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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!

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

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
Tried this recipe?Let us know how it was!

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!

Japanese Wellness

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 is the flu! Let's help our bodies by fueling them with extra nutrients. I love making juices and shots at home, as it's more cost-effective and so fresh!

If you love wellness shots, also try the Purple Ginger Immunity Shot and 10-minute Frozen Immunity Cubes!

Having a sore throat? Try my Homemade Honey and Daikon Radish Cough Syrup Recipe to naturally soothe your throat.

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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 you 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 Whole Foods, there are three common ways! You can do 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 that 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 altogether, 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.

If you have extra juice, the Frozen Ginger Shot Ice Cube method is amazong way to extend shelf life and meal prep your wellness shots for the busy week!

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 ginger, Healthy Drinks, immunity shots, juice, vegan
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
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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!

Japanese Side Dishes

Sweet Potato Peanut Stew with Cauliflower and Kale(Vegan)

Nothing makes me cozier 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 a vegan stew, but it 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!

If you love sweet potatoes, Slow Roasted Sweet Potatoes are also a great meal prep recipe! Also, try Viral Hot Honey Sweet Potato Beef Bowl with Cottage Cheese for an easy weekday meal.

Variations

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

  • Sweet potatoes - Add sweetness to your stew!
  • 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 their 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.

Instead of sweet potatoes, you can also use regular potatoes, Japanese sweet potatoes, delicate squash, or Kabocha squash!

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

Yoko Segawa
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 cauliflower, Gluten-Free, peanut butter, stew, sweet potatoes, vegan
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Japanese Side Dishes

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

Yoko Segawa
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
Keyword broccoli, ginger, tofu, vegan
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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 Chocolate Strawberry Daifuku Mochi and Strawberry and Cream Overnight Oats with Matcha Yogurt. They're perfect for the 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!