Readers' Favorite Vegetarian Recipes - Cookie and Kate

Strawberry Rhubarb Crisp

Kathryne Taylor — Tue, 21 May 2024 18:46:29 +0000

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat!

This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free.

This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her flaky pie dough technique down pat and bakes pies for all occasions. Maybe you are lucky enough to have a master pie maker in your life, too.

I am not Stephanie and I do not bake pies. I barely have the foresight or patience to chill pie dough, though I’ve been working on my technique over the years. Crisps are gloriously easy. No waiting. No fuss.

Bring your strawberries and rhubarb home and turn on the oven. This recipe is ready to go! Make it while you can.

What is rhubarb?

Rhubarb is an interesting vegetable in the buckwheat family. It’s in season from mid-spring to early summer. In its raw state, rhubarb is quite sour (the leaves are poisonous, so never eat them or give them to your dog). However, once cooked or baked with a sweetener, it becomes pleasantly tart and irresistible.

I love to sweeten my rhubarb with strawberries and honey, both of which complement the rhubarb. Fortunately, strawberries are in season at the same time as rhubarb. Sweet, red, ripe strawberries and tart rhubarb are a magical combination.

Strawberry Rhubarb Crisp Tips & Notes

This recipe is simple—you’ll find a short video below and the full recipe at the bottom of the post. Before you get started, here are a couple of notes.

Sweetness level

I’ve offered a range of honey so you can adjust the recipe to the sweetness of your strawberries (and your own preferences). You’ll be happy with the lower amount if you generally like tartness and prefer your desserts on the less sweet side. If your strawberries are not particularly flavorful, you may want to use more honey to counter the rhubarb. Remember that adding vanilla ice cream to your bowl will contribute quite a bit of sweetness and temper the tartness, and the crisp will taste sweeter on day two.

Recipe adjustments

This year, I’ve adjusted the recipe to use my almond and oat topping, which is crisp yet tender and just lovely. You’ll find the original crisp topping details in the recipe notes if you have been making this for years and want to stick with the original. I’ve also added a couple of tablespoons of lemon or orange juice to the filling, which ramps up the rhubarb and strawberry flavors. Lastly, I’ve increased the arrowroot starch to make the filling less soupy than shown in these photos, though it was perfectly nice as-is.

Watch How to Make Strawberry Rhubarb Crisp

Rhubarb Recipes to Make Now

Extra rhubarb? Try one of these recipes on Cookie and Kate.

5 More Crisps to Bake

Start with this strawberry rhubarb in late spring, then cook these fruity crisps this summer.

Blueberry Crisp
Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
Mixed Berry Crisp (Gluten Free)
Peach Crisp
Plum Crisp

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

Strawberry Rhubarb Crisp

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 8
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews

This simple crisp recipe is bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!

Ingredients

Strawberry-Rhubarb Filling

1 pound strawberries, hulled and sliced into small bite-sized pieces
1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
⅓ to ½ cup honey*
3 tablespoons arrowroot starch or cornstarch
2 tablespoons lemon juice or orange juice

Gluten-free oat and almond topping

1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
½ cup packed almond flour
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular) or additional melted butter

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Instructions

Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot and lemon juice.
In a medium mixing bowl, stir together the oats, almond flour, sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with vanilla ice cream (I insist!). Leftovers will keep in the refrigerator, covered, for up to 4 days.

Notes

*Sweetness level note: The sweetness level of this crisp will depend on your fruit. Since rhubarb gets sweeter during the baking process, you can’t really adjust for your desired sweetness before baking. My first crisp was just right with ⅓ cup honey and my second crisp was more tart. If you know you want your crisp to be on the sweet side, go with ½ cup honey. If your baked crisp is sour, keep in mind that serving with ice cream will temper the tartness. Add a drizzle of honey to the finished product if necessary. It will probably taste sweeter the next day.

Make it nut free: Use ¾ cup whole wheat flour and ¾ cup oats instead of the oats and almond meal specified above. It will no longer be gluten free.

