But the best part? These carrot scones are slathered with a decadent cream cheese frosting that completes the carrot cake scene.

Carrot Cake Scones are perfect for Easter, Mother’s Day, brunch, or teatime – basically anytime you want a special bite to enjoy along with coffee. They’re a unique and absolutely delicious spin on scones – what’s not to love?

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Carrot Cake Scones
• Ingredients
• Adaptation/Variation
• How to Make Carrot Cake Scones
• Tips for Success
• More Scone Recipes

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

The Story Behind the Recipe

I recently took a Biscuits & Scones class at King Arthur Baking Company and I loved it so much! I was thrilled to learn that King Arthur has a Baking School location near me in Skagit Valley, WA – and I loved taking a class there (can’t wait to take more).

One of the scone-making methods we learned was how to make cream scones. Essentially, cream scones make the use of heavy whipping cream instead of butter as the fat source. You still get wonderfully tender scones, but it’s way less work – no cutting in butter! I fell in love with this method and cream scones after taking the class.

I wanted to use this new-to-me method of making scones, and with Easter coming up, carrots seemed like a natural way to go. I’ve made carrot cake cookies, carrot cake oatmeal, and carrot muffins … why not make carrot scones?!

Why You’ll Love Carrot Cake Scones

• SO tasty – Moist and tender carrot cake goodness, but in scone form.
• No cutting in butter: These Carrot Cake Scones Utilize the cream scone method – easy!
• Perfect for special occasions: I love these carrot cake scones for Easter morning and Mother’s Day, though honestly, they’re great for brunch or breakfast just about any time.

Ingredients

For the scones:

• Pecans – You’ll want chopped pecans, and I find they taste best when toasted first. It’s worth the extra 5 minutes!
• Flour – Regular all-purpose flour
• Baking powder – Lifts and puffs these scones so they’re soft and tender.
• Salt – I like to use fine-grain sea salt in my baking, but kosher salt would work too.
• Brown sugar – I like the richness of dark brown sugar in these carrot cake scones. Light brown sugar is perfectly fine too.
• Cinnamon, ginger, nutmeg, and cloves – These warming spices are carrot cake’s best friend.
• Carrots – Fresh carrots, finely shredded (use the small holes on your grater).
• Heavy whipping cream – Adds all the fat these scones need, no butter needed.
• Pure vanilla extract – For an added touch of warm, sweet flavor.

For the frosting:

• Cream cheese – Tangy and creamy, the perfect accompaniment to carrot cake. I use full-fat cream cheese but a lower fat version would work find, too.
• Pure vanilla extract – For more vanilla flavor!
• Butter – Just a touch to add to the creaminess and decadence of the frosting.
• Powdered sugar – Also known as confectioner’s sugar.

Adaptation/Variation

• Mini Carrot Cake Scones: Divide the dough into three small discs, then cut them into wedges. Bake for less time than the classic large scones, around 12-15 minutes.

Tips for Success

• Toast the nuts JUST until beginning to get golden and smell fragrant. They’ll continue toasting off the heat + can go from lightly toasted to burned in a matter of seconds, so err on the side of less toasting!
• One life-changing tip I learned in my baking class: Two inches is approximately the same distance from the tip of your thumb to your thumb’s first knuckle for many people (including me!) Measure your thumb and see if you’re one of the lucky ones, because it makes measuring so easy!

I hope these carrot cake scones are a fun and delicious addition to your holiday menu or just a special breakfast for the carrot cake lover in your life!

More Scone Recipes

• Mini Vanilla Scones
• Pumpkin Scones
• Brown Sugar Cinnamon Scones
• Chocolate Cherry Scones
• Strawberry Scones

Print

Carrot Cake Scones Recipe

Tender scones packed with shredded carrots, toasted pecans, vanilla, and warm spices. Perfect for Easter, Mother's Day, or spring brunch!

