Vegetarian

April 1, 2021 Dairy-Free

Steamed Cauliflower

Steamed cauliflower is an easy way to get perfectly tender cauliflower florets in no time at all. A drizzle of olive oil and a little herbs and lemon zest take it to another level. Low calorie, low carb, and full of fiber and antioxidants.

What Makes This Steamed Cauliflower So Good

A drizzle of olive oil and a little salt, fresh herbs, and lemon zest take this cauliflower from bland to delectable in no time at all.
Cauliflower is naturally low calorie, low in carbs, and high in fiber, which is great if you’re following a specifically low carb or ketogenic way of eating, or if you’re just watching what you eat in general!
It’s super easy to make, which is great for busy nights when you don’t really feel like cooking, or busy meal prep days when you have a lot on your plate (literally!)
Speaking of meal prep, you can refrigerate steamed cauliflower in an airtight container up to 5 days, so it’s a great make-ahead option!

Steamed Cauliflower

Key Ingredients for Steamed Cauliflower

Cauliflower – This not-too-distant cousin of cabbage and broccoli is full of fiber and antioxidants that your body will love. It’s blown up in popularity in the last few years because it’s a great, carb-friendly alternative to starchy foods like potatoes and rice. You’ve probably heard of cauliflower rice, mashed cauliflower, or even cauliflower pizza crust. Does cauliflower taste like rice or potatoes? Not really, no. But for a lot of people, it’s a workable alternative!

Olive Oil – Olive oil compliments the natural flavor of the cauliflower, herbs, and lemon zest without detracting or overpowering. Plus it’s a great source of healthy fats, and it’s got a solid amount of antioxidants, too.

Chef’s Tips

Fresh cauliflower will you give you the best flavor and texture! I definitely recommend it here over frozen!
You can use a metal or silicone steaming basket for this recipe.
What’s the best way to cut a head of cauliflower into florets? Easy! Remove the leaves from the head, then cut around the large stem to remove it. The cauliflower will break apart, and from there you can keep breaking or cutting it into smaller florets. Cut off any large stems from the florets
For a twist, stop after step 4 of this recipe and use your steamed cauliflower to make our Cauliflower Chips.
Looking for a hands-off way to steam cauliflower? Check out our post on Instant Pot Cauliflower.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Olive oil poured onto a bowl of steamed cauliflower

More Basics You’ll Be Glad You Know

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Steamed Cauliflower

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Basics, Side Dish

Cuisine: American

Keyword: dairy-free, gluten-free, low carb

Servings:

Calories: 198kcal

Equipment

Saucepan
Steamer basket
Fork
Large bowl

Ingredients

1 head cauliflower
½ cup water
2 tablespoons olive oil
½ teaspoon kosher salt
3-4 tablespoons fresh herbs chopped, optional
1 teaspoon lemon zest optional

Instructions

Chop cauliflower into florets.
Add water to saucepan, then place steamer basket in saucepan and bring water to boil over high heat. Note: The surface of the water should be just under the bottom of your steamer basket.
Once water starts boiling, add cauliflower to steamer basket. Reduce heat to medium.
Steam 10 minutes or until tender and can be easily pierced with fork.
Remove cauliflower from steamer basket and transfer to large bowl. Drizzle olive oil onto cauliflower, then add salt, herbs, and lemon zest. Toss to coat, then serve.

Notes

We used fresh parsley for the herbs this time around, but you can use any herbs you like, or skip them altogether!
Cook times will vary slightly based on the size and thickness of your florets, and how fresh your cauliflower is. The fork method is the best test of tenderness.

Recipe yields approximately 2 servings. Nutritional values shown reflect information for one serving of chicken cordon bleu casserole. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the sauce is in) by 6. Result will be the weight of one serving.

Nutrition

March 30, 2021 Dairy-Free

Vegan Key Lime Pie

This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It’s the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!

What Makes This Vegan Key Lime Pie Recipe So Good

It’s the perfect balance between tangy and sweet! Sour key lime juice is perfectly complimented by a subtly sweet can of sweetened condensed coconut milk. This recipe keeps the sugars low, but the flavors intense.
Coconut milk makes it lighter yet just as creamy as traditional key lime pie. Though the key lime juice is very strong, therefore you will barely taste any coconut!
It’s surprisingly simple to make! The crust alone is just two ingredients, and the filling is just five ingredients. A few easy steps and some time in the refrigerator is all it takes to make this delicious vegan treat.

