Looking for a healthy spring appetizer? Then you will enjoy this Sweet Pea Crostini with Mint Gremolata. It is light, refreshing and yes – it’s vegan!

You’ll especially love this recipe when spring onions are in season. It’s perfect for the spring holidays. My family loves it as an Easter Sunday brunch appetizer!

Ingredients

Prepping and measuring the ingredients beforehand makes processing and plating this appetizer super easy.

Mise-en-place ingredients beforehand:

• english peas
• spring onions
• roasted garlic
• vegan ricotta cheese
• vegan parmesan cheese
• lemons – lemon juice and zest
• toasted pines nuts
• sugar snap peas
• fresh herbs – chives, parsley, mint
• french baguette

See recipe card for quantities.

Instructions

Step 1: Prepare the mInt gremolata

Trim and thinly slice the spring onions, separating the white and green parts. Add 2 tablespoon olive oil to a pan and cook until lightly browned. Sprinkle with a pinch of salt. Spoon transfer to a paper towel to soak up excess oil.

Combine all gremolata ingredients in a small bowl. Set the topping aside.

Step 2: Prepare the pea spread

Blanch & shock peas: Bring a pot of salted water to a boil, and blanch the peas for 2-3 minutes. Lift peas from the pot and submerge in a bowl of ice water, stirring until completely cooled. Drain water and set aside.

Place all of the pea spread ingredients in the food processor and blend until desired texture. You can blend it until smooth and creamy or chunky if you prefer.

Step 3: Prepare toasted baguettes and add toppings

Hint: You can prepare the mixture a few hours before guests arrive but top the toast an hour or less before serving.

Substitutions

• Shallots – if spring onions aren’t available, shallots taste delicious
• Peas – defrosted frozen peas are a good substitution
• Bread – choose gluten-free bread or crackers
• Lettuce – place in endive or lettuce as an appetizer
• Vegetarian – use dairy-based ricotta cheese and parmesan cheese

Variations

• Herbs – not a mint lover, then vary the herbs used in the gremolata
• Beans – pea haters may prefer edamame
• Spicy – like a bit of kick, use cayenne

Equipment

You will need a food processor to get the creamy texture of the pea spread. If that’s unavailable, using a hand masher will give a chunkier texture and still taste delicious.

Storage

You can store the mixture for 2-3 days in a refrigerator. This mixture does not stand up well to freezing.

Seasonal Recipes

Besides more abundance of certain ingredients during the spring and summer seasons, read about why Eating Seasonal is Good For the Planet!

• Sweet Pea Crostini With Mint Gremolata
• Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs
• Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
• Air Fryer Simple Sunchoke Chips Recipe
• Roasted Sunchokes with Lemon & Thyme

Sweet Pea Crostini With Mint Gremolata

• Author: Chef Cindy
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 16 servings
• Category: Appetizer
• Method: Blanched
• Cuisine: Healthy
• Diet: Vegan

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Description

These sweet pea crostini will bring a refreshing taste of spring and is a great appetizer for any of your spring celebrations!

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Ingredients

Mint Gremolata:

• 1 ½ cups spring onions, sliced thin with white and green separated
• 2 tbsp olive oil
• pinch of sea salt
• 4 tbsp chives, chopped
• ¼ cup parsley, chopped
• ¼ cup mint, chopped
• 2 lemons, zested
• sea salt, to taste

Pea Spread

• 1  12 oz package of fresh English peas, or 1 ½ cups of shelled frozen peas (set aside a few for toppings)
• 2 cloves, of roasted garlic
• ½ cup vegan ricotta cheese, Kite Hill brand recommended
• ½ cup grated vegan parmesan cheese, Violife brand recommended
• 1 tsp lemon juice
• 1 tbsp chives, chopped
• ½ tsp salt
• ⅛ tsp pepper

Toppings

• ¼ cup pine nuts, toasted
• lemon zest

Baguette

• 1 baguette, sliced on a diagonal
• 2 tbsp olive oil
• 2 garlic cloves

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Instructions

 

1. Heat a medium-size pot of salted water.
2. Prepare Gremolata: Heat 2 tablespoon olive oil in a pan. Add the white parts of the spring onions and cook until lightly browned, stirring occasionally. Season with salt. Spoon transfer to a paper towel to soak up excess oil. Let cool. Add the cooked onion to a small bowl with other gremolata ingredients, including the uncooked green parts of the spring onion. Mix well and set the mint gremolata aside.
3. Skip this step if using frozen peas. Prepare a large bowl with ice and water. Blanch the English peas in a pot of boiling water (use a strainer) for 2 -3 minutes. Shock peas by removing from heat and placing them in the cold water. This will stop them from cooking further and cool them off for the next step.
4. Place the peas, and the rest of the pea spread ingredients in a food processor. Blend until creamy smooth, or somewhat chunky if you prefer.
5. Toast the pine nuts on low heat in a small pan or oven.
6. Toast the baguette slices until golden brown. Remove from the toaster and rub with a garlic clove for a little extra flavor. 
7. Top each toast in order with pea spread, gremolata, pine nuts, and extra parmesan if desired.

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Notes

Extras: Love peas – top with chopped sugar snap pea pods for some extra “raw” crisp!

Keywords: sweet pea crostini, pea mint crostini, crostini recipe, spring onions

The post Sweet Pea Crostini With Mint Gremolata appeared first on Chef Cindy.

Green is in the air with this Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs! With a drizzle of Lemon Vinaigrette Dressing, you have a deliciously refreshing lunch salad. No need to waste the asparagus shavings either – blend them on in!

Ingredients

Spring harvest brings both asparagus and peas. The perfect spring blend for this delicious salad is when mixed together with quinoa and a blend of fresh herbs.

• Spring Asparagus – fresh crisp stalks, preferably thicker which are easier to peel
• English peas – purchase fresh and remove the peas from their pods
• Quinoa – cooked and room temperature

See recipe card for quantities.

Instructions

The star of this recipe is the spring asparagus and its shavings!

It is best to discard the tougher shavings, or you can use them as garnish. Keep in mind that once they get blanched, they do soften up a bit.

Tip: For some of the shavings that may be a bit long, feel free to cut them down.

Substitutions

You can vary the taste of Spring Asparagus & Pea Salad with these substitutions:

• Grain- firmer grains such as sorghum, Kamut, barley, farro, freekeh
• Herbs – solo/blend of herbs such as basil, mint, dill, cilantro, parsley, tarragon, fennel fronds
• Dressing- lemon, extra virgin olive oil & champagne vinegar, vegan ranch dressing

You can choose grains according to your diet (gluten or gluten free) or your favored grain for the week! Many of us have preferences in herbs as well – use what you enjoy the most. Trying to lower your calories count, stick with a simple squeeze of lemon & some zest or minimize the amount of salad dressing you use.

Equipment

You will need a steamer pot or a steamer basket to steam the asparagus lightly. Then use the same water to blanch the shavings and cook the peas.

Storage

This salad stores well in the refrigerator for 2-3 days, dependent on how much dressing you coat the salad with. You can always lightly coat the salad and add extra dressing to individual servings. Or only coat the portion of salad you know will be used during that meal.

Top tip

Component cooking is key to being efficient with your time in the kitchen. It is best to make a big batch of some ingredients that can be used in other recipes throughout the week.

In this recipe, you can make a large batch of quinoa and use it for these recipes:

• Quinoa Tabbouleh
• Quinoa Back Bean Burger
• Quinoa Buddha Bowl

Spring Asparagus & Pea Salad With Quinoa

• Author: Chef Cindy
• Prep Time: 15 minutes
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

Welcome the green colors of spring with this refreshingly light Spring Asparagus & Pea Salad With Quinoa And  Fresh Herbs. 

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Ingredients

Salad:

1 bunch of asparagus (1 – ½ pounds)

1 cup fresh spring peas

1 cup cooked quinoa

2 tbsp chopped fresh herbs – basil, dill, mint (reserve some for topping)

Lemon Vinaigrette Dressing:

2 tbsp lemon juice

6 tbsp extra virgin olive oil

2 tsp dijon mustard

¼ tsp salt

⅛ tsp pepper

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Instructions

1. Trim the tough ends of the asparagus spears. With a vegetable peeler, shave off the outer layer of each asparagus stalk. Chop the shavings into short strips. 
2. Using a steamer pot (or steamer basket), steam the asparagus stalks until tender-crisp (approximately 10 minutes). Remove the steamer insert with the asparagus and set them aside on a cutting board.
3. Add a pinch of salt to the boiling water (add more water if needed). Add peas to the water and cook until peas are tender  (not mushy) – about 10 minutes. Remove the peas with a slotted spoon, set them aside, and cool to room temperature. 
4. Blanch the asparagus shavings by dropping them in the boiling water for 2 – 3 minutes. Remove them with a  slotted spoon. Cool to room temperature. 
5. Add cooked quinoa to a large bowl.
6. Mince a blend of your favorite herbs. 
7. Slice the asparagus on a diagonal, about 1 inch in length, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs. 
8. Make the lemon vinaigrette by adding ingredients to a glass jar – seal and shake until well blended.
9. Pour your desired amount of dressing over the salad, and stir gently until well blended. Top with a few herbs and serve. 

