🌿 Coastal Kitchen Roasted Veggies
Category: Sides & Bowls | Vegan, Gluten-Free
Prep Time: 15 min • Roast Time: 30 min • Serves: 4
🌞 About This Recipe
This dish is a go-to in our summer rotation—perfect for July cookouts, porch dinners, or as a warm side to balance fresh salads and grilled veggies. The combo of crispy red baby potatoes and caramelized Brussels sprouts gets a major flavor upgrade with a sweet and tangy maple Dijon glaze.
It’s bright, a little bold, and designed to be shared. Whether you’re headed to a BBQ or hosting a backyard meal, this one’s a total crowd-pleaser. Best of all, it's simple and summery—just how we like it this time of year.
🥄 Ingredients
For the Roasted Veggies:
1 lb red baby potatoes, halved
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp garlic powder
Salt and black pepper, to taste
For the Glaze:
1 tbsp Dijon mustard
1 tbsp pure maple syrup
1 tbsp red wine vinegar or lemon juice
1 tbsp olive oil
1 tsp finely chopped fresh rosemary (or thyme)
Optional: pinch of chili flakes for heat
To Finish:
Fresh parsley, chopped
Toasted pecans or almonds (optional)
Lemon zest
🔧 Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the potatoes and Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on the sheet cut-side down.
Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
In a small bowl, whisk together Dijon, maple syrup, vinegar, olive oil, rosemary, and chili flakes if using.
Once roasted, transfer the hot veggies to a bowl and toss with the glaze. Let them absorb the flavor for 5 minutes.
Finish with chopped parsley, lemon zest, and toasted nuts for crunch.
💡 Tips & Serving Ideas
Serve warm or at room temperature—great for entertaining.
Leftovers are excellent in grain bowls or wraps.
Add to a summer BBQ spread alongside your favorite mains.
This dish is:
🌱 Vegan
💚 Packed with texture + flavor
🎉 Perfect for summer BBQs or weeknight dinners on the deck
We make it every July—it’s that cozy, familiar favorite that’s so easy to throw together after a day at the beach. If you’re looking for an easy plant-based side with flavor that holds its own at any summer table, this is it.
Tag me @kellysgreenkitchen_ if it ends up in your summer rotation—I’d love to see your version!
🥑 Summer House Guac
Category: Dips & Spreads | Vegan Appetizers | Summer BBQ
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Diet: Vegan, Gluten-Free
🌞 About This Recipe
This Summer House Guac has become a staple at our Cape Cod summer getaways. Every 4th of July, and honestly any sunny day that calls for snacks on the porch, this is the dip we make. It's creamy, tangy, and packed with fresh herbs and bright flavor—thanks to a secret splash of red wine vinegar that brings it all to life.
Whether you're hosting a summer BBQ, bringing a dish to a picnic, or just making lunch feel a little special, this guac is the perfect, plant-based appetizer to share.
🥑 Ingredients
3 ripe avocados
1/4 small red onion, finely diced
1 clove garlic, minced
1/2 small jalapeño, finely chopped (optional)
1 small tomato, seeded and diced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 tsp red wine vinegar (the secret ingredient!)
Salt and black pepper to taste
🥣 Instructions
Mash the avocado: Halve and pit the avocados. Scoop them into a bowl and mash with a fork until mostly smooth, or leave a little chunky if preferred.
Add the mix-ins: Stir in red onion, garlic, jalapeño (if using), tomato, and cilantro.
Season and brighten: Add lime juice, red wine vinegar, salt, and black pepper. Mix well to combine.
Taste and adjust: Adjust seasoning to your liking. Serve immediately with tortilla chips or as a topping for tacos, veggie burgers, or grain bowls.
💡 Pro Tips
Don’t skip the red wine vinegar! It’s the secret to a more complex, balanced flavor.
For extra freshness, add a few torn basil or parsley leaves from your herb garden.
If making ahead, press plastic wrap directly onto the surface to help prevent browning.
This recipe pairs perfectly with grilled corn, cold margaritas, and a Cape sunset.
📍 Perfect For:
Summer BBQs & 4th of July parties
Vegan + gluten-free appetizers
Cape Cod picnics
Porch snacking with a chilled drink
I’ve been making this guacamole at our family’s summer house for years, and it’s become one of those dishes that instantly feels like home. It’s easy, crowd-pleasing, and a little elevated—just how I like it.
💬 I’d love to know if you try it! Leave a comment below or tag me on Instagram @kellysgreenkitchen_ so I can see your version.
☀️ Wishing you a summer full of fresh flavors and good company!
🧄Golden Sesame Crispy Tofu
Savory, air-fried, and seriously addictive — this tofu is golden, crispy, and perfect for bowls, wraps, salads, or snacking straight from the tray.
💬 A Note From My Kitchen
Tofu has a reputation. And I get it — done wrong, it can be bland or mushy. But done right? It’s magic.
This Golden Sesame Crispy Tofu is marinated in a soy-sesame sauce that gives it deep umami flavor, then air-fried until the edges are crispy and golden. It’s salty, nutty, and just a little sweet — the kind of thing you’ll want to make on repeat.
Perfect as a protein for your grain bowls, tucked into lettuce wraps, or devoured while standing over the air fryer. (No judgment.)
📝 Ingredients
For the tofu:
1 block extra-firm tofu, pressed for at least 15 minutes
Neutral oil spray (optional, for air frying)
For the sesame soy marinade:
2 tbsp low-sodium tamari or soy sauce
1 tbsp Graza frizzle olive oil
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tsp rice vinegar or lime juice
1 clove garlic, grated or minced
1 tsp grated fresh ginger (optional)
Pinch of red pepper flakes or a dash of sriracha (optional)
👩🍳 Instructions
1. Press + prep the tofu
Wrap the tofu in a clean towel or paper towels and press under something heavy for 15–30 minutes. Then cut into cubes or rectangles — whatever shape you like!
