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    Ninja Creami Watermelon Sorbet

    May 24, 2025 by Chantry Leave a Comment

    3/4 angle shot of 3 scoops of watermelon sorbet in glass bowl with watermelon slices and ninja creami in background.

    Refreshing and sweet watermelon sorbet with a hint of lime! Could life get any better? This sweet summer treat is so simple to make. With just a few simple ingredients, you can feel good about enjoying this Ninja Creami Watermelon Sorbet! 

    ยพ angle shot of 3 scoops of watermelon sorbet in glass bowl with watermelon slices and ninja creami in background.

    This is a perfect way to use leftover watermelon when you donโ€™t want it to go to waste. Because of its high water content, when you freeze watermelon, you typically need to use it in a recipe instead of enjoying it again on its own once it thaws. Once you thaw the watermelon, it will have a different texture, and you wonโ€™t be able to use it in the same way you can use fresh watermelon. It is perfect for things like smoothies and mocktails. It is also amazing in the ninja creami machine! And it is a perfect treat for hot summer days! If you are a fan of watermelon, this is a fun way to enjoy that fresh watermelon flavor but as a frozen treat!

    If you are looking for other ninja creami recipes, try this pineapple dole whip, or a ninja creami smoothie bowl.ย 

    overhead shot of watermelon sorbet ingredients in individual labeled bowls.

    Ingredients

    • Watermelon - If you want to just use watermelon in your ninja creami, you can. We have done so several times! If I have a little extra time I will add the extra ingredients to give it a littleโ€ฆextra! 
    • Maple Syrup - Once watermelon (and almost all fruit) freezes, it tastes less sweet. To make sure that your sorbet is the perfect amount of sweet, try adding some maple syrup or other sweetener!ย  Fun fact, it isnโ€™t actually less sweet, but the cold affects how our taste neurons work, here is a fun article about how things taste different when cold. If you have a particularly sweet watermelon, you might not want to add extra sweetener. I will leave it up to you!
    • Lime Juice - A small amount of lime juice brightens up the flavors of this sorbet and balances the sweetness in a delicious way! If you donโ€™t have lime juice, you can use lemon juice, or just leave it out! If you taste the sorbet at the end and want more lime juice, you can add some before respinning. 
    • Salt - You can throw a pinch of salt in the sorbet to help bring out the flavors better!

    Instructions

    overhead shot of pint container full of watermelon surrounded by salt, lime, maple syrup and immersion blender.

    Step 1: Fill the ninja pint to the fill line with fresh watermelon.

    Step 2: Using an immersion blender, blend the watermelon until smooth.

    Step 3: Add additional ingredients and blend again. 

    overhead shot of pint container full of blended ingredients for watermelon sorbet before freezing.

    Step 4: If there is space below your fill line, you can add more watermelon and blend again. Repeat until you reach the max fill line. 

    Step 5: Taste mixture and adjust if needed.

    overhead shot of the pint container full of the frozen ingredients for the watermelon sorbet before processing.

    Step 6: Place the pint in the freezer on a level surface and allow to freeze for 12-24 hours.

    overhead shot of finished watermelon sorbet, in the ninja creami pint container and outer bowl.

    Step 7: Process in the ninja creami with the 'lite ice cream' or 'sorbet' setting. 

    Step 8: If the mixture is crumbly, respin (using the re-spin button) until it reaches your desired consistency. Remember, that the more you spin it the faster it will melt.

    Step 9: Enjoy!

    Variations 

    This watermelon sorbet recipe is an easy recipe to tweak and play around with. Here are some fun ideas of things to try: 

    • Feel free to add any type of plant-milk to give this a creamy consistency. This will be closer to a watermelon sherbet and is delicious!
    • You can also blend mint leaves into the mixture for a refreshing addition. 
    • Add a little tajin on top for a spicy kick.
    • Pour some sweetened condensed coconut or oat milk on top of the creami. We love doing this! It reminds me of when we would have snow cones with sweetened condensed milk on top. So good!!
    Overhead shot of glass bowl with 3 scoops of watermelon sorbet. Surrounded by slices of watermelon.

    Mix in ideas

    This sorbet watermelon recipe is delicious on its own, but here are some fun mix-in ideas if you want an easy way to elevate your sweet treat!

    • Fresh Fruit - you can use any type of fruit as a mix-in. Some fun ideas are: strawberries, raspberries, or blueberries.
    • Freeze Dried Fruit - for a fun texture freeze-dried strawberries would be delicious! Or freeze-dried peaches.
    • Mint Leaves - you can either blend these into the mixture or mix them into the finished sorbet for a refreshing mint flavor.
    • Mini Chocolate Chips - There arenโ€™t many ninja creami flavors that these wouldnโ€™t be a great addition to! They can look like watermelon seeds once mixed in which is fun!
    • Vegan White Chocolate Chunk
    • Pistachios
    • Chili lime-flavored pepitas
    • Natural sprinkles

    What if I don't have an immersion blender?

    No problem! You can use a regular blender or a food processor and just transfer the mixture to the ninja creami pint container after it is blended. 

    โ€‹How to Prevent Ice Walls in Your Ninja Creami

    To keep your Creami pints smooth and scoopable, here are a few tricks to avoid ice walls and chunks:

    • Let your pint sit on the counter for about 10 minutes before spinning.
    • Run the sealed pint under warm water for a minute or two before processing.
    • Scrape down the sides of the pint between spins with a spatula or chopstick.

    I usually combine the warm water trick with scraping down the sides. Scraping is my go-to, but adding a little warmth often means I donโ€™t need to respin. Itโ€™s a simple combo that works really well!

    ยพ angle shot of 3 scoops of watermelon sorbet in glass bowl with watermelon slices in background.

    Top Tips for Using the Ninja Creami

    • Freeze your pints for 12โ€“24 hours for the best texture. If they arenโ€™t fully frozen, they wonโ€™t spin right.
    • Donโ€™t worry if it needs a respinโ€”especially for dairy-free bases, the โ€˜lite ice creamโ€™ setting works great. You can add a splash of plant milk between spins if needed, but itโ€™s usually not necessary.
    • If possible, freeze your pint without the lid so the top freezes more evenly. Also, keep it on a flat surface.
    • Scraping the sides before respinning helps break up any icy bits that form around the edges.

    I hope you enjoy this watermelon sorbet ninja creami recipe as much as we do! It is just an easy and delicious treat. 

    ยพ angle shot of 3 scoops of watermelon sorbet in glass bowl with watermelon slices and ninja creami in background.

    Ninja Creami Watermelon Sorbet

    Enjoy the refreshing taste of watermelon as a fun frozen treat!
    No ratings yet
    Print Pin Rate
    Course: Dessert, Snack
    Prep Time: 5 minutes minutes
    Freezing Time: 12 hours hours
    Total Time: 12 hours hours 2 minutes minutes
    Servings: 1 servings
    Calories: 145kcal

    Equipment

    • 1 Ninja Creami

    Ingredients

    • 300 grams watermelon 500 grams for deluxe pint
    • 1 tabespoon maple syrup more or less to taste (see notes)
    • 1 tablespoon lime juice about half a lime (more or less to taste)
    • 1 pinch salt

    Instructions

    • Put about half of your watermelon in the ninja creami pint.
    • Blend watermelon with an immersion blender. (see notes)
    • Add remaining watermelon and blend. If it passes the fill line of your container take some out.
    • Add the rest of the ingredients to your pint container.
    • Stir to combine.
    • Taste and adjust ingredients if needed.
    • Freeze on a level surface for 12-24 hours.
    • Place pint container in the outer bowl of the ninja creami machine. (Make sure the pint lid is removed)
    • Place outer bowl lid with blade attached on the outer bowl and click it into place.
    • Attach bowl to creami machine.
    • Process the watermelon sorbet either on the 'lite ice cream' or 'sorbet' setting.
    • Check the creamy. If it is crumbly process it again with the 're-spin' setting, until it reaches your desired consistency.
    • If you want to use a mix in add those in now and process with the 'mix-in' setting.
    • Enjoy as is or add some toppings.

    Notes

    • The amount of sweetener used depends on the sweetness of your watermelon and your taste. You may not want to add any or you may want to add more than is called for. The nutrition facts are based on 1 Tablespoon
    • If you do not have an immersion blender you are welcome to blend the watermelon in a normal blender. You can also use a potato masher, fork, or any other tool that you have around.

    Nutrition

    Serving: 1pint | Calories: 145kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: -2.89g | Sodium: 160.5mg | Potassium: 395.4mg | Fiber: 1.3g | Sugar: 30.8g | Vitamin A: 85.9IU | Vitamin C: 28.8mg | Calcium: 43.4mg | Iron: 0.8mg

    Creamy Cashew Mayonnaise - Easy, Vegan, and Oil-Free

    May 19, 2025 by Chantry 1 Comment

    This cashew mayonnaise recipe is the perfect plant-based alternative to traditional mayo. It is creamy, rich, tangy, vegan, and oil-free! It is also incredibly easy to make, with just a handful of wholesome ingredients! You can spread it on sandwiches, use it as a dip, or add it to salad dressing. 

    Why You'll Love Cashew Mayo

    โ€‹This vegan mayo is incredibly easy to make! It is tangy, creamy, and a great recipe for your plant-based eating needs!

    How to Soften Cashews

    There are three different methods for softening your cashews to achieve the creamiest texture:

    1. Soak overnight.
    2. Soak for 30 minutes in hot water.
    3. Boil for 10 minutes.
    Overhead shot of labeled ingredients for cashew mayo.

    Mayonnaise Ingredients and Substitutions

    • Cashews - Cashews are a common staple in vegan recipes because they provide a creamy fat base without using any oil! They can get pricey though. If you would like to make an oil-free mayo without them try this silken tofu mayonnaise! The best texture comes from soaking the cashews. You can soak them for 30 minutes in hot water or overnight. If you soak them for longer than 24 hours though they can become slimy and unpalatable.ย 
    • Mustard Powder - You can use regular mustard if youโ€™d like. I like to use powdered mustard because it gives more consistent results. Prepared mustards vary pretty widely in their flavor and acidity. If you use prepared mustard, then you donโ€™t need the vinegar in the recipe. You can use 1 teaspoon of prepared mustard and 1 tablespoon of vinegar. For prepared mustard, you can use regular yellow mustard or dijon mustard.
    • Vinegar - this gives the mayonnaise its tangy flavor! White wine vinegar is good because it has a very mild flavor. If you donโ€™t have any, you can substitute with another vinegar. The milder the flavor, the better! Regular white vinegar or white rice vinegar would work well. You can use apple cider vinegar in a pinch, but it will have a stronger flavor in your mayonnaise.
    • Medjool Date - I like to round out the flavor of this mayo with just a hint of sweetness. To help it blend up easily you can soak it with your cashews! You could also use 2-3 teaspoons of maple syrup.
    • Lemon Juice - This also adds to the tangy flavor of the mustard, as well as brightening it up!
    • Salt - helps all the different flavors of the mayonnaise to shine! Without the salt, the mayo can taste flat or bland. If you are on a low-sodium diet you could try decreasing the amount, using miso (lower in salt but not salt-free), garlic powder, or onion powder, or just leave it out altogether.ย 
    • Kala Namak - Also known as black salt. Use just a pinch to give it the traditional โ€˜eggyโ€™ flavor. If you donโ€™t have any on hand, you can just leave it out!
    • White Pepper - adds a more subtle, earthy heat compared to the bold, pungent bite of black pepper. It's less aromatic but has a lingering warmth that blends smoothly into the cashew mayo while maintaining the delicate flavor.ย 

    How to Make Creamy Vegan Mayonnaise

    Step 1: Soak the cashew nuts and medjool date. You can do a quick soak in hot water for 30 minutes or a long soak overnight. (Do not soak for longer than 24 hours.) Alternatively, you can boil your cashews for up to ten minutes to soften them up.

    Step 2: Drain the soaking liquid.

    Step 3:  Blend soaked cashews and everything else in a blender until smooth and creamy. 

    Top Tips

    • Cashew mayonnaise will thicken slightly in the refrigerator. If you like it thicker, this is perfect. However, if you would like to thin it back out, you can stir a splash of water in it.ย 
    • The flavor develops more over time, so it will taste better after it has been able to sit for a while.
    • You may need to help your blender with this recipe. When you blend, just stop periodically to scrape down the sides.
    • Cashews will absorb some of their soaking water. If you soak them for a while, you may want to decrease the amount of water in the recipe to make up for the water they absorb. Start with a smaller amount of water and increase until you reach a consistency that you like!

    How to Serve

    You can use this vegan cashew mayo recipe the same way that you would use traditional mayonnaise. Here are a few ideas!

    • As a spread for sandwiches
    • In a dressing for vegan potato salad, macaroni salad, or pasta salad
    • As a base for creamy sauces or salad dressings

    Variations

    There are so many things you can do with this homemade vegan mayo! Here are a few to try:

    • Chipotle Cashew Mayo - Turn this into a chipotle mayo by blending in a chipotle pepper or chipotle powder
    • Garlic Herb - Add some fresh garlic and fresh herbs
    • Curry Mayo - Add your favorite curry spice!
    • Spicy Mayo - combine with your favorite hot sauce for a spicy, creamy mayo!ย 
    • Ranch - Add some of this ranch seasoning blend and thin out with a little plant milk for a delicious ranch dressing! I often do a mix of both chipotle powder and ranch seasoning for a delicious dressing for taco salad!
    • Mix with some pesto for a delicious tomato sandwich spread - this is one of my favorites!
    • โ€‹Mix with hot sauce or ketchup for a delicious dip for french fries or sweet potato fries!
    Overhead shot of cashew mayonnaise in a glass jar. In the background there are cashews, lemon wedges, and mustard powder.

    Storage 

    If you store this in an airtight container, it will last 4-10 days in the fridge and about 6 weeks in the freezer. 

    FAQ

    Do I have to soak cashews before blending?

    If you have a good high-speed blender, soaking is optional. I do not always soak my cashews before blending because sometimes I just canโ€™t be bothered. However, for the most creamy texture, soaking is recommended!

    Is this fat-free?

    While this recipe is oil-free, it is not fat-free. The main ingredient is cashews, which contain healthy fats. Nuts are generally considered a more nutritious and healthier source of fat than pure oil. For more information check out this article from nutritionfacts.org or this one from Dr. Furhman. For an even bigger nutrition boost, you can substitute some of the cashews for hemp seeds.

    Can You Buy Oil-Free Mayonnaise at the grocery store?

    I have not found oil-free mayonnaise that you can buy at the store. All store-bought vegan mayo that I have seen contains oil. If you want to buy a good oil-free mayo, you can try ordering this one from Dr. Furhman.

    Can You Use a Food Processor Instead of a Blender?

    Yes, you can! If you use a food processor, do not skip soaking the dates! Also, you might want to use a smaller food processor or consider doubling the recipe.

    If you make this let me know in the comments how you like it!

    Cashew Mayonnaise

    Oil-free and egg-free homemade vegan cashew mayo that is a great substitute for traditional mayonnaise! Rich, creamy, and tangy!
    5 from 1 vote
    Print Pin Rate
    Course: Dressing
    Cuisine: American
    Prep Time: 30 minutes minutes
    Prep Time: 5 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 16 tablespoons
    Calories: 48.7kcal
    Author: Chantry Montgomery

    Equipment

    • Blender

    Ingredients

    • 1 cup raw cashews
    • 2 tablespoons white wine vinegar
    • 1 medjool date
    • 1 teaspoon salt
    • ยผ teaspoon white pepper
    • ยผ teaspoon mustard powder
    • 1 small pinch kala namak also known as black salt
    • 2 tablespoons lemon juice or juice from about one lemon
    • ยผ - ยฝ cup water

    Instructions

    • Soak cashews and medjool date for 30 minutes or overnight. You could also boil for 10 minutes.
    • Drain cashews.
    • Add all ingredients to blender and blend until smooth.
    • Enjoy!

    Notes

    • if you have a high-speed blender, you do not have to soak the cashews. However, they will be creamier if you do!
    • you can use prepared mustard and omit the mustard powder and 1 tablespoon of vinegar.
    • you can replace the medjool date with 2-3 teaspoons of maple syrup.
    • you can replace the white wine vinegar with another mild vinegar.ย 

    Nutrition

    Serving: 1tablespoon | Calories: 48.7kcal | Carbohydrates: 4.2g | Protein: 1.5g | Fat: 3.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.7g | Sodium: 154.1mg | Potassium: 64.4mg | Fiber: 0.5g | Sugar: 1.5g | Vitamin A: 0.1IU | Vitamin C: 0.8mg | Calcium: 4.8mg | Iron: 0.5mg

    Instant Pot Lasagna Soup - Easy Vegan Recipe!

    May 17, 2025 by Chantry 1 Comment

    Birdseye bowl of soup in the in the middle of the image. Fresh herbs and bread in the upper corners.

    This vegan instant pot lasagna soup combines the comfort of lasagna with the ease and coziness of soup and is truly delicious! It is perfect for a quick, simple weeknight meal and hardy enough for the whole family! 

    Bowl of soup in the foreground. Instant pot and a loaf of bread with a couple pieces sliced on a board in the background.

    We tried several variations of this one-pot soup before we landed on this recipe that my kids love! It is a win in our house because it is easy, delicious, and affordable! It is also made with simple ingredients that can mostly be found in the pantry, and is a simple recipe to have around for when you havenโ€™t made it to the grocery store in a while!

    If you would like another delicious, pantry staple, instant pot soup recipe check out this vegan chili!ย 

    overhead shot of separate ingredients with the name of each ingredient listed next to it.

    Substitutions and Variations

    • Tomatoes - I use a combination of tomato paste, tomato sauce, and crushed tomatoes. This creates a deliciously rich tomato sauce! You could also use diced tomatoes or some marinara sauce.ย 
    • Lentils - red lentils cook well in this dish. Other types of lentils (like brown lentils or black lentils) have different amounts of cooking time, so I wouldnโ€™t substitute them unless you use canned.ย ย 
    • Cauliflower - We use this because my kids donโ€™t notice it. I love to use about one diced zucchini instead if I am not trying to feed it to my boys! You could also try adding bell pepper.
    • Pasta - we have made this with lasagna noodles and with reginetti noodles. Most types of flat pasta should work well! If using lasagna sheets, break them up into smaller, bite-sized pieces before adding them to the soup.
    • Greens - you can put a handful of spinach or kale in the soup after it is done and let them wilt down.ย 
    • Water - you can also use vegetable broth for more flavor!
    • Italian Seasoning - If you don't have Italian seasoning, you can use a mix of basil, oregano, rosemary, thyme, and garlic powder.ย 
    • Cashew Cream - If you don't have cashews on hand to make cashew cream, you could also use a can of coconut milk. You will only need 6 cups of water if you choose this route. This is not my preferred method because I think it makes the soup taste too coconutty, but some people love it!ย 
    • Nutritional Yeast - Nutritional yeast, combined with the cashew cream, gives the cheesy flavor to this delicious soup! You can omit the nutritional yeast if you don't like it, but I didn't feel like the soup had a nutritional yeast flavor.ย 
    Birdseye bowl of soup in the in the middle of the image. Fresh herbs and another bowl of soup in the upper corners.

    What to Serve with Lasagna Soup

    • Fresh Herbs - This is delicious with fresh basil and/or parsley on top!
    • Vegan Parmesan Cheese - We like to sprinkle some of this vegan parmesan on top.
    • Vegan Ricotta Cheese - If you are feeling really fancy, adding some vegan ricotta, or other vegan cheese, to each bowl is extra delicious! We donโ€™t do it often,ย  as it is expensive, and the soup is delicious and cheesy without it.
    • Crusty Bread - Dipping some crusty sourdough bread or garlic bread in this soup is amazing!!
    • Green Salad - We like to serve this with a salad or a side of veggies to round out our meal!ย 
    • Red Pepper Flakes - For a little more kick, I always add chili flakes to my bowl of soup!
    • Lemon Juice - The tomatoes give the soup enough acidity but you can squeeze a little lemon juice to brighten it up if you'd like!

    How to Make Lasagna Soup in the Instant Pot

    overhead shot of everything in the instant pot except for water, cashew milk, and pasta.

    Step 1: Add canned tomatoes to the instant pot.

    Step 2: Add veggies, seasoning, and pasta. If using lasagna noodles, break them up into smaller pieces before adding.

    Step 3: Blend cashews with 2 cups of water.

    overhead shot of everything in the instant pot before cooking.

    Step 4: Add cashew cream and the rest of the water to the Instant Pot. Make sure the noodles are covered with liquid.

    Step 5: Cook on high pressure for 5 minutes and allow pressure to release naturally for at least 15 minutes (do not use the quick release). 

    Overhead shot of finished soup in the instant pot. Lid and fresh herbs in the background.

    Tips For Making Soup in the Instant Pot

    • You donโ€™t need to sautรฉ your veggies for this recipe. However, if you want to, you can! Saute your veggies using the sautรฉ setting and a little water, and then make sure that they are mixed well with the other ingredients to avoid the burn notice on your instant pot.
    • If you want to use this as an easy meal prep recipe, it heats up pretty well! If you would like, you can cook your noodles separately to keep them from getting mushy throughout the week. If you cook your noodles separately, you will want to decrease the water in the instant pot by 3-4 cups.ย 
    • You can put all the ingredients in a ziploc bag for a freezer meal option. If you do this, make the cashew cream and add it to the bag, then add the rest of the water when you are ready to cook the soup.ย 

    How to Store Vegan Lasagna Soup

    • This soup will last well in an airtight container in the fridge for 3-5 days. Simply reheat in the microwave on the stovetop, or even in the Instant Pot!
    • You can also freeze this soup. Divide servings into a leak-proof container like a Ziploc bag or a mason jar. If you use a mason jar, make sure to leave space at the top for the soup to expand as it freezes. Pull it out of the freezer and put it in the fridge the night before you want to eat it. Then reheat it on the stove or in the microwave when you are ready to eat!

