allows vegetables to cook slowly and evenly, making them crispy and golden while remaining tender. A temperature of 395° C to 425°F (200°C to 220°C) for 30 to 45 minutes is recommended.

Patience, a little leniency, for tender vegetables in enjoyment. The vegetables should be cooked slowly so they are tender and flavorful. Be patient and let them cook long enough to be cooked through and golden brown. You can check their doneness by poking them with a fork: if they are tender, they are. Avoid removing them from the oven too soon; otherwise, they may be raw and unappetizing.

Essential equipment

A small skillet to toast the spices;
A large bowl to mix the vegetables with oil and honey or optionally, a kitchen brush to brush the liquid over them;
A sharp knife for cutting vegetables;
A cutting board to prepare them;
A baking sheet and parchemin paper to roast them;
And finally, a wooden spoon to stir the vegetables occasionally during cooking.

Answers to Your Burning Questions

How do you make vegetables crispy on the outside and tender on the inside?

To do this, cut the vegetables well into pieces of similar size, do not overload the cooking plate, brush the vegetables with enough oil and honey, and stir them occasionally during cooking.

How long should vegetables be cooked in the oven?

They should be cooked for about 30 to 45 minutes between 395° C and 425°F (200°C and 220°C), stirring them from time to time so that they are golden brown and tender.

Can we replace the honey with another sweet ingredient?

Yes, you can use maple syrup, agave syrup, or even brown sugar if you don't have honey.

Can I use other vegetables for this recipe?

Of course, you can use potatoes, sweet potatoes, or even squash instead of carrots and parsnips.

Can I prepare the vegetables in advance?

Yes, you can cut the vegetables and store them in a freezer bag in the fridge for a few hours before roasting them.

How to Store this Dish

The best way to store honey-toasted carrots and parsnips is by putting them in the fridge in an airtight container. They will keep for up to 3 days. They can also be frozen for later use. Place the roasted carrots and parsnips in a freezer bag and remove as much air as possible before sealing it.

They will keep in the freezer for 3 to 4 months. When you're ready to reheat it, just thaw it entirely before reheating it in the oven at 355°F (180°C) for 10 to 15 minutes.

What to Serve this Dish with

These Honey-Roasted Carrots and Parsnips are delicious on their own or as an accompaniment to other dishes. Here are some side dish ideas:

Layer them over tahini yogurt or hummus for a protein meal. ❣️
Serve them with a green salad and toasted nuts for a light and healthy meal.
Add them to a plate of grilled vegetables for a colorful and flavorful vegetarian meal.

More Carrot Recipe Ideas

If you like this recipe, here are other delicious recipes with carrots and parsnips:

Grated Carrot and Parsnip Salad with Honey Orange Vinaigrette
Roasted carrot and parsnip velouté
Carrot and parsnip purée with roasted garlic
Carrot and parsnip tart with olive oil batter

Make this Dish Now

You now have all the keys to succeed with this delicious honey-roasted carrots and parsnips recipe. So what are you waiting for? Get your honey, carrots and parsnips, and prepare this ultra-delicious dish right now!

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5 from 3 votes

Honey-Roasted Carrots and Parsnips

These Honey-Roasted Carrots and Parsnips are a delicious way to add flavor and texture to your favorite root vegetables. With a sweet touch of honey and a pinch of thyme, this recipe will allow you to prepare a healthy and tasty side dish in less than 45 minutes.

Prep Time10

Cook Time30

Course: Side

Cuisine: Middle-Eastern

Diet: Vegan

Keyword: carrots, honey, parsnips

Servings:

Calories: 330kcal

Author: Naïby

Equipment

Measuring spoons.
Sharp knife
Cutting Board
Baking dish
Parchment paper.
Large bowl
Kitchen brush (optional)
Wooden spoon

Ingredients

3 tablespoons honey
2 tablespoons olive oil
2 teaspoons coriander seeds
1 ½ teaspoon cumin seeds
3 sprigs fresh thyme or 1 teaspoon (1 g) chopped fresh thyme
6 carrots peeled and cut into ½-in/1-cm thick sticks (400 g/88 lb)
6 parsnips peeled and cut into ½-in/1-cm thick sticks (400 g/66 lb)
1 teaspoon Salt
Black pepper

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Instructions

Preheat the oven to 425°F/220°C.
Lightly toast the coriander and cumin seeds in a small skillet, stirring occasionally to bring out the nutty flavor.
Combine the toasted spices, honey, olive oil, fresh thyme with salt, and ground black pepper in a large bowl.
Add the carrots and parsnips to the mixture.
Spread the vegetables on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for 30 to 45 minutes or until tender and golden.
Remove the vegetables from the oven and serve hot.

Notes

Cut the carrots and parsnips into similar-sized pieces (about 1-2cm in diameter) so they cook evenly.
Use enough oil for the vegetables to be golden and crispy.
Do not add too much honey; it burns easily and can make vegetables taste bitter.
Cook at a moderate cooking temperature (200°C to 220°C) to allow the vegetables to cook slowly and evenly, making them crispy and golden on the outside, while remaining tender on the inside. Too high a cooking temperature can burn the vegetables before they are cooked through.
Let the vegetables cook long enough to be cooked through and golden brown. We can test for doneness by pricking them with a fork.

Variants

Add diced red onions for extra flavor.
Replace the honey with maple syrup for a different touch of sweetness.
Add toasted sesame seeds for extra crunch.

Nutrition

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Onions So Divine Create a Soup that Shines

Mar 21, 2023 · Leave a Comment

Hum, hum,

Is there anyone still in the room? It's me, Naiby. You know, the girl who shares plant-based recipes that are supposed to be tasty? Phew. You are here. I feel like I've been gone for ages. Well, it's been ages. I haven't communicated with you all winter. Oh, dear. How time flies!

Many things have happened. From Autumn to Winter, I bolted relentlessly, like the beaver that spends most of its time felling hundreds of trees to build dykes and channels during the cold seasons. When I look back, my last recipes were Philippine Tofu Sig, Cauliflower with bang bang sauce, and pumpkin bread. What work ate up my time so much?

Teaching French to newcomers to Quebec and integrate them into the culture every day and every evening of the workweek. Well, there you go, you will know I am a francization teacher. It's been exactly four years now. I'm finally comfortable telling you.

Yes, I've decided, all things considered, that I don't want to become a septuagenarian, sleeping outside on pieces of cardboard and all toothless because I'm too broke to stop my periodontitis. Thus, my retirement income will officially come from this profession which, admittedly, really fulfills me all the same.

In short, after five months of frenetic work and a zombielike state, I realize that several major events have passed under my nose:

The untimely rise to power of Rishi Sunak as Prime Minister of the United Kingdom (I know, I live in the depths of a cave);
The multiversal movies with terribly long titles, like Everything Everywhere All At Once that I heard having won the Oscars lately (but then again, I loved seeing Gwyneth Paltrow in Sliding Doors, a film released in 1998 and following the same idea);
The dismal Wednesday series from with THE dance that spread on TikTok;
The home delivery of four Huusk knives, FOUR, allegedly "made from traditional Japanese stainless steel which was used to make the Japanese samurai katanas." (They're Chinese-made, and the company is based in Lithuania.) Mr. Pleasant (aka my spouse) inadvertently over-purchased them.

And now, spring is upon us and unveils the best gifts of its mild weather: potholes that have swarmed without scruples on the roads of Montreal! Oh, Montreal. What would you be without these symbolic holes?

Lately, I've started concocting culinary creations again, but with procrastination, that said. What more can I tell you? I'm like the beaver, after all; I move slowly. It took me the express request of my little one to cook an onion soup. This was followed by active experimentation in the kitchen and the renewed wearing of the food blogger hat.

So today, staying in the slow-motion theme, I present a soup that requires slow cooking.

Ok, I know, soups are usually a winter thing, but think again. The Quebec winter has not said its last word. Don't be surprised if I write to you at the end of April to tell you that we've been hit by snow, not once, but five times since this writing, friend. We become amnesic in five seconds when the weather warms up, and we get carried away with showing our pale legs anytime soon.

I digress.

So this soup, as I was saying, is actually an onion soup, but vegan.

The origin story of onion soup is quite hazy, but it is known to have originated in France centuries ago. At the time, farm workers and soldiers regularly consumed onion soup because the ingredients were inexpensive and easy to find. The soup was often prepared with onions, stale bread, broth, and aromatic herbs.

It was considered a nutritious and comforting dish for workers who spent long days outside or soldiers who needed a hot and hearty meal.

Today, onion soup is considered a French specialty and is enjoyed around the world.

And with good reason. Even veganized, this riff is absolutely divine. I've prepared it a few times: sometimes as a main course adding cooked lentils at the end of the cooking process, and other times as a side dish. Finally, the type of plant-based cheese makes all the difference. It must be melting to multiply the comforting side.

This soup is perfect for closing intense work periods when laziness haunts you and the winter season.

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The Best Vegan French Onion Soup

Mar 19, 2023 · Leave a Comment

Combining this vegan French onion soup with melty cheese and crispy croutons creates a rich and satisfying culinary experience for all palates.

This popular and symbolic dish of anti-waste is perfect for those moments when you crave something calm, warm, and comforting to warm you up in cold weather. Plus, it's devoid of any annoying cooking methods. It's simplicity at its finest.

A ramekin bowl of vegan onion soup topped with bread and cheese next to one without toppings. — This soup is perfect for those intense work periods or when laziness haunts you on a winter night.

Watch how it's done

Check out the recap with this Vegan French Onion Soup Web Story. It's done in a snap!

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

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Why this Recipe Works

Lazy evenings call for lazy recipes that don't require stress or intense effort. French onion soup has only one requirement: you have to give time to time, as the Italians say. Carlo Petrini, founder of the Slow Food movement, would be proud of me. So, you have to patiently wait until the onions are caramelized.

And since they are cooked on low heat, you only need to stir them occasionally. It's the kind of thing that's good to do while playing a game of Scrabble or lounging on the couch while the aromas fill your kitchen. This anti-labor will pay off.

Listen, this vegan French onion soup recipe is simply divine. It's filled with golden caramelized onions, punctuated with fresh thyme, and simmered in a rich and savory vegetable broth.

The secret is the touch of red wine that adds a subtle yet complex depth of flavor. But that's not all: the cheesy, crispy croutons topping adds a crunchy, melty texture to every bite.

This recipe will be favored at the end of a long workday or when you're neck-deep in some project and need an intoxicating warmth to unwind.

What Goes in It?

Ingredients for vegan French onion soup spread on a surface. — This dish requires 7 simple ingredients.

Notes on some ingredients

Onions. Ordinary yellow or red onions are preferable, as they have a sweet and mild flavor that works well with this recipe. White onions can also be used, but they have a milder and less pronounced flavor than yellow or red onions.
Vegetable broth. I really like Luda's beefless broth. It tastes like traditional beef broth!
Red wine. Light and fruity red wines, such as Pinot Noir, Gamay, or Zinfandel, are preferred for this recipe, as the soup will be served as a main dish. Also, since this soup is cheesy and crispy, a more full-bodied and tannic red wine, such as Cabernet Sauvignon or Syrah, might better complement the rich and robust flavors of the cheesy soup.
Stale bread (1 day-old). I like to use sourdough bread for the croutons, and baguette or country bread are other great choices.
Vegan cheese. I haven't found any type that tastes like Gruyere cheese yet, but any vegan cheese will do. I love Nafsika's Garden vegan mozzarella cheese.

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

Simple Substitutions and Add-ins

Make it a virgin. Replace the red wine with sherry or balsamic vinegar.
Inject a dose of protein. Add lentils to make it a main dish (that's what I did, I know, a parody!)
Make it heartier. Add sliced mushrooms or diced carrots for more texture and color.
Play with wine pairings. Dry, light white wines like Sauvignon Blanc or Pinot Grigio can also pair well with vegan onion soup, especially if served as an appetizer.
Have fun with a vegan cheese blend. Opt for nutritional yeast and grated cashew-based cheese for a more complex flavor.
Enhance the taste. Add a little Dijon mustard, soy or tamari sauce, or vegan Worcestershire sauce for a more savory flavor.

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How to Make Vegan Onion Soup Step by Step

This recipe starts with a generous amount of sliced onions, sautéed slowly until lightly caramelized ① ② ③ ④.

Montage of four photos showing the process of caramelizing onions after 15 min each time. — You can caramelize the onions in advance and place in the fridge overnight.

After the onions are nicely browned, I pour in red wine and let it reduce a bit ⑤. Then, I move on to adding the other flavorful ingredients ⑥. Afterward, I move on to the croutons. To do this, I cut the stale bread into cubes, mix them with oil, salt, and pepper, and spread them out on a baking sheet ⑦. I grill them until they are deep golden brown and crispy ⑧.

Montage of four photos showing how to make vegan onion soup step by step. — A homemade broth would be even better, but a good quality store-bought broth will give you a satisfactory result.

When ready to serve, I finish by pouring the hot soup into oven-safe bowls and adding a handful of croutons and grated vegan cheese on top of each serving ⑨. I place the bowls under the grill until the cheese is melted and golden.

Soup in an oven-safe bowl topped with croutons and grated cheese, before and after. — Bake long enough for the melting cheese to bubble.

The Keys to Success: My Top Advice

Caramelize slowly for a flavor that’s heavenly. Caramelizing the onions slowly is the secret to a rich and complex flavor for an excellent vegan onion soup. Cook the onions over medium-low heat for about 45 minutes until they are well browned, stirring regularly.

To make onion soup divine, choose broth with flavors that shine. The key to an excellent onion soup is to have a broth with rich, deep, and well-developed flavors. To stay in the theme of effortless cooking, use a quality canned or cubed broth. You lose some of the flavors roasted vegetables can bring, but it will be satisfying enough. If you can, try to find an excellent vegan beef-flavored broth. Otherwise, opt for a vegetable broth, but always of quality!

Red wine in soup is a subtle win, but avoid too fruity for a sweet sin. Red wine adds a subtle but complex flavor to the soup. Ensure it is not too fruity to avoid making the soup too sweet.

Adjust seasoning as you stir to keep the soup a savory blur. Use enough salt and pepper to give the soup a balanced flavor. Taste the soup regularly during cooking to adjust the seasoning if necessary.

Burnt croutons you'll dread, watch closely till they're golden and spread. Do not cook the croutons too long: watch them closely to avoid burning them. When golden and crispy and the vegan cheese is melted, remove them from the oven and serve immediately with the hot soup. By the way, the advice is the same if you place a gratinated bread slice on top of the soup instead.

Essential equipment

A paring knife.
A wooden cutting board.
A large pot or Dutch oven.
A wooden spoon or silicone spatula.
Ramekins or oven-safe bowls to gratin the bread and cheese.
A baking sheet to toast the bread.
A ladle to serve the soup.

Answers to Your Burning Questions

Can I replace the vegetable broth with water?

Of course, but the soup will be less flavorful. If using water, add spices and herbs to enhance the flavor.

How can I prevent the gratinated bread from being too wet?

Make sure the bread is well-dried before gratinating, and spread it in a single layer on a baking sheet. If you have fresh bread, lightly toast it before putting it in the oven.

Can I use a different vegan cheese than grated cheese?

Yes, you can use any vegan cheese that melts well, such as sliced or block vegan cheese. Make sure to grate or cut it into small pieces, so it melts evenly.

How can I thicken my vegan onion soup?

To thicken the onion soup, sprinkle caramelized onions with flour (1 tablespoon) and stir for a few minutes over the heat.

What onions are best for onion soup?

No specific variety of onions is better for vegan onion soup. However, in general, yellow or red onions are often used for this recipe. Yellow onions taste sweet and mild, while red onions have a slightly stronger and spicier flavor. Sweet onions like Vidalia onions can also be used for a milder flavor. The choice really depends on personal preferences and the availability of onion varieties in your region.

