Vegan Recipe Archive - Cookie and Kate

Pickled Jalapeños

Kathryne Taylor — Tue, 10 Sep 2024 19:08:30 +0000

I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.

To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.

These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.

These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.

How to Make the Best Pickled Jalapeños

This recipe required a research deep dive on jalapeño spice levels and five attempts to get just right. These pickled jalapeños, like my famous dill pickles, are refrigerator pickles. They benefit from room temperature—not hot—brine and a rest in the refrigerator. Thanks to the cool temperature, they better retain their crisp texture, vibrant green color, and fresh flavor.

Like my other pickle recipes, the brine is made from equal parts vinegar and water. It always tastes just right—bold and puckery but not overwhelmingly pungent. I love the refrigerator pickling method because it spares my kitchen from the stink of hot vinegar!

I wanted to make pickled jalapeños that were spicy but not overwhelmingly so, like store-bought pickled jalapeños. Most other homemade pickled jalapeño pepper recipes, including my original recipe for pickled peppers, call for sweetener to tame the heat.

Store-bought jalapeño pickles are typically unsweetened, however, and I thought surely I could find a way to avoid it. You’ll find all my heat-taming tricks in the section below, and the recipe at the bottom of the post.

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

The ideal jalapeños offer plenty of bold pepper flavor without being so hot that you cry actual tears. Choosing peppers that meet this criteria is not an exact science, but I’ve found some guidelines that will help steer you toward the right peppers for this recipe.

Choose larger jalapenos.

Capsaicin is the compound in chili peppers that yields their signature burning sensation. Capsaicin is the most concentrated in the seeds and membranes of the peppers. Larger peppers have relatively more flesh, so they’re a better bet.

Choose smooth, shiny green jalapenos.

In other words, avoid peppers with white stripes, which could indicate that the pepper is older and encountered more environmental stressors that potentially increased its spice level. Peppers with reddish spots are wild cards—they were on the vine long enough that they are becoming mild in the red spots but may still be spicy elsewhere.

How to Mellow the Spice Level

Even when you choose your peppers carefully, they may taste hotter than you want your pickled jalapeños to be. The pickling process helps a bit and distributes the spice more evenly amongst the peppers that share a jar, but we can do even better.

Remove the seeds and membranes.

To maintain the signature pepper ring shape found in store-bought pickled jalapeños, use a grapefruit spoon or other small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper. Then, slice your peppers into thin rounds.

Soak the sliced jalapenos in cool water for 30 minutes.

This is optional, but I generally find it necessary. Sample a few tiny bites of your peppers first. If they’re much too spicy, soak the sliced jalapenos in a bowl filled with cool water. Soaking removes a bit of the pepper flavor but significantly reduces the heat level, so it’s worth it if it makes your jalapeños more palatable. In my tests, soaking was more effective than rinsing the peppers under running water and maintained more of their flavor.

How to Serve Pickled Jalapeños

Pickled jalapeños offer a welcome punch of spicy pepper flavor to many meals. You can roughly chop them before serving to distribute the spice more evenly.

Try them on Mexican and Tex-Mex dishes like tacos, burritos, black bean bowls and fajita veggie bowls. Enjoy pickled jalapeños on egg-based dishes like Fresh Huevos Rancheros or any combination of scrambled or fried eggs and tortilla chips.

Sprinkle pickled jalapeños over pizzas, like this Barbecue Pineapple, Jalapeño and Feta Pizza or improvised tortilla pizzas.

Use these fresh pickled peppers in any salad recipe that calls for fresh jalapeños, like my Garden-Fresh Corn Salad. They would add a briny punch to my favorite guacamole.

More Homemade Jalapeño Condiments

Please let me know how your pickled jalapeños turn out in the comments! I love hearing from you.

Pickled Jalapeños

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes (plus 4 hour chill time)
Yield: 1 pint
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Learn how to make the best pickled jalapeños with this recipe! Enjoy pickled jalapeños that are fresh, crisp and spicy—but not too spicy. Recipe yields about 1 pint.

