Start here if you’re new to grain bowls:

• Learn the basic formula
• Jump to easy recipe ideas

I know it’s going to be an excellent week when I’ve got all of my grain bowl components prepped and in the fridge for fast, easy, and healthy meals all week long.

If Grain Bowls look intimidating to you or you’re just not sure how to build one, or if you’re looking for new buddha bowl ideas, this is the article for you! My aim is to include loads of options and inspiration – I want to bowl you over with grain bowl ideas! I know, I know, that was a stretch. Carrying on …

What is a Grain Bowl?

Grain bowls aren’t actually new – they’re more like a modern name for a very classic way of eating: building a meal around a grain, then adding vegetables, protein, and sauce.

Across many food cultures, this “base + toppings” structure has existed for centuries. In Asia, it shows up in rice bowls like bibimbap. In the Mediterranean and Middle East, it appears in grain-and-legume-based meals paired with vegetables, herbs, and yogurt or tahini sauces. Worldwide, people have long combined starches, vegetables, and proteins in a single bowl.

What is on the newer is the Western “grain bowl” trend, which grew popular in the 2010s along with interest in meal prep, plant-based eating, and customizable “build-your-own” meals. The appeal is simple: grain bowls are flexible, balanced, and endlessly adaptable.

What is a Buddha Bowl?

A Buddha Bowl is essentially a grain bowl but vegetarian or vegan. It’s more veggie-forward and often served cold or room temp, which makes it even easier to prep ahead (no reheating when serving!)

But why is it called a Buddha Bowl? Apparently because a full bowl resembles the rounded “belly-like” appearance of Buddha. It could also be because it’s connected loosely to Buddhist-inspired vegetarian eating traditions.

Why You’ll Love Grain Bowls

• Perfect for meal prep – I’ll often prepare a grain, roast a vegetable, clean some greens, and make a sauce, then keep the components in the fridge. Then it’s just a matter of opening a can of beans, chopping up an avocado or another veg, and assembling the bowl.
• Solves the lunch conundrum – I don’t know if it’s just me, but lunch is the most difficult meal of the day! It’s so hard to come up with healthy vegetarian options that come together quickly (it’s the time of day when I have the smallest amount of time). So when I’ve got grain bowl ingredients prepped and ready, lunch is a breeze.
• SO easy – Once you have the components prepped, it’s super easy to assemble grain bowls for quick nutritious meals.
• Endlessly customizable – Hate kale? Swap in some arugula! Not a fan of tofu? There are plenty of other protein options available! It’s super easy to create your very own “house” grain bowl that is fine-tuned to your tastes.

How to Make A Grain Bowl

1. First, add your grain base.
2. Next, arrange the main veggie(s) to the side.
3. Add the protein.
4. Pile on the greens.
5. Add toppings and garnishes.
6. Drizzle with sauce.
7. Devour!

Easy Grain Bowl Recipe Ideas

With all of the ingredient options available to you, the combos are pretty much endless. But here are some of my favorites:

Sweet Potato & Chickpea Grain Bowl

Quinoa with roasted sweet potatoes, chickpeas, shredded kale, and a delicious green goddess dressing, lots of pickled red onions, pepitas, creamy avocado, and micro-greens.

Black Bean & Sweet Potato Grain Bowl

Brown rice topped with crisp lettuce, black beans, roasted sweet potatoes, avocado, and cilantro lime dressing. Pepitas are a great addition too!

Mediterranean Grain Bowl

Rice, farro, or bulgur with roasted or fresh red bell peppers, cucumber, spinach, and chickpeas with crumbled feta and Kalamata olives. Drizzle with Greek salad dressing or Tzatziki sauce, or add a generous dollop of hummus.

Peanut Thai Veggie Grain Bowl

On a base of brown rice, add crispy pan-fried tofu, fresh spinach, steamed broccoli, and sliced bell peppers. Drizzle with peanut sauce and garnish with salted peanuts.

Veggie Sushi Grain Bowl

Seasoned rice with carrots, cucumbers, avocado, edamame, sesame seeds, and sesame-wasabi dressing. Yum!

Meal Prepping Grain Bowls

One of the best things about buddha bowls? They’re perfect for meal prep.

I pick a protein and a grain, and start with prepping those. Place them in an airtight container and place them in the fridge, then prep your veggies. Store those in the fridge, and whip up some sauce. Place that in a jar or container. Now you have a whole grain bowl meal prep kit on your refrigerator shelf for super easy lunches and dinner all week long!

I hope that having more information about how to make a grain bowl is inspiring to you! I just love that they’re so great for meal prep and are so easy to customize to match any craving I might have. Here’s to beautiful Buddha bowls in your future!