How to Store this Dish

This vegan French onion soup will keep for up to 7 days in the refrigerator in an airtight container. To reheat the soup, gently heat it in a pot over medium-low heat.

You can freeze the soup for up to 6 months in an airtight container. To thaw the soup, place it in the refrigerator overnight, then gently reheat it in a saucepan over medium-low heat. The gratin bread may lose some texture when frozen, so it's best to add it when serving the soup.

What to Serve this Dish with

Vegan onion soup is a hearty and comforting dish that can be served as a main course or an appetizer. It's delicious when accompanied by many different dishes, such as:

A crunchy green salad or a seasonal vegetable salad;
A pasta or rice dish for a more substantial meal;
Grilled or roasted vegetables, such as asparagus, zucchini, or carrots;
A grilled hot sandwich with vegan cheese and grilled vegetables;
Vegan meatballs or falafel for a touch of plant-based protein;
Homemade vegetable chips, such as sweet potato chips or beet chips, for a healthier and crunchier dish.

A bowl of vegan onion soup with bread and cheese on top. — Adapted from *Duchess at Home: Sweet & Savoury Recipes from My Home to Yours* by Giselle Courteau.

More Vegan Soup Recipes

Make this Dish Now

Onion soup is one of those simple and comforting dishes that has the power to warm both the soul and the body. This vegan version of the classic onion soup is an ode to simplicity and flavor.

With its melting onions, rich vegetable broth, and crispy toppings of croutons and vegan cheese, this soup is perfect for cold and gray days when you need a little comfort.

So put on your apron and get ready to cook a deliciously comforting dish.

Print Recipe

5 from 2 votes

Vegan Onion Soup

Onion soup is a classic dish in French cuisine, often served as an appetizer in restaurants. Still, my vegan version is just as tasty as the original. And it's a very, very simple dish that relies on just a few ingredients: onions, butter, and broth. For many, flour has no place in it unless you want it thicker (nor does cream or milk, for that matter). As some would say, that would be a travesty of this classic soup. The last time I made it, I added cooked lentils to make it more filling and to avoid hearing growling stomachs for hours on end. I know, travesty, travesty.

Prep Time10

Cook Time1 15

Course: Appetizer, Main

Cuisine: French

Diet: Vegan

Keyword: onion, red wine

Servings:

Calories: 248kcal

Author: Naïby

Equipment

Paring knife.
Cutting Board
Large pot or Dutch oven.
Wooden spoon or silicone spatula.
Oven-safe ramekins or bowls.
Baking sheet.
Ladle.

Ingredients

SOUP

6 medium onions sliced (about 5 cups/600 g)
2 cloves garlic minced
2 tablespoons vegan butter or extra virgin olive oil
8 cups water
¼ cup beef-flavored vegetable broth powder
½ cup red wine (Notes)
2 sprigs fresh thyme (about 1 tablespoon chopped fresh thyme)
2 bay leaves (optional)
2 teaspoons kosher salt
1 teaspoon black pepper

TOPPING

4 slices 1 day-old stale bread (baguette or sourdough) cut into cubes or slices (Notes)
3 tablespoons olive oil
Salt and black pepper to taste
2 cups grated vegan cheese

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Instructions

Place the onions, garlic, and olive oil in a large shallow pot. Over medium-high heat, cook the onions until they are deep golden brown and caramelized, about 45 minutes. Stir every 5 to 10 minutes to scrape the bottom of the pot each time.
Pour the red wine into the pot and scrape the bottom of the pot. Continue cooking until the wine is slightly reduced. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes to 1 hour (depending on your patience level). Adjust the seasoning with salt and pepper, if necessary.
To make the croutons, preheat the oven to 180°C (350°F). Toss the bread cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 10 to 15 minutes, until golden and crispy.
When ready to serve, preheat the oven to broil. Ladle the hot soup into oven-safe bowls. Add a handful of croutons and grated vegan cheese to each portion. Place the bowls under the grill until the cheese is melted and golden. Serve hot.
Stored in an airtight container, this vegan onion soup will keep for up to 7 days in the fridge and up to 6 months in the freezer.

Notes

Onions. Regular yellow or red onions are preferred, as they have a sweet, mellow flavor that works well in this recipe. White onions can also be used, but they have a milder, less pronounced flavor than yellow or red onions.
Vegetable broth. Luda's beef-flavored broth is a favorite of mine. It comes close to the real thing!
Red wine. Light, fruity red wines like Pinot Noir, Gamay, or Zinfandel are favorites for this recipe, as it is served as a main dish. Also, since this soup is topped with cheese, a more full-bodied and tannic red wine like Cabernet Sauvignon or Syrah may better complement the rich and robust flavors of the cheesy gratin soup.
Stale bread. I like to use sourdough bread for the croutons, and baguette or country bread are other great choices.
Cheese. Opt for nutritional yeast and cashew-based grated cheese for a more complex flavor.
Add a bit of Dijon mustard or Worcestershire sauce for a bolder flavor.
Flour. Add 1 tablespoon of flour to thicken it, if desired.

Variations

Vegan lentil and onion soup: add 2 cups of cooked green lentils just before covering the soup with croutons.
Vegan onion soup without wine: replace red wine with 2 tablespoons of sherry or balsamic vinegar for a tangy touch.
Vegan onion soup with white wine: dry and light white wines such as Sauvignon Blanc or Pinot Grigio can also pair well with vegan onion soup, especially when served as an appetizer.
Vegan onion soup with mixed vegetables: add sliced mushrooms or diced carrots for texture and color.

Nutrition

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Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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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]

Tofu sisig in a sizzling cast-iron skillet

Print Recipe

5 from 6 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

Cook Time20

Pressing time20

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

Get Recipe Ingredients

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.

[feast_advanced_jump_to]

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!

Get Your Free Plant-Based Eating Toolkit and More

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

5 from 1 vote

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

Cook Time25

Total Time40

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

Get Recipe Ingredients

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 2 votes

Bang Bang Cauliflower

Prep Time15

Cook Time25

Total Time40

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

Get Recipe Ingredients

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.

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More Vegan Quick Bread Recipes

More Pumpkin Recipes

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5 from 6 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

Cook Time1

Total Time1 20

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

Get Recipe Ingredients

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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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

Cook Time20

Total Time30

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

Get Recipe Ingredients

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.

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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

Cook Time20

Total Time40

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)

Get Recipe Ingredients

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 an easy 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. — Traditional Alfredo sauce is made with heavy cream and butter. In this vegan version, full fat coconut milk replaces heavy cream.

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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 dairy-free Alfredo sauce recipe 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 hot noodles 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 require five simple ingredients.

Notes on some ingredients

Unsweetened coconut milk. Canned full-fat 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 non-dairy milk (soy milk or oat milk thickened with corn starch or arrowroot powder). To be honest, homemade cashew milk (homemade) would be preferred. It will give a smoother consistency than the previous types or 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, fresh parsley, basil, and thyme are welcome.
Seasonings and flavorings. Give it more personality with minced garlic or garlic powder, onion powder, Italian seasonings, fresh lemon juice or lemon zest. Hey, why not thrown in some white wine?

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 great recipe starts with making the vegan Alfredo cream ①. Then the fettuccine pasta 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.

Mmmh... a cauliflower Alfredo sauce comes to mind.

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 raw cashews + 1 cup water mixed in a high-speed blender), 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?

Full-fat 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, Alfredo sauce with coconut milk 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. (I'll doubt you'll have leftover sauce.) And Coconut 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 10 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 creamy sauce whenever you want to cook simply.

Prep Time5

Cook Time15

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

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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

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5 from 13 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

Cook Time50

Soaking Time12

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

Get Recipe Ingredients

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 · 12 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! You 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.

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 at 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 14 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

Cook Time45

Total Time1 10

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

Get Recipe Ingredients

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 10 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

Cook Time20

Total Time30

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

Get Recipe Ingredients

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

Total Time10

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

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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 1 vote

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

Cook Time40

Total Time55

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

Get Recipe Ingredients

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.

More soup recipes

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

Cook Time30

Total Time45

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
4 cups butternut squash peeled, seeded, cut into large pieces
2 cups carrots peeled and sliced
4 cups vegetable stock (or 1 tablespoon powder in 1 cup water)
1 tablespoon tamari
¼ teaspoon salt
¼ teaspoon black pepper
1 can coconut milk plus ¼ cup for garnish, divided

Optional toppings:

Vegan yogurt or vegan sour cream
Roasted butternut squash seeds
Toasted coconut
Fresh herbs
Lemon zest

Get Recipe Ingredients

Instructions

Cover the bottom of a large pot with oil and add the diced onion and a little salt over low heat. Cook, 5 to 10 minutes, until the onion becomes translucent.
Add the garlic and ginger with salt and pepper to taste and cook another 5 min to allow the flavors to blend.
Add the broth and tamari to the pot, then the carrots and squash. Bring to a boil then simmer until carrots are tender, about 20-30 minutes.
In a stand blender or using a hand blender, blend the ingredients to the desired texture. It is possible to mix half, leaving some mashed carrots and squash for a little texture.
At this point, add the coconut milk, keeping ¼ cup for the garnish, and blend. Divide the soup between soup bowls and top with the remaining coconut milk and other favorite toppings.
Placed in an airtight container, this butternut squash soup with carrots and ginger will keep for up to 7 days.

Notes

The cooking time of vegetables depends on the size of the pieces. In other words, the bigger the pieces, the longer the soup will cook.
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.

Variations

Butternut Squash and Coconut Soup: Replace carrots with 2 cups of butternut squash.
Carrot and Coconut Soup: Replace the butternut squash with 4 cups of carrots.
Spicy Butternut Squash Soup with Carrots and Ginger: Add spices like cinnamon and/or nutmeg, paprika, or more spice with cayenne pepper or sriracha, or Thai chili paste.

Nutrition

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Healthy Vegan Blueberry Cobbler

Sep 15, 2021 · 10 Comments

This dairy-free and eggless blueberry cobbler touches all the sweet spots of gourmets. It has a biscuity topping, chewy, slightly crispy on top, with a buttery taste and a delicious mix of juicy blueberries.

This healthier version only takes 10 minutes to prepare, and I'm sure you'll be gobbling up chunks of it in under two minutes.

Blueberry Cobbler in a tart pan — Cobbler has a soft, crumbly filling, reminiscent of a cobblestone road.

Why this Recipe Rocks

Before the summer ends, I urge you to escape to the countryside to pick a ton of blueberries. This is the most paramount recipe to make after plum crumble.

Otherwise, this easy dessert is easily eaten with frozen blueberries during the winter holiday season or any other occasion.

If you love American biscuits or British scones, plus berries, you'll love mixing the two in a fruit cobbler!

Fruit Cobbler is an American dessert that usually has a biscuit-like dough topping. It's a little crumbly on the outside and soft on the inside.

This topping is perfect for hot blueberries, reduced to a compote.

I know there are a million recipes for homemade blueberry cobbler on the interwebs, and people probably want a different take on the concept, but that's not the point of this recipe. This cobbler is unassuming, it doesn't reinvent anything, it doesn't tie up your sneakers' shoelaces for you.

It's only supposed to do one thing: be a great cobbler. And it is besides having a healthy dimension.

The topping is light and rich at the same time, just like a good biscuit should be. Its fruits are only moderately sweet, its juice barely bound by a spoonful of flour. It's perfect.

I love its simplicity and that it can be spooned, à la bonne franquette (casually without any fuss), no matter where you are. If you stand at the counter and eat it out of the pan, like I did, I won't judge you.

What Goes in It?

Vegan Blueberry Cobbler Ingredients — This dish basically requires 7 ingredients.

Notes on Ingredients

Blueberries – I took them fresh, firm, and ripe. Check for mushy or slimy fruit in the container. If there are any, throw them away.
Whole-grain flour – this is to increase nutrient density. Usually, unbleached white flour is used.
Vegan butter – I like the Earth's Balance or Miyoko's Creamery Vegan Butter brand.
Plant-based milk – choose the one you want: almond, oat, coconut, or soy milk.
Baking powder – it helps to raise the dough. Some people use cornstarch or potato starch, arrowroot, or tapioca flour. The goal is to absorb any extra liquid to avoid a runny cobbler.
Coconut palm sugar – it's a direct replacement for white sugar, which usually makes the color of the crumb paler, a color people are accustomed to.
Lemon Zest – lemon goes extraordinarily well with blueberries. Orange zest would also work.

See the recipe sheet for the exact quantities.

Simple Substitutions and Add-ins

Play with fruit – you can make a combination of berries. Reduce the amount of blueberries and compensate with blackberries, raspberries, or cherries, for example.
Make it gluten-free – use gluten-free flour to make gluten-free vegan blueberry cobbler. Try your luck with almond or coconut flour, but at your own risk.
Give it a more tangy flavor – you can add a little lemon juice to the plant-based milk to turn it into a kind of buttermilk.
Change the source of fat – coconut oil works well here too.
Try other sweeteners – other types of brown sugar (cane sugar, Demerara, Muscovado) or maple syrup go well for this recipe. To make the blueberry cobbler sugar-free, use erythritol or xylitol (if you are used to it, as some people may have mild discomfort at first).
Make it spicier – spruce up this cobbler with some vanilla extract or cinnamon, if you like.

How To Make This Dish Step By Step

Making this vegan blueberry cobbler basically takes three steps. Let me walk you through the process quickly.

The first step is to prepare the biscuit-like dough (flour, coconut palm sugar, baking powder, flour, salt, butter, and plant-based milk) ①; the second step is to combine the fruit filling ingredients (blueberries, sugar, flour, and lemon zest) ②.

To assemble, you spread the mixture evenly in the greased baking dish ③, which you cover with dollops of dough. It doesn't have to be perfect. You just have to place large spoonfuls of cookies all over the place to look like a sort of "cobblestone road" ④.

Four-step photo collage showing how to make vegan blueberry cobbler — Make ahead this blueberry cobbler with the first three steps.

Finally, you brush the top of the dough with a little milk or vegetable butter ⑤. You put it in the oven and you cook it all ⑥.

Two-step phot collage showing how to spread vegan blueberry cobbler filling step by step — The layer of the berry cobbler is supposed to turn into a thick, sticky porridge or jam. The blueberry cobbler filling should turn a golden brown color after cooking.

Keys to Success: My Top Tips

Don't go cutting corners with fruits.

Don't use canned fruits. They contain added sugar or colorings that are undesirable. In addition, they're soaked in liquid which will make the result too runny.

Be patient and chill.

I know you’re going to want to dip your spoon in the cobbler but be patient! As the cobbler cools, the interior begins to thicken, creating a melt-in-the-mouth texture we all love! Ignore this advice, and your preparation will be too runny.

Customize the crust to your liking.

The butter should be cold and cut until the dough resembles coarse breadcrumbs to have a more flaky dough.

Essential Equipment

Mixing Bowls - any salad bowl will do, but I really like using these stainless steel bowls of different sizes.
A wooden spoon
8 or 9-in ( 20 or 23 cm) square baking dish or 20 x 25 cm (8 x 10 in) rectangular or a cast-iron pan of at least 2 '' (5 cm) deep -...
Pastry brush - mine has a wooden handle, but the silicone brushes are good too.

How to Serve this Dish

Before going wild with this dessert, don't forget to let the cobbler cool down at room temperature for 20 minutes before serving. This allows the berry juice to thicken and form a jam-like texture.

Then take chunks of cobbler with a spoon or pour them into a shallow bowl and garnish with your choice of plant-based toppings:

A scoop of vegan vanilla
Coconut ice cream
Coconut whipped cream
Coconut yogurt
Coconut flakes
Chocolate chips or cocoa nibs
Nuts, such as walnuts, pecans, slivered almonds

Answers to Your Burning Questions

What's the difference between a crumble, a cobbler, and a crisp?