Edits: On May 20, 2024, I replaced the topping with my favorite gluten-free topping. See the original provided in the nut-free note above. I also added lemon juice to the filling and increased the amount of arrowroot by one tablespoon.

Wait, what’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores.

Rhubarb substitute: If you can’t find rhubarb, you can substitute another pound of strawberries (though the flavor is not as interesting). Better yet, make my Mixed Berry Crisp (Gluten Free) or Blueberry Almond Crisp.

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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Veggie Black Bean Enchiladas

Kathryne Taylor — Fri, 15 Mar 2024 17:00:26 +0000

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

How to Make Vegetable Enchiladas

This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.

You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).

Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.

Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).

This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).

Watch How to Make Vegetarian Enchiladas

How to Freeze These Enchiladas

You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.

Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.

Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.

To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!

Serving Suggestions

These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.

Here are some side dishes that would be lovely with these enchiladas:

Esquites (Mexican Street Corn Salad)
Fresh Herbed Avocado Salad
Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
Simple Healthy Slaw

More Veggie-Packed Main Dishes

Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:

Black Bean Sweet Potato Enchiladas
Epic Vegetarian Tacos
Fajita Veggie & Halloumi Bowls
Roasted Veggie Enchilada Casserole
Vegetarian Stuffed Peppers
Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food

Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.

Veggie Black Bean Enchiladas

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 651 reviews

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

2 cups homemade enchilada sauce
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
½ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8 inches in diameter)
Handful of chopped cilantro, for garnishing

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Instructions

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.

Nutrition

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Spinach Artichoke Lasagna

Kathryne Taylor — Thu, 08 Feb 2024 20:01:37 +0000

Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.

This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.

I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.

This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!

Spinach Artichoke Lasagna Notes & Tips

You’ll find the full recipe below. Here are a few tips and options to be aware of before you get started.

This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.
I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.
You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.
If you don’t love artichokes or can’t find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.
The recipe below makes heavy use of a food processor, but if you don’t have one, you can use a blender.
If you don’t have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

While this lasagna already offers a serving of hearty greens, I always love a salad with lasagna. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette. For an American Italian restaurant-style dinner, make my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional option.

Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or perhaps your best bet is this stovetop recipe for Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).

If you’re not in the mood for green beans, try Perfect Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Perfect Roasted Asparagus when asparagus is in season (springtime).

For date night at home, you could end the meal with a special dessert. I love Betty’s Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it’s best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!

More Hearty Italian Recipes to Try

Here’s a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.

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

Spinach Artichoke Lasagna

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 minutes
Yield: 8 to 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 216 reviews

This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 to 9 servings.

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
½ teaspoon salt
¼ teaspoon red pepper flakes

Spinach artichoke mixture

2 cups (16 ounces) low fat cottage cheese
2 tablespoons olive oil
1 cup chopped red onion (about 1 smallish red onion)
¼ teaspoon salt
4 cloves garlic, pressed or minced
1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste

Remaining lasagna ingredients

9 no-boil lasagna noodles
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
Garnish: sprinkling of additional chopped fresh basil

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Instructions

Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

Notes

Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.

Make it gluten free: Substitute gluten-free no-bake lasagna noodles, such as Jovial brand.

Nutrition

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Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Kathryne Taylor — Tue, 07 Nov 2023 20:00:09 +0000

Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.

Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It’s also a well-balanced weeknight or special occasion dinner.

If this recipe looks familiar, it’s because it’s one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I’m sharing it again with updated photos and a video so you can watch how it all comes together.

Crème Fraîche Notes

Crème fraîche is basically a French version of sour cream. It’s a thick, cultured cream that offers lovely, rich flavor and a light tang.

You can use crème fraîche in recipes that call for sour cream or heavy cream, whether savory or sweet. It’s a great addition to soups because, unlike sour cream, it won’t curdle at high temperatures.

