Table of Contents

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

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

The Story Behind the Recipe

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

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

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

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

Why You’ll Love This Iced Gingerbread Latte

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

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

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

For the gingerbread iced latte:

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

Adaptations/Variations

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

How to Make It

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

Tips for Success

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

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

Print

Gingerbread Iced Latte

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

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

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

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

For the iced gingerbread latte:

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

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

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

Make the iced gingerbread latte

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

Notes

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

Dairy-Free/Vegan Option

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

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

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

More Holiday Coffee Recipes

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

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Plus, it only takes 3 ingredients, and you can use fresh-picked blueberries in the height of summer, or frozen blueberries any time of year.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Blueberry Milkshake Recipe
• Ingredients
• Adaptations/Variations
• How to Make Blueberry Milkshakes
• Tips for Success
• Can I Save Leftovers?
• More Blueberry Recipes

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

The Story Behind the Recipe

We are lucky to have the most amazing blueberry farm in the fertile farm valley just a few minutes away from where we live. Most summers, we try to get down there and enjoy an afternoon of blueberry picking.

The problem is, it’s really, REALLY hard to stop. There is something so satisfying about pulling handfuls of perfectly ripe blueberries off of fluffy green bushes.

So we end up with GOBS of blueberries, and an hour later, I’m back in my kitchen with a huge box overflowing with blueberries and I’m like, welp, my life is blueberries now.

But it’s summer, and I’m hot. Why not take a breather and cool down with a frosty, creamy, decadent drink while I’m at it? Blueberry milkshakes to the rescue!

Why You’ll Love This Blueberry Milkshake Recipe

I mean, it’s blueberries and vanilla ice cream. What’s not to love?!

But truly, this blueberry milkshake is super easy to make, with only three ingredients and a bit of time in the blender.

Ingredients

• Blueberries – Fresh or frozen, either will do.
• Vanilla ice cream – Use your fave.
• Milk
• Optional toppings – Whipped cream, fresh mint sprigs, and a few more blueberries

Adaptations/Variations

• Make this blueberry milkshake vegan and dairy-free by swapping in a vegan ice cream and plant-based milk (I’m partial to oat milk in milkshakes because it’s thick and rich).

How to Make Blueberry Milkshakes

Simply place all of the ingredients in your blender, and blend blend blend! Start slowly to get the ingredients moving, then gradually increase the speed. Blend for about 1 minute on high speed until gorgeous, purple, and positively drinkable.

Tips for Success

• For the easiest blending, add the milk first, then the blueberries, then the ice cream. Having the liquid closest to the blades helps get everything moving.
• If the milkshake seems too thick for your blender, here are a few tips to get it moving:
  1. If your blender came with a tamper, then use the tamper to help the mixture blend. If it didn’t, then unplug your blender, use a spatula to scrape the sides, add more milk as close to the base as you can, then try blending again.
  2. Or, you can simply let the mixture melt a little bit and then try blending again. If you don’t have a high speed blender, start with 1 ½ cups frozen, or fresh, blueberries, and then add more as needed.

Can I Save Leftovers?

Milkshakes don’t make great leftovers, because the consistency will change whether you are to put it in the fridge (it’ll melt), or the freezer (it’ll freeze and won’t thaw with the same consistency as before).

More Blueberry Recipes

• Blueberry Lemonade
• Blueberry Smoothie
• Frozen Mini Blueberry Key Lime Pies
• Blueberry Sauce

Print

Blueberry Milkshake Recipe

Pretty, purple, and positively delicious! Juicy blueberries team up with creamy cool vanilla ice cream for a simple milkshake recipe that is as tasty as it is pretty. Recipe makes two large milkshakes or three medium.

Keyword berry milkshake, blueberry milkshake, blueberry milkshake recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 641kcal

Author Kare

Ingredients

• 3 cups vanilla ice cream
• 2 cups blueberries frozen or fresh
• 2 cups milk
• whipped cream optional

Instructions

• Add the ice cream, milk, and blueberries to your blender. Blend on low to get everything moving, then increase to high speed. Mix for about 1 minute, until the milkshake is very well blended. Pour into glasses and top with whipped cream, a couple of additional blueberries, and a sprig of mint if desired.

Notes

Nutrition information does not include whipped cream.

Dairy Free & Vegan Option

Substitute vegan vanilla ice cream and a rich plant-based milk like oat milk. 

