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.

For several years now, I have been striving to eliminate plastic packaging from my kitchen whenever I can. I’ve had varying levels of success with this, as the “zero-waste” burnout is real- sometimes when I think about all the waste we create, consciously and unconsciously, it all feels pretty futile. But I’ve started to realize the most realistic way to approach a more sustainable kitchen is to give myself permission to purchase in plastic the products I can’t easily and happily create on my own.  This list includes some mock meats, certain condiments, breakfast cereals, and the occasional potato chip or other snacks. I’m probably never going to make my own tofu, lets be real.

But anything that is cheaper, tastier, and more nutritious than store-bought and which can be made without a lot of time, effort, or fancy equipment… I’m makin’ it myself.  This list has come to include granola, salad dressing, certain spice mixes, seitan, and now, crackers!

These crispy and flavorful Rosemary Pumpkin Crackers require just a few wholesome ingredients and a half hour to make. The pumpkin puree adds a seasonal flair and lovely texture to a basic cracker dough based on flour, water, and oil. Fresh chopped rosemary and ground nutmeg complement the pumpkin flavor, and the great thing is, these flavors can be substituted for other herbs and spices based on what you have on hand. Thyme and garlic would be great here, or you could go full-on pumpkin spice if desired.

Vegan Rosemary Pumpkin Crackers

These herby pumpkin crackers have a thick texture that can hold up to any dip, but they’re also flavorful enough to eat on their own. Make these rustic vegan crackers to serve alongside your favorite hummus for snacking or as part of a holiday appetizer platter.

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

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Ingredients

• 1/4 cup olive oil
• 1/4 cup warm water
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 tbsp sugar
• leaves from 1 sprig of fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 2 tbsp nutritional yeast
• 1 1/4 cup flour (I used a mix of all purpose and whole wheat)
• 1 tsp baking powder
• 2 tbsp nutritional yeast
• flaky salt or kosher salt to garnish, optional

Instructions

1. preheat the oven to 400 degrees and prepare a piece of parchment paper to fit a large baking sheet.
2. into a large bowl, whisk together the olive, water, pumpkin puree, sugar, salt, nutmeg and rosemary.
3.  add the nutritional yeast, baking powder, and flour to the bowl and mix together with a wooden spoon until a ball of dough forms.
4.  dump the dough out onto the piece of parchment paper you prepared, flour a rolling pin, and roll out the dough to the edges of the paper. if your dough is sticking to your rolling pin a lot, you could cut another piece of parchment paper to put between your dough and the rolling pin. it doesn’t have to be a perfect shape, just roll it out to the edges until the dough is about 1/8 inch thick.
5. carefully transfer the parchment paper with the rolled out dough to the baking sheet and use a sharp knife or pizza cutter to score the dough in a grid, not cutting through all the way. make the crackers whatever size you prefer- I went with 1 1/2 inch squares. sprinkle flaky salt or kosher salt over the surface of the crackers if desired.
6. place the baking sheet in the oven and bake for 22 minutes. when they’re golden brown, slightly puffed up, and crispy around the edges, remove them from the oven. they’ll crisp up a little more as they rest. if the edges are very crispy and the middle crackers are still quite soft, you can break off the crispiest ones and set aside, then carefully break up the rest and return to the oven to cook for another 3 minutes.

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Warning: this post briefly discusses my former obsession with healthy eating so with love I suggest you skip it if you are sensitive to this topic.

I am fan of eating oats for breakfast-year round and I have been for as long as I can remember. In college, I microwaved exactly 1/2 cup of quick-cooking oats in water every morning before class and topped it with one banana, and 1/2 tbsp of peanut butter. Instead of sweetening it, I added tons of cinnamon. It was a very utilitarian meal that was tied up in my 20 year old self’s idea of what was healthy and low-calorie. Every morning, the same exact breakfast.

Over time, I’ve changed my diet many times, but oatmeal has remained a staple food. I ruined my oats every morning one summer with bitter and expensive adaptogens.  I tried to get on board with savory oats (we have rice for a reason, people!) because I was limiting sugar (even fruit!) for awhile. I won’t get into all the different ways I obsessed over my health over the past 10 years, but suffice it to say that my obsession with healthy eating was anything but healthy. Now I’m just over here trying to intuitively eat plants that will nourish me and taste good. And I wake up every morning craving my old friend oatmeal. (Hello, oat council? Sponsor me please).

