Arugula, Sweet Corn & Avocado Salad with Maple Dijon

There’s something about a simple, fresh salad that hits just right—especially when it’s packed with vibrant flavors and plant-powered ingredients. This arugula salad has become a go-to in my summer rotation. It’s quick to throw together, loaded with texture and color, and finished with a sweet and tangy maple dijon dressing that pulls everything together.

Whether you’re meal-prepping for the week or making a light lunch to enjoy on the porch, this bowl delivers.

Recipe:

🕒 Ready in 10 minutes
🥗 Serves 2 as a main, 4 as a side

📋Ingredients

For the salad:

• 2 cups arugula

• 1/2 cup cherry tomatoes, halved

• 1/2 cup corn (fresh, grilled, or frozen & thawed)

• 1/2 cup chickpeas, drained and rinsed

• 1/2 cup shelled edamame

• 1/2 avocado, diced

• Optional: fresh basil, hemp seeds, or toasted pepitas for topping

For the maple dijon dressing:

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup

• 1 tbsp lemon juice (or apple cider vinegar)

• Salt & pepper, to taste

👩‍🍳Instructions

1. In a large mixing bowl, combine arugula, tomatoes, corn, chickpeas, edamame, and avocado.

2. In a small bowl or jar, whisk (or shake) together the dressing ingredients until emulsified.

3. Drizzle dressing over the salad and toss gently to coat.

4. Top with any extras you like—hemp seeds, herbs, or a sprinkle of flaky salt. Serve immediately.

This salad is the kind of effortless meal that feels good to eat and just as good to look at. It’s packed with plant-based protein, fiber, and healthy fats—and you can easily make it your own by swapping in whatever’s in your fridge.

✨ If you try it, I’d love to see! Tag @kellysgreenkitchen_ so I can share your version.

💌 Don’t forget to save this recipe or pin it for later!

🥭Mango Crunch Power Bowl

A vibrant, satisfying plant-based bowl loaded with sweet, savory, and crunchy goodness.

If summer could be served in a bowl, this might be it.

This Mango Power Crunch Bowl is everything I want in a warm-weather meal — fresh mango, crisp veggies, protein-packed quinoa and edamame, plus the dreamiest ginger-sesame dressing. It’s light but satisfying, sweet with a little tang, and full of texture thanks to those crunchy chickpeas.

Whether you’re packing it for lunch, serving it at a backyard dinner, or making it ahead for the week, this one checks all the boxes.

🛒 Ingredients

For the Quinoa Base

• 1 cup dry quinoa, rinsed

• 2 cups vegetable broth or water

• 1 cup shelled edamame (thawed if frozen)

• 1 cup rainbow carrot ribbons (use a veggie peeler to shave)

Crispy Soy-Ginger Chickpeas

• 1 can chickpeas, drained, rinsed, and patted dry

• 1 Tbsp olive or avocado oil

• 1 Tbsp soy sauce or coconut aminos

• 1 tsp toasted sesame oil

• 1 tsp maple syrup

• ½ tsp garlic powder

• ½ tsp ground ginger

• Black pepper, to taste

Mango-Cucumber Salsa

• 1 ripe mango, diced

• ½ English cucumber, diced

• ¼ red onion, finely chopped

• 1 small jalapeño, minced

• Juice of 1 lime or 2 tsp red wine vinegar

• 2 Tbsp fresh cilantro or mint

• Pinch of salt

Sesame-Ginger Dressing

• 3 Tbsp rice vinegar or lime juice

• 2 Tbsp soy sauce or tamari

• 1 Tbsp toasted sesame oil

• 1 Tbsp neutral oil

• 2 tsp maple syrup

• 1 tsp grated fresh ginger

• 1 clove garlic, minced

• Optional: pinch of chili flakes

🥣 Instructions

1. Cook the Quinoa
   Bring broth to a boil, stir in quinoa, reduce heat, and simmer for 15 minutes. Fluff and cool slightly.

2. Make the Crispy Chickpeas
   Preheat oven to 425°F. Toss chickpeas with oil, soy sauce, sesame oil, maple syrup, garlic powder, ginger, and pepper.
   Roast 20–25 minutes, shaking halfway, until golden and crisp.

3. Mix the Mango Salsa
   Combine all salsa ingredients in a bowl. Let sit for 10 minutes.

4. Whisk the Dressing
   Shake or whisk all dressing ingredients in a jar or bowl.

5. Assemble the Bowl
   In each bowl, layer quinoa, rainbow carrot ribbons, edamame, and mango salsa.
   Top with crispy chickpeas and drizzle generously with dressing. Garnish with scallions or sesame seeds if desired.

💚 Make It Yours

• Swap quinoa for another grain

• Add avocado or fresh herbs

• Bulk it up with tofu or tempeh

• Store components separately for 3–4 days of meal prep

Every bite of this bowl is a little celebration — of flavor, color, and all the good-for-you ingredients that make plant-based eating feel exciting.

If you make it, tag @kellysgreenkitchen_ so I can see your version!

And trust me: this is one of those meals that gets even better the next day.

🔥 Crispy BBQ Red Potatoes with Garlic, Onion & Cilantro

Let’s talk about potatoes.

Specifically, crispy red potatoes tossed in smoky BBQ sauce, garlic and onion powder, and finished with fresh cilantro. These are everything a summer side should be: golden and crisp on the outside, soft on the inside, packed with flavor, and totally addictive.

I used to think of potatoes as the background singers of a meal—always there, never the star. But this recipe? It’s a headliner. Serve it with veggie burgers, tacos, grain bowls, or honestly… just grab a fork and eat them straight off the pan. No judgment here.

🥔 Ingredients (Serves 4)

For the potatoes:

• 1½ lbs red potatoes, halved or quartered

• 2 tbsp Graza sizzle olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper to taste

To finish:

• ¼ cup BBQ sauce (use your favorite)

• ¼ cup fresh cilantro, chopped

• Optional: lime wedges, for serving

👩‍🍳 Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.

3. Spread the potatoes on the baking sheet in a single layer, cut side down for max crispiness.

4. Roast for 35–40 minutes, flipping once halfway through, until golden brown and crispy on the edges.

5. Remove from the oven and toss the hot potatoes with BBQ sauce until lightly glazed.

6. Sprinkle with chopped cilantro, add a squeeze of lime if desired, and serve immediately.

💡 Tips & Variations

• Want them crispier? Make sure your potatoes are completely dry before roasting and don’t crowd the pan.

• Make it spicy: Add a pinch of cayenne or chipotle powder for a little heat.

• Grill option: Par-boil the potatoes for 8 minutes, then grill until crisp and charred, brushing with BBQ sauce in the last few minutes.

These potatoes are officially on summer repeat over here. They’re easy, satisfying, and kind of impossible to stop eating.

If you make them, tag me on Instagram @kellysgreenkitchen_ — I love seeing your recreations! And hey, if you eat them all straight from the pan before dinner starts… I fully support that decision.

🌞 Summer Glow-Up Orzo Salad

There was always that salad at every summer cookout growing up — you know the one. Elbow macaroni, bottled dressing, maybe a rogue black olive. We didn’t question it. We just ate it (and maybe avoided the olives).

This is my grown-up version. A summer glow-up, if you will. It’s bright, lemony, packed with fresh basil and sweet corn, and topped with crispy chickpeas for the ultimate crunch. Served cold or room temp, it’s the kind of pasta salad that actually gets better as it sits — perfect for beach days, picnics, or poolside spreads with a chilled drink in hand.

📝 Ingredients

For the Salad:

• 1 ½ cups dry orzo (about 8 oz)

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh or thawed from frozen)

• ½ cup crispy chickpeas (homemade or store-bought)

• ½ cup fresh basil, thinly sliced

• Zest of ½ lemon (optional)

• Salt + pepper to taste

For the Lemon Dijon Dressing:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp Dijon mustard

• 1 tsp maple syrup (optional)

• 1 small garlic clove, finely grated

• ¼ tsp salt + cracked black pepper

👩‍🍳 Instructions

1. Cook the orzo:
   Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes). Drain and rinse under cool water. Add to a large bowl.