    This is a delicious recipe for when you want comfort food! It is great for cold weather, but we like to enjoy a good bowl of soup year-round!

    Birdseye bowl of soup in the in the middle of the image. Fresh herbs and bread in the upper corners.

    Instant Pot Lasagna Soup Vegan

    A comforting and simple lasagna soup, simple enough to enjoy any night of the week!
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: Italian
    Keyword: instant pot, soup
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
    Calories: 292.6kcal

    Equipment

    • Instant Pot
    • Blender

    Ingredients

    • 1 can tomato paste
    • 1 can tomato sauce
    • 1 can crushed tomatoes
    • 1 medium onion minced
    • 5-8 cloves garlic crushed
    • โ…” cup red lentils
    • ยฝ cup cauliflower rice
    • ยผ cup italian seasoning
    • ยผ teaspoon red pepper flakes
    • 1 teaspoon salt
    • ยผ teaspoon smoked paprika
    • ยผ cup nutritional yeast
    • 8 oz pasta lasagna noodles
    • 8 cups water divided
    • ยฝ cup raw cashews

    Instructions

    • Add tomato sauce, tomato paste, and crushed tomatoes to the instant pot.
    • Stir to break up the tomato paste.
    • Add spices, veggies, and lentils and pasta to the instant pot.
    • Take about 2 cups of water and blend it with the cashews until creamy.
    • Add cashew cream and remaining water to the instant pot.
    • Make sure the noodles are covered with liquid, and not clumped together.
    • Put the lid on the instant pot and set to cook on high pressure for 5 minutes. Make sure the valve is set to pressure.
    • Allow the pressure to release naturally (do not release pressure manually) for 15 minutes.
    • Release any remaining pressure by turning the pressure valve.
    • Stir well and enjoy!

    Notes

    • You don't need to saute the onion and garlic before pressure cooking. However, if you want to saute your veggies first you can. You will need to make sure you stir them well with the other ingredients to help avoid the burn notice on your instant pot.ย 
    • You don't need to worry about soaking your cashews first if you have a high-speed blender. Even if they don't get blended up perfectly, they just add to the texture of the soup!
    • This soup is also delicious if you add a chopped zucchini to the cooking ingredients!
    • Most wheat-based pasta works with this recipe. I have not tried it with other types to know what the cooking times would be.
    • I have heard that gluten-free pasta doesn't cook well in the instant pot with tomato sauce. If you want to make this with gluten-free pasta, I would recommend cooking the noodles separately and decreasing the amount of the water in the rest of the soup by 3-4 cups.

    Nutrition

    Serving: 278g | Calories: 292.6kcal | Carbohydrates: 48.8g | Protein: 16g | Fat: 6.4g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.6g | Sodium: 906.2mg | Potassium: 1144.5mg | Fiber: 10.5g | Sugar: 11.5g | Vitamin A: 52.6IU | Vitamin C: 19.7mg | Calcium: 116.5mg | Iron: 7.5mg

    Ninja Creami Dole Whip - Amazing Homemade Recipe!

    May 13, 2025 by Chantry 1 Comment

    If you love Dole Whip and want to make the easiest copycat recipe at home in your Ninja Creami, this recipe is for you! With 3 to 4 simple ingredients, you can have a sweet tropical flavor treat that is the perfect blend of pineapple, coconut, and deliciousness! The texture is like soft-serve ice cream and the perfect tasty treat for a hot summer day! It is a great way to skip the long lines at Disney parks and enjoy a creamy pineapple dole whip in the comfort of your own home! 

    This copycat Dole Whip recipe makes two Ninja Creami pint containers, so you can either enjoy it on two different occasions or share it with a loved one! 

    Is it ok to use pineapple in the Ninja Creami?

    Yes! However, while some fruit can be frozen in the Ninja Creami without blending it (as long as it is covered with your base liquid), I do not suggest doing this with pineapple. Because pineapple is so fibrous, it can get caught in the blades of your machine and wear out the motor. I have heard of pineapple ruining peopleโ€™s Ninja Creami machines before. So, I always suggest blending your mixture if you are adding pineapple.ย If you are looking for recipes with fruit that you don't need to blend first, check out these Ninja Creami smoothie bowls! For another delicious fruity ninja creami treat check out this Ninja Creami Watermelon Sorbet!

    Substitutions and Tweaks

    • Pineapple -The recipe calls for canned pineapple, but you could also use fresh or frozen.
    • Coconut milk - any kind will do! Creamier coconut milk will give you a creamier consistency. Lite coconut milk will not be as creamy, but it is still delicious! You can also use a different kind of milk altogether, but you wonโ€™t have that coconut flavor. 
    • Maple Syrup - You can use your preferred sweetener
    • Guar gum - Only use if there isn't guar gum in your coconut milk already
    • If you would like to add protein to this recipe, mix a scoop of vanilla protein powder into the mix before blending.
    • You could add lime juice or lemon juice to give it a more tart flavor.

    How to make Ninja Creami Pineapple Dole Whip

    Step 1: Add your ingredients to a blender and blend. You can also divide your ingredients between two pints and blend the ingredients in the containers with an immersion blender.

    Step 2: Divide the blended mixture into two Ninja Creami pint containers

    Step 3: Freeze on a level surface for 12-24 hours.

    Step 4: Process in the Ninja Creami machine on the 'lite ice cream' setting. 

    Step 5: If it needs to be processed again, scrape down the sides and respin.

    Step 6: Add any optional mix-ins you would like and spin using the 'mix-in' option. Or enjoy it on its own!

    What kind of pineapple should you use?

    There are a few options when choosing pineapple for this recipe. You can use fresh, frozen, or canned. Any of these will work! Just use whatever you have on hand. 

    Some people will tell you that fresh pineapple chunks are best, but we usually use canned pineapple and it is absolutely delicious! I also like canned because it comes in juice, so we donโ€™t have to add pineapple juice separately. 

    Canned pineapple also works well if you donโ€™t have a high-speed blender. You can blend it easily with an immersion blender or other less powerful blender, or even a food processor. You might get away without blending if you use crushed pineapple, but I like to be safe and blend either way!

    If you want to use fresh pineapple, find one that is ripe. It should smell sweet at the base, and the color should be more golden than green. Healthline has a great article for more tips on picking a good pineapple.

    What kind of coconut milk should I use?

    There are a few different options for coconut milk in this recipe. You have coconut cream, full-fat coconut milk, or lite coconut milk. The cream will give you the creamiest and most decadent texture, while the lite coconut milk will give you the least creamy texture. The lite coconut milk will allow the pineapple flavor to come out a little more, while the coconut cream can overpower the pineapple a little bit. 

    We have made this recipe using all of the canned coconut milk options. They are all delicious! So you can use whatever you have on hand. My husband preferred the full-fat coconut milk, while I preferred the lite. However, we both enjoyed them all very much, so you canโ€™t go wrong. 

    Because I like to keep the fat content down, I prefer to use the lite coconut milk and use that in the recipe card with the nutrition facts. If you choose to use a different kind, just remember that the nutrition facts will be different. 

    Do I need guar gum in this recipe?

    Most canned coconut milk already had guar gum in it, so you likely won't need to worry about adding more. Guar gum works extremely well in ninja creami recipes to help get that creamy texture! It has a similar effect that using pudding mix does. I like it because it is cheaper than pudding mix and doesnโ€™t include added sugar, giving me more control over my recipes. I also like using it because most of my recipes use plant milks, which are lower in fat and naturally less creamy. 

    There are a lot of mixed feelings on guar gum in the health world. Some people consider it healthy while others find it can upset their stomachs. If you donโ€™t want to use it you donโ€™t have to. 

    Most canned coconut milk has guar gum in it. However, some donโ€™t. If yours has it, you donโ€™t need to worry about adding more. If it doesnโ€™t, you can add ยผ teaspoon per pint. So if you are blending the whole recipe together to divide between two containers, use ยฝ teaspoon. If you are separating into the containers from the beginning, add ยผ teaspoon per container. 

    How do I avoid ice walls in my Ninja Creami?

    There are a couple of techniques you can use to avoid getting ice walls or ice chunks in your ninja creami: 

    • You can take the pint out of the freezer and let it sit on your counter for about 10 minutes before spinning.
    • You can run your pint for a couple of minutes under warm water before spinning.
    • You can scrape down the sides of your ninja creami between spins with a spatula (or I usually use a chopstick).

    I like to use a combination of the second and third methods. Scraping down the sides is my favorite method, but I also like to run it under warm water for a little bit as well because I donโ€™t always need a respin! The combination gives great results!

    Top Tips for Using the Ninja Creami

    • For best results, freeze for 12-24 hours. If you process your pints before they have had sufficient time to freeze, the texture wonโ€™t turn out as well.
    • Donโ€™t be afraid to re-spin if the texture isnโ€™t right after the first spin. For non-dairy recipes, the โ€˜lite ice creamโ€™ option is usually the best. You do not need to add more liquid. You can add a splash of milk between spins if you are struggling to get the right texture. 
    • If you can, freeze your pint without the lid on. This helps the top to freeze more evenly. Also, make sure to freeze the pint on a level surface.
    • Scrape down the sides before respinning to break down any ice crystals that may have formed. 

    Mix-in Ideas

    If you want to take this dessert up a notch with some mix-ins, here are some fun ideas to try:

    • Caramel sauce
    • Macadamia nuts
    • Chopped almonds or almond slivers
    • Chocolate chips or chocolate sauce
    • Crushed waffle cones
    • Crushed graham crackers or nilla wafers
    • Pineapple upside-down cake chunks
    • Mini marshmallows
    • White chocolate chips
    • Toasted coconut
    • Mango, banana, or strawberry chunks or compote
    • Granola
    • Lime or lemon zest

    How to Store leftover Ninja Creami Ice Cream

    If for some strange reason, you donโ€™t feel like finishing your dole whip, you can save it for later! 

    All you need to do is smooth it down in the pint, trying to get the top as even as possible, and refreeze! When you are ready to enjoy it again, simply process it the same way in the Ninja Creami as before. 

    You could also pour the leftovers into a popsicle mold and enjoy them that way!

    If you have a Ninja Creami machine, I hope you give this homemade dole whip recipe a try! Just grab a can of pineapple and a can of coconut milk next time you are at the grocery store, and you are good to go! The best part is that it is an easy recipe, with healthy ingredients, and is perfect for a hot day!

    If you make this recipe, let me know in the comments how it turned out for you! I would also love to answer any questions you may have. Enjoy your treat!

    Ninja Creami Dole Whip

    A delicious and easy Dole Whip Copycat that can be made in your Ninja Creami!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Keyword: ninja creami
    Prep Time: 5 minutes minutes
    Servings: 2 pints
    Calories: 384kcal

    Equipment

    • Ninja Creami Machine

    Ingredients

    • 1 20 oz can pineapple in pineapple juice
    • 1 13.5 oz can lite coconut milk
    • ยผ cup maple syrup

    Instructions

    • Blend all ingredients together in a blender.
    • Divide mixture between two Ninja Creami Pints.
    • Freeze pints for 12-24 hours.
    • Run frozen pint under warm water for about a minute.
    • Process pint in Ninja Creami under 'lite ice cream' setting.
    • If necessary respin after scraping down the sides of the creami pint.
    • If you want to add mix-ins you can add them in now and process with 'mix-in' setting.
    • Enjoy!

    Notes

    • You can also divide all the ingredients between your pints and blend them with an immersion blender.ย 
    • If you want to use fresh pineapple, use about 2 and ยฝ cups. If using fresh, consider adding some extra pineapple juice.ย 
    • If there is no guar gum in your coconut milk, you can add ยผ teaspoon per pint for extra creaminess.

    Nutrition

    Serving: 1pint | Calories: 384kcal | Carbohydrates: 70g | Protein: 1g | Fat: 11.5g | Saturated Fat: 9.6g | Sodium: 23.5mg | Potassium: 525mg | Fiber: 2.3g | Sugar: 64.8g | Vitamin A: 5.4IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 1.2mg

    Vegan Slow Cooker Pinto Beans - Simple Homemade Recipe

    April 23, 2025 by Chantry 1 Comment

    Close up of black bowl full of cooked pinto beans with a couple slices of jalapeno on top.

    These Vegan Slow Cooker Pinto Beans never fail to hit the spot! Thereโ€™s something so comforting about a pot of beans simmering away for hoursโ€”especially when you donโ€™t have to do much to make it happen! The aroma that permeates your house throughout the day is almost as enjoyable as eating the homemade beans once they are finished cooking! Plus they have that cozy, home-cooked flavor that makes you want to go back for seconds!

    Black bowl full of cooked pinto beans with a couple slices of jalapeno on top. There is another bowl of beans and jalapeno in the background.

    These beans are a staple in our kitchen! We make them at least every other week! And the best part is that my kids will eat them too! My daughter said she likes them as much as our 3 Bean Veggie Chili which is my kids favorite! Make enough for leftoversโ€ฆtrust me, you will thank yourself later! 

    I love recipes like this because they take a humble pantry staple and turn it into something really satisfying with just a few simple ingredients. Plus, the slow cooker does all the work, which is perfect for busy weekdays, meal prep, or feeding a crowd. 

    Why this is one of our favorite recipes

    • Easy to make - the hardest part is remembering to soak your beans overnight. And even that isnโ€™t a deal breaker! 
    • Bold balanced flavor - There is a little spice from the jalapeno, a little acidity from the tomatoes, and an earthy tone from the beans. And together they sing! 
    • Versatile - we eat these plain, with tortilla chips, over rice, in tacos, in a burrito bowl, etc. You can also turn them into refried pinto beans!
    • Great source of plant-based protein - beans are one of my absolute favorite sources of protein, because of all the other benefits they pack as well! 
    Close up of pinto beans in a silver ladle.

    How to Thicken Crock Pot Pinto Beans?

    If you want to thicken these beans up, you can use an immersion blender and blend a few of the beans and stir the blended beans with the rest of the beans. You can also blend a small amount of the beans in a regular blender and add them back in. You can also cook for a while with the lid off to let some of the liquid evaporate. This tends to work better when cooking on the stovetop though. 

    Can You Turn These into Refried Beans?

    Absolutely! When the beans are done cooking, you can blend the whole pinto beans or mash them with a potato masher until they reach your desired consistency. I usually stop here, but if you want to be more traditional you can fry the mashed-up beans in a pan with some fat and extra seasoning if needed. 

    Can You Make These Without Soaking Them?

    Yes, you can! If you donโ€™t have time to soak, all you need to do is cook the beans on high for 8 to 10 hours. Cooking time can vary depending on how old your beans are and the slow cooker you are using. If you find that your cooking time is different, make a note of it for the future! Sometimes cooking it this way takes more water. You can check your crockpot periodically to see if you need to add more water. 

    Can You Make These with Canned Beans?

    Yes! Canned beans are a great choice if have less time! If you want to use canned beans, use about 4 cups of beans. You will want to rinse and drain your beans before adding them to the slow cooker. Reduce your water or broth to about 1 cup and keep the other ingredients the same. Cook for 2-3 hours in the slow cooker. Or you can cook them on the stovetop until heated through with the other flavors. If you do cook them on the stovetop use just enough water to help everything combine well. 

    Overhead shot of ingredients.

    Ingredients

    • Pinto Beans - Pinto beans have a mild and slightly nutty flavor. When cooked just right they develop a wonderfully balanced texture that is creamy yet firm. Their earthy flavor pairs beautifully with the rest of the ingredients. You are more than welcome to try a different variety of beans, however I havenโ€™t tested any others myself. I think black beans would be delicious! If you try another type of bean let me know in the comments how it turns out!
    • Onion, Jalapeno, and Garlic - This aromatic trio of veggies helps create the most flavorful beans!  The jalapeno has a pretty mild spice, especially if you discard the pith and seeds. The pith is the inner white tissue of the pepper which is where most of the spice comes from. If you want spicier beans you are welcome to add more jalapeno! If you can, the flavor is immensely better when you saute the vegetables before adding them to the crockpot! If I have a green bell pepper lying around I'll often add one in as well! Once these guys are chopped up and sauteed, everything else is dump-and-go!
    • Diced Chilis - These have such a delicious buttery and earthy flavor! We use the mild ones but if you want more spice you can use a can of hot chilies!
    • Tomatoes - Sometimes beans struggle to cook when tomatoes are added. You can either add a little baking soda to help, increase the cooking time, or add the tomatoes in closer to the end of cooking time if you are worried. I find that after a salt soak these beans cook ok for me since the amount of tomatoes isnโ€™t too high. If you donโ€™t soak your beans then I would suggest adding the tomatoes closer to the end of cooking.
    • Spices - This combo of spices is my favorite way to season crock pot pinto beans!
    • Water or Vegetable Broth - I usually just use water but vegetable broth would add more flavor!
    Overhead shot of bowl full of beans covered in water.

    A Note on Soaking Dried Beans

    While you can make these without soaking the beans first, soaking gives them a delicious texture! To create tender beans you can either do a salt soak or a baking soda soak. If doing a salt soak add 1-2 Tablespoons of salt per pound of beans. If doing a baking soda soak, add about ยฝ a teaspoon per pound of dry beans. 

    Salt and baking soda both create a slightly different texture. I find that my beans tend to get a little mushy with baking soda and hold their shape better with salt. It mostly comes down to preference. I like to use salt with this recipe, and baking soda if I am cooking beans for hummus or something like that. You might want to use baking soda with these if you know you are going to be making refried beans. Either option is great!

    You will want to soak the dry pinto beans for 8 to 10 hours. You can use cold water or room-temperature water. I usually leave my beans to soak the night before and then put everything in the slow cooker first thing in the morning!

    How to Make

    To start this recipe you will want to soak the beans in a large bowl the night before in salt water.  Soak for 8 to 10 hours or overnight. If you don't have time to soak them overnight just cook them from dry.  If you want to make these without soaking see the notes above or in the recipe card. 

    Overhead shot of sauteed onion and green bell pepper in the slow cooker.
    Saute onion, garlic, jalapeno, and bell pepper until soft and fragrant.
    Overhead shot of all ingredients in the slow cooker before being cooked.
    Add rest of ingredients.
    Overhead shot of all ingredients mixed in the slow cooker before being cooked.
    Stir and make sure that everything is covered with liquid.
    Overhead shot of cooked pinto beans in the white slow cooker.
    Cook on medium for 8 to 10 hours.

    Other cooking options

    • If you want to cook these on the stovetop, saute your veggies in a deep pot. Add the rest of your ingredients and bring to a boil. Once it is boiling, reduce the heat to a simmer and cook for 2-4 hours. It will take more liquid to cook the beans as it will evaporate. Make sure to continuously check the beans to see if you need to add more water. 
    • If you want to cook these in the instant pot, saute your veggies and add the rest of your ingredients. You will want to reduce the water to about 2 ยฝ cups instead of 4 cups. 
      • If you soak the beans then set your Instant Pot to high pressure for 15 minutes and allow the pressure to naturally release for 10 minutes.
      • If you donโ€™t soak the beans, cook on high pressure for 50 minutes and allow the pressure cooker to release naturally for 10 minutes. 

    Whatever cooking process you decide to use, at the end of the day you will have delicious beans!

    Overhead shot of white slow cooker full of cooked pinto beans with cilantro, jalapeno, and wooden ladle in on the counter.

    How to Store

    • You can store these beans in an airtight container in the fridge for 3-5 days.
    • You can also store these in the freezer. I like to divide mine into freezer quart bags. I usually put either 1 ยฝ cups (which is equal to a can of beans) or 2 cups. Then I freeze the bags flat. Alternatively, you can freeze in mason jars. Just make sure not to fill the jar past the freeze line. Other freezer-safe containers should work as well.

    How to Use Leftover Pinto Beans

    The best part of this recipe is how versatile it is! Because this is such an easy recipe, we often make a large batch and eat it different ways throughout the week. You can eat these over rice, with baked potatoes, have them for taco night, or take them as a great side dish to your family barbecue! 

    More Delicious Recipes with Beans

    3 Bean Veggie Chili

    Tortilla Soup

    Black Bean Burgers

    Cowboy Caviar

    BBQ Baked Beans

    Chickpea Wraps

    If you try these Vegan Slow Cooker Pinto Beans don't forget to leave a comment and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ rating below so everyone can see how you liked it!

    Close up of black bowl full of cooked pinto beans with a couple slices of jalapeno on top.

