It took me a long time to get on board with chia pudding- that texture is not for everyone. But the gelling quality of the chia seeds that makes chia pudding so unpleasant for some also makes it perfect to achieve a blended pudding texture! For this blended chia pudding, you simply put all your chia pudding ingredients in a blender to achieve a smooth and creamy texture that is surprisingly reminiscent of the pudding cups I enjoyed as a child. Give it a try if you want all the benefits chia seeds can offer without those little slippery seeds getting stuck in your teeth.

I’ve been enjoying these little jars of blended chia pudding as a quick breakfast, snack, or dessert that I can just grab from the fridge anytime I’m craving something sweet. All 5 ingredients are added to a blender, then blended until very smooth and creamy. The chia seeds will instantly begin to thicken the pudding and you can eat it right away, but I think it’s better after it’s been chilled.

If you’d prefer to enjoy this chia pudding without blending it, simply add all the ingredients to a large bowl and stir until well combined. Let it sit for 15 minutes before stirring again and pouring into individual jars if desired.

Chocolate Peanut Butter Chia Pudding

Simple 5-ingredient blended chia pudding with cocoa and peanut butter. Sweetened with maple syrup, this creamy and satisfying breakfast or snack can be prepared ahead of time and enjoyed with your favorite toppings.

• Author: Jillian
• Yield: 4 servings 1x

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Ingredients

• 2 1/2 cups plant milk (unsweetened)
• 1/2 cup chia seeds
• 1/4 cup maple syrup
• 1/4 cup peanut butter
• 1/4 cup cocoa powder
• pinch of salt

Instructions

Simply add all ingredients to a high-speed blender and blend until very smooth and creamy. Best if chilled before enjoying.

As always, I hope you enjoy this recipe and tag me on Instagram when you make it! Thanks for stopping by xo

When all signs of winter finally fade away in mid-April here in Pennsylvania, I start to seriously crave fresh vegetable-forward meals like big salads with plenty of protein and a yummy sauce every day. I often get stuck eating the same boring salad over and over, so I decided to challenge myself to create 10 vegan salad recipes  to share here on the blog with you all!

These tofu lettuce wraps are the first installment in my Spring and Summer Salad Series. I cant wait to share more creative salads with you over the next few weeks and I hope you enjoy making them. My goal is to for us all to eat more salad but also to expand our notions of what salad can look like!  I hope you’ll file away your favorite proteins, dressings, and ingredient combinations to use in future meals.

In this easy vegan lunch or dinner that’s ready in under 45 minutes, crispy baked tofu is tossed in a tangy tahini sauce and served in fresh leaves of lettuce. The versatile nut-free sauce is a great alternative to peanut sauce and the elements of this meal can be easily prepared ahead of time.

Tangy Tahini Tofu Lettuce Wraps

In this easy vegan lunch or dinner that’s ready in under 45 minutes, crispy baked tofu is tossed in a tangy tahini sauce and served in fresh leaves of lettuce. The versatile nut-free sauce is a great alternative to peanut sauce and the elements of this meal can be easily prepared ahead of time.

• Author: Jillian
• Prep Time: 10
• Cook Time: 35
• Total Time: 45 minutes
• Yield: 3 servings 1x

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Ingredients

for the tangy tahini sauce:

• 1/4 c + 2 tbsp tahini
• 1 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp chili paste
• 1 inch of fresh ginger, grated
• pinch of salt
• 2–4 tbsp water

for the tofu:

• 16 oz extra firm tofu, pressed
• 1 tbsp high heat oil
• 1 tbsp tamari
• 2 tbsp cornstarch or arrowroot starch
• fresh black pepper

to serve

• romaine lettuce leaves
• shredded cabbage
• shredded carrots
• chopped almonds
• red pepper flakes

