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)
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.…
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 milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
How To Make Magic Lemon Meringue Pie Pudding
Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
What Else Can I Use?
- I call for soft tofu in this recipe as I find it’s the perfect texture for a creamy pudding that isn’t watery. You can also use silken tofu, just be sure to drain and pat dry VERY well so you don’t end up with water settling on the bottom of your pudding. Stay away from firm tofu as it will turn out too thick and a bit more textured… similar to a mousse rather than a pudding.
- The turmeric in the pudding is mostly for its vibrant color. Feel free to omit it if you do not have it on hand.
- You can use a high quality bottled lemon juice in this pudding if you prefer. This is the one I recommend. It is 100% natural. Use the same amount as the recipe calls for.
- Honey is my sweetener of choice, partly because it omits the simple syrup step of simmering to dissolve the sugar. If you prefer you can certainly use sugar and make a quick simple syrup. You can also replace part of the sugar or all with a sweetener like Monkfruit.
- I love a big mound of coconut whipped cream on top of these puddings, as pictured. Trader Joe’s and Aldi carry the Sweet Rose brand which is my go-to. Regular whipped cream is lovely too.
This Magic Lemon Meringue Pie Pudding is Special Because:
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
Here are some other Easter desserts to check out:
If you make this Magic Lemon Meringue Pie Pudding, 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!
Magic Lemon Meringue Pie Pudding (Dairy-Free, Vegetarian, Gluten-Free)
- 1 High speed blender
- 12 oz. firm silken tofu, drained
- 1/2 cup honey
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/4 tsp vanilla extract
- 1/4 tsp ground turmeric
- 1/8 tsp Kosher salt
- Make sure tofu is patted dry as much as possible. Place a paper towel on top and bottom of tofu and put a pan on top of the covered tofu. Drain for 20 minutes.
- Combine all ingredients in a high speed blender.
- Blend for 15-30 seconds, scraping down the sides as needed to fully combine.
- Divide into jars, cover and chill for at least 6 hours.
- When ready to serve, top with whipped cream if desired and serve.
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…
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.…
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 and textural delight, and definitely the best carrot salad I’ve ever had.
It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.
Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.
How To Make Meal Roasted Carrot + Avocado Salad
Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.
Step 2. Assemble the citrus vinaigrette and shake to combine.
Step 3. Compose the salad and drizzle the vinaigrette on top.
Step 4. Serve.
What Else Can I Use?
- Feel free to use white or even purple carrots for a unique presentation.
- No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
- No coriander? Use the same amount of ginger or cumin.
- I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
- Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
- I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.
This Roasted Carrot + Avocado Salad is Special Because:
It is SO beautiful, and has a restaurant-worthy presentation.
This salad has lots of protein and healthy fats without any animal protein.
It is easy to make, and the beauty is in the composition rather than complicated technnique.
It’s creamy, crunchy, and bright with lots of flavor and texture.
Be Sure To Check Out These Other Vegetarian Salad Recipes:
If you make this Roasted Carrot + Avocado 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!
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free. Inspired by ABC Kitchen)
- 1 large, rimmed sheet pan
- 1 lb. carrots, peeled and cut into 3 inch segments
- 2 garlic cloves
- 1 shallot, sliced thin
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground coriander
- Kosher salt
- Freshly cracked black pepper
- 1 large avocado, peeled and cut into wedges
- 3 cups mixed baby greens
- 1/3 cup extra virgin olive oil
- 1 large orange
- 1 large lemon
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp honey
- 1/2 cup full fat plain Greek yogurt
- 2 tbsp toasted sunflower seeds
- 2 tbsp toasted sesame seeds
- Preheat the oven to 450 degrees F.
- On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 20 minutes until tender, then let cool to room temperature.
- While the carrots are roasting, make the dressing.
- In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
- Shake vigorously to combine.
- On a serving platter, spoon the roasted carrots into the center of the platter.
- Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
- Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
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…
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…
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.
This healthy winter vegetable minestrone is a delicious take on this classic Italian soup many of you may have had before. Made with hearty vegetables, beans, gluten-free pasta, topped with parmesan cheese, and extra-virgin olive oil this vegetarian soup is sure to be your new favorite!
