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Gluten-Free

Crispy Baked Garbanzo Beans (Chickpeas)

These crispy baked garbanzo beans are flavorful, crunchy, and full of plant-based protein. They make a great snack or salad topper and are very customizable.

Garbanzo beans, also commonly called chickpeas, are full of fiber, vitamins, and minerals making them a very nutrient-dense, healthy snack. Not only are they an incredibly versatile ingredient, but they're also inexpensive.

When baked or roasted, they become nice and crispy and can be used similarly to croutons in salads for a more wholesome option, added on top of dragon bowls when you want a crunchy element, or made into chickpea breadcrumbs to sprinkle on top of pasta.

Ingredients

  • Canned garbanzo beans - the only ingredients should be garbanzo beans or chickpeas, water, and salt.
  • Extra virgin olive oil - you can also use avocado oil for a more neutral flavor. The oil helps the seasonings stick to the garbanzo beans and also crisps them up.
  • Spices - I used smoked paprika, ground cumin, garlic powder, onion powder, and kosher salt. Feel free to use any seasoning you like though such as DIY taco seasoning, Italian seasoning, or just salt and pepper. If going the sweet route, wait until after they've finished baking to toss with a little more oil and granulated sugar so the sugar doesn't burn in the oven.

How to Make Crispy Baked Garbanzo Beans

Step 1. Drain canned garbanzo beans and rinse under cold water.

Step 2. Thoroughly dry the garbanzo beans with an absorbent clean kitchen towel or paper towel. Pat them dry by gently rubbing the towel back and forth. Remove as much moisture as you can, then spread the beans out on the towel to further dry out for an additional 10-15 minutes. Discard any skins that fall off or are loose.

Step 3. Place the dried garbanzo beans into a mixing bowl and toss with the olive oil and seasonings of choice until well-coated.

Step 4. Spread out the seasoned garbanzo beans onto a rimmed baking sheet (no parchment paper necessary). Bake them at 350ºF/180ºC for 20 minutes, shake the pan, and rotate it, then bake for another 20 minutes. Do a crunch taste test and add an additional 3-5 minutes if needed. They'll continue to crisp up as they cool.

Frequently Asked Questions?

Do you need to remove the skin from the chickpeas?

It's not necessary to remove all the skins. Just remove any that fall off during the drying process. If you see any that are attached, but loose, gently remove them as well.

What's the difference between chickpeas and garbanzo beans?

There's no difference between the two. They're both a legume with just different names. At the store, you'll notice some cans say chickpeas while others say garbanzo beans, but they're the exact same thing.

Are roasted garbanzo beans healthy?

Yes, they're full of protein, fiber, and complex carbs.

How long do they keep?

Roasted garbanzo beans are best the day you make them. After that, they lose their crispiness.

If you have leftovers, store them in a bowl with a clean kitchen towel loosely over the top at room temperature. To crisp them back up, put them back in the oven for 10 minutes at 350ºF/180ºC.

Top Tips

Don't skip the additional 10-15 minutes of drying time. Excess moisture means they won't crisp up as much. I've made them multiple times, and the extra drying time is the key to crispy garbanzo beans.

No parchment paper is needed. Usually when it comes to baking, parchment paper or silicone baking mats are helpful, but for this recipe, direct contact with the hot pan helps them further crisp up.

More Healthy Snacks

A bowl of crispy baked garbanzo beans/chickpeas with a few on the counter next to the bowl next to a baking sheet.
Print Recipe Pin Recipe
5 from 2 votes

Crispy Baked Garbanzo Beans (Chickpeas)

These crispy baked garbanzo beans are flavorful, crunchy, and full of plant-based protein. They make a great snack or salad topper.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 2
Author: Lindsey Jenkins

Ingredients

  • 15 ounce can of garbanzo beans or chickpeas
  • 1 tablespoon olive oil or avocado oil

Seasoning (or use 1 ½ teaspoons seasoning of choice + salt)

Instructions

  • Preheat the oven to 350℉/180℃. Drain canned garbanzo beans and rinse under cold water.
  • Thoroughly dry the garbanzo beans with an absorbent clean kitchen towel or paper towel. Pat them dry by gently rubbing the towel back and forth. Remove as much moisture as you can, then spread the beans out on the towel to further dry out for an additional 10-15 minutes. Discard any skins that fall off or are loose.
  • Place the dried garbanzo beans into a mixing bowl and toss with the olive oil and seasonings of choice until well-coated.
  • Spread out the seasoned garbanzo beans into a single layer onto a rimmed baking sheet (no parchment paper necessary). Bake them for 20 minutes, shake the pan, and rotate it, then bake for another 20 minutes. Do a crunch taste test and add an additional 3-5 minutes if needed. They'll continue to crisp up as they cool.
  • These are best eaten the day you make them. If you have leftovers, store them in a bowl with a clean kitchen towel loosely over the top at room temperature. To crisp them back up, put them back in the oven for 10 minutes at 350ºF/180℃.

Notes

Don't skip the additional 10-15 minutes of drying time. Excess moisture means they won't crisp up as much. I've made them multiple times, and the extra drying time is the key to crispy garbanzo beans.
No parchment paper is needed. Usually when it comes to baking, parchment paper or silicone baking mats are helpful, but for this recipe, direct contact with the hot pan helps them further crisp up.
Use any seasoning you'd like such as DIY taco seasoning, Italian seasoning, or just salt and pepper. If going the sweet route, wait until after they've finished baking to toss with a little more oil and granulated sugar so the sugar doesn't burn in the oven.

Breakfast

Brown Sugar Cinnamon Oatmeal

Brown sugar cinnamon oatmeal is a quick and easy breakfast recipe that comes together in less than 10 minutes and is way better than storebought! It's gluten-free, dairy-free, vegan, and easy to customize.

If you're looking for more healthy breakfast ideas for busy mornings, check out my overnight chia seed pudding, 3-ingredient banana oat pancakes, or lemon blueberry baked oatmeal.

