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Dessert

Easy Date Caramel Sauce(Vegan and Dairy-Free)

This Date Caramel Sauce is a healthy and easy recipe made with Medjool dates! Made with coconut milk, this healthy caramel sauce is so creamy and sweet without any dairy. Drizzle this vegan date caramel sauce over your ice cream sundae or snacking apples. You need 5 simple ingredients and a few minutes to make.

A slice of apple is dipped in a jar of date caramel sauce
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What do you need for date caramel sauce?

The beauty of this recipe is how easy and delicious this recipe is! It is made with a handful of ingredients you might already have in your pantry.

  •  Medjool Dates – the dates add caramel-y flavor and sweetness without any added sugar. For a smooth and creamy sauce, opt for soft and juicy dates. If you only have slightly dried dates in your pantry, soak them in water before blending.
  • Almond Butter – Both creamy and crunchy almond butter works. Blend longer if you’re using a crunchy one.
  • Coconut Milk – coconut milk makes this recipe dairy-free and creamy.
  • Vanilla Extract – a few drops of vanilla make a huge difference.
  • Sea Salt: Always a pinch of salt, enhancing the sweetness of dates.
Date caramel sauce in a 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!

A slice of apple is dipped in a jar of date caramel sauce

Easy Date Caramel Sauce(Vegan and Dairy-Free)

This Date Caramel Sauce is a healthy and easy recipe made with Medjool dates! Made with coconut milk, it's so creamy without any dairy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Dessert
Servings 1 /3 cup
Calories 478 kcal

Ingredients
 
 

  • 4 soft Medjool dates pitted
  • 1 Tablespoon almond butter
  • ¼ cup coconut milk
  • ¼ teaspoon vanilla extract
  • A pinch sea salt

Instructions
 

  • Blend everything in a blender or food processor. Serve with apples or anything your heart desires.

Video

Notes

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

Nutrition

Serving: 1/3 cupCalories: 478kcalCarbohydrates: 77gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 48mgPotassium: 914mgFiber: 8gSugar: 65gVitamin A: 143IUVitamin C: 1mgCalcium: 127mgIron: 3mg
Keyword caramel, dates
Tried this recipe?Let us know how it was!

Breakfast

Iced Banana Peanut Butter Latte in a Chocolate Dripping Glass

Banana Peanut Butter Latte is a glass of happiness made with banana milk and coffee with a touch of peanut butter! Creamy banana milk combined with peanut butter makes an amazing sweet drink on its own. Combining it with espresso shots brings your daily coffee experience an added touch of comfort, and a chocolate-dripping glass makes this easy drink so special!

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

We’re all familiar with the heavenly flavor combo of peanut butter and bananas. Now, let’s transform this beloved flavor into an uplifting drink!

If you’re a peanut butter lover, also try Roasted Peanut Butter Fudge!

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How to make Honey Roasted Peanut Banana Milk

If you’re caffeine-free or making delicious drinks for your toddler, try this Iced Peanut Butter Banana Latte without espresso. It’s just Honey Roasted Peanut Banana Milk, and tastes amazing and fulfilling at the same time.

Ingredients of Honey Roasted Peanut Banana Milk

  • Banana – Ripe, spotty, and brown bananas are the best for maximum sweetness.
  • Oat milk – Oat milk is my go-to but any milk works, so use your favorite kind of milk.
  • Honey Roasted Peanut Butter – This adds beloved peanut butter flavor along with nuttiness and sweetness. You can use regular peanut butter instead.
  • Cinnamon Powder – A touch of warmth and anti-inflammatory.

How to make Iced Peanut Butter Banana Latte?

Fill a glass with ice cubes and pour espresso shots, 1 to 2 shots in each glass. Top with Honey Peanut Banana Milk. Nutty and bitter coffee adds great contrast in flavor to the sweet and creamy banana milk.

How to make Chocolate Dripping Glass

Preparing the Chocolate Dripping Glass is a small extra step but it’s something that makes serving this drink so special and fun!

First, combine the chocolate chips and coconut oil in a small bowl.

I love mine made with dark chocolate chips but semi-sweet will work too.

Melt the mixture using either a microwave or a double boiler. If using a microwave, heat in short intervals, stirring each time until fully melted. If using a double boiler, place the bowl over simmering water and stir until melted.

Hold a glass at a 45° angle and rotate it to evenly dip the outer rim of the glass into the melted chocolate mixture.

Once the rim is fully coated, stand the glass upright to let the chocolate drip.

If you want to add extra drips for a decorative effect, scoop up a few drops of the chocolate mixture with a spoon and carefully drip, one drop at a time, from the edge of the glass.

Allow the chocolate to cool and harden by letting the glass sit on a countertop or in the refrigerator.

Your chocolate-dipped glasses are now ready to use!

Need more deink inspirations? Try This!

Iced Maple Apple Crisp Macchiato(+ how to make it hot)

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!

Iced Peanut Butter Banana Latte in a Chocolate Dripping Glass

Creamy banana milk combined with peanut butter makes an amazing sweet drink on its own. Combining it with espresso shots brings your daily coffee experience an added touch of comfort, and a chocolate-dripping glass makes this easy drink so special!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2
Calories 354 kcal

Ingredients
  

  • 1 banana
  • ½ cup oat milk
  • 2 Tablespoons Honey Roasted Peanut Butter
  • Dash cinnamon
  • 1-2 shots espresso for each glass
  • Ice cubes

For chocolate dripping glasses

  • 3 Tablespoons dark(or any) chocolate chips
  • 1 teaspoon coconut oil

Instructions
 

  • Make Chocolate Dripping Glasses: In a small bowl, combine chocolate chips and coconut oil, and melt them together in a microwave or using a double boiler. Dip a glass at a 45-degree angle and rotate it to coat the entire rim. Stand the glass upright to allow the chocolate to drip. You can add a few extra drips for a decorative touch if desired. Let the chocolate harden.
  • Make Honey Roasted Peanut Banana Milk: In a blender, combine the banana, oat milk, peanut butter, and cinnamon. Blend until smooth.
  • Assemble a Latte: Fill a glass with ice cubes. Pour the espresso over the ice. Top with the blended milk. Stir and enjoy.

Notes

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

Nutrition

Serving: 1glassCalories: 354kcalCarbohydrates: 42gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 0.2mgSodium: 156mgPotassium: 540mgFiber: 4gSugar: 26gVitamin A: 288IUVitamin C: 5mgCalcium: 258mgIron: 2mg
Keyword banana, latte, peanut butter, peanuts
Tried this recipe?Let us know how it was!

Dinner

Halloween Frankenstein Onigiri with Matcha and Black Olive

This Frankenstein Onigiri with Matcha and Black Olive is a fun rice ball recipe for Halloween! The cutest green face means it’s a wellness rice ball made with matcha, and its eyes are shining red with goji berries. You’ll be surprised by how olives and onigiri are good together!

Need more Halloween rice ball ideas?

Halloween Black Cat Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-black-cat-kimchi-onigiri-rice-balls/

Halloween Mummy Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-mummy-kimchi-onigiri-rice-balls/

Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling https://yokoskitchen.com/halloween-pumpkin-curry-onigiri-with-creamy-avocado-filling/

Making rice balls is so easy and fun! Enjoy Halloween onigiri with your family and friends to celebrate the seasonal harvest.