Print

Grain Bowl Formula (How to Build a Perfect Buddha Bowl)

Grain bowls (also known as Buddha Bowls) are my favorite way to make sure I'm getting a good amount of veggies and fiber in my diet. They're full of nutrients, ridiculously satisfying, perfect for prepping ahead of time, and endlessly customizable!

Course dinner, lunch

Diet Vegan, Vegetarian

Keyword buddha bowl, grain bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl

Author Kare

Ingredients

1/2 cup grain base (choose one)

• rice white or brown
• farro
• quinoa not a grain but a seed that acts like a grain
• bulgur
• couscous a pasta, but behaves like a grain
• buckwheat

3/4 cup protein (choose one)

• tofu baked tofu, pan-fried tofu, or air-fryer tofu
• edamame
• chickpeas
• black beans
• white beans like navy beans or cannellini beans
• cooked lentils
• peas
• chopped hard-boiled eggs

1 cup veggies (1/2 cup roasted or fresh veg + 1/2 cup greens)

• roasted sweet potatoes
• roasted butternut squash
• roasted cauliflower
• roasted broccoli
• roasted carrots
• sliced cucumbers
• shredded raw carrots
• cherry tomatoes
• sliced bell peppers
• baby arugula
• baby spinach
• shredded kale
• shredded cabbage
• shredded romaine lettuce
• mixed spring greens

1/4 cup garnish/toppings (choose one or more)

• avocado
• pickled red onions
• fresh herbs
• cheese if dairy is ok
• micro-greens
• pumpkin seeds
• sunflower seeds
• sesame seeds
• hemp seeds
• chopped nuts
• olives

3 tablespoons sauce/dressing (choose one)

• lemon tahini sauce
• green goddess dressing
• cilantro lime sauce
• pesto
• peanut sauce
• vinaigrette

Instructions

• Place the grains in a medium-size serving bowl. Arrange the protein, veggies, greens, and garnish/toppings over the grains. Drizzle with dressing and serve.

Notes

Cooking time is basically just for assembly, not for cooking individual components. 

The post Grain Bowl Formula (How to Build a Perfect Buddha Bowl) appeared first on Kitchen Treaty.

If you haven’t guessed, I’m here to tell you how to make the perfect baked sweet potatoes! Fluffy inside, crispy skin outside … I love sweet potatoes prepared this way.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Bake Sweet Potatoes
  • Step 1: Wash the sweet potatoes
  • Step 2: Rub them with olive oil & salt
  • Step 3: Line them up on a baking sheet
  • Step 4: Bake
  • Step 5: Stuff and serve!
• Tips for Success
• Ideas for Serving Baked Sweet Potatoes
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This baked sweet potato recipe is one of those things that I’ve been meaning to share forever! It’s not even really a recipe as much as it is a method, but either way, I finally got this one photographed and am looking forward to sharing it with you.

Around here, baked sweet potatoes are a staple. We often stuff them with leftover chili or black beans for a healthy, satisfying lunch or dinner.

I love that they’re full of vitamins and fiber – and they taste great, too!

Ingredients

• Sweet potatoes – Also known in the U.S. as yams, sweet potatoes come in a few different colors and sizes. I like to grab sweet potatoes that are orange inside and are smaller in size, for individual portions. But it’s easy to bake any color or size of sweet potato, so grab whatever you want! Note that while yams and sweet potatoes are considered the same thing in the U.S., outside of the U.S., a yam is an entirely different root veggie. So stick with those labeled “sweet potatoes.”
• Olive oil – For rubbing on the outside of your sweet potato. This gives you a nice crispy skin!
• Kosher salt – Just a little, also for the outside of your sweet potato. Give that crispy skin a bit of flavor!

How to Bake Sweet Potatoes

It takes just a few minutes prep and about 40 minutes in the oven to bake sweet potatoes. I love that it’s mostly hands-off – the oven does all the work!

Step 1: Wash the sweet potatoes

First, you’ll want to wash your sweet potatoes. Scrub with a vegetable scrubber, if you have one. Then dry them off with a clean towel.

Step 2: Rub them with olive oil & salt

Rub them all over with olive oil and a layer of kosher salt.

Step 3: Line them up on a baking sheet

Lay them on a baking sheet (I like to use a layer of aluminum foil or parchment paper to catch the inevitable drips). Make sure the potatoes have lots of room so that the skin gets crispy on all sides.

Step 4: Bake

Bake at 400°F for about 40 minutes, until easily fork-tender and the skin looks a bit shriveled.

Step 5: Stuff and serve!

Let them cool for a few minutes, then slice them open and serve!

You can cut them open and fluff them up like a standard baked potato, or cut them in half.

