Tag: vegetarian

Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)

Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)

This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing!

Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)

Zucchini ‘Tzatziki’ Dip (Vegetarian, Gluten Free)

When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!

Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing (Gluten Free, Vegetarian)

Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing (Gluten Free, Vegetarian)

This watermelon salad with cucumber, feta and honey-lime dressing is quick, delicious and deserves to be on every entertainers table this summer. A gluten free, vegetarian delight, it’s refreshing and about as close to the taste of sunshine as we can get (in my opinion). The crispy cold watermelon and cucumber mixed with salty feta, tart lime juice and sweet honey paired with the most beautiful hint of warmth from the ginger – talk about chefs kiss! The ginger really sets it apart and is that subtle “something” you can’t quite put your finger on.

Watermelon is FULL of water so as the salad sits, the liquid is drawn out of it and the cucumber. This isn’t ideal for serving as a salad, although I would liken the liquid to a watermelon V8 – which I totally adore – so I enjoy it just the same. All this to say that this salad should be served right away. I recommend making sure it is the last thing you make before you sit down to enjoy your meal, but thankfully it is quick and easy to put together!

If the salad does have to sit for a while, it will still be delicious, but it may be somewhere between a cold soup and salad, so keep this in mind!

Watch Me Make My Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing

If you’re in need of some more refreshing summer salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing

Step 1. Make the dressing first: In a small bowl, whisk together the ginger, honey, juice from one lime, olive oil, salt and pepper.  Taste it, and add the second lime’s juice if needed.  Set aside.

Step 2. Make the salad: In a large serving bowl, combine the watermelon, cucumber, mint, basil, and ¼ cup of the feta.

Step 3. Top the watermelon salad with the dressing and gently toss to combine.

Step 4. Top with the remaining feta cheese and serve right away.

Step 5. Enjoy!

What Else Can I Use?

  • You can use Persian cucumbers, or even regular cucumbers, just peel the skin off regular cucumbers as it can be tough.
  • Leave out the ginger if you don’t have it, or don’t care for it.
  • If you’re dairy-free, omit the feta.
  • If you’re vegan, use vegan feta or omit and use maple syrup instead of honey.

This Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing is special because:

It’s a beautifully refreshing summer bite

It has a perfect balance of flavors: salty, sweet, tart and incredibly fresh

The hint of ginger really sets it apart and is that “something” you can’t quite put your finger on

More Refreshing Summer Salads

Berry Caprese Salad

Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Gluten Free, Vegetarian)

Italian Cucumber and Tomato Salad (Gluten Free, Vegan)

If you make my Watermelon Salad with Cucumber, Feta and Honey-Lime 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing (Gluten Free, Vegetarian)

This watermelon salad is quick, delicious and deserves to be on every entertainers table this summer. A gluten free, vegetarian delight, it's refreshing and the taste of sunshine in every single bite. 
5 from 2 votes
Prep Time 10 minutes
Course Lunch, Salad, Side Dish
Cuisine American
Servings 8
Calories 156 kcal

Ingredients
  

For The Honey-Lime Dressing

  • 1 tablespoon fresh ginger grated
  • 1 tablespoon honey
  • Juice from 2 limes
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon Kosher salt
  • teaspoon fresh cracked black pepper

For The Watermelon Salad

  • ½ medium watermelon peeled cut into 1-inch cubes
  • 1 English cucumber cubed
  • cup mint leaves chopped
  • cup fresh basil leaves chopped
  • ½ cup feta cheese crumbled

Instructions
 

  • Make the dressing: In a small bowl, whisk together the ginger, honey, juice from one lime, olive oil, salt and pepper. Taste it, the lime juice should be coming through, so add the second lime if needed. Set aside.
  • Make the Salad: In a large serving bowl, combine the watermelon, cucumber, mint, basil, and ¼ cup of the feta.
  • Top the watermelon salad with the dressing and gently toss to combine.
  • Top with the remaining feta cheese and serve right away.
  • Enjoy!