Ingredients

8 ounces fresh jalapeños (about 5 large or 1 ¾ cup sliced—choose larger jalapeños for less spicy pickles)
½ cup distilled white vinegar
½ cup water
1 clove garlic, peeled and smashed (optional)
½ teaspoon fine salt

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Instructions

First, prepare your peppers: You may want to wear gloves to protect your fingers from feeling burned. Slice off the stem ends of each jalapeño. For less spicy pickles, use a grapefruit spoon or small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper, then discard those pieces. Slice the jalapeños into thin rounds with a mandoline or chef’s knife.
To test the spice level of your jalapeños, sample tiny bites from several peppers. If they’re much too spicy, place the sliced jalapenos into a bowl and fill it with cool water. Let the jalapenos soak for 30 minutes, then drain them well. (You could even sample again at this point and soak for another 30 minutes if they’re still terribly spicy.)
Pour the vinegar, water, garlic (if using), and salt into a medium-sized glass jar. Stir to combine. Add the jalapenos to the jar, securely fasten the lid, and give the jar a gentle shake. It may seem like you don’t have enough liquid, but the jalapenos sink over time.
Refrigerate for at least 4 hours for fully pickled peppers. If you think of it during that time, give the peppers another gentle shimmy to help distribute them into the liquid. Pickled jalapeños will keep for up to 1 month in the refrigerator.

Notes

Quicker pickles: Warm the vinegar, water and salt in a small saucepan until it comes to a simmer. Pour it over the peppers, tuck in the smashed garlic (if using), and let the mixture come to room temperature, about 30 minutes. At that point, the peppers should taste pretty well pickled. Refrigerate for later.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Seaweed Salad

Kathryne Taylor — Thu, 15 Aug 2024 18:57:43 +0000

This seaweed salad is colorful, delicious, and boldly flavored with sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun twist on the concept. Many prepared seaweed salads are colored with food dyes, but this one obtains its lively color from veggies.

If you’re relatively new to seaweed, like I am, this salad offers a great introduction. It calls for arame, which has a more mild and sweet flavor compared to other seaweed varieties. The crisp textures of cabbage and bell pepper, combined with soy sauce and ginger, contrast beautifully with the seaweed.

This salad is the perfect way to incorporate nutritious seaweed into your diet. Seaweed’s nutritional benefits vary depending on the specific variety, but they are often a good source of fiber, iodine, potassium and magnesium, among others. I try to consume a wide variety of whole foods, so seaweed is a welcome addition.

Seaweed Salad Ingredients

Arame

Arame seaweed, or sea vegetable, is a brown algae. It grows off the shores of the Ise-Shima National Park in Japan, and has been part of Japenese cuisine for centuries. I ordered EDEN brand arame online through Amazon, which seems to be sold out at the moment. Look for it in well-stocked grocery stores or Asian supermarkets.

Cabbage

Crisp strands of cabbage offer lots of colorful texture. I used green and purple varieties to make this recipe as bright as possible for photos, but either option will work well at home.

Bell Pepper

Sweet bell pepper is the perfect addition to this seaweed salad. Choose red, orange or yellow for this salad.

Cilantro and Green Onion

These herbs offer more fresh flavor. If you don’t like cilantro, you can skip it.

Avocado

Creamy avocado is the perfect counterpoint to the crisp textures. Wait to add avocado until you’re ready to serve each bowl.

Sesame Dressing

This homemade sesame dressing brings it all together! It’s made with tamari (soy sauce), toasted sesame oil, and fresh lime juice.

How to Make Seaweed Salad

Seaweed salad is surprisingly easy to make, and you’ll find the full recipe below. Arame requires a 5-to-10-minute soak in cool water. During that time, you can whisk together the dressing and chop the vegetables.

Drain the arame, then squeeze out any excess water. Return it to the bowl, add the prepared vegetables, pour in the full batch of dressing, and stir it all together. How’s that for easy?

Reserve the avocado until just before serving since it browns over time. The recipe keeps well in the refrigerator for up to four days.

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

This seaweed salad is a fun and nutritious side salad. Serve it with Japanese cuisine and beyond at any time of year.

You can turn this salad into a complete meal by topping it with Crispy Baked Tofu or prepared fish or shrimp, perhaps on a bed of brown rice. You could even skip the sesame dressing and serve it in place of the kale in my Build-Your-Own Buddha Bowls.

Here are a few more complementary serving options:

Leftover cabbage?

This recipe calls for 1 1/2 cups of cabbage, less than one full head. Leftover cabbage will keep well in the refrigerator, wrapped, for up to one week.