Deconstructed Halloween Frankenstein Onigiri with Matcha and Black Olive, Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling, Halloween Black Cat Kimchi Onigiri Rice Balls, and Halloween Mummy Kimchi Onigiri Rice Balls on a plate

Halloween Frankenstein Onigiri with Matcha and Black Olive

Wellness rice balls made with matcha, and its eyes are shining red with goji berries. Perfect for Halloween!!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Snack
Cuisine Japanese
Servings 1
Calories 165 kcal

Ingredients
  

  • ½ cup cooked brown rice
  • 1 tsp. rice vinegar
  • ½ tsp. extra virgin olive oil
  • ¼ tsp. matcha
  • Pinch sea salt
  • 4 pitted black olives
  • 1 walnut crushed
  • 6 goji berries
  • 1-2 parsely leaves
  • ⅛ nori sheet

Instructions
 

  • In a large bowl, whisk together vinegar, oil, matcha, and salt. Stir in rice. Taste and season with more salt to taste if necessary.
  • Spread the rice over a cling wrap and place 3 olives, walnuts, 5 goji berries, and parsley in the center. Wrap up into a ball.
  • Cut a thin strip from a nori sheet and divide it into 1 long and 3 short strips for mouth. Cut a zigzag pattern on the long edge of the remaining nori sheet for the front hair design and give 2 cuts on the other long edge to fit the curve of the rice balls. Slice a remaining olive and goji berry. Stuff the sliced goji berries in the center of the sliced olives to make eyes. Decorate the face with nori and olive eyes. Wrap in cling wrap to help the nori sheet soften.

Video

Notes

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

Nutrition

Serving: 1onigiriCalories: 165kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 209mgPotassium: 97mgFiber: 2gSugar: 0.1gVitamin A: 205IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword matcha, onigiri
Tried this recipe?Let us know how it was!

Halloween

Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling

An evil and healthy witch cast a spell on these little pumpkin-shaped rice balls to make them curry-flavored and filled it with avocado!

Need more Halloween rice ball ideas?

Halloween Black Cat Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-black-cat-kimchi-onigiri-rice-balls/

Halloween Mummy Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-mummy-kimchi-onigiri-rice-balls/

Halloween Frankenstein Onigiri with Matcha and Black Olive https://yokoskitchen.com/halloween-frankenstein-onigiri-with-matcha-and-black-olive/

Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling

Curry-flavored pumpkin-shaped rice balls willed with creamy avocado filling.
Print Recipe Pin Recipe
Servings 2

Ingredients
  

For the rice

  • 1 cup cooked brown rice
  • 2 tsp. tomato paste
  • 2 tsp. extra virgin olive oil
  • ½ tsp. curry powder
  • ½ tsp. onion powder
  • Sea salt
  • Black pepper
  • 1 sprig oregano

For the filling

  • ¼ avocado
  • 1 Tbsp. scallions sliced
  • 1 tsp. pumpkin seeds
  • 1 tsp. lemon juice
  • ½ tsp. soy sauce
  • ¼ tsp. onion powder

Instructions
 

  • In a bowl, whisk together tomato paste, extra virgin olive oil, curry powder, onion powder, salt, and pepper. Stir in rice. Taste and season with salt to your liking.
  • In another bowl, whisk together all the ingredients of the filling.
  • On a piece of cling wrap, spread the rice and place the filling in the center. Wrap it into a ball and use a piece of kitchen twine to make a crisscrossed pattern. Gently twist a top to tighten. Unwrap and place onto a serving plate.
  • Cut the stem of the oregano into a 1-inch length and remove leaves except one. Place it on top of the rice ball.
Tried this recipe?Let us know how it was!

Halloween

Halloween Black Cat Kimchi Onigiri Rice Balls

Get ready to bewitch your taste buds and embrace the Halloween spirit with these enchanting Kimchi Onigiri Halloween Black Cats! These little onigiri (rice balls in Japanese) perfectly blend spookiness and cuteness. A cute black cat face is made with plant-based and gluten-free ingredients and has a delicious filling of kimchi and brown rice. With this magical recipe, you’ll uncover the secrets to conjuring up these playful yet hauntingly delicious rice balls for your Halloween!

Need more Halloween rice ball ideas?

Same delicious kimchi flavor but a different cute face.

Halloween Mummy Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-mummy-kimchi-onigiri-rice-balls/

Try different flavors!

Halloween Frankenstein Onigiri with Matcha and Black Olive https://yokoskitchen.com/halloween-frankenstein-onigiri-with-matcha-and-black-olive/

Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling https://yokoskitchen.com/halloween-pumpkin-curry-onigiri-with-creamy-avocado-filling/

Halloween Black Cat Kimchi Onigiri Rice Balls

Get ready to bewitch your taste buds and embrace the Halloween spirit with these enchanting Kimchi Onigiri Halloween Black Cats! A cute black cat face with a delicious filling of kimchi and brown rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 1 rice ball

Ingredients
  

  • ½ cup cooked brown rice
  • 1½ Tbsp. kimchi (I used vegan kimchi) chopped
  • ½ tsp. toasted sesame oil
  • ½ tsp. gluten free tamari
  • ½ tsp. maple syrup
  • ¼ tsp. toasted white sesame seeds
  • ½ nori sheet plus more for eyes
  • ½ radish thinly sliced
  • Sea salt to taste

Instructions
 

  • In a bowl toss rice, kimchi, oil, tamari, maple syrup, and sesame seeds. Add salt to taste. Shape the rice into a ball. Use a spatula to shape two ears.
  • Place a nori sheet on a work surface with a shiny side down. Place the rice ball in the bottom center. Give small cuts on the side and top of the nori sheet and wrap up. Wrap in cling wrap to help the nori sheet soften.
  • Cut out radish into 2 rounds for eyes, 2 triangles for ears, and 4 thin strips for whiskers. Unwrap the cling wrap and decorate the cat’s face.

Video

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

Halloween

Halloween Mummy Kimchi Onigiri Rice Balls

The Halloween mummies aren’t always scary, but they can be irresistibly delicious with an Asian twist! These adorably spooky mummy face rice balls have kimchi mixed brown rice snugly wrapped in a nori sheet. They’re an easy, delectable recipe perfect for packed lunches, snacks, picnics, or adding a touch of whimsy to your seasonal celebrations. Making cute rice balls is such a fun activity, enjoy it with family and kids!

What is Onigiri?

Onigiri, also referred to as Japanese rice balls, is a beloved staple of Japanese cuisine! The rice has been the center of Japanese food and it’s transformed into a portable form so that people can enjoy it on the go. Also, rice balls are extremely versatile, everyone can find their favorite choice of fillings!

Ingredients for Kimchi Rice Balls

  • Cooked rice: using Japanese short-grain rice is the best so that rice is sticky enough to form into a rice ball. I love using brown rice but white rice is perfectly fine too.
  • Kimchi: finely chop up the kimchi so that kimchi is evenly distributed through the rice.
  • Toasted sesame oil
  • Tamari: use gluten-free tamari to make this recipe gf. Regular soy sauce works perfectly if you’re not sensitive to gluten.
  • Maple syrup
  • White sesame seeds: toast them before use for the maximized nutty flavor.
  • Nori sheet 
  • Daikon radish: for eyes and mummy bandage wrap.
  • Sea salt to taste

How to Make Rice Balls

Start with cooking some rice! You can use leftover rice or store-bought microwavable rice. Warm up the rice before use so that rice absorbs the flavor nicely.

In a bowl toss rice, kimchi, sesame oil, tamari, maple syrup, and sesame seeds. Add salt to taste.

Let cool the rice slightly. Once the rice becomes cool enough to touch, shape the rice into a round ball. Wet your hands and shape your hands or use a piece of cling wrap as a mess-free method.

Place a nori sheet on a work surface with a shiny side down. Place the rice ball in the center and wrap it up. At first, the nori sheet is crunchy so it won’t stick around the rice balls easily. Wrap in cling wrap to help the nori sheet soften.

