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Dairy free

Easy Vegan Strawberry Ice Cream(Dairy-Free and Eggless)

This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs. You can easily make this strawberry ice cream recipe with an ice cream maker and only need a handful of ingredients. This is an easy vegan summer dessert to enjoy under the sun by the pool or at your next BBQ party.

Homemade strawberry ice cream is scooped on a waffle corn.
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Why You'll Love This Recipe

My number one choice of ice cream is always strawberry! Anything strawberry is something I can't pass by. Early this summer, I became obsessed with a strawberry parfait from a local ice cream shop. It had strawberry ice cream, strawberry topping, and a generous mountain of whipped cream. The only downside was that it was a seasonal item, which broke my heart.

This inspired me to create my own strawberry ice cream, but without eggs and dairy. This means no cooking is required, making it easy to prepare. Plus, too much dairy makes me break out anyway. Creating vegan ice cream allows me to enjoy dessert without guilt.

I hope you like the idea of egg-free, dairy-free ice cream and starting your own ice cream parlor at home. If you have a freezer bowl ready for your ice cream machine (my Cuisinart freezer bowl is always kept in my freezer), making ice cream at home is quick and easy, especially if you like soft serve.

Two scoops of strawberry ice cream on a waffle corn.

The Ingredients of Homemade Strawberry Ice Cream

You only need a handful of ingredients for this easy dessert recipe!

  • Strawberries: Hulled and quartered. Blend into the ice cream and also add chunks for extra flavor and texture.
  • Cashews: I love making this recipe using raw cashews. When you use raw cashews, soak them for 3 hours before use. Soaking reduces phytic acid in nuts and improves nutrient absorption. Keep them in the fridge when it's warm. Rinse and drain well before use. You can also use roasted cashews. In this case, soaking helps soften the nuts and blend smoother. In a pinch, you can boil cashews for 15 minutes to soften.
  • Coconut Milk: Use full-fat and unsweetened kind.
  • Maple syrup: You can also use other like honey or agave syrup.
  • Vanilla Extract and Sea Salt: boost of flavor.
Strawberries, coconut milk, soaked cashews, maple syrup, vanilla, and salt on the table.

Equipment

For this recipe, you'll need

  • High-speed blender - I use my Vitamix blender.
  • Ice cream maker - You don't need a fancy one. A basic one is more than enough! I use a Cuisinart Ice Cream Maker Machine with 1.5 Quart capacity freezing bowl.

How to Make Ice Cream from Scratch

Firstly, making ice cream starts from the day before. Your ice cream maker's freezing bowl must be completely frozen and it typically requires at least 16 to 24 hours before use, depending on your machine. So, freeze the bowl of ice cream maker according to the manufacturer's instructions.

Then soak the cashews. They need to be soaked at least 3 hours before use. I like soaking overnight in the fridge. Then rinse and drain well before use. You can also use roasted cashews. In this case, soaking still helps by softening the nuts and blending smoother. If you don't have time, you can boil cashews for 15 minutes to soften.

In a glass jar, cashews are soaked in water.

Lastly, for the preparation, place a loaf pan in a freezer just before start making ice cream.

Next, in a high-speed blender, add all the ingredients of ice cream. Blend until smooth.

Ingredients of ice cream are placed in a Vitamix blender container.

Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.

  • Adding ice cream mixture into Cuisinart ice cream maker.
  • Churn ice cream mixture into Cuisinart ice cream maker.

For a more solid ice cream texture, freeze it before enjoying it. Transfer the soft serve to the cold loaf pan.

Strawberry ice cream in a loaf pan.

Flatten the surface with a spatula. Cover and freeze until solid, about 3 hours. Scoop and enjoy.

If you're enjoying leftover ice cream the other day, keep it in the freezer. Remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

Scooping ice cream from a loaf pan.

Love Ice Cream? Try these recipes!

Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

Homemade Avocado Ice Cream with Chocolate Chips

Mango Matcha Latte Popsicles

Healthy Homemade Chocolate Popsicles

Homemade strawberry ice cream is scooped on a waffle corn and it's standing in a glass jar.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Homemade strawberry ice cream is scooped on a waffle corn.

Easy Homemade Strawberry Ice Cream(Dairy-Free and Eggless)

This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs, and only requires a handful of ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Servings 6 servings
Calories 279 kcal

Ingredients
 
 

For the Ice Cream

  • 1 cup strawberries hulled and quartered
  • 1 cup raw cashews soaked for 3 hours. Rinse and drain well
  • 1 cup coconut milk full-fat and unsweetened
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • A pinch sea salt

Mix-in

  • ½ cup strawberries chopped

Instructions
 

  • Freeze the bowl of ice cream maker a day before. Place a loaf pan in a freezer before start making ice cream.
  • In a high-speed blender, add all the ingredients of ice cream. Blend until smooth.
  • Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.
  • Transfer the soft serve to the cold loaf pan. Cover and freeze until solid, about 3 hours. Scoop and enjoy. Keep it in the freezer and remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 279kcalCarbohydrates: 28gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 17mgPotassium: 341mgFiber: 1gSugar: 19gVitamin A: 4IUVitamin C: 22mgCalcium: 50mgIron: 3mg
Keyword ice cream
Tried this recipe?Let us know how it was!

Coffee and Tea

Lychee Matcha Soda(Sparkling Green Tea Mocktail)

This Lychee Matcha Soda is a healthy summer drink that captures the tropical flavor of fresh lychees and the antioxidants of matcha into an easy carbonated tea drink! Enjoy this non-alcoholic matcha mocktail drink recipe for an afternoon refresher, a replacement for sugary soda, or any time you need a green wellness boost.

The lychee matcha soda served in scalloped glass and topped with fresh lychee.

Why You'll Love This Recipe

Even though I'm a huge fan of matcha lattes, I'm always looking for a lighter and more refreshing way to enjoy matcha. On a hot summer day, I don't feel like drinking something 'milky' under the bright sunshine. A cold, fizzy, and sweet drink with a little kick of acidity is all I need. That's why I created the Matcha Mojito Mocktail.

But now, for the peak summer, I need a matcha drink idea that is even more summery. The tropical sweetness of lychees well complements the crisp matcha flavor, a refreshing bubbly drink for green tea lovers. And this matcha drink is just made with a handful of fresh ingredients.

Can This Green Tea Soda Turn Into a Matcha Cocktail?

This Lychee Matcha Soda is a non alcoholic wellness drink and is meant to be enjoyed as a summer mocktail. But if you wish to spice up a little, add a splash of vodka to make it a green tea cocktail.

Pouring matcha to a glass of fresh lychee and sparkling water.

The Ingredients

  • Lychees: Ripe juicy lychees are typically in season from around May to July. Make this recipe while fresh lychees are in season.
  • Matcha: The quality of matcha is very important. Choose a ceremonial grade matcha that has a bright green color. I trust and love matcha from Ippodo.
  • Maple syrup: Adds wholesome sweetness.
  • Lime juice: Adds a little acidity.
  • Sparkling water: For the fizz.
The lychee matcha soda topped with a fresh lychee and a lime wedge.

How to Peel Lychees

Fresh lychees are so tropical and delicious, and surprisingly sweet! They might look intimidating if it's your first time trying. But they're so easy to peel and too good to not try!

You can use your nails to piece into the outer red skin of the lychees. And peel the skin off the flesh like you would do with oranges or mandarines.

When you're just enjoying fresh lychee for a snack or dessert, nibble the white flesh, just be careful about the seed in the center.

For this recipe, we need to remove the seeds.

Use a knife to carefully score the flesh lengthwise so that you can approach the seed. Then use your fingers to open up, and pull out the seed. There might be a brown membrane attached to the flesh around where the seed used to be, but it's ok.

Now lychees are ready to be used in the recipe!

  • Peeled whole lychee
  • A lychee is cut in half and a pit removed.

How to Make Lychee Matcha Soda

First and foremost, let's prepare the matcha. Sift matcha into a matcha bowl or a regular small bowl. It's important to sift matcha to achieve the smooth consistency.

Pour hot water over the patch powder and whisk vigorously with a bamboo whisk. Since the liquid used here is so little, it'll be easier to whisk if you tilt the bowl a little bit. Set it aside to cool off a bit while preparing lychees.

In a glass, add lychees, maple syrup, and lime juice. Use a cocktail muddler to mash lychees to release juice and break them into small pieces. Use scissors if necessary to cut lychee.

Muddling lychee in a glass with cocktail muddler.

Add ice to the glass and top with sparkling water.

Mashed lychee, ice cubes, and sparkling water in a glass.

Whisk the matcha again if necessary, as matcha powder sinks when left out too long. Pour the matcha into the glass. Mix well and enjoy! Use a spoon to scoop and enjoy lychee pieces.

Scooping lychee from a glass of matcha soda with a spoon.

Love Matcha? Try more matcha recipes!

Strawberry Matcha Latte Smoothie

Mango Matcha Latte Popsicles

Matcha Mojito Mocktail

Matcha Pancakes

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

The lychee matcha soda served in scalloped glass and topped with fresh lychee.

Lychee Matcha Soda(Sparkling Green Tea Mocktail)

This Lychee Matcha Soda is a healthy summer drink that captures the tropical lychee flavor and matcha into an easy carbonated tea drink.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1 glass
Calories 71 kcal

Ingredients
 
 

  • ½ teaspoon matcha
  • 2 Tablespoons hot water 80°C (176°F)
  • 4 lychees peeled and pitted
  • 2 teaspoons maple syrup
  • 1 teaspoon lime juice
  • ½ cup sparkling water
  • Ice cubes

Instructions
 

  • In a bowl, sift matcha and pour hot water over it. Whisk vigorously with a bamboo whisk.
  • In a glass, add lychee, maple syrup, and lime juice. Use a muddler to mash lychee to release juice and break them into small pieces. Use scissors if necessary to cut lychee.
  • Add ice to the glass and top with sparkling water. Pour the matcha. Mix well and enjoy!

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 71kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 28mgPotassium: 108mgFiber: 1gSugar: 15gVitamin A: 103IUVitamin C: 30mgCalcium: 25mgIron: 1mg
Keyword juice, matcha, soda
Tried this recipe?Let us know how it was!

Dairy free

Healthy Chocolate Covered Peanut Butter Oat Popsicles (Vegan)

These Healthy Chocolate Covered Peanut Butter Oat Popsicles are creamy and delicious frozen treats you can easily make at home this summer! Frozen peanut butter pops are covered with chocolate and peanuts, adding a satisfying crunch to this homemade summer dessert. This easy vegan summer treat recipe is made with just 5 ingredients!

Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

Why You'll Love This Recipe

Just like I previously shared with the Iced Peanut Butter Banana Latte, I love the peanut butter and oat milk combination, almost tasting like a nutty, creamy latte all on its own. This Peanut Butter Oat Popsicle recipe elevates that flavor combo to the summer staple. Creamy and milky peanut butter with a crunch of chocolate is so irresistible!

And I've always been a huge fan of healthy and easy homemade treats that transfer classic indulgence to modern-day recipes. Homemade popsicles are one of the easy recipes to try at home! Because all you need to do is just blend and freeze. Fruit-based popsicles like Watermelon Lime Popsicles are so refreshing and also great for hydration on a hot summer day. On the other hand, creamy and rich popsicles like Homemade Chocolate Popsicles and these peanut butter popsicles are amazing desserts after dinner and summer BBQs. You can't decide fruity or creamy? Try Mango Matcha Latte Popsicles to enjoy the best of both worlds.

The best part of these peanut butter pops is the texture. Biting into creamy ice cream and crunchy chocolate is so satisfying. Try these healthy ice cream bars and stock up in your freezer this summer!

The Ingredients of Peanut Butter Popsicles

For the Popsicles

  • Peanut butter: Use unsweetened, unsalted, natural peanut butter made with 100% peanuts. Use creamy kind.
  • Oat milk: Oat milk is my milk of choice for its creaminess and subtle sweetness. But
  • Maple Syrup: Maple syrup adds wholesome sweetness and goes really well with peanut butter. You can also use other sweeteners like honey and agave.
  • Vanilla Extract and Sea Salt: For the boost of flavor.

For the Chocolate Shell

Creamy and rich peanut butter popsicles complete with the crunch! So let's make an easy chocolate peanut shell to coat the popsicles.

  • Chocolate Chips: The bitterness of dark chocolate chips well balances the sweetness of peanut butter popsicles. But you can use your favorite kind of chocolate chips for this recipe.
  • Coconut Oil: Makes melted chocolate smooth and runny, making it easier to run over the popsicles.
  • Peanuts: Adds tasty crunch to the shell. Toast them on the stovetop or in the oven until golden before use. Let cool and finely chopped

I don't like to have a lot of leftover melting chocolate after the cooking project. So the amount of chocolate shell is very minimal. But unlike dipping a whole popsicle into a chocolate mixture, drizzling chocolate over the popsicles saves a lot of extra chocolate but archives the crunchy texture we all admire.

Creamy peanut butter oat popsicles are topped with chocolate shell and peanut pieces.

How to Make Peanut Butter Popsicles at Home

First, add oat milk, maple syrup, peanut butter, vanilla extract, and salt into a high-speed blender. Blend until smooth and creamy. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight until solid.

When the popsicles are frozen and solid, prepare the chocolate shell. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds. Use a spoon to mix together to combine. If chocolate chips are not fully melted yet, microwave longer, 15 seconds at a time, until smoothly combined.

To release the popsicle from the mold, run the bottom of the mold under the running water for 5-10 seconds. Carefully remove the popsicles from the mold. Drizzle the melted chocolate mixture over the and sprinkle peanuts on the chocolate so they stick. Place them on a plate or tray and freeze to set the shell. Enjoy!

Homemade peanut butter popsicles are covered with chocolate and peanuts.

Love popsicles? Try these ice cream recipes!

Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

Homemade Avocado Ice Cream with Chocolate Chips

Mango Matcha Latte Popsicles

Healthy Homemade Chocolate Popsicles

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

Creamy Peanut Butter Oat Popsicles with Chocolate (Vegan)

These Healthy Peanut Butter Oat Popsicles are creamy and delicious summer frozen treats with a satisfying crunch from chocolate and peanuts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 5 popsicles
Calories 301 kcal

Ingredients
  

For the popsicle

  • 1 cup oat milk
  • 6 Tablespoons maple syrup
  • 6 Tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • Pinch sea salt

For the chocolate shell

  • ¼ cup chocolate chips
  • 2 teaspoons coconut oil
  • 1 Tablespoon peanuts toasted and finely chopped

Instructions
 

  • Make the popsicles: In a high-speed blender, add milk, maple syrup, peanut butter, vanilla extract, and salt. Blend until smooth. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight.
  • Make the chocolate shell: In a small microwave-safe bowl, combine chocolate chips and oil. Microwave for 30 seconds. Mix together to combine. Microwave longer if necessary, 15 seconds at a time, until smoothly combined.
  • Run the bottom of the mold under the running water for 5-10 seconds to help release the popsicle. Remove from the mold. Drizzle or dip the tip into chocolate and sprinkle peanuts. Freeze to set the shell. Enjoy!

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1popsicleCalories: 301kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 1mgSodium: 117mgPotassium: 269mgFiber: 2gSugar: 25gVitamin A: 104IUCalcium: 114mgIron: 2mg
Keyword peanuts, peanuts butter, popsicles
Tried this recipe?Let us know how it was!

Dairy free

Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

This Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl. It's filled with crunchy veggies, crispy tofu, and rice noodles topped with a drizzle of rich and creamy peanut sauce. This vegan spring roll bowl brings refreshing flavor and is so nourishing without a hassle. Enjoy this easy summer salad as a healthy meal or light sides.

Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

Why You'll Love This Recipe

Fresh spring rolls are an easy refreshing meal for the summer. But spring rolls are even easier to make if we skip the rolling part! This spring roll salad has every element that spring rolls require: crunchy veggies, fresh herbs, and rich peanut dressing. The peanut dressing is creamy, sweet, savory, and a hint of heat.

Instead of rice paper, this spring roll bowl is beefed up with rice noodles to elevate it to a nourishing meal. So enjoy this vegan summer salad as an easy weeknight dinner or divide it into small portions to serve as a side dish for the BBQ.

The spring roll noodle salad in a ceramic bowl.

The Ingredients

This recipe is vegan and gluten-free friendly. With a few ingredient swaps, you can make this recipe gluten-free.

For the Spring Roll Salad

  • Firm Tofu: Firm tofu cubes cooked perfectly to golden brown are such a nourishing and satisfying protein source, especially when they're dipped in peanut sauce. The key to the crispy tofu is draining the excess moisture. Press between the plates or pat dry with a paper towel to make the surface dry before cooking.
  • Rice Noodles: You can find rice noodles at local Asian stores or in Asian food aisles at regular grocery stores. You can also use Pad Thai noodles.
  • Romaine, Red Cabbage, Persian Cucumbers, and Carrot: Crunchy veggies are an important texture to this spring roll salad. you can julienne with a knife or peeler. Also, the precut Asian salad mix is a great item to use instead of chopping up all the veggies.
  • Scallion and Cilantro: Fresh herbs are an important flavor in spring rolls! Add as much as you wish.
  • Peanuts: Is peanut dressing peanut-y enough for you? Top the bowl with real peanuts for the crunch!
The ingredients of spring roll salad.

For the Peanut Dressing

  • Peanut Butter: Use unsweetened, unsalted peanut butter. Creamy or Crunchy, use whichever you love.
  • Soy Sauce: Adds savory umami. Use Tamari instead to make this recipe gluten-free.
  • Rice Vinegar: Adds mild acidity.
  • Maple Syrup: Adds wholesome sweetness.
  • Garlic Powder: Adds garlicky flavor without the pungent flavor of raw garlic.
  • Sambal Oelek: Sambal Oelek is a versatile chili paste used in Indonesia. It adds spicy heat to the dish and is usually made of chili peppers, vinegar, and salt, which makes them thorically gluten-free. However, some products are not certified gluten-free, meaning they might be processed with gluten products. So if you're serious about avoiding gluten, make sure to check the label to ensure it's gluten-free. You can omit this if you don't like spicy.
Peanut dressing in a jar.

Substitutions

This noodle salad is pretty adaptable. If you're not feeling like chopping all the veggies, precut Asian salad mix is a great way to go.

If you don't have sambal oelek, you can use garlic chili sauce or sriracha instead. Garlic chili sauce and sriracha are sweeter than sambal oelek, so the peanut dressing will be slightly sweeter.

For the main protein source, shrimp and chicken are also delicious! Think just like spring rolls. What goes into spring rolls works well in this recipe.

Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

How to Make Spring Roll Salad

First, let's start with cooking tofu.

Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Work in batches if necessary. I like to cook my tofu until brown all over and crispy. Add a pinch of salt and a dash of black pepper to season. Remove from the skillet and set aside.

Cubed tofu is cooked to golden brown.

Next, make the peanut dressing.

In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk. If you’re using a jar, secure the lid and shake to mix.

Ingredients of the peanut dressing is mixed in a jar.

Then cook the noodles according to the package instructions. Rinse noodles under the running water.

In serving bowls, divide the romaine, red cabbage, cucumber, carrot, cooked noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

Rice noodles are mixed with peanut dressing in the salad bowl.

Need More Salad Recipes? Try This!

Mango Cucumber Salad with Blueberries and Avocado

Spicy Asian Spiral Cucumber Salad

Kale and Quinoa Winter Salad with Pears and Pomegranate

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl filled with crunchy veggies and tofu with rich peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine Asian
Servings 2 bowls or 4 sides
Calories 831 kcal

Ingredients
 
 

For the Spring Roll Salad

  • 16 oz firm tofu pressed to drain and cut into 1-inch cubes
  • 4 oz rice noodles
  • 1 cup shredded romaine
  • 1 cup shredded red cabbage
  • 1 Persian cucumbers julienne
  • ½ cup shredded carrot
  • 1 scallion sliced
  • ¼ cup cilantro
  • 3 Tablespoons peanuts toasted
  • Extra virgin olive oil for frying
  • Salt and pepper
  • Lime wedges for serving

For the Peanut Dressing

  • ¼ cup peanut butter
  • ¼ cup soy sauce
  • 3 Tablespoons Rice vinegar
  • 1 Tablespoon maple syrup
  • 2 teaspoons garlic powder
  • 2 teaspoon sambal oelek
  • 2 Tablespoon water

Instructions
 

  • Cook the tofu: Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Season with salt and pepper. Remove from the skillet and set aside.
  • Make the dressing: In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk or if you’re using a jar, secure the lid and shake to mix.
  • Cook the noodles: Cook the noodles according to the package instructions. Rinse noodles under the running water.
  • Assembly: In serving bowls, divide the romaine, red cabbage, cucumber, carrot, noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1bowlCalories: 831kcalCarbohydrates: 81gProtein: 38gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gSodium: 1970mgPotassium: 754mgFiber: 9gSugar: 15gVitamin A: 7362IUVitamin C: 31mgCalcium: 394mgIron: 6mg
Keyword rice noodles, salad
Tried this recipe?Let us know how it was!

Gluten Free

Mango Cucumber Salad with Blueberries and Avocado

This Mango Cucumber Salad with Blueberries and Avocado combines ripe mangoes and hydrating cucumbers which are everything you want for a summer salad. Sweet and juicy mangoes and blueberries, crunchy cucumbers, and creamy avocado are assembled together on the bed of a peppery arugula. They're all dressed together with the sweet and tangy Cilantro Lime Vinaigrette.

Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

Why You'll Love This Recipe

I truly believe that fruit makes salad the star of the table and even makes salad haters fall in love. And mangoes capture sunshine and bring tropical summer flavor to the salad! And the bright yellow hue brightens up the table.

The Cilantro Lime Vinaigrette is easy to assemble, requiring no special equipment. Unlike regular vinaigrette recipes, this recipe calls for lime juice instead of lemon juice, making it a light and bright dressing that combines the flavor of juicy summer fruits together.

Bring this mango cucumber salad to your next summer BBQ or home gathering. Sweet and mildly tangy salad is perfectly refreshing and hydrating to enjoy under the hot summer heat.

Close up image of Mango Cucumber Salad with Blueberries and Avocado

The Ingredients

For the Salad

  • Champagne Mango: Mangoes are in peak season in summer. But champagne mangoes are getting in the season a little bit earlier than other mangoes. They're in season from February to early August. So use ripe, sweet champagne mangoes while they're in season! You can alternatively use Kent or red mangoes.
  • Persian Cucumber: Persian cucumbers are small, tender cucumbers. You can use ½ English cucumber instead.
  • Red Onion: Adds a mild spicy taste to the salad. Chop up the onion and let sit on the countertop for 15 minutes to soften the spiciness.
  • Arugula: Peppery flavor paired well with sweet fruits. You can alternatively use fresh mixed greens.
  • Avocado: Adds creamy texture to the salad.
  • Blueberries: Add extra sweetness and juiciness.
  • Walnuts: Toast the walnuts to golden brown to add rich nutty flavor and crunchy texture to the salad.
  • Cilantro: Add extra refreshing flavor.
The ingredients of the salad are placed on the table.

For the Cilantro Lime Vinaigrette

  • Lime Juice: Use freshly squeezed lime juice.
  • Maple Syrup: Adds a wholesome sweetness to the dressing.
  • Extra Virgin Olive Oil: Use high-quality oil for the best result.
  • Cilantro: Chopped cilantro adds extra flavor to the vinaigrette.
  • Garlic Powder, Sea Salt, and Black Pepper: Adds flavor.
The ingredients of the Cilantro Lime Vinaigrette are added in a glass jar.

How to make Mango Cucumber Salad

First, let's make the Cilantro Lime Vinaigrette!

In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and pepper.

Use a whisk to mix together. Or if you're using a jar, secure the lid and shake well.

The ingredients of the Cilantro Lime Vinaigrette are whisked together in a glass jar.

In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.

The vegetables and fruits are assembles in a bowl.

Drizzle the dressing over the salad and toss. Enjoy!

Substitutions

This salad recipe is quite forgiving and adaptable. So you can substitute with veggies and fruit you have in your fridge.

But I highly recommend not omitting the mangoes. If champagne mangoes are not in season, you can also use Kent or red mangoes.

You can use raspberries, blackberries, or strawberries instead of blueberries. Use some berries plentiful in your garden.

Mix greens also work instead of arugula.

Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

Need More Salad Recipes? Try This!

Spicy Asian Spiral Cucumber Salad

Kale and Quinoa Winter Salad with Pears and Pomegranate

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

Mango Cucumber Salad with Blueberry and Avocado

Juicy mango and crunchy cucumbers are assembled on peppery arugula and dressed together with the sweet and tangy Cilantro Lime Vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Servings 4 servings
Calories 281 kcal

Ingredients
 
 

  • 1 champagne mango peeled, seeded, and diced
  • 1 Persian cucumber diced
  • ¼ red onion minced and let sit for 15min
  • 3 cups arugula
  • 1 avocado chopped
  • ½ cup blueberries
  • ¼ cup walnuts toasted
  • ¼ cup cilantro

For the Cilantro Lime Vinaigrette

  • 2 Tablespoons lime juice
  • 1 teaspoon maple syrup
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh cilantro chopped
  • 1 teaspoon garlic powder
  • A pinch sea salt
  • A dash freshly cracked black pepper

Instructions
 

  • In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
  • In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the dressing over the salad and toss. Enjoy!