    Vegan Slow Cooker Pinto Beans

    These beans are heaven! After soaking all night and then simmering all day with delicious spices, they near absolute perfection! Enjoy with rice, a tortilla, on top of potato, or however the heck you want! Yum!
    5 from 1 vote
    Print Pin Rate
    Course: Beans, dinner, Main Course
    Prep Time: 8 hours hours
    Total Time: 16 hours hours
    Servings: 6 cups
    Calories: 297.5kcal

    Equipment

    • Slow Cooker

    Ingredients

    • 1 lb dried pinto beans about 2.5 cups dried beans
    • 1 small onion diced
    • 1 small jalapeno diced
    • 4 cloves garlic crushed
    • 1 green bell pepper optional
    • 1 14 oz can fire roasted tomatoes
    • 1 can green chiles
    • 1 teaspoon oregano
    • ยฝ teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ยฝ teaspoon chipotle powder
    • 2 bay leaves
    • 1.5 teaspoon salt
    • 4 cups water or broth

    Instructions

    • Place dried beans in a bowl and pick out any damaged or misshapen beans.
    • Rinse and then cover with 8 to 10 cups of water.
    • Add an optional 1-2 Tablespoons of salt for a salt soak.
    • Soak overnight. (see note)
    • Water saute onion, jalapeno, and garlic with a pinch of salt. (see notes)
    • Add the rest of your ingredients to your slow cooker.
    • Make sure your beans are covered with liquid.
    • Cook on low for 8-10 hours or on high for 5-6 hours. The beans should be tender but still hold their shape.
    • Enjoy!

    Notes

    • If your slow cooker insert doesn't work on the stove or doesn't have a saute function, you can saute the veggies in a different pan and then transfer to the slow cooker. You could skip sauteing and add the veggies to your slow cooker. However, you might not get the same depth of flavor.
    • If you don't want to soak overnight, you can cover the dry beans with water in a pot. Bring them to a boil, then turn the heat off and leave them to soak for about an hour.ย 
    • If you want to make this recipe without soaking your beans, you can rinse the unsoakedย beans well and add them to the crockpot and cook on high for 8 to 10 hours.ย 

    Nutrition

    Serving: 1cup | Calories: 297.5kcal | Carbohydrates: 55g | Protein: 17.8g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 730.7mg | Potassium: 860mg | Fiber: 17.8g | Sugar: 2.8g | Vitamin A: 102.7IU | Vitamin C: 4.6mg | Calcium: 121.8mg | Iron: 5mg

    Creamy Mint Chocolate Chip Smoothie Recipe

    March 13, 2025 by Chantry 1 Comment

    Close up of smoothie with whipped cream and chocolate chips on top.

    This mint chocolate chip smoothie is light and refreshing yet indulgent at the same time! The cool mint flavor and decadent chocolate chips come together perfectly in this creamy smoothie! Perfect for breakfast, a refreshing snack, or delicious dessert!

    ยพ view of two mint chip smoothies with whipped cream and chocolate chips on top, and fun white and gold straws.

    While this smoothie is extremely popular for St. Patrickโ€™s Day because of its fun green color, it can be enjoyed all year round! It reminds me of mint chocolate chip ice cream, which was my favorite ice cream flavor growing up! Which is why this is one of my favorite smoothie recipes!  You could also compare it to the popular shamrock shake only in healthy smoothie form!

    Jump to:
    • Ingredient Notes and Substitutions
    • How to Make
    • Storage
    • Related
    • Pairing
    • Mint Chocolate Chip Smoothie

    Ingredient Notes and Substitutions

    Overhead of ingredients for the smoothie including: spinach, vanilla protein powder, chocolate chips, plant based milk, hemp seeds, medjool date, frozen bananas and mint leave or extract.
    • Plant-Based Milk - We like to use soy milk for its protein, but unsweetened vanilla almond milk, cashew milk, oat milk, or coconut milk would all work well!
    • Fresh Spinach - This is what makes this such a beautiful green smoothie! You could also swap it out for other leafy greens or kale if that is what you have at home. If you like kale smoothies, you could also try this strawberry kale smoothie!
    • Medjool Date - Medjool Dates are a great way to give your smoothies natural sweetness (as are ripe bananas). If you don't have dates, don't worry, you can use a tablespoon of maple syrup to achieve that same sweetness! 
    • Frozen Banana - These give the smoothie a deliciously creamy texture. If you want less banana, you can swap out one of the bananas for about ยฝ cup of plant-based yogurt. It is delicious! Both are great for a creamy base and thick texture. If you want to use yogurt, but keep the amount of fats in the smoothie the same, just leave out the hemp seeds! The yogurt and hemp seeds are both healthy fats so either would be fine!
    • Protein Powder - Vanilla protein not only gives this smoothie a great flavor, but rounds out the wholesome ingredients for an easy breakfast!
    • Mint - You can use either fresh mint leaves or peppermint extract. I have tried both with similar results. Mint extract is a good option just because you likely already have some in your cupboard. It is very potent though, so remember that a little goes a long way!
    • Chocolate Chips - I usually use the Hu Chocolate Gems, but you can use whatever dairy free chocolate chips you have on hand.  Cacao nibs also work well if you donโ€™t want the added sugars! If you use cacao nibs, you donโ€™t have to worry so much about over blending them. If you use chocolate chips, add them in very last and give the blender a few pulses so that you have perfect size little chunks! If you want more chocolate and aren't worried about keeping your smoothie green, you could also add in a tablespoon of cacao powder or cocoa powder.
    • Hemp Seeds - these are a great source of healthy fat. If you don't have hemp seeds, you could also use flax seeds, flaxseed meal, or chia seeds. Or you could even use a tablespoon of almond butter. I wouldn't suggest peanut butter though as that would change the flavor of the smoothie too much.

    For a full list of ingredients and quantities see the recipe card below.

    Overhead view of smoothie in a glass with chocolate chips on top and a mint garnish.

    How to Make

    You want to blend this smoothie in a high-speed blender in three stages! The first stage helps to completely break down the spinach, date, and hemp seeds. This will result in the most creamy results. If you try to blend them with everything else, they wonโ€™t break down as well!

    Add milk, spinach, mint, date, and hemp seeds to the high speed blender and blend until smooth.

    Next add bananas, vanilla protein powder, and ice and blend again until creamy.

    Add your chocolate chips and pulse the blender two to three times.

    Look at that gorgeous mint chip smoothie!

    Hint: It is always a good idea to blend your greens first in whatever smoothie you are making. It helps make it super creamy without you needing to chew green chunks!

    Storage

    Smoothies are best on the day that you make them. If you want to make them ahead of time for storage, the best option would be to store the separate ingredients together and blend them when you are ready to drink your smoothie. 

    If you have leftovers, you can either put them in popsicle molds and freeze for a fun treat later, or you can freeze them in ice cube trays to blend into another smoothie another day. We also like to freeze them in creami containers to have as more of an ice cream treat later!

    If you are looking for some fruity smoothie recipes, check out this strawberry peach smoothie, or this strawberry banana smoothie!

    Side view of two smoothies with gold and white straws.

    If you make this smoothie, let me know how you like it in the comments!

    Related

    Looking for other recipes like this? Try these:

    • ยพ angle shot of 3 scoops of watermelon sorbet in glass bowl with watermelon slices and ninja creami in background.
      Ninja Creami Watermelon Sorbet
    • Creamy Cashew Mayonnaise - Easy, Vegan, and Oil-Free
    • Birdseye bowl of soup in the in the middle of the image. Fresh herbs and bread in the upper corners.
      Instant Pot Lasagna Soup - Easy Vegan Recipe!
    • Ninja Creami Dole Whip - Amazing Homemade Recipe!

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    • Close up of black bowl full of cooked pinto beans with a couple slices of jalapeno on top.
      Vegan Slow Cooker Pinto Beans - Simple Homemade Recipe
    • Close up of smoothie with whipped cream and chocolate chips on top.
      Creamy Mint Chocolate Chip Smoothie Recipe
    • Close up of smoothie bowl with fresh fruit on top. Creami machine and empty container in the background.
      Ninja Creami Smoothie Bowl - How to Make Any Flavor!
    • Close up of glass jar of pudding with spoonful coming out.
      Easy Silken Tofu Chocolate Pudding with Cocoa Powder
    Close up of smoothie with whipped cream and chocolate chips on top.

    Mint Chocolate Chip Smoothie

    This mint chocolate chip smoothie is the perfect blend of cool sweet mint and indulgent chocolate! It is not only sweet and refreshing but quick and to make!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Keyword: Smoothie
    Prep Time: 5 minutes minutes
    Servings: 1 person
    Calories: 730kcal
    Author: Chantry Montgomery

    Equipment

    • 1 high-speed blender

    Ingredients

    • 1 cup plant based milk
    • 1 cup fresh spinach or ยฝ cup frozen
    • 1 medjool date
    • 1 tablespoon hemp seeds
    • ยผ teaspoon mint extract or 20-30 mint leaves
    • 2 frozen bananas
    • 1 scoop vanilla protein powder
    • 2 tablespoons chocolate chips or cacao nibs
    • 4-6 ice cubes

    Instructions

    • Add the first five ingredients to the blender.
    • Blend until smooth.
    • Add the bananas, protein powder, and ice cubes to the blender.
    • Blend thouroughly.
    • Add the chocolate chips.
    • Pulse the blender a few times.
    • Pour into a glass and enjoy!

    Notes

    • If you want less banana, you can use 1 banana and ยฝ cup of plant-based yogurt.ย 
    • If you use mint extract, be careful not to overdo it. A little goes a long way!

    Nutrition

    Serving: 1g | Calories: 730kcal | Carbohydrates: 85g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 348mg | Potassium: 1712mg | Fiber: 12g | Sugar: 64g | Vitamin A: 96IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 6mg

    Ninja Creami Smoothie Bowl - How to Make Any Flavor!

    February 27, 2025 by Chantry 3 Comments

    Close up of smoothie bowl with fresh fruit on top. Creami machine and empty container in the background.

    Ninja Creami Smoothie Bowls are amazing! They are not only delicious but blessedly convenient. This recipe is more of a formula for creating any flavored smoothie bowl you like in the Ninja Creami. The example here is a delicious recipe for a cherry blueberry smoothie bowl. Yum!

    45 degree shot of smoothie bowl with fresh berries and hemp seeds on top and ninja creami and container in the background.

    We love smoothie bowls here and with our busy mornings, being able to make them in the Ninja Creami is such a game-changer! We like to prep a few pint containers and just pull one out and run it through the Creami when we are ready to enjoy it! It is an easy way to make breakfast easier or enjoy a healthy dessert later in the day. The simple ingredients and minimal effort for this recipe make it a winner! Prep a few containers for delicious breakfasts throughout the week.

    What Model of Ninja Creami Machine Do I Need to Make a Smoothie Bowl?

    You can make a smoothie bowl with any Ninja Creami model. While the Ninja Creami Breeze and the standard Ninja Creami both have smoothie bowl options the Ninja Creami Deluxe does not. So can you make a smoothie bowl in the Ninja Creami Deluxe? Yes! Just use the โ€˜lite ice creamโ€™ button which performs the same operation as the 'smoothie bowl' option on the other models.

    Jump to:
    • What Model of Ninja Creami Machine Do I Need to Make a Smoothie Bowl?
    • Ingredients
    • Other Optional Add-Ins
    • Important Tip
    • Instructions
    • What to do with Leftovers
    • Smoothie Bowl Topping Ideas
    • Other Smoothie Bowl Flavor Ideas
    • Related
    • Ninja Creami Smoothie Bowl

    Ingredients

    The amount of ingredients you use for a smoothie bowl will depend on which model of Ninja Creami you have. I have included amounts for both sizes here as well as in the recipe card. The main trick is to fill your container nearly to the fill line with solids and then cover them with liquid up to the fill line. Itโ€™s pretty easy but this formula will make it foolproof!

    Overhead shot of ingredients for smoothie bowl including: cherries, blueberries, bananas, zucchini, and almond milk.
    • Fruit and Veggies - You can use all fruit or a mix of fruit and veggies. Here I used a mix of cherries, wild blueberries, and zucchini. For a regular pint you will want to use 1 cup and for a larger pint use 1 and ยฝ cups of fruit. You can start with frozen fruit or fresh fruit. If you want it to be an acai bowl, include an acai packet in your fruit measurements. 
    • Bananas - I always include bananas in my smoothie bowls because I like the texture. If you donโ€™t want to use a banana you can omit it and add more fruit or try avocado for a similar texture! For a regular pint add about ยฝ a banana and for a larger pint add up to a whole banana.
    • Liquid - Use your favorite milk or juice. Cover your fruit and fill to the fill line of your container. In a regular pint, this will be about ยฝ cup of liquid and in the larger pint, it will be about ยพ of a cup. If you are not blending your fruit, make sure that the fruit is completely covered with liquid so you don't ruin your machine.

    Other Optional Add-Ins

    • Protein powder - if you would like to add protein powder you can either put it straight in the container or mix it into your liquid before adding it to your container.
    • Fat - Adding a healthy source of fat can make your smoothie bowl more satisfying and creamy! If you are using plant milk you will already have some fat. You can also add, avocado, or seeds. If you would like to add nut butter, I would suggest using it as a mix-in instead of freezing it into your creami.
    • Sweetener - If you want your smoothie bowl extra sweet you can add a sweetener of your choice. Maple syrup is an excellent option!

    Important Tip

    • If you want to add pineapple to your smoothie bowl, blend it first. The fibers from the fruit can catch on the blade and harm your machine. Same with oranges and any other fibrous fruit or veggies.

    Whatever you decide to put in your smoothie bowl, be careful not to add ingredients past the max fill line of your container.

    See recipe card for quantities.

    Instructions

    overhead shot of zucchini and banana added to the creami container.

    Step 1: Place Fruit and any other add-ins in your pint container.

    Front view of creami container full of ingredients before going into the freezer.

    Step 2: Cover the fruit with liquid to the fill line. For best results, you can use a stick blender to blend the fruit together, or use a regular blender and transfer to the pint once blended.

    Front view of creami container with frozen ingredients.

    Step 3: Freeze the container for 8-24 hours.

    Top view of creami container after being processed in the creami machine.

    Step 4: Process with the Ninja Creami.

    Place all your fruits and veggies in your Ninja Creami pint container.

    Include any other additions, like protein powder or nuts.

    Pour liquid in making sure not to fill past the liquid fill line of your container. Make sure all the fruit is completely covered with liquid.

    At this point, you can either blend things together before freezing or freeze as is.

    Place in the freezer with the top side up on a flat surface. Freeze overnight or for 24 hours.

    When ready to eat, take the pint out of your freezer. I like to run warm water over the container for about a minute before I process it but it isn't necessary.

    Take the storage lid off your pint and place the container in the Outer Bowl of the Ninja Creami. Twist the outer bowl lid on (make sure the blade is securely attached)  and place the bowl assembly on the motor base. Twist the bowl assembly up until it reaches the top and won't twist anymore.

    Now it is time to process or โ€˜spin.' Select โ€˜smoothie bowlโ€™ option on a standard Ninja Creami, or the โ€˜lite ice creamโ€™ option on the Ninja Creami Deluxe.

    I usually add a little splash of liquid after the first spin and respin one or two more times until I get the consistency I like. You can keep respinning without adding more liquid but I get the best results when I add the liquid. The smoothie is so thick to begin with that adding a splash of more liquid doesnโ€™t affect the results. It doesn't take much liquid to get the texture right on the respin!

    Scraping down the sides between spins also helps achieve better consistency.

    Whether you want to enjoy it right out of the Ninja Creami Pint or transfer it to a bowl, add your favorite toppings and dig in!

    Overhead shot of purple smoothie topped with fresh berries and hemp seeds.

    What to do with Leftovers

    If you have smoothie leftovers you can add the smoothie back into your creami pint. Make sure to level out the top with your spoon. Then, refreeze and respin the next morning!

    You can also divide it into popsicle molds and freeze for a fun treat later!

    Smoothie Bowl Topping Ideas

    • Seeds (hemp seeds, chia seeds, flax seeds, pumpkin seeds, etc)
    • Nuts (walnuts, pecans, peanuts, etc)
    • Shredded Coconut
    • Fresh Fruit (fresh strawberries, blueberries, raspberries, bananas, kiwis, dragon fruit, etc)
    • Cacao Nibs
    • Nut Butter (Peanut butter, almond butter, etc) 
    • Granola
    • Cereal

    Other Smoothie Bowl Flavor Ideas

    • Strawberry Banana
    • Acai
    • Tropical
    • Chocolate Peanut Butter
    • Orange Julius

    For other smoothie bowl recipes check out this blue spirulina smoothie bowl or this strawberry mango smoothie bowl.

    For other Ninja Creami recipes check out this simple Ninja Creami Pineapple Dole Whip, or this Ninja Creami Watermelon Sorbet!

    Related

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    • Close of up smoothie with cut fruit on top and fun paper straws.
      Simple Strawberry Peach Smoothie (Creamy and Delicious!)
    • Close up of two halves of assembled wrap stacked on top of each other.
      Easy Chickpea Buffalo Wraps
    • close up of jar full of salad topper mix with wooden spoon sticking out of it.
      Salad Topper Mix
    • Spoon full of dressing hovering above glass jar with dressing dripping off.
      Vegan Honey Mustard Dressing - Simple and Oil-Free
    Close up of smoothie bowl with fresh fruit on top. Creami machine and empty container in the background.

    Ninja Creami Smoothie Bowl

    This is the perfect formula to create any flavor of smoothie bowl in the ninja creami that youโ€™d like! The texture is spot on and such a great way to start your day! Enjoy first thing in the morning or anytime through out the day!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Keyword: smoothie bowl
    Prep Time: 5 minutes minutes
    Freezing Time: 8 hours hours
    Total Time: 8 hours hours 5 minutes minutes
    Servings: 1 person
    Calories: 200kcal

    Equipment

    • Ninja Creami

    Ingredients

    • 1 cup fruit (I used cherries, blueberries, and zucchini) 1 ยฝ cups for Ninja Creami Deluxe
    • ยฝ banana up to 1 banana for Ninja Creami Deluxe
    • ยฝ cup liquid (I used almond milk) ยพ cup for Ninja Creami Deluxe

    Instructions

    • Place all your fruits and veggies in your Ninja Creami pint container.
    • Include any other additions, like protein powder or nut butter.
    • Pour liquid in making sure not to fill past the liquid fill line of your container. Place storage lid on top.
    • Place in the freezer with the top side up on a flat surface. Freeze overnight or for 24 hours.
    • When ready to eat, take the pint out of your freezer. I like to run warm water over the container for about a minute before I process it but it isn't necessary.
    • Take the storage lid off your pint and place the container in the Outer Bowl of the Ninja Creami. Twist the outer bowl lid on (make sure the blade is securely attached)ย  and place the bowl assembly on the motor base. Twist the bowl assembly up until it reaches the top and won't twist anymore.
    • Now it is time to process or โ€˜spin.' Select โ€˜smoothie bowlโ€™ option on a standard Ninja Creami, or the โ€˜lite ice creamโ€™ option on the Ninja Creami Deluxe.
    • I usually add a little splash of liquid after the first spin and respin one or two more times until I get the consistency I like. You can keep respinning without adding more liquid but I get the best results when I add the liquid. The smoothie is so thick to begin with that adding a splash more liquid doesnโ€™t affect the results. It doesn't take much liquid to get the texture right on the respin!
    • Whether you want to enjoy it right out of the Ninja Creami Pint or transfer it to a bowl, add your favorite toppings and dig in!

    Notes

    • Other optional add-ins include: Protein powder and fat (in the form of nut butter, seeds, or avocado)
    • Topping Ideas: seeds, nuts, shredded coconut, fresh fruit, cacao nibs, nut butter, and/or granola
    • Your fruit can be fresh or frozen when you put it into the container. You are going to freeze it anyway.ย 
    • The nutrition facts are based off the smoothie that I made in the post. They will differ depending on what ingredients you choose to use.ย 
    • The nutrition facts will also change depending on what toppings you use.ย 
    • For a more balanced meal, add some protein and fat, either in the smoothie mixture or in your toppings.

    Nutrition

    Serving: 1recipe | Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5.5g | Saturated Fat: 0.2g | Sodium: 113mg | Potassium: 671mg | Fiber: 7.5g | Sugar: 28g | Vitamin A: 12IU | Vitamin C: 29.7mg | Calcium: 66mg | Iron: 0.8mg

    Easy Silken Tofu Chocolate Pudding with Cocoa Powder

    February 26, 2025 by Chantry 1 Comment

    Close up of glass jar of pudding with spoonful coming out.

    This Silken Tofu Chocolate Pudding is so easy to make and yet a completely decadent dessert! Perfect for all you chocolate lovers out there! My daughter and I especially love eating it when we have a chocolate craving. Yum!

    Glass jar full of pudding topped with whipped cream and raspberries and a strawberry

    I created this recipe because I wanted a silken tofu chocolate pudding without needing to use melted chocolate. I prefer making it with cocoa powder or cacao powder so I can control the kind of sugar that I use. If you want an egg-free, dairy-free chocolate pudding that tastes similar to traditional chocolate pudding give this one a try!

    You will love this recipe because of its rich flavor and silky smooth texture! It is a perfect dessert. Sometimes recipes with the most simple ingredients are the best!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • How to Serve
    • FAQ
    • Related
    • Silken Tofu Chocolate Pudding

    Ingredients

    flatlay of ingredients including: silken tofu, maply syrup, cacao powder, dates, vanilla, and salt
    • Silken Tofu - This is the main ingredient for our vegan chocolate pudding recipe. It provides just the right creamy texture and a good amount of protein. Don't worry, your pudding won't taste like tofu! Silken tofu is a great ingredient to use for recipes with a creamy base.  For best results use an extra firm silken tofu. It will help achieve a good texture without using melted chocolate.  It is shelf-stable and usually found in the Asian section of most grocery stores. The specific brand we use is Mori-Nu. But don't worry, if you can't find extra firm, another type of silken tofu will also work. I have even used the silken tofu from the refrigerated section with excellent results. 
    • Cacao Powder - You can use cocoa powder or dutch cocoa powder if you donโ€™t want to use cacao powder. 
    • Maple Syrup and Medjool Dates - The taste and texture of these sweeteners combined is perfection! However, you are welcome to use only maple syrup or only dates. It will still be delicious! The measurement to remember is that one medjool date equals about one tablespoon of maple syrup. If you donโ€™t have a high-speed blender or want to use a food processor, then youโ€™ll want to use all maple syrup. You could also try agave syrup if you don't want to use maple. 
    • Vanilla Extract and Salt - both complete the flavor of the pudding and round it out perfectly!

