I know, I know. Spaghetti squash doesn’t really taste like actual spaghetti. And cauliflower rice doesn’t really taste like actual rice.

But, seriously, both can make excellent, uber-healthy stand-ins for the real things. It’s totally true.

In this case, I’ve swapped out the actual rice in your typical burrito bowl with cauliflower rice. Let’s see if anybody notices! Sorry, sorry, I went into advertisement mode. The truth is, people will no doubt notice – but they also likely won’t care. Because it’s delicious!

These Cauliflower Rice Black Bean Burrito Bowls start out with a base of cauliflower rice – which is basically just grated raw cauliflower, sauteed until tender (I like mine to get a bit golden).

Add to that a scoopful of nicely seasoned black beans (or try my new delicious lentil walnut taco filling!), some cherry tomato pico de gallo, and a few creamy slices of avocado. Done and done.

This easy dinner (or lunch) recipe is super healthy, with tons of veggie goodness – but it’s super tasty too. Especially this time of year when you can pull the tomatoes right off the vine. And, theoretically, the cauliflower, if I could ever get any to grow in the garden. (I seem to have an errant broccolini sprouting up, so I guess I’m getting closer).

By the way, I tested these bad boys on not one but two staunch carnivores, and they loved these healthy vegan burrito bowls. For real. (Though I have added a quick and easy meat option just in case).

Easy, healthy dinner, you say? Check and check.

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Cauliflower Rice Black Bean Burrito Bowls

A base of cauliflower rice and seasoned black beans topped generously with cherry tomato pico de gallo and creamy avocado. Love this easy, healthy dinner!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 burrito bowls (serves 2)

Author Kare

Ingredients

For the cherry tomato pico de gallo:

• 1 pint cherry tomatoes about 25 tomatoes, halved (or quartered if large)
• 1/2 small red onion finely chopped
• 1 jalapeno pepper diced (keep the seeds for more heat; discard for a milder version)
• 1 cup fresh cilantro chopped (about 1/3 cup chopped)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice from 2-3 limes, depending on juiciness

For the cauliflower rice:

• 1/2 medium cauliflower grated
• 1 tablespoon olive oil
• Pinch salt & freshly ground black pepper

For the black beans:

• 1 15-ounce can black beans
• 1 tablespoon olive oil
• 2 cloves garlic peeled and halved
• 1/2 teaspoon ground cumin
• Pinch kosher salt & freshly ground black pepper
• 1/4 cup water if needed
• Or simply substitute a scoop of these Supremely Delicious Black Beans from Scratch – about 3/4 cup per bowl

Toppings:

• 1 medium ripe avocado peeled, pitted, and sliced thin
• Lime wedges
• A few cilantro leaves
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•  

Instructions

• Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside.
• Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside.
• Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you’d like.
• Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro.
• Serve at once.

Notes

Meat option:

Top one or both bowls with cooked, shredded chicken.

The post Cauliflower Rice Black Bean Burrito Bowls appeared first on Kitchen Treaty.

I used to hate on cauliflower.

As a long time broccoli lover, it always just seemed like its not as tasty white cousin to me who happened to also cost like twice as much. So I never bought it.

Then all these cauliflower crazes started appearing. First it was pizza crust (um, what?!) then cauli-bites all sauced up with buffalo sauce became a thing, next thing you know people are mashing it up and calling it faux mashed potatoes. I really thought the world had gone mad.

Then, a few years ago, I did a Whole30 and I finally caved to the mashed cauliflower thing. And guess what? I didn’t hate it. In fact, mixed with some creamy coconut milk, garlic and herbs, it was pretty darn delicious (funny what your brain deems delicious when you’re off sugar for a month).

Slowly but surely, after that, cauliflower started making some guest appearances in my diet. If we were dating, I’d call this the I’ve yet to introduce him to my family, but I kinda really like the guy stage.

Now I’m at the point where it’s sneaking its way into all sorts of meals, most recently, this Lightened-Up Queso Fundido.

If you’ve ever had the real dish at a Mexican restaurant, you know queso fundido is decadent beyond words. Hot, gooey cheese upon cheese upon more cheese and it’s of course, insanely delicious. It’s also a clogged artery waiting to happen.

With cauliflower as the base and about one third of the cheese you’d normally use, this lightened up queso fundido transforms into a dish you can feel a little bit better about eating.

Good news is it’s not like your cheese dip went and got all vegetable-y on you either. The cauliflower flavor kind of just blends into the background so you definitely still get that gooey cheese factor that’s pretty much the backbone of a good queso fundido.

Plus, with an optional chorizo topping, it’s easy to customize for meat-eaters and vegetarians eating together. Just top the carnivores’ portions with a bit of spicy chorizo and they’re good to go.

Cauliflower, I apologize. All those wasted years, it was me, not you.

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Light Queso (Creamy Cauliflower & Cheese Dip)

A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1/2 head cauliflower florets about 4 cups
• 2 medium cloves garlic
• 1/4 cup milk + a little more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1 small yellow onion diced
• 3 ounces pepper jack cheese shredded (about 3/4 cup)
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 1 ounce queso fresco crumbled (about ¼ cup)
• Tortilla chips for serving

Topping options:

• Cooked chorizo for the carnivores
• Sliced jalapenos
• Diced tomatoes
• Crumbled queso fresco
• Cilantro

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
• Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
• Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
• Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
• Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.

The post Light Queso (Creamy Cauliflower & Cheese Dip) appeared first on Kitchen Treaty.

So the pooches are officially fans of this Sheet Pan Tofu & Veggie Dinner recipe. At least, the preparation part.

I’m a huge fan of that part too. It’s so easy! Throw the oven on preheat, start pressing the tofu, and get to chopping veggies. Just a few minutes later, you’re ready to put that sheet pan full of goodness into the oven.

About 30 minutes after that, dinner is served!

This is a super simple, straightforward recipe. Just veggies, tofu, olive oil, salt, and pepper. You could add a few more spices if you like, or even marinate your tofu if you’re so inclined. I’ve tried it both ways, but I didn’t like those any better than the straight-up simplified version, so I figured, may as well keep it simple.

If you really want to dress it up after it’s done, a squeeze of lemon is nice, as is a little drizzle of vinaigrette or a creamy dressing or sauce for dipping. Get creative and make it your own! However you like it best, I guarantee you’ll be sold on this method of making dinner. One bowl for tossing, one sheet pan for cooking, one fork for eating. I mean, you probably want a dinner plate too, unless you want to eat right off the pan. Hey, I won’t judge.