Instructions

1. Preheat your oven to 400
2. Make your sauce by whisking together all of the sauce ingredients in a bowl, adding water as needed to achieve a smooth texture. Pour half the sauce into a smaller bowl and leave half in the bowl you made the sauce in. Set aside.
3. Cut your tofu into 1 inch cubes and place in a large bowl along with the oil, tamari, cornstarch, and black pepper. Use a large metal spoon or thin rubber spatula to gently toss the tofu in the bowl without breaking too many pieces  (I usually tilt the bowl to the side and “fold” the tofu gently with the spoon)
4. Place the tofu cubes onto a lined baking sheet and put in the oven to cook for 20 minutes.
5. After 20 minutes, carefully flip each piece of tofu (I use a thin metal spatula to loosen each piece without tearing the crust that has formed on the bottom of the tofu) before returning to the oven to cook for another 15 minutes until crispy.
6. Meanwhile, assemble your “salad bar” with the lettuce leaves and toppings.
7. When the tofu is finished cooking, it will be golden brown and crispy. Remove each piece from the pan while still hot and place into the larger bowl of tahini sauce and toss to coat well.
8. Assemble your wraps by placing 3-4 pieces of tofu on each lettuce leaf along with the shredded cabbage and carrots, chopped nuts, extra tahini sauce, and any other toppings you’d like. Serve immediately and store extra ingredients separately.

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I’m sneaking in one last cozy soup recipe for the season in the form of this spiced red lentil soup. This basic recipe can be made with very few ingredients and is extremely flexible. It’s not anything new, just my take on a pretty classic red lentil soup. What makes it special is a quick little preserved lemon and tomato salad stirred in at the end. The result is a a serious flavor bomb of a soup- you’ll be biting into tender juicy cherry tomato halves and tangy bits of preserved lemon with every spoonful of brothy spiced red lentils.

I regret not having anything green and herbaceous to top this with, and that nearly stopped me from shooting the recipe at all. My “all or nothing” tendency has not been serving me well during this period of isolation where trips to the store are extremely infrequent. But I’m trying to be more flexible and just work with what I have. I would encourage you to do the same especially if you think you might like to make this recipe but you don’t have one or more ingredient. Make it work! That’s often how delicious new meals are conceived, in my experience. Flexibility is a trait that I admire in others and am constantly trying to embody in my own life, and there’s never been a better time to practice going with the flow.

For this recipe, I used Moroccan Preserved Lemons from Casablanca Market. They were kind enough to send me a few of their products to try but I wasn’t paid to use them for this post. Their preserved lemons added so much intense flavor to this soup and have been a very welcome addition to my kitchen!

Tips for Making Spiced Red Lentil Soup with Preserved Lemons and Tomatoes:

• Use any kind of onion. Even red onion or shallot would be fine.
• Chop your ingredients in a food processor if you’re able- it will save a ton of time and the finely chopped veggies will become incredibly flavorful and melt away as the soup cooks.
• If you don’t have red lentils, you could use green lentils or cooked chickpeas in this soup.
• I would highly recommend sprinkling some chopped dill or cilantro over the finished soup if you do have it. Any herb or a spoonful of pesto would be delicious.
• You could also stir in a handful of chopped kale or spinach if you want a more veggie-heavy soup.
• A dollop of coconut yogurt or a drizzle of cashew cream would be delicious as well.

• Print

  Spiced Red Lentil Soup with Preserved Lemons and Tomatoes

  

  This simple spiced red lentil soup recipe can be made with very few ingredients. What makes it special is a quick little preserved lemon and tomato salad stirred in at the end. The result is a a serious flavor bomb of a soup- you’ll be biting into tender juicy cherry tomato halves and tangy bits of preserved lemon with every spoonful of brothy spiced red lentils.