    See recipe card for quantities.

    Instructions

    Overhead shot of two dates in a glass bowl full of water.

    Step 1: Soak dates.

    overhead shot of blender container full of all the ingredients before blending

    Step 2: Place ingredients in blender.

    overhead of blender full of pudding after it has been blended

    Step 3: Blend.

    overhead shot of two glasses of pudding with spoons and berries in the corners

    Step 4: Divide into containers and chill.

    Start by placing your dates in a small bowl and pouring boiling water over them. Let them soak while you prepare the rest of the ingredients.

    Place all of your other ingredients in a blender.

    Once your dates have soaked for at least five to ten minutes, add them to the blender. The longer you let your dates soak, the better they will blend into the pudding. 

    Transfer your tofu mixture to small bowls or jars and place in the fridge to set. 

    Hint: The longer you soak your dates the easier they will blend!

    Variations


    Sometimes we add peanut butter or peanut butter powder to the blender with the other ingredients. Or if you want to sub the chocolate out for peanut butter you could have more of a peanut butter mousse.  It is delicious!

    If you love peanut butter and chocolate try these peanut butter chocolate chip cookies!

    close up of someone taking a spoon full of pudding out of the jar

    Storage

    This can be stored in the fridge for three to five days. Keep in an airtight container. 

    I love to make these for meal prep and pull one out when I feel like a delicious dessert or a sweet treat! 

    You can freeze this pudding for up to six weeks. I have never tried it and cannot attest to the results. If you do please let me know how it goes! 

    How to Serve

    Chocolate tofu pudding is delicious on its own! It is also fun to eat with your favorite toppings. Some of our favorites are: dairy-free whipped cream, fresh berries, a pinch of cinnamon, chocolate shavings, or dark chocolate chips. Yum!

    You could also use this as a filling in a chocolate pie or layer it into a trifle. There are so many great options!

    part of jar of pudding topped with whipped cream and berries. another jar of pudding in the background

    FAQ

    Is chocolate tofu pudding the same as silken tofu chocolate mousse?

    They are very similar. However, pudding is denser in texture while mousse is light and airy.

    โ€‹Can I use another type of tofu in this recipe?

    Regular tofu will not work in this recipe. If you try to use extra firm tofu instead of extra firm silken tofu you will not have the same velvety texture. However, you can use other types of silken tofu. The key here is that it is silken! The exception might be soft tofu. I know that some people use soft tofu and silken tofu interchangeably. I have not tried it though and can't say whether or not it would work well.

    Can I make this in a food processor?

    You can make this in a food processor instead of a high speed blender. But if you do you'll want to sub the dates for 2 Tablespoons of maple syrup. The dates don't incorporate into the pudding well when using a food processor. You will still have amazing results using this method!

    full jar of pudding topped with whipped cream and berries

    If you love this recipe let me know in the comments!

    Related

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      Blue Spirulina Smoothie Bowl
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      Roasted Sweet Potato Hash
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      Lemon Herb Tahini
    full jar of pudding topped with whipped cream and berries

    Silken Tofu Chocolate Pudding

    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Keyword: chocolate, dates, pudding
    Prep Time: 10 minutes minutes
    Resting Time: 2 hours hours
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 2 people
    Calories: 370kcal
    Author: Chantry Montgomery

    Equipment

    • 1 Blender you can use a food processor if you replace the dates with more maple syrup

    Ingredients

    • 2 Medjool Dates
    • 1 12 oz box Mori Nu Silken Tofu extra firm
    • ยผ cup Cacao Powder
    • โ…“ cup Maple Syrup
    • 1 teaspoon Vanilla
    • 1 pinch Salt optional

    Instructions

    • Pour boiling water over the dates and let them soak for at least 10 minutes.
    • Add everything to the blender including the soaked dates.
    • Blend until smooth and creamy.
    • Pour evenly into two containers.
    • Put in fridge for at least two hours to set.
    • Enjoy on its own or top with your favorite toppings!

    Notes

    • You can make this with other types of silken tofu. However, the extra firm silken tofu from the box will set up the thickest.
    • If you have a blender with a wider container, you may need to make a double batch. This will ensure that there are enough contents for the blender to catch onto.ย 
    • If you want to use a food processor, sub the dates out for maple syrup. The dates don't blend into the pudding as well with a food processor.ย 
    • As a substitute for the dates, add an extra 2 Tablespoons of maple syrup.ย 

    Nutrition

    Calories: 370kcal | Carbohydrates: 67.3g | Protein: 17g | Fat: 4.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0.6g | Sodium: 153mg | Potassium: 789mg | Fiber: 6g | Sugar: 54g | Vitamin A: 2IU | Calcium: 157mg | Iron: 4mg

    Simple Strawberry Peach Smoothie (Creamy and Delicious!)

    September 5, 2024 by Chantry Leave a Comment

    Close of up smoothie with cut fruit on top and fun paper straws.

    It is FINALLY peach season! And this strawberry peach smoothie recipe is one of the best ways to welcome those sweet juicy summer fruits. With the perfect balance of sweet and tangy, youโ€™ll want to enjoy more than one of these creamy smoothies this season.

    Close of up smoothie with cut fruit on top and fun paper straws.

    If you love smoothies, you can also try my strawberry banana smoothie or mint chocolate chip smoothie. Or if you would like to try a smoothie bowl this strawberry mango one is delicious and so is this blue spirulina one!

    Jump to:
    • Ingredients
    • How to Make a Strawberry Peach Smoothie
    • Top Tips
    • Substitutions
    • Storage
    • FAQ
    • Strawberry Peach Smoothie
    • Related

    Ingredients

    The simple ingredients make this the perfect smoothie to enjoy on a summer day when you want something quick, sweet, and refreshing!

    Overhead shot of ingredients: sliced peaches, dates, frozen banana, soy milk, and strawberries.
    • Strawberries - For a cold and creamy texture use frozen strawberries. If you are in a pinch you can use fresh strawberries. 
    • Peaches - Fresh peaches give the strongest flavor. You can use frozen, especially if peaches arenโ€™t in season. 
    • Bananas - For best results use a frozen banana. If you need to use a fresh banana then add a handful of ice cubes into your smoothie to help with the temperature and the texture. 
    • Dates - If you would like some extra sweetness you can add a date or two. It will depend on how sweet your fruit is and how sweet your tooth is. Trust your judgment on this one. If you know you want to add a date or two, do it at the beginning so that it blends well. If you taste your smoothie after it is made and it isnโ€™t sweet enough, add a little maple syrup instead, and blend until it is incorporated. 
    • Milk - You can use any kind of non-dairy milk you like. Our favorites are almond milk and soy milk. Other good options would be oat milk or cashew milk. The nutrition information on the recipe card is based on soy milk. 

    See the recipe card for quantities.

    How to Make a Strawberry Peach Smoothie

    Smoothies are one of the easiest things to make as long as you have a good blender. And even with a subpar blender, they arenโ€™t difficult! Just put all of your ingredients into the blender and blend until creamy! You got this.

    Overhead shot of all of the ingredients in the blender vessel.
    Overhead shot of blended smoothie in blender.

    Top Tips

    • If you use mostly frozen fruit you wonโ€™t need to add any ice and your smoothie will be creamier. However, if all you have is fresh fruit, you can still make a delicious smoothie. Just add a handful of ice into the blender! 
    • Peaches tend to taste better when they are fresh. I know. I literally just told you to use frozen fruit. But if you can, use fresh peaches (not frozen). And if you need to refrigerate or freeze your peaches, let them ripen as much as possible first. You might just need to trust me on this one. 
    • If you like a thinner smoothie use less fruit or add more liquid!
    Overhead shot of smoothie in glass with cut up strawberries and peaches on top.

    Substitutions

    • Bananas - If you either donโ€™t like bananas or canโ€™t eat bananas, donโ€™t worry. They are mostly there for the creamy texture. You can leave them out and add in more peaches, as they are pretty creamy. Or you can add dairy-free yogurt, silken tofu, or some coconut milk. I would start with about a ยผ cup of whichever substitution you choose and add more if needed. 
    • Soy Milk - You can use any nondairy milk that you like. Or even water if you need to! 

    Storage

    Smoothies are best made when you are ready to drink them. If you are trying to meal prep, you can place the fruit together in a bag to freeze (except for the dates) and just empty it into the blender with milk and dates (if using) when you are ready to drink it.

    Two glasses of smoothie with a basket of peaches in the background.

    FAQ

    What to do with leftover smoothie?

    I like to use leftover smoothies in popsicle molds to use as an after school snack. Or freeze it in ice cube trays to add to other smoothies later. I also like to freeze it in ninja creami containers for more of an ice cream-type treat.

    Can I add greens to this smoothie?

    Absolutely! Adding greens to your fruit smoothies is a great way to up the nutrition. If you add greens it will change the color but it shouldnโ€™t alter the taste too much. I like to add either spinach or frozen zucchini. They both pack in extra nutrients without affecting the flavor of the smoothie. Keep in mind that youโ€™ll need extra liquid if you add in more solids.

    Can I drink this smoothie as a meal?

    Yes! A thick smoothie is perfect for a quick breakfast. If you want it to keep you fuller longer, you can either add protein powder or use a higher protein milk like soy milk, which also has some added fats. You could also try adding oats.

    Can you make a strawberry peach smoothie without milk or yogurt?

    While this recipe is naturally dairy-free, if you donโ€™t want to use plant-based milk you can use water.ย  It will still taste delicious! You could also try orange juice or coconut water, but keep in mind that they may change the flavor.

    Two glasses of smoothie with drips coming down the side and basket of peaches in the background.

    Enjoy this delicious smoothie and let me know in the comments what you think of the recipe!

    Close of up smoothie with cut fruit on top and fun paper straws.

    Strawberry Peach Smoothie

    This irresistable smoothie is creamy with the perfect balance of sweet and tangy. Enjoy!
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Keyword: fruit, Smoothie
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1
    Calories: 374kcal

    Equipment

    • 1 Blender

    Ingredients

    • 1 cup soy milk
    • 1 ยฝ cups peaches
    • ยฝ cup strawberries frozen
    • ยฝ banana frozen
    • 1-2 dates optional (see notes)

    Instructions

    • Add all ingredients to a blender.
    • Blend until smooth.
    • Enjoy!

    Notes

    • If you add a date or two, add them before blending. If you want to sweeten your smoothie after it has been blended use a liquid sweetener instead like maple syrup.ย 
    • Nutritional facts calculated with one medjool date.ย 

    Nutrition

    Serving: 1Recipe | Calories: 374kcal | Carbohydrates: 77g | Protein: 13g | Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 1528mg | Fiber: 11g | Sugar: 53g | Vitamin A: 44IU | Vitamin C: 69mg | Calcium: 62mg | Iron: 3mg

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    Easy Chickpea Buffalo Wraps

    May 21, 2024 by Chantry Leave a Comment

    Close up of two halves of assembled wrap stacked on top of each other.

    Do you want a quick and satisfying lunch? This buffalo chickpea wrap might be your new go-to. The heat from the buffalo sauce balances perfectly with some creamy vegan ranch. Add your favorite veggies and life couldnโ€™t get any better!

    Side view of two halves of the chickpea wrap stacked on top of each other so you can see the filling.

    If you are looking for fast and easy meals to make for lunch add this to your list! It is perfect for any time of the year but I love it for summertime because it doesnโ€™t require any cooking. 

    My husband loves anything with buffalo sauce so these wraps are always on repeat.

    Jump to:
    • Ingredients
    • How to Make Easy Buffalo Chickpea Wraps
    • TOP TIPS
    • Substitutions
    • Optional Add-ins
    • Storage
    • Top tip
    • FAQ
    • Buffalo Chickpea Wraps

    Ingredients

    These are our favorite ingredients to use to make these wraps. But you can easily customize them to your preference. I will leave some ideas of other toppings that would be delicious in these wraps.

    Overhead shot of ingredients.
    • Chickpeas - You can use either a can of chickpeas or about 1 and ยฝ cups of cooked chickpeas.
    • Plant-Based Yogurt - Use your favorite unsweetened plant-based yogurt. We really like Forager or Kite Hill. Or you could use homemade yogurt. 
    • Frankโ€™s Red Hot Sauce - Or your favorite hot sauce. 
    • Smoked Paprika
    • Garlic Powder
    • Celery
    • Tortillas
    • Romaine Lettuce
    • Avocado
    • Red onion
    • Vegan Ranch

    See recipe card for quantities.

    How to Make Easy Buffalo Chickpea Wraps

    First, make the buffalo chickpea salad mixture. In a bowl add in the yogurt, hot sauce, garlic, and paprika and stir everything to combine. You can use less or more hot sauce depending on your preferred spice level. 

    Bowl full of mixed sauce before adding chickpeas.

    Add the chickpeas and mash slightly with a fork. If you are short on time or prefer whole chickpeas you can skip this step. 

    Add in the diced celery and stir together. 

    Bowl of chickpeas mixed with yogurt, hot sauce, celery, garlic and paprika.

    Now it is time to assemble!

    In the middle of the tortilla add a good portion of the buffalo chickpeas. 

    Top with lettuce, avocado, and sliced red onion. 

    Drizzle with a healthy amount of vegan ranch dressing. 

    Wrap the tortilla around the filling and enjoy!

    Top down view of the tortilla filled with ingredients before being wrapped.

    TOP TIPS

    • If you are using store-bought tortillas you can make them more pliable by getting them a little wet and warming them up in a pan on medium heat, or in a toaster oven. 
    • You can make extra sauce or use extra ranch to dip your wraps in.

    Substitutions

    • Tortillas - If you are gluten-free you can either use gluten-free tortillas or turn this into a delicious salad or lettuce wrap!
    • Hot Sauce - You do not have to use Frank's Hot Sauce. You are more than welcome to use whatever your favorite brand of hot sauce is. 
    • Plant-Based Yogurt - you could also use a thick homemade cashew cream and it would be delicious. 
    • Chickpeas - Any type of white bean would work well in this recipe. You could also cook some cubed tofu and mix it into the sauce. 
    • Romaine Lettuce - you could use any type of lettuce or green that you like.

    Optional Add-ins

    Some other delicious ingredients that would go well in these vegan buffalo chickpea wraps are:

    • Cucumbers
    • Shredded Carrots
    • Sprouts
    • Bell Peppers 
    • Tomatoes
    • Fresh Cilantro
    Side view of a hand holding half of a wrap dipped in a sauce made from ranch and hot sauce.

    Storage

    These are great to make in the morning and take to work. If you are not going to eat them right away, it is helpful to layer the lettuce on the tortilla before the bean mixture to create a barrier. This way the beans wonโ€™t get the tortilla soggy. If you want to make them for meal prep, it would be better to make the chickpea mixture and store it separately, in an airtight container from the wrap ingredients. The chickpea mixture will last about 5 days in the fridge. 

    Side view of chickpea wrap halves in a bowl with a couple pieces of celery.

    Top tip

    These are delicious as-is, but if you use ranch with some of the hot sauce stirred in as a dip, it takes them over the top!

    FAQ

    Are Buffalo Chickpea Wraps Spicy?

    The yogurt in this recipe helps to tone done the spiciness of the hot sauce. If the spice level is too high for you, you can add more yogurt. If you want it spicier, add more hot sauce!

    Side view of two halves of the chickpea wrap stacked on top of each other so you can see the filling.

    Buffalo Chickpea Wraps

    These are perfect for a simple and filling lunch and packed with flavor. A little spicy heat from the hot sauce mixed with the creaminess of a delicious vegan ranch. Life couldn't get better!2
    No ratings yet
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    Course: lunch, Main Course
    Keyword: Chickpeas, lunch, wraps
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Calories: 480kcal

    Ingredients

    • 2 tablespoons vegan yogurt unsweetened
    • 2 tablespoons Frank's original hot sauce
    • ยผ teaspoon smoked paprika
    • ยผ teaspoon garlic powder
    • 1 stalk celery diced
    • 1 can chickpeas
    • 2 tortillas burrito sized
    • 1 handful lettuce
    • 2 slices red onion
    • ยฝ avocado sliced
    • 1 tablespoon vegan ranch

    Instructions

    • In a medium sized bowl add the yogurt, hot sauce, smoked paprika, and garlic powder. Stir to combine.
    • Add the chickpeas to the bowl and lightly smash with a fork.
    • Add the celery and stir everything together.
    • Assemble the wraps by adding the half of the chickpea salad to each tortilla. Add lettuce, red onion, and avocado to the tortillas. Top with a drizzle of vegan ranch dressing.
    • Fold the tortillas into wraps and enjoy!

    Notes

    • These are delicious dipped in extra ranch and hot sauce.
    • If you don't want to smash the chickpeas you can skip this step.ย 

    Nutrition

    Serving: 1Tortilla | Calories: 480kcal | Carbohydrates: 54g | Protein: 16g | Fat: 19g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1274mg | Potassium: 580mg | Fiber: 14g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 3mg

    Salad Topper Mix

    December 22, 2022 by Chantry Leave a Comment

    close up of jar full of salad topper mix with wooden spoon sticking out of it.

    This homemade salad topper mix is an absolute game-changer! It is easy to make and will level up all your salads. Make it during meal prep and sprinkle it on your salads throughout the week for some added healthy fats and delicious crunch!

    jar full of salad topper mix with wood spoon.

    This salad topping mix recipe is similar to a mix that you can find at Costco but it is homemade. So you can customize it any way you want! I like to make it at home mostly so that I can control the type and amount of oil used. 

    I love to sprinkle this on just about any salad! Then top it off with your favorite dressing and you are good to go! For some dressing inspiration check out my guide to making homemade dressings here. Some of my favorites are this vegan ranch dressing, and this poppy seed dressing.  It also tastes delicious with balsamic dressing. Yum!

    This crunchy salad topper will be a terrific addition to your next salad!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Variations
    • Top tip
    • FAQ
    • Salad Topper Mix

    Ingredients

    Wood serving board with bowls full of nuts and seeds for mix.
    • Seeds - You can use any seed that you like. The recipe calls for pumpkin, sunflower, and hemp seeds.ย 
    • Nuts - I love sliced or slivered almonds on my salad! If you have other nuts that you love, throw them in.
    • Dried Cranberries - You can use other dried fruit here or leave these out. Sometimes I leave them out of the topping mix and add them to my salad separately.ย 
    • Salt and Oil - We just use a little bit here. They both make a huge difference to the taste of the nuts and seeds. However, If you donโ€™t use these ingredients in your cooking you can easily leave them out. Avocado oil or olive oil are great for this recipe.

    See recipe card for quantities.

    Instructions

    Preheat your oven to 300ยฐ F or 150ยฐ C. Combine your pumpkin seeds, sunflower seeds, and almonds on a rimmed baking sheet and spread them out evenly. 

    Hand pouring seeds onto cookie sheet.
    hand spraying oil onto seeds on cookie tray.

    I like to use an oil spray bottle to spray oil over the top of the nuts. I find I use less oil this way. If you donโ€™t have one, drizzle about a teaspoon of oil over the top and mix it into the nuts. 

    Sprinkle a little salt over the top of the nuts. I used about ยฝ a teaspoon. If you are feeling fancy you can add other spices or herbs. 

    Bake the seed and nut mixture in the oven for around fifteen minutes. Every oven is different and they can burn easily so keep a close eye on them. 

    Overhead shot of roasted seeds on top of cookie sheet with dried cranberries.

    Once your mixture is done baking, let it cool completely. 

    Now you can mix in the hemp seeds and dried cranberries. 

    If you have been in a boring salad rut this mix is a great way to add excitement to your salad game. It is my secret weapon for adding a great crunch that rounds out any salad. It is perfect for meal prep and did I mention how easy it is?

    Storage

    Store your salad topping mix in an airtight container for up to two weeks. 

    Jar full of salad topper mix.

    Variations

    You can add any type of nuts or seeds to the mix depending on what you like. Some options are sesame seeds, chia seeds, flaxseeds, pecans, walnuts, pine nuts, etc.

    Top tip

    Nuts and seeds go from done to burnt in the blink of an eye!  This is not a recipe that you want to step away from. Keep an eye on your mix while it is in the oven so that it doesnโ€™t overcook. 

    Glass jar full of salad topper mix with white and black dishtowel.

    FAQ

    Can you make this oil-free?

    Yes! You can easily make this salad topper mix oil-free. You will need to bake it at a lower temperature and bake it for a shorter amount of time. Alternatively, you can toast the nuts and seeds on a frying pan over the stove.ย 

    ย 
    What do I eat this with?

    You can add this crunchy salad topper to your favorite salad.ย  I like to make a simple salad with arugula, roasted sweet potatoes, roasted red onions, tahini dressing, and this nut and seed mix. You can also eat it by itself like a trail mix. I've also heard that it is delicious on pumpkin soup! Yum.

