It’s a vegetarian riff on the viral TikTok bowl with cottage cheese, roasted sweet potatoes, avocado, taco-seasoned ground beef, and a generous drizzle of hot honey.

I love sweet potatoes and black beans together, so I thought black beans would make the perfect swap-in for the ground beef. And it really is excellent!

The Story Behind the Recipe

Okay, I fully admit that I wasn’t really on board with the idea of a savory cottage cheese bowl. Did I wrinkle my nose the first time I saw a viral video pop up in my feed? Yes, yes I did.

But then I kept seeing it over and over again, and I thought, can this many people be wrong about these crazy-looking bowls?

So I dove in, except, as a vegetarian, I don’t do ground beef – so I swapped in some taco-seasoned black beans. And the truth is … it is actually really delicious. Super satisfying, super tasty, unbelievably filling.

And so, here I am sharing this vegetarian cottage cheese bowl!

Why You’ll Love This Vegetarian Cottage Cheese Bowl

• Tons of protein! As written, this recipe makes two huge cottage cheese bowls or three smaller reasonable-sized bowls. If you opt for the large-and-in-charge bowl, you’re looking at 33 grams of protein. For the smaller bowl, 1/3 of the recipe, it’s 22.
• Easy to meal prep: Just make the components ahead of time and keep them in your fridge for hearty cottage cheese bowls whenever you want them.
• Now vegetarians get to try the trend! If you’re a vegetarian or just looking for something leaner that doesn’t contain beef, now you can get in on the savory cottage cheese bowl trend!

Ingredient Info

• Roasted sweet potatoes: You’ll toss about 2 1/2 cups of diced sweet potatoes in olive oil, garlic powder, salt, and pepper, then roast them until caramelized and golden.
• Taco black beans: Just drain a can of black beans (but don’t rinse) and warm with a bit of taco seasoning.
• Cottage cheese: You can go with plain cottage cheese, but I find it really levels up these bowls to mix the cottage cheese with fresh lime juice, cilantro, and a bit of salt.
• Avocado
• Hot honey, crushed red pepper flakes, Tabasco sauce, and coarse sea salt to finish

Adaptations/Variations

• Squash it up: When fall rolls around, I can’t wait to swap the sweet potato for butternut squash.
• Make it vegan/dairy-free: I know they’re called cottage cheese bowls, but these bowls are also great without the cottage cheese. If you’re vegan, try a drizzle of pure maple syrup over the top (and extra crushed red pepper flakes)

How to Make Sweet Potato & Black Bean Cottage Cheese Bowls

1. First, roast the sweet potatoes.
2. Next, warm the black beans with the taco seasoning.
3. In a small bowl, mix the cottage cheese with the lime, cilantro, and salt.
4. Add cottage cheese to a large bowl and scoop in the black beans and sweet potatoes.
5. Nestle in the avocado.
6. Drizzle with hot honey.
7. Top with crushed red pepper flakes, a few dashes of Tabasco, a bit of coarse sea salt, and a touch of fresh cilantro if you’d like.

Whether you’ve seen the trend on TikTok or Instagram or not, I know this is a weird one! So I’m super curious what you think after you try it. Leave me a comment/review to tell me what you think! Have I finally lost it? Tell it to me straight; I can take it.

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Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)

Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.

Diet Gluten Free, Vegetarian

Keyword cottage cheese bowl, vegetarian cottage cheese bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 724kcal

Author Kare

Ingredients

Roasted sweet potatoes:

• 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Taco-seasoned black beans:

• 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
• 2 teaspoons taco seasoning

Cottage cheese:

• 1 1/2 cups cottage cheese
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro minced
• 1/4 teaspoon kosher salt

For the bowls:

• 1 medium avocado diced
• 2 tablespoons hot honey
• crushed red pepper flakes
• 3-4 dashes Tabasco sauce optional
• salt to taste; I like a course finishing salt like Maldon sea salt flakes
• freshly ground black pepper

Instructions

Roast the sweet potatoes:

• Preheat oven to 400°F.
• Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
• Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.

Warm the black beans:

• Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.

Mix up the cottage cheese:

• Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.

Assemble the bowls:

• Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
• Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
• Garnish with a little more chopped cilantro and serve.

Notes

As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.