Minestrone soups are very versatile and are usually made with whatever produce is in season. This makes it a great way to both use up what you have on hand and feed your family all week at the same time. You’ll love that this easy recipe comes together in under an hour, and is light but incredibly satisfying.
How To Make Winter Vegetable Minestrone Soup
Step 1. Start by heating a large stockpot over medium heat with olive oil. Saute the onions, carrots, celery, and garlic with a big pinch of salt. Stir to combine.
Step 2. Add in the cabbage, dried thyme, bay leaves, beans, and cheese rind. Note that if you are strict vegetarian, you’ll want to use another kind of cheese as Parmesan is made with animal product. Add stock to cover. Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
Step 3. Just before you want to eat the soup, cook the pasta 2 minutes short of the package directions. Add the strained pasta to each serving bowl. Pour the soup over the top and stir. Garnish with extra parmesan cheese, black pepper, and a drizzle of a good quality olive oil.
Step 4. Enjoy!
What Else Can I Use?
- Any sturdy green, such as kale or escarole, can be used in place of all or part of the cabbage.
- Feel free to use all white beans in this soup, or even chickpeas.
- I use Banza chickpea gluten-free pasta or Jovial Foods brown rice gluten-free pasta, but regular semolina pasta can be swapped in.
- If you aren’t vegetarian, and have chicken stock on hand, use that instead.
- The omission of the parmesan rind and grated cheese will make this soup vegan.
This Soup is Special Because:
It comes together in under an hour, making it ideal for any winter weeknight dinner.
It is a warm and comforting soup that requires minimal prep work and it’s one that everyone is sure to love and enjoy!
This easy and flavorful vegetable soup is filling on its own. To make it the perfect winter dinner serve it with crusty bread and/ or a side salad.
Be Sure To Check Out These Other Soup Recipes:
If you make this Vegetarian Winter Minestrone Soup, 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!
Winter Vegetable Minestronekrhashmore
- large stockpot
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 6 cloves garlic diced
- 1/4 cup olive oil
- 3 cups cabbage roughly chopped
- 1/2 tsp dried thyme
- 2 dried bay leaves
- Parmesan rind (optional)
- 1 (15) oz can white beans drained and rinsed
- 1 (15) oz can pinto beans drained and rinsed
- 8 cups vegetable stock homemade or low sodium store bought
- 2 cups dried small gluten-free pasta small shells or elbow macaroni
- kosher salt
- black pepper
- 1/2 cup grated parmesan cheese for topping
- good extra virgin olive oil for topping
- Set a large stockpot over medium heat. Add olive oil. Saute the onion, carrot, celery, and garlic with a big pinch of salt in the olive oil until tender.
- Add the cabbage, dried thyme, bay leaves, beans, and cheese rind. Add stock to cover.
- Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
- Just before you want to eat the soup, cook the pasta two minutes short of package directions, and add the strained pasta to each serving bowl. Pour the soup on top and stir.
- Garnish with extra parmesan cheese, black pepper, and a drizzle of good olive oil.
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…
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…
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 salad now has over 5 Million views on Tik Tok, so I’m guessing there’s a good chance you have!
This is not your Aunt Mary’s broccoli salad.
No offense, Aunt Mary.
Admittedly, I’ve never been a big fan of traditional broccoli salad made with raw broccoli and a mayonnaise based dressing. This Revolutionary Broccoli Salad made me start thinking of broccoli salad in a whole new way.
“Revolutionary Broccoli Salad” is a big claim, and not one I take lightly. Here’s why I stand by that:
- Instead of serving the broccoli raw, we are blanching it for a mere 5-10 seconds first. This doesn’t cook the broccoli, it simply softens the texture and flavor, allowing it to soak up the other flavors and resulting in a bright green color. Beautiful.
- We are making it a full meal in a bowl by adding quinoa so you get veggies, grains, and healthy fats all in one bowl.
- Dried cherries! Raisins are traditional, but I like the tart/sweet flavor of cherries in this so much more.
