The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

Print

Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

Start here if you’re new to grain bowls:

• Learn the basic formula
• Jump to easy recipe ideas

I know it’s going to be an excellent week when I’ve got all of my grain bowl components prepped and in the fridge for fast, easy, and healthy meals all week long.

If Grain Bowls look intimidating to you or you’re just not sure how to build one, or if you’re looking for new buddha bowl ideas, this is the article for you! My aim is to include loads of options and inspiration – I want to bowl you over with grain bowl ideas! I know, I know, that was a stretch. Carrying on …

What is a Grain Bowl?

Grain bowls aren’t actually new – they’re more like a modern name for a very classic way of eating: building a meal around a grain, then adding vegetables, protein, and sauce.

Across many food cultures, this “base + toppings” structure has existed for centuries. In Asia, it shows up in rice bowls like bibimbap. In the Mediterranean and Middle East, it appears in grain-and-legume-based meals paired with vegetables, herbs, and yogurt or tahini sauces. Worldwide, people have long combined starches, vegetables, and proteins in a single bowl.

What is on the newer is the Western “grain bowl” trend, which grew popular in the 2010s along with interest in meal prep, plant-based eating, and customizable “build-your-own” meals. The appeal is simple: grain bowls are flexible, balanced, and endlessly adaptable.

What is a Buddha Bowl?

A Buddha Bowl is essentially a grain bowl but vegetarian or vegan. It’s more veggie-forward and often served cold or room temp, which makes it even easier to prep ahead (no reheating when serving!)

But why is it called a Buddha Bowl? Apparently because a full bowl resembles the rounded “belly-like” appearance of Buddha. It could also be because it’s connected loosely to Buddhist-inspired vegetarian eating traditions.

Why You’ll Love Grain Bowls

• Perfect for meal prep – I’ll often prepare a grain, roast a vegetable, clean some greens, and make a sauce, then keep the components in the fridge. Then it’s just a matter of opening a can of beans, chopping up an avocado or another veg, and assembling the bowl.
• Solves the lunch conundrum – I don’t know if it’s just me, but lunch is the most difficult meal of the day! It’s so hard to come up with healthy vegetarian options that come together quickly (it’s the time of day when I have the smallest amount of time). So when I’ve got grain bowl ingredients prepped and ready, lunch is a breeze.
• SO easy – Once you have the components prepped, it’s super easy to assemble grain bowls for quick nutritious meals.
• Endlessly customizable – Hate kale? Swap in some arugula! Not a fan of tofu? There are plenty of other protein options available! It’s super easy to create your very own “house” grain bowl that is fine-tuned to your tastes.

How to Make A Grain Bowl

1. First, add your grain base.
2. Next, arrange the main veggie(s) to the side.
3. Add the protein.
4. Pile on the greens.
5. Add toppings and garnishes.
6. Drizzle with sauce.
7. Devour!

Easy Grain Bowl Recipe Ideas

With all of the ingredient options available to you, the combos are pretty much endless. But here are some of my favorites:

Sweet Potato & Chickpea Grain Bowl

Quinoa with roasted sweet potatoes, chickpeas, shredded kale, and a delicious green goddess dressing, lots of pickled red onions, pepitas, creamy avocado, and micro-greens.

Black Bean & Sweet Potato Grain Bowl

Brown rice topped with crisp lettuce, black beans, roasted sweet potatoes, avocado, and cilantro lime dressing. Pepitas are a great addition too!

Mediterranean Grain Bowl

Rice, farro, or bulgur with roasted or fresh red bell peppers, cucumber, spinach, and chickpeas with crumbled feta and Kalamata olives. Drizzle with Greek salad dressing or Tzatziki sauce, or add a generous dollop of hummus.

Peanut Thai Veggie Grain Bowl

On a base of brown rice, add crispy pan-fried tofu, fresh spinach, steamed broccoli, and sliced bell peppers. Drizzle with peanut sauce and garnish with salted peanuts.

