Basically, I took the standard chocolate chip cookie recipe and just started adding healthy ingredients + colorful ingredients until I found the perfect balance in these yummy loaded chocolate chip cookies.

Table of Contents

• The Story Behind the Recipe
• Healthy Loaded Chocolate Chip Cookies Ingredients
• How to Make Them
• How to Freeze Chocolate Chip Cookie Dough
• More Chocolate Chip Cookie Recipes

The Story Behind the Recipe

Back in high school, I entered an essay contest with a piece about the meaning of home. I got third place, which felt like a big deal at the time! I don’t remember much about the essay, other than two things.

One, the sheer panic I felt when I had to read it to a massive crowd at a real estate convention. Eek!

And two, the fact that I wrote a detailed paragraph about the smell of freshly baked chocolate chip cookies greeting me as I arrived home from school – and about how little things like that are what make a house feel like home.

It’s probably no surprise, then, that when my daughter started school last year, I baked chocolate chip cookies for her to arrive home to on her first day. I had to!

This particular cookie recipe was devised back when my kiddo was younger, even pickier, and in need of some heartier foodstuffs in her diet. So I added wheat germ, oats, and ground flaxseed to her favorite chocolate chip cookies, and bingo! Fiber Cookies were born. Or “Fiver Cookies” as her then-toddler self called them.

Now, they’ve evolved into “After-School Loaded Chocolate Chip Cookies” with candy-coated chocolate and sprinkles for color and fun. They’ve got the sweet stuff that makes them a treat but some added good stuff that gives them a bit of hearty nutrition that helps me, as a mom, feel a little more satisfied when she eats them.

Healthy Loaded Chocolate Chip Cookies Ingredients

• Butter – I like to use unsalted to better control the salt content in these cookies.
• Granulated sugar & brown sugar
• Eggs
• Vanilla
• White whole wheat flour – I like how white whole wheat has a bit of added nutrition without tasting TOO whole-wheat-y. But you can sub whole wheat if you prefer, or all-purpose.
• Baking soda
• Salt
• Toasted wheat germ: For some added fiber and nutty flavor.
• Flaxseed meal: For fiber, omega-3s, and protein.
• Rolled oats: Wholesome oats add heft, fiber, and a bit of protein.
• Chocolate chips or chunks – I like semi-sweet, but dark or milk chocolate will work too!
• Candy-coated chocolates – Either the naturally dyed version or M&Ms work.
• Candy sprinkles – Optional, but fun! I use the naturally dyed ones.

How to Make Them

These come together like your standard chocolate chip cookies, first mixing together the wet ingredients and the dry, then mixing them together and adding the chocolate and candies. Except you toast the wheat germ first.

How to Freeze Chocolate Chip Cookie Dough

I love to freeze the dough balls, then just bake a couple at a time right for a quick and easy snack. With the bonus aroma of freshly baked cookies!

Just scoop your dough and place the cookie dough balls on a baking sheet (no need to leave any space). Freeze them, then transfer the frozen balls to an airtight container or freezer bag and put them back in the freezer for up to 3 months.

When you’re ready to bake your healthy chocolate chip cookies, just pull some of the balls out, place them on a baking sheet (this time with 2-3 inches space), and bake according to the recipe directions.

Voila! Fresh baked cookies with hardly any effort!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Healthy Loaded Chocolate Chip Cookies

Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake a few at a time. So easy!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 cookies

Calories 203kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain salt or table salt
• 1/2 cup toasted wheat germ*
• 1/3 cup flaxseed meal aka ground flaxseeds
• 1 cup rolled oats
• 1 cup semi-sweet chocolate chips or chunks plus more for topping if desired
• 1 cup candy-coated chocolates plus a few more for topping
• 1/4 cup candy sprinkles optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.

