So there I was, staring at a pantry full of canned goods and feeling absolutely uninspired. You know those moments, right? When dinner needs to magically appear, but the motivation to whip up something grand is nowhere to be found? That’s when my trusty crockpot became my salvation, and this Crockpot “Refried” Beans recipe was born. Packed with hearty pinto beans and a kiss of cumin, it’s the kind of dish that mellows me out on a hectic Tuesday evening. Not to mention, it’s an absolute breeze to prepare. Whether you’re looking for a simple side or a filling for your tacos, this dish has you covered.

Jump to Recipe

What You’ll Need

Picture this: a short list of ingredients, most of which are probably lurking in your pantry right now. We’re talking about pantry staples here, folks, nothing too fancy.

• Pinto beans – the star of our show, dried and ready for action
• Water – simple enough
• Canned garlic – because chopping fresh is overrated (or maybe just too much effort today)
• Onion – for that subtle depth of flavor
• Cumin – gives that warm, earthy vibe to our beans
• Black pepper – just enough to make things interesting
• Salt – essential seasoning, obviously

How to Make Crockpot “Refried” Beans

1. Rinse those pinto beans in a colander. Seriously, give them a good rinse until the water runs clear, and make sure to pick out any bad beans that are looking questionable.
2. Combine all of the ingredients into your trusty crockpot. Toss the rinsed beans in, add the water, canned garlic, onion, cumin, black pepper, and salt. Give it a little stir to distribute the flavors.
3. Notice any beans floating to the top? Go ahead and remove those. Floating beans often mean they’re not quite right, and we’re all about quality here.
4. Cover the crockpot, set it on HIGH, and let it work its magic for 4 hours. The kitchen will start to smell warm and inviting — almost like a hug.
5. After the 4 hours are up, switch the setting to LOW and let it continue to cook for another 2 hours. Patience, my friend, is key.
6. Once cooked, uncover the crockpot and assess the liquid situation. Remove any excess liquid, but leave enough to reach your desired consistency when mashed. Remember, we’re aiming for somewhere between very liquidy, restaurant-style beans and the thicker, canned kind.
7. Mash the beans using a potato masher. Go as smooth or chunky as you like — it’s your masterpiece.
8. Serve them warm, and soak in the satisfaction of a meal well-crafted with minimal effort.

Cook’s Notes

So, a few things to keep in mind: using dried beans means you get to control the texture and sodium levels, which is a total win-win. As for storage, pop any leftovers into air-tight containers and they’ll chill in the fridge for up to 2 weeks. If you’re more of a plan-ahead person, freeze the beans in ziplock bags to enjoy at a later date. Just remember to thaw them in the fridge overnight before reheating.

Make It Your Own

Experimenting is half the fun, right? Here are a few ways to switch things up:

• Swap the pinto beans for black beans for a subtly different flavor profile.
• Feeling adventurous? Add a diced jalapeño to the crockpot for a spicy kick.
• Toss in a handful of chopped cilantro after mashing for a fresh, herbaceous finish.
• For a smoky twist, stir in a teaspoon of smoked paprika with the other spices.

If you try this recipe, I’d love to hear how it turned out! Drop a comment or tag me in your kitchen adventures. Happy cooking!

Related Reading

• Tuna Noodle Casserole: Mommie Cooks | Made by Meaghan Moineau
• Tzadziki | Made by Meaghan Moineau
• Avocado Egg Salad | Made by Meaghan Moineau
• Curried Cauliflower Gratin | Made by Meaghan Moineau
• The BEST Sweet Potato Casserole | Made by Meaghan Moineau

Related update: Crockpot "Refried" Beans

It was one of those lazy Sunday afternoons when the weather couldn’t decide if it wanted to be sunny or stormy. I found myself staring at an overabundance of tomatoes and peppers on my counter, all begging for attention before they started their slow decline. You know, that guilt-inducing moment when your produce is almost too ripe, taunting you with its fleeting freshness? That’s when I decided it was a perfect day to whip up a batch of my favorite Roasted Red Pepper & Tomato Salsa. It’s one of those recipes that rewards you with intense, smoky flavors and a satisfying texture—all with minimal effort. Plus, with the broiler doing most of the work, you’ll spend less time in the kitchen and more time curled up with a good book or catching the latest episode of your favorite show.

Jump to Recipe

What You’ll Need

This recipe is delightfully simple, and chances are you already have most of these ingredients hanging out in your kitchen, just waiting to be transformed into something magical.

• Tomatoes, ripe and juicy
• Red bell pepper, for that sweet, smoky touch
• Onion, because every good salsa needs a little bite
• Whole garlic cloves, roasted to mellow perfection
• Jalapeno pepper, for those who like a kick
• Olive oil, just a drizzle to bring it all together
• Smoked salt or sea salt, whatever you have on hand
• Fresh cilantro, for that bright, herby finish
• Lime juice, to add the perfect zing
• Cumin, a dash for warmth and depth

How to Make Roasted Red Pepper & Tomato Salsa

1. Preheat your oven to broil. This step is where all the magic begins—the high heat will give your veggies that perfect char.
2. Cut the tomatoes in half and the onions into quarters, then arrange them on a tin-foil lined baking sheet. Trust me, the foil makes clean-up a breeze.
3. Add the red bell pepper, whole garlic cloves (leave the skins on for now), and the jalapeno pepper to the sheet. The hot pepper is where we bring the heat, so adjust to your liking.
4. Drizzle everything with a bit of olive oil and a sprinkle of salt. This is where the flavor party starts.
5. Pop the sheet under the broiler for about 10 minutes. You’re looking for those beautiful char marks—until the skins start to blacken and bubble.
6. Remove from the oven and let your veggies cool for about 5 minutes. This gives you just enough time to pour yourself a refreshing drink.
7. Once cooled, peel the skins from the tomatoes, pepper, and garlic. It’s a bit messy, but oh-so-worth it.
8. Toss all the roasted goodness into a food processor, except for the cilantro and lime juice. Pulse 2-4 times. You’re going for a chunky texture, not smooth.
9. Transfer to a bowl and mix in the fresh cilantro and lime juice. This is the part where your salsa gets its vibrant color and zing.
10. Season with cumin and add salt to taste. Give it a quick stir, and you’re done! Serve it up with corn chips or toasted pita chips and dig in.

Cook’s Notes

Remember, the key to this salsa is the broil—don’t skip it! It gives the dish that lovely depth of flavor that you simply can’t achieve with raw veggies. If you’re making it ahead, you can store it in the fridge for up to three days in a sealed container. The flavors actually meld together even more beautifully as it sits. Just give it a good stir before serving. If you find your leftovers a bit too thick, a splash of lime juice or even a bit of water can help loosen things up nicely.

Make It Your Own

Here’s where you can let your creativity run wild with some easy variations:

• Swap the red bell pepper for a couple of yellow or orange peppers for a sweeter, milder salsa.
• If you’re not a fan of spice, leave out the jalapeno or replace it with a sweet pepper variety.
• For a smoky twist, replace the cumin with a teaspoon of smoked paprika.
• Want a fruitier version? Add in some mango chunks before serving for a sweet and spicy delight.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback and creativity make this journey even more fun. Happy cooking!

Related Reading

• Cinnamon Sugar Fried Apples | Made by Meaghan Moineau
• Easy To Make Spring Rolls | Made by Meaghan Moineau
• Vegetarian Spring Rolls With Garlic Lime Sauce | Made by Meaghan Moineau
• Cucumber Mint Tea Sandwiches | Made by Meaghan Moineau
• Blue Cheese Tartlets With Fig Jam and Walnuts | Made by Meaghan Moineau

Related update: Roasted Red Pepper & Tomato Salsa

Related update: Tzadziki

One rainy Saturday morning, I found myself staring out the window, clutching my mug of coffee and craving something cozy yet indulgent to lift the dreariness. The idea of pancakes popped into my head, but I wanted something a bit more special than the usual stack. That’s when I remembered a little experiment I tried once with superfoods—and hey, if a little cacao nib magic can infuse the morning with some extra joy, I’m all for it. Enter my Blueberry, Chocolate & Cacao Superfood Pancakes. They’re fluffy, packed with antioxidants, and importantly, they’re gluten-free, Paleo, and vegan. Perfect for those of us who like to start the day feeling virtuous yet a tad spoiled.

Jump to Recipe

What You’ll Need

Most of these ingredients are pantry staples if you love dabbling in gluten-free baking like I do. The superstars? A mix of flours and those dreamy add-ins that elevate the pancakes from Saturday to SATUR-YAY.

• Almond flour
• Coconut flour
• Tapioca or arrowroot flour
• Nut, hemp, or coconut milk
• Baking powder
• Vanilla bean paste or extract
• Himalayan sea salt
• Frozen blueberries
• Cacao nibs
• Dark chocolate

How to Make Blueberry, Chocolate & Cacao Superfood Pancakes – Gluten-Free/Paleo/Vegan

1. In a large mixing bowl, combine the almond flour, coconut flour, tapioca or arrowroot flour, baking powder, and a pinch of Himalayan sea salt. Stir until everything is well mixed, envisioning the fluffy pancakes you’re about to create.
2. Pour in your choice of nut, hemp, or coconut milk along with the vanilla bean paste or extract. Whisk everything together until you have a smooth batter that’s reminiscent of a soft morning cloud.
3. Let the batter sit for 10-15 minutes. This is your moment to sip on some coffee or tea and let the flours absorb all that liquid goodness.
4. Heat a bit of coconut oil in a frying pan over medium heat. Ladle a small portion of the batter into the center of the pan, forming a circle. Watch as the edges of the pancake begin to brown and bubbles form on the surface.
5. Gently sprinkle a few blueberries onto the pancake. Flip it over carefully, allowing the other side to cook. The blueberries will burst into juicy pockets of delight.
6. While the pancake is finishing up, sprinkle some cacao nibs and dark chocolate over the top. Let them melt slightly, mingling with the warm pancake.
7. Once cooked through, remove the pancake from the pan and keep warm. Repeat with the remaining batter, and try not to nibble them all straight from the pan!