2. Marinate
In a bowl or shallow dish, whisk together the sesame soy marinade. Add tofu and toss to coat. Let it marinate for at least 30 minutes (or up to overnight in the fridge), flipping once if needed.
3. Air fry
Preheat air fryer to 400°F. Lightly spray basket with oil. Add marinated tofu in a single layer (don’t overcrowd). Air fry for 15–18 minutes, shaking halfway through, until golden and crispy.
4. Serve
Top with sliced scallions, sesame seeds, and a drizzle of extra sauce if you saved some. Serve warm.
🍽 Serving Ideas
Toss into a grain bowl with rice, greens, and pickled veggies
Add to a stir-fry or noodle salad
Tuck into lettuce wraps with crunchy slaw
Dip into peanut sauce or chili crisp
Eat straight from the tray (my personal favorite)
This tofu is proof that plant-based proteins can be crispy, satisfying, and full of flavor. If you make it, tag me @kellysgreenkitchen_ — I’d love to see how you serve it.
And if you’re new to tofu, let this recipe be your gateway. I promise, it’s a good one.
🧅 Caramelized Onion Hummus
Creamy, dreamy, and deeply savory — this hummus tastes like French onion dip’s cooler plant-based cousin.
💬 A Note From My Kitchen
Growing up, French onion dip always had a seat at the table — especially at family parties with chips, soda, and that one relative who always showed up with a giant tray of cheese. This hummus is my plant-based twist on that classic. The caramelized onions bring out this rich, sweet flavor that pairs perfectly with the garlic and lemon in the hummus. Serve it warm, serve it cold, serve it with anything. I promise it’ll disappear fast.
📝 Ingredients
For the caramelized onions:
2 large yellow onions, thinly sliced
1 tbsp olive oil
Pinch of salt
Optional: 1 tsp balsamic vinegar or a pinch of sugar to enhance sweetness
For the hummus:
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
Juice of 1 lemon
1 clove garlic
2–3 tbsp olive oil
2–4 tbsp cold water, as needed
Salt to taste
👩🍳 Instructions
Step 1: Caramelize the onions
In a large skillet, heat 1 tbsp olive oil over medium-low. Add sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–40 minutes until deeply golden and jammy. Optional: add balsamic vinegar or a pinch of sugar toward the end for added depth.
Step 2: Make the hummus
In a food processor, blend chickpeas, tahini, lemon juice, garlic, and a pinch of salt. While blending, drizzle in olive oil and water until smooth and creamy. Taste and adjust seasoning as needed.
Step 3: Combine
Reserve a spoonful of caramelized onions for garnish. Add the rest into the hummus and pulse to combine — just enough to swirl them in.
Step 4: Serve
Spoon into a shallow bowl, top with the reserved onions, a drizzle of olive oil, and a sprinkle of herbs or paprika if desired. Serve with crostini, pita, crackers, or crunchy veggies.
🍽 Serving Ideas
On a snack board with olives, nuts, and crackers
Spread onto a sandwich or wrap
Dolloped over grain bowls
Tucked into a picnic basket
This is one of those dips that makes people pause mid-bite and say, “Wait… what is this?”
I hope it finds its way onto your summer table, too. If you make it, tag me @kellysgreenkitchen_ — I’d love to see how you serve it!
And if you're a hummus lover, get ready — more fun variations coming soon.
🌿 Chickpea Tarragon Salad
A cozy, plant-based twist on a French classic
Growing up, my mom used to make the most delicious chicken tarragon salad — creamy, slightly tangy, with that unmistakable flavor of fresh tarragon. She’d serve it on crusty bread for lunch or pack it up for summer picnics on the beach, and it always felt a little fancy in the best way.
I wanted to recreate that same comforting flavor in a plant-based version — and this chickpea tarragon salad really delivers. It’s creamy, herby, and deeply satisfying… with all the nostalgic deli-counter vibes, but totally vegan.
Tarragon itself has long been a staple in French cuisine. Poulet à l’Estragon (Chicken Tarragon) became popular in the early 20th century as part of cuisine bourgeoise — home-style French cooking that’s elegant but approachable. Traditionally made with chicken, fresh tarragon, and a white wine or cream sauce, it eventually found its way into American kitchens, often adapted with mayo or sour cream and served cold — especially in summer months.
This version stays true to those flavors I loved growing up, with chickpeas standing in beautifully for the chicken, a tangy Dijon-forward dressing, and of course, plenty of tarragon.
📋Ingredients:
1 (15 oz) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
¼ cup red onion or shallot, finely chopped
¼ cup chopped walnuts
2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
1 tbsp fresh parsley, chopped (optional)
2 tbsp Dijon mustard
¼ cup Follow Your Heart vegan sour cream
1 tsp apple cider vinegar or lemon juice
Salt and black pepper, to taste
👩🍳Instructions:
Mash ¾ of the chickpeas in a medium bowl with a fork or potato masher, leaving some whole for texture.
Add celery, onion, walnuts, tarragon, and parsley. Mix to combine.
Stir in Dijon mustard, sour cream, and vinegar or lemon juice.
Season with salt and pepper to taste. Adjust creaminess or acidity to your liking.
Chill for at least 30 minutes before serving to let the flavors meld.
🥪How to Serve:
Piled into crusty herb bread or baguette for a dreamy sandwich
Scooped into butter lettuce cups for something light and fresh
Alongside crackers or cucumber slices as a snack
As a protein-packed topping for salad or grain bowls
🧊Storage:
Store in an airtight container in the fridge for up to 3–4 days. The flavor gets even better after a day or two.
💡 Notes:
Tarragon has a slightly anise-like flavor — if you're not a fan, swap in fresh dill or basil for a different vibe.