Key Ingredients for Key Lime Pie

Vegan Graham Crackers – Most graham crackers are already vegan! Take a look at the ingredients on the back of a graham cracker box and there’s a very good chance they’ll be unintentionally vegan.

Full-Fat Coconut Milk – Make sure to use full-fat coconut milk in this vegan key lime pie recipe. The extra thickness from a can of full-fat coconut milk with make your pie oh-so creamy!

Sweetened Condensed Coconut Milk – The only sugar in this recipe comes from the sweetened condensed coconut milk. I’ve been able to find sweetened condensed coconut milk at most of my local grocery stores. If you’re having a hard time locating it, try looking around baking supplies and/or canned coconut milk.

Key Lime Juice – You can either purchase key limes from the store and juice them yourself, or buy key lime juice in a bottle. For ease, I used bottled key lime juice and made a delicious pie! And if you can’t find key limes or key lime juice, you can use regular lime juice instead.

Cornstarch – Since this recipe doesn’t contain the typical dairy ingredients found in regular key lime pie, we need cornstarch to help this pie set. Make sure to stir your filling really well after you’ve added all ingredients to a saucepan. If you see any cornstarch lumps left behind, keep stirring and cooking, they’ll eventually dissolve.

Vegan Key Lime Pie

Chef’s Tips

Be patient when waiting for your vegan key lime pie to set in the fridge. Do not try to slice it before it’s fully set! If your pie isn’t left to chill long enough, the filling will spill out when served.
If you don’t have a pie dish, you can use a tart pan for this vegan key lime pie. Follow every step the exact same, just place your crust and filling in a tart pan instead of a pie dish!
Don’t forget to top this pie with vegan coconut whipped cream! You can either buy coconut whipped cream from the freezer section at the grocery store or make it yourself. If making it yourself, use a hand or stand mixer to beat cold coconut cream on high until light and fluffy.

What Do We Mean By “Healthy?”

More Delicious Vegan Recipes

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Vegan Key Lime Pie

This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It's the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!

Prep Time5 mins

Cook Time20 mins

Chilling Time5 hrs

Total Time5 hrs 25 mins

Course: Dessert

Cuisine: American

Keyword: easy recipe, healthy dessert, summer

Servings: servings

Calories: 132kcal

Cost: $10

Equipment

9-inch pie dish
Small bowl
Saucepan

Ingredients

For the Crust

1 ½ cups vegan graham crackers crushed, see Notes
⅓ cup vegan butter melted, see Notes

For the Filling

1 13.5-ounce can full-fat coconut milk see Notes
1 7.4-ounce can sweetened condensed coconut milk
½ cup key lime juice
1 tablespoon key lime zest
5 tablespoons cornstarch

Instructions

Preheat your oven to 350° Fahrenheit.
Mix the graham crackers crumbs and melted butter together in a bowl. Transfer mixture to a lightly greased 9-inch pie dish and press into dish to form crust. Bake for 10 minutes to set.
Add all filling ingredients to a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 8-10 minutes, stirring constantly.
Once the filling has thickened, remove pie crust from the oven and pour filling into crust.
Refrigerate for at least 5 hours and up to overnight until set.

Notes

Vegan Graham Crackers: Most graham crackers are unintentionally vegan!
Vegan Butter: Any vegan butter will work in this recipe, and you could use melted coconut oil instead if you’d like.
Full-Fat Coconut Milk: Make sure that the coconut milk is full-fat, if not your pie won’t set. Full-fat coconut milk is most often sold in a can, not a carton.

Recipe yields approximately 10 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

February 25, 2021 Appetizer

Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick’s Day or any day you just need something warm and comforting.

What Makes This Irish Potato Soup Recipe So Good

It’s so quick and easy. Sure, it’s a delicious St. Patrick’s Day dish, but you can’t go wrong with this soup on a busy weeknight, especially in the winter!
Thanks to the potatoes and milk, it’s naturally thick and creamy. No added thickeners needed! And, since there’s no flour, this recipe is naturally gluten-free!
It’s hearty and nutritious! Potatoes, celery, and an onion make up most of this Irish potato soup, with a little broth, salt, pepper, and butter to boost the flavor!

Key Ingredients for Irish Potato Soup

Potatoes – I mean, obviously! You can’t have potato soup without them! Not only are they tasty, but they’re also a great source of vitamin C, potassium, and vitamin B6. Because we’re eventually pureeing the veggies, starchy potatoes like russets work best.

Milk – This gives your Irish potato soup that iconic creamy texture and flavor. If you prefer a richer soup, you can use heavy cream instead of milk.

