Monkey and Me Kitchen Adventures

Basque-Style Green Bean Stew

Ameera and Robin — Mon, 10 Aug 2026 19:03:50 +0000

Basque-Style Green Bean Stew! If you’re a green bean lover or you’ve ever been skeptical that veggies can be this satisfying, this one is about to win you over with its smoky richness in every bite.

This nod to Basque-Style Green Bean Stew is the ultimate budget-friendly comfort meal because it’s big on flavor and brimming with feel-good ingredients. Think tender green beans coated in a smoky, sweet sauce that tastes like it simmered for ages (even though it’s totally doable on a weeknight). You’ll also get that lovely pop of red and green bell peppers plus, all coming together for a stew that’s cozy, hearty, and irresistibly aromatic.

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

Hi there, Ameera here!

Seriously, the kids devoured this stew like, requesting multiple bowls full of it. It was so tasty and delicious that there were zero leftovers talk (and that’s a big deal in my house). The smoky-sweet flavor makes it feel special, while the tender green beans and colorful peppers keep every spoonful feeling exciting.

You gotta give this one a try!

Tips for Success:

Flavor Profile: This nod to the Basque-Style Green Bean Stew is a budget-friendly stew that is delicious and full of smoky flavors. Tender green beans, red and green bell peppers, and white onions swim in a smoky, sweet sauce that is sure to please green bean lovers everywhere.
Low Fat Dish Expectations: This dish is designed to be a low-fat dish. It is not going to taste as decadent as a dish that has a higher fat content. It is very delicious for what it is and that is a low-fat dish. We want to make sure the reader understands this before contemplating making it and to adjust expectations accordingly.
Tenderness of the Veggies: This dish is all about very tender veggies. If you do not enjoy really tender veggies, then consider skipping this recipe.
Sweetness of the Dish: The white onions and bell peppers are naturally sweet which lends itself to the sauce. The rice wine vinegar also adds another level of sweetness to the broth. If you want less sweetness, cut back the rice wine vinegar or use a different vinegar. Or taste test at the end of the cooking time, then taste and make an informed decision about how much rice vinegar, if any, you wish to use.
Broth: The broth is thin. There is some of broth to this dish. If you enjoy a lot of broth, then slow to a light simmer and keep the lid on the skillet. If you have too much broth, remove the lid and simmer allowing the broth to concentrate. If you do not have enough, add ¼ cup more water and allow to simmer.
Thicken the Broth: The broth is traditionally thin; however, if you prefer a thicker broth, then place ½ teaspoon of cornstarch or arrowroot powder into a small bowl, add 1 tablespoon of water, whisk until the slurry is smooth, then increate the heat in the pan, and add the slurry, bring to a boil, stir well, then simmer for several minutes.
Cooking Time: The amount of time needed to cook the green beans is largely dependent upon the size (thickness) of the green beans and how old they are. Older green beans (from the grocery store) sometimes take longer to get tender. Simmer the green beans for 15 to 20 minutes or longer to allow the green beans to become fully tender and 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.
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 stew can be frozen.

Pantry Products:

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.
Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke. Feel free to use your favorite liquid smoke.
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 with tight-fitting lid

If you try this tasty 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.

Basque-Style Green Bean Stew

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Yield: 7 Cups 1x
Category: Side
Method: Stovetop
Diet: Vegan

Print Recipe

Description

This nod to Basque-Style Green Bean Stew is the ultimate budget-friendly comfort meal because it’s big on flavor and brimming with feel-good ingredients.

Ingredients

Base Skillet Ingredients:

1 large white onion, halved, thin slice
1 green bell pepper, thin slice
1 red bell pepper, thin slice
1 Tablespoon minced garlic
¼ cup water

Other Ingredients:

1 – [ 14.5 oz. can ] petite diced tomatoes, undrained
1 ½ cups water
1 Tablespoon white miso paste *
2 teaspoons rice vinegar
1 teaspoon hickory flavored liquid smoke *
1 teaspoon hot sauce *
16 oz. fresh green beans, ends snipped, 2-inch pieces

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (+/-)
Pinch to ¼ teaspoon black pepper (+/-)
Pinch to 1 teaspoon sea salt (+/-) *

Serving Ideas:

Steamed Rice/quinoa
Flatbread, crusty bread, pita, naan
Drizzle hot sauce

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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 sliced onions, green and red bell peppers, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
Then add ¼ cup of water, cover with a tight-fitting lid and sauté for several minutes.
Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
Next add all the Other Ingredients (except the green beans) and the Spice/Herb Mix to the skillet, stir to incorporate, be sure to stir and melt the miso into the broth), bring to a boil. Then add the green beans, stir. Then lower to a low-percolating boil, cover with a tight-fitting lid, and simmer for 10 minutes. Test for the tenderness of the green beans.
Remove the lid and continue to simmer for an additional 10 to 15 minutes, largely dependent upon the desired level of green bean tenderness.
Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several more minutes.
Remove from the stove, cover with a lid to allow the flavors to marry 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: 4 to 6 (makes 7 cups)

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The post Basque-Style Green Bean Stew appeared first on Monkey and Me Kitchen Adventures.

No-Bake Raspberry Coconut Treats

Ameera and Robin — Wed, 05 Aug 2026 14:35:17 +0000

No-Bake Raspberry Coconut Treats! They’re the kind of treat that feels special enough for guests but is still effortless for busy days, basically dessert magic you can whip up fast.

These No-Bake Raspberry Coconut Treats are the ultimate coconut lover’s dream: sweet, chewy, and bursting with flavor in every bite. If you’re craving an easy dessert that looks impressive but takes almost no effort, this one delivers, plus there’s no baking required, just simple steps and big payoff. The combination of rich coconut and tangy berries creates that perfect balance of tropical and fruity, making them ideal for everything from weeknight snacks to party platters.

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

Hi there, Ameera here!

So much deliciousness! We devoured these tasty treats and immediately wanted to make another batch. The flavors are bright and refreshing, the coconut adds that cozy, melt-in-your-mouth texture, and the raspberry gives everything a sweet-tart pop that keeps each bite exciting.

Not a raspberry fan? No worries, these treats can be topped with any jam you want to pair with coconut, which is endless (think: blueberry, pineapple, apricot, strawberry, etc.) Not into jam? Drizzle a little chocolate (add an almond if desired), and you’ve got a whole different kind of treat – YUM!

You gotta give this one a try if you love no-bake desserts, raspberry recipes, or anything coconut-forward, trust me, it’s the kind of treat people will keep asking about.

Tips for Success:

Flavor Profile: These No-Bake Raspberry Coconut Treats are a coconut lover’s dream treat. Easy to make with no baking required, these tasty treats are full of beautiful coconut and raspberry flavors.
Keep Refrigerated: Because we are using jam that is not being baked, keep these delicious treats refrigerated.
Jam: Use a natural jam like St. Dalfour. We used Dalfour’s Red Raspberry Fruit Spread. Feel free to use your favorite jam/fruit spread/natural preserves that compliments coconut like strawberry, blueberry, apricot, pineapple, or cranberry. The jam does not fully set as it is unbaked.
Amount of Pure Maple Syrup: The amount of maple syrup needed is directly proportionate to holding the dough together when pinched. You may or not need that 1 teaspoon extra of maple syrup. During multiple kitchen tests, we found that sometimes we needed the 1 teaspoon and other times we did not. The key is when blitzing in the food processor, the dough starts to clump together, that is how you know it is ready.
Chocolate Option: These treats also taste amazing with drizzled chocolate in lieu of the jam.
Coconut Extract: We used a teaspoon of coconut extract to really pop the coconut flavor. The coconut extract is not essential but enhances the coconut flavor of the bottom layer.
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 soup freezes well.

Pantry Products:

Jam: We used Dalfour’s Red Raspberry Fruit Spread. Feel free to use your favorite jam/fruit spread/natural preserves.
Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free. Feel free to use your favorite whole grain rolled oats.
Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Food Processor
Muffin tin
Paper muffin liners

If you try these delicious 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.

No-Bake Raspberry Coconut Treats

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 (+Rest Time)
Yield: 12 Treats 1x
Category: Dessert
Diet: Vegan

Print Recipe

Description

These No-Bake Raspberry Coconut Treats are the ultimate coconut lover’s dream: sweet, chewy, and bursting with flavor in every bite.