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Calories: 281kcalCarbohydrates: 20gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 20mgPotassium: 491mgFiber: 6gSugar: 11gVitamin A: 1094IUVitamin C: 31mgCalcium: 52mgIron: 1mg
Keyword avocados, blueberries, mangoes, salad
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Coffee and Tea

Strawberry Matcha Latte Smoothie

The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie. This is an elevated version of an iced strawberry matcha latte for summer! Enjoy as a wellness breakfast, afternoon snack, or indulgent dessert.

Strawberry Matcha Latte Smoothie in a tall glass.
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Iced Strawberry Matcha Latte is one of my favorite drinks during summer. The bold, rich matcha flavor and refreshing sweetness of strawberries are "matcha" made in heaven! So on a hot summer day, I came up with the idea of making it even more refreshing: a smoothie!

I call this recipe not just a strawberry matcha smoothie, but a Strawberry Matcha Latte Smoothie. Because the creamy strawberry smoothie made with oat milk beautifully replaces foamy milk in an iced matcha latte for the hot summer season.

Perfectly creamy and extra cold strawberry oat milk smoothie is a perfect summer refresher when swirled into matcha! Mild caffeine and antioxidants in matcha will refresh and nourish your body.

Strawberry matcha latte smoothie is topped with a strawberry and matcha powder and served with a glass straw.

Ingredients and Substitution

  • Matcha: The quality of matcha really matters the taste. So use high-quality ceremonial-grade matcha powder that has a vibrant green color and rich umami taste, and it should never taste too grassy or even dull. I love and trust the matcha from Ippodo!
  • Frozen Strawberries: A bag of frozen strawberries is a great item to keep in your freezer that you can throw in smoothies and oatmeals. Strawberries are harvested and then quickly frozen to preserve their freshness and nutrition. If you're not feeling like strawberries, you can also use raspberries and blueberries.
  • Frozen Banana: The main sweetener of this smoothie recipe. Use a ripe sweet banana and freeze it the night before.
  • Oat Milk: Adds milky creaminess. You can also use other milk you love like almond or regular milk.
  • Hemp Seeds: This is optional but adds hidden plant protein and healthy fats.
  • Sweetener: The amount of the sweetener you need depends on how sweet your bananas and strawberries are. Taste the smoothie and add your sweetener as you desire. I use maple syrup for mine but you can also use honey or avage.
The ingredients of the smoothie in a blender.

Ingredient Tips

Can I use fresh fruit instead of frozen?

Yes, of course! The smoothie won't be as thick and cold, and it's going to be a thick milky latte. And the swirl pattern in a glass is going to be not as clear and distinct. But it will taste as good!

Can you make it a high-protein smoothie?

Add a scoop of your favorite protein powder or collagen instead of hemp seeds! Unflavored or vanilla protein will be great.

Strawberry matcha latte smoothie is topped with a strawberry and matcha powder.

How to Matcha Green Tea

First, let's prepare the matcha! By mixing matcha power and hot water, we'll make a simple form of prepared matcha green tea called "Usucha".

Use a small sieve to sift in matcha powder into a matcha bowl. Matcha powder can be clumpy in a can/bag, and it never resolves itself in water.

Using a small sieve to sifting matcha powder into a glass matcha bowl.

Then add hot water to the matcha bowl. But here is a tricky part! The boiling water is too hot for making matcha and going to ruin the taste and flavor of matcha. The fresh hot water around boiling temperature brings out the bitterness of matcha. so use 80°C or 176°F water for the best result.

To do so, the easiest way is to boil the water and then transfer it to a teacup to cool off a bit. This way, you don't have to take out a thermometer every time you prepare matcha. Then pour hot water from the teacup over the matcha.

Lastly, Use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Now Usucha is ready and you can enjoy it as is like espresso.

But to mix with a cold smoothie, we want the matcha to be a little bit chilled beforehand. So let it rest in a refrigerator to cool until the smoothie is ready.

Prepared matcha in a small glass bowl with a spout.

How to Make Strawberry Matcha Latte Smoothie

Next, let's make a strawberry oat milk smoothie! In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. The smoothie might be too thick to blend at the beginning. Use a blender tamper to help the blender going.

Taste the smoothie and add more maple syrup for your taste.

Strawberry oat milk smoothie in a blender.

Remove the matcha from the refrigerator and pour it into a glass. Pour the strawberry smoothie over the matcha and enjoy the beautiful swirl created in a glass. Mix well and enjoy!

Tips for Making a Beautiful Swirl

The thick smoothie creates a fun, distinct swirl in matcha. Soft, melting smoothie instantly dissolves into matcha. So do not add extra liquid to help the blender go.

Strawberry smoothie with oat milk is swirled into matcha in a glass.

Love Matcha? Try More Recipes!

Iced Strawberry Matcha Latte with Oat Milk

Mango Matcha Latte Popsicles

Matcha Pancakes

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Strawberry Matcha Latte Smoothie in a tall glass.

Strawberry Matcha Latte Smoothie

The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1 glass
Calories 354 kcal

Ingredients
  

  • 1 teaspoon matcha
  • ¼ cup hot water boil water and pour it in a cup to cool down to 176°F (80°C)
  • 1 frozen banana chopped
  • 1 cup frozen strawberries
  • 1 Tablespoon hemp seeds optional
  • ⅔ cup oat milk
  • 1-2 teaspoons maple syrup

Instructions
 

  • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Refrigerate to cool until ready to use.
  • In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. Taste and add more maple syrup for your taste.
  • In a glass, add matcha. Pour the strawberry smoothie over the matcha. Mix well and enjoy!

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Calories: 354kcalCarbohydrates: 60gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 82mgPotassium: 737mgFiber: 8gSugar: 38gVitamin A: 699IUVitamin C: 95mgCalcium: 289mgIron: 5mg
Keyword matcha, strawberries
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Dairy free

Cold Soba Noodle Salad with Peanut Sauce and Edamame

This Cold Soba Noodle Salad is easy to make and packed with flavor and nutrition. Soba noodles are nutty noodles made with buckwheat and they are so nutritious. Tossing them with peanut sauce makes an easy, satisfying, and healthy meal.

Cold Soba Noodle Salad in a bowl.

What are Soba Noodles and Where to Find Them?

If you love pasta, and tried ramen and loved it, I think soba noodles are the next noodles you need to try!

Soba noodles are earthy, nutty-flavored noodles made from buckwheat. Buckwheat is called wheat but it's actually a seed. Unlike other noodles, soba noodles are a great sauce of protein!

In Japan, there are so many soba restaurants serving housemade fresh soba noodles like Italian restaurants serving their housemade pasta. In those restaurants, soba noodles are served with a side of Tyuyu cold dipping sauce or in a warm bowl of Tsuyu soup. Tsuyu is a soup base made with soy sauce and bonito flake broth and it's packed with savory umami! When topped with tempura, egg, or other toppings, it becomes a satisfying meal.

Soba noodles are served with a small bowl of Tsuyu dipping sauce.

You can do so much more with soba noodles than just serving with Tsuyu. Soba noodles are served in various ways, as both cold and warm dishes. And making a salad is one of them!

Even though soba noodles are made with buckwheat, most of the products are not made from 100% buckwheat. Since buckwheat has no gluten, wheat flour is used to build a structure for the soba noodles.

If you're looking for a gluten-free option, look for soba made with 100% soba noodles called Juwari soba. Or some products use a combination of buckwheat and rice flour to make them gluten-free.

You can find soba noodles at your local Asian grocery store. You might find them in the Asian food aisle at a regular grocery store. Soba noodles usually come in dry noodle form in individual bundles. You can just boil the noodles to achieve satisfying chewy goodness.

Tips for Cooking Dried Soba Noodles

Here are a few tips to make your soba cooking successful.

  • Plenty of water: Cook the noodles in plenty of boiling water, so that noodles can "dance" in a pot resulting in even cooking and preventing noodles from sticking together.
  • No salt needed when boiling: Unlike pasta, you don't need salt when boiling soba noodles.
  • Rinsing in cold water: You can rinse cooked noodles in a large bowl of ice water or under the running water. Rinsing boiled noodles stops the cooking and prevents noodles from being sticky, and makes them a perfect toothsome chewy texture.
A bowl of Cold Soba Noodle Salad.

The Ingredients

FOR THE SAUCE

  • Peanut butter: The base of the sauce! Use unsalted, creamy peanut butter.
  • Soy Sauce or Tamari: Add savory umami to the sauce. Use tamari for the gluten-free option.
  • Rice vinegar: Adds refreshing tang.
  • Maple Syrup and Garlic powder: Adds extra flavor.
  • Sriracha: Adds heat to the sauce. Add more or less to make it your desired spiciness.
  • Toasted Sesame Oil: Just a drizzle makes the dish so rich and flavorful.

FOR the salad bowl

  • Soba Noodles: Grab yourself bundles of soba noodles.
  • Edamame: Edamame, especially frozen shelled edamame, is a great item to keep in your kitchen. You can throw it into soups, salads, or anything!
  • Baby spinach and Salad greens: Add some greens to make this salad extra nutritious.
  • Roasted Peanuts Chopped and White Sesame Seeds: Optional but great topping.
Picking up soba noodles with chopsticks.

How to Make Cold Soba Noodle Salad

First, let's cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. Then in the last 1 minute, stir in baby spinach and cook together. So that everything finishes cooking at the same time.

Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.

While the noodles are cooking, quickly assemble the sauce. In a small bowl, whisk together all the ingredients of the sauce.

Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds. Enjoy!

Picking up noodles with chopsticks from a bowl of soba noodle salad.

Love Noodle Recipes? Try These!

Miso Chili Oil Ramen Noodles

5 minutes Spicy Udon Noodles

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Cold Soba Noodle Salad in a bowl.

Cold Soba Noodle Salad with Peanut Sauce

This Cold Soba Noodle Salad is easy to make and packed with flavor and nutritions. Peanut sauce and edamame makes this dish a satiating meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Asian
Servings 2 bowls
Calories 777 kcal

Ingredients
 
 

For the sauce

  • ¼ cup peanut butter
  • 2 Tablespoons soy sauce or tamari
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon maple syrup
  • 2 teaspoons garlic powder
  • 2 teaspoons Sriracha
  • 1 teaspoon toasted sesame oil

For assembly

  • 8 oz soba
  • 1 cup frozen shelled edamame
  • 2 cups baby spinach
  • Salad greens for serving
  • Roasted peanuts chopped, for garnish
  • White sesame seeds for garnish

Instructions
 

  • Cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. In the last 1 minute, stir in baby spinach and cook together. Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.
  • In a small bowl, whisk together the ingredients of the sauce.
  • Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds.

Video

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1bowlCalories: 777kcalCarbohydrates: 115gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 2207mgPotassium: 1181mgFiber: 6gSugar: 12gVitamin A: 3274IUVitamin C: 21mgCalcium: 177mgIron: 7mg
Keyword soba noodles
Tried this recipe?Let us know how it was!

Appetizers

Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

These oven-baked Homemade Veggie Tots with Cauliflower have lower carbs yet are so flavorful. This simple recipe is made with a handful of wholesome ingredients. These easy cauliflower tots are great for snacks, side dishes, and of course breakfast. If you want some less carb, grain-free, and gluten-free, yet satisfying tater tots, try this recipe.

Cauliflower tots are served on a plate with side of ketchup.
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Homemade Veggie Tots are baked on a sheet pan.

Ingredients of Cauliflower Tots

  • Frozen Cauliflower Rice: The base of this recipe is cauliflower. Frozen cauliflower rice is a great item to keep in your freezer to make easy side or these tater tots! Frozen cauliflower rice is already pre-cut into small pieces, so you don't have to. Thawed cauliflower rice is naturally wilt-y so it's easier to handle when it comes to shaping it to bite size tots balls.
  • Cassava Flour: Cassava flour is gluten-free flour made from the cassava plant. It has a light, mild flavor and is so versatile.
  • Extra Virgin Olive Oil: Adds richness to the tots.
  • Nutritional Yeast: Nutritional yeast adds a savory, cheesy flavor. It's also a great source of vitamins and minerals.
  • Onion Powder and Garlic Powder: Extra veggie flavor to spice up the homemade tater tots.
Cauliflower Veggie tots are dipped in ketchup.

How to Make Homemade Veggie Tots

First, preheat the oven to 450°F. Then line a baking sheet with parchment paper.

Next, thaw the cauliflower rice. You can thaw it in a refrigerator or microwave it. Thaw according to the package instructions.

Thawed cauliflower rice in a bowl.

Thawed cauliflower rice is soggy to make tator tots. So to drain it, place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.

Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.

The ingredients of veggie tots in a bowl.

To shape the mixture into tator tots, scoop about 1 tablespoon amount of the cauliflower mixture. Use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.

Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

Baked veggie tots with cauliflower are arranged on a sheet pan.

Serve warm with a side of ketchup or sauce of your choice!

Love Healthy Sides? Try More Recipes!

Vegan Buffalo Cauliflower

Spicy Asian Spiral Cucumber Salad

Shichimi Togarashi Bread Dipping Oil

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Cauliflower tots are served on a plate with side of ketchup.

Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

Homemade Veggie Tots with Cauliflower are less carb yet so flavorful, great for snacks, side dishes, and of course breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 167 kcal

Ingredients
 
 

  • 3 cups frozen cauliflower rice(340g) thawed
  • 2 Tablespoons cassava flour
  • 1 Tablespoon extra virgin olive oil
  • 1½ Tablespoons nutritional yeast
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ½ teaspoon sea salt

Instructions
 

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • Place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.
  • Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.
  • Scoop 1 tablespoon of the mixture and use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.
  • Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

Nutrition

Serving: 1servingCalories: 167kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 635mgPotassium: 664mgFiber: 5gSugar: 4gVitamin C: 83mgCalcium: 58mgIron: 2mg
Keyword cauliflower
Tried this recipe?Let us know how it was!

Dessert

Homemade Vegan Chocolate Sauce

A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! This homemade chocolate sauce is made with antioxidant-rich cacao and creamy tahini. It's a great topping over ice cream, sundae, pancakes, strawberries, or anything your heart desires.

This recipe is sponsored by Heinen's Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

Vegan Chocolate Sauce in a jar.
Vegan Chocolate Sauce drizzled over the ice cream sundae.

Ingredients

You'll need a handful of wholesome ingredients to make this homemade chocolate sauce!

  • Cacao Powder: The sauce of rich chocolate flavor and the powerhouse of antioxidants! Use unsweetened cacao powder in this recipe.
  • Maple Syrup: Maple syrup adds wholesome sweetness to the sauce.
  • Oat Milk: Oat milk is my favorite milk to use in this recipe but you can use other kinds like almond and cashew.
  • Tahini: Tahini adds creaminess without dairy! It gives a subtle nutty and earthy flavor and is packed with vitamins, minerals, and healthy fats.
  • Vanilla Extract and Sea Salt: Boost of the flavor.
Ingredients of Vegan Chocolate Sauce.

How to Make Chocolate Sauce

Making this chocolate sauce is so easy and simple!

First, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt in a saucepan. Cook over medium-low heat and simmer for 2 to 3 minutes to combine.

  • Ingredients of the sauce in a saucepan.
  • The sauce is cooked in a sauce.

If the mixture is too thick, add 1 to 2 tablespoons of oat milk for your desired consistency.

Then, remove from the heat and stir in vanilla extract. Let cool.

Drizzle over pancakes, ice cream, drinks, strawberries, and anything your heart desires!

Chocolate Sauce drizzled over the ice cream sundae with cherries.

Storing Tip

Store leftover chocolate sauce in an airtight container in the fridge. The sauce firms up in the fridge, so warm it up slightly over the stovetop or in the microwave until it becomes runny again. Enjoy within 2-3 days.

Vegan Chocolate Sauce is poured into a jar on the table.

Love Healthy Desserts? Try More Recipes!

Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

Mango Cream Mochi

Vegan Chocolate Salami

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Vegan Chocolate Sauce in a jar.

Homemade Vegan Chocolate Sauce

A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! It's made with antioxidant-rich cacao and creamy tahini.
Print Recipe Pin Recipe
Cook Time 5 minutes
Total Time 5 minutes
Course Dessert
Servings 0.75 cup
Calories 41 kcal

Ingredients
 
 

  • ¼ cup cacao powder
  • ¼ cup maple syrup
  • ¼ cup oat milk
  • 2 Tablespoons tahini
  • 1 teaspoon vanilla extract
  • Pinch sea salt

Instructions
 

  • In a saucepan, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt. Cook over medium-low heat and simmer for 2 to 3 minutes to combine. If the mixture is too thick, add 1 to 2 tablespoons of oat milk. Remove from the heat and stir in vanilla extract. Let cool.

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1TablespoonCalories: 41kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 57mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 0.1mgCalcium: 20mgIron: 0.4mg
Keyword cacao, chocolate
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Gluten Free

Healthy Homemade Fruit Roll-Ups(Fruit Leather)

Healthy Homemade Fruit Roll-Ups are the natural version of your childhood favorite snack! Pureed berries with honey and lime juice dehydrated in the oven to make them into thin strips, and sprinkled lime zest on the top add refreshing flavor to the classic fruit roll-ups! This DIY fruit leather is an easy and fun snack recipe for your family.

This recipe is sponsored by Heinen's Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

There are strips and rolls of homemade fruit roll ups on the table.

Fruit Roll-Up Ingredients

  • Strawberries and Raspberries: There are so many possibilities for the flavor of homemade roll-ups. I love the bright red berry flavor! Strawberries and raspberries create a beautiful red hue with unresectable berry flavor.
  • Honey: Honey adds wholesome sweetness to this snack without refined sugar.
  • Lime: We will use both juice and zest in this recipe. Wash a lime well before testing.
The strips of homemade fruit roll ups on the table.

How to Make Homemade Fruit Roll-Ups

First, preheat the oven to 170°F. We're not going to bake but dehydrate our homemade fruit roll-ups.

Next, line a quarter sheet pan with parchment paper. This recipe makes a quarter sheet pan-size fruit leather, so use bigger parchment paper than a sheet pan to cover all the edges. It will make it easier to remove the fruit leather from the pan.

To make the fruit leather, add strawberries, raspberries, honey, and lime juice in a blender. Puree until smooth. Taste and add more honey to your taste.

Pour the mixture onto the prepared sheet pan and evenly spread the mixture. Sprinkle lime zest on the top

The berry mixture spread on the sheet tray with a sprinkle of lime zest.

Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely.

Use scissors to cut the fruit leather into strips and roll them up. Remove parchment paper before enjoying.

A sheet of fruit leather cut into strips.

Love Healthy Snacks? Try More Recipes!

Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

Mango Cream Mochi

Marshmallow Flower Cookies

Homemade red fruit leather is rolled up on the table.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

There are strips and rolls of homemade fruit roll ups on the table.

Healthy Homemade Fruit Roll-Ups

Homemade Fruit Roll-Ups are the healthy and natural version of your childhood favorite snack that is packed with fresh berries and lime.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Snack
Servings 5 rolls
Calories 48 kcal

Ingredients
  

  • 1 cup strawberries
  • 1 cup raspberries
  • 2 Tbsp. honey
  • 1 Tbsp. lime juice
  • Zest of 1 lime

Instructions
 

  • Preheat the oven to 170°F. Line a quarter sheet pan with parchment paper.
  • In a blender, add strawberries, raspberries, honey, and lime juice. Puree until smooth. Taste and add more honey to your taste.
  • Evenly spread the mixture on the prepared sheet pan. Sprinkle lime zest on the top.
  • Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely. Use scissors to cut into strips and roll them up. Remove parchment paper before enjoying.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1rollCalories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 89mgFiber: 2gSugar: 9gVitamin A: 13IUVitamin C: 24mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Coffee and Tea

Iced Strawberry Matcha Latte with Oat Milk(Healthy Starbucks Copycat!)

Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink for a refresher. This easy Starbucks copycat recipe is made healthy by using sugar-free, homemade honey strawberry syrup.

Strawberry Matcha Latte on the table.

This is a copycat recipe of the Iced Strawberry Oat Matcha Tea Latte! If you love the drink from Starbucks, I think you will love this recipe even more, because this drink is made with fresh strawberries, honey, and freshly made with quality matcha powder.

The Ingredients of Iced Strawberry Matcha Latte

FOR STRAWBERRY HONEY SYRUP

  • Fresh strawberries: I use fresh ones but you can also use frozen strawberries.
  • Honey: Honey is my sweetener of choice and adds. rich, complex sweetness. You can also use maple syrup instead.

FOR ICED STRAWBERRY OAT MATCHA TEA LATTE

  • Matcha Powder: Use ceremonial-grade matcha powder. High-quality matcha makes a huge difference! I love the one from Ippodo, but you can use your favorite matcha.
  • Oat Milk: You can also use other milk like almonds.
  • Freeze-Dried Strawberry Slices: This is an optional garnish but makes this matcha latte look like one from Starbucks!
Iced Strawberry Oat Milk Matcha Latte on the table.

How to Make Strawberry Honey Syrup

The base of the recipe is homemade honey strawberry syrup! And it's very simple to make.

In a saucepan, combine the strawberries, honey, and water.

Bring it to a boil over medium heat and cook until strawberry softened, for 15 minutes. Reduce the heat to low if necessary to maintain a gentle simmer. Remove from the heat and let cool.

Puree the mixture using a hand blender. Strain over a metal sieve. 

Store the leftover syrup in a clean jar and store it in a refrigerator. You can also drizzle it over yogurt or toast!

How to Make Iced Strawberry Matcha Latte: Shaken Matcha Method

Let's make the latte with the homemade strawberry honey syrup!

In a bowl, combine matcha power and hot water. Whisk using a bamboo whisk until smooth.

In a jar, combine water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.

Close up look of Iced Strawberry Matcha Latte with Oat Milk on the table.

Matcha Lover? Try More Matcha Recipes!

Banana Matcha Latte

Matcha Pancakes

Mango Matcha Latte Popsicles

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Strawberry Matcha Latte on the table.

Iced Strawberry Matcha Latte with Oat Milk

Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink made healthy with sugar-free, homemade honey strawberry syrup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Drinks
Servings 1
Calories 279 kcal

Ingredients
  

For Strawberry Honey Syrup

  • 1 cup chopped fresh strawberries
  • ½ cup honey
  • ¼ cup water

For Iced Strawberry Oat Matcha Tea Latte

  • 1½ teaspoons matcha powder
  • ¼ cup hot water
  • ¼ cup water
  • ½ cup oat milk
  • 3 Tablespoons Strawberry Honey Syrup
  • 4-5 ice cubes
  • 1 Tablespoon freeze-dried strawberry slices

Instructions
 

  • To make syrup: In a saucepan, combine the strawberries, honey, and water. Bring it to a boil over medium heat and cook until strawberry softened, for 15min. Reduce the heat to low if necessary to maintain a gentle simmer. Let cool and puree using a hand blender. Strain over a metal sieve.
  • To make a latte: In a bowl, combine matcha and ¼ cup of hot water. Whisk using a bamboo whisk.
  • In a jar, combine ¼ cup of water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

Video

Notes

Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.
 
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 279kcalCarbohydrates: 65gProtein: 5gFat: 1gSodium: 68mgPotassium: 112mgFiber: 1gSugar: 62gVitamin A: 546IUVitamin C: 19mgCalcium: 182mgIron: 3mg
Keyword latte, matcha, strawberry
Tried this recipe?Let us know how it was!

Dairy free

Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

These healthy Watermelon Lime Popsicles are a refreshing summer dessert made with real fruits. The popsicles are made with sweet watermelon and bright refreshing lime with a pinch of salt and keep you hydrated all summer long. It's so easy to make and healthier than store-bought ones. They're vegan and gluten-free.

Watermelon lime popsicles are placed on the table.

This recipe is a cute homemade popsicle idea that just looks like real watermelons! They're great as a snack for kids or BBQ outside. These watermelon lime popsicles are sweet, refreshing, tangy, and a hint of salty which is all you want under the summer heat!

Watermelon lime popsicles, slices of watermelon, and lime halves are on the table.

The Ingredients of Watermelon Lime Popsicles

  • Watermelon: Use a fresh, ripe, seedless watermelon and cut into cubes. This recipe calls for 3 cups, which is about ¼ medium watermelon.
  • Maple Syrup: Adds wholesome sweetness.
  • Limes: Lime juice brightens up and balances out the the sweetness of watermelon. Use freshly squeezed lime juice for the best result.
  • Coconut Yogurt: Use thick Greek-style yogurt if possible. The creamy texture and sour tang from yogurt pair well with watermelon. You can also use regular Greek yogurt if you don't need these popsicles to be plant-based.
  • Basil: Gives the green hue. The flavor of basil adds an extra refreshing flavor.
  • Cacao Nibs: Use as a topping for watermelon seeds effect on the popsicles. You can alternatively use chocolate chips.
  • Salt: A small amount of salt can help replenish these lost electrolytes.
The ingredients of watermelon lime popsicles.