Not it’s time for the decoration to make your onigiri look like a mummy. Let’s start with making mummy bandages. Use a peeler to slice the daikon radish into thin ribbons. Cut 4 6-inch-length ½-inch-width strips out of daikon ribbons.

Slice a ⅛-inch-thick disc out of the remaining daikon and cut out 2 rounds for eyes(I used a 1A-size round cake decorating tip). Cut 2 rounds out of a piece of nori sheet for the inner part of the eyes. I use a 12-size round cake decorating tip to emboss and cut along the embossed line using scissors.

Unwrap the onigiri. The nori should be soft and fit nicely around the rice ball. Decorate the mummy’s bandages and eyes.

Need more Halloween rice ball ideas?

Same delicious kimchi flavor but a different cute face.

Halloween Black Cat Kimchi Onigiri Rice Balls https://yokoskitchen.com/halloween-black-cat-kimchi-onigiri-rice-balls/

Try different flavors!

Halloween Frankenstein Onigiri with Matcha and Black Olive https://yokoskitchen.com/halloween-frankenstein-onigiri-with-matcha-and-black-olive/

Halloween Pumpkin Curry Onigiri with Creamy Avocado Filling https://yokoskitchen.com/halloween-pumpkin-curry-onigiri-with-creamy-avocado-filling/

Halloween Mummy Kimchi Onigiri Rice Balls

Print Recipe Pin Recipe
Servings 1 rice ball

Ingredients
  

  • ½ cup cooked brown or white rice
  • 1½ Tbsp. kimchi(I used vegan kimchi) chopped
  • ½ tsp. toasted sesame oil
  • ½ tsp. gf tamari
  • ½ tsp. maple syrup
  • ¼ tsp. toasted white sesame seeds
  • ½ nori sheet plus more for eyes
  • 6- inch Daikon radish
  • Sea salt to taste

Instructions
 

  • In a bowl toss rice, kimchi, oil, tamari, maple syrup, and sesame seeds. Add salt to taste. Shape the rice into a ball.
  • Place a nori sheet on a work surface with a shiny side down. Place the rice ball in the center and wrap it up. Wrap in cling wrap to help the nori sheet soften.
  • Use a peeler to slice the daikon radish into thin ribbons. Cut 4 6-inch-length ½-inch-width strips out of daikon ribbons for mummy’s shroud. Use a knife to cut a ⅛-inch-thick disc out of the remaining daikon and cut out 2 rounds for eyes(I used a 1A-size round cake decorating tip). Cut 2 rounds out of a piece of nori sheet for the inner part of the eyes. I use a 12-size round cake decorating tip to emboss and cut along the embossed line using scissors.
  • Unwrap the onigiri and decorate the mummy’s shroud and eyes.
Tried this recipe?Let us know how it was!

Breakfast

Apple Pie Overnight Oats(Vegan, Dairy-free)

Embrace the cozy fall flavors with a jar of this Apple Pie Overnight Oats! Creamy Overnight Oats topped with juicy, cinnamon-y cooked apples that taste just like apple pie filling and crushed pecan for the satisfying crunch. Elevate your breakfast oats with a taste of autumn!

Apple pie overnight oats in jars.

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!

Apple Pie Overnight Oats

Creamy Overnight Oats topped with juicy, cinnamon-y cooked apples that taste just like apple pie filling and crushed pecan for the satisfying crunch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 2 jars
Calories 529 kcal

Ingredients
 
 

  • 1 apple chopped
  • 2 Tablespoons maple syrup
  • 2 Tablespoons lemon juice
  • Dash cinnamon
  • A pinch sea salt
  • ¼ cup pecans crushed

For each jar:

  • ⅓ cup oats
  • ½ cup oat milk
  • 1 Tablespoon chia seeds
  • 1 Tablespoon hemp seeds
  • ½ Tablespoon maple syrup

Instructions
 

  • In a saucepan, add apple, lemon juice, maple syrup, cinnamon, and salt. Cover and cook over medium heat until soft, for 10-15 min, stirring occasionally. Reduce the heat to low if necessary to maintain a gentle simmer. Remove from the heat and let cool.
  • In two serving jars, stir together oats, oat milk, chia seeds, hemp seeds, and maple syrup. Divide cooked apples and pecans into the jars. Refrigerate overnight.
  • Enjoy in the morning! It can be enjoyed both cold or warm.

Video

Notes

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

Nutrition

Serving: 1servingCalories: 529kcalCarbohydrates: 72gProtein: 14gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 83mgPotassium: 437mgFiber: 12gSugar: 38gVitamin A: 387IUVitamin C: 10mgCalcium: 332mgIron: 6mg
Keyword apple, oats, overnight oats
Tried this recipe?Let us know how it was!

Breakfast

Easy Homemade Blackberry Compote

Kickstart your Sunday morning with a no-fuss waffle brunch! Elevate your brunch with a drizzling of easy homemade blackberry compote for an extra burst of refreshing sweetness.

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

What do you need to make blackberry compote?

All you need is 3 ingredients!

  • Blackberries: A lot of grocery stores sell 6oz containers of blackberries.
  • Honey
  • ½ lemon juice: freshly squeezed is the best!

What to serve compote for?

This 3-ingredient compote is ready quickly, so you can whip it up easily even on busy mornings. Serve with waffles, pancakes, toast, and yogurt. This is going to be your go-to breakfast item!

I served mine with frozen toaster waffles, honey roasted peanut butter, and fresh black berries!

Easy Homemade Blackberry Compote

Sweet and refreshing blackberry compote made with just 3 ingredients! Served with frozen waffles for easy and healthy brunch.
Print Recipe Pin Recipe
Cook Time 5 minutes
Course Breakfast

Ingredients
  

  • 6 oz blackberries plus more for garnish
  • 1 Tbsp. honey
  • ½ Tbsp. lemon juice
  • Toaster Waffles for serving(optional)
  • Roasted Honey Peanut Butter for serving(optional)
  • Honey for serving(optional)

Instructions
 

  • In a saucepan, combine the blackberries, honey, and lemon juice. Bring it to a boil over medium heat and simmer until soft and juicy, stirring and mashing the berries occasionally, for 3 minutes. Remove from the heat and let cool.
  • If you're serving with waffles: Cook the waffles according to the package instructions and place them on a serving plate.
  • Top the waffles with blackberry compote, peanut butter, honey, and blackberries.
Tried this recipe?Let us know how it was!

Dairy free

Creamy Roasted Tomato Soup with Shio Koji and Basil(Dairy Free)

This Creamy Roasted Tomato Soup with Shio Koji and Basil is an easy and delicious summer soup made with fresh tomato. Fresh tomatoes on the farmer’s market are one of the most beautiful things during summer. If you have abundant tomatoes in your kitchen, roast them to make luscious tomato soup, and shio koji adds a complex fermented taste and rice milk effect to the soup! It’s so creamy without dairy thanks to Shio Koji.

Creamy roasted tomato soup served with epi bread.

The Ingredients of Dairy-Free Roasted Tomato Soup

  • Fresh Tomatoes: Use ripe fresh tomatoes. One in the peak season is the best! Either tomatoes from a farmer’s market or your own garden, this soup is a great recipe to use that abundant summer produce in the season.
  • Onion: Adds extra sweetness to the soup.
  • Garlic: Roast the whole garlic to add an extra boost of flavor. To make roasted garlic, remove the papery skin and cut the top cut off before baking.
  • Shio koji: Shio koji is a Japanese salty umami condiment. It’s a fermented condiment made with salt and rice koji which is steamed rice with koji mold growing on the surface. It adds an umami and complex flavor to any recipe. You can buy one from an Asian store or Amazon, or you can easily your own at home!
  • Fresh Basil, Extra Virgin Olive Oil, and Black Pepper: Add flavor.
  • Water: I just use water because the soup is so flavorful from roasted veggies and Shio Koji, but vegetable broth also works to add an extra layer of flavor.
  • Bread for serving: The soup is not complete without the bread, right? Grab your favorite bread, from a local bakery or homemade to serve with this soup. Of course, grilled cheese is a spectacular choice with this tomato soup!
  • Oat or any milk: for garnish.

