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

Table of Contents

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

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

The Story Behind the Recipe

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

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

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

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

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

Why You’ll Love These Thai Green Curry Vegetables

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

Ingredients

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

Adaptation Idea

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

How to Make Thai Green Curry

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

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

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

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

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

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

Serve over rice and garnish how you like.

Tip for Success

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

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

More Curry Recipes

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

Print

Thai Green Curry Vegetables Recipe

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

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

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

Serve with:

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

Instructions

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

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

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

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

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Veggie Lasagna Soup
• Ingredients
• Adaptations/Variations
• How to Make Veggie Lasagna Soup
• Tip for Success
• More Veggie-Packed Soup Recipes

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

The Story Behind the Recipe

Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!

I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!

This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋

Why You’ll Love Veggie Lasagna Soup

If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.

Serve with a nice kale salad and some garlic bread for the full meal deal!

Ingredients

For the lasagna soup:

• Olive oil – For sautéing the first base layer of flavor.
• Onion – Standard yellow onion, diced
• Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.
• Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)
• Garlic
• Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)
• Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.
• Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!
• Salt & pepper
• Zucchini
• Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!
• Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.
• Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.
• Parsley

For the cheesy goodness:

• Ricotta cheese
• Mozzarella
• Parmesan
• Salt & pepper

Adaptations/Variations

• Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.
• Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)
• Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

How to Make Veggie Lasagna Soup

Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.

Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.

And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)

Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.

Scoop out your glorious lasagna soup into individual bowls …

… and top each bowl with a generous dollop of the cheesy ricotta goodness.

And then dig in!

Tip for Success

• Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!

I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.

More Veggie-Packed Soup Recipes

• Vegetable Barley Soup
• Rustic Winter Vegetable Chowder
• Vegetarian Minestrone
• Squash-Lover’s Minestrone

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Veggie Lasagna Soup Recipe

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!

Keyword garden vegetable lasagna soup, lasagna soup, vegetarian lasagna soup, veggie lasagna soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 390kcal

Author Kare

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots diced, about 1 cup
• 1 tablespoon Italian seasoning
• 3 medium garlic cloves minced
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes 1 can
• 15 ounces small white beans aka navy beans, drained and rinsed
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 small zucchini diced, about 1 cup
• 4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces
• 1 teaspoon sugar optional, to cut acidity
• 2 cups baby spinach lightly chopped
• 1/2 cup fresh parsley chopped + more for garnish

For the cheese topping:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
• While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
• Taste again and add more salt and pepper if desired.
• Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.

Notes

Vegan/dairy-free option:

The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!

Meat option:

If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 48g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 580mg | Potassium: 849mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5272IU | Vitamin C: 25mg | Calcium: 294mg | Iron: 4mg

The post Veggie Lasagna Soup Recipe appeared first on Kitchen Treaty.

What is Minestrone?

Minestrone is a hearty Italian soup made with beans, veggies, and pasta in broth. Whether or not your minestrone recipe is considered genuine depends on a few factors – like what area of Italy or the Mediterranean does your recipe come from? (Read more about the definition of minestrone here.)

I will disclaim that this recipe is my very own, straight from my American kitchen. I have no Italian blood flowing through my veins (sadly) – at least, none that I know of. I do think my version of minestrone is simple and delicious! And I hope you like it too.

Vegetarian Minestrone Soup Ingredients

I often think of minestrone as more of a formula than a recipe – a mirepoix, some garlic, tomatoes, broth, and beans (sometimes I’ll add some winter squash and/or potatoes too), and then after it all simmers for awhile, I’ll add any tender veggies and the pasta, and finally a finish of greens and parsley.

Usually, I take stock in what veggies I have in the fridge that need to get used up. Next, I make sure I have a can of beans on hand, a bit of pasta hanging around at the bottom of a box somewhere, and some veggie broth in the pantry or freezer.

Some minestrone recipes call for pancetta or chicken broth, but this one is an entirely vegetarian minestrone recipe. I rely on a parmesan rind for flavor, but if you leave it out, it can be vegan too.

