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Maple Tahini Nut-Free Granola

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This post may contain affiliate links. See my disclosure for more info.

This homemade maple tahini nut-free granola is not only flavorful but incredibly versatile, too. This recipe is also gluten-free, vegan, and refined sugar-free.

The combination of maple and tahini is like a luscious dairy-free caramel sauce. It's one of my favorite flavor combinations and is the reason this granola is so tasty!

And unlike muesli or oatmeal, the texture is crispy, crunchy, and slightly chewy.

Benefits of Making Homemade Nut-Free Granola

Cost

Whether you have a nut allergy or you're just trying to be more cost-conscious of your grocery bill, making your own nut-free granola is one way you can do this.

Store-bought granola is notoriously expensive for the quantity you get. With homemade granola, you get 3 times the amount and since there aren't nuts, you'll be spending less money overall. So you ultimately get way more bang for your buck.

Quality

Many store-bought granola brands use unnecessary added sugars and low-quality oils as "filler" ingredients. Just like with anything homemade, you get to control the quality of what you put in your granola.

Customizable

One of the perks of making granola yourself is you can customize it however you want.

Ingredients

  • Old-fashioned rolled oats - for the granola base.
  • Buckwheat groats - despite the name, buckwheat is a gluten-free seed from the rhubarb family.
  • Seeds - I did a mix of raw pumpkin and sunflower seeds, but you can do one or the other.
  • Coconut flakes - these add a nice, chewy contrast to the rest of the ingredients without contributing much of a coconut flavor.
  • Flax meal - this helps bind the granola together.
  • Kosher salt - helps balance out the flavors.
  • Tahini - a paste made of ground sesame seeds.
  • Maple syrup - adds a delicious flavor and adds sweetness.
  • Vanilla extract - flavoring.

How to Make Nut-Free Granola

In a large bowl, combine all the dry ingredients: oats, buckwheat groats, seeds, coconut flakes, flax meal, and salt.

In a small bowl, whisk together the tahini, maple syrup, and vanilla extract until well combined.

Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until really well-mixed together. You want the dry ingredients to be well-coated. This is what gives it those nice clumps.

Use your rubber spatula to press the granola onto a parchment-lined baking sheet. Bake for 12 minutes then flip the granola over in big chunks, and bake for another 12 minutes. Allow to cool completely before storing.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this nut-free granola using what you already have? Here are some ideas…

  • No tahini? - for another nut-free option, you can use coconut butter or sun butter. If not nut-free, use cashew butter or another nut butter of your choice.
  • No maple syrup? - sub raw honey or another type of liquid sweetener in its place (just know that it'll slightly alter the flavor)
  • No flax meal? - use chia seeds ground up into a meal. If not nut-free, sub almond meal or cashew meal.
  • Variations - use a combination of any seeds, nuts, dried fruit, or oats. This will work as long as it's equal to 5 cups in total.

Top Tip

Avoid using tahini from the bottom of the jar. You want it to be nice and runny so it mixes well with the maple syrup.

More Breakfast Recipes

Maple Tahini Nut-Free Granola

This homemade maple tahini nut-free granola is not only flavorful but incredibly versatile, too. This recipe is also gluten-free, vegan, and refined sugar-free.
5 from 3 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Author: Lindsey Jenkins

Ingredients

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, combine all the dry ingredients: oats, buckwheat groats, seeds, coconut flakes, flax meal, and salt.
  • In a small bowl, whisk together the tahini, maple syrup, and vanilla extract until well combined.
  • Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until really well-mixed together. You want the dry ingredients to be well-coated.
  • Use your rubber spatula to press the granola onto a parchment-lined baking sheet. Bake for 12 minutes then flip the granola over in big chunks, and bake for another 12 minutes.
  • Remove from oven and let cool completely. This will allow it to have those nice clumps. Once cooled, store in an airtight container at room temperature for up to a month or longer in the refrigerator.

Notes

Avoid using tahini from the bottom of the jar. You want it to be nice and runny so it mixes well with the maple syrup.
No tahini? - for another nut-free option, you can use coconut butter or sun butter. If not nut-free, use cashew butter or another nut butter of your choice.
No maple syrup? - sub raw honey or another type of liquid sweetener in its place (just know that it'll slightly alter the flavor)
No flax meal? - use chia seeds ground up into a meal. If not nut-free, sub almond meal or cashew meal.
Variations - use a combination of any seeds, nuts, dried fruit, or oats. This will work as long as it's equal to 5 cups in total.

Coconut Chickpea Curry

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Coconut chickpea curry is a comforting weeknight staple made in under 30 minutes. This recipe is dairy-free, gluten-free, and vegan.

This Indian-inspired curry has tons of flavor due to the two spice blends used. It's honestly one of those hearty plant-based meals I could eat every week. And because it's made of pantry staples, it's budget-friendly and really easy to throw together.

Serve it with coconut lime rice, naan, or toast.

Ingredients

  • Flavor builders - yellow onion, garlic, and fresh ginger.
  • Spices - a combination of garam masala, curry powder, and salt.
  • Canned items - chickpeas (or garbanzo beans), diced tomatoes, and full-fat coconut milk for extra creaminess.
  • Additional flavoring - fresh lime juice and cilantro.

See recipe card at the bottom of this post for the full ingredient list and quantities.

How to Make Coconut Chickpea Curry

1. Add the oil to a large pot over medium heat. Once warm, add the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes. Then stir in the spices and salt and cook for another minute until it becomes fragrant.

2. Then add in the chickpeas, diced tomatoes, and canned coconut milk. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.

3. Remove from the heat and stir in the lime juice and top with fresh cilantro if desired.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this coconut chickpea curry using what you already have? Here are some ideas...

