Vegan Archives » Kay's Clean Eats

Vegan Peanut Butter Caramel Cups

These Vegan Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel,  crunch from the peanuts, and topped with silky smooth chocolate. These are the best rich vegan cups around!

No-bake vegan desserts are hands down some of my absolute favorites. I do not do sweets often as my sweet tooth seems to be nonexistent this pregnancy. All I really want is everything I can not have like sushi and a skinny margarita, haha! But in all seriousness these Peanut Butter Caramel Cups are incredible. The texture and flavor are out of this world!

Vegan Peanut Butter Caramel Cups

How to make Peanut Butter Caramel Cups

This recipe is easy, there is no baking involved. The steps are simple to follow just take time. I’ve broken the recipe up into 3 easy steps that allow each layer to set in the freezer. 

  1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. The base is a delicious smooth peanut butter mixture. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
  2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut buttercup. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
  3. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

Love vegan desserts also try:

Yield: 10-12 cups

Vegan Peanut Butter Caramel Cups

Vegan Peanut Butter Caramel Cups

These Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel, crunchy peanuts and topped with silky smooth chocolate. These are the best vegan cups around!

Prep Time 30 minutes
Freezer Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Peanut Butter Base

  • 1/2 cup peanut butter, smooth 
  • 1/3 cup almond flour
  • 2 tbsp agave
  • 2 tbsp coconut oil

Caramel and Peanut layer

  • 1/2 cup coconut sugar, packed
  • 3/4 cup coconut cream
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts 

Chocolate Layer

  • 3/4 cup vegan chocolate chips, could also use dark chocolate 
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 2 tsp peanut butter

Instructions

    1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
    2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut butter layer.
    3. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
    4. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

Notes

Keep cups stored in the freezer, in a sealed container.

Double Chocolate Zucchini Bread

This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It’s hard to believe there is zucchini in this bread! 

Summertime brings an abundance of zucchini around here. This year I did not grow my own as I had to kill my crop due to that dang squash bug! However, when zucchini is in the season it’s rather cheap. I love this vegetable for so many reasons but mainly because it can cross over from sweet like in this Double Chocolate Zucchini Bread, to savory. 

So we are officially in a heatwave down here in southern California, and let me tell you this heat plus being 8 months pregnant is awful! I woke up at 6 am to bake this Double Chocolate Zucchini Bread bread, haha, I had to beat the heat! Trust me this bread is worth it! Its amazing, the entire family loves it! And the best part is it is refined sugar-free and made with healthy zucchini. 

How to make Double Chocolate Zucchini Bread 

This bread comes together so quickly and easily. To keep it gluten-free sub with your favorite 1:1 gluten-free flour. To make the bread vegan use a flax egg ( 1 tbsp flaxseed meal + 2.5 tbsp water) in place of the egg.  

  • Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray. 
  • Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maples syrup, coconut sugar, and vanilla extract.
  • Next add in your dry ingredients, flour, baking soda, baking powder,cocoa powder, and stir till just combined. 
  • Gently fold in your chocolate chips. 
  • Transfer batter to your prepared baking dish and bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!

Love healthy and delicious baking recipes, also try:

Yield: 8 Servings

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It's hard to believe there is zucchini in this bread! 

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 zucchini grated finely, 1 cup
  • 1 egg, or flax egg to keep vegan
  • 1/2 cup apple sauce
  •  1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 cup chocolate chips, plus more for sprinkling on top

Instructions

    1. Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray. 
    2. Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maple syrup, coconut sugar, and vanilla extract.
    3. Next add in your dry ingredients, flour, baking soda, baking powder, cocoa powder, and stir till just combined. 
    4. Gently fold in your chocolate chips. 
    5. Transfer batter to your prepared baking dish and sprinkle with more chocolate chips if you desire.
    6. Bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!

Rainbow Veggie Sushi Rolls

Rainbow Veggie Sushi Rolls are bright, colorful, and delicious. These rolls are vegan and so addicting! Serve these rolls with sriracha mayo and soy sauce for the best veggie rolls around!

Rainbow Veggie Sushi Rolls

If there is one thing I miss and crave most this pregnancy its sushi! Oh my gosh, I can not wait to go out for sushi again, oh, and maybe a little sake too, haha!

For now, I have been making Avocado Sushi Rolls, and rainbow veggie sushi rolls non stop! They satisfy my sushi cravings!

Before we go any further I am no sushi expert, however, I enjoy making it! I used no special sushi equipment for this recipe. Therefore my method may not be the authentic way but its so easy to make and anyone can do it!