Cook’s Notes

These pancakes are forgiving, so don’t fret if your batter seems a bit thick; just add a splash more milk. If it’s too runny, a touch more almond flour should do the trick. These pancakes store well in the fridge for a couple of days, making them a quick breakfast solution—just pop them in the toaster to reheat. Don’t stack them when storing, though, as the blueberries and chocolate might make them stick together.

Make It Your Own

• Swap frozen blueberries for fresh raspberries for a tart twist.
• Try adding a tablespoon of chia seeds to the batter for extra fiber.
• Use a mix of white and dark chocolate chips if you’re feeling decadent.
• Top with a dollop of almond butter and a drizzle of maple syrup for an extra treat.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re sharing with friends or keeping them all to yourself (no judgment here), these pancakes are sure to make your morning a little brighter.

Related Reading

• Simple Protein Pancakes | Made by Meaghan Moineau
• Coconut Flour Pancakes with Blueberry Honey Compote | Made by Meaghan Moineau
• Simple Whole Wheat Crepes | Made by Meaghan Moineau
• Apple Pie Smoothie | Made by Meaghan Moineau
• Strawberry Shortcake Pancakes | Made by Meaghan Moineau

Related update: Blueberry, Chocolate & Cocao Superfood Pancakes – Gluten-Free/Paleo/Vegan

Related update: Instant Pot Chicken Tacos

Related update: Peaches And Cream Oatmeal

Picture this: it’s a sunny Saturday morning, and I’m wandering through my backyard, coffee in hand, when I notice these bright, cheerful dandelion heads smiling up at me. Normally, I’d think of them as weeds, but today, they spark an idea. What if I harness their vibrant energy into something delicious? That’s how I stumbled upon the magic of dandelion pesto. It’s one of those recipes that sounds a bit daring, but trust me, it’s a total game-changer. Perfect for when you want something quick but with a twist of the unexpected. The fresh bite of dandelion greens mixed with the nutty richness of pine and macadamia nuts, rounded off with a zesty lemon kick—seriously, you’ve got to try this.

Jump to Recipe

What You’ll Need

I love this recipe because it’s both adventurous and practical. Chances are, you’ll already have most of these ingredients hanging out in your kitchen or garden, just waiting to show off.

• Dandelion greens — freshly foraged, if you can!
• Fresh basil leaves
• Spinach
• The petals from dandelion flowers
• Garlic — the more, the merrier!
• Sea salt — to taste
• Pine nuts
• Macadamia nuts — they add a buttery smoothness
• Enough extra virgin olive oil to bind the sauce together
• Lemon — juice, not zest
• Nutritional yeast flakes — for that cheesy vibe without the cheese

How to Make Dandelion Pesto

1. Start by washing the dandelion greens well in a solution of water and raw cider vinegar. Use a couple of tablespoons of vinegar to about a litre of water. This will help remove any lingering bitterness.
2. Wash and spin dry all the greens. You want them dry enough to not water down your pesto but still glistening with freshness.
3. Pop all the ingredients into a pestle and mortar or, for a quicker route, a food processor. Blitz until nearly smooth, but I like to leave it a bit chunky. The texture gives it a homemade charm.
4. Taste and adjust the seasoning. Maybe a pinch more salt or a drop more lemon juice? It’s all about finding that balance that dances on your tongue.
5. And that’s it! It’s simple, a little bit scrummy, and oh so rewarding.

Cook’s Notes

Here’s the deal with dandelions: you want them young and tender. As they age, they can turn bitter, and no one wants that. Also, make sure you’re picking from areas that aren’t sprayed with pesticides—keep it organic! If you’re making this ahead, store your pesto in the fridge in an airtight container with a slick of olive oil on top to keep it from browning. It’ll last about a week, but I doubt it’ll stay uneaten for that long. And if you have leftovers, toss it with pasta, spread it on a sandwich, or even swirl it into soup for an herby punch.

Make It Your Own

• Swap the pine nuts for walnuts if you want a more robust, earthy flavor.
• Add a handful of parmesan if you’re not keeping it vegan—it adds a creamy depth.
• If you’re out of spinach, arugula can step in for a peppery twist.
• Feeling spicy? Throw in a pinch of red pepper flakes for a little heat.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your pesto adventures! Happy foraging and blending!

Related Reading

• Fall Fruit Compote | Made by Meaghan Moineau
• Fall Fruit Compote | Made by Meaghan Moineau

Related update: Dandelion pesto

On a Tuesday evening, after a day that felt like it just couldn’t decide between rain or shine, I found myself in dire need of comfort. The kind of comfort that only a cozy kitchen and the warm scent of spices can provide. That’s when the idea of making ginger cookies hit me. But not just any ginger cookies—ones that would be kind to everyone around my table, regardless of food allergies or dietary needs. So I whipped up a batch of these delightful gluten-free, soy-free, vegan ginger cookies. They’re the perfect blend of spicy and sweet, crispy on the edges yet chewy in the middle, and trust me—these cookies are destined to become a staple in your baking repertoire. Whether it’s a last-minute treat or a planned indulgence, they never fail to impress with their simplicity and flavor. Jump to Recipe

What You’ll Need

This recipe is a pantry hero. Chances are, you already have most of these ingredients tucked away in your kitchen.

• Dark brown sugar
• Coconut oil
• Molasses
• Chunky applesauce
• Red gluten-free flour
• Ground cinnamon
• Ground ginger
• Ground cloves
• Pumpkin spice blend
• Baking soda
• Cane sugar (for rolling)

How to Make Ginger Cookies – gluten free, soy free, vegan

1. Preheat your oven to 350 degrees F. Line three half-sheet baking pans with parchment paper and set them aside.
2. In a small shallow bowl, add cane sugar for rolling and set aside.
3. In a small bowl, whisk together the flour, spices, and baking soda. Set this dry mixture aside.
4. Using a stand mixer with a paddle attachment, or a bowl with a hand mixer, combine the dark brown sugar, coconut oil, molasses, and applesauce. Start on low speed to avoid a sugar storm, then increase to medium speed for about 2 minutes until everything is fully incorporated.
5. Slowly add the flour mixture to the wet ingredients, a third at a time, ensuring a proper blend with each addition.
6. Lay out a piece of wax or parchment paper, about a foot wide, to set the rolled cookies before their sugar bath.
7. Roll the dough into 1-inch balls with light pressure, similar to how you’d roll a meatball.
8. Transfer the cookie dough balls into the bowl with sugar, as many as you can fit at a time, and gently roll them to ensure all sides are coated. Repeat until all the dough is used.
9. Place the sugared cookie dough balls onto the prepared baking sheets. Press down gently on each ball to just dent the top a bit.
10. Bake in the preheated oven for 9-11 minutes. When done, let them cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely.

Cook’s Notes

These cookies are surprisingly adaptable yet truly shine in their original form. The dough can be made ahead of time and chilled for up to a day if needed. Just make sure to let it come back to room temperature before rolling into balls. Once baked, they store wonderfully in an airtight container in the refrigerator for up to a week. If you’re planning to make a large batch, these cookies freeze well for up to a month. Simply thaw them at room temperature, and they’ll be as good as fresh.

Make It Your Own

• For a nutty twist, try adding a tablespoon of almond flour to the dry ingredients for extra flavor and texture.
• If you’re not strictly vegan, replace the applesauce with an egg for a traditional cookie crumb.
• Add a teaspoon of vanilla extract to the wet ingredients for a more complex flavor.
• If you love a bit of heat, add a pinch of cayenne pepper to the spice mix for a surprising kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the recipe or try some fun variations, these ginger cookies are sure to bring a smile to your face and a burst of warmth to your home.

Related Reading

• Fall Fruit Compote | Made by Meaghan Moineau
• Cheesecake with cranberries | Made by Meaghan Moineau
• German Rhubarb Cake with Meringue | Made by Meaghan Moineau
• Noodle Kugel with Pineapple-Gluten free, Dairy Free | Made by Meaghan Moineau
• Vanilla Coconut Snowball Cupcakes | Made by Meaghan Moineau

Related update: Ginger Cookies- gluten free, soy free, vegan

Related update: Grilled Potato Skins

Related update: Luscious Lemon Bars

Picture this: It’s a Tuesday evening, and I’m staring into my fridge, hunting for inspiration. It’s been a chaotic day with back-to-back meetings and a toddler who thinks naptime is optional. I need something quick, something comforting. My eyes land on a pack of portobello mushrooms and a forgotten block of tofu in the freezer. A lightbulb moment! Vegan Stuffed Portobello Mushrooms over Quinoa. It’s not only going to save dinner but also my sanity. This dish is a godsend on nights like these. It’s hearty, packed with flavor, and gives me that little victory dance moment because it feels way fancier than the effort it demands.

Jump to Recipe

What You’ll Need

This recipe is a pantry hero — chances are, you already have most of this on hand.