How to Make Homemade Popsicles

Step 1 Make the Watermelon Lime Layer

First, cut fresh watermelon into cubes.

In a blender, add watermelon, maple syrup, juice from 2 limes, and salt. Blend until smooth. Divide into popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.

  • Watermelon in a blender.
    The ingredients in the blender.
  • Blending the ingredients in a Vitamix blender.
    Blend.
  • Dividing blended ingredients into metal popsicle mold.
    Divide into popsicle mold.

Step 2 Make the White Yogurt Layer

Next, let's make the coconut yogurt layer. This white layer looks like a white rind between red watermelon flesh and green skin.

In a small blender, combine coconut yogurt, maple syrup, and juice from 1 lime. You can give a quick blending to combine or simply mix with a spoon. Scoop the mixture(about 2 teaspoons of it) and gently arrange it into a popsicle mold over the watermelon layer.

Freeze while preparing the green layer.

  • Yogurt rind ingredients in a small blender.
    Yogurt rind ingredients in a small blender.
  • Blending yogurt rind ingredients.
    Blend.
  • Adding blended yogurt over watermelon layer in popsicle mold.
    Adding yogurt rind over the watermelon layer.

Step 3 Make the Basil Yogurt Layer

Add fresh basil to the remaining yogurt mixture and blend until smooth. The recipe calls for 8 regular, a few inch length, basil leaves and you can adjust the color by adding more or less basil. The basil leaves I used were massive, bigger than my palm, so I used two of them and made it a nice bright green.

Then gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Leave some space on top of the mold for the popsicles to expand while freezing.

Freeze until solid, for about 4 hours, preferably overnight.

  • Adding basil into yogurt rind mixture.
    Adding basil into yogurt rind mixture.
  • Blended basil yogurt mixture.
    Blended.
  • Adding green basil yogurt layer over white yogurt layer in popsicle mold.
    Adding green layer over white layer.

Step 4 Freeze, Remove, and Enjoy

Remove the frozen popsicles from the freezer. Then let's remove them from the mold!

If you're using an individual metal mold(like the one in the photo below), dip each mold in water for a few seconds. Pull the stick to remove it from the mold, the popsicles should come out easily.

If you're using silicon mold, or metal mold but each mold is connected together, run the mold under running water for 5-10 seconds. Silicone mold is flexible, so pushing from the bottom helps popsicles to slide out.

  • Frozen popsicles in metal mold with lids off.
    Frozen popsicles.
  • Dipping each metal popsicle mold into water to help popsicle release from the mold.
    Dipping mold into water.
  • Sliding out a popsicle from the metal mold.
    Popsicles comes out.

These popsicles taste so good just as they are, but we can add a finishing touch with cacao nibs to make them look more like real watermelons.

Sprinkle some cacao nibs on top and enjoy!

watermelon popsicles are placed on the tray and topped with cacao nibs.

Love Ice cream? Try More Recipes!

Homemade Avocado Ice Cream with Chocolate Chips

Mango Matcha Latte Popsicles

Chocolate Popsicles

Picking up a watermelon popsicle with a hand.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Watermelon lime popsicles are placed on the table.

Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

The watermelon lime popsicles are made with sweet watermelon and refreshing lime with a pinch of salt and keep you hydrated all summer long.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Servings 8 popsicles
Calories 128 kcal

Ingredients
 
 

For Watermelon Part

  • 3 cup chopped watermelon
  • ¼ cup maple syrup
  • 2 limes juiced
  • Pinch salt

For the rind

  • ½ cup coconut yogurt Use thick Greek-style yogurt if possible, see note*.
  • 6 Tablespoons maple syrup
  • 1 lime juiced
  • 8 fresh basil leaves
  • Cacao nibs optional, for garnish

Instructions
 

  • In a blender, blitz watermelon, maple syrup, lime juice, and salt. Divide into the popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.
  • In a small blender, combine yogurt, maple syrup, and lime juice. Give a quick blend or mix with a spoon. Scoop the mixture (about 2 teaspoons) and gently arrange it into the popsicle mold over the watermelon layer. Freeze while preparing the green layer.
  • Add basil to the remaining yogurt mixture and blend until smooth. Gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Freeze until sold, about 4 hours to overnight.
  • Run the mold under water for 5-10 seconds to help release the popsicle. Remove from the mold. Sprinkle cacao nibs and enjoy.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
 
note* I used Culina dairy-free yogurt Plain & Simple.

Nutrition

Serving: 1popsicleCalories: 128kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 9mgPotassium: 217mgFiber: 1gSugar: 19gVitamin A: 1603IUVitamin C: 16mgCalcium: 82mgIron: 1mg
Keyword lime, popsicles, watermelon
Tried this recipe?Let us know how it was!

Dairy free

Homemade Avocado Ice Cream with Chocolate Chips

This homemade avocado ice cream is so sweet and rich with a hint of lime and crunchy chocolate chips, the perfect treat for any summer occasion. Creamy and smooth avocados are not only for savory recipes but also work just great in luscious dessert recipes. The best part is that this healthy treat is made with just a handful of wholesome ingredients.

This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Homemade avocado ice cream in a loaf pan.
[feast_advanced_jump_to]

If you're looking for a guilt-freely delicious, yet secretly healthy dessert recipe, this homemade avocado ice cream is the perfect choice! This velvety ice cream is so rich and creamy without eggs, and it's also dairy-free and gluten-free.

This recipe is really simple, easy, and forgiving at the same time. It's sweetened with honey, but you can use other sweeteners to easily transform this ice cream into a vegan dessert.

Scooping avocado ice cream with a spoon from a dessert bowl.

Benefits of Avocado Ice Cream

You might find the idea of avocados in sweet ice cream sounds weird. But trust me, naturally buttery, rich-flavored avocados are a great ingredient to toss in dessert recipes. Plus, you can benefit from all the nutritional value of avocados!

  • Avocados make ice cream creamy and buttery without dairy.
  • Since this is a no-cook recipe, you can benefit from the nutrition in the raw avocados. Avocados are rich in Vitamins C, E, and B, and minerals like magnesium and potassium. They're also rich in fiber and monounsaturated and polyunsaturated fat, which are considered to be good fats. Antioxidants, including carotenoids in avocados, provide anti-inflammatory properties.
Scoops of avocado ice cream in a loaf pan.

The Ingredients You'll Need

  • Avocados: Avocados make this ice cream utterly creamy and rich without any dairy. Make sure to use soft, ripe avocados. This recipe uses 3 mini avocados. Mini avocados, sometimes called tiny or baby avocados, are small-sized single-serve avocados great for using up in one sitting without browning them. But if you wish to use regular-sized avocados, use 2 regulars instead of 3 minis.
  • Coconut Milk: Use unsweetened coconut milk.
  • Honey: I use honey as a sweetener for its rich sweetness and thick texture. But if you wish to make this recipe vegan, you can use maple syrup instead.
  • Lime Juice: A drizzle of acidity balances out the richness of avocados and coconut milk. Always use freshly squeezed lime juice for the best result.
  • Dark chocolate chips: Chocolate goes well together with this rich ice cream and also adds a nice crunch.
  • Salt: Enhance the sweetness.
Ingredients of avocado ice cream on the table.

How to Make Ice Cream from Scratch

In this recipe, you'll need the following equipment

  • Ice cream maker: I love my Cuisinart 1.5 Quart Ice Cream Maker Machine!
  • Blender: I trust my Vitamix always. But in this recipe, the blender doesn't need to be that powerful since all the ingredients are relatively soft. So use what you have on hand.
  • Loaf pan
  • Ice Cream Scoop

Step 1: Prep the day before

An important step to make this ice cream starts the day before! Most ice cream makers require freezing before use. So freeze a bowl of your ice cream maker for 24 hours.

Also, chill a loaf pan in the freezer before making ice cream.

Step 2: Blend

When you're ready to whip up your ice cream, gather all the ingredients. In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.

  • Ingredients are in a the vitamix blender.
  • The ingredients are blended until smooth.

Step 3: Churn

Now it's time for the frozen ice cream maker you prepared the day before to shine! Set up the ice cream maker. Pour the blended mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Sprinkle in chocolate chips to stir in.

If you like soft serve, you can enjoy it immediately. It tastes so luxurious and creamy!

Churning the blended mixture with chocolate chips.

Step 4: Freeze

Churned ice cream needs some freezing time to be a regular ice cream consistency. Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.

Scoop into the dessert glasses and enjoy!

Scooping ice cream from the loaf pan after froze it.

Love Ice cream? Try More Recipes!

Mango Matcha Latte Popsicles

Chocolate Popsicles

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Homemade avocado ice cream in a loaf pan.

Homemade Avocado Ice Cream with Chocolate Chips

This homemade avocado ice cream is so sweet and rich with a hint of lime and crunchy chocolate chips, the perfect treat for summer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Freezing Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 6
Calories 360 kcal

Ingredients
  

  • 1 (13.5oz) can unsweetened coconut milk
  • 3 mini-sized ripe avocados peeled and pitted, can be substituted with regular avocados, see note*
  • ½ cup honey
  • 1 Tablespoon lime juice freshly squeezed
  • ¼ cup dark chocolate chips
  • Pinch sea salt

Instructions
 

  • Freeze a bowl of an ice cream maker for 24 hours. Chill a loaf pan in the freezer.
  • In a blender, add coconut milk, avocados, honey, lime juice, and salt. Blend until smooth.
  • Set up the ice cream maker. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, for 10 to 15 minutes. Stir in chocolate chips. If you like soft serve, you can enjoy it immediately.
  • Transfer the ice cream to the loaf pan. Freeze until firm, for about 4 hours. Remove it from the freezer for 15 minutes before enjoying it to allow it to soften slightly.

Notes

*You can use 2 regular-sized avocados instead of 3 minis.
 
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Calories: 360kcalCarbohydrates: 35gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 29mgPotassium: 530mgFiber: 5gSugar: 26gVitamin A: 100IUVitamin C: 8mgCalcium: 44mgIron: 3mg
Keyword avocado, ice cream
Tried this recipe?Let us know how it was!

Dessert

Mango Matcha Latte Popsicles

Mango Matcha Latte Popsicles combines the best part of the refreshing fruity ice cream and rich creamy ice cream. Mango popsicles are refreshingly sweet and tangy, making it perfect for summer. When combined with rich dairy-free matcha latte popsicles, the flavor combination is just unmatched.

Mango Matcha Latte Popsicles are placed on parchment paper and surrounded by flowers and ingredients like mango chunks and matcha.

Why You'll Love This Recipe

A perfect combination of fruity and creamy

In my opinion, the flavors of popsicles are roughly divided into 2 groups: fruity and creamy. The fruity pops are mainly made with fruits and have a refreshing flavor. like orange, berries, watermelon, and mango flavors. The creamy ones are dairy or cream-based rich-tasting ones like vanilla and Chocolate Popsicles.

Have you ever experienced that you can't decide if you want fruity or creamy? These popsicles combine the best of both worlds. Refreshingly fruity mango popsicles are frozen together with rich and creamy matcha latte parts.

Making popsicles is easier than ice cream

Popsicles are generally easier to make than ice cream. To make ice cream, you need an ice cream maker to create a creamy and smooth texture. But in the case of making popsicles, you just need a popsicle mold, which you can get at a relatively affordable price(check out Amazon!).

Mango popsicles are perfect for summer

Mango's sweetness and lime's tangy flavor are perfect for pick-me-up under the summer heat!

Non-dairy Matcha Latte Popsicles

Creamy ice cream can be made without dairy. Cashews and coconut milk make this matcha latte part of the popsicles so creamy.

You can double the recipe of a mango portion or matcha latte portion to create single-flavored popsicles. But this flavor combination is unmatched and you'll love both together!

Popsicles are placed on a ice-filled plate.

Ingredients Mango Popsicles Part

  • Frozen Mango chunks: Fresh mangoes are affordable and convenient. They're pre-cut and frozen, so you can just throw them into blenders. You can also use fresh mangoes instead. In that case, peel, remove seeds, and cut into chunks before blending.
  • Lime: Lime juice adds a satisfying tang to enhance the sweetness of mangoes. Use freshly squeezed lime juice whenever possible.
  • Maple Syrup: Maple syrup adds wholesome sweetness to the popsicles.

Ingredients of Matcha Latte Popsicles Part

  • Cashews: I recommend using raw cashews for this recipe as roasted cashews add too much toasty flavor. When using raw cashews, soak them for 3 hours and drain well, making them easier to digest and blend. If you don't have time to soak, boil them for 15 minutes, drain, and rinse under the running water. Drain well before adding the blender.
  • Coconut milk: Creamy base for the matcha latte popsicles.
  • Matcha Powder: I recommend using ceremonial-grade matcha. High-quality matcha has a vibrant green color and rich umami.
  • Vanilla Extract and Sea Salt: Adds a boost of flavor.
Mango Matcha Latte Popsicles on parchment paper lined tray, surrounded by flowers and ingredients like mango chunks and matcha.

Step by Step Instructions

Firstly, we're going to make a mango popsicle layer.

In a high-speed blender, blitz mangos, lime juice, water, and maple syrup until smooth. Divide equally into 5 popsicle molds. Set aside.

Clean the high-speed blender and blitz cashews, coconut milk, maple syrup, matcha, vanilla extract, and salt until smooth. Pour into 5 popsicle molds over the mango mixture until the mold is filled. Cover and insert popsicle sticks. Freeze overnight.

When removing popsicles from the mold, run the mold under water for a few seconds to help release the popsicle. Popsicle should come right out from the mold. Enjoy!

Love Mango Popsicles? Try More Mango Recipes!

If you're a mango lover and need more recipes other than mango popsicles, try the recipe below!

Mango Cream Mochi

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Mango Matcha Latte Popsicles are placed on parchment paper and surrounded by flowers and ingredients like mango chunks and matcha.

Mango Matcha Latte Popsicle

Mango popsicles are refreshingly sweet and tangy, and when combined with rich matcha latte popsicles, the flavor combination is just unmatched.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Servings 5 popsicles
Calories 141 kcal

Ingredients
 
 

For Mango Popsicles

  • ½ cup frozen mango chunks
  • ½ lime juiced
  • 2 Tablespoons water
  • 1 Tablespoon maple syrup

For Matcha Latte popsicles

  • ¼ cup raw cashews soaked for 3 hours and drain well
  • ½ cup full-fat coconut milk
  • 3 Tablespoons maple syrup
  • ½ Tablespoon matcha powder add up to 1 tablespoon for your desired matcha-ness
  • ½ teaspoon vanilla extract
  • Pinch Sea salt

Instructions
 

  • In a high-speed blender, blitz mangos, lime juice, water, and maple syrup. Divide equally into 5 popsicle molds. Set aside.
  • Clean the high-speed blender and blitz cashews, coconut milk, maple syrup, matcha, vanilla extract, and salt until smooth. Divide into 5 popsicle molds over the mango mixture until the mold is filled. Cover and insert popsicle sticks. Freeze overnight.
  • Run the mold under water for a few seconds to help release the popsicle. Remove from the mold and enjoy.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1popsicleCalories: 141kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 163mgFiber: 1gSugar: 12gVitamin A: 257IUVitamin C: 8mgCalcium: 28mgIron: 2mg
Keyword popsicles
Tried this recipe?Let us know how it was!

Dairy free

Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

These homemade vegan chocolate popsicles are creamy and fudgy desserts you want to stock up in your fridge all summer. These frozen dessert pops are made with simple ingredients, making them a healthier version of the chocolate fudge popsicles. Crunchy chocolate shell coating is made with crunchy almonds and cacao nibs to add extra nutritious crunch to these homemade fudgesicles.

Chocolate popsicles are placed on a tray. They're topped with a drizzle of chocolate, chopped almonds, and cacao nibs.

These gluten-free, dairy-free, and vegan dessert popsicles are such a crowd-pleaser to satisfy your party's dietary needs.

[feast_advanced_jump_to]
A chocolate popsicle is picked up from the tray of other chocolate pops. And there is a bite mark out of popsicle.

If you're a chocolate lover, also try Strawberry Chocolate Mochi and Vegan Chocolate Salami!

Ingredients of Chocolate Popsicles

These decadent popsicles are made of two parts: the fudgy chocolate popsicles and the crunchy chocolate shell.

For the POPSICLES

  • Coconut Milk: Rich and creamy base of these fudgy popsicles. Use the unsweetened kind.
  • Almond Butter: Adds a creamy and fudgy texture. Use creamy almond butter.
  • Cacao Powder: Adds antioxidant-rich chocolate flavor.
  • Maple Syrup: Adds wholesome sweetness.
  • Vanilla Extract and Salt: For the flavor.
Ingredients of the chocolate fudge ice cream popsicles.

These chocolate popsicles are delicious on their own, but crunchy chocolate topping made with superfoods like cacao nibs adds an extra satisfying and nutritious crunch.

For the chocolate shell

  • Dark Chocolate Chips: Use dark or any chocolate chips you love.
  • Coconut Oil: Makes molten chocolate smoother.
  • Almonds and Cacao Nibs: Adds satisfying crunch and nutrients.

If you have dairy or gluten allergies, or if you're serving these pops to someone with allergies, please make sure that all the ingredients meet your dietary requirements. Although the ingredients are naturally gluten- and dairy-free, sometimes they may be processed in facilities that also handle gluten or dairy.

How to Make Homemade Popsicles

First, let's make the fudgy chocolate popsicles!

In a high-speed blender, blitz coconut milk, almond butter, water, cacao powder, maple syrup, vanilla extract, and salt. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze until fully frozen, for at least 6 hours or overnight.

  • Blending chocolate popsicle ingredients in a high speed blender until creamy and smooth.
  • Filling the white silicon popsicle mold with blended chocolate mixture.
  • Sticking popsicle sticks into each popsicle mold.

Once the popsicles are frozen and ready, we're going to prepare the chocolate shell.

In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds. Whisk together to combine until smooth. Microwave longer if necessary, 15 seconds at a time, until smoothly combined.

Run the mold under the running water for 5-10 seconds to help release the popsicle from the mold. Remove the popsicles from the mold. Use a spoon to drizzle chocolate over the popsicles. Quickly sprinkle almonds and cacao nibs over the drizzle of chocolate before it sets. Freeze if necessary to set the toppings. Enjoy!

Close up look of fudgy chocolate popsicles.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Chocolate popsicles are placed on a tray. They're topped with a drizzle of chocolate, chopped almonds, and cacao nibs.

Chocolate Popsicles

These homemade vegan chocolate popsicles are creamy and fudgy and coated with crunchy chocolate shells made with almonds and cacao nibs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Servings 5 popsicles
Calories 277 kcal

Ingredients
 
 

For the popsicles

  • ¾ cup coconut milk
  • ¼ cup almond butter
  • ¼ cup water
  • ¼ cup cacao powder
  • 6 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch salt

For the chocolate shell

  • 2 Tablespoons dark chocolate chips
  • 1 teaspoon coconut oil
  • 1 Tablespoon almonds toasted and chopped
  • ½ Tablespoon cacao nibs

Instructions
 

  • In a high-speed blender, blitz milk, almond butter, water, cacao powder, maple syrup, vanilla extract, and salt. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight.
  • In a small microwave-safe bowl, combine chocolate chips and oil. Microwave for 30sec. Whisk together to combine. Microwave longer if necessary, 15sec at a time, until smoothly combined.
  • Run the mold under the running water for 5-10 seconds to help release the popsicle. Remove from the mold. Drizzle chocolate and sprinkle almonds and cacao nibs. Freeze if necessary to set the toppings. Enjoy!

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1popsicleCalories: 277kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 17mgPotassium: 337mgFiber: 4gSugar: 17gVitamin A: 3IUVitamin C: 0.3mgCalcium: 91mgIron: 3mg
Keyword ice cream, popsicles
Tried this recipe?Let us know how it was!

Breakfast

Matcha Pancakes

This fluffy stack of matcha pancakes has a beautiful green hue inside and is packed with powerful antioxidants from matcha. These pancakes are made with whole wheat flour and without refined sugar, so they secretly healthify your breakfast spread without sacrificing flavor. Whether you're a matcha lover or simply craving something unique for your next brunch, these matcha pancakes will elevate your morning routine.

Matcha pancakes are served on a plate topped with yogurt and berries.

Find the Best Matcha for the Pancakes

Which matcha is the best for pancakes? To find out, let's talk about the grades of matcha.

The matcha green tea on the market is mainly classified into two categories: ceremonial grade matcha and culinary grade matcha.

Ceremonial Grade Matcha

Ceremonial grade matcha is the highest quality matcha that is made for drinking. As its name describes, matcha teas served in Japanese tea ceremonies are made with ceremonial grade matcha. Since matcha in a tea ceremony is made with just matcha and water, the taste and quality of matcha power directly affect the taste of the tea. So you can expect the most fresh, vibrant colored, rich flavored matcha.

Even in the same grade, the quality of the matcha powder varies from brand to brand. I found even some ceremonial grade matcha has a dull color and flavor. If you ever tried matcha and didn't like it, it may be possible that matcha powder wasn't as high quality as the label says.

Whisking matcha powder and hot water with a bamboo matcha whisk.

Culinary Grade Matcha

Culinary grade matcha is intended for cooking use. It has a yellow-green color and is not as bright green as ceremonial-grade matcha. For the tastewise, it's more grassy and bitter.

The biggest pro of the culinary grade matcha is the price. You can get a big bag of culinary grade matcha at the price of a small can of ceremonial-grade matcha.

So which should I use for pancakes?

I recommend using ceremonial grade matcha for the best result! I found that ceremonial-grade matcha makes the brightest green pancakes.

Plus, as a matcha lover, I don't have to keep open packages of both ceremonial grade and culinary matcha. Matcha loses its taste and quality as it is exposed to oxygen. So I rather use up one can of ceremonial grade matcha, and don't want to open multiple bags, to enjoy the freshest matcha.

But, if you want to keep it lower in the budget, especially when you're cooking with it and not drinking/eating tea directly, culinary grade matcha also works!

My favorite ceremonial grade matcha is one from Ippodo. They have a variety of teas on their website so choose depending on your taste preference. And my favorite culinary grade matcha is one from Navitas Organics.

Matcha powder, banana, and oat milk on the table

If you're a matcha lover, also try Matcha Mojito Mocktail and Banana Matcha Latte!

What You'll Need

For the pancakes:

  • Egg: I used a range-free egg!
  • Extra Virgin Olive Oil: Olive oil is my favorite oil to use. You won't taste any "olive oily flavor" in these pancakes. But you can also use other neutral taste oils instead.
  • Greek Yogurt: Adds moisture to the pancakes.
  • Maple Syrup: Add wholesome sweetness.
  • Oat Milk: Oat milk or you can use any milk of your choice.
  • Whole Wheat Flour: Compared to all-purpose flour, whole wheat adds extra fiber, minerals, and vitamins.
  • Matcha: Use your favorite matcha.
  • Baking Powder: Makes pancakes fluffy.
  • Vanilla Extract and Sea Salt: for the flavor.

For the toppings:

You can add any toppings your heart desires and here are my favorites for inspiration.

  • Berries
  • Yogurt or whipped cream
  • Maple syrup
Three pancakes are placed in a ceramic bowl and topped with yogurt, berries and a drizzle of maple syrup.

How to Make Matcha Pancakes

In a large bowl, whisk together the wet ingredients.

Place a sieve over the bowl. Sift in the dry ingredients. Use a spatula to gently fold the dry into the wet to combine. Rest for 5 minutes.

Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.

Cooking a pancake in a skillet.

Serve pancakes on a plate and top with your favorite toppings.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Matcha pancakes are served on a plate topped with yogurt and berries.

Matcha Pancakes

This fluffy stack of matcha pancakes has a beautiful green hue inside and is packed with powerful antioxidants from matcha.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 pancakes
Calories 156 kcal

Ingredients
 
 

For the Wet

  • 1 egg
  • 2 Tablespoons olive oil
  • ¼ cup Greek yogurt
  • 2 Tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ⅓ cup oat milk

For the Dry

  • 1 cup whole wheat flour (112g)
  • 2 teaspoons matcha ceremonial grade recommended
  • 1 Tablespoon baking powder
  • A pinch sea salt

For the Topping

  • Berries
  • Yogurt or whipped cream
  • Maple syrup

Instructions
 

  • In a large bowl, whisk together the wet ingredients.
  • Sift in the dry ingredients. Fold into the wet to combine. Rest for 5 minutes.
  • Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.
  • Serve pancakes in a plate and garnish the toppings.

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed. Nutritional information doesn't include any toppings.

Nutrition

Serving: 1pancakeCalories: 156kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 28mgSodium: 281mgPotassium: 117mgFiber: 2gSugar: 5gVitamin A: 136IUCalcium: 164mgIron: 1mg
Keyword matcha, pancakes
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Drink

Connecting with the Earth Smoothie

Inspired by our beautiful planet, I created this Connecting with the Earth Smoothie. Beautiful blue smoothie is made with antioxidant-rich blueberries and Butterfly pea flower powder. When it's mixed with matcha and coconut yogurt, it creates a delightful and refreshing smoothie that's perfect for celebrating Earth Day.

