Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Chai Latte Basil Seed Pudding
• Ingredients
• Adaptations/Variations
• How to Make Chai Latte Basil Seed
• Tips for Success
• More Basil Seed Recipes

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

The Story Behind the Recipe

I love a good make-ahead breakfast and have made chia seed pudding for years. But recently, I discovered basil seeds as an alternative to chia seeds, and I love them!

Basil seeds are tiny and black, just like chia seeds. They come from the sweet basil plant, and are also known as sabja seeds. They are basically flavorless (no, they do not taste like basil).

They’re just as versatile as chia seeds, so I’ve been experimenting a lot with different recipes like this basil seed drink and basic basil seed pudding. I decided to try a chai latte inspired spin, and loved it so much, I had to share it with you immediately!

Why You’ll Love Chai Latte Basil Seed Pudding

• So many nutrients! I talked about this a lot in my standard basil seed pudding recipe, but basil pudding made with sweet basil seeds is a great alternative to chia seed pudding. Basil seed pudding is super similar taste and texture wise, but packs in some more nutrients, notably almost double the fiber.
• Lectin-free. Chia seeds have lectin, so basil seeds are a great alternative if you’re avoiding lectin in your diet.
• Hearty make-ahead breakfast. This chai latte basil seed pudding keeps me full for hours and is basically zero work in the a.m.

Ingredients

• Chai tea – Some chai flavored recipes only have chai spices, but I wanted to go all the way by using chai tea! We soak the basil seeds in the tea for tons of infused flavor.
• Basil seeds – I buy this brand off of Amazon.
• Coconut milk – You can substitute in your choice of milk like dairy milk, oat, almond, soy, or whatever you like.
• Pure maple syrup – This basil seed pudding needs a bit of sweetness, so I like maple syrup. You can sub honey (it will just no longer be vegan) or I’ve even used powdered stevia before to make it lower in overall sugar content.
• Spices – Ground cinnamon, ground ginger, and ground cardamom

Adaptations/Variations

Vanilla Chai Latte Basil Seed Pudding – Add a teaspoon of vanilla extract or scrape a vanilla bean into the mix.

London Fog Latte Basil Seed Pudding – Use Earl Gray tea instead of chai. Omit the spices and add a teaspoon of vanilla. Sprinkle with a few bits of edible lavender for some fancy factor!

Tips for Success

• Make sure the tea is hot or at least lukewarm when you add the basil seeds. Unlike chia seeds, basil seeds like a bit of warmth in order to plump up quickly.

I hope you love this cozy spin on basil seed pudding! It’s creamy, comforting, and so easy to make ahead of time. Plus it tastes amazing!

More Basil Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink

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Chai Latte Basil Seed Pudding Recipe

Creamy, hearty make-ahead basil seed pudding with creamy chai latte flavors. Simple, easy, and delicious!

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding recipe, chai basil seed pudding

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 211kcal

Author Kare

Ingredients

• 3/4 cup hot water
• 2 bags chai tea
• 3 tablespoons basil seeds
• 1 1/4 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 2 tablespoons pure maple syrup*
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom

Instructions

• Heat water and pour 3/4 cup into a medium heat-proof bowl. Add chai tea bags and steep for 3 minutes. Remove and discard the tea bags.
• Add basil seeds and stir. Let sit at room temperature for 5-10 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in coconut milk, pure maple syrup, cinnamon, ginger, and cardamom. If you're happy with the thickness, you're done. For a slightly thinner pudding, add more coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.
• To serve, top with whipped cream or coconut whipped cream if desired, fruit such as banana slices or diced apples, and a sprinkle of ground cinnamon.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

The post Chai Latte Basil Seed Pudding Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• All About Basil Seeds
• Why You’ll Love Basil Seed Pudding
• Ingredients
• Adaptations/Variations
  • Sugar Free Basil Seed Pudding
  • Strawberry Basil Seed Pudding
  • Chocolate Basil Seed Pudding
  • High Protein Basil Seed Pudding
  • Chai Latte Basil Seed Pudding
• How to Make Basil Seed Pudding
• Tips for Success
• More Basil Seed & Chia Seed Recipes

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

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

• SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
• Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
• Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
• Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!

Ingredients

• Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
• Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
• Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
• Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
• Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
• Cinnamon – Just a touch for a bit of cozy flavor.
• Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

• I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

• Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

• Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

• Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

• Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

Tips for Success

• Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
• Use lukewarm water for the fastest, most efficient soaking.

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

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Basil Seed Pudding Recipe

This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

• 3 tablespoons basil seeds
• 3/4 cup lukewarm water
• 3/4 – 1 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 1 tablespoon pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt

Instructions

• In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 124mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 2mg

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

The post Basil Seed Pudding appeared first on Kitchen Treaty.

