Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

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

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

This creamy sun-dried tomato gnocchi is made with 10 ingredients and only takes about 15 minutes to whip up. Not only is it a weeknight savior, seriously delicious, and easy, but the combination of flavors will have your loved one exclaiming “marry me!” after one bite. Or so the story goes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marry-Me Gnocchi
• Ingredients
• Adaptation/Variation
• How to Make Marry-Me Gnocchi
• Tip for Success
• More Gnocchi & Pasta Recipes You’ll Love

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

The Story Behind the Recipe

I’ve been eyeing the “marry me” trend for awhile now. It started with marry-me chicken then quickly moved on to many variations with pasta, chickpeas, tofu, and more. So much more.

While I’m not sure about the stability of a relationship that gets its start from a recipe, I do agree that the combination of flavors is inspirational, if not freaking delicious!

I decided I wanted to make my first marry-me recipe with gnocchi – because not a whole lot is better than gnocchi in a creamy sauce! Plus, I love how easy and fast it is to transform a package of store-bought gnocchi into a knockout of a dish within minutes. And this marry-me gnocchi is no exception!

Ingredients

• Olive oil – For sautéing the garlic and Italian seasoning. You can also use the oil from the jar of your sun-dried tomatoes for a boost of tomato flavor.
• Vegetable broth – For simmering the gnocchi and infusing some flavor.
• Gnocchi – The standard shelf-stable potato gnocchi you find in the pasta section at the grocery store.
• Sun-dried tomatoes – You’ll want about 1/2 cup of drained, chopped sun-dried tomatoes. I use the ones packed in oil.
• Crushed red pepper flakes – Just a bit for a smidge of heat.
• Salt & pepper
• Parmesan cheese – Make sure you grab a vegetarian Parm if that matters to you.
• Heavy whipping cream – For that gloriously rich and creamy sauce.
• Spinach – I like to use packaged baby spinach. It’s so convenient! I tend to pile the leaves on my cutting board and give them a few chops so that the wilted leaves aren’t quite so large when served.
• Basil – Fresh basil added at the end lends so much flavor! I like to leave a few extra for garnish.

Adaptation/Variation

• To make this a vegan marry-me gnocchi recipe, you can sub in full-fat coconut milk or cashew cream for the whipped cream and use vegan Parmesan cheese.

How to Make Marry-Me Gnocchi

1. First, you’ll add the olive oil, garlic, and Italian seasoning to a large skillet and give it a quick sauté.
2. Then, you’ll add the broth, gnocchi, sun-dried tomatoes, crushed red pepper flakes, salt, and pepper. Cover it up and let it simmer for just a few minutes, until the gnocchi is cooked through.
3. Third, stir in the spinach until wilted.
4. Now it’s time to transform your marry-me gnocchi into the most glorious creamy gnocchi dish ever. Pour in your heavy whipping cream, then add the Parmesan and fresh basil. Stir until blended and warmed through.
5. Yum! Serve topped with additional basil, more Parm, and a sprinkle of crushed red pepper flakes if you like.

Jump to the full, printable recipe

Tip for Success

• Be sure and cover the gnocchi while it simmers in the broth. This will help retain the liquid for a nice and saucy result.

I hope this Marry-Me Gnocchi brings you everything you want this Valentine’s Day and beyond! Whether it’s a marriage proposal or just self-love because you’ve just made the most AMAZING dish all on your own, I hope you find yourself just as in love with Marry Me Gnocchi as we are.

More Gnocchi & Pasta Recipes You’ll Love

• Sheet Pan Gnocchi & Veggies
• Roasted Red Pepper Pasta
• The Best Vegetarian Lasagna Ever
• The Best Macaroni & Cheese Recipe Ever
• Baked Boursin Pasta

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Marry Me Gnocchi Recipe

Tender gnocchi in a rich and creamy sun-dried tomato sauce! What's not to love?