For added brightness, try a little lemon zest or a drizzle of olive oil before serving.
Whether you’re packing a beach picnic, meal prepping for the week, or just craving something fresh and herby — this salad brings all the cozy, nostalgic energy with none of the dairy or meat. It’s a little bite of summer, straight from my kitchen to yours.
If you make it, I’d love to see! Tag me @kellysgreenkitchen_ so I can cheer you on — and let me know if you grew up with a version of this too. 💚
🌿 Vegan Asparagus Quiche (with Kala Namak)
A spring-inspired, egg-free quiche that’s perfect for brunch, lunch, or meal prep.
Brunch just got a plant-based upgrade. This vegan asparagus quiche is savory, creamy, and full of herby spring flavor — all without eggs or dairy.
The secret? Kala namak, also known as black salt. It gives this tofu-based filling that signature “eggy” flavor that makes traditional quiche so comforting. Paired with fresh asparagus, sautéed leeks, and a simple homemade crust, it’s a dish that looks fancy but comes together with just a few wholesome ingredients.
Whether you're prepping ahead for guests or craving something cozy on a Sunday morning, this one’s a keeper.
🧾 Ingredients
For the crust (or use store-bought):
1½ cups all-purpose flour
½ tsp salt
½ cup vegan butter or coconut oil, cold
3–4 tbsp ice water
For the filling:
1 block (14 oz) firm tofu, drained
½ cup unsweetened plant milk
2 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp cornstarch
1½ tsp kala namak (black salt)
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp turmeric (for color)
Fresh ground black pepper, to taste
Veggies:
1 cup chopped asparagus (plus a few spears for topping)
½ cup sautéed leeks, onions, or shallots
Optional: ¼ cup vegan cheese or chopped herbs (dill or parsley)
🔪 Instructions
1. Prepare the crust:
In a bowl, mix flour and salt. Cut in cold vegan butter or coconut oil using a fork or pastry cutter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Press into a greased pie dish and chill while preparing the filling.
2. Preheat the oven to 375°F (190°C).
3. Make the filling:
In a blender or food processor, combine tofu, plant milk, nutritional yeast, olive oil, cornstarch, kala namak, Dijon mustard, garlic powder, turmeric, and black pepper. Blend until smooth and creamy.
4. Sauté the vegetables:
In a pan, cook the chopped asparagus and leeks (or onions) with a pinch of salt for 3–4 minutes until softened. Let cool slightly, then fold into the tofu mixture.
5. Assemble:
Pour the tofu filling into the prepared crust. Smooth the top and arrange extra asparagus spears decoratively on top.
6. Bake:
Bake for 40–45 minutes, until the center is set and the top is lightly golden. Let cool for at least 10–15 minutes before slicing and serving.
📝 Tips & Substitutions
Kala namak is essential for that classic eggy flavor — don’t skip it! You can find it online or at most international/Indian markets.
Add-ins like sun-dried tomatoes, spinach, or mushrooms work beautifully.
For a lighter option, bake the filling without a crust in a greased pie dish or muffin tin for mini quiches.
This vegan quiche is one of those dishes that feels a little fancy but is incredibly easy to pull off — especially with store-bought crust if you’re short on time. It’s meal prep-friendly, crowd-pleasing, and full of nourishing ingredients.
Tag me on Instagram @kellysgreenkitchen if you make it — I’d love to see your take on it!
🍪 The Best Vegan Chocolate Chip Cookies
Soft, chewy, and totally plant-based — a treat everyone will love.
There’s something so nostalgic and comforting about a classic chocolate chip cookie. And this version? It just happens to be vegan — no eggs, no dairy, no compromises on flavor.
My daughter asked to make cookies on her first day of summer break, and this recipe was the perfect way to kick things off. They're quick to whip up, make the kitchen smell incredible, and deliver that perfect mix of crisp edges and soft, gooey centers.
These are made with a flax egg, which gives them just the right texture while sneaking in a little extra fiber and omega-3s. So yes — dessert can totally be plant-based and nourishing too.
📝 Ingredients
Wet ingredients:
½ cup vegan butter, softened (like Miyoko’s or Earth Balance)
½ cup brown sugar
¼ cup cane sugar or coconut sugar
1 tbsp ground flax + 2.5 tbsp water (flax egg)
1½ tsp vanilla extract
Dry ingredients:
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup vegan chocolate chips
Optional: flaky sea salt for topping
🔪 Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix flaxseed and water to make a flax egg. Let it sit for 5–10 minutes until thickened.
In a large mixing bowl, cream vegan butter with brown sugar and cane sugar until fluffy. Mix in vanilla and flax egg.
Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
Chill dough for 30 minutes or longer if you can (optional, but helps make thicker cookies!).
Scoop onto baking sheet and bake for 10–12 minutes, until golden on the edges and slightly soft in the center.
Let cool on the sheet for 5–10 minutes. Sprinkle with flaky salt if desired, and enjoy warm.
💡 Tips
Swap ¼ cup of the flour for almond flour for a nuttier flavor.
Use chopped dark chocolate for melty pools of chocolate.
Make a double batch and freeze the dough for cookie emergencies!
There’s truly nothing like a fresh chocolate chip cookie — especially when it’s this easy and plant-based. Whether you’re baking with your kids or just craving something sweet and cozy, this recipe is a keeper.
Let me know if you try them! Tag @kellysgreenkitchen on Instagram — I’d love to see your bakes.
🌿 Tofu Basil Rice (with Palmini!)
A light, herby dinner that’s vegan, low-carb, and loaded with flavor.
I’ve officially found my new weeknight obsession: crispy tofu, stir-fried veggies, and a zesty basil sauce over Palmini rice. Palmini makes low-carb pasta and rice alternatives from hearts of palm — a naturally gluten-free, high-fiber vegetable. Their products include rice, linguine, lasagna sheets, and even mashed “potatoes” — all perfect for light, plant-based meals that don’t sacrifice texture or flavor. The rice is light yet still satisfying — and when paired with golden tofu and this garlicky basil sauce, it’s an absolute winner.