As soon as I spotted this sheet pan dinner on Lexi’s Clean Kitchen, I knew I had to recreate it with tofu. Baked tofu is so great, after all, and goodness knows oven-roasted veggies are the bomb. So I have been making the tofu version – a lot – until this simple favorite emerged. I hope you love this easy, healthy dinner as much as we do!

More Sheet Pan Recipes

• Crispy Sheet Pan Gnocchi with Veggies & Sausage
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Sheet Pan Tofu & Veggie Dinner

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and – maybe best of all – most of the recipe time is completely hands-off.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

• 1 14-ounce package extra-firm tofu
• 2 medium carrots peeled and cut into 3/4-inch chunks
• 1 small head cauliflower cut into florets
• 1 medium sweet potato peeled, cut into 1/2-inch dice
• 1 small red onion quartered and cut into wedges
• 1 small bunch asparagus about 1/2 pound, trimmed and cut into 1-inch chunks
• 2-3 tablespoons + 2 teaspoons olive oil divided
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don’t fall over as the moisture is pressed out of the tofu!
• While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You’ll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
• Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
• Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
• Spread the veggies and tofu in the sheet pan in a single layer. Make sure they’re not too crowded. If one pan doesn’t provide enough room, you may need to divide the mixture between two sheet pans.
• Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
• Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve.
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The post Sheet Pan Tofu & Veggies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Veggie Mac & Cheese Recipe
• Ingredients
• How to Make Veggie Mac & Cheese
• What to Serve with Veggie Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the full, printable recipe
• Read reviews and comments
  

The Story Behind the Recipe

This veggie mac and cheese recipe was contributed by the fabulous Gina Matsoukas of Running to the Kitchen, and she shares her story behind the recipe here.

I married a first-generation Greek. His go to comfort meal is “pita” (basically Spanikopita and every other variation of it) that his mom would make from scratch every week, not a simple thing like American meatloaf or some creamy casserole. Despite the fact that I love being in the kitchen and cooking, made-from-scratch phyllo dough and Greek dishes that try and compete with my mother-in-law’s are just not something I’m willing to do.

So for (almost) 10 years now, when I want to make a dinner I know he’ll love, my go-to is mac and cheese, the one “true” American meal he actually likes.

Why You’ll Love This Veggie Mac & Cheese Recipe

Well, first of all, it’s SO easy to make!

This Veggie Lovers’ Stovetop Mac & Cheese recipe is literally a one-pot meal. No roux needed and not even a colander in sight.

If you have leftover cooked vegetables on hand, even better, just throw them in. If not, a simple quick steam (I used the microwave for convenience) is all you need.

One word of caution though, this is definitely a time sensitive recipe so have all your prep work done before starting and make sure the cheese is grated and ready to go.

Ingredients

• Pasta – I like whole wheat pasta to make this veggie mac and cheese a little more wholesome.
• Broccoli, carrots, cauliflower, and frozen peas – four veggies packed in! YES!
• Milk – I like whole milk for this recipe which adds a nice richness
• Garlic powder, onion powder, dry mustard, salt, and pepper – adds lovely flavor to mac and cheese.
• Gouda, sharp cheddar, and parmesan cheeses – This trio is glorious in mac and cheese, but you can use just cheddar or even swap in some gruyere.
• Breadcrumbs – makes a nice topping if you like.

How to Make Veggie Mac & Cheese

First, steam the veggies so that they’re tender.

Then, add the liquid ingredients to a large pot and stir in the pasta. Cook, stirring, until the pasta is tender and the liquid has thickened.

Stir in the cheese, and then the veggies.

That’s it! So easy, right?!

What to Serve with Veggie Mac & Cheese

• I love a good green salad with mac and cheese, but with all of the veggies in this macaroni and cheese, just a simple salad is fine!
• These soft and fluffy rolls go great with just about anything!
• Balance all those veggies with some fruit! This raspberry lemonade smoothie hits the spot, or how about a batch of green sunshine smoothies?

More Mac & Cheese Recipes

• This one’s the grand kahuna, closing in on 1000 reader comments and over 100 five-star reviews! This is indeed, in my humble opinion, the best baked mac & cheese recipe ever.
• Jalapeno macaroni and cheese is spicy, cheesy, and oh-so good.
• This stovetop butternut squash mac and cheese has cheese, winter squash, and heavy cream – seriously decadent.
• Southwest mac & cheese is an interesting twist on the comfort food! It’s a one-dish-two-ways recipe – add chicken to the carnivores’ portions.
• Here’s another veggie “Mac and cheese” recipe – I use quotes because the sauce is made entirely of sweet potatoes and butternut squash, no cheese in sight! The perfect vegan comfort food meal.
• Another dairy-free and vegan mac and cheese recipe is this luxuriously creamy cashew-based stovetop number. It is SO EASY and so good.

This veggie mac and cheese is so creamy, cheesy and decadent even meat-and-potatoes types won’t care that it’s loaded up with veggies. Although, a little sprinkling of crispy chopped bacon on top wouldn’t be the worst idea in the world if that’s your thing.

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Veggie Mac & Cheese

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2-3 medum carrots peeled and chopped (1 cup)
• 8 ounces whole wheat rotini or similar shape pasta
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 6 ounces gouda cheese shredded (about 1 1/2 cups)
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 3/4 cup frozen peas
• 1-2 tablespoons breadcrumbs for topping
• Red pepper flakes for garnish optional

Instructions

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don’t have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate – lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you’ll want a pot with high sides because you’ll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn’t stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

Notes

Meat option:

Top individual servings with cooked, chopped bacon.

Recipe contributed by Gina Matsoukas of Running to the Kitchen

The post Veggie Mac & Cheese appeared first on Kitchen Treaty.

For this recipe, I simmer the rice with turmeric, a cinnamon stick, cardamom, and cloves, plus a handful of cashews and golden raisins. Trust me, rice has never, ever smelled better than this.

Meanwhile, I’ve cooked up some onions, added some garlic, garam masala, and chili peppers, and thrown in some butternut squash and cauliflower.