Nutrition

Serving: 1bowl | Calories: 724kcal | Carbohydrates: 88g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 2213mg | Potassium: 1677mg | Fiber: 24g | Sugar: 27g | Vitamin A: 16435IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 5mg

More Protein-Powered Vegetarian Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Black Bean, Quinoa, & Sweet Potato Chili

The post Savory Vegetarian Cottage Cheese Bowl (with Sweet Potatoes & Black Beans) appeared first on Kitchen Treaty.

I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

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

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

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Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

But after coming up with these Chipotle Butternut Squash & Black Bean Quesadillas, I’m not quesadilla-pouty anymore. Not even a little bit.

These vegan quesadillas are so full of flavor! Butternut squash is tossed with minced chipotles and then roasted, for a smoky-spicy-golden one-two flavor punch. Seriously, it’s worth some additional time to roast your butternut squash. Roasting brings out the squash’s natural sugars, caramelizing them into a sweet and nutty situation. So good.

Once that roasted butternut squash is smashed onto your tortilla, add a good amount of black beans. Protein and fiber, baby! I love to use these Supremely Delicious Black Beans from Scratch – my fave. And then – super important – give the whole thing a good squeeze of lime before adding the top tortilla.

I have honestly never watched the Netflix show “Salt, Fat, Acid, Heat,” but I feel pretty good about that combo going on right here.

So what is it about these vegan quesadillas that make me forget the cheese? That mashed roasted butternut squash! It really lends a creamy factor that makes me forget all about cheese.

The cherry on top of the situation is this Avocado Crema Sauce. OMG – dip that quesadilla wedge into a big vat of sauce and mmmmmmm.

(By the way, you can totally add vegan cheese – or cheese-cheese for the dairy-eaters! – to these if you absolutely want to. My fave that I tried when testing these quesadillas is the vegan pepper jack by Miyokos. But seriously – they really don’t need it!)

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Vegan Chipotle Butternut Squash & Black Bean Quesadillas

So much flavor packed into these simple quesadillas! Creamy butternut squash roasted with chipotle peppers, black beans, a good hit of lime and fried up golden-crisp – so good. Don't forget the Avocado Crema sauce on the side!

Course dinner

Cuisine American, Mexican

Keyword vegan quesadilla

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Kare

Ingredients

Roasted Chipotle Butternut Squash

• 3 cups cubed butternut squash about 1/2 of a small butternut squash; roughly 3/4-inch cubes
• 2 tablespoons chipotle peppers in adobo sauce, minced from a 7-ounce can of chipotle peppers in adobo; save the rest for another use
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Quesadillas

• 8 flour tortillas
• 1 batch roasted chipotle butternut squash
• 1 1/2 cups black beans
• 1 each lime halved, for squeezing over the filling before cooking
• 4 tablespoons olive, vegetable, or canola oil
• avocado crema or your favorite salsa for serving

Instructions

Make the Roasted Chipotle Butternut Squash

• Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.

  Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.

Assemble and Cook the Quesadillas

• Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
• To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
• Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
• Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.

Notes

We love these quesadillas with Vegan Avocado Crema! 

The post Vegan Chipotle Butternut Squash & Black Bean Quesadillas appeared first on Kitchen Treaty.

But seriously. This Avocado Crema is the most insanely delicious sauce.

Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not.

To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect.

Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes.

I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good.

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Vegan Avocado Crema

Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce.

Course sauce

Cuisine American, Mexican

Keyword avocado, cashews, cilantro, garlic, jalapeno, lime

Prep Time 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you're not sure about how juicy your limes are, you may want to grab a couple extra just in case.
• 1 medium ripe avocado pitted and flesh scooped
• 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1/4 cup raw cashews
• 1 tsp kosher salt plus more to taste
• 1 cup water + more until you reach your desired thickness

Instructions

• Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it.
• Blend until entirely pureed, about one minute.
• Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily.
• Taste and add more salt if desired.

Nutrition

Serving: 12servings

The post Vegan Avocado Crema appeared first on Kitchen Treaty.

This Thai green curry noodle soup is a flexible recipe that can be made as-is, or drop on some protein to add heft.

This comforting Thai green curry soup with coconut milk is seriously the BEST wintertime comfort food!