  • Author: Jillian

  Scale 1x2x3x

  Ingredients

  • 1 medium yellow onion
  • 2 stalks of celery
  • 2 medium carrots
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves of garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne
  • 1 cup red lentils
  • 5 cups water or stock
  • 1 pint of cherry tomatoes
  • 2 preserved lemons
  • 1/2 – 1 tsp red pepper flakes

  Instructions

  1. Peel the outer skin off your onion and chop off both ends. Roughly chop it and add it to a food processor. Roughly chop 2 stalks of celery and 2 medium carrots and add them to the food processor as well. Pulse several times to start chopping the veggies, then run the food processor on low until the vegetables are finely chopped but be sure to stop before they start to turn into a paste.
  2. Heat a large soup pot over medium to medium high and add the olive oil. Scrape the contents of the food processor into the pot along with 1/2 tsp of salt and 1/2 tsp of black pepper and stir well. Saute for 10 minutes. The vegetables will seem like a lot at first but they’ll shrink down as they cook.
  3. Meanwhile, smash, peel, and mince 3 cloves of garlic. Gather your cumin, coriander, turmeric, and cayenne. Rinse your red lentils.
  4. Add the garlic and spices to the soup pot and cook for another 2 minutes, stirring frequently. Use a splash of water or stock to deglaze the pan if necessary, then add the rest of the liquid (I used a vegan chicken broth) and the red lentils to the pot.
  5. Bring to a boil, then reduce the heat and cook, covered, for 20 minutes.
  6. While the soup cooks, halve a pint of cherry tomatoes and add them to a medium bowl. Chop 2 preserved lemons and try to remove most of the seeds. Add the chopped lemons to the halved tomatoes along with the red pepper flakes and stir well. Set aside.
  7. Remove the lid and give the soup a good stir. You might want to cook longer to let it thicken up more, or you might want to add a bit of hot water to make the soup a little more brothy.
  8. Stir most of the tomato salad (reserve about 1/2 for topping individual servings) into the soup and taste to see if it needs more salt, acid, or heat. Serve topped with the reserved tomatoes and extra black pepper and red pepper flakes if desired.

Hi, friends. I’m going to refrain from saying a lot here besides I hope you’re well and have enough to eat. It feels weird sharing content during such an uncertain time, but what else is a food blogger to do during a global pandemic other than share pantry-centric recipes?

This Spiced Split Pea Soup is made with fresh asparagus, but it doesn’t require any specific fresh produce. If you have fresh or frozen broccoli, kale, or spinach, throw em in. Other pulses such as red lentils, mung beans, or cooked chickpeas or white beans would be wonderful here. Please consider any recipe I share now (and anytime) a template that can be customized based on what you have and what you like. And my Instagram inbox is always open for questions regarding substitutions.

Spiced Coconut, Asparagus, and Split Pea Soup

This creamy vegan soup can be made with pantry staples and any green vegetable you had on hand. The vibrant flavor comes from fresh ginger and lemon juice paired with garam masala and canned coconut milk.

• Author: Jillian

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Ingredients

• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• pinch of salt
• 3–4 cloves of garlic, minced
• 2 inch piece of ginger, minced
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 bunch of asparagus, tough ends removed, chopped
• 3/4 cup dry split peas, rinsed
• 5 cups of vegetable broth
• 1/2 cup canned coconut milk
• 1/2 tsp salt
• freshly cracked black pepper
• 1 tbsp or more fresh lemon juice
• more coconut milk to drizzle on each serving

Instructions

1. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened.
2. Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently.
3. Add the chopped asparagus and the split peas along with the vegetable broth, coconut milk, salt, and pepper.
4. Bring to a boil, cover, and simmer for 20-25 minutes until the peas are very tender.  Remove from heat and allow to cool for several minutes before carefully transferring to a blender (may have to do in 2 batches) and blending until very smooth.
5. Return the soup to the pot and add the lemon juice as well as more salt or other seasonings if desired. Serve garnished with more coconut milk.

Thanks for visiting! I’d love to connect with you over on Instagram. Please don’t hesitate to reach out.

