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Roasted Corn, Red Pepper, and Sweet Potato Soup with Coconut Milk (Vegan)
Serves
4-6

Ingredients

coconut oil

2 pounds

corn kernels, fresh or frozen

1

small onion

1

red bell pepper, chopped

2

medium sweet potatoes

2 teaspoons

curry powder

1 teaspoon

salt

¼ to ½ teaspoons

black pepper

2

(14oz) cans coconut milk

4 cups

vegetable stock

sriracha for serving

Directions

Begin by roasting the corn. Preheat oven to 450 degrees F. Lightly grease two baking sheets with coconut oil. Spread corn on prepared baking sheets. Bake for 20-25 minutes, or until lightly brown, stirring as necessary.

Cook sweet potatoes in microwave. Microwave on high for 8 to 10 minutes or until tender.

In a large soup pot, melt 2 Tablespoons of coconut oil. Add onion and red bell pepper, sautéing until soft, about 3-5 minutes.

Scoop sweet potato from skin, and add to pot along with roasted corn. Add curry powder, salt and pepper. Cooking 30 seconds. Add coconut milk and vegetable stock. Cook for 15 minutes, stirring occasionally. Then blend using an immersion blender or blender.

Serve with sriracha and additional coconut milk, if desired.

Notes:
Roasting time will be shorter if using fresh corn.
Recipe loosely adapted from Nutmeg Nanny (Smoky Sweet Corn Soup)
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January 28, 2025

Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe.

Updated on April 19, 2024

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Ingredients

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
4 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, sliced
½ cup julienned sun-dried tomatoes
½ teaspoon salt, divided
1 cup packed fresh basil leaves
2 cloves garlic, coarsely chopped
⅓ cup unsalted raw cashews
3 tablespoons lemon juice
2 teaspoons nutritional yeast
½ teaspoon ground pepper

Directions

Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 14 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and 1/4 teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat.
Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/4 teaspoon salt and pepper in a food processor. Process until mostly smooth.
Use a fork to scrape the squash flesh from the shells into a colander. Press lightly on the flesh to remove some of the liquid. Divide the squash among 4 plates. Top each serving with mushroom mixture and then a dollop of basil pesto.

Originally appeared: EatingWell.com, July 2018

Nutrition Facts (per serving)

310	Calories
22g	Fat
27g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 310
% Daily Value *
Total Carbohydrate 27g	10%
Dietary Fiber 6g	20%
Total Sugars 8g
Protein 7g	13%
Total Fat 22g	28%
Saturated Fat 3g	17%
Vitamin A 1003IU	20%
Vitamin C 29mg	32%
Folate 74mcg	19%
Sodium 377mg	16%
Calcium 96mg	7%
Iron 3mg	14%
Magnesium 81mg	19%
Potassium 895mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

January 28, 2025

Grilled Chicken and Quinoa with Matcha Dressing
The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish. Ceremonial is the highest grade of matcha and is made for drinking from the youngest tea leaves. Culinary matcha is still high-quality but has a more robust flavor, allowing it to shine through when combined with other ingredients.

Ingredients

Quinoa and chicken:

1/2 cup quinoa

2 large skinless, boneless chicken breasts (about 18 oz.)

2 Tbsp. extra-virgin olive oil

Freshly ground black pepper

Dressing and assembly:

1 cup vegan or regular mayonnaise

2 Tbsp. fresh lime juice

2 tsp. culinary-grade matcha

1 1/2 tsp. Dijon mustard

1/2 tsp. agave nectar

2 garlic cloves

1 1/2 tsp. kosher salt, plus more

1/2 cup basil leaves

1/4 cup parsley leaves with tender stems

12 cups baby greens (such as kale, spinach, and/or arugula)

2 cups cherry tomatoes, halved

4 Persian cucumbers, cut into 1″ pieces (about 2 cups)

2 avocado, cut into 3/4″ pieces

1 1/3 cups crumbled feta

Preparation

Quinoa and chicken:

Step 1

Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.

Step 2

Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2″ pieces.