This recipe is gluten-free, packed with plant-based protein, and comes together in under 30 minutes. Let’s get into it.
📝 Ingredients
For the tofu:
1 block extra-firm tofu, pressed and cubed
1 tbsp sesame oil (or olive oil)
Pinch of sea salt
For the stir-fry base:
1 can Palmini rice, rinsed and drained
1 cup mixed veggies (I used carrot ribbons + bell pepper)
1 green onion, chopped
For the basil sauce:
½ cup fresh basil, chopped
1 clove garlic, minced
2 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp lime juice or rice vinegar
1 tsp grated ginger
Optional: pinch of red pepper flakes
🔪 Instructions
Crisp the tofu:
Toss cubed tofu with sesame oil and sea salt. Air fry at 400°F for 12–15 minutes until golden and crisp, shaking halfway through. (You can also pan-fry or bake.)Sauté the veggies + rice:
In a large skillet, warm a drizzle of oil. Add your veggies and cook for 3–5 minutes until tender-crisp. Stir in the Palmini rice and green onion. Cook for another 2–3 minutes to heat through.Make the sauce:
Whisk together all sauce ingredients in a small bowl until well combined.Bring it together:
Pour the sauce over the stir-fried rice and veggies. Toss to coat. Top with crispy tofu.Serve:
Garnish with extra basil or sesame seeds. Enjoy warm!
💡 Tips & Substitutions
No Palmini? Sub cooked jasmine rice, cauliflower rice, or quinoa.
Swap the veggies for whatever you have — snow peas, zucchini, or broccoli work great.
Add crushed peanuts or chili crisp for extra flair.
This dish checks all the boxes: fresh, satisfying, and packed with flavor. Whether you're new to tofu or a longtime fan, this is one of those meals that feels light but filling — and comes together with minimal fuss. I hope you love it as much as I do!
🌱 Tag @kellysgreenkitchen_ if you make this and let me know how it turned out!
🌿 One-Pot Butter Bean Pesto Couscous
Vegan • Cozy • 15 Minutes • Weeknight-Friendly
✨ Why You’ll Love This Dish
This one-pot butter bean pesto couscous is one of those magical meals that tastes like you put in way more effort than you did. It’s creamy and comforting but still light, herby, and nourishing. The butter beans give it that dreamy texture and a boost of plant-based protein, while the couscous soaks up all the cozy flavors of garlic, pesto, and broth.
I love meals that don’t just fill you up, but feel good to make. This is one of them.
And the best part? You can make it your own. Use this recipe as your easel — swap the beans, change up the greens, try a different grain. Dinner, but make it your canvas.
📝 Ingredients
1 tbsp olive oil
1/2 small yellow onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can butter beans, drained and rinsed
1/2 cup vegetable broth
1/2 cup unsweetened almond milk (or any plant milk)
1/4 cup vegan pesto (homemade or store-bought — I use my own)
1 cup chopped greens (spinach, kale, or arugula)
3/4 cup couscous
Salt and pepper, to taste
Optional toppings: fresh basil, lemon zest, vegan parmesan
🍽 Directions
In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 3–4 minutes.
Stir in the butter beans, vegetable broth, and almond milk. Let everything come to a light simmer.
Add the pesto and stir to combine, letting the sauce get creamy and flavorful.
Toss in the greens and couscous, then stir and cover. Reduce heat to low and let it cook for about 7–10 minutes, or until the couscous is fluffy and liquid is mostly absorbed.
Uncover, fluff with a fork, and season with salt and pepper to taste.
Serve warm with a sprinkle of fresh basil, lemon zest, or vegan parm on top. Cozy in a bowl 💚
💡 Make It Your Own
This is a choose-your-own-adventure kind of meal:
Swap butter beans for chickpeas, cannellini, or even lentils
Use orzo, quinoa, or rice instead of couscous
Toss in extra veggies like zucchini, tomatoes, or peas
Use any pesto you love — homemade or store-bought both work beautifully. I use my pesto - you can find the recipe here.
🥄 More Recipes Like This:
💬 Let’s Chat
Tried this one-pot wonder? I’d love to hear how you made it your own. Drop a comment below or tag me on Instagram @kellysgreenkitchen so I can see your version!
🧡 Sweet Potato Corn & Quinoa Dip
A creamy, cozy dip with bright lime, sweet corn, and nourishing quinoa — made to be shared.
This dip has quickly become a go-to in my kitchen — it’s hearty, a little smoky, and packed with flavor from sweet potatoes, golden corn, fluffy quinoa, and a hit of fresh lime. It’s the kind of dish that feels both comforting and light, and it happens to be totally plant-based and gluten-free.
Serve it warm as a dip with tortilla chips, or spread it on toast, use it as a taco base, or scoop it with cucumbers and crackers. However you enjoy it, it’s always a crowd-pleaser.
🥣 Ingredients
1 medium sweet potato, peeled and cubed
1 tbsp olive oil
Salt + pepper to taste
½ tsp smoked paprika
½ tsp cumin
1 cup cooked quinoa
1 cup corn (fresh, canned, or frozen and thawed)
½ red onion, diced
Juice of 1 lime + zest of ½ lime
1–2 tbsp tahini or olive oil (optional, for creaminess)
2 tbsp chopped fresh cilantro (or more to taste)
Optional: garlic clove or ¼ tsp chili flakes for a kick
🔪 Instructions
Cook the sweet potato: Boil or steam until soft, then drain and mash in a bowl.
Add quinoa, corn and red onion: Fold into the mashed sweet potato along with tahini or olive oil if using.