How to Make Creamy Roasted Tomato Soup

Roast tomatoes with shio koji to make a luscious soup! Before start cooking, preheat the oven to 350F°.

Then, on a sheet pan, toss together tomatoes, ¼ cup shio koji, olive oil, and black pepper. Set aside the remaining 2 tablespoons of shio koji. Add garlic and drizzle with more olive oil over the cut surface of the garlic.

Tomatoes, shio koji, olive oil, and black pepper are topped on the sheet pan.

Bake the mixture for 40 minutes until tender. Remove from the oven and let cool.

  • The ingredients of tomato soup are roasted on a sheet pan.
  • The roasted ingredients of tomato soup in a blender.

Transfer the mixture into a blender along with the remaining 2 tablespoons of shio koji, basil, and water. Blend until smooth and creamy. I use my Vitamix blender but any blender or food processor works as well. Taste and add more shio koji to taste. Add more water if necessary for your desired consistency.

the blended tomato soup in a pot.

Transfer the soup to a pot and cook until warm. Scoop into serving bowls and top with milk or cream, olive oil, basil, and black pepper.

Creamy roasted tomato soup is served in a bowl.

Looking for the soup? Try these recipes!

Ginger Coconut White Bean Soup

Sweet Potato Peanut Stew with Cauliflower and Kale

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 roasted tomato soup served with epi bread.

Creamy Roasted Tomato Soup with Shio Koji and Basil(Dairy Free)

The Shio Koji adds complex fermented flavor to the roasted tomato soup and makes so creamy without dairy, making it an easy, healthy summer soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 4
Calories 210 kcal

Ingredients
 
 

  • 3 lb tomatoes cut into wedges
  • 1 red onion cut into wedges
  • 1 garlic papery skin removed and the top cut off
  • 6 Tablespoons shio koji divided
  • 3 Tablespoons extra virgin olive oil
  • A dash black pepper
  • ¼ cup fresh basil
  • ½ cup water
  • Bread for serving
  • Oat or any milk for garnish

Instructions
 

  • Preheat the oven to 350F°.
  • On a sheet pan, toss together tomatoes, onion, ¼ cup shio koji, olive oil, and black pepper. Add garlic and drizzle with more olive oil over the cut surface. Bake for 40 minutes. Remove from the oven and let cool.
  • Transfer the mixture into a blender along with 2 Tablespoons of shio koji, basil and water. Blend until smooth. Taste and add more shio koji to taste. Add more water if necessary for your desired consistency.
  • Transfer the soup to a pot and cook until warm. Scoop into serving bowls and top with milk or cream, olive oil, basil, and black pepper.

Notes

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

Nutrition

Serving: 1personCalories: 210kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 20mgPotassium: 854mgFiber: 5gSugar: 10gVitamin A: 2914IUVitamin C: 49mgCalcium: 45mgIron: 1mg
Keyword koij, shio koji, tomato
Tried this recipe?Let us know how it was!

Dessert

Easy Honey Roasted Peanut Butter Fudge

This soft and irresistibly smooth Honey Roasted Peanut Butter Fudge is made with just a handful of wholesome ingredients. A quick mix and chill are all it takes! Make some and enjoy as an afternoon snack, post/pre-workout, or anytime you need a quick uplift!

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

If you love honey-roasted peanut butter, also try Iced Peanut Butter Banana Latte in a Chocolate Dripping Glass!

How to make Easy Honey Roasted Peanut Butter Fudge

Roasted Peanut Butter Fudge makes this recipe so tasty and delicious while keeping it hassle-free!

First, Line a loaf pan with parchment paper. This makes the fudge to be removed from the pan easily.

In a medium-sized bowl, combine the peanut butter, maple syrup, and coconut oil and stir to combine. If you keep your maple syrup in the refrigerator like me, coconut oil might be solidified even if it’s melted when added. The solidified coconut oil prevents the fudge mixture from being creamy and smooth. So in that case, arm up the mixture slightly by microwave or double boiler. If you’re using a microwave, make sure you’re not cooking too long! You don’t want to overcook and burn the peanut butter. Start with microwaving for 15 seconds and stir well. Repeat until well combined, 10 seconds at a time.

Stir in vanilla extract and cinnamon powder. You don’t cook them so add after the mixture is well combined.

Transfer the mixture to the prepared pan. Flatten the surface if necessary. Sprinkle peanuts on top for a satisfying crunch. Refrigerate until firm.

Cut into 8 pieces and sprinkle flaky salt.

The fudge melts soft at room temperature! So enjoy them immediately or make sure to keep them in the refrigerator until you’re ready to enjoy.

Process of making Honey Roasted Peanut Butter Fudge, sprinkling peanuts on top

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

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Easy Honey Roasted Peanut Butter Fudge

This soft and irresistibly smooth fudge is made with just a handful of wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 8 squares
Calories 304 kcal

Ingredients
 
 

  • 1 cup roasted honey peanut butter
  • ¼ cup maple syrup
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder
  • ¼ cup peanuts for topping
  • flaky salt for topping

Instructions
 

  • Line a loaf pan with parchment paper.
  • In a bowl, combine the peanut butter, maple syrup, and coconut oil and stir to combine. Warm up the mixture slightly by microwave or double boiler if the mixture is too thick to be combined. Stir in vanilla extract and cinnamon powder.
  • Transfer the mixture to the prepared pan. Sprinkle peanuts on top. Refrigerate until firm.
  • Cut into 8 pieces and sprinkle flaky salt.

Notes

The fudge melts soft at room temperature, so make sure to keep it in the refrigerator until you’re ready to enjoy.
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1sliceCalories: 304kcalCarbohydrates: 15gProtein: 8gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 145mgPotassium: 239mgFiber: 2gSugar: 9gVitamin A: 0.2IUVitamin C: 0.003mgCalcium: 32mgIron: 1mg
Keyword dessert, peanut butter, peanuts, snack
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Breakfast

Pumpkin Black Sesame Overnight Oats

Elevate your breakfast meal prep with the flavors of the season, pumpkin. This Pumpkin Black Sesame Overnight oats are creamy, cozy, and perfect for fall breakfast! The toasty, nutty flavor of black sesame seeds adds depth to this pumpkin overnight oats and boosts minerals and healthy fat intake, making your breakfast both fulfilling and nourishing! Make this fall breakfast ahead and kick-start your morning.

If you haven’t added black sesame seeds to your oats, this is your sign to try one! Black sesame seeds have a lot of benefits and have been used as a natural remedy for healthy hair growth in traditional Chinese medicine.

Pumpkin Black Sesame Overnight Oats

Elevate your breakfast meal prep with the flavors of the season, pumpkin. This Pumpkin Black Sesame Overnight oats are creamy and cozy, and perfect for fall breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Breakfast
Servings 1 (Makes small 2 or regular 1)

Ingredients
  

  • ½ cup old fashion rolled oats
  • 1 Tbsp. chia seeds
  • 2 Tbsp. goji berries plus more for garnish
  • ½ Tbsp. toasted black sesame seeds
  • 3 Tbsp. pumpkin puree
  • 1 Tbsp. maple syrup
  • ¾ cup oat milk
  • Yogurt of your choice

Instructions
 

  • Into 2 small or 1 medium jar, divide oats, chia seeds, and goji berries.
  • In a blender, place sesame seeds, pumpkin puree, maple syrup, and oat milk. Blend until smooth. Divide into the glasses over oats. Mix well, cover, and refrigerate overnight.
  • Top with yogurt and garnish with goji berries.