Once all of that deliciousness is cooked until tender, I gently fold in the spiced rice. And that’s it! So good … and when served with lime wedges, cilantro, and purple onion, it’s pretty gorgeous to look at too.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Easy Vegetable Biryani
• Vegetarian Biryani Ingredients
• Adaptation/Variation
• How to Make Easy Vegetable Biryani
• More Rice Recipes

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

The Story Behind the Recipe

I’ve only recently discovered biryani, and man oh man. I’ve been missing out. Biryani is an Indian dish that varies from region to region, but in a nutshell, it’s spiced basmati rice slowly simmered with vegetables, sometimes meat, chili peppers, and more spices, until all of the flavors meld together into serious perfection.

Sometimes the rice cooks right with the other good stuff; sometimes it’s partially cooked and then added to all of the other ingredients and simmered until it’s all ready to go.

True biryani is not fast to make. It requires several steps and a level of expertise with the cuisine that I, frankly, do not possess.

But I really wanted to make a delicious vegetarian biryani at home, and this easy vegetable biryani recipe – studded with butternut squash, cauliflower, cashews, and golden raisins – completely 100% does it for us!

Why You’ll Love Easy Vegetable Biryani

True biryani involves a lot of time and work, but because I do cook the rice separately and then fold it in with the other ingredients at the last minute, this one’s a lot easier.

The best news of all? This version of the dish takes way less time to prepare. A super-express biryani!

Vegetarian Biryani Ingredients

• White basmati rice: The rice is absolutely key. Basmati is the only way; it’s fluffy, not sticky, and it cooks up perfectly every time. Did you know real Basmati rice is aged for a minimum of 12 months? That helps give it its distinct nutty flavor.
• Olive oil – For sautéing the rice with the spices and seasonings and the veggies.
• Cinnamon stick, cardamom pods, cloves, & turmeric – For flavoring the rice and giving it that unmistakable biryani flavor.
• Cashews – I use whole raw cashews.
• Golden raisins – You can substitute another kind of raisin or dried cranberries.
• Onion & garlic
• Garam masala – The spice blend helps flavor the veggies.
• Dried red chiles – Snip off the tips for more heat.
• Cauliflower – Cut into florets.
• Butternut squash – Cubed somewhat small.
• Lime – The lime juice brightens and enhances the flavors.
• Toppings – Cilantro, red onion, yogurt … whatever you like.

Adaptation/Variation

• Swap the veggies. You can use sweet potatoes, green beans, carrots, peas, broccoli … whichever veggies you like.

How to Make Easy Vegetable Biryani

First, you’ll cook the rice. You’ll saute the grains first with the spices, then add the water and simmer the rice until tender and warmly spiced.

Meanwhile, you’ll saute the veggies. Add the olive oil and cook the onion, then add the spices and garlic, and then add the cauliflower and squash. Cook until the vegetables are tender, then fold in the rice and squeeze the lime over the top.

Transfer to a serving bowl and top with cilantro and red onions. Devour! That last step is crucial.

I hope you love this unique vegetarian biryani recipe as much as we do! It’s so easy yet interesting and brimming with flavors. I love this one!

More Rice Recipes

• Tofu Fried Rice
• Vegetarian Red Beans & Rice
• Chickpea Pilaf
• Savory Coconut Scallion Sticky Rice
• Wild Rice Quinoa Stuffing
• Coconut Lime Rice Soup

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Easy Vegetable Biryani

This Indian-inspired, aromatic rice dish boasts butternut squash, cauliflower, cashews, golden raisins, and autumn-perfect spices. And it’s one of my favorite recipes for fall!

Keyword easy biryani, easy vegetarian biryani, vegetable biryani, vegetarian biryani

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 524kcal

Author Kare

Ingredients

For the rice:

• 2 teaspoons olive oil
• 1 cup white basmati Rice
• 1 cup whole raw cashews
• 1/3 cup golden raisins
• 1 cinnamon stick approx. 6 inches, broken in half
• 5 whole cardamom pods
• 6 whole cloves
• 1/2 teaspoon ground turmeric
• 2 cups water

For the veggies:

• 1 tablespoon olive oil
• 1 cup chopped onion about 1 medium onion
• 1 teaspoons garam masala
• 1/2 teaspoon salt
• 2 cloves garlic minced
• 3 dried red chiles ends snipped for more heat
• 2 cups cauliflower florets about 3/4 inch size
• 2 cups cubed butternut squash diced 1/2 inch
• 1 cup water
• 1/2 fresh lime for about 1 tablespoon juice

Toppings:

• Fresh cilantro leaves
• Sliced red onion

Instructions

• Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can’t find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani. 🙂
• While the rice is cooking, cook the veggies.  Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
• Transfer to serving bowl and top with cilantro and red onions. Serve immediately.

Nutrition

Serving: 1g | Calories: 524kcal | Carbohydrates: 78g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 332mg | Potassium: 975mg | Fiber: 7g | Sugar: 15g | Vitamin A: 7770IU | Vitamin C: 94mg | Calcium: 122mg | Iron: 5mg

The post Easy Vegetable Biryani appeared first on Kitchen Treaty.

This is a long, comprehensive blog post, updated for 2020, with a lot to read through about vegan cheese recipes, store-bought vegan cheese, and cheesy recipes without the dairy. So I recently added a Table of Contents to make it more navigable. I hope that helps!

Table of Contents

• Introduction: Why I Eat a Dairy-Free Diet
• Vegan Cheese
  • Homemade Vegan Cheese
  • Store-Bought Vegan Cheese
• Classically Cheesy Foods That Can Actually Be Plenty Delicious Without Dairy
  • Pizza
  • Mac & cheese
  • Grilled cheese sandwiches
  • Lasagna
  • Quesadillas
  • Queso
  • Pesto
  • Cheesecake
• In Conclusion/More Reading

Introduction: Why I Eat a Dairy-Free Diet

Thump. Thump. ThumpTHUMP-thump. Thump.

About a year ago, I was experiencing some strange health issues. I felt sluggish, my digestive system was not happy, and the constant thump-THUMP-thumping heart palpitations were unnerving to say the least.

So, after ruling out any dangerous cardiac conditions, I went to see a naturopath for the first time. When she suggested I remove dairy from my diet to see if it made a difference, I admit I had a hard time believing that dairy could be the culprit. But I was willing to try anything. Studies show that 60% of adults have some level of lactose intolerance, so maybe it wasn’t that far-fetched after all.

And sure enough, my symptoms ceased. I felt clearer, lighter, less gastric pain, and my heartbeat returned to normal. Over the course of the year, I’ve challenged the theory, and whenever I eat certain kinds of dairy – cheese, in particular – the palpitations return. (Note: If you are experiencing similar symptoms, please go see a medical professional NOW. I am far from one!)