    Overhead shot of salad and jar of salad topper mix.

    Let me know below how you like to enjoy this mix!

    Glass jar full of salad topper mix with white and black dishtowel.

    Salad Topper Mix

    Delicious homemade mix of nuts and cranberries perfect for any salad or harvest bowl!
    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish, Snack
    Cuisine: American
    Keyword: nuts, seeds
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 18 servings
    Calories: 81kcal
    Author: Chantry Montgomery

    Ingredients

    • ยฝ cup pumpkin seeds
    • ยฝ cup sunflower seeds
    • ยฝ cup almonds sliced or slivered
    • 1 teaspoon avocado oil or olive oil
    • ยฝ teaspoon salt
    • 2 tablespoons hemp seeds
    • ยฝ cup dried cranberries

    Instructions

    • Preheat oven to 300ยฐ F (150ยฐ C).
    • On a baking sheet, add pumpkin seeds, sunflower seeds and almonds together and mix.
    • Using an oil spray bottle spray the nuts lightly and evenly over the top. *See notes.
    • Sprinkle salt over top.
    • Roast in oven for about 15 minutes. Keep a close eye on them so they don't burn.
    • Let the nut mixture cool and then stir in hemp seeds and dried cranberries.
    • Store in an airtight container and enjoy on top of salads or as a snack!

    Notes

    • If you don't have an oil spray bottle, you can drizzle about 1 teaspoon over the nuts and stir together to coat.ย 
    • Store in an airtight container for about two weeks.
    • Serving information is based on a serving size of 2 tablespoons.ย 
    • Makes about two cups.ย 

    Nutrition

    Serving: 2tablespoons | Calories: 81kcal | Carbohydrates: 5.7g | Protein: 2.8g | Fat: 6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 2.4g | Sodium: 66.7mg | Potassium: 88.4mg | Fiber: 1.2g | Sugar: 3.5g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.7mg

    Vegan Honey Mustard Dressing - Simple and Oil-Free

    November 2, 2022 by Chantry 1 Comment

    Spoon full of dressing hovering above glass jar with dressing dripping off.

    This vegan honey mustard dressing is a must-have if you like to keep a handful of go-to dressings around! It is sweet, tangy, oil-free, and perfect for all sorts of dishes! Drizzle it on your salad, roasted veggies, fresh veggies, sandwiches, wraps, or pasta salad. Or use it as a great dipping sauce for vegan nuggets, sweet potato fries, or tofu bites. Yum!ย  It is quick and easy to make and perfect for meal prep!

    If you have been looking for a good vegan honey mustard recipe, look no further! I love this recipe because it uses 4-5 simple ingredients and takes minutes to make. Not to mention how delicious it is! And the best part is that it is oil-free.  Who doesnโ€™t love a good oil-free dressing? For other oil-free salad dressing ideas, check out โ€ฆโ€ฆ.

    For other oil-free salad dressing ideas, check out this lemon herb tahini or this vegan poppy seed dressing or this vegan ranch dressing!

    Jump to:
    • Ingredients
    • How do you make Vegan Honey Mustard Dressing?
    • Substitutions and Variations
    • Storage
    • FAQ
    • How to Serve
    • Vegan Honey Mustard Dressing

    Ingredients

    When I say this recipe uses 4 to 5 ingredients, it is because the cayenne pepper is optional. I love the way the small flecks of red make the finished dressing look. But you can leave it out if you donโ€™t like spice. I also sometimes use paprika or smoked paprika depending on what I am feeling like that day.

    Letโ€™s address the elephant in the room, shall we? Honey is not vegan, right? Of course, you are correct! And while I could use the term vegan maple syrup mustard dressing, it just doesnโ€™t have the same ring to it. Honestly, I use the term honey because it alludes to the classic delicious dressing that everyone knows and loves. And even though it doesnโ€™t have real honey in it, it is still an incredibly delicious, tangy dressing. 

    Can you use real honey in this recipe? Yes! If you are not opposed to eating honey and would like to use it instead of pure maple syrup, you certainly can. Try an even swap and adjust the amount if needed. You could also use a vegan honey alternative or agave syrup.

    For the exact ingredients and amounts, see the recipe card below. 

    How do you make Vegan Honey Mustard Dressing?

    One of the lovely things about this recipe is how easy it is to make. You just add all of the ingredients to a small bowl or mason jar and mix them together! Then, it is ready to enjoy!

    Now you are left with a delicious and creamy dressing that you can use any way that you want!

    Substitutions and Variations

    • If you would like a more creamy salad dressing, add more yogurt to taste! 
    • If you would like to use a vegan mayo instead of the yogurt, you can make an even swap.
    • If you want your dressing to be sweeter, you can add more maple syrup.
    • If you would like to use a different sweetener than maple syrup, a liquid one such as agave nectar, brown rice syrup, or honey would work well. 
    • Any type of organic prepared mustard works well in this recipe. My personal favorite is to mix yellow mustard and Dijon mustard. Experiment till you find the perfect tangy flavor that you love!
    • You can leave out the cayenne pepper or substitute it with paprika or smoked paprika. Both are delicious! 
    • For a Chick-fil-A sauce copycat, combine your maple mustard dressing with some BBQ sauce and vegan mayonnaise. Yum!

    You are welcome to change up the ingredients however you like. If you would like to get more comfortable in the kitchen with homemade dressings, check out my guide here. 

    Hint: The most important components of this dressing are the mustard and the sweetener. I will often just mix mustard and maple syrup and pour it on my salad. Itโ€™s delicious! But if you have a minute more, give the whole recipe a try!

    Storage

    It is best to store your dressing in an airtight container in the fridge. It will last at least a week!

    FAQ

    What is vegan honey?

    Vegan honey is usually some type of neutral sweetener, like coconut nectar, combined with flower pollen to give it a similar taste to real honey.

    Can you make honey mustard without mayo?

    Many honey mustard recipes call for mayo, but you do not have to have mayo to make it. Here we used cashew yogurt for the creaminess and tangy flavor. Yum! Of course, you could always try a vegan mayo if that is your jam!ย 

    Because there is no mayo, this is an oil-free salad dressing. However, there is still a little fat from the yogurt. If you need to leave it out to make it more low-fat, feel free to. It just won't be as creamy.

    Can vegans eat honey?


    Technically, honey is not a vegan food because it is produced by bees and vegans by definition do not eat animal products. However, many people eat a predominantly vegan diet and still consume honey. It is up to you to decide what you are comfortable with. If you choose not to eat honey, you can use a vegan honey alternative or another liquid sweetener such as pure maple syrup, brown rice syrup, or agave syrup instead.

    How to Serve

    This dressing is delicious with so many things! We like to pour it on a simple salad, use it as a dressing in wraps, and dip our veggie nuggets in it.

    Spoon full of dressing hovering above glass jar with dressing dripping off.

    Vegan Honey Mustard Dressing

    A vegan version of one of the best dressings! Perfect for a salad or tofu nuggets.
    5 from 2 votes
    Print Pin Rate
    Course: Dip, Dressing, Salad
    Cuisine: American
    Keyword: Dip, Dressing, Salad Dressing, Sauce
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 3 servings
    Calories: 57kcal
    Author: Chantry Montgomery

    Ingredients

    • 2 tablespoons yellow mustard
    • 1 tablespoon dijon mustard
    • 2 tablespoons maple syrup or other sweetener of choice
    • 2-4 tablespoons vegan yogurt I use Forager brand cashew yogurt
    • โ…› teaspoon cayenne pepper

    Instructions

    • Mix all ingredients together well.
    • Taste and make adjustments if necessary.

    Notes

    • Nutrition facts are calculated using Forager brand plain unsweetened yogurt. 1 serving is about 3 Tablespoons or โ…“ of the recipe.ย 

    Nutrition

    Serving: 3tablespoons | Calories: 57kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 232.5mg | Potassium: 55.4mg | Fiber: 0.66g | Sugar: 8.2g | Vitamin A: 4.3IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.3mg

    If you try this recipe, let me know how you enjoy it in the comments below!

    Blue Spirulina Smoothie Bowl

    September 8, 2022 by Chantry Leave a Comment

    Birdseye view of smoothie bowl with toppings and white towel.

    This blue spirulina smoothie bowl is a perfect breakfast for the 4th of July or really any day of the year! My kids always ask for it when I do smoothie bowls because they love the color so much. We especially love it during the summer because it is so refreshing during the hot months. You can top it with any toppings you like to create a meal!

    Birdseye view of smoothie bowl with toppings and white towel.

    Smoothies and smoothie bowls are a staple in our house. They are quick, customizable, and you can fill them with nutrient-dense foods! Other favorites are these strawberry mango smoothie bowls, or this mint chocolate chip smoothie. And if you are interested, you can read how to make a smoothie bowl in the Ninja Creami here.

    What is Blue Spirulina?

    Blue spirulina comes from blue-green algae and has been used for its health benefits for hundreds of years. The Aztecs used it for endurance, to boost the immune system, and to treat diseases. You can read about many of its amazing health benefits here.

    Jump to:
    • What is Blue Spirulina?
    • Ingredients
    • Instructions
    • Blending Tips for a Perfect Smoothie Bowlย 
    • Topping Ideas
    • Storage
    • FAQ
    • Blue Spirulina Smoothie Bowl

    Ingredients

    Wooden serving bowl with individual ingredients on top and bowl of milk to the side.

    Milk - Any plant-based milk will work in this smoothie. The purpose of liquid in a smoothie or smoothie bowl is to help things blend. There are many different types of liquid you can use in a regular smoothie: almond milk, coconut milk, water, juice, or coconut water. If I am making a smoothie bowl, I like using plant milk because it adds more body. If you use water or juice it could thin out your smoothie bowl too much. 

    Frozen Fruit - Frozen fruit is a must for smoothie bowls. If you are making a smoothie you can get away with fresh fruit and ice. But that wonโ€™t work if you want a nice thick smoothie bowl. 

    I used a tropical theme for this smoothie for two reasons. One, because it is delicious! And two, because the bright blue color of the spirulina isnโ€™t overpowered by the bananas, mango, or pineapple. You can add different fruit but the end color probably wonโ€™t be the same. 

    Blue Spirulina Powder - There are two main types of spirulina you can buy: green and blue. Blue is a little on the pricier side. But a little goes a long way. If I am making it for my kids I use a teaspoon for the vibrant color. That is what the recipe calls for. If I am just making it for myself then I will use less. The color isnโ€™t as vibrant but the benefits of the spirulina are still there.

    Most spirulina powder you can buy is green, so double check that it is the blue variety if you want to have a blue smoothie bowl. I haven't seen it in any of my grocery stores so I just bought some on Amazon. 

    Other optional ingredients - you can add maple syrup if you want a sweeter smoothie bowl or protein powder for some added protein. 

    See the recipe card for measurements.

    Instructions

    Add the milk to the blender first. Then add your frozen bananas. Top with the rest of the fruit and spirulina powder. Blend until you get a smooth and creamy consistency.

    Vitamix full of smoothie bowl ingredients before being mixed together.
    Vitamix full of thick blue smoothie.

    Blending Tips for a Perfect Smoothie Bowl 

    1. Blend on a low speed.
    2. Use your tamper during blending. Or stop the blender every few minutes to stir things around with a spoon. This will help things blend better and get rid of any air pockets that form during blending.
    3. Be patient! It takes a while for things to come together. But it will pay off!

    Topping Ideas

    We love to make this healthy breakfast on the Fourth of July so I stuck with a red, white, and blue theme. But you can use whatever toppings you like! Here are some of our favorite toppings to get you started:

    • Peanut Butter
    • Almond Butter
    • Cashew Butter
    • Coconut Chips or Flakes
    • Granola
    • Cacao Nibs
    • Chocolate Shavings
    • Fresh Berries
    • Chia Seeds
    • Hemp Seeds
    • Pumpkin Seeds
    • Nuts
    spoonful of smoothie and toppings ready to be devoured.

    Storage

    I recommend eating your smoothie bowl as soon as you make it. But if you have some leftovers, or you know you wonโ€™t have time to make one in the morning, you can freeze it! 

    Put your smoothie bowl into an airtight container and store it in the freezer. When you are ready to eat it, pull it out of the freezer and let it thaw for about 10 minutes. The perfect amount of time to pull out all your toppings! 

    If you are freezing leftovers, try to scrape the toppings off and store them separately.

    FAQ

    How Do I Get a Thick Consistency?

    The less liquid you add to your smoothie bowl the thicker it will be! The trick is to be patient with your blender. If you need to stop your blender to give it a break and scrape stuff into the middle then do it!
    ย 
    If you have a tamper this is a perfect time to use it. While the blender is running, use your tamper to push your food toward the blade.


    What Can I Use Besides Bananas to Make it Thick and Creamy?

    You can try silken tofu, plant-based yogurt, or coconut cream.

    What does blue spirulina taste like?

    It has a slightly bitter, seaweed taste. But once you combine it with all the fruit you can't taste it.

    What if I don't have a high-speed blender?

    You can use a less powerful blender! You will just need to stop it and scrape down the sides more often. You could also use a food processor if you have one.ย 

    Overhead shot of blue smoothie bowl with toppiongs.

    Blue Spirulina Smoothie Bowl

    A fun and nutritious way to enjoy breakfast!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: fruit, Smoothie, smoothie bowl
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2 people
    Calories: 161kcal

    Equipment

    • 1 high-speed blender

    Ingredients

    • ยฝ cup plant-based milk
    • 2 frozen bananas
    • ยฝ cup frozen mango
    • ยฝ cup frozen pineapple
    • 1 teaspoon blue spirulina powder
    • Toppings of choice see notes

    Instructions

    • Add all ingredients to a high-speed blender.
    • Blend ingredients until smooth and creamy, using a tamper if necessary.
    • Transfer to a bowl and top with desired toppings. Enjoy!

    Notes

    • I used strawberries, bananas, coconut, and blueberries for a red, white, and blue theme. I also added chia seeds and cacao nibs. You could also use other types of fruit, nuts, seeds, granola, etc.ย 
    • This recipe comes out quite sweet on its own, but if you want it sweeter you can add some maple syrup.ย 
    • Nutrition facts are calculated without the toppings.ย 

    Nutrition

    Serving: 0.5recipe | Calories: 161kcal | Carbohydrates: 39g | Protein: 2.5g | Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 57mg | Potassium: 586mg | Fiber: 4g | Sugar: 24g | Vitamin A: 28IU | Vitamin C: 44mg | Calcium: 127.5mg | Iron: 1mg

    Roasted Sweet Potato Hash

    August 12, 2022 by Chantry Leave a Comment

    hand pouring dressing over sweet potato hash with a wooden spoon.

    With just a few ingredients, you can have this cozy meal any time of the day! Roasted sweet potato hash makes a great healthy breakfast, lunch, or dinner. The creamy roasted garlic pairs well with onion and rosemary. Combine the hash with arugula and a lovely tahini dressing for a delightful meal!

    wooden bowl with hash with a plate of arugula and bowl of dressing in the back.

    Roasted sweet potatoes are a staple in our house. My daughter will snack on them all day long if they are around. I love roasting them with onion and garlic for an easy breakfast. This is not your classic hash but it is one of my favorite sweet potato recipes.

    For other easy breakfast recipes check out these breakfast toast options, or this delicious strawberry mango smoothie bowl!

    INGREDIENTS

    Birdseye of bowls full of ingredients.

    Sweet potatoes - I peel and cube one large or two small sweet potatoes for this recipe. You can leave the peel on if you like it. The measurements are rough and you can easily scale up or down depending on how many people you want to serve. Or if youโ€™re just, you know, super hungry. 

    Onion - you can use a red onion or a yellow onion. The recipe calls for one small onion. You could also use half of a larger onion. Or however much you want to eat. I love onions more than most people so donโ€™t feel like you have to use as much as I do. You can even leave it out if you want and I will try not to judge. 

    Garlic - The little nuggets of roasted garlic add the perfect creamy texture to complement the slight crunch from the roasted onion. Roasting garlic is so easy. Just cut the top off of the head of garlic and put it on the sheet pan with your other veggies. You can wrap it with foil or parchment paper to keep it from drying out. Iโ€™m lazy and often skip this step and it still turns out ok. 

    Rosemary - If you would like to use fresh rosemary instead of dried just remember to use a little more than the recipe calls for. 

    Garlic Powder - I know we are roasting garlic but I also like the added flavor of the garlic powder on the veggies. And if you think we are getting a little garlic heavy, donโ€™t worry, it is also in the dressing. Of course, you can use less if garlic is not your jam. But I canโ€™t promise I wonโ€™t judge. 

    Tahini - This is the base of the dressing and pairs well with the sweet potatoes. If you donโ€™t have tahini, you could use hummus or nut butter. A cashew base would also work well. 

    See the recipe card for a full list of ingredients and measurements.

    INSTRUCTIONS

    • sweet potatoes, garlic, and onion on tray to be roasted.
    • Hand pouring spices over vegetables on cookie tray.

    The hardest part of making this recipe is waiting for the veggies to roast! If you would like to speed it up you can use an air-fryer. 

    Before preparing your veggies, preheat your oven to 425ยฐ and line a baking sheet with parchment paper.

    Cut your veggies into one inch cubes and spread them out in a single layer on your baking sheet. You can also use a cast iron skillet or casserole dish. I like to peel my potatoes first but if you like potato skins leave them on. 

    You can drizzle or spray oil on top, or leave it off for an oil-free option. I like to use olive oil or avocado oil. If you choose not to use oil, then you will need to wrap your garlic in parchment paper to keep it from drying out. 

    If you want some extra protein you can add chickpeas or white beans to the pan before you roast your veggies. Or you can top your hash with seeds. Pumpkin seeds or hemp seeds would be delicious (add them during the last few minutes of cooking or at the end). Yum!

    • hand spraying oil onto veggies on tray.
    • Roasted sweet potatoes, onions, and garlic on tray.

    If you have other veggies lying around you can roast them as well. The best way is to make sure that everything is cut to roughly the same size. This helps everything to cook evenly. Other vegetables that would be delicious in this are cauliflower, red pepper, brussels sprouts, or asparagus. Really anything goes. 

    Sprinkle the spices over your veggies and put the baking sheet in the oven. Roast your veggies for 30 to 35 minutes. Check your veggies periodically to make sure they don't burn. If they are not done after 35 minutes just leave them in for a few additional minutes. 

    While your veggies are roasting make the dressing. It is super easy. Mix everything together except for the water. Then add the water slowly until the dressing becomes your favorite consistency. The dressing may start to get super thick at first but it will eventually even back out into a creamy dream!

    When the veggies are done cooking, assemble with arugula or some massaged kale and top with the dressing. You can also add a little hot sauce on top if that is your jam. Then dig in and enjoy!

    birdseye of two bowls of hash with a bowl of dressing.

    FAQ

    Can I make this in an air fryer?


    Yes, you can. Prepare your veggies the same way and cook them in the air fryer at 400ยฐ F for about 25 minutes, or until they are nice and crispy.ย 

    Can I make this ahead of time?

    You can roast the veggies and reheat them. Or you can cut all your veggies ahead of time and roast them the next day or when you are ready to eat them.ย 

    How do you store sweet potato hash?

    Store your dressing and your roasted veggies separately in an airtight container. They will last about 3-4 days in the fridge. You can reheat them in the microwave but I like to reheat them in the toaster oven, air-fryer or oven so that the veggies can crisp back up.ย 

    Can I use white potatoes?

    Yes! You can sub any type of potato in this recipe.ย 

    hand pouring dressing over sweet potato hash with a wooden spoon.

    This hearty sweet potato hash is a great recipe for any time of day. I hope you enjoy it as much as we do!

    hand pouring dressing over sweet potato hash with a wooden spoon.

    Roasted Sweet Potato Hash

    Sweet potatoes roasted with sweet onion, and garlic. It is served over a bed of arugula and a sweet, creamy tahini dressing. Yum!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, dinner, lunch
    Keyword: arugula, Breakfast, easy, hash, roasted garlic, sweet potatoes, tahini
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2 people
    Calories: 246kcal

    Ingredients

    • 1 handful arugula

    Hash Ingredients

    • 1 large sweet potato or 2 small sweet potatoes
    • 1 small onion
    • 1 head garlic
    • olive oil optional
    • 1 teaspoon dried rosemary
    • ยฝ teaspoon onion powder
    • ยฝ teaspoon garlic powder
    • salt and pepper to taste

    Dressing Ingredients

    • 2 tablespoons tahini
    • 1 teaspoon maple syrup
    • 1 teaspoon fresh lemon juice
    • ยผ teaspoon garlic powder
    • water to taste
    • salt and pepper to taste

    Instructions

    • Preheat oven to 425ยฐ F or 218ยฐ C
    • Peel and cube sweet potatoes.
    • Peel and cut onion into wedges.
    • Slice top off the head of garlic.
    • Arrange veggies onto baking tray.
    • Spray veggies with olive oil if using.
    • Sprinkle seasonings over veggies.
    • Roast veggies for 30-35 minutes until crispy.
    • While veggies are roasting mix all dressing ingredients together except for water.
    • Stir a little water into the dressing at a time until it reaches your desired consistency.
    • When veggies are done serve over arugula and drizzle tahini dressing on top. Enjoy!

    Notes

    • For more protein you can add chickpeas or white beans with your veggies before you roast them.
    • Check post for instructions on cooking in an air-fryer.