Veggie Sushi Grain Bowl

Seasoned rice with carrots, cucumbers, avocado, edamame, sesame seeds, and sesame-wasabi dressing. Yum!

Meal Prepping Grain Bowls

One of the best things about buddha bowls? They’re perfect for meal prep.

I pick a protein and a grain, and start with prepping those. Place them in an airtight container and place them in the fridge, then prep your veggies. Store those in the fridge, and whip up some sauce. Place that in a jar or container. Now you have a whole grain bowl meal prep kit on your refrigerator shelf for super easy lunches and dinner all week long!

I hope that having more information about how to make a grain bowl is inspiring to you! I just love that they’re so great for meal prep and are so easy to customize to match any craving I might have. Here’s to beautiful Buddha bowls in your future!

Print

Grain Bowl Formula (How to Build a Perfect Buddha Bowl)

Grain bowls (also known as Buddha Bowls) are my favorite way to make sure I'm getting a good amount of veggies and fiber in my diet. They're full of nutrients, ridiculously satisfying, perfect for prepping ahead of time, and endlessly customizable!

Course dinner, lunch

Diet Vegan, Vegetarian

Keyword buddha bowl, grain bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl

Author Kare

Ingredients

1/2 cup grain base (choose one)

• rice white or brown
• farro
• quinoa not a grain but a seed that acts like a grain
• bulgur
• couscous a pasta, but behaves like a grain
• buckwheat

3/4 cup protein (choose one)

• tofu baked tofu, pan-fried tofu, or air-fryer tofu
• edamame
• chickpeas
• black beans
• white beans like navy beans or cannellini beans
• cooked lentils
• peas
• chopped hard-boiled eggs

1 cup veggies (1/2 cup roasted or fresh veg + 1/2 cup greens)

• roasted sweet potatoes
• roasted butternut squash
• roasted cauliflower
• roasted broccoli
• roasted carrots
• sliced cucumbers
• shredded raw carrots
• cherry tomatoes
• sliced bell peppers
• baby arugula
• baby spinach
• shredded kale
• shredded cabbage
• shredded romaine lettuce
• mixed spring greens

1/4 cup garnish/toppings (choose one or more)

• avocado
• pickled red onions
• fresh herbs
• cheese if dairy is ok
• micro-greens
• pumpkin seeds
• sunflower seeds
• sesame seeds
• hemp seeds
• chopped nuts
• olives

3 tablespoons sauce/dressing (choose one)

• lemon tahini sauce
• green goddess dressing
• cilantro lime sauce
• pesto
• peanut sauce
• vinaigrette

Instructions

• Place the grains in a medium-size serving bowl. Arrange the protein, veggies, greens, and garnish/toppings over the grains. Drizzle with dressing and serve.

Notes

Cooking time is basically just for assembly, not for cooking individual components. 

The post Grain Bowl Formula (How to Build a Perfect Buddha Bowl) appeared first on Kitchen Treaty.

Print

Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

Print

Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Chickpeas and dumplings are definitely my new favorite vegetarian comfort food!

The Story Behind the Recipe

The last Sunday of winter break is the definition of “Sunday Scaries.” I love my job and rarely feel the Sunday Scaries anymore, but this past Sunday, it was pretty rough. Winter break went way too fast!

I’m trying to embrace the week (and all of January) but with the rainy, cold, dreary weather and the letdown after Christmas and break, it’s not super easy.

That’s where comfort food like this Vegetarian Chicken & Dumplings comes into the picture! It always feels good to nourish myself through the doldrums and I’m all about cozying up with a big bowl of this creamy stew full of veggies and topped with impossibly fluffy dumplings. You’ve gotta try this one too!