Peanut butter chickpea curry, one of my very favorite chickpea recipes. This curry recipe is creamy, slightly spicy, and full of vegan protein. It’s ready in under 30 minutes and meal-prep friendly.

This Peanut Butter Chickpea Curry is a great meal to make a big batch of because it only becomes more flavorful while it waits for you in the fridge. It’s a little rich and indulgent from the peanut butter and coconut, packed with plant protein from good ol’ chickpeas, and you can easily add any vegetables you prefer. I chose to add chopped baby spinach to the peanut butter chickpea curry because that’s what I had and I like how spinach melts away so easily into the sauce of a curry without much time or effort.

I’ve published a peanut butter curry sauce recipe before but this is a huge improvement. It’s simple and customizable for whatever you have available in your kitchen. If you wanted to make just the sauce portion of this peanut butter chickpea curry, you could pair it with tofu, tempeh, cauliflower, or lentils instead. I also think this would be a fun alternative to the Thai-style peanut sauces I often pour over cold soba noodles.

Peanut Butter Chickpea Curry Tips:

• onion, garlic, ginger, and chili are a classic flavor team to start any Indian-style stew
• use your favorite curry powder blend- each one is different. I’m partial to the mild curry powder from Gneiss Spice because it has a well-rounded flavor that isn’t too heavy on the chili or turmeric like a lot of curry powders can be! I get the mild one because I like to control how much heat goes into my dishes.
• along with curry powder, add more of any spices you have an affinity for- I always like to have more turmeric and cumin in any curry I make. With time, you can start making your own spice blends.
• Use a high-powdered blender if you have one, but a stick blender or food processor would do just fine here!
• If you’re concerned about the fat content of this dish, remember that it makes multiple servings and that fat helps you absorb many of the nutrients in your food, so don’t be too scared of it! That said, you could use light coconut milk or omit the coconut milk altogether and replace it with more water if you like.
• Serve alongside rice or naan, or roast some sweet potatoes like I’ve done- the peanut butter curry sauce pairs so well with the creamy roasted sweet potato!

Peanut Butter Chickpea Curry

Peanut butter chickpea curry, one of my very favorite chickpea recipes. This curry recipe is creamy, slightly spicy, and full of vegan protein. It’s ready in under 30 minutes and meal-prep friendly.

• Author: Jillian
• Cook Time: 30 minutes
• Total Time: 30 minutes

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Ingredients

• 2 tbsp unrefined coconut oil
• 1 medium sweet onion
• 1/2 tsp coarse sea salt
• 4 cloves of garlic
• 1 large “thumb” of fresh ginger, about 2–3 inches
• 1 small green chili
• 1 tbsp curry powder of choice
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp tomato paste
• 1/3 cup creamy peanut butter
• 1/2 cup coconut milk
• 1/2 cup water
• 1 tsp tamari
• 3 cups cooked chickpeas (about 2 cans’ worth)
• 4 cups baby spinach
• the juice of 1 large lime
• optional, to serve: chopped peanuts, cilantro, chili flakes, sriracaha

Instructions

1. Start preparing your rice or roasted sweet potatoes now if you’ll be serving them.
2. Heat a large pan over medium with your coconut oil ( I used a large cast iron. A soup pot would be fine too)
3. Dice your onion and add it to the pan with the salt. Cook for about 5 minutes.
4. Roughly chop your garlic, peeled ginger, and chili. They are getting blended later, so don’t worry about perfection here. Add these to the pan and cook for 2-3 minutes
5. Add the curry powder, turmeric, and cumin along with a splash of water and mix well. Let the spices cook for a minute or so and then scrape the contents of the pan into a blender along with the tomato paste, peanut butter, coconut milk, water, and tamari. Blend until very smooth.
6. In the same pan, add the cooked chickpeas and the blended sauce. Heat this mixture until it’s nearly boiling, then reduce to low and cook for 15 minutes, stirring occasionally. Cook for longer if desired.
7. Roughly chop your baby spinach and add it to the pan along with the lime juice and more salt if needed.  Stir well.
8. Once the spinach wilts, serve with desired sides and garnishes and enjoy! Store in the fridge for up to a week.