Tips for Success

• Dry them well after washing. This is key to crisp skin.
• No wrapping! Some recipes call for wrapping baked sweet potatoes in foil, but in my opinion, that’s a no-no. Wrapped sweet potatoes have a moist – not crispy – skin. Best to let them bake in the wide-open.
• Poke those holes. It allows excess moisture to escape for the fluffiest interiors (no wateriness!)
• Cook them hot. I like to bake sweet potatoes at 400 degrees Fahrenheit so that the natural sugars caramelize. Yum.

Ideas for Serving Baked Sweet Potatoes

• Top with a pat of butter, salt and pepper, and maybe some fresh herbs like cilantro or chives.
• Stuff with beans or leftover chili.
• Sour Cream & Chive Baked Sweet Potatoes: Drizzle sour cream or Greek yogurt over the top along with a generous sprinkle of chives, salt, and pepper.

More Sweet Potato Recipes

• Sweet Potato Fries
• Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes (with coconut milk)
• Creamy Sweet Potato Soup
• Sweet Potato Peanut Stew

Print

Baked Sweet Potatoes

For the fluffiest inside and crispy, delicious skin, here's my favorite method for how to bake sweet potatoes. Easy + just a few minutes prep!

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 44 minutes minutes

Servings 4

Calories 225kcal

Author Kare

Ingredients

• 4 sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat your oven to 400 degrees Fahrenheit (205° C). Cover a small rimmed cookie sheet with parchment paper or foil (this is not a must, but helps with easy clean up).
• Wash your sweet potatoes under water, scrubbing the skin so it's nice and clean. Dry them with a dish towel or paper towel.
• Rub each sweet potato with some of the olive oil and rub on the salt as well.
• Place on a baking sheet with at least a couple of inches between each sweet potato. Prick each potato 2-3 times with a fork.
• Bake until soft inside (a fork will pierce the skin and flesh effortlessly) and the skin is crispy, about 40 minutes. If you have smaller sweet potatoes, you'll want to check them at the 30 minute mark. Larger sweet potatoes might take a bit longer to bake.
• Let cool for about 5 minutes then serve as desired.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 415mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The post How to Bake Sweet Potatoes appeared first on Kitchen Treaty.

Just mix up your spices, keep it in your spice cupboard, and it’s ready to go at a moment’s notice.

Or maybe you just got to the “taco seasoning” on your list of ingredients in a recipe you’re working on right now … but you don’t have any on hand?! Been there!

I’ve got you covered with this homemade taco seasoning recipe.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Taco Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Taco Seasoning Mix
• Tip for Success
• How to Use It
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been working hard on a lentil-based taco “meat” recipe, and I really wanted to skip the spice packet. Maybe it’s me, but that felt weird to include in a recipe that’s full of wholesome pantry ingredients? It’s probably just me. But either way, it’s a pain to have to pull five different spices out of the cupboard when you’re making a recipe.

So! I thought I’d whip up a taco seasoning mix, and I have absolutely loved having it on hand! My guy uses it to season ground beef for various taco adventures, and I don’t have to pull out five or six different bottles of spices every time I test this recipe (which is just about done, by the way!)

Why You’ll Love Homemade Taco Seasoning

I just think it’s so much easier to have a jar of homemade taco seasoning on hand vs. pulling out all of the individual spices or having to buy a packet of taco seasoning at the store every time you make something with taco seasoning in it. I’m willing to bet you’ll agree, so here we are!

Plus, it’s really nice to make your taco seasoning exactly how you like it. Prefer it with more heat? Like something smokier? It’s possible with homemade taco seasoning mix!

Ingredients

• Chili powder – Go with mild chili powder or spicy. Your choice!
• Cumin – Smoky dried cumin is essential.
• Oregano – I like lots of dried oregano in my taco seasoning.
• Onion powder – Adds a nice umami note to any dish you use it in.
• Smoked paprika – Lends a smoky note that is so delicious!
• Garlic powder – for more Tex-Mex flavor.
• Kosher salt – to enhance the flavor of all the delicious spices you are using!

Adaptations/Variations

• Smoky taco seasoning: Double or even triple the smoked paprika.
• Spicy taco seasoning: Add cayenne pepper, up to 1/2 teaspoon depending on how spicy you like it. You can also add crushed red pepper flakes if you prefer.
• Other spices to add, if you like: Sweet (or regular) paprika, which will make a redder taco seasoning. Coriander adds wonderful flavor, Freshly ground black pepper is always welcome!
• Omit the salt: Leave out the salt if you prefer to adjust the amount of salt in your recipe as you go.

How to Make Taco Seasoning Mix

This is just SO COMPLICATED. Not really.

Literally add everything to a bowl …

… mix it up …

Then transfer it to a jar to store. Or, if you want to skip the bowl, just mix it up directly in the jar. Easy peasy.

Tip for Success

• Store your taco seasoning just like you do your other spices to keep them fresh as long as possible – somewhere dark, cool, and dry (like your pantry).