Option 1: Bake ’em all now

• Scoop into 1.5-inch balls and top with two or three extra chocolate chips or candies if desired. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 8-10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Option 2: Freeze now, bake later

• Scoop into 1.5-inch balls and line them up right next to one another on a cookie sheet. Top with two or three extra chocolate chips or candies if desired. Transfer to freezer. When frozen, break apart the cookie dough balls and place in a freezer bag. Put back in freezer until you’re ready to bake.
• To bake, pull as many cookie dough balls as you want to bake out of the freezer. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 9-11 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 87mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

The post Healthy Loaded Chocolate Chip Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Summer Fruit Salad
• Tip for Success
• More Fruit Recipes

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

The Story Behind the Recipe

Not much of an exciting story, here! Basically, I’ve always loved making fruit salads with creamy yogurt-based dressings, and I thought few summery fruits tossed in a light, citrusy dressing would be perfect for the season … and for some reason, I’d been into poppyseeds lately – especially the lemon poppyseed combo.

So I stirred some lemon zest, lemon juice, and poppyseeds along with a vanilla yogurt … just as I suspected! YUM.

Then, I tossed in a bunch of fresh fruit, and yep. So good.

The end of an ultra-exciting story about how I developed this summer fruit salad.

(Seriously, though, you need to try this).

Ingredients

For the summer fruit salad:

• Pineapple – I like to use fresh pineapple, but canned will work in a pinch instead.
• Honeydew melon – I love juicy honeydew in this salad, and the pale green is so pretty.
• Red grapes – Seedless please! Green will work, too.
• Nectarines – Juicy nectarines scream “summer!” Peeled peaches will work too.
• Plums – The summery stone fruit is juicy and perfect in this summer fruit salad.
• Blueberries – I love the color and sweet burst of flavor that blueberries add.

For the creamy lemon poppyseed dressing:

• Vanilla yogurt – Your favorite dairy or non-dairy vanilla yogurt.
• Lemon juice & zest – Zest your lemon with a microplane grater, then cut it in half and juice it. Done!
• Poppyseeds

Adaptations/Variations

Honestly, while I adore the combo listed above, you can add whatever summer fruits you like to this one! Swap in blackberries, cantaloupe, green grapes, peaches … sky’s the limit.

For the dressing, make it dairy-free & vegan by simply swapping in a dairy-free yogurt.

How to Make Summer Fruit Salad

First, mix up the dressing by whisking together the yogurt, lemon zest, lemon juice, and poppyseeds.

Lemon poppyseed fruit salad dressing being mixed up with a whisk.

Add all your fruit to a big bowl and drizzle the dressing over the top. Toss and enjoy!

Tip for Success

• Keep the dressing and fruit separate until right before serving. This helps keep the fruit crisp and fresh.

More Fruit Recipes

• Fall Fruit Salad
• Overnight Berry Baked Oatmeal
• Strawberry Chia Jam
• Strawberry Salsa
• Berry Yogurt Parfaits
• Raspberry Lemonade Smoothie

Print

Summer Fruit Salad

Super fresh and easy! Juicy summer fruits tossed in a zingy, lemony yogurt dressing.

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 142kcal

Author Kare

Ingredients

Dressing:

• 2/3 cup vanilla yogurt about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon poppyseeds

Fruit Salad:

• 1 1/2 cups pineapple cubed
• 1 cup honeydew melon cubed
• 1/2 cup red grapes halved
• 2 ripe nectarines pitted and cubed
• 1 black or red plum pitted and cubed
• 1/3 cup blueberries

Garnishes:

• Thinly sliced lemon
• Fresh mint

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 433mg | Fiber: 3g | Sugar: 27g | Vitamin A: 387IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 1mg

The post Summer Fruit Salad appeared first on Kitchen Treaty.

This method for making iced coffee makes my mornings SO MUCH better. Great iced coffee in (practically) an instant? Sign me up!

Japanese-style iced coffee involves adding ice to a vessel, then adding the grounds to the carafe or a cone and pouring hot water over the grounds. Rich, strong coffee then drips over the ice, and if your ratios are just right, you end up with the perfect glass of iced coffee that’s rich, amazing-tasting, and not even a little watered down.