Why You’ll Love Vegetarian Chicken & Dumplings

• Not complex – If you’ve made chicken and dumplings or any version of the recipe in the past, you know there are a couple of steps: Make the stew, then add the dumplings. So it’s not the simplest of recipes, but it’s also not hard, either! Just whip up the stew, top with dumplings, and simmer for a bit longer.
• Amazing leftovers! – I love to enjoy a second serving for lunch the next day or easy dinner later on in the week. The dumplings hold up surprisingly well – just a quick covered simmer on the stove and it’s comfort food part two!

Vegetarian Chicken & Dumplings Recipe Ingredients

For the stew:

• Olive oil & butter – This Vegetarian Chicken & Dumplings is thickened with a roux, which starts with a combination of olive oil and butter. I like to use both because I enjoy the flavor that both bring, but you can use 100% olive oil or 100% butter (or vegan butter!) if you prefer.
• Onion – Just your standard yellow onion will do, but if all you have is a white onion or red onion on hand, totally fine!
• Carrots – A must-have veggie in Chickpeas & Dumplings!
• Celery – I love the savoriness that a bit of celery brings, and it’s a must-have for your classic mirepoix flavors.
• Garlic
• Flour – You’ll want to use all-purpose flour here.
• Poultry seasoning – A seasoning mix made with marjoram, thyme, sage, and rosemary. It’s easy to find in the spices section of most grocery stores, or you can make your own poultry seasoning at home.
• Thyme – Most poultry seasoning already has thyme, but I love the flavor thyme brings so I like to add some extra.
• Vegetable broth – You can buy it at the store, use veggie Better than Bouillon, or make your own vegetable broth at home (I have a slow cooker veggie broth recipe that I love!)
• Salt – I almost always use kosher salt in my cooking. I start with a little then taste and add more at the end if I feel it needs it.
• Milk – Just your standard 2% or whole dairy milk will work here, or I will often swap in unsweetened oat milk.
• Chickpeas – Just one can, drained.
• Peas – Peas are a classic component of traditional chicken and dumplings, so I was sure to keep them in my vegetarian version, too! I like to use frozen peas.
• Parsley – For a touch of green and herbaceous flavor.

For the dumplings:

• Flour – More all-purpose flour.
• Baking powder
• Parsley – Fresh parsley is not strictly necessary, but I love the touch of herbal flavor and color that it brings to the dumplings.
• Salt
• Butter – Make sure it’s nice and cold so it can be cut into the flour mixture with ease.
• Milk – Again, you can use dairy milk here or unsweetened plant-based milk.

Adaptations/Variations

• Swap in heavy cream for the stew – Use heavy whipping cream in place of some or all of the milk in the stew for a richer, creamier Chickpeas & Dumplings.
• Make it vegan/dairy-free – Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk. It’s just as delicious as the dairy-full version!

How to Make It

This Vegetarian Chicken and Dumplings recipe is made in two steps – first, whip up the stew, then top with the simple dumpling mixture and simmer until cooked through.

Tips for Success

• Don’t over-mix the dumplings: If you stir them too much, you risk developing the gluten in the dumplings which can make them tough instead of fluffy and tender.
• Test a dumpling to make sure they’re cooked through. Lift a dumpling out of the pot, put it on a plate, then cut it in half. It should be nice and puffy – not doughy – inside. 

I hope this Vegetarian Chicken & Dumplings recipe is a huge comfort-food winner for your family! We are absolutely in love with the cozy vibes and hearty rib-sticking goodness of this one.

Print

Vegetarian Chicken & Dumplings (with Chickpeas) Recipe

Hearty chickpeas stand in for chicken in this cozy, creamy stew covered with fluffy dumplings. This one is deceptively easy and pretty much the ultimate vegetarian comfort food!