How to Use It

• 3 tablespoons = one packet of taco seasoning. Just add the spice mix when you would have normally added your taco seasoning. If you’re seasoning ground beef or something else that’s a bit dry, feel free to add a splash of water to help the taco seasoning coat every last bit.

More Spice Mix Recipes

• Pumpkin Pie Spice
• Sweet & Smoky BBQ Dry Rub

Print

Homemade Taco Seasoning

Skip the store! Make your taco seasoning right at home with just a few simple spices and seasonings.

Keyword homemade taco seasoning, taco seasoning, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3

Calories 85kcal

Author Kare

Ingredients

• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Add all ingredients to a bowl. Mix it up. Transfer to an airtight lidded jar. Store at room temperature.
• Use to season many different Tex Mex recipes! 3 tablespoons of homemade taco seasoning mix = 1 packet.

Notes

Scaled down version

For one heaping tablespoon of taco seasoning mix:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic powder

Nutrition

Serving: 3tablespoons | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1883mg | Potassium: 518mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6253IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg

The post Homemade Taco Seasoning appeared first on Kitchen Treaty.

You can buy a London Fog Drink at Starbucks (I especially like their version with almond milk), but you can also make a super delicious version at home.

Before I get into exactly how to make one, you may be wondering …

What is a London Fog Drink?

A London Fog Drink is a latte made with:

• Earl Gray tea
• Frothed milk of your choice (oat milk is my fave when making it at home; almond when I’m buying it at Starbucks or somewhere else)
• Vanilla
• A sweetener like vanilla syrup, honey, or even pure maple syrup
• Other optional ingredients are a pinch of lavender buds for a floral note, or a peel of orange rind to punch up the bergamot in Earl Gray. Both recommended!

London Fog Latte Drinks can also be made iced and are quite lovely when it’s warmer outside.

The citrus note from the bergamot oil in the Earl Gray tea along with a touch of sweetness and vanilla, plus the creaminess of a perfectly frothed milk makes for a wonderfully warming drink. My fave!

How do you make London Fog Drinks?

My version of a London Fog Tea Latte involves brewing a concentrated Earl Gray tea, then stirring in a bit of honey and vanilla extract after it has brewed. You can also add a pinch of culinary lavender if you’d like – it adds a soothing floral note.

While the tea brews, I froth my milk. I have this frother (affiliate link) which is worth every single penny (and then some), but you can also warm your milk on the stove then hit it with a handheld frother if you like. Or just skip the frothing altogether if you don’t have one.

By far, my favorite non-dairy milk alternative for lattes is oat milk. It froths up so rich and creamy – so good! Almond milk is lovely as well, but I find it doesn’t froth as much.

If you’re looking for a cozy-comforting warm drink to curl up with, I hope you try this London Fog Latte for some instant hygge! It’s quick, easy, and super easy to make at home.

More Coffee Shop Drinks

• Cold Brew Iced Coffee
• Turmeric Latte
• Crock Pot Vanilla Latte
• Matcha Iced Latte
• Cinnamon Dolce Iced Coffee

Print

How to Make a London Fog Drink

A warm and cuddly drink made with citrussy Earl Gray tea, vanilla, honey, and steaming milk. Add a bit of lavender if you want, too, for even more cozy-factor! Made dairy-free with oat milk or almond, but feel free to use the milk you like!

Course beverages

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 1 latte

Calories 176kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 Earl Gray tea bag
• Pinch culinary lavender optional; I usually make it without
• 2 teaspoons honey or to taste*
• 1/2 teaspoon pure vanilla extract
• 1 cup of your favorite milk I prefer oat milk for these

Instructions

• Place the tea bag in a mug and add the lavender if using. Let steep for 5 minutes. Remove the tea bag or, if you added lavender, pour the tea through a strainer then back into your mug.
• Stir in the honey and vanilla, adjusting both if you like for more or less sweetness or vanilla flavor.
• While the tea steeps, heat your milk. I use an electric frother, but you can also heat it on your stovetop until steaming but not boiling, stirring frequently. Froth with a hand-frother if using.
• Pour warmed milk into tea mixture and stir to combine. Spoon any froth over the top and serve.

Notes

*Vegan Option

Substitute a vegan-friendly granulated sugar (stir well to dissolve).

Nutrition

Serving: 12ounces | Calories: 176kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Sodium: 120mg | Potassium: 118mg | Fiber: 2g | Sugar: 30g | Vitamin A: 492IU | Calcium: 345mg | Iron: 2mg

The post How to Make a London Fog Drink appeared first on Kitchen Treaty.

Because holy yum. If you’ve been avoiding dairy, you might think to yourself, “Holy crap – this is what I’ve been missing. This is life-changing. LIFE CHANGING!!!” You might also do a happy dance – a literal one that’s sort of a combination of that classic Flashdance scene and Snoopy kicking his feet like a bunny.