Nutrition

Calories: 156kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 257mgPotassium: 395mgFiber: 2gSugar: 20gVitamin A: 1812IUVitamin C: 25mgCalcium: 79mgIron: 1mg
Keyword Cucumber, Feta, salad, salad dressing, Watermelon
Tried this recipe?Let us know how it was!
The Ultimate Healthy 7-Layer Dip (Gluten-free, Vegetarian-optional)

The Ultimate Healthy 7-Layer Dip (Gluten-free, Vegetarian-optional)

This dip will make you the talk of the neighborhood. Perfect for barbecues, potlucks, or casual get-togethers, this healthy take on a classic 7-layer Mexican dip is sure to impress your friends and family with its lightness, freshness, and explosion of flavors.

Vegetarian Chopped Antipasto Salad

Vegetarian Chopped Antipasto Salad

Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.

Quinoa Glow Salad (Gluten-Free, Vegetarian)

Quinoa Glow Salad (Gluten-Free, Vegetarian)

This salad is sure to make you glow from the inside out! It’s not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.

Carrots, turmeric, quinoa, pears, and lemon are all powerhouse ingredients when it comes to gut and skin health. Carrots are high in vitamin A which helps to repair skin tissue, turmeric has anti-inflammatory properties that can reduce inflammation in the body, and quinoa is a great source of plant-based protein and contains all nine essential amino acids. Pears are rich in antioxidants and vitamin C, which can help protect your skin from damage caused by free radicals and lemon is high in vitamin C and helps to detoxify your body and promote healthy digestion.

With every bite, I really am trying to help you cover all bases…

And for some of you who may be saying “But cheese doesn’t make you glow!” Cheese makes me happy, and being happy makes you glow, and that’s all I’ll say on that subject!

Watch Me Make My Quinoa Glow Salad

If you’re in need of some more meal in a bowl salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Quinoa Glow Salad

Step 1. Preheat the oven to 400 Degrees F.

Step 2. In a large serving bowl, whisk together the dressing ingredients.  You will use this bowl to toss your salad so set that aside.

Step 3. On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.  

Step 4. Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.

Step 5. Meanwhile, bring a medium saucepan filled with generously salted water to a boil.  Add the quinoa and cook it like pasta, simmering until just tender according to package directions.  Drain and return the quinoa to the pan.  Cover the top with a paper towel, then the lid and set aside.

Step 6. Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl.  If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.  

Step 7. Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.  

Step 8. Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.

Step 9. Enjoy!

What Else Can I Use?

This Quinoa Glow Salad is special because:

It’s packed full of texture, flavor and skin-supporting ingredients

Every bite is incredibly satisfying

It’s a fantastic meal-prep salad as it keeps all week in the fridge

Even More Spring Salads

Shaved Brussels Sprouts and Butternut Squash Salad (Vegetarian)

Celery Chopped Salad with Apricots, Gorgonzla and Pecans

Berry Caprese Salad

If you make my Quinoa Glow 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Quinoa Glow Salad (Gluten-free, Vegetarian)

This salad is not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Salad, Salad Dressing
Cuisine American
Servings 8 People
Calories 233 kcal

Equipment

  • 1 Mandoline (Optional)

Ingredients
  

Lemon-Turmeric Dressing:

  • 3 tablespoons Lemon Juice from one juicy lemon
  • cup Extra-Virgin Olive Oil
  • ½ teaspoon Dijon Mustard
  • 1 teaspoon Maple Syrup
  • ½ teaspoon Ground Turmeric
  • ¼ teaspoon Kosher salt
  • Black Pepper

Salad:

  • Kosher salt
  • teaspoon Fresh Cracked Black Pepper
  • 1 cup Dried Quinoa rinsed
  • ½ Medium Red Cabbage cut lengthwise into 4 pieces
  • 2 Large Carrots peeled, halved, and sliced into 2 inch pieces
  • 2 Large Shallots peeled and sliced thin
  • 1 Bartlett Pear cored and diced small
  • 3 ounces Goat Cheese crumbled
  • ½ cup Fresh Parsley chopped
  • Flaky sea salt such as Maldon (for finishing, optional)

Instructions
 

  • Preheat the oven to 400 Degrees F.
  • In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
  • On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
  • Roast for about 30 minutes until browned and tender, shaking the pan around halfway through..
  • Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
  • Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
  • Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
  • Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
  • This salad will keep in the fridge for up to 5 days.