Irish Potato Soup

Chef’s Tips

Refrigerate any leftovers in an airtight container up to 4 days. Reheat them on the stovetop or in the microwave.
In the recipe, I mention cooking the potatoes until “fork-tender”. Fork-tender refers to that perfect potato moment when you can easily pierce them with the tines of a fork with very little effort!
This method uses an immersion blender or traditional blender to get that perfect soup consistency. If you’re using a traditional blender, BE SURE to read the “Notes” section of the recipe card to avoid disaster!
If you want a slow cooker Irish potato soup, you can definitely use this recipe! Toss everything in your Crockpot and let it cook for approximately one hour on high. Once the potatoes are soft, pick up with Step 3 of the instructions below.

What Do We Mean By “Healthy?”

Irish potato soup topped with bacon, chives, and shredded cheddar cheese in a white bowl on a table

More Incredible Soup Recipes

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Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick's Day or any day you just need something warm and comforting.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Soup

Cuisine: Irish

Keyword: comfort food, st. patrick’s day, winter

Servings: servings

Calories: 338kcal

Author: Cheryl Malik

Equipment

Medium pot
Immersion blender or traditional blender

Ingredients

2 tablespoons butter unsalted
1 medium onion chopped
2 stalks celery sliced
4 russet potatoes peeled, cut into ½-inch cubes
salt to taste
pepper to taste
4 cups low-sodium chicken stock or vegetable broth
½ cup milk or heavy cream
fresh parsley for garnish
bacon optional, crumbled, for topping
chives optional, chopped, for topping
shredded cheddar cheese optional, for topping

Instructions

In a medium pot over medium heat, melt butter, then add onion and celery. Cook approximately 2 minutes.
Add potatoes, salt, pepper, and stock. Bring liquid to a boil, then reduce to a simmer. Cook until potatoes are fork-tender.
Using an immersion blender, blend soup in pot until thick and creamy. Feel free to make the texture completely smooth or leave chunks of potatoes remaining – your choice.
If using a traditional blender, pour liquid into blender. See Notes for tips regarding hot liquids. Blend until mixture achieves desired consistency, then return liquid to pot.
Stir in milk or heavy cream.
Ladle soup into bowls and top with parsley, bacon, chives, and cheddar cheese. Serve hot.

Notes

Tips for Blending Hot Soup

Hot liquids will expand quickly in a blender, which can push the lid off and create a huge mess (not to mention it could burn you!). Fill the blender no more than halfway. You may have to blend your ingredients in 2 batches.
After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
Remove the center cap from the blender lid and cover the hole with a dish towel instead.

Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

February 18, 2021 Asian

Chinese Vegetable Soup

Chinese vegetable soup is an incredible, light-yet-filling meal that’s full of flavor and nutrients. It’s naturally vegan and easy to make gluten-free. Ready to eat in less than 20 minutes!

What Makes This Chinese Vegetable Soup Recipe So Good

It’s full of hearty veggies, so it’s super filling, on top of being super tasty. It’s a light, brothy soup that doesn’t leave you feeling like you ate nothing.
If you’re cutting out meat for a meal (or a month or a lifetime), this is a great option. Our Chinese vegetable soup is completely vegan, plus it’s a good source of protein for a meal, coming in at roughly 11 grams per serving.
It comes together in no time at all. Perfect for any time you just need something quick and easy.

Key Ingredients for Chinese Vegetable Soup

Bok Choy – This traditional Chinese leafy vegetable has a flavor sort of similar to cabbage, but also a little like celery and cucumber. If you’re not able to get bok choy, you can substitute Napa cabbage!

Vegetable Broth – Go for low sodium broth, since we’ll be adding our own salt to this soup! If you’re not vegan or vegetarian, you can use chicken broth or even beef broth if you want to.

Chinese Vegetable Soup

Chef’s Tips

For extra flavor, try adding a little rice vinegar. Just a splash!
For the freshest bok choy, look for green heads with firm stems that fit close together. The leaves will separate from the others when they begin to wilt.
Don’t overcook the bok choy. It only needs a few minutes, and you want it softened, not mushy!
If you want your Chinese vegetable soup to have even more substance, you can prepare a package of rice noodles while your broth is on the stove, then divide the noodles between two bowls and ladle the soup onto them.

What Do We Mean By “Healthy?”

