Monkey and Me Kitchen Adventures

Peanut Butter Chocolate Puffed Quinoa Crunch Bars

Ameera and Robin — Wed, 23 Sep 2026 17:45:41 +0000

Peanut Butter Chocolate Puffed Quinoa Crunch Bars! If you’re craving a homemade snack that tastes like dessert and snacks like a treat, this one is a must.

These Peanut Butter Chocolate Puffed Quinoa Crunch Bars are seriously irresistible: sweet, salty, and packed with texture in every bite. Made with creamy peanut butter, puffed quinoa for that light, crunchy texture, and rich chocolate, they hit the perfect balance of sweet and salty, so they feel both indulgent and fun. Topped with extra peanuts for added crunch, these bars deliver all the beloved flavor vibe of a Reese’s Cup, but with extra crispy bits that make them super satisfying (and weirdly hard to stop eating).

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These bars are pure heaven. They’re loaded with that classic Reese’s Cup flavor, only this time, it’s taken up a notch with crunchy bits that make every single bite feel exciting and satisfying.

I’m not exaggerating when I say they’re dangerously easy to love: one bite and you’ll understand why they disappear fast. You gotta give this one a try!

Tips for Success:

Flavor Profile: These Peanut Butter Chocolate Puffed Quinoa Crunch Bars are absolutely delicious. Full of peanut butter, puffed quinoa, and chocolate then topped with chopped peanuts, it’s chewy, with a slight crunch, they make for a fantastic treat. They have all the flavor of a Reese’s Cup with crunchy bits that is very satisfying.
Pressing the Bars Down: This recipe is easy to make; however, carefully dollop chunks of the peanut butter mixture into the loaf pan and then pressing the mixture in the loaf pan does require a small amount patience. Once you dump blobs the mixture into the loaf pan on top of the loose puffed quinoa, press it down with your hands to get the quinoa to adhere to the mixture. Then after pressing and leveling out the peanut butter mixture, then place the remaining ¼ cup of puffed quinoa and place it on top of the mixture, then take a piece of parchment paper and lay it over top of the mixture and press with your hands trying to create an even well-compacted solid layer. You need this well compacted in order for the puffed quinoa to adhere to both the top and the bottom of the mixture. You will lose some of the puffed quinoa when you remove from the pan, but not an overly large amount.
Creamy Peanut Butter: Use a good well-mixed natural peanut butter. In other words, do not use stiff, overly thick, dry or stiff peanut butter. We use Teddies and mix it really well after opening the jar. This ensures that all the natural oils are evenly distributed throughout the peanut butter creating a beautifully creamy peanut butter.
IMPORTANT: Peanut Butter/Puffed Quinoa: We have found that some peanut butters are slightly runnier than others. This impacts the texture of the peanut butter “dough” that makes up the center of the bar. The “dough” should be able to be pinched and held together well. If your mixture appears too loose, then simply add more puffed quinoa. You really can’t go too wrong here.
Homemade Crispy Puffed Quinoa: We purchased organic crispy puffed quinoa rather than making our own, simply for convenience. If you wish to make your own, you can follow Vegan Chef Mario’s YouTube video on How to Make Crispy Popped Quinoa. If you decide to make your own popped quinoa, we suggest using a Pre-Rinsed Dry Quinoa. See the Pantry Products Used section below for the Pre-Rinsed Dry Quinoa or if you wish, you can purchase the already puffed crispy quinoa to make it easier.
Loaf Pan: We used a 8 ½ x 4 ½ x 2 ¾ loaf pan; however, any similarly sized loaf pan will work fine.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

These bars will generally keep 7 days in the refrigerator. Store in a covered air-tight container.

These bars freeze well.

Pantry Products:

Peanut Butter: We use Teddie All Natural Smooth Peanut Butter . It is unsweetened (dry roasted peanuts and sea salt only). Feel free to use your favorite unsweetened smooth peanut butter.

Crispy Puffed Quinoa: We used Z Natural Foods Organic Crispy Puffed Quinoa. Feel free to use your favorite puffed quinoa or make your own.
Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. You can use your favorite dark or semi-sweet vegan chocolate.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Loaf pan ( 8 ½ x 4 ½ x 2 ¾ )
Parchment paper

If you try these delicious sweet treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Peanut Butter Chocolate Puffed Quinoa Crunch Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 30 Minutes
Total Time: 30 Minutes (+Rest Time)
Yield: 12 Bars 1x
Category: Dessert
Method: Freezer
Cuisine: American
Diet: Vegan

Print Recipe

Description

These Peanut Butter Chocolate Puffed Quinoa Crunch Bars are seriously irresistible: sweet, salty, and packed with texture in every bite.

Ingredients

Base Ingredients

1 cup natural creamy peanut butter *
1 1/3 cups almond flour
¼ cup pure maple syrup
1 teaspoon vanilla
Pinch to ½ teaspoon sea salt (+/-) *
½ cup puffed quinoa *

Other Ingredients

½ cup puffed quinoa, divided (¼ cup top, ¼ cup bottom)

Chocolate Coating/Drizzle Ingredients

9 to 10 oz. vegan chocolate chips, melted *
1 to 2 Tablespoons runny tahini *

Optional Toppings

Sprinkle finely chopped roasted peanuts

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Instructions

Line a loaf pan with parchment paper with excess hanging over the sides, set aside.
Place the all the Base Ingredients (except the puffed quinoa) into a large bowl, stir well to combine. Then add ½ cup of puffed quinoa to the peanut butter mixture, stir well to incorporate. [See notes on peanut butter].
Place ¼ cup of puffed quinoa into the bottom of the parchment lined loaf pan.
Dollop the peanut butter mixture carefully on top of the puffed quinoa in the loaf pan. Press down to evenly distribute and level the peanut butter mixture. Create a solid, level, cohesive loaf of the peanut butter mixture.
Then place the remaining ¼ cup of the puffed quinoa over the top of the peanut butter mixture and press down to get the quinoa to adhere to the peanut butter mixture.
After pressing the mixture, use a square of parchment paper and place it on top to thoroughly flatten and level out the mixture. Press to ensure a solid cohesive layer.
Place the loaf pan in the freezer for 30 minutes.
After 30 minutes, remove from the freezer. Lift by grabbing the overhanging parchment paper and remove the peanut butter mixture from the loaf pan and place onto a cutting board. Cut the loaf in half widthwise, then cut each of the halves in half again. You now have 4 pieces. Then cut each of the pieces into 3rds. You now have 12 pieces. Place the 12 bars back into the freezer for 5 to 10 minutes. You want the bars really cold when dunking in the melted chocolate. This helps the chocolate quickly set.
Melt the chocolate chips in the microwave for 30 seconds, then stir vigorously. Microwave and stir in 10 to 20 second intervals until the chocolate is completely melted, then stir in 1 to 2 tablespoons of tahini into the melted chocolate. The amount of tahini used is dependent upon if you plan to drizzle the chocolate over the bars or coat the bars entirely in chocolate. Use 1 Tablespoon if drizzling. Use 2 Tablespoons if coating.
If drizzling, place the bars on wax paper and drizzle with the melted chocolate and sprinkle with chopped peanuts.
If coating, then remove 2 bars from the freezer at a time and dip one bar in chocolate and thoroughly coat with the chocolate and place on wax paper, then sprinkle with the chopped peanuts, then repeat with the other bar. Continue this process of removing 2 bars from the freezer at a time and coating with melted chocolate until all the bars have been dipped and coated.
Place the coated or drizzled bars back into the freezer for 5 to 10 minutes or until the chocolate has set. Serve.
Keep the bars in the refrigerator. If long term storage, they freeze well.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 12 bars

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The post Peanut Butter Chocolate Puffed Quinoa Crunch Bars appeared first on Monkey and Me Kitchen Adventures.