These rainbow rolls are made with sushi rice, nori, purple cabbage, avocado, carrots, and cucumber. I’ve rolled the veggies into a tightly packed sushi roll and drizzled it with sriracha mayo, are you drolling yet?

Yield: 5-6 servings

Rainbow Veggie Sushi Rolls

Rainbow Veggie Sushi Rolls

Rainbow Veggie Sushi Rolls are bright, colorful, and delicious. These rolls are vegan and so addicting! Serve these rolls with sriracha mayo and soy sauce for the best veggie rolls around!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

Sushi Rice

  • 2 cups white short-grain rice
  • 3 cups water
  • 1/3 cup rice vinegar
  • 1/8 cup cane sugar
  • 1 tbsp avocado oil
  • pinch of salt

Rainbow Rolls

  • 1 cup shredded purple cabbage
  • 2 carrots, julienned, or sliced very thin 
  • 2 small cucumbers, julienned, or sliced very thinly
  • 2 avocados, thinly sliced
  • 6-7 nori sheets
  • soy sauce for serving
  • pickled sushi ginger for servings

Sriracha Mayo

  • 2 tbsp avocado mayo, or mayo of choice
  • 1/2 tbsp sriracha, or more if you like it spicy
  • 1/2 lime, juice of
  • splash of soy sauce

Instructions

Sushi Rice

  1. In a saucepan combine rice and water bring to a boil, then reduce heat, cover, and let simmer for 20 minutes, or until the rice has absorbed the water. Rice can also be cooked in Instant pot, my preference.
    In a small saucepan combine rice vinegar, avocado oil, cane sugar, and salt. Cook on medium-low heat until the sugar dissolves. Pour mixture into cooked rice. Stir rice till the mixture is absorbed. Let cool.

Rainbow Veggie Sushi Rolls

    1. Working on a clean cutting board place nori sheet rough side down. Spread rice evenly onto the sheet leaving 1/2-inch room at the top.
    2. Arrange avocado slices, cabbage, cucumbers, and carrots across the center of the rice.
    3. Gently lift the end of the nori sheet (not the 1/2 inch empty side) rollover the veggies and roll again. Moisten the end of the nori sheet with a little water to help seal. Repeat with all nori sheets.
    4. Using a sharp knife, cut rolls up into 6-8 pieces. Serve cut side down with soy sauce, sriracha mayo or your favorite sushi condiments. Enjoy!

Sriracha Mayo

  1. In a bowl combine all ingrdiets. If you like a very spicy sauce feel free to ass more sriracha sauce.

Peanut Butter Oat Bars

Peanut Butter Oat Bars are the most delicious chewy vegan bars around! This recipe is kid-friendly, healthy, and uses natural sugar (hey coconut sugar)!

Happy Monday, let’s have a cookie bar! These Peanut Butter Oat Bars are not your average cookie bars, these are healthy and delicious. Made with wholesome ingredients these will be your new favorite bars. 

I have not had much of a sweet tooth this pregnancy, but even not pregnant I am not much of a sweets gal. I would say I’m team savory all the way, but like an occasional sweet here and there. I will admit chocolate and peanut butter happens to be my favorite and these bars have both those ingredients in them!


I tested these bars 2 ways, and they are best served chilled and cut much easier cold. I added chocolate chips to mine but they can easily be swapped out for berries or nuts. The chilling time is very important as it helps maintain the perfect gooey texture. Store these bars in the fridge for a quick and delicious sweet treat!  

Love easy and healthy treats, also try:

Yield: 12 bars

Peanut Butter Oat Bars

Peanut Butter Oat Bars

Peanut Butter Oat Bars are the most delicious chewy vegan bars around! This recipe is kid-friendly, healthy, and uses natural sugar (hey coconut sugar)!

Prep Time 10 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 2 large ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/3 cup coconut sugar
  • 2 1/2 cups quick oats
  • 1/4 cup hemp seeds
  • 1/4 cup apple sauce
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup milk, I used almond
  • 1 cup chocolate chips
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees F, and line a 9 x 13-inch baking dish with parchment paper.
  2. In a large bowl mash the bananas, add in peanut butter, coconut sugar, oats, hemp seeds, apple sauce, cinnamon vanilla extract, baking powder, salt, and chocolate chips, combine till mixed.
  3. Pour in almond milk and combine till ingredients are mixed and sticky.
  4. Pour the batter evenly into your prepared baking dish and bake for 30 minutes.
  5. Chill bars for 15 minutes and place in the fridge for 45 minutes before slicing and serving. Store leftover bars in the fridge for up to 12 days.

Notes

The chilling time is very important as it helps maintain the perfect gooey texture. Store these bars in the fridge for a quick and delicious sweet treat.