• Cooked quinoa
• Large portobello mushrooms
• Frozen tofu
• Diced tomato
• Fresh spinach
• Red diced onion
• Garlic
• Dried oregano
• Dried basil
• Nutritional yeast
• Lemon juice
• Daiya vegan mozzarella “cheese”
• Olive oil
• Balsamic vinaigrette
• Salt and pepper

How to Make Vegan Stuffed Portobello Mushroom over Quinoa

1. Start off by cooking your quinoa according to package instructions and set it aside. This will be your bed of deliciousness.
2. Thaw the tofu, then drain and squeeze out all that excess water. You want it as dry as possible to soak up all the flavors.
3. Gently brush off any dirt from the portobello mushrooms and remove the stems. Set them aside for stuffing.
4. Whip up a quick marinade for the mushrooms: mix together 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, and season it with salt and pepper. Taste as you go — you want a balance of tangy and salty.
5. In a pan, heat 3 tablespoons of olive oil over medium heat. Add diced onions, minced garlic, a pinch of dried oregano, and basil. Cook until the onions are soft and fragrant.
6. Now, crumble the tofu with your hands directly into the pan. Stir it around, letting it cook on medium heat for about 15 to 20 minutes. This step fills your kitchen with a mouthwatering aroma.
7. Add nutritional yeast, fresh spinach, diced tomato, and a splash of lemon juice to the tofu. Stir everything together, cooking for just another minute, then set aside.
8. Dip each mushroom cap into the marinade, ensuring it’s nicely coated, and place them top side down on a baking pan.
9. Stuff each mushroom with the tofu and veggie mixture. This is where the magic happens — don’t be shy, pack them full!
10. Top it all off with a generous sprinkle of vegan mozzarella cheese. Because why not?
11. Preheat your oven to 370 degrees Fahrenheit. Once it’s ready, bake the stuffed mushrooms for 15 to 20 minutes, until the cheese is melty and bubbly.
12. Serve your glorious stuffed mushrooms over a fluffy bed of quinoa and take a moment to admire your creation.

Cook’s Notes

Here are a few nuggets of wisdom to keep this dish a breeze. The marinade is key — don’t skimp on it; it infuses the mushrooms with so much flavor. Cooking the tofu until it’s golden and crispy is another must-do for an added texture contrast. If you’re planning ahead, you can stuff the mushrooms in advance, then bake them right before serving. Leftovers keep well for a couple of days in the fridge, and they reheat beautifully in the oven.

Make It Your Own

Here are some fun swaps and additions to keep things interesting:

• Swap the frozen tofu for crispy baked chickpeas for a different texture.
• Add a sprinkle of pine nuts on top before baking for a nutty crunch.
• Use zucchini ribbons instead of spinach if you’re in the mood for something a bit different.
• For a spicy kick, mix some sriracha or your favorite hot sauce into the tofu mixture.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking for you is like sharing a piece of my heart, and I hope you feel that love in every bite.

Related Reading

• Beet Greens and Poached Eggs | Made by Meaghan Moineau
• Vegetarian Ratatouille | Made by Meaghan Moineau
• Steak with lemon and capers | Made by Meaghan Moineau
• Amazing Braised Beef Short Ribs | Made by Meaghan Moineau
• Mixed Berry Yogurt with Almonds | Made by Meaghan Moineau

Related update: Venison Stew

On a particularly hectic Tuesday evening, not too long ago, I found myself staring into the abyss of my pantry, wondering what on earth I could whip up for dinner. After a long day, the thought of a quick yet satisfying meal was all I needed to keep my spirits up. It was then that my eyes fell on a bag of walnuts tucked away in the corner, and inspiration struck. Enter: Vegan Taco Bowls with Cilantro Lime Cauliflower Rice. A burst of fresh flavors, a medley of textures, and the best part? It’s as comforting as it is healthy. This dish has become my go-to when I crave something hearty yet light, and the simplicity of it is just the cherry on top.

Jump to Recipe

What You’ll Need

What makes this dish a gem is that it’s likely you already have most of these ingredients at home. It’s about combining fresh goodness with a pinch of creativity.

• Avocado oil
• Cauliflower
• Red New Mexico chili powder
• Fresh cilantro
• Garlic powder
• Hass avocado
• Fresh jalapeño
• Fresh lime juice
• Onion
• Salt
• Tomato
• Walnuts

How to Make Vegan Taco Bowls with Cilantro Lime Cauliflower Rice

1. Set the walnuts to soak in a bowl of water for 2-8 hours before you plan to prepare the taco meat. This will soften them up nicely for processing.
2. Preheat your oven to 375°F and line a baking sheet with aluminum foil. This step will ensure easy clean-up later.
3. Finely chop the cauliflower into rice-sized pieces, or give it a quick whirl in a food processor until you achieve the desired consistency. Toss with avocado oil and spread onto the baking sheet in an even layer.
4. Bake the cauliflower for 18 minutes, giving it a stir halfway through to ensure it cooks evenly. You’ll know it’s done when it turns a lovely golden brown and smells slightly nutty.
5. While the cauliflower rice is cooking, turn your attention to the guacamole and taco meat. Cut the avocado into large chunks and place them into a small bowl. Add the lime juice and mash until you reach a chunky puree or your preferred consistency.
6. Stir in finely chopped cilantro, diced jalapeño, onion, and a pinch of garlic powder into the avocado mix. Set your guacamole aside — if you can resist a taste test, that is.
7. Drain the soaked walnuts and place them into a small food processor. Pulse until they’ve reached a ground meat consistency; about 5-7 pulses should do the trick.
8. Transfer the walnut mixture to a bowl and stir in the salt, cumin, garlic powder, and red chili powder. Set aside.
9. Once the cauliflower is done, transfer it to a mixing bowl while still warm and toss with lime juice, cilantro, and a sprinkle of salt to taste.
10. To assemble, layer 1 cup of your fragrant cauliflower rice into a bowl, add a hearty portion of taco nut meat, a generous dollop of guacamole, fresh tomatoes, and a sprinkling of fresh cilantro.
11. Serve immediately with an additional slice of lime if desired. Enjoy the fresh, vibrant flavors dancing in your mouth!

Cook’s Notes

Here’s the deal: soaking the walnuts ahead of time is crucial for getting that perfect meaty texture. So, if you’re planning on making this, set a reminder or put a sticky note on your fridge. This dish is fabulous fresh, but it also makes for great leftovers. Store the components separately in airtight containers in the fridge — they’ll keep well for up to three days. Simply reassemble and enjoy when you’re ready for round two!

Make It Your Own

• Swap the walnuts with pecans for a sweeter, nuttier taco meat.
• Spice things up by adding a pinch of smoked paprika to the walnut mix for a deeper flavor.
• Make it extra creamy by adding a dollop of coconut yogurt on top of your assembled bowl.
• Include black beans for an extra protein punch and a heartier meal.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! Your kitchen adventures make this cooking journey all the more rewarding. Enjoy every delicious bite!

Related Reading

• Stuffed Pork Tenderloin with Marsala-Port Sauce | Made by Meaghan Moineau
• How to make the World’s Greatest Lasagna Roll Ups | Made by Meaghan Moineau
• Mini Stuffed Mexican Bell Peppers | Made by Meaghan Moineau
• Sweet Mustard BBQ Pork Chops | Made by Meaghan Moineau
• Guinness and Brats | Made by Meaghan Moineau

Related update: Vegan Taco bowls with Cilantro Lime Cauliflower Rice

Related update: Moroccan Chicken Tagine

It was one of those sunny afternoons that just begged for something refreshing. I had spent the morning wrestling with my garden, pulling stubborn weeds and discovering a love for dirt under my nails. The sun felt like a warm hug, and by the time I was done, I craved something more than just plain water. I wanted zing, spice, and a little sparkle to stay energized for the rest of the day. That’s when the idea of making Turmeric Ginger Beer popped into my head. It’s vibrant, it’s zesty, and it’s surprisingly easy to whip up! Whether you’re lounging in the garden or need a pick-me-up after a long day, this drink is like sunshine in a glass.

Jump to Recipe

What You’ll Need

I bet you already have most of the ingredients for this concoction stashed away in your pantry or fridge. The magic lies in the harmony of spices and fresh ingredients that make this drink pop.

• Fresh ginger
• Turmeric
• Cardamom pods
• Coriander seeds
• Lemon zest
• Sugar
• Water
• Soda water
• Lemon juice

How to Make Turmeric Ginger Beer

1. Start with the syrup: Grate the ginger and turmeric. Trust me, your kitchen will smell incredible.
2. Place the ginger, turmeric, cardamom pods, coriander seeds, lemon zest, sugar, and water in a saucepan. Bring it to a boil.
3. As the mixture boils, reduce the heat and let it simmer for 10 minutes. This is where the flavors deepen.
4. Remove the pan from heat and let the spices infuse the syrup as it comes to room temperature. This step takes patience but is oh-so worth it.
5. Strain the syrup through a regular strainer, then again through a fine-mesh tea strainer to catch all the bits. Store it in the fridge where it’ll keep for several weeks.
6. Ready to mix? Measure 2 tablespoons of the syrup into an eight-ounce glass.
7. Lightly crush a lemon peel and some mint leaves with the back of a spoon right in the glass. This releases their oils and aroma.
8. Squeeze the juice from a quarter of a lemon into the glass. Add ice and top with soda water. Give it a gentle stir and enjoy!

Cook’s Notes

Here’s the thing: this syrup is your new best friend. Keep it in the fridge, and you’ll have an instant refresher whenever you need one. If you’re planning for a party, make it a day ahead — the flavors get even better with time. Just remember not to boil the syrup too aggressively, or you might end up with a bitter taste from the spices. To avoid a messy kitchen, use a spoon to peel your ginger and turmeric — it’s a neat little trick that saves time and effort.

Make It Your Own

• For a sweeter kick, swap soda water with ginger ale; it adds an extra ginger punch.
• Want something a little more exotic? Add a few crushed basil leaves for an aromatic twist.
• Swap lemon with lime for a tangier version — it’s a whole new vibe.
• Go alcohol-free for a kids’ version, or add a splash of rum for a sneaky adult twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your experiences and twists make every recipe an adventure. Cheers to sunny days and flavorful sips!