Vegan Gochujang Mac and Cheese

Ameera and Robin — Sat, 19 Sep 2026 14:28:04 +0000

Vegan Gochujang Mac and Cheese! If you’re craving a hearty vegan comfort meal that feels elevated but still classic at heart, this one delivers big time.

This Asian-inspired Vegan Gochujang Mac and Cheese is the kind of skillet comfort food that tastes like a cozy hug with an exciting Korean twist. Bursting with bold gochujang flavor, the spicy, savory sauce clings to every creamy bite, while a luscious cashew cream base keeps it irresistibly velvety, wholesome, and totally dairy-free. The result? A mac and cheese that’s rich, smooth, and deeply satisfying, with just enough heat to make you go back for more.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I’m calling it right now, this is going in the Top 10 for 2026 for sure. We all devoured it so fast there wasn’t even time to debate seconds (which is basically the highest compliment).

If you love the sweet-heat depth of gochujang and want a creamy vegan mac and cheese that doesn’t taste like a compromise, you have to give this skillet meal a try.

Tips for Success:

Flavor Profile: This Asian inspired Vegan Gochujang Macaroni and Cheese skillet dish is bursting with delicious Gochujang flavors. The spicy sauce coupled with the cashew cream makes for a delicious mac and cheese that is velvety, creamy, and wholesome. Perfect comfort food for a hearty appetite.
Nutritional Yeast Free Recipe: We had readers ask us to create a mac and cheese recipe that is nutritional yeast free. If you are looking for a ‘cheesier’ mac and cheese, feel free to add nutritional yeast to the sauce. You may need slightly adjust the liquids and other essential ingredients to accommodate the nutritional yeast added.
Flavor: This mac and cheese is an adult mac and cheese due to the spiciness of the Gochujang.
Gochujang: Gochujang is a thick, spicy, and savory-sweet Korean fermented chili paste that is a staple in the Korean cuisine. It comes in mild, medium, and hot. If you are concerned about heat, select a mild version. We used a medium heat level in this dish.
Amount of Gochujang to Use: The amount of gochujang used in this dish is relative to the type of gochujang being used as gochujang ranges from mild to hot. Read the label to determine what type of gochujang you are using. Additionally, the level of heat tolerated is largely an individual preference. When taste testing, note that the heat builds on the back of the palate rather than the front.
Gochujang Substitutions: This main component of this recipe is built around the Gochujang. We do not have any substitutions to offer.
Looking for Other Recipes that use Gochujang to Justify the Purchase: Try our Creamy Spicy Gochujang Bean Skillet.
Roasted Red Bell Peppers: We used jarred roasted red bell peppers. Be sure to read the label when purchasing roasted red bell peppers. Select an oil-free brand if Whole Food Plant Based.
Cashew Substitutions: You can try the typical substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
Sauciness: You can control the sauce to macaroni ratio by simply using 6 oz. of macaroni. If you want a little less sauciness, then use 8 oz. We used 5 cups of cooked elbow macaroni.
Cooked Macaroni: Shake off any excess water and allow to drain for a few minutes. Any lingering water that hangs onto the pasta will water down your sauce.
Pasta of choice: You can use your favorite pasta in this dish. We used a traditional elbow macaroni.
Gluten Free Pasta: As you know gluten free pastas can get a little mushy (largely dependent upon the brand). Be sure to rinse the excess starches off the gluten free pasta before adding to the skillet to avoid an overly thick sauce. Some brands of gluten free pasta can also be fragile so exercise care and stir gently when mixing in.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt that this dish needed to be properly seasoned. Most landed on ¾ teaspoons of sea salt.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This mac and cheese freezes well.

Pantry Products:

Gochujang: We used OFood Gochujang Premium Korean Red Chili Paste – Medium. Feel free to use your favorite Gochujang Korean Red Chili Paste. Be sure to watch the label as Gochujang ranges from mild to hot.

Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Stock pot to cook the pasta
Large skillet
High-Speed Blender

If you try this fun and flavorful mac and cheese, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Gochujang Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Ameera and Robin
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yield: 5 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: American, Asian Inspired
Diet: Vegan

Print Recipe

Description

This Asian-inspired Vegan Gochujang Mac and Cheese is the kind of skillet comfort food that tastes like a cozy hug with an exciting Korean twist.

Ingredients

Base Ingredients

½ cup [raw] cashews
1 medium yellow onion, diced
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 cup low-sodium vegetable broth *
1 cup water
2 teaspoons Gochujang [Korean Red Chili Paste -medium heat] *
½ cup diced roasted red bell peppers *
2 teaspoons reduced-sodium tamari *
1 teaspoon rice vinegar
½ teaspoon pure maple syrup (+/-)

Spice/Herb Ingredients

½ teaspoon onion powder
1 teaspoon garlic powder
Pinch to ¾ teaspoon sea salt (+/-) *

Other Ingredients

5 cups cooked elbow macaroni (or pasta of choice)

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Instructions

Place the cashews into a small bowl, cover with boiling water, set aside until Step 5.
Cook the elbow macaroni according to package directions, drain, rinse with cold water to remove any excess starch, shake well, set aside.
In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for 30 seconds.
Then add all the remaining Base Ingredients and the Spice/Herb Ingredients to the skillet, stir to incorporate, bring to a boil. Add the soaked cashews, stir well, then lower the heat to a low-percolating simmer. Simmer for 5 minutes.
After 5 minutes, remove the skillet from the stove to slightly cool. Then place the skillet ingredients into a high-speed blender. Blend on high until smooth and emulsified. Then pour the mixture back into the skillet. Bring the mixture to a boil, then immediately lower to a simmer. Simmer for 3 to 5 minutes.
Add the cooked elbow macaroni to the skillet, stir well to coat all the cooked elbow macaroni with the sauce. Simmer for 3 to 5 minutes. Serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving: 4 (makes 5 cups)

The post Vegan Gochujang Mac and Cheese appeared first on Monkey and Me Kitchen Adventures.

Vegan Roasted Pear Ricotta Walnut Salad

Ameera and Robin — Wed, 16 Sep 2026 16:22:30 +0000

Vegan Roasted Pear Ricotta Walnut Salad! It’s the perfect cold + warm contrast salad, elegant on the plate, and surprisingly simple to pull off for a weeknight dinner, a brunch spread, or a holiday side that guests will talk about.