Nutrition

Serving: 1g | Calories: 641kcal | Carbohydrates: 80g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 116mg | Sodium: 253mg | Potassium: 874mg | Fiber: 5g | Sugar: 68g | Vitamin A: 1309IU | Vitamin C: 16mg | Calcium: 562mg | Iron: 1mg

The post Blueberry Milkshake Recipe appeared first on Kitchen Treaty.

Tender, and chocolatey with a perfect crumb, not only does this wacky cake recipe call for a simple list of ingredients, but the batter for this 8×8 chocolate cake recipe mixes up entirely in the pan – that’s just how easy it is!

I make this cake all the time. It’s my kid’s fave! Though I’ve iced it in the photos you see here, oftentimes I leave it unfrosted with only a dusting of powdered sugar and/or serve it up with a dollop of whipped cream.

This simple chocolate cake is so good with a cup of coffee or tea, or for a easy dessert after dinner.

Table of Contents

• What is Wacky Cake and Why is it Called That?!
• The Story Behind the Recipe
• Why You’ll Love This Chocolate Wacky Cake Recipe
• Ingredients
• Recipe Variations & Substitutions
• How to Make Wacky Cake
• Frosting Ideas for Chocolate Wacky Cake
• More Chocolate Cake Recipes

• Jump to the Full, Printable Recipe

What is Wacky Cake and Why is it Called That?!

Wacky Cake is an American classic that dates back at least 100 years. Some claim it originated around the time of World War I, others say it took off during the Great Depression or even World War II.

What most can agree on is that it came about during times when eggs, butter, and milk were in short supply or simply not available, so traditional cake recipes weren’t possible. And this inventive chocolate wacky cake was born! (learn more about the origin of Wacky Cake here.)

The Story Behind the Recipe

Like many of you, I’m sure, I grew up on this cake. My mom called it “Crazy Cake,” and it pains the nostalgic side of me to not call it the same thing. But in the interest of inclusive language, I’m going with the other popular name: Wacky Cake. It’s also sometimes called Depression Cake. Whether you call it crazy cake, wacky cake, or depression cake, it’s a chocolate cake that’s easy and delicious!

My mom made this cake at least once per month. She served up the big fluffy squares with a generous dollop of Cool Whip, which is a serving suggestion I highly recommend. (Another cake recipe I recently published is this delicious vintage hazelnut cake that my Mom used to make and serve with Cool Whip, too. It was a staple in our house!)

But it’s excellent with a light layer of chocolate buttercream, too.

Why You’ll Love This Chocolate Wacky Cake Recipe

It’s super easy to make. Like ridiculously easy! The batter for this simple chocolate cake recipe mixes together right in the pan. It doesn’t get easier than that.

It’s delicious. Chocolatey, tender, moist. Everything you want in a chocolate cake from scratch recipe.

It’s dairy-free and vegan. It wasn’t designed for the vegan diet, but it is one of those awesome recipes that’s happily vegan just as it is.

Ingredients

• All-purpose flour – bleached or unbleached both work well.
• Sugar – plain old granulated.
• Baking soda – the leavener in our wacky cake, the baking soda reacts with the vinegar to make the cake rise.
• Salt – I like to use fine-grain sea salt for baking. Table salt works, too.
• Cocoa powder – I use plain ol’ Hershey’s unsweetened cocoa powder for chocolate wacky cake
• Canola oil – for a moist, melt-in-your-mouth cake. Vegetable oil works, too.
• Vinegar – I use white vinegar, but apple cider vinegar will work, too. Don’t leave this out or substitute! It’s a strong acid that reacts with the other ingredients to help the cake rise, and is crucial to the success of this recipe.
• Pure vanilla extract – for sweet vanilla flavor.
• Water – not usually considered an official ingredient, but crucial to the formation of wacky cake batter.

Recipe Variations & Substitutions

• Enhance the chocolate flavor by replacing the water with a cup of strong brewed coffee.
• To make it a vanilla wacky cake, omit the cocoa powder and double the vanilla extract.
• Go frosting-less – it’s still delicious! I provide a recipe for small-batch chocolate frosting with this wacky cake recipe for a chocolate frosted wacky cake, but you can omit the frosting and dust with powdered sugar and/or serve with whipped cream. Or, if you’re all about the frosting, scroll down for a bunch of suggestions.

How to Make Wacky Cake

If you’ve never made chocolate depression cake, a.k.a. wacky cake, prepare to be amazed! It’s just a matter of mixing the dry ingredients together, making indentations and pouring in the wet ingredients, mixing it all together, and baking it.