In the summer, I usually soak rolled oats in yogurt overnight and top them with fresh or frozen berries and mango. This is a great warm-weather breakfast that’s easy to meal-prep for a busy week. I have a recipe for my favorite Coconut Yogurt Overnight Oats with Sunny Mango Sauce here on my site if you’re interested!

This time of year, however, I am all about hot steel cut oats simmered in coconut milk and seasoned with warming spices.  I also meal-prep these oats because I’m not trying to spend an hour cooking steel-cut oats every morning. They reheat beautifully in the microwave or on the stove with an extra splash of milk. My current favorite topping of choice is caramelized apples, also great to prepare ahead of time.

I hope you enjoy this recipe for Spiced Apple Crisp Oatmeal. The oats are cooked in canned coconut milk, so they’re extra creamy and indulgent. Simmered in coconut oil and coconut sugar, the warm caramelized apples are seasoned with warming clove, caradamom, and cinnamon. Finally, a sprinkle of your favorite granola lends the perfect crunch.

Vegan Spiced Apple Crisp Oatmeal

Spiced Apple Crisp Oatmeal is the perfect fall breakfast. Warming spices like cardamom, clove, and cinnamon are cozy and soothing for the colder months while canned coconut milk adds a luscious creaminess to the oats. Seasonal and nourishing, not to mention delicious, this vegan steel-cut oat porridge is a meal-prep friendly breakfast option.

• Author: Jillian
• Cook Time: 60 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x

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Ingredients

For the oats:

• 1 13.5-oz can of coconut milk
• 2 cups of water
• 1 cup of steel cut oats
• a pinch of sea salt

For the apples:

• 4 small apples
• 2 tbsp coconut oil
• 1 tbsp coconut sugar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground clove
• 1/2 tsp vanilla extract
• 1 tsp vanilla extract

For topping:

• your favorite granola
• extra spices, optional
• tahini or almond butter, optional

Instructions

1. In a large pot, bring the coconut milk and water to a boil.
2. Add the oats, stir well, reduce the heat to low, and cover.
3. Cook for 45-60 minutes or until the oats have thickened, stirring occasionally. If you want a thinner porridge, add a splash of hot water. If you want them thicker, cook for the full 60 minutes.
4. While the oats cook, peel and chop or slice your apples.
5. Heat the coconut oil in a frying pan over medium heat and add the apples, coconut sugar, maple syrup, and spices. Stir to coat the apples in the sugar and let them cook for 3-4 minutes, stirring occasionally. Cook for longer if you like a softer apple. Remove from heat, add the vanilla extract, and set aside.
6. Serve the oats with a scoop of caramelized apples an a handful of granola. Add more spices and a drizzle of nut butter if desired.

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

You’re going to want to add these cookies to your holiday baking list! They’re lightly sweet, nutty, and chewy. And here’s a secret: if you leave out the baking powder and chill the dough. it makes such a good raw cookie dough snack if you don’t feel like baking up a whole batch of cookies.

A quick note on sweetened condensed coconut milk: I find mine at my local food co-op, Whole Foods, or online.  The only brand I’ve seen is from Edward and Sons and it’s great. You can also make your own by reducing and adding sweetener to a can of regular coconut milk, but I’ve never tried that.

Coconut Almond Cookies

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

• Author: Jillian

Ingredients

• 2 cups almond meal (do not pack)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut sugar
• Can of sweetened condensed coconut milk
• 2 tbsp coconut oil, melted
• 1 tsp almond extract
• 3/4 cup toasted shredded coconut

Instructions

1. In a food processor, add the almond flour, baking soda, salt, and coconut sugar. Process until combined.
2. While the food processor continues to run, pour in the can of sweetened condensed coconut milk, coconut oil. and almond extract. Run until very smooth.
3. Stop the food processor and add the toasted coconut. Pulse 5-10 times or until the coconut is well incorporated into the batter.
4. Transfer the batter into the freezer for 20 minutes or into the fridge for 1-2 hours.
5. Form the cookies into balls (I used a 1.5 tbsp scoop and then gently rolled them in my hands.
6. Place each ball on a lined baking sheet with at least 2 inches of space between the cookies. Do not press them down.
7.  Bake for 14-15 minutes at 375 until they are golden brown but still soft to the touch.
8. Leave on the baking sheet for 5 minutes before transferring to a cooling rack and continuing to cool or eating immediately.

If you try this recipe, let me know by tagging me on Instagram. I’m @plantandsoulkitchen over there and I’d love to connect. Thanks for reading!