(2018 update: I’ve since been tested and found I have a sensitivity to whey, a protein found in dairy products. Bittersweet confirmation!)

At first, remarkably, I was fine with eliminating dairy. I just wanted to feel better. But then, the reality of a dairy-free diet set in. The stuff is in everything! Especially delicious things!

Worst of all was giving up cheese. This girl really loves her cheese. And as a vegetarian, I must say that cutting the dairy from my diet has been far more difficult than giving up meat ever was.

Ultimately, though, it’s a small sacrifice for my health. And the fact is, even though two sweeping categories of food – meat and dairy – are no longer a part of my diet, the food options are still vast. Infinite, really.

But, man. There are times when nothing compares to a big, cheesy plate of amazingness. Lasagna, macaroni and cheese, pizza, frickin’ grilled cheese. Whimper.

So here’s how I manage to live a life without cheese. First, I’ll talk about some vegan cheese options, then I’ll list some of my favorite cheesy foods along with alternative ideas. I’ve also linked more than 50 recipes – all dairy-free, all delicious!

If you, too, are facing a life without cheese, I hope you’ll find it useful.

vegan cheese

There’s a whole world of vegan cheeses out there, both homemade and store-bought. Here are some of the vegan cheeses that find their way into my kitchen these days.

Homemade Vegan Cheese

Homemade Nut Parmesan

If I’d known about nut parmesan (also known as “fairy dust”) before going dairy-free, I still would have consumed it with delight. In a, um, nutshell, cashews or almonds are finely ground then mixed with nutritional yeast flakes, salt, and perhaps a little garlic powder. The result is remarkably reminiscent of actual grated Parmesan cheese and is oh-so delicious on pasta dishes, soups, and especially sprinkled over popcorn.

Recipes to try:

• Cashew Parmesan from Detoxinista
• Almond Parmesan from A Simple Veganista
• Vegan Parmesan Cheese with Hemp Seeds from Eating Bird Food
• Vegan Cacio e Pepe from me, using delicious nut parm!

Homemade “Cheese” Made from Veggies

Vegan Butternut Welsh Rarebit

With a little ingenuity, remarkably creamy and cheesy sauces can be made with a handful of miracle veggies – namely, cauliflower, sweet potatoes, or butternut squash. Usually, nutritional yeast is added as well. Yes, “nooch” is somewhat of a strange ingredient, but make the leap! It’s worth it (plus it’s an incredible source of vitamin B-12).

Recipes to try:

• Vegan Butternut Welsh Rarebit (one of my all-time favorite recipes!)
• Creamy Cauliflower Sauce from Detoxinista (a dairy-free adaptation of Pinch of Yum’s glorious creation)
• Cauli-Power Fettucine Alfredo from Oh She Glows
• Sweet Potato Nacho Cheese from Blissful Basil
• I have not tried eggplant-based cheese (WHAT!) but I’m also pretty intrigued by this Cashew-Less Vegan Queso from Minimalist Baker.

Homemade Tofu Cheese

Watermelon and Marinated Tofu “Feta” Skewers

I’ve started making two different kinds of “cheese” – ricotta and feta – from tofu, and I’m continually surprised by how close it tastes to real cheese! Tofu ricotta, especially, takes on the exact creamy consistency of actual ricotta – it’s really kind of uncanny. Plus, like dairy cheese, it’s a great source of protein!

Recipes to try:

• Watermelon & Marinated Tofu “Feta” Skewers
• Tofu Basil Ricotta from Happy Herbivore
• Vegan Tofu Feta Cheese from Simple Vegan Blog

Homemade Cashew Cheese

Smoky Chipotle Cashew Cheese

Although I haven’t yet tried making cashew cheese myself, it’s such a popular option overall that I would be remiss to leave that option out. From milks to coffee creamers to creamy sauces and the above-mentioned Parmesan, raw cashews are the most amazing ingredient for a dairy-free diet, bar none. As if it wasn’t amazing enough already, you can also make cheese with it!

Recipes to try:

• Go-To Cashew Cheese Recipe from The Full Helping
• Vegan “Goat” Cheese from Spa Bettie
• Smokey Chipotle Cashew Cheese from Tasting Page
• Classic Cashew Cheese 3 Ways from Nutrition Stripped

Store-Bought Vegan Cheese

When I first wrote this article in 2015, it wasn’t as simple as just swapping out actual real dairy cheese with store-bought vegan cheese. Because vegan cheese just wasn’t the same! But it’s now 2020, and there are now some really delicious vegan cheese products out there!

Kite Hill

Kite Hill makes a wide variety of vegan yogurts, and a couple of decent cheeses as well. I often buy Kite Hill almond ricotta cheese for pizza and vegan lasagna. It’s creamy and really, really similar to the real thing, both texture and taste-wise. Kite Hill also makes a nice cream cheese. They also carry refrigerated tortellini and ravioli products at my local grocery store with their almond ricotta inside. So good!

Miyokos

Vegan chef Miyoko Schinner is behind this vegan brand that makes some innovative vegan cheeses and a really great vegan butter too. Their cheese wheels come in a creative variety of flavors, and they have a couple of mozzarella cheeses to choose from too: Fresh Vegan Mozzarella and Smoked Vegan Mozzarella. It doesn’t get melty like real mozzarella, but they taste pretty good (especially the smoked version). Their vegan cream cheese is great too – it has a nice tang to it. 

Also unique to Miyokos is their line of roadhouse cheeses – pub-style cheese dips. I haven’t tried one of these yet but can’t wait to!

Miyoko’s scallion cheese wheel

Treeline

Treeline’s high-quality products are made from naturally cultured cashews. And their vegan cheese is really great – one of my faves! It’s perfect for epic vegan cheese boards. Treeline carries both soft French-style cashew cheeses (my favorite is scallion) and aged cashew cheese wheels. They also have a delicious cream cheese. 

Chao by Field Roast

I love Chao cheese! It comes in slices that are shockingly melty and delicious. Personally, I think Chao is the best vegan cheese for grilled cheese sandwiches. It comes in three flavors: Creamy Original, Garden Herb, and Tomato Cayenne. The latter is a bit too spicy for me, but I love both Creamy Original and Garden Herb in grilled cheese. A nice slice of Creamy Original heightens my Tofurky or Field Roast sandwiches too. Field Roast also has a new Chao mac and cheese product that looks interesting!