Table of Contents

• The Story Behind the Recipe
• Cold Brew vs. Japanese-Style Iced Coffee
• About this Recipe for Japanese Iced Coffee
• Ingredients
• Equipment
• Adaptations/Variations
• How to Make Japanese-Style Iced Coffee
• Tips for Success
• More Iced Coffee Love 😍

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

The Story Behind the Recipe

These days, we are pretty married to our pour-over carafe. My guy is a routine man, and every weekday morning like clockwork he wakes up at 5:30 a.m., showers, heads downstairs, puts away any dishes that left out to dry overnight. And then he starts the process of making coffee.

Grind the beans, warm the carafe, boil the water, add the grounds to the thick paper filter, patiently pour the water over to make a few perfect mugs. The pour-over method isn’t as easy or as fast as many others, but it results in a seriously killer cup of coffee.

Come spring and summer, though, hot coffee doesn’t sound quite as good to me. My guy, he never wavers from his steaming-hot cup, but I like a tall, strong glass of iced coffee just as well – maybe even better – once the weather warms.

I’m a huge fan of cold-brewed iced coffee concentrate, but the half-day process requires some planning ahead, and the truth is … I’m not always a plan-ahead type of gal.

Enter a newish-to-me, practically instant method that results in an incredible glass of iced coffee: Japanese-Style Iced Coffee!

I started making Japanese-style iced coffee last year, and I pretty much became an instant fanatic.

Cold Brew vs. Japanese-Style Iced Coffee

So what’s the difference, you ask, between cold brew and Japanese style, other than the fact that one takes 12 hours and one takes 12 minutes (if that)?

Well, with Japanese-style, you only get one serving at a time – as opposed to cold brew, where you can fix up a whole big batch at a time. So keep that in mind, depending on how much caffeine you’re looking to consume.

Flavor-wise, cold brew is famous for producing a mellow yet potent elixir that’s rich, relatively free of acid, and tastes almost chocolatey. 

Japanese-style, on the other hand, is known for retaining more of the nuances of flavor that you lose when coffee doesn’t ever meet hot water. You get a bit more acid, yes, but still a full-flavored cuppa. Or jarra, as the case may be, because I brew my Japanese-method cold brew right into a mason jar. High class, baby.

Add some creamer, plop in a straw, and hallelujah: delicious caffeine.

About this Recipe for Japanese Iced Coffee

There are a few resources out there for how to make Japanese-style iced coffee, and they are very thorough. But coffee, like wine, can be a little … highfalutin? Controversial?

I can usually recognize and adore a great cup of coffee, but a coffee connoisseur I am not. So let’s maybe just call this one How to Make Japanese-Style Iced Coffee for the Average Joe. I’m keeping it simple and straightforward to give you somewhere to start.

For instance, I like to brew my Japanese Iced Coffee directly into my vessel (a mason jar). I mean, does it get any easier than that?

Many instructions call for the use of a scale, and if you have it, I do second that suggestion (because it makes things so easy!) But it’s definitely not required. You can also brew your iced coffee this way with a few simple measurements.

Ingredients

• Coffee – Go with a rich, dark roast for the most robust glass of iced coffee. Grind your beans to a medium-fine consistency.
• Ice
• Water

Equipment

You can use two different set-ups for perfect Japanese Iced Coffee:

• Carafe + paper filter – a Chemex is great for Japanese-style iced coffee. Just plonk your ice cubes right in the base.
• RECOMMENDED: Ceramic coffee brewing cone (here’s an affiliate link to the one I use) + paper filter + mason jar – My preferred method is to use a ceramic cone set right over a Mason jar. The Mason jar is thick and sturdy, so I don’t have to worry about easing the ice into my Chemex without breaking it. With a Mason jar, just brew right into it, plop in a straw, and done!

Adaptations/Variations

• Make it creamy – For me, cream in my iced coffee is a must. If you prefer dairy, half and half or a splash of heavy whipping cream are glorious. If you’re a non-dairy creamer kinda person, I have several creamer recipes for you to try: Cashew Coffee Creamer, Almond Coffee Creamer, Pumpkin Coffee Creamer, Peppermint Mocha Coffee Creamer, oh and this vegan eggnog is SO good in coffee!
• Flavor it up with chocolate syrup, cinnamon dolce syrup, pumpkin syrup, vanilla extract, or a pinch of ground cardamom.