A lot of people get confused about the terminology. Oftentimes it happens between crumble and cobbler. Perhaps this is because they all have this in common: pieces can easily be spooned out and transferred to the plate without needing a sophisticated presentation.

However, both are made with a juicy layer topped with almost identical ingredients, but they have very different textures.

• Crumble: it's a satiating dish of British origin, containing a fruit compote topped with a crumbly filling (fat, flour, and sugar). It's baked until the topping is crisp. The most common fruits used in crumbles include apples, blackberries, peaches, rhubarb, currants, and plums.

• Crisp: it's a relatively new American dessert consisting of cooked fruit (apples, pears, peaches, berries, or rhubarb), topped with a crispy crust often made with rolled oats, nuts, cinnamon, and sugar.

• Cobbler: it's a traditional American dish, consisting of a filling, usually fruit, covered with a layer of pastry as a crust. While the crumble and crisp have crumbly toppings that resemble muesli/granola, the cobbler's crust looks like pieces of biscuit dough, chewy, with a buttery taste. It evokes a paved road. The name also refers to a cobbler who 'pieces' things together, like in this easy-to-make dessert.

Can I use other types of fruit for this recipe?

Sure! It's not just berries that make great cobblers. Usually, apples, peaches, and berries are the most popular but go ahead with rhubarb, although it's more often found in crumbles. Cobbler is very versatile!

Can I use frozen blueberries for a blueberry cobbler?

Yes, you can totally make a blueberry cobbler with frozen berries. In this case, thaw them a little before using them in the recipe or simply skip this step (cooking will take longer, though).

How to Store this Dish

Place this vegan blueberry cobbler in a sealed container or keep it directly in the baking dish, covered with foil or wrap. It will keep for up to three or four days in the refrigerator.

You can serve the leftovers of this cobbler cold or warm them slightly in the oven before serving in a preheated 325 °F (150 °C) oven until the crispy topping and topping are warm.

Make This Dish Now

This easy-to-make dessert calls for fresh blueberries, but as mentioned above, adding any berries medley in this cobbler recipe works wonderfully.

Use seasonal or frozen fruit and make this cobbler recipe that doesn't take forever to make and can be made any time of the year.

This vegan blueberry cobbler, healthier than traditional recipes, is done in three essential steps; 10 minutes of physical effort.

Your palate will rejoice in this delicacy that is slightly crumbly on the outside and soft on the inside.

Blueberry cobbler topped with ice cream in a bowl with baking pan in the back — Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau

Print Recipe

5 from 12 votes

Vegan Blueberry Cobbler

This Vegan Blueberry Cobbler isn't a flashy type of dish at all. It's simply a dessert with a biscuity-like crust, baked with not too sweet berries. Serve it with a scoop of coconut vanilla ice cream or coconut whipped cream.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Keyword: blueberries, cobbler, coconut palm sugar, summer

Servings:

Calories: 183kcal

Author: Naïby

Equipment

8 or 9-inch (20 or 23 cm) square baking dish or rectangular 8 x 10 inches (20 x 25 cm) at least 2 inches (5 cm) deep.

Ingredients

For the cobbler's biscuit dough:

1⅓ cups whole wheat flour or unbleached all-purpose white flour
3 tablespoons coconut palm sugar divided
1½ teaspoons baking powder
½ cup plant-based milk almond, oat milk, or soy
1 to 2 tablespoons vegan butter melted, to brush the top of the pastry

For the fruit filling:

4 to 5 cups blueberries fresh or frozen
½ cup coconut palm sugar
2 tablespoons whole wheat flour or unbleached all-purpose white flour
1 teaspoon lemon zest or lime zest (optional)

Get Recipe Ingredients

Instructions

Preheat the oven to 375 ° F (190 ° C).
To make the cobbler dough, combine the flour, 2 tablespoons of coconut palm sugar, baking powder, flour, and salt. When thoroughly combined, add the vegan butter and plant-based milk. Stir until the mixture is just a sticky dough. Put aside.
To make the filling, wash the blueberries and pat them dry. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly throughout the baking dish.
Using a tablespoon, scoop the dough and place it on the fruit. There will be just enough to cover them. Either leave the dough in misshapen pieces on the fruit or spread them.
Brush the top of the dough with the remaining tablespoon(s) of plant-based milk or butter and the remaining tablespoon of sugar.
Cook until the top is golden brown and juices have thickened slightly about 40 to 45 minutes.
Let stand for 15 minutes before serving.
Placed in an airtight container, this vegan blueberry cobbler will keep for up to 3-4 days. (The texture of the filling may change.)

Notes

Allow the cobbler to cool, so the inside thickens.

To have a flakier dough, the butter should be cold and cut until the dough looks like coarse breadcrumbs.

Variations

Vegan Lemon Berry Cobbler or Buttermilk Blueberry Cobbler: add 2 tablespoons lemon juice to the cobbler’s biscuit dough.

Vegan Berry Cobbler: replace blueberries with strawberries, raspberries.

Vegan Apple Blueberry Cobbler, Pear, and Blueberry Cobbler, etc.: replace blueberries with any fruit, such as apple, pear, or peach.

Vegan Blueberry Cobbler with Oats (Crisp): Replace flour with rolled oats.

Nutrition

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Easy Vegan Zucchini Bread {Healthy and Moist}

Aug 31, 2021 · 11 Comments

I never thought that a dairy-free and eggless zucchini bread could be so delicious! It's super moist and has a lot fewer calories than the popular versions. It only takes 10 minutes to prepare, and after that, forget it in the oven for 1 hour and swallow a good slice or two.

Zucchini and tomatoes aren't the only happy marriage. These cucurbits also mix with marvelous treats. You'll be amazed when you have tasted this delight.

Vegan zucchini bread slice in a dessert dish next to zucchini bread loaf cut in slices — Easy vegan zucchini bread

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Why this Recipe Works

Zucchini bread has been tormenting my mind for a few years, but I never got down to it. This unique recipe is taken from James Beard, an American chef, cookbook author, teacher, and TV personality, named "Dean of American Cuisine" by the New York Times in 1954.

I first learned about this dish a few years ago while surfing the web. When I saw this name appear before me on the screen, a strange, indescribable sensation came over me, a sensation that I can only associate with the following words: confusion, seduction, revelation. What? You can hide zucchini in a pastry!

You can imagine the loud chorus of bells ringing in my head. It was deafening, like when you find yourself in a large echoing cathedral while the organist is rehearsing.

This healthy zucchini bread isn't that different, really, from classic banana bread.

But it's a healthier, slightly denser version—given the use of whole flour rather than white flour—without sacrificing tenderness. It's with mostly zucchini, coconut palm sugar, and cinnamon mixed into the dough to make it more interesting. The latter also gives a slightly nutty flavor. In addition, it provides a large batch: twin loaves, fluffy, with a golden top showing ripples of zucchini, with the crumb closer to a cake.

That doesn't mean, of course, that you can't eat it for breakfast because you can.

However, this does mean that it is particularly well-suited to the afternoon, nap time, for example, a weekend at the end of summer.

Truth be told, I only have half of the two parts left, so if I were you, I'd go ahead and preheat the oven now.

What Goes in It?

Vegan zucchini bread ingredients spread on a surface — This dish basically requires 11 or 12 simple ingredients (not including water and salt).

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 white sugar.
Flax seeds. You can choose either brown or golden flax seeds. It won't change anything. Buy them whole to keep them longer (you'll mold them afterward) or already ground (aka flax meal). When mixed with water, it acts as an egg replacer. Chia seeds will do the same thing.
Vegetable oil. I'm not talking about the low-grade stuff with all kinds of oils mixed in it. Here I mean a neutral-tasting oil, like sunflower, grapeseed, or canola oil (rapeseed).
Zucchini. Take them not enormous (not miniature either), shiny, and without blemishes. Something less than 6-7 inches (15-17 cm) long and about 1 inch (1.5 cm) in diameter is ideal. Young zucchini, having grown well, are usually more desirable because of their compact skin, tiny seeds, tenderness, and softness.
Cinnamon. For an exceptional taste, take Ceylon cinnamon.

See the recipe card for the exact quantities.

Simple Substitutions and Add-ins

Water. You can add non-dairy milk, such as rice, oat, soy milk, or even homemade almond milk, pecans, or walnuts.
Oil. Vegan butter can also be used. In this case, soften it. Melted coconut oil works too. Some people replace the oil completely with applesauce, but it's good to have a mix of a liquid fat such as oil to bring more tenderness.
Coconut sugar. Replace it with maple syrup, agave syrup, cane sugar, brown sugar, or a lower calorie sweetener like erythritol or xylitol. Those ones tend to be less sweet, though. You can also mix two types of sweeteners.
Whole wheat flour. Make gluten-free vegan zucchini bread by putting gluten-free flour, oat flour, or almond flour instead. Or make it fluffier with all-purpose unbleached white flour.
Cinnamon. It decrease the amount of cinnamon and compensate with nutmeg.
Walnuts. Pecans go great with this recipe too.

How to Make this Zucchini Bread Step by Step

This recipe starts with the preparation of the flaxseed egg. While it's taking, you grate the zucchini ①. You mix the wet ingredients in a large mixing bowl ②, then you add the grated zucchini ③ that you have to stir well ④.

Collage of four photos showing the process of making vegan zucchini bread step by step — To make a moist vegan zucchini bread, replace the eggs with oil and/or applesauce.

The next step is to sift the flour ⑤.

Person in the background filtering the flour through a fine-mesh sieve, dropping it into a mixing bowl — You can sift the flour with a fine-mesh sieve, as shown here, or simply by hand with a whisk or fork (much faster).

Finally, you mix the dry ingredients in another mixing bowl ⑥. Of course, all of the above can be done in one bowl. In short, you add the dry ingredients to the wet ingredients ⑦ to form a dough ⑧. You transfer the dough into a loaf pan ⑨.

Finally, you put it in the oven until it's done.

Two loaf pans with baked zucchini bread in it — It's worth cooking two loaves because they'll be devoured!

Keys to Success: My Top Tips

Filter the powder

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

You have three ways to sift the flour:

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

Resist the wrist

Over-mixing your dough creates a gummy, dense, or tough texture because the wheat proteins and gluten are overdeveloped.

The idea here is to give the dough lightness. To do this, you need to create enough air bubbles in it. The baking soda and baking powder will help you with this.

If you go to great lengths to trap air in the fat (oil), then mix it all at once without precaution with the dry and wet ingredients of the quick bread, you'll lose all the air you have accumulated by whipping.

The watchword here is to incorporate. It involves combining the ingredients gently without stirring or beating. Use light movements with a rubber spatula in one hand while rotating the bowl with the other hand.

Scan your pans

Dark-colored bread pans absorb heat more and are likely to increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the total cooking time indicated (or even a little longer). But it's worth inspecting your preparation a bit before anyway.

Make it even, Steven

Place your loaf in the center of the oven, where the heat circulates more evenly. The cooking will be the same on all sides. Make sure the temperature is the right one.

If you're wondering why your zucchini bread is raw in the middle, your temperature was too high.

To find out if it's ready, insert a toothpick in the center after 50 minutes of cooking. It should come out clean and dry or have just a few scabs clinging to it.

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

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

Essential Equipment

Grater. The fastest way to grate zucchini is to use a food processor. Otherwise, use the four-sided grater. It is also easily done.
Grinder. I used my mini blender for grinding whole flax seeds. You can try with the food processor, but I'm not sure the seeds come out powdery enough. You can also use a spice or coffee grinder.
Measuring spoons and cups.
Mixing bowls.
Rubber spatula.
Sifter, fine-mesh sieve, or whisk.
Loaf pans x 2. I used 5 x 9 x 3 inch sized loaf pans. Mine are dark-colored.

How to Serve It

You can serve this delicious vegan zucchini bread cold or hot. A slice or two with a cup of tea makes for a hell of a breakfast. Also, eat it as a snack or dessert.

I love it with a cup of tea in the morning or a nice glass of lemonade in the afternoon.

Other Creative Variations

To make a real fruitcake (a fruitcake is a rectangular cake containing raisins, candied fruits), reduce the quantity of pecans to ½ cup and put ½ cup of raisins.

To increase your pleasure, add chocolate chips to turn it into vegan chocolate chip zucchini bread or cocoa powder for a vegan chocolate zucchini bread.

Change the shape by putting the dough in a mini loaf pan or muffin pan to make vegan zucchini muffins—irresistible gifts for your friends, neighbors, or coworkers.

More Quick Breads

Answers to Your Burning Questions

Do we peel the zucchini before making the zucchini bread?

No. You don't have to peel the zucchini. In fact, you would be wasting your time doing it. When grated, zucchini melts into bread and helps impart a fluffy texture. Also, I think it would be worth keeping the skin on. Its green color screams: "Packed with nutrients!"

How do you grate zucchini to make zucchini bread?

There are two ways to grate zucchini: by hand with a four-sided grater or a food processor with a circular grater. I prefer the second method. It gets the job done faster and without damaging the zucchini strings.

Here's how:

•By hand with a four-sided grater: cut off the ends of the zucchini and rub them against the grater side of a grater to get a perfectly sized bunch of strings for baking zucchini bread.

•In the food processor: cut it in two or three pieces and place it vertically in the upper mouth of your food processor. Turn it on by pushing the piece of zucchini down.

How many zucchini do I need to grate to get 2 cups?

It depends on the size of the zucchini. When sliced, an average of 6 to 7 inches (15 to 17 cm) zucchini makes about 1 to 1¼ cups. A medium zucchini can give you 2 cups.

What to replace the oil in zucchini bread?

You can replace the oil with applesauce. It makes low-fat, low-calorie zucchini bread. In fact, if you want to know the truth, it replaces oil and eggs in vegan baking.

What are my replacement choices for zucchini?

The best substitutes for zucchini are squash, cucumber, eggplant, carrots, apple, beetroot, and sweet potato.

How to Store It

Zucchini bread will keep for at least two or maybe three days at room temperature. After hanging out on the counter for three days, it's best to refrigerate it. It will keep there for at least a week, or even a few more days.

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

Make it Now

If you ask me: "What is the point of baking zucchini bread?" I'd tell you that zucchini is an ingredient similar to a banana in baking. So, why not do something similar to the banana bread?

Zucchini adds terrific texture and moisture to baked goods and not only helps puff up quick breads but cakes and muffins with a nutritional boost!

Accompanied by applesauce, this vegan quick bread is more rounded.

This fruit vegetable has such a sweet flavor that it pairs wonderfully with everything from cinnamon to chocolate.

This treat has everything to charm you.

zucchini bread loaf cut in slices — Recipe adapted from Epicurious.com by James Beard and The Joy of Vegan Baking by Colleen-Patrick Goudreau

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5 from 1 vote

Zucchini Bread with Walnuts

My version is much less sweet than the original version. This may be because coconut palm sugar is more intense than regular sugar. These pretty things can be made in 70 minutes, including cooking time. And unlike more conventional quick breads, which are best when cooled completely before slicing, this one doesn't suffer when eaten hot. This makes for a perfect last-minute dessert or afternoon treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: cinnamon, coconut palm sugar, James Beard, zucchini, zucchini bread

Servings: loaves

Calories: 1917kcal

Author: Naïby

Equipment

Food processor or grater
Measuring spoons and cups
Mixing bowls
Rubber spatula
Fine-mesh sieve or sfiter
Loaf pans, 8 x 4 x 2 inch (20 x 10 x 5 cm) or 9 x 5 x 3 inches

Ingredients

3 tablespoons ground flax seeds or 2 tablespoons whole
½ cup water
½ cup vegetable oil like canola, sunflower oil, seed oil
½ cup applesauce
1 tablespoon apple cider vinegar or distilled white vinegar, lemon juice
1 ½ cup coconut palm sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour or unbleached all-purpose white flour, gluten-free flour,
3 teaspoons ground cinnamon
1 teaspoon kosher salt or fine sea salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup walnuts or pecans, coarsely chopped (Optional)

Get Recipe Ingredients

Instructions

Preheat the oven to 325 ° F (170 ° C). Lightly grease two loaf pans, four mini cake tins, or two muffin tins.