Here are a few ways to use the remaining cabbage:

Please let me know how your recipe turns out in the comments! I love hearing from you and hope you enjoy this salad.

Seaweed Salad

Author: Cookie and Kate
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

This seaweed salad recipe is colorful, delicious and boldly flavored with sesame dressing. The arame needs to soak for 5 to 10 minutes before using, so you can prepare the vegetables and dressing during that time. Recipe yields 4 servings (1 ½ cups per serving for 6 cups total).

Ingredients

1 ounce arame sea vegetables (about 1 ½ cups dried)
1 ½ cups thinly sliced purple or green cabbage, roughly chopped into pieces no longer than 3 inches
1 red or orange bell pepper, chopped
½ cup thinly sliced green onion, sliced on the diagonal
¼ cup finely chopped cilantro
1 batch Sesame Dressing
1 ripe avocado, diced

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Instructions

Rinse the arame well in a fine sieve, then place it in a generously sized bowl. Fill the bowl with cool water and let it soak for 5 to 10 minutes, until nicely pliable. Drain the arame in the sieve, and gently squeeze out any excess water. Transfer the arame back to your empty bowl, which we will use as a mixing bowl.
Add the cabbage, bell pepper, green onion and cilantro. Whisk the dressing once more, and pour it all over the salad. Gently toss until the salad is evenly coated in the dressing.
When it’s time to serve, divide the seaweed into bowls and top with diced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).

Nutrition

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Sesame Dressing

Kathryne Taylor — Tue, 06 Aug 2024 18:28:45 +0000

This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice, Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

Avocado
Bell pepper
Broccoli, raw or roasted
Cabbage
Carrots
Cherry tomatoes
Cilantro
Cucumber
Edamame (shelled)
Green beans
Green onion
Leafy greens, including Bibb, romaine and spring greens
Seaweed
Snap peas or snow peas
Thai basil

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

Sesame Dressing

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1/2 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.

Ingredients

1 tablespoon sesame seeds (optional, for texture and flavor)
¼ cup toasted sesame oil
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons lime juice
2 to 3 teaspoons finely grated fresh ginger
1 clove garlic, pressed or minced
½ teaspoon Dijon mustard
Pinch of red pepper flakes (optional, for spice)

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Instructions

If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat.
In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds.
Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

Nutrition

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

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Cashew Butter

Kathryne Taylor — Thu, 13 Jun 2024 20:40:30 +0000

Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
Add a dab to quick breads, like banana bread or muffins.
Try cashew butter on pancakes. Possibly better than maple syrup.
For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

Please let me know how your cashew butter turns out in the comments. I love hearing from you.

Cashew Butter

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (including 10 minute cooling time)
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

16 ounces (just over 3 cups) unroasted shelled cashews
¼ teaspoon fine salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
Let the cashews cool until they’re just warm (not hot), about 10 minutes.
Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

Nutrition

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Cilantro Lime Dressing

Kathryne Taylor — Thu, 06 Jun 2024 13:35:40 +0000

Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

How to Serve Cilantro Lime Dressing

Drizzle this cilantro lime dressing over greens to serve alongside Mexican and Tex-Mex meals. This fresh dressing comes together quickly and lightens heavy entrées. Serve it with Veggie Black Bean Enchiladas, Fajita Veggie & Halloumi Bowls or Vegetarian Stuffed Peppers.

This dressing is suitable for any green, from mild lettuces like Bibb lettuce and romaine to hearty greens like kale and arugula.

Here’s a list of salad ingredients that go well with this dressing:

Avocado
Bell pepper, raw or roasted
Black beans
Brown rice and wild rice
Cabbage
Carrot
Cauliflower, grated or roasted
Chickpeas, canned or crispy
Cotija, feta and goat cheese
Corn, especially grilled
Cucumber
Farro
Jalapeños
Lentils
Pepitas and sunflower seeds
Radish
Red onion and green onion
Tomatoes, raw or roasted

Watch How to Make Cilantro Lime Dressing

Flavor Variations

Make it creamy

Add tahini or Greek yogurt. I love the light nuttiness and intrigue that tahini brings. The recipe below includes suggested amounts for each option.

Make it spicy

Add a fresh jalapeño or red pepper flakes. Start small and blend in more to taste.