Keyword marry me gnocchi, marry me pasta, sun dried tomato gnocchi, tuscan gnocchi

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 528kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 2 medium cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups vegetable broth
• 16 ounces gnocchi
• 1/2 cup sun-dried tomatoes drained and chopped
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 cup grated Parmesan cheese plus more for serving
• 2/3 cup heavy whipping cream
• 2 cups baby spinach roughly chopped
• 5-6 fresh basil leaves chiffonaded [rolled and cut into ribbons], plus more for garnish

Top with

• basil leaves
• shredded Parmesan cheese
• crushed red pepper flakes if you'd like additional heat

Instructions

• Place a large saute pan over medium-low heat and add the olive oil. When hot, add the garlic and Italian seasoning. Sauté for one minute, until tender and fragrant.
• Stream in the vegetable broth while stirring to pick up any stuck bits, then add the gnocchi, sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon black pepper.
• Bring to a boil, then reduce to a simmer and cover for 5 minutes until the gnocchi is tender. Remove the lid and stir in the spinach. Cook for about a minute, until wilted, then stir in the Parmesan cheese, heavy whipping cream, and fresh basil. Taste and add more salt and pepper if desired.
• Serve topped with additional Parmesan cheese and basil.

Notes

Storage notes:

Place leftovers in an airtight container in the fridge. Store for up to 3 days. Reheat in the microwave or gently over the stovetop with a splash of broth or water. 

Vegan/Dairy-Free Option:

Swap in unsweetened cashew creamer (try this cashew creamer recipe w/o sweetener or vanilla) or full-fat coconut milk for the heavy whipping cream. Swap in vegan/dairy free Parm instead of the dairy Parmesan. Make sure the gnocchi does not container dairy and/or egg. 

Nutrition

Serving: 1cup | Calories: 528kcal | Carbohydrates: 70g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 1296mg | Potassium: 639mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2468IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 9mg

The post Marry Me Gnocchi Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Homemade Italian Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Italian Seasoning
• Recipes That Use Italian Seasoning
• More Spice Mix Recipes

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

The Story Behind the Recipe

I’m slowly working my way toward sharing more spice mix recipes here on Kitchen Treaty. I can’t tell you how many times I’ve been in the process of making something, then realize I’m out of the particular spice mix the recipe calls for! So it’s nice to be able to find a recipe for that spice mix online.

That scenario happens most with Italian Seasoning, for some reason. So I figured it was high time to share my recipe for homemade Italian seasoning mix!

Why You’ll Love This Homemade Italian Seasoning

I can only take a guess as to why you’ll love having this recipe on hand, but here are some of the reasons I’m predicting:

• Life saver: When you need a replacement for Italian seasoning, stat, this recipe will save you!
• Saves money: This is a frugal spice mix, especially when you buy your spices in bulk.
• Customizable: Rosemary lover? Prefer more cozy overtones of sage flavor? Hate basil? This Italian seasoning recipe is super easy to vary to your tastes.

Ingredients

Six different dried herbs and spices go into this homemade Italian Seasoning mix.

• Oregano – Mediterranean or Greek oregano both work.
• Basil – also known as dried sweet basil.
• Marjoram – a member of the mint family with sweeter flavor (also known as sweet marjoram.)
• Rosemary – I like the crushed and dried variation of rosemary so that the pieces are smaller and incorporated better into the Italian seasoning mix.
• Thyme – the tiny leaves add savory, earthy flavor.
• Sage – I prefer rubbed sage for lots of flavor and it incorporates well.

Adaptations/Variations

• Add crushed red pepper flakes for heat
• Some store-bought mixes also call for savory – if you like it, feel free to add it!

How to Make Italian Seasoning

This is very, very complicated. Are you ready?

Pour everything into a bowl. Stir. Pour into a spice jar. Label. You’re done!

Okay, so not very complicated.

Recipes That Use Italian Seasoning

• Italian Tomato Sauce
• Baked Boursin Pasta
• Vegetarian Lasagna
• Pizza Pinwheels
• Creamy Artichoke Baked Pasta
• Red Lentil Pasta Sauce
• Roasted Potatoes
• Savory Sweet Potato & Beet Galette

I hope you love having homemade Italian seasoning on hand as much as I do, or at the very least, that I helped rescue you when you realized you were in sudden need of an Italian seasoning replacement.