I mean, if you’re anything like me.

Cashew sour cream is super DUPER easy to make, and guys. It is SO good. If you’re looking for a sour cream substitute, THIS IS IT.

Plopped on chili, served up with quesadillas, plopped on nachos. Basically, you’ll be doing a lot of cashew sour cream plopping when you make this recipe. It’s totally plop-worthy.

It’s also silky smooth and – with lemon and apple cider vinegar lending a good amount of tartness – really does taste a lot like sour cream.

You’ve probably at least heard of cashew sour cream by now, but if you haven’t, let me assure you that I am definitely not the brilliant mastermind that came up with the idea. I’ve been making it for years – well, over two, to be exact – since I had to cut dairy from my diet. I don’t remember where I originally saw the idea that has gradually morphed into my own cashew sour cream recipe, but the earliest instance I can find online is here, on a blog called Gluten Free Bay.

So what’s in cashew sour cream, you ask? Well, cashews, of course. Soaked in water to soften them up and ensure a nice, smooth consistency when pureed. Then, you add lemon juice and apple cider vinegar for that classic sour cream tang. Then some salt for savoriness. And a bit of water. Then puree the heck out of all of it and watch it come together into a glorious substitute for sour cream that’ll make your dairy-free days so much more pleasant.

Especially when a bowl of chili is involved.

Plop-worthy!

Okay! Here’s how to make cashew sour cream (hint: it’s so, so easy)

1. Choose the right cashews.

We’re talking raw, unsalted, whole cashews. That’s it.

2. Soak the cashews.

This is so they blend up all nice and smooth and perfect.

You can do the quick-soak method or the not-so-quick-soak method.

• Quick soak: Pour about 3 cups of boiling water over 1 cup of cashews. Let soak at room temp for 15 minutes.
• Not-so-quick soak: Pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours, up to 18 hours (any longer than that and you should refrigerate).

3. Drain and rinse the cashews.

Yup, just pour them into a colander or wire mesh sieve to drain the soaking water. Rinse, then place the cashews in the blender. Because next up, it’s time to …

4. Transform those cashews into cashew sour cream!

Add 1/3 cup water, 2 tablespoons lemon juice, 2 teaspoons apple cider vinegar, and 1/2 teaspoon sea salt to a high-speed blender (like a Vitamix) along with the soaked cashews.

Then puree for about a minute until it’s silky smooth.

By gosh, you’ve done it. Delicious, right?!

Here’s the full-blown, printable recipe. Happy plopping!

More Recipes with Magically Creamy Cashew Cream

• Rich & Creamy Cashew Coffee Creamer
• Dairy-Free Eggnog
• Dairy-Free Alfredo Sauce Recipe (5-minute pasta sauce!)
• Vegan Avocado Crema

Print

Vegan Cashew Sour Cream Recipe

Silky-smooth, rich, and creamy sour cream – with not a lick of dairy! Only 5 ingredients – cashews, lemon juice, apple cider vinegar, salt, and water – will get you there. A batch of this vegan sour cream is in our fridge 24/7!

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup whole raw cashews soaked (at least 15 minutes in hot water; 2 hours in cold water)
• 2 tablespoons freshly squeezed lemon juice from approximately 1 medium lemon
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/3 cup water

Instructions

• Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
• Drain soaked cashews in a colander or sieve and rinse with cold water.
• Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
• Puree on max speed until completely smooth, 1-2 minutes.
• Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I’m looking for some extra tangy tang.
• Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it – score!

The post Vegan Cashew Sour Cream Recipe appeared first on Kitchen Treaty.

You may have seen a dried pineapple flower garnish atop hummingbird cupcakes (that recipe’s coming soon!) …

… or perhaps piled gloriously atop, say, a gorgeous coconut layer cake. So pretty, right?!

Basically, to make dried pineapple flowers, you take paper-thin slices of pineapple and dry them in the oven under very low heat. The core of the pineapple dries to a perfect flower center, with the edges going paper-thin, curling slightly, and – I find this part unavoidable – browning a bit along the edges. Still looks great to me!

Pineapple flower garnishes are perfectly edible too. Like a crunchy-sweet thin little pineapple cracker.

Okay, so they’re simple. But are they easy to make?

I have to say, I don’t think making pineapple flowers is necessarily easy. Simple, yes. But not super easy.

Once you’re through digging out all of the eyes and get the hang of the thin slices, you’re home-free. But it takes a bit of time and effort – all told I’d say about 25 minutes to prep the flowers and, if you’re like me, perhaps a couple of curse words along the way. But they’re TOTALLY WORTH IT! I promise.

So are you ready to learn how to make a dried pineapple flower garnish? Let’s do this!

The post How to Make a Dried Pineapple Flower Garnish appeared first on Kitchen Treaty.