Ingredients

Food Processor Dry Ingredients:

2 cups shredded unsweetened coconut *
½ cup almond flour
1/3 cup rolled oats *
¼ + 1/8 teaspoon sea salt (+/-) *

Wet Food Processor Ingredients:

¼ cup + 1 Tablespoon + 1 teaspoon pure maple syrup *
1 teaspoon vanilla
1 teaspoon coconut extract (optional) *

Other Ingredients:

½ to ¾ cup pure raspberry jam (or jam of choice) *

Optional Topping:

Sprinkle shredded unsweetened coconut

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Instructions

Line a muffin tin with 12 paper muffin liners, set aside.
Place all the Dry Food Processor Ingredients into the food processor, pulse off and on for 15 to 20 seconds. Turn into a finely chopped consistency, but not
Place all the Wet Food Processor Ingredients into the food processor with the dry ingredients, pulse off and on until the mixture holds together nicely when pinched.
Using a medium to large-sized cookie scoop or tablespoon, portion out the dough into the 12 paper-lined muffin tin. Press down hard to form a solid cohesive layer. Optional: Take a small smooth-bottomed juice glass, wrap in plastic wrap and press down on the bottom dough layer until firmly packed into a solid cohesive layer, repeat with remaining dough layers. The key is to really pack it down into a solid layer.
Once all the dough has been firmly packed down, then place 1 to 2 teaspoons of jam on top of the bottom layer of each treat, spread it out, then sprinkle with some shredded coconut. Continue with the remaining treats. Refrigerate for 30 minutes or longer. Once the bottom coconut layer is firmly set, gently peel off the paper muffin liners.
Store in an air-tight container in the refrigerator.

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 12 treats

The post No-Bake Raspberry Coconut Treats appeared first on Monkey and Me Kitchen Adventures.

Vegan Marry Me Creamy Enchilada Bean Skillet

Ameera and Robin — Mon, 03 Aug 2026 17:05:54 +0000

Vegan Marry Me Creamy Enchilada Bean Skillet! If you’re a bean lover (or you’ve been trying to convince yourself you’re one), this skillet delivers that “just right” balance of creamy plus zesty enchilada goodness in every saucy bite.

This Vegan Marry Me Creamy Enchilada Bean Skillet is the kind of luscious, make-you-go-back-for-seconds comfort food that feels like a warm hug and tastes like a complete fiesta. Creamy, hearty, and bursting with classic enchilada flavor, it features tender black beans and pinto beans simmered in a rich, velvety enchilada sauce.

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

Hi there, Ameera here!

This dish is so darn delicious that I seriously can’t recommend it enough: run, don’t walk to make this! This delicious vegan twist on the “marry me chicken,” it’s sure to be a fun and flavorful go-to skillet meal.

It’s the kind of meal that disappears way faster than you expect because it tastes incredible from the first bite to the last. If you’re craving something comforting, creamy, and packed with enchilada vibes, you gotta give this one a try.

Tips for Success:

Flavor Profile: This Vegan Marry Me Creamy Enchilada Bean Skillet is luscious and delicious. It’s creamy, hearty, and full of enchilada flavors. Black beans and pinto beans are simmered in a creamy and rich enchilada sauce that is full of tasty slightly spicy enchilada sauce that is sure to please bean lovers everywhere.
Beans: We used 2 cans black beans and 1 can of pinto beans; however, you can easily use all the same beans if you wish. You can also substitute the black beans and pinto beans with kidney beans.
Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
Spices: Please feel free to ramp up or tone down the spices to suit your own personal preferences.
Cornmeal: The cornmeal gives this dish that extra enchilada flavor that mimics corn tortillas. You can totally leave it out if you wish or simply finely crush some crisp corn tortillas and add it to the sauce.
Enchilada Sauce: We used our Enchilada Sauce, but feel free to use your favorite store-purchased enchilada sauce or recipe. If you purchase a store-bought brand, be sure to check the label for mild versus hot. Use a mild sauce unless you want the heat.
Water: Largely dependent upon the enchilada sauce being used, you may find that you need to add a little water to thin out the sauce.
Cashew Substitutions: Feel free to substitute the cashews with your favorite nut or seed butter with the understanding that the flavor will change accordingly.
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 skillet dish 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:

Large skillet
High-speed blender

If you try this tasty 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.

