It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

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

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

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Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

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

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

It’s fruity and refreshing, and, thankfully, definitely does not taste black. Which is a good thing, in my opinion! But on theme? Definitely!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Magic Halloween Punch
• Ingredients
• How to Make Black Magic Halloween Punch
• Ice Hands for Halloween Punch
• More Fun Halloween Recipes

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

The Story Behind the Recipe

My kid and I created this punch for a Halloween party we threw last year. Our criteria were: 1) It must taste good. 2) It must be Halloween-themed. 3) It can’t be fizzy, because my kid thinks that carbonation tastes like TV static. Which is actually kind of true, now that I think about it.

My kid wanted the punch to be blood red, but I resisted. Something about a bunch of super excited kids and red punch seemed to be a bad idea. So … we went with a punch so dark red that it’s almost black instead. So much better! (I kid. But it was fine. There were a couple of spills, but they cleaned up easily).

To create this punch, we bought a bunch of juices and some rainbow sherbet and went to town mixing and matching and tasting different combinations. It felt like a mad scientist lab. It was fun.

After a few tests, we discard the sherbet and, while my daughter enjoyed a bowl of the sherbet plain and on its own, we decided to make a dark red punch with juices only. One that then transformed to nearly black with just a couple of drops of food coloring. Then we bought some edible glitter and made it sparkle.

Oh, and we had to do the classic ice hands. Creeeeeeepy.

Why You’ll Love Black Magic Halloween Punch

It’s fun! My kid originally named this Halloween punch recipe “Black Void Halloween Punch,” but because it still has a bit of red, I ultimately decided to go with Black Magic. It’s kind of vampire-esque, too.

It’s delicious! The entire bowl was empty by the end of the party.

Ingredients

• Red fruit punch – We bought the big gallon-size jug of Hawaiian Punch.
• Lemonade – It adds a nice bit of tart/sweet.
• Grape juice – This was a last-minute addition to the recipe. I love the flavor it adds and how it naturally deepens the color.
• Cranberry juice – Just a little for a tart counterbalance and a bit of deeper red color.
• Black food coloring – I’d love to have created a Halloween punch that’s black without any additional food coloring but we weren’t able to get it there without the food coloring. But the good news is, you only need about 10 drops to get it black.
• Edible glitter – This is totally optional, but fun! We shook in a bit of this edible drink glitter (affiliate link) in the maroon color (but just about any color should work in a black punch). It made the punch sparkly, iridescent, and super cool!

How to Make Black Magic Halloween Punch

Well, if you’ve ever made punch, you know this is pretty easy peasy. Just pour in your juices, mix, add food coloring and glitter if you have it, mix again, and done!

Oh, but if you’re doing ice hands (and I highly recommend it both for keeping the punch ice cold and for a cool effect), then start those the day ahead of time.

Ice Hands for Halloween Punch

I’ve found the easiest way to make ice hands is to use powder-free latex gloves and rubber bands.

Have the rubber bands at the ready, then give the gloves a quick rinse then fill them with water just to the beginning of … I don’t know, where the wrist would be. Not a direction I ever thought I’d be giving in one of my recipes, but I digress.

Then twist the top of the clove, fold it over once, and secure it well with a rubber band.

Lay the hands on a baking sheet before placing in the freezer. You can put them in the freezer without, but if you’re like me and you put them on top of a bag of frozen peas, you end up with wonky fingers sticking up in weird places. Which actually looked kind of cool.

Let them freeze for several hours. Then, when it’s time to put them in the punch, pull them out and let them thaw for about 10 minutes, then use scissors to cut off the plastic.

Plop them in the punch and enjoy the ice-cold creepy vibes!

I think you’ll love this Black Magic Halloween Punch because it’s super fun, it looks great with your Halloween party spread, and tastes fruity and delicious!

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Black Magic Halloween Punch Recipe

This surprisingly yummy and refreshing fruity punch is the perfect Halloween punch for kids! Grown-ups love it, too – it's a great non-alcoholic Halloween punch option.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18

Calories 157kcal

Author Kare

Ingredients

Ice hands

• 3-4 cups water

Punch

• 1 gallon fruit punch 16 cups/128 ounces, chilled
• 1/2 gallon lemonade 8 cups/64 ounces, chilled
• 1/2 gallon grape juice 8 cups/64 ounces, chilled
• 1 cup cranberry juice 8 ounces
• 10 drops black food coloring more or less until you achieve the color you want
• 1 tablespoon edible cocktail glitter optional

Instructions

Make the ice hands (ahead of time)

• Fill two plastic gloves with water and tie the bottoms. Lay on a cookie sheet and transfer to the freezer. Freeze overnight or for at least 8 hours.