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Notes

Lemon Vinaigrette: makes about ½ cup of dressing – any leftover can be used on salads. 

Keywords: asparagus recipes, asparagus pea recipes, quinoa salad

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This refreshing Celery Root, Carrot & Broccoli Slaw will make you feel like spring is here even when it’s not! Enjoy crispy raw vegetables blended with a creamy and delicious avocado dressing. 

Are you looking for some celery root recipes? This one is super easy and delicious! Shred celery root, carrots, and broccoli blend with an avocado dressing for a delightful lunch salad or dinner side.

This recipe was inspired by my Friseé & Citrus Salad which is also topped with an avocado dressing, and pairs well with this Quinoa Black Bean Burger Recipe.

Ingredients

There are 3 main ingredients in the slaw – celery root, carrots, and broccoli and avocado for the creamy dressing.

Main ingredients:

• Celery root
• Carrots
• Broccoli
• Broccoli stem
• Avocado

See recipe card for quantities.

Instructions

I’m not kidding when I say this recipe is easy to make. It will be ready to eat In just 20 minutes (maybe even less), when using a food processor.

Substitutions

You can substitute a variety of root vegetables or fruit in this recipe:

• Turnip
• Kohlrabi
• Daikon
• Beets
• Apples
• Citrus Fruits

Experiment and see what mix you like best!

Tip: Beets will bleed color into the salad so beware if blending into the salad. If plating, you can separate the beets out or just use them as a topping.

Variations

There are numerous ways to vary the taste of the salad.

• Spicy – add chili pepper flakes or diced jalapeño peppers
• Herbs – add basil, cilantro, or dill
• Lighter – apple cider vinegar and olive oil (*recipe coming soon)

Equipment

It is best to make this recipe using a food processor with a shredding blade attached. If you don’t have one, it will take extra time either using a hand shredder or knife but it can be done.

Storage

This slaw salad is best eaten the day of, but you can refrigerate for one day in a well-sealed bowl. Because there is avocado in the dressing, it doesn’t hold well.

If making ahead of time, shred all of the slaw ingredients and refrigerate that for a few days. The dressing can be made at the most 24 hours earlier.

Top Tip

Don’t ever throw away broccoli stems! If you haven’t tried it yet, broccoli stems will become your favorite part of the broccoli. Just remove the stem from the crown and trim off the out layer, which is tough. You can use a vegetable peeler or a knife (my preference). Then you can slice or shred the stem to be used raw in salads or cooked in sauté.

Eating Seasonal

Cooking with seasonal ingredients is healthy for you and for the environment. Learn how to eat seasonally and be more mindful of the ingredients you purchase by visiting The Mindful Fork for some tips!

Celery Root, Carrot & Broccoli Slaw with Avocado Dressing

• Author: Chef Cindy
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasted
• Cuisine: Healthy
• Diet: Vegan

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Description

Celery Root, Carrot & Broccoli Slaw with Avocado Dressing taste like spring is here even when it’s not! Enjoy crispy raw vegetables blended with a creamy and delicious avocado dressing. 

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Ingredients

Slaw:

• ½ cup celery root, (approx. ½ – 1 celery root)
• ½ cup carrots, shredded, (approx. 3 carrots)
• ¼ cup broccoli stem, shredded, (1 stem)
• ½ cup broccoli florets

Dressing:

1 avocado

1 garlic clove

1 small shallot

6 mint leaves (+2 for garnish)

2 tablespoon apple cider vinegar

6 tablespoon olive oil

¼ cup water

½ teaspoon salt 

⅛ teaspoon pepper

Extras:

1 tablespoon poppy seeds

 

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Instructions

1. Use a food processor with the shredding blade attached to prep the slaw ingredients.
2. Clean the food processor and attach the knife blade. Place all dressing ingredients in the food processor except the oil and water. Process until somewhat smooth and slowly add vinegar, oil, and enough water for a creamy consistency.
3. Blend the avocado dressing with the slaw ingredients. Stir in poppy seeds. 
4. Serve with a sprinkling of poppy seeds and chopped mint.

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Keywords: slaw salad, celeriac, celery root recipe

The post Celery Root, Carrot & Broccoli Slaw with Avocado Dressing appeared first on Chef Cindy.

Coming from a potato chip lover, I must admit these Sunchoke Chips are freakin great! When cooked in an air fryer, they come out crisp, crunchy, healthy, low in fat calories and are super simple to make.

It’s best to make a big batch of these so you can snack on them throughout the week!

I was inspired to make this while cooking my Roasted Sunchoke with Lemon & Thyme recipe. While my sunchokes were roasting, I wanted a little something to crunch on, and within a few minutes, my sunchoke chips were ready!

Ingredients

The star of this recipe is sunchokes, a.k.a. Jerusalem artichokes. The Jerusalem Artichoke is not an artichoke but a member of the sunflower family. It looks nothing like an artichoke (more like a tiny potato or ginger) but is a dark brown, lumpy-looking tuber. It also does not originate in Jerusalem; its name comes from the Spanish and Italian word Girasole, which means sunflower!

The word artichoke was used to describe these root vegetables due to their similar taste, but otherwise, the name is entirely misleading. As if this wasn’t confusing enough, the Jerusalem artichoke is often referred to as a sunchoke, at least a more appropriate term.

WIth just a few ingredients, you will have a yummy snack in just 15 minutes!

• sunchokes
• olive oil spray
• sea salt

Instructions

As the recipe title implies, this is a simple sunchoke chip recipe. Just clean, slice, cook, and you’re ready to munch!

Tip 1: Use an air fryer to reduce the amount of oil and time needed to crisp the chips.

Tip 2: Slice the sunchokes right before cooking so they don’t discolor.

Variations

Here are some variations on flavoring these chips:

• Spices – cayenne, cajun seasoning, smoked paprika
• Herbs – rosemary, thyme, parsley (chopped fine)
• Salts – truffle sea salt, sriacha sea salt

Check out this recipe if you are a vinegar potato chip lover – Air fryer Salt & Vinegar Sunchoke Chips. Just soak your sunchoke slices in 1 ½ cups of apple cider vinegar before frying.

Equipment

There are two pieces of equipment, I highly recommend for this recipe – a mandoline slicer and an air fryer. Yes, you can make it without both (instead use a knife and oven) but there are so many pros to having both.

A mandoline slicer costs little money and will save you a lot of prep time moving forward. You will wonder why you waited so long to get one.

Storage

Sunchokes do not store for long. Keep them wrapped in damp paper towel, in a plastic bag and refrigerated for 7 – 10 days.

Once your chips are cooked, you can store them in a reusable sealed container or paper bag to keep them crisp. Make sure they are cool before storing. They will be good for a few days, that is if they last that long!

Top tip

The key to this recipe is getting fresh, firm sunchokes with minimal bruises. They will cook and taste best!

Air Fryer Simple Sunchoke Chips Recipe

• Author: Chef Cindy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Snack
• Method: Air Fryer
• Cuisine: Healthy
• Diet: Low Fat

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Description

This Sunchoke Chip Recipe is simple and delicious! When cooked in an air fryer, they come out crisp, crunchy, healthy, low in fat calories, and super simple to make.

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Ingredients

• 8 – 10 sunchokes (Jerusalem artichokes)
• 1 tsp sea salt
• olive oil spray

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Instructions

1. Using a vegetable scrubber, clean sunchokes. Dry thoroughly. 
2. Thinly slice the sunchokes using a mandoline slice (do not peel).
3. Place in the air fryer. Spray lightly with olive oil and sprinkle with sea salt (dividing into batches).
4. Cook at 350° for no more than 15 minutes. (peek in after 7 minutes)

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Notes

Tip: Chips cook best when placed in a single layer in the air fryer – they will shift around when cooking though so peek in halfway through and readjust. 

Keywords: sunchoke chip recipe, Jerusalem artichoke recipe

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Roasted sunchokes are crispy on the outside but tender, sweet, and nutty on the inside. You’ll love the zing of lemon & thyme that tantalize your tastebuds!

This was inspired by my Roasted Potato And Green Bean Salad which I love to make during the summer months when green beans are in season. Besides potatoes, winter brings seasonal root vegetables that like turnip, rutabaga, beets, and parsnip that also taste delicious when roasted.

Ingredients

The star of this recipe is sunchokes, a.k.a. Jerusalem artichokes. The Jerusalem Artichoke is not an artichoke but a member of the sunflower family. It looks nothing like an artichoke (more like a tiny potato or ginger) but is a dark brown, lumpy-looking tuber. It also does not originate in Jerusalem; its name comes from the Spanish and Italian word Girasole, which means sunflower! The word artichoke was used to describe these root vegetables due to their similar taste, but otherwise, the name is entirely misleading. As if this wasn’t confusing enough, the Jerusalem artichoke is often referred to as a sunchoke, at least a more appropriate term.

Sunchokes are root vegetables with a distinct starchy taste. They cook like potatoes, where the outer skin becomes crispy, and the insides are tender, sweet, nutty, and white like potatoes.