Vegan Marry Me Creamy Enchilada Bean Skillet

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Yield: 5 Cups 1x
Category: Dinner, Lunch
Method: Stovetop
Cuisine: Mexican Inspired
Diet: Vegan

Print Recipe

Description

This Vegan Marry Me Creamy Enchilada Bean Skillet is the kind of luscious, make-you-go-back-for-seconds comfort food that feels like a warm hug and tastes like a complete fiesta.

Ingredients

Skillet Ingredients:

½ cup [raw] cashews *
1 medium yellow onion, fine dice
1 Tablespoon minced garlic
2 ½ cups (or 2 – [ 10 oz. cans ] mild enchilada sauce *
2 Tablespoons nutritional yeast
1 Tablespoon distilled white vinegar

Spice/Herb Ingredients:

½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon chili powder (+/-) *
¾ teaspoon smoked paprika (+/-)
¼ teaspoon cumin (+/-)
¼ + 1/8 teaspoon chipotle powder (+/-)
Pinch to ½ teaspoon sea salt (+/-) *

Other Ingredients:

2 Tablespoons cornmeal (optional) *
2 – [ 15.5 oz. cans ] black beans, drained and rinsed
1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
Water (as needed to thin out)

Serving Ideas:

Steamed rice/quinoa
Crushed corn tortilla chips
Chopped fresh cilantro
Chopped avocados

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Instructions

Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (discard) and set aside until Step 6.
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 the Spice/Herb Mix, sauté, stir constantly for one minute until the spices become fragrant, about 30 seconds.
Then add all the remaining Base Ingredients to the skillet, stir to incorporate, bring to a boil, then immediately lower the heat to simmer. Simmer for 5 minutes, then remove from the stove to slightly cool.
Place the skillet mixture into a high-speed blender along with the soaked cashews and blend on high until smooth and emulsified, then return to the skillet.
Then add the beans, bring the mixture to a boil, add the cornmeal, stir well, then lower to a low-percolating boil and simmer for 7 to 10 minutes, stirring occasionally. Add water, only if needed to thin out.
Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several minutes.
Remove from the stove and allow to rest for 5 minutes, then serve with steamed rice (or quinoa), crushed tortilla chips, chopped fresh cilantro, and/or chopped avocados.

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: 4 (makes 5 cups)

The post Vegan Marry Me Creamy Enchilada Bean Skillet appeared first on Monkey and Me Kitchen Adventures.

Strawberry Cucumber Salad

Ameera and Robin — Wed, 29 Jul 2026 19:27:47 +0000

Strawberry Cucumber Salad! If you’re looking for an easy picnic salad, a crowd-pleasing potluck side dish, or a fun salad that still feels light and seasonal, this one delivers.

This Strawberry Cucumber Salad is the ultimate summer salad: fresh, bright, and seriously irresistible. Juicy strawberries bring that natural sweetness, while crisp cool cucumbers add the perfect crunchy bite in every forkful. The best part? A light, tangy vinaigrette that tastes like sunshine: fresh, zippy, and not too heavy. It’s the kind of dish that disappears fast because it’s refreshing and flavorful.

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

Hi there, Ameera here!

Okay, real talk, this summer salad is sooo delicious! We made it, took one bite, and then suddenly… it was gone. Like, devoured in no time flat. It’s sweet, crunchy, tangy, and just balanced enough to keep you coming back for “one more bite” (which turns into the whole bowl).

If you want a salad that tastes like summer and gets serious compliments, you gotta give this one a try!

Tips for Success:

Flavor Profile: This Strawberry Cucumber Salad is the perfect summer salad. It is a delightful mix of sweet strawberries and crunchy cool cucumbers. The vinaigrette is light, fresh, and tangy.
Cutting the Strawberries: Cut the strawberries into fine cubes, then measure the amount needed (2 ½ cups).
Cutting the Cucumbers: Use mini cucumbers, unpeeled. Cut the cucumbers in half lengthwise, then take each half and cut it in half lengthwise. Then cut each lengthwise in half, in other words, cut the cucumbers into 8ths, lengthwise, then dice in ¼-inch pieces. After dicing, then measure the amount needed (1 ¾ cups). This is approximately 3 to 4 mini cucumbers.
Fresh Cucumbers: Cucumbers are 96% water. They will leach some water into the salad over time. If you plan to eat right away, this isn’t an issue; however, if you do plan to serve this salad later to guests, we advise not dressing the salad until ready to serve. Store the cucumbers separately from the rest of the salad until ready to serve if refrigerating overnight or serving later. Make sure you drain off any water that accumulated from the cut cucumbers before mixing the salad.
Make Ahead: Dice the strawberries, cucumbers, and onions and store each separately in individual containers as cucumbers tend to leach water after cutting. Make the vinaigrette and store separately. Right before serving, mix the cucumbers (drain off any water first), strawberries, and white onions together, then pour over the vinaigrette, mix well and serve.
Maple Syrup: You can increase or decrease accordingly based upon the sweetness of the strawberries. We found that 2 teaspoons perfectly balanced the flavors.
White Onions: We used white onions because they are mild and sweet. You can substitute with red onions or green onions if you wish. If using green onions, the salad will have a spicy hit to it. If using red onions, then consider soaking the diced red onions in some cool water for 5 to 10 minutes, then drain off the water and pat dry. This helps eliminate any sharp notes. Do not use yellow onions; the flavor will be off. Finely dice the white onions.
Dried Mint versus Fresh Mint: You can use finely chopped fresh mint if you wish. We used dried mint simply because that is what we had on hand. If using fresh mint, you may need to add more than a teaspoon. Taste test and adjust accordingly.
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.
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 4 to 5 days in the refrigerator, undressed. 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:

No special equipment used.

If you try this 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.

Strawberry Cucumber Salad

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 1/2 Cups 1x
Category: Salad
Diet: Vegan

Print Recipe

Description

This Strawberry Cucumber Salad is the ultimate summer salad: fresh, bright, and seriously irresistible.

Ingredients

Base Ingredients:

2 ½ cups finely diced strawberries
1 ¾ cups finely diced mini cucumbers, unpeeled
½ cup finely diced white onions

Vinaigrette Ingredients:

1 Tablespoon + 2 teaspoon red wine vinegar
1 Tablespoon lime juice
1 teaspoon tahini *
2 teaspoons pure maple syrup (+/-) *
1 teaspoon dried mint (+/-) *
¼ to 1 teaspoon sea salt (+/-) *

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Instructions

Prepare the Vinaigrette by placing all the Vinaigrette Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
Place all the prepared Based Ingredients into a bowl, mix well to evenly distribute, then pour the Vinaigrette over top and 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: 5 (makes 4 ¼ cups)

The post Strawberry Cucumber Salad appeared first on Monkey and Me Kitchen Adventures.

Fast and Easy Seasoned Zucchini

Ameera and Robin — Mon, 27 Jul 2026 18:04:32 +0000

Fast and Easy Seasoned Zucchini! If you’re looking for an easy zucchini recipe for busy weeknights, this one brings comforting, healthy vibes without any fuss.

This Fast and Easy Seasoned Zucchini is the kind of summer side dish that always hits the sweet spot: tender zucchini, tasty seasoning, and absolutely no complicated steps. The best part? It’s simple, quick, and deliciously seasoned, letting the natural taste of the zucchini shine while still delivering that classic savory finish.

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

Hi there, Ameera here!

We LOVE zucchini, and honestly, this recipe is so quick and easy to put together it’s barely even a recipe—more like a tasty little shortcut to summer goodness.

If you’re craving something light, satisfying, and bursting with simple flavors, you’ve gotta give this one a try.

Tips for Success:

Flavor Profile: This Fast and Easy Seasoned Zucchini is a simple recipe that is all about tender zucchini served in simple seasonings.
Liquid/Broth: After cooking the zucchini until tender, drain off all the water and then add the seasonings, gently stir well. There will be enough residual water that comes off the cooked zucchini that it will create a small amount of flavorful broth that should be spooned over the boiled zucchini.
Unpeeled Zucchini: The zucchini should be unpeeled to retain its integrity. If you do not like unpeeled zucchini, then consider passing on this recipe.
Tenderness of Zucchini: We enjoyed the zucchini in this dish very tender. We loved it that way. Feel free to cook the zucchini to the level of tenderness you enjoy.
Cutting the Zucchini: The cutting of the zucchini is largely dependent upon the thickness of the zucchinis used. If you have a thicker zucchini, cut the zucchini in half lengthwise, then in half again, if needed. In other words, quarter the zucchinis lengthwise, then dice into 1-inch pieces.
Seasoned Twice: The zucchini is seasoned twice: once while boiling the zucchini, then again after draining all the water off the boiled zucchini. Zucchini does not have a ton of flavor, so the layered seasoning ensures flavorful zucchini.
Amount of Nutritional Yeast: Our family was divided over the amount of nutritional yeast that was needed to flavor this dish. Start with 2 Tablespoons, then add more if needed.
Amount of Sea Salt: Our family was divided over the amount of sea salt that was needed to properly season this dish. Zucchini can be bland and needs a lot of seasoning. Start on the lower end and adjust accordingly to suit your personal 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.

Leftovers and Freezing:

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

This dish can be frozen.

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 stockpot

If you try this tasty 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.

Fast and Easy Seasoned Zucchini

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

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Description

This Fast and Easy Seasoned Zucchini is the kind of summer side dish that always hits the sweet spot: tender zucchini, tasty seasoning, and absolutely no complicated steps.

Ingredients

Base Ingredients:

2 lbs. unpeeled zucchini, ends trimmed, cut into 1-inch pieces *
3 cups water

Base Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
Pinch to 1 teaspoon sea salt (+/-) *

Seasoning Spice/Herb Ingredients:

½ teaspoon garlic powder
½ teaspoon onion powder
2 to 3 Tablespoons nutritional yeast *
Pinch to ¾ teaspoon sea salt (+/-) *
Pinch to ¼ teaspoon black pepper (+/-)

Optional Toppings:

Sprinkle finely chopped fresh parsley

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Instructions

Take the zucchini(s) and trim the ends off, then cut the unpeeled zucchini into 1-inch pieces (see notes), then place into a medium-stock pot. Add 3 cups of water, then add the Base Spice/Herb Ingredients, stir well.
Bring to a boil, then lower to a low-percolating boil. Boil for 4 to 5 minutes or until the zucchini reaches the desired tenderness.
In the meantime, add the Seasoning Spice/Herb Ingredients into a small bowl, mix well, set aside.
Once the zucchini is tender, drain off all the water.
Next add the Seasoning Spice/Herb Mix to the cooked zucchini and gently stir well to fully coated.
Allow the cooked zucchini to sit uncovered for 7 to 10 minutes to allow the seasonings to fully infuse into the cooked zucchini, then 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

The post Fast and Easy Seasoned Zucchini appeared first on Monkey and Me Kitchen Adventures.

Chocolate Pecan Date Tahini Bars

Ameera and Robin — Wed, 22 Jul 2026 17:29:14 +0000

Chocolate Pecan Date Tahini Bars! If you’re searching for no-fuss date bars that feels indulgent and ultr- satisfying, these are an absolute must.

These Chocolate Pecan Date Tahini Bars are seriously irresistible, think sweet dates plus crunchy pecans, layered together with nutty tahini, and topped with rich chocolate. They’re the kind of snack you crave when you need a little sweetness and energy to keep you going, without feeling like you’re stuck eating something boring. Every layer delivers a slightly different texture (chewy, crunchy, creamy, silky), which is exactly why these bars are so dang good.

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

Hi there, Ameera here!

Ohhhhh these are sooooo yummy, like, I genuinely could eat the whole pan. The combo of dates plus tahini is creamy and rich, the pecans add the perfect toasted crunch, and then that rich chocolate takes it over the top.

If you like dessert that’s sweet, satisfying, and secretly perfect for snacking (breakfast, mid-afternoon, late-night snack), you gotta give this one a try!

Tips for Success:

Flavor Profile: These Chocolate Pecan Date Tahini Bars are absolutely delicious. Inspired by Clair Sharryn Roberto, these tasty bars are loaded with layers of dates, toasted pecans, tahini, and chocolate. They are the perfect snack when you need something to get you through the day.
Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, you may wish to skip this recipe as the dates will not hold together and soaking them may make them too gooey to hold up properly.
How many Medjool Dates: The actual number of Medjool dates will vary based upon the size of the dates. The key is to open up the dates, remove the seed (and the nubbin on the end), and spread them open. Place them down onto the parchment paper-lined 8×8 pan with the outsides of the date down and the gooey side up. Then press down and get them to stick together. You may find that you may need extra dates to fill in the gaps. That is fine, just open up another date and tear it in half and fill in as needed. You want one solid date layer with no holes. Be sure to keep the outside of the date downward on the parchment paper to ensure easy removal from the pan.
Runny Tahini: Be sure to use a runny tahini. Do not use a thick and clumpy tahini as it needs to be really runny to spread nicely.
Pecan Substitutions: You can use other nuts with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
Tahini Substitutions: Since tahini is an essential element in this recipe, we suggest no substitutions; however, if you really need to find a substitution, we suggest using a runny nut or seed butter that compliments the nut selected.
Prettiness: For maximum presentation, patience is required to ensure each layer is made with patience and presentation in mind.
Flaky Sea Salt: The flaky sea salt adds a nice play of sweet and salty to the bars. We strongly recommend it. We recommend waiting to place the flaky sea salt onto the bars until they have been in the freezer for at least 15 minutes to prevent the sea salt from melting into the chocolate layer.

Leftovers and Freezing:

Leftovers will generally keep 5 to 10 days in the refrigerator. Store in a covered air-tight container.

These bars freezes well.

Pantry Products:

Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Feel free to use your favorite semi-sweet or dark chocolate chips.
Flaky Sea Salt: We used Saltwerk Hand Harvested Flaky Sea Salt. Feel free to use your favorite flaky sea salt.

Kitchen Equipment:

8×8 baking pan
Parchment paper
Baking sheet (for toasting the pecans)

If you try this sweet treat, 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.

Chocolate Pecan Date Tahini Bars

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 8 Minutes (Pecans)
Total Time: 28 Minutes (+Rest Time)
Yield: 9 Bars 1x
Category: Dessert
Diet: Vegan

Print Recipe

Description

These Chocolate Pecan Date Tahini Bars are seriously irresistible, think sweet dates plus crunchy pecans, layered together with nutty tahini, and topped with rich chocolate.

Inspired by Claire Sharryn Roberto

Ingredients

Ingredients:

1 ¼ cup toasted pecan halves, (divided)
16 to 20 Medjool dates, pitted *
½ cup runny tahini *
1 cup (154 g) vegan semi-sweet (or dark) chocolate chips, melted *
Sprinkle flaky sea salt

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Instructions

Preheat the oven to 350 F.
Line an 8×8 square baking pan with parchment paper, set aside. Be sure to have the parchment paper hang over both sides of the pan for easy removal.
Line a baking sheet with parchment paper. Place the pecan halves on the parchment-lined baking sheet and roast for 4 minutes, then flip and roast for another 3 to 4 minutes, watch the pecans carefully to prevent burning. Remove from the oven and immediately place the roasted pecans on a plate to slightly cool.
In the meantime, split open the dates, remove the seeds, and line the bottom of the 8×8 baking pan with the dates, place the outside of the date facing down onto the pan and leave the gooey insides facing upward. This keeps the dates from sticking to the parchment paper too much. Press the dates hard to create a huge cohesive layer of dates. This step can be sticky but keep squishing the dates downward to make them spread and to create a sold cohesive bottom layer. This will take several minutes. Try to avoid leaving any holes in the date layer. If needed, add more dates to fill in any gaps.
Remove ¼ cup of toasted pecan halves and set aside. This will be used for the top. Place the remaining 1 cup of toasted pecan halves on top of the date layer and press hard. This will break the pecan halves which is fine and will make the pecans stick to the date layer. Create a single cohesive pecan layer. Use a square of parchment paper to press down onto the pecans to get them to stick to the dates.
Next add the runny tahini and spread it out evenly over top of the pecan layer. Try to ensure that the entire layer is covered with the tahini. This layer is very thin.
Next melt the chocolate chips by placing them in a microwave safe bowl and microwave for 30 seconds and stir vigorously. Microwave in 10 second intervals and stirring vigorously. Repeat until all the chocolate is completely melted. Once the chocolate chips are melted, pour the melted chocolate over top of the tahini and spread it out evenly. It’s okay if the tahini and chocolate slightly mix together.
Take the remaining ¼ cup of toasted pecans and give them a rough chop, then sprinkle over top of the chocolate layer. Place in the freezer for 30 minutes.
After the first 15 minutes in the freezer have past, then remove and sprinkle with some flaky sea salt over the top, then place back in the freezer for another 15 minutes to allow the chocolate to set. After the bars have been in the freeze for a total of 30 minutes and the chocolate is fully set, remove from the freezer and lift the bars from the pan by holding onto the edges of the parchment paper and onto a cutting board. Cut into 9 pieces. Enjoy! Store the bars in the refrigerator or freezer.