More Spice Mix Recipes

• Pumpkin Pie Spice Mix
• Taco Seasoning
• BBQ Dry Rub Mix

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Homemade Italian Seasoning Recipe

It's so handy to know how to make Italian seasoning at home! Whether you're looking for a quick replacement or want to save a little money by making your own spice mixes, this recipe for homemade Italian seasoning is perfect!

Keyword homemade italian seasoning, italian seasoning, italian seasoning replacement

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 7kcal

Author Kare

Ingredients

• 3 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried rubbed sage

Instructions

• Add all ingredients to a small bowl and stir together. Use a spice funnel or spoon into an airtight jar. Store in a cool, dry place until ready to use. Keeps for up to 6 months.

Notes

Smaller batch Italian seasoning replacement

Yield: 2 teaspoons Italian seasoning

• 3/4 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Pinch dried rubbed sage

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg

The post Homemade Italian Seasoning Recipe appeared first on Kitchen Treaty.

I’m not Italian. So, totally, not even close. Even if one of my ancestors contributed a teensy amount of Italy to my melting-pot blood, I’m thinking it turned out to be a recessive thing.

Which is kind of a bummer, really. I’m so white bread. I don’t have the first clue how to say “mozzarella” or “biscotti” like Giada does. Eating that stuff, though, is a different story. I am pretty good at that.

Italian food. I don’t think there’s any cuisine I love more. Espresso, cheese, wine, pasta, pesto, olives, basil, tomatoes tomatoes everywhere.

And Panzanella, also known as Italian bread salad. I’m sure my version – based on the Ina Garten version and the version I personally think is the most perfect salad ever – is Americanized to the nth degree. It’s also insanely delicious.

The bread is more like big, beautiful croutons than limp mounds of soggy stuff (which, I admit, the first time I heard of bread salad, this is what I imagined). Olive-oil-toasted bread hunks along with rustic chops of green and red peppers, tomatoes, cucumbers, sweet onions, green olives, and basil plucked fresh from the garden, then tossed with a nice olive oil and balsamic dressing kissed with Dijon mustard. This stuff makes me want to write run-on sentences.

Here in Seattle, we’re finally seeing a few tomatoes ripen. Why not find a use for that half loaf of stale bread you’ve got laying around, and a couple of those amazing tomatoes? Oh, and here’s the audio file of how to pronounce “Panzanella” so you don’t have to go around saying “Panzaneeya” or “Panz… [mumble, trailing off].” Not that I ever did such a thing.

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Perfect Panzanella Salad Recipe

Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more – plus basil plucked fresh from the garden. Perfect panzanella indeed.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Kare

Ingredients

• 3-4 cups bread cubes from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.
• 5-6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 medium green bell pepper cut into bite-size chunks
• 1/2 medium red bell pepper cut into bite-size chunks
• 2 medium tomatoes cut into wedges
• 1/2 medium cucumber peeled and cut bite-size chunks
• 1/2 medium sweet onion red works too, if you like, sliced
• 15 leaves fresh basil chiffonaded
• 15 or so green olives cut in half if they’re big

Vinaigrette dressing:

• 1/4 cup olive oil
• 1 1/2 tablespoons white balsamic vinegar I’m sure regular ol’ balsamic would be equally tasty
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon finely minced garlic
• 1/4 teaspoon kosher salt
• Fresh ground black pepper to taste

Instructions

• Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

Notes

Adapted from Ina Garten

Originally published July 16, 2010

The post Panzanella Salad appeared first on Kitchen Treaty.

If you follow anyone from Seattle on social media, I’m sure you’ve heard all about the crazy amount of snow we’ve been getting. At our house, we’ve been snowed in for the majority of the past eleven days, and over the last day and a half it dumped probably another foot (!!!) of snow. This amount of snow is almost unheard of around here, and I’d go so far as to say that most of us were wildly unprepared for it.