Overhead photo of a bowl of Chinese vegetable soup

More Tasty Soup Recipes

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Chinese Vegetable Soup

Chinese vegetable soup is an incredible, light-yet-filling meal that's full of flavor and nutrients. It's naturally vegan and easy to make gluten-free. Ready to eat in less than 20 minutes!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course, Soup

Cuisine: Asian, Vegan

Keyword: easy to make, healthy recipe, meatless

Servings: servings

Calories: 141kcal

Equipment

Medium saucepan

Ingredients

2 cups water
4 cups vegetable broth
1 head bok choy sliced
8 ounces mushrooms sliced
1 cup carrots shredded
2 teaspoons soy sauce
1 clove garlic minced
1 teaspoon fresh ginger minced
½ teaspoon sesame oil
2 teaspoons salt plus more as needed
pepper to taste
cilantro optional, for garnish
scallions optional, for garnish

Instructions

In large pot, bring water and broth to boil.
Reduce heat to low. Add bok choy, carrots, and mushrooms. Cook approximately 2 minutes.
Add soy sauce, garlic, ginger, and sesame oil. Cook an additional 2-5 minutes, until bok choy softens.
Stir in salt and pepper, to taste. Portion into bowls and garnish with cilantro and scallions. Serve warm.

Notes

Make it Gluten-Free: Double check that your broth doesn’t include any gluten-containing ingredients, like hydrolized wheat protein, and make sure to use a gluten-free soy sauce (or tamari).

Recipe yields approximately 2 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.

Nutrition

February 9, 2021 Breakfast

Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you’ve been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

What Makes This Vegan Biscuits and Gravy Recipe So Good

Flaky, fluffy biscuits smothered in a thick, creamy gravy – what could be better?
Poultry seasoning in the gravy adds a little flavor to this dish that you ordinarily wouldn’t find in traditional Southern gravy, but it’s so good. Flavorful without overpowering! No poultry seasoning handy? Try a little marjoram and sage instead! You can also skip this ingredient altogether if you want.
It’s a great make-ahead meal! The biscuits can be stored in an airtight container at room temperature for 2 days. Both the biscuits and the gravy can be stored in an airtight container in the refrigerator up to 6 days.

Vegan Biscuits and Gravy Ingredients

Plant-based Milk – Use your favorite! Cashew, almond, and oat milks work great for this recipe. Just make sure you’re using unsweetened milk – this is a savory recipe, and sweet milk just won’t taste right in it.

Poultry Seasoning – Don’t worry, even though it’s got “poultry” in the name, it’s totally vegan. Poultry seasoning is just a blend of spices (usually sage, rosemary, ground black pepper, and marjoram, plus some others) that is typically used to season chicken. It doesn’t contain any animal products, and no birds are harmed in the making!

Chef’s Tips

Overworking the dough will make it dense and tough. Be sure to mix it together just enough to combine all the ingredients.
Make the gravy while the biscuits are in the oven, or make the gravy first and keep it warm on low heat while you put together the biscuits. That way, you’ve got hot, flaky biscuits and thick, warm gravy, without having to reheat anything! If you leave the gravy on the stovetop, stir it constantly so it doesn’t stick or burn.
Consider adding a little plant-based sausage to your gravy, for a vegan variation even closer to traditional Southern biscuits and gravy!

What Do We Mean By “Healthy?”

More Vegan Recipes You’ll Love

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Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you've been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, Vegan

Keyword: comfort food, Southern food, vegetarian

Servings: servings

Calories: 377kcal

Author: Cheryl Malik

Equipment

Parchment paper
Baking sheet
Hand mixer or stand mixer
Large bowl
Grater (see Notes)
2" round biscuit or cookie cutter
Saucepan
Whisk

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegan butter chilled in freezer at least 10 minutes
1 cup plant-based milk unsweetened

For the Gravy

5 tablespoons avocado oil or vegan butter
5 tablespoons all purpose flour
Pinch of salt
⅛ teaspoon pepper
¼ teaspoon garlic powder plus more as needed
½ teaspoon poultry seasoning
3 cups plant-based milk unsweetened
green onions for garnish, optional

Instructions

For the Biscuits

Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large bowl, combine flour, baking powder and salt in a large bowl. Mix well, then set aside.
Remove chilled butter from freezer. Grate into small pieces, then mix into flour mixture.
Add milk to flour mixture. Stir until just combined, being careful not to over-mix.
Transfer biscuit dough to a floured surface. Using your hands, work mixture into a dough. If dough is too sticky, add small amounts of flour until workable, but try to add as little as possible.
Once dough is formed, gently fold dough into itself and knead approximately 10 times. Form into a soft ball.
Using your hands, flatten dough to 1" thick. Use a 2" biscuit cutter to cut dough into discs. Place discs on baking sheet, approximately ½" apart.
Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
Bake for 12 minutes, then remove from oven.