We’ve got broccoli, zucchini, red bell peppers, snap peas, and spinach along with Thai green curry paste, coconut milk, and a generous squeeze of lime. You can enjoy this one as-is, or add your protein of choice. I’ll often add tofu or chickpeas to my protein and shredded cooked chicken to the resident carnivore’s bowl.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Thai Green Curry Vegetables
• Ingredients
• Adaptation Idea
• How to Make Thai Green Curry
• Tip for Success
• More Curry Recipes

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

The Story Behind the Recipe

This is another recipe I’ve had in the hopper for years! Every summer, we head up to the Southern Gulf Islands in British Columbia, and nearly every restaurant has a Thai green curry dish, each one better than the last.

My favorite is loaded up with veggies along with wedges of grilled tofu, then topped with chopped almonds and shredded carrots. It’s incredible!

So a few years ago, I decided to work on recreating the dish at home. It seemed like the perfect One Dish Two Ways recipe – a “fork in the road” recipe where it starts out vegan or vegetarian, then you divide it in half and add meat to one half for the carnivores.

I’ve made this one many times with chicken for my guy and leaving it vegetarian for me. It’s super flexible that way!

I decided that for publishing this Thai green curry recipe, I’d leave it to veggies only, then you can give it the “pick your protein” treatment if you like. Add tofu, chickpeas, white beans, seitan, or chicken – or just enjoy the veggies just as they are! No matter how you serve it up, it’s SO tasty.

Why You’ll Love These Thai Green Curry Vegetables

• SO full of flavor. Garlic, ginger, Thai green curry paste, coconut milk … it’s just the best combo.
• Super flexible. Subtract or add veggies and make it yours. Add a protein if you like. Serve it over cauliflower rice for a lower-carb version or quinoa for a bit more protein.
• Easy! SO easy!
• Simple to prep ahead. Chop up the veggies, garlic and ginger beforehand, then keep the veggies in one container and the garlic and ginger in another in the fridge for up to 2 days. Perfect for when you want a healthy weeknight dinner but are short on time.

Ingredients

• Oil – Any neutral cooking oil like vegetable oil or avocado oil will work well.
• Thai green curry paste – I prefer Thai Kitchen Brand, but use whichever one you like. Note that Thai Kitchen green curry paste is pretty mild, so you might grab another if you want a spicier Thai green curry. I also add crushed red pepper flakes as garnish to add a bit of heat.
• Salt, garlic, & ginger – Helps enhance/add to the flavors of the Thai green curry paste.
• Veggies – Broccoli, zucchini, red bell pepper, sugar snap peas, and baby spinach
• Coconut milk – I like to use full-fat canned coconut milk for the richest curry.
• Brown sugar – Just that touch of sweetness really helps to round out the flavor.
• Cornstarch – This is to help thicken the sauce to give it a more velvety texture. You can totally leave it out if you prefer!
• Lime – Lime zest lends flavor (traditionally you might find kaffir lime leaves in Thai green curry, but that’s an ingredient that’s really hard for me to find in my area, so I use lime zest + serve lime wedges to squeeze over the top of the curry.
• Thai basil – Fresh Thai basil can be found in the produce section of most grocery stores.
• For serving – Rice, chopped almonds, more Thai basil, lime wedges, crushed red pepper flakes, shredded carrots

Adaptation Idea

• Add chickpeas, white beans, edamame, tofu, or chicken for some additional protein.

How to Make Thai Green Curry

You’re gonna LOVE how easy it is to make vegetable Thai green curry!

You’ll want to chop your veggies in advance, because once you start cooking, the process goes pretty quickly. And make sure you have some rice ready to go.

First, saute the green curry paste, garlic, and ginger in the oil for just a bit to help liven up the flavors. Next, add water and all of the veggies except for the spinach.

Cover and let that simmer until the veggies are tender, then stir in the coconut milk. Stir the cornstarch with a little water and pour that in too.

Simmer gently until thickened, then stir in the lime zest, spinach, and Thai basil.

Taste and add more salt if desired. That’s it!

Serve over rice and garnish how you like.

Tip for Success

• Once you’ve added the coconut milk, do not boil the mixture. This can cause the coconut milk to split or curdle. If that does happen, it will still taste okay, don’t worry! It just doesn’t look as appetizing or have quite the lovely silky texture.

I hope you love this Thai green curry vegetables recipe as much as we do! It’s such a delicious way to enjoy veggies, and super flexible too. I love this as a one-dish-two-ways recipe – it’s so easy to just add your protein of choice!