They can be purchased from your local market in the winter months. When shopping, seek out sunchokes that are firm and light brown, primarily free of dark spots.

To make Roasted Sunchokes with Lemon & Thyme requires few ingredients:

• sunchokes
• olive oil
• thyme
• lemon
• sea salt

See recipe card for quantities.

Instructions

Making a side dish doesn’t get much easier than this. That’s why I love roasting vegetables! Start by scrubbing the sunchokes clean with a vegetable brush. They can be a bit dirty since they do grow in the dirt.

If you notice a few dark spots on the sunchokes, you can cut them away or leave them be as long as they aren’t soft. After scrubbing clean, you can peel them, but leave the skin on for this recipe. It is edible and adds extra flavor and crispiness!

Cut into finger size pieces, preferably length-wise. Place them on a parchment-lined baking sheet – drizzle with olive oil and a hint of sea salt. Roast at 375° for approximately 30 minutes or until light brown and crispy.

Shift them around with a spatula during roasting to ensure they brown on all sides. Top with lemon, thyme, and sea salt mixture once finished baking.

Variations

Sunchokes can be cooked in various ways and with different spices:

• Spices – flavored sea salt, garlic powder, coriander, nutmeg, fennel seed
• Herbs – parsley, rosemary, sage
• Technique – mash, roast, air fry, grilled, peeled, or whole

Check out my Sunchokes Chips recipe made with an air fryer!

Equipment

Roasted sunchokes are best when baked in an oven – toaster ovens are also great as long as the sunchokes don’t overlap and touch each other.

Or you can roast them in an air fryer for less time and with less oil!

Storage

Disregard their rugged look; sunchokes require care when storing. Raw sunchokes should be stored in a plastic/reusable produce bag and wrapped in paper towels to absorb moisture. It is best to use them within seven to ten days,

Once cooked, roasted sunchokes are best to serve fresh out of the oven when they are crispy. But trust me, they are still delicious to pick on as a cold leftover. I like to add leftover sunchokes to a salad the next day, cut up into smaller pieces.

Roasted Sunchokes with Lemon & Thyme

• Author: Chef Cindy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 – 4 servings
• Category: Dinner
• Method: Roasted
• Cuisine: Healthy
• Diet: Vegan

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Description

Roasted sunchokes are crispy on the outside but tender, sweet, and nutty on the inside. You’ll love the zing of lemon & thyme that tantalize your tastebuds!

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Ingredients

• 1 lb sunchokes (Jerusalem Artichokes)
• 1 tbsp olive oil
• ½  teaspoon sea salt
• 3 thyme sprigs
• 1 lemon

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Instructions

1. Scrub the sunchokes clean. Dry thoroughly. 
2. Cut into finger size pieces, preferably lengthwise.
3. Place on a parchment-lined baking sheet, drizzle with olive oil and a hint of sea salt. 
4. Bake at 375° for 30 minutes or until light brown and crispy.
5. While sunchokes are baking, prepare lemon & thyme topping – remove thyme leaves and chop and zest lemon using a Microplane. Mix thyme leaves, lemon zest, and sea salt in a bowl or mash using a mortar and pestle. 
6. When sunchokes are finished cooking, top with lemon & thyme mixture and serve immediately. 

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Keywords: roasted sunchokes, Jerusalem artichokes

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My Easy Mashed Rutabaga Recipe is the perfect seasonal side dish for any winter meal. You’ll enjoy the earthy, smoky and buttery flavor.

This recipe is super easy to make as a simple side dish, allowing you to focus on your main dish.

If looking for another rutabaga recipe, check out my Spicy Rutabaga Breakfast Skillet Home Fries!

Ingredients

This seasonal root vegetable, rutabaga, is the star of this recipe. Unlike potatoes traditionally used for a mashed side vegetable, rutabaga is more robust in flavor and doesn’t need much of anything else to spice it up.

Instructions

Prep for this recipe is super simple, although peeling the rutabaga can be challenging without a sharp vegetable peeler. The outer layer of rutabaga is often waxed (except for the organic variety) to keep rutabaga from drying out. So if need be, use a paring or chef’s knife to peel the outer layer.

Step 1 – Peel and Slice

Step 2 – Cube

Step 3 – Boil

Step 4 – Mash

Step 5 – Reheat

Step 6 – Serve

Hint: If you want a creamier mash, add your desired plant-based milk.

Variations

There are many ways to vary the taste of mashed rutabag by adding other ingredients:

• Turnips – half turnip/half rutabaga
• Potatoes – russet, unpeeled red potatoes (chunkier)
• Creamers – plant-based milk, sour cream, yougurt
• Plant-based milk – oat, hemp, almond, oat creamer
• Spices – nutmeg, cinnamon, pepper
• Herbs – dill, cilantro, basil
• Salt – smoked, spicy

Storage

Whole, uncooked rutabaga can store 3 – 4 months under ideal conditions. Wrap in a damp paper or cloth towel and store in the refrigerator crisper drawer. Be sure to remove greens which helps to extend storage life and do not not wash tthem before storing; if you do, dry thoroughly.

After preparing mashed rutabaga, store covered in the refrigerator for up to one week and reheat in an oven or pot with just a little water or plant-based milk.

It can also be stored in a freezer, defrosted, and reheated if desired.

Seasonal Recipes

If you’re looking for more seasonal recipes, check out some of my recent posts!

• Easy Mashed Rutabaga Recipe
• Spicy Rutabaga Breakfast Skillet Home Fries
• “Nomato” Carrot Beet Pasta Sauce
• Best Vegan Granola Recipe
• Citrus & Shaved Fennel Salad with Meyer Lemon Dressing

Easy Mashed Rutabaga Recipe

• Author: Chef Cindy
• Prep Time: 10 minutes
• Mash: 5 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

My Easy Mashed Rutabaga Recipe is the perfect seasonal side dish for any winter meal. You’ll enjoy the earthy, smoky and buttery flavor.

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Ingredients

34 ounces rutabaga, 1 ½ large large cubed

2 tbsp vegan butter

1 tsp Maldon Smoked Sea Salt

1 tbsp chives, chopped

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Instructions

1. Scrub, peel, slice, and cube the rutabaga into chunks. Tip: large chunks are easier to cut, but small chunks will cook quicker.
2. Place in a medium-size pot, cover with water and ½ teaspoon salt. Cook on medium heat for 20-30 minutes until fork tender.
3. Strain the water from the pot using the lid. Add vegan butter and hand-mash the rutabaga directly in the pot.
4. Stir in the smoked sea salt, adding extra to your taste buds.
5. Heat in the pot until the desired temperature. Stir in half the chives and top with remaining to serve.

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Notes

Options: If you want creamier mashed rutabaga, add in ½ cup oat milk.

Keywords: easy mashed rutabaga

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Who can resist the taste of potato home fries in the morning! Since root vegetables are abundant in the winter season, why not make Spicy Rutabaga Breakfast Skillet Home Fries!

What is Rutabaga?

Let’s start with, what is a rutabaga? We may spot it in the market during the winter months, but many of us have no idea what to do with it!

Rutabagas are considered a root vegetable (grown underground) just like potatoes, turnips, parsnips, beets, carrots, and radishes. Rutabagas are a cross between turnips and cabbage, but the taste is milder than a turnip when raw. It has an earthy, slightly bitter, buttery and sweet-savory taste. Some have compared it to the taste of a Yukon Gold potato with a lot of attitude!

How to Prep

Prep for rutabaga home fries is very similar to potato home fries. Just scrub clean, peel, slice, cube, and shred the same way you would a potato.

Tip: Because a rutabagas outer layer can be a little difficult to peel, be sure to use a sharp vegetable peeler and a knife to remove some of the tougher parts.

How to Store

Rutabaga will keep fresh for months in a cool storage place. They store well in a reusable produce/plastic bag in the refrigerator. It is best to scrub clean right before using, not before storing.

Ingredients

With just a few simple ingredients, you can make breakfast skillet rutabaga home fries:

• rutabaga
• onions
• scallions
• jalapeño
• garlic
• cilantro
• Colby Jack cheese shreds (vegan) *optional ingredient

Substitutions

Some recipe substitutions for rutabaga are:

• russet potatoes
• red potatoes
• blend of turnips and rutabaga
• sunchokes
• red & green peppers
• parsley

Cooking Tips

Cast iron skillet home fries are the best! Cast iron pans allow the ingredients you are cooking to brown without overly sticking to the pan or needing excessive amounts of oil.

Air fryers may also work well requiring even less oil, but I haven’t put this recipe to the test yet in an air fryer.

Serving Tips

Spicy Rutabaga Breakfast Skillet Home Fries are best served alongside a fried egg if you allow eggs in your diet or with my Breakfast Tofu Scramble recipe.

Spicy Rutabaga Breakfast Skillet Home Fries

• Author: Chef Cindy
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

Who can resist the taste of potato home fries in the morning! Since root vegetables are abundant in the winter season, why not make Spicy Rutabaga Breakfast Skillet Home Fries.