Related Reading

• Turmeric Ginger Beer | Made by Meaghan Moineau
• Strawberry Mango Green Tea Limeade | Made by Meaghan Moineau

Related update: Turmeric Ginger Beer

Related update: Sourdough Stuffing with Sage Sausage and Apples

Related update: Spiced Apple Cider

Picture this: It’s a breezy Sunday afternoon, my playlist is on shuffle, and I’m craving something snacky yet a little indulgent. I open the pantry, and there they are, my trusty canned chickpeas staring back at me like they know they’re about to be transformed. Last week, I had a major kitchen mishap with a new bread recipe that turned out more like a weapon than a loaf, so today I’m sticking to something foolproof and fabulous—Cinnamon & Sugar Roasted Chickpeas. These little morsels are not only super easy to whip up, but they also bring that sweet, crunchy magic that’s like a hug for your taste buds, without any of the guilt. Plus, they make my whole kitchen smell like a cinnamon wonderland, which is a win-win for everyone involved.

Jump to Recipe

What You’ll Need

What’s great about this recipe is that you likely already have most of these gems hanging around in your kitchen. We’re talking pantry staples with a sweet twist!

• 1 can of garbanzo beans (aka chickpeas)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1 tablespoon cane sugar

How to Make Cinnamon & Sugar Roasted Chickpeas

1. First things first, preheat your oven to 425°F. Trust me, having it nice and hot is key for the perfect crunch.
2. Line a baking sheet with parchment paper or a silicone mat. It makes cleanup super easy and keeps the chickpeas from sticking.
3. Drain and rinse the chickpeas thoroughly. This is your chance to say goodbye to that canning liquid!
4. Take two sheets of paper towels, lay one down, spread the chickpeas out, and use the other to gently pat them dry. You want them as dry as possible to achieve that crispy texture.
5. While you’re drying, pick out any skins that have come loose. It’s not a big deal if you can’t get them all—just do your best!
6. In a small bowl, mix the dried chickpeas with olive oil, maple syrup, and cinnamon until every little bean is well-coated and looking scrumptious.
7. Spread the chickpeas on your prepared baking sheet in a single layer. Bake for 15 minutes, enjoy a dance break or clean up the kitchen.
8. After 15 minutes, stir the chickpeas to ensure even baking. Return them to the oven, baking in 3-4 minute increments until they’re beautifully browned and dried to your liking. Remember, the longer they roast, the crunchier they’ll get, but keep an eye out to prevent burning.
9. Once out of the oven, let them cool for a bit. Then, sprinkle the cane sugar over them while they’re still warm but not hot. Toss them gently to coat.
10. Now, dig in and enjoy these delightful nuggets of crunchy sweetness!

Cook’s Notes

If you’re anything like me, you’ll want to store these in an airtight container if they last longer than a day (spoiler: they might not!). They generally stay fresh and crunchy for a couple of days, but after that, they tend to soften up. No worries though—they’re still tasty! For the impatient snackers, remember the necessity of drying the chickpeas; moisture is the enemy of crunch. Also, I wouldn’t recommend skipping the parchment paper unless you want a sticky mess on your hands.

Make It Your Own

• Feeling spicy? Add a pinch of cayenne pepper to the mix for a sweet and spicy combo that’ll keep you on your toes.
• Swap the maple syrup for honey if you’re after a deeper, richer sweetness.
• Use coconut oil instead of olive oil for a subtle tropical twist that pairs beautifully with the cinnamon.
• For a festive flair, sprinkle a bit of nutmeg or pumpkin pie spice into the mix. Hello, holiday vibes!

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your snack-tastic creations! Your oven and chickpeas await, my friend. Snack on!

Related Reading

• Xocai Oatmeal Dark Chocolate No-Bake Cookies | Made by Meaghan Moineau
• Chia Seed Pudding | Made by Meaghan Moineau
• Chive and dill muffins | Made by Meaghan Moineau

Related update: Cinnamon & Sugar Roasted Chickpeas

Related update: Tuna Stuffed Hard-Boiled Eggs

It was one of those hectic Tuesday nights when my brain was fried from work, and the fridge seemed like a barren wasteland. I needed something easy yet satisfying, and I really didn’t want to run to the store. Enter: chia seed pudding. This little gem is like a miracle in a bowl — crazy simple to whip up with stuff you probably have on hand, and it feels like a little treat when you need it most. Plus, it’s perfect if you’re like me and need a grab-and-go breakfast or a midnight snack that doesn’t involve cookies (well, not always). Trust me, once you try this, you’ll wonder how you managed without it.

Jump to Recipe

What You’ll Need

Chances are you already have most of these ingredients lounging in your pantry or fridge, just waiting to become something delicious.

• Black chia seeds
• Almond milk
• Raw agave syrup
• Vanilla extract
• Salt
• Fresh raspberries for garnish (or any berries you adore)

How to Make Chia Seed Pudding

1. In a small bowl, mix together the black chia seeds and almond milk until the seeds are evenly dispersed and not clumpy.
2. Add in a dash of salt, a splash of vanilla extract, and drizzle in the raw agave syrup to sweeten things up. Stir until everything is well combined and the syrup has dissolved.
3. Cover the bowl and pop it in the fridge overnight or for at least 4 hours. You’ll know it’s ready when the mixture has thickened and resembles a pudding-like consistency.
4. Before diving in, give it a good stir and top with fresh raspberries. The chill and sweetness from the berries are going to be a game-changer.

Cook’s Notes

Here’s a little secret: the longer the chia seeds soak, the creamier your pudding will be. They need time to absorb the liquid, so patience is key. If you find it too thick in the morning, just stir in a splash more almond milk to reach your desired consistency.

• Store any leftovers in an airtight container in the fridge, and they’ll keep for up to five days. Perfect if you want to meal prep!
• Don’t stress if you don’t have almond milk; any milk (or milk substitute) works fine. Each brings a slightly different vibe to the pudding.
• Be sure to stir well after it’s set. Chia seeds have a habit of clumping together, and a good stir smooths it all out.

Make It Your Own

• Swap out the almond milk for coconut milk for a tropical twist that pairs beautifully with mango chunks.
• Use maple syrup instead of agave if that’s what you have — it gives a warm, rich sweetness that’s divine.
• For a chocolatey version, stir in a tablespoon of cocoa powder with the seeds and milk.
• Add a sprinkle of cinnamon or nutmeg for a cozy, spiced-up flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your version might just inspire my next kitchen adventure.

Related Reading

• Bailey’s Irish Cream Crepes With Creme | Made by Meaghan Moineau

Related update: Chia Seed Pudding

Related update: Fudgy chocolate cream cheese brownies with Baileys

It was one of those lazy Saturday afternoons, the kind where the sun dips lazily through the blinds, splashing warm streaks of light onto your kitchen floor. The kind where you’re not rushing off anywhere, and all you want is a refreshing drink that feels both like a reward and a moment of pause. This was the day I stumbled into crafting my own Turmeric Ginger Beer, a concoction that is as much about the vibrant color as it is about the zingy, spice-laden flavors. This drink isn’t just a thirst-quencher; it’s an experience. It’s simple to put together and yet tastes like something you’d order on a dreamy vacation.

Jump to Recipe

What You’ll Need

This recipe shines in its simplicity and the likelihood that you already have most of these ingredients tucked away in your pantry. It’s a little spicy, a little sweet, and just perfect.

• 2-3 cardamom pods
• 1 teaspoon coriander seeds
• 2 inches of fresh ginger
• 1/4 cup of turmeric ginger syrup
• Zest of one lemon
• 1 cup of soda water
• 1/4 cup of sugar
• 1 tablespoon of turmeric
• 1 cup of water

How to Make Turmeric Ginger Beer

1. Infuse the Syrup: Grate your fresh ginger and turmeric, breathing in that sharp, earthy aroma. It will wake up your senses! Combine them with the sugar, water, cardamom pods, and coriander seeds in a saucepan. Bring everything to a lively boil, then reduce the heat and let it simmer gently for about 10 minutes. You’ll know it’s ready when your kitchen smells like an exotic spice market.
2. Let it Rest: Take the saucepan off the heat and let the spices infuse, giving the syrup time to absorb all those intricate flavors as it cools down to room temperature. Patience here pays off!
3. Strain the Syrup: For a smooth syrup, strain it twice — first through a regular strainer and then through a fine-mesh tea strainer. This ensures no rogue seeds or ginger bits sneak through. Store this golden liquid in the fridge, where it’ll keep nicely for several weeks, ready to summon at a moment’s notice.
4. Mix the Drink: To assemble your drink, measure out 2 tablespoons of the syrup and pour it into an eight-ounce glass. Lightly crush a piece of lemon peel and some mint leaves with the back of a spoon to release their oils and aroma. Squeeze the juice from one quarter of a lemon into the glass, then top with ice and soda water. Stir gently, letting the bubbles work their magic.

Cook’s Notes

Don’t rush the straining process; it’s key for that silky texture. If you’re storing the syrup, make sure it’s in an airtight container to keep the flavors fresh. This syrup is versatile and can even be used in other drinks or desserts. If you’re expecting guests, you can double or triple the syrup recipe — it keeps well, making it a great make-ahead option. Just mix with soda water right before serving for that fizzy freshness.