Connecting with the Earth Smoothie is served in a stemless wine glass.

Food and cooking always ground me on Earth, and bring abundance and joy to my life. I hope this recipe reminds us how beautiful our planet is and let’s keep it the way it is. I’m far from perfect, but I believe tiny steps add up!

[feast_advanced_jump_to]

What You'll Need

This makes big 1 or small 2 glasses of the smoothie.

  • Frozen Blueberries: Antioxidant-rich base for this Earth smoothie.
  • Frozen Banana: Add sweetness and creaminess. Peel and cut a banana into chunks. Then freeze them in the night before making the smoothie.
  • Medjool Date: Adds extra sweetness.
  • Hemp Seeds: Adds hidden plant protein and makes the smoothie creamy.
  • Oat Milk: Or any milk of your choice.
  • Butterfly Pea Flower Powder: Butterfly pea flower powder is a powder of beautiful blue flowers indigenous to Thailand. It's rich in antioxidants.
  • Matcha: Use ceremonial grade matcha. High-quality matcha has a vibrant green color that reflects the beautiful forest of mother nature in this smoothie.
  • Coconut Yogurt: For the cloudy effect on the glass.
The view from the top of Connecting with the Earth Smoothie, showing marbled color of blue and green.

How to Make Earth Smoothie

First, let's prepare the bananas. Peel and chop them into chunks. I usually cut bananas into 4 pieces. then freeze them the night before for the smoothie.

The next day, we're going to make the Earth smoothie. In a blender, add the blueberries, banana, pitted date, hemp seeds, and oat milk. Blend until smooth and creamy. Add the butterfly pea flower powder to add color and extra nutrients. The color depends on the blueberry you use and the color of the smoothie. So adjust the color by adding more or less of the butterfly pea flower powder, starting with 1 teaspoon, and add more for the color you like.

If you want your smoothie to be sweeter, add more dates and blend.

Next, we're going to prepare the matcha. In a matcha bowl, sift in the matcha powder and pour hot water. Use a bamboo whisk to whisk together until creamy and foamy.

For the assembly, use a spoon to spread the coconut yogurt on the side of the glass. Make it messy and uneven to make it look like a cloud.

Then pour matcha into the glass. Pour the smoothie over it and let the matcha and smoothie mix on their own. Enjoy the beautiful swirl of green, blue, and white!

Look from the side of the smoothie. A bamboo whisk is standing behind the glass.

Love Smoothies? Try This!

If you're looking for new smoothie recipes, also try Mint Chip Smoothie!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Connecting with the Earth Smoothie is served in a stemless wine glass.

Connecting with the Earth Smoothie

This Connecting with the Earth Smoothie is made with antioxidant-rich blueberries and Butterfly pea powder, making it perfect for Earth Day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 1 glass
Calories 515 kcal

Ingredients
 
 

  • 1 cup frozen blueberries
  • 1 frozen banana
  • 1 Medjool date more to your taste
  • 1 Tablespoon hemp seeds
  • 1 cup oat milk
  • 1-3 teaspoons butterfly pea powder
  • 1 teaspoon matcha
  • ¼ cup hot water
  • Coconut yogurt for serving

Instructions
 

  • In a blender, add the blueberries, banana, date, hemp seeds, and oat milk. Blend until smooth. Add the butterfly pea powder, starting with 1 tsp, and add more for the color you like.
  • In a bowl, sift the matcha and pour hot water. Whisk together with a bamboo whisk.
  • Spread the coconut yogurt on the side of the glass and pour matcha. Pour the smoothie over matcha and enjoy.

Video

Nutrition

Serving: 1glassCalories: 515kcalCarbohydrates: 93gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 119mgPotassium: 822mgFiber: 11gSugar: 64gVitamin A: 961IUVitamin C: 25mgCalcium: 398mgIron: 6mg
Keyword smoothie
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Coffee and Tea

Carrot Cake Latte

Carrot Cake Latte is a creamy and smooth latte infused with carrot flavor and warm spice! Carrot cake is too good to be just a cake, so let’s make it a drink to fit into your daily coffee routine. The warm spices are mixed with carrot juice to create carrot cake flavor. You can enjoy this recipe with or without an espresso shot.

This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Carrot Cake Latte served in a clear glass mug and topped with milk foam, shredded carrot, and star anise.

If you're a coffee lover, also try Iced Peanut Butter Banana Latte!

What You'll Need

  • Carrot Juice: The base of the wholesome carrot flavor.
  • Coconut Milk: This makes the drink extra creamy without dairy.
  • Medjool Dates: Dates add a caramel-like rich sweetness to the drink! Remove the seeds before use.
  • Ground Cinnamon and Ginger: Warm spices are a must in carrot cakes.
  • Salt: Like any baked goods recipe, a pinch of salt enhances the sweetness.
  • Espresso Shot: Espresso makes this drink a latte!
The surface of the latte is showing. The foamy latte is topped with cinnamon, shredded carrot, and star anise.

How to Make Carrot Cake Latte

Firstly, let's start with spiced carrot milk! Remove the seeds from the Medjool dates.

In a high-speed blender, add carrot juice, coconut milk, dates, ground cinnamon, ground ginger, and salt. Blend everything until smooth and creamy.

Transfer the mixture to a saucepan. Cook the milk over medium heat until warm.

The spiced carrot milk is placed in a saucepan to warm it up.

Pour the mixture into a mug and add the espresso shot.

If you don't have an espresso shot, you can just enjoy the spiced carrot milk as is.

Top with more cinnamon and enjoy.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Carrot Cake Latte served in a clear glass mug and topped with milk foam, shredded carrot, and star anise.

Carrot Cake Latte

Carrot Cake Latte is a creamy and smooth latte infused with carrot flavor and warm spice that fits into your daily coffee routine.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 315 kcal

Ingredients
 
 

  • ½ cup carrot juice
  • 1 cup coconut milk
  • 2 Medjool dates pitted
  • ½ teaspoon ground cinnamon plus more for topping
  • ¼ teaspoon ground ginger
  • Pinch sea salt
  • 1 espresso shot

Instructions
 

  • In a high-speed blender, place carrot juice, coconut milk, dates, cinnamon, ginger, and salt. Blend until smooth.
  • Transfer the mixture to a saucepan and cook over medium heat until warm.
  • Pour the mixture into a mug and add the espresso shot. Top with more cinnamon and enjoy.

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 315kcalCarbohydrates: 27gProtein: 3gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 73mgPotassium: 594mgFiber: 2gSugar: 18gVitamin A: 11320IUVitamin C: 6mgCalcium: 55mgIron: 4mg
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Appetizers

Vegan Buffalo Cauliflower

This Vegan Buffalo Cauliflower is baked until crispy and soaked up with homemade rich Buffalo sauce. Rich olive oil based Buffalo sauce is secretly healthy without compromising the flavor. Serve with easy and herby ranch dressing for dipping.

Vegan Buffalo Cauliflower is served in a bowl with a side of homemade homemade herby ranch dressing for dipping.

Ingredients of Vegan Buffalo Cauliflower

This recipe is made of 3 elements: crispy baked cauliflower wings, olive oil Buffalo sauce, and ranch dressing.

For cauliflower wings, you'll need:

  • Cauliflower: Use a fresh large head of cauliflower!
  • Brown rice flour and cornmeal: The base of gluten-free batter for the wings.
  • Oat milk: Or any plant milk of choice
  • Garlic powder, Smoked Paprika, Sea Salt, and Black Pepper: for the flavor

For the buffalo sauce, you can use my Olive Oil Buffalo Sauce recipe! Classic Buffalo sauce is made with hot sauce and butter. But this recipe is made with olive oil instead of butter, to make this recipe dairy-free!

Olive Oil Buffalo Sauce
Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy.
Check out this recipe
A scoop of olive oil buffalo sauce.

For the Ranch dressing, you'll need:

  • Vegan Mayonnaise: It's really easy to make ranch dressing with mayo! Use a vegan one or a regular one if you don't mind.
  • Lemon Juice: Adds refreshing tangy flavor.
  • Miso: Miso gains complex savory umami during the fermentation process. It's a great vegan ingredient to add richness to the cream-less ranch dressing.
  • Garlic Powder, Onion Powder, Sea Salt, and Black Pepper: Add the flavor.
  • Fresh Dill, Parsley, and Chive: Use all three for the best result, but you can use any two or one if you desire.

How to make Vegan Buffalo Cauliflower

Make the crispy cauliflower

First, let's make crispy baked cauliflower wings!

Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut a head of cauliflower into florets.

To make the batter for coating the florets, whisk together brown rice flour, cornmeal, garlic powder, smoked paprika, salt, and pepper in a large bowl. Stir in milk and mix well.

Toss the cauliflower florets in the batter and coat them thoroughly. Arrange them on the prepared baking sheet. Bake at 425°F until crispy, for about 15 minutes.

Tossing cauliflower florets in butter before baking.

Make the Olive Oil Buffalo Sauce

Next, we're going to make the olive oil buffalo sauce! I have a post about how to make Olive Oil Buffalo Sauce. Or you can also use your favorite sauce from the store!

Make the Ranch Dressing

Then we're going to make another sauce for dipping: homemade herby ranch dressing!

Whisk together mayonnaise, lemon juice, miso, garlic powder, onion powder, salt, and pepper. Chop up dill, parsley, and chive and add them to the sauce. Add a few teaspoons of water for your desired consistency if necessary.

Assembly

Toss cauliflower florets with buffalo sauce and serve with ranch dressing!

Close-up look of Vegan Buffalo Cauliflower wings served with ranch dressing.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Vegan Buffalo Cauliflower is served in a bowl with a side of homemade homemade herby ranch dressing for dipping.

Vegan Buffalo Cauliflower

This Vegan Buffalo Cauliflower is baked until crispy and soaked up with olive oil Buffalo sauce. Dip in homemade ranch dressing and enjoy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 404 kcal

Ingredients
 
 

  • 1 head cauliflower cut into florets
  • ¼ cup brown rice flour
  • ¼ cup cornmeal
  • ½ cup oat milk or any plant milk of choice
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • Pinch sea salt
  • Dash black pepper
  • 1 cup Olive Oil Buffalo Sauce

For the Ranch Dressing

  • ¼ cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon miso
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 teaspoon fresh dill finely chopped
  • 2 teaspoon fresh parsley finely chopped
  • 2 teaspoon fresh chive finely chopped

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together brown rice flour, cornmeal, garlic powder, smoked paprika, salt, and pepper. Stir in milk and toss with the cauliflower florets. Bake at 425°F until crispy, for about 15min.
  • Whisk together all the ingredients of the buffalo sauce. Set aside.
  • Whisk together mayonnaise, lemon juice, miso, garlic powder, onion powder, salt, and pepper. Stir in dill, parsley, and chive. Add a few teaspoons of water for your desired consistency if necessary. Set aside.
  • Toss cauliflower florets with buffalo sauce and serve with ranch dressing.

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 41gProtein: 7gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1004mgPotassium: 848mgFiber: 7gSugar: 13gVitamin A: 387IUVitamin C: 126mgCalcium: 116mgIron: 2mg
Keyword cauliflower
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Recipes

Olive Oil Buffalo Sauce

Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy. This dairy-free Buffalo sauce tastes so much better than a store-bought one!

Crispy baked cauliflower tossed with olive oil Buffalo sauce and served with homemade ranch dressing.

What is Buffalo Sauce

Buffalo Sauce, or Buffalo wing sauce, was invented for Buffalo wings served at the Anchor Bar in Buffalo N.Y. in 1964. Crispy deep-fried chicken wings are tossed in a spicy, salty, tangy sauce with a side of celery and blue cheese.

Classic Buffalo Sauce is a mixture of hot sauce and melted butter, resulting in a creamy texture and rich taste. But if you're like me and want to avoid too much butter(feels heavy on my stomach) or need to avoid dairy, dairy-free Buffalo Sauce is 100% possible without sacrificing the taste!

Instead of melted butter, use extra virgin olive oil. Olive oil also creates a creamy sauce like it's the classic one.

Ingredients of Olive Oil Buffalo Sauce

  • Hot Sauce: Use your favorite hot sauce.
  • Extra Virgin Olive Oil: Use high-quality Extra Virgin Olive Oil for the best result.
  • Maple Syrup: A little sweetness to balance out the flavor.
  • Garlic and Onion Powder: Add a boost of flavor.

How to make Buffalo Sauce

Making this Buffalo sauce is so easy! Just add all the ingredients in a bowl and whisk together. You can alternatively add all the ingredients in a jar and shake well!

A scoop of olive oil buffalo sauce.

Hungry for more?

If you're looking for more savory recipes, also try Sweet Potato Peanut Stew with Cauliflower and Kale and Sticky Sesame Baked Cauliflower Bites!

Sweet Potato Peanut Stew with Cauliflower and Kale
So let's make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein.
Check out this recipe
Sticky Sesame Baked Cauliflower Bites
These Sticky Sesame Baked Cauliflower Bites are dressed with sweet and savory Sticky Sesame Sauce over a crispy baked shell! Breaded cauliflower florets tossed with sweet-and-savory sauce and baked to perfection are irresistible, making this recipe an amazing game-day snack or a healthy dinner! Enjoy as is or dip generously into Tahini Lemon sauce.
Check out this recipe
Sticky Sesame Baked Cauliflower Bites, glasses of sparkling water, and forks

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

A scoop of olive oil buffalo sauce.

Olive Oil Buffalo Sauce

Drizzle your wings with homemade healthy Olive Oil Buffalo Sauce! Spicy, tangy, and rich Buffalo sauce can be made without any dairy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 40 kcal

Ingredients
  

  • ½ cup hot sauce
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons maple syrup
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions
 

  • Whisk together all the ingredients of the buffalo sauce.

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1TablespoonCalories: 40kcalCarbohydrates: 2gProtein: 0.1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 199mgPotassium: 23mgFiber: 0.1gSugar: 2gVitamin A: 12IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Drink

Matcha Mojito Mocktail

This Matcha Mojito Mocktail is a fizzy, refreshing non-alcoholic drink with a rich matcha kick. This virgin mojito mocktail is made with kombucha⁠ to add probiotics. This is a perfect matcha mocktail for warm weather!

View from the top of Matcha Mojito Mocktail. The drink is served in a glass and topped with lime wedges, mint, and a flower(only for garnish).

Ingredients of Matcha Mojito Mocktail

  • Matcha: The taste of the matcha really changes the taste of the drink! So use ceremonial grade matcha that you love the taste as is. I used the one from Ippodo.
  • Fresh Mint: Makes this drink Mojito!
  • Lime: Always a fresh squeeze of lime elevates the taste.
  • Honey ⁠or Maple Syrup: For extra sweetness.
  • Kombucha:⁠ I used Health-Ade mint limade flavor⁠.

How to make Virgin Match Mojito

Firstly, let's whisk matcha!

In a small bowl, place a sieve over it and sift in matcha powder. Matcha powder can be clumpy, so make sure to sift for creamy and smooth matcha.

Pour hot water over the matcha and whisk vigorously with a bamboo whisk until frothy. ⁠

In a glass, add mint leaves and lightly muddle until aromatic. Add ice cubes and squeeze lime into the glass. ⁠

Pour kombucha and matcha. Mix and enjoy!⁠

Matcha Mojito Mocktail is served in a glass wit lime wedges and mint leaves.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

View from the top of Matcha Mojito Mocktail. The drink is served in a glass and topped with lime wedges, mint, and a flower(only for garnish).

Matcha Mojito Mocktail

This Matcha Mojito Mocktail is a fizzy, refreshing non-alcoholic drink with a rich matcha kick, the perfect matcha mocktail for warm weather!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Servings 1 drink
Calories 48 kcal

Ingredients
 
 

  • 1 teaspoon matcha powder
  • 3 Tablespoon hot water ⁠
  • 20 fresh mint leaves⁠ plus more for garnish
  • ¼ lime ⁠
  • ½ teaspoon honey ⁠or maple syrup
  • ½ cup kombucha⁠ I used Health-Ade mint limade flavor
  • Ice cubes ⁠

Instructions
 

  • In a bowl sift in matcha powder. Pour hot water and whisk together. ⁠
  • In a glass, add mint leaves and lightly muddle until aromatic. Add ice cubes and squeeze lime. ⁠
  • Pour kombucha and matcha. Mix and enjoy!⁠

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1drinkCalories: 48kcalCarbohydrates: 9gProtein: 2gFat: 0.04gPolyunsaturated Fat: 0.02gSodium: 6mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 251IUVitamin C: 5mgCalcium: 11mgIron: 1mg
Keyword mojito
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Dinner

Miso Chili Oil Ramen Noodles

Umami-rich miso paste is cooked in oil with aromatics to create this Miso Chili Oil Ramen Noodles. Miso becomes extra sweet and flavorful when cooked. This ramen noodle bowl is easily made with refrigerator and pantry staples and ready in under 10 minutes.

Miso Chili Oil Ramen Noodles in a ceramic bowl and topped with sliced scallions

If you love Asian easy meals like 5 minutes Spicy Udon Noodles and One-Pan Ginger Tofu and Broccoli Bake, this recipe will be your next favorite dish for a busy weekday night.

Ingredients of ThisRamen Noodle Bowl

  • Miso: Use regular yellow miso paste.
  • Gochugaru: Korean chili flakes that give the recipe a vibrant red color and smoky-sweet chili pepper flavor. It's not as spicy as regular red pepper flakes.
  • Red pepper flakes: Add a boost of heat.
  • Sesame Seeds: Adds crunch and extra boost of nutrients.
  • Ramen Noodles: Use a
  • Toasted Sesame Oil:
  • Ginger, Garlic, and Basil: Fresh aromatics.
  • Scallions: Works as one of aromatics and also for topping
  • Soy sauce: adds umami-rich saltiness.

Looking for another recipe using Gochugaru, try Spicy Asian Spiral Cucumber Salad! This is a crowd-favorite recipe that went viral on my social media.

Spicy Asian Spiral Cucumber Salad
This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with Gochugaru chili powder, soy sauce, and garlic olive oil.
Check out this recipe
Spicy Asian Spiral Cucumber Saladd⁠ in a bowl.

How to make Chili Oil Ramen Noodles

First, we're going to start with gathering the aromatics. In a large mixing bowl, combine ginger, Gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.

Then, cook the ramen noodles according to the package instructions. Drain well.

While the ramen noodles are cooking, let's prepare the homemade chili oil infused with miso.

In a skillet over medium heat, heat toasted sesame oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.

Pour the hot oil into the bowl of Gochugaru mixture and stir to combine. Oil is hot so be careful not to burn yourself.

Add the cooked noodles and soy sauce into the oil and toss. Taste and add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.

Ramen noodles are mixed with miso, oil, and aromatics. And served in a ceramic bowl.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Miso Chili Oil Ramen Noodles in a ceramic bowl and topped with sliced scallions

Miso Chili Oil Ramen Noodles

Umami-rich miso paste is cooked in oil with aromatics to create this Miso Chili Oil Ramen Noodles that are ready in 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 2 bowls
Calories 660 kcal

Ingredients
 
 

  • 1 inch ginger grated
  • 1 Tablespoon gochugaru
  • Dash red pepper flakes
  • ½ teaspoon sesame seeds plus more for topping
  • 3 Tablespoons chopped fresh basil
  • 2 ramen noodles squares
  • ¼ cup toasted sesame oil
  • 2 garlic cloves grated
  • ½ cup scallions sliced plus more for topping
  • 1 Tablespoon miso
  • 1 teaspoon soy sauce

Instructions
 

  • In a bowl, combine ginger, gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.
  • Cook the noodles according to the package instructions. Drain well.
  • In a skillet over medium heat, heat oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.
  • Pour the hot oil into the bowl of gochugaru mixture and stir to combine. Toss cooked noodles and soy sauce with the oil mixture. Add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.

Nutrition

Serving: 1bowlCalories: 660kcalCarbohydrates: 62gProtein: 12gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 17gSodium: 2287mgPotassium: 362mgFiber: 5gSugar: 3gVitamin A: 1626IUVitamin C: 7mgCalcium: 78mgIron: 5mg
Keyword ramen
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Appetizers

Spicy Asian Spiral Cucumber Salad

This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with mildly spicy Gochugaru chili powder, soy sauce, and garlic olive oil. Spiral cutting is so fun and easy, and it keeps crunchiness while holding up the yummy dressing. Serving this vegan Asian cucumber salad with rice and your meal does not get better than this!

Spicy Asian Spiral Cucumber Salad⁠ in a bowl.
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Why You'll Love This Recipe

I created this recipe when I met my favorite garlic olive oil from Brightland. I wanted to use the beautifully infused garlic olive oil to make an easy and fun salad that can be an everyday staple.

Garlic olive oil is perfect for adding garlicky-ness without actually peeling, chopping, or grating fresh garlic(and washing garlicky hands afterward). It's not as strong and pungent as freshly grated garlic, making it suitable for adding any recipes that will be enjoyed raw or uncooked like salad.

Spicy Asian Spiral Cucumber Salad is served with a bowl of rice. The rice is topped with spicy cucumber salad.

I was inspired by Korean quick cucumber kimchi to create a recipe. By combining Gochugaru, Korean chili powder, with garlic olive oil, you can easily recreate the mouthwatering flavor of kimchi, but it tastes more like a nourishing salad thanks to the oil.

If you love Asian cucumber salad, also try Sesame Spiral Cucumber Salad. It's another accordion-cut cucumber salad with nutty umami-packed sesame dressing.

Sesame Spiral Cucumber Salad
This Sesame Spiral Cucumber Salad recipe turns your cucumbers into a nourishing crunchy salad. Nutty, saucy, umami-packed spiralized cucumber salad goes well with any dish.
Check out this recipe
Spiral cucumbers are mixed with sesame seed sauce in ceramic bowl.

Ingredients of Spicy Asian Spiral Cucumber Salad

  • Persian Cucumbers: This recipe works for any type of cucumbers, but I love using Persian cucumbers or Japanese cucumbers in this recipe. Persian Cucumbers are mini-sized cucumbers. They're more tender than regular English cucumbers and also have thin skin, making them perfect for crunchy yet tender cucumber salad that holds on to the sauce well.
  • Gochugaru: So what is Gochugaru? Gochugaru is Korean chili flakes that gives kimchi its unique spicy flavor and vibrant red color. This recipe calls for ½ Tablespoon of Gochugaru. Not a spicy lover? Do not be afraid! Compared to cayenne or crushed red pepper flakes, Gochugaru has a much milder spiciness and even a fruity sweet aroma. So it adds tons of flavor without adding much of the heat.
  • GF Tamari or Soy Sauce: Adds umami-rich saltiness. Use gluten-free tamari for making this recipe gluten-free tamari.
  • Garlic Olive Oil: Use high-quality garlic olive oil.
  • Rice Vinegar, Maple Syrup: Adding flavors.
  • Sea Salt: Tenderize the cucumbers.
Marinated spiral cucumbers with spicy Gochugaru sauce sit in a ceramic bowl.

How to Make Spicy Asian Spiral Cucumber Salad

The first, and the most crucial step for this recipe, is cutting cucumbers into spirals.

I have step-by-step instructions with images in this post. Here is a brief summary of how to cut cucumbers into spirals.

First, trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice the cucumber crosswise without totally slicing it off, all the slices are attached on one side. Chopsticks prevent completely cutting off the slices from each other. Flip and thinly slice on the other side diagonally. Again, using chopsticks helps prevent fully cutting off any pieces.

  • A knife sink into a cucumber that is set between chopsticks preventing slicing off cucumber entirely.
  • Slicing a cucumber diagonally. The cucumber is placed between chopsticks to prevent slicing it off.
  • The front and back of spiral cucumbers. One side is sliced crosswise and the other is sliced diagonally.

You can make this salad with whole spiral cucumbers and serve them that way for an eye-pleasing accordion look. Alternatively, you can be more practical and cut the spiral cucumbers into bite-size lengths, about 1 inch each.

Once you cut all your cucumbers, let's massage them to tenderize. In a large bowl, toss cucumbers and a pinch of salt. Use your hands to gently massage the cucumbers to distribute the salt into the crevices of the cucumbers. It's just a pinch, but the salt is so powerful. Set aside for 15 minutes.

After 15 minutes, cucumbers should be starting to sweat. Gently squeeze cucumbers to drop off excess water. Then transfer them into a clean bowl.

Toss the squeezed cucumbers with the gochugaru, soy sauce, olive oil, rice vinegar, maple syrup, and a pinch of salt. Refrigerate for 15 minutes. Serve and enjoy!

I love serving cucumber salad over rice!

Spicy Asian Spiral Cucumber Salad is served on a bowl of rice.

Frequently Asked Questions

How long does it last? How to store?


Cucumbers release moisture as time goes on. The excess moisture dilutes the dressing and makes the salad less enjoyable. So this recipe is the best when enjoyed within a day or two. But if you decide to make multiple batches to meal prep or have some leftovers, keep them in an air-tight container and store them in the refrigerator. Enjoy within 2-3 days.  