When it comes to oatmeal, one of the best flavor pairings is sweet brown sugar and earthy, warm cinnamon. Forget those instant oatmeal store-bought packets because homemade oatmeal couldn't be easier. Plus there are no artificial flavors, just a few really simple ingredients.

Which Type Of Oats to Use

There are four main types of oats. All oats start out as oat groats but provide different textures.

  • Old Fashioned Rolled Oats - the whole grains are steamed and flattened, then flaked. These provide the most texture.
  • Quick Cooking Oats - (also just called quick oats) are fully cooked, dried, and cut, then rolled thinner than old fashioned oats. Because they're pre-cooked, they cook the fastest.
  • Instant Oats - the most processed of the four types. These are pre-cooked, dried, and chopped into smaller pieces. Store-bought options usually have other ingredients added such as sugars, salts, and additives. Their texture is very gummy and mushy.
  • Steel Cut Oats (also called Irish oats or Scottish oats) are not rolled at all. They're coarsely chopped into several small pieces that resemble rice grains. They have a chewier texture that retains its shape even after cooking, but they take around 30 minutes to cook.

Ingredients

  • Rolled oats - for this recipe, I like to use old fashioned rolled oats. They still yield a creamy texture but cook in a very short amount of time, unlike hearty steel-cut oats.
  • Any type of milk - either plant-based milk such as oat milk (what I used), unsweetened almond milk, soy milk, or whole milk if you consume dairy.
  • Water - this combined with the milk yields the best flavor and texture for cooking the oats.
  • Brown sugar & ground cinnamon - add sweetness and warmth.
  • Pinch of salt - to balance out the flavors.

How to Make Brown Sugar Cinnamon Oatmeal

Step 1. In a medium saucepan, whisk together the milk, water, brown sugar, ground cinnamon, and a pinch of salt. Bring the mixture to a boil over medium-high heat.

Step 2. Add in the rolled oats and reduce the heat to a gentle simmer. Stir occasionally for 7-8 minutes.

Step 3. Remove from the heat. Serve with additional milk, a sprinkle of cinnamon, and any additional toppings if desired.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this brown sugar cinnamon oatmeal using what you already have? Here are some ideas...

  • Gluten-free? - Even though oats are naturally gluten-free, their cross-contamination rate is high, so make sure to buy oats that are labeled certified gluten-free. Bob's Red Mill, One Degree, and Anthony's are great brands.
  • No brown sugar? - you can also use coconut sugar or maple syrup.
  • Switch up the grain - use another gluten-free grain such as quinoa or millet.
  • Add-ins - chia seeds, flax seeds, chopped nuts, dried or fresh fruit, chocolate chips or cacao nibs, almond butter, peanut butter, maple syrup, vanilla extract, or butter for a cinnamon roll variation.

Frequently Asked Questions

What does cinnamon do to oatmeal?

Cinnamon is a spice with health benefits. It contains antioxidants and also has anti-inflammatory properties that may help lower blood sugar levels.

How to store oatmeal?

Oatmeal is best eaten the day you make it, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a small saucepan on the stove until warmed through. You'll likely need to add more milk to rehydrate it.

More Breakfast Recipes Using Oats

two bowls of brown sugar cinnamon oatmeal with a side of milk and a bowl of berries.
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5 from 2 votes

Brown Sugar Cinnamon Oatmeal

Brown sugar cinnamon oatmeal is a quick and easy breakfast recipe that comes together in less than 10 minutes and is way better than storebought! It's gluten-free, dairy-free, vegan, and easy to customize.
Cook Time7 minutes
Total Time7 minutes
Servings: 2
Author: Lindsey Jenkins

Ingredients

Instructions

  • In a medium saucepan, whisk together the milk, water, brown sugar, ground cinnamon, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
  • Add in the rolled oats and reduce the heat to a gentle simmer. Stir occasionally for 7-8 minutes.
  • Remove from the heat. Serve with additional milk, a sprinkle of cinnamon, and any additional toppings if desired.

Notes

Make It Your Way: Substitutions & Variations
Gluten-free? - Even though oats are naturally gluten-free, their cross-contamination rate is high, so make sure to buy oats that are labeled certified gluten-free. Bob's Red Mill, One Degree, and Anthony's are great brands.
No brown sugar? - you can also use coconut sugar or maple syrup.
Switch up the grain - use another gluten-free grain such as quinoa or millet.
Add-ins - chia seeds, flax seeds, chopped nuts, dried or fresh fruit, chocolate chips or cacao nibs, almond butter, peanut butter, maple syrup, vanilla extract, or butter for a cinnamon roll variation.

Dessert

Jus Alpukat (Indonesian Avocado Shake)

Jus Alpukat (meaning avocado juice) is a popular Indonesian dessert beverage made with creamy avocados and a drizzle of chocolate sauce.

Just Alpukat, also known as avocado shakes or avocado smoothies, can be found in restaurants all across Indonesia. You'll also find them at street vendors in touristy areas. Because they're cold, sweet, and refreshing, they're a great way to cool down from the hot Indonesian heat as you walk around.

This isn't your typical green smoothie though, it's more of a milkshake and comes served with a drizzle of chocolate syrup or chocolate sauce, and sometimes coffee is added but not always.

Ingredients

To make this drink you'll need:

  • Homemade chocolate syrup (optional) - a combination of unsweetened cocoa powder, maple syrup, coconut oil, and a pinch of salt.
  • Ripe avocado - you can use any variety as long as it's ripe. This is what yields the super creamy texture of the shake.
  • Milk of choice - I suggest using something with a neutral taste such as almond milk, oat milk, cashew milk, etc.
  • Sweetened condensed milk - I use homemade dairy-free sweetened condensed milk made from coconut milk.
  • Ice cubes - help keep the drink nice and cold.

How to Make Jus Alpukat

Make the chocolate syrup. Whisk together the cocoa powder, maple syrup, coconut oil, and a pinch of salt in a bowl until combined. Set aside.

Make the shake. Add the peeled and pitted, ripe avocado, milk of choice, sweetened condensed milk, and ice cubes to a blender. Blend on high until smooth and creamy. If you prefer a thinner shake, add more milk.