Keyword carrot cake scones

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 scones

Calories 481kcal

Author Kare

Ingredients

For the carrot cake scones

• 1/4 cup chopped pecans
• 2 1/2 cups all-purpose flour 345 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1/2 cup dark brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup finely shredded carrots packed
• 1 1/4 – 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed
• 1 teaspoon pure vanilla extract

For the cream cheese frosting

• 2 ounces cream cheese room temperature
• 2 tablespoons butter
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

Make and baked the carrot cake scones

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the pecans in a medium skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes. Remove from heat.
• In a large bowl, mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, nutmeg, and cloves.
• Stir in the shredded carrots and toasted pecans until well-combined.
• Add 1 1/4 cup of the heavy whipping cream. Using a large spatula, wooden spoon, or bowl scraper, stir and press the dough together until it forms a shaggy mass without any flour left in the bowl. If the dough is very dry, add the additional 1/4 cup heavy whipping cream.
• Turn the dough out onto a floured surface. Fold the dough onto itself a couple more times, then form a round disk about 2 inches tall and 6 inches in diameter.
• Cut the dough into 8 wedges. Transfer each wedge onto the parchment paper. Brush the tops of the scones with more heavy whipping cream.
• Bake until puffed and lightly browned on the sides and bottom, 18-20 minutes. Transfer to a wire rack to cool completely.

Make the cream cheese frosting

• Place the cream cheese, butter, powdered sugar, and vanilla extract in a small bowl. Using a hand mixer, beat until smooth. Spread the cream cheese onto the scones.
• Keep scones in the refrigerator (to be on the safe side because of the cream cheese frosting) for 3-4 days.

Notes

If you prefer a more uniform, glaze-like consistency, you can microwave the frosting for 30-60 seconds to thin it out, then spoon it over the top or dip the scones in.

Nutrition

Serving: 1scone | Calories: 481kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 321mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2287IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

The post Carrot Cake Scones with Cream Cheese Frosting Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Creating the Recipe
• Herbed Quinoa & Wild Rice Stuffing Ingredients
• How to Make It
• Tips for Success
• More Stuffing Recipes

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

The Story Behind the Recipe

This totally delicious wild rice quinoa stuffing recipe is a completely vegan AND gluten-free stuffing. Perfect for when you have vegans, vegetarians, and gluten-freers at the table, but you want to serve food that EVERYONE will love. This one fits the bill!

I first shared this wild rice stuffing here five years ago and it’s been one of my top-viewed Thanksgiving recipes ever since.

Stuffing is indeed one of my favorite things about Thanksgiving. Buttery, crunchy chunks of bread – what’s not to love? But sometimes it’s nice to shake things up a bit.

So I thought I’d create a rice-based, gluten-free stuffing with all of the traditional stuffing flavors we love. Something that’s a little more dense and hearty – a vegetarian (and vegan!) stuffing that’s naturally gluten-free, too.

Why not cover all of the dietary bases while also making something everyone will no doubt clamor for? That was my goal here.

Creating the Recipe

We have a wild rice blend – I used a half-and-half blend of wild rice and brown rice. And quinoa – a nice bit of hearty protein added to the mix so that this stuffing can also double as a main dish for those that prefer to skip the turkey.

The rice and quinoa simmer with tart apples, vegetables, veggie broth, and a splash of wine on the stovetop until tender. Then in go a few handfuls of herbs, dried cranberries, and crunchy pecans.

I have to give a shout-out to Michelle, here. She is my hairstylist and friend, and I told her I wasn’t quite happy enough with this recipe. She suggested dried cranberries for texture and another touch of sweet flavor, and it totally did the trick.

So after stirring in those bits of deliciousness, you scoop it all into a casserole dish and bake. The flavors meld and bits of rice on the tops and edges get all irresistibly crunchy. Just like a good stuffing should.