Make the flax egg:

In a mini blender or a spice grinder, reduce the flax to powder if whole. In a small bowl, combine the ground flax seeds and water. Whisk until thick and creamy, about 2 minutes. Transfer the "flax egg" to a mixing bowl.

Prepare the wet ingredients:

In the mixing bowl, add the oil, apple cider vinegar, and sugar to the flax egg and combine.
Stir the zucchini and vanilla.
Prepare the dry ingredients:
In a separate bowl, using a sieve, sift together the flour, cinnamon, baking soda, baking powder, and salt.
Optionally add the walnuts to the sifted ingredients.

Make the dough:

Stir the dry mixture into the wet mixture until combined. Do not overmix.
Divide the dough into the prepared pans and bake for 60 to 70 minutes for standard loaves, 40 to 45 minutes for mini loaves, or 30 to 45 minutes for muffins.
Check if it's ready by inserting a toothpick in the center.
Let cool completely on a cooling rack or serve immediately.
Placed in an airtight container, this zucchini bread will keep for up to 2 to 3 days at room temperature or a week in the refrigerator.

Notes

Sift the flour using a sieve, fine-mesh sieve, whisk or fork to promote uniform crumb results by removing larger particles.
Do not overmix the dough, which will result in a gummy or hard texture. Instead, gently combine the ingredients without stirring or beating, with light movements and a rubber spatula.
Check for doneness 10 minutes before the suggested time if dark-colored loaf pans are used. Suggested full cooking time may be longer if light-colored pans are used.
Place the loaf pans in the center of the oven, where the heat circulates more evenly.
The loaves' top, sides, and bottom should be golden brown and have a hollow sound when tapped.

Variations

Vegan zucchini bread with raisins: reduce the walnuts to ½ cup and add ½ cup raisins.
Vegan chocolate chip zucchini bread: reduce the walnuts to ½ cup and add ½ cup chocolate chips.
Vegan chocolate zucchini bread: reduce the flour to 2 ½ cup and add ½ cup cocoa powder.

Nutrition

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Easy Healthy Homemade Lemonade with Mint

Aug 20, 2021 · 10 Comments

Here's a homemade lemonade that uses half the added sugar in many traditional recipes. It's even without refined sugar.

It takes 10 minutes to prepare and is made with just three simple ingredients: freshly squeezed lemons, water, and natural sugar that is much less destructive than white sugar.

Two glasses of lemonade garnished with mint on a surface — Homemade lemonade is a perfect thirst-quencher on hot summer days!

Why this Recipe Works

For many of us who grew up in North America, the only lemonade we knew was this yellow and brown jar from Country Time®.

We took the powder from it, mixed it with water, and as if by magic, we obtained a tangy yellow drink that was sweet enough to burn our throats. And we all called it lemonade (I say, shaking my head).

Or, we had lemon juice that came from a squeeze bottle and mixed with table sugar, like Equal®. It's sadly still relevant today. In a large glass, we squeeze ten squirts of lemon, add three sachets of sweetener and water to fill. The result is a screaming yellow, wildly sour, wildly sweet liquid, the kind of thing that I'm pretty sure will strip tooth enamel on contact.

Lucky for all of us, there's a better way to get our lemonade fix (without having to go to the dentist, thank you).

This homemade lemonade contains just three essential ingredients: freshly squeezed lemon juice (real lemons), coconut palm sugar (a natural sweetener), and water.

It combines the right ratio of crisp lemon flavor and sweetness to create the best lemonade ever: a tangy lemonade. It also has a touch of mint, making it even more refreshing.

Children will undoubtedly welcome it.

What Do We Put in It?

Lemonade ingredients spread out on a surface — You only need three simple ingredients to make this healthy homemade lemonade. Mint intensifies the refreshing side.

Ingredient Notes

Coconut palm sugar – it's a sweetener made from the sap found in the flower buds of the coconut palm. Considered a natural sugar, it involves minimal processing, and no chemicals are used. It's a good substitute for granulated white sugar.
Lemons – choose lemons that are devoid of a green tinge, firm, plump, and heavy for their size.
Springwater – for crystal clear taste, this is the right thing to do.
Mint – choose leaves that are evenly colored and do not appear to wilt.

Jump to Recipe for the exact quantities

Simple Substitutions and Add-ins

Coconut palm sugar – replace it with cane sugar (Moscovao or Sucanat), honey (non-vegan), agave syrup, or maple syrup for something "healthier" than refined white sugar. For a lighter, sugar-free lemonade, you could also use erythritol (if your stomach is used to it, as it can cause intestinal discomfort) or xylitol. Stevia is another option.
Lemons – for a sweeter taste, you can choose Meyers lemons from California, but they're only available in November and last until May. They're smaller, smoother, darker in color on the outside, and sweeter (and more expensive). You won't have to use as much sweetener.
Springwater – if your tap water tastes pretty decent, use it. For something more sophisticated, you can make this lemonade with sparkling water.
Mint – you can use other herbs, such as thyme, rosemary, or basil.
Fruit – add berries to make it more playful or puréed fruit for color.

How to Make it Step by Step

It begins with simple syrup—water and sugar, boiled briefly to dissolve— infused with strips of lemon zest ①. Then you filter the syrup and chill it in the fridge ②. After that—or, even better, while the simple syrup is brewing—you squeeze the lemons ③, which you combine with cold water and ice cubes ④.

Step 1: Make the simple syrup (flavored with lemon)

Montage of two photos showing how to make sugar syrup step by step — Simple syrup can easily be made ahead and refrigerated for later use.

Step 2: Make the lemonade

Montage of two photos showing how to make lemonade step by step — If you have a bunch of lemons to extract, you can squeeze them and freeze them juice too.

I added a handful of mint leaves to the entire jar before cooling it down to have a homemade lemonade that tastes of refreshing mint, which pairs beautifully with the acidity of lemons ⑤.

Mint leaves dipped in a glass pitcher of lemonade

Caution: If you like this idea, however, please note that the longer the mint leaves stay in the lemonade, the more it will taste minty.

The Keys to Success: My Top Tips

Buy quality lemons

When buying lemons for lemonade, buy lemons that are big, heavy, and squeezable. If you've ever bought lemons just to cut them up and find that half the lemon is zesty and there is very little juice, welcome to the club.

For this reason, I always buy a few more. If I think I can get 1 cup of juice from six lemons, I buy eight.

Note: Late-season lemons are less acidic than early-season lemons. Also, Meyer lemons are sweeter and juicier than standard lemons. They make amazing lemonade with a delicious sweet flavor. They're generally in season in winter and spring.

Extract the lemon juice to the last drop

Before squeezing the lemons, soak them in lukewarm water.

The heat relaxes the juice sachets and makes extracting the maximum amount of juice from each lemon easier.

Then, before cutting them in half, roll them on the counter with your palm, exerting some pressure. It also helps circulate the juice.

For a fuller and more complex lemon flavor, steep lemon slices with the sugar in a bowl and store them in the refrigerator for about 30 minutes if possible. Crushing lemon slices with sugar helps extract the oils in the lemon peel and adds a more fragrant citrus flavor.

Don't ignore making sugar syrup (aka simple syrup)

If you've ever tried to sweeten iced tea, you may have noticed that sugar doesn't dissolve well in cold liquids. In contrast, sugar syrup—a (usually) equal part mixture of sugar and water that has been briefly heated to help the sugar dissolve—mixes wonderfully in lemonade, iced tea, or cocktails.

If you skip this step and mix the sugar, water, and lemon juice directly, the sugar will sink to the bottom.

Well, if you want to do it your way, for the preparation of a small portion, add the sugar to the water and lemon juice in a shaker. For a large amount, tell me if you managed not to break your arm.

Match it perfectly to your tastes

Start with the proportions of ½ cup of sugar for a slightly sweet lemonade or ¾ cup of sugar if you like it sweeter than that + 1 cup of water + 1 cup of lemon juice (or ¾ cup of lemon juice if you're worried about it being too tangy). Reduce the amount of sugar if you use Meyer lemons.

Essential Equipment

Zester – To get strips of zest, I use a zester with five teeth. You can use this one that is highly rated with consumers.
Citrus juicer – I could squeeze my lemons in three ways (or even four, if I may say so): use my Slow masticating centrifuge would be overkill. What could be easier than squeezing lemons with it a wooden reamer or glass juicer with handle and spout. In fact, I always use my manual metal juicer.
Measuring cup – I use that one.
Fine-mesh sieve – I used a small sieve. It's worth having the whole set.
Container – pour your lemonade into a stoneware crock pot, ice bucket, or just a glass pitcher (I wish I had a pitcher like this).

How to Serve this Drink

This drink should be served cold. I love drinking it on its own after a hot morning or afternoon or with other summer dishes at barbecues, picnics, or poolside parties.

To make lemonade for one or two, simply divide the recipe by eight or four, respectively.

This drink should be served cold. I love drinking it on its own after a hot morning or afternoon or with other summer dishes at barbecues, picnics, or poolside parties.

To make lemonade for one or two, simply divide the recipe by four or two, respectively.

Other Creative Variations

Earlier, I talked about flavoring lemonade with herbs, but you could also:

Decorate your lemonade with vanilla instead, or why not, lavender.
Qualify it rated R by preparing a lemonade with alcohol such as bourbon, tequila, whiskey, or vodka
Add antioxidants by making a tea lemonade (green or black).
Turn your lemonade into slush by adding lots of crushed ice cubes.
Give it different shades by adding cranberry, pomegranate, hibiscus, or rhubarb juice to make it slightly pink; strawberry or raspberry juice to make it pink; peach juice to make it orange; blueberry juice to make it purple.
Turn it into lemon bars by placing it in popsicle molds in a freezer.

Answers to Your Burning Questions

Is homemade lemonade healthy?

Well, it depends. Since lemonade is made from freshly squeezed lemons, it should be much healthier than what you find in stores.

But afterward, if you put in a truckload of sugar, you just sabotaged the healthy side.

If you do it right, homemade lemonade with a reasonable amount of sugar has many benefits.

Lemon juice extracted from freshly squeezed lemons is packed with minerals and vitamins, especially vitamin C, which help boost your immune system. Recently scientifically proven therapeutic activities include anti-inflammatory, antimicrobial, anticancer, and antiparasitic activities.

Finally, a 2019 review reports that the antioxidants and flavonoids in citrus fruits may improve heart health and markers of metabolic health, including glucose tolerance, insulin sensitivity, and fat metabolism.

Is it healthy to drink lemonade every day?

Calculate this like this, if 4 cups of lemonade contain 1 cup of sugar, that makes ¼ cup (4 tablespoons) of sugar (55 g). The American Heart Association (AHA) recommends that sugary foods make up no more than half of a person's daily discretionary calorie intake.

According to AHA guidelines, most men should not consume more than 150 discretionary calories of sugar per day. This is equivalent to 38 g or 9 teaspoons of sugar. And women should not consume more than 100 discretionary calories of sugar per day. This is about 25g or 6 teaspoons of sugar.

So, it is unhealthy if you ingest much more than the recommended daily allowance (besides that, you're probably already eating other sweet things).

To drink it every day and stay below the recommended daily dose, you should reduce the quantity of sugar.

What are the best lemons for lemonade?

Lemons that are large, heavy, and squeezable are best for lemonade. They must not have green spots.

Late season lemons are less acidic than early season lemons. Also, Meyer lemons are sweeter and juicier than standard lemons. They make amazing lemonade with a delicious sweet flavor. They're generally in season in winter and spring.

How many lemons do I need if I use freshly squeezed lemon juice?

For 4 cups of lemonade, you need to collect 1 cup (250 ml) of juice. And to do that, you need at least six lemons, maybe eight to be sure.

Does lemonade hydrate me?

There is nothing better than lemonade to quench your thirst and hydrate yourself since it contains a lot of water.

How to Store It

Store healthy homemade lemonade in the refrigerator, without ice, for 5-7 days.

Make it Now

Homemade lemonade is a summer essential.

But lemon juice concentrates and powders just won't do.

Fortunately, making a delicious homemade lemonade is super easy. The typical American palate likes the numbers 3-1-1-1. Namely three cups of cold water, 1 cup of lemon juice, 1 cup of sugar and another 1 cup of water to make the simple syrup.

But I prefer to use ½-¾ cup of sugar, or even use ½-¾ of the simple syrup quantity.

This ratio is the key to a perfect thirst quencher. My recipe combines the right ratio of crisp lemon flavor and sweetness to create the best lemonade ever.

It might not be instant on its own, but once the syrup is prepared, it's easy to put together whenever the mood takes you. (Which, if you're like me, is every day, around lunchtime.)

Once you have mastered this recipe, it will be difficult to get store-bought ones again.

I promise you.

Print Recipe

5 from 14 votes

Healthy Lemonade (with No Refined Sugar)

I like my lemonade not too sweet with a strong citrus flavor, yes, tangy. If that's not your thing, you could add more sugar, but that would go against making it healthier.The proportions will vary depending on the sweetness and strength of your lemonade and the acidity of your lemons to begin with. Start with the proportions of ¾ cup of sugar for a more tart flavor or ½-¾ cup of sugar, 1 cup of water, 1 cup of lemon juice. Reduce the amount of sugar for lemonade with Meyer lemons. I infused some lemon zest for a more intense lemon flavor. If this is less your thing, you can skip this step.

Prep Time5

Cook Time5

Total Time10

Course: Drink

Cuisine: American, Canadian

Keyword: coconut palm sugar, lemons, mint

Servings:

Calories: 69kcal

Author: Naïby

Equipment

Zester
Citrus juicer
Measuring cup
Fine-mesh sieve
Container (pitcher)

Ingredients

½-¾ cup coconut palm sugar or any sweetener (Notes)
4 cups springwater or tap water, divided
1 cup lemon juice freshly squeezed
Ice cubes
1 lemon thinly sliced
Fresh mint optional

Get Recipe Ingredients

Instructions

Make the simple syrup:

In a small saucepan, combine the water, sugar, and zest. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from fire.
Transfer the mixture to a medium bowl and refrigerate (or even faster, in the freezer) until cold. Strain the syrup through a sieve into an airtight container, pressing hard, then removing the solids.

Make the lemonade:

Add the lemon juice and lemon slices.
Optionally garnish with mint in the jar.
Add ice cubes to cool immediately or place in the refrigerator until the lemonade is cold enough to serve.
Placed in an airtight container, this healthy homemade lemonade will keep for up to 5-7 days.

Notes

Sugar: you can use any sweetener, like agave syrup or brown sugar. If using Erythritol, you can use 1 cup as it is not as sweet.

Simple syrup can easily be made ahead and refrigerated for up to five days for later use.

Buy quality lemons: big, heavy, and squeezable. Take six to eight so you don't run out. Late season lemons are less acidic than early season lemons. Also, Meyer lemons (available in winter and spring) are sweeter and juicier than standard lemons. They make amazing lemonade with a delicious sweet flavor.

Extract the lemon juice to the last drop: Before squeezing the lemons, soak them in lukewarm water and roll them on the counter with your palm, exerting some pressure before cutting them in half.

Don't ignore making the sugar syrup (aka simple syrup): this will help the sugar to dissolve and blend beautifully into the lemonade.