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Ingredients

2 tbsp olive oil

2 rutabaga,  peeled and small cubed

1 small onion, diced

1 garlic clove, minced

2 scallions, sliced white and greens

½ jalapeño, chopped

salt & pepper to taste

1 tsp garlic powder

2 tbsp shredded Colby Jack cheese, plant-based cheese, Violife recommended

cilantro, 2 tablespoon chopped

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Instructions

1. Heat 2 tablespoon olive oil in a cast-iron skillet. Add cubed rutabaga. Cook for 5 – 7 minutes stirring occasionally.
2. Add onion, cook, while continuing to stir until lightly browned. Add garlic, scallions, and jalapeños. Season with salt & pepper and garlic powder.
3. Cook for an additional 5 minutes. (If making eggs – this is the time to cook them in a separate pan.) Stir in cheese and half of the chopped cilantro. Ready when the cheese has melted slightly.
4. Serve alongside egg or scrambled tofu. Top it with fresh cilantro and your favorite hot sauce for an extra kick!

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Keywords: rutabaga home fries, cast iron skillet home fries, root vegetable home fries, breakfast skillet home fries

The post Spicy Rutabaga Breakfast Skillet Home Fries appeared first on Chef Cindy.

Who says pasta sauce has to be made with tomatoes! “Nomato” Carrot Beet Pasta Sauce differs in flavor from traditional red tomato sauce but is similar in texture to marinara sauce. You’ll love the bright reddish-orange blend of color and taste from the beets and carrots. Better yet, you get to keep it vegan with the cheesy flavor addition of nutritional yeast.

What is Nomato Carrot Beet Sauce?

“Nomato” means no tomato and is a delicious and healthy alternative to regular pasta sauce for those trying to reduce the intake of nightshade vegetables. What are nightshade vegetables? Nightshades (ex. tomatoes, eggplant, peppers, potatoes, tomatillos, and red spices) may increase inflammation within the body. Some people choose to avoid or limit them in their diets.

Steps to make Nomato Carrot Beet Sauce

Step 1

Chop & dice all of your ingredients. No need to get too fancy with your cuts; they will be going thru a blender once cooked.

Step 2

An Instant Pot is great to use for this recipe. First, put sauté ingredients, then add water and spices. It will cook for —- minutes. While cooking, heat water for pasta and prepare yourself a side vegetable or salad.

Any pasta will do, but this specialty organic pasta made with red lentils is a real winner!

Step 3

Pour over your cooked pasta and top with chopped fresh basil.

How do you store Nomato Sauce?

I recommend having a few glass jars handy for storage. Use them for storage when making sauces, soups, juices, and smoothies in big batches. This sauce holds well for a week or more in the refrigerator but I find it goes quickly in my home.

Nomato Sauce works well on:

• Pasta with plant-based meatballs.
• Grilled vegetables – asparagus is extra delicious.
• Roasted salmon – great for pescatarians.
• Pizza sauce – with vegan cheese and vegetables.

Yes, you can freeze Nomato Carrot Beet Sauce!

This Carrot Beet Sauce freezes well for up to 3 months. Be sure to use freezer-safe glass jars. No worries, most mason jars are freezer safe!

Check out more of Chef Cindy’s Seasonal Recipes below:

• Nomato Carrot Beet Sauce
• Best Vegan Granola Recipe
• Citrus & Shaved Fennel Salad with Meyer Lemon Dressing
• Maple Roasted Butternut Squash Hummus
• Brussels Sprouts Guacamole with Pickled Red Onions

“Nomato” Carrot Beet Pasta Sauce

• Author: Chef Cindy
• Prep Time: 10 minues
• Cook Time: 15 minutes
• Total Time: 3 minute
• Yield: 8 cups
• Category: Condiment
• Method: Instant Pot
• Cuisine: Healthy
• Diet: Vegan

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Description

“Nomato” Carrot Beet Pasta Sauce differs in flavor from red tomato sauce but has a similar texture to marinara sauce. You’ll especially enjoy this flavorful sauce with a hint of cheesy taste from nutritional yeast. Tastes great on most tomato-based sauce recipes!

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Ingredients

• 1 tbsp olive oil
• 1 medium onion, 1 cup diced
• 2 garlic cloves minced
• 4 celery rib, 1 ½ cups chopped
• 5 carrots, 5 cups chopped
• 1 beet, 1 ½ cup chopped (or less)
• 2 tsp sea salt
• 1 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp garlic powder
• 1 ½ cup water
• 2 tbsp nutritional yeast
• ½ lemon juiced, 2 tbsp
• fresh pepper
• fresh basil leaves, 1 tablespoon chopped

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Instructions

1. Select the sauté button (cooktop – heat a medium saucepot) if using an Instant Pot. Add olive oil.
2. Sauté onions for 5 minutes. Add garlic, celery, carrots, beets, and spices. Cook for additional 5 minutes, stirring occasionally. Add water, the cover, and cook under pressure, setting for 15 minutes using the + button to very time (cooktop – 30 minutes). Heat water for pasta. 
3. When done, carefully release steam. Once depressurized, uncover and let cool a few minutes (cooktop – remove pot cover).  Using a ladle,  spoon in 2 batches to a Vitamix Blender. Start on low speed and increase speed gradually. Process until desired texture, adding more water for a thinner consistency.  Pour into a small pot between each batch.
4. Reheat and stir in nutritional yeast, lemon juice, and a few grinds of fresh pepper. Adjust seasonings, if necessary. Cook pasta according to directions.
5. Pour on top of cooked pasta. Top with chopped fresh basil and serve.

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Keywords: nomato sauce, carrot beet sauce

The post Nomato Carrot Beet Sauce appeared first on Chef Cindy.

Once you make the Best Vegan Granola Recipe, you’ll never want to get store-bought granola again. It’s that easy to make! If you’re like me, you find packaged granola to be too sweet, or it doesn’t have enough nuts or dried fruit in it. With this simple granola recipe, you can control how much or how little of each ingredient according to your taste buds.

How To Make Homemade Vegan Granola

In just a few simple steps, you can have freshly baked granola. I like to make a big batch that can last the whole week, first thing Monday morning.

Step 1

Gather all of your ingredients. You can either coarsely chop the nuts by hand or pulse them in a food processor. Mix the dry ingredients in a bowl and wet ingredients in a measuring cup. Then blend the wet into the dry.

Tip: It’s best to stir the wet and dry ingredients separately to ensure they both blend thoroughly.

Step 2

Once combined, spread evenly on a parchment (Silpat) lined baking sheet.

Step 3

Bake at 300° for 20 minutes. Remove from oven, stir and rotate the granola around to ensure it cooks evenly. Spread evenly on the baking sheet again and bake for an additional 20 minutes.

Step 4

When done, remove granola from the oven and let it cool undisturbed on the baking sheet.

How do you store granola?

Granola stores well in glass jars or covered dishes and does not need refrigeration. It can last up to 2 weeks, that is if it hasn’t been gobbled up within one week!

You can also freeze granola for up to 3 months in a freezer-safe container. Just remove it from the freezer 1 hour before using.

Healthy Additions to Best Vegan Granola Recipe

Nuts and/or Seeds

I like to use a variety of nuts or seeds blended into my granola, including almonds, pecans, walnuts, cashews, peanuts, pistachios, pepitas, sunflower seeds, and ground flax seeds. If you prefer some of these ingredients raw, just add to the blend after the granola is finished baking.

Unrefined Organic Oil

Different oils bring different flavors to granola. I enjoy coconut oil’s taste and health benefits, but you can use extra-virgin olive oil instead. Or try a favorite nut oil as long as it is heat safe.

Natural Sweetener

You can vary how sweet this recipe is and what you use. My favorite is maple syrup, but honey works great also if you aren’t vegan.

Salt and Spice

Salt is a key ingredient in this recipe, giving a nice balance of sweet and salty. My recommendation is a fine grain sea salt.

You can use spices for extra flavor – cinnamon, pumpkin spice, and ginger give a pleasant taste to granola.

Dried Fruit and More

Dried fruits are great, especially in the winter season when fresh organic fruit is limited. My favorite dried fruits are blueberries, cranberries, apricots, cherries, dates, figs, and raisins. Other options are chocolate chips, carob chips, cacao nibs, and coconut flakes.

Can granola be made without oats?

Oats are a naturally gluten-free grain and a great addition to your diet for many reasons. But if you prefer not to have oats in your granola, omit them and make a simple grain-free granola.

What can you use granola on?

You can get creative here when you have delicious homemade granola hanging around your kitchen. There’s no stopping you from adding a little crunch or texture to anything with some granola. You can even try it in soup or on a salad!

Some of the best ways to use granola are:

• On top of plant-based yogurt for breakfast with fresh fruits.
• As a cereal with oat milk and bananas.
• Topping for a homemade fruit crisp.
• Sprinkle on top of frozen yogurt.

One of the best things about granola is it’s great for breakfast, a snack, or even dessert!

Other Popular Breakfast/Snack Posts

Best Vegan Granola Recipe

• Author: Chef Cindy
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 5 cups
• Category: Breakfast
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

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Description

This healthy vegan granola is a delicious treat any time of day. It’s especially great for breakfast, snack or dessert!