Daiya

Daiya is probably the most widely known and available brand of vegan cheese. Out of their entire line-up, I can only really recommend their shredded mozzarella, and even then, it’s not the best. We have pizza every Friday night, and on the rare occasion that I’m really missing mozzarella, I’ll top mine with Daiya mozzarella-style shreds. It “melts and stretches” as their package proclaims, and does the trick. 

Violife

Violife is a recent discovery that makes a decent shredded mozzarella. If I had to choose between the two for Friday pizza night, Violife wins. I have heard from other readers that they enjoy their other products too. 

Recipes to try:

• Jalapeno Macaroni & Cheese Cups from Diethood

Classically Cheesy Foods That Can Actually Be Plenty Delicious Without Dairy

Okay, so here are some of the classically cheesy foods we all know and love, along with some of the cheese-free alternatives I’ve been enjoying.

Pizza

Vegan Summer Pizza with Sweet Corn, Cherry Tomatoes, and Fresh Basil

We have pizza every Friday night. So health-wise, it’s perhaps a good thing that I had to nix the cheese!

I’ve tried vegan pizza many ways over the past year, and I have to say, a pizza without cheese isn’t really as depressing as it sounds! I’ve found that you either need to have 1) some element of creamy (to make up for the creaminess the cheese would have contributed, like a creamy sauce or flavorful pesto), or 2) add a little vegan cheese to the mix – either nut parm or store-bought. Otherwise, good ingredients like an amazing homemade crust and a terrific sauce go a long way.

Recipes to try:

• Vegan Summer Pizza with Sweet Corn, Tomatoes, and Basil – The creamy sauce made with pureed coconut milk, garlic, and corn totally makes this pizza. So good.
• My Favorite Vegan Pizza from Minimalist Baker – Dana sautes the veggies before baking her pizza and swears by it. I’ve tried it – it definitely makes for a tasty pizza! A dusting of cashew parm completes the picture.
• Deep-Dish Vegan Pepperoni Pizza from Namely Marley – that homemade pizza crust, vegan pepperoni, some vegan cheese shreds and nut parm … if you’re really missing traditional pizza, carnivore style, this decadent affair should do you nicely.
• Florentine Dairy-Free Pizza from BBC Good Food – if you’re a meat-eater removing the dairy from your diet, this delicious-looking pizza has plenty of options for you.

Macaroni & Cheese

Ridiculously Creamy Vegan Shells and Cheese

I waxed poetic about how much I love macaroni and cheese in this post, which is also one of the most popular recipes ever on Kitchen Treaty. But, hey, going cheese-free is an opportunity to be creative in the kitchen, right? Oh, who am I kidding. I miss mac and cheese.

But there are a few options that come surprisingly close to the real thing. Many of them involve some sort of vegetable-based cheese sauce, and they’re remarkably creamy and delicious. There are also options out there that utilize cashews or store-bought vegan cheese products. (I now have a cashew-based vegan shells and cheese recipe that is on constant rotation around here!)

Recipes to try:

• Ridiculously Creamy Vegan Shells & Cheese – Cashew based and SO GOOD. Just swap out the shells for macaroni if you want the full-on mac and cheese experience. 
• Creamy Stovetop Vegan Mac & Cheese – This mac & cheese uses sweet potatoes, butternut squash, and no nutritional yeast if you’re not quite ready to try it or (what happens to me often) you’ve run out. I love this stuff!
• Dairy-Free Mac & Cheese from Fork & Beans – Another veggie based version, this one uses cauliflower and butternut squash. I love the cauliflower especially – it gets so silky and creamy smooth when pureed.
• Grown-Up Dairy-Free Mac & Cheese from Go Dairy Free – this version replicates the roux-and-cheese base that  is the heart of most classic mac and cheese recipes. It uses almond milk and store-bought vegan cheese and though I haven’t tried this one yet, it looks remarkably good!
• Chipotle Mac & Cheese with Roasted Brussels Sprouts from The Post Punk Kitchen – another cashew-based dream.
• Vegan Mac & Cheese with Butternut Squash Noodles from Food, Faith, Fitness – Creamy butternut squash noodles with a creamy, cheesy cashew-based sauce. Yum.
• Creamy One-Pot Pumpkin Pasta – This is not a mac & cheese recipe, but that creamy, tasty sauce is sure reminiscent of many of the qualities of classic mac. I encourage you to give the dairy-free version a try!

Grilled Cheese Sandwiches

Tangy Cheese Sauce on a Beastly Pretzel Slider

This recipe for White Pizza Grilled Cheese went viral in Kitchen Treaty’s early days, and trust me, this decadently cheesy sandwich – and grilled cheese sandwiches in general – are one of my favorite foodstuff. Ever. And I hate to say it, but I’ve really not been able to come close to replicating a good grilled cheese sandwich. WAIT, SCRATCH THAT! It’s now 2020, and I can now say that I’m all about Chao slices in grilled cheese sandwiches. A bit of olive oil or vegan butter on the outside of the bread, cook like any ol’ grilled cheese, and you’ve got some serious melty grilled cheese bliss. (Scroll up to the Vegan Cheeses section to read more about Chao).

I’ve also used hummus in lieu of cheese or cheese substitutes altogether. I haven’t quite perfected that one, but it’s passable.

Recipes to try:

• Grilled Cheese Sandwiches from Vegan Yumminess – That vegetable-based cheese sauce looks ooey-gooey-melty perfect.
• Vegan Grilled Cheese with Caramelized Onions from My Whole Food Life – A “cheesy” cashew-based sauce along with a smattering of veggies make this sandwich a contender for sure.
• Tangy Cheese Sauce on a Beastly Pretzel Slider from Spa Bettie – Not a classic grilled cheese per se, but dang if this cheese-and-bread combo doesn’t look insanely good.

Lasagna

This is another cheesy delight that’s hard to come close to replicating. This summer, I worked on a version of this no-bake summer lasagna with tofu ricotta swapped in for the cheeses. It was pretty good! (I need to perfect it and will share the final recipe once I have!)

There are a few ways to go about dairy-free lasagna. First, you can just swap out the cheeses with store-bought vegan cheeses. Done. You can also create a tofu ricotta that tastes much like the real thing – it’s uncanny and delicious in lasagnas. Another great ricotta sub can be made with cashews. Or perhaps a bechamel-like cashew cream? Seriously, is there anything cashews can’t do?!