This Vegan Roasted Pear Ricotta Walnut Salad is the kind of dish that feels fancy without demanding fancy skills: think warm, maplel-kissed pears piled over crisp baby arugula, finished with dollops of creamy vegan ricotta and a shower of hearty walnuts for satisfying crunch. The pears are stovetop roasted until tender and lightly coated with maple syrup, then they’re spooned onto a bed of peppery greens. Next comes the “wow” factor: vegan ricotta for creaminess, walnuts for texture, and a balsamic dressing that ties everything together with tangy-sweet flavor.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Honestly, this one looks elegant but is ridiculously easy to make, and we devoured it. We were inspired by Chef Zouheir, and we loved how the flavors turned out even better than expected: the warm pears bring cozy sweetness, while the cold arugula stays bright and crisp, and the vegan ricotta adds that creamy, restaurant-style finish.

If you’re craving a salad that feels special yet takes minimal effort, you gotta give this one a try; t’s a “make it again immediately” kind of recipe.

Tips for Success:

Flavor Profile: This Vegan Roasted Pear Ricotta Walnut Salad is a delicious blend of cold and warm ingredients. Stovetop roasted pears are lightly coated in maple syrup laid in a bed of baby arugula, dolloped with vegan ricotta and hearty walnuts, then drizzled with a tasty balsamic Dijon dressing that looks elegant, but is easy to make.
Dijon Mustard: Feel free to increase or decrease the amount of Dijon mustard to meet your desired level of tang.
Water: If you find the dressing is too thick, add a tiny bit of water to thin out.
Pears: We used Bosc pears. Feel free to use your favorite ripe pears. Do not use overripe pears or they will fall apart in the skillet and end up mushy.
Number of Pears: If you have large pears, use 2. If you have small pears, use 3.
Walnuts: You can toast the walnuts if you wish for extra nutty flavor. We did not.
Baby Arugula: We used baby arugula; it’s slightly peppery bite works well with the caramelized pears.
Vegan Ricotta: We used Kite Hill Ricotta simply for convenience. You can make your own. We have a Vegan Ricotta recipe or use your favorite vegan ricotta recipe or store brand.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 3 days in the refrigerator, undressed. Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Vegan Ricotta: We used Kite Hill Vegan Ricotta. Feel free to use your favorite vegan ricotta recipe or store brand.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Whisk (or fork)
Large skillet

If you try this wholesome and flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Roasted Pear Ricotta Walnut Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 5-7 Minutes
Total Time: 20 Minutes
Yield: 4 Servings 1x
Category: Salad
Method: Stovetop
Diet: Vegan

Print Recipe

Description

This Vegan Roasted Pear Ricotta Walnut Salad is the kind of dish that feels fancy without demanding fancy skills.

Inspired By Chef Zouheir

Ingredients

Dressing Ingredients

3 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
2 Tablespoons tahini *
½ teaspoon Dijon mustard *
½ teaspoon garlic powder
Pinch to ¼ teaspoon sea salt (+/-) *

Skillet Ingredients

2 to 3 ripe pears, cut into wedges
3 Tablespoons pure maple syrup, divided *
2 Tablespoons water

Salad Ingredients

1 – [ 5 oz. package ] baby arugula
½ to 2/3 cup vegan ricotta *
2/3 cup walnuts, rough chop

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Instructions

Place all the Dressing Ingredients into small bowl, whisk vigorously until smooth and emulsified, set aside.
Cut the pears into wedges, lengthwise, remove the core.
In a large skillet, place 2 Tablespoons of maple syrup and 2 tablespoons of water, stir to mix well. Bring to a boil over high heat, then immediately lower to medium. Place all the pear wedges into the skillet, cut-side-down. Cook until the water has started to evaporate (several minutes), then add the additional 1 Tablespoon of maple syrup. Continue to cook, turning the pears over to lightly caramelize all the cut-sides of the pear wedges. When all the pears are lightly golden and slightly caramelized, gently remove from the skillet and onto a plate and set aside to slightly cool.
Place the baby arugula into a large bowl. Drizzle in approximately half of the dressing and toss to coat all the arugula, then place onto a serving platter.
Add the warm caramelized pears on top, then dollop the vegan ricotta in various places throughout.
Place the chopped walnuts into a small bowl, add 1 teaspoon of the dressing and toss around until all the walnuts are thoroughly coated, then scatter over top of the salad.
Drizzle the remaining dressing over the salad. Serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4

The post Vegan Roasted Pear Ricotta Walnut Salad appeared first on Monkey and Me Kitchen Adventures.

Italian Lemon Pasta Salad

Ameera and Robin — Mon, 14 Sep 2026 15:23:41 +0000

Italian Lemon Pasta Salad! If you’re craving a light but satisfying Italian pasta salad with real lemon flavor, this one checks every box: easy, crowd-pleasing, and packed with that homemade taste.

This easy-to-make, healthy Italian Lemon Pasta Salad is the kind of bright, zesty dish that disappears fast. It’s filled with tender pasta, crisp green onions, and baby spinach, all coated in a homemade tangy lemony Italian dressing that tastes fresh, sunny, and seriously flavorful. It’s the perfect pasta salad for picnics, potlucks, barbecues, and weeknight lunches, because it’s effortless to put together.

This easy-to-make Italian Lemon Pasta Salad is filled with pasta, green onions, and baby spinach all coated in a deliciously tangy homemade lemony Italian dressing. Perfect for picnics, potlucks, and every day!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

We devoured this delicious pasta salad; it’s so yummy! Like, the bowl was basically gone before I even realized it. If you love tangy, herby, lemony flavors (and want something that feels special without being complicated), you gotta give this one a try!

It’s the perfect Italian lemon pasta salad when you need a dish that’s refreshing, flavorful, and guaranteed to get compliments.

Tips for Success:

Flavor Profile: This easy-to-make Italian Lemon Pasta Salad is filled with pasta, green onions, and baby spinach all coated in a deliciously tangy homemade lemony Italian dressing. Perfect for picnics, potlucks, and every day!
Oil-Free Pasta Salads: Oil-free Pasta Salads tend to really drink up the dressing simply because oil-based pasta salads use oil to coat the pasta creating a barrier where the oil helps prevent the dressing from being overly absorbed by the dressing. With oil-free pasta salads, the dressing is absorbed into the cooked pasta while in the refrigerator. If presenting for guests, picnics, or potlucks, we suggest not dressing the pasta salad until right before serving.
Maximum Serving Presentation:
- The Day Before or Earlier in the Day:
  - Cook the pasta, refrigerate.
  - Make the dressing, refrigerate.
  - Chop, slice, dice each of the Base Ingredients and store individually in the refrigerator.
- Right before Serving:
  - Place the cooked and refrigerated pasta in a colander and rinse with cold water. Use your fingers to gently separate the pasta. Continue rinsing until all the pasta loosened (it tends to stick together). Then drain well to remove any excess water.
  - Place all the Base Ingredients into a large bowl, mix well.
  - Stir the dressing, if too thick add a tablespoon of water (or vinegar) and stir well. Evaluate the thickness, add a little more, if needed.
  - Pour the dressing over the Base Ingredients, mix thoroughly, then serve in a serving bowl.
Pure Maple Syrup: The sweetness of this dish is totally within your control. Start on the low-end and increase as you feel necessary.
Pasta: We used mini farfalle pasta. Feel free to use your favorite short-cut pasta like elbows, ditalini, small shells, etc.
Amount of Pasta: We use between 8 to 10 oz. of dry pasta for this pasta salad. Start adding the cooked pasta one cup at a time, reviewing the dressing to pasta ratio to achieve the creaminess desired. Use 8 oz. if you enjoy a very creamy pasta salad. We used 5 cups of cooked pasta in total.
Gluten Free Pastas in Pasta Salads: If using a gluten free pasta, rinse thoroughly and drain well. Serve immediately. Gluten free pasta tends to seize up in the refrigerator and can become stiff and almost crunchy. We suggest serving immediately after making if using a gluten free pasta for the best results.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 days in the refrigerator. Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large stockpot (for boiling pasta)

If you try this flavorful pasta salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Italian Lemon Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
Total Time: 20 Minutes
Yield: 5 ½ Cups 1x
Category: Lunch, Salad
Method: Stovetop
Cuisine: Italian Inspired
Diet: Vegan

Print Recipe

Description

This easy-to-make, healthy Italian Lemon Pasta Salad is the kind of bright, zesty dish that disappears fast.

