Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

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

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

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Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

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.

This Instant Pot Coconut Red Lentil Soup is hearty, full of flavor, and so easy to make.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Coconut Red Lentil Soup
• Ingredients
• How to Make Instant Pot Coconut Red Lentil Soup
• More Instant Pot Lentil Soup Recipes

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

The Story Behind the Recipe

Other than Instant Pot hard-boiled eggs (they’re so easy to peel), lentil soup is my favorite thing to make in the Instant Pot. I love how the high-pressure environment infuses the lentils with all of the flavors around them. It’s hearty, delicious, and easy to make.

I have a very old recipe on Kitchen Treaty for a slow cooker coconut red lentil soup, but I wanted to make a version in the Instant Pot. So I tested ingredients and ratios and eventually settled on this Instant Pot Coconut Red Lentil Soup.

Not a super exciting story, but it is what it is, and resulted in a great new soup recipe for my keeper files, so I consider that a win!

Why You’ll Love Instant Pot Coconut Red Lentil Soup

• Fairly simple – the list of ingredients isn’t super short, but I think you’ll find this one comes together really simply.
• So full of flavor! – I love to finish this one with a squeeze of lemon and serve it with a side of warm buttered naan. Nothing better!
• Excellent leftovers – This is a great one to make for meal prep or just enjoy for lunch the next day after a hearty lentil soup dinner.

Ingredients

• Oil – I like to use a neutral cooking oil like vegetable or avocado oil. Olive oil is fine, but I find the flavor of the spices doesn’t come through quite the same.
• Onion & carrots – For a backbone of flavor and some extra nutrition.
• Garlic – A couple of cloves of fresh garlic for lots of flavor.
• Curry powder – Use your favorite curry powder from the store or you can make your own homemade curry powder, if you prefer.
• Coriander – An extra bit of coriander adds nice earthy flavor.
• Ginger – The ginger flavors complement the curry spices so well. I like to use fresh ginger, but in a pinch, ground ginger works fine.
• Vegetable broth – I’ve used water for this soup too, which is fine, but I prefer the added flavor of using veggie broth.
• Chickpeas – I like how they add a bit more fiber, protein, and texture to this Instant Pot red lentil soup.
• Diced tomatoes – One can. Plain diced tomatoes are great, or you can use fire-roasted for a smoky boost.
• Crushed red pepper – For a little hit of heat.
• Coconut milk – One can of full-fat coconut milk.
• Lentils – For this recipe, you’re going to want split red lentils, otherwise known as masoor dal. Split red lentils have had their hull removed and are split in half so that they cook faster and don’t keep their shape, instead thickening the soup with their lentil goodness.
• Fresh lemon juice & cilantro – For topping the soup.

This Instant Pot Coconut Lentil Soup is tasty, easy, and super hearty! It freezes well and makes an excellent meal prep soup recipe. I hope it’s as big a winner in your house as it is in ours!

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Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.

Keyword instant pot coconut red lentil soup, instant pot lentil and chickpea soup, instant pot red lentil soup

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 cups

Calories 484kcal

Author Kare

Ingredients

• 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
• 1 medium yellow onion diced [about 1 1/2 cups]
• 3/4 cup diced carrots diced about the same size as the chickpeas
• 2 medium cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 15 ounces chickpeas 1 can; drained and rinsed
• 14 ounces canned diced tomatoes 1 can
• 1 1/2 cup dried red lentils rinsed and sorted
• 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 14 ounces coconut milk one can

For topping

• fresh cilantro
• lemon juice

Instructions

• Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
• Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
• The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
• When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
• Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 319mg | Potassium: 1014mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2822IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 9mg

More Instant Pot Lentil Soup Recipes

• Instant Pot Lentil Vegetable Soup
• Instant Pot Herbed French Lentil & Potato Soup
• Instant Pot Curried Carrot Red Lentil Soup
• Instant Pot Golden Lentil & Spinach Soup

The post Instant Pot Coconut Red Lentil Soup Recipe appeared first on Kitchen Treaty.

Plus, you can customize your DIY curry powder however you like. Prefer more heat? Crank it up! Turmeric lover? Go for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Curry Powder
• What Spices are in Curry Powder?
• How to Make Homemade Curry Powder
• Tip for Success
• Use Your Homemade Curry Powder in These Recipes …

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

The Story Behind the Recipe

Contrary to popular belief, curry powder didn’t originate in India. It’s actually thought to have first been created by the British in order to emulate their favorite Indian dishes at home.