Serve. Drizzle the chocolate syrup inside the serving glasses or glass, and then pour the avocado mixture in and drizzle more chocolate on top if desired. Serve immediately.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this avocado shake using what you already have? Here are some ideas...

  • Add coffee - as mentioned previously, you can add coffee to your avocado shake. Add around ¼ cup of brewed and cooled strong coffee or a double shot of espresso and reduce the amount of milk so it keeps its thick texture.
  • Not dairy-free? - use 2% or whole milk and regular sweetened condensed milk.

Choosing An Avocado

An avocado is ripe if it slightly gives to the touch. If you can't tell by lightly pressing on it, here's another way to tell. Remove the little stem on top. If it's:

  • Green underneath: it's ripe.
  • Brown underneath: it's overripe.
  • Difficult to remove: it hasn't ripened yet.

More Drink Recipes

A thick green Indonesian avocado shake drizzled with chocolate syrup on top.
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5 from 2 votes

Jus Alpukat (Indonesian Avocado Shake)

Jus Alpukat (meaning avocado juice) is a popular Indonesian dessert beverage made with creamy avocados and a drizzle of chocolate sauce.
Prep Time10 minutes
Total Time10 minutes
Servings: 1 - 2
Author: Lindsey Jenkins

Ingredients

Chocolate Syrup (Optional)

Avocado Shake

  • ½ medium avocado about ½ cup
  • ¼ cup sweetened condensed milk I used dairy-free
  • ½ cup unsweetened milk of choice, plus more as needed I used oat milk
  • 1 cup ice cubes

Instructions

  • Make the chocolate syrup. Whisk together the cocoa powder, maple syrup, coconut oil, and a pinch of salt in a bowl until combined. Set aside.
  • Make the shake. Add the peeled and pitted, avocado, milk of choice, sweetened condensed milk, and ice cubes to a blender. Blend on high until smooth and creamy. If you prefer a thinner shake, add more milk.
  • Serve. Drizzle the chocolate syrup inside the serving glasses or glass, and then pour the avocado mixture in and drizzle more chocolate on top if desired. Serve immediately. Makes 2 cups or 1 glass, but it's very filling, so it could easily serve 2.

Notes

Make It Your Way: Substitutions & Variations
Add coffee - as mentioned previously, you can add coffee to your avocado shake. Add around ¼ cup of brewed and cooled strong coffee or a double shot of espresso and reduce the amount of milk so it keeps its thick texture.
Not dairy-free? - use 2% or whole milk and regular sweetened condensed milk.

Basics

What Is The Best Milk For A Matcha Latte?

What is the best milk for a matcha latte? Keep reading to learn which milk to choose for your next hot or iced matcha latte and what to avoid.

Matcha, a type of green tea powder made from finely ground green tea leaves, has been consumed in Japan for centuries and is traditionally served with hot water. Today, this popular green tea latte is served with milk or milk alternatives at coffee shops around the world.

This versatile ingredient goes beyond the latte though. You'll find matcha ice cream, chia pudding, cookies, boba or bubble tea, and so much more. But just like any ingredient pairing, some milk complements matcha's rich, earthy, umami taste, while others overpower it.

Best Non-Dairy Milk For Matcha Latte

No matter what your choice of milk is, choose an option without any added sugar. If you like your matcha latte to be a little sweeter, add in 1-2 teaspoons of a liquid sweetener such as maple syrup or infused-simple syrup.

Oat Milk

Oat milk is a nut-free, plant-based milk with a subtly sweet, neutral taste, and creamy texture that allows the flavor of the matcha to shine through. It also froths nicely and doesn't curdle when heated which yields a creamy matcha latte for either a hot or iced beverage.

Coconut Milk

Coconut milk is another nut-free, plant-based milk with a subtly sweet, coconut-forward taste, and creamy texture. Its coconut flavor pairs well with a stronger brewed matcha. For best results, use this milk substitute for iced lattes as it does curdle at higher temperatures. Because it's high in healthy fats, it's very rich. For a lighter drink, choose lite canned coconut milk or a coconut milk beverage.

Soy Milk

Soy milk is a dairy alternative that's nut-free with a slightly earthy and nutty taste. Some brands can have an overpowering beany taste, so experiment with different brands to see which one you like best. Soy milk froths nicely but will curdle at higher temperatures so enjoy warm or iced.

Nut-Based Milk

Nut milk (such as almond milk, macadamia milk, or cashew milk) has a slightly nutty, but mostly neutral taste and allows the matcha flavor to really shine through. This type of milk can be frothed and enjoyed warm or iced. Plus, they're easy to find at most grocery stores or can be made at home.

More Dairy-Free Milk Options

More dairy-free milk options for matcha lattes include pumpkin seed milk, hemp milk, or rice milk. Both pumpkin and hemp milk has a bitter taste that can overpower the matcha. If choosing one of these options, make sure to add maple syrup to balance out the flavor. Rice milk is naturally sweet, but not nearly as creamy as other options, so it wouldn't be my first choice for a matcha latte.

Tools Needed

To make the best matcha latte at home, you'll need a small fine mesh sieve to push the powder through, a small bowl, and a bamboo whisk (called a Chasen). A milk frother is an optional, inexpensive tool if you like creamy foam on top of your latte.

Top Tips For Making the Best Latte

No matter what your milk of choice is, use ceremonial-grade matcha (not culinary-grade) for the best flavor. It has a vibrant green color and a smooth, buttery, taste. There are so many options out there, but my favorite brands remain Ippodo and Kyoto Dew.

Dairy milk such as whole milk has a strong taste that overpowers the delicate flavor of matcha, so it's best to choose one of the non-dairy options above.

Frequently Asked Questions

Are matcha lattes healthy?

There are serious health benefits to drinking matcha. It has high levels of antioxidants and its concentrated levels of chlorophyll are helpful in clearing up skin and protecting against inflammation.

It also contains l-theanine, an amino acid, which is known as a natural calming agent that promotes relaxation. Since it’s combined with caffeine, it provides sustained and focused energy.