Keyword chickpeas and dumplings, vegetarian chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 508kcal

Author Kare

Ingredients

For the stew:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 4 medium carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt plus more to taste
• 1/4 cup milk
• 15 ounces chickpeas 1 can; drained and rinsed
• 1 cup frozen peas
• 2 tablespoons minced fresh parsley plus more for garnish

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon minced fresh parsley
• 1 teaspoon kosher salt
• 3 tablespoons cold unsalted butter
• 1 cup milk

Instructions

Make the stew

• Place a medium or large Dutch oven or soup pot over medium-low heat. Add the butter and olive oil. When warm, add the onion, carrots, celery, and garlic. Sweat the veggies until tender and soft, about 8 minutes. If the vegetables begin to brown, lower the heat – you only want to sweat them.
• Add the 1/3 cup flour along with the poultry seasoning, thyme, and salt. Cook, stirring frequently, for 3 minutes .
• Stream in the vegetable broth, stirring to pick up any bits that are stuck to the pot. Stir in the milk.
• Increase heat to medium high and cook, stirring frequently, until thickened, about 5 minutes. Stir in the drained chickpeas, frozen peas, and 2 tablespoons parsley. Taste and add more salt if you feel it needs it.

Make the dumplings

• In a medium size bowl, stir together the flour, baking powder, parsley, and salt. Add the butter and use a pastry blender to mix it into the flour while cutting it into little pieces. You can use your fingers to help distribute the butter through the flour mix. You want the butter to be about the size of oats. Add the milk and stir with a fork JUST until combined; do not over-mix, or you risk developing the gluten in the dumplings which can make them tough.
• Using two soup spoons, scoop out dumplings, transferring each dumpling from one spoon to the next once or twice until slightly rounded, then pushing the dumpling off of the spoon into the simmering soup. Repeat with the rest of the dumpling batter, evenly covering the pot of soup – you should have 10-12 dumplings.
• Reduce the heat to low and place the lid on the pot. Simmer covered until the dumplings are cooked through, about 15 minutes. You can lift a dumpling out of the pot, put it on a plate, and cut in half to check for doneness. It will be puffy and not doughy inside.
• Garnish with a few more pinches of parsley and serve.

Notes

Vegan/Dairy-Free Option

Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered on the stovetop, stirring occasionally. 

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 72g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 1091mg | Potassium: 578mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7563IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 6mg

More Vegetarian Comfort Food Recipes

• Chickpea & Noodle Soup
• The Best Baked Mac & Cheese Recipe Ever
• Veggie Pot Pies
• Super Easy Crock Pot “Baked” Ziti

The post Vegetarian Chicken & Dumplings (with Chickpeas) appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

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

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

Print

Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe 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!

Print

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.

This tartar sauce recipe needs only 5 ingredients and only about 3 minutes to make. You’ll love how fast and easy it is to whip up homemade tartar sauce!

Whether you have a sudden need for tartar sauce and are wondering if you have the ingredients to make it at home, or if you just want to make your own condiments, I’m here to tell you that making your own tartar sauce is almost shockingly easy!

Mix together just a few ingredients and you’re on your way to the perfect sauce for fries, fish, and more.

Why You’ll Love Homemade Tartar Sauce

There’s just something so satisfying about being able to make your own condiments! Tartar Sauce in particular is super simple to make. Once you know the base recipe, you can customize your homemade tartar sauce however you like. Love it lemony? Double up on it! Dill fan? Add more more more! My guy loves to shake a bit of green Tabasco into his tartar sauce, and he’s right – it’s spicy and delicious.

You NEED a signature tartar sauce in your life. It’s true.

Ingredients

• Mayonnaise – Use your favorite brand, or if you’re eating vegan, opt for a vegan mayo.
• Dill pickles – You can start with whole pickles or spears. I like to dice them pretty finely.
• Lemon juice – You don’t need a lot of fresh lemon juice, so one lemon should be plenty.
• Sugar – I really wanted to love my homemade tartar sauce recipe without sugar, but the truth is, I think it’s a must-have ingredient! You don’t need a lot, but it adds that signature kiss of sweetness that makes tartar sauce so delicious.
• Onion powder – Onion powder is such a secret weapon ingredient. It adds the most wonderful depth of flavor, and you don’t even have to do any chopping! Win win.
• Dill – You’ll want just a touch of fresh minced dill (or you can use dried dill if fresh isn’t available; it’s also delicious!)