  • No yellow onion? - use a shallot, white or red onion instead.
  • No curry powder? - ground turmeric is a great sub.
  • No can of diced tomatoes? - you could also use diced butternut squash or pumpkin for a similar texture.
  • More spices - add ground cumin or paprika for even more flavor.
  • Add more vegetables - such as kale, cauliflower, bell pepper, carrots, etc.

How to Store

Store the chickpea curry in an airtight container in the fridge for up to 4-5 days. Reheat in either the microwave or on the stovetop until warmed through.

More Plant-Based Recipes

An Indian-inspired chickpea curry recipe with coconut milk.

Coconut Chickpea Curry

Coconut chickpea curry is a comforting weeknight staple made in under 30 minutes. This recipe is dairy-free, gluten-free, and vegan.
5 from 3 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Lindsey Jenkins

Ingredients

Instructions

  • Add the oil to a large pot over medium heat. Once warm, add the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
  • Stir in the garam masla, curry powder, and salt and cook for another minute until it becomes fragrant.
  • Now add in the chickpeas, diced tomatoes, and canned coconut milk. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.
  • Remove the curry from the heat and stir in the lime juice. Top with fresh cilantro if desired and serve over rice or with naan.

Notes

No yellow onion? - use a shallot, white or red onion instead.
No curry powder? - ground turmeric is a great sub.
No can of diced tomatoes? - you could also use diced butternut squash or pumpkin for a similar texture.
More spices - add ground cumin or paprika for even more flavor.
Add more vegetables - such as kale, cauliflower, bell pepper, carrots, etc.

Butternut Squash Pizza With Caramelized Onions

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Do yourself a favor and put this butternut squash pizza with caramelized onions and an herb-infused crust on your next weekly menu.

The flavors in this fall-inspired pizza are a winning combo. It's salty from the prosciutto, subtly sweet from the roasted squash, savory/umami from the caramelized onions, and earthy from the fresh rosemary and sage leaves.

Incorporating fresh rosemary into the homemade pizza dough was definitely the move. Homemade pizza is one of my favorite ways to play with different flavor combinations. When I need some inspiration, I'll see what's currently in season or in the fridge that needs to be used up and go from there.

Ingredients

  • Pizza dough - I love using homemade because it's easy to make a batch and freeze half for later. But you can also use store-bought if you prefer.
  • Butternut squash.
  • Yellow or white onion - for the caramelized onions.
  • Proscuitto
  • Fresh rosemary and sage.
  • Garlic.
  • Cheese of choice - I used dairy-free mozzarella shreds.

See recipe card at the bottom of this post for quantities.

How to Make Butternut Squash Pizza

Cook the squash. Peel the butternut squash and then cut it in half down the middle before cutting it into thin ¼-inch half-moon shapes. Toss with olive oil, salt, and pepper and transfer to a parchment-lined baking sheet, spreading into a somewhat even layer. Bake for 25 minutes.

Make the caramelized onions. Do this while the squash cooks or make them ahead of time.

Make the herb-infused olive oil. Add fresh sage leaves, rosemary sprigs, smashed garlic cloves, and olive oil to a small saucepan over medium-low heat. Let cook for 5 minutes, then remove from the heat.

Assemble and cook. Roll out the pizza dough on a floured surface, brush the top of the dough with the infused oil, followed by your cheese of choice, then add caramelized onions, prosciutto (optional), and roasted butternut squash slices. Bake at 500ºF for 10 minutes or until golden brown. Top with the oil-infused sage leaves.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this butternut squash pizza using what you already have? Here are some ideas...

  • No butternut squash? - use another type of winter squash instead such as delicata, kabocha, or pumpkin.
  • No onions? - use leeks or shallots instead.
  • No fresh sage? - fresh thyme, oregano, or tarragon are great options.
  • Gluten-free? - use your favorite gluten-free pizza dough.
  • Make it vegan - omit the prosciutto.

Top tip

If you don’t have a pizza stone, you don’t need to go buy one. Just use an inverted rimmed sheet pan (this is the method I’ve been using for years with great success). Sprinkle the pan with flour or cornmeal and then transfer the dough to the pan before adding the toppings - just be careful because the pan is really hot.

More Fall-Inspired Recipes

A beautiful fall-inspired pizza with butternut squash, caramelized onions, and fresh sage leaves.

Butternut Squash Pizza With Caramelized Onions

Do yourself a favor and put this butternut squash pizza with caramelized onions and an herb-infused crust on your next weekly menu.
5 from 4 votes
Print Rate
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 2 large pizzas
Author: Lindsey Jenkins

Ingredients

  • 1 batch homemade pizza dough you'll only use half
  • 1 large butternut squash, peeled and cut into ¼-inch half moons
  • 1 - 2 tablespoons olive oil
  • salt and pepper, to taste
  • caramelized onions
  • 2 cups cheese, plus more as needed I used dairy-free
  • 3 ounces proscuitto

Herb-Infused Olive oil

  • ¼ cup olive oil
  • fresh sage leaves
  • fresh rosemary sprigs
  • 2 garlic cloves, smashed

Instructions

  • Preheat the oven to 425°F.
  • Cook the squash. Peel the butternut squash and then cut it in half down the middle before cutting it into thin ¼-inch half-moon shapes. Toss with olive oil, salt, and pepper and transfer to a parchment-lined baking sheet, spreading into a somewhat even layer. Bake for 25 minutes until fork-tender but still holding their shape, then bump up the heat to 500°F.
  • Make the caramelized onions. Do this while the squash cooks or make them ahead of time. 
  • Make the herb-infused olive oil. Add fresh sage leaves, rosemary sprigs, smashed garlic cloves, and olive oil to a small saucepan over medium-low heat. Let cook for 4-5 minutes, then remove from the heat.
  • Assemble and cook. Roll out the pizza dough on a floured surface, brush the top of the dough with the infused oil, followed by your cheese of choice, then add caramelized onions, prosciutto, and roasted butternut squash slices. Bake at 500ºF for 10 minutes or until golden brown. Optional: broil for an additional 2 minutes. Top with the oil-infused sage leaves.
  • No pizza stone method: Preheat a rimmed sheet pan. Then invert it and sprinkle the surface with flour or cornmeal. Carefully transfer your rolled-out dough onto the floured surface, then brush with the infused olive oil followed by the toppings. Just be careful because the pan is really hot, so don't forget to use oven mitts when you put it in the oven.