How do you sweeten a matcha latte?

The best way to sweeten a matcha latte is by using a liquid sweetener such as maple syrup or simple syrup (either infused or plain). Granulated sugars and sweeteners such as honey or agave generally don't mix well into cold drinks and all congregate at the bottom.

Why does my matcha latte not taste good?

If your matcha latte tastes very dull, extra bitter, and grassy, it's likely because it was made with a low-quality, culinary-grade matcha powder. When making your own matcha latte at home, use ceremonial-grade matcha. My favorite brand is Ippodo. It has high-quality matcha at various price points.

Matcha Recipes

Pairings

What Goes With Watermelon?

Wondering what goes with watermelon? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with watermelon gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What is Watermelon?

Watermelon is a sweet and refreshing fruit that's 91% water and is a great source of antioxidants and vitamins. Although they're loosely defined as melons, they're actually a berry. The whole fruit is edible - rind, seeds, and flesh.

Varieties

There are hundreds of watermelon varieties grown throughout the world, but these are the most common. Each of these varieties has several types that vary in flesh color, size, and sweetness.

  • Icebox - this variety ranges in size from 5 -15 pounds, which allows them to fit more easily into the refrigerator.
  • Picnic - these are much larger than icebox watermelons and range in size from 15-50 pounds, but can grow much bigger. This can fit a bigger crowd at picnics and BBQs, hence the name.
  • Seedless - these weigh from 10 - 20 pounds but aren't always seedless as they do contain tiny, white, edible immature seeds in smaller amounts than other varieties.
  • Yellow-orange fleshed - these can weigh anywhere from 10-30 pounds, can be both seedless and have seeds, and have flesh that ranges in color from orange to yellow.

Helpful Tips

When To Buy

Watermelon is in season from May through September. Look at the seasonal produce guide to see what else is in season right now.

What To Look For

You want to pick a ripe watermelon because it won't continue to get any sweeter. Here are a few ways to know if it's ripe:

  • Gently thump or knock on the skin. If it sounds hollow inside, it's ripe.
  • It should feel nice and heavy for its size. Need a comparison? Pick up another watermelon beside it.
  • Look for the field spot. This is the yellow patch on the rind of a watermelon that rested on the field as it grew. If the field spot is more white than yellow, it was picked too early and won't be sweet enough.

How To Store

Store whole, uncut watermelon on the counter for 1-2 weeks. Once cut into, cover tightly and store in the fridge for 3-5 days.

To freeze, remove the rind and cut the watermelon flesh into cubes. Arrange them in a single layer on a parchment-lined baking sheet. Once frozen, transfer the cubes of watermelon to an airtight container, this will prevent them from freezing together into one giant brick.

What Goes Well With Watermelon?

Vegetables

Cucumber, fennel, and jicama.

Fruit

Blackberries, blueberries, lemons, limes, melons, oranges, pomegranates, raspberries, and tomatoes.

Spices

Black and white pepper, chili powder, cinnamon, kosher salt, and sea salt.

Herbs

Basil, cilantro, kaffir lime, mint, and parsley.

Nuts & Seeds

Pistachios.

Non-Dairy/Dairy

Cream: use coconut cream or cashew cream for dairy-free, and feta or goat cheese.

Pantry Items

Brown and white granulated sugar, honey, olive oil, tequila, vanilla, and vinegar (esp. balsamic, rice, sherry).

Popular Watermelon Pairings

  • cilantro + cream + tequila
  • fennel + lemon juice + parsley + salt
  • feta cheese + red onions
  • kaffir lime + vanilla

What To Make With Watermelon

Watermelon is best enjoyed raw, whether that's fresh or frozen. It's most commonly used in beverages such as watermelon juice, frozen slushie drinks, cocktails, and mocktails.

It's also a popular ingredient in fruit salads with herbs, salsa, smoothies, and chilled soups such as gazpacho.

For dessert, you can make watermelon popsicles, granita (an icy Italian dessert), ice cream, sorbet, or pizza (cut into a round slice and topped with whipped cream or coconut whipped cream, and fresh berries).

Did you know?

Although nothing compares to ice-cold watermelon on a hot summer day, you can also grill it. To do this, brush wedges with olive oil and season with salt and pepper. Grill them for a couple of minutes on each side then serve with a squeeze of fresh lemon or lime juice and a drizzle of honey.

You can also roast watermelon seeds and eat them as a nutrient-dense snack.

Another great way to reduce your food waste is by making pickled watermelon with the rind. You do this by using a vegetable peeler to peel off the green skin until you're left with the white rind and a little bit of the red flesh on one side. If you don't want to pickle them right away you can always prep them and store them in a freezer-safe bag until ready to use. Add pickled watermelon rinds to salads and slaws, or eat them alone as a snack.

More Ingredient Pairings

Condiments

Soy-Free Teriyaki Sauce With Coconut Aminos

This quick and easy homemade soy-free teriyaki sauce recipe is gluten-free, vegan, allergen-friendly, and has no added sugar.

Homemade sauces and condiments almost always taste better than store-bought. If you have food allergies, the majority of store-bought teriyaki sauces are off the table because they contain ingredients such as high fructose corn syrup, soy sauce, wheat, and preservatives.

If you're looking for more homemade soy-free sauces, check out my creamy lemon miso dressing, carrot ginger dressing, or vegan oyster sauce.

Ingredients

This soy-free version is made with simple, easy-to-find ingredients. For the full ingredient list, see the recipe card.

  • Coconut aminos (not to be confused with liquid aminos)- a great soy-free soy sauce alternative with a slightly sweet and savory flavor that's nowhere near as salty as soy sauce. My favorite brand continues to be Coconut Secret. You can find it in the International or Asian aisle near the soy sauce at most grocery stores.
  • Orange juice - this adds some subtle natural sweetness without the need for any additional sugar.
  • Rice vinegar - the acidity brightens up the flavor.
  • Aromatics - fresh ginger and fresh garlic add lots of flavor.
  • Toasted sesame oil - adds another layer of flavor.
  • Kosher salt - because this soy-free version uses coconut aminos, you'll want to add some additional salt to balance out the flavor.
  • Tapioca flour (also called tapioca starch) - to thicken the sauce.

