Tag: vegetarian

Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that…

Berry Caprese Salad

Berry Caprese Salad

Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

I did it.

I made my new favorite Hungry Lady Salad.

I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.

I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.

This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.

Basically, it checks all the boxes.

How To Make Roasted Sweet Potato + Kale Salad with

Spicy Cashew Herb Dressing:

sweet potato salad

Step 1. Prep the kale by massaging with salt.

Step 2. Roast the sweet potatoes until browned and tender.

Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.

Step 4. Add the rest of the salad ingredients to the prepped kale.

Step 4. Drizzle salad dressing over the salad and toss well.

sweet potato salad

What Else Can I Use?

  • I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
  • Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
  • If you don’t have honey, maple syrup can be used in the dressing.
  • There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
  • Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
  • Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.

This Roasted Sweet Potato + Kale Salad is amazing because:

It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.

You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.

It takes 20 minutes to make, and is easy to throw together any day of the week.

This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.

This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.

sweet potato salad

If you love sweet potatoes like me, be sure to check out these recipes:

Tex-Mex Stuffed Sweet Potatoes

Sweet Potato Agrodolce

Miso Butter Sweet Potatoes

sweet potato salad

If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

sweet potato salad

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing

This delicious, filling vegetarian salad has become a new favorite. The salad dressing alone deems it worthy of making!
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Lunch, Main Course, Salad
Cuisine American, Mexican
Servings 6 people
Calories 425 kcal

Equipment

  • 1 half sheet pan
  • 1 High speed blender

Ingredients
  

  • 2 lbs curly green kale about 2 generous bunches
  • Kosher salt
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 large avocado, diced
  • 3 scallions, white and green parts sliced thin
  • 1/3 cup unseasoned roasted cashews, chopped
  • 1/2 tsp fresh cracked black pepper

Spicy Cashew Herb Dressing

  • 1 clove garlic, smashed
  • 1 tsp honey
  • 1/3 cup unsalted roasted cashews
  • 1/2 tsp red pepper flakes
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/3 cup unseasoned rice wine vinegar
  • 1/2 cup olive or avocado oil

Instructions
 

  • Preheat the oven to 425 Degrees F.
  • Rinse and chop the kale, discarding the tough stem ends.
  • Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
  • Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
  • On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
  • Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.

Make the Spicy Cashew Herb Dressing:

  • Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
  • Set aside.

Compose the Salad:

  • To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
  • Drizzle with the cashew herb dressing and toss well.
  • Serve. This salad will also keep in the fridge for up to 5 days.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 9gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 524mgPotassium: 1131mgFiber: 12gSugar: 7gVitamin A: 26974IUVitamin C: 162mgCalcium: 439mgIron: 5mg
Keyword chopped salad, kale, lunch salads, salad, sweet potatoes, vegetarian
Tried this recipe?Let us know how it was!
Magic Lemon Meringue Pie Pudding    (Dairy-Free, Gluten-Free, Vegetarian)

Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)

My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…

Mediterranean Chopped Salad with Roasted Red Pepper Dressing                             (Vegetarian, Gluten-Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

How To Make Lentil Chopped Salad with Honey Walnut Dressing

lentil salad

Step 1. Rinse, then cook the lentils until tender.

Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.

Step 3. Add all salad ingredients to a large salad bowl.

Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.

Step 4. Serve or refrigerate and enjoy all week.

lentil salad

What Else Can I Use?

  • If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
  • Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
  • If you don’t have honey, maple syrup can be used in the dressing.
  • No walnuts for the dressing? Use almonds or hazelnuts.
  • Goat cheese is also quite nice in this salad in place of the feta cheese.

This Lentil Chopped Salad is Special Because:

It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.

It takes 20 minutes from start to finish.

It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.