Make It Your Own

• Spicy Twist: Add a slice of fresh jalapeño to the syrup infusion for a spicier kick.
• Herbal Variation: Swap the mint for basil leaves for a completely different herbal fragrance.
• Citrus Swap: Use lime zest and juice instead of lemon for a tart and tangy tweak.
• Sweeten the Deal: Use honey instead of sugar for a richer, more rounded sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the classic or add your own twist, this Turmeric Ginger Beer is bound to brighten your day. Cheers! 🍻

Related Reading

• Strawberry Mango Green Tea Limeade | Made by Meaghan Moineau

Related update: Turmeric Ginger Beer

Related update: Turmeric Ginger Beer

Picture this: it’s one of those sweltering summer afternoons where you can almost see the heat shimmering off the pavement. You’ve spent too much time in the sun, and all you can think about is something cold and refreshing to drink. That’s exactly where I found myself last week, which led me to this delightful concoction of Strawberry Mango Green Tea Limeade. It’s a breezy blend of fruity sweetness and slight tartness, with the earthy undertone of green tea, making it the perfect antidote to any overbearing summer day. And the best part? It’s so incredibly easy to make that you’ll find yourself pouring a second glass before you know it. Jump to Recipe

What You’ll Need

You might already have most of these ingredients lounging in your kitchen, just waiting to be turned into this refreshing treat:

• 1 cup strawberries, hulled and roughly chopped
• 1 mango, peeled, pitted, and chopped
• 1/4 cup lime juice (freshly squeezed is best!)
• 2 cups chilled green tea
• 1/2 cup simple syrup (adjust to taste)

How to Make Strawberry Mango Green Tea Limeade

1. In a blender or food processor, combine the strawberries, mango, lime juice, and simple syrup. Blend until the mixture is smooth and vibrant in color.
2. Grab a large pitcher and fill it halfway with ice. Pour the fruity puree over the ice, letting the coldness hug the flavors and enhance them.
3. Add the chilled green tea to the pitcher. Give it a good stir, mingling the tea with the fruit until it becomes a delightful pinkish-orange hue.
4. Pour the limeade into glasses, ensuring each glass gets a fair share of that icy goodness. Garnish with a wedge of lime and a fresh strawberry for a little extra flair.

Cook’s Notes

Here’s a little secret for you: the simple syrup is your best friend. Too tart? Add a splash more. Too sweet? Balance it out with a touch more lime juice. This recipe is all about finding that perfect harmony of flavors that dance on your taste buds.

If you’re planning ahead, the fruit puree can be made a day in advance. Just store it in an airtight container in the fridge and mix with the tea just before serving. And if you find yourself with leftovers (which, let’s be honest, rarely happens), store them in the fridge and enjoy within a day or two for best results.

Make It Your Own

• Swap out the green tea for jasmine tea for a floral twist that pairs beautifully with the mango.
• Use pineapple instead of mango if you want a more tropical punch.
• For a spiced kick, add a slice of fresh ginger to the blender—just a small one, trust me!
• If you’re feeling adventurous, a splash of coconut milk will turn this into a creamy, dreamy version that’s like summer in a glass.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s see where your creativity takes this fruity concoction. Cheers to chilled glasses and sunny days! 🌞🍹

Related update: Strawberry Mango Green Tea Limeade

Related update: Turmeric Ginger Beer

Baked Cinnamon Apple Wedges

Intro

There’s something undeniably comforting about the aroma of apples and cinnamon filling your home, a scent that transports you back to cozy autumn days spent with family. I remember as a child, my grandmother would make a similar dish on chilly afternoons. Her kitchen would be a haven of warmth and sweet spices, and I’d eagerly await the moment the timer would ding, signaling it was time to enjoy the fruits of her labor. Those baking sessions with her were more than just cooking; they were cherished memories filled with love and laughter. Today, I’m thrilled to share a modern twist on her classic recipe: Baked Cinnamon Apple Wedges. This dish is simple yet full of flavor, a delightful treat for any occasion.

Why You’ll Love It

This recipe for Baked Cinnamon Apple Wedges is a delightful combination of simplicity and taste. Here’s why you’ll adore it:

• Quick and Easy: With just four ingredients and minimal prep time, it’s perfect for those busy days when you crave something sweet yet uncomplicated.
• Healthy Indulgence: Using natural sweeteners like maple syrup and the inherent goodness of apples, it’s a guilt-free treat.
• Aromatic and Inviting: The scent of cinnamon and nutmeg baking in your oven creates a cozy and inviting atmosphere.
• Versatile Snack: Whether enjoyed warm or cold, these wedges make a perfect snack, dessert, or even a breakfast side.

Ingredients

• 1 apple, cut into about 10-12 wedges
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Cut the apple into about 10-12 wedges. Make sure they are evenly sliced to ensure uniform cooking.
3. In a mixing bowl, combine the apple wedges with maple syrup, cinnamon, and nutmeg. Toss until the apples are well-coated.
4. Place the apple wedges in a small baking dish or on a baking tray, ensuring they are in a single layer for even baking.
5. Bake in the preheated oven for 10 minutes.
6. The apples should emerge golden brown and cooked through. Serve them warm for the best experience.

Tips

• Choose the Right Apple: Opt for a firm apple variety like Honeycrisp or Granny Smith to maintain a pleasant texture after baking.
• Even Slices: Try to slice the apple wedges as uniformly as possible to ensure they all cook at the same rate.
• Adjust Sweetness: Feel free to adjust the amount of maple syrup to suit your taste preferences.

Variations & Substitutions

Feel free to experiment with this recipe to suit your preferences and dietary needs:

• Spice Blend: Add a pinch of ground ginger or cloves for an extra spice kick.
• Sweeteners: Honey or agave syrup can be used in place of maple syrup if you prefer.
• Toppings: Consider adding a sprinkle of chopped nuts or a drizzle of caramel sauce for added texture and flavor.

Storage

If you manage to have any leftovers, store them in an airtight container in the refrigerator for up to three days. To enjoy them warm again, reheat in the oven at a low temperature or use a microwave for a quick fix.

FAQ

Can I use other types of fruit with this recipe?

Absolutely! This recipe is quite versatile. Pears work wonderfully as a substitute for apples, offering a slightly different flavor profile but maintaining the same warm, comforting essence.

Is it possible to make this recipe vegan?

This recipe is already vegan, thanks to the use of maple syrup as a sweetener. Just be sure to use pure maple syrup without any added ingredients that might not align with a vegan diet.

Can I prepare this in advance?

Yes, you can slice the apples and coat them with the syrup and spices a few hours in advance. Keep them refrigerated until you’re ready to bake. This makes it convenient for planning ahead, especially if you’re entertaining guests.

Nutrition

Each serving of Baked Cinnamon Apple Wedges (assuming one apple serves two) is approximately:

• Calories: 95
• Carbohydrates: 25g
• Fiber: 3g
• Sugars: 18g
• Protein: 0.5g
• Fat: 0.2g

These values may vary slightly depending on the size of the apple and the exact measurements used.

Conclusion

Baked Cinnamon Apple Wedges are a testament to the beauty of simple, wholesome ingredients coming together to create something truly special. Whether you’re reminiscing about family moments from the past or creating new ones, this dish is sure to become a cherished favorite. The ease of preparation and the delightful aroma make it a go-to recipe for any occasion. So next time you’re in the mood for a cozy treat, give these apple wedges a try, and let your kitchen be filled with warmth and joy.

Related Reading

• Ginger Molasses Rounds | Made by Meaghan Moineau
• Classy Poached Pear In Spicy Mango Nectar With Mango Ice Cream | Made by Meaghan Moineau
• Gooey Chocolate Buttermilk Sheet Cake | Made by Meaghan Moineau
• Layered Poppy Seed Pastries | Made by Meaghan Moineau
• Peanut Butter Cookie Bars | Made by Meaghan Moineau

Related update: Baked Cinnamon Apple Wedges

Related update: Healthy Mint Brownies

Homemade Hashbrowns with Spinach and Carrots

Intro

There’s something incredibly comforting about a plate of crispy hashbrowns. They remind me of weekend breakfasts at my grandmother’s house, where the aroma of frying potatoes would gently wake us up. My grandmother had a knack for adding a little something extra to her hashbrowns, a touch of love that made them irresistible. Inspired by those mornings, I’ve crafted a recipe that not only hits the comfort spot but also packs a nutritious punch with the addition of fresh spinach and carrots. These Homemade Hashbrowns with Spinach and Carrots are a delightful twist on the classic, providing a burst of flavor and a boost of nutrients in every bite.

Why You’ll Love It

This recipe is perfect for those seeking a delicious, healthy meal that doesn’t compromise on taste. The combination of crispy potatoes with the fresh, earthy flavor of spinach and the subtle sweetness of carrots is truly magical. These hashbrowns are versatile and can be served as a hearty breakfast, a delicious side dish, or even a satisfying snack. They’re also vegetarian-friendly and can be easily adapted to suit a variety of dietary needs.

Ingredients

• 2 large potatoes, grated
• 1 cup fresh spinach leaves, finely chopped
• 1 onion, finely chopped
• 1 carrot, grated
• 1/2 teaspoon red chili powder
• 2 tablespoons cornflour
• 1/2 teaspoon salt, plus more to taste
• Oil for shallow frying

Instructions

1. In a large bowl, combine grated potatoes, chopped spinach, chopped onion, and grated carrot.
2. Add 1/2 teaspoon of salt to the mixture and mix well.
3. Squeeze the vegetable mixture to remove all the excess moisture.
4. Stir in the red chili powder and cornflour, mixing until well combined. Adjust salt by tasting the mixture.
5. Form the mixture into small patties, ensuring they’re compact and hold together.
6. Heat oil in a pan over medium-high heat for shallow frying.
7. Gently place the patties in the hot pan, allowing them to brown on both sides for a few minutes.
8. Lower the heat to medium and cook until the patties are cooked through and crispy.
9. Remove from the pan and drain on paper towels before serving.

Tips

For the best results, make sure to thoroughly squeeze out any moisture from the vegetable mixture. This ensures your hashbrowns are crispy rather than soggy. Also, be patient while frying; allow each side to brown completely before flipping to achieve that perfect golden crust.