If you’ve ever made hollandaise sauce – even the much-easier-than-the-traditional version in the blender – you probably know it’s a bit tricky to do right. Which is only one of several reasons why I’m obsessed with making avocado hollandaise sauce instead.

Interested in my other reasons for being obsessed with this hollandaise sauce alternative? Here goes:

• Stating the obvious, but it’s made with avocado, an incredible-tasting, healthy fat.
• It only takes a handful of simple ingredients.
• It whips up in 3 minutes flat.
• Well, it’s delicious!

Are you ready to make avocado hollandaise? Well then, let’s do this thing!

Avocado Hollandaise Ingredients

Here’s what you need:

One medium-ish ripe avocado. How can you tell it’s ripe? Press it and if the pressure feels the same as when you press your finger to the meaty part of the palm of your hand, it should be just about right. (I got that tip from Gaby of What’s Gaby Cooking – arguably the avocado queen – back in the Snapchat days. Is Snapchat passé enough to be able to say that now?! Anyway, I find that to be a pretty fail-proof method.)

Okay! So you’ve got your avocado. Add to that the juice of one lemon, some salt and white pepper (black pepper is fine if you prefer – I just like that you can’t see the white pepper in this sauce), and a pinch of cayenne. You’ll also need some hot water.

That is, quite literally, all you need. Could it be more simple?!

Next up …

Blend Your Avocado Hollandaise Sauce

Okay! Now add it all to the blender …

And puree, adding a bit more hot water until you get to a consistency you’re happy with.

Taste and add some more salt and pepper if you like.

If you want a warmer avocado hollandaise, you can place it in a small pan over heat, stirring frequently, until warm – about 5 minutes.

You’re Done! Enjoy!

Yep, it’s that simple.

How do I like to eat it? Well, on eggs benedict, of course. Especially this Avocado Benedict (yesssss).

It’s also absolute creamy perfection over lightly steamed asparagus. YUM.

What will YOU do with your avocado hollandaise sauce? Share in the comments below!

Print

Avocado Hollandaise Recipe

Lemony, velvety, and even a bit buttery, avocado hollandaise is a surprisingly effective stand-in for the real thing. Plus, it’s simple, fast, and healthy! Perfect for topping eggs benedict or dressing up steamed asparagus.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 61kcal

Author Kare

Ingredients

• 1 medium ripe avocado
• Juice of 1 large lemon about 3 tablespoons
• Pinch cayenne pepper
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground white pepper* + more to taste
• 1/4 – 1/2 cup hot water from the tap is fine

Instructions

• Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.
• Taste and add additional salt and pepper if desired.
• And serve. It’s that simple!
• If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm – about 5 minutes. Add a little more water if needed.
• Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you’ll likely need to add a bit of water).

Nutrition

Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 190mg | Fiber: 3g | Sugar: 1g

The post Avocado Hollandaise Recipe appeared first on Kitchen Treaty.

In the Instant Pot, hard-boiled eggs come out cooked perfectly. Plus, when they’re cooked this way, they’re SO fast to make, and they’re almost always SUPER easy to peel.

I read somewhere that the hard-boiled eggs you find in the deli section are often cooked via pressure cooker. I guess they all knew something I didn’t – at least not until last December when I finally gave in to the, erm, pressure, and ordered my very own Instant Pot.

And now, I’ll give you one guess as to what I use my Instant Pot for most.

You guessed it, my friends! I make hard-boiled eggs in the Instant Pot every. single. week. I mean, I make these recipes all the time, too, don’t get me wrong. But eggs? Numero uno, hands down.

Instant Pot hard-boiled eggs are perfect for having in hand for snacking, and don’t even get me started on this classic deviled eggs recipe. YUM.

So, are you ready to learn how to make them yourself? It’s so, so easy. SO EASY.

Let’s do this.

Instant Pot Hard-Boiled Eggs

First, fill your Instant Pot with 1 cup of water.

Place the steamer rack in the Instant Pot.

Add 6 large eggs to the rack like so. Point ’em up or point ’em down – I don’t notice a difference either way.

Replace the Instant Pot lid and set the release toggle to the SEALING position.

Press the “Manual” or, if you have a newer model, the “Pressure Cook” button. This will cook the eggs at high pressure. Set the cooking time for 5 minutes.

While the Instant Pot is doing its thing, fill a medium-size bowl with cold water and a couple of ice cubes.

As soon as the 5 minutes are up and the Instant Pot beeps at you, do a quick release by carefully moving the release toggle to the VENTING position. Let the steam escape completely then remove the Instant Pot lid.

Using tongs, carefully transfer each egg to the ice water bath and let them sit there for a few minutes until cool. This will help keep the eggs from overcooking.

That’s it! You have perfect hard-boiled eggs! Wasn’t that easy?!