Jillian

Enjoy these creamy coconut yogurt overnight oats as a nutritious meal-prep breakfast. My vibrant sunny mango sauce made with fresh mangos, lime juice, and maple syrup will seriously upgrade your usual overnight oats. This is my favorite kind of warm-weather breakfast that can be made ahead of time and taken on the go.

There are a thousand overnight oats recipes on the internet and yet here I am, compelled to share my personal favorite overnight oats recipe. The thing about ONO (not sure if this acronym is a thing yet lol) is they can be really delicious or an absolute chore to eat the next day, depending on what you add to them. When I make my creamy coconut yogurt overnight oats, I go to sleep excited to eat them the next morning!

I have three tricks to share that make overnight oats a delicious and satisfying breakfast worth prepping and eating throughout the week.

1.  Yogurt. This is non-negotiable for me, whether it’s storebought or homemade. I use this method from Amanda at Mama Eats Plants to make the thickest, tangiest coconut cashew yogurt. The creamy texture of yogurt lends a luxuriousness to the oats and the sour bite of yogurt is both tasty and, I believe, helpful in breaking down the oats as they soak overnight.
2. Fruit. Obviously, fruit and oatmeal are a common pairing! So if you’re out there trying to eat a jar of cold oats without any sweet, juicy fruit to brighten it up, definitely add some berries, apples, or my Sunny Mango Sauce next time!
3. Protein and Fat. These are so essential to make your breakfast satiating and energizing. The yogurt helps add some fat to the mix, but I like to add hemp hearts and chia seeds as well to boost the nutrition of my oats even further and make me feel satisfied til lunch.

Coconut Yogurt Overnight Oats with Sunny Mango Sauce

Creamy overnight oats with coconut yogurt and mango sauce. A vegan meal prep option that you’ll actually be excited to eat in the morning.

• Author: Jillian
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: breakfast

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Ingredients

• 1 1/2 cups rolled oats
• 2 cups plant milk of choice
• 6 tbsp coconut yogurt + more on top if desired
• 3 tbsp chia seeds
• 3 tbsp hemp seeds
• 1 tsp vanilla extract
• 3 Ataulfo mangos, very ripe
• 3 tbsp lime juice
• 1 tbsp maple syrup
• pinch of sea salt
• mint leaves to garnish, optional

Instructions

1. in a mixing bowl, stir together the oats, plant milk, yogurt, chia seeds, hemp seeds, and vanilla extract. set aside for at least 20 minutes so this mixture can start to thicken up.
2. in a blender, combine the mango flesh, lime juice, maple syrup, and sea salt. blend until very smooth and creamy.
3. divide the oat mixture into 3 jars and top with the mango sauce. garnish with extra yogurt and mint leaves if desired. refrigerate overnight or for at least 2 hours to fully thicken and chill. eat within a week.

Keywords: oats, yogurt, mango, meal prep

If you’re intimidated by home fermentation, this is the perfect recipe to start with. Dill Pickle Radishes are the prettiest pink garnish, snack, or toast topper and they require minimal effort for incredible payoff. Unlike sauerkraut, no massaging is required and unlike yogurt, you don’t need a probiotic starter.

All you need for these delicious Dill Pickle Radishes are a clean jar, 2 bunches of radishes, salt, water, garlic cloves, fresh dill, and optional mustard seeds and peppercorns. Put it all in a jar, wait 3 weeks, and you’ll be well on your way to being a kitchen witch/mad scientist/home fermenter.

I am thinking of making this into a series to include other basic home ferments, including plant based yogurt, kraut, cheese, and vinegars. Please let me know if you have any other topics you’d like me to cover in this series!

Dill Pickle Radishes | Vegan Lacto-Fermented Vegetables

Vegan lacto-fermented radishes with dill and garlic. Dill pickle radishes are the perfect garnish for salads, sandwiches, veggie burgers, and toasts. Easy beginner fermentation project.

• Author: Jillian

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Ingredients

• 4 cups of water
• 2 tbsp sea salt
• 2 tbsp organic cane sugar
• 2 bunches of radishes (about __ radishes)
• about 1/4 cup fresh dill
• 4 garlic cloves
• 2 tbsp mustard seeds