Nutrition

Calories: 233kcalCarbohydrates: 25gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 144mgPotassium: 375mgFiber: 4gSugar: 6gVitamin A: 3569IUVitamin C: 39mgCalcium: 65mgIron: 2mg
Keyword Hungry Lady Salads, lemon, quinoa, spring salad, turmeric
Tried this recipe?Let us know how it was!
Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)

Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)

Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

  • Queso fresco is a great substitute for feta, as is parmesan
  • Pecans or walnuts are my preference here, almonds are good too.
  • If you’re nut-free, try using toasted sunflower seeds
  • With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

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

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

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

If you make my Celery Chopped Salad with Dates Feta and Nuts, 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!


If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

A Hungry Lady Salad that will have you rethinking Celery.
5 from 20 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Servings 6
Calories 247 kcal

Ingredients
  

  • 10 Stalks of Celery
  • ½ cup Walnuts or Pecans coarsely chopped
  • 6 Medjool Dates pitted and roughly chopped
  • ½ cup Feta Cheese crumbled
  • 1 Shallot sliced thin
  • Juice from 1 Lemon
  • 1 Tablespoon White Wine Vinegar
  • ¼ cup Extra-Virgin Olive Oil
  • teaspoon Red Pepper Flakes
  • Kosher Salt
  • Fresh Cracked Black Pepper

Instructions
 

  • Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
  • If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.
  • To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 
  • Note: If you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.
  • Place sliced celery stalks and leaves in a medium sized bowl.
  • Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
  • Serve.

Nutrition

Calories: 247kcalCarbohydrates: 21gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 150mgPotassium: 251mgFiber: 3gSugar: 17gVitamin A: 133IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Keyword Celery, chopped salad, Hungry Lady Salads, lunch salads
Tried this recipe?Let us know how it was!
Most Popular Recipes of 2022

Most Popular Recipes of 2022

This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.

Thanksgiving Essential Recipes

Thanksgiving Essential Recipes

This year I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.


Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

  • Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
  • I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
  • Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

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

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

Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

This delicious, meal-in-a-bowl kale salad is fast, easy and a perfect weekly meal prep recipe!
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Salad Dressing
Cuisine American
Servings 8 Servings
Calories 211 kcal

Ingredients
  

Salad:

  • 1 English cucumber diced
  • 2 heads Tuscan kale stemmed and chopped
  • 1 head of fennel diced
  • 2 red yellow or orange peppers, diced
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes diced
  • 3/4 cup toasted pumpkin seeds
  • ¾ cup feta cheese broken up

Creamy Hummus Dressing:

  • ½ cup hummus
  • ¼ cup olive oil
  • Juice from ½ of a lemon
  • ¼ teaspoon Kosher salt

Instructions
 

Make the Dressing:

  • If your hummus is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
  • Combine the dressing ingredients and whisk or blend until very smooth.

Assemble:

  • In a large serving bowl, combine all of the salad ingredients.
  • Pour dressing over the salad and mix well.
  • Serve.

Nutrition

Calories: 211kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 13mgSodium: 346mgPotassium: 415mgFiber: 4gSugar: 3gVitamin A: 1718IUVitamin C: 23mgCalcium: 144mgIron: 2mg
Keyword chopped salad, hummus, kale, kale salad, salad dressing
Tried this recipe?Let us know how it was!
Roasted Delicata Squash with Cinnamon Maple Butter

Roasted Delicata Squash with Cinnamon Maple Butter

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup.

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.

As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around.  I usually crave something refreshing, crunchy, and light while also being satisfying.  This savory, summery toast fits the bill.

I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.

Watch Me Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs

How To Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs

Ingredients for Ricotta Toast with Cucumber, Lemon and lots of Herbs

Step 1. Slice Cucumbers and place in a bowl.

Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.

Step 3. Toss gently to combine.

Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.

Step 5. Pile on the cucumber mixture.  Some pieces will fall off, that’s ok.  

Step 6. Enjoy!

Ricotta for Ricotta Toast with Cucumber, Lemon and lots of Herbs
Herby Cucumber Mix in a bowl for Ricotta Toast with Cucumber, Lemon and lots of Herbs

What Else Can I Use?

  • When I make toast, I either use my own gluten-free bread recipe (which will be in my cookbook, I promise!) or a quality sourdough. I find that sourdough is really kind to my digestive system, and it tastes divine too. I know many people with gluten sensitivities that can eat sourdough without issue. However, use any bread you like!
  • As noted above, use a toasted baguette to make smaller versions as an appetizer.
  • Lime juice works well in place of the lemon juice.
  • You can use any herbs you have on hand for this, I’ve just listed my favorite combination here.
  • Shallot can be replaced with thinly sliced white or red onion.
  • I love using a bit of flaky salt to top the toasts with, but your regular Kosher salt is fine too.
Ricotta on Toast Ready for Cucumber Mix

This Ricotta Toast with Cucumber, Lemon, and Lots of Herbs is special because:

It takes just 10 minutes to make.

It is vegetarian.

It is refreshing and satisfying without leaving you feeling sluggish.

It takes no cooking, just a quick flick of the toaster oven.

Ricotta Toast with Cucumber, Lemon and lots of Herbs

Want more ideas for summer toasts?

Low-Sugar Strawberry Chia Jam (Vegan, Gluten Free)
Pear + Proscuitto Crostini with Whipped Goat Cheese
Butter Pecan Overnight French Toast

If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, 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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

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

A Summery, Savory Ricotta Toast that your lunch guests will love!
Prep Time 10 minutes
Course Appetizer, Brunch, Lunch
Servings 4
Calories 298 kcal

Ingredients
  

  • 1 English cucumber thinly sliced (about 1 ½ cups)
  • Kosher salt
  • Fresh cracked black pepper
  • 1 Tablespoon fresh basil chopped
  • 1 Tablespoon fresh parsley chopped
  • 1 Tablespoon chives chopped
  • 2 teaspoons mint chopped
  • 1 small shallot sliced thin
  • Juice from ½ a lemon
  • 1 cup quality ricotta room temperature
  • 4 slices of thick cut sourdough bread toasted

Instructions
 

  • Place sliced cucumbers in a medium sized bowl.
  • Add ¼ teaspoon salt, a few cracks of pepper and toss once.
  • Add basil, parsley, chives, mint, shallot, and lemon juice.
  • Toss gently to combine.
  • Spread ricotta generously over each piece of toast along with a pinch of salt to each.
  • Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
  • Top with another small pinch of salt and serve.

Nutrition

Calories: 298kcalCarbohydrates: 39gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 440mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 498IUVitamin C: 4mgCalcium: 178mgIron: 3mg
Keyword brunch, Ricotta, summer, toast
Tried this recipe?Let us know how it was!

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.…

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 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.

Watch Me Make My Magic Lemon Meringue Pie Pudding

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How To Make Magic Lemon Meringue Pie Pudding

lemon 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.

lemon pudding

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.
lemon pudding

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!

lemon pudding

Here are some other Easter desserts to check out:

Vanilla Bean Pavlovas with Lemon Curd

Carrot Spice Snacking Cake

Berry Zucchini Cake

Coconut Lime Sheet Cake with Lime Glaze

lemon pudding

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!

lemon pudding

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

This light, creamy pudding uses tofu as a secret ingredient and comes together in just minutes. No one would ever know!
5 from 4 votes
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 205 kcal

Equipment

  • 1 High speed blender

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 205kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 78mgPotassium: 44mgFiber: 1gSugar: 35gVitamin A: 3IUVitamin C: 7mgCalcium: 113mgIron: 1mg
Keyword lemon, make ahead, pudding, spring, vegetarian
Tried this recipe?Let us know how it was!