Video

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

Breakfast

How to Make Homemade Ginger and Citrus Immunity Shots without a Juicer 

Homemade Ginger and Citrus Immunity Shots boost your immunity for flu season and anytime you need a little nutrition aid. Here is how to make wellness shots at home without a juicer. Packed with anti-inflammatory spices like ginger and turmeric, they are low-cost and so much fresher. Home-pressed ginger juice is mixed with Vitamin C-packed citrus to add nutrients and make these shots a little bit easier to drink. But be prepared, because this tastes so intense!

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

Homemade Ginger and Citrus Immunity Shots on the table alongside with citrus.

When the citrus is at peak season, so the flu is! Let’s help our body by fueling it with extra nutrients. I love making juices and shots at home, as it’s more cost-effective and fresh.

If you love wellness shots, also try the Purple Ginger Immunity Shot!

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What’s in Homemade Ginger and Citrus Immunity Shots

It only takes wholesome and nutritious ingredients to make these wellness shots. Raw fruit and a handful of spices are all you need.

  • Fresh Ginger – Star of the recipe! Pick out the freshest ginger from the pile. I like to use organic ginger and scrub very well under running water. Then chop up and use with the peel. Ginger peel is nutritious and you won’t taste it once juiced. But if wish to remove the peel, use a spoon to scrape off the peel, it’s easy and safe!
  • Fresh Turmeric – Anti-inflammatory queen! I like to use fresh turmeric. If you wish to use turmeric powder from your spice cabinet, you can substitute a half-inch fresh turmeric with half a teaspoon of turmeric powder.
  • Lemons and Oranges– peeled, seeded, and chopped into chunks.
  • Freshly Cracked Black Pepper – The compound called piperine in black pepper helps absorb curcumin, a powerful antioxidant in turmeric.
  • Ground Cinnamon and Cayenne Pepper
The ingredients of immunity shot added in a high speed blender

How to make immunity shots without a juicer

So when it comes to making juice at home without any special juicing equipment like an orange juicer at wholefoods, there are three common ways you can do which are 1) using a juicer, 2) using a blender and a nut bag, and 3) using a blender and a fine-mesh strainer. So the choice is yours.

1) a juicer

If you have a juicer, amazing! Process all the ingredients through the juicer and your immunity shots are ready to go!

2) a blender and a nut bag

No juicer? No problem! I always use my high-speed blender to make my juice and wellness shots.

Simply blend all the ingredients until smooth. Add a splash of water if your blender is having a hard time processing. Place a nut bag over a measuring cup and pour the mixture into the bag. Tightly squeeze the bag until the dry pulp is left.

The pro of using a nut bag is that you can handle relatively large amounts of liquid easily. So I like to use the nut bag method when I’m making homemade juices. The con is that the juice can stain the bag, especially when you’re using turmeric.

3) a blender and a fine-mesh strainer

Like the nut bag, a mesh-fine strainer works amazingly in making juices.

Place a strainer over a measuring cup and pour the blended ingredients into a mesh-fine strainer. Use a spoon to mix and press the mixture.

The pro is it’s easy to discard the pulp. The con is that this squeezing process is a bit slow, as the pulp can clog the strainer and you have to use a spoon to help it drain. So it takes time to squeeze it all out if you’re making a big batch of juice.

I like to use a mesh-fine strainer when I’m making wellness shots.

Fine-mesh strainer is placed over a measuring cup. The blended ingredients of immunity shot is poured over the strainer and strained juice is dripping through the strainer.

What to do with the pulp?

Since the pulp tastes so sour and spicy, I recommend composting it. But if you wish to use it in your meals, let’s do it strategically.

Instead of processing the ingredients all together, blend and squeeze separately depending on the recipes you’re planning to use.

For example, process the lemon and orange, and use the pulp for a smoothie. Then process the rest of the ingredients, ginger, turmeric, cinnamon, black pepper, and cayenne pepper, and use the pulp for curry and stew.

Homemade Ginger and Citrus Immunity Shots pour into individual glasses

Need More Drink Recipe Ideas? Try This!

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!

Homemade Ginger and Citrus Immunity Shots on the table alongside with citrus.

How to Make Homemade Ginger and Citrus Immunity Shots without a Juicer

Home-pressed ginger juice is mixed with Vitamin C-packed citrus to add nutrients and make these shots a little bit easier to drink. But be prepared, because this tastes so intense!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Servings 6 shots
Calories 30 kcal

Ingredients
  

  • ¼ cup fresh ginger(24g ) chopped
  • ½ inch fresh turmeric
  • 1 lemon peeled, seeded, and chopped
  • 2 oranges peeled, seeded, and chopped
  • A dash ground cinnamon
  • A dash freshly cracked black pepper
  • A dash cayenne pepper

Instructions
 

  • In a blender, add all the ingredients and blitz until mostly smooth.
  • Place a fine-mesh strainer over a measuring cup or bowl, and let drain the mixture through the strainer. Mix with a spoon to help strain the liquid. Discard the pulp.
  • Pour 1oz (30ml) into a small glass and enjoy.

Video

Notes

If the mixture won’t blend smoothly, add a splash of water to help it going.
 
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1shotCalories: 30kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 122mgFiber: 2gSugar: 5gVitamin A: 110IUVitamin C: 33mgCalcium: 25mgIron: 0.2mg
Keyword immunity shots, juice
Tried this recipe?Let us know how it was!

Dairy free

No Bake Collagen Cookie Dough Bars with Tahini

Secretly healthy edible cookie dough is topped with a creamy tahini chocolate layer. These no-bake bars are made with simple ingredients and easy steps, and added collagen makes this recipe extra nutritious and fulfilling! I used tahini to make cookie dough so doughy and nutty and make the chocolate layer soft and velvety even after they’re chilled.

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

What are No Bake Collagen Cookie Dough Bars?

Indulge in guilt-free goodness with these No Bake Collagen Cookie Dough Bars! These bars are made with two layers: collagen edible cookie dough layer and creamy tahini chocolate layer. Sink your teeth into luscious, chewy bites packed with protein-rich collagen. Whip them up and be prepared to satisfy those sweet cravings with a twist of nourishment. Perfect as pre/post workout snack.

What you need to make the collagen edible cookie dough?

The base of these bars are edible cookie dough made with simple gluten free ingredients. Maple syrup is used to make this recipe refined-sugar free and bind the dough together. Tahini is the secret ingredient to this recipe! Tahini adds earthy flavor and extra nutrition without overpowering cookie dough flavor. Also mixed collagen gives extra support for your growing nail and skin.

  • Tahini: Tahini adds a nutty and earthy flavor to the cookie dough. But other nut butter works as well.
  • Maple syrup
  • Coconut oil: If your room is cold and the oil is solid, melt before using.
  • Vanilla extract
  • Collagen powder
  • Almond flour
  • Chocolate chips: I like dark chocolate chips but use your favorite chocolate chips to suit your taste.
  • Sea salt
OLYMPUS DIGITAL CAMERA

How to make creamy tahini chocolate layer?

Top of the chewy cookie dough layer with thick and creamy tahini chocolate layer that leaves a toothmark after each bite.

