Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

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I feel like I finally won the battle of Ranch versus Blue Cheese when it comes to Buffalo chicken, solely based upon the fact that it’s a lot easier to make vegan Ranch than it is vegan Blue Cheese. That’s it, that’s my only piece of evidence.

Personally, I think the flavor combo of Buffalo and Ranch is superior to Blue Cheese. Don’t get me wrong, I love blue cheese, just not with Buffalo sauce. I may have grown up in Western NY and several friends will scoff at me but it is what it is. Blame it on me being born in Texas or something, IDK.

While today is technically National Fried Chicken Day, I faked you out with this vegan version. Honestly, I love fried seitan just as much as fried chicken, especially when served in a sandwich. But if you prefer fowl options, check out that other bloggers shared today, listed below:

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen’s Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha’s Recipe

VEGAN BUFFALO CHICKEN SANDWICH

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Yield: 4 servings Prep Time: 45 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk

VEGAN BUFFALO SAUCE

• 3/4 cup hot pepper sauce (like Frank's RedHot)
• 1/2 cup vegan butter or margarine
• 1-1/2 Tbsp white vinegar
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp cayenne
• 1/4 tsp garlic
• Salt, to taste

VEGAN RANCH SLAW

• 1/4 cup vegan Ranch dressing
• 1 cup shredded slaw blend

SANDWICH

• 4 toasted brioche rolls

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.

Source: Adapted from my Vegan Spicy Chicken Sandwich and AllRecipes.

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Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.

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No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.

When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.

I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.

With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.

And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.

For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.

Three years ago: Rehearsal Dinner at Bleu & Fig

Five years ago: Weekly Meal Plan #35

Seven years ago: Pumpkin Pecan Oatmeal

Eight years ago: Pumpkin Popcorn Balls

Nine years ago: Caramel Apple Cinnamon Roll Cupcakes

VEGAN PEANUT BUTTER CHOCOLATE CHIP NO-BAKE COOKIES

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Yield: 2 dozen Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup unsalted natural creamy peanut butter*
• 1/2 cup real maple syrup
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2-1/2 cups old fashioned rolled oats
• 1/2 cup mini chocolate chips

Directions

1. Line a tray or baking sheet with wax or parchment paper and set aside.
2. In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
3. Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.

Notes

*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.

Source: Adapted slightly from Love & Lemons.

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Who knew vegan spicy chicken could be so damn delicious? Made with homemade, seitan even meat eaters will love this sandwich.

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This may look like a delicious chicken sandwich but you would be wrong. It’s a freaking delicious seitan sandwich! Yep, I finally took the leap and tried my hand at making my own seitan.

What is seitan?

Seitan is a vegan source of protein made from primarily wheat gluten and water (so not gluten free) and it also a great open for those that cannot eat soy-based products. You can find it in some stores but it is relatively easy to make, but does take a little bit of time.

The sticky dough can be formed into a loaf, or in this case shaped into chicken breasts, then boiled and used as desired in various recipes. I have also used this seitan recipe to make vegan buffalo chicken sandwiches and I really want to try this seitan Mongolian beef or a seitan banh mi next.

But it wasn’t enough to just make the seitan, I had to then bread it, oven-fry it, and turn it into this beautiful as it is tasty sandwich. The inspiration which was taken from a spicy chicken sandwich served at Rockmill Tavern in Columbus, OH.

Just like their spicy chicken sandwich, it is garnished with bread and butter zucchini pickles, spicy urfa aioli (made with vegenaise of course), served with a blob of vegan honey butter on top of the bun. I know that honey is sometimes a debated item for vegans but maybe you could do a maple butter instead? I bet that would be delicious as well!

Speaking of questionable vegan items, technically I goofed and forgot that brioche buns I served these sandwiches on are not vegan. If you are vegan obviously use a different bun, or you can try making your own vegan brioche buns!