Variants

Strawberry Lemonade: Puree 2 cups of fresh, cleaned, and hulled strawberries in a juice extractor or blender. If a blender is used, pass the mash through a mesh strainer to remove large pieces of pulp. Add the strawberry puree to the lemonade recipe above, but reduce the cold water to 2 cups.

Lemon Cocktail: Combine the lemon juice and simple syrup with 2 cups of cold water from the recipe above. Add 1 cup of lemon or other vodka and 1⁄3 cup of orange liqueur. Mix well. Frost glasses with a sugar rim and pour over crushed ice. Add a lemon wedge to garnish.

Nutrition

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Yummy Zucchini with Tomatoes and Basil

Aug 12, 2021 · 14 Comments

Here's a zucchini recipe that will not leave you indifferent. Coated with a succulent enveloping flavor of unique Italian tomatoes, they are cooked in the set-it-and-forget-it fashion (speaking of the preparation of the ingredients).

Yeah! It requires minimal effort: a few minutes of cutting and 10 minutes of simmering, and the dish is ready to be put in the oven and cooked to tasty perfection.

Dish of sliced zucchini, coated in tomato sauce and garnished with torn basil leaf in a round stoneware plate resting on a metal plate

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Why this Recipe Works

If you have summer zucchini in your local market or are one of those people overwhelmed by an overabundance of them in your own backyard—a problem I wish I have one day—cop this recipe right now.

This recipe, taken from the queen of Italian cooking in North America, Marcella Hazan, celebrates this cuisine beautifully and is very simple. There's nothing but olive oil, onions, garlic, tomatoes—and not any kind of them, on top of it—zucchini and basil.

Although zucchini is not the most exciting vegetable, under the spell of the tomato, it succeeds, cleverly, to seduce the palate.

The zucchini is almost melty in its sweetness and, coupled with the depth of the tomato flavor, is enough to make you moan with pleasure.

Cooked as such, I could eat it every day until nature ran out.

What Do We Put in It?

This zucchini and tomato dish basically calls for five ingredients.

Ingredients Notes

Zucchini – don't take them enormous (not miniature, either), but medium-sized, glossy, and with no blemishes. Something less than 6, 7 inches (15, 17 cm) long and about 1 inch (1.5 cm) in diameter is ideal. Young zucchini, well-developed, are usually more desirable because of their compact skin, tiny seeds, tenderness, and softness.
Plum tomatoes – I used the famous San Marzano tomatoes, which are considered the best tomatoes in the world, crème de la crème, the gold standard, even canned—it cannot be found fresh in North America. To know which brand is the best, you should see no pieces, no sauce, just whole, firm-fleshed tomatoes with a bit of their juice. But you'll only know after opening several.
Onion – I really like cooking with red onion, as I find it tastier than traditional yellow onion (or maybe I'm imagining things). Hazan thinks it gives a pretty pungent aftertaste, but I don't know, it's up to you.
Garlic – if you can find any, I repeat if, choose the Georgian Fire varieties for a rich, harmonious, and warm flavor or Rocambole for a deep and round taste.
Herbs – take flat-parsley and Genoese basil.

Jump to Recipe for the exact quantities.

Simple substitutions or add-ins

Zucchini – feel free to add yellow zucchini.
Canned plum tomatoes – uses fresh heirloom tomatoes.
Onion + Garlic – if you have poor digestion or need to follow a low-FODMAP diet, use the green part of scallions and my garlic-flavored oil.
Herbs – experiment with oregano or Italian herbs.

How to Make this Dish Step by Step

It starts with a drizzle of olive oil, minced onion, and garlic. Next come the parsley, tomatoes, and their juice ①. Finally, the zucchini mix into the sauce so that they are entirely coated ②. After about 20 minutes of cooking on the stove, you put the Dutch oven/cast-iron casserole dish in the oven and let it cook until the zucchini is very soft—almost soft enough to fall apart, but not quite ③. Finally, you garnish with basil and voilà ④.

Photo collage of four photos showing the process of the recipe for zucchini with tomato and basil step by step — This dish can be made several hours earlier on the day of service. You just have to follow the first three steps before moving on to the next one.

The Keys to Success: My Top Tips

Clean the zucchini well

The zucchini's thin skin is easily penetrated by soil, which is difficult to detect until the sound scrotch resonates between your two temples. Although the zucchini is occasionally free of grit, the more careful thing to do is to assume some is embedded in the skin. Therefore, you have to free the zucchini from it and remove it as described below:

In a large bowl, soak the zucchini in cold water for 15 to 20 minutes.
Rinse the zucchini from top to bottom under cold running water, rub it quickly with your hands or rough cloth to remove any soil still encrusted in the skin.
Cut both ends of the zucchini and cut it as directed in the recipe.

Bank on ripe tomatoes

Hazan suggests taking plum tomatoes that are really ripe and fresh, narrow, and elongated. They give the dish a dense flavor, with a fruity sweetness and mouth-filling sensation rather than an acid taste. These can be San Marzano tomatoes (available canned only) or Italian tomatoes called Roma.

They have much fewer seeds, their flesh is firmer, and their juice is less watery than any other variety. As this type contains less liquid to boil, it cooks faster, giving that fresh, clean flavor so characteristic of Italian sauces.

If you cannot find any, attribute the same criteria for the other varieties. It doesn't matter if they are big or small, delicately rounded or ribbed (for example, heirloom tomatoes).

What matters is that their flesh is dense and ripe and that in the Dutch oven/pot they produce a tomato sauce and not tomato juice.

Don't overcook the zucchini

This paragraph is much less verbose. The watchword: we do not want the zucchini to decompose. You'll know that zucchini are cooked when it becomes very soft. Some will be slightly translucent; others won't.

Don't skimp on the quality of olive oil

Okay, that's a given. All oil grades may well be marketed as olive oil, but to have an authentic Italian recipe, the only one that should be considered is one with the "extra virgin" label.

There is an array of aromas and flavors—delicately fragrant, nutty, tangy, grassy, fruity, etc.)—so sample several until you select the one you like.

Avoid olive oils at all costs that feel too fatty, sticky, and have an earthy or rancid smell.

Essential equipment

Cast iron casserole dish – mine has a volume, I believe, of 4 quarts (3.78 L) and is from the Lodge brand (however, I don't remember paying so much). You can get one much cheaper, almost half the price; it's 5 quarts (4.73 L).
Cutting board
Chef or vegetable – my chef's knife is a Japanese knife with dimples from the Mac brand. I've had it for almost 10 years now (since my sweet beginnings in raw cuisine).

How to Serve this Dish

This dish is a side dish, but you can turn it into something richer or more filling. Enjoy this zucchini dish with tomatoes and basil:

Topped with vegan cheese, like my macadamia ricotta or almond ricotta or any grated plant-based cheese;
Mixed with seasoned tofu;
Mixed with quinoa or other pseudo-cereals, such as millet or buckwheat or cereals such as barley, rice (white, brown, or black);
Incorporated into regular, gluten-free, or high-protein pasta;
Stirred in lentils;
Garnished on a pizza dough crust, like my gluten-free cauliflower pizza crust;
Accompanied with crusty bread.

Answers to Your Burning Questions

What to do with lots of zucchini?

It's such a prolific vegetable; it wins the Palme d'Or for its versatility! Since zucchini retains its firmness and freshness longer than any summer vegetable, use it every possible way (as a side, in bread or muffins, salads, soups and stews, instead of noodles, etc.) and shapes (noodles, coins, half-moon, batons, etc.).

Firm enough to withstand all cooking methods, enjoy grilling, sautéing, or even quick cooking in the microwave. Quite tender, eat them raw, like noodles.

Should you peel the zucchini before baking it in the oven?

Not at all! It's not necessary to peel zucchini. In fact, the skin is an excellent source of nutrition (the dark green color obviously shows you that), and by doing this, you would be getting rid of essential nutrients.

What goes well with zucchini?

Eggplant, pesto, sour cream, nuts (especially walnuts and pecans), all kinds of vinegar.

How do you know if the zucchini is cooked?

Cooked in a Dutch oven, you'll know that zucchini is cooked when it becomes very soft without falling apart.

How to Store this Dish

I'd be surprised if you had any leftovers, but even if an emergency suddenly arose and forced you out of the table after painfully taking three bites, keep it in an airtight container in the refrigerator for at least five days.

Make this Dish Now

In appearance, zucchini may seem the most uninteresting.

However, it's likely to seduce your palate in endless ways. It's amazing how pleasantly it pairs well with tomatoes. Especially if the latter comes from, let's put it like that, the most award-winning variety.

Together, they cook languidly on the stove and in the oven for a simple, tasty side dish while you indulge in other activities at the same time.

Anyway, you'll never get tired of this dish.

I guarantee it.

Dish of sliced zucchini, coated in tomato sauce and garnished with torn basil leaf on a round stoneware plate and resting on a metal plate — Recipe taken from *Essentials of Classic Italian Cooking* by Marcella Hazan

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5 from 11 votes

Zucchini with Tomatoes and Basil

I have never been so excited to bring pieces of zucchini to my mouth. They practically cook themselves, and we greedily swallow them thanks to the plum tomato, its faithful partner. Eat them topped with vegan cheese or with another more filling dish.

Prep Time5

Cook Time1 15

Soaking Time20

Total Time1 40

Course: Side

Cuisine: Italian

Diet: Vegan

Keyword: San Marzano, tomatoes, zucchini

Servings:

Calories: 434kcal

Author: Naïby

Equipment

Cutting Board
Chef's knife or pairing knife
Cast-iron casserole dish/Dutch oven

Ingredients

680 g zucchini fresh (about 1 ½ lb or 6 medium zucchini) soaked in cold water for 20 minutes, ends removed and cut into 1 inch-thick coins (note)
2 tablespoons olive oil extra virgin
½ cup red onion finely chopped
1 ½ teaspoon garlic coarsely chopped
2 tablespoons parsley chopped
⅔ cup plum tomatoes coarsely chopped, with their juice
Kosher salt
Black pepper freshly ground
6 basil leaves fresh, or more

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Instructions

Preheat the oven to 350 ° F.
In an enameled cast-iron casserole dish, put the onion and oil and put on medium heat. Cook and stir the onions until they turn lightly golden, then add the garlic. Once golden, add the parsley, stirring once or twice, then add the tomatoes with their juice. Cook broth at low, steadily, until the oil, floating, comes off the tomatoes, about 20 minutes.
Add the zucchini coins, salt, and pepper, and turn the zucchini once or twice so that they're well coated. Cook for 5 minutes on the stove.
Transfer the casserole dish to the upper rack of the preheated oven. Cook until the liquid released by the zucchini dries up and the vegetable slices are tender.
Remove the casserole dish from the oven. Wash the basil in hot water, tear the leaves into one or two pieces by hand, distribute them over the zucchini and serve immediately.
Kept in a tight container in the refrigerator, this zucchini with tomates and basil will keep for up to 5 days.

Notes

Zucchini:

Cleaning: Soak the zucchini in a bowl filled with cold water for at least 20 minutes, and prepare the zucchini, removing its ends and cutting it into slices as 1 inch thin
Cooking: Do not let the zucchini fall apart. Zucchini is cooked when it becomes very soft. Some rounds will be slightly translucent; others won't.

Tomatoes:

Fresh: select the variety of plum tomatoes that are narrow and elongated (called Roma tomatoes) or heirloom tomatoes.
Canned: select San Marzano Italian tomatoes for a deep flavor.

Make-ahead: This dish can be made several hours earlier on the day of service. Do not refrigerate. Reheat in a hot oven before proceeding with garnishing with basil.

Nutrition

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Sweet Potatoes, Brussels Sprouts and Quinoa

Jun 9, 2021 · 9 Comments

Here's a dish with ingredients that you would consider boringly simple: Brussels sprouts and quinoa.

But these two, presented in diversely colorful, eccentric, and mixed with roasted sweet potatoes, toasted pumpkin seeds, and plant-based ricotta-style cheese, you have a meal that couldn't be more spellbinding.

A plate of quinoa, Brussels sprouts, and sweet potato mixed with vegetable ricotta-style cheese — Quinoa as a tricolor changes the routine of the regular white quinoa.

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Why this Recipe Works

Listen, maybe quinoa doesn't turn you on, or perhaps, like me, you happily settle for a bowl of this no-frills stuff, but you've never had it like this! I assure you.

The combination of maple-glazed sweet potatoes, charred Brussels sprouts, and crispy quinoa is absolutely exquisite. It's quite a grain bowl!

Not only does it contain ingredients bursting with flavor, but it also ticks all the boxes for a super nutritious meal. It's:

High-protein thanks to quinoa, poppy seeds, pumpkin seeds, and plant-based cheese made from macadamia nuts;
Filling thanks to the ingredients listed below, precisely;
Captivating by its various colors;
Bewitching, I mean, did you take a good look at it?

I brought it for a quiet little picnic lately, and my pals loooved it.

Together, the fragrant and toasted nuts enhance and reinforce the natural qualities of the Brussels sprouts' nutty taste. They give an almost addictive flavor, which is a lot to say for a quinoa dish. (I usually reserve this kind of praise for things involving chocolate.)

What Goes in It?

Ingredients for the Roasted Sweet Potato, Brussels Sprout, and Quinoa Salad — This sweet potato, Brussels sprouts, and quinoa dish basically require ten ingredients.

Ingredient Notes and Substitutions

Red and white quinoa – you can buy a packet of pre-mixed two-tone quinoa (or even three-color though it will be expensive), or you can mix it up yourself.
Sweet potato – choose dark sweet potatoes (Beauregard and Garnet varieties ranging from bright orange to pale red) rather than pale ones. The former has thicker skin; their flesh is sweeter and moist. At the market, select those that are pretty small to medium with smooth, bruise-free skin. Take them organic, if you can. Conventional sweet potatoes are usually waterlogged and have a blander taste.

If you don't have this ingredient, you can replace it with Butternut squash.
Brussels sprouts – the smaller ones are softer, which is better. Buy some that are bright green with compact bulbs.
Pumpkin seeds – if you don't have a fragile gut, you can replace them with pistachios or do half and half (excellent, by the way).
Poppy seeds – these are great for adding a third color dimension to quinoa (hey, this is a more economical way to have a tricolor type). These tiny, dried, dark gray-blue seeds can be purchased at most grocery stores. There are also beige and brown poppy seeds commonly offered in Asian or Eastern markets, so you can try them too.
Macadamia ricotta – my ricotta is made with macadamia nuts, water, lemon juice, and a little salt, all puréed in a food processor. It has a reasonably wet texture. You can also make almond-based ricotta cheese or mix the two types to lower the ingredient cost (because you know, macadamia nuts ain't cheap).

If you don't want to fuss, get store-bought vegan ricotta, like the one from the American brands Toffuti or Kite Hill.

Seasonings

Green onions – choose them with bright green and fresh stems. If you're on a low-FODMAP diet, as the white bulb is the sweeter part of the vegetable, you'll have to get rid of it. This is responsible for digestive disorders for people with sensitive intestines.
Maple syrup – maple syrup is classified according to color and flavor. Generally, the American classifications are:

Sophisticated grade or grade AAA, a pale amber or golden syrup with a delicate taste;
Grade A has a medium amber color with a rich taste;
Grade B is deep in color with a robust flavor;
Grade C is very dark in color with a pronounced flavor reminiscent of caramelized sugar or molasse.

No matter which one you choose, make sure you select one of these products and not the artificial stuff called maple-flavored syrup. It's true, it's less expensive, but often this product contains questionable substances (high-fructose corn syrup, among others), and the taste has nothing to do with it!

How to Make it Step by Step

Okay, some might call it a quinoa salad, but it's not necessarily. Since we have a mixture of several ingredients, I can see why. But actually, it's a bed of poppy seed quinoa topped with a salad of sweet potatoes and Brussels sprouts. Bah! Who cares! In the tummy, it'll be a beautiful stewing mush.