Notes

My pizza dough recipe makes enough for 4 large thin-crust pizzas, so just freeze half to use later.
No butternut squash? - use another type of winter squash instead such as delicata, kabocha, or pumpkin.
No onions? - use leeks or shallots instead.
No fresh sage? - fresh thyme, oregano, or tarragon are great options.
Gluten-free? - use your favorite gluten-free pizza dough.
Make it vegan - omit the prosciutto.

Vegan Mashed Sweet Potatoes

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This post may contain affiliate links. See my disclosure for more info.

These savory vegan mashed sweet potatoes are the best! So creamy, easy to make, and have just 3 ingredients (plus no added sugar).

Mashed sweet potatoes are just as creamy as regular mashed potatoes but with a subtle hint of natural sweetness. They're a great side dish for Thanksgiving or the holidays because of their vibrant orange color, but they also pair well with many main courses.

How you cook the sweet potatoes will depend on time and personal preference. You can either bake, steam, or boil them. Baking sweet potatoes give them a more deeply concentrated flavor, but it also takes longer. Steaming or boiling the potatoes is much quicker, but with a less concentrated sweet potato flavor (yet still absolutely delicious).

Ingredients

  • Sweet potatoes - Although I used orange for this batch, any sweet potato varieties will work. Depending on the variety you use, you'll need to play around with the amount of dairy-free milk you add because of the varying starch levels and desired texture.
  • Dairy-free butter - I love Miyoko's, but use whatever you have.
  • Dairy-free milk - you can use just about anything. Canned coconut milk can be used but only if you don't mind a slight coconut flavor. Otherwise, use something more neutral.
  • Kosher salt and black pepper - season to taste.

How to Make Vegan Mashed Sweet Potatoes

Cook the sweet potatoes. Add the peeled and cubed sweet potatoes to a large pot of boiling water. Cook for 15-20 minutes or until fork-tender. Alternatively, you can steam the sweet potatoes if you have a steamer basket. Or make baked sweet potatoes and then remove the skin before proceeding.

Mash the potatoes. Using a potato masher or fork, mash the potatoes until you've reached your desired texture. Or use a food processor if you'd like more of a whipped texture.

Add in the remaining ingredients. Mix in the vegan butter and dairy-free milk, then season with salt and freshly ground black pepper, to taste. Add more milk as needed.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these vegan mashed sweet potatoes using what you already have? Here are some ideas…

  • No sweet potatoes? – use winter squash (such as butternut, honey nut, kabocha, acorn, etc.), carrots, or parsnips.
  • No dairy-free butter? - you can use olive oil or leave it out.
  • Make it sweeter - add a little brown sugar, maple syrup, or ground cinnamon.
  • Use fresh herbs - saute some fresh rosemary, sage, or thyme sprigs in butter first to infuse their flavor, then discard the herbs before using the butter. Alternatively, use can mince the fresh herbs and add them as well.

More Vegan Side Dishes

A bowl of orange vegan sweet potato puree.

Vegan Mashed Sweet Potatoes

These savory vegan mashed sweet potatoes are creamy, use minimal ingredients, and are so easy to make! This versatile recipe is vegetarian and has no dairy or sugar. Find all substitutions and variations in the recipe notes section.
5 from 3 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 - 5
Author: Lindsey Jenkins

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1½-inch cubes any variety
  • 2-3 tablespoons dairy-free butter to taste
  • 6 tablespoons dairy-free milk of choice plus more if needed
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Cook the sweet potatoes. Add the peeled and cubed sweet potatoes to a large pot of boiling water. Cook for 15-20 minutes or until fork-tender. Alternatively, you can steam the sweet potatoes if you have a steamer basket. Or make baked sweet potatoes and then remove the skin before proceeding. 
  • Mash the potatoes. Using a potato masher or fork, mash the potatoes until you've reached your desired texture. Or use a food processor if you'd like more of a whipped texture.
  • Add in the remaining ingredients. Mix in the vegan butter and dairy-free milk, then season with salt and freshly ground black pepper, to taste. Add more milk as needed.

Notes

SUBSTITUTIONS & VARIATIONS:
No sweet potatoes? – use winter squash (such as butternut, honey nut, kabocha, acorn, etc.), carrots, or parsnips.
No dairy-free butter? - you can use olive oil or leave it out.
Make it sweeter - add a little brown sugar, maple syrup, or ground cinnamon.
Use fresh herbs - sauté some fresh rosemary, sage, or thyme sprigs in butter first to infuse their flavor, then discard the herbs before using the butter. Alternatively, use can mince the fresh herbs and add them as well.

Persimmon Salad

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This post may contain affiliate links. See my disclosure for more info.

If you make one salad this fall and winter, let it be this persimmon salad. It's so good yet so simple and will quickly become your new go-to during persimmon season. This recipe is gluten-free, nut-free, and vegan.