1. Add the flour, cocoa powder, sugar, baking powder, and salt to an 8×8 pan. You don’t even need to grease the pan first.

2. Mix the dry ingredients together with a whisk, and create three indentations. I like to make a larger indentation for the oil, which, if you want to channel your inner child, naturally creates a happy face! Score!

3. Then, pour the vanilla extract into one small indent, the vinegar into another, and the canola oil into the large indent.

4. Pour the water over the top.

5. Stir until combined. I like to use a flat whisk so I can really get into the corners, but a plastic spatula works great, too.

6. And then, it’s time to bake your wacky cake! Bake just until the middle is set and a toothpick inserted into the center comes out clean.

Frosting Ideas for Chocolate Wacky Cake

Really, the sky’s the limit for how you want to frost this simple moist chocolate cake recipe. I’ve provided a recipe for chocolate frosting, and that’s what’s photographed here. But you should make it your own! Here are a few ideas:

• Vanilla buttercream
• Cream cheese frosting
• Peanut butter icing
• Nutella buttercream frosting (especially good!)
• Strawberry buttercream (and garnish with strawberries!)
• My mom used to serve up plain squares of this 8×8 chocolate cake recipe with a big dollop of Cool Whip. Highly recommend! Whipped cream or vegan whipping cream are great too.

More Chocolate Cake Recipes

We love chocolate cake here in the Kitchen Treaty house! Here are my other recipes:

• Dairy-Free Chocolate Cake – this is a deep, dark Devil’s food cake recipe with layers and lots of chocolate frosting. Dairy free and entirely vegan!
• American Flag Sheet Cake – the base of this sheet cake recipe is actually based on chocolate wacky cake! Finished off with a vanilla buttercream and a berry flag.
• Chocolate Mint Mug Cake – for when a chocolate craving hits and you need a single-serving cake – NOW!
• Deep Dark Hot Fudge Pudding Cake – Another one my mom used to make. So good with ice cream!

Print

Chocolate Wacky Cake Recipe

Moist and chocolatey with a tender crumb, this delicious and simple 8×8 chocolate cake recipe defies the laws of baking with NO eggs and NO butter or milk! Plus, the batter mixes up right in the pan. 🤯

Course Dessert

Cuisine American

Keyword 8×8 chocolate cake recipe, crazy cake, depression cake, simple chocolate cake, simple moist chocolate cake recipe, wacky cake, wacky cake recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 9 pieces

Calories 348kcal

Author Kare

Equipment

• 1 8" x 8" baking pan

Ingredients

For the chocolate wacky cake:

• 1 1/2 cups all-purpose flour 192g
• 1 cup granulated sugar 201g
• 1/4 cup unsweetened cocoa powder 25g
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup canola oil 72g; can substitute vegetable oil
• 1 tablespoon white vinegar can substitute apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup water 240g

For the chocolate frosting:

• 1/4 cup unsalted butter 58g; room temperature
• 1 cup powdered sugar 115g
• 1/3 cup unsweetened cocoa powder 35g
• 1-2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

To make the cake:

• Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
• To an 8-inch by 8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Use a rubber spatula or whisk to combine the ingredients.
• With a spatula or wooden spoon, create three impressions in the flour mixture. I like to make one a bit bigger to contain the oil when we pour it in.
• Add the oil to the larger impression, the vinegar to another impression, and the vanilla to the third impression.
• Pour the water over the top.
• Use a whisk or rubber spatula to mix the batter together, taking care to scrape the flour in from the corners of the pan. Stir just until combined.
• Bake for 25-35 minutes, until the top springs back when you touch it and a toothpick inserted into the center comes out clean.
• Place on a wire rack and let cool to room temperature. Leave plain, sift some powdered sugar over the top, or frost with the chocolate frosting recipe provided here or another favorite frosting.

To make the frosting:

• Place the butter in a medium mixing bowl. Using a hand mixer, whip the butter until light and creamy, about 2 minutes.
• Add the powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
• Beat on low speed for 30 seconds, then increase to high speed and beat until lightened in color and creamy, 1-2 more minutes. Add up to one more tablespoon of milk until the frosting is spreadable.
• If the frosting seems too thin to spread, add a little more powdered sugar until it's the consistency you like. If it seems too thick, splash in more milk, a teaspoon at a time, and mix until your desired consistency.
• Frost the cake after it has completely cooled to room temperature. You can use a butter knife, spatula, or I love using an offset spatula for the easiest application.