How To Make Soy-Free Teriyaki Sauce

Step 1. Add the coconut aminos, water, orange juice, rice vinegar, ginger, garlic, toasted sesame oil, and salt to a medium saucepan over medium heat. Whisk together until combined.

Step 2. Make the slurry by whisking together 2 tablespoons of cold water with 1 tablespoon of tapioca flour in a small bowl. Whisk until the tapioca has completely dissolved.

Step 3. Turn the heat down to medium-low, stir in the slurry, and continuously whisk until the sauce has thickened. This will take about 5-7 minutes and will continue to thicken as it cools.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this soy-free teriyaki sauce using what you already have? Here are some ideas...

  • No orange juice? - use pineapple juice instead.
  • Prefer a sweeter sauce? - add 1-2 tablespoons of raw honey or maple syrup.
  • No rice vinegar? - sub apple cider vinegar, champagne vinegar, or white wine vinegar.
  • No fresh garlic or ginger? - use ¼ teaspoon of ground ginger and ½ teaspoon garlic powder.
  • Like it spicy? - add red pepper flakes or cayenne powder.
  • No tapioca flour? - sub cornstarch or arrowroot powder.

What to Make With It

Use it in pineapple fried rice, a fresh or frozen vegetable stir fry with rice. Enjoy it as a sauce for chicken or shrimp kabobs with vegetables.

It's delicious poured over grilled or baked salmon, coconut lime rice, and veggies or used as a marinade for chicken or shrimp prior to cooking.

Frequently Asked Questions

Can you freeze teriyaki sauce?

Yes, you can freeze it. For the easiest removal, pour the sauce into a silicone ice cube tray. Once frozen, pop the cubes into a freezer-safe bag or container. When ready to use, add a cube or two to a hot skillet.

Does teriyaki have gluten?

Most teriyaki sauces are made with soy sauce which is made with wheat and isn't safe for people with gluten allergies. This soy-free recipe is made with coconut aminos though and therefore is gluten-free.

How long does it last?

Store homemade teriyaki sauce in an airtight container or jar in the fridge for up to 1 week or in the freezer for up to 3 months. The sauce will thicken as it cools and will thin out again when reheated.

How to thicken teriyaki sauce?

To thicken teriyaki sauce, you have to make a slurry by whisking together some type of starch with cold water until it dissolves before you pour it with the rest of the ingredients. The addition of heat activates the starch and helps to thicken the sauce.

More Homemade Condiments

A spoonful of soy-free teriyaki sauce dripping off a spoon into the jar.
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5 from 2 votes

Soy-Free Teriyaki Sauce With Coconut Aminos

This quick and easy homemade soy-free teriyaki sauce recipe is gluten-free, vegan, allergen-friendly, and has no added sugar.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 1 cup
Author: Lindsey Jenkins

Ingredients

Slurry

  • 2 tablespoons cold water
  • 1 tablespoon tapioca flour can also use cornstarch or arrowroot

Instructions

  • Add the coconut aminos, water, orange juice, rice vinegar, ginger, garlic, toasted sesame oil, and salt to a medium saucepan over medium heat. Whisk together until combined.
  • Make the slurry by whisking together 2 tablespoons of cold water with 1 tablespoon of tapioca flour in a small bowl. Whisk until the tapioca has completely dissolved.
  • Turn the heat down to medium-low, stir in the slurry, and continuously whisk until the sauce has thickened. This will take about 5-7 minutes and will continue to thicken as it cools.

Notes

Make It Your Way: Substitutions & Variations
No orange juice? - use pineapple juice instead.
Prefer a sweeter sauce? - add 1-2 tablespoons of raw honey or maple syrup.
No rice vinegar? - sub apple cider vinegar, champagne vinegar, or white wine vinegar.
No fresh ginger? - use ¼ teaspoon of ground ginger instead.
Like it spicy? - add red pepper flakes or cayenne powder.
No tapioca flour? - sub cornstarch or arrowroot powder.

Dessert

Dairy-Free Banana Pudding

This dairy-free banana pudding recipe is made with homemade creamy vanilla pudding layered between vanilla wafers, fresh banana slices, and coconut whipped cream for a truly decadent dessert.

Traditional banana pudding is a southern-inspired dessert typically made with boxed instant pudding mix, sweetened condensed milk, and heavy cream. This dairy-free version is made from scratch but uses easy-to-find, simple ingredients.

For more banana recipes, check out dairy-free banana bread, strawberry banana smoothie, and banana blueberry oatmeal muffins.

Ingredients

  • Full-fat coconut milk (from a can) - adds creaminess and richness.
  • Non-dairy milk - such as oat milk, almond milk, or soy milk.
  • Egg yolks and a whole egg - contribute to the custard-like texture of the pudding and add richness.
  • Granulated sugar - this is what sweetens the vanilla pudding base. I love using organic cane sugar as a less-processed option.
  • Cornstarch - thickens the pudding and is naturally gluten-free.
  • Dairy-free butter - gives it an extra silky texture and more elevated flavor.
  • Vanilla extract - for extra flavor.
  • Pinch of salt - to round out the sweetness.
  • Barely ripe bananas - you want them to be mostly yellow. A few brown spots are okay.
  • Dairy-free vanilla wafers - for topping. I used an allergen-friendly brand called Kinnikinnick.
  • Coco Whip - a great non-dairy substitute for cool whip.

How to Make Dairy-Free Banana Pudding

Step 1. Combine the coconut milk and non-dairy milk of choice in a medium saucepan over medium heat until warmed through.

Step 2. In a medium bowl, whisk together the eggs and granulated sugar until well combined. Then whisk in the cornstarch until smooth.

Step 3. Slowly pour about half of the hot milk mixture into the eggs while continuously whisking (this will prevent the eggs from scrambling). Return the custard mixture back to the saucepan with the rest of the warmed milk and place it over medium-low heat.