    Nutrition

    Calories: 246kcal | Carbohydrates: 31.8g | Protein: 6g | Fat: 12.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4.7g | Sodium: 414mg | Potassium: 643mg | Fiber: 5.4g | Sugar: 10.4g | Vitamin A: 856IU | Vitamin C: 27mg | Calcium: 153.7mg | Iron: 3mg

    Black Lentils in the Instant Pot

    July 29, 2022 by Chantry Leave a Comment

    White serving bowl with black lentils and instant pot in the background.

    Cooking black lentils in the instant pot is a game changer! It is so easy and you can meal prep a big batch for the week. The best part is that it is quick and mostly hands-off.

    White serving bowl with black lentils and instant pot in the background.
    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • FAQ
    • Black Lentils Instant Pot

    After you make your black lentils you can use them in a variety of ways. They are a great addition to curry, taco meat, grain bowls, salads, or spaghetti sauce! They are a great way to add protein and fiber to your meals, whether in the main course or as a side dish. You can also pair them with red kidney beans and tomato sauce to make madras lentils. (My favorite Indian comfort food)

    Black lentils are also known as beluga lentils or caviar lentils. This is because they are small and resemble beluga caviar. 

    Originating in the Middle East, black lentils are now grown in the US and Canada as well. You can find them online, in some ethnic grocery stores, and in some health food stores.

    Small bowl with dry black lentils and wooden spoon.

    While their earthy flavor is similar, black lentils are different from your traditional green, brown, or red lentils. They hold their shape much better than the other varieties giving them a firmer texture. This makes them a great lentil to add to salads. 

    Black lentils most closely resemble french green lentils. And if you donโ€™t have black lentils on hand, french lentils would be the best substitute. 

    3 white bowls with different types of lentils.
    Top Down: Green Lentils, Black Lentils, and French Green Lentils

    It is so easy to cook black beluga lentils in an instant pot. This recipe doesnโ€™t include any aromatic but feel free to add any type of flavorings you like to the instant pot. Lentils tend to take on the flavor of whatever you cook them with. I love cooking these with onion and garlic. Sometimes I add a bay leaf and a drizzle of olive oil as well. 

    If you don't have an instant pot, you can use another brand of electric pressure cooker.

    Ingredients

    Overhead shot of black lentils, salt, and water.
    • Dry Lentils - This recipe calls for one cup of dry lentils. This will make about two and a half cups of cooked lentils. You can easily scale the recipe to make more if needed. 
    • Salt - You can leave this out if you are salt-free. 
    • Water - Water is always available and a great way to cook lentils, but if you have vegetable broth that would be delicious also!

    See the recipe card for the correct ratio of water to lentils.

    Instructions

    The cooking process is so simple! Add the lentils, salt, and water to the instant pot. Set your instant pot to high pressure for 6 to 8 minutes. The cooking time is varied because people like different textures. If you want a firmer texture, set the instant pot for less time. For a softer texture use a longer cook time! Some people cook their lentils for up to 10 minutes to get really creamy lentils.

    • Person pouring dry lentils into instant pot.
    • Spoonful of cooked black lentils.

    If you are unsure how well you want your lentils cooked, set your instant pot to 6 minutes and taste them when they are done. You can easily cook them for longer if you want them cooked more. Don't be afraid to experiment until you know what you like. 

    Once the instant pot is done cooking, let the pressure release naturally for 10 minutes and then manually release the remaining pressure. 

    Tip: You donโ€™t need to worry about soaking the lentils beforehand. This is nice because if you donโ€™t have them prepared for the week, they are quick and easy to cook on weeknights too!

    Storage

    Black lentils can be stored in an airtight container in the fridge and will last for 5 to 7 days. 

    You can also store them in the freezer for 3 to 6 months.

    Overhead shot of lentils in a white serving bowl and green dish towel.

    FAQ

    How much protein do black lentils have?

    In half a cup of black lentils, there are 12 grams of protein and 9 grams of fiber.

    Are black lentils gluten-free?

    Yes, they are naturally gluten-free.

    Are black lentils the same as puy lentils?

    Black lentils are not the same as puy lentils. Puy lentils are another name for french green lentils. Black lentils most closely resemble french green lentils because they are both smaller and hold their shape well.

    If you have never had black caviar lentils give them a try! They might become your new favorite type of lentil! Let me know if you do and what you think!

    White serving bowl with black lentils and instant pot in the background.

    Black Lentils Instant Pot

    Cooking black lentils in the instant pot is a game changer! It is so easy and you can meal prep a big batch for the week. The best part is that it is quick and mostly hands-off.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Legume
    Keyword: instant pot, Lentils, meal prep
    Prep Time: 3 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 5 people
    Calories: 170kcal

    Equipment

    • 1 Pressure Cooker

    Ingredients

    • 1 cup dried black lentils
    • 1 ยพ cup water
    • ยผ teaspoon salt

    Instructions

    • Add all ingredients to the instant pot.
    • Set the instant pot to high pressure for 6 to 8 minutes.
    • When the instant pot is done cooking, let the pressure release naturally for 10 minutes.
    • After the pressure has released for 10 minutes you can release the remaining pressure manually.

    Notes

    You can shorten or lengthen the cook time depending on your taste.ย 

    Nutrition

    Serving: 0.5cup | Calories: 170kcal | Carbohydrates: 21g | Protein: 12g | Fat: 0.5g | Sodium: 147mg | Fiber: 9g | Calcium: 20mg | Iron: 3.5mg

    Lemon Herb Tahini

    June 23, 2022 by Chantry 1 Comment

    Overhead shot of dressing in glass with wooden spoon.

    This lemon herb tahini dressing is delicious, simple, and versatile. You can enjoy it as a salad dressing, on potatoes, on Mediterranean grain bowls, with pita bread, or pour it over your favorite roasted or fresh veggies. It is great for meal prepping and enjoying throughout the week in any way you like!

    Overhead shot of dressing in glass cup and wooden spoon.

    Tahini is one of the most common bases to use for dressing in plant-based cooking. If you donโ€™t like tahini, give it another chance! Try a different brand because they all taste a little different and you might find one that you love!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Lemon Herb Tahini

    Ingredients

    • Tahini - Tahini is made out of sesame seeds that have been ground into a smooth butter, similar to peanut butter. It is a delicious base for many dressings and a staple in most plant-based kitchens. It has a rich and somewhat bitter flavor perfect for rounding out a meal. You can find it in the grocery store either near the peanut butter or in the oriental section. You can also find it on amazon. Or, since it is just ground sesame seeds, you can try making it at home. It is worth having around to use in many different delicious sauce recipes. I like to add it to my favorite ranch recipe, this creamy cowboy caviar, and to this delicious lemon dill hummus.
    • Lemon Juice and Zest - The bright acid in lemon juice helps to balance out the rich bitterness of the tahini and pairs well with the herbs.ย Make sure to zest the lemon before you cut and juice it.
    • Herbs - You can use any mix of dry or fresh herbs that you like. I used fresh parsley, fresh cilantro, fresh chives, and fresh dill. You can omit or substitute any of these depending on your taste. You can also use a smaller amount of dried herbs which I often do if I don't have fresh on hand. 
    • Maple Syrup - You could also use agave or date syrup. The sweetness helps to balance out the bitterness in the tahini along with the lemon juice. 
    • Garlic Cloves - If you don't have fresh garlic you can use about ยฝ teaspoon of garlic granules. Either one is delicious!
    • Salt and Black Pepper - Add these to taste. I ended up using more of each than I thought I would need so make sure to taste and adjust.

    See recipe card for quantities.

    Instructions

    There are a couple of different ways to make the lemon herb tahini sauce. It is easier to use a blender or a food processor to mix this dressing. But if you donโ€™t have either you can mix it by hand. Tahini likes to dry and stiffen up as you mix it. No worries, as you add in more water it will loosen back up. Add in water a bit at a time until your dressing is a consistency you like. 

    To use a blender or food processor, add everything in and blend! If it is too thick add a little water at a time until it is your desired consistency. 

    To mix by hand add everything in with a splash of water and start mixing. Add in more water a little at a time until youโ€™ve reached the consistency you like. 

    If you accidentally add too much water and it becomes runny, you can simply add in a little more tahini. This is a simple recipe and I am confident you won't mess it up! 

    Always taste the dressing at the end to make sure it tastes how you like it. If it is too bitter add in more sweetener, too bland try more lemon juice or salt, etc. 

    Hint: if you donโ€™t want your dressing to turn green, add the herbs at the very last. I like to chop mine before I add them to a blender so I donโ€™t have to blend them too much. If you like the green color just add them in with everything else.

    Extra Hint: It is easier to stir with a fork than with a whisk!

    Glass cup of dressing with spoon.

    Storage

    This dressing stores well in the refrigerator for 3-5 days. If it is too thick when you take it out of the fridge, stir it up and then add a little water until it thins back out. Sometimes, stirring is all that it needs so donโ€™t add liquid until you have given it a good stir first.

    Overhead shot of dressing in glass with wooden spoon.

    Lemon Herb Tahini

    Rich dressing made with a base of tahini and fresh herbs
    5 from 1 vote
    Print Pin Rate
    Course: Dressing, Salad
    Cuisine: Mediterranean
    Keyword: Dressing, herb, tahini
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 194kcal

    Ingredients

    • ยฝ cup tahini
    • 2 cloves garlic
    • 2 tablespoons fresh parsley or 2 teaspoons dried
    • 1 tablespoons fresh cilantro or 1 teaspoons dried
    • 1 tablespoons fresh chives or 1 teaspoons dried
    • 1 tablespoons fresh dill or 1 teaspoons dried
    • 1 lemon juice and zest
    • 2 teaspoons maple syrup
    • ยผ-1/2 teaspoon salt
    • ยผ teaspoon black pepper
    • water as needed

    Instructions

    • Add all ingredients except water to a blender or food processor.
    • Blend.
    • Add water a little at a time and blend until you reach a pourable consistency.
    • Taste and adjust seasoning if needed.

    Notes

    • Zest your lemon before you cut and juice it. If you juice your lemon first or even cut it first it gets much harder to zest.
    • You can also mix this dressing by hand. Just mince your garlic and herbs before you add them.ย 
    • The tahini will start to dry out a little as it gets mixed, but once you start adding water it will thin out again.

    Nutrition

    Serving: 1g | Calories: 194kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 184mg | Potassium: 163mg | Fiber: 3g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg

    Let me know in the comments below how you like to use tahini!

    Lemon Dill Hummus

    June 10, 2022 by Chantry 15 Comments

    Overhead shot of hummus being served on a plate with a drizzle of olive oil

    Lemon Dill Hummus is your new favorite dip! Trust me. It is so bright and refreshing you will want to put it on everything! Use it as a dip, sandwich spread, on your morning toast, or heck, if you want to, just eat it with a spoon. I wouldnโ€™t blame you. It has loads of healthy fiber, so much flavor and is great for a healthy snack!

    Overhead shot of hummus being served on a plate with a drizzle of olive oil and orange napkin.

    This hummus is made from scratch but donโ€™t let that scare you. It really is easy. Using dried beans is the best option but I wonโ€™t judge you if you canโ€™t wait that long! Canned beans will work in a pinch.

    There is a lot of debate about where exactly hummus originates from. It is common everywhere but used to mainly be found in Greece, Arab, and Israel. The earliest written record of hummus is from Egypt in the 13th century.

    Wherever it originates, many people seem to agree that it is delicious. And I definitely fall into that camp. But itโ€™s gotta be super creamy. The grainy stuff just doesnโ€™t measure up. Donโ€™t worry. Your hummus is going to be so creamy you are going to be dreaming about it for months.

    Close up of hummus and someone dipping the pita bread.

    What is the secret to super creamy hummus? The answer is in the skin of the chickpeas. The skin doesnโ€™t break down easily when cooking. Most people will tell you that you need to take the skin off of every chickpea before you process them into dip. And while this does result in a creamier hummus, I have two other options that work just as well.

    Option #1: Use baking soda when cooking your chickpeas to help break down the skin. Then, cook the chickpeas twice as long as you think you need to. Cook them til they are creamy and then cook them another 30 to 60 minutes until they are mushy!

    Option #2: Use chana dal instead of regular dried chickpeas. Did you know that chana dal is split chickpeas and that in the process of splitting them the skin is removed? I think they might be a little pricier than buying regular chickpeas so that is something to keep in mind. Some people claim that the flavor isnโ€™t the same. They might be right. But I enjoy it so if you want to give it a go I wonโ€™t stop you!

    Jump to:
    • Ingredients
    • Top tip
    • Equipment
    • Instructions
    • Storage
    • Variations
    • FAQ's
    • Lemon Dill Hummus

    Ingredients

    Overhead shot of ingredients with orange napkin.
    • Chickpeas - Also known as garbanzo beans and are the most crucial ingredient for hummus! It is best to use dried chickpeas. You can use either the whole chickpea or if you have some chana dal that works as well. I used chana dal for the photos but both work. You can also use canned chickpeas. Tips for using canned chickpeas are below. Some people like to sub chickpeas with white beans or some other type of legume. Though if you do that I would steer away from calling it hummus since the word hummus actually means chickpea in arabic!
    • Garlic Cloves - Some people cook the garlic with the chickpeas. I just threw it in raw when I was blending them up. Itโ€™s up to you! If you put them in raw, slice them in half for easier processing. I like fresh garlic but powdered garlic would also be delicious
    • Tahini - This is what gives hummus its richness. Tahini is a paste made out of sesame seeds. Some brands roast their seeds and some don't. Which one you use depends on your preference. You can usually find tahini at most grocery stores. It is either in the ethnic aisle or next to the peanut butter. You can also order it online. Some good brands are Mighty Sesame or Soom.
    • Baking Soda - This helps the chickpeas to break down and makes the hummus super creamy.
    • Ice - You can add super cold ice water or you can add ice cubes! I find that ice cubes give a creamier result. Some people like to use the cooking liquid from the chickpeas. The stuff is awesome. If you choose to go this route, make sure to chill it in the fridge overnight with your chickpeas.
    • Lemon juice - Fresh is the absolute best. You can use jarred lemon juice in a pinch but the flavor wonโ€™t be near as good.
    • Salt - This is what helps all the flavors to sing together! Salt enhances the flavors in most dishes and hummus is no exception. If you are salt free, go ahead and skip it but I canโ€™t promise the same results.
    • Lemon zest - Not a typical ingredient in hummus but this is what gives the extra lemon flavor that goes so well with the dill. Using real lemons is ideal!
    • Dill - I like using fresh dill but you can also use dried if that is what you have. This is the only thing that I donโ€™t throw into the food processor because I donโ€™t want to turn the hummus green. If you don't like dill you can replace it with other fresh herbs.

    See recipe card for quantities.

    Top tip

    If your garlic is older with a green sprout, remove as much as the green as possible. Otherwise it can give an off putting flavor to your hummus.

    Close up of hummus being served on a plate with pita bread

    Equipment

    It is easiest to use a food processor with a chopping blade. But if that isn't available you can use a high-speed blender. If you do use a blender, blend it in smaller batches.

    Instructions

    Step one: Measure your chickpeas into a bowl and cover with water by a few inches. Let soak overnight.

    Step two: Drain the chickpeas. Add to a pot with fresh water. Turn your stove on high heat. Once the water is boiling turn the heat to medium and cook for 60-90 minutes. You can stir any foam that rises to the top back into the beans. When the beans are a mushy texture they are done cooking.

    Step three: Drain any extra water off of the chickpeas. Place the beans in an airtight container and cool down in the fridge several hours to overnight. You want to let them cool down completely or they will soak up too much liquid. 

    Overhead shot of chana dal and garlic in the food processor.

    Step four: Add the cooled chickpeas to a food processor with your garlic. Blend until smooth. Scrape down the sides of the bowl as needed.

    Overhead shot of ice cubes in the food processor.

    Step five: Add the ice cubes into the food processor. It is important to do it in this order. If you add the tahini before the ice it can warm the beans up too much and mess with the texture.

    Overhead shot of complete and smooth hummus in the food processor.

    Step six: Add the tahini to the food processor and mix until combined.

    Overhead shot of salt, lemon juice, and zest being added into the food processor.

    Step seven: Now you can add the lemon juice, salt, and lemon zest. Process until well incorporated.

    Now is a good time to taste your hummus. If you find that you would like more salt or zest etc you can add it and process again.

    Step eight: Stir in the chopped dill. I like to do this in a separate bowl instead of the work bowl of the food processor because it is easier.

    • Overhead shot of dill before it is stirred into hummus.
    • Overhead shot of dill stirred into hummus.

    Step nine: Serve! For presentation, drop a few spoonfuls of hummus onto a plate. Using the back of a spoon push down into the center of the hummus in a nice swirl creating a bowl shape. Alternatively you can use a serving bowl. You can put whole chickpeas and a drizzle of olive oil on top of the hummus. Or eat it plain. It is delicious no matter how you decide to serve it!

    Storage

    Hummus can be stored in the fridge for 4-5 days and in the freezer for up to 4 months. Keep in mind that freezing it can change the texture a little bit. 

    To store, place in an airtight container and put in the fridge or the freezer.

    Variations

    I love the bright flavors in this lemon dill hummus recipe. But you can easily create other flavors. If you just want a lemon hummus you can leave the dill out. To make this similar to traditional hummus recipes just leave the dill and the lemon zest out. The best part about homemade hummus is that you can do whatever you want with it!

    Some fun flavors to add to hummus are za'atar, roasted red pepper, or roasted garlic. And you don't have to make a savory hummus. You can make sweet hummus as well! A popular variation is chocolate hummus.

    Closeup of someone dipping their pita bread into the hummus.

    FAQ's

    How do I use canned chickpeas for hummus?


    To use canned chickpeas, drain the chickpeas, and place in a pan. Add the baking soda and water and bring to a boil. Turn the heat down to medium and let cook for about 30-40 minutes until mushy.

    Why does my hummus taste bitter?

    The bitter ingredient in hummus is tahini. This is what makes the hummus taste rich. However, there are many different types of tahini and some are much more bitter than others. So if your hummus is coming out bitter, try a different brand of tahini before throwing in the towel!ย 

    Another thing that might make your hummus bitter is zesting your lemon too deep. If you are getting into the white part of the lemon skin then you are getting too deep. This part is usually pretty bitter.

    What to serve with hummus?

    There are so many options! My favorite is to eat it with pita bread. It is delicious as a veggie dip, a sandwich spread, on a wrap, or even used in salad dressing or pasta sauce. I love to eat it in rice bowls as well. It would be delicious in this mediterranean bowl. We also like it with pita chips or even Yum!

    Recipe adapted from this video.

    Overhead shot of hummus being served on a plate with a drizzle of olive oil

    Lemon Dill Hummus

    A bright twist on traditional hummus.
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean
    Keyword: Chickpeas, Dip, Hummus
    Prep Time: 2 days days
    Cook Time: 1 hour hour
    10 minutes minutes
    Servings: 4 people
    Calories: 285.7kcal
    Author: Chantry Montgomery

    Equipment

    • 1 Food Processor

    Ingredients

    • 1 ยผ cup dried chickpeas 250 grams (or about 4 cups canned)
    • 1 teaspoon baking soda
    • 1 garlic clove
    • 2-3 ice cubes 35-50 grams
    • ยฝ cup tahini
    • 2-3 tablespoon fresh lemon juice
    • zest from one lemon
    • 1 teaspoon salt
    • 1-2 tablespoons fresh minced dill or 1-2 teaspoons dried

    Instructions

    • Soak chickpeas over night.
    • Boil chickpeas with 1 teaspoon of baking soda until they are mushy. (about twice as long as you would normally cooke them.)
    • Drain and cool in the fridge for a few hours to overnight.
    • Add chickpeas and garlic clove to a food processor and process until smooth.
    • Add ice cubes and process until incorporated.
    • Add tahini and process until incorporated.
    • Add lemon juice, salt, and lemon zest and process.
    • Stir in dill.
    • Serve with a drizzle of olive oil and whole chickpeas on top.

    Notes

    • If you decide to use chana dal instead of regular dried chickpeas, measure out about 1 cup and 2 tablespoons or weight it.

    Nutrition

    Serving: 0.25recipe | Calories: 285.7kcal | Carbohydrates: 24.8g | Protein: 10.7g | Fat: 17.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 7.8g | Monounsaturated Fat: 6.5g | Sodium: 943.3mg | Potassium: 322mg | Fiber: 7.7g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 7.8mg | Calcium: 161.8mg | Iron: 4.5mg

    Blueberry Lemon Muffins Vegan

    May 3, 2022 by Chantry 11 Comments

    Overhead of two muffins on a white plate with one cut in half and a glass and cooling rack in the scene.

    These Blueberry Lemon Muffins are vegan, made with whole wheat flour, and maple syrup, and have no oil. Plus they are delicious! Did I mention they are easy to make? 

    Overhead shot of 12 muffins on a cooling rack on a blue napkin.

    Everyone should have a good blueberry muffin in their back pocket. And if you like to bake without oil, this is a great recipe to have around. For some other great oil-free baking recipes check out this cornbread or these peanut butter and chocolate chip cookies!