The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!

lentil salad

Be Sure To Check Out These Other Lentil Recipes:

Cheesy Eggplant + Lentil Bake

Speedy Red Lentil Soup with Lemon

Herby Marinated Lentil Salad

lentil salad

If you make this Lentil Chopped Salad with Honey Walnut Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

lentil salad

Lentil Chopped Salad with Honey Walnut Dressing

It helps add a productive burst to my day, with no afternoon crash.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 6 people
Calories 450 kcal

Equipment

  • 1 medium saucepan
  • 1 High speed blender

Ingredients
  

  • 2 cups dried green lentils
  • 2 cups green cabbage, chopped fine
  • 2 cups cherry tomatoes, halved
  • 3 green onions, white and green parts, sliced thin
  • 2/3 cup feta cheese, broken up
  • Kosher salt

Honey Walnut Dressing

  • 1/3 cup toasted walnuts
  • 1 large garlic clove, smashed and peeled
  • 1 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
  • Rinse dried lentils in a strainer, then add to boiling water.
  • Cook for 15-20 until lentils are tender but not falling apart.
  • While the lentils cook, make the dressing.
  • Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
  • When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
  • Drizzle the salad with the toasted walnut dressing and toss well.
  • Serve, or refrigerate as this will keep well for 4-5 days.

Nutrition

Calories: 450kcalCarbohydrates: 47gProtein: 21gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 396mgPotassium: 829mgFiber: 21gSugar: 7gVitamin A: 423IUVitamin C: 24mgCalcium: 146mgIron: 6mg
Keyword chicken salad, lentil salad, lentils, lunch salads, vegetarian
Tried this recipe?Let us know how it was!
Roasted Carrot + Avocado Salad            (Vegetarian, Gluten-Free)

Roasted Carrot + Avocado Salad (Vegetarian, Gluten-Free)

If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor…

Meal Prep Banana Chia Pudding             (Vegan, Gluten-Free)

Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)

I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…

“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump on board with them, so now that I know you’re game I’m all in.

Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.

If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.

How To Make “Cheesy” Vegan Kale Salad

vegan kale salad

Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.

Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.

Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )

Step 4. Top with the rest of the ingredients, toss and enjoy!

vegan kale salad

What Else Can I Use?

  • I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
  • If you don’t have farro, quinoa and brown rice are welcome substitutions.
  • Are you grain-free? Add some chickpeas to this salad instead of the farro.
  • The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
  • Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.

This Salad is Special Because:

It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.

The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.

This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.

vegan kale salad
kale salad

Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:

Erwhon’s Famous Kale Salad

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Soba Noodle Salad with Spicy Almond Dressing

Kale Chopped Salad with Lemon Tahini Dressing

kale salad

If you make this “Cheesy” Vegan Kale Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

kale salad

“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)

This vegan and gluten free kale salad is creamy, chewy, and packed with savory, complex flavor.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 6 people
Calories 401 kcal

Equipment

  • small saucepan

Ingredients
  

  • 6 cups Tuscan kale, de-stemmed and chopped
  • 1 cup pearled farro, rinsed
  • 1 small red onion, minced
  • 3 cups cherry tomatoes, quartered
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp Kosher salt

Dressing:

  • 2 garlic cloves, peeled and smashed
  • 1 tsp Dijon mustard
  • 1/4 cup nutritional yeast
  • 1 lemon, juiced
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Bring a small pot of salted water to a boil.
  • Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
  • To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
  • Place chopped kale into a large serving bowl.
  • Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
  • Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
  • Enjoy, or refrigerate for up to 5 days.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 9gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 421mgPotassium: 580mgFiber: 9gSugar: 4gVitamin A: 2896IUVitamin C: 60mgCalcium: 103mgIron: 3mg
Keyword kale, meal prep, salad, salad dressing, vegan
Tried this recipe?Let us know how it was!
Winter Vegetable Minestrone (Gluten-Free, Vegetarian Friendly)

Winter Vegetable Minestrone (Gluten-Free, Vegetarian Friendly)

This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.…

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.   Have both! This dish is so easy to throw together, and takes 15 minutes from start to…

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

pesto white beans

This next Hungry Lady Salad I have for you is a total crowd pleaser.  It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze.  This salad is a real lesson on the benefit of seasoning each component of a composed salad well.  We are building lots of flavor here.

If you’ve never made your own croutons, and are intimidated by the idea, this recipe shows you just how easy and rewarding it is to do.  Once I started making my own croutons, I never bought them again.  I also never threw out a piece of stale bread again, because with this easy technique you’ll see bread you used to throw out in a whole new way. 

This Pesto White Bean Salad with Garlic Croutons is a special salad.