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

I hope this homemade tartar sauce fulfills all of your tartar sauce dreams! It’s just so easy to make at home, and you can customize it however you like it.

More Delicious Homemade Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• Homemade Pizza Sauce
• Fresh Tomato Pizza Sauce
• Peanut Sauce

Print

Homemade Tartar Sauce Recipe

Just 5 ingredients and 3 minutes for the most delicious homemade tartar sauce! With dill pickle, lemon, and a touch of sugar for sweetness.

Keyword homemade tartar sauce, tartar sauce, tartar sauce recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 8

Calories 261kcal

Author Kare

Ingredients

• 1 cup mayonnaise
• 1/3 cup finely diced dill pickles about 3 dill pickle spears or one large dill pickle
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons granulated sugar
• 1/2 teaspoon onion powder
• 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill

Instructions

• Add all ingredients to a small bowl. Mix until well-combined. Serve.
• Store in an airtight container in the fridge for up to 3 days.

Notes

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

Nutrition

Serving: 2tablespoons | Calories: 261kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 301mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Homemade Tartar Sauce Recipe appeared first on Kitchen Treaty.

These Black Bean & Rice Enchiladas make a super easy vegetarian dinner.

The Story Behind the Recipe

I’ve always thought of enchiladas as being a bit too … labor intensive. But lately, I decided to tackle my prejudice against enchiladas, and I’m so glad I did!

I started with a simple and easy homemade enchilada sauce, then set out to make an equally simple yet delicious and hearty vegetarian enchilada recipe. I know rice isn’t necessarily a traditional ingredient, but I really like how the rice fills out these black bean enchiladas and makes them feel even more like a meal-in-one.

Why You’ll Love Black Bean & Rice Enchiladas

• Fast! They’re surprisingly quick to put together.
• Simple! I don’t add a ton of ingredients to these black bean enchiladas. We’re keeping it simple, here. That said …
• Versatile! This is an extremely versatile recipe. Omit the cheese or swap it for dairy-free cheese if you’re eating vegan/dairy-free. Add a bunch of veggies if you like (roasted sweet potatoes, broccoli, and cauliflower would be excellent!) Make it your own!
• Perfect for leftover rice! I don’t know what it is about rice … but there’s ALWAYS a bit leftover, I swear! I love that this black bean & rice enchilada recipe uses up a cup of leftover cooked rice.

Ingredients

• Olive oil – For sauteing the veggies.
• Onion – A standard yellow onion will do here, but use your fave (sweet or red are great too)
• Red bell pepper – Yellow or orange will work, too.
• Garlic – Finely minced fresh garlic.
• Cumin – For an earthy touch of flavor.
• Salt – To taste.
• Black beans – One can, or about 1 1/2 cups cooked black beans from scratch.
• Rice – You’ll need one cup of cooked rice (I like to use brown rice). If you don’t have any leftover rice, start with about 1/3 cup of raw rice and cook it according to package instructions.
• Tortillas – You’ll need 10 (6-inch) corn tortillas or flour tortillas, whichever is your fave.
• Enchilada sauce – Use your favorite brand or make your own homemade enchilada sauce!
• Cheese – I like to use shredded medium cheddar, but you can swap in your fave cheddar or even jack cheese. Pepper jack would add a nice little spicy kick!
• Optional garnishes – Avocado, cilantro, scallion, whatever you want

Adaptations/Variations

• Vegan Black Bean & Rice Enchiladas: Omit the cheese or swap in a dairy-free substitute.
• Black Bean Enchiladas: Just omit the rice.
• Black Bean & Sweet Potato Enchiladas: Add 1 cup diced roasted sweet potatoes.

Tip for Success

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

I hope you love this vegetarian enchiladas recipe! We’ve been loving these easy black bean enchiladas for easy dinners, and they warm up well for a quick and hearty lunch, too.

I’m so glad I got over my enchilada prejudice and learned they’re actually super easy to make!