Ideally, the dairy-free ricotta cheese will have been prepared. After this, here's how you go about it.

Photo collage showing the process to make the dish — This sweet potato, Brussels sprouts, and quinoa bowl is done in roughly six steps

1 / Roast the vegetables;

2 / Cook the quinoa;

3 / Toast the pumpkin seeds;

4 / Make the pumpkin seeds and mint garnish;

5 / Drizzle the vegetables with maple syrup and apple cider;

6 / Season the quinoa and garnish with vegetable ricotta cheese.

The Keys to Success: My Top Tips

Having success with this recipe is easy if you select the best fresh ingredients.

The other important thing is...

Cook the quinoa to perfection

To do this, put one part of uncooked quinoa in two parts of water. Bring to a boil, salt generously, and add the quinoa. Simmer gently, cover, and cook until all of the liquid is absorbed and the grains are tender. Let stand, covered, for 10 minutes after turning off the heat.

Warning! Don't mix the quinoa during cooking. Just mix the grains lightly with a fork just before serving.

Other Creative Variations

If you like grain-based salads, take a look at the following recipes:

How to Serve this Dish

This healthy quinoa dish is very versatile. Just call it a grain bowl or Buddha bowl (trending term). You can really have fun with the ingredients. Change the sweet potato to something with the same color or change the quinoa with another type of grain (or pseudo-grain).

For example, make a dish of sweet potatoes, Brussels sprouts, and…

Butternut squash
Carrots
Chickpeas
Couscous
Farro
Brown rice

Also, if you want to omit macadamia nut ricotta cheese, you can replace it with cauliflower to contrast the multiple colors of the vegetables with the white.

Make This Meal Now

Quinoa can sometimes seem like bland food, but not in this recipe. You'll love the combination of quinoa with caramelized Brussels sprouts and sweet potatoes. In addition, this grain dances with other grains of different colors, red and black, for a crunchy and diverse experience.

It's really possible to prepare yourself a delicious quinoa meal in a short time.

The only real preparation here is to cut the vegetables, season them and let them cook (on the stove and in the oven). Then you mix the vegetables in the vinaigrette, and bam!

Suddenly, you'll eat healthily like Buddha, gourmet version.

A bowl of quinoa, Brussels sprouts, and sweet potato mixed with vegetable ricotta-style cheese — Inspired by the Canadian home meal and meal kit service, GoodFood Market

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4.91 from 11 votes

Maple-Glazed Roasted Sweet Potatoes, Charred Brussels sprouts, and Poppy Seed Quinoa

This colorful dish is worthy of a painting canvas! Lightly crispy sweet potatoes and Brussels sprouts—roasted until the edges are irresistibly caramelized—rest on a bed of crispy quinoa. A few spoonfuls of creamy plant-based ricotta are added to contrast color and texture, but it's totally optional. Then, flavors of maple syrup, mint, toasted pumpkin seeds, and poppy seeds mingle with it all for this vegan wonder.

Prep Time20

Cook Time25

Total Time45

Course: Main

Cuisine: American, Canadian

Keyword: pumpkin seeds, quinoa

Servings:

Calories: 1554kcal

Author: Naïby

Ingredients

1 ¼ cup quinoa red and white, rinsed
450 g sweet potatoes (½ lb)
450 g Brussels sprouts (4 cups)
3 green onions
1 big bunch mint rinced
1 cup pumpkin seeds (100 g)
2 tablespoons maple syrup
3 tablespoons apple cider vinegar divided
1 cup macadamia or plant-based ricotta cheese (optional)
2 tablespoons poppy seeds divided
Salt

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Instructions

Preheat the oven to 450 ° F/230 °C.
In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer for 16 to 18 min until the quinoa is tender. Fluff the cooked quinoa with a fork and set it aside in a warm place.
While the quinoa cooks, cut the Brussels sprouts in half (or into quarters if they are large). Peel and cut the sweet potatoes into 1 inch (2 cm) cubes. Thinly slice the stems of the green onions (do the same for the white bulbs and save them for people who don't have digestive problems if you wish). Pick the mint leaves off the stems and roughly chop them. Discard the stems.
In a medium bowl, toss the Brussels sprouts with a drizzle of oil. Season with 1 teaspoon of poppy seeds, salt, and pepper. On a baking sheet lined with parchment paper, toss the seasoned sweet potatoes on half the baking sheet. Bake for 6 min.
Remove from the oven and add the Brussels sprouts on the other half of the baking sheet. Return to the oven and continue cooking for 15-20 minutes, stirring halfway through cooking, until the vegetables are golden and tender.
While the vegetables cook, in a large pan, heat a drizzle of oil on medium-high heat. Add the pumpkin seeds, toast, 2 to 3 minutes, stirring, until golden (beware! Pumpkin seeds may burst during cooking). Transfer to a cutting board, salt, and pepper immediately. When cool enough, roughly chop the pumpkin seeds.
In a small bowl, combine the toasted pumpkin seeds, half the mint, and 2 tablespoons of olive oil, seasoning lightly with salt and pepper to taste. In a medium bowl, add the maple syrup, remaining mint, 1 tablespoon of apple cider vinegar, roasted sweet potatoes, Brussels sprouts, and a generous drizzle of olive oil. Mix well.
Add 1 tablespoon of the remaining apple cider vinegar to the pot of quinoa, a generous drizzle of olive oil, and half the tops of the green onions (or the scallion bulbs for weakened intestines). Season with the rest of the poppy seeds, salt, and pepper to taste.
Divide the finished quinoa between your plates, garnish with half the ricotta. Place the roasted vegetables on top. Garnish with the remaining ricotta, remaining apple cider vinegar, roasted pumpkin garnish, and the remaining green tops of green onions as desired.

Notes

To cook the quinoa, put one part uncooked quinoa in two parts water. Bring to a boil, salt generously, and add the quinoa. Simmer gently, cover, and cook until all of the liquid is absorbed and the grains are tender. Let stand, covered, for 10 minutes after turning off the heat. Warning! Do not mix the quinoa during cooking. Just peel off the grains lightly with a fork just before serving.

Variants

Replace the sweet potato with Butternut squash or carrots.

Add chickpeas for more protein.

Replace the quinoa with couscous, farro, or brown rice

Conservation

Placed in a tight-sealed container, this grain bowl will keep up to 5 days.

Nutrition

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Uplifting Strawberry Rhubarb Jam

Jun 1, 2021 · 10 Comments

Making strawberry and rhubarb jam (any, for that matter) is like practicing magic.

You start with a bunch of fresh strawberries, shake a baguette (also called, wooden spoon) in a bubbling cauldron, then it all comes together in a jiffy in a sparkling ruby-toned jam that's ready to spread.

Three small jars of jam — Strawberry Rhubarb Jam is a Perfect Spring Recipe

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Why this Recipe Works

I've never made jam, and even less with rhubarb, but now I feel that old age is approaching, and although life expectancy is increasing, I wouldn't want to miss the boat. I need to prepare my own jar of Bonne Maman jam.

At first, I was afraid of this endeavor, but after having concocted my homemade jam by mixing rhubarb with strawberries, oh the joy! THE JOY!

It seemed so intimidating to me. But I'm glad I lifted the veil on the enigmatic jam-making and discovered how rewarding it is. This strawberry and rhubarb jam recipe is so magical!

It's:

Simple;
Very easy to do;
Without pectin;
Provided with few ingredients;
With a harmonious marriage of strawberry and rhubarb;
Without refined white sugar (you'll see what I replaced it with below);
Lower in sugar than regular recipes.

By the way, yes, most strawberry and rhubarb jam recipes have more sugar than fruit. Obviously, rhubarb is tart, but you won't be able to appreciate the flavor of strawberries or rhubarb buried in that much sugar.

This is almost the norm because strawberries and rhubarb are both low in pectin. Therefore, many commercial brands add a load of sugar to help the jam gel.

But in this recipe, an elementary ingredient will help achieve this result. In any case, this stuff is incredible: clean tasting, quite firm but elastic in texture, full of shiny berries.

It's finger-licking good.

The Secret to Making Strawberry and Rhubarb Jam Without Pectin

Both strawberries and rhubarb are very soft fruits, and they fall apart entirely on prolonged cooking. What's more, it's challenging to cook thick fruit jam that is low in pectin well enough to gel it. And it's very likely that it burns long before it gets there.

Lemon juice is the key to a good pectin-free jam.

Because the acid extracts all the pectin from the fruit. And then helps all of its strands bind together so that the jam thickens and "hardens."

In addition, lemon itself contains a large amount of it.

So, just by adding its juice, you naturally increase the amount of this molecular web in your jam. If you want to know more about the chemistry of it all, I suggest you read this article from the Serious Eats website.

The rest will depend on the amount of sugar added and the cooking (see below).

What Goes in It?

Making strawberry and rhubarb jam is done simply with five ingredients.

Main Ingredients

Strawberries – in general, the flavor of small strawberries is sweeter than that of larger varieties as the latter are often watery. Choose strawberries that are uniform in size, plump, brightly colored, and still have their little green hats attached to their heads. Avoid those that are soft and moldy.

Once at home, don't wash them before use and store them (ideally on a single layer of paper towel) in an airtight container in the refrigerator for 2-3 days.

Although I prefer them in season, you can use frozen strawberries. Finally, if you ever find that they aren't sweet enough, you may need to increase the amount of sugar in your recipe to compensate.

Rhubarb – there are two basic types of rhubarb: greenhouse-grown (available December through March) and field-grown (available March through October). The first type is distinguished by its pink to pale red stalks and yellow-green leaves, while the second (more pronounced in flavor) has cherry red color stalks and green leaves. The latter is in high season from April to June.

Choose firm stalks that have a bright color. The leaves should look fresh and be blemish-free.

Once at home, since they are highly perishable, refrigerate fresh rhubarb, tightly wrapped in a plastic bag for up to 3 days. Wash and remove leaves just before use.

I'm not sure you can find any frozen. If you want the rhubarb that way for later use, buy as many in season as possible and put them in the freezer.

Coconut palm sugar – considered a natural sugar, it involves minimal processing, and no chemicals are used. It's a good substitute for granulated white sugar. Its dark brown color and caramel, nutty and earthy flavor have a taste impact, but it complements the strawberries.

This granulated, unrefined sweetener is considered "healthier" than white sugar. It is also considered "a little healthier" than cane sugar because the conversion process retains more nutrients, including a fiber called inulin, which slows the absorption of sugar into the bloodstream.

This allows for a lower glycemic index compared to some other sugars. The calorie content is the same as granulated sugar, i.e., about 4 calories per gram.

Seasonings

Lemon juice – fresh is always better.

Salt – I always use kosher salt because it dissolves faster thanks to its tiny crystals. The addition of salt here counterbalances the sweet flavors and enhances the aromas. We rarely see this addition, if ever, but it exalts the sweetness of sugar. Don't ignore it!

How to Make this Jam Step by Step

Making the jam is done in six main steps.

1 / Cut the rhubarb into small pieces.

2 / Cut the strawberries into small pieces.

3 / Mix the fruit with the sugar and lemon juice in a saucepan.

4 / Cook for about 1 hour, 1 hour 30 minutes.

5 / Stir from time to time until the jam thickens.

6 / Keep your jam in small mason jars.

The Keys to Success: My Top Tips

Choose the right pot

The width of your pot can affect the outcome of your jam. Always choose the widest one at your disposal and with sufficient height to allow the jam to boil vigorously. A larger surface means faster evaporation, and a sufficient height means that you can increase the heat and let it boil. Quick water evaporation is essential to obtain a nice sticky spreadable jam.

Don't despise sugar (this time)

It looks like a dreadful amount when you measure it, but stay strong, stay firm, and go on. Most of the time, this will make the perfect jam. Sugar does a lot more in a jam than sweetening it, you know.

It not only preserves the fruit, of course, but it plays a significant role in extracting its flavor. It also binds the water in the fruit so that it cannot interfere with the thickening. Use too little sugar, and the aroma and color will be dull. Jam is no place for a sugar-free diet.

And if you're wondering, "Why is my jam so runny?" The reduction in the quantity could be the cause.

Indeed, if you reduce the amount of sugar in the recipe too drastically, you may not be able to bring your jam setting point. Therefore, you'll have more of a strawberry and rhubarb sauce instead of a jam.

Control the heat

It's essential to ensure that the temperature of the jam reaches around 220 ° F (104 ° C), which is its "gelling" or "gelification" point. You can therefore test it by taking its boiling temperature. When the mixture reaches this temperature, the jam is usually ready.

Cook long enough

You just have to let some of the excess water in the fruit evaporate, a process that only happens if you cook it long enough.

For me, this time was about an hour and a half. But the time may vary. Often the cooking times provided by the authors of the recipe are only approximate times. They don't know how your stove cooks, if you live in the Sahara (arid zone) or the Amazon rainforest (wet and sticky), or in which pot you cook the jam. Use your judgment.

How to Test the Jam Setting Point without a Thermometer

How do you know if you have left your jam to cook "long enough"? In general, as mentioned above, the jam setting point is 220 ° F (104 ° C), and this is for fruits that aren't super-rich in pectin.

But if you don't have a thermometer, you can use more tactile cooking tests: the saucer test and the sheet test.

I learned these methods from Marisa from the Food in Jars website. Here's how:

The saucer test:

At the start of cooking (or even before), put a few saucers or salad plates in your freezer.
When you think the jam is done, remove the pan from the heat to test the consistency.
Take out one of the saucers/plates from the freezer and place a dollop in the center, perhaps a puddle the size of a $1 or $2 coin.
Let sit for a minute or two, then gently push out the puddle of jam with your finger. If it has formed superficial skin, seems to develop some solidity, it's done. You can confirm this when your finger is just starting to leave a clean mark. If it's runny and has a saucy consistency, give it a few more minutes, return the pot to the heat, stirring, and then test again a few minutes later.

Another indication is when you tilt the saucer, the jam should slide out very slowly. It won't look like jam per se yet—it will be softer, more gloppy than that—but it will continue to thicken as it cools. (If in doubt, consider undercooking. At worst, you can always use it as a syrup on pancakes! You'll nail it next time!)

The Sheet Test:

Here, you have to stir a spoon in your jam and remove it from the pot. Holding it over the cooking jam, watch the remains of the spoon drain. Do they trickle down like rain on a window? If so, it's not quite ready. However, if they seem thick and follow each other on more than one sheet into the jam, it is.

How to Store this Jam

It's best to store jam in sterilized Mason jars.

For long term storage (at least one year)

I'm not a canning expert, but here's what I've gathered from around the interwebs.

Jam can be stored as follows: sterilize four (4) approximately 1-cup jars (or two 2-cup jars) and their lids and bands. Boil water in a pot. It's possible to wash them in the dishwasher, given the high heat generated at the end of the washing cycle.

Fill jars with cooked jam, leaving about ¼ inch (½ cm) free space from the top. Use a damp cloth or paper towel to wipe down the rim to make sure it's clean. Place the lids on the jars and screw on the bands. Secure just enough so that they are hand tight but can easily be unscrewed.

Carefully place the jars in the pot so that they don't touch each other and are covered with at least 1 inch (2.5 cm) of water. Boil for 10 minutes. Carefully remove the jars and allow them to stand for 24 hours before storing them. You should hear the seals on the lids burst shortly after removing them from the water. Store them in a dark, cool place, and they will keep for at least a year.

For short term storage

If you don't want to can the jam, be sure to put them in small jars to avoid premature spoilage. It will keep in the refrigerator for about two weeks.

Other Creative Variations

I love this strawberry and rhubarb combination so much that I'd be tempted to make a cake, pie, compote, muffins, or crumble with the same main ingredients in the future (and maybe it could inspire you).