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Blueberry Lemon Muffins Vegan

    Ingredients

    Picture of ingredients in various bowls; maple syrup, flour, almond milk, baking powder and baking soda, salt, yogurt, blueberries, vanilla, and lemon zest.
    • Flour - I use a combination of white whole wheat flour and whole wheat pastry flour because I like the texture. You could also use just whole wheat or all-purpose flour. A gluten-free flour blend should work well but I havenโ€™t tried it myself.ย 
    • Plant-Based Milk - any plant-based milk should be fine. I used almond milk here but I have also used soy milk.ย 
    • Baking Soda - This recipe mostly relies on baking powder for a good rise, but I also use a bit of baking soda to help tone down the tang from the yogurt. The baking soda is optional but donโ€™t skip on the baking powder!
    • Plant-Based Yogurt - make sure your yogurt is unsweetened and unflavored. Any plant-based yogurt should work but if you use coconut it will affect the flavor of your muffins.ย 
    • Maple Syrupย 
    • Lemon Zest
    • Salt
    • Vanilla
    • Fresh Blueberries

    See the recipe card for quantities

    Instructions

    These muffins are so easy to make! Plus I found a great tip for keeping those sneaky blueberries from sinking to the bottom.

    Wet and dry ingredients stirred together in a glass bowl with yellow napkin.

    First (after you preheat your oven to 425 of course) you want to mix all of your wet ingredients plus the ground flax in a large mixing bowl. Let this mixture rest for 5 to 10 minutes.

    In a separate bowl whisk together the flour, baking powder, baking soda, and salt extremely well.

    Combine the dry ingredients with the wet ingredients while being careful not to overmix.

    Overhead shot of batter without blueberries in the muffin tins.

    How to keep blueberries from sinking to the bottom of your muffins

    I learned this trick from Stella Parks and it works like magic! Before you mix the blueberries into the mixture, you want to put a little batter on the bottom of each muffin liner. 

    Then you mix your blueberries into the rest of the batter and fill the muffin liners the rest of the way up. You want each muffin liner to be about ยพ full. 

    There are a few different ways that you can fill your muffin tin. You can use a muffin scoop, spoons, or an ice cream scoop. Any of these will work well. 

    Trust me. This works way better than coating your blueberries in flour!

    TIPโ€“When you fold your blueberries in, you want to do it as gently as possible using a wooden spoon or spatula. This will help make sure your batter doesnโ€™t get overmixed. 

    Trust me. This works way better than coating your blueberries in flour!

    Overhead shot of blueberries being added to the batter.
    overhead shot of scoop of batter with blueberries being added to the muffin tin.

    Baking

    Now it is time to bake! The best way to bake these is using two different temperatures. This gets that beautiful rise without overbaking. 

    You should have a preheated oven set to 425ยฐ F or 220* C. Bake the muffins for 5 minutes, then turn the oven down to 375ยฐ F or 190ยฐ C and bake for 15 minutes. 

    Bake until the tops are golden brown. You can check them by inserting a toothpick and seeing if it comes out clean. Or you can lightly touch the top and see if it springs right back. 

    Cooling

    This next step is very important! 

    When you pull the muffins out of the oven, you do not want to let them cool off in the pan. Wait for 2 to 3 minutes and then take them out of the muffin tin. Then let them finish cooling on the rack. 

    If you let them cool in the tin you can get soggy bottoms. And who wants soggy bottomed muffins? 

    Once they are completely cool you can enjoy!

    Overhead of two muffins on a white plate with one cut in half and a glass and cooling rack in the scene.

    FAQ

    Why are my blueberry muffins soggy?

    Soggy muffins are a common problem that stems from letting your muffins cool in the pan. To fix this, remove the muffins from the pan within five minutes of taking them out of the oven. Let them finish cooling on a cooling rack.

    How long will vegan lemon blueberry muffins last?

    It is best to eat these within a day or two of baking. After that, the fruit can start to get moldy. And you donโ€™t want to refrigerate them as it could change the texture and dry them out.ย 

    What do I do if my muffins are undercooked?

    If you notice that your muffins are undercooked in some parts, you can put them back in the oven for a few minutes.


    How do I know when my muffins are done cooking?

    There are two ways to know if your muffins are done cooking: You can test them with a toothpick. Or you can touch the top of the muffins. If the top of the muffins springs back after touching it, they are done cooking. Always check one of the middle muffins as the outer muffins can bake faster.

    Can I use frozen blueberries?

    Yes. However, frozen blueberries will add a ton of unwanted moisture to the batter if you put them in straight from the freezer. If you want to use frozen blueberries, let them thaw and drain for about half an hour and then dry them off with a towel.ย 

    Can I make these without the lemon?

    Yes! You can just leave the lemon zest out if you donโ€™t want any lemon flavor. You could also try replacing it with a little cinnamon. Yum!

    close up of blueberry muffins on cooling rack.

    If you have any other questions let me know. Iโ€™d love to help!

    Overhead shot of 12 muffins on a cooling rack on a blue napkin.

    Blueberry Lemon Muffins Vegan

    These muffins are oil-free, dairy-free, refined sugar free and delicious!
    5 from 9 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: Blueberry Muffins, Muffin
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 Muffins
    Calories: 307kcal

    Ingredients

    • 2 tablespoon ground flax seed
    • ยพ cup maple syrup
    • ยผ plant-based milk
    • lemon zest from one lemon
    • 1 teaspoon vanilla
    • ยฝ cup plant-based yogurt unsweetened, unflavored
    • 1 cup whole wheat flour 130 grams
    • 1 cup whole wheat pastry flour 120 grams
    • ยฝ teaspoon salt
    • 2 teaspoon baking powder
    • โ…› teaspoon baking soda
    • ยพ cup blueberries

    Instructions

    • Preheat oven to 425ยฐ F.
    • Prepare muffin tin with paper liners.
    • In a large bowl combine the ground flax seed, maple syrup, milk, yogurt, vanilla, and lemon zest.
    • In a separate bowl, mix together dry ingredients and stir until well incorporated. (flour, salt, baking powder, and baking soda.)
    • Gently stir the dry ingredients into the wet ingredients.
    • Fill your muffin tin liners about ยผ full with the batter.
    • Mix fresh blueberries into the rest of the batter and gently combine. Be careful not to overmix.
    • Fill the liner to about ยพ of the way full.
    • Bake at 425ยฐ F for 5 minutes. (220ยฐ C)
    • Turn oven down to 375ยฐ F and bake for an additional 15 minutes. (190ยฐ C)
    • Let cool in muffin tin for only 2 to 3 minutes.
    • Remove from muffin tin and finish cooling on a cooling rack.

    Notes

    • You will know when your muffins are done when the tops are golden brown and you can put a toothpick in and it comes out clean.ย 
    • If you want to use frozen blueberries, thaw your berries and drain them for about 30 minutes. Pat them dry with a paper towel and then add them to your batter.ย 

    Nutrition

    Serving: 2muffins | Calories: 307kcal | Carbohydrates: 66g | Protein: 7.5g | Fat: 3.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 719mg | Potassium: 300mg | Fiber: 6.5g | Sugar: 29g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 337mg | Iron: 2.5mg

    Asian Buddha Bowl

    April 28, 2022 by Chantry 12 Comments

    Close up shot of asian buddha bowl in a blue dish with chopsticks.

    This Asian Buddha Bowl is topped with an easy-to-make peanut dressing that is perfectly sweet and spicy! There are so many options for delicious vegetables that you canโ€™t go wrong. Throw in some rice or other grain along with some protein and you have a well-balanced meal.

    45 degree angle of prepared food.

    What is a Buddha Bowl?

    A buddha bowl is basically a whole meal in a bowl with some type of sauce. Other names used to describe this type of meal are grain bowls and nourish bowls. 

    There are a few different ideas about where the name originates. It might be that the bowl is big and round like the belly of Budai, that the meals in the bowl are meant to be balanced, or from a story that Buddha carried a big bowl with him to fill with vegetables from villagers. 

    Whatever the reason for its name, The idea is that you want to make your bowl balanced by adding some type of grain, veggies, protein, and a little fat. A delicious sauce to top things off and you are good to go!

    With these guidelines the different kinds of buddha bowls you could make are endless!

    Jump to:
    • What is a Buddha Bowl?
    • Ingredients for an Asian inspired Buddha Bowl
    • Sauce Ingredients
    • Instructions
    • Storage
    • Top Tips
    • Asian Buddha Bowl

    Ingredients for an Asian inspired Buddha Bowl

    • Vegetables: several different vegetables would be delicious in this bowl. You can customize it easily to your tastes! Here are some of my favorite options: Cucumber, carrot, red bell pepper, bean sprouts, snow peas, and green or red cabbage. 
    • Grain: I like brown or white rice because it goes well with Asian flavors. But you could use any grain you like. 
    • Fat: I love adding avocado and sesame seeds
    • Protein: I used air-fried tempeh but tofu, edamame seeds, or garbanzo beans would also be delicious!
    Overhead shot of ingredients to the buddha bowl.

    Sauce Ingredients

    • Peanut Butter Powder: you can also use natural peanut butter. 
    • Coconut Aminos: Soy sauce or Tamari will work
    • Lime Juice: A good alternative would be rice wine vinegar
    • Chili sauce: you can also use sriracha or leave it out if you donโ€™t want something spicy
    • Ginger: you can use ground or fresh
    • Maple Syrup: you can also use agave, coconut nectar, or honey
    Overhead shot of ingredients for peanut sauce.

    See recipe card for quantities.

    Instructions

    One of the best parts about buddha bowls is that they are relatively simple to make. The first thing you want to do is prepare your grain. In our case rice. Here are simple instructions on cooking rice in an instant pot.

    Next, you want to start on the tempeh. Cut it into small strips and cover it with soy sauce. If you are feeling fancy you can also add a little maple or garlic powder. Then air-fry them for 8 to 12 minutes at 325 degrees Fahrenheit. 

    My favorite way to prepare the veggies is to julienne them. I use a peeler like the one shown in the pictures. I usually cut the strips in half but I forgot to before I took the pictures.

    Hot tip: you can use scissors to cut things up after they are added to the bowl if you need to! Works like a charm.

    • someone using a julienne peeler on a carrot.
    • picture of someone using a julienne peeler on a cucumber

    I forgot to add my cabbage and snow peas. But it was still delicious! 

    Last, prepare your sauce. Just mix the sauce ingredients together. So easy!

    someone stirring a small bowl of peanut sauce.

    When assembling your bowls, add the rice first, then add your veggies. You can try to make it look pretty if thatโ€™s your jam, but itโ€™s not required! Top it with sauce and a few sesame seeds and dig in!

    Storage

    If you have leftovers you can store them in the fridge for about a day. However, if you want to make this ahead of time as meal prep, you can add everything to your container except for the sauce. Separately they can be stored for up to 5 days.

    If you like your rice warm, you can store it in a separate container as well and heat it before you are ready to eat. Then just add the sauce when you are ready to eat!

    overhead shot of prepared buddha bowl in a blue bowl.

    Top Tips

    Taste your sauce before you add it to your food. If you want it sweeter or spicier you can adjust it to your liking. 

    When you are ready to add your sauce, add a little at a time until you have as much as you want. You donโ€™t need to use all of the sauce in the recipe unless you like it that way. Personally, the sauce is my favorite part so I always load up!

    Close up shot of asian buddha bowl in a blue dish with chopsticks.

    Asian Buddha Bowl

    A balanced buddha bowl inspired by Asian flavors. Use whatever veggies you love and top it with this delicious peanut sauce. Yum!
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Keyword: Buddha Bowl, Rice, Sauce
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 1 person
    Calories: 804kcal
    Author: Chantry

    Ingredients

    • 1 cup rice white or brown
    • 1 medium carrot
    • 1 small cucumber
    • ยฝ cup shaved cabbage red or green
    • small handful bean sprouts
    • ยฝ avocado
    • 1 teaspoon sesame seeds
    • 3 ounces tempeh
    • 1 tablespoon soy sauce

    Peanut Sauce

    • 2 tablespoon peanut butter power or natural peanut butter
    • 2 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • 1 tablespoon lime juice or rice vinegar
    • 2 tablespoon fresh grated ginger or ยฝ teaspoon ground
    • ยฝ teaspoon chili sauce

    Instructions

    • Prepare your rice.
    • Cut tempeh into strips and brush with soy sauce.
    • Air-fry tempeh for 8-12 minutes at 325ยฐ F.
    • Julienne the carrot and cucumber.
    • Shave the cabbage.
    • Slice the avocado.
    • Add cooked rice to bowl along with carrot, cucumber, cabbage, avocado, bean sprouts and tempeh.
    • Top with sauce and sesame seeds.

    Sauce

    • Mix all ingredients together until well combined.

    Notes

    Start by adding half the sauce to your buddha bowl and then add the rest to taste. This will help make sure you don't add too much.
    If your sauce is too thick you can add a little water or coconut aminos until you reach your desired consistency.
    If your sauce is too thin you can add more peanut butter.ย 
    ย 

    Nutrition

    Calories: 804kcal | Carbohydrates: 124g | Protein: 32.4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 10.8g | Sodium: 1002mg | Potassium: 1655mg | Fiber: 12g | Sugar: 32g | Vitamin A: 10518IU | Vitamin C: 46mg | Calcium: 191mg | Iron: 4.5mg

    Vegan Cornbread (Oil-Free)

    March 25, 2022 by Chantry 13 Comments

    Tray full of sliced cornbread.

    This vegan cornbread is oil-free and has the most amazing texture! It is easy to make and is the perfect side dish for chili or soup! Or if you just want to eat it on its own thatโ€™s fine too.

    Tray full of sliced cornbread.

    I had to put this recipe on the blog to go with my vegan chili! It was getting lonely. Plus I never make the chili without the cornbread because that would just be wrong. You could also pair cornbread with this potato leek soup. Yum!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • FAQ
    • Vegan Cornbread (Oil-Free)

    Ingredients

    Ingredients needed to make dairy-free cornbread.
    • Cornmeal - You can buy different coarseness of cornmeal. It mostly depends on your preference. The finer the cornmeal (often referred to as corn flour) the cakier your cornbread is going to turn out. I like medium ground cornmeal. Or sometimes I use a mix of coarse cornmeal and finer cornmeal.
    • Tip: If you canโ€™t find cornmeal, you can grind your own from dry popcorn kernels!
    • Flour - I usually use all-purpose flour. You could also use a gluten-free blend or whole grain flour. 
    • Sugar - I use sucanat, but regular white sugar will work just as well
    • Applesauce - make sure your applesauce is unflavored and unsweetened for the best performance. 
    • Plant-based milk - I usually use soy or almond milk. You can use any milk of your choice just make sure it is unflavored and unsweetened. 

    See recipe card for quantities.

    Instructions

    This recipe is so easy to make. First, mix the dry ingredients together and add the wet ingredients into the same bowl and stir them in!

    • Bowl full of dry ingredients.
    • Bowl of dry ingredients mixed together with whisk resting in it.
    • Bowl full of mixed dry ingredients and wet ingredients on top.
    • Bowl full of all ingredients mixed together and whisk.
    • Glass dish with parchment paper and cornbread mixture ready to bake.
    • Glass dish with baked cornbread and cracked top.

    Next, pour the mixture into a prepared pan and bake! 

    Super easy!

    Substitutions

    Flax egg - if you donโ€™t have flaxseed you could substitute it with a chia egg or an egg replacer. 

    All-purpose flour - you could also use whole-grain flour like whole wheat or spelt, or you could use gluten-free flour.

    Hand holding slice of cornbread with bite taken out of it.

    Equipment

    A cast iron pan is a great tool to bake cornbread in. This is because there will be residual heat after baking that will keep cooking the cornbread to the perfect temperature when it's out of the oven. 

    However, if you donโ€™t have a cast-iron skillet you can still make cornbread. Just use another baking dish like shown above. Keep in mind that it will tend to crack a little more.

    Cornbread next to a bowl of chili.

    Storage

    • Countertop - store in an airtight container for 4-5 days.
    • Fridge - store in an airtight container for about a week.
    • Freezer - store in an airtight container for up to 3 months. When you are ready to eat you can heat it up in the microwave or toaster oven.

    FAQ

    Can I make this cornbread gluten-free?

    Yes, just replace the all-purpose flour with a gluten-free mix. Bobโ€™s Red Mill makes a wonderful gluten-free flour blend.ย 

    Why is my cornbread cracking on top?

    It is normal for cornbread to crack on top. But if the cracking is excessive and the cornbread is overly dry there are a few things you can try. Make sure you are not over mixing your ingredients, cook in a cast-iron skillet, or try using a water bath, and make sure you are not overcooking it.ย 

    How do I know when my cornbread is done cooking?

    When the top of your cornbread turns a golden brown you can check for doneness. Insert a toothpick into the middle of your pan. If the toothpick comes out clean your cornbread is finished.ย 

    You can also lightly touch the top and see if it springs back. If it springs back that is a sign that it is done cooking.ย 

    Lastly, you can check the internal temperature with a thermometer. Aim for a temperature between 195ยฐF and 200ยฐF.ย 

    Can I turn this into muffins?

    Yes! Preheat your oven to 350ยฐ F. Pour the batter into a prepared muffin pan. Bake for 25-30 minutes. You know it's done when you can insert a toothpick and it comes out clean.ย 

    Why do people use cast iron to bake cornbread?

    Cast iron is a great choice for cornbread because it retains heat and helps cook the cornbread more evenly without drying it out or creating cracks. If you donโ€™t have a cast-iron skillet you can cook it in another pan. Some people use water baths to achieve the same effect. I didnโ€™t use a cast iron pan or a water bath and still got great results!

    What is the difference between cornmeal and corn flour?

    The difference is in how it is milled. The finer mill is usually referred to as corn flour because it is comparable to all-purpose flour in texture. The coarser mill is usually referred to as cornmeal. Either one can be used in this recipe. I personally prefer a medium coarse cornmeal.ย 

    White rectangle platter with slices of cornbread on it.

    If you make this recipe let me know in the comments! Or if you have any questions. I love hearing from you!

    Tray full of sliced cornbread.

    Vegan Cornbread (Oil-Free)

    An easy and delicious cornbread that is the perfect side dish for soup or chili.
    5 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: Simple
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 pieces
    Calories: 120kcal
    Author: Chantry Montgomery

    Ingredients

    • โ…” cup whole wheat pastry flour or all-purpose flour
    • 1 โ…“ cup cornmeal
    • ยฝ cup sugar
    • 1 teaspoon salt
    • 1 tablespoon baking powder
    • 1 tablespoon ground flax
    • 3 tbsp water
    • 1 cup milk
    • โ…“ cup applesauce

    Instructions

    • Preheat oven to 375ยฐ F
    • Make a flax egg by combining the ground flax and water.
    • In a bowl combine the flour, cornmeal, sugar, salt and baking powder.
    • Add the rest of the ingredients to the bowl along with the flax egg and mix to combine.
    • Pour into a prepared baking dish.
    • Bake for 30 minutes or until a toothpick comes out clean.

    Nutrition

    Serving: 1slice | Calories: 120kcal | Carbohydrates: 25.7g | Protein: 2.7g | Fat: 1g | Saturated Fat: 0.13g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.25g | Sodium: 326mg | Potassium: 83.7mg | Fiber: 1.65g | Sugar: 9.24g | Vitamin A: 31.28IU | Vitamin C: 0.1mg | Calcium: 76.3mg | Iron: 0.9mg

    Peanut Butter Chocolate Chip Cookies

    March 18, 2022 by Chantry 9 Comments

    Close up of cookie with milk and drying rack of cookies in the background.

    These peanut butter and chocolate chip cookies take a classic combination and put it in cookie form. What is not to love? They are easy to make and perfect for your next night in!

    Close up of cookie with milk and drying rack of cookies in the background.

    A spin-off of your classic peanut butter cookie, these cookies have no oil and are dairy-free, and could easily be made gluten-free.ย For another fun and easy dessert check out this caramel rice pudding!

    Jump to:
    • Ingredients
    • Instructions
    • TIP
    • FAQ
    • Peanut Butter Chocolate Chip Cookies

    Ingredients

    Most of the ingredients for these cookies are probably already in your pantry!

    Overhead of ingredients needed to make peanut butter chocolate chip cookies.
    • Peanut Butter: I use creamy peanut butter but chunky will also work
    • Plant-Based Yogurt: I usually use kite hill or forager unflavored and unsweetened yogurt. I wouldnโ€™t recommend a coconut-based yogurt in these as it would change the flavor.ย 
    • Flour: I used all purpose-flour in this recipe. You could substitute this with gluten-free all-purpose flour or use spelt or whole wheat.

    See recipe card for quantities and other ingredients.

    Instructions

    • Stirring the wet ingredients together in a bowl with a whisk.
    • Someone about to pour sugar into bowl of dough.
    • Bowl of mixed dough after sugar has been mixed in.
    • Someone pouring flour into bowl of dough.
    • Someone mixing flour into dough by hand.
    • Bowl of dough after flour has been mixed in.
    • Bowl full of dough and chocolate chips before mixed in.
    • Bowl full of mixed cookie dough.
    • Someone using a cookies scooper to scoop cookies dough out of bowl.
    1. Preheat your oven to 325ยฐ F.ย 
    2. Mix all of the wet ingredients plus the sugar until uniform.ย 
    3. In a separate bowl mix the dry ingredients together. (This is the easiest step!)
    4. Stir the dry ingredients into the wet ingredients. I like to use a Danish dough whisk for this because the dough is pretty stiff. Once crumbles start to form, use your hands to get it all to mold together.ย 
    5. Now pour in all your chocolate chips, plus more if you are extra, and mix them in with your hands. This might take a little work. But try to get them evenly throughout the dough. You can do it!
    6. Scoop cookies onto a baking sheet using a cookie scoop. You can roll them or flatten them if you would like. I like them better if I just scoop them and drop them. It gives them rougher edges that crisp up. But they will cook up fine for you however you want to do it.ย 
    7. Place the cookies in the oven for about 15 minutes, or until the edges start to brown.ย 
    8. Wait for them to cool on the pan for a few minutes before eating. (This is the hardest step)
    9. Enjoy!ย 
    Tray full of cookies ready to go in the oven.

