Kitchen Treaty http://www.kitchentreaty.com Sat, 01 Aug 2015 13:41:10 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.6 Chocolate Peanut Butter Smoothie Bowl http://www.kitchentreaty.com/chocolate-peanut-butter-smoothie-bowl/ http://www.kitchentreaty.com/chocolate-peanut-butter-smoothie-bowl/#comments Thu, 30 Jul 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=15158

Sometimes it takes me way too long to jump on a bandwagon. Aquafaba, for instance? I just can’t go there. But in a couple of years, I’ll probably be wondering what too me so long.

And then there are smoothie bowls. They … well, they basically skeeved me out. Why in the heckin’ heck would you eat your smoothie with a spoon? That’s what straws are for! Then I kept hearing about acai bowls and right around that time I was searching for new breakfast ideas. So I gave an acai bowl a try and … holy wow. SMOOTHIE BOWLS ARE LIKE ICE CREAM FOR BREAKFAST!

Wanna feel like you're getting to eat ice cream for breakfast? Make this Chocolate Peanut Butter Smoothie Bowl! It's refreshing, surprisingly hearty, and pretty dang healthy, too.

All-caps-worthy epiphany! Which is to say, I am without a doubt a smoothie bowl convert. So freakin’ good.

Basically, the point isn’t to eat your smoothie with a spoon instead of just drinking it with a straw. The point is to dress that bad boy up with tons of delicious and nutritious toppings. And then eat it with a spoon, because it is totally the way to be.

This version, the Chocolate Peanut Butter Smoothie Bowl, is my favorite – and even the more mainstream eaters in my house are down with it, too.

chocolate-peanut-butter-smoothie-bowl-4

You know chocolate peanut butter ice cream? A.K.A: Elixir of the Gods? That’s what the base of this tastes like. Except thinner.

I add ice to this one because I feel like it needs some volume, plus, the colder the better in my book.

And then you just top it with all kinds of goodies. I like coconut, pepitas, chia seeds, sliced banana, peanuts, and maybe a little sprinkle of chocolate chips if I really feel like going for it.

This smoothie bowl is the best heatwave breakfast ever. Ever ever. With all those toppings, it sticks to your ribs. And it’s pretty darn healthy overall. But it seriously is like eating ice cream for breakfast.

Wanna feel like you're getting to eat ice cream for breakfast? Make this Chocolate Peanut Butter Smoothie Bowl! It's refreshing, surprisingly hearty, and pretty dang healthy, too.

Hello, bandwagon. I’m glad to be here.

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Healthy Blueberry Muffins http://www.kitchentreaty.com/healthy-blueberry-muffins/ http://www.kitchentreaty.com/healthy-blueberry-muffins/#comments Mon, 27 Jul 2015 15:14:04 +0000 http://www.kitchentreaty.com/?p=15275

I hesitated to call these full-on “Healthy Blueberry Muffins” because, well, to some people, they still wouldn’t be healthy. Even though they’ve got whole wheat flour, flaxseed meal, very little oil, and natural sweeteners, they’re still basically carb bombs. Delicious, wonderful carb bombs.

I almost called them “Healthier Blueberry Muffins,” because surely we can all agree that these are healthier than the typical cupcake-masquerading-as-a-muffin. But I went ahead with “healthy.” Hey, at least I didn’t call them “skinny!” Note: I have totally done this before.

Anyway, even if we can’t agree on that, I guarantee we can all agree that I need new muffin pans. This is just downright embarrassing.

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

So let’s get back to focusing on the muffins, shall we?

Without a doubt, we’re huge on muffins around here. So I’m big on trying to make these convenient little snack cakes healthier than the average bear, er, muffin. I like to throw a few healthy goodies in there (see: flaxseed meal and wheat germ) along with the just plain tasty stuff (blueberries! Which are, bonus, also healthy!)

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

Applesauce is a miracle ingredient when it comes to baked goods, and I love to use it in muffins. It adds heft, natural sweetness, and a wonderful moist quality. So these have a full cup of the stuff in there – but they don’t taste like apple at all.

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

Next, I nixed granulated sugar for honey (I’ve made these with pure maple syrup too – also great). And no vegetable oil or butter here – just a smidge of coconut oil.

These are a tad less sweet and definitely less cakey than, say, a bakery-bought blueberry muffin. These are moist – almost heavy, but in a good way – and totally feel like a hearty breakfast or snack instead of a guilty pleasure.