For the Gravy

In a saucepan, heat oil (or butter) over medium-high heat.
Sprinkle in flour, whisking vigorously until paste is formed. Cook approximately 3 minutes.
Add salt, pepper, garlic powder, and poultry seasoning. Stir until combined.
Slowly add in milk in small amounts, whisking constantly. Bring mixture to boil, then reduce heat to medium-low.
Cook, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes. Add more seasoning as needed.

To Serve

Top biscuits with gravy. Optional: garnish with green onions. Serve hot.

Notes

If you don’t have a grater, you can cut the butter into very small pieces, then mix the butter and flour mixture until the butter resembles small peas or beads.

Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

December 29, 2020 Dairy-Free

Sweet Potato Rice

Easy-to-make sweet potato rice is a wonderfully versatile side dish or base for a variety of bowl-meals. Paleo, Whole30, gluten- and dairy-free, this recipe is perfect for many dietary needs.

What Makes This Recipe So Good

It’s super versatile. Serve it on its own with chicken, or use it as a replacement for rice in a Mexican dish with black beans. Mix it in with eggs or turn it into fried rice. Anything you might use rice or cauliflower rice for, use sweet potato rice instead!
Uncooked sweet potato rice can be kept in the refrigerator up to 5 days before you intend to cook it, so it’s great to make ahead and keep on hand! You can freeze the uncooked rice, too.
The cooking process slightly caramelizes the sweet potato, making them slightly sweet and crunchy, but at the same time soft. They’re delicious.
It’s perfect for weekly meal prepping. Prepared sweet potato rice will keep in the refrigerator up to 6 days, if stored in an airtight container.

Sweet Potato Rice Ingredients

Sweet Potatoes – These starchy veggies are a great source of fiber, vitamins, and minerals. They’re thought to have amazing health benefits (like better gut health and enhanced brain function) thanks to the antioxidants they contain. Sweet potatoes are a fantastic source of complex carbohydrates, and they’re naturally gluten- and grain-free.

How to Make Sweet Potato Rice

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In a food processor, shred peeled sweet potatoes until they form tiny rice-like pieces. Cook the riced sweet potato with olive oil or avocado oil in a large skillet over medium heat. Stir occasionally for 20 to 25 minutes until the sweet potato reduces in size and caramelizes lightly. Serve hot and enjoy!

Chef’s Tips

Using a food processor makes this recipe super quick and easy, but if you don’t have one, you can chop the sweet potatoes into rice by hand. Work in batches with a sharp knife, or use a cheese grater.
Fresh sweet potatoes will give you the most flavor and nutrients, but you can use frozen sweet potatoes if you prefer. Let them thaw completely before running them through the food processor.
If your sweet potato rice sticks to the skillet, you can slowly add in a little water to help loosen it up. Don’t add too much as you don’t want the sweet potato to be mushy.

What Do We Mean By “Healthy?”

White bowl of bright orange sweet potato rice

More Sweet Potato Recipes

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Sweet Potato Rice

Easy-to-make sweet potato rice is a wonderfully versatile side dish or base for a variety of bowl-meals. Paleo, Whole30, gluten- and dairy-free, this recipe is perfect for many dietary needs.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: paleo, vegetarian, whole30

Servings: servings

Calories: 113kcal

Author: Cheryl Malik

Equipment

Food processor

Ingredients

2 pounds sweet potatoes approximately 4
3 teaspoons olive or avocado oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Peel sweet potatoes. Chop and place in food processor.
Shred sweet potato chunks in food processor until potatoes resemble tiny pieces of rice.
Heat large skillet over medium heat. Add oil, sweet potato rice, salt, and black pepper.
Cook 20 to 25 minutes, stirring occasionally, until sweet potatoes have shrunken considerably and start to caramelize. Add water if necessary to prevent sticking.

Nutrition

December 15, 2020 Desserts

Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Vegan creme brulee in a white ramekin with a raspberry garnish

What Makes This Recipe So Good

It’s fun to make and to eat! First of all, how often do you get to use a blowtorch in your cooking?! Then you’ve got a sweet, crunchy top layer with the contrast of a smooth, creamy custard below…. MMM!
It’s surprisingly easy – like way easier than traditional crème brûlée – and doesn’t require a water bath or any extraneous baking.
It’s a great make-ahead dessert for holiday parties or special occasions. Prepare the custard, cover the ramekins tightly, and refrigerate up to 3 days. Dust with sugar and torch right before serving.