Herbed Quinoa & Wild Rice Stuffing Ingredients

• Olive oil – For greasing the baking dish and for sautéing all of those delicious veggies and other ingredients.
• Onion – I use a standard yellow onion.
• Celery – In my opinion, celery is nearly as essential as sage in a good stuffing recipe. But if you hate celery, it’s okay to leave it out.
• Apples – Go with a tart apple that will keep its shape like Granny Smith.
• Garlic – Adds so much flavor (don’t skip it!)
• Thyme – I like to use fresh thyme, but if you don’t have it, you can use half the quantity of dried thyme.
• Salt – asdf
• Wine – A dry white wine adds immense flavor. Grab one you’ll want to drink, too. I like Sauvignon Blanc or dry Chardonnay here.
• Vegetable broth – Grab a box from the store or make your own vegetable broth.
• Wild rice blend – Go with whatever mix you can find. I try to find a 50% brown rice and 50% wild rice blend, but I know that exact mix may be hard to find. And if you’re needing a 100% gluten-free stuffing, pay careful attention to the ingredients here, because sometimes wild rice blends contain pasta.
• Quinoa – Don’t forget to rinse it off before using it! Quinoa is coated with a substance known as saponins. They can lend bitter flavor if not rinsed off.
• Dried cranberries
• Pecans
• Parsley – Both for flavor inside the wild rice stuffing and for garnish to make it look extra pretty!
• Fresh sage – I call for 1/4 cup of fresh sage leaves. I did have one reader who thought this was too much; if you’re not sure, you can start with half that quantity which will still add lots of lovely sage flavor.

How to Make It

1. First, you’ll saute the veggies then cook the wild rice and quinoa in a pot. Add the cranberries, pecans, and herbs.
2. Pile the mixture into a 9×13 casserole dish, leveling it out but not mashing it down.
3. Bake until warmed through and golden brown. Drizzle with a bit more olive oil and sprinkle with chopped parsley. That’s it!

Tips for Success

• When transferring the wild rice stuffing from the pot to baking dish, lightly pile it – don’t smash it down! This helps maintain a light and fluffy texture.
• Make ahead: Prep this herbed quinoa and wild rice stuffing up to 3 days ahead of time by assembling it up to the point of baking. Cover and refrigerate until you’re ready to bake, then proceed with the recipe.

I hope this Herbed Quinoa & Wild Rice stuffing is a huge hit at your holiday table (or anytime!) It’s one that we’ve made time and again around here – definitely a beloved vegan + gluten free stuffing option.

Print

Herbed Quinoa & Wild Rice Stuffing Recipe

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it's vegetarian, vegan, AND gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred – perfect for those that prefer to skip the turkey.

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Keyword gluten free stuffing, quinoa dressing, quinoa stuffing, rice dressing, rice stuffing, vegan stuffing, wild rice dressing, wild rice stuffing

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 461kcal

Author Kare

Ingredients

• 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
• 1 large yellow onion finely chopped
• 2 stalks celery chopped [about 1/2 cup]
• 2 medium Granny Smith apples peeled and diced
• 2 medium cloves garlic peeled and finely minced
• 2 tablespoons fresh thyme leaves minced
• 1 teaspoon kosher salt + more to taste
• 1/2 cup dry-ish white wine I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too
• 4 cups low-sodium vegetable broth
• 2 cups uncooked wild rice blend* I prefer a blend of 50% wild rice and 50% brown rice
• 1 cup uncooked quinoa rinsed well
• 1 1/2 cups dried cranberries
• 1 cup raw pecans chopped
• 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
• 1/4 cup fresh sage leaves minced

Instructions

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

Notes

Wild Rice/Gluten-Free Note

Some wild rice blends contain pasta, so if you need a 100% gluten free stuffing, please be careful about the blend you choose!

Nutrition

Serving: 1cup | Calories: 461kcal | Carbohydrates: 75g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 471mg | Fiber: 9g | Sugar: 24g | Vitamin A: 446IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 3mg

More Stuffing Recipes

• Cornbread Stuffing
• Vegan Buttery Herb Stuffing
• Mushroom & Caramelized Onion Stuffing
• Sourdough Herb Stuffing

Originally posted Nov. 3, 2015

The post Herbed Quinoa & Wild Rice Stuffing appeared first on Kitchen Treaty.

This vegan stuffed delicata squash makes for the perfect transitional side. And by transitional I mean it can be a side for the meat-eaters but easily transition into a main dish for the vegan and vegetarian folks. (I also call these substantial sides or meal-worthy sides because apparently it is in my nature to be wildly inconsistent. Either way: Super-handy for multi-vore households!)