How to Make Japanese-Style Iced Coffee

Start by adding the ice to your mason jar or carafe.

Set a filter in your brewer, then add the coffee grounds.

Bring your water to a boil, then slowly pour just a teensy bit of water over the grounds to “bloom” them.

Pour about half of the remaining water over the top, then when it’s finished dripping through, pour the rest of the water over.

When it’s done brewing, add more ice and cream if you like, sugar if you want, and any other flavor. It’s up to you!

Tips for Success

• Grinding tips: Grind your beans right before you brew your coffee and make sure your grinder is set to medium-fine.
• Use a scale: Set your Mason jar & brewer or carafe on a food scale and zero it out. Add 230 grams ice, then 30 grams coffee beans, and finally brew with 230 grams of water. You don’t have to use any measuring cups and the scale makes it super easy!
• Use a goose-neck kettle: It’s not a must, but it’s so much easier to make pour-over style coffee with one.

More Iced Coffee Love 😍

• Cold-Brewed Iced Coffee
• Pumpkin Cream Cold Brew
• 10 Ways to Upgrade Your Iced Coffee
• Coffee Ice Cubes

Print

How to Make Japanese-Style Iced Coffee

Want high-quality iced coffee in minutes? This method makes it happen by brewing coffee right over the ice. I make mine even simpler by placing a pour-over cone right over a big mason jar. Just add cream, plop in a straw, and morning’s made!

Keyword iced coffee, japanese iced coffee

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Kare

Equipment

• Measuring cups or a kitchen scale
• A pour-over cone aka a drip brewer, or a carafe like a Chemex
• A coffee filter that fits the pour-over cone or carafe
• A 16-ounce or larger mason jar if not using a carafe
• Tea kettle preferably a goose-neck shape made for pour-over brewing

Ingredients

• 1/4 cup ground coffee beans 1 ounce/30 grams. I like a darker roast
• 1 cup ice cubes 8 oz./230 g., plus more for serving
• 1 cup water 8 oz./230 g.

Instructions

• Fill the mason jar or carafe with the 2 cups/8 oz./230 g. ice.
• Set a filter in the brewer, set it over the mason jar (if using) for brewing, and add the coffee grounds.
• Bring the water to a boil. Slowly pour just a bit of the water over the grounds – just enough to cause the coffee to expand (also known as “blooming”). Once all of that water has dripped through, slowly pour about half of the remaining water over the top. When that has finished dripping through, slowly pour the remaining water over the top. Let drain completely.
• If using a mason jar, remove the drip brewer. If using a carafe, remove the filter and grounds then pour into a glass. Add ice, cream, and/or sugar if desired. Add additional ice, cream, and/or sugar if desired and stir. Serve immediately.

Nutrition

Serving: 1g | Sodium: 24mg | Calcium: 14mg

The post How to Make Japanese Iced Coffee appeared first on Kitchen Treaty.

I agreed with him up until early adulthood, when I discovered the beauty of a perfectly poached egg. Holy-what-have-I-been-missing-ness!

But the idea of straight-up raw eggs in something? Yeah, still skeeved me out a bit. So even though I enjoyed my fair share of eggnog lattes as a young adult- I guess I was far enough removed from the egg to be okay with them – a cold glassful of simply eggnog just really didn’t appeal to me.

And then. And then! Last year, I came across this vegan eggnog recipe and I had to try it. Laaaaaaaaaaaaaa! (That is the sound of angels singing.)

So so so SO good.

I made and tweaked and made and tweaked that recipe more my fair share of times last December, and for the past four months, I’d be lying if I said I haven’t looked forward to vegan eggnog season almost daily. Because seriously, this is a case in which plant-based beats the plants – er, the pants – off of the original dairy-and-egg version.

My favorite iteration of the recipe is this Chai-Spiced Vegan Eggnog, flavored not only with must-have nutmeg, but also some ginger, cardamom, cinnamon, and spicy peppercorns. And a star anise for good measure.