The first recipe for curry powder appeared in an English cookbook written by a cookery writer by the name of Hanna Glasse. (source)

Why You’ll Love Homemade Curry Powder

• Money saver: Instead of forking over the cash for yet another jar of spices, save money by making it yourself! If you don’t already have the spices for this DIY curry powder recipe, consider saving even more money by seeking out a grocery store that sells spices in bulk. If you’ve never bought spices in bulk, you are going to be absolutely floored by the cost savings!
• Customizable: If you prefer a completely mild curry powder, leave out the cayenne pepper or use very little. Conversely, if you like it spicy, double, triple, or quadruple the cayenne. Make any adjustments you like to make it your own!

What Spices are in Curry Powder?

Here are the ingredients for my version of homemade curry powder:

• Ground cumin – Adds smoky, earthy, slightly lemony flavor.
• Ground turmeric – Made from dried ground turmeric root, a relative of ginger. Turmeric is renowned for its anti-inflammatory properties (source). I love it in golden milk!
• Ground coriander – The seeds of the cilantro plant are called coriander. Ground coriander is simply the ground seeds.
• Ground ginger – Made from dried ground ginger root.
• Ground cardamom – The seeds inside of cardamom pods, pulverized. The flavor is slightly reminiscent of cinnamon and citrus.
• Cayenne pepper – Ground red chili peppers, cayenne is how this curry powder recipe gets its heat. Use less or more to adjust the spice level to your preference.
• Ground mustard seed – Peppery mustard seeds ground to a powder.

Some curry powder recipes also include:

• Ground black pepper
• Garlic powder
• Cinnamon
• Nutmeg
• Cloves
• Fenugreek

If you like any of those, go ahead and add them! Make it yours.

How to Make Homemade Curry Powder

1. Grab a small bowl and add all of the spices.
2. Stir it together.
3. Transfer to a spice jar or small mason jar (I recommend using a funnel to help keep it corralled!) Store in a cool, dark place for 6 months (or longer!)

Tip for Success

• Use fresh spices: It seems like spices should keep forever, and in a way they do … but their flavor intensity can really decrease over time. So make sure to use fresh spices that are far from their expiration date for the best flavor.

I hope you love knowing how to make homemade curry powder! I love having a big old jar of it in my pantry for curries, dal, soups, and so much more.

Use Your Homemade Curry Powder in These Recipes …

• Pumpkin, Chickpea, & Red Lentil Curry
• Red Lentil & Chickpea Curry with Potatoes & Peas
• Curried Carrot Red Lentil Soup
• Pan-Fried Curried Crispy Chickpeas
• Crock Pot Curry Baked Beans
• Pumpkin Curry Soup
• Curry Baked Beans

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Homemade Curry Powder Recipe

It's easy to make your own homemade curry powder! This mix of pungent, flavorful spices evokes the flavors of Indian cuisine in curries, soups, and more. Adjust the quantities to make it your own!

Keyword curry powder, curry powder recipe, homemade curry powder

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Calories 151kcal

Author Kare

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon dried ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground mustard seed

Instructions

• Add all of the spices to a small bowl and stir to combine. Store in an airtight jar at room temp in a cool, dark place (like a pantry).

Notes

Nutrition information based on the entire 1/2 cup batch of curry powder. 

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 798mg | Fiber: 10g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 17mg

The post Homemade Curry Powder Recipe appeared first on Kitchen Treaty.

This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

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

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

Print

Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.

Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

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

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

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Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses NOT blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Instructions

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

The post Gingerbread Coffee Syrup Recipe appeared first on Kitchen Treaty.

In this Article

• The Story Behind the Recipe
• Why You’ll Love this Tofu Fried Rice Recipe
• Tofu Fried Rice Ingredients
• How to Make It
• How to Top It
• Other Favorite Tofu Recipes
• FULL, PRINTABLE RECIPE
• Reviews & Comments

The Story Behind the Recipe

I love a good fried rice recipe, but I wanted one without eggs yet lots of protein. I also love a good tofu scramble, and I thought … why not make a tofu scramble situation then add that to a fried rice situation?! I know, I know, that’s a lot of situations – but trust me. This tofu fried rice, uh, situation … works.

In a nutshell, instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it.

If you’re a vegan, you undoubtedly know all about tofu scrambles. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks.

I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.

Why You’ll Love this Vegan Tofu Fried Rice

It tastes like traditional fried rice – but it has more protein and is super hearty and filling! The tofu doesn’t need to be cubed or separately cooked or pressed or otherwise fussed with. Just mash it and add it to the pan! No need to remove it before you add the rice, either, like with eggs. The tofu benefits from some extra cooking time, and you get to enjoy all the convenience. 12 minutes from fridge to table – seriously.