Step 4. Whisk constantly for about 8-10 minutes or until the pudding has thickened. You’ll know it’s done when it coats the back of a spoon.

Step 5. Remove the pudding from the heat and whisk in the dairy-free butter, vanilla extract, and salt. Then pour the pudding through a fine-mesh sieve to remove any lumps for a silky smooth texture.

Step 6. Transfer it to a large bowl and cover it with a piece of plastic wrap that touches the surface of the pudding. This helps to prevent a layer of film from forming on the top.

Step 7. Let the pudding come to room temperature before transferring it to the fridge to allow it to cool completely. This will take about 2-3 hours. It will thicken up more as it cools.

Step 8. It's time to assemble. Add a layer of banana pudding to the bottom of your glasses followed by a layer of crumbled vanilla wafers, a dollop of Coco Whip, and then a layer of thin banana slices. Repeat this process until you have the number of layers you'd like.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this dairy-free banana pudding using what you already have? Here are some ideas…

  • No full-fat canned coconut milk? - you can also use lite canned coconut milk if you wish.
  • No cornstarch? - you can also use potato starch or tapioca flour.
  • No dairy-free butter? - substitute refined coconut oil.
  • Want a banana-flavored pudding? - add about 1 cup of banana slices to the milk while it warms up, then strain them out before adding the milk to the egg mixture. You can use the strained bananas for a smoothie or muffins.
  • Variations - add freeze-dried strawberries ground into a powder for strawberry banana pudding or cocoa powder for chocolate banana pudding.

Helpful Tips

  • Use room-temperature eggs. Because you're adding warm milk to them you want them to be similar temperatures.
  • The pudding will continue to thicken as it cools down.
  • Pass the pudding through a sieve to get out any clumps from the cornstarch or egg to make it super smooth.
  • You can easily use this banana pudding recipe to make a dairy-free banana cream pie, all you need to do is pour it inside a cooked dairy-free pie crust and top with banana slices. Yum!

Frequently Asked Questions

Is banana cream pudding vegan?

No, it's not vegan. Eggs are used to give it more structure, richness, and a custard-like texture that's similar to traditional banana pudding. If vegan, you can try using aquafaba, an egg replacement that performs very similarly to eggs.

Can I make banana pudding ahead of time?

Yes, you can make it up to two days in advance since it needs time to chill in the fridge. Just wait to assemble the layers until right before serving.

How to store leftovers?

Store leftover vanilla pudding in an airtight container in the fridge for up to 4 days. Don't slice the bananas until you're ready to assemble the glasses, otherwise, they'll turn brown.

More Dairy-Free Desserts

Two glasses with layers of dairy-free banana pudding, crushed vanilla wafers, dairy-free coconut whipped cream, and fresh banana slices.
Print Recipe Pin Recipe
5 from 2 votes

Dairy-Free Banana Pudding

This dairy-free banana pudding recipe is made with homemade creamy vanilla pudding layered between vanilla wafers, fresh banana slices, and coconut whipped cream for a truly decadent dessert.
Prep Time30 minutes
Cook Time8 minutes
Chill time2 hours
Servings: 6
Author: Lindsey Jenkins

Ingredients

Vanilla pudding

  • 1 can full-fat canned coconut milk
  • 1 cup non-dairy milk such as oat, almond, or soy
  • 2 large egg yolks, room temperature
  • 1 large egg, room temperature
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 3 tablespoons dairy-free butter I love Miyoko's
  • 2 teaspoons vanilla extract
  • pinch of kosher salt

Toppings

  • 3-4 barely ripe bananas, sliced into coins mostly yellow
  • dairy-free vanilla wafers mine were also gluten-free (linked)
  • coco whip

Instructions

  • Combine the coconut milk and non-dairy milk of choice in a medium saucepan over medium heat until warmed through.
  • In a medium bowl, whisk together the eggs and granulated sugar until well combined. Then whisk in the cornstarch until smooth.
  • Slowly pour about half of the hot milk mixture into the eggs while continuously whisking (this will prevent the eggs from scrambling). Return the custard mixture back to the saucepan with the rest of the warmed milk and place it over medium-low heat.
  • Whisk constantly for about 8-10 minutes or until the pudding has thickened. You’ll know it’s done when it coats the back of a spoon.
  • Remove the pudding from the heat and whisk in the dairy-free butter, vanilla extract, and salt. Then pour the pudding through a fine-mesh sieve to remove any lumps for a silky smooth texture.
  • Transfer it to a large bowl and cover it with a piece of plastic wrap that touches the surface of the pudding. This helps to prevent a layer of film from forming on the top.
  • Let the pudding come to room temperature before transferring it to the fridge to allow it to cool completely. This will take about 2-3 hours. It will thicken up more as it cools.
  • It's time to assemble. Add a layer of banana pudding to the bottom of your glasses followed by a layer of crumbled vanilla wafers, a dollop of Coco Whip, and then a layer of thin banana slices. Repeat this process until you have the number of layers you'd like.

Notes

You can easily use this banana pudding recipe to make a dairy-free banana cream pie, all you need to do is pour it inside a cooked dairy-free pie crust and top with banana slices. Yum!
Make It Your Way: Substitutions & Variations
No full-fat canned coconut milk? - you can also use lite canned coconut milk if you wish.
No cornstarch? - you can also use potato starch or tapioca flour.
No dairy-free butter? - substitute refined coconut oil.
Want a banana-flavored pudding? - add about 1 cup of banana slices to the milk while it warms up, then strain them out before adding the milk to the egg mixture. You can use the strained bananas for a smoothie or muffins.
Variations - add freeze-dried strawberries ground into a powder for strawberry banana pudding or cocoa powder for chocolate banana pudding.

Pairings

What Goes With Banana?

Wondering what goes with banana? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with banana gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What Are Bananas?

Bananas are elongated, curved fruit that grow upward in clusters in hot, humid climates. Although they vary in size, color, and firmness, all varieties have starchy, soft, flesh with varying levels of sweetness. The rind color may be green yellow, red, purple, or brown when ripe.