We’ve been using garden shovels to scoop snow (why have a snow shovel when we only need it once every 10 years?! Oh right, because it would have been really nice to have one for #snowmageddon!) And only yesterday did it finally occur to us that we should knock snow off of flat roofs and other surfaces, drooping tree branches, and our (previously thriving) garden vines.

Meanwhile, our grocery stash is growing a bit slim. I really wanted to come up with a marvelous Valentine’s Day recipe for y’all, and I’ve been working on an amazing, almost-there raspberry sweet roll recipe. But I don’t have it quite right yet and I ran out of the ingredients to continue testing it.

Luckily, I had just enough groceries in the pantry to make and photograph this Creamy Vegan Roasted Red Pepper Pasta, a favorite dinner of late. It used up my last 1/2 of an onion and the basil in the fridge was definitely a little worse for the wear, but I managed to pull it off.

I really didn’t consider this one a Valentine’s Day recipe because instead of being red or pink it’s kind of more of an orange. But if you eat by candlelight and serve it up with some heart-shaped bread or something (is there such a thing? There should be), I think it’ll totally work.

So what do we have here? Pasta of course. I like rotini for this one. One with some nooks and crannies is desirable here because it’ll grab and cradle all of that delicious sauce.

And that sauce, my friends. It’s so deceptively simple. Sauteed onion, oregano, and garlic. A bit of tomato paste. A jar of roasted red peppers. Some cashews for their signature glorious creaminess. Puree until smooth and luscious, aaaand done.

This recipe comes together in about 20 minutes, which in my book makes it a contender for many a future weeknight dinner – not just V-Day.

Even if it’s more orange than red or pink, I love this recipe. And Valentine’s Day is all about love, right? I know, I know … it’s a stretch. Either way, Happy Valentine’s Day, and stay warm out there!

More super-fast pasta recipes

• Ridiculously Creamy Vegan Shells & Cheese totally scratches that comfort-food itch.
• This Creamy Avocado Kale Pesto Pasta is so super fast and tasty!
• Not a dish but rather a sauce, this 5-Minute Garlicky Vegan Alfredo makes a quick and easy sauce for pasta or gnocchi. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Creamy Vegan Roasted Red Pepper Pasta

Got 20 minutes? Then you’ve got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that’ll please vegans and carnivores alike.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 317kcal

Author Kare

Equipment

• High speed blender (like Blendtec or Vitamix)

Ingredients

• 8 ounces rotini pasta or pasta of your choice
• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced about 1 cup diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 (15-ounce) jar roasted red peppers, drained
• 1/3 cup raw whole cashews*
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4-5 fresh basil leaves chiffonaded

Instructions

• Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
• While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
• Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
• Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
• Taste and add more salt and pepper if desired.
• Sprinkle basil over the top and serve!

Notes

* I find that with my Vitamix, I don’t need to soak my cashews first – they puree completely! If you don’t have a high-speed blender, you may want to soak your cashews in very hot water for 20 minutes before pureeing.

Gluten-Free Option

Use gluten-free pasta. My favorite is brown rice pasta.

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 488mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

The post Creamy Vegan Roasted Red Pepper Pasta appeared first on Kitchen Treaty.

This packed-full-of-flavor dairy free pesto is full of basil and garlic flavor and tastes like classic pesto, but without the Parmesan.

Table of Contents

• All About Pesto
• What Can I Use Instead of Parmesan in Pesto?
• Ingredients
• Adaptations/Variations
• How to Make Dairy Free Pesto
• Can You Freeze Pesto?
• How to Serve Dairy-Free Pesto
• More Dairy-Free & Vegan Sauce Recipes

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

All About Pesto

Garlicky, glorious, herby pesto. It’s such a wonderful, versatile sauce that elevates everything from pizza to pasta to sandwiches. And at a glance, pesto looks like it must be vegan. I mean, it’s so green, am I right? But nope! Traditional pesto has Parmesan, so it’s not dairy-free or vegan – but I have the solution right here: Dairy-Free Pesto!