  • Chocolate chips
  • Tahini
  • Flaky salt

No Bake Collagen Cookie Dough Bars

Secretly healthy edible cookie dough is topped with a creamy tahini chocolate layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Refrigerate time 30 minutes
Total Time 45 minutes
Course Snack
Servings 8 slices

Ingredients
  

For the Cookie Dough Layer

  • ¼ cup tahini
  • ¼ cup maple syrup
  • 2 Tbsp. coconut oil melted
  • 2 tsp. vanilla extract
  • ½ cup collagen powder
  • ½ cup almond flour
  • ¼ cup chocolate chips
  • Pinch sea salt

For Chocolate Layer

  • ⅔ cup chocolate chips
  • ¼ cup tahini
  • Flaky salt for garnish

Instructions
 

  • Line a loaf pan with parchment paper.
  • Make the Cookie Dough Layer: In a medium bowl, whisk together the tahini, maple syrup, coconut oil, vanilla extract, and salt. Add the collagen powder and almond flour and mix until well combined. Fold in chocolate chips.
  • Transfer the mixture to the prepared loaf pan and spread it into an even layer. Use a flat-bottomed object such as a glass or a measuring cup to press down the dough firmly to smooth out the surface. Freeze until ready to use.
  • Make the Chocolate Layer: In a microwave-safe bowl or measuring cup, combine the chocolate chips and tahini. Microwave for 30 seconds and mix well. If the chocolate is not completely melted yet, microwave for 15 seconds and mix well. Repeat until smooth. You can alternatively melt the chocolate using a double boiler.
  • Pour the chocolate over the Cookie Dough Layer. Refrigerate for 30 minutes or until the chocolate is set.
  • Use a sharp knife to slice into 8 bars. Sprinkle flaky salt. Keep the bars in an air-tight container in the fridge.
Tried this recipe?Let us know how it was!

Appetizers

Sticky Sesame Baked Cauliflower Bites

Who loves the aroma of sizzling soy sauce? 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.

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

Sticky Sesame Baked Cauliflower Bites, glasses of sparkling water, and forks

How to make breaded cauliflower

Breading cauliflower is the key step for this recipe. Breading absorbs the sweet and savory sauce and gives a neutral-testing cauliflower flavor and crispy texture. The breading of this recipe consists of 2 layers.

First breading: for binding and seasoning

  • Whole wheat flour: I always use whole wheat over all-purpose flour. If you want to use all-purpose flour instead, add less almond milk as all-purpose flour absorbs less liquid.
  • Garlic powder
  • Onion powder 
  • Salt: I like to use sea salt.
  • Black pepper 
  • Almond milk: any plant milk like oat, cashew, walnuts, or soy milk works as well.
  • tamari: adding umami to the cauli! Use tamari or regular soy sauce.

Thoroughly combine dry ingredients and gradually pour milk over it, starting with a small splash. Use a whisk to mix well until all the milk is stirred in. Add cauliflower florets into the mixture and toss with your hands to coat cauliflower with the breading mixture. Rub the breading mixture into the nooks and crannies of the cauliflower florets.

Second breading: for the crunch

After the first breading, cauliflower florets should be pretty sticky. Spread the breadcrumbs on a clean plate or tray, and coat each floret generously with them.

When you bake them, try not to overcrowd the breaded florets on a baking tray to give them space to breathe so that they can crisp up.

Sticky Sesame Baked Cauliflower Bites served on a table

Tahini Lemon Dipping Sauce

If you like ranch dressing but you’re out of it? Or maybe you want something light and healthy, or even vegan and gluten-free? This is an easy yet rich dressing you can whip up so easily with a handful of ingredients you might already have in your kitchen. combination of tahini and lemon makes this recipe so creamy and tangy like cheese-based dressing while keeping this recipe dairy-free.

Here is what you need to make this sauce:

  • Tahini
  • Fresh chive: you can add other herbs like basil and cilantro.
  • Lemon
  • Maple syrup 
  • Water
  • Sea salt

Use this sauce as a dipping sauce or drizzle over a simple green salad as a dressing!

Dipping a baked cauliflower floret into a lemon tahini dipping sauce.

Need More Dinner Ideas? Try This!

Sweet Potato Peanut Stew with Cauliflower and Kale

One-Pan Ginger Tofu and Broccoli Bake

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!

Sticky Sesame Baked Cauliflower Bites, glasses of sparkling water, and forks

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 4
Calories 455 kcal

Ingredients
  

For the breaded cauliflower

  • 1 medium head cauliflower cut into florets
  • ½ cup whole wheat flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ teaspoon sea salt
  • Dash black pepper
  • ¾ cup almond milk
  • 1 Tablespoon tamari or soy sauce
  • 1 ½ cup panko breadcrumbs

For the Sticky Sesame Sauce

  • 6 Tablespoons tamari or soy sauce
  • 6 Tablespoons maple syrup
  • 3 Tablespoons rice vinegar
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons ginger powder
  • ¼ teaspoons chili pepper flakes
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon toasted sesame oil
  • 3 Tablespoons water divided
  • 1 Tablespoon arrowroot starch or corn starch

For Tahini Lemon Dipping Sauce

  • ¼ cup tahini
  • 1 Tablespoon chopped fresh chive plus more for garnish
  • 1 lemon juiced
  • 2 teaspoons maple syrup
  • 4 teaspoons water
  • Sea salt

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Make the Breaded Cauliflower: In a large bowl, whisk together, flour, garlic powder, onion powder, salt, and pepper. Gradually add almond milk and tamari and whisk to combine. Add cauliflower and toss to coat. On another plate, place breadcrumbs and coat each floret. Arrange the breaded florets on the prepared baking sheet. Bake at 400°F for 10 minutes.
  • Make the Sticky Sesame Sauce: In the small saucepan over medium heat, combine tamari, maple syrup, vinegar, garlic powder, ginger powder, chili pepper flakes, sesame seeds, oil, and 2 tablespoon water, and bring the mixture to a boil. In a small bowl, whisk together arrowroot starch and the remaining 1 tablespoon water to make a slurry. Add the slurry to the boiling sauce mixture and cook until thickens, stirring continuously. Remove from the heat and let cool.
  • Remove cauliflower from the oven and carefully transfer to a large bowl. Add ⅔ of the Sticky Sesame Sauce, reserving the rest, to the bowl and toss to coat the cauliflower fully. Transfer back to the baking sheet and bake another 10 minutes to crisp up.
  • Make the Tahini Lemon Dipping Sauce: In a bowl, whisk together all the ingredients. Season with salt to taste.
  • Transfer the baked cauliflower to a serving plate and top with chives. Serve with Tahini Lemon Dipping Sauce and reserved Sticky Sesame Sauce.

Video

Notes

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

Nutrition

Serving: 1servingCalories: 455kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 2189mgPotassium: 842mgFiber: 8gSugar: 26gVitamin A: 87IUVitamin C: 85mgCalcium: 235mgIron: 5mg
Tried this recipe?Let us know how it was!

Coffee and Tea

Easy Sweet Peach Iced Tea Smoothie

This Easy Sweet Peach Iced Tea Smoothie is a hybrid between tea and smoothie, making you refreshed and energized on a hot day! Peach tea is so refreshing on hot summer days and this recipe is an elevated version of the refreshing summer drink. It’s refined sugar-free and cooking syrup is not needed for this recipe. The whole peaches, lime juice, and freshly brewed tea are blended together to make a refreshing summer smoothie that is ready in under 10 minutes.

Sweet Peach Iced Tea Smoothie is served in glasses and topped with peach and lime slices.

Tea or Smoothie, that’s the question

I love juices and drinks with pulp so much more than no-pulp counterparts. OJs taste so much better with pulp(at least for me). Smoothie is more fulfilling than juices. The texture of pulp has some magical effect on drinks. And the pulp also adds healthy fiber to the drinks. So I thought why not with teas?

Classic peach tea requires cooking peaches with sugar to make peach syrup. But 1) I don’t like to use white sugar in cooking and 2) I need something easy and quick! So this iced tea smoothie recipe skips all the steps and refined sugar to make a wholesome drink.