Season: Add lime juice and zest, paprika, cumin, salt, and pepper. Mix until combined.
Finish with cilantro and optional garlic or chili flakes.
Taste and adjust seasoning, then serve warm, chilled, or room temp.
🍴 How to Serve It
Warm with tortilla chips or sliced veggies
As a taco filling or base layer
Spread on toast with avocado or pickled onion
In a nourish bowl with greens, beans, and a drizzle of dressing
Whether you're prepping a dip board for Father’s Day or just want something fresh and filling for your next gathering, this one’s a keeper.
If you try it, tag @kellysgreenkitchen_ — I’d love to see how you serve it up 💚
🌿 Golden Glow Chickpea Salad
A cozy, creamy, curry-spiced twist on classic chickpea salad — ready in 10 minutes.
This one’s for all the chickpea salad lovers out there — but with a golden, cozy upgrade. Mashed chickpeas and ripe avocado create the perfect creamy base, while curry powder, lemon juice, and maple syrup bring warmth, brightness, and just the right hint of sweetness.
The best part? It all comes together in a single bowl in under 10 minutes. No cooking, no fancy equipment — just real, nourishing ingredients that taste like comfort food.
This is one of my go-to recipes for lunches on the go, quick weekday dinners, or something satisfying to prep ahead. I love scooping it onto sourdough, wrapping it in a tortilla, or simply eating it straight from the bowl with crackers (zero judgment here).
📝 Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 ripe avocado
Juice of 1/2 lemon
1–2 teaspoons curry powder (start with 1, taste + adjust)
1 teaspoon maple syrup (optional, but delicious)
1/4 cup golden raisins
1/4 cup finely chopped red onion
Salt and black pepper, to taste
Optional: chopped parsley or cilantro for brightness
🥣 Instructions
In a medium bowl, mash the chickpeas and avocado together until mostly smooth, leaving some texture.
Stir in lemon juice, curry powder, maple syrup, salt, and pepper.
Fold in the golden raisins, red onion, and herbs if using.
Taste and adjust seasonings as needed.
Serve right away or refrigerate for 30–60 minutes to let the flavors develop.
🌱 How to Serve
Piled onto toast with a sprinkle of chili flakes
Wrapped in a warm pita with greens and cucumber
Spooned into lettuce cups for a light lunch
Spread on crackers as a snack board favorite
This Golden Glow Chickpea Salad is cozy, satisfying, and full of flavor — the kind of everyday recipe that never gets old.
If you make it, tag @kellysgreenkitchen — I love seeing your creations and how you make them your own 💚
🍌 Banana & AB Cups (Vegan, No-Bake, Freezer-Friendly)
A 5-minute freezer snack made with real ingredients and feel-good flavor.
These Banana & AB Cups are the answer to one of my weekly problems: Too many bananas. They’re sweet, creamy, naturally nourishing, and take just minutes to prep. With mashed banana, almond butter, chia, flax, and chocolate chips, these little freezer treats taste like dessert — but are packed with fiber and healthy fats.
My kids love them as after-school snacks, I love them for late-night cravings, and they’re perfect for warm summer days when you want something cold and satisfying.
📝 Ingredients
2 ripe bananas
1/3 cup almond butter (or your favorite nut/seed butter)
1 tbsp ground flax
1 tbsp chia seeds
2–3 tbsp unsweetened almond milk (just enough to mix smoothly)
A handful of dairy-free chocolate chips
Optional: pinch of cinnamon or flaky salt
🥣 Instructions
Mash the bananas in a mixing bowl until smooth.
Stir in almond butter, ground flax, chia seeds, and almond milk until creamy and well combined.
Spoon the mixture into silicone muffin cups or lined mini muffin tins.
Top with chocolate chips and (optional) a pinch of salt.
Freeze for 2–3 hours or until firm.
Store in an airtight container in the freezer. Let sit at room temp for 2–3 minutes before eating.
💚 Why You’ll Love Them:
No baking required
Naturally sweetened with banana
Fiber-rich, dairy-free, and gluten-free
Easy to customize with different nut butters or mix-ins
Kid-approved and freezer stash-friendly
🥄 Variations to Try:
Swap almond butter for peanut, sunflower, or tahini
Add shredded coconut or chopped nuts
Drizzle with melted dark chocolate before freezing for a treat-yourself upgrade
Follow @kellysgreenkitchen for more plant-based snacks, sweets, and seasonal eats made with love and just a few ingredients.
🍓Strawberry Fields Bowl with Maple Balsamic
The prettiest summer salad — sweet, herby, hearty, and 100% plant-based.
If you’re looking for a salad that feels like sunshine in a bowl, this is it. Made with fresh strawberries from Verrill Farm, fluffy quinoa, baby spinach, creamy avocado, toasted walnuts, and torn basil, it’s tossed in a maple balsamic vinaigrette that ties it all together.
It’s my go-to for picnics, poolside lunches, or any day that calls for something sweet, savory, and satisfying. And yes — I made it in the longest salad bowl I own, because this one deserves a little drama.
📝 Ingredients
For the salad:
1 cup cooked quinoa, cooled
1 heaping cup sliced fresh strawberries (I used Verrill Farm 🍓)
2 cups baby spinach
1/2 avocado, sliced or cubed
1/4 cup chopped toasted walnuts
2–3 tbsp fresh basil, torn
2–3 tbsp vegan feta (optional but delicious)
For the maple balsamic dressing:
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
2 tbsp olive oil
Salt + pepper to taste
🥣 Instructions
Make the dressing: In a small jar or bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
Assemble the salad: In a large bowl, combine the quinoa, strawberries, spinach, basil, walnuts, and avocado.
Dress and serve: Drizzle the maple balsamic over the salad and gently toss to coat. Sprinkle with vegan feta if using. Serve immediately or chill for 15–20 minutes to let the flavors mingle.