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Ingredients

• 3 cups old fashioned rolled oats
• ½ cup whole wheat pastry flour (or gluten-free flour)
• ¾ cup pecans, roughly chopped
• ¾ cup almonds, roughly chopped
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp pure vanilla extract

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Instructions

1. Preheat oven to 300°.
2. Mix dry ingredients together in a large bowl. Set aside.
3. Whisk wet ingredients in a measuring cup.
4. Pour the wet mixture over the dry mixture and combine thoroughly.
5. Spread evenly on a parchment-lined baking sheet.
6. Bake for 40 minutes, stirring halfway through in 20 minutes. Spread into a thin layer again and bake another 20 minutes.
7. Let it cool completely on the baking sheet without stirring anymore. Place chunks in a jar or covered container for storage.

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Keywords: homemade vegan granola, healthy granola recipe, simple granola recipe

The post Best Vegan Granola Recipe appeared first on Chef Cindy.

Shaved Fennel & Citrus Salad with Meyer Lemon Dressing is a winter celebration in a bowl! Although grown in the spring and summer seasons, winter's harvest brings a brilliant variety of fragrant citrus fruits to choose from. Citrus fruits range in bitter, sweet, or tart levels, with some hitting more of one flavor sensation than another. Combining the "anise-like" taste of fennel with the sweetness of oranges and Meyer lemon makes for a refreshing start to a New Year!

When are citrus fruits in season?

You can find a variety of oranges, lemon, and limes in your local supermarket year-round, but the availability of niche citrus fruits will vary. For example, Meyer lemons are best from December until May, blood orange varieties are the best from December until April, and clementines and tangerines are the best between late October and January.

Did you know there are over 400 types of oranges in the world!

When making this citrus salad, almost any variety of citrus will do. I recommend focusing on seedless varieties in a salad or removing seeds, if possible.

Where should citrus fruits be stored?

Citrus fruits will keep it for a couple of days at room temperature, but the refrigerator is the best way to store them. The vegetable drawer is the best spot. They should be able to stay fresh there for several weeks

Oranges and other citrus fruits such as lemons, limes, and grapefruits can be for up to one week at room temperature. If you want to prolong the shelf life (some even up to 3-4 weeks) of citrus fruits, keep them in a bag in the refrigerator.

How can citrus fruits boost immune system?

Citrus fruits are high in vitamin C, a nutrient known to help give your immune system a boost. It encourages your immune system to produce white blood cells, which are necessary to fight infections.

One of the first vitamins we turn to when we catch a cold is Vitamin C. That’s because it helps build up your immune system. Many of you are familiar with the popular Emergen-C fizzy packets of vitamin C. Why not eat an orange for an extra boost of vitamin C or squeeze some juice into your meal for that extra boost!

Just like salt, citrus fruit can enhance the flavors in a dish.

When cooking, one of the final touches to a dish is salt which helps bring together the many flavors. Adding a hint of lemon can work a similar type of magic to a recipe. Layering different acids to a recipe will balance any dish and take some experience to figure out. One of my favorite books to recommend on this subject is Salt Fat Acid Heat by Samin Nosrat.

What is the taste difference between regular lemons and Meyer lemons?

Although Meyer lemons and regular lemons are used in similar ways, their tastes and appearance are easy to differentiate. Regular lemons are much larger in size and brighter in color when compared to Meyer lemons. Meyer lemons have deep yellow skin and dark yellow pulp. Meyer lemons are also less acidic and sweeter in taste. They also carry a higher price tag due to their shorter window of availability (December - March) and more fragile nature.

3 EASY Steps to make Citrus & Shaved Fennel Salad with Meyer Lemon Dressing

1. Prep the fennel using a mandoline slicer (Hint: keep the fennel submerged in cold water with a squeeze of lemon while prepping - it will save the fennel from browning due to oxidation).
2. Peel & cut the orange into segments (Tip: supreme the oranges to remove membranes).
3. Make the dressing - combine by shaking in a covered jar (Idea: double the amount and have leftover dressing for another salad).

Check out some of my recent seasonal recipes:

• Citrus & Shaved Fennel Salad with Meyer Lemon Dressing
• Maple Roasted Butternut Squash Hummus
• Brussels Sprouts Guacamole with Pickled Red Onions
• Fennel, Apple & Cabbage Slaw Salad
• Sweet Potato Rounds With Crispy Shiitake & Vegan Cheddar Cheese

Citrus & Shaved Fennel Salad with Meyer Lemon Dressing

• Author: Chef Cindy
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw
• Cuisine: Healthy
• Diet: Vegan

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Description

Shaved Fennel & Citrus Salad with Meyer Lemon Dressing is a winter celebration in a bowl! These seasonal ingredients blend well together in this refreshing winter salad.  

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Ingredients

2 fennel bulbs, halved and cored (approximately 4 cups)

2 oranges (choose from any seasonal variety)

Dressing:

1/4 cup olive oil

1 Meyer lemon zested & juiced (2 tbsp)

1 tsp liquid sweetener (maple syrup)

1/4 tsp salt

freshly ground black pepper

Optional: 1 tbsp chopped fresh parsley (basil, mint, or cilantro)

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Instructions

1. Thinly slice the fennel bulbs - using a mandoline slicer will give the best results (reserve 2 tbsp fennel fronds).
2. Peel the orange, separate segments, and slice it into bite-sized pieces. (Tip: supreme the orange for best results).
3. Use a Microplane to zest the lemon and then juice (2 tbsp). 
4. Whisk the salad ingredients (oil, zest, juice, salt & herbs) together or combine in a covered glass jar & shake.
5. Add the fennel, oranges, fronds to a bowl and blend with the desired amount of dressing on top. 
6. Serve topped with a hint of freshly ground black pepper and fennel fronds. 

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Notes

Equipment recommendations: Mandoline Slicer and Microplane

Keywords: fennel & orange salad, shaved fennel salad, citrus salad, meyer lemon dressing recipe

The post Citrus & Shaved Fennel Salad with Meyer Lemon Dressing appeared first on Chef Cindy.

If you love butternut squash, like me, then Maple Roasted Butternut Squash Hummus with Pomegranates & Feta is the perfect seasonal recipe for you. I figured, why not combine butternut squash with another household favorite - hummus! The blend of maple roasted butternut squash with your favorite hummus recipe adds a hint of sweetness that is beyond delicious. Your guests will love the flavor twist on a somewhat popular dip for veggies and chips. The best part is, you can make this a few days ahead of entertaining so less fuss the day of guests arriving.

How to make Maple Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus requires your typical hummus ingredients with the addition of roasting butternut squash in maple syrup. I also prefer the taste of roasted garlic added to the recipe, which is a no-brainer when roasting the butternut squash. You just pop both on the baking sheet together. They will both be done at the same time.

You would only need to omit the feta cheese or substitute it with plant-based feta if you are vegan.

Add all ingredients (except for the toppings) into a food processor and blend. While food processor is running, drizzle in extra virgin olive oil and water until you achieve your desired creaminess.

Place hummus in a bowl and serve with toppings of pomegranates, feta cheese, and microgreens.

Top it with pine nuts, chopped parsley, and olive oil for a bit of variation!

Maple Roasted Butternut Squash Hummus

• Author: Chef Cindy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Roasted
• Cuisine: Healthy
• Diet: Vegetarian

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Description

Roasted Butternut Squash Hummus with Pomegranates & Feta blends maple roasted butternut squash with hummus, adding a hint of sweetness that is beyond delicious. Your guests will love the flavor twist on a popular dip served with veggie or chips. 

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Ingredients

Roasted Butternut Squash & Garlic

• 1 cup cubed butternut squash
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp sea salt
• 1 head of garlic, roasted

Food Processor

• 1 15 oz can chickpeas, drained & rinsed
• 2 tbsp fresh cilantro
• 3 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 tsp coriander
• dash cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup olive oil
• 1/2 cup water

Toppings

• 1/4 cup feta cheese (optional)
• 1/4 cup pomegranate arils
• 2 tbsp microgreens

To Serve

• spiced pita chips, crackers, or cut-up veggies

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Instructions

1. Preheat oven to 375°.
2. Coat butternut squash cubes with 1 tbsp oil, 1 tbsp maple syrup & 1 tsp sea salt. Place on parchment-lined baking sheet.
3. Place whole garlic in foil, cut top, drizzle with olive oil & place on the baking sheet with squash.
4. Roast squash for 20 - 30 minutes, shifting occasionally on the baking sheet so edges do not brown.
5. Remove and place butternut squash and 4 - 5garlic cloves in food processor with remaining ingredients except for olive oil and water. Process for a few minutes, stop & stir in edges with a spoon - get all ingredients blended in.
6. While the food processor is running, drizzle in olive oil, then water until creamy smooth. You can add as much water as necessary until desired texture.
7. Place in a serving bowl and top with feta cheese, pomegranate arils, and microgreens.  Serve surround by vegetables and/or crackers.

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Notes

Note: Butternut Squash refrigerates well for 3 - 4 days and can freeze up to 1 month (although I recommend freshly made).