The ingredients of Sweet Peach Iced Tea Smoothie in a blender.

The Ingredients of Peach Tea Smoothie

  • Tea leaves: I like loose teas but you can of course use tea bags instead. If you’re using teabags, use 3-4 bags. You can also use cold brew tea.
  • Peaches: Softer, more ripe the peaches, easier to blend. If you’re using crunchy peaches, cut them into small pieces before blending.
  • Maple syrup: add more or less for your desired sweetness.
  • Lime: adds refreshing flavor.
  • Ice cubes
  • Peach slices, lime slices, and mint leaves, for topping(optional)
Sweet Peach Iced Tea Smoothie is poured in glasses and topped with a peach slice.

How to Make Peach Tea Smoothie

First, let’s make black tea. Bring water to boil and brew tea. Allow the tea to steep for 4 minutes. Strain and let cool. You can use tea bags too.

Next, blend. In a high-speed blender, add peaches, tea, maple syrup, and lime juice. Blend until smooth.

Fill the glass with ice cubes and pour the peach tea. Garnish with Peach slices, lime slices, and mint leaves. Enjoy!

Sweet Peach Iced Tea Smoothie is served in glasses

Love tea recipes? Try these!

Lychee Matcha Soda

Iced Pear and Orange Chai Tea

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!

Sweet Peach Iced Tea Smoothie is served in glasses and topped with peach and lime slices.

Blended Peach Lime Iced Tea

This blended tea is a hybrid between tea and smoothie, making you refreshed and energized on a hot day! The whole peaches, lime juice, and freshly brewed tea are blended together to make a refreshing drink.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Servings 2 glasses
Calories 127 kcal

Ingredients
 
 

  • 2 cups water
  • 4 teaspoons loose tea
  • 2 peaches pits removed and chopped
  • 2 Tablespoons maple syrup
  • 1 lime juiced
  • Ice cubes
  • Peach slices, lime slices, and mint leaves for topping(optional)

Instructions
 

  • Bring water to boil and brew tea. Allow the tea to steep for 4min. Strain and let cool.
  • In a high-speed blender, add peaches, tea, maple syrup, and lime juice. Blend until smooth.
  • Fill the glass with ice cubes and pour the peach tea. Garnish with Peach slices, lime slices, and mint leaves. Enjoy!

Notes

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

Nutrition

Serving: 1galssCalories: 127kcalCarbohydrates: 32gProtein: 2gFat: 0.5gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 34mgPotassium: 262mgFiber: 3gSugar: 25gVitamin A: 506IUVitamin C: 16mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!

Dinner

Sweet Potato Peanut Stew with Cauliflower and Kale(Vegan)

Nothing makes me more cozy than a warm bowl of soup on a chilly night. 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. It’s vegan stew but never gets you bored with the kick of warm spices!

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

This recipe is perfect for an easy weekday dinner. And also a great recipe for meal prep, as the taste gets deeper the next day! This is my take on West African peanut stew! It’s plant-based and gluten-free!

Variations

This stew is pretty forgiving. So here are some ingredient swap ideas!

  • Sweet potatoes – regular potatoes, Japanese sweet potatoes, Kabocha squash.
  • Chickpeas – your favorite beans.
  • Kale – I used green curly kale for this recipe. Other kale varieties like red kale and dinosaur kale are a great choice too as they hold the texture even after they are cooked. You can also use leafy greens baby spinach, bok choy, and Swiss chard. But they wilt down and lose color quicker than kale so keep an eye on them and just the minimum cooking is all you need.
  • Peanuts – cashews or almonds.

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!

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 4
Calories 648 kcal

Ingredients
 
 

  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 sweet potato cubed
  • ½ large head cauliflower(about 14oz) cut into florets
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon turmeric powder
  • ½ teaspoon cinnamon powder
  • 1 can diced tomato
  • 1 can chickpea rinsed and drained
  • 1 cup water
  • 2 Tablespoons peanut butter
  • 1 can coconut milk
  • Salt and pepper
  • 2 cups chopped kale
  • 1 lime juiced, plus more for serving
  • 4 cups cooked brown rice
  • Cilantro for serving
  • Peanuts for serving

Instructions
 

  • In a large pot over medium heat, heat oil and cumin seeds until aromatic, for 1 to 2 minutes. Add onion and cook for 5-8 minutes until soft, stirring occasionally. Add garlic and cook for a few minutes until aromatic.
  • Stir in sweet potato, cauliflower, red pepper flakes, turmeric, and cinnamon and cook for a few minutes.
  • Stir in diced tomato and cook for another few minutes. Stir in chickpea, water, peanut butter, coconut milk, and a dash of pepper. Season generously with salt. Cover and cook 20 to 25 minutes until sweet potato is tender.
  • Taste and add more salt if necessary to your taste. Stir in kale and juice from 1 lime. Cook until kale just turns bright green.
  • Arrange brown rice on the bottom of the serving bowls. Divide the stew into the bowls and top with cilantro and peanuts. Serve with lime wedges and drizzle lime juice just before enjoying.

Video

Notes

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

Nutrition

Serving: 1servingCalories: 648kcalCarbohydrates: 79gProtein: 15gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 145mgPotassium: 1285mgFiber: 11gSugar: 10gVitamin A: 9245IUVitamin C: 78mgCalcium: 174mgIron: 7mg
Keyword peanut butter, stew, sweet potatoes
Tried this recipe?Let us know how it was!

Dinner

One-Pan Ginger Tofu and Broccoli Bake

The saucy baked tofu is served over the rice. This recipe is simple and easy, it’s perfect if you’re looking for a meatless and satisfying dinner!

What makes this recipe a “One-Pan” meal?

I named this recipe “One-Pan” because all you have to do is mix all the ingredients in a baking dish and bake. I understand after a long day, the last thing you want to do is lengthy cooking and do the dishes, right? So break the tofu into bite-size pieces with your hands and toss with broccoli. If you have pre-cut broccoli florets, you don’t even need to cut anything. Then mix together the sauce ingredients, drizzle over the tofu and broccoli, and mix. Then let the oven do the job for you.

Here is what you need to make One-Pan Ginger Tofu and Broccoli Bake:

  • Firm tofu: best when pressed well to squeeze out the excess water.
  • Broccoli florets
  • Soy sauce  
  • Maple syrup
  • Garlic
  • Ginger 
  • Chili pepper flakes: add more or less for your desired heat.
  • Toasted sesame oil 
  • Arrowroot starch: thicken the sauce.
  • Water

What to serve One-Pan Ginger Tofu and Broccoli Bake with?

This hearty recipe taste so good and belly-warming as it is. But this recipe is designed to be saucy and a little bit salty so that it tastes best when served over rice, making it a wholesome and fulfilling meal. My favorite is brown rice, but use whatever you like or have, like white rice or even leftover rice from last night.

Can I make this recipe Gluten-Free?

You can easily make this recipe gluten-free by using gluten-free tamari instead of soy sauce. Make sure you’re using all the gluten-free products to make this recipe!