And the end result? Fan-freaking-tastic! Seriously look at that thing, would you ever guess it wasn’t a perfectly breaded and fried spicy chicken breast? I will admit it was a process but I would absolutely make them again.

Can I used pre-made seitan?

Absolutely! If you are lucky enough to find seitan-chicken breasts you could easily bread them and assemble into this sandwich. But of course you could do this with any vegan chicken cutlet replacement.

Not a vegan and want to use chicken? I’m not a vegan either but I do like to try plant-based options (still cannot get over these vegan scrambled” eggs” or vegan mac and cheese). But it goes without saying that you can for sure use chicken in this recipe instead if that’s preferable.

One year ago: Sourdough Recipe Roundup

Eight years ago: Review: Classic Snacks Made From Scratch

Nine years ago: Carrot Cake Waffles

Ten years ago: Chocolate Cookies ‘n’ Creme Cookies

VEGAN SPICY CHICKEN SANDWICH

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Yield: 4 servings Cooking Time: 1 Hours 10 MInutes 1 Hours 10 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups Panko breadcrumbs
• 1 Tbsp olive oil
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk
• Chili oil

URFA "MAYO"

• 1/4 cup vegenaise
• 1 tsp urfa pepper flakes*

HONEY-BUTTER

• 1/4 cup (1/2 stick) vegan butter
• 1 Tbsp honey
• 1/4 tsp salt

SANDWICH

• 4 toasted brioche rolls
• Pickled zucchini
• 4 grilled or roasted small red peppers

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
4. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
5. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
6. Brush the tops of the chicken with chili oil, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
7. Assemble sandwich by spreading urfa "mayo" on the bottom bun, place one piece of seitan on top, followed by pickled zucchini, top bun, roasted pepper, and a blob of honey butter. Skewer with a steak knife and serve.

Notes

* Can use regular red pepper flakes.

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This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!

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A long time ago I first discovered chickpea noodle soup and has been on my recipe idea list ever since. With the frigid temperatures lately I decided it was finally time. I was also fueled by a half used can of chickpeas in the fridge along with every other ingredient already on hand. It was meant to be.

The best thing about this being a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic favorites vegan and have them taste just as good.

Another reason I was motivated to make this recipe if that my father, the very active, non-smoking, non-drinking, no family history of heart disease, heathier than most people his age or even younger, still fits in pants he owned in college, found out he has 3 blockages in his heart. No symptoms, just discovered something off at a routine check up. As a result, he will be having triple bypass surgery next week.

So not only am I now on the hunt for heart-healthy recipes to share per his request, I am rethinking my own food choices. I already try to eat at least a couple plant-based meals a week but, like my father, dessert is my crutch. Not saying I’m going to stop baking cold turkey, but I will be more conscious of how often I am consuming dessert. Cause right now it’s daily, heh…

Two years ago: Black Pepper Ice Cream with Strawberry Chia Jam

Six years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Seven years ago: Cookie Dough Oreo Cake

Eight years ago: Pepperoni Pasta Bake

Ten years ago: Butterscotch Haystack Cookies

QUICK CHICKPEA NOODLE SOUP

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Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium vegetable broth
• 1/2 Tbsp olive oil
• 1/4 cup chopped onion
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• Salt and pepper, to taste
• 3 oz. whole wheat noodles
• 1 (8oz.) can chickpeas, drained and rinsed
• 1/2 tsp fresh chopped parsley
• 1/2 tsp fresh chopped rosemary
• 1/2 tsp fresh chopped thyme
• Pinch crushed red pepper, optional

Directions

1. Place a medium saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3-5 minutes or until tender.
2. Add broth and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
3. Stir in chickpeas and cook 1 minute or until thoroughly heated. Stir in herbs and serve.

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If no one told you, you wouldn’t ever guess this macaroni and cheese is vegan. Creamy, tasty cheese sauce that you won’t believe contains zero dairy.

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Guys, don’t scoff at the idea of vegan macaroni and cheese. Even my doubtful husband thought this was delicious! 