Crème fraîche is available at well-stocked grocery stores near the cheese. Vermont Creamery is the most common brand available. If you can’t find it, try my tahini option in the recipe notes, or you could likely substitute labneh, sour cream or even Greek yogurt.

Watch How to Make Roasted Carrots with Farro, Chickpeas & Herbed Creme Fraiche

Serving Suggestions

This is a well-rounded main dish, checking off the boxes for vegetables, whole grains, and plant-based protein. If you’re looking for a side dish, add a fresh green salad, like my Favorite Green Salad with Apples, Cranberries and Pepitas or Seasonal Spinach Salad with apple or pear.

Meal prep tip: Farro freezes well for later. You could easily double the amount of farro to save extra for later. Simply add enough water to cover the farro by several inches, and reserve half of the cooked farro for later. Let the extra farro cool to room temperature, then transfer it to a freezer bag before freezing. It’s easy to tear off a portion later and microwave to defrost. I like to add warm farro to my salads, or use it as a base for an improvised bowl.

On a carrot kick?

Don’t miss these carrot recipes on Cookie and Kate:

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

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 4 to 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews

This roasted carrot recipe looks gourmet, but it’s surprisingly easy to make! It would be a lovely dish on your holiday table or a great weeknight dinner on its own. Recipe yields 4 main dish servings to 8 side servings, depending on portions.

Ingredients

Farro and chickpeas

1 cup dried farro, rinsed
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 clove garlic, pressed or minced
½ teaspoon salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Roasted carrots

1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
1 tablespoon extra virgin olive oil
¼ teaspoon ground cumin
Salt and pepper

Spiced pepitas

3 tablespoons pepitas (green pumpkin seeds)
½ teaspoon extra virgin olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt

Herbed crème fraîche

⅓ cup crème fraîche
1 tablespoon chopped fresh parsley
2 teaspoons water
Salt and pepper, to taste

Garnish

1 more tablespoon chopped fresh parsley

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Instructions

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
To toast the pepitas: In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).

Notes

Make it gluten free: Substitute brown rice and/or wild rice for the farro, adjusting the cooking method/time accordingly.

Make it dairy free/vegan: Lemony tahini sauce with parsley is great here, too. Mix together ⅓ cup tahini, 2 tablespoons chopped parsley and 2 tablespoons lemon juice, then thin it out with 3 to 4 tablespoons water. Season to taste with salt, pepper and additional lemon juice.

Nutrition

The post Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche appeared first on Cookie and Kate.

Cowboy Caviar

Kathryne Taylor — Fri, 30 Dec 2022 23:15:50 +0000

Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

Cowboy Caviar Ingredients

You’ll find the full recipe below. The Italian dressing is made with pantry ingredients. Here’s what you need to know about the fresh ingredients:

Black-Eyed Peas and Black Beans

Beans form the backbone of this healthy salad. Canned beans are fine to use, or you can cook your own if you’d like. One can is equivalent to one and a half cups cooked beans.

Tip: Drain your beans and corn very well before adding them to the bowl. If they’re watery, they’ll dilute the flavor of the vinaigrette.

Corn

Depending on the season and availability, you might prefer to shuck fresh corn, or use frozen corn (simply soak it in cool water until fully defrosted), or open a can of corn.

Tomatoes

Ripe red tomatoes are ideal. When tomatoes aren’t in season, I reach for Roma tomatoes (three to four of them) or cherry tomatoes (one pint would be perfect for this recipe). You could use canned tomatoes, but it will change the flavor and the vibe a bit. Fresh is best.

Bell Pepper and Jalapeño

Red, orange or yellow bell pepper will do. If you can tolerate a little heat, you’ll love the jalapeños. If you’re nervous about the jalapeño, you can reduce the spiciness by using just one of them, and being sure to remove the seeds and membranes before chopping.

Red Onion and Cilantro

I know these ingredients can be polarizing and I promise there’s not too much of either in them in this recipe. Don’t skip them!

Tip: Take care to chop your ingredients small to keep with the “caviar” textural theme.