One-Pan Ginger Tofu and Broccoli Bake

This saucy baked tofu recipe is simple and easy, it’s perfect if you’re looking for a meatless and satisfying dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 621 kcal

Ingredients
  

  • 14 oz firm tofu, pressed
  • 3 cups broccoli florets
  • ⅓ cup soy sauce or gf tamari
  • 3 Tbsp. maple syrup
  • 3 garlic cloves, minced or grated
  • 2 tsp. grated fresh ginger
  • Dash chili pepper flakes
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. arrowroot starch
  • ⅓ cup water
  • 2 cups cooked brown rice
  • Sliced scallion, cilantro, and goji berries, for serving

Instructions
 

  • Preheat the oven to 350°F.
  • Break the tofu into bite-size pieces. Add tofu and broccoli to a baking dish.
  • In a measuring cup, whisk together soy sauce, maple syrup, garlic, ginger, chili pepper flakes, sesame oil, arrowroot starch, and water. Drizzle the mixture over the tofu and toss together. Bake for 25 minutes. Remove from the oven and gently mix.
  • Divide rice into serving bowls and top with baked tofu and broccoli. Garnish with scallion, cilantro, and goji berries.

Notes

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

Nutrition

Serving: 1servingCalories: 621kcalCarbohydrates: 87gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gSodium: 2223mgPotassium: 764mgFiber: 9gSugar: 22gVitamin A: 888IUVitamin C: 123mgCalcium: 384mgIron: 5mg
Tried this recipe?Let us know how it was!

Dessert

Easy Tofu Strawberry Tiramisu

This Easy Tofu Strawberry Tiramisu is not a traditional recipe but has a touch of spring feel. The velvety tofu cream, fresh strawberry, and robust espresso are assembled together in a glass! Silken tofu makes a surprisingly smooth cream that beautifully replaces traditional cream made with dairy, making this recipe notably light and delicate.

Easy Tofu Strawberry Tiramisu is served in a glass dessert glass and scoop it with a spoon.

I love strawberry recipes and share a lot like Strawberry Chocolate Mochi and Strawberry and Cream Overnight Oats with Matcha Yogurt. They’re perfect for spring and summer season and this strawberry tiramisu is no exception. This tempting dessert is made with tofu and brown rice crisp, making this recipe dairy-free and gluten-free.

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Why You’ll Love This Strawberry Tiramisu: Dairy-Free Cream with Tofu

Mascarpone cheese whipped with sugar and egg is what makes tiramisu so rich and delicious. But it doesn’t always have to be that way. If you want some light and healthy dessert, tofu is going to be the perfect dairy-free ingredient of your choice.

I love using tofu in dessert recipes, and I especially adore silken tofu. Silken tofu is Japanese-style soft tofu and has a silky and delicate texture, which is excellent for making velvety cream for dessert.

Easy Tofu Strawberry Tiramisu is served in glass jars.

How to Press Tofu

To make thick cream, it’s important to drain the excess moisture from the tofu as much as possible.

Since the texture of silken tofu is extra delicate, it requires careful handling. Carefully remove tofu from the package and discard excess water if there is.

To squeeze out the water even more, I like to start pressing the tofu the night before I make tiramisu. Gently wrap tofu in paper towels and place onto the flat-bottomed container. Place another flat-bottomed container on top of the tofu to gently press.

A block of silken tofu is wrapped in paper towel and placed in between containers to press.

I like to use glass or metal containers for this, but if the top container is too light, place one or two food cans to aid pressing.

Transfer tofu to the refrigerator and let sit overnight. Next morning, you’ll be surprised how much water is squeezed out of a block of tofu!

Discard water, unwrap the tofu, and make it into tofu cream.

In a pinch, you can skip the overnight pressing, instead gently hand-press tofu between your palms without crushing it. But the result is going to be a little bit runny. Just a couple of hours, or even 30 minutes, of pressing can improve the texture of the cream.

Easy Tofu Strawberry Tiramisu is served in a glass dessert glass topped with strawberries and pistachios.

Here is What You Need to Make Tofu Cream

  • Silken Tofu: drained well and pressed to make the creamy and thick cream.
  • Maple Syrup: makes this recipe refined sugar-free.
  • Vanilla Extract: adds rich vanilla flavor and masks the slight earthy “bean” flavor that tofu carries.
  • Lemon Juice: mascarpone cheese has a slight acidity and I added lemon juice to recreate that mild tangy flavor.
  • Sea salt

Blend everything in a small/medium size food processor or blender until creamy and smooth.

The ingredients of the tofu cream are blended in a blender.

How to make a gluten-free sponge cake layer

Traditional Italian tiramisu is made with a little finger-shaped sponge cake called Ladyfingers, which is not naturally gluten-free. Ladyfingers work perfectly fine, but sometimes I like to avoid gluten, or maybe some people need a gluten-free recipe. For any reason, this recipe works great without sacrificing the flavor.

So the key ingredient is brown rice crisps! You can alternatively use regular/white rice crisps but make sure they’re unflavored and no sugar added. If you’re making rice crispy treats, save some and make this tiramisu. Rice crisps absorb espresso and become moist and spongy.

How to Make Strawberry Tiramisu

To assemble the Strawberry Tiramisu, You’ll need

  • Tofu Cream
  • Brown Rice Crisps
  • Espresso Shots or strongly brewed coffee
  • Fresh Strawberries
  • Freeze-dried Strawberries
  • Pistachios

This recipe makes small 3 individual tiramisus. You can make this in one container, but I like to serve it in small jars or glasses to show the beautiful layers. Building this tiramisu is pretty straightforward.

Step by step photos of how to build Strawberry Tiramisu. The are 4 images showing 1) adding brown rice crisp, 2) pouring espresso shot, 3) adding strawberries, and topping it with tofu cream.

Start with placing the rice crisps on the bottom of the serving jar/glasses.

Pour the espresso shot over them, letting the rice crisps absorb the coffee flavor. Then arrange the diced strawberries in an even layer over the rice crisp layer. Lastly, top the jar with tofu cream.

Topping and Variations

I topped the tiramisu with powdered freeze-dried strawberries, diced fresh strawberries, and chopped pistachios. But feel free to use the garnish that your heart desires!

If you can’t find freeze-dried strawberries(I got mine at Trader Joe’s!), freeze-dried raspberries also work. Or like traditional tiramisu, you can dust the cacao/cocoa powder on top. I mean. who doesn’t like the strawberries and cacao combo?

I sprinkled pistachios on top to add a nutty flavor, crunch, and beautiful color contrast to this dessert. But if you don’t have pistachios on hand, I would use chopped almonds, hazelnuts, or even cacao nibs!

Easy Tofu Strawberry Tiramisu is served in a glass dessert coupe.

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Easy Tofu Strawberry Tiramisu is served in a glass dessert glass and scoop it with a spoon.

Easy Tofu Strawberry Tiramisu

This Strawberry Tofu Tiramisu has velvety tofu cream, fresh strawberry, and robust espresso beautifully assembled together in a glass.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 3
Calories 307 kcal

Ingredients
 
 

For Tofu Cream

  • 10 oz silken tofu pressed to drain
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch sea salt

For Assembly

  • 6 Tablespoons brown rice crisps
  • 3 Tablespoons espresso shot or strongly brewed coffee
  • ¾ cup diced fresh strawberries
  • 3 Tablespoons freeze-dried strawberries
  • 1 Tablespoon pistachios finely chopped

Instructions
 

  • In a blender, add all the ingredients of tofu cream and blend until smooth.
  • In each glass, add 2 tablespoons of rice crisps and pour 2 tablespoons of espresso. Evenly spread 2 tablespoons of diced strawberries. Dollop tofu cream and smooth out the surface. Refrigerate until ready to enjoy.
  • In a blender, add freeze-dried strawberries and blitz until powder-like consistency. Use a sieve to sprinkle the strawberry powder over the tofu cream layer.
  • Top each glass with 2 tablespoons of diced strawberries and sprinkle pistachios.

Video

Notes

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

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 59gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 22mgPotassium: 536mgFiber: 3gSugar: 25gVitamin A: 15IUVitamin C: 203mgCalcium: 66mgIron: 5mg
Keyword strawberries, tiramisu
Tried this recipe?Let us know how it was!