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Cherry Tomato & White Bean Bruschetta http://www.kitchentreaty.com/cherry-tomato-white-bean-bruschetta/ http://www.kitchentreaty.com/cherry-tomato-white-bean-bruschetta/#comments Tue, 21 Jul 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=15102

When it comes to bruschetta, there’s apparently a lot to know. Or not know. Like, did you know that “bruschetta” actually refers to the toast itself, and not the tomato-y topping? Or that it’s pronounced “broo-sketta,” not “bru-shetta?”

Cherry Tomato and White Bean Bruschetta - Fresh tomatoes and creamy white beans tossed with basil, balsamic, and loads of garlic, then loaded onto crunchy golden toasts. So pretty much the tastiest appetizer recipe in the history of the land.

One thing I’m willing to bet we all know and can agree on is that bruschetta – the kind with the garlicky tomato salad topper that we generally find in the U.S. – is freakin’ out-of-this-world delicious. Addictingly can’t-stop delicious.

A good bruschetta, I think, is all about the tomatoes. Juicy, garden fresh cherry tomatoes are my weapon of choice – just cut them in half and you’re there.

Cherry Tomato and White Bean Bruschetta - Fresh tomatoes and creamy white beans tossed with basil, balsamic, and loads of garlic, then loaded onto crunchy golden toasts. So pretty much the tastiest appetizer recipe in the history of the land.

For the tomato salad topping, I started with this base recipe from the not-Italian (that I know of) but always tasty Pioneer Woman. For this version, Cherry Tomato and White Bean Bruschetta, I add a good helping of – you guessed it – white beans. I love how they add heft, a creamy bite, and, of course, satiating protein. Basically, what I think is that the addition of beans means you can have bruschetta for dinner. Other happy ingredients include lots of garlic, good olive oil, balsamic vinegar, and fresh green strips of basil.

Cherry Tomato and White Bean Bruschetta - Fresh tomatoes and creamy white beans tossed with basil, balsamic, and loads of garlic, then loaded onto crunchy golden toasts. So pretty much the tastiest appetizer recipe in the history of the land.

Tom-ay-toe, to-mah-toe, broo-shetta, broo-sketta. No matter how you say it, this is good stuff right here.

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Veggie-Loaded Peanut Noodle Salad http://www.kitchentreaty.com/veggie-loaded-peanut-noodle-salad/ http://www.kitchentreaty.com/veggie-loaded-peanut-noodle-salad/#comments Tue, 14 Jul 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=15173

It’s a fact: I can rarely leave well enough alone. I started out wanting to re-photograph this recipe (oh, hello embarrassing photos from six years ago) and ended up revamping the whole dang thing. And so, welcome to Peanut Butter Noodles Part Two: The Veggie-Loaded Experience!

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

  • A quick hearty lunch
  • A lazy dinner outside
  • Picnics by the lake
  • Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
  • Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

 

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Grilled Summer Vegetable Sandwiches with Pesto http://www.kitchentreaty.com/grilled-summer-vegetable-sandwiches-with-pesto/ http://www.kitchentreaty.com/grilled-summer-vegetable-sandwiches-with-pesto/#comments Tue, 07 Jul 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=14911

Grilled Summer Vegetable Sandwiches with Pesto - Summer in a vegan sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Summer arrived remarkably early in the Pacific Northwest, and I’ve been giddily embracing it. Summer is my homeboy. I’ve been loving it so much, in fact, that I had a nightmare last night that suddenly it was mid-November and I looked around, confused – where had summer gone? I cried. Like, actually cried. Well, at least, in my dream I did. Probably into my pillow, too. Luckily, in my dream I remembered that it was still actually July, and I managed to return to summer. Sweet relief.

Grilled Summer Vegetable Sandwiches with Pesto - Summer in a vegan sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Good thing, because I’ve got veggies and herbs in the garden, on their way to becoming future summer dinners like this one. I refuse to skip August, so take that, dream world!

These Grilled Summer Vegetable Sandwiches with Pesto take advantage of many of the foodstuffs that summer has to offer. Zucchini, yellow squash, sweet red bell peppers, and handfuls of fresh basil.

Grilled Summer Vegetable Sandwiches with Pesto - Summer in a vegan sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

To make them, you first give the veggies a quick soak in a balsamic-thyme marinade. While they marinate, you whip up the pesto. This one is made with basil and toasted walnuts – delicious. Grill the veggies, then slather the insides of crusty toasted rolls with the fresh pesto. Layer the veggies inside, and you’re good to go.