Fun Fact: “Crème Brûlée” is French for “burnt cream”.

Ingredients for Vegan Crème Brûlée

Cashews – These sweet nuts are a great source of vitamins and magnesium, and some studies show they have heart benefits, too. For this recipe, you’ll want to use cashews that are unsalted and unflavored – we refer to them as “raw” cashews. They aren’t technically raw, though, because they’ve been steamed to remove chemicals left behind from their toxic shells.

Arrowroot Powder – Arrowroot is a gluten-free, grain-free, vegan, paleo-friendly thickening agent. It’s similar to cornstarch, but with more dietary fiber and more calcium. It’s extracted from arrowroot without using high heat or harsh chemicals.

How to Make Vegan Crème Brûlée

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

This recipe starts on the stove, so grab your favorite saucepan and let’s get bubbling! Bring the milk, arrowroot, and cashews to a boil, then remove them from the heat and mix in sugar, vanilla, and just a tiny bit of turmeric.

Blend everything together in a blender until the cashews are fine, then divide your mixture among ramekins and let them chill in the fridge for a few hours.

Once the custard is set, top your ramekins with a dusting of sugar and caramelize it with a blowtorch! Crack the top shell with a spoon, serve, and enjoy!

Hand holding a blowtorch setting the top layer of vegan creme brulee

Chef’s Tips

For the creamiest crème brûlée possible, use full-fat coconut milk that has at least 12 grams of fat. Lower fat coconut milks will also take longer to set up.
If you don’t own a blowtorch and don’t want to buy one, you can get a similar effect using the broiler in your oven. Move your oven rack to the highest placement, and let the ramekins set out for a few minutes before broiling so they don’t crack. The top layer won’t get as crunchy with this method, and the custard will be warmed a little, but it gets the job done!
Be careful when blending hot liquids! Because hot liquids are thin and form a higher vortex, they can climb the sides of the blender and force the lid off, even if you’re holding it down. Allow the liquid to cool a little first, and don’t fill the blender more than halfway – you can work in batches if you need to. Remove the center insert from the blender lid, and hold a kitchen towel over the opening to allow the steam to vent. Start blending slowly then gradually increase the speed.

What Do We Mean By “Healthy?”

Ramekin containing vegan creme brulee and raspberries

More Vegan Desserts

Print Recipe

Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Cook Time15 mins

Setting Time5 hrs

Total Time5 hrs 15 mins

Course: Dessert

Cuisine: French, Vegan

Keyword: arrowroot, cashews, dairy-free

Servings:

Calories: 930kcal

Author: Cheryl Malik

Cost: $10

Equipment

Blender
2-ounce ramekins or crème brûlée dishes
blowtorch or broiler

Ingredients

2 cans coconut milk
4 tablespoons arrowroot powder
2 cups raw cashews
¾ cup vegan granulated sugar see Notes
2 tablespoons vanilla extract
pinch of turmeric see Notes
2 teaspoons vegan granulated sugar for topping

Instructions

Combine coconut milk, arrowroot, and cashews in a small saucepan. Bring to boil, then turn off heat and remove.
Add in sugar, vanilla, and a pinch of turmeric.
Transfer mixture to blender. Blend until smooth, making sure to blend all cashew pieces well.
Pour liquid into small ramekins or crème brûlée dishes. Chill in refrigerator until set, approximately 4 to 5 hours.
Once set, top with sugar and caramelize with a blowtorch until evenly browned. Crack top layer with a spoon and enjoy.

Notes

Not all sugar is vegan, so be sure to use a vegan sugar, like Sugar in the Raw.
For gluten-free vegan crème brûlée, make sure your turmeric is gluten free. Most herbs and spices are safe, especially if they’re fresh, but some manufacturers may add a little flour to prevent caking.
If you don’t have a blowtorch, you can get the same effect in the oven. Place the ramekins of set custard under the broiler for 1 to 3 minutes, or until the sugar is evenly browned.

Nutrition

December 1, 2020 Dairy-Free

Vegan Latkes

Our simple recipe for vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.

What Makes This Vegan Latke Recipe So Good

Latkes are crisp and savory fried potato pancakes, so really, what could possibly be bad about them? If you like potatoes in any form, odds are you’ll love these.
Meal preppers rejoice! Cooked latkes can be stored in the refrigerator for up to two days, and in the freezer for up to two weeks. Store them in an airtight container or wrapped well in plastic wrap.
They’re super easy to make! The most difficult part of this recipe is squeezing all of the moisture out of the grated potatoes – but you’ll get your arm day workout in!