Skip the cilantro

For the cilantro-averse, yes, you can omit the cilantro! You’ll end up with a lovely lime dressing. It’s especially good with jalapeño for some extra flavor, which will be very similar to the Jalapeño-Lime Dressing in my cookbook, Love Real Food (page 53).

Salads Featuring Similar Dressings

These dressings are tailored to each recipe. I hope they offer additional inspiration.

Please let me know how your cilantro lime dressing turns out in the comments! I love hearing from you. You can check out more salad dressings here.

Cilantro Lime Dressing

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Make this cilantro lime dressing recipe for your next green salad! It’s the perfect burst of freshness to accompany your Mexican and Tex-Mex meals. You can make the dressing creamy or spicy, if you wish! Recipe yields 1 ¼ cups.

Ingredients

½ cup extra-virgin olive oil
½ cup lime juice (from about 4 to 6 limes)
1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch)
1 tablespoon honey or maple syrup, to taste
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Scant ½ teaspoon fine salt, to taste
1 clove garlic, roughly chopped
Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes
Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt

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Instructions

In a food processor or small blender, combine all of the ingredients. Process until the mixture is completely smooth with tiny flecks of cilantro.
Taste, and adjust as necessary—if the dressing is overwhelmingly tart, add more honey by the teaspoon. If it tastes a little bitter or needs extra oomph, add another pinch or two of salt. For more spice, add a pinch of red pepper flakes. Blend again.
Serve immediately or store in a covered jar in the refrigerator for up to 1 week.

Notes

Make it vegan: Use maple syrup instead of honey. For a creamy dressing, choose tahini.

Nutrition

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Muesli

Kathryne Taylor — Fri, 10 May 2024 21:09:09 +0000

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

Cherry Pecan Muesli
Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

Muesli

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 cups
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

4 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
½ cup pepitas (green pumpkin seeds)
1 teaspoon ground cinnamon
½ teaspoon fine salt
Optional: Up to 2 tablespoons maple syrup
1 tablespoon pure vanilla extract
½ cup chopped dried cranberries or cherries
1 cup hemp hearts

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

Nutrition

The post Muesli appeared first on Cookie and Kate.

Crispy Roasted Chickpeas

Kathryne Taylor — Thu, 11 Apr 2024 21:25:58 +0000

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

How to Make Perfectly Crispy Roasted Chickpeas

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.

Pat the chickpeas as dry as possible before baking. Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.
Do not add oil or salt yet! Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).
Roast until the chickpeas are crisp and golden in spots, shaking the pan after every 10-minute interval.
Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes. I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.
Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings. Enjoy.

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

While the chickpea flavor shines best in its basic form, you might have fun adding spices. Here are a few options that I enjoyed:

For Indian-inspired flavor, try 1/4 teaspoon curry powder
For Mexican-inspired flavor, add 1/4 teaspoon chili powder plus an optional pinch of cayenne pepper for extra heat
For autumnal flavor, add up to 1/2 teaspoon pumpkin spice blend

Roasted Chickpea Serving Suggestions

Try these roasted chickpeas as an unexpected topping to bulk up familiar salads, like Homemade Caesar Salad, Tabbouleh or Fattoush Salad with Mint Dressing.

Crisp roasted chickpeas offer an interesting contrast over creamy hummus, as you see here. They’re a fun way to dress up store-bought hummus or try them atop my Green Goddess Hummus for an extra-special snack.

Try making a wrap with my Green Goddess Tahini Dip, fresh greens and pickled onions.

Please let me know how your roasted chickpeas turn out in the comments! I love hearing from you.

Crispy Roasted Chickpeas

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 tablespoon olive oil
⅛ teaspoon fine salt
Optional seasonings (see note)

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off.
Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total.
Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way.
Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

Notes

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that.

Optional seasonings: Try stirring in ¼ teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or ½ teaspoon pumpkin spice blend.

Nutrition

The post Crispy Roasted Chickpeas appeared first on Cookie and Kate.

Green Goddess Tahini Dip

Kathryne Taylor — Thu, 18 Jan 2024 20:24:50 +0000

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

How to Make Green Goddess Tahini

You’ll find the full recipe below, but here’s how it works and why. You’ll want to fill a bowl with ice and water while you wait on step one.