Dressing and assembly:

Step 3

Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.

Step 4

Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 1/2 cup dressing and toss to coat; season with salt.

Step 5

Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
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January 28, 2025
Flourless Quinoa Chocolate Cake
Serves
8

Author Notes

“Dense and moist, this flourless cake is the luscious chocolate cake you dream about. With each mouthwatering bite, you’re transported to a world of elegance, full of chocolate and…. quinoa!” – Alyssa Rimmer, Queen of Quinoa —Alter Eco

Ingredients

For the Cake

¹/₂ cup

plain almond yogurt (or plain yogurt of choice)

4

large eggs

1 teaspoon

pure vanilla extract

2 cups

Alter Eco Royal Pearl Quinoa

³/₄ cup

melted coconut oil

³/₄ cup

raw honey

2

bars of Alter Eco Blackout

1 ¹/₂ teaspoons

baking powder

¹/₂ teaspoon

baking soda

For the Vegan Frosting

³/₄ cup

mashed sweet potato

¹/₄ cup

maple syrup

3 tablespoons

melted coconut oil

2 tablespoons

unsweetened applesauce

2 tablespoons

cocoa powder

1 tablespoon

tapioca starch

2 teaspoons

vanilla

¹/₄ teaspoon

fine sea salt

Directions

Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.

Combine yogurt, eggs and vanilla in a food processor fit with the steel blade, and process until smooth. Add quinoa, oil and honey, and process until fully combined and as smooth as possible, 2 – 3 minutes.

Whisk together dry ingredients in a separate mixing bowl. Melt chocolate and add wet ingredients to the dry mix until combined.

Transfer batter to the prepared pan and bake for 40 – 45 minutes, until a cake tester inserted into the center comes out clean.

While the cake is cooking, prepare frosting by adding all ingredients to a food processor and blending until smooth. Let frosting cool before covering the cake.

Remove cake from the oven and let it cool completely in the pan, then transfer to a wire rack.

When completely cooled, carefully slice the cake in half, making two layers. Frost the top of the bottom layer, then add the top layer and frost the rest of the cake.
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January 28, 2025
Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce
1. Preheat oven to 425 degrees F.
2. Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.
3. Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.
4. Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.
Tips

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
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January 28, 2025
Cashew Cheesecake
Photo by jonajim

Prep time
45 minutes

Makes
6” cheesecake

Author Notes

This is seriously the easiest dessert with the biggest payoff. Just make sure to plan ahead and soak the cashews overnight. But what makes this cashew cheesecake different from others is the toasted coconut in the crust and the melted butter in the filling. These two ingredients give the cheesecake a buttery, baked flavor and rich & creamy texture missing from most raw, vegan & gluten-free cheesecakes. I recommend the white miso, which imparts the distinct tang and culture of cream cheese. The great part about this recipe (which I encourage) is that you can customize and add flavors. I’ve made this base recipe into dark chocolate blackberry, key lime, lemon lavender, chocolate caramel, cookies & cream, cranberry orange, etc. just adjust flavorings or add toppings. —jonajim

Ingredients

Crust

³/₄ cup

almonds (118g)

8 – 12

medjool dates, pitted

¹/₄ cup

coconut, preferably toasted (14g)

2 teaspoons

vegan butter or coconut oil (10mL)

1 splash

vanilla

1 pinch

sea salt

Filling

2 cups

raw & unsalted cashews, soaked overnight then drained & rinsed (300g)

¹/₂ cup

coconut milk (118mL)

¹/₃ cup

hunny, maple syrup or agave (79mL)

¹/₄ cup

coconut oil (59mL)

1 – 2 tablespoons

lemon juice (15-30mL)

2 teaspoons

vanilla (10mL)

1 pinch

sea salt

2 tablespoons

vegan butter, melted (28g)

1-3 teaspoons

shiro or white miso, optional

Tangy Cranberry Sauce (if you’re making the cranberry variation)

Directions

Cover the cashews with boiling water, and store overnight in the refrigerator to soak. If you’re making the cranberry variation, make my Tangy Cranberry Sauce recipe. Then you can purée it if you want a thinner sauce.