I hope you enjoy my recipe for Peanut Butter Chickpea Curry. It’s such a versatile little stew to add to your meal plan! Please feel welcome to contact me here or on @plantandsoulkitchen on Instagram if you have any questions or issues regarding this recipe! And please tag me in a snapshot of your creation of any of my recipes. xo Jillian

My easy recipe for fudgy vegan brownies calls for only 8 simple ingredients and results in an indulgent and chewy brownie that you wouldn’t guess was vegan! The optional flaked salt and chocolate chip topping gives the brownies a fancy touch without the added effort of frosting.

Sharing vegan baked goods can feel very courageous to me . To offer someone a brownie you made and say “it’s vegan” automatically puts you in a vulnerable place compared to simply offering a “real” brownie. I think many people have the assumption that vegan = wholesome and pure and healthy, so therefore the brownie will also be gluten-free and refined sugar free and cooked under a full moon. And if it does still have real flour and sugar, will it still taste as good when not accompanied by cow’s milk and chicken’s eggs?

These simple fudgy vegan brownies are indeed made with real sugar and flour, because I wanted a really good authentic brownie experience. Now I am about to tell you that these brownies contain tofu, and you’ll be very skeptical. These brownies contain tofu. Not to make them *high protein* (though that is a perk) or anything like that, but because silken tofu is a great egg replacer that helps contribute to the overall fudgy vegan brownie vibe I was going for. It helps make the batter smooth and silky and bake up with enough structure that they can be removed from the pan without falling apart.  I think flax egg can add a little too much texture sometimes, so I wanted to test an alternative and it worked great!

So anyway, I think you can confidently make and share these fudgy vegan brownies and they’ll stand strong for what they are- brownies. That happen to be vegan.

Fudgy Vegan Brownie Tips:

• Plain all-purpose flour and organic cane sugar are my ingredients of choice for this recipe and I have not tested them with any gluten-free flours or alternative sweeteners. Substitute at your own risk and do let me know if you have any success 🙂
• I used Kirklands creamy almond butter for this recipe but I would imagine any really creamy and smooth nut or seed butter would do the job. Sunflower butter or tahini might have a stronger taste in the end product, though.
• A food processor was my tool of choice to mix the batter to velvety smooth perfection, but you could use a hand or stand mixer as well. Since the recipe contains silken tofu, mixing it completely by hand could prove to be difficult.
• The recipe calls for only 1/4 tsp of salt because I was very liberal with the flaky salt topping. If you’d prefer to skip the flaky salt, you could increase the salt in the batter to 1/2 tsp or leave it at 1/4 tsp if you don’t love salt as much as I do.
• I called for 3/4 cup of sugar in this recipe because I didn’t want them to be overly sweet, but you could increase to a full cup if you prefer.
• Adding the hot coconut oil to the wet ingredients and mixing really well before adding the flour is what helps the top of the brownies have that slightly shiny crackly top that I find desirable in a brownie.

Fudgy Vegan Brownies

My easy recipe for fudgy vegan brownies calls for only 8 simple ingredients and results in an indulgent and chewy brownie that you wouldn’t guess was vegan! The optional flaked salt and chocolate chip topping gives the brownies a fancy touch without the added effort of frosting.