Vegan Latke Ingredients

Potatoes – Russet potatoes will give these latkes their classic look and texture, but you can make latkes with any type of potato – even sweet potatoes!

Oil – Latkes are fried in oil as an homage to the oil that kept the menorah in the Temple lit for eight days. During Hanukkah, observers celebrate the 8-day long Festival of Lights by eating various oil-fried foods.

How to Make Vegan Latkes

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by grating your potatoes and squeezing all of the moisture out of them with a paper towel. This is the step that takes the longest, but it’s worth it! Once your potatoes are as dry as possible, mix everything together and shape the mixture into patties. Pan fry the latkes in olive oil and let cool on a paper towel covered plate or cooling rack to soak up some of the remaining oil.

3 photo step-by-step instructions for pan frying vegan latkes

Chef’s Tips for Perfect Vegan Latkes

Draining the water from your grated potatoes will take a little work, but trust me, it’s worth. For the crispest vegan latkes possible, you want all of the water out of the potatoes. If your latkes come out soggy, your mixture was too wet!
Make sure your oil is hot before putting your latkes in the pan. If the oil is too cool, your potatoes will just soak it up. Test your oil by adding a drop or two of water to the pan. If it bubbles, you’re all set!
Serve your vegan latkes with vegan sour cream and chives (as pictured) to compliment the flavor of the potato, or with the traditional side of applesauce to contrast the weight of the oil and the saltiness of the potato.
Reheat leftover latkes on a sheet pan in a 350° oven for maximum crispness.

What Do We Mean By “Healthy?”

White serving platter holding vegan latkes

More Vegan Recipes

Print Recipe

Vegan Latkes

Our simple recipe for vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course, Side Dish

Cuisine: Vegan

Keyword: Hanukkah, meatless, pan fried

Servings:

Calories: 140kcal

Author: Cheryl Malik

Cost: $3

Ingredients

2 cups potatoes grated, drained, and packed
½ cup unbleached all purpose flour
3 tablespoons green onion sliced
3 tablespoons non-dairy milk unflavored or unsweetened
1 ½ tablespoons cornstarch
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon freshly cracked black pepper
2 tablespoons freshly chopped dill
2 tablespoons olive oil for frying

Instructions

Grate potatoes. Using a paper towel, squeeze out as much moisture as possible.
Combine 2 packed cups potato and all ingredients, except oil. Mix well.
Preheat oil in frying pan over medium heat. Spoon 1/3 cup of potato mixture into pan. Use spatula to flatten patty to 1/4" thick, approximately. Fry until golden brown, then flip and fry other side.
Cool fried latkes on a paper towel covered plate or cooling rack before serving.

Nutrition

November 19, 2020 Air Fryer

Frozen Sweet Potato Fries in the Air Fryer

These delicious frozen sweet potato fries are a little sweet and a little salty. They crisp to perfection in the air fryer, making them a perfect snack or side when you want something quick, easy, and healthy.

Why Frozen Sweet Potato Fries in the Air Fryer Are So Good

Because air fryers use air instead of oil to fry food, you save calories but still get that great deep-fried flavor and crunch.
Oven-baked fries can be soggy (or worse, burnt), especially if you’re reheating leftovers. Air fryer fries are perfectly crisp every time – plus you can cook them from frozen, no need to thaw!
Sweet potato fries specifically are best in the air fryer. Because of their lower starch content, it’s almost impossible to get the perfect fry texture when you cook sweet potatoes in the oven.
Air fryers generally cook faster than a conventional oven, and the clean up is usually easier, too!

New to air fryers and trying to decide which one to get? Visit our sister site, 40 Aprons, to read about the 5 Air Fryers We Love.

Frozen Sweet Potato Fries Ingredients

Sweet Potatoes – This root veggie is a traditional Thanksgiving staple, but I love them all year long! When it comes to macros, they’re comparable to white potatoes, but they’re a much better source of antioxidants and vitamins A, B, C, and D.

Cinnamon – Everyone knows cinnamon is a little spicy and a little sweet – but did you know cinnamon is believed to have some wonderful health properties? It has essentially no protein or fat, but it does have small amounts of beta carotene and Vitamin A, which are both great for eye health!