• We begin with a mirepoix – onions, carrots, and celery sautéed in olive oil.
• Next up we have garlic, a can of fire-roasted diced tomatoes, beans (kidney beans are my go-to), vegetable broth, and a parmesan rind. If you’re okay with dairy, the parmesan rind is key for adding loads of flavor. So good.
• Once the soup has simmered for a bit, I then add zucchini and pasta.
• And then lastly, we add baby spinach and parsley along with any additional salt and pepper.

Why We Love Minestrone

I love that vegetarian minestrone uses up the bits and ends in the fridge, is super budget-friendly to make (that matters these days!), and always makes for delicious leftovers. One pot lasts us almost all week sometimes! So I thought it was high time I shared the recipe. Scroll on for the printable full meal deal!

More Hearty Soup Recipes

• Oh hey! I published another minestrone soup recipe back in 2013! This one is a bit different with optional sausage and more broth, but it’s the formula I’ve been working with for many years now. (Also, I remember thinking those photos were pretty darn good!)
• Lemony Chickpea Soup with Orzo & Dill is another brothy bean-and-pasta situation. I like the lightness of this one as the weather gets warmer.
• Curried Vegetable Barley Soup is a lightly spiced spin on a classic; I love the chickpeas and the barley in place of the pasta.
• This Tuscan Bean Stew with loads of beans, kale, and rosemary is a total keeper.

Print

Vegetarian Minestrone Soup

A comforting bowlful of beans, pasta, and veggies overflowing in a tomato-based broth. Please pass the shredded parm and hunks of crusty bread!

Course Soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 260kcal

Author Kare

Equipment

• 1 3.5 quart or larger stock pot

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and diced; about 1 cup
• 1 stalk celery diced; about 1/2 cup
• 2 garlic cloves peeled and minced; about 1 tablespoon
• 4 cups low-sodium vegetable broth
• 15 ounces fire-roasted diced tomatoes 1 can
• 15 ounces cooked kidney beans 1 can; drained and rinsed
• 2 Yukon gold potatoes diced; about 2 cups [optional]
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 teaspoon kosher salt plus more to taste
• 1 parmesan rind about the size of a domino
• 1 small zucchini diced; about 1 cup
• 1 cup pasta I prefer small-to-medium tubular pastas like ditallini, macaroni, penne, torchio, casarecce, etc.
• 1 ounce baby spinach lightly chopped; about 1 cup packed
• 1/4 cup flat-leaf Italian parsley chopped
• Freshly shredded parmesan cheese for topping

Instructions

• Add olive oil to a large pot over medium-low heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
• Stir in the broth, tomatoes, kidney beans, potatoes (if using), salt, and pepper. Drop in the parmesan rind. Increase heat to high and bring just to a boil. Reduce heat to low until the soup is at a simmer. Let simmer for about 20 minutes, until the potato (if using) is tender.
• Stir in the zucchini and pasta. Cook for another 8-10 minutes, just until the pasta is barely tender.
• Remove from heat. Stir in the spinach and parsley until wilted. Taste and add salt and pepper if desired.
• Ladle into bowls and pass with plenty of parmesan and crusty bread.

Notes

Vegan option

Omit the parmesan rind and parmesan topping. 

Gluten-free option

Sub cooked rice or a gluten-free pasta. 

Nutrition

Calories: 260kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 336mg | Potassium: 772mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4431IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 4mg

The post Vegetarian Minestrone Soup 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!

Print

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.

I admit it. Up until recently, I thought one of the main secrets to risotto’s creamy, dreamy consistency was a hefty dose of Parmesan cheese. Oh and butter, too.

My first lesson to the contrary was when I made this vegan risotto. Deee licious.

My slow realization that vegan risotto can indeed be just as incredible as its dairy-filled counterpart was confirmed when I made a vegan risotto as part of an assignment in the plant-based cooking course I recently took.

So what is a good risotto all about then, if not the parm? Here’s what I’ve learned.