You'll want to use Fuyu persimmons, not Hachiya. Hachiya persimmons won't work because they're astringent when firm and must be extremely soft/gooey to eat. Fuyu persimmons are firm when ripe, which means they hold their shape well when tossed with the dressing. Plus, their flesh has a beautiful design when the fruit is cut width-wise.

Ingredients

  • Curly kale - kale is sturdy enough to withstand the dressing without the leaves turning to mush.
  • Fuyu persimmons - their skin is thin and edible with a lightly cinnamon-speckled-looking orange flesh and a flavor that’s truly unlike any other fruit.
  • Pomegranate seeds - for color, texture, and flavor.
  • Pumpkin seeds - toasted for crunch.
  • Sherry vinaigrette - extra virgin olive oil, sherry vinegar, dijon mustard, kosher salt, and pepper.

How to Make Persimmon Salad

Prep the kale. Remove the tough stems then thoroughly wash and dry the kale leaves (a salad spinner works best). Cut the leaves into thin strips and place them in a large bowl. Drizzle with a little olive oil and use your hands to massage the leaves for about one minute. This helps tenderize the kale and make it more palatable.

Cut the persimmons and remove the seeds. Not all Fuyu persimmons have seeds, but occasionally you'll find one. Cut out and discard the flowery-looking stem on top, then place the persimmon on its side and slice it into thin rounds. And then each round into quarters.

Prep the seeds. Remove the pomegranate seeds. I find it easiest to just cut the pomegranate in half and then use your hands to pop them out, it's kind of therapeutic. Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes, or until lightly toasted.

Make the dressing. In a small bowl, whisk the oil, vinegar, mustard, salt, and pepper until combined.

Assemble. To the bowl with the massaged kale, add the rest of the ingredients and toss together with the dressing, then arrange on a serving platter, and serve right away. Store leftovers in the fridge for up to 1 day.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this persimmon salad using what you already have? Here are some ideas…

  • No kale? - use another sturdy leafy green such as arugula, spinach, or chard.
  • No persimmons?  - there's nothing similar tastewise, but two things come to mind. For a similar texture and sweetness, you could use either firm but ripe pears or dried apricots that have been reconstituted in water.
  • No pumpkin seeds? - toasted walnuts, almonds, or pecans would be nice.
  • No sherry vinegar? - highly recommend picking some up, otherwise, check out these sherry vinegar substitutes.

More Salad Recipes

A salad with kale, persimmons, pomegranate, pumpkin seeds and sherry vinaigrette.

Persimmon Salad

If you make one salad this fall and winter, let it be this persimmon salad. It's so good yet so simple and will quickly become your new go-to during persimmon season.
5 from 3 votes
Print Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 - 6
Author: Lindsey Jenkins

Ingredients

  • 1 bunch curly kale, hard stems removed about 4 cups
  • 3 Fuyu persimmons
  • ½ cup pomegranate seeds
  • ¼ cup pumpkin seeds

Sherry vinaigrette

Instructions

  • Prep the kale. Remove the tough stems then thoroughly wash and dry the kale leaves (I find this easiest to do with a salad spinner). Cut the leaves into thin strips and place them in a large bowl. Drizzle with a little olive oil and use your hands to massage the leaves for about one minute. This helps tenderize the kale and make it more palatable.
  • Cut the persimmons and remove the seeds. Not all Fuyu persimmons have seeds, but occasionally you'll find one. Cut out and discard the flowery-looking stem on top, then place the persimmon on its side and slice it into thin rounds. And then each round into quarters.
  • Remove and toast the seeds. Remove the pomegranate seeds. I find it easiest to just cut the pomegranate in half and then use your hands to pop them out, it's kind of therapeutic. Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes, or until lightly toasted.
  • Make the dressing. In a small bowl, whisk the oil, vinegar, mustard, salt, and pepper until combined.
  • Assemble. To the bowl with the massaged kale, add the rest of the ingredients and toss together with the dressing, then arrange on a serving platter, and serve right away. Store leftovers in the fridge for up to 1 day.

Notes

SUBSTITUTIONS:
No kale? - use another sturdy leafy green such as arugula, spinach, or chard.
No persimmons?  - there's nothing similar tastewise, but two things come to mind. For a similar texture and sweetness, you could use either firm but ripe pears or dried apricots that have been reconstituted in water.
No pumpkin seeds? - toasted walnuts, almonds, or pecans would be nice.
No sherry vinegar? - highly recommend picking some up, otherwise, check out these sherry vinegar substitutes.

Frozen Vegetable Stir Fry

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This post may contain affiliate links. See my disclosure for more info.

An easy frozen vegetable stir fry that comes together in under 30 minutes. This recipe is dairy-free and gluten-free with a vegan option.

Stir fries are one of the main reasons I always stash a couple of bags of frozen vegetables in the freezer for quick weeknight dinners. The sauce uses simple, everyday pantry staples, which means I usually already have everything I need. 

Although I typically stock up on fresh vegetables, frozen vegetables are really a goldmine. Because the vegetables are picked in season during their peak ripeness and then flash frozen to seal in their nutrients, they're one of the easiest, most inexpensive, and healthiest ways to add color and fiber to your plate.

Ingredients

Protein - tofu, shrimp, chicken, or beef keep this meal filling and because everything is made in one skillet, cleanup is easy.

Frozen mixed veggies - I prefer to use two different mixes for plenty of variety. Mine had green beans, red pepper, mushroom, onion, carrot, cauliflower, and broccoli.

Stir fry sauce - a mix of broth, low-sodium soy sauce or Tamari, maple syrup, rice vinegar, toasted sesame oil, red pepper flakes, fresh ginger, garlic, and tapioca starch.

Cooked rice or noodles - depending on preference.

How To Make Frozen Vegetable Stir Fry

In a small bowl, whisk together the stir fry sauce ingredients until well-combined and set it aside.