Make the punch

• Add the juices to your punch bowl and stir.
• Stir in black food coloring, a couple of drops at a time, until the punch reaches the color you like.
• Stir in the glitter if using. Peel gloves off of ice hands and plop them in. Spooky!
• Ladle individual servings into punch glasses.

Notes

Prep time does not include the time it takes to freeze the ice hands, if you’re making those. They take a few hours to freeze – I try to make them a day ahead. 

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 39g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 15mg | Potassium: 223mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg

More Fun Halloween Recipes

• Halloween Snack Board
• Clementine Pumpkins
• String Cheese Pretzel Brooms
• Hot Dog Mummies
• English Muffin Mummies
• Deviled Egg Eyes
• Spider Cake (fun fact: This cake, one of my very first blog recipes, ranks up top on Google for “dumb cakes” which I think it just delightful 😂😂😂)

The post Black Magic Punch (Halloween Punch for Kids) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

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

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

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Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup appeared first on Kitchen Treaty.

Table of Contents

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

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

The Story Behind the Recipe

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

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

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

Why You’ll Love Chai Latte Basil Seed Pudding

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

Ingredients

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

Adaptations/Variations

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

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

Tips for Success

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

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

More Basil Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink

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Chai Latte Basil Seed Pudding Recipe

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

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding recipe, chai basil seed pudding

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 211kcal

Author Kare

Ingredients

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

Instructions

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

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

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

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

Plus, basil seeds are SO good for you! They are considered prebiotics, full of fiber and so many other nutrients.

Also known as a sabja seeds, sweet basil seeds are common in India and some places in Asia, but they’re becoming more well known in the US because of their powerhouse health benefits.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Basil Seed Drink
• Ingredients
• How to Make This Lemon Basil Seed Drink
• Tips for Success
• More Basil Seed & Chia Seed Recipes

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

The Story Behind the Recipe

I’ve recently discovered basil seeds as an alternative to chia seeds, and now enjoy both regularly. I recently shared a basil seed pudding recipe that I’m obsessed with, but today I thought I’d share this basil seed drink.

I’m sure you’ve heard of drinking hydrated chia seeds with lemon water first thing in the morning. This lemon Basil Seed Drink is similar; except it’s got a bit of sweetener and is actually a version of a drink very popular in India and some parts of Asia.

Why You’ll Love This Basil Seed Drink

• It tastes great: This sweet, lemony drink is like a light lemonade with chewy little boba-like bits.
• Filling: Due to the chewy hydrated basil seeds, this drink actually feels kind of like a light snack!
• Nutritious: Basil seeds have fiber, protein, Omega 3s and more. This Basil See Drink is a great way to sneak some nutrition into your day! (source)
• Excellent for warm days: Basil seeds are widely considered a natural body coolant, as described in this recipe for Gond Katira with rose syrup, pistachios, and milk (which I am super intrigued by!)

Ingredients

• Basil seeds – The seeds of the sweet basil plant, also known as sabja seeds or tukmaria seeds. An American brand, ZenBasil, has brought USDA certified basil seeds to North America. I buy them off of Amazon (affiliate link).
• Water
• Lemon juice – You’ll need about 2 tablespoons, which one lemon should easily provide.
• Sugar – Traditional basil seed drinks do tend to have sugar, which helps make it more palatable and lemonade-like. If you prefer another sweetener such as honey or agave, feel free! It’s easy to swap. Sugar substitutes work well too, or if you simply want a sub for your lemon chia seed water, you can skip the sugar altogether.
• Ice
• Mint leaves – Totally optional but they look pretty and add to the refreshing vibes.

How to Make This Lemon Basil Seed Drink

1. First, you’ll need to hydrate the basil seeds. Mix the basil seeds and some of the water together in a small bowl and let them sit for a few minutes until they’ve developed a gelatinous outer layer.
2. Add the lemon juice, sugar, and remaining water to a tall glass.
3. Stir for a minute or so, until the sugar has dissolved.
4. Add the hydrated basil seeds.
5. Add the ice, stir, and serve.