More Curry Recipes

• Chickpea & Tomato Curry
• Chana Masala
• Slow Cooker Red Lentil & Chickpea Pumpkin Curry
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Thai Green Curry Soup
• Thai Red Curry

Print

Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

• 1 tablespoon vegetable oil or another neutral cooking oil
• 3 tablespoons Thai green curry paste I like Thai Kitchen brand
• 1/4 teaspoon kosher salt + more to taste
• 1 medium clove garlic minced
• 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
• 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
• 2 cups broccoli florets
• 1 medium zucchini cut into half-moons
• 1 red bell pepper cut into strips
• 1/2 cup sugar snap peas or snow peas
• 1 cup coconut milk from the can
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 3 cups baby spinach
• 2 teaspoons lime zest from one medium lime
• 10 leaves Thai basil roughly chopped

Serve with:

• cooked brown rice or quinoa
• Thai basil leaves
• lime wedges for squeezing over the top
• chopped almonds
• crushed red pepper flakes

Instructions

• Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
• Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
• Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
• To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 4mg

The post Thai Green Curry Vegetables Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Chickpea & Tomato Curry Ingredients
• How to Make It
• What to Serve with Chickpea & Tomato Curry
• More Favorite Curry Recipes

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

The Story Behind the Recipe

I’ve been making this vegan and vegetarian curry recipe for at least a year, and keep thinking I need to share it! I originally found it on BBC Recipes, and have made tiny tweaks here and there to make it my own.

The spices are so well-balanced, and with the creamy coconut milk, the hearty chickpeas, and the tangy tomatoes, this tomato chickpea curry is a such a simple stovetop curry that tastes so much more complex than you’d expect! I love a scoop of it over brown rice with a generous sprinkle of cilantro. YUM.

Chickpea & Tomato Curry Ingredients

• Olive oil – For sautéing the onion and aromatics.
• Yellow onion – Most every recipe I have calls for diced onions, but this one calls for cutting them into longer strands, and it makes for the most interesting texture in this curry! I love it.
• Garlic – For lots of flavor
• Garam masala, turmeric, and ground coriander – This spice combo is *chefskiss* perfect and adds 95% of the flavor to this delicious curry.
• Canned whole tomatoes – Break them down with a wooden spoon, then cook them down a bit more. So much tomato flavor.
• Salt – Highlights the spices and ingredients!
• Crushed red pepper flakes – Totally optional, but a little pinch adds a nice little bit of heat.
• Coconut milk – I sometimes use full-fat, and sometimes use light. Full fat canned coconut milk gives a more unctuous, rich and creamy feel while light is less rich and thick but equally delicious.
• Chickpeas – One can, drained.
• Fresh tomatoes – Gotta double up on the tomatoes for a tomato curry!
• Cilantro – Adds pretty color and highlights the curry flavors.
• Brown rice – For serving. Use your favorite rice! I like brown basmati.

How to Make It

This Chickpea and Tomato curry comes together quickly! First, you saute your onion, garlic, and spices. Then, add the tomatoes and break them up with a spoon, then cook until thick. Stir in the coconut milk and chickpeas, and simmer lightly for just a bit, then add the ripe tomatoes and cilantro. Taste, add more salt, and serve over rice. That’s it!

What to Serve with Chickpea & Tomato Curry

I think that, served over a scoop of rice, this Chickpea Tomato Curry is a meal in and of itself. But if you want a heftier meal, a kale salad would be great on the side. And in keeping with the curry flavors, how about finishing the meal with a Golden Milk Latte?

More Favorite Curry Recipes

• Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin, Chickpea, & Lentil Curry
• Thai Red Curry Winter Vegetables

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Tomato Chickpea Curry Recipe

A simple, creamy curry with hearty chickpeas, sweet tomatoes, and creamy coconut milk. On the table fast – in less than 30 minutes!

Course dinner, entree

Cuisine American, Indian

Keyword chickpea and tomato curry, Tomato Chickpea Curry Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 284kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion halved and finely sliced from end to end
• 2 garlic cloves minced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 14 ounces whole tomatoes 1 can; with juices
• 1/2 teaspoon salt
• Pinch crushed red peppers optional; increase or decrease depending on how much heat you like
• 14 ounces coconut milk 1 can; can substitute lite coconut milk
• 14 ounces chickpeas 1 can; drained and rinsed
• 2 medium ripe tomatoes cut into eighths
• 1/4 cup fresh cilantro chopped
• 4 cups cooked brown basmati rice

Instructions

• Start rice according to package instructions.
• While the rice is cooking, add olive oil to a large saute pan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
• Add garlic, garam masala, turmeric, and coriander. Cook, stirring frequently, for one minute, until fragrant.
• Pour in the can of tomatoes and juices, 1/2 teaspoon salt, and pinch of crushed red pepper, stirring and scraping to pick up the flavors from the aromatics and spices with the tomato juices. Use a wooden spoon to break up the tomatoes as you go. I prefer to break them up pretty small. Simmer for 10 minutes until thickened.
• Add the coconut milk and the drained and rinsed chickpeas. Return gently to a simmer. Continue to simmer very gently for about 10 more minutes, until thickened.
• Stir in the fresh tomatoes and the fresh cilantro. Taste and add more salt if desired.
• Serve scooped over rice. Garnish with additional cilantro and fresh tomatoes, if desired.