Heat the oil in a large skillet or wok over medium-high heat. Once hot, cook your protein of choice and then transfer to a covered bowl to keep warm.

Now add the frozen vegetables (straight from the freezer, don’t thaw first) and cook them for 5-8 minutes, stirring frequently so all the vegetables defrost evenly.

Pour in the sauce and stir to coat the vegetables. Continue cooking until the sauce has thickened, about 2 minutes. Add the cooked protein back into the skillet and toss to combine. Serve with cooked rice or noodles.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these frozen vegetable stir fry using what you already have? Here are some ideas…

  • No maple syrup? - you can also use honey or brown sugar.
  • No rice vinegar? - sub lime juice.
  • No tapioca starch? - use cornstarch or arrowroot.
  • No red pepper flakes? - use sriracha or omit it completely.
  • Make it gluten-free - use low-sodium Tamari or coconut aminos (soy-free).
  • Make it vegan - use vegetable broth and tofu or edamame for your protein.
  • Instead of stir-fry sauce - use peanut sauce, vegan oyster sauce, or carrot ginger dressing.

Helpful Tips

When making a frozen vegetable stir fry, there are a couple of tips to follow to prevent the vegetables from getting soggy:

Don't thaw the vegetables. Transfer them directly from the freezer straight into a hot skillet. This prevents any excess moisture from sitting on them. Extra moisture = sogginess.

Use a hot skillet. This is important when making any kind of stir fry, but especially when using frozen vegetables.

More Asian Recipes

A bowl of rice alongside a frozen veggie stir fry.

Frozen Vegetable Stir Fry

An easy frozen vegetable stir fry that comes together in under 30 minutes. This recipe is dairy-free and gluten-free with a vegan option.
5 from 2 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Author: Lindsey Jenkins

Ingredients

  • 1 tablespoon olive oil
  • 1 pound tofu, chicken, shrimp, or beef
  • 2 pounds frozen mixed vegetables
  • 3 cups cooked rice or noodles

Stir Fry Sauce

  • ½ cup broth vegetable, chicken, or beef
  • ⅓ cup low-sodium soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tapioca starch or cornstarch

Instructions

  • In a small bowl, whisk together the stir fry sauce ingredients until well-combined and set it aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Once hot, cook your protein of choice and then transfer to a covered bowl to keep warm.
  • Now add the frozen vegetables (straight from the freezer, don’t thaw first) and cook them for 5-8 minutes, stirring frequently so all the vegetables defrost evenly.
  • Pour in the sauce and stir to coat the vegetables. Continue cooking until the sauce has thickened, about 2 minutes. Add the cooked protein back into the skillet and toss to combine. Serve with cooked rice or noodles.

Notes

SUBSTITUTIONS & VARIATIONS:
No maple syrup? - you can also use honey or brown sugar.
No rice vinegar? - sub lime juice.
No tapioca starch? - use cornstarch or arrowroot.
No red pepper flakes? - use sriracha or omit it completely.
Make it gluten-free - use low-sodium Tamari or coconut aminos (soy-free).
Make it vegan - use vegetable broth and tofu or edamame for your protein.
Instead of stir-fry sauce - use peanut sauce, vegan oyster sauce, or carrot ginger dressing.

Apple Mug Cake

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This post may contain affiliate links. See my disclosure for more info.

This apple mug cake is a quick and easy single-serving dessert that takes less than 5 minutes from start to finish. This recipe is dairy-free, vegan (no eggs needed), and can easily be made gluten-free.

Mug cakes are versatile and great if you're in the mood for dessert but running short on patience. There's no turning on the stove or sitting around waiting for it to finish baking, and because they're single-serve, you don't even have to share.

If you like apple desserts such as apple crisp, apple curd, or baked apples with oatmeal, you'll love this easy apple cake.

Ingredients

  • Wet - butter (dairy-free or regular unsalted), diced apple, lemon juice, brown sugar, milk of choice, and vanilla extract.
  • Dry: all-purpose flour, baking powder, and kosher salt.
  • Warming spices - ground cinnamon and nutmeg.

How to Make Apple Mug Cake

In a microwave-safe mug (no less than 10 ounces) or mason jar, mix together the dry ingredients.

Then add in your milk of choice, melted butter, brown sugar, lemon juice, and vanilla extract. Mix well until completely combined and then fold in the diced apple. The cake batter will be thick and should only fill up about half of a 10-ounce mug, or else it could overflow in the microwave.

Microwave on high for 1 minute and 30 seconds. Serve with a little whipped cream, vanilla ice cream, or even miso caramel if desired.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this apple mug cake using what you already have? Here are some ideas…

  • No apples? – use pear, persimmon, or grated zucchini instead.
  • No brown sugar? - use another type of granulated sugar such as coconut, organic cane sugar, or white sugar, but you may need to add an additional splash of milk since brown sugar has more moisture.
  • Make it gluten-free - use gluten-free all-purpose flour. I love the King Arthur brand.

More Apple Dessert Recipes

Apple mug cake with cinnamon.

Apple Mug Cake

This apple mug cake is a quick and easy single serving dessert that takes less than 5 minutes from start to finish. This recipe is dairy-free, vegan (no eggs needed), and can easily be made gluten-free.
5 from 3 votes
Print Rate
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 1
Author: Lindsey Jenkins

Ingredients

  • ⅓ cup all-purpose flour use gluten-free if necessary
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of kosher salt
  • ¼ cup milk of choice
  • 2 tablespoons melted butter dairy-free or regular
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ⅓ cup diced apple

Instructions

  • In a microwave-safe mug (no less than 10 ounces) or mason jar, mix together the dry ingredients.
  • Then add in your milk of choice, melted butter, brown sugar, lemon juice, and vanilla extract. Mix well until completely combined and then fold in the diced apple. The cake batter will be thick and should only fill up about half of a 10-ounce mug, or else it could overflow in the microwave.
  • Microwave on high for 1 minute and 30 seconds. Serve with a little whipped cream, vanilla ice cream, or even miso caramel if desired.