Process all the crust ingredients until mostly processed and to your liking. I prefer some coarse nuts and coconut. The mix should come together when pressed. If it’s too dry add medjool dates; if it’s too wet add almonds or coconut. Press into a lined & greased 6” springform pan. Set aside.

Combine all ingredients in blender and emulsify starting on low to break up the cashews and increasing until on high – until smooth and creamy (about 1 minute total in a Vitamix). Pour into lined 6” springform pan with crust already prepared in the bottom. Tap on counter to remove some air bubbles, but don’t go crazy with it. Freeze until set (usually in a couple of hours or overnight).

A few hours before you’re ready to serve, remove the frozen cheesecake from the mold. Sometimes it releases easily, but you may have to warm the sides of the pan a little. Set onto a plate and defrost in the refrigerator for a couple of hours – just make sure the middle is defrosted before serving (you can check with a toothpick or knife inserted into the center). Enjoy!
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January 28, 2025
Shaved Asparagus Spring Salad with Roasted Lemon Thyme Vinaigrette
Serves
4

Author Notes

Never had raw asparagus? This recipe lets you experience its grassy sweetness in its purest form, using the roasted lemon vinaigrette as a type of ceviche to soften the shaved stalks. Roasting the lemons turns their acidic qualities gentler, their sweetness further brought out by the thyme. Pan-roasted corn and spring onions mingle with bright peas to capture spring in every bite. —Liz Moody

Ingredients

Shaved Asparagus Salad

1 bunch

asparagus

1 cup

frozen peas

6

green onions, tips and ends removed and cut in half

2

ears of corn (can sub 1 cup frozen corn), kernels cut off

pinch

salt

pinch

black pepper

dash

olive oil, ghee, or coconut oil for cooking

Roasted Lemon Thyme Vinaigrette

3

lemons (preferably organic, as you’ll be zesting them)

2 teaspoons

honey (can sub maple syrup or coconut syrup if vegan)

¹/₄ cup

olive oil + more to drizzle

5 – 6 sprigs

fresh thyme, destemmed and roughly chopped

2

cloves fresh garlic, minced

pinch

salt

Directions

Preheat oven to 400 degrees.

Zest 2 lemons, then cut them in half and place them cut side down in a small baking dish. Drizzle with olive oil and place in oven for 40 minutes.

In a mason jar or small bowl, combine the minced garlic, salt, thyme, honey, and the juice of the 1 remaining lemon. Shake or mix well to combine.

Wash your asparagus, then using a normal vegetable peeler, shave them by placing them on a large cutting board, the woody end facing away from you (don’t cut it off before shaving, as you’ll use it as a handle). In one long stroke, shave ribbons off the asparagus (it’s okay if these vary in size). Transfer to a medium bowl and mix in a generous shake of salt.

In a medium pot, boil a few cups of water, then add frozen peas. Boil for 4 – 5 minutes, or until bright green, then transfer immediately to an ice water bath. Drain well, then add to the shaved asparagus.

Drizzle a saucepan with cooking oil of choice, using just enough to lightly coat the bottom of the entire pan. Heat the oil on medium high for 3 – 4 minutes, or until very hot, then add corn kernels and spring onions. Cook for until very dark brown and “roasted” looking, about 10 minutes. Let cool for a moment, then toss with asparagus and pea mixture.

Remove lemons from the oven and use a spoon to remove seeds. Pour the juice from the baking pan into dressing mixture, then squeeze out additional roasted lemon insides. Shake or mix well, then add olive oil and shake or mix again. Toss with salad until well coated. Let sit for 10 minutes before serving, garnishing with fresh ground black pepper if desired.
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January 28, 2025
Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
It’s time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage ‘steaks’ create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.