Notes

Adapted from BBC Good Food

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 212mg | Potassium: 542mg | Fiber: 6g | Sugar: 6g | Vitamin A: 614IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 5mg

The post Tomato Chickpea Curry Recipe appeared first on Kitchen Treaty.

This carrot and coconut milk soup is pretty similar to this beautifully simple roasted carrot soup recipe, but with a few more ingredients for added flavor AND a hearty swirl of quinoa for a bit of heft and protein.

It’s lightly spiced, deliciously smooth, and surprisingly hearty.

Why Roast Carrots for Carrot Soup?

Roasting veggies creates magic – we all know this. It caramelizes the sugars in veggies – especially root vegetables like carrots – squeezing out all of the flavor it can.

When creating this soup recipe, I asked myself – is it REALLY necessary to roast the carrots? Because if we can save having to wash a baking pan and make it all in one pot, I’m all for the efficiency.

So I made two batches side-by-side – one with roasted carrots, and one that skips the roasting step, instead cooking the carrots directly in the soup. And you know what? Both were good, but the roasted version was markedly better. It just simply had far more depth of flavor – a little sweeter, a little earthier, and a lot more “get my spoon back in there, I want more.”

Verdict? Roast those carrots for extra deliciousness. But if you don’t want to, you’ll totally be okay.

For this carrot soup recipe, we have the following ingredients:

• Carrots – shocking, I know!
• Onion
• Garlic
• Ginger
• Curry powder – just enough for some lightly spiced flavor
• Vegetable broth
• Coconut milk
• Salt & pepper
• Quinoa!

To make it, you roast the carrots and make the quinoa. While those are cooking, you sauté the aromatics and get the broth going. Puree, add coconut milk, ladle into bowls, and add spoonfuls of cooked quinoa to the finished version.

For this recipe, I was inspired by this carrot soup recipe from BBC Good Food and by the Spiced Carrot & Red Pepper Soup with Couscous recipe in the Smitten Kitchen Everyday cookbook (affiliate link; worth the price for the red lentil soup recipe alone). I loved the idea of a carrot soup with a swirl of grain-like pasta. I thought I’d try quinoa for the added protein quotient, and there is just something really satisfying about the mix of the two.

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Creamy Roasted Carrot Soup with Coconut Milk & Quinoa

You'll want to reach for this velvety smooth, luxuriously creamy, lightly spiced soup time and again this season. Dress it up with quinoa or any grain or pasta you like!

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 262kcal

Author Kare

Ingredients

For the roasted carrots

• 1 pound carrots peeled and cut into 1-inch pieces
• 2 teaspoons olive oil
• Pinch salt and pepper

For the quinoa

• 1/4 cup red quinoa white quinoa works too
• 1/2 cup water

For the rest of the soup

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 medium garlic cloves minced
• 1 teaspoon mild curry powder or your favorite curry powder
• 3 cups low-sodium vegetable broth plus a bit more for thinning the soup if you prefer
• 1 tablespoon fresh minced ginger
• 14 ounces canned coconut milk 1 can; full fat
• 1/2 teaspooon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

For garnish

• a few springs of parsley, chopped optional

Instructions

Roast the carrots

• Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Spread the carrots on a large baking sheet and drizzle with the 2 teaspoons oil and a pinch each of salt and pepper. Toss with your hands or a spatula to coat the carrots evenly and roast until tender and dark golden brown on the portions of carrots that are touching the pan, about 30 minutes. Remove from oven and set aside.

Cook the quinoa

• Rinse the quinoa well and drain water. Place in a small saucepan and add the 1/2 cup water. Put over medium heat and bring to a boil. Reduce to a simmer and cover. Cook until fluffy and tender, about 15 minutes. Alternatively, cook according to package instructions.

Make the soup

• You can start this while the carrots are roasting and the quinoa is cooking.
• Place a large soup pot over medium-low heat. Add the olive oil. When hot, add the onion and a little pinch of salt. Cook, stirring occasionally, until onions are tender, about 8 minutes.
• Add the garlic and curry powder. Cook, stirring constantly, for one minute.
• Add the vegetable broth and the ginger and cook until the ginger is tender, about 5 minutes.
• At this point, if your carrots are done roasting, you can add them to the soup. Otherwise, remove the soup from the heat until your carrots are roasted.
• Once the carrots are done, transfer them to the pot. Working in batches with a blender or using an immersion blender, puree the soup until smooth. Return to the soup pot (if necessary).
• Stir in the coconut milk. Increase heat to gently heat the soup to your desired temperature.
• Taste and add more salt and pepper if desired. If you prefer a thinner soup, you can add more broth at this time. I like this one a bit on the thicker side – like a thin queso – so it will have enough heft to hold the quinoa on top.