Traditional pesto contains the following ingredients:

1. Basil
2. Garlic
3. Pine nuts
4. Parmesan and
5. Olive oil

So you see your vegan/dairy “gotcha” ingredient right there – PARMESAN! No bueno for vegans – and sometimes a no bueno for vegetarians, too, if rennet source matters to you (this can depend on the brand of Parm, too.) 

I’m sure there are quite a few people out there who think pesto needs parmesan cheese, and I suppose I used to be one of them. But you know what? It just ain’t so! Yes, back before my dairy-free days, even my own pesto recipes had a heavy hand with the cheese. And I’ll admit, it took me awhile to land on a cheese-free pesto recipe that I liked just as well. So you might be wondering … 

What Can I Use Instead of Parmesan in Pesto?

Instead of Parmesan, we’ve got a combo of that glorious vegan wonderfood, nutritional yeast, and lemon juice. TRUST ME – this combo works swimmingly and officially elevates this vegan basil pesto to my very favorite in the world. 

So what else is in this one?

Readers say …

“Love this recipe! My husband said he liked this more than regular pesto and my son gobbled it up. I tossed it with rotini pasta and roasted cherry tomatoes. Delicious! Thank you!”

– Courtney

Ingredients

We’ve got some nice, traditional ingredients going on:

• Basil – a LOT of fresh basil
• Pine nuts – I love the flavor this traditional ingredient adds, but you can sub with cashews or toasted walnuts.
• Good olive oil
• Garlic – gotta have fresh garlic!

And then, we have a few less traditional ingredients for loads of flavor:

• Lemon juice – for zip
• Nutritional yeast – for that nutty umami effect that parmesan used to bring to the table
• Thyme – just because it’s oh-so good. The thyme is optional, but I gotta enthusiastically recommend it. (The addition is inspired by Isa and it’s so good in there.)

Adaptations/Variations

• Parsley pesto: Swap the basil for parsley. It’s so good!
• Basil & toasted walnut pesto: Toast up some walnuts and add them to the mix instead of pine nuts. I love this variation!

How to Make Dairy Free Pesto

Some people use a mortar and pestle for their pesto – that’s the old-fashioned (and some might argue superior) way to do it. If you’d like to do the same, go for it!

But me, I use my Vitamix. Call me lazy or call me efficient – either way, call my very favorite vegan pesto recipe delicious. 😉 Because it’s still plenty tasty straight out of the blender, and it’s super easy to make that way too.

Can You Freeze Pesto?

Yes, pesto freezes beautifully! You can freeze it in a zipper bag or airtight container, or even freeze it individually in muffin cups or silicone molds, then pop them out and place the pesto pucks in an airtight bag. Pull one out and add it to pasta for a quick and easy meal.

How to Serve Dairy-Free Pesto

Oh, and some ideas for enjoying your vegan basil pesto? I, Ms. Pesto Obsessed, have a few of those!

• Pizza: How about as a base on some pizza along with a thin layer of heirloom tomatoes and some cashew parmesan sprinkled on top before baking? Vegan pizza nirvana.
• Pesto potatoes: Toss with just-out-of-the-oven roasted baby potatoes.
• Soup topper: Drizzle it over your favorite minestrone.
• Sandwiches: Try it slathered on a grilled vegetable sandwich.
• Pasta or gnocchi: Serve it with either, or stir it into pesto pasta topped with cherry tomatoes.

Pesto, baby. Is there anything it can’t do?

Make some dairy-free pesto for now, make some for later, either way, just make it!

You’ll be glad you did.

More Dairy-Free & Vegan Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Alfredo Sauce

Print

Dairy-Free Pesto

Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves that pesto doesn't need dairy to be delicious.

Keyword dairy free pesto, pesto without dairy, pesto without parmesan, vegan pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 144kcal

Author Kare

Ingredients

• 6 cups loosely packed fresh basil
• 2/3 cup pine nuts
• 1/4 cup nutritional yeast
• 4 medium cloves garlic roughly minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves optional
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/2 – 3/4 cup olive oil

Instructions

• Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition

Serving: 2tablespoons | Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 48mg | Fiber: 1g

The post Dairy-Free Pesto appeared first on Kitchen Treaty.