Instructions

1. In a large bowl or measuring cup, dissolve your salt in your water. Set aside.
2. Scrub your radishes and slice thinly with a mandolin or a sharp knife. Aim for the thickness of a typical sandwich pickle chip, or about 1/8 inch thick.
3. Roughly chop your dill (I use clean kitchen shears) and mince or grate your garlic cloves.
4. In the bottom of a large clean jar (24-32 ounces), add the chopped dill, minced garlic, and mustard seeds. Place the sliced radishes on top and use clean hands to pack them down firmly.
5. Finally, pour the cooled salt brine over the radishes. There should be enough brine to completely submerge the radishes. If not, use a clean cabbage leaf or a smaller jar to weigh down the radishes.
6. Cover with a lid and place in a corner of your kitchen away from any drafts or heat from the stove and allow to ferment for 2-3 weeks. Release pressure by removing the lid once a day and check to make sure the radishes remain submerged under the liquid.
7. Your fermented radishes will be pink, crisp, and tangy. Store in the fridge and use for sandwiches, veggie burgers, salads, and toasts. Or eat them straight out of the jar.

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Who doesn’t love samosas? They’re the highlight of any takeout Indian food experience, especially if they come with a good dipping sauce. I’ve never tried to make samosas at home because deep frying in my own kitchen scares me. However, I have had this idea of samosa mashed potatoes floating around in my mind for awhile now. Today I was moved by a burst of energy and creativity to finally make samosa mashed potatoes… and put them into a quesadilla! Vegan Samosa Quesadillas taste surprisingly authentic. The combination of the crispy tortillas with the spiced potato and pea filling is very reminiscent of the real thing without the deep fried doughy aspect.

Vegan Samosa Quesadillas are a delicious and unique lunch or dinner option that you can make in less than half an hour. Serve along the creamy Spicy Mango Yogurt Sauce or a prepared chutney or hot sauce of your choice. This would be a really easy snack or appetizer for a party as well.  The vegan cheese is totally optional and makes the whole concept even less authentic, but I do like how it cuts the starchiness of the whole thing.

Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Indian spiced potato and pea samosa filling inside a crispy quesadilla served alongside creamy spicy mango yogurt dipping sauce. Ready in under 30 minutes, these would be perfect for lunch or dinner or as a party snack or appetizer.

• Author: Jillian Walmer
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 5-10 quesadillas 1x

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Ingredients

for the samosa filling:

• 1 large russet potato
• 3/4 cup frozen green peas
• 1 tbsp oil, optional
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dijon mustard
• 1/2 cup unsweetened plant milk
• salt and fresh cracked black pepper to taste

for the spicy mango yogurt sauce:

• 2 ripe ataulfo mangos*
• 1/4 cup unsweetened coconut yogurt **
• the juice of 1/2 a lime
• 1 tsp maple syrup, optional
• 1 inch chunk of ginger
• pinch of chili flakes, to taste***
• pinch of sea salt

to assemble:

• 5–10 tortillas, depending on the size (I used Siete brand almond flour tortillas, but regular flour tortillas would be good. corn tortillas might be weird)
• your favorite vegan cheese- I used Daiya cheddar slices

Instructions

1. peel and dice 1 large russet potato and place into a large pot with several cups of water. cover and cook on high for 15 minutes or until tender. in the last minute of cooking, add the frozen green peas.
2. meanwhile, heat a tablespoon of oil over medium in a small frying pan and add the coriander, turmeric, garlic, and onion to toast for a few minutes, until fragrant. add the dijon mustard and plant milk, mix well, and heat until warmed through. set aside.
3. to make the mango yogurt sauce, combine all sauce ingredients in a blender and blend until very smooth. set aside.
4. when the potatoes are tender, drain them and return to the pot or a large bowl. add the spiced plant milk and mash until the potatoes are mostly smooth with some chunks, or however you prefer your mashed potatoes. add salt and pepper to taste.
5. heat a large skillet to medium and prepare your quesadillas by placing your vegan cheese on half of a tortilla followed by about 1/2 cup of the mashed potatoes (or more if you are using a full-size tortilla). gently fold the tortilla in half and repeat for all remaining tortillas.
6. carefully place the folded and filled tortillas in the skillet and cover with a lid. cook for 3 minutes, flip, and cook for 3 more minutes on the other size until the cheese is melted and the tortilla is browned.
7. serve immediately with spicy mango yogurt sauce. store leftover filling in an airtight container for up to a week.

Notes

• ataulfo are the little “champagne” mangoes. sub 1 1/2 regular mangoes if desired
• I used homemade thick coconut yogurt, but any kind of plain storebought vegan yogurt would be good
• I used about 1/2 tsp of gochujang chili flakes and garnished with extra. you could also add sriracha or blend some fresh chili pepper into the sauce if you want.

If you make these samosa quesadillas, I’d love it if you tagged me on Instagram so I can see your creations! Cheers, friends!