Well, first, of course, you need the right rice. Something short-grain and super starchy – the usual suspect is arborio rice.

You know how you usually rinse rice before cooking it? Don’t do that with risotto rice! You want those starches. The starches are where it’s at. Starches = creamy.

Otherwise, we’re talking about careful treatment of the ingredients. Let the onions sweat – cook ’em low and slow. Toast the rice. Deglaze with a nice dry white wine. Perhaps use a special broth. And then exercise a bit (okay, a lot) of patience. Add the broth one cup at a time, waiting until it’s completely absorbed before adding more, coaxing the creaminess out of the rice.

A good risotto, they say, should be nice and loose. Spoon some on a plate and give it gentle shake. The risotto should spread out. If it stays in a pile, it’s too thick. (Does anything else think of that episode of Food Network Star with Wolfgang Puck? I think of that every single dang time I make the stuff.)

And guess what? These simple guidelines around a great risotto don’t involve parmesan! The right ingredients, the right treatment of ingredients, a little patient coaxing. So now I know.

And now I share this perfectly creamy vegan risotto recipe with you.

So what’s in this version aside from the usual risotto suspects?

Fresh summer-sweet corn, right off the cob. A light, homemade veggie broth made with the cobs. (You can skip the homemade broth but it does infuse more corn flavor, so make it if you can!)

Some zucchini to add color, a bit of texture, and to up the summer quotient. And, finally, a finish of the most vibrantly green basil oil along with some charred fresh corn to top it off.

This Sweet Corn Risotto is a hearty summer dish that’s both vegan and gluten-free – and a total crowd pleaser to boot.

(more…)

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It’s that glorious time of year when zucchini’s growing by the armful and tomatoes are starting to ripen. This zucchini and cherry tomato pasta recipe is a summertime fave, enjoyed when the veggie garden’s at its peak.

I’ve been experimenting more with spiralized zucchini this year, and as you can see, I’ve been loving the stuff. Better late than never trend-wise, eh?

Cherry tomatoes, on the other hand, have been a love of mine for awhile. So when I first saw this video on the Serious Eats Facebook page, I practically tripped over the dogs and the cats on my way to the kitchen in order to make it pronto. Okay, I may actually have tripped over the dogs and the cats – with two of each, they’re everywhere!

So this sauce. It’s so very simple. Basically, you saute garlic in a good bit of olive oil, then you add the cherry tomatoes. Cook, cook, cook until they burst, and all those wonderful juices form a lovely thick sauce.

Add a handful of fresh basil and some salt and pepper and you have a pasta sauce in as much time as it takes to boil pasta. Talk about an easy late summer dinner.

So there I was – obsessing over zoodles, cherry tomatoes, and that video and well, sometimes the dinner ideas just make themselves! Not literally, of course – but how cool would it be if dinner just made itself? I can’t be the only busy mom who has fantasized about this. Perhaps dancing spaghetti and self-stirring sauce would be a little disturbing, but so worth it. Oh so worth it.

My points – and there are many of them, lord – is that this Zoodles & Noodles with Burst Cherry Tomato Sauce was born out of many current obsessions plus a very real need to have dinners that make themselves (I can’t move past this concept). But the fact is, this recipe kind of practically does make itself. (In other words: super easy).

I love mixing zucchini noodles with pasta – it makes a dish much lighter than if it were made with 100% pasta, but heartier than if it were made with zucchini only. Win-win!

Note to my garden: Please oh please hang in there a few more weeks, will you? Because I can’t get enough of this super-simple dinner.

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This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.

Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)

Basically, it’s like this:

Zucchini noodles – cut into ribbons, fettuccine-style.

+

White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.

+

A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.

I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.

At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.

I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.

We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.

Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.

Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.

No?

I understand.