How to serve this dish

Strawberry Rhubarb Jam might be your favorite thing to mix with other goodies :

Spread it on thick slices of toast.
Add it on top of a chia pudding.
Spread it on fluffy pancakes, waffles, or slices of French toast.
Place it as a garnish on yogurt.

Answers to Your Burning Questions

Is pectin necessary to make jam?

Yes. Pectin is a natural starch that forms in the cell walls of fruits and vegetables, giving them structure. When combined with acid and sugar and heated to 220 ° F (104 ° C), it forms a gel that thickens fruit jam, jelly, and preserves.

We don't have to add it. In most cases, the amount of pectin naturally present in fruit is sufficient.

BUT, it's crucial to understand how to extract all that natural pectin from the fruit you're cooking so that the jam "sets," that is, it thickens into jam.
In general, the firmer the fruit, the more pectin it contains. Apples, for example, have a high amount of pectin, unlike strawberries.

Is rhubarb rich in pectin? Does it have any naturally?

Although firm like an apple, rhubarb is nevertheless poor in pectin. In a strawberry rhubarb jam recipe, since none of these ingredients contain a lot of pectin, it's essential to understand how to maximize the thickening power of the ingredients. And this is possible thanks to the addition of lemon.

Can we replace white sugar with another sweetener (brown sugar, honey, or other) when making jam?

Replacing white sugar with brown sugar is only a relative improvement. Whole or raw sugar (evaporated juice from cane sugar) would be a better substitute, but its strong flavor often masks the taste of the fruit. For so-called "sugar-free" recipes, you can instead add:
• Honey. The measurements are as follows: 2 volumes of sugar equals 1 volume of honey. You will need to cook the jam a little longer than the time indicated in the recipe using sugar. The consistency of the jam or jelly will be a little runnier.
• Other natural sweeteners such as Stevia, Norbu, or even Xylitol. We will only put 3 tablespoons instead of 1 cup of sugar used in the traditional jam recipe.

Make this Jam Now

If rhubarb has never had an effect on you, just like me, know that from now on, each spring, you'll no longer walk straight in front of those cherry red color branches that were eying you in your grocery store.

You can finally mix it with strawberries to make a strawberry and rhubarb jam that you'll surely keep in your repertoire.

Making your homemade jam can seem mysterious. But once you try making it, you'll feel such satisfaction from yourself, gratification.

This is an effortless thing to do, and it isn't paramount to measure the target temperature. It may only be up to your senses to know if it has taken well.

Just watch, listen, and push some jam with your fingertips.

The more you do it, the more you'll improve, the more it'll be instinctive.

Print Recipe

5 from 10 votes

Strawberry Rhubarb Jam

Unlike most rhubarb recipes, this one doesn't require a truckload of sugar. This recipe makes a slightly tart jam. Nevertheless, it is possible to personalize it according to your tastes. You can use twice as much rhubarb as strawberries if you don't want too intense sweetness. The advantage is that it'll cost you less in ingredients since rhubarb costs a lot less.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Breakfast

Cuisine: American, Canadian

Keyword: coconut palm sugar, rhubarb, strawberries

Servings: cups

Calories: 315kcal

Author: Naïby

Ingredients

3 cups strawberries hulled and halved
3 cups rhubarb cut into ½ inch (2 cm) cubes (about 1 large stalk)
2 cups coconut palm sugar
1 tablespoon lemon juice
Pinch salt

Get Recipe Ingredients

Instructions

Combine all ingredients in a medium to a large saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low. The heat should be set to the point where it continues to bubble, but not violently when stirred (once cooking begins, bubbles of jam may escape from the center of the pan). Continue to cook, occasionally stirring, until the jam thickens, 1 hour to 1 hour 30 minutes at 220 ° F (104 ° C) or as per your observations.

Notes

Choose the right pot

The width of your pot can affect the outcome of your jam. Always choose the widest one at your disposal and with sufficient height to allow the jam to boil vigorously. A larger surface means faster evaporation, and a sufficient height means that you can increase the heat and let it boil. Quick evaporation of the water is essential to obtain a nice sticky spreadable jam.

Don't despise sugar (this time)

And if you're wondering, "Why is my jam so runny?" The reduction in the quantity could be the cause.

Control the heat

Cook long enough

You just have to let some of the excess water in the fruit evaporate, a process that only happens if you cook it long enough.

Variants

For a less sweet and much more tangy taste: add double the rhubarb.

For so-called "sugar-free" recipes, you can instead add:

Honey. The measurements are as follows: 2 volumes of sugar equals 1 volume of honey. You will need to cook the jam a little longer than the time indicated in the recipe using sugar. The consistency of the jam or jelly will be a little runnier.
Other natural sweeteners such as Stevia, Norbu, or even Xylitol. We will only put 3 tablespoons instead of 1 cup of sugar used in the traditional jam recipe.

Conservation

Preserved in mason jars and loosely sealed, Strawberry Rhubarb Jam will keep in the refrigerator for up to two weeks.

Nutrition

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Delirious Crêpes Suzette flavored with Orange and Grand Marnier

May 13, 2021 · 8 Comments

What to say about these pancakes? They cook until they reach a lovely golden hue and are so scandalously tender.

Overhead view of three pancakes folded in four and decorated with orange zest in a metal plate accompanied by butter speckled with orange zest in a ramekin — The original crêpe Suzette is simply spread with Suzette butter and sprinkled with Grand Marnier

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Why these Crêpes Suzette Are a Hit

I've been on the hunt for perfect vegan pancakes for centuries. On the Internet, in magazines. I've read praise for such recipes picked up from these places only to be disappointed.

At first, I had the impression that they were making faces at me; they were all disfigured. They failed to have a smooth and perfectly circular shape. I ignored them and sent them to the mouth abyss. But when tasting, sometimes the dough was not cooked enough; other times, the texture was too rubbery.

It's all about the dough, of course. The biggest challenge is to have a soft texture… and without eggs, on top of that.

I thought I found the idyllic recipe a few years ago, but so far, nothing beats the one I found in Gretchen Price's baking book, Modern Vegan Baking: The Ultimate Resource for Sweet & Savory Baked Goods.

I've always believed you had to replace 1 egg with 1 tablespoon of egg substitute, whether it's cornstarch or some other binding powder mixture. Well, that's what all the instructions said on the products' packaging. So when I was making a pancake batter recipe that included four eggs, I'd put in 4 tablespoons.

But this is a mistake if you want to get a tender dough, in my opinion.

Gretchen only calls for a fourth of it. What's more, I witnessed other pleasant surprises.

It's silly, but making the pancake batter in a blender is such an easy method! In one minute, you have a super homogeneous dough.

I adapted Gretchen's recipe to be gluten-free and flavored the dough with orange aromas, and wow! The result was breathtaking.

These pancakes have it all. They are incredibly soft and light in a surreal way. The orange aromas are intoxicating and the candied orange zest, both speckled in the Suzette butter and coiled on the surface of the pancakes, explodes with sweetness in the mouth.

Ah! By the way, this butter!

Quite sumptuous. I refrained from brushing my pancakes with a generous slab—though that would earn me nods of approval from keto dieters now.

Anyway, these crêpes Suzette are perfect for serving as a breakfast on special occasions, such as Mother's Day, a birthday, or else.

Oh! And I forgot, they will get along well with the fragile intestines of anyone who follows a low-FODMAP diet.

What Do We Put in the Crêpes Dough?

Aesthetically placed crêpe Suzette ingredients (clockwise): oranges, plant-based milk, Grand Marnier, coconut oil, coconut palm sugar, gluten-free flour, salt, baking powder, and vanilla extract — Crêpe Suzette has four main ingredients, four seasoning ingredients, and two miscellaneous ingredients to give the right texture.

Main ingredients

Plant-based milk – I chose oat milk, but if you want pancakes with more protein, go for soy milk. Otherwise, any plant-based milk will do (almond milk, rice milk, etc.).
Gluten-free flour – I used gluten-free flour from the Quebec brand Cuisine d'Angélique. It's actually made from a mixture of rice, buckwheat, quinoa, and amaranth flour with a bit of tapioca starch, ground flax, etc. If gluten is not a concern for you, you can use all-purpose white flour, whole flour, or a mixture of the two.
Coconut oil – it's the chosen fat instead of non-dairy butter, but you can easily switch to the latter.
Oranges – fresh orange juice is always my first choice, as the taste is fresher, and you enjoy the vitality of the juice, as it is not pasteurized. I squeezed them, but if laziness strikes you (okay, I'm not judging you), commercial juice will do the trick, too. We'll also use the oranges to zest them.

Seasonings

Coconut palm sugar – it's a sweetener made from the sap found in the coconut palm flower buds. Considered a natural sugar, it involves minimal processing, and no chemicals are used. It's a good substitute for granulated white sugar. It brings a little crunch to the Suzette butter. The original recipe calls for icing sugar in the Suzette butter, so feel free to choose that if you prefer the butter to be rather silky.
Vanilla extract – choose natural vanilla extract, not artificial vanilla extract. We're lucky that these two have distinct terminology in French, as the English language only offers the word "extract." "Extrait de vanille" is the natural one, and "essence de vanille" is the fake one. The latter is an artificial product that mimics the aroma and flavor of vanilla and often contains questionable products.
Salt – I always use kosher salt. Its salinity is lighter than the others, which have larger crystals.
Plant-based butter – when it comes to plant-based butter, choose one that doesn't include hydrogenation, which can create trans fats. Choosing a product like this can be difficult. The Earth Balance brand is considered the best in taste by many. But it contains palm oil, which is responsible for deforestation. There are some great margarines on the market, and some are better than others. Otherwise, there is also the American brand Miyoko's Organic Vegan Butter, which has just entered the Canadian market and which is also delicious! The most important thing is that the product gives you a soft texture to make "beurre pommade," a kind of orange-flavored butter spread.

Miscelleanous ingredients

Cornstarch – it's your plant-based egg if you will. It acts as an egg substitute in custards or as a thickener in fruit pies. Its dry form has absorbent properties, while in liquid or custard recipes, it must be brought to a full boil for its full potential to be activated.
Baking powder – it helps the dough to rise. We call it "poudre à pâte" in Quebec, whereas it's called "levure chimique" in France. Do not confuse with baking soda.
Grand Marnier – it's an orange liqueur. You can also use Cointreau; and why not Triple sec, as long as there is an orange flavor. Precisely, if alcohol doesn't turn you on, take orange blossom water (maybe 2 teaspoons maximum, otherwise the taste will be too strong).

How to Make Crepes Suzette Step by Step

When it comes to the process, basically, you make the dough and refrigerate it for 1 hour (part 1), during which time the dough binds. During this time, you prepare the candied orange zest (part 2) and the Suzette butter (part 3).

Then you cook the pancakes, decorate them, and heat them up a bit.

You will see, below, the preparation of the crêpe Suzette step by step by component and not by sequences.

Part 1: Making the Pancakes

Montage of four photos showing the process of making the crepe Suzette batter step by step — You can put all your ingredients in a blender instead for a lump-free consistency

1 / Prepare the pancake batter

2 / Refrigerate the pancake batter for 1 hour or a few hours

3 / Make the pancakes.

Part 2: Making the Candied Orange Zest

Montage showing step by step process of making the candied orange zest — Zesting the orange is done by hand to get sturdier strands but feel free to use a zester

1 / Peel the orange

2 / Cut it into julienne

3 / Add into water and bring to a boil

4 / Drain

5 / Return to the saucepan with the sugar and a little water, then bring to a boil

6 / Stop when it gets shiny.

Note: the candied zest must be eaten quickly (in the days that follow). The process is more delicate for long storage because the cooking will take longer, and care must be taken that the sugar does not caramelize.

Part 3: Finishing the Crêpes with Suzette Butter

Montage showing a step by step process of finishing the Crêpes Suzette — Suzette butter is flavored with candied orange zest and orange juice, then spread on the crêpes to enhance the orange flavors even more

1 / Mix the softened butter with the orange zest and sugar

2 / Add the orange juice

3 / Spread the orange butter on the pancakes

4 / Add candied orange zest

5 / Fold the pancakes in four and brush the top with the remaining butter

6 / Put in the oven for a few minutes and serve piping hot, sprinkling with a few drops of alcohol.

The Keys to Success: My Top Tips

Get a smooth dough

Make sure there are no lumps. Mixing the dough in a blender will undoubtedly solve this problem. But if you want to go even further, you could strain the dough through a fine sieve or a metal colander. I admit, it's pushing it a bit, but it's all those little details that create the perfect pancake.

Respect the rest time

By letting the dough rest before making the pancakes (in the fridge since it's more than 30 min), you increase your chances of having excellent pancakes. This rest period allows the cornstarch (your fake egg) to bind to the liquid (the plant-based beverage). This step isn't absolutely essential, but if you have the time and foresight, it's worth it. The more it rests, the stronger the bonds will be.

Measure heat using your hearing

To tell if your pan is hot, throw water droplets into the pan. If you hear crackling, it's all good.

Also, you can evaluate the cooking of the pancakes by the number of bubbles they release. As they cook, their moisture escapes, and they emit fewer bubbles as a result.

Use a good surface

Use an 8 inch (20 cm) skillet, or even better, a crepe/pancake pan. The latter ensures even cooking and has a small spout to lift the dough from the pan. If you love to make pancakes, this pan will make your life easier. You can have one for less than $25 or between $25 and $45.

Chef's tip: For the perfect lace-textured and structured pancake, use beer (blonde and light)! The additional carbonation and yeast will also impart a more complex flavor. The pancake batter will be tender and loose, and during baking, bubbles and small holes will form to leave nice pockets for sauces and toppings to flow inside.

Other Creative Variations

I asked myself the question: to flambé or not to flambé? Since I was a child, people nicknamed me (especially my younger brother) "Naïby flambé." I decided to save my kitchen from burning and to opt for simplicity.

If you got the flames under control, you could make flambé pancakes. (In this case, they lose their Suzette name, well kinda, I'll explain it to you below.)

And if the alcohol doesn't turn you on, make crêpes paysannes. These are pancakes flavored with orange blossom water.

Change direction with other fruits:

Banana slices
Chocolate shavings or chips
Cinnamon
Coconut flakes
Vanilla ice cream
Grapefruit
Pomegranate

How to Serve this Dish

Crêpes Suzette are typically served piping hot.

If you find yourself with leftover pancakes, as I often do, know that they are delicious even cold. You might come home one night hungry and see that all you have is ready-made crêpes. You'll be happy that they saved your life.

Apart from maple syrup, they can be served with orange segments or a fruit compote; topped with an orange sauce or even a chocolate sauce; topped with sorbet or vegan ice cream.

Finally, the orange zest can serve as an accompaniment to many desserts, chocolate parfaits, chocolate mousses, or other delicacies.

Answers to Your Burning Questions

What are crêpes Suzette?

A crêpe Suzette is a French dessert composed of a crêpe with Suzette butter, a sauce made from caramelized sugar and melted butter, tangerine or orange juice, zest, and Grand Marnier liqueur or curacao. Crêpes Suzette are usually round in shape and sometimes served flambé, although some cookbooks note that in the original recipe, they are done unflambé.

Why are they called that?

Crêpes Suzette, accompanied by an orange juice sauce and curacao (at the time), would have been invented by Auguste Escoffier, in honor of Baroness Suzanne Reichenberg, at Prince of Wales' suggestion—the future King of England Edward VII. Escoffier was the chef at the Grand Hôtel de César Ritz before heading the kitchens of the Savoy Hotel in London, and this lady was a French actress. The future sovereign suggested giving the dish the name of Suzanne Reichenberg, the young woman who accompanied him to dessert. Thus was born the pancake.

Is crêpe Suzette flambé?