• Author: Jillian
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes

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Ingredients

• 1/2 cup coconut oil (unrefined if you don’t mind a coconut taste, otherwise use refined)
• 3/4 cup organic cane sugar
• 8 oz silken tofu
• 1/2 cup smooth and creamy almond butter
• 2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup all purpose flour
• 1/2 tsp baking powder
• chocolate chips and flaky salt for topping, optional

Instructions

1. Preheat your oven to 350 F. Line an 8×8 pan with parchment paper. I really recommend lining instead of greasing because these brownies are pretty delicate and tough to remove without the parchment paper.
2. Melt 1/2 cup coconut oil on the stovetop or in the microwave. Don’t leave it to cool- it should still be pretty hot going into the mix.
3. In a food processor (or bowl + mixer), add the sugar, almond butter, tofu, vanilla, cocoa powder, and salt. Process until very smooth and creamy.
4. With the motor running, add the hot coconut oil and continue to process until the mixture is quite uniform and silky, about 1 minute.
5. Add the flour and baking soda and pulse 5-10 times until the flour has been incorporated into the wet mixture. You should have a very smooth and velvety brownie batter at this point.
6. Pour the batter into the prepared baking dish. Use a rubber spatula to scrape out the food processor and to guide the batter to the edges of the pan evenly.
7. Scatter several handfuls of chocolate chips over the top of the batter and place in the oven to bake for 22 minutes. When the top of the brownie have started cracking, they don’t jiggle when gently shaken, and the edges have started to pull away from the sides of the pan, they’re ready to remove from the oven. I don’t use the toothpick test here- they need some time to keep cooking in the pan out of the oven.
8. Sprinkle flaky salt over the brownies straight out of the oven, but leave the brownies in the pan for at least 20 minutes before gently removing with the parchment. They’ll set up enough to cut easily after about an hour, but I usually don’t wait that long before cutting myself a test piece.
9. Store covered at room temperature for 3-4 days or freeze extras in an airtight container.

Thanks for reading my fudgy vegan brownie recipe today!  If you have any questions, I’m happy to help- I am most easily reached via Instagram- @plantandsoulkitchen. Please also tag me  when you make this or any of my recipes so I can see your creations! xo Jillian

Winter can be a tough time for me to feel motivated to take care of myself, but it’s the time of year when it’s most important to settle into some cozy simple routines that help me stay well. A nourishing breakfast is one of those cozy habits- I have oats 6 out of 7 days a week (the other day is bagels of course) and it works for me.

To make these lush and nutritious creamy golden oatmeal is simple to prepare.  Heat a little coconut oil in a large pot, then add turmeric, cinnamon, and black pepper and heat for a minute. Add your soaked and rinsed steel cut oats along with water or plant milk, and bring to a boil. Cover and cook, then stir in maple syrup and coconut milk. Continue cooking until thickened and eat right away or save for future breakfasts.

Simple Creamy Golden Oatmeal

This warm and creamy golden oatmeal is flavored with earthy turmeric, naturally sweet maple syrup, and lush coconut milk. These steel cut oats can be prepared days in advance so you have a warm and nourishing breakfast to dig into each morning.

• Author: Jillian

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Ingredients

• 1 tbsp unrefined coconut oil
• 3/4 tsp ground turmeric
• 1/2 tsp cinnamon
• a few cracks of black pepper
• 1 cup of steel cut oats, soaked overnight
• 4 cups of water
• 1 tbsp maple syrup
• 1 cup coconut milk from a can

Instructions

1. bring a large pot to medium-high heat and add the coconut oil. once it’s melted, add the turmeric, cinnamon, and black pepper to the oil and stir well.
2. let the spices cook for a minute or two and then add the soaked and drained oats and the water.
3. increase the heat to high until it comes to a boil and then stir well and reduce heat to low, cover, and cook for 35 minutes.
4. remove the lid and stir the oatmeal really well, making sure to scrape up the bottom of the pot which may have some oatmeal starting to stick. keep stirring to release the starch in the oats for a full minute or so. there should be some liquid left but the process of stirring should thicken it quite  a bit.
5. return the lid to the pot and cook for another 5 minutes until the oats are very thick and little to no liquid remains, then remove from heat and stir in the coconut milk and maple syrup. portion into 4 individual bowls or storage containers and top with extra maple syrup, coconut milk, and cinnamon if desired.