After all, they say Thanksgiving is all about the sides. And as someone who doesn’t partake in turkey, it’s safe to say that I agree. This stuffed delicata squash side dish is one that I’m pretty excited about, too; with wild rice, lentils, and cranberries, it hits all the right marks.  

This stuffed delicata squash recipe uses one of my favorite winter squashes to cook with, delicata squash. I’ve had these things in bowls, baskets, rolling around on my kitchen counter, and roasting in my oven all season long. Love the things, just love ’em. 

This stuffed delicata squash might be my application so far.

What is Delicata Squash?

If you’re new to Delicata Squash, I thought I’d share a bit about it here. It’s one of my faves! (By the way, I love squash so much, I recently launched a whole new website about it. For real!)

Delicata squash is a delicious winter squash that has really exploded in popularity over the past decade or so.

Pale to bright yellow in hue with green or orange vertical stripes, delicata squash’s small, oblong shape is similar to that of a chubby zucchini. Delicata, though, is a winter squash (zucchini is a summer squash).

Inside, delicata squash is a pale orange. The squash is creamy, light, and, well, delicate in taste – if Sweet Potato Lite was such a thing, delicata would taste a lot like that.

One of the best things about delicata squash is that the skin is great for eating – it’s thin and a bit chewy when cooked. Being able to leave the skin on makes for a prettier presentation – and whole a lot less preparation. Win!

How to Make It

Half and de-seed your delicata squash, brush with olive oil, and place the oven to roast. While that’s happening? Whip up a your hearty wild rice pilaf, amped up with French green lentils, flavored with curry powder and cumin, and dotted with dried cranberries and pecans. Yess.

Once your pilaf is done and your squash is roasted, just fill in your little squash boats, sprinkle with parsley, and away you go. 

Can’t you just see this on your Thanksgiving table? 

Oh and did I mention these bad boys are vegan AND gluten-free? Perfect for when you have guests with special diets – just cover ’em all in one swoop. Well, and if you have anyone with nut allergies coming to the table, you could totally leave those out too – this dish is still plenty delicious without. 

Print

Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans

Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans – all served up in delicious roasted delicata squash halves. Yum!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 348kcal

Author Kare

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3/4 cup wild rice blend rinsed well
• 2 medium cloves garlic minced
• 1-2 teaspoons curry powder to taste*
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3-4 cups vegetable broth
• 1/3 cup French green lentils rinsed
• 1 tablespoon dark brown sugar packed
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans

For the squash:

• 3 delicata squash stems cut off, halved vertically, seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the garnish:

• A few leaves of fresh parsley chopped, for garnish

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I’ve found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it’s relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

Nutrition

Calories: 348kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 872mg | Potassium: 953mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3362IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 3mg

The post Wild Rice Stuffed Delicata Squash with Cranberries & Pecans appeared first on Kitchen Treaty.

Sweet potatoes are simmered with rich coconut milk, then whipped until velvety smooth and almost fluffy. THEN they’re drizzled with a maple syrup-pecan mix.

These mashed sweet potatoes are so special for the holidays, and we just love them so much!

I think these coconut whipped sweet potatoes make the perfect Thanksgiving side. They should pair nicely with just about anything, plus they just happen to be vegan, dairy-free, and gluten-free, so they cover a lot of bases for the special diets out there. Everyone’s happy! Sweet potatoes for all!

Table of Contents

• The Story Behind the Recipe
• The Key To Making the BEST Whipped Sweet Potatoes
• Are They Savory or Sweet?
• Ingredients
• Adaptations/Variations
• How to Make Mashed Sweet Potatoes
• More Sweet Potato Recipes
• More Dairy-Free Thanksgiving Side Dishes

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

The Story Behind the Recipe

Truth is, I didn’t always adore sweet potatoes. Maybe it was just the specific recipe that graced our Thanksgiving table growing up, but I have, uh, non-fond memories of a sweet potato + brown sugar + marshmallows situation. Probably because I expected the sugary nirvana of marshmallows and brown sugar – but not the sweet potato part.