I’m sure you’ve guessed that today’s recipe is a riff on the popular Dr. Seuss book. St. Paddy’s Day, is of course, the perfect time to share Green Eggs & Yams because, you know, green. You don’t want to have to pinch your breakfast.

This one involves no food color – rather, the green comes compliments of a healthy hit of pesto.

Roasted sweet potatoes and, naturally, a couple of poached eggs complete this simple breakfast.

I DO, I DO like it, Sam-I-am!

Sorry, sorry. You know I had to.

(more…)

The post Green Eggs & Yams appeared first on Kitchen Treaty.

I admit it. Up until recently, I thought one of the main secrets to risotto’s creamy, dreamy consistency was a hefty dose of Parmesan cheese. Oh and butter, too.

My first lesson to the contrary was when I made this vegan risotto. Deee licious.

My slow realization that vegan risotto can indeed be just as incredible as its dairy-filled counterpart was confirmed when I made a vegan risotto as part of an assignment in the plant-based cooking course I recently took.

So what is a good risotto all about then, if not the parm? Here’s what I’ve learned.

Well, first, of course, you need the right rice. Something short-grain and super starchy – the usual suspect is arborio rice.

You know how you usually rinse rice before cooking it? Don’t do that with risotto rice! You want those starches. The starches are where it’s at. Starches = creamy.

Otherwise, we’re talking about careful treatment of the ingredients. Let the onions sweat – cook ’em low and slow. Toast the rice. Deglaze with a nice dry white wine. Perhaps use a special broth. And then exercise a bit (okay, a lot) of patience. Add the broth one cup at a time, waiting until it’s completely absorbed before adding more, coaxing the creaminess out of the rice.

A good risotto, they say, should be nice and loose. Spoon some on a plate and give it gentle shake. The risotto should spread out. If it stays in a pile, it’s too thick. (Does anything else think of that episode of Food Network Star with Wolfgang Puck? I think of that every single dang time I make the stuff.)

And guess what? These simple guidelines around a great risotto don’t involve parmesan! The right ingredients, the right treatment of ingredients, a little patient coaxing. So now I know.

And now I share this perfectly creamy vegan risotto recipe with you.

So what’s in this version aside from the usual risotto suspects?

Fresh summer-sweet corn, right off the cob. A light, homemade veggie broth made with the cobs. (You can skip the homemade broth but it does infuse more corn flavor, so make it if you can!)

Some zucchini to add color, a bit of texture, and to up the summer quotient. And, finally, a finish of the most vibrantly green basil oil along with some charred fresh corn to top it off.

This Sweet Corn Risotto is a hearty summer dish that’s both vegan and gluten-free – and a total crowd pleaser to boot.

(more…)

The post Sweet Corn & Zucchini Risotto appeared first on Kitchen Treaty.

Basically these vegetarian and vegan avocado summer rolls are like a dippable salad, and especially delicious with peanut dipping sauce!

Table of Contents

• The Story Behind the Recipe
• What’s the Difference Between Spring Rolls & Summer Rolls?
• Ingredients for Vegetarian Summer Rolls
• How to Wrap a Summer Roll
• How to Store Vegetarian Summer Rolls
• Can I Freeze Summer Rolls?
• More Veggie-Forward Summer Recipes

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

The Story Behind the Recipe

My favorite color is green. Always has been. Sometimes I’ll prefer a certain shade – my lime phase, for instance, went on for years. Now I guess I’m in more of a mossy zone, but really, just about any green’ll do.

So naturally, I especially love these Vegetarian Summer Rolls. I mean, hello green! But I don’t just love them because they’re green.

Full disclosure: “Green” might also be a word to describe me and my skill level in actually assembling said summer rolls. These vegan summer rolls are pretty easy once you get the hang of it, but I’d be lying if I said I didn’t have a few sloppy numbers before I got into the swing of things. But no worries, once I figured it out, I photographed all the steps so you don’t have to go through what I did!

What’s the Difference Between Spring Rolls & Summer Rolls?