Notes

Nutrition calculation is for cake only, without frosting or toppings. Nutrition is based on one square of cake when cut into nine squares. 

Vegan option:

The cake recipe as written is vegan and dairy-free, but the buttercream frosting needs a couple simple swaps to keep this a vegan recipe. To make it vegan, swap in a vegan butter and plant-based milk. 

Storage:

As written, wacky cake with chocolate frosting will keep at room temperature, covered, for about 4 days. If you use a cream cheese frosting or another frosting that needs refrigeration, I suggest storing it in the fridge. 

Nutrition

Serving: 1piece | Calories: 348kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 113mg | Fiber: 3g | Sugar: 36g | Vitamin A: 160IU | Calcium: 15mg | Iron: 2mg

The post Chocolate Wacky Cake Recipe appeared first on Kitchen Treaty.

This vegetarian – and vegan! – red beans and rice recipe checks all the boxes. Cozy and comforting? Check. Hearty and healthy? Check. Just about the cheapest dinner recipe around? Big ‘ol check.

Table of Contents

• The Story Behind the Recipe
• Developing This Vegetarian Beans & Rice Recipe
• Ingredients
• How to Make Vegetarian Red Beans from Scratch
• What to Serve with Meatless Red Beans & Rice
• How to Store It
• Can I Freeze Vegetarian Red Beans & Rice?
• Can I Substitute Canned Beans?

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

The Story Behind the Recipe

I don’t know about you, but grocery bills have been causing me physical pain lately. $8 for a dozen eggs?! Seriously – ouch.

So I’ve been leaning more into budget-friendly recipes, and red beans from scratch have been my fave.

I make these vegetarian red beans and rice every other Monday or so and we enjoy a heap of beans and rice for dinner and lunch the next day. But wait, there’s more! THEN into the freezer goes the remainder for several more meals down the road. And the entire thing costs, what, $7 total to make, if that? Such a winner.

It’s not just about budget, though. This vegetarian red beans and rice recipe makes for beans that are seriously crave-worthy, with a smoky depth that truly rivals any meaty counterpart.

Developing This Vegetarian Beans & Rice Recipe

I started with this NYT Red Beans & Rice recipe, swapping out the meat to make this red beans and rice recipe vegetarian, and swapping in flavor in other ways, tweaking the recipe until I thought it was just right.

So how do we get all that flavor – particularly, that mouthwatering smokiness – with none of the meat? I have to give a special call-out to the #1 magic ingredient, smoked paprika. Made from pimenton peppers smoked over oak, I’m a firm believer that this ingredient belongs in every vegetarian and vegan’s pantry. Smoked paprika lends that heavy hit of smokiness that can usually only be found in meat products, and it’s glorious.

Here’s what else we’ve got:

Ingredients

• Dried red beans – a full pound to feed a crowd or meal-prep up your life.
• Smoked paprika – I’ve already sung its praises, but seriously: deep, smoky heaven right here.
• Cayenne pepper – Just a bit for the tiniest hit of heat. Of course, if you’re a heat seeker, load up.
• Onions, celery, and green bell pepper – the holy trinity of Cajun and Creole cooking.
• Garlic – lots of it.
• Dried basil, rubbed sage, and a bay leaf – for more flavor-amping action.
• Scallions and parsley – added at the end for color, and of course, flavor.
• White long-grain rice – the perfect carby counterpart to your protein- and fiber-rich beans.

(Keep scrolling for the full, printable recipe.)

How to Make Vegetarian Red Beans from Scratch

The full recipe is just below, but in a nutshell, just know that it’s not super fast process. TOTALLY WORTH IT THOUGH. And it is mostly hands-off.

The basic steps are:

• Soak your beans – overnight or using the fast-soak method.
• Cook up your aromatic veggies and spices, then add the soaked beans and water.
• Cook! It usually takes just under an hour. While the beans are cooking, prepare the rice.
• Once the beans are just about done, pull out a cup of beans, mash them, and add them back into the pot for some creaminess.
• Add scallions, parsley, and the perfect amount of salt.
• Serve with rice and, of course, enjoy your frugal and unbelievably delicious meal.

What to Serve with Meatless Red Beans & Rice

• A nice, fresh kale salad is amazing with red beans and rice.
• Cornbread is the perfect accompaniment. This vegan cornbread looks fabulous!
• Mac and cheese hits the comfort food quotient out of the park! If you’re okay with eating dairy, I recommend The Best Mac & Cheese Ever or, for a hit of heat, jalapeño macaroni & cheese. If you’re vegan, you don’t have to miss out, because this dairy free mac and cheese is insanely good.