Variations & Substitutions

Feel free to experiment with other veggies such as zucchini or bell peppers for added flavor and nutrition. If you’re avoiding cornflour, you can substitute with all-purpose flour or rice flour. For a spicier kick, consider adding a pinch of cayenne pepper or some finely chopped jalapeños.

Storage

These hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a hot oven or in a pan to restore their crispiness. They can also be frozen for up to a month; just make sure to thaw them thoroughly before reheating.

FAQ

Can I make these hashbrowns gluten-free?

Yes, you can easily make this recipe gluten-free by using a gluten-free flour alternative like rice flour or chickpea flour in place of cornflour.

How can I make these hashbrowns vegan?

This recipe is naturally vegan as it contains no animal products. Just be sure to use a vegetable-based oil for frying.

Can I bake these hashbrowns instead of frying?

Absolutely! To bake, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the patties on the sheet and bake for about 20-25 minutes, flipping halfway, until they are golden brown and crispy.

Nutrition

These hashbrowns are not only delicious but also nutritious, providing a healthy dose of vitamins and minerals from the spinach and carrots. They’re a great source of dietary fiber and contain a good balance of carbs and protein to fuel your day.

Conclusion

Homemade Hashbrowns with Spinach and Carrots are a versatile and delicious addition to any meal. Whether you serve them for breakfast, as a side dish, or a snack, they are sure to please. This recipe is a nod to the comforting meals of my childhood, with a modern twist that incorporates fresh, nutritious ingredients. I hope you enjoy making and sharing these hashbrowns as much as I do. Happy cooking!

Related Reading

• Gingerbread Pancakes | Made by Meaghan Moineau
• Gingerbread | Made by Meaghan Moineau
• Butternut Squash Frittata | Made by Meaghan Moineau
• Curious George’s Gluten-Free Banana Nut Bread | Made by Meaghan Moineau
• Havarti and Asparagus Quiche | Made by Meaghan Moineau

Related update: HomeMade Hashbrowns with Spinach and Carrots

Creamy Vegan Butternut Squash Mac and Cheese

Intro

There’s something undeniably comforting about a warm bowl of mac and cheese. Growing up, it was always a staple at family gatherings, especially during the cooler months. I fondly remember my grandmother’s version, bubbling hot from the oven, the aroma filling the kitchen and drawing everyone in. As I’ve embraced a vegan lifestyle, I’ve created my own version of this classic dish that captures the same heartwarming essence. This Creamy Vegan Butternut Squash Mac and Cheese is a modern twist on tradition, offering a dairy-free alternative that’s just as creamy and delicious.

Why You’ll Love It

This recipe for Creamy Vegan Butternut Squash Mac and Cheese is sure to become a favorite in your household. Here’s why:

• Rich and Creamy: The pureed butternut squash and vegan cheddar shreds create a velvety sauce that rivals any traditional mac and cheese.
• Healthy Comfort Food: Packed with nutrients from the butternut squash and fortified nutritional yeast, this dish is as nourishing as it is comforting.
• Kid-Friendly: Even the little ones will love this cheesy, comforting meal.
• Simple Ingredients: Made with pantry staples, you can whip up this dish without a special trip to the grocery store.

Ingredients

• 1 cup breadcrumbs
• 2 cups pureed butternut squash
• 8 ounces elbow macaroni
• 1/4 cup nutritional yeast
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup light soy milk
• 2 tablespoons vegan buttery spread
• 1 cup vegan cheddar shreds
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil over medium heat. Add in the elbow macaroni and cook until the pasta is al dente, then drain.
3. While the pasta is cooking, start preparing your sauce. In a medium saucepan, melt the vegan buttery spread over medium heat.
4. Add the nutritional yeast to the melted butter and mix together to form a paste.
5. Pour in the soy milk and whisk the ingredients together, ensuring the sauce is lump-free. Let it simmer for about 5 minutes, or until the sauce begins to thicken.
6. Add the pureed butternut squash to the sauce, mixing thoroughly to ensure everything is well blended. The butternut squash also helps to thicken the sauce.
7. Stir in the vegan cheddar shreds and let the mixture sit for 1 to 2 minutes, or until the sauce has a creamy, velvety smooth consistency. Remove the sauce from the heat and let it sit.
8. Combine the drained pasta with the cheese sauce, stirring them together well.
9. Pour the mac and cheese mixture into a greased 9×9-inch baking pan.
10. Sprinkle the breadcrumbs over the macaroni and cheese.
11. Bake in the preheated oven for 15 minutes, or until the cheese begins to bubble.
12. Serve warm and enjoy this creamy vegan home-style comfort food!

Tips

For the best results, use freshly pureed butternut squash. You can roast the squash ahead of time and then blend it until smooth. This adds an extra depth of flavor to the dish. Additionally, ensure the pasta is cooked al dente, as it will continue to cook slightly while baking in the oven.

Variations & Substitutions

Feel free to get creative with this recipe! If you’re not a fan of soy milk, you can substitute it with almond milk or oat milk. For a gluten-free version, use gluten-free pasta and breadcrumbs. If you want to add some protein, consider adding cooked chickpeas or lentils to the mix.

Storage

This mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover and bake in the oven at 350°F (175°C) until warmed through. You may need to add a splash of soy milk to loosen the sauce.

FAQ

Can I use a different type of squash?

Yes, you can substitute butternut squash with other types of squash, such as acorn or kabocha. Just ensure the squash is pureed to a smooth consistency.

Can I make this recipe ahead of time?

Absolutely! You can prepare the mac and cheese up to the baking step and store it in the refrigerator. When you’re ready to serve, simply bake it in the preheated oven until bubbly and heated through.

Nutrition

This Creamy Vegan Butternut Squash Mac and Cheese is a nutritious option, offering a good source of fiber, vitamins A and C, and calcium. The nutritional yeast adds a boost of B vitamins, making this dish both delicious and nourishing.

Conclusion

Whether you’re vegan or just looking to try something new, this Creamy Vegan Butternut Squash Mac and Cheese is a must-try. It’s a wholesome and delicious take on a classic comfort food that everyone can enjoy. Gather your loved ones around the table and share the warmth and joy of this delightful dish, just like my family did years ago. Bon appétit!

Related Reading

• Blackened Cajun Chicken | Made by Meaghan Moineau
• Greek-Style Baked Fish: Fresh, Simple, and Delicious | Made by Meaghan Moineau
• Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau
• Steamed Artichokes With Roasted Red Pepper Aioli | Made by Meaghan Moineau
• Sweet Potato and Celery Soup | Made by Meaghan Moineau

Related update: Creamy Vegan Butternut Squash Mac and Cheese

Related update: Asian Lettuce Wraps

Roasted Red Peppers and Tomatoes Salad

Intro

There’s something magical about the aroma of roasted red peppers wafting through the kitchen. It instantly transports me back to summers spent at my grandmother’s house, where she would prepare the most delightful salads with freshly picked vegetables from her garden. The vibrant colors and rich flavors were a staple at family gatherings, and it’s a tradition I’ve lovingly carried on in my own home. This roasted red peppers and tomatoes salad is a true celebration of those cherished memories and a testament to the simple joys of wholesome cooking.

Why You’ll Love It

This salad is not just another side dish; it’s a symphony of flavors and textures that will captivate your senses. The sweetness of roasted red peppers pairs beautifully with the juicy tartness of ripe tomatoes. Add the mild sharpness of red onions and the briny pop of capers, and you’ve got a dish that’s as satisfying as it is refreshing. It’s a versatile recipe that works equally well as a light lunch, a side for grilled meats, or even a vibrant addition to a picnic spread. Not to mention, it’s incredibly easy to prepare, making it a perfect choice for both novice cooks and seasoned chefs.

Ingredients

• 2 red bell peppers
• 1 ripe tomato, thickly sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons capers
• 3 tablespoons olive oil
• Coarse salt, to taste
• Cracked black pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Char the red bell peppers over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers frequently as their skin blisters and chars on all sides.
2. Transfer the charred peppers to a bowl and cover it to let them steam. This will make the skin easier to peel off.
3. Once the peppers are cool to the touch, peel off the skin with your fingers, pull off the stems, then tear them open and remove and discard the seeds.
4. Cut the peeled peppers into large pieces.
5. Arrange the thickly sliced ripe tomato and large bell pepper pieces on a serving platter.
6. Scatter the thinly sliced red onion and capers over the tomatoes and peppers.
7. Drizzle the salad with olive oil and season to taste with coarse salt and cracked black pepper.
8. Garnish with fresh thyme before serving.

Tips

To make peeling the peppers even easier, you can place them in a sealed plastic bag or a covered bowl after roasting. The trapped steam will help loosen the skin, making it more effortless to remove. Additionally, choosing ripe, firm tomatoes will ensure they hold their shape and add a burst of flavor to the salad.

Variations & Substitutions

Feel free to get creative with this salad. If you’re not a fan of capers, olives can be a great substitute, offering a similar briny kick. For a bit of creaminess, add slices of fresh mozzarella or sprinkle some crumbled feta over the top. Herbs like basil or parsley can replace thyme if you prefer a different aromatic note.

Storage

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the flavors will meld together over time, which can enhance the taste, but the texture of the tomatoes and peppers might become a bit softer.

FAQ

Can I use yellow or orange bell peppers instead?

Absolutely! Yellow or orange bell peppers can be used in place of red ones. They will add a slightly different sweetness and color to the salad, but the overall flavor will remain delicious.

Is this salad suitable for a vegan diet?

Yes, this salad is naturally vegan. It’s packed with plant-based goodness, and its vibrant ingredients make it a nutritious choice for anyone following a vegan lifestyle.