Varieties

There are several varieties of bananas that range from starchy and savory to sweet. Here are a few of the most common:

  • Plantains (sometimes referred to as cooking bananas) - this variety has a higher starch content, a more neutral taste, and is often used in savory dishes.
  • Cavendish - the most commonly found and commercialized yellow banana in the Western world. It's what you'll find at every grocery store in the United States.
  • Apple Bananas - these short, stubby bananas are half the size of Cavendish. They got their name because of their sweet-tart flavor similar to that of an apple.
  • Red Bananas - these have a reddish-purple peel and a sweet taste with a hint of raspberry.
  • Lady Finger Bananas (also called sugar bananas or baby bananas) - this variety is slightly smaller than the Cavendish variety but is significantly sweeter with a honey-like flavor.

Helpful Tips

When To Buy

Bananas are in season year-round. Look at the seasonal produce guide to see what else is in season right now.

What To Look For

Look for a bunch of bananas that are yellow with some hints of green and no brown spots.

If you're buying them to use them right away to make banana bread, then you can choose spotted bananas, just ensure they aren't slimy, split open, or too brown.

How To Store

Countertop: Store unripened bananas on the counter at room temperature, away from the sun as heat causes them to ripen faster.

Fridge: While you can refrigerate bananas to slow down the ripening process, I only recommend doing this once the banana has started to show signs of ripening (spots) otherwise, it'll affect the taste and texture.

Freezer: Freeze ripe bananas by peeling them, cutting them into slices, and arranging them in a single layer on a parchment-lined baking sheet. Once frozen, transfer the banana slices to a freezer-safe bag until ready to use.

a bunch of apple bananas

What Goes Well With Banana?

Vegetables

Chile peppers, ginger, and sweet potatoes.

Fruit

Apricots, blackberries, blueberries, cherries, coconut, figs, guava, lemons, limes, mango, oranges, papaya, passion fruit, pineapple, pomegranate, raspberries, and strawberries.

Spices

Allspice, black pepper, cardamom, cinnamon, cloves, nutmeg, and sesame seeds.

Herbs

Lemongrass and parsley.

Nuts & Seeds

Almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pistachios, and walnuts.

Non-Dairy/Dairy

Butter, buttermilk, butterscotch, caramel, cream: coconut cream or cashew cream for dairy-free, cream cheese, ice cream, sour cream, and yogurt.

Pantry Items

Chocolate: dark and white, coconut milk, coffee, cognac, dates, honey, maple syrup, oats, peanut butter, raisins, rice, rum, sugar, tabasco sauce, vanilla, and vinegar.

Popular Banana Pairings

  • blackberries + cream
  • brown butter + caramel + citrus + peanuts
  • caramel + chocolate
  • coconut + cream
  • cream + honey + macadamia nuts + vanilla
  • mango + cream
  • dates + oatmeal
  • honey + sesame seeds
  • oats + pecans
A stack of 3-ingredient banana oat pancakes drizzled with maple syrup and a pat of dairy-free butter.

What To Make With Banana

Depending on the variety, bananas can be eaten raw or cooked such as baked, broiled, caramelized, grilled, fried, poached, or sautéed.

Plantains

Plantains need to be cooked due to their high starch content but once cooked, they can be eaten no matter what color the peel is - green, yellow, or black. Green/yellow plantains are used for savory appetizers such as tostones, as a gluten-free breading for chicken or coconut shrimp, eaten as a snack in trail mix, or sprinkled onto a sushi salad for a crunchy tempura-like topping.

Ripe plantains are most commonly used to make maduros, but can also be substituted in place of sweet bananas when you want a not-as-sweet flavor profile.

Sweet Bananas

Sweet bananas (these include the Cavendish, Lady Finger, Red Banana, and Apple Banana varieties) are often used in baked goods such as banana bread and banana blueberry oatmeal muffins, breakfasts such as 3-ingredient pancakes, oatmeal, and smoothies, and are a common ingredient in fruit salads.

Popular desserts include pudding, flan, custard, banana cream pie, chocolate banana popsicles, creme brulee, ice cream, and banana splits. For more simple dessert or snack ideas, you can caramelize bananas and serve them with whipped cream, dip them in melted chocolate, or serve them with miso caramel for that delicious sweet and salty combination.

More Ingredient Pairings

Pairings

What Goes With Parsnips?

Wondering what goes with parsnips? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with parsnips gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What Are Parsnips?

Parsnips are cream-colored, carrot-shaped root vegetables in the parsley family. They have a semi-starchy texture and a sweet, nutty taste that's slightly peppery and earthy.

The best flavor is right below the skin, so the best thing to do is to give them a good scrub with a vegetable brush. If you do peel them, remove as thin of a layer as possible.

Helpful Tips

When to buy

Parsnips are in peak season from October through May. Look at the seasonal produce guide to see what's in season right now.

What to look for

Look for parsnips that are smaller in size as they'll have a sweeter flavor and more tender texture compared to large parsnips that are known to have a woody core that's tough and fibrous.

How to store

Store unwashed parsnips in the refrigerator for up to three weeks, but check on them often and plan to use them sooner than later as it really all depends on how fresh they were when purchased.

What Goes Well With Parsnips?

vegetables

Bitter greens, carrots, chile peppers, fennel, garlic, ginger, green beans, leeks, mushrooms, onions, potatoes, and shallots.

fruit

Apples, lemons, oranges, and pears.

spices

Allspice, anise, bay leaf, cinnamon, coriander, cumin, fennel seeds, ground ginger, mace, nutmeg, pepper: black and white, and kosher salt.

herbs

Basil, chives, dill, mint, parsley, rosemary, sage, tarragon, and thyme.

non-dairy/dairy

Butter, creamy cheeses, cream: coconut cream or cashew cream for dairy-free, parmesan, and yogurt.

Protein

Bacon, chicken, duck, fish, game birds, and pancetta.

pantry items

Balsamic vinegar, black beans, brown sugar, chicken and vegetable stock, honey, lentils, maple syrup, mirin, mustard, olive oil, sesame oil, soy sauce, and dry white wine.