The secret to making that thick, creamy, cheesy sauce? Well, lots of things: potato, carrot, dairy free milk, olive oil, nutritional yeast, mustard, lemon, salt, worcestershire sauce. garlic powder, onion powder, and paprika. Doesn’t sound so scary does it?

For July 4th this year, I was inspired by Valentina to make a vegan BBQ spread (granted it was served with smokes wings and brisket but that’s the life we live), with vegan mac and cheese and BBQ soy curls – a product we next want to test out in an Asian dish.

We may not be 100% vegan, but we do try to reduce our intake of animal-based products, which  gives me reason to play in the kitchen for which I am always down. These soy curls were surprisingly meaty in texture and are super easy to prepare. They are a great self-stable protein to keep on hand.

But enough about that, back to this vegan mac. This cheese sauce was originally for topping enchiladas, but by tweaking a couple ingredients I was able to make it taste just like macaroni and cheese sauce. And the color really seals the deal.

Who knew blended potatoes and carrots with some well paired seasonings could look and taste like macaroni and cheese? People that come up with vegan recipes to emulate non-vegan counterparts are basically magicians. 

100% recommend making this, vegan or not. You can justify it further by noting that you get a tiny serving of carrot with it, and it’s probably lower in fat that real cheese. So it is a healthier macaroni and cheese right?

If you ignore the fact that the sauce is basically liquid potato hahaha. 

Two years ago: Black Cherry Cheesecake Kolaches

Four years ago: Mexican Stuffed Zucchini Boats

Six years ago: Blackberry Basil Sparkler

Eight years ago: Banana Ice Cream Nutella Sandwiches

VEGAN MACARONI & CHEESE

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Yield: Serves 12 as side or 8 as entree Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI & CHEESE

• 1 lb. favorite pasta shape
• 2 cups (2-3 medium) peeled and chopped Yukon gold potatoes
• 1 large carrot, peeled and chopped
• 1/2 cup unsweetened cashew milk (or other nondairy milk)
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1 tsp salt
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

TOPPING

• 2 Tbsp Panko bread crumbs
• 1 Tbsp nutritional yeast

Directions

1. Preheat oven to 375 degrees. Grease an 9x13-inch casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain, reserving the cooking water, and set aside.
3. Meanwhile, in a medium pot, place the potatoes and carrot, and cover with water. Place over hjgh heat to bring  to a boil, reduce heat to simmer for about 20 minutes, or until very tender when poked with a fork. Drain the vegetables.
4. In a blender, combine the drained vegetables with remaining sauce ingredients. Pulse until a smooth, creamy sauce forms. Add a little cooking water to thin if desired.
5. Transfer to a large bowl and stir in pasta until evenly coated.
6. Pour into the prepared dish. Sprinkle with breadcrumbs and nutritional yeast over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

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This Thai cucumber salad is quick and easy to toss together and the perfect side dish to just about anything.

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Memorial Day seriously snuck up on me, as I sure it did for a lot of people. It didn’t occur to me that it was on the horizon last week when I participated in #BBQweek. Good thing I have festive food blogger events to keep me prepared.

Another way I am prepared is making recipes, taking photos of them, and subsequently forgetting to ever post them. This cucumber salad happens to be one of them!

It’s super easy to literally toss together so I figured now was a great time to finally unleash it in case you are looking for an quick and easy side dish for your social-distance approved mini cookout this weekend. May I recommend serving it alongside some Oven Baked Teriyaki Chicken Thighs?

I originally made this side dish for our Thai-inspired Easter dinner. Because there’s nothing I love more than spicing up otherwise traditional meals.

We smoked the ham and served it topped with a chile-lime sauce. On the side was obviously this cucumber salad and roasted carrots with a creamy nuoc cham dressing. And for dessert was the sweet coconut sticky rice I shared earlier this week!

Like the carrots, the cucumber salad would be a great side dish for just about anything. Especially some grilled meats. We are making burgers and I think this may need to make a reappearance for the occasion.