Ingredients

Salad Ingredients

8 to 10 oz. dry mini farfalle pasta (or pasta of choice) *
½ to ¾ cup green onions, sliced
1 cup chopped fresh baby spinach

Dressing Ingredients

¼ cup lemon juice
1 Tablespoon red wine vinegar
2 Tablespoons tahini *
2 teaspoons pure maple syrup (+/-) *
1 Tablespoon nutritional yeast
1 teaspoon lemon zest (+/-)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried oregano (+/-)
½ teaspoon Italian seasoning mix (+/-)
Pinch to 1 teaspoon sea salt (+/-) *

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Instructions

Cook the pasta according to package directions, rinse well with cool tap water until cold, shake off excess water, set aside to drain.
Place all the Dressing Ingredients into a small bowl, whisk until smooth and emulsified, set aside.
Place all the Salad Ingredients and cooked pasta into a large bowl, mix well to combine, then pour the Dressing over top, mix well. Serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: makes 5 ½ cups

The post Italian Lemon Pasta Salad appeared first on Monkey and Me Kitchen Adventures.

Vegan Strawberry Chia Pudding

Ameera and Robin — Wed, 09 Sep 2026 20:57:10 +0000

Vegan Strawberry Chia Pudding! A velvety, lightly thickened pudding with that “fresh-from-the-fridge” vibe that feels special without being fussy.

This Vegan Strawberry Chia Pudding is a classic, spoonable breakfast treat that’s equal parts creamy, fruity, and satisfying. It’s made with pureed strawberries, plant yogurt, and chia seeds, sweetened just enough with maple syrup, plus a touch of vanilla and a tiny pinch of sea salt that magically brings out the berry sweetness. For serving, we love topping our with fresh fruit and a sprinkle of granola for added crunch, making it the perfect healthy breakfast, quick snack, or make-ahead meal prep option.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We were totally obsessed with this strawberry chia pudding, it’s just so good you’ll understand the hype after the first bite! Seriously, the flavors are bright and cozy at the same time: sweet strawberries, creamy plant yogurt, and that chia pudding texture that’s honestly addictive.

If you’re craving something sweet but works as a real breakfast, this one is a must. You gotta give it a try!

Tips for Success:

Flavor Profile: This Vegan Strawberry Chia Pudding is a classic chia seed pudding consisting of pureed strawberries, plant yogurt, chia seeds, and maple syrup with a hint of vanilla and a tiny bit of sea salt to bring out the sweetness. Serve it with some fresh chopped fruit and/or granola for a delightful breakfast treat or snack.
Health Benefits of Chia Seeds: Chia seeds are packed with a ton of health benefits. They are packed with fiber, omega-3 fatty acids, and antioxidants, which can contribute to improved heart health, better digestion, and reduced inflammation. Additionally, chia seeds can aid in weight management, stabilize blood sugar levels, and support bone health.
Consistency: The texture is somewhat a cross between pudding and porridge.
Sweetness: The good news is that you can taste the sweetness of the pudding to determine if you need to ramp up the sweetness. Feel free to ramp up the maple syrup as needed. Keep in mind that adding fresh fruit will also add sweetness to the pudding.
Taste Test Before Committing: The beauty of this recipe is that you can literally taste it before refrigerating to see if you need to add more maple syrup or you may wish to ramp up the vanilla.
Adding Fresh Fruit as a Topping: We suggest keeping the pudding in a bowl separate from the fresh fruit, this does not include the strawberry puree, then adding the fresh fruit toppings right before consuming. By adding the fruit only before serving allows the pudding to last longer in the fridge.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.

This chia pudding is best when eaten fresh.

Pantry Products:

Yogurt: We used So Delicious Vanilla Dairy Free Vegan Unsweetened Coconut Yogurt Alternative. Feel free to use your favorite unsweetened plant yogurt.
Chia Seeds: We used Anthony’s Organic Black Chia Seeds. Feel free to use your favorite chia seed brand.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

High-speed blender

If you try this creamy, dreamy chia pudding, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Strawberry Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Total Time: 10 Minutes (+4hr Rest Time)
Yield: 4 Servings 1x
Category: Breakfast
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Vegan Strawberry Chia Pudding is a classic, spoonable breakfast treat that’s equal parts creamy, fruity, and satisfying.

Inspired by Baked by Melissa

Ingredients

Fruit Ingredients:

1 ½ cups strawberries (fresh or frozen-thawed) *

Base Ingredients:

16 oz. (2 cups) vegan unsweetened plain plant yogurt (or vanilla flavored) *
3 Tablespoons pure maple syrup (+/-) *
2 teaspoons vanilla
Pinch to 1/8 teaspoon sea salt *
½ cup chia seeds *

Optional Toppings:

Fresh fruit such as chopped strawberries, blueberries, blackberries, etc.
Granola
Shredded coconut, chopped nuts or seeds

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Instructions

Place the strawberries into a high-speed blender, blend until perfectly smooth, set aside.
Place all the Base Ingredients into a medium-sized bowl, mix until smooth, then stir in the strawberry puree. Mix well.
Stir in the chia seeds. Mix well.
Pour into a glass bowl, cover and refrigerate overnight or at least 4 hours.
Serve with chopped fresh fruit, granola, nuts, seeds, or shredded coconut

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4

The post Vegan Strawberry Chia Pudding appeared first on Monkey and Me Kitchen Adventures.

Easy Vegan Cacio e Pepe Bean Skillet (Cheese and Pepper)

Ameera and Robin — Sun, 06 Sep 2026 20:07:11 +0000

Easy Vegan Cacio e Pepe Bean Skillet! If you love bold peppery, “cheesy” flavor but want a fun twist, this vegan cacio e pepe with beans hits the sweet spot and feels like a real treat without the heaviness.

This Easy Vegan Cacio e Pepe Bean Skillet is your weeknight-friendly, lighter take on a beloved Italian classic—no dairy or pasta required. Instead of traditional pasta, this version uses beans and cashew sauce to create a creamy, satisfying bowl that still delivers that signature “cheese and pepper” vibe. It’s incredibly easy to make, lower in fat, and intensely packed with freshly cracked black pepper flavor, making it a delicious, healthy comfort meal when you want something quick, no-fuss, and honestly just plain tasty.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We actually have a vegan cacio e pepe pasta dish we love, and we wanted to recreate that same creamy, pepper-forward magic in a bean-based bowl—and this one really hit the spot.