  1. Have I mentioned the croutons?!  They are crunchy, salty, and do so much for the texture and flavor of this salad.
  2. White beans are an excellent plant based protein option, leaving you satisfied for the rest of your day.
  3. The pesto white beans are a great meal prep option to have in the fridge, for this salad or spooned onto toast for a vegetarian lunch.
croutons
white bean salad

what else can i use?

  • I like to make batches of pesto, especially in the summer when basil is abundant and freeze in these portioned containers to use throughout the winter.  However, you can use your favorite store bought pesto, and a vegan one to make this salad vegan.
  • I suggest balsamic glaze to top this salad, but it is totally optional.  If you do want to make it, simply boil balsamic vinegar until it’s syrupy and reduced to your liking to concentrate the flavors.
  • Mixed greens can be used in place of the arugula as the base of the salad.
  • I use a quality sourdough, or my homemade gluten-free bread for the croutons.  Use any hearty loaf you have, just be sure not to use bread that is just baked as you want the bread to absorb the seasoning and dry out well in the oven.

This Pesto White Bean Salad with Garlic Croutons is a great recipe for meal prep because:

The croutons can be made ahead and will stay crunchy for up to a week in the refrigerator

The pesto white beans will last up to 5 days in the refrigerator

It is a filling plant based lunch, or dinner side served with these Loaded Portabello Mushroom “Pizzas” or Spicy Fusilli Pasta with Tomato + Cream

white bean salad

If you make this Pesto White Bean Salad with Garlic Croutons, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

white bean salad

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Make this delicious plant based salad even easier with your favorite store bought pesto, but don't skip the homemade garlic croutons.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch, Salad
Cuisine American, Italian
Servings 6 people
Calories 346 kcal

Equipment

  • Large rimmed baking sheet

Ingredients
  

Pesto White Bean Salad:

  • 2 cans white beans, drained and rinsed
  • 1/2 cup Basil Pesto homemade or store bought
  • 2 cups cherry tomatoes, halved
  • 10 oz arugula
  • 1/2 lemon, juiced
  • 1/8 tsp Kosher salt
  • A few cracks of black pepper
  • 2 cups Garlic croutons recipe below
  • 2 tbsp Balsamic Glaze homemade or store bought (optional)

Garlic Croutons:

  • 4 pieces of bread, a few days old
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and grated
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Preheat oven to 425 Degrees F.
  • To make the croutons, cut stale bread into 1 inch cubes and add to a large baking sheet.
  • Using clean hands, toss bread with the olive oil, garlic, salt and pepper making sure they are well coated.
  • Bake for 12-15 minutes, shaking the pan halfway through, until golden on all sides. Set aside to cool.
  • In a small mixing bowl, toss white beans with pesto.

To serve:

  • Arrange arugula and tomatoes on a large platter and toss with lemon juice, salt and pepper.
  • Top with pesto white beans and garlic croutons.
  • Drizzle with balsamic glaze, if using, and serve.

Nutrition

Calories: 346kcalCarbohydrates: 44gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 509mgPotassium: 964mgFiber: 9gSugar: 5gVitamin A: 1781IUVitamin C: 19mgCalcium: 228mgIron: 6mg
Keyword salad, vegetarian, white beans
Tried this recipe?Let us know how it was!
Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)

Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)

If you follow me on Instagram or Tik Tok, you know that I’ve started a Hungry Lady Salad series and this means LOTS of delicious, healthy, filling salads are coming your way.  Perhaps you’ve tried the Tuscan Kale Chopped Salad with Lemon Tahini Dressing. That…

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients.  I love this salad all through the year, but especially in the winter months when…

Miso Ranch Dip (Dairy Free, Gluten Free, Vegetarian)

Miso Ranch Dip (Dairy Free, Gluten Free, Vegetarian)

Ranch dressing… it has a reputation.

It’s widely loved, and understandably.  It’s creamy, savory, and really flavorful.  Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here.  

My husband loves ranch dressing, but I don’t love the ingredients in most store bought versions.  This scaled up version of ranch dressing is something I keep regularly stocked in our fridge to make us all happy.

Not only is it much healthier than the store bought version, but the miso paste adds a slight sweetness and umami that really takes it up a notch.  It is a proud dip to serve for any summer barbecue or use year round with fresh cut veggies.

ranch dip

“what else can I use?”