Serve

• To serve, ladle soup into bowls and add 2 tablespoons of quinoa to the center. Stir around the edges if desired to help incorporate the quinoa (and because it is kind of fun and looks pretty!) Top with a bit of chopped parsley if desired and serve.

Notes

You can serve this without the quinoa or try rice, couscous, farro, or another grain or pasta that strikes your fancy. 

Nutrition

Serving: 1cup | Calories: 262kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 97mg | Potassium: 501mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12635IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg

The post Creamy Roasted Carrot and Coconut Milk Soup with Quinoa appeared first on Kitchen Treaty.

This Summer Chickpea Curry is a super simple way to enjoy summer produce while also ushering in cooler fall days. Perhaps begrudgingly. But at least deliciously.

Table of Contents

• The Story Behind the Recipe
• About this Summer Chickpea Curry Recipe
• More Chickpea & Bean Curry Recipes

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

The Story Behind the Recipe

So how’s your garden doing? Mine is happy in some places, sad in others. It’s been a cool summer here in the Pacific Northwest, so my pea crop was glorious. My zucchini, on the other hand, is still puny and sad.

Yesterday was Sneak Some Zucchini On Your Neighbor’s Porch Day (have you heard of it? Totally a thing). Sadly, as I went out to my garden and gazed upon my struggling zucchini seedling, I resigned that I wouldn’t be able to participate. Okay, so I’ve never participated. But I’d like to think I could if I wanted to!

Did your neighbor sneak some zucchini onto your porch yesterday? Lucky! I’ve got the perfect recipe for a couple of those bad boys: This Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini. This is the ultimate August recipe – fresh yet comforting, summery yet alllllmost fall-ish. But not quite. Because we ARE NOT ready to go there yet.

About this Summer Chickpea Curry Recipe

This Creamy Coconut Chickpea Curry starts with a base of onion, garlic, ginger, and mild curry powder. You can adjust the heat by adding cayenne or using a hotter curry powder, but I like mine pretty mild. Then, saute the zucchini, add that glorious fresh corn, chickpeas, and VERY GENTLY simmer in an incredible coconut milk-tahini-brown sugar-lemon juice situation.

I originally adapted this recipe from the blog Half Baked Harvest. I know tahini is an unusual ingredient in curry, and I’m not sure where the idea first originated, but I definitely recommend this non-conventional addition. It adds a creamy, nutty backbone to this flavorful chickpea curry.

But the best part? Quite possibly the Persian cucumber garnish. It seems odd at first, but that crunchy, cool counterpoint to the creamy, spicy curry is on point. Did I just use “on point” correctly? If I have to ask, I shouldn’t use it, but there it is.

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are the perfect summer BBQ side.
• Chickpea & Tomato Curry comes together so quickly and easily. I love this one.
• Slow Cooker Red Lentil & Pumpkin Curry is perfect for fall.
• This Crock Pot Lentil & Chickpea Curry with Potatoes & Peas is super easy – just dump, go, come back, and enjoy!

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Summer Chickpea Curry

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy coconut milk sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Course Main Course

Cuisine American, Indian

Keyword curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 546kcal

Author Kare

Ingredients

For the curry:

• 2 tablespoons olive oil divided
• 1/2 medium yellow onion diced
• 2 medium cloves garlic minced
• 1 thumb-sized piece ginger peeled and minced
• 1 tablespoon + 1 teaspoon mild curry powder
• 1/8 teaspoon cayenne pepper + more to taste optional – for a bit of heat if your curry powder is extra mild
• 2 medium zucchini quartered and sliced
• 2 cobs of corn kernels cut off
• 1 (15-ounce) can chickpeas, drained
• 1 (14-ounce) can light coconut milk
• 2 tablespoons tahini
• 1 teaspoon brown sugar
• 1/4 teaspoon kosher salt + more to taste
• 1 tablespoon freshly squeezed lemon juice from about half a small lemon
• 1/4 cup chopped cilantro

For serving:

• 2 cups cooked white Basmati rice
• 2-3 Persian cucumbers sliced
• 2 scallions sliced
• Chopped cilantro
• Black & white sesame seeds

Instructions

• Start your rice first thing so that it’s ready when your curry’s ready.
• Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
• Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
• Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
• Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
• Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
• Bring to BARELY a simmer – do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
• Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least – I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you’d like a bit more heat.
• To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Notes

Adapted from Half Baked Harvest

Nutrition

Calories: 546kcal | Carbohydrates: 73g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Sodium: 258mg | Potassium: 850mg | Fiber: 12g | Sugar: 13g | Vitamin A: 480IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 5mg

The post Summer Chickpea Curry appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind this Peanut Sauce Recipe
• Why You’ll Love It
• Homemade Peanut Sauce Ingredients
• How to Make Peanut Sauce with Coconut Milk
• Can I Freeze Peanut Sauce?
• Ideas for Serving

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

The Story Behind this Peanut Sauce Recipe

I developed this recipe in 2020, when pantry meals were king! During that time, we found that sauce recipes like this really helped us keep our menus flexible. So when the grocery store is out of one thing, we could still make a delicious dinner happen.