No. Contrary to popular belief, it's not. Well, it wasn't when it started out. One only has to delve into the classic and academic works of cooking to realize this.
According to the great French chef and creator, Auguste Escoffier, it's a pancake dough flavored with curaçao and mandarin juice. We spread it with the same flavor.

According to the Larousse Gastronomique (1938 edition), crêpe Suzette is a pancake with a paste flavored with curaçao and tangerine juice that is spread with the following mixture: 50 g of softened butter + 50 g of sugar + the juice of one tangerine + the finely grated zest of the tangerine and a strong spoon of curaçao. Once the pancakes are filled, you fold them in 4 and serve them piping hot.

Note: But at the same time, can my vegan pancake be designated as such? I think the purists would categorically reject it.

Make this Meal Now

We can finally stop the quest for the perfect vegan pancake (with or without gluten). You have the base you need to make your pancakes look and taste extravagant.

Like these orange-flavored pancakes, which can be enjoyed for all special occasions.

These pancakes will earn a place in your repertoire. Not only will you love to eat them, but you will love the process of making them.

And let's not talk about the intoxicating sensation you'll get from the first bite.

So hurry up to make this recipe.

Adapted from *Modern Vegan Baking* by Gretchen Price

Print Recipe

5 from 7 votes

Crêpes Suzette flavored with Orange and Grand Marnier

The traditional crêpes Suzettes, created by the great cook Escoffier, are not flambéed. But if you want to do it, go for it. I offer you the goodness of these historic crepes flavored with Grand Marnier in a vegan version to serve on any special occasion. They'll delight you as they are beautiful, light, and soft despite the absence of gluten. The zest of candied orange simply enhances the pancakes. You are free to add orange segments to bring even more warmth and sunshine to your plate. Ingredients

Prep Time5

Cook Time20

Resting Time1

Total Time1 25

Course: Breakfast

Cuisine: French

Diet: Gluten Free

Keyword: plant-based milk

Servings: crêpes

Calories: 2931kcal

Author: Naïby

Ingredients

Candied orange zest and Suzette butter:

3 oranges
1 ⅓ cup water
¾ cup sugar
⅓ heaping cup plant-based butter
½ cup coconut palm sugar or icing sugar
2 tablespoons orange juice

Pancakes:

2 cups plant-based milk
2 ½ cups gluten-free flour
3 tablespoons coconut oil or plant-based butter
3 tablespoons coconut palm sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 teaspoon baking powder
2 tablespoons Grand Marnier or Cointreau
¼ teaspoon kosher salt

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Instructions

Make the candied zest and the Suzette butter:

Take the zest of the orange using a peeler, then finely cut into julienne. Put it in a small saucepan, add water, and bring to a boil for 2 min. Drain the zest and return it to the saucepan. Add sugar and cover entirely with a bit of water. Bring to a boil and cook until the zest becomes shiny when removed. (Be careful not to overcook, the syrup must not caramelize!) Finely chop half of the candied orange zest. Reserve.
In a small bowl, combine the softened butter at room temperature with the chopped zest and orange juice. Add the sugar and mix well. Reserve.

Make the pancakes:

In a blender, add the milk, flour, coconut oil, sugar, cornstarch, vanilla, baking powder, orange liqueur, and salt. Mix in high-speed blender for about a minute until a smooth, lump-free dough is obtained. (Scrape the edges of the container with a spatula if a bit of flour is stuck to the sides.)
Refrigerate the dough for at least 1 hour or set aside overnight (in this second option, the dough will harden, but you can add a little water to dilute it a little).
Cover an 8-inch non-stick skillet with spray coconut or canola oil and heat over medium-high heat. (You can oil your pan by rubbing it with a cloth or paper towel soaked in oil.) Stir the pancake batter well before cooking. Then, once the pan is hot, pour in ⅓ cup of the batter. It should sizzle immediately. Before the dough sets, turn the pan with your wrist so that the entire surface of the pan is spread out to obtain a thin, homogeneous pancake.
The dough will slowly start to bubble in the middle by the time the pancake is about to be turned over. If the pan is too hot, the dough will bubble almost immediately, creating large holes. If this happens, reduce the heat to medium.
Cook until the pancake is golden underneath, about a minute. Using a small spatula to lift the edge, flip the pancake, and cook the other side between 30 seconds and a minute, or until the other side is golden. Place on a plate. Repeat until you have more or less 10 pancakes.
Take a knob of butter and spread thinly on the surface of each pancake, add a few candied orange zest, fold the pancakes in four and place them in a large pan or an ovenproof dish. Brush each pancake with a little remaining butter (to avoid drying out) and place a few candied orange zest on top.
Put in the oven at 300 °F for a few minutes, just enough time for the butter to foam on the surface. Take the pancakes out of the oven. Place three pancakes on each plate and add 2 to 3 drops of the orange liqueur to the hot pancakes before serving.
Serve immediately.

Notes

Get a smooth paste

Respect the rest time

Measure heat using your hearing

To tell if your pan is hot, throw water droplets into the pan. If you hear crackling, it's all good. Also, you can evaluate the cooking of the pancakes by the number of bubbles they release. As they cook, their moisture escapes, and they emit fewer bubbles as a result.

Use a good surface

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

Life-Changing Garlic-Infused Oil {Low FODMAP}

Apr 26, 2021 · 13 Comments

If you miss the taste of garlic in your meals, garlic-infused oil is an ideal replacement to evoke its garlic aroma without making your stomach growl.

Three small glass jars of garlic-infused oil, surrounded by decorative garlic bulbs, one of which contains garlic cloves cut in half and the others have only the oil — Garlic-infused oil is a great way to get garlic-like flavors in your dishes.

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Why this Recipe is So Life-Changing

When I learned that I had to ban garlic from my diet—specifically, during my elimination phase of the low FODMAP diet—I have to admit, I was devastated, depressed by this dizzying news. This is because, for many, it's a major digestive disruptor, a main trigger of irritable bowel syndrome (IBS).

But condemning it is so… cruel! No garlic in my food? I must we send it to the dungeon? Oh! Garlic breath, you, who we're trying so quickly to erase, come back to me quickly now.

If one despises the cloves of this head covered with a beautiful parchment tunic, it's because it contains fructans. These are sugars that are difficult to digest or absorb in your intestines (the small and the large intestine). So, during this phase, you can't cook it in whatever form: crushed/mashed or powdered (yeah, good try).

But I have good news, dear friend, shaken by FODMAPs!

The incriminated fructans are not soluble in oil! So what? This means all that garlic flavor can be infused into the oil without any adverse effects! (Do you see my big smile coming out of your screen?)

You can recall without having to worry this flavor which raises and elevates all the others!

And you'll be delighted.

My garlic-infused oil is an absolute dream come true.

Although subtle, the garlic flavor is tasty, and a tangy sensation arises deep in your palate, secretive, stealthy, teasing, yet inviting.

This oil will change your life!

What Goes in it?

Concocting your own garlic-infused oil is very easy! Also, you only need two ingredients.

Overhead view of oil container and heads of garlic scattered decoratively — Garlic-infused oil only requires two ingredients!

Ingredients Notes

Extra-virgin olive oil. It provides both a light herbaceous flavor. You can replace it with sunflower oil, canola oil (rapeseed oil), rice bran oil, or else for a more neutral taste.
Garlic. Choose fresh garlic.

Simple Substitutions and Add-ins

You can add other ingredients to make it more fancy.

1 / Hot-infused olive oil:

Decorate it with dry herbs, such as thyme and rosemary, or tasty and dried vegetables.

2 / Cold-infused olive oil:

Add other fresh herbs such as rosemary, cilantro, lemon zest (previously dried), etc.

How to Make low-FODMAP Garlic-Infused Oil Step By Step

① Crush the garlic or cut in big pieces.

② Heat the oil in a small saucepan over low heat until it's just hot to the touch, then remove from the heat.

③ Add the garlic to the hot (but not boiling) oil, away from the heat, and let stand for about 2 hours.

④ Strain the oil in a sterilized jar, taking care to remove all the pieces of garlic.

Collage of three photos showing step by step the manufacturing process of garlic — Garlic-infused oil (low-FODMAP) is done in just three steps

The Keys to Success: My Top Tips

Choose quality ingredients

First, make sure you're using the olive oil you'd like to eat with a spoon. From there, it's hard to go wrong.

Look for a production date, usually November, on the label when buying a bottle to make sure you buy a recent press. Usually, it will go rancid about 12 to 14 months after being pressed. Always choose one from the Mediterranean basin produced 100% from olives from the country indicated.

Beware of those whose labels simply state (usually in small print): "Bottled in ...". This implies that the oil is pressed from olives whose provenance cannot be traced or guaranteed.

Second, make sure you use a good-looking bulb of fresh garlic—there shouldn't be any green shoots rising upwards. And each pod should be smooth, firm, and not spongy in the slightest. Older garlic is likely to leave an unpleasant bitterness as an aftertaste.

Think about how you'll use the oil

You can use any type of oil you like. Here, the oil acts as a carrier.

If you plan to make Italian-inspired dishes, like pesto or other typical dishes, use olive oil as a base. If you don't want to perceive the flavor of the olive, choose a more subtle, neutral oil.

For example, use sunflower, grape seed, safflower, canola (rapeseed), rice bran, or another oil.

Modulate the intensity of the garlic

For a more subtle garlic flavor, leave the whole garlic cloves; for a more powerful garlic flavor, cut them in half or crush them coarsely with the back of a knife or in a mortar, for instance.

How to serve it

Your homemade low-FODMAP garlic-infused olive oil can act as a carrier or seasoning.

It's qualified as a carrier when you heat it to cook food and as a seasoning to adjust the flavor or enrich the texture of a dish just before serving.

The amount of garlic in the recipe below is for moderate flavor; neither too weak nor too bold. For recipes where the taste is prominent, such as in basil pesto, I recommend that you double the quantity.

Answers to your Burning Questions

What exactly is "garlic-infused" oil?

It's an oil in which garlic has been macerated for some time to give it a garlic aroma. Sometimes oil is said to be infused with a garlic flavor, and it shows minced garlic. But for people who must follow a low-FODMAP diet, there must be no solids.

Is garlic-infused oil low FODMAP?

You would be amazed to know that it is. How is it possible?

FODMAPs are only soluble in water and not in oil.

In fact, if you put garlic cloves in your water-based concoctions, the fructans will escape from the garlic to seep into the ingredients of your dishes and inextricably intertwine with them, increasing the FODMAP content.

BUT if you fry the garlic in oil or infuse the oil with garlic, you'll get all the garlic flavor without any of the FODMAPs, which will get trapped in the garlic. Because, as I said earlier, fructans cannot escape in the oil fat (1).

This means that the garlic-infused oil contains all of that delicious garlic flavor while low in FODMAP (4).

How to Make Low-FODMAP Garlic Oil?

There are two ways to make your low-FODMAP garlic-infused oil:

1 / Hot-infused garlic oil:

This first method consists of macerating the ingredient of your choice in heated oil (at 60° C or until it's just hot to the touch) for a few minutes. You let it steep for about an hour or two, you filter it, and then you bottle it.
This method is particularly suitable for garlic already cooked or tempered in oil.

2 / Cold-infused garlic oil:

This method is more suitable for fresh ingredients, such as raw garlic.

Okay, now I have to answer this crucial question...

Is Homemade Infused-Oil Safe?

The hot-infusion method is no problem.

But I must warn you against the second method, the cold one—because this is the one you'll concoct.

Since any food drenched in oil is deprived of oxygen, this creates an environment conducive to food contamination with a nasty bacteria, botulinum toxin (clostridium botulinum). So this causes botulism.

What the heck is it? It's a severe poisoning, often fatal, causing muscle paralysis, impaired vision, and breathing.

If this makes you climb up the curtains, however severe the consequence, know that the risk of this misfortune remains low.

It's therefore essential to keep your oil for three days—or one week tops (I'd aim for five days)—in the refrigerator and longer in the freezer to avoid any risk of poisoning.

In other words, DO NOT LEAVE YOUR OIL AT ROOM TEMPERATURE FOR A FEW DAYS.

Unless it's been acidified, something that manufacturers often do, but that's hardly ever done at home.

Here are precautions to prepare your oils:

• Sterilize your jars;
• Wash your garlic cloves well, and even better, soak them in water and vinegar to clean them;
• Dry your ingredients thoroughly; they should not contain any moisture. Do this several hours before using them to make sure they don't have a drop of water left.

The method that I'm sharing with you today is made for short-term storage (a few days at most in the refrigerator).

So you can:

1. Prepare small quantities to avoid throwing them away (good quality oil is not cheap);
2. Prepare a more significant amount and divide the oil in a small ice cube tray or resealable plastic mini-bags, if available.

Can garlic-infused oil be frozen?

You can do it safely. Take advantage of this fact and make larger batches. In theory, the oil can be frozen indefinitely, but the flavors can degrade. I suggest you freeze it for about a month, taste it and see if the flavor is to your liking. If so, try pushing a little more, like three months or more.

Freezing does not affect the FODMAP aspect, and the recipe remains entirely under all of Monash University's recommendations.

As I know that you're dying of impatience to give flavor to your meals, I have devoted a more detailed FAQ section in another article so that I let you hasten to the recipe.

Make this Meal Now

If you have an excess of bacterial growth or other problems in your digestive tract, imposing an ordinary, reasonable, no-frills diet can be the source of constant regret.

But to impose one without garlic is the source of constant pain.

When you have to adopt a low-FODMAP diet, the fructans in it can cause quite a stir in your bowels.

But IBS sufferers, don't despair! Garlic-infused oil is low in FODMAPs, and it's a delicious way to regain that penetrating flavor while on your special diet.

And you can make it yourself.

Plus, garlic-infused oil is so delicious it should be a low-FODMAP staple in your pantry.

So, embrace the recipe below and eat with confidence.

And have a life full of flavor!

Print Recipe

5 from 9 votes

Garlic-Infused Oil

This garlic-infused oil has become the standard for adding a garlic note to my dishes. Feel free to intensify its flavor or not. Whatever you do, it's important to use good-quality oil. Use it as a cooking or seasoning oil and enjoy your meals, especially if you're following a low-FODMAP diet.

Prep Time5

Cook Time10

Resting Time2

Course: Staple

Cuisine: Mediterranean

Diet: Vegan

Keyword: garlic, olive oil

Servings: cups

Calories: 1909kcal

Author: Naïby

Ingredients

2 cups extra-virgin olive oil
8 cloves garlic fresh, peeled, whole, or halved

Get Recipe Ingredients

Instructions

Prepare a glass bottle, container, or jar with a tight-fitting lid. Rinse with boiling water and dry thoroughly; put aside.
Pour the oil into a small saucepan and heat over low heat until just hot to the touch, then remove from the heat. It's important not to overheat the oil, as its flavor and integrity will degrade.
Add the garlic to the oil, away from the heat, and let stand for about 2 hours.
Using a fine-mesh strainer, strain into the clean jar, making sure to remove any pieces of garlic.
Seal jars and store the strained oil in the refrigerator, use within three days or freeze up in icecube trays to three months for safety.

Notes

Olive oil: Look for a production date, usually November, on the label when buying a bottle to make sure you're buying a recent pressing. Always choose one from the Mediterranean basin produced 100% from olives from the country indicated. Beware of those whose labels simply indicate (usually in small print) "Bottled in ...". This implies that the oil is pressed from olives whose provenance cannot be traced or guaranteed.
Garlic: Make sure you use a good-looking bulb of fresh garlic—there shouldn't be any green shoots rising upwards. And each pod should be smooth, firm, and not spongy in the slightest. Older garlic is likely to leave an unpleasant bitterness as an aftertaste.
For a more subtle garlic flavor, leave the cloves whole; for a more potent garlic flavor, cut them in half.

Variant

For a fancy oil, garnish it with herbs or peppers.

Nutrition

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