  • I have used unsweetened plain coconut yogurt in this dip (you cannot taste any coconut, I swear) to make it dairy free.  You can use any Greek or plain yogurt you’d like as well.

  • If you want to make this dip vegan, simply swap in Veganaise for the mayonnaise called for.

  • If you don’t have fresh dill, you can use dried, just use less of it since dried herbs are more potent.

If you make this Miso Ranch Dip, and I hope you do, i want to hear from you!  send me a message on instagram, or post a photo to your stories and tag me so I can share your creations.  enjoy!

ranch dip

Miso Ranch Veggie Dip (Dairy Free, Gluten Free, Vegetarian)

If you love ranch dressing you will love this upscaled, healthier miso ranch dip that is ready in five minutes and packed with flavor.
5 from 1 vote
Prep Time 5 mins
Course Appetizer, Snacks
Cuisine American, Asian
Servings 2 cups

Equipment

  • High speed blender

Ingredients
  

  • 1 cup unsweetened plain coconut yogurt you can substitute any plain yogurt
  • 2/3 cup mayonnaise
  • 1/3 cup white miso
  • 2 tbsp rice wine vinegar
  • 1/4 cup fresh parsley
  • 2 tbsp fresh dill
  • 2 tbsp dijon mustard
  • 1/4 tsp paprika

Instructions
 

  • Blend all ingredients in a high speed blender.
  • Serve with crudite, potato chips, or whatever you'd like!
Keyword ranch, veggie dip
Tried this recipe?Let us know how it was!
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)

Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)

Oh, this pasta. This.  Pasta. This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot.   This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce…

One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)

One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)

The internet has been going a little crazy for one-pan pastas lately. You may have heard of the Baked Feta Pasta trend, which I’ll admit, is actually worth the hype.  I’ve adapted a few recipes based on that method and will be sharing one very…

Squash Pasta with Sage Lemon Butter

Squash Pasta with Sage Lemon Butter

This is the season when food starts to get deliciously cozy, which is probably why I love cooking so much in the colder months.  There is a serious comfort factor that exists for me when the temperatures drop and a warm dish of hearty food welcomes me at the end of the day .  

Comfort food does not need to be heavy, and often isn’t around here, and this cozy, vegetarian pasta is proof of that.

Filled with butternut squash, kale, herbs, and parmesan it is soul satisfying without weighing you down.  My favorite kind of cold weather meal.

squash pasta

“What else can I use?”

You know I am all about making my recipes your own, especially out of convenience, so here we will talk about substitutions.  

  • Delicata or acorn squash can be used here in place of butternut, just adjust the cooking time accordingly.  
  • If you can’t get your hands on sage, you can omit it, or use some dried sage if that’s what you’ve got.  
  • Pecorino can easy be subbed in for the parmesan
  • I use Banza chickpea pasta or Jovial brown rice pasta here as these are staples in our home, but any pasta shape and type you like can be used.  I’d stick to the short/small shapes rather than spaghetti or linguine though as they go best from a texture and easy-to-eat standpoint.
squash pasta

This is a big hit around our house with parents and kids alike, and I hope it will be the same for you. 

Like the sound of this?  Then you will want to check out these veggie packed pastas too!

If you make the recipe, or have any questions, please let me know.  I love to hear from you!

squash pasta

Squash Pasta with Sage Lemon Butter

This simple, flavorful fall pasta is packed with veggies and easy to whip up for dinner any night of the week.
5 from 1 vote
Course Dinner, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 8-10 oz. pasta of choice I used Banza chickpea pasta
  • 8 oz. butternut squash, peeled and diced
  • 3 cups kale, chopped
  • 4 leaves sage, chopped
  • 1 shallot, sliced thin
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • parmesan, freshly grated
  • Kosher salt
  • black pepper

Instructions
 

  • Heat oven to 425 degrees F.
  • On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper.
  • Roast for 20-25 minutes until squash starts to soften and caramelize.
  • Meanwhile, cook pasta in a large pan of salted water until almost al dente.
  • Reserve 1 cup of the pasta water and strain the pasta.
  • When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through.
  • In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more.
  • Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta.
  • Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.
Keyword pasta, squash, vegetarian
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