Optional Avocado

While untraditional, ripe avocado is a welcome addition to this bean salad. Wait to add avocado just before serving so it doesn’t brown, or serve individual portions with a few strips of avocado on top.

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

Serve your cowboy caviar as a bean salad or as a dip with sturdy tortilla chips. This recipe happens to be vegan and gluten free, so it will please everyone at a party. It’s also a great healthy snack to keep in the fridge and keeps well for several days.

Cowboy caviar is lovely for lunch with a sandwich or quesadilla, or even for breakfast with scrambled or fried eggs and a warm tortilla.

You can also turn this dip into a green salad by serving it on lettuce. Add a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas (green pumpkin seeds).

More Fresh Bean Salads to Make

Love this cowboy caviar? You’ll also enjoy these vibrant bean salads.

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

Healthy Cowboy Caviar

Author: Cookie and Kate
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 8 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews

This cowboy caviar recipe (also known as Texas caviar) is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—it’ll be a hit at your next party. Recipe yields a lot of “caviar,” about 8 cups.

Ingredients

Cowboy caviar

2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
1 ½ cups chopped ripe tomatoes (about ¾ pound)
1 medium red, orange or yellow bell pepper, chopped
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)

Italian dressing

⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 ½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste

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Instructions

In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Notes

Serving suggestions: Don’t forget the chips! I also like to turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions: This dip keeps well in the refrigerator, covered, for up to 4 days.

Nutrition

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Buckwheat Pancakes

Kathryne Taylor — Thu, 27 May 2021 17:18:55 +0000

Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.

Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.

This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!

What is buckwheat flour?

Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.

Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52 says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.

Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles and buckwheat crêpes.

Buckwheat Pancake Tips

For thicker and fluffier pancakes, Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.

Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.

Gently stir the batter before using, every time. Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.

The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte. Better to be patient than to end up with a doughy mess.

Serving suggestions: Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.

Watch How to Make Buckwheat Pancakes

More Gluten-Free Pancakes to Enjoy

Please let me know how your pancakes turn out in the comments! And check out even more pancake recipes here.

Gluten-Free Buckwheat Pancakes

Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 12 pancakes
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 242 reviews

Buckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose flour (Adrianna’s suggestion) or whole wheat flour (my default). Recipe yields 12 medium pancakes, or enough for 2 to 4 servings.

Ingredients

1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
2 eggs
½ teaspoon pure vanilla extract
Butter, for the skillet

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Instructions

In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt.
In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the skillet or griddle.
Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees Fahrenheit). Brush the cooking surface with 1 ½ teaspoons of butter.
Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep warm.
Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.

Notes

Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.

*Make your own buttermilk with dairy-free option: Combine 1 ¼ cups milk of choice (almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.

Make it dairy free: See buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.

Roasted strawberry topping option: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon sugar and 1 tablespoon maple syrup or honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).

Recipe edits 5/27/21: To make this recipe work even better with 100 percent buckwheat flour, I added an additional tablespoon of buckwheat flour and one additional egg.

Nutrition

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Favorite Veggie Burgers

Kathryne Taylor — Wed, 19 Aug 2020 15:59:55 +0000

Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.

You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).

Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:

These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

Watch How to Make Veggie Burgers

Veggie Burger Cooking Options

You have three cooking options for these veggie burgers, and we’ll start with my favorite one.

1) Oven-Baked

I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.

2) Grilled

These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)

3) Stovetop

Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.

Veggie Burger Ingredients

These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:

Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.

Veggie Burger Serving Suggestions

Burger Accompaniments

Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:

Ripe, juicy sliced tomato
Crisp lettuce or fresh sprouts
Pickles
Sliced cheese
Onion, very thinly sliced
Avocado or guacamole
Ketchup and mustard
Maybe even fried eggs

Side Dish Suggestions

These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.

You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.

Ideas for Leftovers

Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.

Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.

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

Favorite Veggie Burgers

Author: Cookie and Kate
Prep Time: 1 hour
Cook Time: 20 mins
Total Time: 1 hour 20 minutes
Yield: 8 burger patties
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 497 reviews

These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.