The inspiration recipe started with cashews, which I love. But I thought I’d try to make an easier version, one that starts with Silk Almondmilk and doesn’t need the lead time that soaked cashews call for. (I also like that using almond milk instead of cashews lightens up the recipe a bit).

First, we simmer the almond milk and coconut milk with the spices to infuse in all of that chai-spiced goodness. Then, we add a goodly bit of vanilla and blend it all up with several medjool dates. I find that dates are key to this recipe – they add a richness, thickness, and caramelly flavor. YUM.

Chill and serve it up with a generous dusting of more nutmeg and maybe even some rum if you’re so inclined. It tastes decadent as an evening cocktail, but this vegan eggnog recipe also makes a most excellent coffee creamer the next morning too.

You can bet I’ll be enjoying it both ways right up until Christmas. And, to be honest, well beyond as well. And Dad would approve, so, bonus!

More Dairy Free Christmas Recipes

• This 6-Ingredient Vegan and Dairy Free Eggnog pares down the ingredient list but also perfects vegan eggnog. We love it so much!
• Warm mulled wine is perfect for cozying up with. This Gluhwein hits the spot. 
• Here are some dairy free Christmas cookie ideas – love both of these! PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This chai eggnog makes coffee super creamy! This  Vegan Mocha Peppermint Creamer does too. So festive!

Money-Saving Tip

Grab your spices in the bulk section of your grocery store. You’ll be amazed by how much you save!

Print

Chai-Spiced Vegan Eggnog

Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer – and I sip it all December long.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups – about 6 6-ounce servings

Author Kare

Ingredients

• 2 cups Silk Unsweetened Almondmilk
• 1 15-ounce can full-fat coconut milk
• 1 teaspoon freshly grated nutmeg + more for serving
• 3 5-inch cinnamon sticks
• 1 pinky-sized hunk of ginger sliced thin (can substitute 1/2 teaspoon ground ginger)
• 15 black peppercorns
• 6 pods cardamom smashed
• 1 star anise optional
• 1/8 teaspoon ground turmeric optional; for a bit of color only
• 6-7 medjool dates pitted
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

• Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
• Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you’d like it a little sweeter.
• Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways. This is a sponsored post that I created in partnership with Silk. I only work with brands I love! Thank you for supporting the brands who support Kitchen Treaty.

The post Chai-Spiced Vegan Eggnog appeared first on Kitchen Treaty.

Though I’ve never actually thrown a Friendsgiving dinner, I’ve gotta say I think the concept is pretty brilliant. I mean, there are so. many. amazing Thanksgiving recipes out there.

But the thing is, in my mind Thanksgiving really calls for traditional, time-honored recipes. Maybe one new dish, but if you experiment with the overall menu too much, you might just risk ruining the whole dinner. And that’s a big noooooooo (said wailing, trailing off), at least for control-freak moi.

Enter Friendsgiving. Here’s maybe where you could first try your hand at Veggieducken or a fancy Pumpkin Cheesecake Cake. Because it’s not called Friends(for)giving for nothing, right?! And who knows, maybe the recipe will be so good it’ll make the cut and earn a coveted spot at your more traditional Thanksgiving table.

These Golden Mashed Potatoes seem like they could be a risky addition to the actual meal, but stick with me kid, because they’re really quite worthy of either one this year. Especially if you serve them aside this brown gravy.

An Indian-spiced side actually teams up remarkably well with the more traditional American-themed Thanksgiving recipes. These mashed potatoes feature oh-so trendy turmeric for that brilliant yellow hue, along with cumin and garlic powder.

The aforementioned gravy is flavored with garlic, ginger, and Garam Masala, an Indian spice blend with cinnamon, cloves, and more. Completely fall-ish. Completely Thanksgiving-ish. Completely delicious, uh, ish, especially together.

If you’re not quite sure of the idea of turmeric mashed potatoes, just think of samosas, those delicious spiced potato stuffed pastries. These mashed potatoes taste kind of like samosa filling! Except with no peas or other veggies.