Honestly, the cashew butter is the secret weapon: it’s pretty much a neutral nut butter, so it brings rich, indulgent creaminess without overpowering the flavor the way almond butter sometimes can. We kept it simple and used only 1 tablespoon, because we were aiming to reduce the fat as much as possible while still getting that luxurious texture.

And don’t skip the finishing touch, freshly cracked black pepper truly makes a difference. The flavor is so much brighter than pre-ground pepper, and that’s what makes the dish taste restaurant-level. We loved this vegan cacio e pepe bean dish, and you’ve gotta give it a try!

Tips for Success:

Flavor Profile: Traditional Italian Cacio e Pepe is made with Parmesan and Pecorino cheeses and black pepper. Cacio e pepe literally means cheese and pepper. This Whole Food Plant Based version is lower in fat and the sauce is thinner and instead of pasta, white beans are used. Black pepper is the primary flavor component, so if you are not a black pepper fan, then consider skipping this recipe.
White Beans: We used Great Northern Beans. Feel free to use your favorite white beans like cannellini, navy, or chickpeas.
Freshly Cracked Black Pepper: We strongly suggest using freshly cracked black pepper as when you grind peppercorns in your own pepper mill, you expose the sealed un-oxidized center releasing all of the rich flavor and a variety of benefits. For this reason, is why freshly cracked pepper tastes so much better than pepper that has already been ground. Additionally, some peppercorns have no heat while others really pack some heat, test the heat level by tasting a tiny amount of the freshly ground black pepper. If unsure, start on the low end and build from there.
Sauce: Initially, the sauce will be very thin and watery. That is because we are only using 1 tablespoon of cashew butter to keep the fat content on the lower side. We use a cornstarch slurry to thicken the sauce. If you wish, you can smash a good amount of beans instead of making a cornstarch slurry. The sauce will start to thicken as it slightly cools. The longer it sits, the thicker the sauce will become.
Cashew Butter Substitutes: You can try other nut or seed butters with the understanding that the texture and flavor will change accordingly. We feel cashew butter is superior to any alternatives for this recipe.
Sea Salt: Our family was completed divided over the amount of sea salt for this dish. Start on the low side since miso paste can be salty, build up from there.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.

Pantry Products:

Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.

Kitchen Equipment:

Large skillet

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Vegan Cacio e Pepe Bean Skillet (Cheese and Pepper)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Total Time: 35 Minutes
Yield: 4 1/2 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian Inspired
Diet: Vegan

Print Recipe

Description

This Easy Vegan Cacio e Pepe Bean Skillet is your weeknight-friendly, lighter take on a beloved Italian classic—no dairy or pasta required.

Ingredients

Sauce Ingredients:

2 cups water
¾ cup low-sodium vegetable broth *
¼ cup nutritional yeast
1 Tablespoon white miso paste*
1 Tablespoon cashew butter *
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon lemon juice
¼ to ¾ teaspoon sea salt (+/-) *
¼ to ¾ teaspoon freshly cracked black pepper *

Other Ingredients

3 – [ 15.5 oz. cans ] white beans, drained and rinsed *

Cornstarch Slurry:

1 teaspoon cornstarch (or arrowroot powder)
2 teaspoons water

Optional Toppings/Serving Ideas:

Freshly cracked pepper
Freshly chopped parsley
Chunk crusty bread (or flatbread, boiled rice or quinoa)

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Instructions

In a large skillet, place all the Sauce Ingredients, stir well. Heat over medium-high heat until the sauce comes to a low boil, whisk well until all the cashew butter and miso have dissolved smoothly into the sauce; stirring constantly. Then lower the heat and simmer for several minutes.
Next add the drained and rinsed white beans to the skillet with the sauce. Stir well. Then simmer over medium-low heat with a low-percolating boil for 10 minutes.
After 10 minutes, make the Cornstarch Slurry by placing the cornstarch (or arrowroot powder) into a small bowl, then whisk in the water. Whisk until all the cornstarch has dissolved into the water.
Increase the heat to boiling for the skillet, then add the cornstarch slurry, stir constantly until the sauce has thickened. Once thickened, lower the heat back down and simmer for 5 minutes.
Remove the skillet from the stove and allow to sit and slightly cool for 5 minutes, allowing the flavors to marry and the beans to absorb some of the sauce. Then serve with an additional sprinkle of freshly cracked pepper and chopped fresh parsley, and a hunk of crusty bread.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4 (Makes 4 ¼ cups)

The post Easy Vegan Cacio e Pepe Bean Skillet (Cheese and Pepper) appeared first on Monkey and Me Kitchen Adventures.

Vegan Peanut Butter Banana Sheet Cake

Ameera and Robin — Wed, 02 Sep 2026 18:59:33 +0000

Vegan Peanut Butter Banana Sheet Cake! If you’re looking for a plant-based cake that feels indulgent, this one delivers every single time.

This Vegan Peanut Butter Banana Sheet Cake has light, fluffy texture and delicious, subtle sweetness that keeps you coming back for “just one more” slice. Peanut butter and bananas are truly the stars here, bringing rich, creamy flavor and natural sweetness without ever feeling heavy. The best part? It’s easy to make, which means you can throw it together for weeknight dessert cravings or family gatherings.

Whole Food Plant Based, Vegan, plant based, and oil free.

Hi there, Ameera here!

This cake is so fantastic! Seriously, I can’t stop thinking about it, and it’s absolutely going on my Top 10 list for the year 2026. If you love the cozy combo of peanut butter and banana (and let’s be real, who doesn’t?), you’ve gotta give this one a try.

It’s the kind of vegan dessert you’ll want to share, but also the kind you’ll quietly “accidentally” eat most of yourself because it’s that good. Make it once and you’ll understand why it deserves a spot on your baking rotation.

Tips for Success:

Flavor Profile: This Vegan Peanut Butter Banana Sheet Cake is moist, lightly sweet, and has fantastic texture. Peanut butter and bananas are the star of the show in this easy to make delicious cake.
Sweetness: This sheet pan cake is lightly sweet.
Peanut Butter: Use a smoothy creamy peanut butter. Do not use thick or overly dry natural peanut butter. We used Teddies. Be sure to thoroughly stir the peanut butter before measuring the amount you need for the recipe. It should be runny peanut butter.
Banana: Use ripe and speckled bananas. We used 3 ½ medium bananas.
Mashing the Bananas: Really mash the bananas well turning them into a pudding-like constancy free of any large lumps. Once thoroughly mashed, measure out 1 ½ cups. Do not use more than this amount to avoid a soggy center.
Oven Temperature Switch: Start the oven at 425F for the first 8 minutes, this allows the cake to quickly rise and puff up creating a fluffier cake.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. If you have a food scale, use it.
Gluten Free: This recipe is not gluten free. There are no substitutions to offer to make them gluten free that we have kitchen tested.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Sprinkle Finely Chopped Peanuts: Feel free to sprinkle some finely chopped peanuts over top of the cake either before it goes in the oven or on top of the peanut butter glaze.
Whole Food Plant Based Powdered Sugar versus Regular Powdered Sugar. If you diet permits, use regular powdered sugar. If you are Whole Food Plant Based, use the recipe for making Whole Food Plant Based Powdered Sugar.
Peanut Butter Glaze: Glaze the cake when the cake is just a very tiny bit warm. Nearly almost room temperature.
- Ingredients
  1. ½ cup natural creamy peanut butter
  2. 1 ½ cups Whole Food Plant Based Powdered Sugar *
  3. 1 teaspoon vanilla
  4. ¼ cup + 1 teaspoon unsweetened plain plant milk (+/-)
- Directions:
  1. Place all the ingredients except for the plant milk into a medium sized bowl. Stir.
  2. Add the plant milk slowly to the mixture until smooth.
  3. Pour the glaze over top of the cake and gently smooth the glaze over the entire top of the cake. Allow to set for 15 minutes before slicing.
    - Notes: Pour the plant milk slowly, stirring constantly until the glaze reaches a pourable consistency. It should look like a semi-thick smooth consistency. The amount of milk used may be directly proportionate to the runniness and creaminess of the peanut butter.