Tips for Success

• Hydrate your basil seeds in room-temp water. They’ll plump up faster.
• The basil seeds will sink to the bottom as your basil seed drink sits. Just give it a quick stir before you drink.

I hope you love this lemon basil seed drink as much as we’ve been enjoying it! It’s hydrating, refreshing, delicious, and full of nutrients.

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Chai Latte Basil Seed Pudding
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

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Lemon Basil Seed Drink

This hydrating, fiber-rich drink is super refreshing! With super-powered basil seeds, it's a great way to kickstart your day or power you through a groggy afternoon.

Keyword basil seed drink, basil seeds drink, sabja seeds drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 55kcal

Author Kare

Ingredients

• 1 teaspoon basil seeds
• 1/3 + 2/3 cup water divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 3-4 mint leaves optional
• 1 cup ice

Instructions

Hydrate (or "Bloom") the Basil Seeds

• In a small bowl, mix together the basil seeds and 1/3 cup water. Let sit for 5-10 minutes until the basil seeds have absorbed some of the water, developing a transparent, gelatinous outer layer.

Mix Together the Lemon, Sugar, Mint (if using) and Remaining Water

• In a large glass, mix together the remaining 2/3 cup water, lemon juice, sugar, and mint leaves (if using). Stir for a minute or two until the sugar has dissolved.

Add Hydrated Basil Seeds and Ice

• Stir in the hydrated basil seeds and fill the cup the rest of the way with ice. Give it a stir and serve.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 25mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 0.2mg

The post Lemon Basil Seed Drink appeared first on Kitchen Treaty.

You’re going to want to drizzle this tahini sauce on everything, from salads to falafel to bowls … the possibilities with this lemon tahini dressing are endless.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Lemon Tahini Dressing
• Ingredients
• Adaptations/Variations
• How to Make Lemon Tahini Dressing
• Tips for Success
• More Sauce & Condiment Recipes

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

The Story Behind the Recipe

I discovered the magic of tahini dressing years ago when I created this broccoli apple salad with a tahini dressing instead of a heavier mayo-based dressing. I was hooked!

Since then, I’ll often keep a jar of lemon tahini dressing in the fridge to dress up crisp summer veggies like tomato and cucumber salad or sautéed zucchini. It’s also perfect on roasted vegetables (I love it with my sheet pan tofu & veggie dinner!) And this lemon tahini sauce completely seals the deal for falafel bowls and other buddha bowls.

Why You’ll Love Lemon Tahini Dressing

• Creamy without being heavy – No mayo, heavy whipping cream, or any other heavy, creamy ingredient needed. All you need is tahini to create that magical creamy consistency!
• Easily vegan – If you’re eating vegan, just swap out the honey for pure maple syrup and you’re there!
• Quick & easy to make – Just 5 minutes and a handful of ingredients for a creamy tahini dressing you’ll want to use on everything!

Ingredients

• Tahini – If the oil has separated from the tahini, be sure to give it a good stir to mix it all together before measuring.
• Lemon juice – You’ll need 1/4 cup fresh lemon juice, which usually takes one or two juicy lemons.
• Garlic – Just one clove, very finely minced or grated, adds so much flavor to your lemon tahini dressing.
• Honey – Adds a touch of sweetness which balances out the acidity from the lemon. Feel free to use agave syrup or pure maple syrup instead.
• Salt & pepper – Highlights all of those nutty, bright, sweet, savory flavors!
• Water – Adjust the quantity as you wish. Use less water for a thicker sauce, or more water for a thinner, pourable dressing.

Adaptations/Variations

• Vegan Tahini Dressing – Just use pure maple syrup or agave syrup instead of honey.
• Spicy Tahini Dressing – Add a few pinches of cayenne pepper to give your lemon tahini dressing a touch of heat.

Tips for Success

• Mix your tahini! If it’s separated, your tahini dressing might end up being too oily.
• Grate your garlic. If you have a Microplane zester (affiliate link), that’s perfect for getting that garlic into tiny, flavorful bits that permeate every bit of lemon tahini dressing.