Keywords: butternut squash hummus. roasted butternut squash, hummus, vegetarian appetizer

The post Maple Roasted Butternut Squash Hummus appeared first on Chef Cindy.

When it comes to the winter season, one of my favorite seasonal ingredients to work into my recipes is Brussels Sprouts. It's great to have as a side dish, in salads, and my newest vegan appetizer recipe as Brussels Sprouts Guacamole! If you're like me, you love the taste of Brussels Sprouts and avocados - why not combine them both! You can add a little more of either to the recipe for whichever flavor you want to stand out the most. This Brussels Sprouts Guacamole will taste super yum no matter what!

Look how pretty when topped with pickled red onions and capers!

Steps to make Brussels Sprouts Guacamole with Pickled Red Onions

The first step is to make the Pickled Red Onions, preferably the day before, but you can make it within hours before serving, if in a pinch for time. I did with this photo, and they turned out great!

The next few steps are quick and easy:

1. Trim the Brussels Sprouts.
2. Boil for 20 minutes, cool.
3. Blend with other ingredients.
4. Scoop guacamole on mini toasts. Top with red onions and capers. Serve.

Brussels Sprouts Guacamole with Pickled Red Onions

• Author: Chef Cindy
• Prep Time: 15 minutes
• Refrigerate: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 18 mini toasts
• Category: Appetizer
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

Brussels Sprouts Guacamole with Pickled Red Onions is delicious as an appetizer for the winter holidays. It tastes as incredible as it looks!

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Ingredients

1 lb Brussels Sprouts

1 teaspoon sea salt

1 avocado

pickled onions (see Pickled Red Onions Recipe)

1 tbsp capers, drained

1/2  tsp paprika

1 tbsp jalapeño, diced

1 tbsp cilantro, chopped

1 tsp sea salt

1 package mini toasts (or crackers)

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Instructions

1. Trim Brussels Sprouts. Place in a medium pot, cover with water and add 1 tsp salt. Bring to a boil, on medium heat, until fork tender - approximately 20 minutes. Strain and let cool for a few minutes.
2. Place in a food processor and blend until smooth. Add in avocado, jalapeñ0, cilantro, sea salt, and a sprinkle of smoked paprika. Blend until smooth. Cool in the refrigerator for 30 minutes.
3. Spread on mini toasts and top with red onions and capers.
4. Place on a platter and serve.

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Notes

I recommend making the mixture at least 30 minutes before serving, allowing the guacamole to cool in the refrigerator. You can make it hours before serving as long as it is tightly covered and refrigerated. You can top it on the mini toasts or crackers within 30 minutes of guests arriving. 

Keywords: cold brussels sprouts appetizer, vegan brussels sprouts appetizer, mini toast appetizer, avocado appetizer, guacamole

The post Brussels Sprouts Guacamole with Pickled Red Onions appeared first on Chef Cindy.

Fennel, Apple & Cabbage Slaw Salad makes a delicious and refreshing salad. It's a great addition to any winter meal. Top this slaw salad with pomegranates to boost antioxidants and a festive touch of color for a holiday!

Fennel, Apple & Cabbage Slaw Salad

• Author: Chef Cindy
• Prep Time: 20 min
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw
• Cuisine: Healthy
• Diet: Vegan

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Description

Fennel, Apple & Cabbage Slaw Salad makes a delish and refreshing salad. It's a great addition to any winter meal. Top it with pomegranates for a boost of antioxidants and a festive touch of color for the holiday!

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Ingredients

Slaw:

1/2 head green cabbage

1 large fennel

2 tbsp fennel fronds 

1 large crisp apple

1 cup pomegranate arils

Dressing:

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tsp lime juice (or lemon)

1 tsp liquid sweetener (maple syrup, agave, or honey) or 1/2 tsp sugar

1/4 tsp salt

1/4 tsp black pepper

Optional: 1 tbsp chopped fresh parsley (basil, mint, or cilantro)

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Instructions

1. Thinly shred cabbage. (a mandoline slicer is recommended for best results).
2. Remove bulb from fennel. Rinse fennel fronds, remove and set aside 2 tbsp chopped fronds. Cut the fennel bulb in half and slice thin.
3. Core, peel and quarter the apple. Thinly slice the apple. Stack slices and cut into matchsticks reserving a few slices for garnish.
4. Remove pomegranate arils (in bowl of water) and set aside 1 cup for the recipe. 
5. Prepare the dressing by whisking all the ingredients in a measuring cup.
6. Place cabbage, fennel & apple in a large bowl and mix in the dressing, pomegranates, fronds and herbs. 
7. Serve topped with apple slices and fronds.

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Notes

Tip: A mandoline slicer is recommended for cabbage, fennel, and apple but you can use a knife as well.

Note: You will have leftover pomegranates if using a whole pomegranate. Freeze remaining arils - best used within 3 months. 

Keywords: apple fennel slaw, fennel cabbage slaw, fennel apple pomegranate salad

The post Fennel, Apple & Cabbage Slaw Salad appeared first on Chef Cindy.

Sweet Potato Rounds with Crispy Shiitake & Vegan Cheddar Cheese make a delicious seasonal appetizer for the winter holidays! Make sweet potato rounds using narrow-sized sweet potatoes. Eat them bite-sized and enjoy a mouthful of flavors! It is best to prepare this appetizer right before your company arrives. But, if in a pinch for time, set the rounds up on a platter with little condiment bowls for your guest to add toppings themselves!

Why should you soak potatoes before roasting them?

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from developing a crispy texture and cooking evenly. Using cold water to soak the potatoes is best because hot water will react with the starch, making it more difficult to separate from the potatoes.

Sweet Potato Rounds With Crispy Shiitake & Vegan Cheddar Cheese

• Author: Chef Cindy
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

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Description

Sweet Potato Rounds with Crispy Shiitake & Vegan Cheddar Cheese make a delicious seasonal appetizer for the winter holidays. These sweet potato bites are a crowd pleaser!

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Ingredients

3 sweet potatoes (narrow), sliced 1/4 inch thick or less (with skin)

olive oil spray

smoked paprika

sea salt & pepper

1/2 cup vegan sour cream

1/2 cup vegan cheddar cheese

2 green onions, thinly sliced on a diagonal

1 package shiitake mushrooms, sliced and roasted

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Instructions

1. Scrub clean and slice sweet potatoes using a mandoline to provide consistency in sizes and cooking time.  Submerge slices in cold water for 20 minutes. Dry thoroughly.
2. Prep & roast the shiitake mushrooms while the sweet potatoes are soaking.
3. Preheat oven to 400°. Place the sweet potatoes rounds on a parchment-lined baking sheet. Spray with olive oil. Season with a sprinkling of paprika, sea salt, and pepper (on both sides).
4. Roast potatoes for 30 minutes, flipping over halfway. I recommend setting a timer for this. Within the last 5 minutes, top with cheese so it melts slightly.
5. Remove potatoes from the oven. On the baking sheet, top each round with sour cream, roasted shiitake, and green onions. Leave about 15 minutes for this.
6. Gently remove prepared potato rounds from the baking sheet using a spatula. Best served warm on a platter.

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Notes

Make-ahead tip: Slice the roasted potatoes the day before, soak, dry and store them in a reusable container. (Do not soak overnight in water). Start cooking 1 hour before company, leaving enough time to prep & plate before company arrives. It can be served at room temperature.

Keywords: sweet potato round appetizer, sweet potato bites, sweet potato rounds, baked sweet potato slices

The post Sweet Potato Rounds With Crispy Shiitake & Vegan Cheddar Cheese appeared first on Chef Cindy.

Roasted Butternut Squash Wontons are a must-have holiday appetizer for my family during Thanksgiving and Christmas! They are crispy, sweet, and the perfect combo of seasonal flavors for winter celebrations. But, I do recommend doubling or tripling the recipe. They are that good! And this way, you can freeze whatever wontons you aren't serving that day and save them for future holiday gatherings or dinner parties. This vegan butternut squash appetizer satisfies all palates!

How do you prepare Roasted Butternut Squash Wontons?

You can prepare Roasted Butternut Squash Wontons in 5 simple steps. I use store-bought wontons, Nasoya (Vegan), which make this recipe easy, but it does take a bit of time to stuff each wonton individually.

• Roast the butternut squash
• Cook the onions
• Mix the ingredients together for the filling
• Fill the wontons
• Bake and serve

If you want to make your vegan wonton wrappers, you can, but I don't fee it's worth the effort!

Stuffing the wontons can be relaxing when done with a friend or watching a TV show (or sipping a glass of wine)! The time will pass by quickly.

This delicious squash appetizer is best served warm from the oven and with the heated maple syrup dip!

Roasted Butternut Squash Wontons

• Author: Chef Cindy
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

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Description

Butternut Squash wontons make a delicious appetizer for the winter season. They are especially great for the holidays. Prepare a big batch and freeze them so you always have this delicious appetizer to pop in the oven for surprise company!