More Vegetarian Mexican-Inspired Recipes

• Veggie Enchilada Casserole
• Portobello Fajitas
• Refried Bean & Cheese Burritos
• Beans & Greens Tacos
• Lentil Walnut Taco “Meat”
• Vegetarian Taco-Stuffed Sweet Potatoes

Print

Black Bean & Rice Enchiladas Recipe

These easy vegetarian enchiladas are super hearty, full of black beans, rice, spices, veggies, and lots of melty cheddar cheese!

Keyword black bean and rice enchiladas, black bean enchiladas, vegetarian enchiladas, veggie enchiladas

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 989kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper diced; about 1 cup
• 2 medium cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt plus more to taste
• 1 (15-ounce) can black beans drained and rinsed
• 1 cup cooked brown rice
• 10 6-inch corn or flour tortillas
• 1 batch red enchilada sauce 3 cups / 24 ounces
• 2 1/2 cups shredded cheddar cheese 10 ounces

Instructions

• Preheat oven to 350°F. Have a 9×13" baking pan ready

Sauté the filling ingredients

• In a large skillet over medium-low heat, heat the olive oil. Add the onion and bell pepper. Saute, stirring occasionally, until tender, 5-6 minutes. Add the garlic and saute, stirring frequently, for one more minute.
• Stir in the cumin and salt and then add the black beans and cooked rice. Stir until combined then remove from heat.

Assemble the enchiladas

• Set up an assembly line with the filling, the enchilada sauce, the cheese, a large plate with the stack of tortillas on it, and the baking dish.
• Spread 1-2 tablespoons of the enchilada sauce over the first tortilla. Add 1/3 cup of the filling horizontally down the center. Top with 2 tablespoons shredded cheddar. Starting at the bottom, roll the enchilada up tight and set it in the baking dish.
• Continue with the remaining tortillas.
• Pour the remaining enchilada sauce over the top and use a spatula to spread it evenly. Sprinkle the remaining cheese over the top.

Bake & finish the enchiladas

• Bake for 25-30 minutes, until bubbling and hot.
• Garnish with chopped cilantro, avocado, and chopped scallions if desired. Serve.

Notes

Serving size averages out to about 1 1/2 enchiladas.

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

Vegan/Dairy-Free Option:

Use dairy-free cheddar or omit it entirely. 

Nutrition

Serving: 2enchiladas | Calories: 989kcal | Carbohydrates: 146g | Protein: 57g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 1927mg | Fiber: 46g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 12mg

The post Black Bean & Rice Enchiladas Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chamomile Latte
• Ingredients
• Adaptations/Variations
• How to Make a Chamomile Latte
• Equipment
• Tips for Success
• More Coffee & Tea Recipes

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

The Story Behind the Recipe

Lately the term “self care” has taken on more meaning for me. It’s not just about thriving but more like … honestly … surviving. Not to be vague, but, it’s just a crazy world out there. It’s been feeling crucial to me to be very proactive about taking care of myself and peppering my days with little pleasures … and this Chamomile Latte definitely falls into the “little pleasure” category!

If “cozy vibes” was an ingredient, this Chamomile Tea Latte would be packed with it! Really though, we’re just talking soothing chamomile flowers (or teabags), creamy oat milk (or your favorite milk), a touch of honey and maybe a little sprinkle of ground cardamom. Simple, easy, cozy.