This is a vegan mashed potato recipe, made creamy with Silk unsweetened soymilk and a drizzle of olive oil for richness. That’s all they need! I added a pat of vegan butter, but they are plenty flavorful without it. It’s a vegan holiday side that should appeal to all at your table – meat-eaters too. For real.

Whichever ‘giving you’re cooking for, these Turmeric Mashed Potatoes might just be your new favorite. They are ours (I’m obsessed, truly). They’re so good with vegan brown gravy or my popular vegetarian gravy recipe. Try them!

The post Golden Turmeric Mashed Potatoes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Mushroom Chowder Ingredients
• More Hearty Soup & Chowder Recipes

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

The Story Behind the Recipe

Recently I was checking out at a recipe for potato chowder, and I noticed it started with a roux base (basically butter plus flour, which, when cooked with a liquid, thickens the liquid up). And I found myself thinking, why? I mean, can’t you just puree some of the potatoes, and voila, creamy base? That’s pretty much what I do here and here and the result is pretty delicious if I do say so myself.

But then I kept thinking about it. (Leave it to a food blogger to obsess over roux.) And then I started thinking about creating a vegan clam chowder recipe, and, sure enough, I found that many clam chowder recipes start with roux.

So, I said, fine. I’ll try it! Yes, this recipe starts with 1/4 cup of olive oil. And I know it seems like a crazy amount (for some reason, half a stick of butter doesn’t seem quite as nuts, but the same quantity of olive oil is like WHAT). But trust me, because that olive oil? And then, a few minutes later, the flour? That’s what helps make this soup unbelievably thick, rich, and velvety. Basically now, I’m stuck on roux. I love roux. I’ll never let roux go.

You get the picture.

Mushroom Chowder Ingredients

This rich and creamy mushroom chowder starts with olive oil and ends with plant-based milk. I originally created it as a replication of clam chowder for vegetarians, and while I don’t think it tastes exactly like clam chowder – it is missing a “sea” element – for me, it provides the experience I’ve been missing since I stopped eating seafood. (scroll down for the full recipe)

I. LOVE. this chowder!

Rich, creamy, pure comfort, the perfect foil for a handful (or three) of oyster crackers.

Oh, roux!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Corn & Potato Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

Print

Mushroom Chowder

Button mushrooms and oyster mushrooms are the “clams” in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you’ll never miss the seafood.

Keyword mushroom chowder

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 295kcal

Author Kare

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion diced [about 2 cups]
• 2 medium carrots peeled and diced [about 1 cup]
• 2 stalks celery diced [about 1 cup]
• 1/2 teaspoon dried thyme or 5-6 fresh thyme stems
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 2 cups Yukon Gold potatoes washed and cut into 1/2-inch dice [about 1 pound]
• 6 ounces white button mushrooms chopped [about 2 cups]
• 3 ounces oyster mushrooms chopped [about 1 cup]
• 1 cup unsweetened soy milk or unsweetened almond milk, oat milk, or canned coconut milk
• 2 teaspoons red wine vinegar

Optional garnishes:

• Fresh parsley
• Oyster crackers
• Sliced button mushrooms

Instructions

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 878mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 2mg

The post Mushroom Chowder appeared first on Kitchen Treaty.

The Story Behind the Recipe

For the longest time one of my favorite Starbucks treats was their orange-cranberry scone. It’s this gloriously huge hunk of tenderness with hints of orange, bits of dried cranberries, filled with a sort of cranberry jam, and drizzled with sweet icing. It’s not really something I get anymore seeing as how I avoid dairy nowadays and all of that, but I still crave that flavor combination. Bring on the cranberry orange oatmeal!

This is basically just a super simple recipe for creamy oats cooked up with a mix of water and almond milk for extra creaminess. But then, there’s that big ol’ cozy twist of flavor. Orange zest, warming spices, dried cranberries cooked right up with the oats so that they’re nice and sweet and plump by the time it’s served. I find, by the way, that the cranberries make this oatmeal plenty sweet, and that no added sugar is necessary – but you may want to add a drizzle of sweetener like pure maple syrup to the mix.