Print

Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 215kcal

Author Kare

Ingredients

• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
• 2 medium cloves garlic peeled
• 3/4 cup unsweetened almond milk
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 pounds zucchini spiralized (I use the ribbons blade on my spiralizer)
• 2 tablespoons extra virgin olive oil divided

Optional toppings:

• Fresh minced parsley and/or fresh basil cut into ribbons
• Extra drizzle of olive oil

Instructions

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition

Serving: 1/4 of recipe | Calories: 215kcal | Carbohydrates: 27.9g | Protein: 10.7g | Fat: 8.3g | Saturated Fat: 1.2g | Sodium: 350mg | Fiber: 10.9g | Sugar: 3.8g

This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

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The post Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce appeared first on Kitchen Treaty.

It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.

The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.

These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.

And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.

Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.

Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.

So don’t give up on zucchini yet! Make these muffins happen first.

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I distinctly remember when salt and vinegar chips became a thing. Pretty sure I was in middle school and when they started popping up in all my friends’ lunch bags, the pleading with my healthy bagged lunchmom began.

I don’t know why, but she never caved to those pleas for the salt and vinegar variety. Something about the vinegar freaked her out I guess (meanwhile I was the kid that would drink vinegar out of the bottom of the salad bowl – give me all the pickled, vinegary things!) but her compromise was salt and pepper baked potato chips. They were ok but just different enough to make me the weird kid in the cafeteria.

Of course, fast forward 20 or so years and I appreciate the effort from my mom a tiny bit more than my 12 year old self did. With summer here and zucchini popping up everywhere, these oven-baked zucchini chips seemed like the perfect way to get my chip craving on.

Often times when you see vegetable chips, you think dehydrator and mandolin, two gadgets I don’t have. Guess what? You don’t need those fancy things. A sharp knife and steady hand along with some patience is really all it takes for crispy oven-baked zucchini chips. And yes, you CAN get them crispy without frying! (But if you do have a mandolin, go ahead and use it! It admittedly does make life easier.)

It’s all about going low-and-slow in the oven. I know it’s tempting to jack the temperature up and get these done in a quarter of the time but the result will just be burnt edges and soggy centers. Don’t indulge the temptation! Remember that other thing mom would always say? Patience is a virtue, my friend. Two hours won’t kill you and I promise the wait will be worth it when you’re munching on these crispy, perfectly baked zucchini chips.

Once you get the method down, try them out with whatever seasonings sound good (like vinegar)!

Here’s a video that shows how easy it is to make oven-baked zucchini chips, or keep on scrolling for the easy recipe!

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Oven-Baked Zucchini Chips

Low-and-slow is the secret to addictingly crispy, perfectly baked zucchini chips.

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Author Kare

Ingredients

• 1 large zucchini sliced into rounds about 1/8″ to 1/16″ thick, either with a sharp knife or a mandolin
• 1-2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt recommended: kosher salt or coarsely ground sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows.
• Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible.
• Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap.
• Pour olive oil into a small bowl and lightly brush onto the zucchini.
• Season with the salt and pepper.
• Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed.
• Serve immediately!

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It’s not just any ol’ loaf of zucchini bread (though if you’re looking for the perfect loaf of more traditional-tasting zucchini bread, I have you covered there too!) This full-of-flavor, tender zucchini bread is a completely dairy-free zucchini bread recipe, perfect for those who are skipping the dairy for whatever reason.

It goes without saying that I only share recipes here that I love, but this recipe for Olive Oil Zucchini Bread? I love love it. Beyoncé-style crazy in love.

I think it is destined to be our forever go-to future-family-heirloom zucchini bread recipe, even. I heart it that much.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Olive Oil Zucchini Bread
• Ingredients
• Adaptation/Variation
• Tips for Success
• How Long Does Dairy-Free Zucchini Bread Keep?
• Can I Freeze It?
• More Zucchini Recipes

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

The Story Behind the Recipe

This recipe came to be for two reasons:

I always feel the need to create new zucchini bread recipes. I guess that’s one reason why I’m a food blogger (I can’t help myself). Like I said, though, I think I’ll stop now.