I like making this Chamomile Latte when I’m craving an afternoon latte but it’s past my caffeine consumption deadline (noon sharp). It’s also a great bedtime nightcap. Sort of like a sleepy girl mocktail situation, which has its place, but, you know, without the words “sleepy,” “girl,” or “mocktail.” (I’m firmly Gen X here; I’m not sure I’m “girl” anything at this point 🤣)

Why You’ll Love This Chamomile Latte

• Easy! This Chamomile Latte is super simple to make. It comes together quickly and only needs a handful of ingredients.
• Cozy! You can’t deny the comforting aura around this Chamomile Latte. It’s just happy-making.
• Relaxing! Chamomile has been scientifically proven to have calming effects, with effective anti-anxiety properties. So cool! (source)

Ingredients

• Chamomile – You’ll want dried chamomile flowers (I like to get mine here) or a couple of chamomile tea bags. I have yet to try this with fresh chamomile, but I plan to grow some in my herb garden this year and see how it fares!
• Water – Just a bit of water to help extract all of the goodness from the chamomile.
• Milk – I prefer oat milk because it’s creamy, froths wonderfully, and is just a touch sweet.
• Honey – Optional, but go for it if you prefer a sweeter latte!
• Cardamom – Also optional, but I love the warm, slightly citrus note it adds when I sprinkle a little on top.

Adaptations/Variations

• Chamomile Lavender Latte – Add a teaspoon of dried culinary lavender with the chamomile for an extra relaxing latte.
• Extra Cardamom Chamomile Latte – Smash a cardamom pod and add it to the chamomile tea while brewing. Sprinkle a little bit of ground cardamom over the foam before serving.
• Vegan Chamomile Latte – Swap the honey for pure maple syrup or agave syrup.

Jump to the full recipe

Equipment

You don’t need a fancy frother to make this oat milk latte.

You can simply heat the milk in a saucepan on the stovetop, then spin a whisk in it to froth it up. You can also use a handheld frother, which is inexpensive and fun to use. I have an electric frothing machine that was a bit of a splurge but I’ve gotten my money out of it and then some!

Frother Recommendations

• Stainless steel frother: I have and love this milk frother. Just add your milk, set the temp, and press the button for heated, frothy milk. It has swappable frothing discs for no froth or for lots of froth.
• Hand frother: This $15 handheld milk frother wand gives you a great froth for the price of a couple of coffee shop lattes.

Tips for Success

text

I hope you love this chamomile tea latte as much as I do! I’ve been enjoying this subtly flavored latte for months now and I thought it was time to share so you, too, can enjoy your own cozy chamomile moments!

More Coffee & Tea Recipes

• Honey Vanilla Oat Milk Latte
• Golden Milk Latte
• London Fog Latte
• Iced Matcha Latte
• Gingerbread Latte
• Iced Green Tea Limeade
• Ginger Lemongrass Iced Green Tea
• Cold Brew Coffee Concentrate

Print

Chamomile Latte Recipe

Subtle notes of chamomile in warm, comforting oat milk (or milk of your choice). Sweeten this tea latte with honey and top with a touch of ground cardamom for a cozy drink that's as relaxing as it is delicious.

Keyword chamomile latte, chamomile tea latte, tea latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 273kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 tablespoon dried chamomile flowers or two bags of chamomile tea
• 8 ounces oat milk or milk of choice
• 1-2 teaspoons honey to taste + more for drizzling on top, if desired
• pinch ground cardamom for sprinkling over the foamy top, if you like

Instructions

• Heat water to boiling. Place chamomile flowers in a tea infuser over a large mug, or place the two tea bags inside. Pour over the top and steep for 5 minutes. Stir in the honey, starting with a teaspoon then adding more later if you want it sweeter.
• Meanwhile, heat the oat milk on the stovetop, or use a frothing machine to heat it up.
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pull the tea infuser or tea bags out of the water and discard. Pour the warm frothed oat milk about 4/5 of the way. Top the rest with foam by pouring or spooning it on top. Drizzle honey over the top and a pinch of ground cardamom if you like. Serve.

Notes

I like these chamomile flowers.

The first time you make this, you might want to try it without the honey (personally I think it’s delicious either way.) You can pour the warm frothed oat milk about 4/5 of the way, then add 1 teaspoon of honey to see if it’s at the sweetness level that you like (if not, add the second teaspoon or more). Then top with froth.

Vegan option:

Swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Chamomile Latte Recipe appeared first on Kitchen Treaty.