Finish up with a sprinkle of nut parmesan and deliciousness ensues.

Recipes to try:

• Vegan Lasagna with Lemon Basil Cashew Cheeze from Oh She Glows – This incredibly decadent-looking version makes use of a lemon basil cashew “ricotta” along with store-bought shreds. Yum!
• Ultimate Vegan Lasagna from Vegetarian Times – This one uses both tofu ricotta and vegan cream cheese.
• Vegan Butternut Squash Lasagna with Cashew Cheese & Kale Pesto from Food By Mars – Creamy cashew cheese, pesto, and butternut squash make an extra-healthy lasagna.

Quesadillas

Dairy-Free Green Chile Enchilada Quesadillas

Quesadillas are another tough one. Again, store-bought shreds are one option. Another way to go about a cheese-free quesadilla? Try inserting some avocados. They add the creaminess that you’re missing – so good.

Recipes to try:

• Green Chile Enchilada Quesadillas from Fork & Beans – Avocados, onion, black beans, green-chile sauce, and a homemade grain-free tortilla recipe to go along with it for those who are eating gluten-free. Yes yes.
• Vegan Avocado Quesadillas from The Garden Grazer – Super simple yet creamy-dreamy good.
• Quickie Cheeseless Quesadillas from Happy Healthy Life – More avocado plus mashed beans help ensure you’ll never give cheese a second thought.

Queso/Cheese Dip

Velvet Vegan Cheese Sauce

Cheese dip – one of life’s most divine foodstuffs. This is a tough one to give up.

We’ve got a few plant-based alternatives, though. Pureed veggies with lemon juice, garlic, and other flavorings can fit the bill surprisingly well. There are also cashew-based recipes out there, too.

Recipes to try:

• Velvet Vegan Cheese Sauce from Namely Marly – This dairy-free queso reminds the author of American cheese, but it has two surprisingly healthy ingredients thrown into the mix, pumpkin and chickpeas! Some store-bought shreds seal the deal in this recipe.
• Vegan Butternut Queso from The First Mess – A seriously swoon-worthy imitation of the real thing.
• Nacho Sweet Potato Cheese from Connoisseurus Veg – An excellent rendition of nacho cheese, with the color to match the flavor!
• Cashew Queso from The Post Punk Kitchen – Cashews and miso make a darn tasty combo.
• Vegan Mexican Cheese 3 Ways from Minimalist Baker – Three different ways to get your queso fix, dairy-free. Can’t beat it.

Pesto

My Very Favorite Vegan Pesto

Okay, so pesto isn’t necessarily a “cheesy” food but the traditional stuff usually contains a good dose of Parmesan. But I’ve found that either leaving the cheese out completely or adding in a bit of nutritional yeast and lemon juice yields a glorious pesto. The parm is an afterthought!

Recipes to try:

• My Very Favorite Vegan Pesto Recipe – A versatile, vibrant pesto that proves no parm is needed. 
• Dairy-Free Basil Pesto from Overtime Cook – Another great dairy-free pesto option.
• Grilled Summer Vegetable Sandwiches with Pesto – A creamy vegan pesto brings these veggie sandwiches to life.
• Vegan Pesto Parmesan Breadsticks from Minimalist Baker – We’ve got vegan pesto and vegan parm for these bad boys, and I’m not sure I’d have it any other way.

Cheesecake

No-Bake Vegan Cheesecake

Yup. No dairy = no cream cheese = no cheesecake = waaahhh.

Some tasty no-dairy cheesecakes are out there, though. Most make use of either cashews or tofu, and they’re really decadent and delicious!

Recipes to try:

• No-Bake Vegan Cheesecake from The Roasted Root – Creamy, dreamy, and cashew-based. And when covered in figs and honey … drool.
• Raw Blueberry Cheesecak from Go Dairy Free – From the almond-date crust to the creamy cashew filling to the blueberry topping, this one is definitely special-occasion worthy.
• Dairy-Free Coconut Cheesecake from Jamie Oliver – Cashews + coconut + dates = yes please.
• Vegan Pumpkin Swirl Cheesecake from Minimalist Baker – Firm silken tofu gives this autumnal cheesecake its creamy lusciousness.

in conclusion …

See? It might not be so bad to live a life without cheese.

Do you have any dairy-free ideas or recipes you’d like to share? Or a favorite cheesy food you’d like to see made dairy-free but is still delicious? Be sure to share or make a request for ideas in the comments below!

Terrific vegan blog It Doesn’t Taste Like Chicken has about a gazillion dairy alternative ideas in this post and video.

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Easy Cheese Substitutes

All about vegan cheese including homemade and store-bought, plus 50+ recipes for making classically cheesy foods deliciously dairy-free.

Author Kare

Ingredients

• Cashews
• Tofu
• Nutritional Yeast
• Lemon juice
• Chao cheese

The post How I Live a Life Without Cheese: Thoughts, Ideas, & Recipes for a Dairy-Free Diet appeared first on Kitchen Treaty.

For this spicy, bold bowl of Buffalo Cauliflower Soup, I took a cue from something nearly every coffee table offers up on game day: buffalo wings. If “buffalo” doesn’t scream football food, I don’t know what does! And this chowder definitely sports the heat-building vibe everyone knows and loves, but the delivery is meatless and served up in a bowl. Lighter AND far less napkins used. Touchdown! (Okay, I’ll stop now.)

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Ingredients
  • For the Buffalo Cauliflower Soup:
  • For the Herbed Crostini:
• How to Make Buffalo Cauliflower Soup
• Ways to Adapt this Buffalo Cauliflower Soup Recipe
• Make-Ahead Notes

• Jump Right To The Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

The makers of Silk challenged me to “sideline meat” and create a vegetarian, football-night-friendly food that uses one of their milk products. It was called the #MeatlessMondayNight challenge, and you know I was up for it!

After a little brainstorming and a lot of taste-testing (it’s a tough job, but somebody has to do it), this Buffalo Cauliflower Soup was born.

Why You’ll Love This Recipe

If you aren’t eating dairy (or just want less of it), you know that it can be tough to replicate that creamy, dreamy element that chowders and creamy soups sport. But with this Buffalo Cauliflower Soup, I found the one-two play of blitzed cauliflower along with creamy almond milk gets us to the goal line. (Catch the football references?! Can’t help myself.)

So if you’re trying to eat less dairy, I’m willing to bet you’ll be pleasantly surprised by this Buffalo Cauliflower Soup!