Ingredients

1 ½ pounds sweet potatoes (2 medium or 3 small)
½ cup quinoa, rinsed in a fine-mesh colander
1 cup water
1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)
½ cup chopped red onion (about ½ small red onion)
⅓ cup chopped fresh cilantro
2 cloves garlic, pressed or minced
2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary)
Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method)
8 whole wheat hamburger buns (optional)
Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
If you’re baking the burgers (see recipe notes for alternate options), brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

Notes

Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.

*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.

**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).

Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.

Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.

Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!

Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.

Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.

Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.

Nutrition

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Healthy Banana Bread!

Kathryne Taylor — Mon, 04 May 2020 20:54:01 +0000

Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.

I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.

Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.

What makes this banana bread healthy?

This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).

As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!

Banana Bread Flour Options

This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.

All-purpose flour
Gluten-free all-purpose flour blend
Oat flour*
Spelt flour
Whole wheat flour
Whole wheat pastry flour
White whole wheat flour

*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.

Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.

Tip: How to Measure Flour

For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

Banana Bread Variations

Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.

Craving muffins instead? Follow my recipe for healthy banana muffins.

Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.

Watch How to Make Healthy Banana Bread

Healthy Banana Bread

Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour 5 minutes
Yield: 1 loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2865 reviews

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).

Ingredients

⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey (168 grams) or maple syrup (155 grams)
2 eggs
1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup (56 grams) milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

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Instructions

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Notes

Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.

Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.

Make muffins: Here’s my banana muffin recipe.

Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

Make it dairy free: Choose non-dairy milk (I used almond milk) or water.

Make it egg free: Replace the eggs with flax eggs.

Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.

Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).

Nutrition

The post Healthy Banana Bread! appeared first on Cookie and Kate.

Easy No-Bake Granola Bars

Kathryne Taylor — Wed, 08 Apr 2020 17:29:18 +0000

Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!

These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.

As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

Granola Bar Ingredients

Oats

Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

Mix-ins of your choice

Here’s where we add more flavor! See below for options.

Nut butter

Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Honey or maple syrup

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Cinnamon, salt and vanilla extract

These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.

Watch How to Make Granola Bars

Mix-In Options

Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.
Chocolate: Mini chocolate chips are cute. If using regular chocolate chips or roughly chopped chocolate, blitz them for a few seconds in the food processor to break them into smaller pieces. Since chocolate is sweet, limit it to 3/4 cup or less.
Coconut: Shredded or flaked coconut will work here. Unsweetened is best, since these are bars are sweet enough as is.
Dried fruit: Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 cup or less. Any fruit larger than a raisin will need to be broken up a bit more—either in the food processor or chopped by hand.

Granola Bar Variations

Here are some variations on this granola bar recipe that I’ve come up with over the years. I love them all!

All Pecans: You can use use 2 cups pecans as your mix-ins, and you could even make pecan nut butter to match (here’s my recipe for pecan butter). Nut lovers, this would work with walnuts (presumably) or almonds, too.
Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.
Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.

Granola Bar Tips

These granola bars are quite simple to make, especially if you have a food processor (affiliate link).

Chop up your ingredients, if large.

These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.

Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

Let the mixture rest for one hour or longer before using.

The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.

Slice and store properly.

Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.

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

Looking for more healthy snacks? Try my favorite granola recipe, sweet and spicy roasted nuts, stovetop popcorn, or view a wide variety of snacks here.

Easy No-Bake Granola Bars

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes (plus 1-hour chill time)
Yield: 16 bars
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 216 reviews

This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.

Ingredients

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

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Instructions

Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

Notes

*Mix-in options: Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.

**Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.

Change it up: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.

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

Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter.

Make it vegan: Use maple syrup instead of honey.

Nutrition

The post Easy No-Bake Granola Bars appeared first on Cookie and Kate.

Quick Chana Masala

Kathryne Taylor — Wed, 18 Mar 2020 08:30:44 +0000

Chana masala is one of my favorite menu items at Indian restaurants. It’s a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!