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Ingredients

Wonton Filling

1 medium-sized butternut squash, peeled & cubed (approximately 4 cups)

3 tablespoons extra virgin olive oil

1 tablespoon maple syrup

1/2  teaspoon sea salt

1 onion, minced

2 tablespoons fresh sage, chopped

1/2 cup pecans, chopped fine

freshly ground pepper

1 package wonton wrappers (50 wontons)

Olive oil Spray

Dip

1/4 cup maple syrup

10 sage leaves, chopped (reserve a little for garnish)

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Instructions

1. Preheat oven to 375°.
2. Prepare the filling: Place the squash in a medium bowl and toss it with 2 tbsp of olive oil, maple syrup, and ½ teaspoon salt. Spread the squash on a parchment-lined baking sheet. Roast, stirring once or twice, until the squash is tender and the exterior begins to caramelize for about 25 minutes. Transfer the squash to a bowl, and mash it. You should have about 2 cups of mashed squash.
3. Warm the remaining 1 tablespoon of olive oil over medium heat in a skillet. Add the onions and sauté until lightly browned about 10 minutes. Add the chopped pecans and sauté for an additional 2  minutes. Add the mashed squash and cook, constantly stirring, until heated through, about 2 minutes. Remove from heat and stir in sage. Add salt to taste (about 1/2 teaspoon) and a few grinds of black pepper. Allow the filling to cool to room temperature.
4. Line a baking sheet with parchment paper and spray with oil. Set aside a small bowl of water and a pastry brush. If you don't have a pastry brush, your finger works just fine!
5. Wonton preparation: Place a wonton wrapper on a smooth work surface (cutting board or plate) and brush 1/2 inch around the edges with water. Place a heaping teaspoon of filling in the middle of the wonton wrapper. Press opposite corners of wrapper together, sealing edges tightly all around by pressing together with your fingers. Place stuffed wonton on the prepared baking sheet and continue filling each wonton until filling is used up. The filled wonton can be covered and refrigerated for up to 2 days, separated on a baking sheet. Tip: Place the baking sheet in a freezer for 3 hours or more. Remove wontons and place them in a freezer-safe container for up to 3 months. 
6. Cook the wonton: Preheat an oven to 375°. Lightly spray the wontons with olive oil. Bake for 15-20 minutes until golden brown—heat maple syrup and sage in a small pot. Serve on a platter topped with chopped sage and maple dip.

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Notes

Tip: If frozen, remove wontons from the freezer 15 minutes before cooking. Spray with olive oil and cook according to the directions above. 

Time Saver Tip: Roast the butternut squash halved. When done, mix the maple syrup & salt into the filling.

Keywords: squash appetizers, vegan butternut squash appetizer

The post Roasted Butternut Squash Wontons With Maple Sage Dip appeared first on Chef Cindy.

Many an ingredient can go into this recipe, and it did! Gochujang Tofu Veggie Stir-Fry with Vermicelli is one of those recipe creations that comes when you say to yourself, "What can I make for dinner"? Many of these are staple ingredients I recommend to have when stocking your refrigerator and pantry. Besides the base veggies for this recipe, the essential flavoring comes from the Mother-In-Laws Gochujang Fermented Chile Sauce. If that's all you have on hand, you can make a delicious broth with that alone! Add in all of my extra ingredients, and you will have a perfectly balanced sweet, spicy, umami tofu dinner!

Cook your veggies. Blend all of the liquid ingredients into the vegetable broth. Pour the broth mixture into the stir-fry. Heat thoroughly and serve over vermicelli, topped with fresh cilantro!

Learning how and why you need to cook more plant-based meals is an eco-friendly task you can take on to help fight climate change. If you'd like to read more about eco-conscious cooking, check out The Mindful Fork!

Gochujang Tofu Veggie Stir-Fry with Vermicelli

• Author: Chef Cindy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stir-fry
• Cuisine: Healthy
• Diet: Vegan

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Description

Gochujang Tofu Veggie Stir-Fry with Vermicelli is an easy vegan stir-fry to make for a weekday meal. It's healthy, delicious, and warming for a fall/winter dinner. 

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Ingredients

2 Tbsp olive oil

1/2 red onion, diced

1 package shiitake mushrooms, sliced

2 carrots, sliced diagonally

1 block tofu, pressed & cubed

2 celery stalks or bok choy, sliced 

2 cups kale, chopped

2 1/2 cups vegetable broth

1 tsp tamari

1 tsp brown rice vinegar

5 drops umeboshi plum vinegar

2 Tbsp Gochujang Fermented Chili Sauce *Garlic, Mother-In-Laws Brand recommended

2 Tbsp Mirin Rice Cooking Wine

2 green onions, chopped 

5 drops toasted sesame oil

3 Instant Whole Grain Rice Vermicelli Portions

1 bunch cilantro, chopped

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Instructions

1. Prep all ingredients. Heat water in a separate pot for vermicelli.
2. Heat oil in a large non-stick pan. Add onion and shiitake, cook for 5 minutes stirring occasionally.
3. Add carrots and cook for another 5 minutes. Gently stir in tofu, celery, bok choy, and kale. Add broth mixture and simmer until ingredients are tender. 
4. Add greens onion and sesame oil. Heat thoroughly. 
5. Cook vermicelli according to directions.
6. Serve individually in bowls - vermicelli covered with tofu mixture and juices and topped with cilantro. 

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Keywords: korean tofu gochujang, gochujang stir fry vegetables

The post Gochujang Tofu Veggie Stir-Fry with Vermicelli appeared first on Chef Cindy.

Autumn has indeed kicked in when soups become a go-to recipe for a weeknight meal. Autumn Vegetable Lentil Soup is an easy last-minute soup to make because the ingredients are readily available in my refrigerator throughout the cold weather season - leeks, onions, carrots, celery, turnip, collards, and peppers. And, I almost always have vegetable broth and lentils in my pantry as well. Combine the ingredients in a pot, and you have a delicious vegan lentil soup.

This soup couldn't be any easier to make. Prep the ingredients and add them one by one into a large pot or dutch oven. Simmer at a low temperature, walk away, and in 40 minutes, you will be enjoying a hearty, warming soup. Even better, this vegetable lentil soup can be made in half that time with an Instant Pot!

Prep all the lentil soup ingredients and combine them in a pot to cook for 40 minutes.

The key is always to make more lentil soup than you need. It stores well in the refrigerator for four days and several months in the freezer.

Autumn Vegetable Lentil Soup

• Author: Chef Cindy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

This Autumn Vegetable Lentil Soup is an easy last-minute soup to make. Most of the ingredients should be readily available in your refrigerator/pantry throughout the cold seasons. Combine all ingredients in a pot and you have a delicious and warming soup in only 30 minutes!

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Ingredients

• 1/4 cup olive oil
• 1/2 large onion, diced (1/2 cup)
• 1 leek, white part only, halved and thinly sliced
• 2 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 turnip, cubed
• 1 red pepper, diced
• 4 garlic cloves, minced
• 1 tsp salt and a few grinds freshly ground pepper
• 1 tsp crushed red pepper flakes
• 1 tsp curry powder
• 2 tsp cumin
• 4 cups vegetable broth
• 3 Yukon Gold Potatoes, peeled and cubed (1 1/2 cups)
• 1 cup Autumn Blend Lentils, rinsed and drained
• 1-2 sprigs thyme
• 1 bay leaf
• 1 large can diced tomatoes (28 oz)
• 1 cup water
• 1 cup collard greens, stems removed and sliced thin (chiffonade)
• 1/2 lemon, juiced
• handful parsley, chopped

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Instructions

1. Heat olive oil in a dutch oven. Add onion and simmer until translucent, about 5 minutes.
2. Add leeks, celery, carrots, turnips, peppers, and garlic. Add spices, stir and cook for a few minutes until ingredients become fragrant. 
3. Add broth, potatoes, lentils, thyme and bay leaf. Stir in diced tomatoes and water. Let the soup simmer partially covered for 35 minutes of cooking time.
4. Remove thyme and bay leaf. Stir in collard greens and lemon juice. Cook an additional 5 minutes and serve topped with fresh chopped parsley.

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Notes

Optional: You can omit cumin or curry or both from this recipe if those aren't favored spices. 

Keywords: autumn blend lentil soup, curry lentil soup, vegan lentil soup

The post Autumn Vegetable Lentil Soup appeared first on Chef Cindy.

As the fall weather begins to set in, so do my cravings for soup or stew! Nothing beats winding down with a hearty, healthy, and warming bowl of Maple Roasted Butternut Squash Chili with Cornbread for dinner. It's a great end-of-the-week meal to create with fresh vegetables, beans, herbs, and condiments left from cooking all week. Butternut squash chili is one of my favorite chili recipes because you get the blend of sweet and spicy flavors meshed together in every spoonful. It makes a great vegan chili if you top it with non-dairy cheese and sour cream.

How do you make vegan roasted butternut squash chili?

Making vegan chili is super easy - just cut out the meat! Combine a bunch of your favorite seasonal vegetables in a pot, along with tomato sauce and chili seasonings, and you have chili. To keep it vegan, finish it off with plant-based chili toppings.