The bigger reason, however, is that I’m having a bit of an oil crisis – especially when it comes to baked goods. I no longer eat dairy, so butter is out. I had turned to coconut oil, but my cholesterol has possibly been suffering for it, so I’m taking a hiatus. I don’t like to use vegetable or canola oil these days because of how they’re processed. So what’s a gal – one who loves to bake – to do? Turn to olive oil, that’s what! Just like I did a couple of years ago in these muffins, which I also love (although they have dairy, so a revision is in order there too).

If you try really hard, you might maybe detect olive oil’s trademark fruitiness in this zucchini bread. But mostly, it just lends an incredible moist quality that somehow manages to feel light at the same time. It just all makes so much sense together.

Olive oils can vary in taste, so be sure to pick one that’s on the milder side. I use just plain olive oil – not virgin or extra-virgin – so that the oil’s flavor doesn’t overpower the recipe.

Why You’ll Love Olive Oil Zucchini Bread

Olive Oil Zucchini Bread is pretty different than most zucchini bread recipes out there. Yes, it’s still a zucchini quick bread, to be sure. At first bite, though, you experience the difference. While most zucchini breads slap you in the face with cinnamon, sweetness, and nary a hint of actual zucchini, this recipe takes a more subtle approach.

First, you notice the moist, pleasant crumb. Then, you detect a bit of lemon. Yes, some sweetness – but not overpowering. A warm, pleasant spice – just barely there. Is that cardamom? (Yes, it is!)

Yep, this Olive Oil Zucchini Bread is a subtle experience compared to others, yet it’s one you keep wanting to return to.

Ingredients

• Flour – I like either white whole wheat flour or all-purpose flour
• Baking powder & baking soda – To help it rise
• Salt
• Cardamom – The fruity flavor of the olive oil and lemon zest pair so well with cardamom. If you’re not a huge cardamom fan or don’t have it on hand, nutmeg is a great substitute.
• Olive oil – I like to use a lighter olive oil so that the flavor isn’t overpowering.
• Pure maple syrup – I use Grade A so that the sweetness comes through without a lot of extra maple flavor.
• Dark brown sugar – For sweetness and moistness
• Eggs
• Lemon zest
• Vanilla
• Zucchini – finely grated; about 2 medium zucchini

Adaptation/Variation

• Sub nutmeg or even cinnamon for the cardamom, if you prefer.

Tips for Success

• Mix the dry and wet ingredients just until incorporated. Over-mixing can result in the gluten developing in the flour, which will make a tough, less tender zucchini bread.
• You can tell your zucchini bread is done when you poke the top and it springs back a bit. You can also test it by inserting a toothpick, skewer, or cake tester into the middle of the zucchini bread. If it comes out clean, it’s done!

How Long Does Dairy-Free Zucchini Bread Keep?

This zucchini bread keeps well wrapped up at room temperature for up to 4 days.

Can I Freeze It?

Yes! You can even make multiple loaves to enjoy for tasty zucchini bread into the next season and beyond. Wrap it tightly and freeze for up to 6 months.

More Zucchini Recipes

• Brown Butter Zucchini Bread
• Vegan Zucchini Muffins
• Lemon Blueberry Zucchini Muffins
• One Loaf Zucchini Bread Recipe

Print

Olive Oil Zucchini Bread

Light, moist, and subtly flavored with fruity olive oil and lemon, this zucchini bread is our new family favorite.

Keyword olive oil zucchini bread

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 slices (1 loaf)

Calories 266kcal

Author Kare

Ingredients

• 2 cups white whole wheat flour can sub all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cardamom can sub 1/2 teaspoon ground nutmeg
• 1/2 cup olive oil
• 1/2 cup pure maple syrup I use Grade A for baking
• 1/3 cup dark brown sugar
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 2 cups finely grated zucchini from about 2 medium zucchini

Instructions

• Preheat oven to 375 degrees Fahrenheit. Rub a 8″ x 5″ loaf pan with olive oil or spray with an oil mister.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
• In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
• Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
• Pour the batter into the loaf pan and smooth the top with a spatula.
• Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
• This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 153mg | Fiber: 3g | Sugar: 17g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg

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