This chowder’s best with crispy, herb-coated crostini, dipped generously into that creamy soupy goodness and gnawed with gusto.

This is football food, after all! I love how the parsley and dill add a bit of a cooling feel to the whole shebang. Plus: crispy golden bread. Done and done.

Ingredients

For the Buffalo Cauliflower Soup:

• Cauliflower – When cooked and pureed, cauliflower becomes remarkably smooth and luxurious – perfect for that decadent, thick creamy soup consistency.
• Olive oil
• Onion, carrots, celery, and garlic – Classic soup ingredients that build loads of flavor and add a nutrient boost, too.
• Potatoes – I like buttery Yukon Golds, which add heft and a chowder-like quality to this creamy soup.
• Smoked paprika – Such a magical ingredient! Adds a smoky note that pairs perfectly with the buttery creaminess and Buffalo heat.
• Salt & pepper – gotta have it!
• Milk – You have options, here!Feel free to use a plant-based milk like unsweetened almond milk, oat milk, or even some homemade cashew cream. If you’re okay with dairy, heavy whipping cream would take it over-the-top luxurious, though plain whole or 2% milk works too.

For the Herbed Crostini:

• Baguette – sliced thin
• Olive oil – for brushing on the bread
• Parsley & dill – these herbs offer a cooling counterpoint that is so delicious!
• Salt – for flavor!

How to Make Buffalo Cauliflower Soup

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How to Make Buffalo Cauliflower Soup

First, set a big ol’ pot over medium heat. Saute your onions, carrots, and celery then stir in the garlic, smoked paprika, and salt and pepper.

Next, add the broth, cauliflower, and potatoes. Simmer until the potatoes and cauliflower are tender.

While the soup is cooking, make your crostini by brushing the olive oil and herb mixture over the sliced baguettes and broiling them until golden.

When the soup is cooked, transfer half of the soup to a blender and puree it. Return the puree to the soup and stir. Creamy goodness!

Stir in the buffalo hot sauce and milk, add the parsley, and more salt and pepper if desired.

Ladle into bowls and top with scallions, blue cheese or vegan blue cheese, additional herbs and drops of hot sauce, and crostini.

Ways to Adapt this Buffalo Cauliflower Soup Recipe

• Make it 100% creamy: Puree the whole thing for a silky-smooth soup.
• Add meat for the carnivores: Top individual bowls with shredded, cooked chicken.
• Add a can of beans: A drained can of white beans such as cannellini will increase the protein factor and add to the creaminess.

Make-Ahead Notes

Both the soup and crostini can be made ahead of time too. Just whip up the soup up to a two days before hand and then store in an airtight container in the refrigerator. Reheat in a pan over low heat over the stove, and you’re good to go. The toasted crostini freeze gloriously – just pull them out about an hour before mealtime to thaw.

Then just kick back and enjoy the game, in the most delicious way!

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Buffalo Cauliflower Soup

This hearty, veggie-packed soup eats like a chowder with a kicky buffalo-style wallop. Creamy, full of flavor, and, yep, vegan – though the carnivores will no doubt be clamoring for seconds, too! With crunchy herbed crostini for delicious dipping.

Keyword buffalo cauliflower chowder, buffalo cauliflower recipes, buffalo cauliflower soup, cauliflower chowder

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 294kcal

Author Kare

Ingredients

Vegan Buffalo Cauliflower Chowder:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced 2 cups
• 2 medium carrots, diced diced
• 2 medium stalks celery, diced diced
• 2 medium cloves garlic, minced minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups low-sodium vegetable broth
• 4 cups cauliflower cut into 1/2-inch pieces
• 3 medium Yukon Gold potatoes about 1 pound, cut into 1/2 inch cubes
• 3 tablespoons Buffalo sauce like Frank's Red Hot; add more or less, to taste
• 1 cup unsweetened almond milk or another favorite milk or cream
• 1/4 cup chopped parsley

Herbed Crostini:

• 1/2 baguette sliced thin (about 1/4-inch)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh dill
• 1/8 teaspoon kosher salt

Instructions

• Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
• Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
• While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully – they can burn fast!)
• Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don’t have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
• Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you’re sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
• Ladle into bowls, serve with toppings such as scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce. Float a crostini on top of each bowl (or serve alongside).

Notes

Nutrition information includes crostini.

Meat Option:

A reader suggested this and I think it’s brilliant! Add cooked, shredded chicken to the meat-eaters’ portions. I’d drizzle on some extra Buffalo sauce for good measure!

Dairy Option:

Use dairy milk or heavy cream and top with blue cheese or gorgonzola. A little sharp white cheddar stirred in with the milk or cream wouldn’t hurt either!

Gluten-Free Option:

The soup itself is gluten-free; just omit the crostini or make with a gluten-free bread.

Nutrition

Calories: 294kcal | Carbohydrates: 35g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 902mg | Potassium: 740mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3867IU | Vitamin C: 57mg | Calcium: 121mg | Iron: 2mg

The post Buffalo Cauliflower Soup appeared first on Kitchen Treaty.

But if consuming less dairy means I’m eating more simple vegan recipes like this Maple-Sriracha Roasted Cauliflower, well … cheese, don’t let the door hit you on the way out.

Roasted cauliflower is a seriously addicting snack. Or side. Or main. It gets tender, goldeny-caramelized, and a little crispy edged as it roasts, transforming into something so utterly scrumptious that it’s entirely possible to eat a whole head of cauliflower this way. Not that I, um, know anything about that (see: less-than-stellar eating habits again).

But adding pure maple syrup and spicy Sriracha to the mix? Oh. My. Stars. Roasted cauliflower just got a heckuva lot more addicting. Not that I needed for that to happen.

It’s super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

I like to serve it up with a few extra dots of Sriracha for a little extra kick. So. Good.

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even. But I have enough of a problem controlling myself around this stuff just the way it is, straight-up. Ah well, at least it’s cauliflower instead of cheese.

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Maple-Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet/spicy cauliflower is equally perfect for game-day snacking, a dinner side, or just straight-up lunch.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 -4 servings

Author Kare

Ingredients

• 1 approx. 2-pound head cauliflower, cut into bite-size florets
• 1/4 cup olive oil
• 3 tablespoons pure maple syrup
• 2 teaspoons Sriracha sauce + more for serving if desired
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
•  

Instructions

• Preheat oven to 450 degrees Fahrenheit. In a large bowl, whisk together the olive oil, maple syrup, Sriracha sauce, salt, and black pepper. Add the cauliflower and toss until well-coated. Spread on a large rimmed baking sheet and bake, stirring once, until tender and golden brown, about 25 minutes. Serve with additional Sriracha sauce, if desired.