Soak freshly minced garlic and lemon juice for 10 minutes. This step infuses the lemon juice with fresh garlicky flavor, and it’s worth the wait. Otherwise, we’d blend garlic directly into the sauce, but I find that the garlic continues to become more intense as time goes on and eventually tastes harsh. Always use fresh garlic, not pre-minced garlic from a jar.
Strain the garlic out of the lemon juice. This is easy to do with a flexible spatula and a fine sieve.
Combine the ingredients in the bowl of a food processor. Add the infused lemon juice, tahini, herbs, salt and a little pinch of cumin. For these photos, we used 1/2 cup parsley, 1/4 cup cilantro and 1/4 cup basil for our fresh herbs.
Blend until the mixture is a smooth green and the herbs have broken into tiny flecks.
Add ice-cold water, two tablespoons at a time, while running the food processor. You’ll notice that at first the sauce thickens, but then loosens into a beautifully creamy sauce. Cold water is key when making anything with tahini; it helps yield a pale white (vs. yellow), extra creamy sauce.

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

This recipe can serve as a dip or sauce. Offer it as a creamy vegan appetizer, like you would hummus. In fact, it would be a great addition to a full spread with Mediterranean dips like hummus, baba ganoush, and feta dip.

Spread it onto a fresh sandwich or wrap, like this Green Goddess Hummus Sandwich. Or use it to bring together a healthy bowl with veggies, beans and whole grains, like this Farmers’ Market Bowl with Green Goddess Sauce.

Here’s a short list of components that go well with green goddess tahini:

Chickpeas
Crackers, crostini, pita wedges or pita chips
Falafel
Greens, like arugula or spring greens
Raw vegetables: Broccoli, carrots, cauliflower, celery, cherry tomatoes, cucumber, fennel, etc.
Roasted vegetables: Roasted asparagus, beets, broccoli, Brussels sprouts, carrots, cabbage, cauliflower, Delicata squash, green beans or these Colorful Roasted Vegetables
Whole grains, like farro, quinoa or wild rice

More Fresh Dips & Sauces

These herbed dips will brighten any meal! I have many more dips, dressing and sauce recipes here.

Please let me know how your recipe turns out in the comments! I love hearing from you, and I’m eager to hear how you serve this dip.

Green Goddess Tahini Dip

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.

Ingredients

4 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
½ cup tahini
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, basil, dill and/or mint
Optional: Up to 2 tablespoons fresh tarragon leaves
½ teaspoon fine salt
Pinch of ground cumin
5 to 6 tablespoons ice-cold water

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Instructions

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour the mixture through a fine-mesh sieve into the bowl of a food processor. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, herbs, salt and cumin to the food processor. Blend until the herbs are tiny green flecks, scraping down the sides and bottom of the food processor as necessary.
While running the food processor, drizzle in water 2 tablespoons at a time, scraping down the sides and bottom of the food processor as necessary. After about 5 to 6 tablespoons, you should have a lovely, creamy green sauce. It will thicken further as it cools.
If desired, thin with additional water for a more drizzly sauce, at which point, you may want to adjust as necessary. (If you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.) Your tahini sauce is ready to serve! Leftovers will keep well in the refrigerator, covered, for up to 1 week. The tahini may thicken with time; whisk in additional cold water to thin as necessary.

Notes

Recipe adapted from my Best Tahini Sauce and Easy Green Goddess Salad Dressing.

Serving suggestions: Serve with raw or roasted vegetables, like carrots, bell peppers, celery, cucumber, broccoli or tomato. Try it with toasted pita wedges, pita chips, whole grain crackers, or crostini. These are only a few uses, go wild with it!

Nutrition

The post Green Goddess Tahini Dip appeared first on Cookie and Kate.

Southwestern Kale Power Salad

Kathryne Taylor — Fri, 12 Jan 2024 21:00:53 +0000

This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.

I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.

This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

How to Make This Power Salad

You’ll find the full recipe below, but here’s a brief rundown with notes and video.

Cook the quinoa. The recipe uses my foolproof method of cooking quinoa, which will differ from the instructions on your bag. You can make the quinoa a day in advance, if you’d like.
Cook the sweet potatoes in a skillet. I love roasted sweet potatoes, but these sweet potatoes are cut quite small, so the skillet method is ideal. We’ll add a little bit of water, cover and let them steam until tender, then uncover and cook them until they’re caramelized on the edges.
Massage and dress the kale. Massaging the kale (literally just scrunching it in your hands until it’s darker and softer) removes all the poky edges and improves the flavor. Then we’ll whisk together a simple olive oil and lime dressing, and toss to coat.
Make the avocado sauce. Combine the ingredients in a food processor and blend. Add more lime juice, if you’d like. The sauce should be nicely tart, but not overwhelmingly so.
Toast the pepitas in a skillet. Freshly-toasted pepitas taste amazing and are totally worth the extra few minutes. Keep an eye on the skillet, as it’s easy to turn on the heat and forget until they’re too toasty.
Assemble! Divide the components between bowls as shown, and enjoy.

