This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

Green beans are such a wonderful veggie! We had so many growing in our garden this year and it occurred to me that I haven’t shared my favorite way to enjoy them as an simple oven-roasted side dish dressed up in a little garlic and seasoning so that is what we are diving into today.

They are also delicious enjoyed fresh with hummus dip or as a quick crunchy snack. I have also dehydrated these into a salty, crispy chip that I will eventually get around to sharing! All you need is a few basic spices, some green beans, and an oven to make these flavor and nutrient-packed roasted green beans!

Ingredients  

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions 

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

Variations

The best part about green beans is they can be adapted to suit just about any meal or palate. Here are some of my favorite adaptations to try next time you are looking for a simple, healthy vegetable side dish.

Spices: I used a simple garlic approach here, but the options are limitless. Try adding some chili flakes or red pepper for some heat, or switch it up with options like cumin, Chinese five spice, or simple salt and pepper.

Toppings: Green beans make a perfect foundation for building all kinds of flavors. Try switching it up and adding sauteed mushrooms, lemon zest, roasted red peppers, caramelized onions, or a drizzle of decadent butter.

Texture: Try adding in some toasted almonds or pine nuts on top for a nice crunch. I also love topping them with fried onions the last few minutes of roasting to give them a traditional Thanksgiving casserole flavor.

Sauces: Green beans hold flavors really well and a sauce is a great way to dress them up. A honey and lemon juice dressing before roasting is a lovely way to brighten them up. Alternatively, you can use a brown sugar, soy sauce, and garlic marinade to give them an Asian twist.

What to Serve Them With?

This recipe is so simple and easy to customize, it goes well with a lot of traditional American meals or can be adapted for Italian, Chinese, or Middle-Eastern inspired dishes. I have served them for a Thanksgiving or Christmas dinner, Easter, and for a simple weeknight side dish when I don’t want to do a lot of prep or cleanup.

Try these roasted green beans with roasted potatoes, cauliflower steaks, sun-dried tomato tortellini, or Lion’s mane mushroom steaks. We hope you love them as much as we do, and we can’t wait to hear what you think!

Try these other recipes:

Grilled Cauliflower Steaks with Chimichurri

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Oven-Roasted Green Beans

A super simple recipe for savory oven-roasted green beans that make for a healthy and versatile side dish that's ready in less than 30 minutes with minimal prep work.

Course Side Dish

Cuisine American

Keyword green beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

The post Garlic Oven-Roasted Green Beans appeared first on The Hungry Carrot.

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is easy to make, dairy-free, and gluten-free. It’s perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, cremini mushrooms, or goat cheese. We will be adding this dish to our favorites for Fall and Winter recipes and making it for a Thanksgiving or Christmas dish!

With a few simple ingredients and just a few minutes of time, this dish comes together in a snap. We have been having a lot of cold and snowy nights recently, and I have been craving something filling and hearty that embraced the season. Enter pumpkin sage pasta!

I used campanelle pasta here because I like the texture, and the noodles hold onto the sauce really well. Feel free to use whatever type of pasta you like! Just cook it according to the package instructions. Most pasta is al dente and ready to eat in about 9-11 minutes.

We enjoyed this pumpkin pasta dish completely plant based and topped it with fresh sage leaves. For those looking for added complexity, this would taste amazing with some cremini mushrooms, goat cheese crumbles, or shredded parmesan on top! For our carnivores, try this with ground sausage for a spicy protein kick!

Ingredients

Let’s take a look at the needed ingredients to make this creamy, dreamy pumpkin sage pasta.

1. 1 16 oz box of campanelle pasta (or your favorite)
2. 1 tbsp dairy-free butter
3. 1/2 yellow onion- chopped
4. 1/2 tbsp minced garlic
5. 5 finely chopped sage leaves plus some extra for garnish
6. 1 tsp onion powder
7. 1 tsp garlic powder
8. 1 cup raw pumpkin puree
9. 1 cup vegan heavy cream or full-fat coconut milk
10. salt and pepper to taste, plus extra salt for pasta water
11. 1/2 cup pasta water for thinning if needed

Instructions

1. Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
2. Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
3. Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
4. Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
5. Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

Storage

This pasta is easy to make ahead of time and bring to potlucks, gatherings, holiday dinners like Thanksgiving or Christmas, or make for meal prep to simplify your weekday evenings.

Store any leftovers in the fridge in an airtight container. Reheat over the stove with a little extra cream or broth, or microwave and top with fresh herbs and cheese.

Alternatively, you can freeze this pasta in an airtight container for up to three months. Thaw in the fridge overnight before reheating.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Pumpkin Sage Pasta

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is dairy-free and gluten-free. Perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, some cremini mushrooms, or goat cheese.

Course Main Course

Cuisine American

Keyword pasta, Pumpkin, Sage

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz box of campanelle pasta (or your favorite)
• 1 tbsp dairy-free butter
• 1/2 yellow onion- chopped
• 1/2 tbsp minced garlic
• 5 finely chopped sage leaves plus some extra for garnish
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup raw pumpkin puree
• 1 cup vegan heavy cream or full-fat coconut milk
• salt and pepper to taste, plus extra salt for pasta water
• 1/2 cup pasta water for thinning if needed

Instructions

• Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
• Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
• Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
• Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
• Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

The post Pumpkin Sage Pasta appeared first on The Hungry Carrot.

What are Plantains?

Plantains, often referred to as “cooking bananas,” are tropical fruits that look similar to bananas but are starchier and less sweet when raw. Unlike the bananas you might snack on, plantains are typically eaten cooked and are prepared in various ways, including frying, boiling, and baking. As they ripen, their flavor transforms from a starchy, mild taste to a sweeter, more complex profile. This makes them versatile, as they can be enjoyed at different stages of ripeness.

Choosing ripe plantains at the grocery store differs slightly from picking bananas. You will want to look for a primarily black plantain with some yellow left in it that is still a little firm to the touch. Unripe plantains are still green, and mid-ripe plantains will be mostly yellow, with some black spots starting to form. Naturally gluten-free, this recipe is also dairy-free and entirely plant-based.

How to Make Fried Plantains

These couldn’t be easier to prepare and only require a little oil and some ripe plantains. The only equipment you need is a sharp knife to slice them and a skillet to fry them up:

Ingredients:

• Two ripe plantains (the ones with yellow skin and black spots work best for a sweet taste)
• Coconut oil for frying (or oil of your choice)
• Salt to taste (optional)

Instructions:

1. Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
2. Heat the oil: Lightly oil a skillet and heat over medium-high. You don’t need a lot of oil, just enough to keep the plantains from sticking as they fry.
3. Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
4. Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

What Do Fried Plantains Pair Well With?

Fried plantains are a staple ingredient in tropical cuisines. They are naturally sweetened when cooked and pair well with salty flavors or spices. Here are some of my favorite go-to’s:

• Rice and beans: In many Caribbean and Latin American countries, fried plantains are served alongside rice and beans for a hearty, satisfying meal.
• Grilled meats: The natural sweetness of fried plantains contrasts wonderfully with the smoky, savory flavors of grilled chicken, pork, or beef.
• Seafood: In coastal regions, fried plantains often accompany dishes like fried fish, shrimp, or ceviche, adding richness to balance the fresh, light flavors of seafood.
• Eggs: For a hearty breakfast or brunch, pair fried plantains with scrambled or fried eggs, a combo that’s common in many African and Caribbean breakfasts.
• Sour cream or cheese: Some variations involve dipping fried plantains in sour cream or pairing them with crumbled cheese for a deliciously indulgent experience.

A Brief History of Plantains

Plantains have been cultivated for thousands of years. They are deeply rooted in tropical locations like parts of Africa, the Caribbean, and Central America. Originally from Southeast Asia, plantains spread to Africa via trade routes, where they became a dietary staple. From there, plantains were introduced to the Caribbean and Latin America.

Today, plantains are central to many traditional dishes across cultures. In West Africa, they are served with stews or fried into “kelewele” (spiced fried plantains). In the Caribbean, dishes like “maduros” (sweet fried plantains) and “tostones” (twice-fried green plantains) are iconic sides that reflect the region’s diverse culinary influences.

How to Store Fried Plantains

If you do end up with some leftovers, here’s how to properly store them:

1. Refrigeration: Place the fried plantains in an airtight container and store them in the fridge. They’ll last for 2-3 days. To reheat, you can either fry them again briefly in a pan or microwave them, though frying will restore some of their crispiness.
2. Freezing: You can freeze fried plantains for more extended storage. Lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. To reheat, bake them in an oven at 375°F (190°C) until warmed through and slightly crispy.

Try these other recipes:

Smoky Black Bean Soup

Oyster Mushroom Duck Bao Buns

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fried Plantains

Fried plantains are a tropical delicacy, easy to make, and versatile. They can be served as a side, snack, or dessert, pairing well with rice, grilled meats, seafood, and more. With a caramelized sweetness, these golden bites are deeply rooted in African, Caribbean, and Latin American culinary traditions.

Course Appetizer, Side Dish, Snack, Topping

Cuisine African, Cuban, Jamaican, Latin American

Keyword fried plantains, plantains

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 ripe plantains
• 1 tbsp coconut oil, or preferred oil
• 1 pinch salt to taste

Instructions

• Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
• Heat the oil: Lightly oil a skillet and heat over medium-high. You don't need a lot of oil, just enough to keep the plantains from sticking as they fry.
• Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
• Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

The post Fried Plantains appeared first on The Hungry Carrot.

Grilled cauliflower steaks are such an easy alternative when you are craving something different but not complicated. They develop such a nice char and caramelization on the grill and they pair with just about anything.

Cauliflower is a great chameleon. It can take on the flavors of seasonings and herbs and add a wonderful texture. We did a simple olive oil and spice baste on these steaks before grilling them so they maintained a nice crunch without getting too soft.

A chimichurri sauce brightens these cauliflower steaks up with a herby and fresh flavor. Here is the original recipe for our chimichurri sauce that goes on practically everything from roasted or grilled veggies to sandwiches and wraps to drizzled on top of pizza.

Ingredients

There isn’t a whole lot to these despite the pretty appearance. All you need is a quality fresh head of cauliflower and some chimichurri fixings before you have a tasty and flavorful dinner, appetizer, or side dish!

Cauliflower Steaks

• 1 head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• salt and pepper to taste

Chimichurri

• 1 cup chopped parsley
• 1 tbsp minced garlic
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Instructions

Let’s dive into how to make these simple yet beautiful cauliflower steaks! It takes only a few minutes of prep and then a few more on the grill for a quick vegetarian, vegan, and plant-based meal you will want to make on repeat!

1. Preheat an outdoor grill to medium-high heat.
2. Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
3. Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don’t go to waste. Or you can reuse the extra florets in another recipe.
4. Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
5. While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
6. Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.

What to Pair Cauliflower Steaks With?

Cauliflower is so versatile and goes with just about anything. I love them paired with saffron rice, roasted potatoes, green beans, garlic bread, or a simple fresh salad. Here are some other ideas on what to serve with these tasty steaks!

Potatoes: Whether you are a potato wedge person, a roasted baby potato fan, or a mashed potato fiend, I truly believe there is a potato for every meal. These are no exception, steaks pair great with potatoes!

Salads: Fresh veggies are the perfect accompaniment to cauliflower steaks. Plus, the chimichurri is perfect for a salad topping as well!

Roasted Veggies: I love to throw some other veggies on the grill or some veggie kabobs because they also are delicious covered in chimichurri. I love to grill mushrooms, peppers, onions, and pineapple.

Bread: I also believe in having bread with just about every meal and this dish is no exception. I love garlic toast for a traditional approach, but a simple buttered slice of bread or dinner rolls.

Toppings: It may not be the first thing you think of when you think of cauliflower steaks, but these gluten-free fried onion straws taste incredible! Other sauces are really good too like chipotle sauce, hummus, garlic aioli, a viniagrette, or just fresh herbs.

Mac and Cheese: What is not to love about mac and cheese? And better yet this cauliflower mac and cheese is vegan and plant-based as well.

Storage and Reheating

These veggie steaks are best on the same day if you prefer the crunch and char of the edges and leaves. After the first day, they get a little softer, but are still great for leftovers!

Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven until warmed through.

I haven’t tried to freeze these before, but if you do, drop us a comment and let us know how it went!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Cauliflower Steaks with Chimichurri

Grilled cauliflower steaks with chimichurri are delicious, easy to make, and bursting with caramelized fresh flavors. They are perfect as a side dish, main entree, or for an appetizer when you want to wow a crowd.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Cauliflower Steaks

• 1 head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• salt and pepper to taste

Chimichurri

• 1 cup chopped parsley
• 1 tbsp minced garlic
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Instructions

• Preheat an outdoor grill to medium-high heat.
• Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
• Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don't go to waste. Or you can reuse the extra florets in another recipe.
• Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
• While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
• Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.

The post Grilled Cauliflower Steaks with Chimichurri appeared first on The Hungry Carrot.

Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It’s soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

I think we may have what you would call a charcuterie problem in this house. It’s all we eat alllll the time. And I am good with that. Hummus is the perfect addition to a charcuterie spread or with veggies to dip and pita bread. It’s damn delicious and creamy and perfect in every way.

All you need is some chickpeas or garbanzo beans, tahini, and a few spices to get your hummus going. Make it with whatever flavor variations you like, or if you want to get really crazy, try this lemon beet hummus. It’s beautiful!

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup olive oil, plus extra for drizzling
• 2-3 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• Juice of 1 lemon
• Salt to taste
• Water as needed

Instructions

1. Prepare the Pine Nuts: Preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes, or until golden brown. Set aside to cool.
2. Blend the Ingredients: In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
3. Adjust the Consistency: If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
4. Incorporate the Pine Nuts: Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
5. Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

Variations

Hummus can be customized in a million different ways, but here are some great flavor variations to try!

1. Roasted Red Pepper Hummus: blend in some smoky roasted red peppers for a pretty color and great flavor.
2. Spicy Hummus: Add some cayenne pepper or even jalapenos for a spicy variation.
3. Herb Hummus: any fresh herbs are usually delicious. Try parsley, basil, or cilantro.
4. Sun-Dried Tomato Hummus: this is another favorite of mine with some tangy sun-dried tomatoes blended in.
5. Avocado Hummus: seriously, just try it. You won’t regret it!

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Lemon Beetroot Hummus

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Toasted Pine Nut and Garlic Hummus

Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It's soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

Course Sauces and Dips

Cuisine Mediterranean

Keyword garlic, hummus, pine nuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1/4 cup olive oil, plus some for drizzling
• 3 cloves garlic
• 1/4 cup toasted pine nuts
• salt to taste
• paprika for garnish
• water as needed for thinning

Instructions

• If you don't have roasted pine nuts you can preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes or until golden brown. Set aside to cool.
• In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
• If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
• Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
• Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

The post Toasted Pine Nut and Garlic Hummus appeared first on The Hungry Carrot.

Crispy onion straws are so easy to make and are the perfect golden brown, crunchy, and flavorful topping for so many things! They only require a couple of ingredients that are probably already in your pantry and come together in just a few minutes making them the perfect addition to your next meal when you want a little wow factor and a gourmet crunch. Good luck not eating them by the handful, and we won’t tell if you do!

All you really have to do with these is soak them for a bit in high-fat dairy-free milk and then roll them in flour before frying. In just a few minutes you get that perfect golden fried onion straw packed with flavor and crunch. Try them on chili, mushroom steak sandwiches, bao buns, tacos, or burgers.

Ingredients

• 1 yellow onion
• 2 cups vegan buttermilk, or high-fat plant milk
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• oil for frying

Instructions

• Thinly slice the onion and place the slices in a bowl or jar. Soak them in the vegan buttermilk for at least 10 minutes. You can also leave these covered in the fridge for up to 12-24 hours.
• Heat up your frying oil over medium-high heat. Add enough to have a layer about 1/2-1 inch thick in the pan. You will know it is ready and hot enough when a small amount of flour sizzles when tossed in the oil.
• Mix together the salt, pepper, flour, and garlic powder in a mixing bowl or shallow dish. Drain the onion slices and toss them in the flour mix.
• Fry the onion slices in batches if needed so as not to crowd the pan. You don’t want them overlapping too much. Fry for several minutes until golden brown.
• Drain on a plate with paper towels. Use them as salad toppings, on sandwiches, pasta, or on your favorite dish. They can be kept in an airtight container in the fridge for a day or two, but they are best the same day when they are crispiest.

Try these other related recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Crispy Onion Straws

Easy, crispy, golden, fried onion straws that are dairy-free and egg-free are simple to make and the perfect addition to a grilled steak sandwich.

Course Side Dish, Topping

Cuisine American

Keyword fried onions, onion straws

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 yellow onion
• 2 cups vegan buttermilk, or high-fat plant milk
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• oil for frying

Instructions

• Thinly slice the onion and place the slices in a bowl or jar. Soak them in the vegan buttermilk for at least 10 minutes. You can also leave these covered in the fridge for up to 12-24 hours.
• Heat up your frying oil over medium-high heat. Add enough to have a layer about 1/2-1 inch thick in the pan. You will know it is ready and hot enough when a small amount of flour sizzles when tossed in the oil.
• Mix together the salt, pepper, flour, and garlic powder in a mixing bowl or shallow dish. Drain the onion slices and toss them in the flour mix.
• Fry the onion slices in batches if needed so as not to crowd the pan. You don't want them overlapping too much. Fry for several minutes until golden brown.
• Drain on a plate with paper towels. Use them as salad toppings, on sandwiches, pasta, or on your favorite dish. They can be kept in an airtight container in the fridge for a day or two, but they are best the same day when they are crispiest.

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Cauliflower mac and cheese is the ultimate comfort food without all the guilt. It’s creamy, cheesy, and filling with a satisfying texture and a crispy breadcrumb topping. Low-carb, low-calorie, and can easily be made gluten-free and dairy-free with a couple of simple substitutions. There are so many options for flavor adjustments and add-ins like veggies or spices. Make it your own and make it in less than 40 minutes!

I am a die-hard mac and cheese fan. It’s all I would eat as a kid, and I guess that kid never grew up, because I still eat it every chance I get! Using cauliflower here instead of pasta makes this a dish with essential nutrients instead of just carbs. It’s low in calories but high in vitamins C, K, and B6, as well as folate and fiber. Cauliflower mac is a great option for those following low-carb or keto diets and anyone looking to increase their vegetable intake.

Dietary Considerations

Cauliflower mac and cheese is incredibly versatile and can be adapted to fit various dietary needs. Making a few easy substitutions makes this recipe complaint with most dietary preferences.

Gluten-Free

Cauliflower is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Make sure to use gluten-free bread crumbs if you are using those.

Vegan or Dairy-Free

By using plant-based milk and cheese alternatives, you can easily make it vegan or dairy-free. I used dairy cheese in this recipe, but everything else is vegan. If you aren’t a fan of vegan cheese, like me, try soaking some raw cashews and blending them up with nutritional yeast, mustard, and spices for a better-tasting and less processed cheese alternative.

Flavor Variations

Add some spice

If you enjoy a bit of heat, add some spice to your mac. A dash of hot sauce, a sprinkle of red pepper flakes, or even some diced jalapeños can add a pleasant kick. I like to add cayenne pepper to the cheese sauce for added flavor.

High-Protein

For our plant-based friends, some tofu or broccoli are great choices, or top with crushed peanuts. For our meat lovers and keto fans, try adding some bacon, sausage, or chicken to up the protein content.

Veggies

Yes, this is already a veggie dish, but it’s even better with more veggies! Try broccoli, mushrooms, spinach, diced tomatoes, or roasted red peppers for even more flavor, fiber, and nutrient-dense ingredients.

Cheese Lovers

Don’t be afraid to get creative with your cheese choices. While cheddar and gruyere are classic options, mixing in other cheeses like gouda, goat cheese, or even blue cheese can add depth and complexity to the flavor. Make sure to choose cheeses that melt well to maintain a smooth sauce.

Step-by-Step Recipe

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded gruyere cheese
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup cream (dairy or plant-based)
• 1 tablespoon butter or oil
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup panko bread crumbs
• Optional: parsley for garnish

Instructions

Prepare the Cauliflower

1. Preheat Your Oven: Preheat your oven to 400°F and prepare a 9×9 casserole dish with non-stick cooking spray.
2. Cut the Cauliflower: Remove the leaves and core from the cauliflower head, then cut it into bite-sized florets. Aim for uniform pieces to ensure even cooking.
3. Cook the Cauliflower: You can steam or boil the cauliflower florets until they are tender but still firm. This usually takes about 5-7 minutes. Once cooked, drain the cauliflower and set it aside.

Make the Cheese Sauce

1. Melt the Butter: In a large saucepan melt the butter over medium heat.
2. Add the Milk or Cream: Slowly pour in the milk or cream, whisking continuously to avoid lumps. Continue to cook over medium heat until the mixture begins to simmer and thicken.
3. Incorporate the Cheese: Gradually add the shredded cheese, one handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Add the rest of the spices and mustard and season with salt and pepper to taste.

Combine and Bake

1. Mix the Cauliflower and Cheese Sauce: Pour the cauliflower and cheese mixture into a greased baking dish, spreading it out evenly.
2. Topping: Cover evenly with the bread crumbs.
3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.

Serve and Enjoy

1. Let It Cool: Allow the cauliflower mac to cool for a few minutes before serving. This helps the sauce set and makes it easier to serve.
2. Add Optional Toppings: Add any toppings you would like or parsley if using.
3. Serve: Dish up your cauliflower mac and cheese and enjoy this healthier twist on a classic comfort food!

Serving Suggestions

Cauliflower mac and cheese is a versatile dish that can be enjoyed on its own or as part of a larger meal. Here are some serving suggestions to inspire you:

As a Side Dish

Mac and cheese is always a hit at picnics, bbqs, or as a veggie side at Holiday dinners or potlucks. Serve alongside burgers, salad, sandwiches, or kabobs.

As a Main Course

Turn your cauliflower mac and cheese into a main course by adding protein and extra vegetables. Serve with a side of garlic bread or a simple cucumber and tomato salad for a complete and satisfying meal.

For Meal Prep

Cauliflower mac and cheese can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for a quick and convenient meal. It’s also freezer-friendly; just be sure to thaw in the fridge before reheating.

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cauliflower Mac and Cheese

A creamy and cheesy take on the comforting classic made with cauliflower instead of pasta. All the flavor and texture of mac and cheese but without all the carbs and calories. This is also easy to make gluten free or dairy free!

Course Main Course, Side Dish

Cuisine American

Keyword cauliflower, mac and cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 head of cauliflower-washed and trimmed
• 1 tbsp plant-based butter (can sub for real butter)
• 1/4 cup dairy-free heavy cream (sub for real cream if desired)
• 1/4 cup soy milk (or sub preferred milk)
• 1/2 cup shredded cheddar cheese (or sub for dairy-free)
• 1/2 cup shredded gruyere cheese (or sub for dairy-free)
• 1 tsp Dijon mustard
• 1 tbsp nutritional yeast (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 cup panko bread crumbs (can sub for gluten-free bread crumbs)
• parsley garnish (optional)

Instructions

• Preheat oven to 400 degrees and grease a 9×9 casserole dish.
• Wash and trim cauliflower. Cut into bite-size florets and boil in salted water for about 5 minutes until slightly tender. Drain and pour into the prepared casserole dish.
• Combine the butter, milk, heavy cream, cheese, mustard, and spices in a saucepan over medium heat. Stir often until the sauce thickens slightly and the cheese is fully melted.
• Pour the sauce over the cauliflower. Top with bread crumbs and place in the oven until bread crumbs are well browned, or about 17-20 minutes.
• Serve warm and top with chopped parsley if desired. Store leftovers in an airtight container in the fridge for 3-5 days.

The post Cauliflower Mac and Cheese appeared first on The Hungry Carrot.

This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.

Lettuce Turnip the Beet!

Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.

Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!

Is Lemon Beetroot Hummus Healthy?

Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.

Beets: A Nutritional Powerhouse Hero

Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.

Chickpeas: Protein and Fiber-Rich

Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.

Tahini: Healthy Fats

Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.

Lemon: A Zesty Boost

Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.

How to Make Lemon Beet Hummus

Ingredients

To make lemon beet hummus, you will need the following ingredients:

• Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
• Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
• Tahini: use fresh quality tahini and make sure to stir well before using
• Lemons: fresh lemon juice is totally worth the effort
• Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
• Spices: I like to add cumin, salt, and pepper but use whatever you prefer

Instructions

1. Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
2. Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
3. Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
4. Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
5. Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.

How to Use It

As a Dip

Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.

As a Spread

Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.

In Salads and Bowls

Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.

As a Sauce

Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lemon Beetroot Hummus

The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.

Course Appetizer, Sauces and Dips, Side Dish, Snack

Cuisine Mediterranean

Keyword beet, hummus, lemon

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas, drained
• 1 cup 2-3 large canned or roasted beets
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1/2 tsp cumin
• salt and pepper to taste

Instructions

• Drain and rinse the chickpeas and beets.
• Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
• Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.

The post Lemon Beetroot Hummus appeared first on The Hungry Carrot.

There is no better Summer recipe than these fresh veggie spring rolls featuring a vibrant rainbow of veggies, fresh herbs, and vermicelli noodles wrapped in spring roll rice wrappers and served with the perfect peanut dipping sauce. These are so easy to make and only take about 15 minutes to prepare. Perfect for meal prep, a fresh light lunch, or a beautiful appetizer for entertaining.

When the weather warms up I crave fresh crispy crunchy veggies and these spring rolls fit the bill. No one wants to turn on an oven or a stove when it’s blazingly hot, and these bad boys require no heat, no dishes, and no complicated steps. Gluten-free, dairy-free, healthy, and ready in only a few minutes.

Nutritional Benefits

There is no doubt that these veggie spring rolls are bursting with fresh healthy ingredients, but here is a closer look at even more reasons to love them:

• Low in Calories: Fresh veggie spring rolls are naturally low in calories, and provide a satisfying yet light option for those looking to maintain or lose weight.
• High in Fiber: The vegetables used in spring rolls are high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
• Rich in Vitamins and Minerals: The variety of vegetables provides essential vitamins and minerals, including vitamin A, vitamin C, potassium, and folate.
• Protein Source: Adding tofu or tempeh increases the protein content, making the rolls a more balanced meal.
• Antioxidants: Fresh herbs and vegetables are packed with antioxidants that fight free radicals and reduce the risk of chronic diseases.

Preparation Methods

Preparing veggie spring rolls involves a few key steps:

1. Preparation of Ingredients: Wash all your herbs and veggies thoroughly and cut them into thin strips. If using noodles or tofu, they should be cooked and cooled before assembling the rolls.
2. Hydrating the Wrappers: Soften rice paper wrappers by dipping them briefly in warm water. This process requires careful handling to prevent tearing.
3. Assembling the Rolls: Once the wrapper is pliable, it is laid flat on a clean surface. A small portion of each filling ingredient is placed in the center of the wrapper. The sides are folded in, and the roll is then tightly rolled up from one end to the other, similar to rolling a burrito.
4. Serving: Veggie spring rolls are typically served fresh with a dipping sauce on the side. If a fried version is preferred, the rolls are deep-fried until golden brown and crispy.

Customization Tips

Gluten-Free Version:

• Use tamari instead of soy sauce.
• Ensure the spring roll wrappers are made from rice and gluten-free.

Allergy-Friendly Adjustments:

• Nut-Free: Substitute peanut butter with sunflower seed butter for the dipping sauce.
• Soy-Free: Use coconut aminos in place of soy sauce and tamari.

Storage Information

Refrigeration:

• Store assembled spring rolls in an airtight container, with a damp paper towel covering them to prevent drying out. Keep refrigerated for up to 3 days.

Peanut Sauce Storage:

• Store the peanut dipping sauce in a separate airtight container in the refrigerator for up to a week. Stir well before using.

Make Ahead:

• Prepare all the filling ingredients and peanut sauce in advance. Assemble the spring rolls just before serving to maintain freshness and texture.

Additional Tips

• Flavor Enhancements: Add a few slices of avocado or mango for extra flavor and creaminess.
• Serving Suggestions: Pair these spring rolls with a side of edamame or a light salad for a complete meal.
• Dipping Variations: Besides peanut sauce, these spring rolls are also great with sweet chili sauce or a light soy-ginger dipping sauce.
• Use Fresh Ingredients: Fresh, high-quality ingredients make a significant difference in the taste and texture of the spring rolls.
• Don’t Overstuff: Overfilling the rolls can make them difficult to roll and more likely to tear. Use a moderate amount of filling for best results.
• Keep Wrappers Moist: Work with one wrapper at a time. They will become more pliable as they sit, so don’t worry if they are a little stiff when you take them out of the water bath.
• Practice Rolling: The rolling technique improves with practice. Aim for a tight, even roll to ensure the filling stays inside and the roll holds its shape.
• Experiment with Dipping Sauces: A variety of dipping sauces can complement the rolls. Experiment with different flavors to find your favorite combination.

These Thai spring rolls with peanut dipping sauce are beautiful and vibrant and the perfect copilot to a hot afternoon. They work great for entertaining, picnics, appetizers, make-ahead lunch prep, and when you are craving an easy and fresh light meal. Add whatever ingredients you have on hand and give them a shot!

Enjoy making and eating these fresh and flavorful Thai spring rolls! Happy cooking!

Try these other recipes:

Vegan Lettuce Wraps

Crowd-Pleasing Bruschetta

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fresh Veggie Spring Rolls with Peanut Dipping Sauce

A vibrant rainbow of veggies and vermicelli noodles wrapped in spring roll rice wrappers and served with the perfect peanut dipping sauce.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine Thai

Keyword peanut sauce, spring rolls

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 spring rolls

Author Allison Crawford at The Hungry Carrot

Ingredients

Spring Rolls

• 10 spring roll wrappers
• 1 cucumber-sliced into matchsticks
• 1/4 purple cabbage-shredded
• 2 carrots-cut into matchsticks or shredded
• 20 basil leaves
• 20 mint leaves
• 1 red bell pepper -cut into matchsticks
• 8 oz vermicelli noodles

Peanut Sauce

• 1/2 cup peanut butter
• 2 tsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup water, divided for thinning
• 1 tbsp garlic-minced
• 1 tsp red pepper flakes
• 1/2 tbsp minced ginger
• 1 tsp sriracha

Instructions

• Bring a large pot of water to a boil. Cook the vermicelli noodles for 2-4 minutes or according to package directions. Remove from heat, drain, rinse with cold water, and set aside.
• While the noodles cook, wash and prepare your veggies. Slice the cucumber, bell pepper, and carrots into matchsticks. Shred some purple cabbage.
• Prepare a pan with water deep enough to dip a spring roll wrapper in. Soak one spring roll wrapper for 10-15 seconds in the water bath and place it on a clean cutting board.
• Fill the spring roll with a small handful of noodles, a couple of pieces of cucumber, bell pepper, carrot, two basil leaves, and two mint leaves.
• Roll up the spring roll by tucking the edges in and folding it over just like a burrito. If your spring roll wrapper is still a little stiff, it will soften as you work with it.
• Repeat with all spring roll wrappers and ingredients.
• Whisk all the peanut sauce ingredients except for the water in a small bowl. Slowly add water and whisk until it is thinned to the desired consistency.
• Cut spring rolls in half if desired and serve with peanut dipping sauce on the side. Store in the fridge for 3-4 days. Do not freeze.

The post Fresh Veggie Spring Rolls with Peanut Dipping Sauce appeared first on The Hungry Carrot.

Saffron rice is a fragrant and delicious side dish of basmati rice flavored with savory broth, turmeric, and saffron threads. It’s a quick, one-pot, no-mess vibrant base for any meal. Known for its bright yellow color and subtle saffron flavor, it’s a delicious addition to your next meal that’s ready in less than 20 minutes.