Most Recent Fall Recipes from Chef Cindy:

• Sweet Potato Rounds With Crispy Shiitake & Vegan Cheddar Cheese
• Roasted Butternut Squash Wontons With Maple Sage Dip
• Gochujang Tofu Veggie Stir-Fry with Vermicelli
• Autumn Vegetable Lentil Soup
• Maple Roasted Butternut Squash Chili with Cornbread

Maple Roasted Butternut Squash Chili with Cornbread

• Author: Chef Cindy
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Cooked
• Cuisine: Healthy
• Diet: Vegan

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Description

As the fall weather begins to set in, so do my cravings for soup or stew! Nothing beats winding down with a hearty, healthy, and warming bowl of Vegan Maple Roasted Butternut Squash Chili with Cornbread for dinner. It's a great end-of-the-week meal! 

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Ingredients

Roasted Butternut Squash:

1 butternut squash, peeled, seeded & cubed (approximately 6 cups)

2 tbsp olive oil 

1 tbsp maple syrup

1/2 tsp sea salt

Chili:

1 tbsp olive oil

1 onion, chopped

1 green pepper, diced

1 red pepper, diced

1 celery stick, diced

2 garlic cloves, minced

1 tsp salt

1 container pinto beans (or black beans, kidney beans)

2 cups tomato puree (strained tomatoes) - start with 2 cups and add more if desired

1 28 oz can crushed tomatoes

2 tbsp chili powder

1 tsp smoked paprika

1 tsp cilantro seasoning

1/2 tsp oregano

1 jalapeño, chopped  

1 lime

Chili Toppings:

vegan cheese

2 scallions

vegan sour cream

1/2 bunch fresh cilantro, chopped

Cornbread Ingredients:

1 1/4 cups all-purpose flour

1 cup yellow cornmeal

2/3 cup granulated sugar

1 tsp salt

1 tbsp baking powder

1 1/4 cup unsweetened almond milk

1/3 cup canola oil

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Instructions

1. Pre-heat oven to 350°.
2. Prepare butternut squash by peeling & cutting into cubes. 
3. Mix in a bowl with 2 tbsp olive oil, maple syrup, and 1 teaspoon sea salt. Place on a parchment-lined baking sheet and bake for 30 minutes or until tender but firm.
4. While roasting, prep the onions, peppers,  celery, scallions, garlic, and cilantro. Drain beans.
5.  Heat a Dutch Oven or large pot. Add 1 tbsp olive oil. Add onions and cook for 5 minutes, stirring occasionally. Stir in green and red peppers, celery, and garlic and cook for an additional 10 minutes. Season salt and freshly ground pepper.
6. Add beans, tomato puree, and crushed tomatoes. Stir in - chili powder, dried cilantro, and 1 tsp fresh jalapeño. Gently stir in Maple Roasted Butternut Squash and let flavors blend while cooking for 15 minutes.  Squeeze in lime juice. Season with salt & pepper to taste.
7. Make cornbread - see link below for directions.
8. If additional heat is desired, add more jalapeño. Serve in bowls topped with cheese, scallions, sour cream, fresh cilantro, and a side of cornbread. 

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Notes

All chili topping ingredients in this recipe are vegan but optional.

Directions for cornbread: See The Best Vegan Cornbread by Nora Cooks

Keywords: vegan butternut squash chili, vegan chili, butternut squash chili

The post Maple Roasted Butternut Squash Chili with Cornbread appeared first on Chef Cindy.

When you're looking for a quickie meal, popping a sweet potato in the oven probably isn't what pops into your mind. But with just a little planning ahead this nutritious and delicious meal can be just that! While the sweet potato is baking, you can work, do chores, shoot out a few texts/emails and then pull together a few ingredients to be added to your sweet potato. My stuffed sweet potato recipe combined ingredients I happened to have in my refrigerator but there are many combinations that work great.

What to put in a stuffed sweet potato?

Here are a few suggestions:

• A Touch of Mexican: black beans, shredded cabbage, jalapeños, avocado, lime juice, chili powder.
• A Hint of Greek: couscous, red onion, feta, tzatziki, lemon.
• A Fall Flare: shredded brussels sprouts, cranberries, matchstick cut radish, apple cider vinegar, olive oil, goat cheese.

Leftover chili makes a great topping for baked sweet potatoes!

How healthy are sweet potatoes?

There are many reasons to include sweet potatoes in your diet beyond their delicious flavor. Sweet potatoes health benefits include boosting immunity, fueling your brain, easing stress and anxiety, and helping to fight cancer.

Don't throw that skin away! Sweet potato skin adds extra nutrients and fiber to your meal. However, since sweet potatoes grow in the ground, it’s important to properly wash the outer skin to remove any excess dirt, pesticides, or debris. Although not on the ewg's dirty dozen list, it's always best to buy organic whenever you can to support healthy soils.

Tip: If in a rush, you do not need to halve the sweet potatoes. Just cut a slit in the potato and stuff your ingredients in. Be sure to dig in with each spoonful, though, as you eat to get a little sweet potato with each bite!

Looking for a few other sweet potato recipes to enjoy, try these:

• Sweet Potato Fries with Truffle Dip by Chef Cindy
• Sweet Potato Coconut Curry Soup by Minimalist Baker
• Vegan Sweet Potato Pie by Loving It Vegan
• Sweet Potato Chickpea & Lentil Soup by Chef Cindy

Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle

• Author: Chef Cindy
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Lunch
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

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Description

Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle is a quick and easy fall meal to make for lunch or dinner. This vegan stuffed sweet potato recipe is loaded with ingredients that make it delicious and super healthy!

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Ingredients

2 large sweet potatoes

1/2 cup dry quinoa

1 cup vegetable broth

1 cup cooked chickpeas

1 tbsp fresh parsley, chopped 

1/2 cup dried cranberries

1/4 cup pecans, chopped

1 tsp dried basil

salt & pepper to taste

1 lemon, juiced & zest (reserve 2 tbsp lemon juice)

1/4 cup tahini

1 tbsp maple syrup

2 tbsp lemon juice

1/2 tsp salt

3 tbsp water

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Instructions

1. Preheat oven to 375°. Scrub sweet potatoes clean. Puncture each a few times with a fork.
2. Bake sweet potatoes for 45 minutes, or until pierced easily with a fork.
3. Cook quinoa in the vegetable broth while sweet potatoes are baking.
4. When potatoes are done, halve each and scoop out insides, reserving enough for skins to hold up.
5. Mash sweet potato in a bowl using a fork. Stir in chickpeas, parsley, cranberries, pecans, basil, salt & pepper, 1 teaspoon lemon juice, and lemon zest.
6. Stuff mixture in sweet potato and bake at 325° for 10 minutes to heat up ingredients.
7. Make maple tahini dressing by mixing maple syrup, tahini, lemon juice, lemon zest in a small measuring cup. Add water to thin consistency. 
8. When sweet potatoes are done, drizzle with dressing and serve.

 

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Notes

Leftover Maple Tahini Dressing is great on roasted vegetables!

Keywords: vegan stuffed sweet potatoes, stuffed sweet potato recipe

The post Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle appeared first on Chef Cindy.

Vegan breakfast muffins are a great treat for breakfast, snacks, and even dessert. Apple Matcha Tea Muffins with Walnut Topping are made extra healthy with the addition of matcha green tea powder. To keep this low in calories, you can substitute oil with my Best Homemade Applesauce recipe. It comes in handy to make a big batch of applesauce to be eaten as-is for a snack, condiment, or to use when baking.

Adding applesauce gives muffins extra flavor and natural sweetness from the apple!

Apple Matcha Tea Muffins with Walnut Topping

• Author: Chef Cindy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

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Description

Vegan Breakfast Muffins are a great treat for breakfast, snacks, and even dessert. Apple Matcha Tea Muffins are made extra healthy with the addition of matcha green tea powder.

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Ingredients

Topping:

1/2 walnuts, chopped

1/2 cup brown sugar

2 tablespoons coconut oil

Muffins:

2 cups all-purpose flour

1/4 cup brown sugar

3 1/4 teaspoons baking powder

3 1/4 teaspoons matcha green tea powder

1/8 teaspoon salt

1  1/4 cup almond milk

3 tablespoons coconut oil

1 apple, cored and cubed (small)

cooking spray oil

12 muffin liners

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Instructions

1. Preheat oven to 350°.
2. Prepare the topping: Mix chopped walnuts with 1/4 cup brown sugar and 2  tablespoons coconut oil. Set aside.
3. Whisk the dry ingredients in a bowl: flour,  1/4 cup brown sugar, baking powder, matcha tea, salt.
4. Stir in almond milk and 3 tablespoons applesauce.
5. Add apple cubes and fold in gently.
6. Using a large ice cream scooper, pour the muffin mixture into greased and lined muffin tins.
7. Spoon a small amount of topping on each muffin.
8. Bake for 20 minutes. Remove muffins and place them on a cooling rack.

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Notes

• You can use applesauce 1:1 instead of oil.
• You can use a gluten-free flour blend: 1 cup white rice flour, 1/2 cup millet flour, 1/2 cup tapioca flour.

Keywords: vegan breakfast muffins, vegan matcha tea muffins, vegan muffins

The post Apple Matcha Tea Muffins with Walnut Topping appeared first on Chef Cindy.