A smattering of pecans, a few extra cranberries, another drizzle of almond milk, and some pretty orange slices sweeten the deal. Cranberry Orange Steel Cut Oatmeal is a plant-based, super-hearty, uber-comforting breakfast – no Starbucks pastries needed.

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Orange Cranberry Steel Cut Oats

Creamy, warmly spiced, and just different enough to be special, this hearty oatmeal is full of cozy flavors – the perfect breakfast for when the weather turns colder.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 326kcal

Author Kare

Ingredients

• 1 cup water
• 1 cup unsweetened almond milk vanilla almond milk is delicious too
• 1/2 cup steel cut oats
• 1/2 cup dried cranberries
• 1 teaspoon orange zest from about 1/2 medium orange
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch kosher salt

Optional toppings:

• Orange slices or diced orange I zest the orange then slice it for topping
• More dried cranberries
• Chopped pecans
• Pure maple syrup
• Additional almond milk

Instructions

• Add water, almond milk, oats, cranberries, orange zest, chia seeds, cinnamon, nutmeg, cloves, and salt to a medium saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until thickened and creamy, about 15 minutes.
• Remove from heat and spoon into bowls. Top with orange slices, dried cranberries, pecans, and more almond milk if desired. If you like a sweeter oatmeal, you may want to drizzle with pure maple syrup or your sweetener of choice.

Nutrition

Calories: 326kcal | Carbohydrates: 58g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 172mg | Potassium: 67mg | Fiber: 11g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 3mg

This is a sponsored recipe and blog post developed and written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways.

The post Orange Cranberry Steel Cut Oats appeared first on Kitchen Treaty.

This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.

Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)

Basically, it’s like this:

Zucchini noodles – cut into ribbons, fettuccine-style.

+

White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.

+

A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.

I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.

At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.

I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.

We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.

Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.

Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.

No?

I understand.

Print

Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 215kcal

Author Kare

Ingredients

• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
• 2 medium cloves garlic peeled
• 3/4 cup unsweetened almond milk
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 pounds zucchini spiralized (I use the ribbons blade on my spiralizer)
• 2 tablespoons extra virgin olive oil divided

Optional toppings:

• Fresh minced parsley and/or fresh basil cut into ribbons
• Extra drizzle of olive oil

Instructions

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition

Serving: 1/4 of recipe | Calories: 215kcal | Carbohydrates: 27.9g | Protein: 10.7g | Fat: 8.3g | Saturated Fat: 1.2g | Sodium: 350mg | Fiber: 10.9g | Sugar: 3.8g

This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways.

The post Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce appeared first on Kitchen Treaty.

I’ve always been a little over the top when it comes to the whole domestic bliss thing – decorating, cooking, hosting parties. Not because I felt Pinterest pressure – or the equivalent before Pinterest became along – but rather because, truthfully, I do get a little giddy over a coordinated-yet-cozy living room or perfectly-swirled buttercream cakes on jadeite stands. And don’t even get me started on how I can geek out over wedding stuff if I let myself.

The truth is, not every meal needs to be a masterpiece. (Photo from IKEA)

But I also learned pretty quickly that domestic daydreams and the reality of life often clash, and clash hard. Attempting to execute all of the perfect little details I’d pored over would lead to one stressed out wife, hostess, and friend. Who wants to be around that?! For me, far more laughing, bonding, and happy memories result from impromptu movie nights with thrown-together quesadillas and questionable bottles of wine than from delicately coiffed petit fors and fine champagne. Pale peach painted pinkies up!

Okay, well I’ve never been a Dom Pérignon kinda gal, but you get my drift.

Magazines and Pinterest are still my jam for ideas and inspiration – once a domestic geek always a domestic geek –  but somewhere along the way, things out there in the world have evolved into this highly curated, almost surreal, certainly impossible-to-obtain version of life.