Ingredients

2 medium purple or green cabbages (4–5 lb. total; second cabbage optional)

2 tsp. (or more) kosher salt, divided

1 3/4 tsp. freshly ground black pepper, divided

2 (14.5-oz.) cans chickpeas, drained, rinsed

1 tsp. ground cumin

1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling

1 1/4 tsp. ground coriander, divided

1/2 loaf sourdough bread (about 1/2 lb.)

2 garlic cloves, finely grated, divided

2 tsp. Dijon mustard, divided

2 Tbsp. finely chopped parsley, plus whole leaves for serving

1/2 cup vegan or regular mayonnaise

2 Tbsp. (or more) fresh lemon juice

Preparation

Step 1

Preheat oven to 425°F. Slice 1 cabbage into 1″-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35–40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)

Step 2

Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20–25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).

Step 3

Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10–12 minutes.

Step 4

Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.

Step 5

Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
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January 28, 2025
Lunch Recipe: Golden Quinoa Salad with Lemon, Dill & Avocado
Faith DurandSenior Vice President of Content at AT Media

Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

published Jul 24, 2012

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

It took me a long time to warm up to quinoa. I felt like I was the only one not on the super-grain-(that’s-not-really-a-grain-but-who-cares) bandwagon. But my attempts at quinoa had all turned out sticky and faintly bitter, a health food to choke down. So how did I get from there to here, to this lemon-scented golden salad with crunchy bits of cucumber, radish, and almonds? (There are dates, dill, and Parmesan in there too, plus a secret ingredient that really makes it sing.) It only takes one quinoa dish, it turns out, to make a difference.

Appropriately enough, my turning point with quinoa came in my direct line of work for The Kitchn. When I visited and shot Lilian’s gorgeous sunlit kitchen last year, she fed me a giant green salad with quinoa tossed throughout. But this wasn’t the quinoa I knew (and loathed, faintly). The grains were tender and pearly, like couscous but far more delicate and delicious, without even a hint of bitterness. The flavor and the texture were both perfection.

I asked Lilian how she got her quinoa so delicious, and she described how she rinsed even pre-washed quinoa for several minutes to remove all traces of the bitter coating. She also cooked the quinoa in a little less liquid than I usually did. (Find Lilian’s salad here: Quinoa arugula salad at Chinese Grandma.)

After that experience I was hooked! I started washing my quinoa much more thoroughly and found it made a difference in both texture and taste. I also found that the flavor of quinoa is greatly enhanced by cooking in broth, and quinoa cooked in chicken broth is now a staple of our weeknight dinners.

It also forms the base of this salad, which made from savory quinoa and crunchy bites of summer vegetables, with shallot, dill, and lemon as aromatics, and nuts and dates to round it out into a satisfying lunch dish. I have made this over and over again this summer, and it never gets old.

The secret ingredient, besides well-cooked quinoa, is smoke. Just a hint of smokiness in the dressing pulls everything together and makes it sing. The first time I made this I used smoked olive oil, which if you have works very well. But it’s expensive, so I also tried this with a dash of natural liquid smoke, and it had the same effect. Try it — the salad won’t taste smoky, just a little deeper and fuller.

Ingredients

1 cup
golden quinoa

1 3/4 cups
chicken or vegetable broth

8
small red radishes, well-cleaned and tops removed

1/3
seedless English cucumber, about 1/4 pound, unpeeled

1
large shallot

2/3
lightly filled cup dill fronds, without stems

1/2
lemon, zested and juiced, about 1 1/2 tablespoons

3 tablespoons
extra-virgin olive oil

1/2 tablespoon
balsamic vinegar

1/8 teaspoon
liquid smoke (see Recipe Note)

1/2 cup
sliced raw almonds

1/2 cup
pitted dates, roughly chopped

1/2 cup
grated Parmesan cheese (omit for a vegan adaptation)

Flaky sea salt and freshly ground black pepper

1
ripe avocado, to serve

Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.

Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables.

Dice the radishes finely — about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl.

Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa.

Fold in the almonds, chopped dates, and Parmesan. Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado.

Recipe Notes

1 tablespoon smoked olive oil, such as The Smoked Olive’s Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon regular olive oil.