Watch How to Make Southwestern Kale Power Salad

More Sweet Potato and Kale Recipes

Please let me know how this recipe turns out in the comments! I love hearing from you.

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 minutes
Yield: 4 large salads
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews

Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. If your lime are particularly big, scale back. This gluten-free, vegetarian (easily vegan) salad packs well for lunch, too! Recipe yields 4 generous salads or 6 medium.

Ingredients

Quinoa and kale

1 cup quinoa
1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
2 tablespoons olive oil
1 medium lime, juiced
½ teaspoon fine salt

Sweet potatoes

2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon fine salt

Avocado sauce

2 ripe avocados, sliced into long strips
¼ cup lime juice (about 2 limes)
1 medium jalapeño, deseeded, membranes removed and roughly chopped
1 handful cilantro leaves
½ teaspoon ground coriander, optional
¼ teaspoon fine salt, to taste

Everything else

1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
⅓ cup crumbled feta
¼ cup pepitas (green pumpkin seeds)

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Instructions

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is easily pierced through with a fork, about 7 to 10 minutes.
Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
To make the avocado sauce: Combine the ingredients as listed in a food processor or blender. Blend well, add more lime juice if desired, and season with salt, to taste.
To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Notes

Make it dairy free/vegan: Omit the feta.

Storage suggestions: This salad keeps well, covered and refrigerated, for a few days. To keep the avocado sauce fresh, store it separately in a small bowl, with plastic wrap pressed against the top surface to prevent oxidation.

Change it up: Butternut squash or carrots would be good substitutions for the sweet potatoes.

Edits January 11, 2024: Adjusted avocado sauce by omitting 2 tablespoons olive oil (unnecessary), decreasing the salt for the sweet potatoes from 1 ½ teaspoons to ½ teaspoon, and specifying the amounts of lime juice and salt.

Nutrition

The post Southwestern Kale Power Salad appeared first on Cookie and Kate.

Vegan Recipe Archive - Cookie and Kate

Pickled Jalapeños

How to Make the Best Pickled Jalapeños

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

Choose larger jalapenos.

Choose smooth, shiny green jalapenos.

How to Mellow the Spice Level

Remove the seeds and membranes.

Soak the sliced jalapenos in cool water for 30 minutes.

How to Serve Pickled Jalapeños

More Homemade Jalapeño Condiments

Pickled Jalapeños

Ingredients

Instructions

Notes

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Seaweed Salad

Seaweed Salad Ingredients

Arame

Cabbage

Bell Pepper

Cilantro and Green Onion

Avocado

Sesame Dressing

How to Make Seaweed Salad

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

Leftover cabbage?

Seaweed Salad

Ingredients

Instructions

Nutrition Show NutritionHide Nutrition

Sesame Dressing

How to Serve Sesame Dressing

Complementary Salad Ingredients

More Dressings to Make

Sesame Dressing

Ingredients

Instructions

Notes

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Kalamata White Bean Dip

How to Serve Kalamata White Bean Dip

Watch How to Make White Bean Dip

Kalamata White Bean Dip

Ingredients

Instructions

Notes

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Cashew Butter

Cashew Butter Tips

Watch How to Make Cashew Butter

How to Serve Cashew Butter

More Nut Butters to Try

Cashew Butter

Ingredients

Instructions

Notes

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Cilantro Lime Dressing

How to Serve Cilantro Lime Dressing

Watch How to Make Cilantro Lime Dressing

Flavor Variations

Make it creamy

Make it spicy

Skip the cilantro

Salads Featuring Similar Dressings

Cilantro Lime Dressing

Ingredients

Instructions

Notes

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Muesli

Muesli Ingredients

Old-Fashioned Rolled Oats

Slivered Almonds

Unsweetened Coconut Flakes

Pepitas

Ground Cinnamon & Salt

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition