Vegan Cashew Alfredo Sauce

This creamy vegan Alfredo sauce is made with cashews, garlic, and plant milk — no dairy, just dreamy comfort food. Perfect with pasta or as a white sauce base!

Best.Vegan.Alfredo.Ever.

There’s something undeniably cozy about a bowl of creamy Alfredo pasta — and this version checks all the boxes without a drop of dairy. Instead of cream or butter, this Alfredo gets its richness from cashews, a touch of nutritional yeast, and garlic for a cozy depth of flavor.

It’s simple enough for a weeknight, indulgent enough for date night, and you’d never guess it’s entirely plant-based. Toss it with your favorite pasta (I love it with brown rice spaghetti from Jovial), pile on some roasted veggies, and get ready for your new comfort food go-to.

✨Ingredients:

• 1 cup raw cashews (soaked 4+ hours or boiled 10 min)

• 1 ¼ cups unsweetened plant milk (like oat or almond)

• 3 tablespoons nutritional yeast

• 2–3 cloves garlic

• 1 tablespoon lemon juice

• 1 teaspoon onion powder

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• Pinch of nutmeg

• Optional but recommended:
  – 1 teaspoon white miso paste (for umami)
  – 1 tablespoon vegan butter (for extra richness)

🥄Instructions:

1. Prep the cashews
   Soak in water for at least 4 hours (or boil for 10 minutes if short on time), then drain and rinse.

2. Blend it up
   Add all ingredients to a high-speed blender and blend until smooth and creamy. Start with 1 ¼ cups of plant milk and add more if needed for a pourable consistency.

3. Taste and tweak
   Adjust lemon juice, salt, and garlic to your preference. Add miso or vegan butter if using.

4. Warm it up
   Pour the sauce into a saucepan over medium-low heat and cook for 3–5 minutes, stirring until slightly thickened and heated through.

5. Serve
   Toss with cooked pasta immediately. Add a splash of reserved pasta water if needed to loosen the sauce and make it silky.

🌿 Serving Suggestions:

• Mix with sautéed spinach, mushrooms, or roasted broccoli

• Use it as a base for white veggie lasagna or baked pasta

• Drizzle over roasted potatoes or steamed veggies for a luxe side

• Sprinkle with vegan parm or toasted breadcrumbs for crunch

📌 Pro Tip:

This sauce thickens as it sits! Add a little warm water or plant milk to reheat and thin it back out.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!

Text Me Back Butter Bean Smash

Pictured on herb bread with sliced avocado.

This one’s for the emotionally unavailable food lovers: Text Me Back Butter Beans. Inspired by the viral “Marry Me” recipes — but way less clingy — this herby lemon butter bean smash is creamy, bright, and satisfying enough to keep you coming back... just not too often.

It’s made with pantry staples, fresh herbs, and zero emotional baggage. Perfect on toast, scooped with crackers, or served with a side of casual flakiness.

✨ Why You’ll Love It:

• Ready in 10 minutes

• Protein-packed and totally plant-based

• Customizable with whatever herbs you have

• Makes ghosting feel... delicious?

📝 Ingredients:

• 1 can butter beans, drained and rinsed

• 1 clove garlic, finely grated or minced

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp olive oil (plus more for drizzling) — I use Graza

• 1–2 tbsp fresh herbs (parsley, dill, chives, or a mix)

• Salt + pepper to taste

• Optional: pinch of chili flakes or sumac

• Optional toppings: vegan feta, capers, or microgreens

🍴 Instructions:

1. In a bowl, mash the butter beans with a potato masher (I use this one). Keep it rustic — some chunks are good!

2. Stir in the garlic, lemon juice, lemon zest, olive oil, and herbs.

3. Season with salt and pepper, and add chili flakes or sumac if using.

4. Taste and adjust — more lemon if you want it zingy, more oil if you want it lush.

5. Serve on toast, in wraps, or as a dip. Top with vegan feta (Follow Your Heart is my favorite) or microgreens if you’re feeling fancy.

💡 Serving Ideas:

• On toasted herb bread with extra olive oil + avocado slices (pictured)

• In a wrap with arugula and cucumbers

• With crackers or pita for snacking

• On greens or in grain bowls

Not every recipe wants to commit. Some just want to sit pretty on toast and be admired.

If you make this, tag @kellysgreenkitchen_ on Instagram — I love seeing your creations!

🌿Creamy Vegan Pesto

If there’s one sauce I always have on hand, it’s this vegan pesto.

It’s quick, endlessly versatile, and adds instant flavor to anything—from roasted veggies to pasta, grain bowls, sandwiches, and even toast.

This version adds parsley to brighten and balance the basil and blends into a perfectly creamy, totally plant-based sauce. You can make it in five minutes and keep it in the fridge for quick meals all week long.

✨Ingredients:

• 2 cups fresh basil leaves (packed)

• ½ cup fresh parsley (packed)

• ¼ cup pine nuts (cashews, walnuts or macadamia nuts work as well)

• 1–2 garlic cloves

• 2 tbsp lemon juice

• ¼ cup nutritional yeast

• ⅓ cup olive oil (or more to taste) — I use Graza finishing oil

• Salt to taste

• 2–4 tbsp water (to thin, as needed)

👩‍🍳Instructions:

1. Blend: Add basil, parsley, pine nuts, garlic, lemon juice, nutritional yeast, and salt to a food processor. Be careful not to over blend, as the basil can start to have a bitter taste.

2. Add oil: With the motor running, slowly drizzle in the olive oil until smooth and creamy.

3. Adjust: Add water 1 tablespoon at a time to reach your desired consistency.

4. Taste + store: Taste and adjust salt or lemon. Store in an airtight jar in the fridge for up to 5 days.

🧺 Ways to Use It:

• Tossed with pasta (obviously)

• Spread on sandwiches, wraps, or toast

• Swirled into hummus

• Drizzled over grain bowls or roasted vegetables

• Dolloped onto soups or baked potatoes

This pesto is proof that dairy free doesn’t mean flavor free. It’s creamy, vibrant, and packed with good fats and fresh herbs. Let me know if you try it—I love seeing how you use it! Tag @kellysgreenkitchen_ on Instagram so I can cheer you on.

Roasted Veggie Glow Bowls with Lemon-Tahini Dressing

Roasted sweet potatoes and cauliflower with farro, black beans, crispy chickpeas, avocado & herby lemon tahini

There’s something magic about roasted cauliflower—it gets golden, a little crispy on the edges, and soaks up every bit of flavor like a sponge. Paired with farro and a lemon maple tahini dressing that’s equal parts sweet, tangy, and creamy, this bowl is pure comfort. Easy to prep, easy to love—this one will be a hit at any get together with friends and family!

🥗 Ingredients

For the Bowl:

• 1 cup cooked farro

• 1 sweet potato, cubed

• 1 cup cauliflower florets

• 1 15 oz can black beans, warmed with cumin and lime

• Salt, pepper, smoked paprika (to taste)

• 1 tsp each cumin and garam masala (for chickpeas)

• Optional toppings: crispy chickpeas, avocado slices, vegan feta

For the Lemon Tahini Dressing:

• 2 tbsp tahini or agave

• 1 tsp maple syrup

• Juice of one lemon

• 1 clove of garlic, minced

• 2–4 tbsp warm water (to thin)

• Salt to taste

👩‍🍳 Instructions

1. Preheat oven to 425°F (220°C).

2. Toss cauliflower and sweet potato with olive oil, salt, pepper, and paprika. Spread on a sheet pan and roast 25–30 minutes, flipping halfway.

3. Toss chickpeas with olive oil, salt, pepper, paprika, cumin and garam masala and spread on another smaller sheet pan. These can also go in the heated oven on another shelf — but check them after 20 minutes, flipping halfway.

4. Cook farro if not already prepared.

5. Whisk dressing ingredients until smooth and pourable.

6. Assemble bowls with farro, roasted veggies, black beans, fresh parsley and lemon tahini drizzle.

7. Top with crispy chickpeas or add nuts/seeds of your choice (I love to add avocado!)

🧺 Serving Tips

• Serve warm or at room temperature.

💚 Make It Your Own

This salad is super flexible:

• Sub wild rice or farro for quinoa to make it gluten free.

• Add avocado — you can never go wrong with that!

• If you’re not a fan of black beans, add another legume (I love using cannellini beans).

If you make this one, I’d love to see! Tag @kellysgreenkitchen_ on Instagram or leave a comment below letting me know how it turned out. 💚

Dreamy Vegan Cheesecake with Fresh Berries

Creamy, no-fuss, and 100% plant-based—perfect for celebrating someone sweet.

There’s something timeless about a slice of cheesecake—it feels like a little celebration in every bite. This vegan version is just as silky and satisfying as the classic, but made entirely from plant-based ingredients. A golden graham cracker crust, a lemony cashew-coconut filling, and a crown of fresh berries make it a beautiful centerpiece for Mother’s Day, spring gatherings, or just a quiet night in with something sweet.

No baking beyond the crust, no fancy tools, and no dairy—just wholesome ingredients and a whole lot of love.

✨Ingredients

Graham Cracker Crust:

• 1 ½ cups vegan graham cracker crumbs

• ¼ cup coconut oil or vegan butter, melted

• 2 tbsp maple syrup

• Pinch of salt

Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in hot water for 1 hour or overnight in cold)

• 1 cup full-fat canned coconut milk

• ½ cup maple syrup

• ¼ cup lemon juice (fresh)

• 2 tsp vanilla extract

• ¼ tsp salt

• ¼ cup melted coconut oil

• ½ cup vegan whipped cream (homemade or store bought, like Coco Whip)

Fresh Berry Topping:

• 1 cup mixed berries (strawberries, raspberries, blueberries)

• 1 tsp lemon juice

• 1–2 tsp maple syrup (optional)

👩‍🍳Instructions

1. Prepare the crust:
Preheat oven to 350°F. In a bowl, combine graham crumbs, melted coconut oil, maple syrup, and salt. Mix until evenly coated, then press into the bottom of an 8- or 9-inch springform pan. Bake for 10 minutes. Let cool.

2. Make the filling:
Drain and rinse soaked cashews. Add all filling ingredients to a high-speed blender. Blend until silky smooth and creamy. Pour over the cooled crust and smooth the top.

3. Chill the cheesecake:
Refrigerate for at least 4–6 hours or overnight until set. For a firmer texture, freeze for 1 hour before serving.

4. Add whipped cream and berries:
Toss fresh berries with lemon juice and maple syrup. Spoon generously over the cheesecake. Just before serving, dollop or pipe vegan whipped cream on top. This cheesecake is best served chilled.

This cheesecake is a reminder that plant-based desserts can be just as rich, beautiful, and celebration-worthy as any classic. I love serving it for Mother’s Day brunch or spring dinner parties—but honestly, it’s good any time of year.

If you make this one, I’d love to see! Tag @kellysgreenkitchen_ on Instagram or leave a comment below letting me know how it turned out. 💚

🍋 Lemon Orzo Salad with Cucumbers, Tomatoes & Red Peppers

Bright, fresh, and plant-based — sunshine in a bowl.

This is the kind of salad you make once and keep craving all week. It’s everything good about summer in one bowl: juicy tomatoes, crunchy cucumbers, sweet red peppers, and tender orzo—all tossed with creamy chickpeas and a lemony vinaigrette that keeps it light and zingy. The chickpeas give it staying power, turning a side dish into a satisfying lunch or picnic main. Naturally vegan, easy to make, and always a crowd-pleaser.

🥗 Ingredients:

For the Salad:

• 1 cup dry orzo (I use this brown rice orzo for gluten-free)

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 red bell pepper, diced

• ¼ cup red onion, finely chopped (optional)

• 2 tbsp fresh parsley, chopped

• Optional: ¼ cup vegan feta or chopped fresh basil

For the Lemon Vinaigrette:

• 3 tbsp olive oil (I use Graza sizzle olive oil)

• 2 tbsp lemon juice (freshly squeezed)

• 1 tsp Dijon mustard

• 1 small garlic clove, minced (optional)

• Salt & pepper to taste

👩‍🍳 Instructions:

1. Cook the orzo according to package instructions. Drain, rinse with cool water, and set aside.

2. In a large bowl, combine orzo, cucumber, tomatoes, red pepper, chickpeas, onion, and herbs.

3. Whisk vinaigrette ingredients in a small bowl or shake in a jar.

4. Pour dressing over salad and toss to combine. Taste and adjust salt, pepper, or lemon juice as needed.

5. Chill before serving, or enjoy immediately at room temp. This gets even better after a few hours in the fridge.

✨ Optional Add-Ins:

• Vegan feta (I use this one)

• Chopped kalamata olives

• Toasted pine nuts for crunch

This Lemon Orzo Salad is one of those recipes that quietly becomes a staple—easy enough for busy weekdays, but pretty enough for any gathering. With bright citrus, crisp veggies, and satisfying chickpeas, it’s a feel-good dish you’ll reach for again and again. I hope it brings a little sunshine to your table, no matter the season.

Let me know if you make it — I’d love to hear how you serve it or what you add! 💛

Tag @kellysgreenkitchen_ so I can see your beautiful bowls!

“It’s Complicated” Golden Hour Quinoa Bowl

🌿 Nancy Meyers Aesthetic, Made Vegan

There’s a dreamy dinner scene in It’s Complicated — the one where Meryl Streep’s character gathers her family around a glowing table, sharing laughs, vegetables fresh from her garden, and effortless, elegant dishes that feel like home. That moment is the blueprint for this bowl: rustic but refined, full of color and texture, and made with ingredients you can imagine harvesting just steps from the kitchen. It’s the kind of meal you’d picture her making barefoot in her sun-soaked Santa Barbara kitchen, linen apron on, jazz humming softly in the background.

🥗 What’s Inside

• Roasted carrots – caramelized, earthy, and golden

• Crispy chickpeas – protein-packed with a savory crunch

• Fresh arugula + basil – peppery and fragrant

• Thinly sliced radishes – crisp and cooling

• Toasted pumpkin seeds – nutty and grounding

• Fluffy quinoa – hearty enough for a main dish

• Sweet mustard vinaigrette – tangy, bright, and lightly sweet

It’s not fussy. It’s flavorful. And it’s exactly the kind of thing you’d serve in a wide ceramic bowl at a rustic wood table, surrounded by lavender, good bread, and better conversation.

🍴 Full Recipe

Ingredients

• 1 cup cooked quinoa

• 1 cup carrots, sliced and roasted

• ½ cup chickpeas, roasted or pan-crisped

• 1 large handful arugula

• 1 tbsp fresh basil, chopped

• 2–3 radishes, thinly sliced

• 2 tbsp pumpkin seeds

Sweet Mustard Vinaigrette

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup or agave

• 2 tbsp olive oil — I use Graza drizzle finishing oil

• 1 tbsp apple cider vinegar

• Salt + pepper to taste

Instructions

1. Preheat oven to 425°F. Toss carrots and chickpeas with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crisp.

2. While roasting, whisk together the vinaigrette ingredients.

3. In a large serving bowl, layer quinoa, roasted veggies, arugula, basil, radishes, and pumpkin seeds.

4. Drizzle with dressing and toss gently to combine. Serve warm or at room temperature.

💚 Why It Feels Like It’s Complicated

• A grain bowl that doubles as a full, beautiful meal

• Bursting with seasonal garden flavors

• Balanced, feel-good, and visually stunning

• The kind of dish you serve barefoot, with a glass of wine and the people you love

📌 Save this recipe for your next dinner party, meal prep moment, or night when you want a little Nancy Meyers magic in your kitchen.

✨ Nancy Meyers Aesthetic, Made Vegan continues next week — because feel-good food and dreamy kitchens deserve to be plant-based.

Let me know in the comments what you think — or tag @kellysgreenkitchen_ on Instagram so I can see your version!

🌙 Blueberry Overnight Oats with Chia, Flax & Cinnamon

Prep time: 5 minutes | Servings: 1 | Vegan, Gluten-Free, No Refined Sugar

Say hello to your new favorite breakfast ritual. These overnight oats are creamy, cozy, and loaded with ingredients that support gut health, energy, and glowing skin. Naturally sweetened with agave and packed with fiber-rich chia and flax seeds, they’re the kind of nourishing comfort we love waking up to.

✨ Ingredients

• ½ cup rolled oats

• ¾ cup unsweetened plant-based milk (almond, oat, or soy)

• 1 tbsp chia seeds

• 1 tbsp ground flax seeds

• 1 tsp agave syrup (or more to taste)

• ¼ tsp ground cinnamon

• ½ tsp vanilla extract (optional)

• Pinch of sea salt (optional)

• ⅓ cup fresh or frozen blueberries

🍓 Toppings (optional but encouraged!)

• Extra blueberries

• A drizzle of peanut or almond butter

• Coconut flakes

• Chopped walnuts or almonds

🥣 Instructions

1. In a jar or small bowl, combine oats, chia seeds, flax seeds, cinnamon, and salt.

2. Add plant-based milk, agave syrup, and vanilla. Stir well to combine.

3. Fold in the blueberries.

4. Cover and refrigerate overnight, or at least 4 hours.

5. In the morning, give it a good stir and add your favorite toppings. Enjoy cold or gently warmed.

💚 Health Benefits

• Chia + flax: A dynamic duo for digestion, omega-3s, and staying full

• Cinnamon: Antioxidant-rich and supports stable blood sugar

• Blueberries: Bursting with vitamin C and antioxidants

• Agave: A plant-based sweetener with a lower glycemic index than sugar

This is the kind of breakfast that tastes like a treat but feels like a wellness win.

📌 Save this recipe for your next meal prep moment, and don’t forget to tag @kellysgreenkitchen_ when you make it!

Veggie Fiesta Bowl

With cilantro-lime rice, smoky black beans, sweet corn, avocado, and chipotle cashew crema

🎉 A Plant-Based Fiesta for Cinco de Mayo 🌿

Cinco de Mayo is the perfect excuse (not that we ever need one) to celebrate bold flavors, fresh ingredients, and vibrant, colorful meals that bring people together. While traditional dishes are often the stars of the table, this year I’m bringing something a little different—but just as festive.

Meet the Veggie Fiesta Bowl: a fresh, nourishing take on classic Mexican-inspired flavors, featuring fluffy cilantro-lime rice, smoky black beans, sweet corn, juicy tomatoes, creamy avocado, and the star of the show—a zesty chipotle cashew crema that ties it all together.

This bowl is everything I love about plant-based eating: beautiful, balanced, and deeply satisfying. Whether you’re hosting a backyard party, meal-prepping for the week, or just craving something colorful and crave-worthy, this bowl is your go-to for Cinco de Mayo (and honestly, any day after that too).

✨Ingredients

For the bowl base:

• 1 cup cooked white or brown rice

• Juice + zest of 1 lime

• 2 tbsp chopped fresh cilantro

• Pinch of salt

Toppings:

• 1 cup black beans (seasoned with cumin, garlic powder, salt)

• 1/2 cup grilled or sautéed corn kernels

• 1/2 cup cherry tomatoes, halved

• 1/2 avocado, diced

• Pickled red onions (optional but delicious)

• Jalapeño slices or hot sauce (optional)

Cashew Crema:

• 1/2 cup soaked cashews

• 2 tsp smoked paprika

• 1 tbsp lime juice

• 1/4 tsp garlic powder

• Salt to taste

• Water to blend (2–4 tbsp)

🥄Instructions

1. Make the rice: Mix cooked rice with lime juice, zest, cilantro, and salt.

2. Warm the beans and season with spices.

3. Blend crema ingredients until smooth and creamy. Adjust with water as needed.

4. Assemble the bowl: Start with rice, then layer beans, corn, tomato, avocado, and onions.

5. Top with chipotle crema and garnish with fresh herbs or jalapeño.

🌟 Make it Your Own

• Add Greens: Incorporate a handful of fresh spinach or arugula for added nutrients.

• Protein Boost: Include grilled tofu or tempeh for additional protein.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!

Mediterranean Crunch Couscous Bowl

If you're looking for a light, satisfying salad with big flavor and a little crunch — this Mediterranean Crunch Couscous Salad checks every box. It's packed with fresh veggies, tossed with fluffy couscous, and finished with a zippy lemon-olive oil dressing. Whether you're making it for lunch, a picnic, or meal prep, it's one of those easy recipes that always feels like a good idea.

🌿 Why You’ll Love This Salad

• Crunchy & Fresh: Loaded with cucumbers, bell peppers, and red onion for texture in every bite.

• Simple but Flavorful: A zesty lemon vinaigrette ties it all together.

• Plant-Based & Meal-Prep Friendly: Great for make-ahead lunches or as a side dish.

🍋 Ingredients

For the Salad:

• 1 cup couscous

• 2 cups low-sodium vegetable broth or water

• 1 cup cooked chickpeas for crispy topping

• 1/2 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/3 cup red or yellow bell pepper, diced

• 1/2 red onion, finely chopped

• 2 tbsp fresh parsley, chopped

• Paprika for the chickpeas (optional)

For the Dressing:

• 3 tbsp olive oil — I use Graza drizzle finishing oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder (or 1 small garlic clove, minced)

• 1/2 tsp dried oregano

• Salt & pepper to taste

🥄 Instructions

1. Cook the Couscous:
   Cook couscous according to package instructions, using vegetable broth instead of water for extra flavor. Once cooked, fluff with a fork and let it cool slightly.

2. Make Crispy Chickpeas:

   Preheat oven to 400°F. Toss chickpeas with olive oil, salt and paprika if using. Roast for 20-24 minutes until golden and crisp, shaking halfway through.

3. Prep the Veggies:
   While the couscous rests, chop your cucumber, tomatoes, bell pepper, onion, and herbs.

4. Make the Dressing:
   In a small jar or bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.

5. Assemble the Salad:
   In a large bowl, combine couscous, veggies, and herbs. Pour dressing over and toss well.

6. Add the Crunch:
   Just before serving, add the roasted chickpeas and toss gently. Add salt or pepper to taste and enjoy!

🧺 Serving Tips

• Serve chilled or at room temperature.

• Great with grilled tofu, falafel, or stuffed in a pita.

• Make ahead and store in the fridge for up to 3 days (it gets better as it sits!).

💚 Make It Your Own

This salad is super flexible:

• Sub farro or quinoa for couscous.

• Add vegan feta for a tangy twist. I use this one.

• Use fresh basil for a new flavor profile.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!

Crispy Tofu Bliss Bowl

If you're craving something light, fresh, and full of texture — this Coconut Panko-Crusted Tofu Bowl is it. Crispy golden tofu meets fluffy white rice and a bright mango avocado salad with a pop of red onion and lime. It’s the kind of meal that feels a little tropical, a little comforting, and totally doable on a weeknight. Plus, it's 100% plant-based and absolutely stunning in a bowl.

🥥 Why You’ll Love This Recipe

This recipe is:

• Crispy + Creamy: The tofu is coated in a coconut-panko crust and air-fried (or baked) to golden perfection.

• Fresh + Fruity: The mango avocado salad brings a sweet, tangy contrast that feels like sunshine in every bite.

• Weeknight-Friendly: Minimal prep, mostly pantry ingredients, and ready in about 30 minutes.

• Meal-Prep Approved: The tofu and rice store well, and the salad can be made just before serving.

🍚 Ingredients

Coconut Panko-Crusted Tofu

• Extra-firm tofu

• Unsweetened shredded coconut

• Panko breadcrumbs

• Soy sauce or tamari

• Cornstarch

• Non-dairy milk

• Salt

Mango Avocado Salad

• Fresh mango

• Ripe avocado

• Red onion

• Lime juice

• Cilantro or mint (optional)

To Serve

• Cooked white rice (jasmine or basmati)

• Lime wedges, chili flakes, extra herbs

🔪 Instructions

1. Press and prep the tofu.
Get that water out! Press your tofu and slice it into cubes or rectangles.

2. Set up your breading station.
Whisk together soy sauce, non-dairy milk, and cornstarch in one bowl. In another, combine panko, coconut, and salt.

3. Bread and bake (or air fry) the tofu.
Dip each piece into the wet mix, coat with the coconut panko, and cook until golden and crispy. Air fryer = fast and crunchy; oven = just as good with a flip halfway.

4. Make the mango avocado salad.
Gently toss diced mango, avocado, red onion, lime juice, and herbs. So simple, so good.

5. Build your bowl.
Add a scoop of rice, top with tofu and salad, and finish with lime juice or chili flakes.

🌿 Tips & Variations

• Gluten-Free? Use gluten-free panko or crushed rice crackers.

• Add Greens: Serve over shredded cabbage, spinach, or baby kale.

• Extra Flavor: Add a drizzle of sriracha mayo or a tahini-lime sauce.

• Make it a Meal Prep: Store tofu and rice separately and prep the salad fresh when serving.

💚 Make It, Share It, Love It

This bowl is proof that simple ingredients can come together to make something special — crunchy, creamy, bright, and totally satisfying. Whether you’re making it for a quick weeknight dinner or showing off for friends, it’s one of those recipes that always hits.

Don’t forget to save it, share it, and make it your own with whatever herbs or add-ins you love. 💚

Let me know in the comments what you think — or tag @kellygreenkitchen on Instagram so I can see your version!

The Only Chickpea Salad You’ll Need This Spring

Easy, vegan and customizable!

It’s May 1st, and this fresh, feel-good recipe is exactly what I’m craving right now.

This is one of those recipes that has become a true staple in our house. Even our daughter loves it! The best part? It’s endlessly customizable. Start with the basic chickpea mixture and make it your own by mixing in different herbs, spices, or even chopped veggies.