Notes

SUBSTITUTIONS:
No apples? – use pear, persimmon, or grated zucchini instead.
No brown sugar? - use another type of granulated sugar such as coconut, organic cane sugar, or white sugar, but you may need to add an additional splash of milk since brown sugar has more moisture.
Make it gluten-free - use gluten-free all-purpose flour. I love the King Arthur brand.

Taco Salad Bowls

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This post may contain affiliate links. See my disclosure for more info.

Learn how to make restaurant-style taco salad bowls at home with this easy recipe. They're quick, highly customizable, and fun thanks to the crispy, baked taco shell bowls.

I was planning on making taco bowls one night when I remembered a taco salad I used to order at a Mexican restaurant growing up. It was served in a crispy tortilla bowl which made it that much more exciting.

Whether you're feeding people with different eating styles, entertaining guests, or need new dinner ideas, you'll love these crowd-pleasing taco salad bowls. Just bake a tortilla in the oven until crispy and add whatever vegetables you have on hand, protein, greens, and a dressing.

Ingredients

Taco meat - ground beef or ground turkey seasoned with taco seasoning.

Canned beans - Black or pinto beans.

Lettuce - romaine, iceberg, or mixed leafy greens.

Fixings - avocado, tomatoes, cilantro, olives, bell peppers, olives, cheese (dairy-free or regular), sour cream or unsweetened plain yogurt, etc. Choose whatever you like.

Dressing - dairy-free ranch dressing, shallot vinaigrette, balsamic vinaigrette, etc.

Flour tortillas - I prefer to use burrito-size tortillas (10-11 inches) but if you want a smaller salad, you can use 8-inch tortillas (any smaller than that won't work).

How to Make Taco Salad Bowls

Make the tortilla bowls. Preheat the oven to 350°F/180°C. Lightly brush or spray each side of the tortilla with oil and sprinkle the top with salt. Press the tortilla into an oven-safe bowl placed on top of a baking sheet and poke a few times with a fork to prevent air bubbles from becoming too large. Bake until the edges turn golden brown and then invert the tortilla bowls directly on the baking sheet, and bake a little longer to crisp up the bottom of the bowl.

Prep the fixings. Chop the lettuce and whatever vegetables you're using, slice the avocado, etc.

Cook the taco meat. Brown the ground meat in a skillet over medium heat, season with two tablespoons of taco seasoning, and stir in the beans.

Assemble the taco bowls. Place each cooled tortilla bowl in a shallow bowl or plate and add the chopped lettuce, followed by the taco meat and beans, and fixings of choice. Serve your dressing on the side.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these taco salad bowls using what you already have? Here are some ideas…

More Taco-Related Recipes

Taco salad bowl with a dollop of sour cream, cherry tomatoes, shredded lettuce, black beans, ground beef, and cilantro.

Taco Salad Bowls

Learn how to make restaurant-style taco salad bowls at home with this easy recipe. They're quick, highly customizable, and fun thanks to the taco shell bowls. All substitutions/variations can be found in the notes section below.
5 from 3 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 6
Author: Lindsey Jenkins

Ingredients

  • 1 pound ground beef or turkey
  • 2 tablespoons taco seasoning
  • 1 can black or pinto beans drained and rinsed
  • thinly chopped romaine or iceberg or mixed leafy greens
  • 6 flour burrito-size tortillas see notes below for gluten-free

Fixings - Choose 3

  • cherry tomatoes, halved
  • sliced olives
  • bell pepper, diced any color
  • avocado or guacamole
  • shredded cheese dairy-free or regular
  • sour cream or plain yogurt dairy-free or regular
  • cilantro, roughly chopped

Dressing Ideas

Instructions

Make the tortilla bowls

  • Preheat the oven to 350°F/180°C. Lightly brush or spray each side of the tortilla with oil and sprinkle the top with salt. Press the tortilla into an oven-safe bowl placed on top of a baking sheet and poke a few times with a fork to prevent air bubbles from becoming too large.
  • Bake for 18 minutes or until the edges are brown and starting to crisp up, then carefully take them out of the bowls. Invert the tortilla bowls directly on the baking sheet, and put them back in the oven for another 4 minutes. Transfer the tortilla bowls to a cooling rack to allow them to cool before assembling.

Cook the taco meat

  • Brown the ground meat in a skillet over medium heat, season with two tablespoons of taco seasoning, and stir in the beans.

Assemble the taco bowls

  • Place each cooled tortilla bowl in a shallow bowl or plate and add the chopped lettuce, followed by the taco meat and beans, and fixings of choice. Serve your dressing on the side.

Notes

SUBSTITUTIONS:
No ground beef or turkey? - use chicken or shrimp.
No tortillas? - Skip the bowl and serve with chips instead.
Gluten-free? – Siete is the only brand I know of that makes gluten-free burrito-size tortillas, but they're quite pricey. You can also use a regular-size gluten-free tortilla pressed into a smaller oven-safe bowl or ramekin.
Make it vegan - omit the ground meat and use 2 cans of beans tossed with the taco seasoning (heat in a skillet if desired).
Vegetable variations - zucchini corn salad, tomato confit, marinated portobello mushrooms, quick pickled vegetables, or black bean and corn salad.