One year ago: BBQ Grilled Corn on the Cob

Three years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)

Four years ago: Weekly Meal Plan: May 23-29

Five years ago: Grilled S’mores Packets

Six years ago: Michael Symon’s Spicy 50/50 Burger

Seven years ago: Almond Toffee Applesauce Bread

THAI CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup rice vinegar
• 1 Tbsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

SALAD

• 2 large cucumbers, sliced or spiralized
• 2 shallots, diced
• 1/4 cup chopped peanuts

Directions

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set aside.
2. In a large bowl, toss together the cucumber and shallots.
3. Pour dressing over the cucumber mixture and toss until coated.
4. Serve immediately or cover and store in fridge until ready to serve, topped with chopped peanuts.

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This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These slow cooker kidney beans when served over rice are basically like a curried version of red beans and rice. 

When I crave certain things, I tend to go overboard. As you can probably guess I have been on a curry kick lately as this is my second recipe featuring curry seasoning, and after this I am eyeing a slow cooker vegetable curry.

I simplified things this time and just made a tomato curry sauce to slow cook the kidney beans. But fun fact, the beans are technically already cooked. One thing I didn’t know about dried red kidney beans is that not only do you need to soak them overnight, but you have to cook them before again cooking them in your preferred dish. Not only will they be a better consistency, but they are easier for your body to digest.

After simmering away in the slow cooker these beans are perfect served over rice, like curries red beans and rice. I even added a Rhodes Texas roll on the side.  Which BTW freezing raw dough, letting it rise, and then baking it might be the next best thing to making it fresh yourself.

One blogger even shared a recipe to make the rolls themselves in the slow cooker on Monday! Check out what other goodness people are whipping up today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday’s Slow Cooker Recipes

• Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Amish Chilly Day Soup by Frugal & Fit
• Slow Cooker Baked Ziti by Blogghetti
• Slow Cooker Kidney Bean Curry by The Spiffy Cookie
• Slow Cooker Cheesy Herb Dinner Rolls by Kate’s Recipe Box
• Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen’s Kitchen Stories
• Slow Cooker Cowboy Beans by Cheese Curd In Paradise
• Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
• Slow Cooker Greek Gigantes by A Kitchen Hoor’s Adventures
• Slow Cooker Pizza Dip by Family Around the Table
• Slow Cooker Red Beans and Rice by Hezzi-D’s Books and Cooks
• Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
• Southwest Slow Cooker Pasta by A Day in the Life on the Farm
• Winter Bread Pudding by The Freshman Cook

Three years ago: Weekly Meal Plan: 4

Four years ago: Strawberry Glazed Meyer Lemon Blondies

Six years ago: Skillet Lasagna

Seven years ago: Chili-Lime Roasted Butternut Salad

SLOW COOKER KIDNEY BEAN CURRY

Serves 6

Ingredients:

2 cups Camellia dried kidney beans, soaked overnight, rinsed and drained

2 Tbsp olive oil, divided

1 Tbsp whole coriander seed

1 tsp whole cumin seed

1/2 tsp dried mint

1 (15 oz. can) whole peeled tomatoes

2 cups vegetable broth

1 small yellow onion, diced

4 cloves garlic, minced

1 tsp garam masala

1 tsp paprika

1 tsp freshly ground black pepper, plus more to taste

1 tsp salt, plus more to taste

1/2 tsp turmeric

Pinch cayenne

Rice, to serve

Directions:

1. In a large pot over medium-high, add kidney beans and enough water to cover them by 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add coriander and cumin and cook for about a minute or until the aromatic and a shade darker.
3. Add mint and tomatoes with juices to the pot, mashing them to break apart. Cook, stirring occasionally, for 7 minutes or until broken down and saucy. Stir in vegetable broth, remove from heat, and allow to cool for 5 minutes before transferring to a blender to blend until smooth, making sure to vent (alternatively, leave in pan and use an immersion blender). Transfer to the bowl of a slow cooker.
4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook 1 minutes or until fragrant. Stir into slow cooker.
5. Add onions, kidney beans, and remaining seasonings to the crock pot. Stir, cover, and cook on high for 3-4 hours or low 6-8 hours. Adjust seasonings to taste.
6. Serve over rice.