💚 Why You’ll Love It
Sweet and savory
Packed with fiber, healthy fats, and plant-based protein
15-minute recipe
Perfect for gatherings, meal prep, or solo lunches
Naturally vegan and gluten-free
🌿 Pro Tips:
Use local, in-season berries for the best flavor
Add chickpeas or lentils to bulk it up even more
Leftovers keep well for 1–2 days in the fridge
Follow @kellysgreenkitchen for more plant-based recipes made with fresh, seasonal ingredients and New England charm 💚
Whipped Herb “Ricotta" with Tofu & Cauliflower
A creamy, dreamy vegan spread you’ll want to put on everything.
If you’ve been looking for a dairy-free ricotta that’s rich, herby, and seriously versatile—this is it. Made with tofu and steamed cauliflower, this whipped ricotta is silky smooth and bursting with flavor from fresh herbs, lemon, garlic, and olive oil. It’s perfect as a dip, a sandwich spread, or dolloped onto roasted veggies and grain bowls.
Bonus? It’s protein-packed, totally vegan, and easy enough for a weeknight prep session.
📝 Ingredients:
1/2 block (about 7 oz) firm tofu, drained and patted dry
1 heaping cup steamed cauliflower florets
2 tbsp olive oil
2 tbsp lemon juice
1 small clove garlic
2 tbsp nutritional yeast
1/2 tsp sea salt (or to taste)
Handful of fresh herbs (basil, chives, parsley, dill — mix your faves!)
Optional: splash of plant milk for extra creaminess
🧄 Instructions:
Steam cauliflower florets until fork-tender (about 5–7 minutes). Let cool slightly.
In a food processor, combine tofu, cauliflower, olive oil, lemon juice, garlic, nutritional yeast, and salt.
Blend until smooth and creamy, scraping down sides as needed. Add a splash of plant milk if needed to loosen.
Pulse in fresh herbs just until incorporated—don’t overblend, you want those flecks of green!
Taste and adjust seasoning if needed.
🌱 How to Serve:
As a dip with crackers or veggies
On toast or crostini with cherry tomatoes and a balsamic glaze
In grain bowls or pasta dishes
As a creamy layer in wraps or sandwiches
This is one of those recipes that makes your meals feel a little more special—with minimal effort. It stores beautifully in the fridge for up to 5 days, so make a batch and thank yourself later 💚
✨ Follow @kellysgreenkitchen_ for more feel-good plant-based recipes made with seasonal, simple ingredients.
💙 Blueberry Peanut Butter Date Night Ice Cream (Vegan, No-Churn)
🍦 A Frozen Treat That Feels Cozy & Fun
Let’s set the scene: it’s warm out, you’re craving something cold and sweet, but don’t want to bake or fuss. This Blueberry Peanut Butter Date Night Ice Cream is creamy, fruity, and nostalgic—with a feel-good twist.
It’s made from frozen bananas, wild blueberries, peanut butter, and dates. That’s it.
No dairy, no refined sugar, no churning. Just blend, swirl, freeze (if you want), and enjoy.
It’s a snack, a treat, and a mood.
Add chocolate chips if you want. (I do.)
📝 Ingredients
2 ripe bananas, sliced and frozen
¾ cup frozen blueberries
1–2 Medjool dates, pitted (soaked if dry)
1 heaping tbsp natural peanut butter
2–3 tbsp plant-based milk (just enough to blend)
Optional: 2–3 tbsp vegan chocolate chips
Optional swirl: extra peanut butter or chia blueberry jam
👩🍳 Instructions
1. Blend it up
In a high-speed blender or food processor, combine frozen bananas, blueberries, dates, peanut butter, and 2 tbsp plant milk.
2. Smooth & creamy
Blend until thick and creamy, scraping down sides as needed. Add a splash more milk only if necessary.
3. Add-ins (optional but encouraged)
Stir in chocolate chips, swirl in peanut butter or chia jam if you’re feeling extra.
4. Freeze (optional)
Spoon into a parchment-lined mini loaf pan. Press parchment paper directly on top and freeze 1–2 hours for scoopable texture.
5. Serve your masterpiece
Scoop, slice, or eat it soft-serve style right away. Top with extra PB, berries, or chips.
✨ Tips & Swaps
Swap PB for almond or cashew butter
Use frozen raspberries or cherries instead of blueberries
Skip the freezing step for a soft-serve version
Store leftovers in an airtight container for up to 1 week
💬 The Last Scoop
There’s something nostalgic and a little magical about this dessert. It’s simple, satisfying, and completely plant-based—with just the right amount of indulgence.
Make it for a cozy night in. Or don’t wait for a date night—make it for yourself.
If you try it, tag me @kellysgreenkitchen_ on Instagram! I love seeing what you're blending up.
Tuscan One-Pot Farro Skillet
There’s something about one-pot meals that feel like an exhale after a busy day—minimal cleanup, maximum flavor, and somehow it always feels cozy. This Tuscan-Inspired Farro Skillet with Chickpeas checks all the boxes. It’s hearty from the farro and chickpeas, full of vibrant Mediterranean flavors, and gently wilted greens bring freshness to every bite.
Think: sun-drenched farmhouse vibes, a warm skillet on the table, and a glass of something sparkling nearby. That’s the energy of this dish.