2. Make the dressing:
   In a small jar or bowl, whisk (or shake) together olive oil, lemon juice, Dijon, maple syrup, garlic, salt, and pepper until well combined.

3. Toss the base:
   While the orzo is still slightly warm, toss it with half the dressing to soak up the flavor.

4. Add the good stuff:
   Stir in tomatoes, corn, basil, lemon zest, and most of the crispy chickpeas (save a few for topping).

5. Finish and serve:
   Add the rest of the dressing and toss again. Taste and adjust salt and lemon as needed. Top with remaining crispy chickpeas.

6. Serve chilled or at room temp:
   It’s perfect for picnics, beach days, and backyard BBQs.

🛍 Tips + Variations

• Crispy chickpeas:
  Toss drained chickpeas with olive oil, salt, pepper, and roast at 425°F for 20–25 minutes, or use your favorite brand.

• Make it gluten-free:
  Use gluten-free orzo or a small gluten-free pasta shape.

• Mix up the herbs:
  Try adding mint or parsley for a twist.

• Add protein:
  Add white beans, marinated tofu, or grilled tempeh for a heartier version.

📦 Storage

Store in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon or a drizzle of olive oil to refresh before serving leftovers.

💚 More Summer Favorites

• No-Bake Berry Cheesecake Cups

• Chickpea Tarragon Salad

• Summer House Guac

This salad is light enough for lunch, satisfying enough for dinner, and pretty enough to bring to your next summer gathering. It’s one of those recipes that feels easy but impressive — and somehow tastes even better when eaten outside.

If you make it, I’d love to see! Tag me @kellysgreenkitchen_ and let me know how you served it — by the beach, on the patio, or straight from the mixing bowl (no judgment here). 💚

🫐 No-Bake Berry Cheesecake Cups (Vegan & Gluten-Free)

Category: Dessert | No-Bake | Summer Treats
Servings: 6–8 cups
Prep Time: 20 min • Chill Time: 2–4 hours

🌿 About This Recipe

These vegan and gluten-free cheesecake cups are a no-bake summer dream. They’re made with a buttery graham cracker crust, a creamy cashew cheesecake filling, and topped with a simple homemade strawberry compote and fresh berries. Festive enough for the 4th, but easy enough to make anytime you want something sweet, cool, and no-stress.

Perfect for prepping ahead and storing in the fridge for your next BBQ, picnic, or cozy night in.

🥞 Ingredients

For the crust:

• 1 cup vegan graham cracker crumbs

• 2 tbsp melted coconut oil or vegan butter

• 1 tbsp maple syrup

• Pinch of salt

For the cheesecake filling:

• 1 cup raw cashews (soaked 4–6 hours or quick-soaked in boiling water for 15 min)

• 1/2 cup full-fat coconut cream (scoop from top of a chilled can)

• 1/4 cup maple syrup

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

For the strawberry topping:

• 1 cup chopped strawberries

• 1 tbsp lemon juice

• 1–2 tsp maple syrup (adjust to taste)

To finish:

• Fresh strawberries + blueberries

• Optional: lemon zest or coconut flakes

🔧 Instructions

1. Make the crust: Mix graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt until it resembles wet sand. Press into the bottoms of jars or cups. Set aside.

2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt in a high-speed blender until smooth. Spoon or pipe over crust.

3. Make the topping: In a small saucepan, cook strawberries, lemon juice, and maple syrup over medium heat for 5–7 minutes until softened and jammy. Cool slightly.

4. Assemble: Spoon the strawberry topping over the cheesecake layer. Add fresh strawberries and blueberries on top.

5. Chill: Refrigerate for at least 2 hours (or overnight) to set.

🌟 Tips & Notes

• Can be made up to 2 days in advance

• Use mini mason jars or small glasses for easy presentation

• Great with raspberries, blackberries, or a swirl of jam if you're short on fresh berries

🌝 Closing

These berry cheesecake cups are one of my favorite summer desserts—they feel special, but come together quickly with whole-food ingredients and no baking required. If you make them, tag @kellysgreenkitchen_ so I can see your sweet creations!