    TIP

    The biggest trick with these cookies is to not overmix the flour. That is why it is one of the last things to be added in. When mixing with your hands, mix just until the flour is incorporated, add the chocolate chips and mix a little bit more until those are incorporated also.ย 

    This mostly applies if you are using all-purpose flour because it contains so much gluten. Overmixing it will develop the gluten and produce a different texture. If you are using gluten-free or whole wheat flour you donโ€™t need to worry about overmixing as much.ย 

    A hand holding a cookie with a bite taken out of it.

    FAQ

    How do you store these cookies?

    Once the cookies have cooled completely you can store them. Put them in an airtight container and they will last on the counter for 3-4 days, in the fridge for about a week, or in the freezer for about 3 months.ย 

    Can I freeze the cookie dough?

    You can freeze the cookie dough. Either freeze it all together and let it thaw before scooping and baking. Or scoop the dough into cookie size scoops and freeze that way. Then just pull however many out that you want when you are ready to bake!

    Can I eat the raw cookie dough?

    Flour is not typically safe to eat raw. For more information check out the article linked below.

    Do I need to chill the dough?

    This dough does not need to be chilled before baking. You can bake the dough as soon as it is mixed together! Yum!

    Peanut butter chocolate chip cookie with milk and extra cookies in the background.

    Here is the article about eating raw dough.

    Close up of cookie with milk and drying rack of cookies in the background.

    Peanut Butter Chocolate Chip Cookies

    Easy and delicious cookies using an iconic flavor combination! Yum!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cookies
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 people
    Calories: 136kcal
    Author: Chantry Montgomery

    Ingredients

    • 1 cup peanut butter
    • ยฝ cup plant-based yogurt unflavored and unsweetened
    • 2 teaspoon vanilla
    • 3 tablespoon maple syrup
    • ยพ cup sugar I used sucanat
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup flour
    • ยฝ cup chocolate chips

    Instructions

    • Preheat oven to 325ยฐ F.
    • Combine peanut butter, yogurt, vanilla, syrup, and sucanat together.
    • In a separate bowl combine the baking soda, salt, and flour.
    • Add the flour mixture to the peanut butter mixture and stir until crumbs begin to form. Then use your hands to press the crumbs into a dough.
    • Add the chocolate chips and mix in with your hands.
    • Using a cookie scoop, scoop cookies onto prepared cookie sheet.
    • Bake for 15-17 minutes until cookies just start to brown.
    • Let the cookies cool on the pan and then enjoy!

    Nutrition

    Serving: 1cookie | Calories: 136kcal | Carbohydrates: 15.8g | Protein: 3.5g | Fat: 7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.2g | Cholesterol: 0.1mg | Sodium: 152.6mg | Potassium: 104mg | Fiber: 1.4g | Sugar: 9g | Vitamin A: 1.3IU | Calcium: 12.7mg | Iron: 0.7mg

    Strawberry Mango Smoothie Bowl

    March 11, 2022 by Chantry 10 Comments

    Smoothie bowl topped with granola and fruit in a speckled bowl.

    For an easy and refreshing breakfast try this strawberry mango smoothie bowl! All you need are a few simple ingredients and a good blender. This recipe is a good reason to be excited to wake up in the morning!

    Smoothie bowl topped with granola and fruit in a speckled bowl.

    Smoothie bowls are perfect for breakfast. The best part is there are so many options with what you can put in your smoothie and what you can put on top of it! You wonโ€™t get bored with them!

    One of the biggest differences between smoothies and smoothie bowls is the consistency. Smoothie bowls are quite a bit thicker. You can change the consistency by adding more or less liquid and opting for frozen fruit over fresh.

    If you need something on the go, smoothies are also a great option. Try this strawberry banana smoothie, or for a green smoothie check out this strawberry kale smoothie recipe!

    Jump to:
    • Ingredients
    • Instructions
    • Topping Ideas
    • Substitutions
    • Tips and Tricks
    • Storage
    • FAQ
    • Strawberry Mango Smoothie Bowl

    Ingredients

    Overhead shot of ingredients needed to make a strawberry mango smoothie bowl.

    • Frozen Strawberries - you can find frozen strawberries at most grocery stores. Or you can use strawberries that you have frozen yourself. I used home frozen strawberries here. I just threw them in the freezer whole and didnโ€™t even cut the greens off! The tops have nutrients in them and you canโ€™t taste them in the smoothie. 
    • Frozen Mango - I usually buy mango pre-frozen but if you want to freeze your own make sure to cut them up into cubes first. 
    • Frozen Banana - For most smoothies, I usually cut the bananas in half before I freeze them. But I have a bag of frozen bananas that I cut into smaller pieces for smoothie bowls. Since you use less liquid when making a bowl the smaller pieces will blend easier. 
    • Almond Milk - I like using almond milk as the liquid in this smoothie. Start with a smaller amount and if you canโ€™t get the ingredients to blend add a tiny bit more. If you use too much then your smoothie will be too thin to hold your ingredients. But no worries if this happens. You can always drink it as a regular smoothie!

    See recipe card for quantities.

    Instructions

    Add your liquid to the blender first. Add your bananas next and then your other fruit. Then blend and enjoy!

    • Overhead shot showing milk in the blender.
    • Overhead shot showing mangoes added to blender and strawberries on the counter.
    • Overhead shot of strawberries in the blender and pink and white napkin on counter.
    • Overhead shot of smoothie being blended.

    Hint: You may need to use a spatula to get all of the smoothie out of the blender into your bowl.

    Smoothie in the bowl without any toppings and pink and white napkin on table.

    Topping Ideas

    • Peanut Butter
    • Almond Butter
    • Coconut Flakes
    • Granola
    • Cacao Nibs
    • Chocolate Shavings
    • Fresh Fruit
    • Chia Seeds
    • Hemp Seeds
    • Nuts

    Substitutions

    • Fruit - Smoothie bowls are awesome because you can get so creative with them. You can use pretty much any fruit that you like! 
    • Bananas - If you want to make a smoothie bowl without bananas you can either leave them out entirely or sub in a different ingredient to give it a creamy texture. Common replacements are avocados, silken tofu, coconut cream, or plant-based yogurt. Mangos are pretty creamy themselves, so you can leave the banana out and simply add in more mangos if youโ€™d like! 
    • Almond Milk - you can use any plant-based milk that you like, juice, or even water!
    Overhead shot of smoothie bowl topped with fruit and granola with pink and white napkin.

    Tips and Tricks

    • If you want your smoothie sweeter you can always add maple syrup or agave. 
    • Use your tamper! You need to push the frozen fruit into the blades on your blender for it to blend. Be patient, it will happen!
    • If you are using a lower-end blender, stop and scrape down the sides often. You can still make this recipe! It just might take a little more patience. 
    • If your smoothie is too chunky or just wonโ€™t blend, add more liquid, a little at a time. If you end up adding too much you can always drink it as a smoothie instead of eating it in a bowl!
    • Donโ€™t add more fruit in the middle of blending. You will get a chunky smoothie. If your smoothie is too runny for a bowl, just drink it.
    • If you want to add greens, you can blend them separately with the liquid before adding your frozen fruit. This way you wonโ€™t be chewing on green chunks.

    Storage

    I recommend eating your smoothie bowl as soon as you make it. But if you have some leftovers, or you know you wonโ€™t have time to make one in the morning, you can freeze it! 

    Put your smoothie bowl into an airtight container and store it in the freezer. When you are ready to eat it, pull it out of the freezer and let it thaw for about 10 minutes. The perfect amount of time to pull out all your toppings! 

    If you are freezing leftovers, try to scrape the toppings off and store them separately. 

    A spoon showing a bite of the smoothie bowl with some of the toppings.

    FAQ

    How Do I Make My Smoothie Bowl Thick?

    The less liquid you add to your smoothie bowl the thicker it will be! The trick is to be patient with your blender. If you need to stop your blender to give it a break and scrape stuff into the middle then do it!

    If you have a tamper this is a perfect time to use it. While the blender is running, use your tamper to push your food toward the blade.

    What Can I Use Besides Bananas to Make it Thick and Creamy?

    You can use avocados, silken tofu, plant-based yogurt, coconut cream, or nut butter.

    Can I Store my Smoothie Bowl?

    Yes! Store it in an airtight container in your freezer. Try to eat it within a day. When you are ready to eat let it thaw until you can eat it with a spoon.

    Smoothie bowl topped with granola and fruit in a speckled bowl.

    Strawberry Mango Smoothie Bowl

    This Strawberry Mango Smoothie Bowl is creamy, refreshing, and packed with nutrition! An easy and delicious breakfast!
    5 from 11 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1
    Calories: 329kcal
    Author: Chantry Montgomery

    Ingredients

    • 1 ยฝ cups frozen strawberries
    • 1 cup frozen mango
    • 1 frozen banana
    • ยฝ cup plant based milk

    Instructions

    • Add all ingredients to a high-speed blender.
    • Blend until smooth and creamy.
    • Transfer to bowl and top with desired toppings. Enjoy!

    Notes

    • Nutrition info does not reflect added toppings.

    Nutrition

    Calories: 329kcal | Carbohydrates: 67.6g | Protein: 4.4g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1g | Sodium: 95.7mg | Potassium: 1245.5mg | Fiber: 12.7g | Sugar: 51g | Vitamin A: 1847.8IU | Vitamin C: 201.4mg | Calcium: 296mg | Iron: 3.4mg

    Easy Vegan Cauliflower Curry (without onion and garlic)

    February 11, 2022 by Chantry 15 Comments

    close up bird eye view of curry and rice bowl.

    This Vegan Cauliflower Curry recipe is a go-to around here because it is so easy! Weeknight cooking can be tough. Sometimes you need something quick and simple, that still packs in those nutrients.

    Birds eye view of curry and rice in a bowl garnished with parsley.

    The best thing about this curry besides the taste is how quickly it comes together. It is also extremely customizable depending on what veggies you like or have on hand.

    INGREDIENTS

    Birdseye view of curry ingredients.

    Cauliflower-One way we save on time is getting bagged cauliflower florets from Costco. Even though I cut some of the bigger pieces into bite-size, it still ends up being faster. 

    Zucchini-I use zucchini because I love the way it soaks up the flavor of the curry. If you donโ€™t love it you can leave it out and your dinner will still be delicious!

    Potatoes-Potatoes are so good in curry. We donโ€™t always use them in this recipe depending on time. So if you have a few extra minutes add them in, and if you donโ€™t, leave 'em out! 

    I started making this recipe without onions and garlic to save time. We liked it and so I have continued to make it this way. However, if you have a few extra minutes and would like to add them in, donโ€™t let me stop you! 

    Spices-I use one blend. Didn't I say this was easy? I picked up a vindaloo blend at Sprouts to try and itโ€™s my favorite in this recipe. If you donโ€™t have a blend on hand already, you can also put together your own vindaloo blend with this recipe.

    HOW TO MAKE VEGAN CAULIFLOWER CURRY

    If you plan to serve this with rice, start preparing your rice first. 

    While your rice is cooking, cut up your veggies. 

    • cutting zucchini on chopping block.
    • Cutting potatoes on chopping block.
    • Cutting cauliflower on chopping block.

    Sautรฉ the zucchini in a large skillet over medium heat for a few minutes.

    Next stir the curry spice in some full-fat coconut milk and pour over zucchini. Let simmer for a few minutes.

    Then add your cubed potatoes and vegetable broth and cover. Let the potatoes simmer for 5-8 minutes before adding the cauliflower and chickpeas. The potatoes take longer to cook than the cauliflower so I like to add them in a few minutes before, so they can be done around the same time. 

    • zucchini in pan.
    • pouring chopped potatoes into pan.
    • pouring chopped cauliflower into pan.
    • pouring chickpeas into pan.
    • Pouring coconut milk into pan.
    • Pouring broth into pan.

    Once the cauliflower is fork-tender, take the pan off the heat. 

    Finish with a squeeze of lemon or lime juice. 

    Garnish with parsley and enjoy!

    TIPS

    Potatoes take longer to cook than cauliflower so make sure you add them in first for a few minutes. 

    Since the potatoes in this recipe are being cooked in a sauce, you can cut them slightly ahead of time. For more information check out this article. 

    close up bird eye view of curry and rice bowl.

    FAQ

    What can I serve this with?

    This is best served with rice and a side of naan bread. Yum!ย 

    For easy instructions on how to make rice in the instant pot, check out this article.ย 

    How should I store it?

    Store your curry in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months.

    How should I reheat the curry?

    I like to reheat this in a pan on the stovetop or in the microwave.ย 

    Can I switch out the vegetables?

    Yes! Just be mindful that different veggies take different amounts of time to cook.ย 

    What other veggies would be good in this?

    You can always add onions and garlic and that would be delicious. You could also add sliced red bell peppers, sweet potatoes, carrots, peas, or tomatoes. Yum!

    What can I use instead of coconut milk in curry?

    I have heard of people using vegan yogurt, or cashew cream instead of coconut milk. These are good substitutes due to their high-fat content. I have never tried it though so if you do let me know how it goes!

    picture of someone taking a bite out of the curry.

    If you like simple meals check out these other recipes on the blog!

    Instant Pot Vegan Chili

    Tortilla Soup Recipe

    close up bird eye view of curry and rice bowl.

    Vegan Cauliflower Curry (without onion and garlic)

    A quick and simple curry packed with veggies and perfect for a weeknight meal!
    5 from 20 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Keyword: Cauliflower, Chickpeas, Curry
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 people
    Calories: 250.3kcal
    Author: Chantry Montgomery

    Ingredients

    • 2 cups chopped zucchini
    • 2 tablespoon vindaloo curry powder
    • 1 can coconut milk
    • 2 cups chopped potatoes
    • ยฝ - 1 cup vegetable broth or water
    • 2 cups cauliflower florets
    • 1 can chickpeas drained and rinsed
    • 2 tablespoon parsley optional for garnish

    Instructions

    • Start cooking rice if serving with curry.
    • Chop all your vegetables.
    • Sauce zucchini in large skillet on medium high heat for a few minutes.
    • Combine vindaloo curry powder with coconut milk.
    • Pour coconut milk and curry mix into skillet and sautรฉ for a few more minutes.
    • Add potatoes and vegetable broth to pan and cover.
    • Cook potatoes for about 5-8 minutes.*
    • Add cauliflower and chickpeas.
    • Cook until cauliflower is fork tender.
    • Garnish with parsley. (optional)
    • Serve and enjoy!

    Notes

    • Start cooking the potatoes a few minutes before adding the cauliflower because they take longer to cook. Do not wait until the potatoes are done before adding cauliflower or they will get mushy. You want them a little less than half way done before adding cauliflower.
    • Nutrition facts are calculated without rice.

    Nutrition

    Serving: 1.5cups | Calories: 250.3kcal | Carbohydrates: 32.6g | Protein: 6.6g | Fat: 12g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.7g | Sodium: 99.3mg | Potassium: 691mg | Fiber: 6.3g | Sugar: 6.6g | Vitamin A: 797.3IU | Vitamin C: 34.5mg | Calcium: 45.4mg | Iron: 1.4mg

    Let me know what you think in the comments below. I love hearing from you!

    Kale Salad with Poppy Seed Dressing

    February 4, 2022 by Chantry 7 Comments

    Salad in bowl with wooden serving utensils

    This kale salad with poppy seed dressing is inspired by the sweet kale salad kit from Costco. The earthy taste from the vegetables pairs well with the sweet and tangy poppy seed dressing. And all the textures are so satisfying! If you like crunchy salad, this one is for you!

    Salad in bowl with wooden serving utensils

    It is a great salad to serve at a dinner party because the vegetables are so hearty that they wonโ€™t give way to wilting. Plus it is a gorgeous salad! If you want to make it in advance you can combine the salad ingredients together and simply mix the creamy dressing in with the salad when you are ready to serve it. 

    Sometimes I like to make a batch as meal prep and eat it throughout the week with some soup or a sandwich. 

    My favorite thing about this salad is the variety of veggies! It has kale, Brussels sprouts, broccoli, carrots, and purple cabbage. I always love finding delicious ways to get all the good stuff in, ya know? 

    overhead shot of ingredients.

    INGREDIENTS

    Kale-I like to use curly kale and chop it up pretty small. You could also use dinosaur kale and it would still be a delicious salad! You could also use baby kale, but I havenโ€™t personally tried it this way. 

    Shredded Brussels Sprouts-My method of choice for this is usually a knife, mostly because I enjoy it. But if I am running short on time I will use a food processor to shred the Brussels sprouts. You can also use a mandoline or buy it pre-shredded. 

    Broccoli Slaw-You can usually find pre-packaged broccoli slaw in the salad section at most grocery stores. The kind at my store doesnโ€™t have purple cabbage so I usually add it in. You can also make your own broccoli slaw. All you need to do is julienne some carrots and broccoli stems, and shred some purple cabbage. And you can also add some of the broccoli heads if you like. 

    Poppy Seed Dressing-The dressing is based on my vegan poppy seed dressing recipe. I used yogurt as the base of the salad dressing instead of cashews but you can make it either way. 

    Pepitas (also known as pumpkin seeds) - These are delicious if they have been roasted and salted but I enjoy them raw as well. If you donโ€™t have any pepitas you could also use sunflower seeds. 

    Dried Cranberries - These are a star player in this salad! If you like you can look for some that are dried with apple juice instead of sugar.

    HOW TO MAKE KALE SALAD WITH POPPY SEED DRESSING

    Prep your veggies. This includes chopping your kale and shredding your Brussels sprouts. If you are making your broccoli slaw from scratch then julienne the broccoli and carrots and shred the red cabbage in equal amounts. 

    Toss your salad ingredients together in a large bowl. 

    In a separate small bowl, mix your dressing ingredients with a whisk. 

    Pour a little dressing at a time over your salad and mix it in. Once you have reached your desired amount of dressing, you are ready to serve!

    • Combine salad ingredients in a bowl.
    • Toss salad ingredients together.
    • Add dressing to salad.
    • Mix dressing into salad.

    TIPS

    You can make this salad ahead of time. Mix the salad ingredients together and the dressing. Store the salad and dressing separately in the fridge and mix them together when you are ready to serve. 

    If you have leftovers donโ€™t worry, you can still store them. Because the veggies in the salad are so hearty, they can be stored for 1-2 days after being mixed with the dressing and still be delicious!

    A great way to use the leftover dressing is to add it to other green salads or try it over a fruit salad! It will last 4.5 days in the fridge. 

    Over head shot of bowl of salad and two plates of salad.

    FAQ

    How long will this salad last?

    It will last 1-2 days in the fridge. It will last a day or two longer if you store the salad and the dressing separately.ย 

    What should I serve this salad with?

    You can serve this as a side salad with a lot of main dishes. My favorite thing to pair with it is potato soup!ย 

    What other toppings can I put on this salad?

    Some other great options to top this salad would be:ย 
    -Sliced Apples
    -Chickpeas
    -Avocado

    forkful of salad

    If you like salad, check out these other easy recipes!

    Grapefruit Pomegranate Kale Salad

    Orange Cranberry Brussels Sprouts Salad

    Italian Pasta Salad

    And if you like this homemade poppyseed dressing, check out these other homemade dressings!

    Vegan Ranch Dressing

    Tahini Chipotle Ranch

    Salad in bowl with wooden serving utensils

    Kale Salad with Poppy Seed Dressing

    A delicious salad for meal prep or to serve at a party!
    5 from 11 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 people
    Calories: 167.5kcal
    Author: Chantry Montgomery

    Ingredients

    For the Salad

    • 4 cups chopped kale
    • 2 cups shredded Brussels sprouts
    • 2 cups broccoli slaw
    • ยผ cup dried cranberries
    • ยผ cup pepitas roasted and salted or raw

    For the Dressing

    • ยฝ cup plant-based yogurt I used kite hill
    • 1 teaspoon white vinegar
    • 1 teaspoon lemon juiced
    • 1.5 tablespoon maple syrup
    • ยฝ teaspoon salt
    • 1 teaspoon dijon mustard
    • ยฝ teaspoon onion powder
    • 1 teaspoon poppy seeds
    • lemon zest optional

    Instructions

    • Prepare veggies. (shred brussels sprouts and chop kale)
    • Toss salad ingredients together.
    • Mix dressing ingredients together.
      Overhead shot of blender after poppyseeds have been mixed in with spatula
    • Mix dressing into salad a little at a time until its as dressed as you like! You might have some leftover!
    • Add any additional toppings you might like.
      Salad in bowl with wooden serving utensils
    • Enjoy!
      forkful of salad

    Notes

    • If you are prepping ahead, store the salad and dressing separately and combine when ready to serve.
    • Other toppings that would be delicious on this salad include: Sliced apples, berries, regularly cooked or roasted chickpeas, and avocado

    Nutrition

    Serving: 2cups | Calories: 167.5kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5.65g | Saturated Fat: 1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.2g | Sodium: 399mg | Potassium: 553.5mg | Fiber: 5.6g | Sugar: 14.4g | Vitamin A: 1355IU | Vitamin C: 62mg | Calcium: 125.5mg | Iron: 2.4mg
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