- We often think of Broccoli Salad as a summer barbecue dish, this salad is much more versatile and is a perfect lunch or side any time of year.
what else can i use?
- If you don’t have quinoa, you can use farro or even rice in place of it. If you don’t eat grains, simply leave it out!
- In addition to dried cherries, dried apricots or raisins are great in here.
- No scallions? Red onion or shallot works.
- I use a very sharp cheddar in this salad, you want a lot of flavor. Feel free to leave out the cheese if you’re dairy-free. It will still be delicious.
- Hemp seeds are not absolutely necessary, so you can omit if you can’t get your hands on some or don’t want to be bothered. I like the texture and think it does add to the dish, however!
Revolutionary Broccoli Salad (Gluten Free, Vegetarian)
- small saucepan
- 1 cup quinoa, rinsed
- 2 large heads of broccoli, stalk and ends trimmed
- 1/3 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1/2 cup dried cherries, halved if they are large
- 4 oz. extra sharp cheddar cheese, diced small
- 4 scallions, white and green parts thinly sliced
- 2/3 cup sliced, toasted almonds
- 1/3 cup hemp seeds
- Kosher salt
- Fresh cracked black pepper
- Fill a small, lidded pot and a large lidded pot with heavily salted water and bring to a boil.
- Cut the broccoli heads into small florets and the stalk into 1/2 inch pieces and reserve,
- Cook quinoa in the small pot for 10-13 minutes until cooked. We are cooking this like pasta, so don't worry about water to quinoa ratio.
- Drain quinoa, put back in the pot and cover top of pot with a paper towel. This will help the quinoa get fluffy rather than soggy as it cools since the paper towel absorbs water.
- When the large pot of water is boiling, blanch all of the broccoli for 5 seconds only, then strain the whole pot into a colander. Run cold water over the broccoli to cool it quickly and keep it from continuing to cook.
- In a large bowl combine quinoa and broccoli. The quinoa will still be slightly warm, so now is the time to add the olive oil, lemon juice, and 1/2 teaspoon of salt.
- Add in cherries, cheddar, scallions, almonds, hemp seeds, and a few cracks of black pepper.
- Let sit, covered, for at least 30 minutes before serving, or refrigerate and enjoy all week!
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…
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…
Oh, 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 made of garlic, caramelized onion, lemon, and yogurt. And of course, reserved pasta water (you know me by now.)
This dish is light and flavorful with depth and sweetness from slow caramelized onions, brightness from lemon, and creaminess from the yogurt and starchy pasta water. A dusting of basil before serving and it’s basically summer on a plate. One of the best parts is that leftovers, eaten cold, make for a delicious pasta salad lunch the next day.
“what else can I use?”
I use Banza chickpea penne in this. Feel free to use any pasta you like, including regular durum wheat pasta.
The yogurt I used is a goat’s milk yogurt from Trader Joe’s. You can use your favorite, just make sure it has some fat to make the sauce creamy.
- Some toasted walnuts or pine nuts give this a lovely texture. Simply add with the basil before serving.
If you make this Creamed Corn Pasta with Zucchini, 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!
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
- Large saute pan
- large stockpot
- 8-10 oz penne pasta I use Banza chickpea penne
- 1/3 cup extra virgin olive oil
- 4 cups zucchini, cut in a 1 inch dice
- 2 ears of corn, shucked and kernels removed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup plain unsweetened yogurt I use goat's milk yogurt
- 1/3 cup fresh basil, chopped
- zest from one lemon
- juice from 1/2 of a lemon
- Kosher salt
- fresh cracked pepper
- Place the olive oil in a large saute pan over medium-low heat.
- When hot, add the diced onion with a pinch of salt.
- Cook for 15 minutes, stirring as needed, until caramelized.
- Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for a mere three minutes, stirring once.
- Transfer vegetables to a large bowl and set aside. The zucchini will seem like it's underdone, but it will continue to cook as it sits. Do not overcook or it will be mushy.
- Bring a large pot of generously salted water to a boil.
- Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
- Strain pasta and transfer to the bowl of vegetables.
- In the same saute pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.
- Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
- Remove from heat and add chopped basil before tossing again.
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…
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…