I keep mine peel-on in the fridge for easy grab-and-go snacking.

(Now aren’t you glad you bought yourself an Instant Pot?!)

Now go forth and make yourself some Instant Pot hard-boiled eggs!

More Instant Pot recipes

• This Instant Pot Golden Lentil & Spinach Soup is one of the most popular on Kitchen Treaty – and in our house too!
• Banana-Walnut Omega-3 Oats cooks up fast and hearty. Perfect rib-sticking breakfast!
• One of my easiest chili recipes right here! Instant Pot Simple Black Bean Chili.

Print

How to Make Hard-Boiled Eggs in the Instant Pot

Perfect hard-boiled eggs in just 5 minutes cooking time! Easy cook, easy peel, easy peasy all around. These days, this is is the only way I make my hard-boiled eggs.

Cuisine American

Keyword hard-boiled eggs, instant pot

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 eggs

Calories 63kcal

Author Kare

Equipment

• Instant Pot electric pressure cooker (this is the one I have and I love it!)

Ingredients

• 6 large eggs

Instructions

• Fill your Instant Pot with 1 cup of water and place the steamer rack inside.
• Add eggs to the rack, pointing up or down (it doesn’t seem to matter).
• Replace the Instant Pot lid and set the release toggle to SEALING.
• Press the “Manual” button or, if you have a newer model, the “Pressure Cook” button. This will cook the eggs at high pressure. Set the time for 5 minutes.
• Meanwhile, fill a medium-size bowl with cold water and a few ice cubes.
• When your Instant Pot has counted down to 0, do a quick release by moving the toggle from “SEALING” to “VENTING.” Watch out for steam burns! Let the steam escape completely. Remove the lid from the Instant Pot.
• Using tongs, carefully transfer each egg to the water bath and let them sit there for a few minutes until cool. This will help keep the eggs from overcooking.
• Eggs keep refrigerated for about 5 days. I store them peel-on so they don’t stink up the fridge; they’re super easy to peel either way. To aid in the peeling process, peel over the kitchen sink under a stream of cold running water.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

The post How to Make Hard-Boiled Eggs in the Instant Pot appeared first on Kitchen Treaty.

I originally published this one in 2012, but with pumpkin on my mind 24/7, I thought it was time to update with more photos and more thorough instructions. So excited for pumpkin (and pumpkin seed!) season!

This Saturday is family pumpkin carving day. I adore pumpkin carving day. Anything that makes me feel like I’m back in school, happily lost in creating my own little spin on the latest art project, is a-ok by me.

Another thing to love about pumpkin carving? The snacks we get out of it. The snacks we literally get out of it – right out of the pumpkin. Grab those seeds you hollowed out of your pumpkin, season them just right, and you can roast pumpkin seeds right in your oven. They’ll get all perfectly crunchy and toasty brown while you’re working on your jack-o-masterpiece.

Ready to toast? Here’s how to roast pumpkin seeds in your oven (plus, scroll down for three tasty ways to season ’em!)

(more…)

The post How to Roast Pumpkin Seeds (plus three tasty variations) appeared first on Kitchen Treaty.

And let me tell you, there’s not much better than a bowlful of homemade muesli with fruit such as fresh berries, enjoyed outside on the deck (even better if you grow your strawberries yourself!)

In this Article

• What is Muesli?
• The Story Behind the Recipe
• Homemade Muesli vs. Store-Bought
• Ingredients for Muesli
• How to Eat Muesli
• FULL, PRINTABLE RECIPE
• Comments & Reviews

What is Muesli?

Muesli is basically an untoasted granola, made with raw rolled oats and other rolled grains (if you wish) along with nuts, seeds, and dried fruits. It’s not doused in any sweeteners or oils to aid in the baking process – because there is no baking process! 

So as much as I love my granola, this muesli recipe tends to be a lighter, healthier option than granola.

The Story Behind the Recipe

Like many of us, I grew up on boxed cereal for breakfast. Pour out the the dry deliciousness, douse in milk of choice, and go! But as I’ve moved toward a healthier, whole-foods-based diet, I’ve turned away from most processed foods – and cereal in a box is a casualty. But I still missed the convenience. Not anymore, though. Helloooo, muesli!

Homemade Muesli vs. Store-Bought

You can buy muesli at the store – I find it in the bulk section or among the boxed cereals. But why would you? It is SO easy to make at home! Okay, I admit to buying it now and then when life gets crazy. But I really prefer making muesli because I can customize it exactly how I like it. My version has lots of nuts and seeds for added healthy fats and protein.

Ingredients for Homemade Muesli

I really like to make the ingredients for muesli more of a formula – this is a super, duper flexible recipe.