In adulthood, it took me awhile to come around to sweet potatoes. I learned that when sweet potatoes were prepared more on the savory side, they were ohmygosh delicious – and soon enough, I was in love.

For some reason, I’m especially obsessed with them this fall. I recently shared this sweet potato noodle recipe, and I’ve got several more sweet potato recipes in the hopper. Serious sweet potato kick over here. But no marshmallows in sight, thankyouverymuch.

Interestingly (ironically?) though, once I learned I liked sweet potatoes by enjoying them in a more savory way, I also came around to sweeter, er, sweet potato dishes. No, I can confidently say I will never enjoy a marshmallow-and-sweet-potato-bake sans 1980, but sweet potato pie, for instance? That, I can happily do.

Readers say …

“Love this recipe. I do it every thanksgiving for my GF/DF husband! It’s a big hit with everyone else too.”

– Kailey

The Key To Making the BEST Whipped Sweet Potatoes

Making mashed sweet potatoes is nothing like making traditional mashed potatoes. If you boil sweet potatoes in water then drain them like you would with regular mashed potatoes, you lose a ton of flavor!

This super easy method solves that problem, because you simmer the sweet potatoes with coconut milk, then, once they’re tender, just whip the rich and full-of-flavor cooking liquid right in with your sweet potatoes.

The result is the most otherworldly whipped sweet potatoes! These mashed sweet potatoes are divine.

The beauty of simmering the potatoes in coconut milk is that if you were using traditional dairy milk or heavy whipping cream, you might run the risk of scorching your milk. But that doesn’t happen with the coconut milk in this recipe.

The bonus to using coconut milk? These whipped sweet potatoes are completely dairy-free, perfect for anyone who can’t eat dairy at your holiday table!

Another nice bonus is that you don’t have to fuss with roasting and scooping your sweet potatoes, draining them after boiling them, or steaming them. You just simmer the sweet potato right in the coconut milk. I LOVE THIS RECIPE SO MUCH!

Are They Savory or Sweet?

These Whipped Sweet Potatoes are kind of a happy medium between savory and sweet. The potatoes read as mostly savory, but the maple-pecan drizzle adds the element of sweet – in a good way.

Ingredients

• Sweet potatoes – Here in the U.S., yams and sweet potatoes are a term that’s used interchangeably. Grab your favorite kind. (Outside of the U.S., make sure you grab sweet potatoes only).
• Coconut milk – I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.
• Pure maple syrup – Grade A or Grade B will work. Note that Grade B has more intense maple flavor.
• Cinnamon, nutmeg, a tiny amount of ground cloves, and cayenne pepper: Warming, wonderful spices plus a pinch of cayenne for an addicting little touch of heat.
• Salt – I really like kosher salt for this kind of cooking.
• Pecans – I call for chopped raw pecans, but you can toast them for an added touch of flavor.

Adaptations/Variations

• Whip in a teaspoon or two of fresh orange zest for a kiss of sweet orange flavor.
• Omit the cayenne pepper or sub freshly ground black pepper for a more kid-friendly version with no heat (though honestly the cayenne is super subtle!)

How to Make Mashed Sweet Potatoes

These whipped mashed potatoes really are a cinch to whip up (literally)! Simply simmer the sweet potatoes and a few cozy spices in coconut milk until tender.

Then, you whip it all up.

Then, it’s time to make the simple maple drizzle. Simply simmer your maple syrup with your pecans until warm and a bit thickened.