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.Sweet Potato & Lentil Salad

 I can not get enough of this sweet potato & lentil salad! It has been so easy at lunchtime, I eat it with some tortilla chips, so so good! I love a meal that tastes delicious and makes you feel good too! After all, it’s always a good idea to bulk up on your vegetable intake! Sweet Potato & Lentil Salad

This sweet potato and lentil salad is packed with protein and great flavor. I used pre-steamed lentils, which I picked up from trader joes so this dish came together in 15 minutes. It is perfect for meal prep too! If you are saving it for the week or using it as meal prep I recommend avoid avocado when serving to avoid browning.

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is a great dish to bring to your next potluck or BBQ, I find that people love and prefer healthy and delicious sides! The vinaigrette has a southwest lime flavor, it is truly so dang delicious!! You can serve this with your favorite protein side, but this plant-based dish is so filling and full of protein, truly perfect on its own!

Love healthy and easy recipes also try:

If you make this dish make sure to leave a review and tag me on Instagram! I love to see what you guys make!

Yield: 5 servings

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes

Ingredients

  • 2 cups sweet potatoes, peeled, cubed and steamed
  • 1 cup quinoa, cooked
  • 1/3 cup white onion, diced
  • 2 cups steamed lentils
  • 1 cup corn kernels
  • 1/2 cup cilantro leaves, diced 
  • 1 avocado, pitted, peeled and cubed 

Vinaigrette

  • 2 limes, juice of
  • 4 tbsp avocado oil
  • 1 garlic clove, minced
  • 1 tsp agave
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1 tsp salt 

Instructions

  1. Combine all sweet potato & lentil salad ingredients in a large bowl.
  2. Add all vinaigrette ingredients to a small bowl and whisk together.
  3. Pour vinaigrette over salad and toss till combined. Serve salad cold, and store in the refrigerator. Enjoy!

Veggie Spring Rolls with Crispy Tofu

These Veggie Spring Rolls are loaded with crisp & colorful veggies, vegan friendly, and the perfect snack, appetizer, lunch, or dinner! These are so healthy and delicious. 

veggies spring roll with crispy tofu

These veggie spring rolls are the perfect meal to make when it’s hot out. There is nothing that pleases my tastebuds more than peanut dipping sauce, I can not get enough of it. So maybe the reason I love spring rolls so much is the peanut dipping sauce.. ha! The sauce is easily adjustable to your flavor preference. I like mine a little spicy so I adjust the recipe by adding more chili garlic paste.

veggies spring rolls

The recipe uses lots of veggies and will make you feel so good after eating it. 

veggies spring rolls

Love easy vegan meals also try:

Yield: 6 servings

Veggie Spring Rolls with Crispy Tofu

Veggie Spring Rolls with Crispy Tofu

These Veggies Spring Rolls are loaded with crisp & colorful veggies and making eating healthy so good!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 package of rice paper rounds
  • 1 avocado, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned or grated
  • 1/2 cup purple cabbage, thinly sliced
  • Cilantro, to taste
  • Basil, to taste
  • Mint, to taste

Crispy Tofu

  • 8 ounces of tofu, drained and water pressed out
  • 2 tbsp sesame oil

Peanut dipping Sauce

  • 1/3 cup peanut butter
  • 2 tsp soy sauce, can sub tamari or coconut aminos
  • 2 tsp lime juice
  • 2 tsp agave
  • 1/2 - 1 tsp chili garlic paste 
  • 3-4 tsp hot water to thin

Instructions

  1. Heat a large skillet over medium-high heat and cut pressed tofu into strips. Add sesame oil to the pan and flash fry all sides of tofu till golden brown, about 5 minutes. Remove from pan and set skillet aside.
  2. Soak rice paper sheets in warm water until soft, no longer than 1 minute. Do this 1 at a time or they will all stick together.
  3. Lay rice paper sheet out on a clean surface, place a small amount of each ingredient in the center. You can play with different combinations, use what you like. This is the same technique as making a burrito.
  4. Fold both sides over the filling and gently roll it up. Serve with peanut sauce or your favorite dipping sauce and enjoy!
  5. To make almond butter dipping sauce combine all ingredients till smooth.

Notes

Almond butter can be subbed in for peanut butter dipping sauce.

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

Looking for more plant-based meals also try:

Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Stop buying canned pintos, let me tell you nothing compares to homemade beans. And canned taste food is just meh, yeah it’s easy but once you try beans in your Instant Pot you will never want canned beans again! Getting a pressure cooker has been a game-changer especially because things like beans cook in half the time. 