Table of Contents

• The Story Behind the Recipe
• How to Make Thai Green Curry Soup

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

The Story Behind the Recipe

I first happened across the inspiration recipe about a week ago when I settled into the kitchen to make one of my favorite lentil soups. But then I stopped and thought, you know what actually sounds good? Something brothy. With noodles. And an Asian vibe.

So I found this amazing recipe from Once Upon a Chef, and, having very few of the ingredients on hand, attempted my own version with what I had in the pantry – completely different ingredients. My version … well, it tanked. We could barely choke it down, to be honest.

But I was determined to make this soup happen. So a couple days later, I bought the groceries that the recipe actually called for, with a few variations to make it a vegan version. And then I nabbed a rotisserie chicken for my guy’s situation. And made it.

WE LOVED IT. Capital-letter-worthy.

I can tell this Thai Green Curry Noodle soup will land on our instant-classics list – it hits all the marks for an easy weeknight dinner. 1) Delicious, 2) Fast, 3) Easy, 4) Flexible for our mixed-diet house, and 5) Delicious. (The delicious part is worth saying twice).

How to Make Thai Green Curry Soup

This Thai Green Curry Noodle Soup is made a bit differently. First, you whip up the broth. While that cooks, prep the toppings/stir-ins: Shredded rotisserie chicken or diced tofu if you like (but not required), sliced scallions, cilantro. Set those aside and prep the noodles. You make those separately too – most rice noodles simply need a quick soak to soften up to the right consistency.

Note I have tried to just throw the uncooked noodles in with the broth for efficiency. It works alright, but it’s hard to control how much they cook when you make them that way (they can overcook and get mushy pretty easily). You’re better off prepping the noodles separately, rinsing in cold water to stop any cooking, and then separating them between bowls before adding broth, cilantro, scallions, sriracha, and protein of choice.

In our house it’s tofu for me …

… and chicken for my guy.

This tasty, easy soup is enough to add sunshine to any day. Okay, okay … not really. But it does make a gray day better.

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Thai Green Curry Noodle Soup

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice – tofu for the plant-based folk, chicken for the meat-eaters.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 112kcal

Author Kare

Ingredients

Broth:

• 2 teaspoons canola oil or vegetable oil
• 1/2 cup thinly sliced shallots from 1-2 medium shallots
• 1 tablespoon minced fresh ginger from about 1 thumb-sized piece
• 2 tablespoons Thai green curry paste I use Thai Kitchen brand which is vegan
• 1/4 teaspoon ground turmeric optional; I just like it for color
• 4 cups low-sodium vegetable broth
• 14 ounces coconut milk 1 can
• 1 tablespoon soy sauce or Tamari
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt + more to taste
• 2 tablespoons fresh lime juice from approx. 1 medium lime
• 4 ounces thin rice noodles prepped according to package instructions*

Toppings

• 1 bunch scallions sliced
• 1/4 cup cilantro
• Sriracha sauce to taste
• Lime wedges

Instructions

• Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
• Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
• Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
• Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
• Right before serving, stir lime juice into broth. Taste and add more salt if you like.
• To serve, divide the noodles between four bowls. Add protein – chicken or tofu – to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

Notes

* Otherwise known as rice vermicelli. Rice stick noodles will also work, but require a longer soaking time (25ish minutes instead of 5-10 with vermicelli). Most rice noodle preparation instructions call for being placed in a bowl and covered with hot water until soft.

Meat option:

Top each serving with 1/2 cup shredded cooked chicken

Tofu option: 

Top each bowl with 1/2 cup diced baked tofu or extra-firm tofu

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 553mg | Potassium: 138mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

The post Thai Green Curry Soup appeared first on Kitchen Treaty.

And then I realized it wasn’t exactly a blog-worthy recipe … if you could even call that a recipe. Roast your spaghetti squash, toss with olive oil, salt, and pepper, the end.

I needed to up my game.

But, you know … I didn’t want to up it too much. Because there’s a time and a place (often/most everywhere) for simple. And this recipe for Thai Peanut Spaghetti Squash Boats definitely qualifies.

So here’s what we’ve got. Oven-roasted spaghetti squash (you can use your microwave to save time if you like), tossed with the simplest Thai-inspired peanut sauce. Then we scoop it back into the spaghetti squash shells because spaghetti squash boats = fun.

Top those bad boys with peanuts, cilantro, and – if you like – some protein of choice.

Done!