From there, scoop your mashed sweet potatoes into your serving bowl and drizzle with maple syrup, some pecans, and maybe a pinch of flaky coarse sea salt if you like.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

More Dairy-Free Thanksgiving Side Dishes

• Green Beans Amandine (with vegan option)
• Vegan Buttery Herb Stuffing
• Vegan Green Bean Casserole
• Vegan Mushroom Gravy or Vegetarian Gravy (with vegan option)
• Fluffy Vegan Dinner Rolls

Print

Whipped Sweet Potatoes

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 237kcal

Author Kare

Ingredients

• 3 pounds sweet potatoes peeled and cut into approx. 3/4-inch cubes
• 1 14-ounce can coconut milk*
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/16 teaspoon a generous pinch ground cloves
• 1/2 teaspoon kosher salt plus more to taste

Maple-Pecan Drizzle:

• 1/3 cup chopped raw pecans
• 1/3 cup pure maple syrup

Instructions

• Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
• Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Remove pot from heat and remove lid. Let cool until a bit safer to handle – I give it about 5 minutes.
• While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
• Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don’t risk getting any teflon in your potatoes. Teflon potatoes bad!
• Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.

Notes

* I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.

8/19/2024 recipe update: Increased prep and cook time based on additional testing and reader feedback.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 174mg | Fiber: 6g | Sugar: 20g

The post Whipped Sweet Potatoes appeared first on Kitchen Treaty.

Forget the Boys of Summer. Here we have the Side Salad of Fall.

I have no idea where I was going with that. Or why I even started with it. I should start again.

Really, what’s on my mind is something totally unrelated to salad. See, we’ve been through the wringer with one of our kittens, Blossom, over the past few days. She became deathly ill over the weekend and we didn’t think she was going to make it. As a last-ditch attempt to save her, we took her sister into the vet’s office to be with her. Fern snuggled up to her as always and within a few hours, Blossom’s body temperature began to climb. Two days later, both cats are – shockingly – back home with us and Blossom is slowly recovering. She’s not out of the woods yet but after a weekend of basically mourning our kitten and the roller coaster of it all, I admit it’s kind of hard to think of salad.

Salad, salad, salad. Thinking salad thoughts.

Okay, I’m there.

So, about this salad! We all need a good fall side salad recipe, right? To serve along with that hearty fall chili, to snack on at lunchtime, even to serve right along with our Thanksgiving feasts.

This Fall Green Salad with Apples & Pecans came from the desire to have a solid side salad recipe for this time of year. But I didn’t want it to be complicated. Because who wants to spend 45 minutes making a salad?! Not I.

And this one does start simply, with a light Maple-Cider Vinaigrette whisked up right in the salad bowl. Then we’ve got fresh greens, crisp apple matchsticks (I like Honeycrisp or Cameo best for this salad), and the crunch of a bit of celery. Toss it all up, toast up some pecans, top the salad, and voila!

Fall in a bowl.

My guy calls this side salad recipe “refreshing,” I call it “score!” Because not only is it delicious, it comes together in a flash. More time to snuggle with kittens.

Print

Simple Fall Green Salad with Apples & Pecans

A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 batch Cider Maple Vinaigrette recipe below
• 1/2 cup pecans chopped
• 1 medium honeycrisp or cameo apple cut into thin matchsticks
• Juice of half a lemon about 2 teaspoons (optional)*
• 1 small head green leaf lettuce or your favorite mild greens, torn into bite-size pieces (about 6 cups)
• 1 stalk celery sliced (about 1/2 cup)

Cider Maple Vinaigrette

• 2 tablespoons extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure maple syrup
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning – see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.

The post Simple Fall Green Salad with Apples & Pecans appeared first on Kitchen Treaty.

Nutty Chickpea Pilaf. The title is straight-up, succinct, to the point, a little silly. Kind of like the recipe itself. Well, except the actual dish is not all that silly. But it is nice and simple. Relatively few ingredients, not too much hands-on time. It’s a keeper.

Substantial sides like this one are crucial to the balance we try to maintain in our multi-vore kitchen. With hazelnuts, pecans, and chickpeas added to the mix, the protein makes it satiating – the perfect main for me. And then, if my guy wants, he can treat it more as a side and have meat with it.

Hey, we all need a little nuttiness in our lives! 