Instant Pot Pinto beans are honestly so easy to make, we love ours in Mexican dishes like burritos, burrito bowls, rice and beans, and on their own with a sprinkle of cheese, yum! Pinto beans are usually sold in bulk sections, or 1 pound bags.  

How to Make Instant Pot Pinto Beans

  • Sort and Rinse: No bag of beans is ever perfect there is always some debris and will shriveled beans. Once beans are measured out pick out debris and rinse beans well under cold water. 
  • Saute: Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes. 
  • Add Pinto Beans and Broth: add rinsed beans and chicken broth to your pressure cooker, stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.
  • Pressure Cook: Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release. 

Love using your pressure cooker, also try:

Yield: 8 servings

Instant Pot Pinto Beans

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño, diced, stem removed
  • 1 tomato, diced
  • 1 tbsp cumin
  • 1 tsp chili 
  • 1 tsp salt
  • 2 1/2 cups dry pinto beans, sorted and rinsed
  • 4 cups chicken broth 

Instructions

Sort and Rinse:

  1. Pick out debris and rinse beans well under cold water. 


    Saute:

    1. Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes, until veggies are tender. 
      Add in rinsed beans and chicken broth to your pressure cooker. Stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.

    2. Pressure Cook:

    1. Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release, enjoy!

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles are a quick stir fry that will be ready in 20 minutes! Serve it for lunch or dinner! This is a super easy, gluten-free, and vegan dish. 

Nothing I love more than noodles!! Especially Asian noodles, I can never turn them down! These Easy Sweet and Spicy Rice Noodles are made with lighter ingredients and also refined sugar-free. I kept this recipe simple however you could easily add in more veggies and your favorite protein to beef it up. 

As a family we have been having a vegan week, we do this occasionally, but this time my husband asked for it. After being a devout vegan for over 3 years I do have some pretty delicious vegan recipes up my sleeve.

We ate these noodles with some crispy tofu and white rice, it was such a delicious and easy meal!

Love quick and delicious meals also try:

Yield: 6

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces wide rice noodles
  • 1 tbsp avocado oil
  • 2 shallots, thinly sliced
  • 2 tbsp sesame oil
  • 2 cups brocoli floretts
  • 5 garlic cloves, minced
  • 2 green onion springs, diced
  • 3 tbsp coconut sugar
  • 2/3 cup coconut aminos
  • 2 tbsp tamari (or sub soy sauce)
  • 1 tbsp chili garlic sauce
  • 1 tbsp chili garlic sauce
  • 1 lime, juice of
  • salt and pepper to taste

Instructions

  1. Cook wide rice noodles according to package instructions.
  2. In a large skillet over medium heat add avocado oil and shallots, cook for 5 minutes seasoning with salt and pepper till shallots are golden and crispy. Transfer shallots to a paper towel-lined plate then set aside.
  3. Add sesame oil to the skillet, garlic, broccoli, and green onions. Sautee for 2 minutes on medium heat. Add in coconut sugar, coconut aminos, tamari, chili garlic, and lime juice. Simmer for 1-2 minutes, until coconut sugar is dissolved.
  4. Add in cooked noodles and toss to coat noodles. Taste and season with salt and pepper if desired.
  5. Serve hot and garnish green onions, enjoy!

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Easy summer salads are perfect for lunch and come in clutch for a dinner side dish.  Typically I like to eat lighter through the summer and look my best. However this year I am pregnant all damn summer so I followed up my Healthy Cucumber Salad with Tomatoes, Avocado & Chickpeas with homemade blueberry pie for dessert, haha! 

This week I have been grilling outdoors and preparing easy and delicious salads for our meals. I love this dish for lunch with a side of grilled chicken, but the family likes it as a dinner side. So, in my opinion, that’s a win! Whenever my kids eat their veggies I am one happy mama! Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas uses minimal ingredients and is perfect to serve on the side at dinner time, we enjoyed ours with some grilled tri-tip and oven-baked potatoes, yum! 

Because this recipe uses avocado I don’t recommend it as a leftover, its best eaten fresh. If you are making it for 1 or 2 people I recommend you cut the recipe in half that way you don’t have food waste. 

Love delicious side dishes, also try:

Yield: 5 servings

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2-3 large tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup cilantro leaves, can use any fresh herbs (basil, parsley, dill...)
  • 1 garlic clove minced
  • 2 avocados, diced
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 medium lemons, juice of
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3-4 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. In a large bowl add chickpeas, cucumbers, avocado, tomato, and cilantro.
  2. In a small bowl add olive oil, lemon juice, red wine vinegar, dried oregano, and garlic powder. Wisk till combined.
  3. Pour dressing over salad and toss gently. Serve salad cold with your favorite protein or own its own, enjoy!