Leftovers and Freezing:

Leftovers will generally keep 4 days at room temperature. Store in a covered air-tight container.

This cake freezes well.

Pantry Products:

Peanut Butter: We use Teddie All Natural Smooth Peanut Butter. It is unsweetened (dry roasted peanuts and sea salt only). Feel free to use your favorite unsweetened smooth peanut butter.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

9 x 13 inch sheet cake pan
Parchment paper

If you try this delicious cake, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Peanut Butter Banana Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 18-21 Minutes
Total Time: 35 Minutes
Yield: 12 Servings 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Vegan Peanut Butter Banana Sheet Cake has light, fluffy texture and delicious, subtle sweetness that keeps you coming back for “just one more” slice.

Ingredients

Dry Ingredients:
2 cups (8.8 oz.) unbleached all-purpose flour *
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 Tablespoon cornstarch (or arrowroot powder)
¾ cup packed light brown sugar (or other dry sugar)
Wet Ingredients:
1 ½ cups overly ripe mashed bananas (approx. 3 ½ medium bananas) *
2/3 cup natural creamy peanut butter *
2 teaspoons vanilla
¾ cup unsweetened plain plant milk
1 Tablespoon lemon juice
2 Tablespoons pure maple syrup
Optional Peanut Butter Glaze Ingredients:
½ cup natural creamy peanut butter *
1 ½ cups Whole Food Plant Based Powdered Sugar *
1 teaspoon vanilla
¼ cup + 1 teaspoon unsweetened plain plant milk (+/-) *
Other Optional Topping Options:
Sprinkle Whole Food Plant Based Powdered Sugar *
Sprinkle finely chopped roasted peanuts
Sprinkle chocolate chips

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Instructions

Line the bottom of a 9 x 13 inch sheet pan with parchment paper, set aside.
Place the overly ripe bananas into a medium-sized bowl and thoroughly mash until the bananas are in a pudding-like consistency. Make sure to remove as many lumps as possible. Measure out 1 ½ cups and set aside.
Place the all the Dry Ingredients into a large bowl, whisk well to combine.
Add all the Wet Ingredients (including the 1 ½ cups of mashed bananas) to the dry ingredients and mix by hand with a stiff spoon to incorporate all the ingredients.
Carefully and evenly spoon the batter into the parchment paper-lined sheet pan.
Place in a 425 F preheated oven for 8 minutes, then after 8 minutes, lower the oven temperature to 350 F for 10 to 13 minutes or until the cake is set and a toothpick comes out clean.
Remove from the oven, set on a cooling rack and allow the cake to cool. Allow to cool for 30 to 45 minutes on the cooling rack.
Enjoy the cake plain or consider optional toppings: Sprinkle of powdered sugar or with a Peanut Butter Glaze or with a sprinkle of chocolate chips or chopped peanuts (see notes below).
Store at room temperature in an air-tight container.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 12

The post Vegan Peanut Butter Banana Sheet Cake appeared first on Monkey and Me Kitchen Adventures.

Curried Carrot Ribbon Salad

Ameera and Robin — Sun, 30 Aug 2026 21:22:35 +0000

Curried Carrot Ribbon Salad! It’s loaded with nutrient-rich ingredients that bring major vitamins, minerals, and immune-boosting goodness making it feel indulgent while still being light and refreshingly healthy.

This Curried Carrot Ribbon Salad is basically a flavor jackpot, packed with bold, flavor-kissed carrot deliciousness in every bite. Using fresh, ribboned carrots (so pretty and super satisfying), it’s tossed with sliced green onions, roasted pistachios for a crunchy, buttery vibe, and a handful of dried cranberries for that sweet-tangy pop. Everything gets coated in a delightfully curry-flavored dressing that’s aromatic, savory, and seriously irresistible for curry lovers.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We all LOVED this dish and honestly totally devoured it, like there were no leftovers in sight. We even gave it a 10/10, and for good reason: the flavors are bright, the crunch is perfect, and that curry dressing ties everything together so well.

The best part? It’s so easy to make that you can pull it together on a busy weeknight without stressing. If you’re looking for a show-stopping salad that feels like it came from a fancy restaurant but takes way less effort, you gotta give this one a try—seriously.

Tips for Success:

Flavor Profile: This delicious Curried Carrot Ribbon Salad is packed with curried carrot deliciousness. Freshly ribboned carrots, green onions, roasted pistachios, and dried cranberries are mixed with a delightfully curry-flavored dressing that is sure to please curry lovers everywhere.
Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly. Carrots are generally sweet so you may find that you don’t need any at all, but we found that 2 ½ teaspoons perfectly balanced the flavors.
Curry Powders: All curry powders are not the same. There are tons of curry options and blends. Use your favorite curry blend. Each blend tends to accent different spices within the blend. We have found that some blends are heavy with turmeric and tend to be slightly acidic on the backend of the palate and others may contain a lot of heat. Feel free to adjust spices based upon the curry blend selected.
Lemon Juice: The lemon juice helps balance any sharp tones of the curry powder. Start with 1 Tablespoon + 1 teaspoon and taste test. Add more, as needed.
Natural Peanut Butter: The peanut butter gives a very subtle flavor to the dressing. You may not notice it at all, but it adds dimension and thickens the dressing.
Peanut Butter Substitutions: You can substitute the peanut butter for almond or cashew butter with the understanding that the flavor will change accordingly.
Fresh Carrots: This recipe is all about very thinly sliced fresh carrots. If you are not a fan of the flavor of fresh raw carrots, then perhaps consider skipping this recipe. Thinly slicing the carrots does make for a fantastic mouth feel. If you were never a fan of crunching on raw carrots, here is a great way to eat them as the experience is different. It is more like a noodle experience. While the carrots still have a little bit of crunch, they are so much more palatable.
Amount of Carrots: The amount of carrots is really dependent upon the size of the carrots. The measurement of 13 oz. if after the carrots have been cleaned, peeled, and thinly stripped. We did not strip the entire carrot with vegetable peeler. We peeled the carrots down to the xylem. Carrots have an inner core called the xylem or the heart of the carrot. It is usually lighter in color. See below on how we peeled the carrots into strips.
Peeling the Carrots into Strips: We found the best way to peel the carrots into long thin strips was to clean and peel the carrots, then lay the carrot down onto a cutting board, hold the end of the carrot tightly, then run the vegetable peeler firmly along the surface with slight pressure. This makes for just a slightly thicker strip of carrot. Make several passes with the vegetable peeler, then rotate the carrot and make several passes with the vegetable peeler on the next side. Continue until you have made several passes on each side. Then flip the carrot over to hold the other end of the carrot. In other words, switch up the end of the carrot you are holding in your hand to get a solid grip on the end of the carrot and repeat. Be careful, vegetable peelers are very sharp. Slicing carrots this way leaves the xylem (heart of the carrot) which we later cut up and ate as snacks for a different day. We also diced up the xylem and used them in soups.
Key to the Perfect Carrot Thickness: Peeling the carrots into very thin strips makes for a perfect salad. However, as we mentioned in the section above, laying the carrots onto a cutting board, applying slight pressure makes for the perfect carrot strip thickness. If you hold the carrot in your hand while peeling into strips, you will end up with very thin flimsy, ultra-thin strips of carrots which is not the look we are going for. You want thin strips that are flimsy, but they still have some substance and character to them.
How to Peel the Carrots Faster: If you are not overly concerned about long thin strips. You still want thin strips, but you can cut them quicker by using half strips instead of the full length of the carrot. Simply grab the carrot firmly by the end and run the peel over half the carrot repeatedly, rotating the carrot every 4 strokes or so. Then flip the carrot over to the other end and grip the carrot by the end that you just peeled and repeat the process. In other words, the carrot strips will be shorter but still thin. We like to create a mix of long thin strips and shorter thin strips.
Serving after Refrigerating: When serving after refrigeration, remove from the refrigerator at least 15 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Tahini tends to thicken during refrigeration.
Make Ahead: This salad can be made ahead and travels well. Mix really well right before serving to ensure all the carrots are coated with the dressing. If you wish to have maximum presentation, keep some carrot strips aside (in a separate container – not mixed in the salad dressing) and add those carrot strips right before serving to allow the newly added carrot strips to hold the carrot strips up as some will be slightly flimsy. The mix of flimsy and less flimsy makes for a great presentation. We prefer to not mix in the dressing until right before serving for the ultimate curly ribboned presentation.
Raw Carrot Benefits: Raw carrots are an excellent source of Vitamins A, C, and K, while also loaded with potassium, fiber, and antioxidants. Carrots are a great source of prebiotics and promote excellent gut health.
Raw Green Onions Benefits: Raw green onions are rich in Vitamins A, C, and K, full of antioxidants, fiber, folate, potassium and calcium. Raw green onions have many antibacterial and antiviral properties.
Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted slightly.
Pistachio Substitutions: Feel free to substitute using your favorite nuts like pecans, peanuts, walnuts, or almonds.
Dried Cranberry Substitutions: Feel free to substitute using your favorite dried fruit like chopped dates, raisins, etc.
Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 3 to 4 days in the refrigerator. Store in a covered air-tight container.

Like most salads, this salad does not freeze well.

Pantry Products:

Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
Roasted Pistachios: We used Wonderful Pistachio Roasted & Salted Shelled Pistachios. Feel free to use your favorite roasted pistachios.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Vegetable peeler

If you try this bold salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Curried Carrot Ribbon Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 25 Minutes
Total Time: 25 Minutes
Yield: 5 Cups 1x
Category: Salads
Cuisine: Indian Inspired
Diet: Vegan

Print Recipe

Description

This Curried Carrot Ribbon Salad is basically a flavor jackpot, packed with bold, flavor-kissed carrot deliciousness in every bite.

Ingredients

Base Ingredients:

7 to 9 medium carrots, peeled, thinly stripped carrots * (13 oz. peeled and ribboned)
6 to 12 green onions, thinly sliced *
½ cup roasted shelled pistachios, chopped *
½ cup dried cranberries *

Curry Dressing Ingredients:

2 Tablespoon + 2 teaspoons tahini *
2 Tablespoons + 1 teaspoon lemon juice (+/-) *
2 teaspoons reduced-sodium tamari *
1 Tablespoon unsweetened natural peanut butter *
2 Tablespoons red wine vinegar
2 ½ teaspoons pure maple syrup (+/-) *
½ to ¾ teaspoon curry powder *
½ teaspoon coriander
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch to ½ teaspoon sea salt (+/-) *

Optional Topping:

Chopped fresh cilantro

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Instructions

Prepare the Curry Dressing by placing all the Curry Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl.
Add all the remaining Base Ingredients into the bowl along with the thinly sliced carrots.
Pour the Curry Dressing over the carrot mixture, toss well to thoroughly coat all the ingredients, serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 6 (makes 5 cups)

The post Curried Carrot Ribbon Salad appeared first on Monkey and Me Kitchen Adventures.

Smoky Brothy Bean Skillet

Ameera and Robin — Wed, 26 Aug 2026 19:52:03 +0000

Smoky Brothy Bean Skillet! Whether you’re a longtime bean lover or just looking for a satisfying, flavorful meal without the fuss, this one is guaranteed to impress.

This Smoky Brothy Bean Skillet is one of those budget-friendly, weeknight-saving meals that somehow tastes like you spent way more time (and money) than you actually did. It’s fast and ridiculously easy to make, yet it delivers big, bold flavor. Roasted red bell peppers add a gentle sweetness that perfectly balances the smoky notes, giving the whole skillet that crave-worthy, cozy vibe you want from a bean dinner.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We all LOVED this dish and honestly totally devoured it, like there were barely any leftovers and everyone was already reaching for “just one more bite.” I’m talking full-on 10/10 vibes because it’s that good: flavorful, cozy, and so effortless that you’ll want to make it again ASAP.

If you’ve been looking for an easy bean skillet recipe that’s genuinely delicious (and not boring or bland), you gotta give this one a try.

Tips for Success:

Flavor Profile: This Smoky Brothy Bean Skillet is a budget-friendly dish that is fast, easy, and delicious. It’s creamy, hearty, and full of smoky flavors. White beans and roasted red bell peppers swim in a smoky, slightly spicy sauce that is sure to please bean lovers everywhere.
Roasted Red Bell Peppers: Be sure to read the label when purchasing roasted red bell peppers. Select an oil-free brand if Whole Food Plant Based.
Cooking Time: Simmer for 10 minutes or longer to allow the flavors to fully infuse the broth. The dish can be simmered longer to soften the beans even further into a very tender bean dish; however, please note that the total number of servings may slightly decrease directly relative to the length of time that the beans are simmered, in other words, the broth is reduced.
White Beans: We used cannellini beans and great northern beans in kitchen tests. You can substitute the cannellini beans for your favorite white bean like navy beans, or chickpeas.
Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
Almond Butter Substitutions: Feel free to substitute the almond butter with your favorite nut or seed butter with the understanding that the flavor will change accordingly.
Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme but use half the amount or less. Start low and increase as needed.
Crushed Red Pepper Flakes: The 1/8 teaspoon is used to add dimension. If you want to ramp up the heat a little, feel free to increase the amount.
Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato paste) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. If you prefer that tinny taste that is typically associated with canned tomatoes, feel free to leave it out or only add a pinch.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

This dish can be frozen.