I hope this Lemon Tahini Dressing becomes as much of a staple in your kitchen as it is in ours! It’s so versatile and adds so much flavor to so many veggies and dishes. It’s a keeper!

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Creamy Lemon Tahini Dressing

So versatile and absolutely delicious! Tahini makes the most lusciously creamy, magic dressing that you'll want to drizzle on salads, roasted veggies, bowls, and so much more.

Diet Gluten Free, Vegetarian

Keyword lemon tahini dressing, tahini dressing, tahini sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 67kcal

Author Kare

Ingredients

• 1/3 cup tahini mixed well
• 1/4 cup freshly squeezed lemon juice from 1-2 large lemons
• 1 medium clove garlic finely minced or grated on a microplane zester
• 2 teaspoons honey or pure maple syrup
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 – 1/3 cup water

Instructions

• Place all ingredients except the water in a small bowl. Whisk together until smooth. Pour in the 1/4 cup water and whisk together until smooth. Add additional water if you prefer a thinner dressing. Store in an airtight container in the fridge for 3-4 days.

Notes

Yields about 3/4 cup of dressing. I’ve estimated each serving to be around 2-3 tablespoons. Store lemon tahini dressing in the fridge in an airtight container for up to one week. 

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg

More Sauce & Condiment Recipes

• Homemade Tartar Sauce
• Balsamic Reduction Syrup
• Honey Dijon Mustard Dressing
• Creamy Vinaigrette
• How to Make a Simple Vinaigrette (with endless ways to customize!)
• Homemade Thousand Island Dressing
• Peanut Sauce
• Vegan Alfredo Sauce
• Avocado Hollandaise

The post Lemon Tahini Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Crispy Air Fryer Tofu
• Air Fryer Tofu Ingredients
• Adaptations/Variations
• 3 Different Ways to Press Your Air Fryer Tofu (or Not)
• How to Make Crispy Air Fryer Tofu
• Tip for Success
• More Tofu Recipes
• FAQs About Crispy Air Fryer Tofu

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

The Story Behind the Recipe

I first started air-frying tofu a few months ago when I was making a concerted effort to increase my protein intake (sometimes not so easy for a vegetarian!)

It’s just so easy to cut tofu into chunks, toss them with a handful of ingredients, and air fry them until they’re crisp and perfect. From there, I enjoy them on salads, as a quick snack, tossed in sauce, scattered on top of a bowl of simple ramen … myriad ways.

I’ll also often make this air fryer tofu in bulk just to keep in the fridge for a quick protein hit to add to all kinds of dishes. Or I’ll even freeze it then warm up a few hunks for a quick snack or protein addition. Honestly this air fryer tofu has become one of my staples!

Why You’ll Love Crispy Air Fryer Tofu

• Super crispy outside, flavorful inside – without a bunch of oil
• Fast and easy – just 30 minutes from beginning to end, or you can cut that down to 20 minutes if you skip the boiling or pressing step – with very little hands-on time.
• So many uses – I love how versatile this crispy air fryer tofu is. Salads, bowls, snacks … endless possibilities.
• GF/vegan – Not only is this air fryer tofu a great vegetarian protein option, it’s also gluten-free and vegan!

Air Fryer Tofu Ingredients

• Tofu – You’ll want to start with extra firm tofu – not firm or silken.
• Cornstarch – This helps to create the crispy outer layer for your air fryer tofu.
• Seasonings – I like a combo of garlic powder, paprika, salt, and pepper.
• Olive oil – Just a bit helps create the crispy outer layer.

Adaptations/Variations

This Air Fryer Tofu recipe is endlessly adaptable. Just add the seasonings that suit your preference that day! Here are a couple of my favorite variations:

• Curried Air Fryer Tofu – Toss 2 teaspoons of curry powder with the tofu.
• Herbed Air Fryer Tofu – Add a teaspoon of Italian seasoning and double the garlic powder.