Source: Adapted from The Curious Chickpea.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

These tahini cookies make look fancy, but they are easy to make and require no chilling. Bonus: they are also gluten and egg free. 

As if we really needed more gluttony post-Thanksgiving, it’s holiday cookie season! And today is the timely food holiday of National Cookie Day so I gathered up a dozen other bloggers to give you a baker’s dozen of cookies to celebrate. Whether you need new ideas for a holiday cookie tray or are just craving cookies for yourself, I am certain there is something for everything on the line up today!

When I hear the words “Christmas cookies” I immediately think of cut-out cookies, but I already shared those so I decided to make something different. I’ve had tahini cookies on my list of recipe ideas for awhile after making tahini brownies. Originally I planned on making them just like a peanut butter cookie with tahini instead of peanut butter (as in these tahini chocolate chip cookies) but then I saw an image of one coated in sesame seeds and I just had to try it. They may not be as sweet as other cookies but they make up for it in flavor.

Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:

• Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Chocolate Chip Cookies by Kate’s Recipe Box
• Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
• Chocolate Dipped Butter Cookies by Hezzi-D’s Books and Cooks
• Christmas Lights Cookies by Cheese Curd In Paradise
• Classic Old Fashioned Snickerdoodles by Big Bear’s Wife
• Coconut S’Mores Bars by The Foodette
• Gingerbread Snickerdoodles by The Redhead Baker
• Peanut Brownie Sablés by Karen’s Kitchen Stories
• Pistachio Cardamom Cresent Cookies by Savory Moments
• Quince and Almond Filled Cookies by Palatable Pastime
• Rosettes by That Recipe
• Gluten-Free Tahini Cookies by The Spiffy Cookie

Two years ago: Lemon Gooey Butter Cookies

Three years ago: Weekly Meal Plan #41

Four years ago: Homemade Peppermint Marshmallows

Six years ago: Sausage and Cheese Wonton Cups

Seven years ago: White Chocolate Peppermint Covered Pretzels

TAHINI COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground ginger

1/3 cup honey

1/3 cup tahini

1 tsp vanilla extract

2 Tbsp white sesame seeds

1 Tbsp black sesame seeds

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat; set aside.
2. In a small bowl, whisk the almond flour, baking soda, salt, cinnamon, cardamom, and ginger. In a large bowl, whisk the honey, tahini, and vanilla. Add the dry ingredients to the wet ingredients and stir until evenly distributed and a dough formd.
3. Mix sesame seeds in a shallow bowl.
4. Using a medium (1-1/2 inch) cookie scoop, shape the dough into balls. Roll in sesame seeds, place on prepared baking sheet 2-inches apart, and flatten to 1/4-inch-thick rounds.
5. Bake for 8-10 minutes, or until bottoms are golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from Food & Wine.

Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!

Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.

I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.

Happy World Vegan Day Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy

Three years ago: Sugar Cookie Pumpkin Pie Bars

Five years ago: Dark Chocolate Peanut Butter Banana Smoothie

Six years ago: Slow Cooker Tomato Basil Soup

Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli

Eight years ago: Homemade Pumpkin Puree

ROASTED ROOT VEGETABLES

Serves 8

Ingredients:

2 small beets

2 large carrots (I used one orange one purple)

1 regular sweet potato

1 large parsnip

2 Tbsp olive oil

1 tablespoon fresh minced parsley divided, plus more for garnish

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
2. Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
3. Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
4. Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
5. Sprinkle remaining parsley on top and serve.

Source: Adapted from Nosh and Nourish and Spoon Fork Bacon.

This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.