Pantry Products:

Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large skillet

If you try these flavorful beans, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Smoky Brothy Bean Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 3 ½ Cups 1x
Category: Dinner
Method: Stovetop
Diet: Vegan

Print Recipe

Description

This Smoky Brothy Bean Skillet is one of those budget-friendly, weeknight-saving meals that somehow tastes like you spent way more time (and money) than you actually did.

Ingredients

Skillet Ingredients:

1 medium yellow onion, fine dice
1 Tablespoon minced garlic
1 Tablespoon tomato paste
2 Tablespoons [raw] almond butter *
1 cup low-sodium vegetable broth *
1 cup water
1 – [ 15.5 oz. can ] white beans, drained and rinsed *
2/3 cup finely diced roasted red bell peppers *
1 Tablespoon lemon juice

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried crushed thyme leaves (+/-) *
1 ¼ teaspoons smoked paprika (+/-)
¼ teaspoon black pepper (+/-)
Pinch to 1/8 teaspoon crushed red pepper flakes (+/-)
Pinch to 1 ¼ teaspoon sea salt (+/-) *

Other Ingredients:

1/8 teaspoon baking soda *

Serving Ideas:

Steamed Rice/quinoa
Flatbread, crusty bread, pita, naan
Chopped fresh parsley

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Instructions

Place all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
Then add all the remaining Base Ingredients (except the beans) and the Spice/Herb Mix to the skillet, stir to incorporate, bring to a boil. Add the baking soda, stir well.
Then add the beans, boil with a low-percolating boil for 7 to 10 minutes, stirring occasionally until the some of the liquids have reduced. If needed, mash a few beans with a fork to thicken the sauce, stir well.
Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several more minutes.
Remove from the stove and allow to rest for 5 minutes, then serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving: 3 (makes 3 ½ cups)

The post Smoky Brothy Bean Skillet appeared first on Monkey and Me Kitchen Adventures.

Easy Smoky Black Bean Corn Enchilada Tacos

Ameera and Robin — Sun, 23 Aug 2026 17:14:17 +0000

Easy Smoky Black Bean Corn Enchilada Tacos! If you’re the type who can’t resist enchiladas (hello, same), you’ll love how this easy taco twist brings all the classic enchilada vibes

Easy Smoky Black Bean Corn Enchilada Tacos are the kind of weeknight meal that is satisfying without all the fuss. Packed with hearty black beans and sweet corn, then loaded up with that irresistible smoky enchilada-style flavor, these tacos deliver big, bold taste in every bite. Plus, they’re perfect for busy nights when you want something flavorful, family-friendly, and fun to eat.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured these enchilada tacos! We live for enchiladas, and these tacos really hit the spot: smoky, saucy, and loaded with that same comforting enchilada goodness you crave.

If you want a quick dinner that tastes like you put in way more effort than you actually did, you gotta give this one a try!

Tips for Success:

Flavor Profile: These Easy Smoky Black Bean Corn Enchilada Tacos are super easy to make and incredibly flavorful. If you love enchilada flavor, then these tacos are just for you. They are hearty, delicious, and fun! Please keep in mind that the enchilada flavor is prominent in this recipe. If you are not a huge fan of enchilada flavors, then consider skipping this recipe.
Low Fat Dish Expectations: These tacos are designed to be low in fat. They are not going to taste as decadent as tacos that have a higher fat content. They are very delicious for what they are and that is low-fat tacos. We want to make sure the reader understands this before contemplating making it and to adjust expectations accordingly. They taste amazing with salsa, lettuce, tomatoes and chunks of avocado.
Enchilada Sauce: We used our Enchilada Sauce; however, feel free to use your favorite store-bought enchilada sauce or favorite recipe. Be sure to select a mild enchilada sauce if purchasing store bought.
Filling Amount: This dish makes 3 cups of taco filling. If using ¼ cup of the filling, it makes 12 tacos; however, we found that some family members preferred 2 Tablespoons of the filling instead of ¼ cup (which is 4 Tablespoons) and lots of lettuce, tomatoes and salsa, so it made 24 tacos.
Versatile Filling: The filling is very versatile. It can be used to make tacos, burritos, quesadillas and tostados.
Toasted Corn Taco Shells: These tacos are best in a hard taco shell and with all the fixings (lettuce, tomatoes/salsa), etc. However, you can also use soft corn taco shells (tortillas) with the understanding that they will be flimsy to handle. Same goes for a soft flour tortilla.
Corn or Flour Quesadillas: If you don’t want to use hard taco shells, then create Whole Food Plant Based Quesadillas by placing a corn/flour tortilla on a flat surface, dollop a nice amount of the black bean/corn tortilla mixture in the center and spread it out to the edges, then top with another tortilla. Place on a heated skillet and toast on both sides. If making quesadillas, be sure to mash the beans a little more in order to make them stickier so they adhere nicely to the tortillas.
Cornmeal: The cornmeal enhances the enchilada flavor. If using corn tortillas when serving, you can leave the cornmeal out. We enjoyed the cornmeal flavor and used corn tortillas. We loved it.
Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to flavor the taco filling. Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Turning Soft Corn Tortillas into Hard Crunchy Shells: Preheat the oven to 325 F. Slide out the metal oven rack. Very carefully with metal tongs, drape the corn tortillas directly onto two metal bars in the oven. Bake at 325 F for 6 to 7 minutes or until stiff. When done, slide out the metal oven rack and very carefully remove the hardened taco shells onto a baking sheet and allow to cool to warm before filling.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.

The filling freezes well.

Pantry Products:

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Medium stock pot
Potato masher (or fork)
Skillet or oven (to heat the taco shells)

If you try these tasty tacos, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Smoky Black Bean Corn Enchilada Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yield: 12 Tacos (3 Cups of Filling) 1x
Category: Dinner
Method: Stovetop
Diet: Vegan

Print Recipe

Description

Easy Smoky Black Bean Corn Enchilada Tacos are the kind of weeknight meal that is satisfying without all the fuss.

Ingredients

Base Ingredients:

2 – [ 15.25 oz. cans ] black beans, drained and rinsed
1 cup mild enchilada sauce *
1 cup corn
2 teaspoons cornmeal (optional)*

Spice/Herb Ingredients:

½ teaspoon garlic powder
¼ teaspoon chipotle powder (+/-)
Pinch to ½ teaspoon sea salt (+/-) *

Other Ingredients:

12 – [ 6-inch ] corn tortillas (or flour tortillas) *

Optional Toppings:

Chopped lettuce greens
Chopped fresh tomatoes
Chopped avocados
Salsa

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Instructions

Place all the Base Ingredients and Spice/Herb Ingredients into medium stock pot. Mix well to combine. Heat over medium heat for 5 minutes.
With a potato masher or fork, coarsely mash some (about 7 to 10 mashes) of the black beans. Heat for several more minutes. Do not mash all the black beans, only enough to create some glue to hold the filling together.
To serve, fill warmed soft or hard corn taco shells/tortillas (or flour tortillas) with approximately ¼ cup of the black bean/corn mixture. Eat plain or top chopped lettuce greens, chopped tomatoes, salsa, and/or chopped avocados.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes 3 cups of filling or 12 tacos

The post Easy Smoky Black Bean Corn Enchilada Tacos appeared first on Monkey and Me Kitchen Adventures.