Like, you know, napkin origami. Because naturally. (Photo from IKEA)

The truth is, sometimes it’s nearly impossible not to get swept up into this alternate reality – and perhaps I even try perpetuate it myself now and then with this here blog. Seriously though, rest assured – there are usually colossal messes just outside the frames of my food photos. (Anyone who knows me personally is nodding their heads).

So I really love this new video from Ikea, and I’m thrilled to partner with them on this post so that I could share it with you. It’s such a great (and hiliarious!) reminder to “just relax” and LIVE.

Check out the video:

Yep, there’s something to be said for embracing joy, not perfection. Because, guess what? Trying to attain an unattainable ideal might just be having the opposite effect than you thought it would. I know that’s happened to me.

Friday night is pizza night around the Kitchen Treaty house, and I’d be lying if I didn’t say that, sure enough, I’ve totally gone over the top pizza-style now and then and attempted to create my own little masterpieces.

But usually, it’s all about the easy. The imperfection. The getting it done and getting on with family time.

The best pizza nights of all are those in which I relinquish control and bring everyone into the kitchen to make their own (and help with eachothers’).

Each of us prefers a very different pizza – why not enable everyone to make it themselves? So what if your crust resembles the shape of that green monster from Ghostbusters. Are you smiling? Laughing? Relaxing? Good. Then your pizza is perfect.

Pizza night – especially at the end of a long week – is such a great an excuse to just let go already. Sometimes, I make the pizza dough myself, but more often than not these days, I grab some premade stuff from the grocery store. Garlic and herb is our fave.

Sauce-wise, I do tend to make that at home, but I whip up a huge batch and freeze it so that I only need to make it every couple of months or so.

And then there are the toppings, which vary greatly thanks to our multivore household. We’re all about the individual pizzas. I usually go with a cheese-free number piled with veggies or olives while our daughter opts for a cheese-only pizza. Meanwhile, my guy is all about classic pepperoni.

By Pinterest standards, our pizzas might be ugly. But on Friday night pizza night? Life is pretty beautiful.

This isn’t so much a recipe as an easy, unfussy dinner idea, but I’ll list a few options below!

(more…)

The post Quick & Easy Dinner: Individual Pizzas Any Which Way + Just Relax! appeared first on Kitchen Treaty.

Ah, the great outdoors. Nothing gets you out there and, just, in it more than camping. Our family loves it.

Often, people who love camping start out in tents when they’re younger, then upgrade and eventually find themselves in a big ol’ RV. But it’s actually been the reverse for us. When our daughter was born, we owned a travel trailer – but we were too chicken to take an infant camping. So we sold the trailer.

But after a couple of years, we missed camping! We lack the space for parking an RV at our current house,  so last summer, we picked up a tent on a whim and headed to a nearby state park. I was a little worried about going back to basics, but armed with a couple of airbeds and and a sense of adventure, we had a ton of fun – our adventurous daughter most of all.

The day we got home, I planned our next trip – and so it went. So I guess now we are officially tent campers!

Once the issue of shelter was out of the way, I started thinking about vegan camping food. As fans of camping know, part of the fun of camping is the food! But for vegans, finding vegan camping food ideas that are easy to cook in camp can be a challenge.

Campfires aren’t always allowed in campgrounds around here, so we often rely on our camp stove and portable grill to cook meals. But it’s way more fun to cook over the fire, so we’re trying to do that a little more.

I’m not a vegan – I don’t eat meat or dairy, but I still eat eggs and honey – but when we went camping a couple of weeks ago, I challenged myself to go full-on vegan with my food. Leaving honey out was easy, but I had been relying on eggs for breakfast – so I had to come up with a few new ideas.

But first …

General Rules for Stress-Free Camping Meals

• Plan your menu beforehand (write it down!)
• Keep meals as simple as possible
• Use only one pan whenever you can (less dishes = a good thing)
• Consider paper plates (again with the less dishes thing!)
• Prep veggies/fruits/etc. before you go

Now for the grub!

Vegan Camping Breakfast Ideas

The post Vegan Camping Food Ideas + A Recipe for PB&J Overnight Oats appeared first on Kitchen Treaty.