Lately, we’ve been loving a Curried Chickpea Salad version, and it is so good — warm spices, creamy texture, and just the right amount of brightness. Pair it with a slice of my homemade herb bread, and you’ve got yourself a nourishing spring lunch or dinner.

Start with this recipe and make it your own—the possibilities are endless!

✨Ingredients

• 1 15 oz can chickpeas, drained and rinsed

• 1 stalk celery, finely chopped

• 1/4 red onion, minced

• Handful of fresh parsley or dill, chopped

• Zest of 1/2 lemon (optional but lovely)

Dressing:

• Juice of 1 lemon

• 1 tbsp olive oil — I use Graza drizzle finishing oil

• 1 tsp Dijon mustard

• ½ tsp agave or maple syrup for sweetness

• Salt and pepper to taste

• Optional: a pinch of garlic powder or a spoonful of tahini for creamy goodness

🥄 Instructions

1. In a medium bowl, mash the chickpeas with a potato masher — leave some texture.

2. Add your chopped veggies and herbs.

3. Whisk dressing ingredients in a separate bowl and pour over the chickpea mix.

4. Toss gently, taste, adjust lemon or salt.

5. Serve fresh or chill for 20 minutes to let flavors mingle.

🍂 Kelly’s Notes

• To serve, stuff in a pita, scoop on greens or pile onto toasted bread.

• I use this potato masher to achieve the perfect texture.

• One of my favorite additions is chopped dill pickles to add a tangy flavor.

🌿Tag @KellyGreenKitchen if you try this recipe and let me know how you made it your own!

Rainbow Carrot Salad

This Rainbow Carrot Salad is a vibrant celebration of spring produce — tossed with a zesty apple Dijon dressing and topped with toasted pumpkin seeds. It’s as beautiful as it is delicious, and totally plant-based. Perfect for picnics, potlucks, or a light lunch.

✨ Ingredients

For the Bowl:

• Rainbow carrots, sliced into thin rounds

• 1 15 oz can chickpeas, drained and rinsed

• 1 cup cooked quinoa

• 1/4 cup pumpkin seeds (pepitas)

• 1/4 cup golden raisins

• 3 tbsp each chopped parsley and mint

For the Apple Dijon Dressing:

• 2 tbsp good olive oil — I use Graza drizzle finishing oil

• 1 tbsp apple cider vinegar

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

🥄 Instructions

1. Cook the quinoa according to package directions. Set aside to cool.

2. Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.

3. Assemble your bowl: Layer quinoa, carrot rounds, fresh parsley and mint. Top with chickpeas, pumpkin seeds and golden raisins.

4. Drizzle with dressing, toss gently, and finish with more mint, if desired. This salad is best served chilled!

🍂 Kelly’s Notes

• To slice carrots into thin rounds, I use this mandoline slicer.

• Instead of pumpkin seeds, sunflower seeds work very well.

• Feel free to be liberal with the mint — this herb really makes the flavors come together so beautifully!

🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!

New England Harvest Bowl

Meet my New England Harvest Bowl – packed with wild rice, roasted red peppers, sweet corn, hearty chickpeas, crunchy pumpkin seeds and crisp arugula, all topped with a lemon-maple dressing.

✨ Ingredients

For the Bowl:

• 1 cup canned chickpeas, drained and rinsed

• 1 cup cooked wild rice (or wild rice blend)

• 2 cups fresh arugula

• 1 cup sweet corn (canned or frozen)

• 1 red pepper, diced

• 2 tbsp pumpkin seeds (pepitas)

• 1 tbsp chopped parsley (optional)

For the Lemon Maple Dressing:

• 2 tbsp good olive oil — I use Graza drizzle finishing oil

• 1 tbsp fresh lemon juice

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

🥄 Instructions

1. Cook the rice according to package directions. Set aside to cool slightly.

2. Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.

3. Assemble your bowl: Layer rice and arugula. Top with chickpeas, corn, red pepper and pumpkin seeds.

4. Drizzle with dressing, toss gently, and finish with parsley. Enjoy warm or chilled!

🍂 Kelly’s Notes

• Add crumbled vegan feta for an extra boost of richness.

• Roast the chickpeas to add an extra crunch — simply toss the prepared chickpeas in olive oil, salt and pepper and roast at 375°F for 25-30 minutes. Feel free to add other spices, like smoked paprika or cumin, for a flavor twist!

• This bowl is meal prep–friendly and satisfying enough to serve as a main entrée.

🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!