Here are a couple of highlights from the comments and reviews section from those who’ve made it:

• “I love this recipe. I’ve done it more than once. I usually add the whole block of tofu, because I never remember to use the extra tofu! Tastes great every time. Thanks so much for this.“
• “Very very yummy! My husband is a devoted carnivore but he loved it too.“

Tofu Fried Rice Recipe Ingredients

• Extra-firm tofu – just like when you make a tofu scramble, there is no need to press it
• Olive oil – sub veg or canola oil if you want a completely neutral oil
• Onion
• Garlic
• Toasted sesame oil – adds so much flavor!
• Ginger
• Smoked paprika & turmeric – not exactly common fried rice ingredients, but perfect for adding flavor and color to the tofu
• Rice – brown or white, use your fave! 
• Frozen corn
• Frozen peas
• Tamari or soy sauce

Adaptation Idea

Bacon option (including vegan bacon!) – Because we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. Leave it to our household to top a vegan dish with bacon! The good news is, on the vegetarian side of things, I have a vegetarian tofu bacon recipe that is amazing, and I like to add some of this to my own dish too.

How to Make It

1. Cook the onion, garlic, and spices in your pan, then add your mashed tofu.
2. Cook for a bit, then add your rice until sizzling. Add the corn, peas, and soy sauce at the last minute and cook through until steaming hot. That’s it!

Jump to the full, printable recipe

How to Top Tofu Fried Rice

Sometimes, I keep it simple and skip the toppings (like in the photos). Other times, I top mine with a few goodies – usually a combo of something like this:

• Garnish with chives, scallions, and/or herbs
• Drizzle with a little (or a lot) Sriracha sauce
• Spoon on a bit of spicy chili crisp or chili oil
• Add diced avocado or sliced cherry tomatoes

Print

Tofu Fried Rice (12-Minute Recipe)

Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!

Keyword tofu fried rice, vegan fried rice

Prep Time 3 minutes minutes

Cook Time 9 minutes minutes

Total Time 12 minutes minutes

Servings 3

Calories 490kcal

Author Kare

Ingredients

• 7 ounces extra-firm tofu half of a 14-ounce block
• 1 tablespoon olive oil*
• 1/2 cup finely diced yellow onion about 1/2 small onion
• 1 medium clove garlic minced
• 2 tablespoons toasted sesame oil divided
• 1 thumb-sized knob ginger peeled and minced) (about 1 tablespoon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 3 cups cooked brown rice** I like brown Basmati rice) (cold, day-old rice is best
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2-3 tablespoons Tamari or soy sauce***

Instructions

• Set the tofu on a large cutting board and mash with a potato masher or fork until it’s crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.

Notes

Yield: 3 smaller servings or 2 large servings.

Topping Ideas

Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores’ portions if you like. We like to pass the Sriracha and/or chili crisp with this fried rice, as well.

* Oil Note

If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.

** Rice Note

You can use white rice too! Whichever rice you prefer – just remember day-old usually makes better fried rice. 

*** Soy Sauce Note

If you’re eating gluten-free, be sure to opt for Tamari (which is gluten-free) vs soy sauce (which has gluten).

Meat option

Top the carnivores’ portions with some cooked and crumbled/chopped bacon.

Adapted from Pinch of Yum’s 10-Minute Fried Rice

Nutrition

Calories: 490kcal | Carbohydrates: 69g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Sodium: 719mg | Potassium: 550mg | Fiber: 8g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg

Originally published 1/11/2016

Other Favorite Tofu Recipes

Is tofu the most versatile ingredient in the world? Might just be!

• Crispy Air Fryer Tofu – So easy and so good! I make this in bulk and freeze it. Super convenient.
• Plant Power Protein Breakfast Bowls with tofu scramble make for the perfect hearty breakfast
• Cashew Veggie Stir Fry is a one-dish-two-ways meal with tofu in one wok for the vegetarians and chicken in the other for the meat-eaters.
• This Tofu Bacon is unbelievably delicious – crispy and done in 10 minutes!
• Crispy Pan-Fried Tofu is so great with so many dishes.
• This Tofu Edamame Bowl from The Little Kitchen is so fresh and delicious!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Yes, but day-old is much better. Fresh rice tends to be softer, which can make your fried rice a little mushy. One ideas is that if you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely (or pop it in the fridge for 20–30 minutes). The drier the rice, the better the texture.

What kind of tofu works best?

Extra-firm tofu is what you’ll want here. You can make a firm tofu work, too (pressed well) but it might not hold up as well.

Do I need to press the tofu?

If it’s extra-firm, a quick blot with a paper towel is usually enough.

How do I make this gluten-free?

Everything in the recipe is naturally gluten-free, with the exception of the soy sauce. To make it fully GF, use tamari or coconut aminos instead of regular soy sauce

Can I add more veggies?