Why You’ll Love It

Peanut sauce with coconut milk goes with so much – it’s excellent with tofu satay skewers, chicken skewers for my guy, broccoli, rice, soba noodles … plus it’s the most delicious dip. Summer rolls, veggies, artichokes … sky’s the limit with this peanut sauce. It’s also fully vegan and gluten-free!

Homemade Peanut Sauce Ingredients

Our very favorite peanut sauce recipe calls for the following ingredients:

• Peanut butter, of course! Creamy – and I like the less-natural, more processed stuff for the smoothest sauce. Talking Jif and friends here.
• Coconut milk. Full-fat, please! It gives this sauce its thick, just, unctuousness. Spell check agrees that “unctuousness” is a word, so I’m going with it.
• Garlic. Because of course!
• Soy sauce or Tamari. Umami baby!
• Curry powder. Yep. Traditional this is not. Tasty it is.
• Brown sugar. That touch of sweet really helps round out all of the flavors.

A couple of notable things this vegan peanut sauce is missing in its ingredient list? No ginger, for one. And no acid like rice wine vinegar or lime juice. I honestly thought it would be better with both, but ginger didn’t add enough to make the cut, and when I tried this with the acid and without, I liked it just as well either way. So why not just cut it and keep it simple?! Sooooo I did.

How to Make Peanut Sauce with Coconut Milk

To make it, simply warm the peanut butter, coconut milk, the garlic, and some water over low heat until melty and combined. Then stir in the remaining ingredients, juuuuust let it simmer, and done. Seriously so easy.

Then, just drizzle away on anything and everything.

Yessss, my friends. This peanut sauce is everything.

Can I Freeze Peanut Sauce?

Yes! Peanut sauce freezes really well. The one variable is the coconut milk. Sometimes it can separate or be a bit grainy upon thawing. So the consistency might not be exactly what it was before, but it still tastes great! To freeze your peanut sauce, transfer to an airtight container or a freezer bag and place in the freezer. It can be frozen for up to three months. Thaw at room temperature for about 30 minutes then warm in a saucepan over the stove if you like.

Ideas for Serving

I love to keep a big batch of this homemade peanut sauce in the fridge for super quick and easy dinners. Lately, I’ve been roasting tofu for me and warming pre-cooked chicken satay skewers from Costco for my guy. Throw in a scoop of rice and some steamed broccoli and it makes for the easiest dinner. And it is SO GOOD. (Did I mention that already?)

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Peanut Sauce with Coconut Milk Recipe

Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!

Course sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 321kcal

Author Kare

Ingredients

• 1 cup creamy peanut butter
• 1 (14-ounce) can full-fat coconut milk
• 2 medium cloves garlic minced
• 2/3 cup water
• 2 tablespoons soy sauce or Tamari*
• 2 tablespoons brown sugar
• 2 teaspoons curry powder
• A pinch or two of kosher salt to taste – optional

Instructions

• Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer – don’t let the sauce boil.
• Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer – just barely! – and then remove from heat.
• Taste and add a pinch or two of salt if you wish. Serve as desired.

Notes

Gluten Free Option

Use Tamari instead of soy sauce.

* If you use Tamari, you’ll probably want to add a bit of salt at the end.

Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Sodium: 409mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

The post Creamy Peanut Sauce with Coconut Milk Recipe appeared first on Kitchen Treaty.

I created this recipe before butternut squash mac and cheese was a huge thing – and while I knew it was mac-and-cheese-esque, I basically considered it a butternut pasta bake. It’s a creamy butternut squash pasta casserole, but it’s also basically vegan baked mac & cheese with butternut squash. I’m never really sure what to call it, but Butternut Squash Pasta Bake seems to be the best fit! No matter what you call it, I think you’ll consider it delicious!

We love this easy butternut squash pasta dish for busy weeknights or make-ahead dinners. It’s simple enough for a cozy weeknight dinner with the family, or serve up butternut squash pasta bake for Thanksgiving. It’s going to be devoured either way!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Butternut Squash Pasta Dish
• Ingredients
• Adaptations/Variations
• How to Make This Butternut Squash Pasta Bake
• Tips for Success
• Can I Freeze Butternut Squash Pasta Bake?
• Serve it With …
• More Butternut Squash Recipes

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

The Story Behind the Recipe

I first shared this Creamy Butternut Squash Pasta Bake recipe in November 2015. My oven had broken down, and as soon as we replaced the new range, this was the first thing I made! It’s such perfect comfort food for this time of year.

It’s just like a vegan mac and cheese with butternut squash, and really is the ideal seasonal stand-in for mac and cheese.

