🍅 Herbed Tomato Tartine

This tartine is a little slice of late summer comfort — my homemade herb bread topped with creamy vegan ricotta and juicy tomatoes. It’s simple, fresh, and perfect for weekend eats, whether you serve it as a light meal, snack, or appetizer.

There’s something about a simple tartine that feels both rustic and elevated. This version layers my homemade herb bread with creamy vegan ricotta and the season’s ripest tomatoes. It’s the kind of dish you can put together in minutes, but it looks and tastes like something you’d order at a café.

I love serving these for weekend lunches, as part of a dinner spread, or even cutting them into smaller pieces for an appetizer board. They’re proof that a few high-quality ingredients — bread, cheese, tomatoes, and herbs — can come together to create something truly special.

🥖 Ingredients

• 2–3 slices herb bread (homemade or rustic sourdough)

• ½ cup vegan ricotta (see my recipe here)

• 2–3 ripe tomatoes, sliced or roasted

• Drizzle of extra-virgin olive oil

• Fresh herbs (basil, parsley, dill, or thyme)

• Sea salt + freshly cracked black pepper

Tip: If you’re making this in late summer or early fall, try heirloom tomatoes for the best flavor and color.

👩‍🍳 Instructions

1. Prepare the bread – Lightly toast or grill the slices until golden and crisp on the edges.

2. Spread the ricotta – Add a generous layer of vegan ricotta to each slice.

3. Layer the tomatoes – Arrange fresh tomato slices on top. If you want a deeper flavor, roast the tomatoes with olive oil, salt, and pepper until slightly caramelized.

4. Season – Drizzle with olive oil and finish with fresh herbs, flaky sea salt, and cracked black pepper.

5. Serve – Enjoy immediately, either as whole slices or cut into smaller pieces.

🌿 Why I Love This Recipe

This tartine is versatile — serve it with a green salad for a light meal, pair it with a bowl of soup, or add it to a weekend brunch spread. It’s also endlessly customizable: swap the tomatoes for roasted peppers, add a drizzle of balsamic glaze, or sprinkle with everything bagel seasoning for a twist.

The beauty of the Herbed Tomato Tartine is its simplicity. Bread, cheese, and tomatoes are classics for a reason — and when made with homemade ricotta and fresh herbs, they taste even more memorable. It’s my go-to when I want something that feels special but comes together in under 10 minutes.

Cucumber & Herb Cheese Cups

Fresh, simple, and perfect for entertaining.

There’s something so refreshing about crisp cucumbers paired with creamy, herby cashew cheese. These little cucumber cups are one of my favorite late-summer recipes—especially when I have just-picked produce from the farm. They make a beautiful appetizer, snack, or picnic addition, and they’re endlessly customizable.

Whether you use this quick homemade cashew herb cheese or your favorite store-bought version, these are a quick way to sneak more veggies onto the table—and they always disappear fast.

🥒 Ingredients

• 2 large cucumbers

• ½ cup herb cashew cheese, homemade (recipe below ⬇️) or store-bought

• Fresh dill or chives, for garnish

🥄 Instructions

1. Slice cucumbers into 1–1.5 inch rounds.

2. Use a melon baller or teaspoon to gently scoop out the center of each round, leaving the base intact.

3. Spoon herb cheese into each cucumber cup.

4. Garnish with fresh dill or chives.

🌱 Herb Cashew Cheese

Ingredients

• 1 cup raw cashews, soaked 2–4 hours

• 2 tbsp Brightland olive oil (or your favorite extra virgin)

• Juice of ½ lemon

• 1 clove garlic

• 2 tbsp fresh parsley

• 2 tbsp fresh basil

• 2 tbsp fresh dill

• 2 tbsp Farmer Foodie Italian Cashew Parm (or nutritional yeast)

• ½ tsp sea salt

• ¼ cup water (adjust for creaminess)

Instructions

1. Drain and rinse soaked cashews.

2. Add all ingredients to a blender or food processor.

3. Blend until smooth and creamy, scraping down sides as needed.

4. Taste and adjust seasoning—add more lemon for brightness or more herbs for flavor.

✨ Notes & Variations

• Don’t like cheese? Fill the cucumber cups with hummus, guacamole, or even a whipped tofu dip.

• The cashew cheese doubles as an amazing spread for crackers, crostini, or roasted veggies.

• For extra flavor, add lemon zest, smoked paprika, or everything bagel seasoning.

🌿 Make It Your Own: These little bites are versatile—switch up the herbs with what’s in season, or even try roasted red peppers blended into the cheese for a colorful twist.

I made these cucumber cups for the Sconset picnic using fresh cucumbers from Bartlett’s Farm, and they were a crowd favorite. They’re quick, pretty, and healthy—the perfect trio for back-to-school chaos or easy entertaining.

📌 Save this recipe for your next gathering and let me know if you try your own version!

🌿 Golden Harvest Couscous Salad

Friday nights don’t always have to mean takeout 🍕✨

This Golden Harvest Couscous Salad is the perfect Low-Key Vegan Friday recipe — fresh, cozy, and ready faster than delivery. With juicy tomatoes, crisp cucumbers, crispy roasted chickpeas, and a creamy lemon-dill dressing, it’s the kind of simple, seasonal dish that feels special without any fuss.

🛒 Ingredients

For the Salad

• 1 cup couscous, cooked & fluffed

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup crispy roasted chickpeas

• 2 tbsp fresh dill, chopped

For the Lemon-Dill Dressing

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp maple syrup (optional)

• 2 tbsp fresh dill, chopped

• Salt & pepper, to taste

👩‍🍳 Directions

1. Roast the chickpeas → Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper, then roast for 20–25 minutes until crispy and golden.

2. Prep the couscous → Cook according to package instructions, then fluff with a fork.

3. Mix the salad → In a large bowl, combine couscous, tomatoes, cucumber, and dill.

4. Whisk the dressing → In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, dill, salt, and pepper until smooth and creamy.

5. Assemble → Add roasted chickpeas to the salad, drizzle with dressing, and toss gently to coat.

💡 Notes

• For extra crunch, add diced bell pepper or thinly sliced radishes.

• This salad keeps well in the fridge for 2–3 days — just store the dressing separately and toss before serving.

• Gluten-free? Swap couscous for quinoa or millet.

Golden, fresh, and cozy — this couscous salad is exactly the kind of Low-Key Vegan Friday recipe you’ll want on repeat. 🌿✨

🥗 Anti-Inflammatory Farro Bowl

This salad is all about the midweek reset. After an infrared sauna or red light therapy session, your body is primed for recovery — and this anti-inflammatory bowl is the perfect way to fuel it. Farro gives you sustained energy, apples bring antioxidants, carrots add beta-carotene, chickpeas supply plant protein, and pumpkin seeds deliver magnesium for calm + recovery. Arugula ties it all together with a peppery, detoxifying crunch.

Think of this as your Wednesday ritual: sweat, reset, and nourish.

🛒 Ingredients

For the Salad:

• 1 cup farro, cooked and cooled

• 1 apple, diced (Honeycrisp or Pink Lady are great)

• 1 cup shredded carrots

• 1 cup chickpeas (rinsed & drained)

• 2 cups arugula

• ¼ cup pumpkin seeds (pepitas), toasted

• ¼ cup dried cranberries or golden raisins (optional)

• Fresh parsley or dill, chopped

For the Dressing:

• 3 Tbsp extra virgin olive oil

• 1 Tbsp apple cider vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• 1/2 tsp fresh grated ginger

• Sea salt + black pepper, to ta

🥣 Instructions

1. In a large mixing bowl, combine farro, apples, carrots, chickpeas, and arugula.

2. Whisk dressing ingredients until smooth and emulsified.

3. Pour over salad and toss well to coat.

4. Top with pumpkin seeds, dried fruit, and herbs before serving.

💡 Notes

• Swap farro for quinoa or brown rice if gluten-free.

• Add avocado or vegan feta for creaminess.

• Meal-prep friendly — flavors deepen overnight.

• Ginger or turmeric in the dressing = even more anti-inflammatory power.

This salad isn’t just a meal — it’s part of a ritual. Pair it with your sauna glow, a tall glass of water, and a deep breath. Every Wednesday, give yourself permission to pause, reset, and nourish from the inside out. 🌿

Vegan Herb Ricotta

✨ The star of our Sconset picnic ✨
This basil-parsley vegan ricotta is creamy, herby, and endlessly versatile. At the picnic, we spread it onto crostini and topped it with Bartlett’s Farm tomatoes — a simple bite that tasted like pure summer. It’s also delicious spooned into cucumber cups, layered on crackers, or swirled into pasta (like my Bow Tie Summer Veg Pasta).

Made with tofu, Brightland olive oil, and Farmer Foodie Italian Herb Parm, it comes together in minutes with an immersion blender and keeps beautifully in the fridge for days.

⏱ Prep Time: 10 minutes
🍶 Makes: ~2 cups
🌿 100% Vegan

🍴 Ingredients

• 1 block (14 oz) firm tofu, pressed + drained

• 3 tbsp Brightland olive oil

• 2 tbsp lemon juice

• ¼ cup Farmer Foodie Italian Herb Parm

• 1 clove garlic

• ¼ cup fresh basil leaves

• 2 tbsp fresh parsley

• Salt + black pepper, to taste

👩‍🍳 Directions

1. Crumble tofu into a deep bowl.

2. Add Brightland olive oil, lemon juice, Farmer Foodie Parm, garlic, basil, parsley, salt + pepper.

3. Use an immersion blender until smooth + creamy (add a splash of water or more olive oil if needed).

4. Taste and adjust — more parm for richness, more lemon for brightness, more herbs for flavor.

5. Serve on crostini with Bartlett’s tomatoes, spoon into cucumber cups, or swirl into pasta.

📝 Notes

• Storage → Keeps in the fridge 3–4 days in a sealed container. Stir before serving.

• Texture → Blend longer for a silky whipped ricotta, or leave slightly chunky for a rustic finish.

• Serving ideas → Spread on crostini, pair with fresh tomatoes, stuff into cucumber cups, or stir into warm pasta.

• Make it your own → Try swapping basil + parsley for dill, chives, or oregano depending on the season.

• Picnic-perfect → At the Sconset picnic, we paired this ricotta with crusty bread + Bartlett’s Farm tomatoes — simple but so special.

This ricotta was such a hit at the picnic that I now keep it on repeat in my kitchen. Once you make it, you’ll see why — it elevates the simplest vegetables and breads into something truly memorable.

✨ Try it with my Bow Tie Summer Veg Pasta for the ultimate late-summer dinner.

Bow Tie Summer Veggie Pasta with Vegan Ricotta

✨ Peak summer in a bowl ✨

This pasta is light, creamy, and packed with late-summer veggies: caramelized onions, zucchini, and golden squash tossed with bow ties and finished with a swirl of basil-parsley vegan ricotta. A squeeze of lemon ties it all together for a dish that feels cozy but fresh — the kind of weeknight dinner that also shines at a summer gathering.

👉 Pro tip: Make a batch of my vegan ricotta ahead of time so it’s ready to stir in.

🍴 Ingredients

• 12 oz gluten free bow tie pasta (or any shape you love)

• 2 tbsp Brightland olive oil

• 1 medium onion, thinly sliced

• 1 medium zucchini, sliced into half-moons

• 2 cups broccoli florets (small bite-sized pieces)

• 1 medium yellow summer squash, sliced into half-moons

• 2–3 cloves garlic, minced

• Salt + pepper to taste

• Pinch of red pepper flakes (optional)

• Zest + juice of ½ lemon

• 1 cup vegan ricotta

• Fresh basil + parsley, to garnish

⏱ Directions

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water.

2. In a skillet, heat Brightland olive oil. Add onion and sauté until golden (6–8 min).

3. Add zucchini, squash, broccoli and garlic. Season with salt, pepper + chili flakes. Cook until tender.

4. Toss in pasta and splashes of pasta water until glossy.

5. Stir in vegan ricotta (save some for topping), add lemon zest + juice, and adjust seasoning.

6. Serve warm with extra ricotta, basil, and parsley.

📝Notes

• Gluten-free friendly → I love Jovial’s gluten-free bow tie pasta, but this recipe works with any pasta shape (rigatoni, shells, penne).

• Extra veggies → Add spinach, kale, or roasted cherry tomatoes for more color + nutrition.

• Make ahead → The vegan ricotta can be made 2–3 days in advance and stored in the fridge.

• Serving idea → Top with an extra drizzle of Brightland olive oil + fresh herbs for a restaurant-style finish.

• Heat level → A pinch of red pepper flakes adds a subtle kick, but you can leave them out if serving to kids.

This pasta is one of those recipes that feels effortless but special — creamy, herb-packed, and brimming with farm stand flavor. Perfect for late summer nights.

🌿 Black Bean Brownies (Yes, Really!)

These brownies are fudgy, rich, and totally plant-based… but with a twist: black beans! Don’t let that scare you—once you try them, you’ll never guess the secret ingredient.

And because I’m still in The Summer I Turned Pretty world 🌊☀️… if these brownies were characters, they’d be Conrad—a little dark, a little intense, and completely worth it. If you’re more of a Jeremiah fan, well, that’s blondie energy. (Team brownie vs. Team blondie, anyone?)

✨ Recipe Info

⏱ Prep time: 10 minutes
🔥 Cook time: 25–30 minutes
🍫 Total time: ~40 minutes
🍴 Servings: 12 brownies

🛒 Ingredients

• 1 (15-oz) can black beans, rinsed and drained

• 2 flax eggs (2 tbsp ground flax + 5 tbsp water, set aside to gel)

• ½ cup maple syrup or agave

• ⅓ cup cocoa powder

• ¼ cup almond butter (or peanut butter)

• 2 tsp vanilla extract

• ½ tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• ½ cup dark chocolate chips

👩‍🍳 Instructions

1. Preheat oven to 350°F and line an 8x8 pan with parchment paper.

2. In a food processor or blender, combine black beans, flax eggs, maple syrup, cocoa powder, almond butter, vanilla, baking powder, baking soda, and salt. Blend until smooth.

3. Stir in the chocolate chips by hand.

4. Pour into the prepared pan and smooth the top.

5. Bake for 25–30 minutes, until edges are firm and a toothpick comes out mostly clean (a little fudgy is okay!).

6. Let cool completely before slicing into squares.

🌸 Serving Notes

These brownies are rich enough to stand on their own, but they’re next-level with:

• A sprinkle of flaky sea salt

• A scoop of vegan vanilla ice cream

• Fresh summer berries on top

Whether you’re Team Conrad (intense + chocolatey) or Team Jeremiah (light + golden), this recipe proves plant-based baking can surprise you in the sweetest ways.

💌 Save this recipe to shock your friends with “you’ll never believe what’s in these” brownies.

🍋 Lemon Tahini Rice with Broccoli, Zucchini & Red Peppers

This bowl came together on Nantucket with farm-fresh produce from Bartlett’s farm — crisp broccoli, tender zucchini, and sweet red peppers — all roasted and layered over fluffy rice. The whole dish is tied together with a creamy lemon-tahini dressing that’s as bright as a summer evening by the harbor. It’s one of those meals that’s both nourishing and full of flavor, and it feels like peak island cooking: simple ingredients, lots of herbs, and a drizzle of something tangy to make it sing.

🛒 Ingredients

For the Rice
🍚 1 cup jasmine or basmati rice
💧 2 cups vegetable broth (or water)
🫒 1 tsp olive oil
🧂 ½ tsp salt

For the Veggies
🥦 1 small head broccoli, cut into florets
🥒 1 medium zucchini, sliced into half-moons
🌶️ 1 red bell pepper, sliced into strips
🫒 1–2 tbsp olive oil
🧄 1 tsp garlic powder
🌶️ ½ tsp smoked paprika
🧂 Salt & black pepper, to taste

For the Lemon Tahini Dressing
🥄 ¼ cup tahini
🍋 Juice of 1 lemon (about 3 tbsp)
🧄 1 clove garlic, minced or grated
💧 2–3 tbsp warm water (to thin)
🍁 1 tsp maple syrup (optional, for balance)
🧂 Pinch of salt

👩‍🍳 Instructions

1. Cook the rice: Rinse rice well. In a saucepan, add rice, broth, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then fluff.

2. Roast the veggies: Preheat oven to 400°F (200°C). Toss zucchini, red pepper, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a parchment-lined sheet pan. Roast 18–20 minutes, stirring halfway, until tender and golden.

3. Whisk the dressing: In a small bowl, combine tahini, lemon juice, garlic, and maple syrup. Add warm water gradually until pourable. Season with salt.

4. Assemble: Spoon rice into bowls, top with roasted Bartlett’s Farm vegetables, and drizzle generously with lemon tahini dressing. Finish with fresh herbs like parsley, basil, or dill.

✨ Serving Notes

⭐ Add crispy chickpeas for extra protein.
⭐ Swap zucchini for asparagus in spring, or roasted squash in fall.
⭐ Delicious warm for dinner or chilled the next day as a picnic-style grain bowl.

Made on Nantucket with Bartlett’s Farm veggies, this rice bowl captures the best of late summer: simple, fresh, and full of flavor. The lemon tahini dressing ties everything together — zesty, creamy, and just the thing to brighten roasted vegetables. It’s the kind of dish that makes me want to linger at the table a little longer, savoring every bite of the season.

🌞 Summer Orzo Salad with Corn, Tomatoes & Basil

We’re holding onto summer any way we can — and for me, that means cooking with the brightest flavors of the season. This Summer Orzo Salad was a star at our ‘Sconset picnic, and it’s quickly become one of my go-to dishes for gatherings. Sweet corn, juicy Bartlett’s tomatoes, and fragrant basil come together with tender orzo and a drizzle of good olive oil for a salad that’s fresh, simple, and absolutely crowd-pleasing.

It’s the kind of dish that feels like August in every bite — perfect for a Labor Day cookout, a beach picnic, or just dinner on the porch while the warm evenings last. 🌿🍅🌽

⏱ Prep Time: 15 minutes
🔥 Cook Time: 10 minutes
🍴 Serves: 6

🥗 Salad Ingredients

• 1 ½ cups orzo pasta

• 2 cups fresh corn kernels (about 3 ears), lightly cooked or grilled

• 2 cups cherry tomatoes, halved

• 1 cup fresh basil leaves, torn

🌿 Lemon Basil Dressing

• ¼ cup extra virgin olive oil (Graza or Brightland)

• Juice of 1 lemon (about 2 tbsp)

• 1 clove garlic, minced (optional for extra flavor)

• 2 tbsp finely chopped fresh basil

• 1 tsp Dijon mustard (helps emulsify)

• Sea salt + cracked black pepper, to taste

👩‍🍳 Instructions

1. Cook the orzo according to package directions until al dente. Drain and rinse under cool water.

2. In a large bowl, combine the orzo, corn, tomatoes, and basil.

3. Drizzle with olive oil and lemon juice, then season generously with salt and pepper.

4. Toss well to combine and adjust seasoning to taste.

5. Serve slightly chilled or at room temperature.

✨ Notes & Serving

• Make it ahead: This salad holds up beautifully — just add the basil right before serving for the freshest flavor.

• Add-ons: Toss in cucumbers, vegan feta, or avocado for a little twist.

• Perfect pairings: Serve alongside grilled veggies, crusty bread, or as part of your LDW BBQ spread.

This is one of those recipes that proves simple really is best. Made with just a handful of fresh ingredients, it’s a reminder of why we hold onto summer flavors for as long as we can. I loved serving this at our ‘Sconset picnic, styled on a blue-and-white tablescape with fresh hydrangeas — but it’s just as perfect for a backyard BBQ or a quiet weeknight dinner.

So before we let go of summer completely, make this orzo salad and savor the season. Because it’s still summer. 🌞

Summer Farmers’ Market Pilaf with Creamy Ricotta

When the farmers’ market stalls are overflowing with vibrant squash, tender asparagus, and fragrant basil, this pilaf is the perfect way to let those flavors shine. Fluffy herbed rice gets tossed with golden roasted summer squash and asparagus, all brought together with a zippy lemon-basil vinaigrette. A dollop of creamy vegan ricotta melts into the warm grains, creating a dish that feels both fresh and comforting. It’s equally at home as a weeknight dinner, a picnic centerpiece, or part of a summer al fresco spread.

Ingredients

🌾 Pilaf & Vegetables

• 1 cup long-grain white rice (or basmati)

• 2 cups vegetable broth

• 1 tbsp olive oil

• 1 small onion, finely diced

• 1 clove garlic, minced

• 1 medium yellow squash, halved lengthwise and sliced into half-moons

• 1 medium zucchini, halved lengthwise and sliced into half-moons

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 2 tbsp olive oil (for roasting vegetables)

• Sea salt & black pepper

🍋 Lemon-Basil Vinaigrette

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp fresh basil, finely chopped

• 1 tbsp parsley or dill, finely chopped

• ½ tsp Dijon mustard

• 1 small garlic clove, minced

• ½ tsp sea salt

• Black pepper, to taste

🥄 Creamy Vegan Ricotta

• 1 cup Kite Hill or other vegan ricotta

• Optional: 1 tsp lemon zest + 1 tbsp chopped basil stirred in

Instructions

Step 1 – Cook the Pilaf 🌾

1. In a saucepan, heat 1 tbsp olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.

2. Stir in garlic and cook for 30 seconds. Add rice and stir to coat.

3. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer until rice is tender and fluffy, about 15 minutes. Remove from heat.

Step 2 – Roast the Vegetables 🥦

4. Preheat oven to 425°F.
5. On a large baking sheet, toss asparagus, zucchini, and yellow squash with 2 tbsp olive oil, salt, and pepper.
6. Spread in an even layer and roast until tender and caramelized, 12–15 minutes, stirring once halfway through.

Step 3 – Make the Lemon-Basil Vinaigrette 🍋

7. In a small bowl or jar, whisk together lemon juice, zest, mustard, garlic, salt, and pepper.
8. Slowly drizzle in olive oil until emulsified. Stir in basil and parsley.

Step 4 – Assemble 🌿

9. Fluff the rice pilaf and gently toss with the roasted vegetables.
10. Drizzle generously with vinaigrette and toss again to coat.
11. Plate the pilaf and add a dollop of vegan ricotta to each serving. Garnish with extra basil and cracked black pepper.

This Summer Farmers’ Market Pilaf with Creamy Ricotta is proof that simple, seasonal ingredients can create something truly special. It’s light yet satisfying, perfect for enjoying warm out on the patio or at room temperature as part of a picnic spread. If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see how you bring your own farmers’ market finds to the table. 🌿

🍋 Lemon Poppyseed Squares (Vegan + Gluten-Free)

There’s something about lemon in dessert form that just feels like joy. Bright, zesty, and instantly uplifting, it’s a flavor I keep coming back to — especially in summer. These Lemon Poppyseed Squares are my newest obsession: soft, tender, and speckled with poppyseeds for that nostalgic bakery look, finished with a tangy lemon glaze that makes each bite sing.

The best part? They’re completely vegan, gluten-free, and come together in one bowl — so you can have fresh, homemade bars cooling on your counter in under 30 minutes. Perfect for picnics, BBQs, lunchbox treats, or an afternoon tea moment, these little squares are sunshine you can slice.

📝 Ingredients

For the squares:

• 🌾 1 cup almond flour

• 🌾 1 cup gluten-free oat flour

• 🥄 1 tsp baking powder

• 🥄 ½ tsp baking soda

• 🧂 ¼ tsp salt

• 🌼 2 tbsp poppyseeds

• 🍯 ½ cup maple syrup (or agave)

• 🥥 ⅓ cup melted coconut oil (or other neutral oil)

• 🍋 Zest of 2 lemons

• 🍋 ¼ cup fresh lemon juice

• 🌿 1 tsp vanilla extract

• 🥛 ½ cup unsweetened almond milk

For the glaze:

• 🍬 ½ cup powdered sugar (organic to ensure vegan)

• 🍋 1½–2 tbsp fresh lemon juice

👩‍🍳 Instructions

1. Prep: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

2. Mix dry: In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, salt, and poppyseeds.

3. Mix wet: In the same bowl, add maple syrup, melted coconut oil, lemon zest, lemon juice, vanilla, and almond milk. Stir until just combined — do not overmix.

4. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 20–24 minutes, or until the top is set and a toothpick comes out clean.

5. Cool: Allow to cool completely in the pan before glazing.

6. Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle or spread over cooled bars.

7. Slice & serve: Cut into squares and enjoy!

💡 Serving Tips

• Picnic-ready: Cut into smaller squares and wrap in parchment layers for easy transport.

• Elevated: Serve with fresh berries and mint sprigs on a dessert board.

• Chill it: Store in the fridge for a firmer, almost fudge-like bite.

These Lemon Poppyseed Squares prove that simple recipes can still feel like a treat. With their sunny citrus flavor and poppyseed-speckled crumb, they’re as beautiful as they are delicious — and perfect for sharing.

If you make them, tag me on Instagram @kellysgreenkitchen_ so I can see and share your creations. Here’s to lemony moments that make summer even sweeter. 🍋✨

Tofu Burrata with Tomatoes, Basil & Balsamic

⏱ Prep Time: 5 minutes
❄ Chill Time: 2 hours
👩‍🍳 Servings: 4 as an appetizer
🥄 Difficulty: Easy

Burrata is one of summer’s most beloved indulgences — creamy in the middle, silky on the outside, and perfect with the season’s sweetest tomatoes. This plant-based version uses silken tofu for that luscious texture, with the secret weapon of Farmer Foodie Italian Herb Cashew Parm for rich, herby flavor.

It comes together in just 5 minutes with a blender or immersion blender, then chills until firm. Pair it with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze for a dish that feels right at home on a summer table or packed into a basket for an elevated picnic al fresco.

Ingredients

(Serves 4 as an appetizer)

Tofu Burrata

• 1 block (14 oz) silken tofu, drained

• 3 tbsp olive oil

• 2 tbsp unsweetened plant-based yogurt

• 2 tbsp Farmer Foodie Italian Herb Cashew Parm

• 1 tbsp lemon juice

• 1 tsp salt

To Serve

• 3–4 ripe heirloom tomatoes, sliced

• Handful of fresh basil leaves

• Balsamic glaze, for drizzling

• Crusty bread, sliced and toasted

Instructions

Make the Tofu Burrata

1. Blend until creamy – Add tofu, olive oil, yogurt, Farmer Foodie Italian Herb Cashew Parm, lemon juice, and salt to a blender or use an immersion blender. Blend until completely smooth and silky — it comes together in about 5 minutes.

2. Chill to set – Spoon into a small bowl lined with plastic wrap or a lightly oiled ramekin. Cover and refrigerate for at least 2 hours, or until firm enough to hold its shape.

Assemble the Plate

1. Layer the tomatoes – Arrange tomato slices in a circle on a serving plate. Tuck fresh basil leaves between slices.

2. Add the burrata – Gently unmold the tofu burrata and place in the center.

3. Drizzle & serve – Finish with balsamic glaze and serve with toasted bread for scooping.

🌿 Tips & Variations

• For a picnic: Keep burrata chilled in its mold, pack tomatoes and basil separately, and assemble just before serving.

• Cheese board ready: Surround with olives, figs, and crackers for an elegant spread.

• Extra flavor: Sprinkle more Farmer Foodie Italian Herb Cashew Parm over the finished plate.

Light, creamy, and full of fresh summer flavor — this tofu burrata is proof that plant-based recipes can feel completely luxurious. With Farmer Foodie Italian Herb Cashew Parm as the secret weapon, it’s equally perfect for a backyard gathering or a long afternoon al fresco.

🌿 Bow Tie Pasta Salad with Shallot Dijon Vinaigrette

There’s just something about a really good pasta salad — the kind that’s bright, fresh, and layered with flavor — that feels like summer on a plate. This Herby Bow Tie Pasta Salad with Shallot Dijon Vinaigrette is exactly that. Tender farfalle, juicy tomatoes, crisp cucumber, and creamy chickpeas come together with fresh basil and mint for the ultimate picnic or BBQ dish. Tossed in a tangy-smooth apple cider vinaigrette with Dijon and shallots, it’s light yet satisfying, plant-based, and ready in just 20 minutes.

Whether you’re hosting friends, packing a beach lunch, or meal-prepping for the week, this pasta salad is a crowd-pleaser that travels well and only gets better as it sits.

🛒 Ingredients

🥗 Salad:

• 🍝 8 oz bow tie (farfalle) pasta (gluten-free if desired)

• 🍅 1 cup cherry tomatoes, halved

• 🥒 ½ English cucumber, diced

• 🥫 1 can chickpeas, drained and rinsed

• 🧅 ¼ small red onion, thinly sliced (or quick-pickled if preferred)

• 🌿 ¼ cup chopped fresh basil

• 🌱 2 tbsp chopped fresh mint

• 🧂 Salt & pepper to taste

✨ Optional Add-Ins:

• 🧀 Vegan feta or mozzarella (like Follow Your Heart)

• 🫒 Kalamata olives

• 🥬 Arugula or baby spinach for extra greens

🧅 Shallot Dijon Vinaigrette:

• 🍎 2 tbsp apple cider vinegar

• 🧅 1 tbsp finely minced shallot

• 🥄 1 tsp Dijon mustard

• 🍯 ¼ tsp maple syrup (optional, for balance)

• 🫒 3 tbsp olive oil

• 🧂 Salt & cracked pepper to taste

👩‍🍳 Instructions

1. 🍝 Cook pasta
   Bring a pot of salted water to a boil. Cook bow tie pasta until al dente, following package directions. Drain and rinse with cold water to stop cooking.

2. 🥣 Make the vinaigrette
   In a small bowl or jar, whisk together apple cider vinegar, shallot, Dijon mustard, and maple syrup. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.

3. 🥗 Assemble the salad
   In a large bowl, combine pasta, tomatoes, cucumber, chickpeas, red onion, basil, and mint. Pour vinaigrette over the top and toss gently until everything is well coated.

4. 🌿 Taste & serve
   Adjust seasoning as needed. Serve chilled or at room temperature.

💡 Make-Ahead Tip:
Let the salad sit for 30 minutes before serving so the pasta can soak up the vinaigrette. Toss again before serving.

This Herby Bow Tie Pasta Salad has quickly become one of my go-to dishes for summer gatherings — it’s the kind of recipe people remember and ask for later. The combination of fresh herbs, crisp veggies, and tangy vinaigrette makes it a refreshing side or a light main. Plus, it’s completely plant-based, easy to customize, and comes together without much fuss.

If you make this salad, I’d love to hear how it turned out! Share your photos and tag @kellysgreenkitchen_ so I can see your beautiful creations. 🌿🍅

🌿 Low-Key Vegan Friday: Late-Summer Ziti with Zucchini, Basil & Vegan Ricotta

This 30-minute vegan pasta is my plant-based spin on the late-summer zucchini and ricotta pasta from NYT Cooking by David Tanis. Sweet onions, golden zucchini, fresh basil, and lemon are tossed with ziti and clouds of creamy vegan ricotta for a simple but impressive seasonal dinner.

💛 Why You’ll Love It

• ✨ Inspired by a classic: A plant-based take on David Tanis’s beloved NYT Cooking pasta.

• 🥒 Peak produce: Uses zucchini and basil at their freshest.

• ⏱️ Low-Key Vegan Friday energy: Elegant but ready in under 30 minutes.

🛒 Ingredients (Serves 4)

• 🍝 12 oz (340 g) ziti (GF if needed)

• 🥒 2 medium zucchini (about 1 lb / 450 g), thinly sliced into half-moons

• 🧅 1 large yellow onion, thinly sliced

• 🫒 3 Tbsp extra-virgin olive oil, divided

• 🧂 Kosher salt & freshly ground black pepper

• 🧄 3 garlic cloves, thinly sliced

• 🌶️ ½ tsp red pepper flakes (optional)

• 🍋 1 lemon (zest + 1–2 Tbsp juice)

• 🌿 1 packed cup fresh basil leaves, torn

• 🥛 1 tub (8 oz / 227 g) Kite Hill almond milk ricotta (use ~½ in sauce, rest for topping)

• 🌰 Optional: toasted pine nuts or breadcrumbs for serving

👩‍🍳 Instructions

1. 🍝 Cook pasta:
   Bring a large pot of salted water to a boil. Cook ziti until just al dente according to package instructions. Reserve 1–1½ cups pasta water, then drain.

2. 🥒 Sauté vegetables:
   While pasta cooks, heat 2 Tbsp olive oil in a large skillet over medium heat. Add zucchini and onion, season with salt and pepper, and sauté ~8 minutes, stirring occasionally, until softened and lightly golden.

3. 🧄 Add aromatics:
   Stir in garlic and red pepper flakes; cook 1 minute until fragrant.

4. 🍋 Create the sauce:
   Add ½–¾ cup reserved pasta water and the lemon juice to the skillet. Stir and let bubble for 30–60 seconds to emulsify.

5. 🌿 Combine:
   Add drained ziti and lemon zest to the skillet. Toss until coated, adding more pasta water if needed for a glossy sauce.

6. 🥛 Finish off heat:
   Remove from heat. Fold in basil and about 4 oz (½ tub) vegan ricotta until creamy. Taste and adjust seasoning.

7. ✨ Serve:
   Plate pasta with dollops of remaining ricotta, extra basil, a drizzle of olive oil, black pepper, and optional toasted pine nuts or breadcrumbs.

💡 Tips & Swaps

• 🕒 Don’t rush the veggies: The sweetness develops during that 8-minute sauté.

• 🌱 Nut-free ricotta: Blend 14 oz firm tofu, 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 tsp white miso, and ½ tsp salt until fluffy.

• 💪 Protein boost: Add 1 cup warmed cannellini beans when tossing the pasta.

🥗 Serve With

A peppery arugula salad and a crisp white wine — or sparkling water with lemon for a lighter pairing.

🍌 One-Banana Peanut Butter Chocolate Chip Bread (Vegan + Gluten-Free)

Ever find yourself with just one lonely banana and a craving for banana bread? Same.

This recipe is for those moments — when you want something cozy, chocolatey, nourishing, and ridiculously easy. It comes together in one bowl, uses pantry staples and is perfect for breakfast, snack time, or dessert.

✨ What Makes This Bread Special:

• You only need 1 banana

• It’s gluten-free, thanks to chickpea flour

• Packed with plant-based protein

• Rich peanut butter flavor and melty chocolate chips

• All made in one bowl

🛒 Ingredients

• 1 ripe banana, mashed (about ⅓ cup)

• ½ cup natural peanut butter (creamy or crunchy)

• ½ cup unsweetened plant-based milk

• ¼ cup maple syrup

• 2 tbsp coconut sugar or brown sugar (optional for extra sweetness)

• 1 tsp vanilla extract

• 1½ cups chickpea flour (sifted, for best texture)

• 1 tsp baking soda

• ½ tsp cinnamon

• ¼ tsp salt

• ½ cup vegan chocolate chips (plus extra for topping)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment paper or lightly grease it.

2. In a large mixing bowl, mash the banana. Add peanut butter, plant-based milk, maple syrup, coconut sugar, and vanilla. Whisk until smooth.

3. Add the chickpea flour, baking soda, cinnamon, and salt directly to the bowl. Mix until just combined — don’t overmix. The batter will be thick!

4. Fold in the chocolate chips.

5. Transfer the batter to the loaf pan and smooth out the top. Sprinkle with a few extra chocolate chips if desired.

6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

💡 Tips & Variations

• If your banana isn’t super ripe, microwave it for 20–30 seconds to soften and sweeten it up.

• Want more texture? Add chopped peanuts or walnuts to the batter.

• Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.

📌 Save & Share

If you try this recipe, let me know how it turns out!
Tag me on Instagram @kellysgreenkitchen_ and use the hashtag #kellysgreenkitchen so I can see your cozy creations.

🍌🥜🍫 One banana. One bowl. Pure magic.

🌿Crispy Potato & Rice Bowl with Creamy Dill Ranch

This is one of those easy, feel-good bowls you’ll want on repeat.

It’s cozy and satisfying from the warm whole grain rice and golden roasted potatoes, but still fresh thanks to crunchy cucumber, bright herbs, and a creamy vegan dill ranch that ties it all together. Bonus: it’s completely customizable for the whole family — serve it deconstructed for kids or pair it with another protein for omnivores.

🛒 Ingredients

For the Bowl:

• 1 cup uncooked whole grain rice (brown rice or wild blend)

• 1 large Yukon gold or red potato, diced

• 1 tbsp olive oil (I used Graza)

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt & pepper to taste

• 1 cucumber, sliced into half moons

• Handful of greens (spinach, arugula, or massaged kale)

• Optional: fresh herbs (dill, chives) for garnish

• Optional: roasted cannellini beans (see below)

For the Creamy Dill Ranch:

• ½ cup Follow Your Heart vegan sour cream

• 1 tsp lemon juice

• 1 tsp apple cider vinegar

• 1 tsp dried dill (or 1 tbsp fresh)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• Optional: 1 tbsp finely chopped fresh chives or parsley

Optional: Crispy Roasted Cannellini Beans

• 1 can cannellini beans, rinsed and well dried

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Salt & pepper to taste

🔪 Instructions

1. Cook the Rice:

Cook your whole grain rice according to package instructions. Fluff with a fork and set aside.

2. Roast the Potatoes:

Preheat your oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until crispy and golden.

3. Optional – Roast the Cannellini Beans:

If using, toss dried cannellini beans with olive oil and seasonings. Roast at 400°F for 25–30 minutes, shaking halfway through, until lightly crisped. Cool slightly before serving.

4. Make the Dill Ranch:

In a small bowl, whisk together all dressing ingredients. Adjust seasoning to taste. Thin with a splash of water if needed.

5. Assemble the Bowl:

Layer the cooked rice in a bowl. Add crispy potatoes, cucumbers, greens, and roasted beans (if using). Drizzle with creamy dill ranch and top with fresh herbs.

🌈 Serving Tips:

• For kids: serve each element separately (rice, potatoes, cucumbers) with their preferred protein or toppings.

• Add-ons: avocado, cherry tomatoes, pickled onions, or tofu.

• Leftovers: store all components separately for best texture and build bowls throughout the week.

This meal is proof that plant-based eating can be flavorful, family-friendly, and stress-free.
Voilà — a meal that works for the whole family—in a bowl or deconstructed with their favorite protein.

💚 Follow @kellysgreenkitchen_ for more easy, nourishing recipes that make plant-based eating feel approachable, beautiful, and full of flavor.

📩 Want seasonal meal ideas, kitchen tools I love, and plant-based tips delivered straight to your inbox?
Join the newsletter here — it’s full of fresh inspiration.

🛒 You can also shop my kitchen favorites and table styling finds via my LTK page.

Low-Key Vegan Friday: Peanut Noodle Bowl (Better Than Takeout)

Friday night is usually reserved for takeout, right?
But sometimes, all you really want is something quick, satisfying, and homemade — without a lot of effort.

Enter: Low-Key Vegan Friday.
This peanut noodle bowl comes together in 15 minutes and hits all the same notes as your favorite takeout — but with ingredients you feel good about. It’s colorful, crunchy, cozy, and endlessly adaptable.

Make it once and you’ll start craving this every Friday.

🛒 What You’ll Need

• Thin noodles (I like rice noodles or soba — use gluten-free if needed)

• Shredded carrots

• Scallions, sliced

• Red or purple cabbage, thinly sliced

• Sesame seeds + chopped cashews (for crunch)

Optional add-ons:

• Pan-crisped tofu or edamame for protein

• Fresh cilantro or basil for brightness

• A squeeze of lime to finish

🥜 Peanut Sauce

• 3 tbsp creamy peanut butter

• 1 tbsp tamari or soy sauce

• 1 tsp rice vinegar or lime juice

• 1 tsp maple syrup

• 1–2 tbsp warm water (to thin)

• Optional: grated garlic or ginger

Whisk until smooth and pourable.

👩‍🍳 To Assemble

1. Cook noodles according to package instructions. Rinse in cool water and set aside.

2. In a large bowl, combine noodles, shredded veggies, and peanut sauce. Toss until everything is coated.

3. Top with sesame seeds, chopped cashews, and anything else you love.

4. Serve right away — or chill it and enjoy cold later.

💫 Why You’ll Love It

• Ready in 15 minutes

• Naturally vegan + gluten-free

• Customizable with whatever’s in your fridge

• Tastes way better than takeout

🌱 Let Me Know

If you make this, tag me @kellysgreenkitchen — I’d love to see your Low-Key Vegan Friday creations.

🌿 Vegan Zucchini Lasagna with Palmini

Who decides to make lasagna on the hottest day of the summer?
Me, obviously.

But this one’s different. Instead of traditional pasta, it’s made with Palmini lasagna sheets — which come from hearts of palm — so it’s way lighter and more summer-friendly. I roasted zucchini with garlic, whipped up a creamy tofu ricotta (no food processor needed), and layered it all together with marinara. It’s cozy comfort food, but still bright and veggie-packed enough for July.

🛒 Ingredients

Tofu Ricotta:

• 1 block (14 oz) firm or extra-firm tofu, pressed

• 2 tbsp olive oil

• 1–2 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 tsp garlic powder

• ½ tsp salt

• Optional: 1–2 tbsp fresh chopped basil or parsley

Roasted Zucchini:

• 2 medium zucchini, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and pepper, to taste

For Assembly:

• Two packages of Palmini lasagna sheets (drained and rinsed)

• 3–4 cups marinara sauce

• Optional: vegan mozzarella (Violife mozzarella is the best for melting)

• Fresh basil, to serve

🔪 Instructions

1. Prepare the Palmini:
Drain and rinse Palmini sheets well. For softer texture, soak in warm water or unsweetened plant milk for 15–30 minutes. Pat dry and set aside.

2. Roast the zucchini:
Preheat oven to 400°F. Toss diced zucchini with olive oil, minced garlic, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, until golden and tender. Set aside to cool slightly.

3. Make the tofu ricotta:
In a medium bowl, mash the pressed tofu with a fork or potato masher until crumbly. Add olive oil, lemon juice, nutritional yeast, garlic powder, and salt. Mix until creamy and ricotta-like. Stir in fresh herbs if using.

4. Combine the filling:
Stir the roasted zucchini into the tofu ricotta mixture.

5. Assemble the lasagna:
Preheat oven to 375°F. In a baking dish (about 9x9”), spread a thin layer of marinara on the bottom.
Add a layer of Palmini sheets, then spoon on the zucchini-ricotta mixture, and more sauce. Repeat until ingredients are used up, finishing with sauce on top. Add vegan mozzarella if using.

6. Bake:
Cover with foil and bake for 30 minutes. Uncover and bake for 10–15 minutes more, until bubbly and heated through. Let cool for 10 minutes before slicing. Top with fresh basil to serve.

🌱 Recipe Notes:

• Palmini tip: Soaking helps mellow the flavor and improve the texture — totally worth the extra few minutes.

• No tofu? You could try a store-bought vegan ricotta or make one with cashews if you have a high-speed blender.

• Add-ins: Want more greens? Fold chopped spinach or kale into the ricotta mixture.

• Storage: Keeps well in the fridge for 4–5 days or freeze individual portions for a quick weeknight meal.

🛍️ Use code KELLYSGREENKITCHEN for 20% off Palmini. It’s truly delicious!

🍫Bakery Chocolate Chip Muffins

Makes: 10–12 muffins | Prep time: 10 minutes | Bake time: 20–22 minutes

These chocolate chip muffins were a total pivot — and honestly, a bit of a parenting Hail Mary.

After a long, hot day of camp pickups and sibling shuffles, my son asked if we could stop at Dunkin’ for a chocolate chip muffin. We didn’t have time — and the disappointment was real. So I did what any food-loving mom might do: I promised I’d make muffins that were even better.

And guess what? I did.

These bakery-style muffins are soft, sweet, and packed with chocolate chips. They’re egg-free (thanks to applesauce), dairy-free, and secretly boosted with a little flaxseed for extra nutrition — perfect for little hands, picky eaters, or anyone who just needs a cozy afternoon treat.

Ingredients:

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• ¼ cup brown sugar (optional)

• 1 Tbsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup dairy-free milk (or water + 1 Tbsp oil)

• ⅓ cup neutral oil (avocado, canola, or vegetable)

• ¼ cup unsweetened applesauce (egg replacement)

• 1 tsp vanilla extract

• 1 cup dairy-free chocolate chips (Enjoy Life mini chips!)

• Extra sugar for sprinkling (optional, for that bakery top)

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin or grease well.

2. Whisk dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, mix wet ingredients: milk, oil, applesauce, and vanilla.

4. Combine wet and dry ingredients. Stir until just combined — don’t overmix.

5. Fold in chocolate chips.

6. Scoop batter into muffin cups, filling each ¾ full. Sprinkle tops with extra sugar and a few more chips.

7. Bake for 20–22 minutes, or until golden and a toothpick comes out clean.

8. Let cool for 5 minutes in the pan, then transfer to a wire rack.

💡 Tips for Bakery-Style Muffins:

• Chill the batter for 15–30 minutes before baking for taller tops

• Use a hot oven (375°F–400°F) to get that high dome

• Don’t skimp on the chocolate chips 😉

These muffins have quickly become a new favorite in our house — easy to make, easy to freeze, and way more fun than a drive-thru. Whether you’re baking with your kids or just looking for a better-for-you muffin that still feels like a treat, this is the one.

Let me know if you try them! Tag me on Instagram @kellysgreenkitchen and use #KellysGreenKitchen — I love seeing your bakes.

🧺 The Farmers Market Bowl

The Story Behind the Bowl

The other day, a friend asked me:
“What’s the healthiest vegetable?”

It got me thinking… and the answer is actually spinach — one of the most nutrient-dense leafy greens you can eat. So naturally, that’s where this story begins.

This bowl starts with a warm lemon-spinach rice, cooked with fresh basil and olive oil until fragrant. Then it’s layered with chickpeas, corn, tomatoes, cucumbers, crumbled vegan feta (I love Follow Your Heart), and finished with a drizzle of lemon herb dressing.

The result? A bowl that’s colorful, nourishing, and completely craveable — perfect for meal prep, summer picnics, or an easy family dinner.

🛒 Ingredients:

For the Bowl

• 1–2 cups fresh spinach, chopped

• 1 cup uncooked rice (white, brown, or jasmine)

• Juice of ½ lemon

• 1 tbsp fresh basil, chopped

• ½ cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup chickpeas, rinsed and drained

• ½ cup corn (fresh, frozen, or canned)

• ¼ cup Follow Your Heart feta, crumbled

For the Lemon Herb Dressing

• 2 tbsp olive oil (I use drizzle by Graza — you can get 10% off here).

• Juice of ½ lemon

• 1 tsp Dijon mustard

• 1 tbsp chopped fresh basil

• ½ tsp maple syrup (optional)

• Salt and pepper, to taste

🥗 Instructions:

1. Make the lemon-spinach rice:
Add rice to a pan with water or veggie broth. Bring to a boil, then lower heat, cover, and simmer for 5 minutes.
Add in lemon juice, chopped spinach, basil, a drizzle of olive oil, and a pinch of salt. Cover and cook for another 8 minutes, or until the liquid is absorbed and the rice is tender. Fluff and let cool slightly.

2. Whisk the dressing:
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, chopped basil, maple syrup (if using), and salt and pepper. Whisk or shake until fully combined.

3. Assemble the bowl:
Spoon the lemon-spinach rice into your bowl. Top with chickpeas, corn, cherry tomatoes, and cucumber.

4. Finish it off:
Add a crumble of Follow Your Heart feta and drizzle generously with lemon herb dressing.

5. Serve & store:
Enjoy right away or store in the fridge for up to 2 days. Great for lunch on-the-go or a quick weeknight dinner.

👨‍👩‍👧‍👦 Make It Family Friendly:

Cooking plant-based for yourself but feeding a mixed household? This bowl is super easy to adapt:

• For omnivores: Serve grilled chicken or shrimp on the side for others to mix in.

• For picky eaters: Keep ingredients separate for a DIY build-your-own-bowl night.

• Dairy-eaters: Offer regular feta or mozzarella balls alongside the Follow Your Heart version.

You can even prep the rice and toppings in bulk and let everyone create their own variation.

💛 New to Plant-Based Eating?

I created a Starter Pack just for you — whether you're curious about eating more plants or need simple ways to make it work with your family.
It includes:
✔️ Pantry swaps for your favorite comfort meals
✔️ 10-minute meal ideas
✔️ Easy ways to modify recipes for mixed households (like this one!)

🔗 Grab it here! — or find it in my Instagram bio and under the “Start Here” highlight