Nutrition

This salad is not only flavorful but also packed with nutrients. It’s rich in vitamins A and C from the bell peppers and tomatoes, while the olive oil provides healthy fats. It’s low in calories, making it a perfect choice for those looking to enjoy a healthy and satisfying meal.

Conclusion

This roasted red peppers and tomatoes salad is more than just a dish; it’s a nostalgic journey back to simpler times, where the focus was on fresh ingredients and bold flavors. Whether you’re hosting a family gathering or simply looking to enjoy a wholesome meal, this salad is sure to impress. It’s a tribute to the beauty of uncomplicated cooking and a reminder that the best recipes are often the ones passed down through generations. Enjoy this delightful salad and savor the moments it brings to your table.

Related Reading

• Quick and Easy Caprese Salad | Made by Meaghan Moineau
• Creamy Vegan Coleslaw Dressed with Avocado | Made by Meaghan Moineau
• Gluten Free Dairy Free Sugar Free Chinese Chicken Salad | Made by Meaghan Moineau
• Fresh Tomato Mozzarella Side Salad | Made by Meaghan Moineau
• Lebanese Tabouleh | Made by Meaghan Moineau

Related update: Roasted red peppers and tomatoes salad

Related update: Green Beans with Garlic Chips

Related update: Easy Gluten Free Vegetarian Pasta Salad

Sweet Potato and Celery Soup

Intro

As the leaves start to turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to bring comfort to your soul. I remember as a child, coming home from school on chilly autumn days to the inviting aroma of my grandmother’s kitchen. She would often make a simple yet delicious soup that filled the house with warmth and love. This Sweet Potato and Celery Soup is inspired by those cherished memories, combining the earthy sweetness of sweet potatoes with the refreshing crunch of celery. It’s a recipe that’s both nourishing and heartwarming, perfect for cozying up with on a cool evening.

Why You’ll Love It

This Sweet Potato and Celery Soup is not just a treat for your taste buds, but also a hug in a bowl. Here are a few reasons why you’ll fall in love with this recipe:

• Simple Ingredients: Made with just a handful of kitchen staples, this soup is easy to prepare and budget-friendly.
• Rich in Flavor: The combination of sweet potatoes and celery creates a hearty, flavorful base, enhanced by aromatic herbs and spices.
• Nutritious: Packed with vitamins and minerals, this soup is a wholesome choice for a healthy meal.
• Customizable: Easily adaptable to suit dietary preferences or ingredient availability.

Ingredients

• 2 large sweet potatoes, peeled and chopped
• 4 stalks of celery, chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried sweet basil
• 2 bay leaves
• Salt and pepper to taste
• 4 cups vegetable broth
• Optional: croutons and fresh basil for garnish

Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the chopped sweet potatoes, celery, and onion. Sauté the vegetables for about 3 minutes, stirring occasionally, until they begin to soften.
2. Add the bay leaves, sweet basil, and vegetable broth to the pot. Stir to combine all the ingredients.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are very soft.
4. Remove the pot from the heat and allow the soup to cool slightly, which will make it safer to handle.
5. Carefully transfer the soup to a food processor or blender in batches, and process until smooth. Alternatively, you can use an immersion blender directly in the pot.
6. Return the smooth soup to the pot and reheat gently over low heat. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve hot, garnished with croutons and a sprinkle of fresh basil, if desired.

Tips

• Chopping: For faster cooking, chop the vegetables into smaller, even pieces.
• Blending: Be cautious when blending hot liquids. Allow the soup to cool slightly, and blend in batches to avoid overflow.
• Consistency: For a chunkier soup, blend only half of the mixture and combine with the unblended portion.

Variations & Substitutions

• If you prefer a creamier texture, add a splash of coconut milk or cream during the reheating stage.
• For added protein, consider incorporating cooked lentils or chickpeas into the soup.
• Feel free to experiment with different herbs such as thyme or rosemary for a unique flavor twist.

Storage

Sweet Potato and Celery Soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat.

FAQ

Can I use a different type of potato?

Yes, you can substitute sweet potatoes with regular potatoes or even butternut squash for a slightly different flavor profile. Just keep in mind that the sweetness and texture might vary.

Is this soup vegan?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and no animal products. Ensure any garnishes, like croutons, are also vegan if you are following a strict vegan diet.

What can I serve with this soup?

This soup pairs beautifully with a slice of crusty bread or a fresh green salad. You can also serve it as a starter to a larger meal.

Nutrition

While the exact nutritional content can vary based on specific ingredients and portion sizes, this Sweet Potato and Celery Soup is generally low in calories and fat while being rich in fiber, vitamins A and C, and potassium, thanks to the sweet potatoes and celery.

Conclusion

This Sweet Potato and Celery Soup is a delightful blend of flavors and textures that will warm your heart and nourish your body. It’s a versatile recipe that welcomes customization and fits seamlessly into any meal plan. Whether you’re savoring it as a comforting solo meal or sharing it with loved ones, this soup is sure to become a beloved staple in your kitchen. I hope it brings as much joy and warmth to your home as it does to mine.

Related Reading

• Ham and Red Bean Soup | Made by Meaghan Moineau
• Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau
• Caribbean black bean and sweet potato soup | Made by Meaghan Moineau
• Creamy White Chili | Made by Meaghan Moineau
• Simply Bean Soup | Made by Meaghan Moineau

Related update: Sweet Potato and Celery Soup

Related update: Steamed Artichokes With Roasted Red Pepper Aioli

Related update: Kale and Roasted Sweet Potato Soup with Chicken Sausage

Creamy Vegan Butternut Squash Mac and Cheese

Intro

There’s something incredibly comforting about a warm bowl of mac and cheese. It takes me back to chilly autumn afternoons at my grandmother’s house, where the aroma of cheese and spices filled the air, making everything feel just right. As a child, I remember peeking into the oven, eagerly waiting for that bubbly, golden crust to form. Now, with a modern twist, I bring you a creamy vegan butternut squash mac and cheese that pays homage to those nostalgic days while embracing a more plant-based lifestyle. It’s a dish that wraps you in warmth and nostalgia, perfect for sharing with loved ones or enjoying as a cozy meal for one.

Why You’ll Love It

This creamy vegan butternut squash mac and cheese is a delightful twist on a classic comfort food that will satisfy your cravings without any dairy. Here’s why you’ll love it:

• Rich and Creamy: The butternut squash puree adds a velvety texture that perfectly mimics traditional cheese sauce.
• Healthy Ingredients: With nutritional yeast and butternut squash, this dish is packed with vitamins and minerals.
• Family-Friendly: It’s a hit with kids and adults alike, making it a perfect family dinner option.
• Easy to Make: With simple steps and readily available ingredients, you can whip up this dish any day of the week.
• Great for Entertaining: Impress your guests with a dish that’s both comforting and health-conscious.

Ingredients

• 1 cup breadcrumbs
• 1 cup pureed butternut squash
• 2 cups elbow macaroni
• 1/4 cup nutritional yeast
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup light soy milk
• 2 tablespoons vegan buttery spread
• 1 cup vegan cheddar shreds
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil over medium heat. Add in the elbow macaroni and cook until pasta is al dente, about 8-10 minutes.
3. While waiting for the pasta to cook, begin preparing your sauce. In a medium-sized saucepan, melt the vegan buttery spread over medium heat.
4. Add in the nutritional yeast and mix together to form a paste.
5. Slowly add the soy milk, whisking continuously to ensure a lump-free sauce. Allow the mixture to simmer for about 5 minutes, or until the sauce begins to thicken.
6. Stir in the pureed butternut squash, mixing thoroughly to ensure everything is well blended. The butternut squash will also help to thicken the sauce.
7. Add the vegan cheddar shreds and let sit for 1 to 2 minutes, or until the sauce has a creamy, velvety smooth consistency.
8. Remove the sauce from heat and let it sit for a moment.
9. Drain the pasta and add it to the cheese sauce. Stir together until the pasta is well coated.
10. Pour the mixture into a greased 9 x 9-inch baking pan.
11. Sprinkle breadcrumbs over the macaroni and cheese.
12. Bake for 15 minutes, or until the cheese begins to bubble and the breadcrumbs are golden brown.
13. Serve warm and enjoy this creamy vegan home-style comfort food!

Tips

• For extra creaminess, add a splash more soy milk if the sauce is too thick.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.
• To make your own breadcrumbs, simply toast some stale bread and pulse it in a food processor until fine.

Variations & Substitutions

This dish is versatile and adaptable to suit your preferences:

• Gluten-Free: Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
• Nut-Free: Ensure that your vegan cheddar shreds and buttery spread are nut-free if allergies are a concern.
• Vegetable Add-ins: Stir in some cooked broccoli or peas for added nutrition and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, this dish can be frozen for up to a month. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use a different type of plant-based milk?

Yes, you can substitute light soy milk with almond milk, oat milk, or any other plant-based milk of your choice. Just ensure it’s unsweetened to avoid altering the flavor of the dish.

What can I use instead of butternut squash?

If you don’t have butternut squash on hand, pureed pumpkin or sweet potato are great alternatives that will still provide that rich, creamy texture and a touch of sweetness.

Nutrition

This creamy vegan butternut squash mac and cheese is a nutritious meal option. The butternut squash provides a good source of vitamins A and C, while the nutritional yeast adds a boost of B vitamins. Plus, it’s lower in fat compared to traditional mac and cheese, making it a heart-healthy choice.

Conclusion

This creamy vegan butternut squash mac and cheese is more than just a meal; it’s a warm hug in a bowl, reminiscent of cherished memories yet perfectly suited for today’s culinary trends. Whether you’re gathering with family or enjoying a quiet night in, this dish promises to deliver comfort and satisfaction. I hope you enjoy making and eating it as much as I do!