Grilled Summer Vegetable Sandwiches with Pesto - Summer in a vegan sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Chomp.

One Dish Two Ways notes

Sandwiches are great for customizing to individual tastes and diets because of their handy-dandy individual serving size. My carnivorous guy tried these with a grilled chicken sausage sliced lengthwise and tucked inside but actually decided he preferred it without because it was so flavorful already. Perhaps some grilled sliced chicken breast would work nicely. Cheese lovers might dig these with a melty slice of provolone or a smear of herbed goat cheese. Me, I like ‘em just as they are, Bridget Jones style.

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Raspberry Lemonade Smoothie http://www.kitchentreaty.com/raspberry-lemonade-smoothie/ http://www.kitchentreaty.com/raspberry-lemonade-smoothie/#comments Tue, 30 Jun 2015 17:33:51 +0000 http://www.kitchentreaty.com/?p=15080

Sweet teeth, man. Why do they have to exist? Mine is a doozy, too. And for some reason, when summer rolls around, it goes into overdrive – all I want to eat is icy-cold sweet stuff.

So – when my willpower holds – I’ve been turning to smoothies. Cold, refreshing, and sweet to boot. Plus, they’re usually pretty healthy. So it’s a win all around.

Raspberry Lemonade Smoothie - Tart and refreshing; the perfect simple summer smoothie!

This Raspberry Lemonade Smoothie is actually on the tart side of sweet – and I love it like that. It sort of slaps you across the mouth, but in the most pleasant way.

Well that was a totally convincing line of text, wasn’t it?

Raspberry Lemonade Smoothie - Tart and refreshing; the perfect simple summer smoothie!

This thing is super simple, as smoothies love to be. One banana for creaminess. Some milk for good measure (I like unsweetened almond milk). Raspberries, of course. Some fresh-squeezed lemon juice. And ice to get it good and cold. (You could totally freeze the banana too, and then forgo the ice).

Now excuse me while I evil-laugh about the glorious conquering of my conniving sweet tooth. Victory. Is. Mine!

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Slow Cooker Mango BBQ Baked Beans http://www.kitchentreaty.com/slow-cooker-mango-bbq-baked-beans/ http://www.kitchentreaty.com/slow-cooker-mango-bbq-baked-beans/#comments Tue, 23 Jun 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=14644

We pulled the plug on cable about three years ago, and aside from occasionally missing football, HGTV, and the Oscars, we’re still cool with our decision. It helped break us of the “background TV” habit, though I still have to say that with the Roku streaming Netflix, HuluPlus, and Amazon, we still manage to watch way too much TV.

Especially these last couple of weeks. Because once I discovered that Fixer Upper was available on Amazon, let’s just say I’ve made up for all that lost HGTV time. By binging on a home improvement show. Livin’ the scintillating dream, that’s me!

Slow Cooker Mango BBQ Baked Beans - Tangy, saucy, and savory-sweet, these easy (and vegan!) Crock Pot beans practically scream "summer barbecue!"

Anyway, Chip and Joanna have convinced me to move our kitchen remodeling project to the top of our home project list. Knock out this wall here, extend that island there, bust out that backsplash, paint the cabinets. No problem! My guy mostly just listens and smiles – vaguely – when I talk about it. I can’t decide if that means he’s on board or not.

Meanwhile – light, white, open kitchen or not – these Slow Cooker Mango BBQ Baked Beans are going to be happening in there. A lot. They’re so so so perfect for summer.

I just can’t help but tout, over and over, how wonderful the Crock Pot is for summer cooking. You do all the work in the morning, before the weather turns sweltering. And then the Crock Pot just sits there nicely, doing its thing all day without transforming your kitchen into a sweat box. Crock Pots are perfect for toting to barbecues, too. Plus, they keep the goods warm until nosh time. Win.

These vegetarian baked beans are the bee’s knees. Note: no bees were actually harmed in the making of these beans. They (the beans!) are tender and tangy; the perfect balance between sweet and savory. They’re kind of new and a little unique without being weird. They’re ideal for summer potluck BBQs because they work well for just about everyone there – a saucy side for the meat-eaters, but also substantial enough to fill in as a main dish for the plant-based peeps.

Slow Cooker Mango BBQ Baked Beans - Tangy, saucy, and savory-sweet, these easy (and vegan!) Crock Pot beans practically scream "summer barbecue!"