A large bowl of honey roasted parsnips and carrots with a side of flakey salt and fresh rosemary.

Popular Parsnip Pairings

  • potatoes + butter + cream
  • carrots + potatoes + nutmeg
  • cream + nutmeg
  • honey + mustard
  • pancetta + pasta + parmesan

What To Make With Parsnips

Cooking parsnips brings out their sweetness and gives them the best flavor. They can be baked, broiled, braised, deep-fried, grilled, mashed, puréed, roasted, or steamed.

They pair particularly well with other root vegetables such as honey-roasted parsnips and carrots, potatoes, celery root, beets, turnips, and more.

Make mashed parsnips as an alternative to mashed potatoes, purée them for soup, add them to stew the same way you'd add carrots or potatoes, make baked parsnip fries (use in place of the carrots in this recipe) or thinly slice them using a mandoline, toss with olive oil, season with salt and bake them until crispy for homemade chips.

Similar to scalloped potatoes, you can make scalloped parsnips or gratin, or sauté diced parsnips in garlic butter then toss with pasta and bacon or crispy prosciutto.

More Ingredient Pairings

Gluten-Free

Sushi Salad

Sushi salad is easy to make, easy to customize and so flavorful. Perfect for entertaining or for a fun weeknight dinner. This recipe is gluten and dairy-free and can easily be made vegetarian or vegan.

Sushi salad is basically a cross between a deconstructed sushi roll, a sushi burrito, and a poke bowl. No matter what you want to call it, they all consist of a few of the same ingredients.

Many components can be made ahead of time for an even quicker meal come the day you want to eat it. You can also use cooked or raw sushi-grade fish. It all depends on personal preference and availability.

Ingredients

  • Salmon - either a large fillet of salmon to bake (included in the recipe card) or sushi-grade salmon.
  • Marinade - coconut aminos, rice vinegar, honey, and a pinch of salt.
  • Sushi rice - the base for the salad.
  • Veggies - I went with shredded carrots and sliced Persian cucumbers for crunch and a pop of color.
  • Avocado - an integral sushi ingredient added for creaminess.
  • Toasted nori sheets - I love using seaweed snacks for ease.
  • Toasted sesame seeds (optional) - for added flavor.
  • Crushed-up plantain chips - these add a crunchy, tempura-like topping and are naturally gluten-free.
  • Spicy mayo - to drizzle on top.
  • Coconut aminos or tamari/soy sauce - for serving.

How to Make Sushi Salad

Step 1. Cook the sushi rice according to the package directions. Have an instant pot? Make half a batch of instant pot sushi rice.

Step 2. Preheat the oven to 400ºF/200ºC. In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and salt. Put the salmon fillet in a baking dish and pour the marinade over it. Set aside while the oven comes to temp.

Step 3. Cook the salmon for 12-15 minutes. While the salmon cooks, slice the veggies and avocado and make the Japanese spicy mayo.

Step 4. Flake the salmon and discard the skin.

Step 5. Assemble your platter starting with rice, followed by the vegetables, then the flaked salmon, sliced avocado, a drizzle of spicy mayo, toasted sesame seeds (if using), and a sprinkle of crushed plantains. Serve with toasted seaweed, more spicy mayo, and coconut aminos or tamari/soy sauce.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

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

  • No salmon? - you could also use seared tuna, sautéed shrimp, or imitation crab.
  • No carrots or cucumbers? - use any vegetable you like, you could also add massaged kale to the rice to add more greens and make it more salad-like.
  • No plantain chips? - use crispy onions, wonton strips, or toasted breadcrumbs.
  • Make it vegan - use tofu or shelled edamame instead of salmon.
  • No mayo? - this dish would also be so good with carrot ginger dressing.

Helpful Tips

Everything can be prepped ahead of time: the spicy mayo, salmon, and rice. If you cook the rice ahead of time and it looks a little dried out, you can nuke it in the microwave for about 10-15 seconds to revive it.

More Dinner Recipes

Print Recipe Pin Recipe
5 from 3 votes

Sushi Salad

Sushi salad is easy to make, easy to customize and so flavorful. Perfect for entertaining or for a fun weeknight dinner. This recipe is gluten and dairy-free and can easily be made vegetarian or vegan.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4
Author: Lindsey Jenkins

Ingredients

Salmon

  • 1 - 1.25 pound salmon fillet
  • ¼ cup coconut aminos sub low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • pinch of kosher salt

Salad

  • 1 cup sushi rice cooked and cooled
  • 2 large carrots, shredded
  • 2 Persian cucumbers, sliced
  • 1 avocado, sliced

Toppings

  • toasted sesame seeds
  • toasted nori sheets or seaweed snacks
  • crushed plantain chips
  • spicy mayo

Instructions

  • Cook the sushi rice according to the package directions. Have an instant pot? Make half a batch of instant pot sushi rice.
  • Preheat the oven to 400ºF/200ºC. In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and salt. Put the salmon fillet in a baking dish and pour the marinade over it. Set aside while the oven comes to temp.
  • Bake the salmon for 12-15 minutes. While the salmon cooks, slice the veggies and avocado and make the Japanese spicy mayo.
  • Flake the salmon and discard the skin.
  • Assemble your platter starting with rice, followed by the vegetables, then the flaked salmon, sliced avocado, a drizzle of spicy mayo, toasted sesame seeds (if using), and a sprinkle of crushed plantains. Serve with toasted seaweed, more spicy mayo, and coconut aminos or tamari/soy sauce.

Notes

Make It Your Way: Substitutions & Variations
No salmon? - you could also use seared tuna, sautéed shrimp, or imitation crab.
No carrots or cucumbers? - use any vegetable you like, you could also add massaged kale to the rice to add more greens and make it more salad-like.
No plantain chips? - use crispy onions, wonton strips, or toasted breadcrumbs.
Make it vegan - use tofu or shelled edamame instead of salmon.
No mayo? - this dish would also be so good with carrot ginger dressing.