📝 Ingredients:
1 tbsp olive oil
1 small yellow onion, thinly sliced
2 garlic cloves, minced
1 cup farro, rinsed
1 (15 oz) can chickpeas, drained and rinsed
2 ½ cups vegetable broth or water
1 heaping cup cherry tomatoes
2 cups baby spinach
1 cup arugula
½ tsp dried oregano (or Italian herbs)
¼ tsp red pepper flakes (optional)
Salt & pepper to taste
Juice of ½ lemon
½ cup vegan feta (I use Violife), crumbled
Optional garnish: fresh basil or parsley
👩🍳 Instructions:
Sauté aromatics:
In a large pot or deep skillet, heat olive oil over medium. Add onions with a pinch of salt and sauté until soft and translucent, about 5–7 minutes. Stir in garlic and red pepper flakes.Add farro, broth, and chickpeas:
Stir in rinsed farro, chickpeas, and broth. Bring to a boil, then reduce heat and simmer uncovered for about 20–25 minutes, until farro is tender and most of the liquid is absorbed.Stir in tomatoes and greens:
Add halved cherry tomatoes, spinach, and arugula. Stir until wilted, about 2–3 minutes.Finish with flavor:
Squeeze in lemon juice, season with salt and pepper, and top with crumbled vegan feta. Let sit for a couple minutes so the flavors settle.Serve and enjoy:
Spoon into shallow bowls, garnish with fresh herbs if you’d like, and serve warm.
💚 Why You'll Love It:
One pot = easy cleanup
Loaded with fiber and plant-based protein
Warm, rustic, and satisfying
Great for leftovers or meal prep
This is one of those meals that tastes even better the next day—just reheat with a splash of broth or a drizzle of olive oil. I love serving it with warm crusty bread or a scoop of herby hummus on the side. Whether you’re cooking for yourself or feeding your favorite people, this skillet brings that comforting, Tuscan-inspired magic to your kitchen with ease.
Let me know if you try it—and tag @kellysgreenkitchen_ so I can see your version!
🍓 No-Bake Strawberry Oat Crumble Bars (Vegan + Naturally Sweetened)
🕒 Prep time: 15 mins ❄️ Chill time: 2 hours
🍴 Makes: 9 bars
🌱 Vegan 🌾 Gluten-Free 🍬 Naturally Sweetened
✨ A Taste of Strawberry Season
I went to Verrill Farm the very first day the fields opened to pick strawberries — the sweetest start to summer. As soon as I got home, I knew exactly what I wanted to make: these no-bake strawberry oat crumble bars. They’ve become a favorite in our house — soft, jammy, naturally sweet, and packed with nourishing ingredients like oats, almond butter, and dates.
The crust and topping are made in the food processor, the filling comes together in one saucepan, and the fridge does the rest of the work. No oven. No refined sugar. Just fresh summer flavor and feel-good ingredients.
🛒 Ingredients
For the Crust + Crumble:
1 ½ cups rolled oats
10 Medjool dates, pitted
¼ cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
Pinch of salt
For the Strawberry Filling:
1 ½ cups fresh strawberries, chopped
3 Medjool dates, chopped
1 tbsp maple syrup (optional, for extra sweetness)
1 tbsp chia seeds
1 tsp lemon juice
👩🏻🍳 Instructions
1. Make the crust & crumble
In a food processor, blend oats and dates until broken down. Add almond butter, coconut oil, vanilla, and salt. Blend until mixture holds together when pressed.
Press ¾ of the mixture into a parchment-lined 8x8 pan to form the crust. Reserve the rest for the topping.
2. Make the filling
In a small saucepan, combine chopped strawberries, dates, maple syrup, and a splash of water. Cook over medium heat, stirring often, until strawberries break down and the mixture thickens (about 8 minutes). Mash lightly with a fork.
Remove from heat and stir in chia seeds and lemon juice. Let cool for 5–10 minutes to thicken.
3. Assemble the bars
Spread the strawberry filling evenly over the crust. Crumble the remaining oat mixture on top and press lightly.
4. Chill & slice
Refrigerate for at least 2 hours (or freeze for 45 minutes) until firm. Slice into bars and enjoy!
💡 Kelly’s Notes
Store bars in the fridge for up to 5 days or freeze for up to a month.
Tree-nut allergy? Sub an oat or seed butter instead! You may need to adjust sweetness with maple syrup.
Try swapping strawberries for raspberries or a mix of berries.
Add shredded coconut or cinnamon to the crust for extra flavor.
These no-bake bars are one of those recipes you’ll want on repeat — especially when strawberry season rolls around. They’re soft, sweet, nutrient-packed, and perfect for summer snacking. Whether you're packing them for a picnic or keeping them chilled for an afternoon treat, they're a delicious way to celebrate the season's first berries.
Tag @kellysgreenkitchen_ if you make them — I’d love to see your creations! 🍓✨
🌱 Chocolate Chia Pudding with EarthChimp Protein
The make-ahead breakfast that makes busy mornings feel breezy.
Why You’ll Love It
This chia seed pudding is my go-to when I need something fast, nourishing, and actually satisfying. I mix it up the night before, and by morning I’ve got a creamy, chocolatey, protein-packed breakfast ready to go — no cooking, no stress.
It’s made with just 3 ingredients:
✔️ Chia seeds for fiber & healthy fats
✔️ Plant-based milk for creaminess
✔️ EarthChimp Chocolate Protein for 20g of clean, vegan protein (plus probiotics & digestive enzymes!)
Whether you’re headed out the door, recovering from a workout, or just need a slow start with your coffee, this pudding checks all the boxes.
🥄 Ingredients
3 tbsp chia seeds
1 cup unsweetened plant-based milk (I like oat or almond)
Optional: 1 tsp maple syrup for sweetness
Optional toppings: banana slices, peanut butter, cinnamon, cacao nibs, berries
🥣 Instructions
In a jar or container, combine chia seeds, protein powder, and plant milk. Add maple syrup if using.
Stir well (or shake with lid on!) to mix thoroughly. Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate overnight (or at least 4 hours).
In the morning, top with your favorites and enjoy chilled — or warm it up if that’s your thing!
🧠 Nutrition Notes
Chia seeds are loaded with omega-3s, fiber, and antioxidants, while EarthChimp adds a major protein boost — plus it’s organic, non-GMO, gluten-free, and free from dairy or soy. It’s a clean, feel-good addition to your routine.