Related Reading

• Braised Oxtail | Made by Meaghan Moineau
• Crispy Panko and Herb Crusted Salmon | Made by Meaghan Moineau
• 3 Cheese Ravioli | Made by Meaghan Moineau
• Easy Baked Pork Chop | Made by Meaghan Moineau
• Miso Eggplant Gratin | Made by Meaghan Moineau

Related update: Creamy Vegan Butternut Squash Mac and Cheese

Pumpkin Pecan Streusel Cake – Gluten Free, Soy Free, Vegan

Intro

As the leaves begin to turn and the air grows crisp, there’s nothing quite like the smell of a freshly baked cake wafting through the house. This pumpkin pecan streusel cake transports me back to cozy autumn afternoons spent in my grandmother’s kitchen. I remember standing on a stool, barely tall enough to reach the counter, eagerly helping her mix ingredients while sneaking tastes of the batter. Those moments were filled with warmth and laughter, and every bite of this cake brings those cherished memories flooding back.

Why You’ll Love It

This Pumpkin Pecan Streusel Cake is an absolute delight for the senses. It’s rich in flavor, with the earthy sweetness of pumpkin paired beautifully with the nutty crunch of pecans. The streusel topping adds an irresistible texture contrast, making each bite a little piece of heaven. Plus, it’s completely gluten-free, soy-free, and vegan, so everyone can enjoy it. Whether you’re serving it to guests or indulging on a quiet afternoon, this cake is sure to become a seasonal favorite.

Ingredients

• 1/2 teaspoon aluminum free baking soda
• 1 teaspoon aluminum free baking powder
• 1 tablespoon apple cider vinegar
• 2 ripe bananas, mashed
• 1 cup red brown rice flour
• 1 cup light firmly packed brown sugar
• 1/2 cup enjoy life brand chocolate chips
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup gluten free oat flour
• 1 cup pecans, chopped
• 1 cup roasted pumpkin puree
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup earth balance soy free spread
• 1/4 cup tapioca flour
• 1/2 cup coconut yogurt

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a cake pan with parchment paper.
2. In a small bowl, combine the flours, brown sugar, cinnamon, and kosher salt. Add the Earth Balance Soy Free Spread and work it into the mixture with your hands until it resembles coarse crumbs. Stir in the pecans and set aside.
3. For the batter, measure your coconut yogurt and add the apple cider vinegar. Let it sit to curdle slightly.
4. In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
5. In the bowl of an electric mixer, beat together the Earth Balance spread and brown sugar until well combined. Add the mashed bananas, scraping down the sides as needed. Mix in the pumpkin puree and the coconut yogurt mixture on low speed.
6. Gradually add the dry ingredients to the wet mixture until just combined. The batter should be thick. If it’s not, add 1/4 cup of white rice flour.
7. Spread half of the batter in the prepared pan, sprinkle half of the streusel over it, then spread the remaining batter on top. Finish with the remaining streusel.
8. Bake for 55-60 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 40 minutes.
9. Gently remove the cake from the pan and refrigerate for about an hour before transferring to a platter.
10. For the glaze, melt chocolate chips with Earth Balance spread over a saucepan with simmering water. Once smooth, let it cool slightly before drizzling over the cake.
11. Serve chilled or at room temperature, and enjoy!

Tips

For the best results, ensure that all your ingredients are at room temperature before you start. This helps everything combine more smoothly. If you’re short on time, the cake can be made a day in advance and stored in the refrigerator.

Variations & Substitutions

Feel free to customize this cake to your tastes! You can swap out the pecans for walnuts or almonds if you prefer. If you’re not a fan of banana, applesauce makes a great substitute. To add a bit more spice, consider adding a pinch of cloves or allspice to the batter.

Storage

This cake keeps well in an airtight container in the refrigerator for up to five days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

FAQ

Can I make this cake nut-free?

Yes, you can omit the pecans or replace them with sunflower seeds or another nut-free option. Just be sure to choose a nut-free chocolate chip brand as well.

What can I use instead of coconut yogurt?

If coconut yogurt isn’t available, you can use any non-dairy yogurt substitute. Soy yogurt or almond milk yogurt are great options.

Is there a way to make this cake sugar-free?

You can try using a sugar substitute like erythritol or monk fruit sweetener. Keep in mind that this may slightly alter the texture and taste of the cake.

Nutrition

While I haven’t calculated the exact nutritional content, this cake is relatively low in refined sugars and is full of wholesome ingredients like pumpkin and bananas. It’s a great source of fiber and healthy fats thanks to the pecans and coconut yogurt.

Conclusion

This Pumpkin Pecan Streusel Cake is more than just a dessert; it’s a celebration of fall flavors and a comforting reminder of cherished memories. Whether you’re sharing it with friends and family or savoring a slice on your own, this cake is sure to bring a smile to your face and warmth to your heart. Happy baking!

Related Reading

• Banana Pudding Cake | Made by Meaghan Moineau
• Classic Carrot Cake With Cream Cheese Frosting | Made by Meaghan Moineau
• Delicious Triple Chocolate Bundt Cake | Made by Meaghan Moineau

Related update: Pumpkin Pecan Streusel Cake – gluten free, soy free, vegan

Related update: 5 Minute Xocai Chocolate Mug Cake

Related update: Gluten Free Almond Blueberry Coffee Cake

Related update: Gooey Chocolate Buttermilk Sheet Cake

Creamy Vegan Coleslaw Dressed with Avocado

Intro

There’s something magical about the simple act of tossing together fresh vegetables and a creamy dressing to create a dish that is both vibrant and satisfying. This Creamy Vegan Coleslaw Dressed with Avocado transports me back to sunny summer picnics with my family, where the air was filled with laughter and the scent of fresh-cut grass. My grandmother would always bring her version of coleslaw, a recipe that was passed down through generations and lovingly tweaked over time. This vegan adaptation maintains the spirit of her creation while offering a modern twist that everyone can enjoy.

Why You’ll Love It

This coleslaw is a delightful blend of textures and flavors, offering a creamy, tangy, and slightly sweet profile that complements any meal. It’s perfect for those looking to enjoy a classic side dish without the dairy, making it suitable for vegans and those with dietary restrictions. The use of avocado in the dressing provides a rich creaminess that is both indulgent and wholesome. Whether you’re serving it at a family barbecue or enjoying it as a light lunch, this coleslaw is sure to be a hit.

Ingredients

• 1 ripe avocado
• 1 cup shredded carrot
• 1 teaspoon celery seed
• 2 tablespoons cider vinegar
• 1 tablespoon coconut sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives, chopped
• 4 cups shredded green cabbage
• 1 teaspoon ground cumin
• Juice of 1 lemon
• 2 tablespoons nutritional yeast
• 1 poblano pepper, finely chopped
• Black fresh sea-salt, to taste

Instructions

1. In a large bowl, toss together the shredded cabbage, carrot, and poblano pepper.
2. In a small food processor, combine the avocado, cider vinegar, coconut sugar, Dijon mustard, lemon juice, nutritional yeast, celery seed, ground cumin, and fresh sea-salt. Pulse until well blended to form a smooth dressing.
3. Pour the dressing over the vegetable mixture and toss until everything is well coated.
4. Garnish with chopped fresh chives before serving.

Tips

To ensure your coleslaw stays crisp and fresh, make sure to toss it just before serving. If you’re preparing it in advance, keep the dressing and the vegetables separate until you’re ready to enjoy. This will prevent the vegetables from becoming soggy.

Variations & Substitutions

Feel free to get creative with this recipe by adding your favorite vegetables or spices. You can substitute the poblano pepper with bell peppers for a milder flavor or add some red cabbage for a pop of color. If you’re not a fan of coconut sugar, maple syrup can be used as an alternative sweetener. For a spicier kick, consider adding a pinch of cayenne pepper to the dressing.

Storage

This coleslaw is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado dressing might darken slightly due to oxidation, but it will still taste delicious.

FAQ

Can I use a different type of cabbage?

Absolutely! While green cabbage is traditional for coleslaw, you can use red cabbage or a combination of both for added color and nutrition.

Is there a substitute for nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor to the dressing. If you don’t have it on hand, you can skip it, but the taste will be slightly different. Alternatively, a small amount of miso paste could be used for a similar savory depth.

What if I don’t have a food processor?

If you don’t have a food processor, you can mash the avocado by hand and whisk the dressing ingredients together until smooth. It might take a bit more elbow grease, but the results will still be delicious!

Nutrition

This creamy vegan coleslaw is not only delicious but also packed with nutrients. Avocado provides healthy fats and fiber, while cabbage and carrots offer a good dose of vitamins and antioxidants. The use of nutritional yeast adds a boost of B vitamins, making this dish both flavorful and nourishing.

Conclusion

This Creamy Vegan Coleslaw Dressed with Avocado is a testament to how traditional recipes can be reimagined to suit modern tastes and dietary needs. It’s a simple, yet flavorful dish that brings a touch of nostalgia while embracing the vibrant flavors of fresh ingredients. Whether you’re a long-time coleslaw lover or trying it for the first time, this recipe is sure to become a staple in your kitchen. Enjoy this delightful dish with friends and family, and create new memories around the table.

Related Reading

• Beef Lo Mein Noodles | Made by Meaghan Moineau
• Steamed Artichokes With Roasted Red Pepper Aioli | Made by Meaghan Moineau
• Pasta With Salmon Cream Sauce | Made by Meaghan Moineau
• Acorn Squash Biscuits with Sage & Gruyere | Made by Meaghan Moineau
• Gluten Free Dairy Free Sugar Free Chinese Chicken Salad | Made by Meaghan Moineau

Related update: Creamy Vegan Coleslaw Dressed with Avocado

Related update: Quick and Easy Caprese Salad