Saffron has a rich history and culture. It’s been cultivated for over 3,500 years and was prized by the Greeks, Romans, and Egyptians for its medicinal properties and used as a dye for fabrics. Saffron is now featured in a lot of Middle Eastern dishes for its bold flavors and color. We use saffron here, as well as saffron’s peppery cousin, turmeric, to impart a bold yellow color to basmati rice.

Fun fact: saffron is well known as the world’s most expensive spice. It takes over 70,000 saffron crocus flowers to produce just one pound of saffron threads! The flowers are time-consuming to harvest with a short growing season and are extremely delicate. I love the spice for its slightly earthy flavor and almost floral bitterness. It’s so unique and is perfectly suited to accompany the turmeric and broth used in this rice dish.

Healthy Spices

• Turmeric: This vibrant golden root is known for its color and earthy flavor. Turmeric is a powerhouse of antioxidants and anti-inflammatory compounds. It contains curcumin, a bioactive compound with potential health benefits, including improved heart health, reduced inflammation, and enhanced cognitive function.
• Saffron: Often referred to as the “golden spice,” saffron not only imparts a rich color and distinct flavor to dishes but also offers several health-promoting properties. It is rich in antioxidants, including crocin, crocetin, and safranal, which may help protect against oxidative stress and inflammation. Saffron is also believed to have mood-enhancing properties and has been traditionally used in herbal medicine for its antidepressant effects. Sign me up!

Saffron Rice Ingredients

1. Basmati Rice: The long, slender grains of basmati rice are perfect for saffron rice. It is great for absorbing the flavors and aromas used in this recipe, but feel free to swap them out for whatever you have on hand.
2. Saffron Threads: This spice adds a distinctive flavor, aroma, and vibrant yellow color to the rice.
3. Turmeric: Widely used in Indian and Middle Eastern cuisines, turmeric not only enhances the color of the rice but also contributes to its earthy flavor and health benefits.
4. Aromatics: I used dried spices in this recipe because I am lazy, but fresh onion and garlic would be fabulous and contribute to the flavor.
5. Broth: I used store-bought but extra points if you make your own! Use water if you don’t have broth on hand.

Saffron Rice Pairings- What do you eat it with?

1. Curries: Yellow saffron rice makes the perfect accompaniment to flavorful curries such as chicken tikka masala, vegetable korma, or lamb curry. Its vibrant color and fragrant aroma complement the spices and flavors of the curry beautifully.
2. Rice Pilaf: Transform saffron rice into a tasty rice pilaf! Add toasted nuts, dried fruits, and fresh herbs such as parsley or cilantro.
3. Stuffed Peppers or Tomatoes: Use yellow saffron rice as a filling for stuffed peppers or tomatoes. The vibrant color and aromatic flavor of the rice elevate this classic dish, making it a crowd-pleaser at gatherings and dinner parties.
4. Rice Salad: Chill leftover saffron rice and toss it with diced vegetables, herbs, and a citrus vinaigrette to create a refreshing rice salad. Enjoy it as a light and flavorful lunch or side dish.
5. Kabobs: Serve it alongside grilled veggie kabobs and chimichurri for a well-rounded meal.

What’s not to love? This golden grain is kid-friendly, delicious, and comes together in less than 20 minutes with 8 ingredients or less. Throw it in the rice cooker and call it a day! Whether enjoyed as a side dish or the main event, saffron rice is bright, peppery, and earthy. I’m sure you will love it!

Storage

• Store in an airtight container in the fridge for 3-5 days.
• Reheat in the microwave. If it’s a little dry, add some extra vegan butter or broth to rehydrate.

Try these related recipes:

Seasoned Potato Wedges

Roasted Cauliflower with Tahini Sauce

Crowd Pleasing Bruschetta

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Saffron Rice

A fragrant and delicious side dish of basmati rice flavored with savory broth, turmeric, and saffron threads. It's a quick, one pot, no-mess vibrant base for any meal.

Course Side Dish

Cuisine Mediterranean

Keyword basmati, saffron, yellow rice

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth or water
• 1 tbsp vegan butter
• 1/2 tsp saffron threads
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

• Using a mortar and pestle, grind up the saffron threads into a fine powder.
• Rinse the rice under water until the water runs clear.
• Add the rice and broth to a rice cooker or stockpot. Mix in the butter, turmeric, saffron, salt, onion powder, and garlic powder, and mix well.
• Cook according to rice cooker directions, or cover and simmer for about 15 minutes on the stovetop until all moisture is absorbed.
• Fluff with a fork and serve warm. Keep Leftovers in the fridge in a covered container for 3-5 days.

The post Saffron Rice appeared first on The Hungry Carrot.