How to Store It

Store leftovers in an airtight container in the refrigerator. Leftover red beans and rice should last about 5 days in the fridge.

Can I Freeze Vegetarian Red Beans & Rice?

Yes! Transfer to an airtight container or freezer bag and squeeze out any excess air. I like to store my beans and rice separately so I can serve them separately when I warm them back up. Label and freeze for up to 3 months. To thaw, place in the fridge overnight, then warm on the stovetop.

Can I Substitute Canned Beans?

I haven’t tried it this way yet, but it’s totally possible … you just might not get the full depth of flavor. I recommend sautéing the veggies and seasonings, then deglazing with a cup or so of veggie broth and adding in 4 cans of drained red beans. Simmer for about 20 minutes while you cook your rice, adding more vegetable broth if it starts to get dry. Add salt and pepper to taste. (I’ll update this section after I’ve tried it!)

Print

Vegetarian Red Beans & Rice

This budget-friendly, uber-hearty recipe takes the New Orleans classic and removes the meat – but not the flavor. The ultimate vegan and vegetarian comfort food meal!

Course Main Course

Cuisine American

Keyword beans

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 413kcal

Author Kare

Cost $5

Equipment

• 1 Dutch oven 4.5 quarts or larger

Ingredients

• 1 pound dried red beans
• 4 tablespoons olive oil, divided
• 2 medium yellow onions diced
• 6 medium garlic cloves minced
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried basil
• 1 teaspoon rubbed sage
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fresh-ground black pepper
• 1 medium green bell pepper diced
• 2 medium ribs celery diced
• 1 bay leaf
• 8 cups water
• 2-3 teaspoons kosher salt
• 6 cups cooked long-grain white rice This is if you're serving all the beans at once – otherwise, you may want to make less rice. My rule of thumb is about 3/4 cup of rice per serving.

Toppings

• Diced scallions
• Chopped parsley
• Sour cream or vegan sour cream

Instructions

Soak beans.

• Rinse and pick through dried beans, pulling out any broken beans or debris. To soak, you can use one of two methods. Overnight method: Add beans to a large pot or bowl and fill with water to about 2 inches above the beans. Let sit overnight. Drain water. Quick-soak method: Add beans to a 4.5-quart or larger pot. Fill with water to about 2 inches above the beans. Set over high heat and bring just to a boil. Remove from heat and cover. Let sit for one hour. Drain water.

Cook beans.

• To a 4.5-quart or larger pot, add 3 tablespoons of the olive oil. Add the onion. Cook over medium-low heat, stirring frequently, until the onions are tender, 8-10 minutes.
• Add the remaining tablespoon of olive oil along with the garlic, smoked paprika, cayenne, basil, sage, and black pepper. Cook, stirring frequently, for 1 minute.
• Add the bell pepper and celery and cook, stirring occasionally, until tender, about 5 minutes.
• Add the beans along with the bay leaf and 8 cups of water.
• Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, until beans are tender, 45 minutes to an hour. To check to see if the beans are done, I do two things: 1. Pull a couple of beans out and blow on it. If the skin peels, they're done or very close to it. 2. Taste test three or four beans – if they're all tender and not hard in the middle, they're done!
• Turn off heat. Pull out one cup of beans and add to a bowl. Use a potato masher to mash the beans then return to the pot and stir to incorporate.
• Stir in the scallions, parsley, and salt. I like things on the salty side, so I start with 2 teaspoons of salt, then taste and usually add one or two more until it's just right. If you're not sure, start with 1 teaspoon and go from there. If you don't think your beans have enough flavor, keep going!
• Let beans sit off-heat for 5-10 minutes before serving.

Make rice.

• Follow the instructions on your rice container to cook your rice.

Serve!

• Add beans to a bowl along with a scoop of rice. Top with scallions, parsley, and a dollop of sour cream or vegan sour cream if you like.

Prep leftovers.

• We usually throw a couple of servings of beans and rice in the fridge for lunch the next day, then freeze the rest. You can place a couple of servings at a time in a freezer bag, squeeze out the air, and flatten to freeze, or use your favorite freezer containers. I usually just freeze the beans and make the rice fresh. It's so convenient to have a quick meal ready to thaw, heat, and eat for busy days!

Nutrition

Serving: 1cup | Calories: 413kcal | Carbohydrates: 69g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 603mg | Potassium: 860mg | Fiber: 10g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 4mg

The post Vegetarian Red Beans & Rice appeared first on Kitchen Treaty.