The post Maple-Sriracha Roasted Cauliflower appeared first on Kitchen Treaty.

“The sun is shining, the clouds are breaking … ’cause I can’t lose now, there’s no game to playyyy!”

Have I ever mentioned my undying, unadulterated, slightly obsessive love for the band Boston? Man, those guys knew how to rock a song. Every time I hear a Boston song, I have to jump out of my seat and break out the air guitar. Not really. Okay, maybe a little.

This week has been a combination of unseasonable, summer-like sunny days combined with lots and lots of music. The latter is thanks to an awesome new stereo system we splurged on. We’ve been all about dancing in the living room many times a day with our tunes-loving toddler. Sometimes Caspar Babypants is playing, and sometimes it’s Boston.

Regardless of the music going in the background, two other themes this week have been dirt and the grill. Not together, thankfully. We’re building raised beds for my garden areas (let there be tomatoes! Let there be herbs!), and ambitiously, we had five yards of garden mix soil dropped off on our driveway at the beginning of the week. So now we’re desperately trying to transfer the dirt to its permanent homes before the rain sets back in.

What does this all have to do with that sliced-up-looking brain down there? Well, that’s the grilling part! And it’s not a brain, it’s cauliflower!

So, cauliflower “steaks.” Have you tried them yet? Essentially, we’re talking about cross-sections of cauliflower, seasoned and roasted until tender and succulent. Good, right? I mean, I sort of think “steak” is a reach, but I’m on board with the method for sure.

Well, with all of this sun and music and outdoors and grilling, a crazy idea popped into my head: how about grilled cauliflower steak sandwiches? Instead of roasting those suckers, I could grill them and throw them in a burger bun (hello, they’re the perfect size!) and make myself the easiest veggie patty in the history of vegetarian burgers! No marinating, no forming patties – just brush with oil, season with salt and pepper, grill ’em up, throw them on a bun with some good stuff, consume.

As a nod to traditional steak sandwiches, I dressed this burger up steak-sandwich style – a layer of melty provolone, a smear of Dijon and mayo, some onions (but not grilled, because we’re too busy dancing and shoveling dirt to have time for that), and a pile of arugula, all inside toasty ciabatta buns.

Easiest veggie burger ever, seriously. Happy dance (with air guitar)!

For the meat-eaters

If your resident carnivores want plain-ol’ meat for their burgers, well, this is kind of perfect! Just grill up some cauliflower for the vegetarians, and cook the meat on the other side of the grill. The toppings will go with either one – and everyone’s happy!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Grilled Cauliflower “Steak” Burgers

The simplest veggie “patty” ever! Tender seasoned cauliflower steaks fit perfectly inside a bun, making for an incredibly easy – and scrumptious – vegetarian burger.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Author Kare

Ingredients

• 2 medium-size heads cauliflower
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt + more to taste
• Freshly ground black pepper to taste
• 4 slices provolone cheese or whatever cheese you like, or you can skip the cheese for a dairy-free option
• 4 Ciabatta rolls or Ciabatta-style hamburger buns
• 1/4 cup mayonnaise about 1 tablespoon per burger
• 1/4 cup Dijon mustard about 1 tablespoon per burger
• 1 red onion sliced
• 1 cup arugula
•  

Instructions

• Preheat your grill to medium, about 350 – 400 degrees Fahrenheit.
• Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef’s knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
• Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
• Cut the Ciabatta buns in half and brush the insides with olive oil, so that they’ll be ready to grill when it’s time. Set aside.
• Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
• Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.

Notes

Don’t have a grill? No problem! Just sear the cauliflower steaks in a saute pan for 3-4 minutes until browned on both sides, then transfer to a 400-degree oven and cook until tender, about 15 minutes.

Dairy-Free Option:

Omit the cheese.

Vegan Option:

Omit the cheese and replace the mayo with a vegan alternative.

The post Grilled Cauliflower Steak Sandwiches appeared first on Kitchen Treaty.

Neither subject, clearly, is particularly scintillating, so … backspace, backspace, backspace, chili. I’ll just talk about this Crock Pot Buffalo Cauliflower Chili, because I’m just plain out of any other good ideas. Writer’s block: it’s a real thing.

Note: this is not buffalo chili. It’s buffalo chili. See the difference? I have definitely not changed my ways; it is definitely not buffalo of the American Bison variety.

It is buffalo of the wing variety. But it’s not buffalo wings, either, because that’s still meat. And that would be weird. It’s just the sauce. And cauliflower. And a bunch of other stuff to make it into chili.

(See how I am not kidding about my writer’s block?!)

I actually bought the Frank’s Red Hot sauce for another recipe idea I have up my sleeve, but on a whim, I threw this together too. And WE LOVED IT. Because the cauliflower cooks for a good long time, it just sort of melds with the beans, tomatoes, onions, and sauce and creates this wonderful thick chili texture. The Frank’s Red Hot, chili powder, and cayenne lend a nice wallop of heat, but it’s a nice sort of heat. No pain. And it’s mellowed a bit by the brown sugar and the cheese you throw on top. Blue cheese is a must. Unless you hate it, then cheddar is a must. Unless you’re a vegan, in that case, I think you’ll still like it without the cheese.

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Crock Pot Vegetarian Buffalo Cauliflower Chili

Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it’s game day or any day. This is a super easy one-pot slow cooker meal – no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner’s ready.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 1/2 medium head cauliflower about 4 cups florets
• 1 medium onion diced (about 2 cups)
• 4 cups cooked cannellini beans or 2 15-oz. cans, drained
• 1 28-ounce can diced tomatoes with juice
• 1 4-ounce can fire-roasted diced green chilies
• 1/2 cup Frank’s Red Hot original sauce
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon cayenne pepper plus more to taste if desired
• 1/2 teaspoon kosher salt plus more to taste if desired
• Assorted toppings such as blue cheese diced celery, diced red onion, sliced scallions, sour cream or this vegan cashew sour cream (so good!), or shredded cheddar cheese

Instructions

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

Notes

Dairy-Free/Vegan Option:

Omit the cheese. Use vegan sour cream.

The post Crock Pot Buffalo Cauliflower Chili appeared first on Kitchen Treaty.