Most of my barbecue sauce based recipes start with ketchup, but because I’ve moved more toward using non-refined ingredients, I decided to challenge myself with leaving it out. So instead, I started with tomato sauce, then added the flavors that you’d find in ketchup, along with a few ingredients and spices that transform the saucy base into barbecue saucy goodness. Then the beans stew in that saucy sauce along with chopped onion, garlic, and fresh mango. Saucy! I really like that word.

Oh, hello, savory-sweet, finger-licking BBQ beans.

Okay! Off to watch my very last episode of Fixer Upper! When does Season 3 come out again?!

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Coconut Berry Firecracker Ice Pops http://www.kitchentreaty.com/coconut-berry-firecracker-ice-pops/ http://www.kitchentreaty.com/coconut-berry-firecracker-ice-pops/#comments Tue, 16 Jun 2015 11:05:00 +0000 http://www.kitchentreaty.com/?p=14906

Coconut Berry Firecracker Ice Pops - Only 5 ingredients go into these creamy homemade dairy-free popsicles made with coconut milk, strawberries, and blueberries.

These Coconut Berry Firecracker Ice Pops are as fun to make as they are to eat. I realize that sounds rather cliche, but it’s true! I promise!

Coconut Berry Firecracker Ice Pops - Only 5 ingredients go into these creamy homemade dairy-free popsicles made with coconut milk, strawberries, and blueberries.

You take three different – but oh-so simple – layers, pour them into the popsicle molds kind of like you’re making sand art, and then give ‘em a little swirl with a bamboo skewer. After that, they freeze up all awesome looking and you kind of feel like you’ve created edible works of art.

Coconut Berry Firecracker Ice Pops - Only 5 ingredients go into these creamy homemade dairy-free popsicles made with coconut milk, strawberries, and blueberries.

Ones you can totally sink your teeth into.

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Crispy Quinoa-Crusted Tofu with Sweet Chili Dipping Sauce http://www.kitchentreaty.com/crispy-quinoa-crusted-tofu-with-sweet-chili-dipping-sauce/ http://www.kitchentreaty.com/crispy-quinoa-crusted-tofu-with-sweet-chili-dipping-sauce/#comments Thu, 11 Jun 2015 15:00:00 +0000 http://www.kitchentreaty.com/?p=14902

Legen – wait for it.

Crispy Quinoa-Crusted Tofu with Sweet Chili Dipping Sauce

Dary.

This tofu is so, so good. So good. Like, I’m not sure what else to say about it. Other than it was really hard to photograph it without saying “screw it” and just wolfing it down.

The tofu is moist on the inside, crispy on the outside, and everything good tofu can be. Plus, extra protein-y with that nutty-tasting quinoa flour coating.

And let’s not forget that sweet chili dipping sauce which is pretty much unreal (it’s also found here and here).

Ready for legendary tofu (I promise, this can totally be a thing)?!

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Coconut Oil Chocolate Chunk Blondies http://www.kitchentreaty.com/coconut-oil-chocolate-chunk-blondies/ http://www.kitchentreaty.com/coconut-oil-chocolate-chunk-blondies/#comments Tue, 09 Jun 2015 08:00:00 +0000 http://www.kitchentreaty.com/?p=14466

Coconut Oil Chocolate Chunk Blondies - No butter (or other dairy) in these gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just sweet caramelized bliss.

I have somewhat of an obsession with blondies. Buttery, ooey, gooey, caramelly. Yum. So when I started omitting dairy from my diet earlier this year, I spent a little time mourning my beloved buttery squares.

I also cut my sugar intake drastically, so it was probably for the best. But I believe in the occasional indulgence, and so it wasn’t long before I thought, hey! Maybe, just maybe we can make blondies without the butter!

Coconut oil is the first ingredient I turn to when subbing something non-dairy for butter. And, much to my delight, it worked like a charm. These blondies are moist, chewy, utterly caramelized deliciousness. And I don’t know if it’s my mind playing tricks on me or what, but I swear I detect a seriously buttery note, even though I know there isn’t any in there.

Coconut Oil Chocolate Chunk Blondies - No butter (or other dairy) in these gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just sweet caramelized bliss.

With the dark brown sugar and whole wheat flour, these blondies look more like brownies. But they’re blondies! I swear!

Rich, buttery-without-the-butter, dairy-free and decadent blondies liberally dotted with chocolate chunks.

And now I mourn blondies no more.

Coconut Oil Chocolate Chunk Blondies - No butter (or other dairy) in these gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just sweet caramelized bliss.

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