3 Different Ways to Press Your Air Fryer Tofu (or Not)

1. Boil the tofu (you read that right!): This secret flavor-infusing method is fairly counterintuitive: You boil the tofu in salt water, first! This process takes place of pressing the tofu because the salt in the water adds flavor while also removing moisture. It also gives the tofu a firm, bouncy texture that holds together in the air fryer. The result is tofu that’s flavorful on the inside and crunchy on the outside. It’s my new favorite way to make it!
2. Use a tofu press: Press your tofu the traditional way in a press to extract any liquid. You can also place the tofu on a paper-towel-lined plate, top it with a few more paper towels, and then carefully place some plates on top. Just watch the stack carefully! I recently lost a tower of dishes this way, which made for a terrifying crash and several plate casualties. So sad.
3. Skip the press and just blot it: You actually don’t need to press your tofu when you cook tofu in an air fryer. Just blot it with paper towels to extract some of the water. You might end up with a few errant crumbles of tofu and it’s not quite as crispy or flavor-infused, but honestly still delicious, and a shortcut I take all the time.

Tip for Success

• For the most flavorful air fryer tofu, I strongly recommend you try the salt water bath! I know it adds 10 minutes to your time, but I promise it adds so much flavor to your tofu and it’ll be wonderfully crisp. You can press it instead if you prefer, and the texture will still be great that way, but it won’t have quite as much flavor.

I hope you love this Crispy Air Fryer Tofu as much as I do! It’s such a versatile vegetarian protein option, full of all the good stuff and absolutely delicious too.

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Crispy Air Fryer Tofu

This air fryer tofu is full of flavor on the inside and crispy-crunchy on the outside. Fast, easy, and a small handful of ingredients. It's my new favorite way to make it!

Diet Gluten Free, Vegan, Vegetarian

Keyword air fryer tofu recipe, crispy air fryer tofu, tofu air fryer, tofu in an air fryer, tofu recipe air fryer

Servings 4 cups

Calories 103kcal

Author Kare

Ingredients

For the salted water (if using)

• 6 cups water
• 2 tablespoons kosher salt

For the air-fryer tofu

• 1 block extra-firm tofu cut into approx. 3/4-inch cubes*
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

Prepare the tofu

• Option 1 – Salt water boil: To a medium saucepan set over high heat, add 6 cups of water and 2 tablespoons of kosher salt. Add the tofu and boil for 10 minutes. Strain the tofu with a colander and drain well. Best flavor!
• Option 2 – Press: Use a tofu press or a stack of plates to press the excess liquid out of the tofu.
• Option 3 – Skip the press and just blot: I like to cut the tofu into slabs then use paper towels to blot the excess liquid and then proceed with the recipe. Excellent shortcut!

Toss tofu with cornstarch, seasonings, and oil

• Place the tofu in a large bowl. Sprinkle with cornstarch, garlic powder, paprika, salt, and pepper. Toss until the tofu is well-coated. Drizzle the olive oil on top and toss again.

Cook tofu in air fryer

• Preheat your air fryer to 400 degrees.
• Spread the tofu in the air fryer basket in a single layer.
• Air fry for 20 minutes, checking it and giving it a quick toss at the 15-minute mark.
• Serve as desired.

Notes

You can also tear the tofu into chunks for more crispy, craggy edges

Storage: Keep the cooked tofu in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. I like to warm mine back up in the air fryer for crispiness. 

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3860mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg

More Tofu Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Crispy Pan-Fried Tofu
• Watermelon & Marinated Tofu “Feta” Skewers

FAQs About Crispy Air Fryer Tofu

Can I use soft tofu?
Soft tofu is too delicate and won’t get crispy. Stick to firm or extra-firm varieties.

Do I need to use oil?
A small amount of oil helps with browning but you can reduce or skip it for a lower-fat option.

Can I freeze cooked tofu?
Yes! Let the tofu cool completely, then freeze in an airtight container. Reheat in the air fryer for best texture.

The post Crispy Air Fryer Tofu appeared first on Kitchen Treaty.

Table of Contents

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

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

The Story Behind the Recipe

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

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

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

All About Basil Seeds

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

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

Why You’ll Love Basil Seed Pudding

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

Ingredients

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

Adaptations/Variations

Sugar Free Basil Seed Pudding

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

Strawberry Basil Seed Pudding

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

Chocolate Basil Seed Pudding

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

High Protein Basil Seed Pudding

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

Chai Latte Basil Seed Pudding

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

Tips for Success

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

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

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Basil Seed Pudding Recipe

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

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

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

Instructions

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

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

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

More Basil Seed & Chia Seed Recipes

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

The post Basil Seed Pudding appeared first on Kitchen Treaty.