Spring rolls are often fried, whereas summer rolls are served fresh and uncooked. They are also known as fresh spring rolls or salad rolls.

Spring and summer rolls are found throughout Asia, but fresh summer rolls are especially popular in Vietnam. (source/more info)

They often contain meat or seafood (obviously, this vegetarian summer rolls recipe does not!

Ingredients for Vegetarian Summer Rolls

For the summer rolls:

• Cabbage – I like to use red cabbage for the gorgeous color, but green will work too.
• Carrots – I use your standard orange carrot, but rainbow carrots would be so pretty here!
• Rice vinegar, lime juice, salt, and honey or agave – For pickling the cabbage and carrots. Just swap agave for the honey if you’re making vegan summer rolls.
• Rice paper spring roll wrappers – Softened so they’re nice and rollable.
• Avocado – Halved, pitted, and sliced
• Lettuce – I use green leaf lettuce, but you can use whichever lettuce you prefer.
• Mint & Thai basil – These fresh herbs add SO much flavor.

For the peanut dipping sauce:

• Peanut butter – I like to use creamy PB, but crunchy will work!
• Tamari or soy sauce – If you need to stay gluten-free, go for the Tamari.
• Lime juice – From one fresh lime.
• Rice vinegar
• Honey or agave syrup
• Sriracha sauce – Just a little for a bit of a kick!

How to Wrap a Summer Roll

Basically, you lay your wrapper out, and you place the mint and avocado just left of center. Then you add your lettuce, veggies, and basil just right of center. Placing the smaller veggies in a lettuce “cup” helps to keep the roll neater.

Then, bring the right side toward the center …

… fold the top and bottom toward the middle …

Then finish by bringing the left side toward the center.

You’re in business!

Don’t worry – no matter how sloppy your Avocado Summer Rolls are, they still taste divine. Trust me, I know this first-hand!

Creamy avocado. Fresh mint and basil. Carrots and red cabbage lightly pickled in sweet-and-salty rice vinegar. Crisp lettuce. Yesss.

Oh, and even though it’s definitely not green, the spicy peanut sauce is a must.

How to Store Vegetarian Summer Rolls

These summer rolls are best eaten pretty soon after making them, so I don’t recommend storing them. You can prep most of the ingredients beforehand though!

Can I Freeze Summer Rolls?

No, I don’t recommend it. You’ll end up with a soggy and sad mess.

More Veggie-Forward Summer Recipes

• Zoodles & Noodles with Burst Cherry Tomato Sauce
• Summer Corn & Edamame Succotash Salad
• Zucchini Fettuccine Alfredo
• Veggie-Loaded Peanut Noodle Salad

Print

Vegetarian Summer Rolls

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint – all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Keyword vegetarian summer rolls

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 rolls

Calories 163kcal

Author Kare

Ingredients

Avocado Summer Rolls

• 1/2 cup shredded red cabbage
• 1/2 cup carrots cut into matchsticks (about 1 large carrot)
• 2 tablespoons rice vinegar
• 1 tablespoons freshly squeezed lime juice from about 1/2 of a lime
• 1/2 teaspoon kosher salt
• 1 teaspoon honey can substitute granulated sugar or agave syrup
• 8 rice paper spring roll wrappers
• 1 medium avocado halved, pitted, and sliced
• 3-4 green leaf lettuce leaves rinsed, dried, and torn in half
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves

Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons freshly squeezed lime juice from about 1 lime
• 1 tablespoon rice vinegar
• 2 teaspoons honey or agave syrup
• 1/2 teaspoons Sriracha sauce or more to taste

Instructions

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven’t already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I’m assembling so it’s ready to go when I’m done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

Notes

Nutrition information includes the peanut dipping sauce.

Gluten-free option

Use gluten-free Tamari instead of soy sauce.

Vegan option

Use vegan granulated sugar, agave syrup, or pure maple syrup in place of the honey.

Nutrition

Serving: 1roll | Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 558mg | Potassium: 256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1941IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

The post Vegetarian Summer Rolls with Avocado & Herbs appeared first on Kitchen Treaty.