This unbelievably easy spaghetti squash dish is so rich and creamy, with garlic-and-ginger-tinged peanut sauce + crunchy peanuts + a bit of fresh flavor from the cilantro. It makes a great side, but also serves as a perfectly satiating main course.

We also love this one as a one-dish-two-ways situation – it’s super versatile. It’s vegan as-is, or you can add some of your favorite cooked-and-cubed tofu for a bit of added heft (and it’s still vegan!).

For the meat-eaters in the house, either top with or stir in some cooked and chopped chicken.

Shop this pic: Black stoneware serving tray

Simple, satiating spaghetti squash – several styles. (I’ll have you know I worked really hard on making that alliteration happen.)

(more…)

The post Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) appeared first on Kitchen Treaty.

Just a refresher – I don’t eat meat and I can’t eat dairy, but I do eat eggs. I still cook meat for my husband and daughter. So basically, we’re all over the place.

I have been wanting to expand my culinary horizons for quite awhile, but traditional culinary school didn’t make sense for me at this point in my life. So I opted for this online program, and I’m so glad I did. I’ve learned a ton – not just about plant-based cooking, but about cooking in general. And I’m so excited to take this knowledge and apply it to past and future recipes – both plant-based and omnivore-friendly. Plus, I am so inspired! I have so many recipe ideas swirling around that my head is spinning.

But back to the party!

I developed and served five “small bite” recipes that I was really proud of. Like, really really proud of. My wonderful friends and family – most carnivores (one may or may not have eaten a steak before coming over – hi Megan! Love you!) enthusiastically dove in to watermelon and tofu feta skewers, cucumber slices with raw sunflower seed pate, Bloody Mary gazpacho shooters, a basil-oil-drizzled summer risotto, and, finally, these vegan key lime pies.

(Note I barely had time to take photos of each recipe for my course, and didn’t take ANY pics of the party itself – a bit of a fail but, I guess, ultimate proof I was having too much fun.)

I adore every single one of these recipes, and of course I am looking forward to sharing some with you. And, so, we’re going with dessert first. Because why not?

These Frozen Mini Blueberry Key Lime Pies start with an unusual base. I loved telling my friends that they have avocado and cashews in them – not something most people would expect in a dessert, but oh, the glorious outcome.

Dreamy, creamy, zingy, refreshing, decadent. These aren’t just my favorite vegan dessert ever, I think I have to say they’re my favorite dessert ever.

I was inspired by this absolutely freaking stunning key lime pie from Yummy Mummy Kitchen. I followed her lead by using soaked cashews, avocado, loads of lime juice, lime zest, and agave nectar. I also added a good dose of coconut cream – you know, that delicious stuff skimmed off the top of cans of coconut milk.

Puree, puree, puree.

Glorious.

I poured most of the key lime pie base over little graham cracker crusts in muffin tins, but reserved a bit to blend with a handful of blueberries from the garden. Then I swirled it on the top. So pretty! And a little messy. Because I’m me.

After these babies have been frozen, you simply pull them out of the freezer for a few minutes, peel off the wrapper, garnish if desired, and serve.

You can eat ’em with a fork, you can eat ’em with your hands, you can eat ’em … I don’t know, I thought I was going to have a Dr. Seuss moment but I lost it. Probably a good thing.

Garnish with fresh blueberries and even a bit of candied lime peel if you like (I did for the party, because I felt like being extra fancy and stuff).

Seriously, these vegan key lime pies are the perfect party dessert, because all you have to do is pull them out of the freezer, garnish, serve, and get back to drinking wine with your guests. Which is exactly what I did – the school said I had to, after all, and I am nothing if not an obedient student.

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It all started with a dream.

Not an inspired “I have a dream!” type of dream. No, we’re talking about a weird dream in which I was on an episode of Top Chef Superstars (a show that doesn’t actually exist, right?) and apparently, I somehow was a Top Chef Superstar. Except I was wildly unprepared for the challenge I’d been given, which involved knowing how to skillfully prepare a (gross alert – skip over this if you’re squeamish) Hawaiian caterpillar fillet that was the size of my forearm (also something that doesn’t exist – please oh please say it doesn’t exist.)