Print

Nutty Chickpea Pilaf

A hearty pilaf with a satisfying nutty crunch and, thanks to a handful of dried cranberries, a touch of contrasting sweetness. A plethora of chickpeas elevates what's typically a side to entree status. My favorite dinner lately!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 large or 3 medium cloves garlic, minced
• 1 cup brown Basmati rice rinsed
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1 15-ounce can chickpeas, drained
• 1/3 cup unsalted hazelnuts chopped
• 1/3 cup unsalted pecans chopped
• 1/2 cup fresh Italian parsley chopped

Instructions

• Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until translucent, 7-8 minutes. Add the garlic, rice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the rice begins to crackle, about 2 minutes.
• Stir in the vegetable broth, the dried cranberries, and the chickpeas. Increase heat to high to bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the rice is tender and the liquid has evaporated, about 35 minutes. If the liquid cooks off before your rice is cooked through, add a little more water and keep cooking until the rice is done.
• Fold in the hazelnuts, pecans, and parsley. Taste and add additional salt and pepper if desired. Remove from heat and serve.

The post Nutty Chickpea Pilaf appeared first on Kitchen Treaty.

I had an inkling that butternut squash would make a creamy, dreamy pizza sauce – after all, it’s divine in this mac and “cheese” – and I was eagerly waiting until fall came and I could try it.

Finally, the time came, and I made the sauce and … I could not for the life of me decide what else to put on it. So, the first time I made this, I smeared my pizza crust with the delicious sauce and then, not sure what else to do, I threw on a few slices of onion and called it good.

The result was surprisingly delicious, but as soon as I took a bite, I knew that apples needed to happen on this. And pecans weren’t far behind.

Not to pull out the “you guys,” but seriously. You guys. This is such a great autumn pizza. As I mentioned here, vegan pizza really doesn’t have to be that sad cheeseless disk that you might envision. As long as you have a good crust, great flavors, and an element of creamy, you’re good to go. The butternut squash pizza sauce definitely fills the “creamy” criteria; the rest is all flavor.

As always, this recipe is entirely customizable for the lacto- or meat-inclined. Make smaller, individual pizzas and just add cheese for the dairy-eaters (I added mozzarella; gouda would likely be unreal). As far as the meat-eaters go, a bit of cooked and crumbled sausage should make them very happy.

Print

Vegan Butternut Squash Pizza with Apples & Pecans

Who knew? Butternut squash makes a silky-smooth and full-flavored pizza sauce, and the perfectly creamy base for this fall-inspired pie. Scrumptious as is, but you can also make individual size pizzas and add gouda or mozzarella for the cheese-eaters and cooked, crumbled sausage for the carnivores. Win!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 large pizza or 3-4 individual pizzas

Author Kare

Ingredients

For the butternut squash sauce:

• 4 cups cubed butternut squash approx 1/2 of a medium 3-pound squash
• 2 tablespoons extra virgin olive oil
• 1 medium clove garlic peeled
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Pinch red pepper flakes
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

For the pizza:

• 1 pound 16 ounces homemade or store-bought pizza dough (I like Trader Joe’s garlic & herb crust for this recipe)
• 1 batch butternut squash sauce
• 2 medium apples I like Granny smith; for the pizza photographed, I used a Jonagold and a Granny Smith, cored and thinly sliced
• 1/2 small red onion thinly sliced
• 1/3 cup pecans chopped
• 2 tablespoons olive oil
• A couple pinches of kosher salt or sea salt
• A few leaves fresh thyme optional

Instructions

• Preheat oven to 450 degrees Fahrenheit.
• Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
• Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
• Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
• Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
• Top with fresh thyme if desired. Cut into wedges and serve.

Notes

Dairy option

Add some shredded mozzarella cheese to all or part of the pizza before baking.

Meat option

Add some cooked and crumbled sausage to the pizza before baking.

The post Vegan Butternut Squash Pizza with Apples & Pecans appeared first on Kitchen Treaty.

With just six ingredients (including the salt) it’s a perfect example of how super simple doesn’t necessarily mean super boring. Rustic red, gold, and blue potatoes tossed with a simple, garlicky basil-pecan pesto – it’s hearty, fresh, and a breeze to throw together.

It’s kinda pretty, too.

Here’s the recipe!

The post Tri-Color Potatoes with Basil-Pecan Pesto appeared first on Kitchen Treaty.