If you’re craving creamy baked breadcrumb-topped, macaroni cheese-like goodness, but are looking for a bit of variety, prefer to (or have to) avoid dairy, get thee to the kitchen and make this butternut squash pasta dish! I think you’ll love it.

Why You’ll Love This Butternut Squash Pasta Dish

This is kind of another vegan mac and “cheese” recipe, in that it’s rich and creamy and has that look about it, and it’s based off of that same recipe, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes into every nook and tunnel that the penne pasta throws at it.

And I guess also like many mac and cheese recipes, this one is topped with glorious breadcrumbs and then baked until bubbly and golden.

Except! It’s vegan! No dairy, no cheese. The butternut squash really creates the most velvety, creamy sauce, and with a few flavorings, the dairy and cheese simply aren’t needed. Truly.

Readers say …

“Thanks so much for this recipe. All five of my family members (including my 8yo, 5yo food allergic kid and picky 2yo) gobbled this up. That NEVER happens. Thanks so much again!”

– Sarah

Ingredients

• Pasta: I like to use whole wheat pasta to add a bit of protein and fiber, but you can use whatever pasta you like. Gluten-free pasta works too! (I’d recommend chickpea pasta or brown rice pasta)
• Olive oil: For sauteeing the onion and garlic.
• Onion & garlic: For loads of flavor and a bit of added nutrition.
• Dry mustard & smoked paprika: These two seasonings add smoky, slightly cheesy flavor, but without the cheese!
• Salt & pepper: For highlighting the flavors. Use a little or a lot, to taste.
• Tamari: Or low-sodium soy sauce. Another secret ingredient that adds more complex, savory flavor to vegan casseroles.
• Butternut squash: Peeled and diced. Learn more about how to peel and cut a butternut squash.
• Coconut milk: For a rich and creamy sauce.
• Lemon juice: To brighten and highlight the flavors, and balances with a bit of acidity.

For the breadcrumb topping:

• Panko breadcrumbs: Use a GF breadcrumb if you’re making a GF version.
• Thyme & smoked paprkia
• Salt
• Olive oil

Adaptations/Variations

• Gluten-Free Butternut Squash Pasta Bake: Use gluten-free pasta such as brown rice or chickpea pasta, and gluten-free breadcrumbs.
• Ritz-Topped Butternut Pasta Bake: Swap the panko for crushed Ritz cracker crumbs.

Tips for Success

• Cook the pasta JUST to al dente. It will cook the rest of the way in the oven.
• It will seem like a lot of sauce for the pasta. But please persevere … as it bakes, the pasta soaks up a lot of the sauce and you end up with a perfectly creamy – not dry – butternut squash pasta bake.

Can I Freeze Butternut Squash Pasta Bake?

Yes. I suggest freezing it without the breadcrumb topping. Thaw overnight in the fridge, top with the breadcrumbs, then bake as directed.

Serve it With …

• This kale salad goes perfectly with the fall vibes.
• A fall fruit salad is the perfect sweet accompaniment.
• How about some hot apple cider for sipping?

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Butternut Squash Pasta Bake Recipe

Fall comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers tender pasta. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.

Diet Vegan, Vegetarian

Keyword butternut squash pasta bake, butternut squash pasta dish, vegan butternut squash mac and cheese

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 308kcal

Author Kare

Ingredients

For the pasta:

• 8 ounces whole wheat penne pasta can sub white pasta or GF pasta
• 1 tablespoon olive oil
• 1 cup chopped yellow onion about 1/2 medium onion
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1 tablespoon Tamari or low-sodium soy sauce to taste
• 4 cups diced peeled butternut squash about 1/2 medium squash
• 1/2 cup canned full-fat coconut milk
• 2 teaspoons freshly squeezed lemon juice

For the breadcrumb topping:

• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil

Instructions

• Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
• While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
• Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
• Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
• Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
• Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
• Let cool for a few minutes before serving.

Notes

Gluten-free option:

Use gluten-free pasta (I recommend brown rice pasta for this recipe)

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 719mg | Potassium: 440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10216IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg

More Butternut Squash Recipes

• Butternut Squash Soup with Coconut Milk
• Thai Red Curry Butternut Squash Soup
• Butternut Squash Fries
• Butternut Squash “Cheese” Sauce

First published November 30, 2015.

The post Creamy Butternut Squash Pasta Bake Recipe appeared first on Kitchen Treaty.

You know what’s really cool about this? Pumpkin Cream Cold Brew is totally my idea. You’re welcome, Starbucks. I mean, I called it Pumpkin Spice Iced Coffee back in 2015, but you know. Details.

Okay, okay. So this recipe is a little (or a lot) different than that was, but I mean, it’s true. Cold brew coffee + a pumpkin spice situation = really, really made for each other.