I shared this recipe back in 2014, and wanted to revisit it as we’re all spending more time at home. I thoroughly enjoyed the fragrant 20 minutes I spent over the stove for this recipe.

To make this chana masala, you’ll need onion, ginger, garlic, and several good-for-you spices, including coriander, cumin, and turmeric. Garam masala is the traditional spice blend for chana masala, but if you don’t have that on hand, you’ll find alternatives below.

I’d like to start cooking Indian recipes more often. Which one would you like to see next? For more pantry-friendly recipes, check my healthy pantry recipes roundup.

Authentic Chana Masala vs. This Quick & Easy Method

I was happy when I found a recipe for quick and easy chana masala in the pages of Angela Liddon’s cookbook, The Oh She Glows Cookbook (affiliate link). I’ve modified Angela’s ingredients and cooking method a bit. Let me be the first to point out that this recipe is somewhat unconventional!

Authentic chana masala is typically made with whole spices, plus some dried mango powder (amchur). This recipe makes use of ground spices, which we’ll cook in some oil to bring out their best. Instead of dried mango powder, we’ll garnish the dish with a wedge of lemon for tart flavor.

Watch How to Make Chana Masala

Canned Tomato Options

I love using crushed fire-roasted tomatoes in this recipe, which offer a shortcut to rich, long-simmered flavor. If you don’t have them, don’t worry.

You can also use canned whole tomatoes (with their juices), and crush them against the side of the pot with a sturdy spoon as they simmer. Or substitute diced tomatoes, which will produce a more chunky result (you could blitz them a few times in a food processor or blender beforehand, to achieve crushed tomatoes).

Spice Options

Garam masala is traditionally used in chana masalas. Garam masala roughly translates to “hot spice mix” in English. It’s made from a blend of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that vary by region and preference. No two masalas are exactly alike.

If you don’t have garam masala and don’t want to make another trip to the store, here are a few unconventional options. I know for certain that tikka masala is nice (tikka masala has brighter notes of chili powder and paprika).

Or, you could use a teaspoon of yellow curry powder—it won’t taste the same, but it will be good! If you don’t have either of those, you could likely just omit the spice blend, and add a pinch of ground clove and cardamom to the pot if you have them.

Craving more Indian recipes?

I’m working on my expanding my collection of Indian recipes, but here are a few favorite recipes inspired by Indian cuisine.

Creamy Golden Milk (Hot or Iced)
Quick Dal Makhani
Masala Lentil Salad with Cumin Roasted Carrots
Turmeric-Spiced Whole Roasted Cauliflower
Roasted Cauliflower: See the Indian-inspired version.

Please let me know how this recipe turns out in the comments.

Quick Chana Masala

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 209 reviews

Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.

Ingredients

1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
2 tablespoons coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
½ teaspoon fine sea salt, to taste
5 cloves garlic, pressed or minced (about 1 tablespoon)
1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
1 ½ teaspoons garam masala**
1 ½ teaspoons ground coriander
¾ teaspoon ground cumin
½ teaspoon ground turmeric
Pinch of cayenne pepper (optional!*)
1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Lemon wedges, for garnish
Fresh cilantro, for garnish (optional)

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Instructions

Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.

Notes

Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

*Tame the heat: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more.

**Spice blend note: Garam masala is traditional. If you don’t have it and want to get by without making another trip to the store, you could use tikka masala instead, or perhaps even 1 teaspoon yellow curry powder. Don’t have any of those? I suspect this dish would be nicely flavorful with an added pinch of clove and cardamom, or even nothing at all.

Storage suggestions: This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 5 days. I believe you could also successfully freeze the chana masala and rice components for later.

Change it up: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).

Update 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin. I made the switch because ground cumin is easier to find. The recipe called for cooking the cumin seeds in the oil before adding the onion, etc. (Cook for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.)

Nutrition

The post Quick Chana Masala appeared first on Cookie and Kate.

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