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Spicy Asian Spiral Cucumber Saladd⁠ in a bowl.

Spicy Asian Spiral Cucumber Salad

This Spicy Asian Spiral Cucumber Salad is a simple crunchy cucumber salad made with Gochugaru chili powder, soy sauce, and garlic olive oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Marination time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine Asian
Servings 2 people
Calories 99 kcal

Ingredients
 
 

  • 3 Persian cucumbers
  • ½ Tablespoon gochugaru
  • 2 teaspoons gf tamari or soy sauce
  • 1 Tablespoon garlic olive oil
  • 1 Tablespoon rice vinegar
  • ½ Tablespoon maple syrup
  • Pinch Sea salt

Instructions
 

  • Trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice crosswise without totally slicing off. Chopsticks help prevent fully cutting off. Flip and Thinly slice on the other side diagonally. Again, using chopsticks helps prevent fully cutting off any pieces.
  • In a bowl, toss cucumber and a pinch of salt. Gently massage the cucumbers. Set aside for 15 minutes to tenderize. Gently squeeze cucumbers to drop off excess water.
  • In a clean bowl, toss squeezed cucumber, gochugaru, soy sauce, garlic olive oil, rice vinegar, maple syrup, and a pinch of salt. Refrigerate for 15 minutes. Serve and enjoy!

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 99kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 390mgPotassium: 187mgFiber: 1gSugar: 5gVitamin A: 681IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Keyword cucumbers
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Dinner

5 minutes Spicy Udon Noodles

These Spicy Udon Noodles are a quick and easy udon noodle recipe using chili crunch. Frozen udon noodles have an irresistibly toothsome texture. When the noodles are mixed with spicy chili crunch and soy sauce, they make an umami-packed spicy noodle bowl perfect for a busy weekday dinner. With a few freezer and pantry staples, you can whip up this easy vegan udon noodle recipe in under 5 minutes.

5-minutes Spicy Udon Noodles are served in a pink ceramic bowl. Udon noodles are mixed with chickpeas and seasonings, topped with cilantro and scallions.

Having easy weekday night dinners like One-Pan Ginger Tofu and Broccoli Bake recipe in your pocket is very important to survive a busy work day while nourishing myself with healthy meals.

Ingredients of Spicy Udon Noodles

Most of the ingredients are pantry freezer staples.

  • Frozen Udon Noodles: Most of the frozen udon noodles are precooked and frozen when it's most fresh and delicious, and all you need to do is cook them for a few minutes to bring them to life and al dente. They're great frozen items to keep in your freezer to add to countless easy and quick meals. You can find them in the frozen section at the Asian grocery store.
  • Chickpea: Canned chickpeas are your best friend.
  • Chili Crunch: Big flavor in a jar. It adds spiciness and a nice crunch from onion and garlic. The most famous product I believe is Chili Crunch from Momofuku. Trader Joe's has one called Chili Onion Crunch. Other brands make their own, so your grocery store should have some variation of it.
  • Soy Sauce: Adds umami.
  • White Sesame Seeds, Scallions, and Fresh Cilantro: for garnish.
Udon Noodles mixed with chickpeas, chili crunch, and soy sauce. Topped with cilantro and scallions. Served in a pink ceramic bowl.

How to Make 5 minutes Noodles

Here is how to make spicy udon noodles under 5 minutes using chili crunch.

First, open a can of chickpeas and rinse under the running water.

Next, cook frozen udon noodles. We're also going to cook chickpeas with udon noodles to warm them up. You have two options: microwave and boiling.

Microwave Method

Usually, a block of frozen udon noodles is individually wrapped in plastic wrap. Remove the wrapping from the frozen udon noodles. In a heat-proof bowl, add the frozen udon and chickpeas. Cover and microwave until tender, about 3 minutes. Drain water or transfer just the noodles and chickpeas to another bowl.

Boiling method

Cook the frozen noodles according to the package instructions. Usually, it needs to be cooked for 1 minute in a large pot full of boiling water to defrost. Add chickpeas together to warm up.

Assembly

Add scallions, chili crunch, and soy sauce and mix well. Top with sesame seeds and cilantro and enjoy!

Serving Suggestions

This recipe is so simple and forgiving. Customize with what you have in your kitchen to fuel your soul and body. If you're not vegan, there are a lot of options for protein other than beans.

For the protein, instead of chickpeas, use:

  • Canned tuna
  • Boiled eggs
  • Other canned beans like white beans and black beans

you can also chage the noodles like:

  • Soba noodles
  • Ramen noodles

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

5-minutes Spicy Udon Noodles are served in a pink ceramic bowl. Udon noodles are mixed with chickpeas and seasonings, topped with cilantro and scallions.

5 minutes Spicy Udon Noodles

5 minutes Spicy Udon Noodles are a quick and easy udon noodles recipe using chili crunch and a few freezer and pantry staples.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dinner
Cuisine Asian
Servings 1
Calories 515 kcal

Ingredients
 
 

  • 1 frozen udon noodles
  • ½ cup canned chickpea drained and rinsed
  • ¼ cup Scallions sliced
  • 1 Tablespoon chili crunch
  • 2 teaspoon soy sauce
  • White sesame seeds for garnish
  • Fresh cilantro for gurnish

Instructions
 

  • Microwave method: Remove the wrapping from the frozen udon noodles. In a heat-proof bowl, add the frozen udon and chickpeas. Microwave until tender, about 3 minutes. Drain water or transfer just the noodles and chickpeas to the bowl.
  • Boiling method: Cook the frozen noodles according to the package instructions. Add chickpeas together to warm them up.
  • Assembly: Add scallions, chili crunch, and soy sauce and mix well. Top with sesame seeds and cilantro and enjoy!

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1bowlCalories: 515kcalCarbohydrates: 72gProtein: 19gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1950mgPotassium: 236mgFiber: 9gSugar: 9gVitamin A: 532IUVitamin C: 6mgCalcium: 57mgIron: 2mg
Keyword udon noodles
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Breakfast

Spring Brunch Quiche Board

Impress your guests with this gourmet Spring Brunch Quiche Board at your next gathering at home. This brunch charcuterie board is the ultimate collection of your favorite Brunch foods, from rich quiche to waffles, vegetables, fresh fruits, maple syrup, and more.

This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Bird's eye view of spring brunch quiche board. This brunch charcuterie board is filled with quiche, waffles, sausages, vegetables, and fruits.

Why You’ll Love This Brunch Charcuterie Board

Makes everyday food so special

I love making a Charcuterie Board for seasonal gatherings and dinners. I made a little Valentine’s Dessert Charcuterie Board for a little party of two and it makes a dinner so special. You don't need special items on your board, even everyday food looks(and somehow tastes) better on the board.

Perfect for spring gatherings

This brunch quiche board offers a variety of flavors, from savory quiche to sweet maple syrup and waffles. Everyone can find their favorite while having a good time together. 

Effortlessly gorgeous

Assembling this brunch board is so easy. Start with larger items, like quiche, waffles, and sausages, and fill the space between with small items like berries and cherry tomatoes. The board will look gorgeous without a hustle.

Close up look of Spring Brunch Quiche board.

Ingredients of Brunch Charcuterie Board

This charcuterie brunch board is a place where you can fill with your favorite brunch foods. Here is what I used.

  • Quiche: Premade or homemade quiche will work.
  • Waffles: Use frozen waffles and fresh waffles will work too.
  • Breakfast Sausage or any breakfast sausage: Use your favorite breakfast sausage. I used plant-based sausage for this board.
  • Maple Syrup: For waffles.
  • Almond Butter: Or any nut butter for waffles.
  • Strawberries, Blackberries, Blueberries, and Oranges: Or any fruits.
  • Avocados sliced, Cherry tomatoes, Mini Seedless Cucumbers: Or any seasonal fruits.
  • Fresh Squeezed Orange Juice: Some drinks to complete the brunch menu.

But brunch food items are not limited to those above. Other brunch food ideas are

  • Bacon
  • Tater tots or any breakfast potato dish
  • Cheese
  • Breakfast hash
  • Boiled eggs, omelets, and other egg dishes
  • Smoked salmon
  • Bagles
  • Cream cheese
Image from the side of Spring Brunch charcuterie board with quiche. Quiche is sliced and breakfast sausage, vegetables, and fruits are placed around it.

How to Create a Stunning Spring Brunch Quiche Board

Here is a step-by-step guide to assembling the perfect spring brunch quiche board.

First, let's place a freshly baked quiche on the board. It's easier to arrange the large items first. Slice the quiche so that the guests can easily pick up.

Adding freshly quiche on the brunch charcuterie board.

I used premade quiche and baked before serving. But of course, you can use homemade quiche too.

Next, let's add waffles. Distribute waffles so that guests can reach them from every direction.

Adding breakfast waffles on the board.

Then, fill the small bowls with maple syrup and nut butter. You can add vegetables and fruits in some bowls too. I added strawberries and halved cherry tomatoes in the bowls. Arrange the bowls on the board.

Adding small bowls of cherry tomatoes, strawberries, maple syrup and almond butter on the board.

Fill the gaps with breakfast sausages, vegetables, and fruits.

Filling the gaps of brunch charcuterie board with breakfast sausages, vegetables, and fruits.

Garnish with herbs(optional).

Spring brunch charcuterie board topped with quiche, waffles, sausages, maple syrup, almond butter, vegetables and fruits.

Pour orange juice in the glasses and enjoy!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Bird's eye view of spring brunch quiche board. The brunch charcuterie board is filled with quiche, waffles, sausages, vegetables, and fruits.

Spring Brunch Quiche Board

Impress your guests with this gourmet Spring Brunch Quiche Board at your next gathering at home! This board is the ultimate collection of your favorite Brunch foods.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brunch
Cuisine French
Servings 6 people

Ingredients
  

  • Quiche
  • Waffles
  • Breakfast Sausage or any breakfast sausage
  • Maple Syrup
  • Almond Butter
  • Strawberries
  • Blackberries
  • Blueberries
  • Oranges sliced
  • Avocados sliced
  • Cherry tomatoes
  • Mini Seedless Cucumbers sliced
  • Fresh Squeezed Orange Juice

Instructions
 

  • Cook the quiche and waffles according to the package instructions.
  • Cook the breakfast sausage.
  • On a serving platter, arrange the quiche and slice. Arrange waffles around it.
  • Fill small bowls with maple syrup and nut butter. Place the bowls on the platter.
  • Fill the space with vegetables and fruits. Serve with orange juice.
Keyword charcuterie board
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Breakfast

Mint Chip Smoothie

This thick and creamy Mint Chip Smoothie is so minty with crunchy and chocolaty cacao nibs! If you’re a mint chocolate lover, this healthy smoothie will be your next obsession.

Mint Chip Smoothie topped with cacao nibs and mint leaves.

Mint Chip Smoothie: A Healthy Indulgence for Mint Chocolate Lovers

Treat yourself to the ultimate mint chocolate drink with this Mint Chip Smoothie. Packed with the natural freshness of mint and enriched with the crunchiness of chocolaty cacao nibs, this smoothie isn't just a treat for your senses—it's also packed with nutrients!

Perfect for mint chocolate lovers, this smoothie stands as a testament to all things delicious and wholesome. And for those looking for a guilt-free treat, rejoice, because this is a healthy obsession you'll want to enjoy again and again.

Curious about how to blend the perfect Mint Chip Smoothie? Discover our recipe and dive into the world of healthy, minty, chocolaty bliss.

Also, smoothies are a great way to add nutrition and fiber to your daily diet! I also make smoothies with tea like Blended Peach Lime Iced Tea and Iced Pear and Orange Chai Tea.

Mint Chip Smoothie istopped with cacao nibs and mint leaves. Avocado is placed on the side.

What You'll Need

  • Banana: Sweet base of the smoothie.
  • Avocado: Makes this smoothie extra creamy.
  • Baby Spinach: Extra green boost.
  • Oat Milk: You can use any milk of your choice.
  • Hemp Seeds: A great source of plant protein and minerals.
  • Medjool Dates: Add rich sweetness. Remove seeds before use.
  • Mint Leaves: Fresh mint is always the best! To store mint leaves fresh longer, trim the end of the stems and place them in a jar filled with ½-1 inch water. Keep the ends soaked in water. Secure the lid or cover it with a plastic bag. Keep the jar in the refrigerator to store.
  • Cacao Nibs: Adds crunchy texture and

How to Make Mint Chip Smoothie

First, remove pits from a Medjool date.

Nest, add all the ingredients except cacao nibs in a high-speed blender. Blend until smooth and creamy consistency.

Then, add cacao nibs to the blender. And pulse a few times to mix.

Mint Chip Smoothie are blended in a blender and cacao nibs are added to mix.

You don't want to over-blend the smoothie after you add the cacao nibs. The crunchiness of the cacao nibs is the key texture in this mint smoothie recipe.

Lastly, pour into a glass and enjoy! Chunks of cacao nibs might be too big to enjoy with regular straws. So enjoy with a thick boba straw or spoon.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Mint Chip Smoothie topped with cacao nibs and mint leaves.

Mint Chip Smoothie

This thick and creamy smoothie is so minty with crunchy and chocolaty cacao nibs! If you’re a mint chocolate lover, this healthy smoothie is going to be your next obsession.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1
Calories 471 kcal

Ingredients
 
 

  • 1 frozen banana
  • ¼ avocado
  • 1 cup baby spinach
  • ½ cup oat milk
  • 1 Tablespoon hemp seeds
  • 1 Medjool date pitted
  • 30 fresh mint leaves
  • 1 Tablespoon cacao nibs

Instructions
 

  • In a high-speed blender, blitz all the ingredients except cacao nibs. Stir in cacao nibs. Pour into a glass and enjoy with a thick boba straw or spoon.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 471kcalCarbohydrates: 69gProtein: 13gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 95mgPotassium: 1230mgFiber: 13gSugar: 40gVitamin A: 4596IUVitamin C: 33mgCalcium: 323mgIron: 6mg
Keyword smoothie
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Appetizers

Sesame Spiral Cucumber Salad

This Sesame Spiral Cucumber Salad recipe turns your cucumbers into a nourishing crunchy salad. Nutty, saucy, umami-packed spiralized cucumber salad goes well with any dish. I love to enjoy this easy Asian cucumber salad over rice. If you like viral Asian spicy cucumber salad, this is a great recipe to expand your spiral cucumber salad horizon.

Spiral cucumbers are mixed with sesame seed sauce in ceramic bowl.

How to Spiral Cut Cucumbers

Whether spiralized, spiral cut, accordion, or whatever you call it, it's by far the most fun and yummiest shape cucumbers ever get.

Like fusilli pasta, spiral cucumbers hold on to sauce so well. And this sesame sauce is simple yet takes cucumber salad to the next level.

Slicing a cucumber crosswise. The cucumber is placed between chopsticks to prevent slicing it off.
  1. First, trim off both ends of the cucumbers. Place a cucumber between chopsticks to prevent slicing off the cucumber.
  2. To make an accordion shape, give thin crosswise slices to the cucumbers but keep the slices together on the bottom.
A knife sink into a cucumber that is set between chopsticks preventing slicing off cucumber entirely.

Slice more than half of the depth of cucumbers. If you accidentally cut further, chopsticks will prevent fully cutting off the slices.

Slicing a cucumber diagonally. The cucumber is placed between chopsticks to prevent slicing it off.
  1. Flip and thinly slice on the other side diagonally without cutting off. Again, using chopsticks helps prevent fully cutting off any pieces.
A spiral cucumber is pulled with both hands.

The cucumber will be stretchy like this!

You can make this salad with long, whole, accordion cucumbers(isn't it so fun?). Alternatively, you can cut the spiral cucumbers into bite-size lengths, about 1 inch each, so that they're more easily picked up with chopsticks.

How to Make Sesame Spiral Cucumber Salad

First, let's start with massaging cucumbers.

In a medium-sized bowl, add spiralized cucumbers and a pinch of salt. Gently massage the cucumbers. Rest them for 15 minutes to tenderize.

Cucumbers are cut into spirals and nested in a ceramic bowl.

After 15 minutes, the cucumbers start to sweat. So gently squeeze cucumbers to drip off excess water. Transfer them to the clean bowl.

Next, we're going to make the sesame seed sauce.

Toast the sesame seeds in a skillet over medium heat until aromatic. Remove from the heat and let cool.

To make the sauce, add sesame seeds in a mortar and pestle and grind until mostly ground and aromatic. Stir in rice vinegar, tamari, garlic powder, and maple syrup and mix with a spatula or spoon.

You can alternatively use a coffee mill to grind sesame seeds. If you have a small blender, add all the ingredients to it and blitz until mostly ground and mixed well.

Making the sauce of spiral cucumber salad. Ingredients of sesame sauce are ground in Japanese Mortar and Pestle.

Pour the sesame sauce over the cucumber and drizzle the sesame oil over it.

Toss and refrigerate for 15 min. Serve and enjoy!

Accordion-cut cucumbers are mixed with sesame seed sauce in ceramic bowl.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Spiral cucumbers are mixed with sesame seed sauce in ceramic bowl.

Sesame Spiral Cucumber Salad

This Sesame Spiral Cucumber Salad recipe turns your cucumbers into a nourishing crunchy salad. Nutty, saucy, umami-packed spiralized cucumber salad goes well with any dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Rest Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 59 kcal

Ingredients
 
 

  • 3 Persian cucumbers
  • 1 Tablespoon white sesame seeds toasted
  • 1 Tablespoon rice vinegar
  • 2 teaspoons gf tamari or soy sauce
  • ½ teaspoon garlic powder
  • ½ Tablespoon maple syrup
  • 1 Tablespoon toasted sesame oil
  • Pinch sea salt

Instructions
 

  • Trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice crosswise without cutting off. Chopsticks help prevent fully cutting off the slices. Flip and Thinly slice on the other side diagonally without cutting off. Again, using chopsticks helps prevent fully cutting off any pieces.
  • In a bowl, toss cucumber and a pinch of salt. Gently massage the cucumber. Set aside for 15 minutes to tenderize. Gently squeeze cucumbers to drip off excess water. Transfer to the clean bowl.
  • Using a mortar and pestle, grind sesame seeds until mostly ground and aromatic. Stir in rice vinegar, tamari, garlic powder, and maple syrup. You can alternatively use a coffee mill to grind sesame seeds or a small blender to grind all the ingredients.
  • Pour the sesame sauce over the cucumber and drizzle sesame oil. Toss and refrigerate for 15 min. Serve and enjoy!

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Calories: 59kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 179mgPotassium: 88mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword cucumbers
Tried this recipe?Let us know how it was!

Dairy free

Chocolate and Banana Spring Rolls

Chocolate and Banana Spring Rolls feature a classic flavor combo wrapped in a crunchy spring roll wrapper, tasting like a homemade pie. They have melting chocolate and creamy bananas inside, transforming spring rolls into a fun dessert! These dessert spring rolls are an easy and crunchy snack made with a handful of ingredients!

Freshly fried Chocolate and Banana Spring Rolls on a white plate. Some of them are cut in halves, showing melting chocolate and creamy banana inside.

Chocolate and banana are such a classic and delicious combo, and when they are wrapped in a crunchy spring roll wrapper shell, they become irresistible.

If you have a lot of ripe bananas, also try Gluten-Free Zucchini Banana Bread, Banana Matcha Latte, and Iced Peanut Butter Banana Latte in a Chocolate Dripping Glass!

What You'll Need for Chocolate and Banana Spring Rolls

  • Banana: Use a ripe spotty banana for sweetness. Sliced into ¼ inch coins.
  • Chocolate chips: Dark, milk, or any.
  • Sliced Almonds: Adds nice crunch.
  • Spring roll wrapper: You can find one in the frozen section at Asian grocery stores.
  • Potato starch: You can alternatively use cornstarch or flour.
  • Cinnamon sugar: It's optional but highly recommended! I mix coconut sugar and Ceylon cinnamon for my cinnamon sugar.
  • Extra virgin olive oil: This is for frying.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Freshly fried Chocolate and Banana Spring Rolls on a white plate. Some of them are cut in halves, showing melting chocolate and creamy banana inside.

Chocolate and Banana Spring Rolls

Chocolate and Banana Spring Rolls feature a classic flavor combo wrapped in a crunchy spring roll wrapper, tasting like a homemade pie.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine Asian
Servings 5 spring rolls
Calories 179 kcal

Ingredients
 
 

  • 1 Banana sliced into ¼ inch coins
  • 2 Tablespoons Chocolate chips
  • 2 Tablespoons Sliced almonds
  • 5 spring roll wrapper
  • ½ teaspoon potato starch
  • 1 teaspoon water
  • Cinnamon sugar optional
  • Extra virgin olive oil for frying

Instructions
 

  • Wrap: Arrange the bananas, chocolate chips, and almonds on a wrapper. Wrap it up like a burrito.
  • Fry: Shallow fry until golden brown 1-3min each side.
  • Serve: Place them on a serving plate and top with cinnamon sugar(optional).

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed. I assumed that a spring roll absorbs 1 teaspoon of oil during frying for calculating nutrition.

Nutrition

Serving: 1spring rollCalories: 179kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 2mgSodium: 110mgPotassium: 165mgFiber: 2gSugar: 8gVitamin A: 21IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Keyword banana, spring rolls
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Breakfast

Strawberry and Cream Overnight Oats with Matcha Yogurt

Fragrant and sweet strawberries melt into creamy overnight oats to create Strawberry Cream Overnight Oats with Matcha Yogurt. This nourishing healthy breakfast is topped off with matcha yogurt to boost energy and focus for your day.

Strawberry and Cream Overnight Oats topped with sliced strawberries and matcha yogurt

Overnight oats are the best way to eat oats, in my opinion. It requires no cooking, is great for meal prep, and the creamy consistency is irresistible! Without a doubt, I share a lot of overnight oats recipes like Cinnamon Roll Overnight Oats and Apple Pie Overnight Oats. But I think we can never have too many overnight oats recipes so that we can enjoy it all year long.

What You'll Need

For the Overnight Oats

  • Oats - Use plain, old-fashioned rolled oats for the best texture! Use gluten-free oats to make this recipe gluten-free, as not all the oats are made in gluten-free facilities.
  • Chia Seeds - Chia seeds are rich in protein and omega-3 fatty acids, making simple overnight oats extra satiating.
  • Oat Milk or any milk - Use your favorite kind of milk. Use gluten-free milk to make this recipe gluten-free
  • Strawberries - Of course, the strawberries are unnegotiable in this Strawberry and Cream Overnight Oats recipe!
  • Maple Syrup and Vanilla - For the sweetness and flavor.

For matcha yogurt

  • Yogurt - You can use your favorite kind of yogurt, but make sure to use plain one. Use coconut yogurt to make this recipe vegan.
  • Maple Syrup - Adds sweetness.
  • Matcha - The quality of matcha can save or kill this recipe. Because the quality of the matcha largely affects the taste. I highly recommend using ceremonial-grade matcha.

How to Make Strawberry and Cream Overnight Oats with Matcha Yogurt

First, add ½ cup of oats and 1 Tablespoon of chia seeds in each jar. The recipe makes 2 jars of overnight oats.

Next, we're going to make strawberry milk to combine strawberry and oats in one flavor. In a blender, add oast milk, strawberries, maple syrup, and vanilla and blend until smooth. Divide the blended strawberry milk into the glasses over oats.

Homemade strawberry milk is poured over a jar of oats and chia seeds

Mix oats with milk well. Cover and refrigerate overnight.

Then, let's make matcha yogurt for the topping. In a small bowl, add yogurt and maple syrup. Sift matcha powder over it. Matcha can be crumpy so sifting it makes it easier to be combined. Mix everything well.

Yogurt, maple syrup, and matcha powder is added in a ceramic bowl

Finally, dollop yogurt on overnight oats and top with strawberries. Mix well and enjoy!

Birds’ Eye View Photography of Strawberry and Cream Overnight Oats with Matcha Yogurt

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Strawberry and Cream Overnight Oats topped with sliced strawberries and matcha yogurt

Strawberry and Cream Overnight Oats with Matcha Yogurt

Fragrant and sweet strawberries melt into creamy overnight oats to create Strawberry Cream Overnight Oats with Matcha Yogurt. This nourishing healthy breakfast is topped off with matcha yogurt to boost energy and focus for your day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 420 kcal

Ingredients
 
 

For Overnight Oats

  • 1 cup old-fashioned rolled oats
  • 2 Tablespoons chia seeds
  • 1 cup oat milk or any milk
  • 8 strawberries
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 strawberries for topping

For Matcha Yogurt

  • ½ cup yogurt
  • 1 Tablespoon maple syrup
  • ½ teaspoon matcha powder

Instructions
 

  • In each jar, add ½ cup of oats and 1 Tablespoon of chia seeds.
  • In a blender, place milk, strawberries, maple syrup, and vanilla. Blend until smooth. Divide into the glasses over oats. Mix well, cover, and refrigerate overnight.
  • In a small bowl, add yogurt and maple syrup. Sift matcha powder over it and mix everything well. Dollop yogurt on overnight oats and top with strawberries.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Calories: 420kcalCarbohydrates: 72gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 90mgPotassium: 509mgFiber: 10gSugar: 33gVitamin A: 360IUVitamin C: 36mgCalcium: 379mgIron: 4mg
Keyword matcha, strawberry
Tried this recipe?Let us know how it was!