Sure! The frozen peas and corn are a must in my book. Carrots, bell peppers, broccoli, mushrooms, or shredded cabbage also work beautifully. Chop the veggies up small (around the same size as the corn and peas), then sauté them with the onion until tender, then proceed with the recipe.

How do I add more protein?

This recipe already has a good amount of protein, thanks to the tofu, but you can increase it by stirring in some shelled thawed edamame or serving fried rice with a side of pan-fried tofu or air-fryer tofu.

Can I make this ahead of time?

Yes; it reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture (a splash of water helps revive it), or microwave if you’re in a hurry.

What’s the best pan to use?

A large skillet works great. If you have a wok, even better. The key is enough surface area so everything can brown instead of steam.

The post 12-Minute Tofu Fried Rice (Easy High-Protein Recipe) 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.

In this Article

• The Story Behind the Recipe
• Vegetarian Miso Ramen Ingredients
• How to Make Easy Vegetarian Miso Ramen
• Ideas for Making Your Miso Ramen More Fancy

The Story Behind the Recipe

I didn’t always know that ramen is so much more than from-a-packet noodles and broth … but I know better now. Ramen can be the most gorgeous bowlful of fresh noodles swimming in rich broth, topped with a soft-boiled egg half or two and artfully arranged piles of veggies.

On the other hand, making a fancy ramen at home with a gazillion beautiful toppings destroys my kitchen.

I came to the conclusion that I still craved the simplicity of the easy ramen – just broth and noodles, sir. So I came up with this super simple, easy miso ramen recipe. The end. Except not (keep scrolling!)

(Just to be clear, I’m not claiming an authentic ramen recipe here. Authentic ramen usually involves meat, for one, but more importantly, I’m SO not a ramen expert! I am a home cook who loves delicious food, and I tested and retested this one while doing my very best to keep it suuuuuuper super simple. So that I could enjoy delicious homemade ramen anytime, fast, and without destroying my kitchen.)

Vegetarian Miso Ramen Ingredients

This miso ramen recipe has just enough ingredients for a super flavorful soup, but it’s still very simple and easy to make. We’ve got:

• Fresh ramen noodles
• Sesame oil & olive oil
• Yellow onion & garlic
• Veggie broth
• Ginger
• Soy sauce (or Tamari, your preference)
• White miso paste
• Mirin
• Chili garlic sauce
• Salt
• Scallions

How to Make Easy Vegetarian Miso Ramen

For the most flavorful broth in the quickest amount of time, I start with charring the onion on the stovetop. I was inspired by Serious Eats’ vegan ramen recipe which starts with a variety of roasted and charred veggies. I love the slightly smoky, deep flavor a bit of charring adds via my shortcut approach. And then we have garlic (please don’t brown it or you’ll add yucky bitter notes!) and fresh ginger. A standard store-bought veggie broth, and then soy sauce, miso, and chili garlic sauce for umami and a smidge of heat. And also mirin, which adds just a touch of sweetness.

Many vegan ramen recipes call for shiitake mushrooms in some form or another, or kombu/seaweed, but this vegan ramen recipe goes without mushrooms and without seaweed. If you’d like to add those, go for it! I’ve found that I love this broth as-is and wanted to keep it as simple as possible.

Also, feel free to use this vegan miso ramen recipe as a base for all your toppings if you do want to go that route! Personally, I love it with a sprinkle of diagonally-sliced scallions and maybe a sprinkle of toasted sesame seeds. If I want more protein, I might add tofu or a soft-boiled egg (which, of course, is not vegan, but eggs are something I do still eat).

Ideas for Making Your Miso Ramen More Fancy

• Soft cubed tofu
• Roasted chickpeas
• Roasted sweet potatoes
• Roasted or steamed carrots
• Steamed broccoli or roasted broccolini
• Steamed spinach
• Edamame
• Thinly sliced baby boy choy
• Bean sprouts
• Anything else you want! Sky’s the limit!

I hope you like this Easy Miso Ramen as much as we do!

Print

Vegetarian Miso Ramen

A back-to-basics ramen that cooks up fast and flavorful – without destroying your kitchen!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 76kcal

Author Kare

Ingredients

• 1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
• 1 teaspoon sesame oil*
• 1 teaspoon olive oil
• 1/2 small yellow onion cut into strips
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 thumb-sized hunk of ginger minced (about 1 tablespoon)
• 2 tablespoons soy sauce or Tamari
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1/4 – 1 teaspoon chili garlic sauce to taste
• Pinch kosher salt optional
• 4 scallions diagonally sliced

Instructions

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

Notes

* Use sesame oil only, NOT toasted sesame oil.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

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