Poached Pears With Hibiscus & Rosemary

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Simple poached pears cooked in a hibiscus rosemary orange syrup. This recipe makes an elegant dessert but also pairs well with savory foods. It's easy to make and highly customizable.

Poaching is a moist-heat cooking method that involves cooking food submerged in liquid at a low temperature. The reason pears work so well for poaching is that they're able to maintain their shape during the cooking process.

Several recipes cook the pears in red wine to infuse not only the flavor but also the deep purple-red hue into the pears. For this recipe, I made a hibiscus tea infused simple syrup to give it a similar deep red color without using alcohol.

Ingredients

Firm pears - Bosc works really well, but you can also use Anjou or Bartlett varieties. It's best to use slightly underripe pears so that they can hold their shape while cooking.

Hibiscus tea - a tart, floral taste with a deep red hue similar to cranberry.

Water - to infuse the tea.

Organic cane sugar - balances out the tartness of the hibiscus and adds sweetness.

Orange peel & juice - another layer of flavor to infuse into the pears.

Fresh rosemary sprigs - the flavor pairs nicely with the orange and hibiscus and adds an earthy element.

Vanilla extract - more flavor.

How to Make Poached Pears

Add all the ingredients except the pears to a large saucepan or pot and bring to a boil over medium-high heat.

Peel the pears and cut them in half. Then scoop out the seeds but keep the stems attached. Once the liquid is boiling, gently lower the pears into the pan and reduce the heat to medium-low. Cover with a lid and cook for 15 minutes, flipping the pears over halfway through.

Remove the lid and transfer the pears to a large container. Increase the heat to medium-high and cook for a few minutes to reduce the liquid. Use a sieve to pour the syrup over the pears. They can be eaten warm or cold with the reduced syrup drizzled over the top, but I recommend letting the pears bathe in the syrup for a few hours to deepen their flavor.

Use any leftover infused syrup for mocktails or cocktails.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these simple poached pears using what you already have? Here are some ideas…

  • No hibiscus tea? – you can use any tea you'd like or omit it if you choose to use wine or juice instead of water.
  • Instead of water - use any kind of juice or wine instead.
  • No organic cane sugar? - use any kind of sweetener you like - honey, maple syrup, etc.
  • No orange? - use water in place of the juice and lemon peel or zest.
  • No rosemary? - sub fresh thyme, cinnamon sticks, cloves, star anise, etc.

How to Serve Poached Pears

If you want to serve them as a dessert, you can smear thick plain yogurt or cashew cream on a plate, followed by the poached pears, a sprinkle of granola or toasted quinoa for a little crunch, and a drizzle of the reduced syrup. You can also serve them with miso caramel (yum!) or on top of oat flour waffles.

If going the savory route, cut each poached pear half into slices and add to a sandwich, salad, charcuterie board, pizza, or anywhere you want a sweet and savory flavor combination.

More Fruity Dessert Recipes

Hibiscus poached pears on a bed of yogurt with a side of fresh rosemary.

Poached Pears With Hibiscus & Rosemary

Simple poached pears cooked in a hibiscus rosemary orange syrup. This recipe makes an elegant dessert but also pairs well with savory foods. It's easy to make and highly customizable. All substitutions/variations can be found in the notes section below.
5 from 4 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Lindsey Jenkins

Ingredients

  • 4 firm pears Bosc, Anjou, or Bartlett
  • 3 hibiscus tea bags or 1 tablespoon loose leaf
  • 2 cups water
  • 2-3 orange peel strips or zest of 1 orange
  • ½ cup orange juice
  • ½ cup organic cane sugar
  • 2-3 sprigs fresh rosemary
  • 1 teaspoon vanilla extract

Instructions

  • Add all the ingredients except the pears to a large saucepan or pot and bring to a boil over medium-high heat.
  • Peel the pears and cut them in half. Then scoop out the seeds but keep the stems attached. Once the liquid is boiling, gently lower the pears into the pan and reduce the heat to medium-low. Cover with a lid and cook for 15 minutes, flipping the pears over halfway through. 
  • Remove the lid and transfer the pears to a large container. Increase the heat to medium-high and cook for a few minutes to reduce the liquid. Use a sieve to pour the syrup over the pears. They can be eaten warm or cold with the reduced syrup drizzled over the top, but I recommend letting the pears bathe in the syrup for a few hours to deepen their flavor.

Notes

SUBSTITUTIONS:
No hibiscus tea? – you can use any tea you'd like or omit it if you choose to use wine or juice instead of water.
Instead of water - use any kind of juice or wine instead.
No organic cane sugar? - use any kind of sweetener you like - honey, maple syrup, etc.
No orange? - use water in place of the juice and lemon peel or zest.
No rosemary? - sub fresh thyme, cinnamon sticks, cloves, star anise, etc.

Miso Caramel

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If you're a salted caramel fan, you’ll also love this miso caramel. It has a similar salty-sweet flavor with some complex, umami notes. This recipe is dairy-free and vegan, but it'll satisfy any caramel lover's sweet tooth. It's seriously SO good!

Homemade caramel isn't nearly as intimidating as it's made out to be, there's just a lot of confusing information about the "best" way to make it. Like with anything, there's more than one method to the madness.

With a few helpful tips, this miso caramel is nearly foolproof and can be eaten right away. If eaten warm, it can be drizzled it on ice cream, waffles, baked apples with oatmeal, apple crisp, fruit galettes, or chia seed pudding. Or chill it to thicken it up and eat it straight off the spoon - my personal favorite.

Making Caramel: Wet Method vs Dry Method

When it comes to homemade caramel, there are two methods: wet and dry. For this particular recipe, we're using the wet method. But here's how the two differ.