Dairy free

Easy Mango Mochi with Coconut Cream Filling

Mango Mochi with Coconut Cream Filling is a simple Asian dessert of pillowy soft mochi and velvety mango cream, offering the very best summer mochi flavor! There's nothing more satisfying than sinking your teeth into silky, chewy mochi with a burst of tropical flavor. Made with just a handful of ingredients, this gluten-free and vegan dessert recipe is simple and easy to make.

One of the Mango Cream Mochi is cut in half, showing mango cream inside.
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What you'll need for Mango Cream Mochi

For this recipe you will make 1) mango cream filling and 2) mango mochi!

Here is what you'll need.

  • Coconut Milk - Use 1 can of 13.5 fl oz (400ml) unsweetened coconut milk. Refrigerate a can overnight, then scoop out the solid part. Use only the solid part and save the rest of the liquid coconut water for other recipes.
  • Maple Syrup - Add natural sweetness.
  • Mangoes - Peel the fresh mangoes and cut into ½-inch cubes. I like Kent or Champagne(Ataulfo) mangoes for this recipe. You can also use frozen mangoes. Thaw frozen mangoes before use if you're using them.
  • Mochiko - You can get mochiko at an Asian grocery store.
  • Potato starch - for dredging
Mango Cream Mochi on the tray.

How to Make Mango Cream Mochi

Time needed: 23 minutes

  1. Make the Mango Cream


    Refrigerate a can of coconut milk overnight, then scoop out the solid part.

    Chop up the mango into ½-inch cubes.

    Add the solid part of coconut milk into a bowl along with maple syrup and salt. Beat with a hand mixer until fluffy. Use a spatula to stir in mango cubes. Refrigerate while making mochi.

    Refrigerate while making mochi.

  2. Make the Mango Mochi


    In a blender, combine mangoes and maple syrup and blitz until smooth. Transfer it to a heatproof bowl and stir in mochiko. Microwave high for 1 minute and mix well. Microwave for another 1 minute and mix. Microwave high for an additional 15 seconds and mix, if necessary until the mixture becomes stretchy and shiny.

  3. Assembly


    Cover a working surface with potato starch.

    Use a spatula to carefully transfer the mochi onto a working surface. Cover the entire mochi with the starch and cut it into 8 portions. Use your hands or a circular object, like a rolling pin or glass, to roll out a portion of mochi into a round.

    Place a mochi round in a small bowl to make a well. Place cream on the center and wrap the mochi around the cream, then seal by pinching the edges. Flip upside down to set. Enjoy immediately for the soft texture or refrigerate 20min for a firm texture.

Hungry for more Mochi?

Chocolate Strawberry Mochi(Vegan Chocolate Strawberry Ichigo Daifuku)
Strawberry Chocolate Mochi is a sweet, tangy strawberry swapped in a rich chocolate ganache and Cacao mochi layer. The classic flavor combination of strawberries and chocolate gets an Asian-inspired twist with the addition of mochi, taking it to the next level of indulgence.
Check out this recipe
Strawberry Chocolate Mochi is cut in half, so that the wrapped strawberry in side is showing, and placed on the wooden cutting board.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

One of the Mango Cream Mochi is cut in half, showing mango cream inside.

Easy Mango Mochi with Coconut Cream Filling

Mango Mochi with Coconut Cream Filling is a simple Asian dessert of pillowy soft mochi and velvety mango cream, offering the very best in mochi flavor!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Dessert
Cuisine Asian
Servings 8 mochi
Calories 217 kcal

Ingredients
 
 

For the Mango Cream

  • 1 can unsweetened coconut milk(13.5 fl oz, 400ml) refrigerated overnight, solid part only
  • 2 Tablespoon maple syrup
  • ½ cup mangos cut into ½-inch cubes
  • A pinch sea salt

For the Mango Mochi

  • ⅔ cup mango
  • ½ cup maple syrup
  • ½ cup mochiko
  • Potato starch for dredging

Instructions
 

  • Make the Mango Cream: Scoop a solid part of coconut milk into a bowl along with maple syrup and salt. Beat with a hand mixer until fluffy. Stir in mango cubes. Refrigerate while making mochi.
  • Make the Mango Mochi: In a blender, combine mangos and maple syrup and blitz until smooth. Transfer it to a heatproof bowl and stir in mochiko. Microwave high for 1min and mix well. Microwave for another 1min and mix. Microwave high for an additional 15 seconds and mix, if necessary until the mixture becomes stretchy and shiny.
  • Assembly: Use a spatula to transfer onto a working surface covered with potato starch carefully. Cover the entire mochi with the starch and cut it into 8 portions.
  • Use your hands or a circular object like a rolling pin or glass, roll out a portion of mochi into a round and place it onto a small bowl to make a well. Place cream on the center and wrap the mochi around the cream, then seal by pinching the edges. Flip upside down to set. Enjoy immediately for the soft texture or refrigerate 20min for a firm texture.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1mochiCalories: 217kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 9mgPotassium: 220mgFiber: 1gSugar: 18gVitamin A: 260IUVitamin C: 9mgCalcium: 40mgIron: 2mg
Keyword mangoes, mochi
Tried this recipe?Let us know how it was!

Dessert

Valentine’s Dessert Charcuterie Board

Cast a sweet spell of love on the classic charcuterie board and transform it into this Valentine’s Dessert Charcuterie Board. This dessert spread is a collection of Valentine’s Day treats like cookies, chocolate, strawberries, and sweet charcuterie board dips, and a fun addition to your Valentine’s Day party or Galentine's brunch. Furthermore, it's not only easy to make but also a kid-friendly recipe.

Birds’ Eye View Photography of Valentine’s Dessert Charcuterie Board with pink ranunculus flowers and pink drinks around it.
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What is Valentine’s Dessert Charcuterie Board?

A Charcuterie Board is a selection of appetizers artfully arranged on a board, typically featuring cured meats like salami and prosciutto, cheeses, dried fruits, nuts, crackers, fruit preserves, and various dipping sauces. It's not only easy and quick to prepare but also visually alluring with minimal effort. 

I love preparing Charcuterie Boards for holidays and special gatherings with family and friends. It's a convenient option that can be prepared ahead of guests' arrival.

With the Valentine's Day season approaching, I'm excited to introduce a dessert spread board brimming with healthier candies and fruits, a delightful holiday dessert spread to share with your partner, girlfriends, or even your kids!

Since this board has no meat, it technically doesn't fit the classic definition of a “charcuterie” board. Instead, it's enchanted with a sweet spell, making it perfect for a special holiday dinner party with your sweetheart! You know that feeling when we’re falling in love, the world looks brighter, and the water tastes sweeter. That’s the kind of magic we’ll cast on this recipe, only it’s an edible form, and you don’t even have to be in love to make and enjoy it!

Valentine’s dessert charcuterie board surrounded by pink flowers and pink drinks for Valentine's day party.

What's on the Valentine’s Day Dessert Charcuterie Board

In this board, I collected all the plant-based goodies on this board and I'd love to share my favorites! But this dessert spread is where your creative mind frees its spirit, so use your favorite go-to candies or Valentine’s Day treats. Especially around the Valentine’s season, you'll see all the pink and white candies at the grocery store. They're a perfect addition to this board.

My guideline here is to pick up the items from the following categories: cookies, chocolate, fruits, and sweet charcuterie board dips.

The spread of the ingredients of Valentine’s charcuterie board. Marshmallow flower cookies, chocolate salami, oreo style plant based cookies, and fruits like strawberries raspberries, and cherries.

Valentine's Day Cookies

Valentine's Day cookies are a must-have! I used my 2-ingredients Marshmallow Flower Cookies recipe, which are easy to make and look cute on the board.

Also, I added Oreo-style sandwich cookies for my chocolaty cookie item. I used the classic cream cookies from Back to Nature(plant-based). Simple Mills Cocoa Cashew Crème Sandwich Cookies are also a great choice if you like gluten-free, vegan, healthy snacks.

Oreo-style cookie sandwiches are arranged on the board.
Oreo-style sandwich cookies in the center and Marshmallow Flower Cookies in the bottom right

Chocolate Dessert

Valentine's chocolate is essential for this holiday board. I used my Vegan Chocolate Salami recipe because it's easily made ahead and so good!

Chocolate salami is arranged around a small bowl of Nutella style dip on the pink marble board along with other ingredients
Vegan Chocolate Salami around the bowl of Hazelnut Cacao Spread

Sweet Charcuterie Board Dips

It's really nice to have a creamy element on the board, but it doesn't have to be complicated. I prepared two bowls of dips: Hazelnut cacao spread and yogurt.

Hazelnut cacao spread is Nutella-style hazelnut butter mixed with cacao. Strawberries dipped in hazelnut cacao spread is so good! I used Hazelnut Cacao Spread from Artisana Naturals and top it off with chopped hazelnuts for decoration.

Yogurt is also an easy healthy dip that pairs well with dessert and fruit. Use vanilla flavor for a sweet dip or plain if you like tangy flavor and keep it healthy as possible. Regular or Greek yogurt both works or use coconut yogurt to make this board entirely plant-based. I topped it with crushed freeze-dried strawberries for the garnish.

Yogurt in a small bowl, topped with crushed freeze dried strawberry to decoration, and a strawberry is dipped in it.

Fruits

Let's add something sweet and tangy to the board. It not only works as a palate cleanser but also provides fiber and vitamins! I used ref fruits, strawberries, raspberries, and cherries. But any fruits you like work wonderfully, bananas, oranges, apples, pears, and blueberries to name a few.

Strawberries, raspberries, and cherries in a pink bowl.

How to Make Dessert Charcuterie Board

First and foremost, pick out your board! I use a heart-shaped light pink marble board I got from Anthropologie. Isn't it so Valentine's Day?

Also if you have, heart-shaped or pink bowls would be perfect for the holiday for love theme.

Pink marble heart shaped board(called Amour Marble Cheese Board) I got from Anthropologie is placed on the worksurface.

Then let's start building the board with bigger, chunkier items. For this board, I start with Marshmallow Flower Cookies!

Marshmallow Flower Cookies are placed on pink marble heart shaped board.

Next, fill the small bowls with Hazelnut cacao spread and yogurt for dipping. And they go on to the board. I try to evenly distribute the chunky items.

Bowls of charcuterie board dips are added to the board.

Then, we move on to the slightly less chunky items. Here I line up the slices of my Vegan Chocolate Salami.

Slices of the chocolate salami are added to the board.

Finally, fill in the gaps by adding barriers, cherries, and the rest of the cookies!

Finished Valentine’s dessert charcuterie board filled with cookies, chocolate salami, berries, cherries, and sweet dips.

Now, your Valentine's Day board is ready to entertain! Serve with juice, milk, a cocktail, or glasses of rosé!

What else can I add to the Valentine’s Charcuterie Board?

The Spell of Love is 100% customizable and can be tailored to your needs. Get creative and add your favorite charcuterie board items. Here are some ideas you can include.

  • Salami and Prosciutto - If you're serving this for a savory lover, then charcuterie meat is the way to go.
  • Chocolate Truffles - Need healthy truffles? Try Sweet Potato Truffles!
  • Cheese - From the creamy triple cream cheese to the aged Gouda, the cheese adds a rich taste to the board.
  • Chocolate Covered Strawberries - The most Valentine-y dessert of all! Plus it's easy to make.
  • Pretzels - Who doesn't want yogurt-covered pretzels on Valentine's Day?
  • Crackers - You can never have too much crispy element, and the crackers are amazing vessels on the charcuterie board. Imagine Hazelnut cacao spread on the cracker topped with raspberries, it's just *a chef's kiss*
  • Valentine candies, Macarons, Chex mix, Popcorn - Essentially anything your heart desires.
Valentine’s dessert charcuterie board filled with cookies, strawberries, and charcuterie dips.

Check out the recipes used on the Valentine’s Dessert Board

Marshmallow Flower Cookies
These Marshmallow Flower Cookies require just two ingredients and are fun to make! Marshmallows are cut into a flower shape and baked into extra-crispy cookies.
Check out this recipe
Freshly baked Marshmallow Flower Cookies on a plate
Vegan Chocolate Salami
Vegan Chocolate Salami is an easy homemade dessert recipe for Valentine's Day! Creamy vegan chocolate ganache formed into a salami shape with nuts and freeze-dried strawberries.
Check out this recipe
Slices of vegan chocolate salami on a wooden cutting board.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Birds’ Eye View Photography of Valentine’s Dessert Charcuterie Board with pink ranunculus flowers around it.

Valentine’s Dessert Charcuterie Board

Valentine’s Dessert Charcuterie Board is a collection of Valentine’s Day treats like cookies, chocolate, strawberries, and sweet charcuterie board dips, and a fun addition to your Valentine’s Day party or Galentine's brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 6 people

Ingredients
  

  • Marshmallow Flower Cookies
  • Oreo-style cookie sandwiches
  • Hazelnut cacao spread
  • Yogurt plain, vanilla, or coconut
  • Vegan Chocolate Salami
  • Strawberries
  • Raspberries
  • Cherries

Instructions
 

  • On a serving platter, arrange the cookies.
  • Fill small bowls with Hazelnut cacao spread and yogurt. Arrange the bowls on the platter.
  • Gently fold prosciutto like a ribbon. Arrange prosciutto ribbons around the cheese.
  • Fill the gaps with strawberries, raspberries, and cherries. Enjoy!

Video

Keyword chocolate
Tried this recipe?Let us know how it was!

Dessert

Marshmallow Flower Cookies

Did you know you can make cookies out of marshmallows? These Marshmallow Flower Cookies require just two ingredients and are fun to make! Marshmallows are cut into a flower shape and baked into extra-crispy cookies with hazelnuts. It's an easy and simple dessert recipe for a fun gathering on Valentine's Day or an easy snack recipe for kids!

Freshly baked Marshmallow Flower Cookies on a plate

Without a doubt, this recipe is one of the most viral recipes on my Instagram!

After it went viral, I got so many comments that their cookies didn't turn out like the video I posted. So I read the comments and feedback, re-tested and perfected the recipe, and gathered the tips for success.

Here is everything you need to know to make your Marshmallow Flower Cookies at home!

If you need more dessert ideas, also try Chocolate Salami and Sweet Potato Truffles!

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Ingredients of Marshmallow Cookies

All you need is just two ingredients: marshmallows and hazelnuts!

  • Marshmallows - This recipe works for regular and vegan marshmallows. Use regular-size marshmallows.
  • Hazelnuts - Cute round shape and rich flavor are perfect for the center of the marshmallow flower. You can also use other nuts and seeds if you desire.
  • Ground Cinnamon - Optional. Baked marshmallow cookies taste amazing without adding any flavor, but a dash of cinnamon adds cozy warmth to the cookies.
Marshmallows are placed in a light purple scalloped bowl.

What is the best size of marshmallow for marshmallow flower cookies?

I recommend using regular-size marshmallows, about 1-inch long ones, for this recipe for the best result! Jumbo marshmallows are too thick for this 5 petal flower shape, they puff up too much.

I saw a reader make these flower marshmallow cookies with mini marshmallows, each flower petal made with a mini marshmallow instead of cut into the shape. It looks cute too, so if you only have minis, it's going to be a fun way to improvise.

Result comparison between jumbo and regular size marshmallow. Jumbo one is really puffy and large.

Can I use vegan marshmallows instead of regular ones?

Yes of course! You can use both regular or vegan marshmallows depending on your dietary needs.

What's the difference between regular and vegan marshmallows?

This recipe works wonderfully with vegan marshmallows, but how does it affect the results?

While they both taste almost the same, marshmallow cookies made with regular and vegan marshmallows have a slightly different look. The cookies with regular marshmallows have a smooth surface and less defined shape. On the other hand, the vegan version has a more well-structured flower shape, though its surface is not as smooth as the regular one.

Also, regular marshmallows are toasted in the oven and get slightly golden on the surface, while vegan marshmallow cookies stay pale and white compared to the regular ones even after baked.

A comparison between cookies made with regular and vegan marshmallows. The cookies with regular ones have a smoother surface and less defined shape. The vegan version has a more well-structured flower shape, though its surface is textured and not as smooth.

How to make Marshmallow Flowers

Transforming marshmallows into flowers is so fun and easy! Once you master this technique, you can bloom your hot chocolate with marshmallow flowers, top with cupcakes, or decorate cakes with marshmallow flowers, and the options are endless!

Firstly, use a pair of kitchen scissors to make four crosswise cuts in each marshmallow, ensuring that all the slices are connected on one side.

Slicing a marshmallow with a pair of scissors.

If you find the marshmallows sticking to the scissors preventing a smooth cut, lightly wet your kitchen scissors with water or spray the blades with cooking spray. Water/oil prevents hands and blades from sticking.

After four cuts are given, the marshmallow should look like as shown below.

A marshmallow with 4 cut, resulting in 5 slices all connected on a side of the marshmallow.

If each slice is sticking to each other, separate them with your hands.

Then, open up the slices and shape them into a five-petal flower.

Shaping into 5 petal flower with hands.

If you're not planning to bake them into cookies, just layer the edge of two end petals together to secure them into a flower shape. Gently flatten the flower and arrange each slice to face upward, making it look like each petal of a flower.

However, when we bake marshmallow flowers into cookies, we want to keep them secured into the shape, so that they don't unwind during baking in the oven.

For this purpose, place them on the parchment paper lined baking sheet with sticky sides down. A cross-section of marshmallows sticks to the parchment paper, so it helps secure the flower petals in place. Stretch out the petals for a more defined shape. Lightly wet your fingers to gently press down the flowers to flatten.

A marshmallow flower is placed on the parchment paper lined baking sheet.

How to make Marshmallow Cookies

Now it's time for the baking!

Preheat the oven to 250°F and bake for 10 minutes. The temperature setting is very important for this recipe! Ensure that the internal temperature is between 225°F to 250°F.

Prepared baking sheet with cookies on, ready for baking.

At a temperature below 225°F, marshmallows won't puff up enough, resulting in less crispy cookies. Even though the less crispy cookies are still delicious and enjoyable, I want you to experience the best!

If the temperature exceeds 250°F, a marshmallow tends to puff up too much, resulting in one giant disk of a marshmallow. Therefore, make sure your oven never goes above 250°F.

I highly recommend using an oven thermometer to check the actual temperature in the oven. Thanks to my oven thermometer, I found my oven runs 25-50°F higher than the setting temperature. If this happens to your oven, you'll be disappointed with the result of giant baked marshmallow disks.

You don't have an oven thermometer? Don't worry. Just test your oven with a test batch. Bake one marshmallow flower for 10 minutes. If it becomes slightly puffed up and the surface color is still white and pale, your oven is in the right range of temperature and ready to bake.

After 10 minutes of baking, adding a hazelnut to the center of each cookie.

After 10 minutes, the marshmallows are soft and slightly puffed, so add hazelnuts to the center of each flower. If there is a gap in the center, hazelnuts will cover it.

Bake for another 45 minutes. Marshmallow cookies should be slightly golden on the surface after baked.

Fresh marshmallow flower cookies on the baking sheet are taken out of the oven.

Cookies are still soft while warm. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.

Troubleshoot

Why are my cookies stuck on the parchment paper?

First and foremost, ensure you use parchment paper, not wax paper, as wax paper should never be used in the oven. Wax can melt at high temperatures, and the paper may catch fire, which you certainly want to avoid. And you definitely don't want melted wax on your food.

Following the recipe, you should find that the cookies come off the parchment paper quite easily. The only exception is when you attempt to peel off the cookies while they're still warm. They might be a little sticky during this stage. However, once they are completely cooled and set, they effortlessly slide off the parchment paper.

Marshmallows stick to my hands.

The cross-section of marshmallows is very sticky and difficult to work with. In that case, lightly wet your fingertips! Water prevents marshmallow from sticking. But you don't drench them too much, as wet surfaces won't stick to each other or on the parchment paper.

The cookies turned out too puffy/out of shape after bake.

The internal temperature of your oven might be above 250°F, resulting in a marshmallow puffing up too much and baked into a giant disk of marshmallow. I highly recommend using an oven thermometer to check the actual temperature in the oven.

If you don't have an oven thermometer, test your oven with a test batch. Bake one marshmallow flower for 10 minutes. If it becomes slightly puffed up and the surface color is still white and pale, your oven is in the right range of temperature and ready to bake.

I used an oven thermometer to check the temperature but still did not turn out right.

Where in the oven do you place your oven thermometer? The temperature on the edge and center of the oven might be different. Place your oven thermometer where the baking sheets take place. Once the temperature reaches 250°F, and not above 250°F, use a tong to move the oven thermometer to the side and bake your marshmallows!

Freshly baked marshmallow flower cookies in the white plate.

Try more dessert recipes!

Here are more healthy and easy dessert recipes to try.

Picking up a cookie with a hand.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Freshly baked Marshmallow Flower Cookies on a plate

Marshmallow Flower Cookies

These Marshmallow Flower Cookies require just two ingredients and are fun to make! Marshmallows are cut into a flower shape and baked into extra-crispy cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 6 cookies
Calories 31 kcal

Ingredients
  

  • 6 marshmallows
  • 6 hazelnuts
  • Ground cinnamon optional

Instructions
 

  • Prep: Preheat oven to 250°F. Line a baking sheet with parchment paper.
  • Shape: Give 4 crosswise cuts to each marshmallow, while keeping slices connected on one side. Shape into flowers. Lightly wet the scissors if the marshmallow sticks. Place them on the prepared baking sheet with sticky sides down. Stretch out the petals. Lightly wet your fingers to gently press down the flowers to flatten.
  • Bake: Check the internal temperature is 250°F but not above(between 225°F to 250°F). Bake for 10 minutes. Remove from the oven and place hazelnuts in the center of the marshmallows. Bake for another 45 minutes. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1cookieCalories: 31kcalCarbohydrates: 6gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 11mgFiber: 0.2gSugar: 4gVitamin A: 1IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
Keyword cookie, dessert
Tried this recipe?Let us know how it was!

Dairy free

Strawberry Chocolate Mochi(Vegan Chocolate Strawberry Ichigo Daifuku)

Chocolate Strawberry Mochi is a simple vegan dessert. A sweet, tangy strawberry swapped in a rich chocolate ganache and Cacao mochi layer. Cacao mochi is chewy and elastic, and easily made in just one bowl. Think this of a chocolaty cousin of Ichigo Daifuku. The classic flavor combination of strawberries and chocolate gets an Asian-inspired twist with mochi, taking it to the next level of indulgence.

Strawberry Chocolate Mochi is cut in half, so that the wrapped strawberry in side is showing, and placed on the wooden cutting board.

This is a chocolate version of the Japanese classic dessert, Strawberry Daifuku(Ichigo Daifuku, a mochi ball stuffed with strawberry and red bean paste). If you love mochi but are not a big fan of red bean paste, this recipe is for you!

This mochi recipe is vegan and gluten-free!

If you like Japanese desserts, also try Mango Cream Mochi and Anmitsu.

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Ingredients of Strawberry Chocolate Mochi

This recipe consists of three layers: strawberries, dark chocolate ganache, and cacao mochi! Each layer is made of a few simple ingredients.

Dark Chocolate Ganache

  • Dark Chocolate Chips - Use your favorite dark chocolate chips or any chocolate chips of your choice.
  • Coconut Cream or Solid Part of Coconut Milk - You need thick cream content for the ganache, so use a can of coconut cream. If you only find coconut milk, use just a solid part of it. See the next section for how to separate the solid and liquid parts of coconut milk.
  • Salt

Cacao Mochi

  • Mochiko - You can find boxes of mochiko at an Asian grocery store!
  • Cacao Powder - Adds rich cacao flavor.
  • Maple syrup - Sugar keeps mochi moist and elastic.
  • Water

Assembly

  • Strawberries - Use small ones as they are easier to wrap in chocolate and mochi.
  • Potato Starch - Keep mochi from sticking. You can alternatively use corn starch.
Making Strawberry Chocolate Mochi on a wooden board and serve them on a white plate.

How to make Strawberry Chocolate Mochi

The recipe has 3 main steps, making ganache, smoking mochi, and assembling them all together into mochi balls!

Step 1) Making Ganache

First, let's start with making dark chocolate ganache!

If you're using coconut cream, just open the can and proceed. If you're using coconut milk, start by separating the solid fatty part of the coconut milk from the liquid.

Refrigerate canned coconut milk the night before. The solid part should be hardened on the top of the can. Open the can and scoop out ¼ cup of the solid white part of coconut milk. Use the rest for other recipes like smoothies and soups.

Then Line a loaf pan with parchment paper before making the ganache.