How to Make Frozen Sweet Potato Fries in the Air Fryer

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

This recipe honestly could not be any easier! Toss your frozen sweet potatoes in oil, then coat them evenly in salt and cinnamon. Pop them in the air fryer for 7 minutes at 375 degrees Fahrenheit, flip them, and fry for another 7 minutes. If you like your fries a little crispier, add another 2-3 minutes in the air fryer.

Serve these hot with your favorite dipping sauce – they’re great with ketchup, honey mustard, spicy sriracha-mayo, or comeback sauce! If you’re Whole30, be sure your condiments are compliant!

Chef’s Tips

Bags of frozen sweet potato fries are super quick and easy, but I recommend making your own fries from scratch! Start with a sweet potato and cut it into fries by hand or with a french fry cutter. Plan ahead – you want all of your fries to be roughly the same size so that they cook consistently. Spread the unseasoned fries evenly on a parchment-paper-lined sheet pan and stick them in the freezer. Freeze them for a couple of hours or until they’re hard. Toss them in a baggie or airtight container and keep them in your freezer until you’re ready for them. They’ll keep like this for a few months!
Be sure to spread the fries in a flat layer in the air fryer basket, and don’t let them touch or overlap. If the air can’t flow around them easily, they won’t cook evenly!
If you have any leftovers, you can totally reheat them in the air fryer! A few minutes at 400 degrees Fahrenheit will make them nice and crispy again.

What Do We Mean By “Healthy”?

Close up of sweet potato fries in a white bowl

More Air Fryer Recipes

Sweet potato fries with salt in a white bowl

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Frozen Sweet Potato Fries in the Air Fryer

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: comfort food, family friendly, healthy snack

Servings: servings

Calories: 218kcal

Author: Cheryl Malik

Cost: $4

Equipment

Air Fryer

Ingredients

1 15-ounce bag frozen sweet potato fries
1 tablespoon extra-virgin olive oil or avocado oil
big pinch cinnamon
Kosher salt

Instructions

In a large bowl, toss frozen sweet potato fries with oil and season evenly with kosher salt and cinnamon.
Working in small batches, spread an even layer of sweet potato fries in the fryer basket. Cook at 375° for 7 minutes. Flip fries, then cook 7 minutes more, adding 2-3 minutes if necessary. Fries are done when crispy and golden brown.

Nutrition

November 12, 2020 Desserts

Gluten Free Pecan Pie

This gluten free pecan pie is perfect for the holidays! Sweet and creamy inside with a crunchy, salty topping, it’s so easy to make and tastes just like the real thing.

What Makes This Recipe So Good

Pecan pie is one of our favorite Southern desserts for the holidays. With a creamy, gooey center that’s perfectly sweet and a crunchy, nutty top, it’s a tradition for a reason.
This gluten free pecan pie is so rich and creamy, yet it’s surprisingly easy to throw together. It’s perfect for when you want an easy, yet delicious dessert to wow your guests at Thanksgiving or Christmas.
This recipe can either use a store-bought gluten free pie crust, or you can make your own (we linked to one of our faves in the top tips). This recipe can be as easy or as homemade as you like!

How To Make Gluten Free Pecan Pie

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In a large mixing bowl, whisk together the sugar, butter, maple syrup, eggs, vanilla, and sea salt. Fold in the pecans.

Pour the filling into the pie crust and place the pie on a large baking sheet. Bake until the pie doesn’t jiggle. Let the pie cool before you serve with whipped cream or vanilla ice cream.

Top Tips For Making

You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
We used vegan butter and coconut sugar for this recipe, but you can also use traditional butter and granulated sugar if you prefer.

More Gluten Free Desserts

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Gluten Free Pecan Pie

This creamy and crunchy pecan pie is gluten free and perfect for the holidays!

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, pecans, thanksgiving

Servings: servings

Calories: 467kcal

Cost: $3

Ingredients

1 gluten-free pie crust unbaked
1 cup coconut sugar
1 cup maple syrup
4 tablespoons vegan butter melted
3 large eggs room temperature
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2 cups pecan halves

Instructions

Preheat oven to 400º F. In a large mixing bowl, whisk together the coconut sugar, vegan butter, maple syrup, eggs, vanilla extract, and sea salt. Fold in pecan halves.
Pour filling into the pie crust and put pie on a large baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Reduce temperature to 350º F and bake for an additional 25-30 minutes. Pie is ready when the filling doesn’t jiggle. Place on a wire rack to cool. Chill completely before slicing and serving.

Notes

Pie crust: You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
Ingredient variations: Can also use traditional butter and/or granulated sugar in place of vegan butter and coconut sugar.

Nutrition