💚 Make It Yours
This recipe is endlessly customizable. I love:
Swirling in almond butter
Layering with strawberries
Dusting with cinnamon or cacao
Adding granola for a crunch
☀️ Take It On the Go
Pour it into a jar the night before and bring it to work, the gym, or school drop-off. It’s the definition of low-effort, high-reward.
🛒 Where to Get EarthChimp
You can find EarthChimp on Amazon! It’s been a game-changer for my mornings.
Follow @kellysgreenkitchen on Instagram for more plant-based recipes that work with your real life. 💫
Tag me if you make this one — I’d love to see your combos!
🌮 Sweet Potato & Cauliflower Tacos with Avocado Lime Slaw
🕒 Prep time: 15 mins 🔥 Cook time: 25 mins 🥗 Serves: 3–4
🌱 Vegan 🌾 Gluten-Free 💚 Meal-Prep Friendly
These tacos are everything I want in a weeknight dinner — colorful, crisp, and layered with flavor. Roasted sweet potatoes and cauliflower get caramelized and golden in the oven, then piled into warm tortillas with a dreamy avocado lime slaw that’s equal parts creamy and zippy.
They’re bright. They’re bold. And they absolutely don’t chicken out.
🛒 Ingredients
For the Roasted Veggies:
2 cups sweet potatoes, peeled and cubed
3 cups cauliflower florets
2 tbsp olive oil (or Graza “Sizzle” 🌿)
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
Salt & pepper to taste
For the Avocado Lime Slaw:
1 ripe avocado
2 cups shredded cabbage or coleslaw mix (mix of purple, green, carrots)
Juice of 1 lime
Chopped cilantro
1 tbsp olive oil
1 tsp maple syrup
1 tsp apple cider vinegar
Pinch of garlic powder, cumin + sea salt
To Serve:
6–8 small tortillas (corn or flour)
Extra lime wedges
Hot sauce or salsa (optional)
👩🏻🍳 Instructions
1. Roast the Veggies
Preheat oven to 425°F (220°C).
Toss sweet potato cubes and cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden at the edges.
2. Make the Slaw
In a medium bowl, mash the avocado. Whisk in lime juice, olive oil, cilantro, apple cider vinegar, maple syrup, garlic powder, cumin, and salt.
Fold in shredded cabbage / coleslaw mix and mix until coated. Set aside.
3. Warm the Tortillas
Heat your tortillas in a dry skillet for 20–30 seconds on each side or wrap them in foil and warm in the oven.
4. Assemble the Tacos
Layer each tortilla with a scoop of roasted veggies, a generous spoonful of avocado lime slaw, and a squeeze of lime. Add hot sauce if you like a little heat.
🌿 Make It Yours:
Add crispy chickpeas or black beans for extra protein.
Toss in pickled onions or radishes for crunch.
Swap slaw for guac if you’re short on cabbage.
These tacos are a total crowd-pleaser — cozy enough for a solo night in, but fun and flavorful enough to serve to friends. I love them with a fizzy lime seltzer or iced hibiscus tea on the side.
Tag @kellysgreenkitchen_ if you make them — I’d love to see your take! 🌮💚
🌿 Seedy Almond Crackers
Crispy, herby, and packed with nutritious seeds—your new favorite homemade snack.
🕒 Prep Time: 10 min
⏲️ Bake Time: 25–30 min
🥣 Makes ~30 small crackers
🌱 Vegan | Gluten-Free | Low Carb
If you’ve been around here long enough, you know I’m a self-proclaimed crackeraholic. I’m always hunting for that perfect crunch—one that’s savory, satisfying, and not full of mystery ingredients I can’t pronounce.
Enter: these Seedy Almond Flour Crackers.
They’re everything I want in a snack—crispy, herby, packed with real ingredients like flax, chia, sesame, and almond flour... and finished with a generous sprinkle of everything bagel seasoning. They’re dangerously easy to make, cost a fraction of store-bought versions, and might just be your new favorite thing to dip in hummus.
📝 Ingredients:
1 ½ cups almond flour
2 tbsp ground flaxseed
2 tbsp chia seeds
2 tbsp sesame seeds
1 tbsp sunflower or pumpkin seeds (optional)
1 tbsp nutritional yeast (optional, for savory flavor)
1 tbsp Everything Bagel seasoning
1 tsp dried herbs (Herbes de Provence, rosemary, or thyme work great)
½ tsp garlic powder (optional)
½ tsp salt
2 tbsp olive oil
3–4 tbsp water (start with 3, add more as needed)
👩🍳 Instructions:
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix the dry ingredients in a large bowl: almond flour, seeds, herbs, and seasonings.
Add olive oil and water and stir until a dough forms. It should hold together but not be sticky—add another splash of water if too crumbly.
Roll the dough between two sheets of parchment paper until very thin (about 1/8”). Remove the top sheet and use a knife or pizza cutter to score into cracker-sized pieces.
Bake for 25–30 minutes, or until golden and crisp. Rotate the pan halfway for even browning. Let cool completely before breaking apart.
Store in an airtight container for up to a week (if they last that long!).
💬 Kelly’s Notes:
Add a pinch of smoked paprika or cracked black pepper for extra flavor.
Perfect with hummus, vegan cheese, or on a cozy soup-and-crackers kind of day.
For even crispier crackers, leave in the oven (turned off) for 10 extra minutes to fully dry.
Whether you’re building a snack board, packing lunch, or just looking for something crunchy to nibble on while you work (guilty), these crackers deliver. They’re endlessly customizable, gluten-free, and so simple, you’ll wonder why you ever paid $8 for a box.
Let me know if you make them—tag @kellysgreenkitchen so I can see your cracker creations. And yes… I fully support doubling the batch.