(Hot, too. I mean, some may consider pumpkin and coffee basic, but I’ll just be over here shruggin’, PSLin’, and smilin’.)

So here we are, my fifth pumpkin coffee situation, Vegan Pumpkin Cream Cold Brew. And it’s a really excellent situation, if I do say so myself.

Read on for the pumpkilicious scoop. (Sorry, that word doesn’t really work at all, does it?)

Oh wait. Before you read on, if you’re all, “This is great, but what about a dairy version?” Well, Fox & Briar has you covered right here. She posted her glorious homemade version on Instagram and I got excited and then sad because dairy. But that’s what inspired me to come up with this Vegan Pumpkin Spice Cold Brew. So if you want something closer to the dairy-full original found at Starbucks, click on through. Meghan has you covered.

But if you’re into the dairy-free situation? Read on!

How to Make Vegan Pumpkin Cream Cold Brew

Gather your ingredients. We’re looking at a super-easy combo that can be 100% store-bought if you’d rather (and personally, I’d often rather). We’ve got the cold brew itself – go for homemade if you like, or find one of the fine premade versions at your local grocery store.

And then the pumpkin cream ingredients: a can of lite coconut milk, pumpkin puree, pure maple syrup, pumpkin spice mix, vanilla extract, and a pinch of salt. The salt is not pictured. My apologies, salt.

Give that a whirr in your blender. Then strain just to get any bigger pumpkin or spice bits out of the situation.

And you have your pumpkin cream.

Glorious, glorious pumpkin cream.

Okay, so here’s where you have to be patient. If you want that awesome cream-floating-on-top layered situation, you’re going to need to chill your pumpkin cream. I know, it seems like a particular form of cruelty, but it’s worth the wait. Promise. (But if you don’t want to wait, that’s okay too. Your pumpkin cream will just sink into and incorporate with the coffee faster. Mix it up [or not], sip away, and chill the rest for next time. Who knows, you might prefer it all mixed in anyway. I won’t judge!)

Right, so you have your chilled pumpkin cream and your cold brew. Fill your cup about 3/4 full with ice, and then about 2/3 full of cold brew coffee. Then spoon your pumpkin cream over the top and sprinkle with a bit of pumpkin spice if you like.

Okay, so I will say this pumpkin cream ISN’T a “cold foam” sort of situation like Starbucks makes. Their cold foam has some magic going on that makes it extra bubbly and floaty. But I find this version made with coconut milk CAN be made to float and it tastes JUST like a coconut milk version from Starbucks. (Note that I did try frothing it and it didn’t make a lick of difference, so don’t waste your time!)

So there you have it: Homemade Pumpkin Cream Cold Brew, vegan style. No need to drive to Starbucks, shell out cash, and beg for substitutions. Stay home, get caffeinated, get cozy, stay happy.

Hello fall.

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Vegan Pumpkin Cream Cold Brew Coffee

Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.

Total Time 2 hours hours 5 minutes minutes

Author Kare

Ingredients

For the vegan pumpkin cream:

• 1 14-ounce can lite coconut milk (I prefer Thai Kitchen brand for this one)
• 3 tablespoons pumpkin puree
• 3 tablespoons pure maple syrup
• 1 teaspoon pumpkin pie spice here’s an easy recipe for making your own
• 1 teaspoon pure vanilla extract
• Pinch sea salt

For one glass of Vegan Pumpkin Cream Cold Brew:

• Cold brew coffee store-bought or homemade
• Ice
• Pumpkin cream
• Pinch pumpkin spice mix for garnish
•  

Instructions

• Fill your glass 3/4 of the way full of ice.
• Pour coffee in about 2/3 full.
• Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
• Sprinkle a bit of pumpkin spice mix over the top and serve.

The post Vegan Pumpkin Cream Cold Brew appeared first on Kitchen Treaty.

The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!

As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?

Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil & Chickpea Curry.

This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.

So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.

I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!

I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!

This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are easy and delicious!
• This Chickpea & Tomato Curry is super easy – it comes together quickly on the stovetop. Love this one!
• Slow Cooker Red Lentil & Pumpkin Curry is my fall spin on this same recipe.
• Summer Coconut Chickpea Curry with corn and zucchini is light yet so full of flavor.

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Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That’s what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 313kcal

Author Kare

Ingredients

• 1 cup dry split red lentils rinsed well
• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium yellow onion diced – about 2 cups
• 2 medium cloves garlic minced
• 2 1/2 cups diced Yukon Gold potatoes about 1 pound
• 2 cups low-sodium vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper optional; adds some extra heat
• 1 teaspoon kosher salt + more to taste
• 1 14-ounce can lite coconut milk
• 1 cup frozen peas

For serving:

• Rice
• Cilantro

Instructions

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It’ll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That’s it!

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Sodium: 667mg | Fiber: 10g | Sugar: 6g

The post Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas appeared first on Kitchen Treaty.