Next, in a medium-sized mixing bowl, combine chocolate chips, coconut milk, and a pinch of salt. Microwave for 30 seconds and mix well. Microwave longer if necessary to melt them together, 10 seconds at a time. Transfer into the prepared loaf pan and refrigerate until set, for 30 minutes to 1 hour.

Use a knife to cut the chocolate into 8 parts.

Chocolate ganache cut into individual pieces.

Place a plastic wrap on a work surface and place a chocolate and a strawberry on top.

Plastic wrap on a work surface. On the center of the wrap, there are a piece of chocolate ganache and a strawberries layered together.

Use plastic wrap to wrap the strawberry completely with the chocolate ganache. Repeat with remaining ingredients. Refrigerate until set, for 10min.

Step 2) Making Mochi

Next, let's prepare cacao mochi. Making mochi is so easy and made in just one bowl.

In another mixing bowl, combine mochiko and cacao powder. Gradually add maple syrup and water, and whisk until smooth. Microwave for 1 minute and use a spatula to mix well. Repeat 2-3 times until the dough is cooked through and becomes shiny. Let cool slightly until the dough becomes cool enough to touch.

Cacao mochi mixture in a mixing bowl, being shiny after cooked.

Spread the potato starch on a work surface and transfer the dough to the starch. Cover completely with the starch. Cut into 8 parts and use your hand, rolling pin, or circular objects like glass and whine bottle to roll into thin round discs.

Step 3) Assembling into mochi balls

Work on the flat work surface, or if you have one, use a small bowl for easier assembly.

Unwrap the chocolate-covered strawberry and place it upside down on the rolled dough. Gather the edges of the dough and pinch them together. Flip the mochi and place it on a serving plate.

Store leftovers in an airtight container in the fridge. Served best after placed on the counter for 30 minutes to soften the chocolate layer.

Strawberries and chocolate ganache wrapped in the cacao mochi and placed on a wooden board.

Try more dessert recipes!

Vegan Chocolate Salami

Sweet Potato Truffles

Strawberry Tofu Tiramisu

Three Strawberry Chocolate Mochi on a white plate, one of them cut in half, showing a strawberry inside.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Strawberry Chocolate Mochi is cut in half, so that the wrapped strawberry in side is showing, and placed on the wooden cutting board.

Chocolate Strawberry Mochi(Vegan Chocolate Strawberry Ichigo Daifuku)

Strawberry Chocolate Mochi is a sweet, tangy strawberry swapped in a rich chocolate ganache and Cacao mochi layer. The classic flavor combination of strawberries and chocolate gets an Asian-inspired twist with the addition of mochi, taking it to the next level of indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Refrigerate 40 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Japanese
Servings 8 mochi
Calories 187 kcal

Ingredients
 
 

  • ½ cup dark chocolate chips
  • ¼ cup coconut cream You can alternatively use solid part of coconut milk, see note*
  • ½ cup mochiko
  • 2 Tablespoons cacao powder
  • ½ cup maple syrup
  • ½ cup water
  • 8 small strawberries
  • Pinch salt
  • Potato starch to dredge

Instructions
 

  • Line a loaf pan with parchment paper.
  • Make Ganache: In a medium bowl, add chocolate chips, coconut milk, and salt. Microwave for 30 seconds and mix well. Microwave longer if necessary to melt them together, 10 seconds at a time. Transfer into the prepared pan and refrigerate until set, for 30-60min.
  • Cut the chocolate into 8 parts. On a piece of plastic wrap, place a chocolate and a strawberry on top. Use plastic wrap to wrap the strawberry completely with chocolate. Refrigerate until set, for 10min.
  • Make mochi: In another bowl, add mochiko and cacao powder. Gradually add maple syrup and water, and whisk until smooth. Microwave 1min and mix well with a spatula. Repeat 2-3 times until the dough is cooked through and becomes shiny. Let cool slightly until the dough becomes cool enough to touch.
  • Spread the potato starch on a work surface and transfer the dough. Cover completely with the starch. Cut into 8 parts and roll into thin rounds.
  • Assembly: Unwrap the chocolate-covered strawberry and place it upside down on the dough round. Gather the edges of the dough and pinch them together. Flip the mochi and place it on a serving plate.

Video

Notes

*Refrigerate canned coconut milk overnight. Open the can and scoop out ¼ cup of the solid white part of coconut milk. Use the rest for other recipes.
Store leftovers in an airtight container in the fridge and enjoy within 1-2 days. Served best after placed on the counter for 30 minutes to soften the chocolate layer.
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1mochiCalories: 187kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.1mgSodium: 16mgPotassium: 196mgFiber: 2gSugar: 17gVitamin A: 3IUVitamin C: 7mgCalcium: 62mgIron: 1mg
Keyword chocolate, mochi
Tried this recipe?Let us know how it was!

Dairy free

Healthy Homemade Vegan Chocolate Salami (without eggs)

Healthy Homemade Vegan Chocolate Salami is a perfect easy dessert recipe for Valentine's Day! Creamy vegan chocolate ganache formed into a salami shape with nuts and freeze-dried strawberries. It’s a dairy-free, gluten-free, and eggless dessert recipe and made of a handful of wholesome ingredients.

Slices of vegan chocolate salami on a wooden cutting board.

It’s a perfect Valentine’s Day treat or Galentine's brunch idea. Enjoy healthy Valentine's Day food with your loved ones!

This recipe is an updated version of my Dessert Salami recipe on my YouTube(the video is old, excuse my awkward voiceover lol). I used carob chips instead of dark chocolate in the video, but the recipe works the same!

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Chocolate Salami Ingredients

For the base of this recipe, or the "meat" of this chocolate salami, I'm going to make the chocolate ganache. For this, you need:

  • Dark Chocolate - Use your favorite dark chocolate bar or chocolate chips. You can also use milk chocolate or any chocolate if you don't need this recipe to be vegan. Carob chips also work.
  • Coconut Cream - Coconut cream adds a rich texture to the chocolate ganache. If you only have coconut milk, refrigerate coconut milk overnight and scoop out the solid part. That white part is the coconut cream! You might need 2 cans of coconut milk for this.
  • Almond Butter - Use creamy kind.
Ingredients of vegan chocolate salami on a table.

And for the "fat" part of salami, I'm going to use the following mix-ins:

  • Nuts - I added pistachios and walnuts, but you can add anything you like!
  • Freeze-Dried Strawberries - Adds nice flavor and color. You can also use other freeze-dried fruits too, like berries and bananas.
Mix ins of chocolate salami(pistachios, walnuts, and freeze-dried strawberries) gathered on a table.

For the extra salami look, we're going to dust the surface with some powder. I have some options so choose whichever you prefer.

  • Powdered sugar - Add extra sweetness.
  • Coconut flour - Sugar-free option.
  • Matcha powder - For the matcha lover.
Logs and slices of vegan chocolate salami served on a wooden board.

How to Make Vegan Chocolate Salami

Rolling into a salami shape is a little bit tricky but other than that, this recipe is simple and straightforward.

Step1: Making the Vegan Chocolate Ganache

First, let's make the vegan chocolate ganache. Roughly chop the chocolate bar into small pieces and add them to a medium-sized heat-proof mixing bowl. Then add coconut cream, almond butter, and salt. To melt them together, I used a double boiler, by simply placing a bowl of chocolate over a pot of hot water.

You can alternatively do this by microwave, 15-30 seconds at a time, and mix between each microwave heating. Repeat until all melted together.

Use a silicon spatula to mix everything until combined.

Melting the ingredients over the double boiler and mixing the chocolate mixture with a spatula.

I melted coconut cream before adding the bowl to make the mixture combine faster, but solid coconut cream also works. Just keep mixing until the mixture becomes smooth and shiny.

Dark chocolate, coconut cream, almond butter are mixed together over double boiler and become shiny chocolate mixture.

Step2: Add Mix-Ins

Now we're going to add mix-ins. Crush walnuts into small pieces with your hands before adding.

Then add mix-ins and gently fold in.

Pistachios, walnuts, and freeze dried strawberries are added in the bowl of ganache.

At this point, the mixture is a bit soft to work with. So place it in the refrigerator for 10 minutes to let it cool and slightly firm up.

Step 3: Shape into Salami

Meanwhile, prepare the parchment paper for rolling. The recipe makes two logs of chocolate salami, so we need two 10-inch by 10-inch size parchment paper.

Remove the chocolate mixture from the fridge and give a good stir. Divide into 2 portions and place half of the mixture onto the center of the parchment paper.

Place a cooled chocolate ganache on the center of a parchment paper to roll into a log of salami.

Fold the parchment paper over the chocolate and shape it into a cylinder.

Use your hands or a scraper to clean the edges.

Then roll it into a cylinder shape. Twist one end and secure with a sealing clip.

Hold a cylinder with an open end up, and tap the log against the work surface a few times to make a filled, round log.

Tapping standing log of parchment paper mold against the table to fill the roll with chocolate.

Carefully twist the other end and twist tightly to make a filled cylinder shape. Seal the end with another clip. Repeat with the remaining of the mixture, you'll get two salami.

Two logs of dessert salami rolled with parchment paper and twisted ends secured with sealing clips.

Refrigerate until solidified, 3-4 hours.

Step4: Dress with the Dusting

When the salami is nice and hard, remove it from the fridge and unwrap it. Dust the logs with your choice of powder. I like rolling my chocolate salami on a plate of powdered sugar.

Rolling a log of chocolate salami over powdered sugar ti coat

Slice into ¼-inch thick coins. Wipe off any residue on the knife between each slice to make a clean cut.

Cutting a log of vegan chocolate salami into sliced on a wooden cutting board.

Frequently Asked Questions

How to store Vegan Chocolate Salami?

Store logs or slices of chocolate salami in an airtight container and keep it in the refrigerator. Salami becomes soft at room temperature so keep it chilled.

How long does Vegan Chocolate Salami last?

I recommend enjoying it within 4-5 days!

Can I freeze Vegan Chocolate Salami?

Yes, both the slices and logs freeze well! Tightly wrap them with plastic wrap and freeze. When enjoying, let sit the slices for 5-10 minutes and the logs for 10-20 minutes at room temperature. You can also enjoy slices immediately from the freezer, they taste good when chilled.

Slices and half log of vegan chocolate salami served on a white plate.

Try more dessert recipes!

Sweet Potato Truffles

Strawberry Tofu Tiramisu

A slice of chocolate salami with a bite mark.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Slices of vegan chocolate salami on a wooden cutting board.

Vegan Chocolate Salami

Vegan Chocolate Salami is an easy homemade dessert recipe for Valentine's Day! Creamy vegan chocolate ganache formed into a salami shape with nuts and freeze-dried strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 2 logs
Calories 1065 kcal

Ingredients
 
 

  • 3.5 oz dark chocolate or chocolate chips roughly chopped
  • 6 Tablespoons coconut cream
  • ¼ cup almond butter
  • ¼ cup pistachios
  • ¼ cup walnuts crushed
  • ½ cup freeze-dried strawberries
  • Pinch salt
  • powdered sugar Coconut flour, Matcha powder, for dusting

Instructions
 

  • Make the Ganache: Add dark chocolate, coconut cream, almond butter, and salt in a heat-proof bowl and melt together using a double boiler. Use a silicon spatula to mix until combined and shiny.
  • Add Mix-Ins: Gently fold in pistachios, walnuts, and strawberries. Refrigerate to firm up, for 10 minutes.
  • Shape into Salami: Transfer half of the mixture on the center of parchment paper(10 x 10 inch). Fold the parchment paper over the chocolate and shape into a cylinder. Twist one end and secure with a sealing clip. Hold a cylinder with an open end up, and tap the log against the work surface a few times to make a filled, round log. Carefully twist the other end and twist tightly to make a filled cylinder shape. Seal the end with another clip. Repeat with the remaining half of the mixture. Refrigerate until solidified, 3-4 hours.
  • Dusting: Unwrap and dust salami with powdered sugar. Slice into ¼-inch thick coins and enjoy!

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1logCalories: 1065kcalCarbohydrates: 95gProtein: 17gFat: 71gSaturated Fat: 29gPolyunsaturated Fat: 14gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 1mgSodium: 14mgPotassium: 1745mgFiber: 19gSugar: 58gVitamin A: 86IUVitamin C: 725mgCalcium: 193mgIron: 22mg
Keyword chocolate, vegan
Tried this recipe?Let us know how it was!

Dessert

1-Ingredient Vegan Chocolate Mousse

All you need is dark chocolate to make this luscious and decadent 1-ingredient Vegan Chocolate Mousse. Dark chocolate is melted together with water and whipped over ice to create a light and airy mousse.

1-Ingredient Vegan Chocolate Mousse served with a drizzle of extra virgin olive oil and flaky salt

This recipe and technique is invented by French chemist Hervé This, a Molecular Gastronomy specialist!

Ingredients of 1-Ingredient Vegan Chocolate Mousse

For this recipe, all you need is just one ingredient: dark chocolate! You also need water but I'm so sure everyone has it so I didn't count it as an ingredient. To make this chocolate mousse vegan, use dark chocolate. Use your favorite chocolate bar for this recipe, as it significantly influences the final taste of the mousse. I like to use a vegan high cacao dark chocolate bar sweetened with coconut sugar!

For the toppings

Here comes a fun part, topping! You can add any topping you desire but here are my ideas!

  • Extra virgin olive oil
  • Flaky salt
  • Raspberries
  • Strawberries
  • Cherries

How to Make 1-Ingredient Vegan Chocolate Mousse Successfully

Making this 1-Ingredient Vegan Chocolate Mousse is simple and easy, but it can be a little tricky. But you can always start over, give it a try!

Start with mixing the ingredients. In a saucepan, combine chocolate and water. Melt together over low heat until melted together. Then transfer the mixture to a medium-sized bowl.

Next, we're going to chill and whip the chocolate. Fill a large bowl with ice and water for chilling. Place the bowl of chocolate over the bowl of ice water. Whisk vigorously as the chocolate cools. Remove the bowl from the ice bath immediately after the chocolate starts to firm up. The transition happens quickly! So keep your eyes on it while whisking.

My chocolate mousse in the photo turned out a little thick because I was cooking and shooting at the same time and let the chocolate sit in a cold bowl for a bit longer. But it tastes so good anyway! Remove from the ice immediately when you see the transition.

If you wish it to be a little more soft, but it turned out too firm, don’t be discouraged! You can always start over by melting the mixture and try again to fix it!

Divide the mousse into dessert cups. Add any toppings of your choice and enjoy immediately!

Scoops of 1-Ingredient Vegan Chocolate Mousse in a dessert bowl with raspberries.

Try more dessert recipes!

Sweet Potato Truffles

Strawberry Tofu Tiramisu

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

1-Ingredient Vegan Chocolate Mousse served with a drizzle of extra virgin olive oil and flaky salt

1-Ingredient Vegan Chocolate Mousse

All you need is dark chocolate to make this luscious and decadent 1-ingredient Vegan Chocolate Mousse. Dark chocolate is melted together with water and whipped over ice to create a light and airy mousse.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 2
Calories 356 kcal

Ingredients
 
 

  • 4.2 oz dark chocolate chopped
  • 3.2 oz water
  • Extra virgin olive oil, flaky salt, and raspberries for topping(optional)

Instructions
 

  • In a saucepan, combine chocolate and water. Melt together over low heat until combined.
  • Transfer the melted mixture to a medium-size mixing bowl. Fill another large bowl with ice and water. Place the bowl of chocolate mixture over the bowl of ice water. Whisk vigorously as the chocolate cools. Remove the bowl from the ice bath immediately after the chocolate starts to firm up.
  • Divide into serving cups. Add any toppings of your choice. Enjoy immediately!

Video

Nutrition

Serving: 1servingCalories: 356kcalCarbohydrates: 27gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 2mgSodium: 14mgPotassium: 426mgFiber: 6gSugar: 14gVitamin A: 23IUCalcium: 45mgIron: 7mg
Tried this recipe?Let us know how it was!

Drink

Antioxidant Purple Ginger Immunity Shots

These Antioxidant Purple Ginger Immunity Shots are vibrant like ruby and full of nutrition. The red cabbage gives a pop of color and is full of antioxidants! Once nicely blended into the shots, you won’t taste any peppery cabbage taste.

Three 4oz jars of Antioxidant Purple Ginger Immunity Shot.

What’s in Antioxidant Purple Ginger Immunity Shots?

  • Red Cabbage - cabbage juice is packed with antioxidants and Vitamin C! Red cabbage's vibrant red/purple color is from the pigments called anthocyanins, which are powerful antioxidants!
  • Grapes - add sweetness and hide the peppery taste of the caggage.
  • Ginger - did you know ginger peel is edible? I love using organic ginger with skin on it for extra nutrients. Scrub ginger well and make the immunity shot with unpeeled ginger.
  • Turmeric - Use fresh turmeric, or substitute with turmeric powder. Substitute 2-inch turmeric with 2 teaspoons of turmeric powder.
  • Lemon - balance out the flavor.
  • Black pepper - The compound called piperine helps the body absorb the beneficial compound of turmeric. Add just a dash of it, you won't taste anything.

How to make Immunity Shots

Making homemade wellness shots is so easy and fun! There are 3 ways you can do it depending on what equipment you have.

  1. Juicer
  2. Blender and Nut bag
  3. Blender and Fine-mesh strainer

For the detailed steps, I have a blog post about each method here: Homemade Ginger and Citrus Immunity Shots!

Vibrant purple juice is poured in a jar.

Frequently Asked Question

How long do these immunity shots last?

The immunity shots taste best and have the most nutrients when consumed immediately, as they lose nutrients as time goes by. If you want to save the leftovers for later, store them in clean jars and keep them in the refrigerator. And enjoy them within 24-48 hours.

Need More Juice Recipe Ideas? Try This!

Strawberry Matcha Latte Smoothie

Connecting with the Earth Smoothie

Homemade Ginger and Citrus Immunity Shots

Jars of homemade Antioxidant Purple Ginger Immunity Shot secured with lids.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Three 4oz jars of Antioxidant Purple Ginger Immunity Shot.

Antioxidant Purple Ginger Immunity Shot

These Antioxidant Purple Ginger Immunity Shots are vibrant like ruby and full of nutrition. The red cabbage gives a pop of color and is full of antioxidants! Once nicely blended into the shots, you won’t taste any peppery cabbage taste.
Print Recipe Pin Recipe
Course Drinks
Servings 3 shots
Calories 66 kcal

Ingredients
  

  • 2 cups red cabbage chopped
  • ½ cup grapes
  • ¼ cup fresh ginger, chopped(24g)
  • 2 inch fresh turmeric can sub with turmeric powder, see note*
  • 1 lemon peeled, seeded, and chopped
  • Dash freshly cracked black pepper
  • 2 Tablespoon water

Instructions
 

  • In a blender, add all the ingredients and blitz until smooth.
  • Place a nut milk bag over a bowl and strain the mixture. Squeeze the bag tightly with your hands until the dry pulp is left in the bag. Discard the pulp. Enjoy the juice immediately.

Video

Notes

*You can substitute 2-inch fresh turmeric root with 2 teaspoon of turmeric powder.
 
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1shotCalories: 66kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 0.1mgSodium: 29mgPotassium: 245mgFiber: 3gSugar: 8gVitamin A: 689IUVitamin C: 54mgCalcium: 44mgIron: 1mg
Keyword juice
Tried this recipe?Let us know how it was!

Fish

Easy Sushi Burrito Recipe with Poke and Avocado

Sushi Burrito Recipe with Poke and Avocado is tropical breezy sushi in a burrito form filled with crunchy veggies and seasoned tuna. They're thicker than regular sushi rolls, meaning they have more fun and filling inside. Rolling sushi burritos is so easy! Take a huge bite to enjoy all the filling at once.

This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Three halved sushi burritos placed on each other to form a tower.

Ingredients of Poke Burritos

For tune poke

  • Ahi Tuna - use sashimi-grade boneless, skinless ahi tuna.
  • Scallions and Shallots - adds refreshing spiciness.
  • Soy Sauce - you can use gluten-free tamari instead.
  • Maple syrup - adds sweetness.
  • Black sesame seeds and Toasted sesame oil - adds tuna extra nutty rich flavor.

For sushi rice

  • Brown Rice - Use cooked brown rice for a wholesome sushi burrito. But of course, you can use white rice too. Whether you're using freshly cooked, leftover, or frozen rice, ensure it is hot or reheated before mixing with vinegar. Cold rice won't absorb the liquid and flavor effectively. Make sure to use short-grain cooked rice, long-grain rice is not sticky enough to make sushi.
  • Rice Vinegar - make it vinegared sushi.
  • Maple Syrup - adds natural sweetness.
  • Sea Salt, White Sesame Seeds, and Toasted Sesame Oil - add flavor.

For assembly

  • Nori sheets - Nori brings everything together!
  • Veggies - You need avocados, red cabbage, carrot, cucumber, and sprouts/micro greens. But you can mix and much with veggies you like or have in your fridge. Mix crunchy and creamy veggies.
Sushi burrito is cut in halve and held by hands.

How to Make Poke Burritos

Creating these poke burritos includes three simple steps: making the poke, preparing the sushi rice, and assembling the burrito.

1. Make the Poke

Let's make the poke first, as it needs to be marinated for a while. In a large bowl, toss together ahi tuna, sliced scallions, minced shallots, soy sauce, maple syrup, sesame seeds, and toasted sesame oil. If you have time, toast sesame seeds in a pan over stove top until fragrant to enhance the flavor and let cool before adding to poke.

Taste and add sea salt to taste if necessary. Let it marinade while preparing other ingredients, or let sit for 15 minutes.

2. Prepare the Rice

Next, we're going to prepare the sushi rice. In a small bowl, whisk together vinegar, maple syrup, and salt.

Place the rice in a large bowl. If you’re using leftover rice, reheat before use as cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and gently mix with a spatula. Use a cutting motion to gently turn the rice over to prevent mashing the rice.

It seems like too much liquid at first, but keep mixing. The vinegar mixture will be absorbed completely as the rice cools down.

Stir in sesame seeds and sesame oil. Set aside.

3. Assembling the Sushi Burritos

Now we assemble everything into a burrito shape!

Place a bamboo sushi mat on a clean work surface. Then arrange a piece of nori sheet on the bamboo sushi mat with the shiny side down.

Divide sushi rice into quarters. Evenly spread a quarter of rice on the nori sheet, leaving an inch strip uncovered on the top end.

Arrange a line of poke, avocado, red cabbage, carrot, cucumber, and sprouts on the rice layer.

Nori sheet is placed on bamboo sushi mat. Sushi rice is spread across nori sheet. All the fillings are place in line on the rice.
The top right side pictured is the end of the nori/mat and down left is the bottom of the nori/mat. Start rolling from the bottom.

To roll into a burrito, lift the bottom end of the mat with a nori sheet and fold over the filling. Squeeze tightly. Roll up to the end of the nori sheet.

Rest the burrito in the mat wrapped for 2 -3 minutes to set.

Unwrap the mat and wrap the finished burrito on parchment paper. Repeat with the remaining ingredients. Cut in half and enjoy!

Need More Healthy Recipe Ideas? Try This!

One-Pan Ginger Tofu and Broccoli Bake

Sticky Sesame Baked Cauliflower Bites

Halved sushi burritos placed together on a cutting board.

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Three halved sushi burritos placed on each other to form a tower.

Poke Burrito

Poke Burritos are tropical breezy sushi in a burrito form filled with crunchy veggies and seasoned tuna. They're thicker than regular sushi rolls, meaning they have more fun and filling inside. Rolling sushi burritos is so easy! Take a huge bite to enjoy all the filling at once.
Print Recipe Pin Recipe
Prep Time 20 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Hawaiian
Servings 4 burritos
Calories 643 kcal

Ingredients
  

For Tuna Poke

  • 16 oz sashimi grade boneless, skinless ahi tuna cut into ½-inch cubes
  • ¼ cup sliced scallions
  • ¼ cup minced shallots
  • 6 Tablespoon soy sauce
  • 2 teaspoons maple syrup
  • 1 teaspoon roasted black sesame seeds
  • 1 Tablespoon toasted sesame oil

For Sushi Rice

  • 3 cups cooked brown rice
  • ⅓ cup rice vinegar
  • 2 Tablespoon maple syrup
  • 1½ teaspoons sea salt
  • 1 Tablespoon white sesame seeds
  • ½ Tablespoon toasted sesame oil

For Assembly

  • 4 nori sheets
  • 2 avocados sliced
  • 2 cups shredded red cabbage
  • 1 carrot cut into matchsticks
  • 1 Persian cucumber cut into matchsticks
  • 1 cup sprouts or micro greens

Instructions
 

  • Make the poke: In a large bowl, toss together tuna, scallions, shallots, soy sauce, maple syrup, sesame seeds, and oil. Add sea salt to taste if necessary. Let sit for 15 minutes to marinade.
  • Prepare the sushi rice: In a small bowl, whisk together vinegar, maple syrup, and salt. Place the rice in a large bowl. If you’re using leftover rice, reheat before use as cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and gently mix with a spatula. Stir in sesame seeds and sesame oil. Set aside.
  • Assembly: Place a piece of nori sheet on a bamboo sushi mat with the shiny side down. Divide sushi rice into quarters. Evenly spread a quarter of rice on the nori sheet, leaving an inch strip uncovered on the top end of the nori sheet. Arrange a line of poke, avocado, red cabbage, carrot, cucumber, and sprouts on the rice layer. To roll into a burrito, lift the end of the mat with a nori sheet and fold over the filling. Squeeze tightly. Roll up to the end of the nori sheet. Rest the burrito in the mat wrapped for 2 -3 minutes to set. Unwrap the mat and wrap the finished burrito on parchment paper. Repeat with the remaining ingredients. Cut in half and enjoy!