I woke up in a panic, but also with an idea in my head: a simple coconut milk and lime soup with Thai flavors and a good amount of rice simmered in – one that would be perfect topped with either tofu or chicken. Or, apparently, served alongside giant caterpillar. So gross. So weird. So sorry.

I promise I don’t do drugs.

By afternoon, I had simmered up this superb Coconut Lime Rice Soup and was totally in love with it. I almost can’t wait for the next time I get a cold so that I can see if it’s the magic elixir I think it might be. I know, I know, don’t tempt fate, right?

I love love love this soup for its One-Dish-Two-Ways versatility. The soup cooks up perfectly vegan, and then the protein is in the toppings – shredded chicken for Mr. Carnivore (no Hawaiian um, meat, sorry babe); cubed tofu for Ms. Meatless (that’d be moi).

(more…)

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I have a new and vivid fascination with champagne cocktails. An elegant champagne flute, some bubbly, a little flavoring, maybe a touch of fruit, and you’ve got perfect party fare. And endless possibilities.

I’ve yet to try the most classic iteration, with bitters and a sugar cube, but you can bet your strawberry I’ll be trying it soon. Once I figure out what bitters are.

Meanwhile, I’ve got a cranberry lime champagne cocktail for you. Red and green for Christmas Eve! So perfect I can hardly stand it. Oh, totally unrelated, speaking of hardly being able to stand something, you’ve got to check out these Candy Cane Christmas Tree Cupcakes over on Bakerella’s blog. So cute I’m pretty sure I just plain can’t stand it.

Okay, okay, tear yourself away from Bakerella’s fabulous blog and come back to me, will you? We’ve got some drinking to do!

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Cranberry-Lime Champagne Cocktail

This super-simple champagne cocktail with tangy cranberry, zingy lime, and sparkling wine adds a delicious - and festive - touch to the holidays.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cocktails

Author Kare

Ingredients

• 1/2 cup cranberry juice the sweetened kind
• 2 tablespoons freshly squeezed lime juice
• 2 cups Champagne or sparkling wine we like Prosecco for this
• Frozen cranberries and thin slices of lime for garnish

Instructions

• Divide cranberry juice and lime juice between champagne flutes. Fill with champagne (about 1/2 cup each).
• Float the cranberries and the thin lime slice on top. Serve.

First published December 24, 2009. Updated and republished December 13, 2016.

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So, as I’m sure you’ve gathered thanks to the photos and the word “verde,” the sauce for these Grilled Baby Potatoes with Mojo Verde Sauce is of utmost greenness. Mojo originates from Spain’s Canary Islands (so says Wikipedia) and, when it’s the verde – or green – variety, reminds me of a pesto. Except it often has peppers, for a nice little (or big) kick.

I’ve been into grilling potatoes lately, especially these incredible new potatoes we’ve been getting in our produce box every week. Potatoes aren’t necessarily the first veggie you might think of as having flavor, but these fingerlings we’ve been getting have fla-vah. Especially when drizzled with a bit of good olive oil and a pinch of sea salt and cooked on the grill. I mean, everything is better cooked on the grill! But especially these.

When I haven’t been able to get my own fingerlings on some of those special fingerlings, I’ve settled for baby potatoes. Still delicious! I’ve been enjoying grilled potatoes straight-up, or maybe with a scattering of fresh rosemary. But to really make them sing, I decided it was time to take it a bit further. A sauce was in order.

Specifically, mojo, baby.

With its cilantro, serrano pepper, and lime juice, this mojo verde sauce is so fresh and kicky. It’s the perfect complement to springy baby potatoes.

We love these Grilled Baby Potatoes with Mojo Verde Sauce as a side, but frankly, I’ve enjoyed them as a main dish too. Hearty city!

So go green!

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Grilled Baby Potatoes with Mojo Verde Sauce

Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.  

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

For the potatoes:

• 1 1/2 pounds fingerling potatoes or baby potatoes scrubbed
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the mojo verde:

• 2 cups fresh cilantro leaves + a few more leaves for garnish
• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lime juice
• 1 serrano pepper seeded and roughly minced
• 2 large cloves garlic roughly minced
• 1 tablespoon red wine vinegar
• 1/8 teaspoon kosher salt + more to taste
• 1/4 teaspoon granulated sugar or honey if not vegan, optional

Instructions

• Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn’t be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
• Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there’s not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
• Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
• Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they’re tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.
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