🌿 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

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 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.

3. Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.

4. In a small bowl, whisk together Dijon, maple syrup, vinegar, olive oil, rosemary, and chili flakes if using.

5. Once roasted, transfer the hot veggies to a bowl and toss with the glaze. Let them absorb the flavor for 5 minutes.

6. 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

1. 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.

2. Add the mix-ins: Stir in red onion, garlic, jalapeño (if using), tomato, and cilantro.

3. Season and brighten: Add lime juice, red wine vinegar, salt, and black pepper. Mix well to combine.

4. 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:

1. Mash ¾ of the chickpeas in a medium bowl with a fork or potato masher, leaving some whole for texture.

2. Add celery, onion, walnuts, tarragon, and parsley. Mix to combine.

3. Stir in Dijon mustard, sour cream, and vinegar or lemon juice.

4. Season with salt and pepper to taste. Adjust creaminess or acidity to your liking.

5. 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

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a small bowl, mix flaxseed and water to make a flax egg. Let it sit for 5–10 minutes until thickened.

3. In a large mixing bowl, cream vegan butter with brown sugar and cane sugar until fluffy. Mix in vanilla and flax egg.

4. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.

5. Chill dough for 30 minutes or longer if you can (optional, but helps make thicker cookies!).

6. Scoop onto baking sheet and bake for 10–12 minutes, until golden on the edges and slightly soft in the center.

7. 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.

🌿 Palmini Rice with Maple-Sesame Tofu

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. Bonus: You can get their products for 20% off using my code: KELLYSGREENKITCHEN20. 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

1. 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.)

2. 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.

3. Make the sauce:
   Whisk together all sauce ingredients in a small bowl until well combined.

4. Bring it together:
   Pour the sauce over the stir-fried rice and veggies. Toss to coat. Top with crispy tofu.

5. 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

1. 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.

2. Stir in the butter beans, vegetable broth, and almond milk. Let everything come to a light simmer.

3. Add the pesto and stir to combine, letting the sauce get creamy and flavorful.

4. 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.

5. Uncover, fluff with a fork, and season with salt and pepper to taste.

6. 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:

• New England Harvest Bowl

• Tuscan One-Pot Farro Skillet

• Text Me Back Butter Bean Smash

💬 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

1. Cook the sweet potato: Boil or steam until soft, then drain and mash in a bowl.

2. Add quinoa, corn and red onion: Fold into the mashed sweet potato along with tahini or olive oil if using.

3. Season: Add lime juice and zest, paprika, cumin, salt, and pepper. Mix until combined.

4. Finish with cilantro and optional garlic or chili flakes.

5. 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

1. In a medium bowl, mash the chickpeas and avocado together until mostly smooth, leaving some texture.

2. Stir in lemon juice, curry powder, maple syrup, salt, and pepper.

3. Fold in the golden raisins, red onion, and herbs if using.

4. Taste and adjust seasonings as needed.

5. 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

1. Mash the bananas in a mixing bowl until smooth.

2. Stir in almond butter, ground flax, chia seeds, and almond milk until creamy and well combined.

3. Spoon the mixture into silicone muffin cups or lined mini muffin tins.

4. Top with chocolate chips and (optional) a pinch of salt.

5. Freeze for 2–3 hours or until firm.

6. 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

1. Make the dressing: In a small jar or bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.

2. Assemble the salad: In a large bowl, combine the quinoa, strawberries, spinach, basil, walnuts, and avocado.

3. 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:

1. Steam cauliflower florets until fork-tender (about 5–7 minutes). Let cool slightly.

2. In a food processor, combine tofu, cauliflower, olive oil, lemon juice, garlic, nutritional yeast, and salt.

3. Blend until smooth and creamy, scraping down sides as needed. Add a splash of plant milk if needed to loosen.

4. Pulse in fresh herbs just until incorporated—don’t overblend, you want those flecks of green!

5. 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.