Video

Notes

Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1burritoCalories: 643kcalCarbohydrates: 63gProtein: 37gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 43mgSodium: 2462mgPotassium: 1248mgFiber: 12gSugar: 13gVitamin A: 5887IUVitamin C: 41mgCalcium: 124mgIron: 4mg
Keyword sushi
Tried this recipe?Let us know how it was!

Drink

Banana Matcha Latte

This Banana Matcha Latte is creamy and delicious, an easy way to elevate the regular matcha latte. Easy homemade banana milk adds natural sweetness to the rich matcha latte. Perfect for breakfast, afternoon pick-me-up, or any time you need a matcha fix!

Banana Matcha Latte, topped with banana slices.

Banana mail itself tastes so delicious, making it a perfect drink for kids or adults with a sweet tooth. Top it off with ceremonial-grade matcha to transform it into an energizing drink.

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The Ingredients of Banana Matcha Latte

The ingredients of this nutritious drink are so simple!

  • Ceremonial Grade Matcha Powder - Matcha powder makes or breaks the taste of matcha latte. The taste of a matcha latte is greatly influenced by the quality of the matcha powder used.
  • Banana - Use ripe, spotty bananas for the maximum sweetness.
  • Oat milk - I love using oat milk for my matcha and coffee. In my opinion, oat milk is a delicious companion to coffee and matcha, enhancing its flavor and making it deliciously creamy and smooth. But you can use any milk you like instead of oat milk.
Matcha powder, banana, and oat milk on the table

How to make Banana Milk

Making banana milk is so easy! Simply blend together banana and milk in a blender, until the mixture reaches a creamy and smooth consistency.

If you have some frozen bananas in your freezer, this recipe is a perfect place to use them.

One thing to note about this banana milk is that its color darkens over time. Think of bananas being oxidized and darkening their color over time, the same thing happens to the banana milk. So I recommend making this drink just before enjoying!

Making banana milk in a high-speed blender

How to make Matcha Latte

The steps to make this banana matcha latte are the same as making a regular matcha latte.

First, sift the matcha powder into a matcha bowl. If you don't have a matcha bowl, you can use a small mixing bowl or soup bowl. Matcha powder can be crumpy while storing, so sifting is really important to make a smooth matcha latte.

Sifting matcha powder over a glass matcha bowl

Next, pour the hot water into matcha powder. The best temperature to make matcha is 80°C/176°F. To make 176°F hot water, boil the filtered water and pour it into a glass to cool a bit. Then add it to matcha powder.

Then whisk vigorously with a bamboo whisk until thoroughly mixed and a foam formed on the surface. If you don't have a bamboo whisk, you can also use a milk frother(handheld or electric) or a small whisk. But a bamboo whisk works best for smoothly mixing matcha with water.

Whisking matcha powder and hot water with a bamboo matcha whisk.

To assemble the banana milk latte, fill a glass with ice cubes and pour banana milk over it. Top with freshly whisked matcha with the foam on top. Mix well and enjoy!

Banana Matcha Latte served on a table

Need More Healthy Drink Ideas? Try This!

Iced Maple Apple Crisp Macchiato(+ how to make it hot)

Iced Peanut Butter Banana Latte in a Chocolate Dripping Glass

Close up look of Banana Matcha Latte, topped with banana slices.

For more recipes and updates, follow me on Instagram or TikTok!

If you have any questions or reviews, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Banana Matcha Latte, topped with banana slices.

Banana Matcha Latte

This Banana Matcha Latte is creamy and delicious, an easy way to elevate the regular matcha latte. Easy homemade banana milk adds natural sweetness to the rich matcha latte. Perfect for breakfast, afternoon pick-me-up, or any time you need a matcha fix!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1
Calories 184 kcal

Ingredients
  

  • 1 banana
  • ½ cup oat milk
  • 2 teaspoons matcha
  • ¼ cup hot water
  • Ice cubes

Instructions
 

  • In a blender, combine the banana, and oat milk. Blend until smooth.
  • In a bowl, sift matcha and pour ¼ cup of hot water. Whisk with a bamboo whisk.
  • Fill a glass with ice cubes and pour banana milk. Top with matcha. Mix well and enjoy!

Video

Notes

Please note that the nutritional information provided is an estimate  and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 184kcalCarbohydrates: 38gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 61mgPotassium: 479mgFiber: 4gSugar: 23gVitamin A: 611IUVitamin C: 10mgCalcium: 175mgIron: 2mg
Tried this recipe?Let us know how it was!

Breakfast

Vegan Sweet Potato Pancakes

These fluffy vegan sweet potato pancakes are made with whole wheat flour and warm spices, making them the healthiest breakfast ever! A dash of cinnamon and nutmeg mixed into the batter adds cozy warmth to these vegan pancakes, making them the perfect breakfast for chilly months.

A stack of sweet potato pancakes with pecans, butter, and drizzle of maple syrup.

If you're new to plant-based recipes, pancakes are an amazing choice to start with. Because pancakes taste just like regular ones if not better. If you're an expert, adding sweet potato flavor to your regular pancakes elevates your morning routine.

Slicing stack of pancakes.

Ingredients of Vegan Sweet Potato Pancakes

These vegan pancakes are made with simple ingredients that you might already have in your kitchen.

  • Sweet Potato Puree: I love using slow-roasted sweet potatoes, as they're tender and extra sweet. Then mash the potatoes until smooth to make them homemade puree. If you baked some sweet potatoes and have some leftovers, this recipe is perfect for using it.
  • Maple Syrup: Add a subtle sweetness.
  • Oat Milk: You can use other milk, like almond, soy, or even regular milk if you don't need your pancakes to be vegan.
  • Whole Wheat Flour: Whole wheat flour makes these pancakes as wholesome as possible.
  • Baking powder: Make pancakes fluffy. Use fresh baking powder for the best result.
  • Vanilla extract, cinnamon, nutmeg, Sea salt: Adding flavor
Ingredients of sweet potato pancakes gathered together on a table.

How to Make Vegan Sweet Potato Pancakes

Let's start with preparing the sweet potato. You can make slow-roasted sweet potatoes first, then mash them to make puree. Slow-roasted sweet potatoes are so tender and sweet, making them perfect for this recipe. You can alternatively use freshly baked/boiled/steamed or leftover sweet potato. Use the back of a fork and mash the potato until smooth and creamy.

I have a detailed post about how to slow-roast sweet potatoes:
How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)

If you slowly roast sweet potato until very soft, the flesh becomes so creamy and tender. And you don't even have to mash. You can simply scoop the creamy puree out of the skin.

Scooping soft and juicy flesh from roasted orange sweet potato with a spoon.

Next, whisk together the wet ingredients in a small bowl. Add the sweet potato puree, maple syrup, and vanilla first. Then gradually pour the milk while mixing.

Mixing the wet ingredients in a measuring cup.

In a large bowl, sift together all the dry ingredients. Gradually pour the wet mixture into the dry, ⅓ of the wet mixture at a time, and fold in to combine. Rest for 5 minutes.

Mixing the wet and dry ingredients in a large bowl.

Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, for 2-3 minutes.

Flip and cook the other side until cooked through, 2-3 minutes.

You don't see the bobbles? Your pancakes are undercooked? Check out the "How to Prevent Undercooked Pancakes" section below!

A stack of pancakes topped with pecans, butter, and drizzle of maple syrup.

Serve with vegan butter, maple syrup, and pecans!

How to Prevent Undercooked Pancakes

The most disappointing thing at a pancake breakfast is when the pancakes aren't cooked through to the center! To prevent it, make sure to flip the pancake after it's bubbly on the surface.

If you find that bubbles don't appear on the surface, the pancake batter is not cooked well. Your pan might be not hot enough or not transferring heat very well to the pancakes. In that case, you can turn the heat up a little bit to see if it changes the situation.

But sometimes turning up the heat causes another problem: burnt pancakes. When the pan is too hot, it burns the outside of the pancakes before they cook through. In that case, I recommend lower the heat and cover the pan with a lid to effectively cook the pancakes.

Cooking pancakes is easy and fun, but sometimes it's a bit tricky. Find a perfect setting for your kitchen and enjoy golden brown pancakes!

A stack of freshly baked sweet potato pancakes.

Need More Healthy Breakfast Ideas? Try This!

Cinnamon Roll Overnight Oats

Apple Pie Overnight Oats

For more recipes and updates, follow me on Instagram or TikTok!

If you have any questions or reviews, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

A stack of sweet potato pancakes with pecans, butter, and drizzle of maple syrup.

Vegan Sweet Potato Pancakes

These light and fluffy vegan sweet potato pancakes are made with whole wheat flour and pureed sweet potato, making this breakfast staple the healthiest ever! A dash of cinnamon and nutmeg mixed into the batter adds cozy warmth to these vegan pancakes, making them the perfect breakfast for chilly months.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 118 kcal

Ingredients
  

For Wet

  • ⅓ cup cooked, cooled, and pureed sweet potato made from roasted sweet potatoes, see note*
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ⅔ cup oat milk

For Dry

  • 1 cup whole wheat flour (112g per cup)
  • 1 Tablespoon baking powder
  • A pinch sea salt
  • 1 teaspoon ground cinnamon
  • Dash nutmeg

Instructions
 

  • In a small bowl, whisk together the wet ingredients.
  • In a large bowl, sift together the dry ingredients. Gradually pour the wet into the dry, ⅓ batter at a time, and fold in to combine. Rest for 5 minutes.
  • Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, for 2-3 minutes. Flip and cook the other side until cooked through, for 2-3 minutes. If you don't see any bubbles while cooking, cover the pan with a lid to help cook pancakes.
  • Serve with vegan butter, maple syrup, and pecans. Or top with your favorite toppings!

Video

Notes

* You can make your homemade sweet potato puree to maximize the flavor. Use freshly baked/boiled/steamed or leftover sweet potato. Use the back of a fork and mash the potato until smooth. 
Here is how to slow-roast sweet potatoes:
How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)
 
Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.

Nutrition

Serving: 1pancakeCalories: 118kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 279mgPotassium: 177mgFiber: 3gSugar: 7gVitamin A: 3045IUVitamin C: 3mgCalcium: 178mgIron: 1mg
Keyword sweet potatoes
Tried this recipe?Let us know how it was!

Japanese and Asian

Vegan Datemaki: Plant-Based Osechi Ryori for New Year Celebration

Datemaki is a sweet rolled omelet and the most iconic item in Japanese Osechi Ryori. This vegan Datemaki is made with tofu and kabocha squash and tastes just like the traditional one. Tender, moist, and sweet Datemaki is a perfect addition to your Japanese-style New Year celebration at home!

Datemaki is served on a plate
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What is Datemaki

The central element of Japanese New Year celebrations is the special food known as Osechi Ryori. Osechi Ryori is a collection of small celebratory dishes usually all arranged in tiered square banto boxes called Jubako.

Osechi Ryori in 3 tiered Jubako bento boxes

Among all the Osechi Ryori dishes, Datemaki is the most popular and iconic item that everyone loves. Traditional Datemaki is made with egg and fish cake and tastes like a sweet omelet. The omelet batter is cooked into a thin sheet and rolled into a cylinder shape while it's still warm. Then it's sliced into rounds so that each slice shows the beautiful swirl.

Datemaki is arranged in Jubako bento box with other Osechi Ryori items.

Ingredients of Vegan Datemaki

Even though traditional Datemaki is basically an egg omelet, egg, and fish are not mandatory to create the delicious datemaki. I used only plant-based ingredients to recreate Datemaki.

  • Firm Tofu - Tofu is a nice base for egg-free and fish-free Datemaki. Firm tofu is thicker than soft ones and adds structure to the Datemaki.
  • Kabocha Squash - Add a bright yellow color!
  • Maple Syrup - Datemaki is sweet.
  • White Miso - Optional but white miso adds nice umami without overpowering.
  • Kombu Dashi or Water - Add gradually if the batter is too thick. If you have kombu dashi, use it to add extra umami.
  • Arrowroot Flour - Thicken the batter
  • Baking Powder - Adds a little lift and color
  • Sea Salt: Just a pinch of it.

How to make Vegan Datemaki

Let's start with preparing the tofu. Press the tofu to remove any excess water. I like to start pressing the night before making datemaki, so that the tofu becomes nice and thick. Drain the tofu and wrap it with a kitchen towel, placing it between two dishes or trays. Add some weight, such as fruits, veggies, and canned goods, for pressing. Leave it in the refrigerator overnight. If you forget to press the tofu the night before, just 30 minutes of pressing will help.

Pressing a tofu between two trays and oranges placed on top as a weight.

Next, we're preparing the baking pan. So we're making an 8 by 8 inch omelet sheet. If you have an 8 x 8 inch square cake pan, line it with parchment paper. If you don’t have one like me, make an 8 by 8 inch square mold using parchment paper.

Kabocha squash needs to be cooked before being mixed with other ingredients. Using a sharp knife, carefully remove the tough skin of the kabocha squash. Since the skin of the kabocha squash is really hard, you can't peel it in the same way as you would with apples. Instead, thinly slice off the skin. Then roughly chop.

To cook the kabocha squash, add ¼ cup of water to a pan and arrange Kabocha squash in an even layer. Sprinkle a pinch of salt over the squash. Cover and cook over medium-low heat until fork tender, for about 10 minutes. Check kabocha from time to time, and if the water is about to be cooked off, reduce the heat to low and add a splash of water to prevent burning. Let cool slightly before adding to other ingredients.

chopped kabocha squash chunks are arranged in a single layer in a pan.

In a food processor, add kabocha squash along with all the other ingredients. Blend until all the ingredients are combined and smooth.

Transfer the mixture to the mold and flatten the surface. The dough scraper is very useful for leveling the surface.

Flatten the surface of Datemaki batter with a dough scraper.

Bake at 350°F until golden brown on the edge, for 40 minutes.

Place a bamboo sushi mat on your work surface. Place the round side up, so that the round shape of the bamboo leaves a pretty mark on the surface of the datemaki.

Transfer the baked omelet sheet to the bamboo sushi mat and gently roll it up while it’s still warm. The omelet is still slightly ziggly when it's warm so be careful not to squeeze too much. Use a rubber band to hold the rolled omelet together. Place the rolled omelet stand up and let cool completely. I like to place the standing roll in the drink section on the door of the refrigerator, between milk jars. Some liquid will be dripped out of the roll, so place the roll in a jar or plastic bag before placing it in the refrigerator.

Standing the datemaki roll.

Once the Datemak is chilled, unroll the bamboo sushi mat. Cut into ½ inch slices, making about 12 slices, leaving out the edges for you to taste!

Love Plant-Based Osechi Ryori? Try This!

Every year I document my vegan Osechi Ryori making process on my YouTube channel. Take a look and join my end-of-the-year ritual.

HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2023

HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2022

HOW TO MAKE JAPANESE NEW YEAR FOOD (VEGAN Osechi Ryori) | New Year Vlog 2021

Colorful vegetables are cut into Japanese auspicious shapes, like mum flowers. They're used for decorating osechi ryori.

For more recipes and updates, follow me on Instagram or TikTok!

If you have any questions or reviews, please leave a comment! I'd love to know what you think!

Datemaki is served on a plate

Vegan Datemaki: Plant-Based Osechi Ryori for New Year Celebration

Datemaki is a sweet rolled omelet and the most iconic item in Japanese Osechi Ryori. This vegan Datemaki is made with tofu and kabocha squash and tastes just like the traditional one. Tender, moist, and sweet Datemaki is a perfect addition to your Japanese-style New Year celebration at home!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Japanese
Servings 12 slices
Calories 54 kcal

Ingredients
  

  • 14 oz firm tofu pressed to drain(400g)
  • 7 oz peeled Kabocha squash chopped (200g, about ¼ kabocha squash)
  • 3 Tablespoons maple syrup
  • 2 teaspoons white miso
  • 2 Tablespoons kombu dashi or water
  • 2 Tablespoons arrowroot flour
  • ½ teaspoon baking powder
  • Pinch Sea salt

Instructions
 

  • Line 8 x 8 square cake pan. If you don’t have one, make an 8 by 8 inch square mold using parchment paper.
  • In a pan, add ¼ cup of water and arrange Kabocha squash in an even layer. Sprinkle a pinch of salt over the squash. Cover and cook over medium-low heat until fork tender, for about 10 minutes. Let cool.
  • In a food processor, add kabocha squash along with all the other ingredients. Blitz until smooth.
  • Transfer the mixture to the parchment paper mold and flatten the surface. Bake at 350°F until golden brown on the edge, for 40 minutes.
  • Transfer the baked omelet to a bamboo sushi mat and roll it up while it’s still warm. Use a rubber band to hold the rolled omelet together. Place the cylinder stand up and let cool completely in the refrigerator.
  • Unroll the bamboo sushi mat. Cut into ½ inch slices, making about 12 slices, leaving out the edges.

Notes

Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.

Nutrition

Serving: 1sliceCalories: 54kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 58mgPotassium: 71mgFiber: 1gSugar: 4gVitamin A: 227IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!

Dessert

How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)

Yakiimo, Slow Roasted Japanese Sweet Potatoes, is a 1-ingredient simple snack made by just roasting sweet potatoes. Slow-roasted sweet potatoes become so sweet and creamy without adding any sugar, making them the perfect healthy snack with vitamins and fiber.

Yakiimo made with Japanese sweet potato nreak in half and placed on a table

This recipe is perfect for meal prep! Make a big batch and refrigerate or freeze them to enjoy later. If you have some leftovers, try the Sweet Potato Truffles recipe for indulging snack time.

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What is Yakiimo?

"Yakiimo", or "Yaki Imo" is a Japanese word meaning roasted sweet potato. "Yaki" means roasting and "Imo" means potatoes in general. Its meaning seems simple but its meaning is very specific. Yakiimo is Japanese sweet potatoes slowly roasted to maximize its sweetness.

If you've ever been to Japan, you'll know that Yakiimo is widely available everywhere. A lot of grocery stores sell house-roasted Yakiimo and people wait in line to get some freshly roasted sweet potatoes. There are also food trucks in Japan that specialize in Yakiimo. They slowly go around neighborhoods, attracting people who come out of their homes to get some. When I was a child, I loved the Yakiimo truck and buying some hot Yakiimo for a snack!

Yakiimo is not only sweet and delicious, but they're also nutritious too! They are packed with vitamins and fiber and relatively low fat. It is famous that K-pop idols eat sweet potatoes when they try to lose some weight. Roasted sweet potatoes are healthy and nourishing!

Freshly baked sweet potatoes peeking from the aluminum foil.

Which sweet potatoes to use

Most traditional ones, especially those found in Japan, are made with only Japanese sweet potatoes. But you can use other varieties too! The outcome is somewhat different, but they are all so delicious in their each way.

Japanese Sweet Potatoes - Slow-roasted sweet Japanese sweet potatoes are so sweet and tender, but firm enough to bite into delicious flesh.

Breaking a Yakiimo in half by hands.

Regular Sweet Potatoes - Regular aka orange sweet potatoes are the ones that are widely available in most of the grocery stores in the US. Their flesh is more moist and tender than Japanese sweet potatoes. They are so soft that you can scoop the flesh with a spoon like creamy pudding, perfect for an easy dessert. They release more juice while baking, so I recommend lining a baking pan to prevent burning on the pan and for easy cleanup.

Scooping soft and juicy flesh from yakiimo with a spoon.

Purple Sweet Potatoes - While orange sweet potatoes are rich in beta-carotene, purple ones are rich in anthocyanins. The texture is close to Japanese sweet potatoes. Great choice if you want bright purple yakiimo.

How to make Slow-Roasted Japanese Sweet Potatoes

First of all, let's start with cleaning the sweet potatoes. Use a vegetable brush or hands to scrub the sweet potatoes well under running water.

Piece some holes with a fork. Sweet potatoes can explode in the oven if you don't piece holes or cut them, as heated air can't vent from the sweet potato while cooking. Even though I have never experienced the explosion myself even when I forget to pierce some holes, I recommend doing so to avoid any potential danger.

Then, wrap the potatoes individually in aluminum foil while the potatoes are still wet. Arrange them on a baking sheet in a single layer. Bake in the cold oven set to 325°F. No need to preheat the oven beforehand. Slow cooking is the key to the sweetest Yakiimo, so we're starting with cold and gradually cooking them.

Sweet potatoes are wrapped in aluminum foil on a baking sheet.

Cook until the potatoes are tender. The cooking time depends on factors such as the size, number, and how crowded they are in the baking sheet. For medium-sized potatoes, aim for about 90 minutes of cooking time. For the small potatoes, test the tenderness at 1 hour. For bigger potatoes, cook them longer.

To test the tenderness, pierce a fork into the potatoes. If the fork sinks into the sweet potato smoothly, it's ready! Let them cool and enjoy!

How to eat Yakiimo

While freshly baked Yakiimo is amazing, there are other ways to enjoy them.

Cold Yakiimo is as enjoyable as warm.

Adding toppings is also fun! Add butter to warm Yakiimo and drizzle over maple syrup or honey as you would do with pancakes. Add Jamm nuts, seeds, and fruits, the possibilities are endless!

I enjoyed mine with tahini, almond slices, and cinnamon over orange sweet potato Yakiimo. Be creative and find your favorite combo!

Slow roasted regular (orange) sweet potato is cut in half and topped with tahini and almond slices.

Frequently Asked Questions

Can you freeze roasted sweet potatoes?

Yes, absolutely! Cut them into individual servings, wrap them individually in cling wrap, and store in an airtight container in the freezer. Enjoy within 3 weeks. To enjoy them, remove them from the freezer and let sit to defrost for 10-15 minutes. Half-frozen Yakiimo tastes like ice cream. Or microwave or cook in the oven to reheat.

Can you make it without aluminum foil?


Yes absolutely! More moisture in sweet potato will be cooked off, so the texture won’t be as creamy. It’s going to have more of a baked potato texture. But the flavor will be condensed and it becomes extra sweet.

Slow roasted Japanese sweet potatoes on a plate.

Love sweet potatoes? Try this!

Sweet Potato Truffles

Sweet Potato Oat Cookies with Marshmallows

Sweet Potato Peanut Stew with Cauliflower and Kale

Looking for other recipes like this? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Yakiimo made with Japanese sweet potato nreak in half and placed on a table

How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)

Yakiimo is a 1-ingredient simple snack made by just roasting sweet potatoes. Slow-roasted sweet potatoes become so sweet without adding any sugar, making them the perfect healthy snack with vitamins and fiber.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Japanese

Ingredients
  

  • Japanese (or any) sweet potatoes

Instructions
 

  • Scrub the sweet potatoes well under running water. Piece holes with a fork.
  • Wrap the potatoes in aluminum foil and arrange them on a baking sheet. Bake in the oven at 325°F until potatoes are tender, for about 90-120 minutes depending on the size of the sweet potato. No need to preheat the oven.
  • Test the tenderness by piecing a fork into the potatos. Let cool and enjoy.

Video

Keyword sweet potatoes
Tried this recipe?Let us know how it was!

Coffee and Tea

Iced Pear and Orange Chai Tea

Orange and pear add refreshing sweetness and flavor to this Iced Pear and Orange Chai Tea. The spicy chai tea is blitzed in a blender with fresh fruits to infuse refreshing flavor. It's left unstrained to retain the pulp, adding more fiber and a delightful texture that makes this tea incredibly satisfying.

Iced Pear and Orange Chai Tea on a table

Love homemade drinks? Try this!

Blended Peach Lime Iced Tea

Iced Peanut Butter Banana Latte in a Chocolate Dripping Glass

Iced Maple Apple Crisp Macchiato(+ how to make it hot)

For more recipes and updates, follow me on Instagram or TikTok!

If you have any questions or reviews, please leave a comment! I'd love to know what you think!

Iced Pear and Orange Chai Tea on a table

Iced Pear and Orange Chai Tea

Orange and pear add refreshing sweetness and flavor to the spicy chai.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Servings 2

Ingredients
  

  • 1 cups water
  • 2 chai tea bags
  • 1 pear cored and chopped
  • ½ orange peeled and chopped
  • 2 tsp. maple syrup
  • Dash ground cinnamon
  • Ice cubes

Instructions
 

  • Bring water to boil and brew tea according to the tea package instructions. Strain and let cool.
  • In a high-speed blender, add pear, orange, tea, and maple syrup. Blend until smooth.
  • Fill the glass with ice cubes and pour the tea. Top with dash of ground cinnamon. Enjoy!
Tried this recipe?Let us know how it was!