Wet Method

The wet method is made by heating granulated sugar and water together. The addition of water helps the sugar heat more evenly and prevents the sugar from burning making it ideal for homemade caramel novices. Although it takes a bit longer to cook off the water, this approach is more hands off. You don't stir the caramel at all in the process, just brushing water on the sides to prevent the sugar from crystalizing, and then swirling the pan to even the caramelization.

Dry Method

The dry method is made by heating granulated sugar in a pot until it melts. As soon as you see the sugar crystals start to caramelize, you have to stir them around in the pot so that some don't caramelize faster than others. Although this method is quicker than the wet method, you run the risk of burning the sugar due to hot spots in the pan, which means there's very little room for error.

Ingredients

Granulated sugar - when making caramel, you have to use either white or organic cane sugar so you can see the transition of colors as it caramelizes.

Water - helps the sugar cook more evenly.

Unsweetened coconut cream - gives the caramel a thick, creamy, silky-smooth texture without any coconut taste. To easily scoop out the cream, stick a can of full-fat coconut milk in the fridge for a couple of hours. When it solidifies, the cream will rise to the top.

White miso paste - adds a salty, umami, irresistibly complex flavor and balances out the sweetness.

How to Make Miso Caramel

Add the granulated sugar and water to a heavy-bottomed saucepan over medium heat. Move the pan around so that all the sugar is hydrated, then use a wet pastry brush to brush around the edges to prevent the sugar from crystallizing.

Now don't shake, swirl, or stir. It takes a few minutes for it to start boiling. When you see bubbles, brush the edges with water again to prevent crystallization. When the sugar water turns a light honey color, turn down the heat to medium-low. The caramelization is about to happen and when it does, it goes quickly.

Gently swirl the pan a few times to evenly distribute the browning. As the color turns amber, remove it from the heat.

Slowly pour in the cream while continuously whisking (be careful - it may steam and spit bubbles). Then place the saucepan back on the stove over low heat and whisk in the miso paste until smooth. Pour the caramel into a bowl or jar and let it cool before adding a lid and storing it in the fridge. It will thicken and firm up as it cools.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this miso caramel using what you already have? Here are some ideas…

  • No white miso paste? – use salt in its place (a healthy teaspoon of kosher salt - reduce by half if using another type) or check out miso paste substitutes for more ideas.
  • Not dairy-free? - sub heavy cream in place of the coconut cream.
  • Variations - use miso butter instead of miso, add vanilla extract for more flavor, or chocolate chips at the end when you add in the miso over low heat for chocolate caramel.

Helpful Tips

To separate coconut cream from the milk, stick a can of full-fat coconut milk in the fridge for a couple of hours. When it solidifies, the cream will rise to the top.

Resist the urge to stir. Because this recipe uses the wet caramel method, stirring the sugar and water will cause the sugar to crystallize and give it a gritty texture, so no stirring during the caramelization process.

Don't let the color get too dark. If caramel is cooked too long, it'll turn very bitter and is unsalvageable.

Remove from the heat before you add the cream. If you add the cream when the heat is still on, you risk experiencing a bubbling hot caramel volcano. 

Use warm cream. This will help prevent the caramel from seizing up. If it happens though, place the pan over low heat to become smooth again.

More Dessert Recipes

Pouring a thick, amber-colored miso caramel into a jar.

Miso Caramel

If you're a salted caramel fan, you’ll also love this miso caramel. It has a similar salty-sweet flavor with some complex, umami notes. This recipe is dairy-free and vegan, but it'll satisfy any caramel lover's sweet tooth. It's seriously SO good!
5 from 3 votes
Print Rate
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 1 cup
Author: Lindsey Jenkins

Ingredients

  • ¾ cup granulated sugar
  • ¼ cup water
  • ½ cup unsweetened coconut cream see notes
  • 2 tablespoons white miso paste

Instructions

  • Add the granulated sugar and water to a heavy-bottomed saucepan over medium heat. Move the pan around so that all the sugar is hydrated, then use a wet pastry brush to brush around the edges to prevent the sugar from crystallizing.
  • Now don't shake, swirl, or stir. It takes a few minutes for it to start boiling. When you see bubbles, brush the edges with water again to prevent crystallization. When the sugar water turns a light honey color, turn down the heat to medium-low. The caramelization is about to happen and when it does, it goes quickly.
  • Gently swirl the pan a few times to evenly distribute the browning. As the color turns amber, remove it from the heat.
  • Slowly pour in the cream while continuously whisking (be careful - it may steam and spit bubbles). Then place the saucepan back on the stove over low heat and whisk in the miso paste until smooth.
  • Pour the caramel into a bowl or jar and let it cool before adding a lid and storing it in the fridge. It will thicken and firm up as it cools.

Notes

To separate coconut cream from the milk, stick a can of full-fat coconut milk in the fridge for a couple of hours. When it solidifies, the cream will rise to the top.
Resist the urge to stir. Because this recipe uses the wet caramel method, stirring the sugar and water will cause the sugar to crystallize and give it a gritty texture, so no stirring during the caramelization process.
Don't let the color get too dark. If caramel is cooked too long, it'll turn very bitter and is unsalvageable.
Remove from the heat before you add the cream. If you add the cream when the heat is still on, you risk experiencing a bubbling hot caramel volcano. 
Use warm cream. This will help prevent the caramel from seizing up. If it happens though, place the pan over low heat to become smooth again.
SUBSTITUTIONS
No white miso paste? – use salt in its place (a healthy teaspoon of kosher salt - reduce by half if using another type) or check out miso paste substitutes for more ideas.
Not dairy-free? - sub heavy cream in place of the coconut cream.
Variations - use miso butter instead of miso, add vanilla extract for more flavor, add in chocolate chips at the end when you add in the miso over low heat for chocolate caramel.