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

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

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

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

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

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

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

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Vegan Chipotle Butternut Squash & Black Bean Quesadillas

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

Course dinner

Cuisine American, Mexican

Keyword vegan quesadilla

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Kare

Ingredients

Roasted Chipotle Butternut Squash

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

Quesadillas

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

Instructions

Make the Roasted Chipotle Butternut Squash

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

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

Assemble and Cook the Quesadillas

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

Notes

We love these quesadillas with Vegan Avocado Crema! 

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

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

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Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

But because I’m me (and, well, because I had to eliminate dairy since then) I can never leave good enough alone. So I’ve nudged this One-Pot Pasta Primavera recipe here and tweaked it a bit there, making it – in my opinion – even more delicious, while also simplifying the ingredients list a bit. Win-win!

Even though it’s been a few years since the one-pot pasta craze hit, I still find it to be such a brilliant (and tasty) way to get dinner on the table, fast. Throw it all in to one big pot – liquid, veggies, pasta and all – and cook. While you stir, the sauce gets thicker, the pasta turns tender, and the whole pot of goodness turns into one big rib-sticking meal.

“Primavera” means spring – and this one-pot pasta recipe is all about spring. Asparagus, snow peas, a sprinkling of chives … it’s a green machine.

My original recipe called for a few glugs of heavy whipping cream to lend that signature pasta primavera creaminess. You can still do that if you like! But nowadays, I add cashew cream instead and it’s diiiiivine. And it also makes it vegan!

Either way, it’s rich and creamy and full of vibrant green veggies and if you try it, One Pot Pasta Primavera just might become one of your favorite easy dinner recipes too!

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I’m sure you’ve guessed that today’s recipe is a riff on the popular Dr. Seuss book. St. Paddy’s Day, is of course, the perfect time to share Green Eggs & Yams because, you know, green. You don’t want to have to pinch your breakfast.

This one involves no food color – rather, the green comes compliments of a healthy hit of pesto.

Roasted sweet potatoes and, naturally, a couple of poached eggs complete this simple breakfast.

I DO, I DO like it, Sam-I-am!

Sorry, sorry. You know I had to.

(more…)

The post Green Eggs & Yams appeared first on Kitchen Treaty.

Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.

I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.

We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).

Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping

Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

• 1 cup mashed cooked sweet potato 1 medium sweet potato
• 1 cup unsweetened almond milk or other milk of your choice
• 1 large egg
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine-grain sea salt

Crunchy pecan streusel:

• 1/2 cup chopped raw pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons white whole wheat flour or all-purpose flour or substitute your favorite gluten-free blend
• 1 tablespoon coconut oil Earth Balance butter, or butter, cut into small pieces

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

The post Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping appeared first on Kitchen Treaty.

But then I took a taste of the seasoned and sautéed portobellos and after mmmmming and aahhing, I realized … the recipe stops here. In all its simple glory.

Ah, fajitas. So tasty. So easy. So … well, kinda retro, aren’t they?

Good thing I’m a huge believer in retro.

These completely plant-based fajitas come together in a flash (okay, about 20 minutes). No marinating needed, just a bit of seasoning and sautéing and slicing and voila! Dinner.

So, how easy? Well, first, you wrap the tortillas in foil and plop them in the oven to get them nice and warm. Then, you slice up the portobellos and toss them with some olive oil and a bunch of spices. Saute until golden and perfect, then cook up the peppers and onions.

So easy. So yesss.

Pull those now-warm tortillas out of the oven and pile ’em up with veggies. A little avocado, a couple of cherry tomatoes, and a squeeze of lime seal the deal.

Need dairy in your life? Try a bit of queso fresco if you like. Or heck, go with pepper jack for some all-the-way-retro action.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Portobello Mushroom Fajitas

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 fajitas

Calories 208kcal

Author Kare

Ingredients

• 8 8-inch flour tortillas*
• 2 medium portobello mushrooms about 1/2 pound
• 1 large red yellow, or orange bell pepper – or a combo of all three
• 1/2 large yellow or red onion sliced
• 1/4 cup olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 medium ripe avocado sliced
• 1 fresh lime cut into wedges

Instructions

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they’re cooking with brown, but with these fajitas, I don’t find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

Notes

* For a completely vegan recipe, be sure to choose lard-free tortillas.

Dairy option:

Add crumbled queso fresco if you like.

Nutrition

Serving: 2g | Calories: 208kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 376mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg

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