• 2 parts rolled oats
• 2 parts other rolled grains (or another 2 parts rolled oats)
• 4 parts nuts and seeds
• 1 part dried fruit

Here’s the formula broken down with options for each ingredient:

2 parts rolled oats

This is pretty straightforward. I buy my rolled oats out of the bulk bin at my local grocery store. If you are gluten-free, you’ll want to look for certified gluten-free oats.

2 parts other rolled grains

Choose grains such as:

• Rye
• Barley
• Triticale (a cross of rye and wheat)
• Spelt flakes
• Quinoa flakes (quinoa is actually a seed that performs like a grain!)
• Or just another 2 parts rolled oats!

If you’re gluten-free, you’ll likely want to stick with quinoa flakes – or simply add more gluten-free rolled oats.

4 parts nuts and seeds

This is where it gets good! Throw in one or more of the following. Chop up the bigger stuff first!

• Almonds
• Pecans
• Walnuts
• Cashews
• Sunflower seeds
• Pepitas (pumpkin seeds)
• Sesame seeds

For an extra healthy punch of goodness, you might also include a small amount of the following:

• Chia seeds
• Hemp hearts
• Flaxseeds

1 part dried fruit

Choose from these delicious dried fruits:

• Raisins
• Golden raisins
• Apples
• Currants
• Coconut flakes or chips
• Blueberries
• Freeze-dried strawberries
• Apricots
• Cherries

Mix and match however you want – make your muesli your own!

Then, just stir together a few ingredients – oats, nuts, seeds, dried fruit. Then put some in a bowl, add some milk, and eat!

How to Eat Muesli

To serve, scoop about 1/2 cup into a bowl, pour on some milk (I prefer unsweetened vanilla almond milk or oat milk), and enjoy it right away. OR – let it soak for 30 minutes or so to soften. I love to go crazy with fresh fruit on top so that I can feel virtuous about my breakfast (well, and also because it’s tasty).

Some folks like to mix it with yogurt. Others like to go the overnight oats route and let it soak all night – then just grab it out of the fridge in the morning and dig in! (There might also be health benefits to the overnight method, as described here).

A squeeze of lemon, some grated fresh apple, or perhaps a drizzle of pure maple syrup can also be nice (the lemon and apple are actually both pretty traditional in muesli).

However you like it, there’s no question that homemade muesli is an ideal breakfast or snack food for summer. Cool, refreshing, nourishing – and no cereal boxes in sight!

Print

Easy Homemade Muesli

Muesli is my favorite summer breakfast! Cool, hearty, and nourishing – with this easy formula, you can make your own muesli exactly how you like it.

Course Breakfast

Cuisine swedish

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18

Calories 276kcal

Author Kare

Ingredients

• 2 cups rolled oats*
• 2 cups other rolled grains** such as rye, barley, triticale, spelt flakes, and/or quinoa flakes [or another 2 cups rolled oats]
• 4 cups nuts and seeds*** such as almonds pecans, walnuts, cashews, sunflower seeds, and/or pepitas [pumpkin seeds], and/or 1/4 cup or less each of sesame seeds, chia seeds, hemp hearts, and/or flaxseeds
• 1 cup dried fruit**** such as raisins, golden raisins, apples, currants, coconut flakes or chips, blueberries, freeze-dried strawberries, apricots, and/or cherries

Instructions

• Add all ingredients to a large bowl and stir to combine. Store at room temperature a large airtight container. Keeps for weeks or even months!

Notes

To serve, scoop out 1/2 cup and add to a bowl. Add yogurt or milk of choice and fresh fruit if desired. Eat right away, or let soak for about 30 minutes to soften. Or, if you prefer, you can soak it overnight in the refrigerator.

Nutrition information calculated using oats, barley, almonds, and raisins. Nutrition varies based on ingredients used.

*Rolled oats notes

I buy my rolled oats out of the bulk bin at my local grocery store. If you are gluten-free, you’ll want to look for certified gluten-free oats.

**Rolled grains notes

Choose grains such as:

• Rye
• Barley
• Triticale (a cross of rye and wheat)
• Spelt flakes
• Quinoa flakes (quinoa is actually a seed that performs like a grain!)
• Or just another 2 parts rolled oats!

If you’re gluten-free, you’ll likely want to stick with quinoa flakes – or simply add more gluten-free rolled oats.

***Nuts and seeds notes

Ideas for nuts and seeds:

• Almonds
• Pecans
• Walnuts
• Cashews
• Sunflower seeds
• Pepitas (pumpkin seeds)
• Sesame seeds

You might also include a small amount of the following:

• Chia seeds
• Hemp hearts
• Flaxseeds

****Dried Fruit Notes

Try:

• Raisins
• Golden raisins
• Apples
• Currants
• Coconut flakes or chips
• Blueberries
• Freeze-dried strawberries
• Apricots
• Cherries

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 353mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg

The post Easy Homemade Muesli appeared first on Kitchen Treaty.