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: 9 bars

The post Chocolate Pecan Date Tahini Bars appeared first on Monkey and Me Kitchen Adventures.

Mix Saabut Dahl (Mixed Bean Curry)

Ameera and Robin — Tue, 21 Jul 2026 19:16:57 +0000

Mix Saabut Dahl (Mixed Bean Curry)! If you’re looking for an easy, wholesome meal that feels special without being fussy, this is absolutely it.

This Mix Saabut Dahl (Mixed Bean Curry) is the kind of Indian comfort food that instantly warms you up from the inside out. Bursting with cozy, aromatic Indian spices and loaded with a hearty mix of beans, it delivers that perfect balance of rich flavor and satisfying nutrition. The result is a bowl of mixed bean curry that tastes like a hug, deeply comforting, gently spiced, and filling in the best way.

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

Hi there, Ameera here!

We absolutely love, love, love Indian food, and this comfort food curry was seriously so satisfying. Like, you know when a dish hits the sweet spot: warm spices, hearty beans, and all the comforting vibes? Yeah, this one nailed it.

If you’re craving something flavorful, nourishing, and comforting, you gotta give this one a try!

Tips for Success:

Flavor Profile: This Mix Saabut Dahl (Mixed Bean Curry) is perfect Indian comfort food. Filled with warming Indian spices and a mixture of hearty beans, this dish is sure to be a nutritious and satisfying meal.
Flavor: In most authentic Indian dishes, oil or coconut milk is used to temper the spices. We used aquafaba and tahini. The spice flavors are slightly sharper than normal as we are not using the typical tempering ingredients. The spices do mellow over time.
Tahini: The tahini is used to temper the acidity from some of the spices.
Tahini Substitutions: Feel free to substitute the tahini with any nut or seed butters with the understanding that the flavor and texture will change accordingly.
Beans: Feel free to use. Your favorite beans in this dish.
Drain and Rinse the Petite Diced Tomatoes: Be sure to drain and rinse the petite diced tomatoes really well. The purpose it to only have the diced tomatoes and not any of the tomato juice.
Food Processor Ingredients: The purpose of finely mincing the food processor ingredients is to create a smooth texture, this creates a great mouthfeel.
Aquafaba/Bean Broth/Bean Juice: Aquafaba literally means “bean water”. It refers to the starchy, viscous liquid that is found in a can of beans. The aquafaba in this recipe comes from the black beans, kidney beans, and cannellini beans (not chickpeas as commonly referenced). Do not drain or rinse it off the beans as the aquafaba is fantastic for this recipe. You will have excess aquafaba, be sure not to accidentally dump all the aquafaba that is collected in the skillet.
Garam Masala Powders: All garam masala powders are not the same. There are tons of options and blends. Use your favorite blend. Each blend tends to accent different spices within the blend. We have found that some blends tend to be slightly acidic on the backend of the palate. Feel free to adjust spices based upon the curry blend selected.
Spices: Feel free to ramp up the spices if you wish to suit your own personal preference.
Green Chiles: Be sure to check the can label as chiles typically come in mild, medium, and hot. We enjoyed the mild green chiles; however, you can select whatever heat you wish.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly flavor this dish. For most palates, we felt 1 teaspoon worked well.
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 freezes 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:

Food processor
Large skillet
Colander to drain/capture the bean aquafaba

If you try this flavor 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.

Mix Saabut Dahl (Mixed Bean Curry)

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 5.5 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Indian Inspired
Diet: Vegan

Print Recipe

Description

This Mix Saabut Dahl (Mixed Bean Curry) is the kind of Indian comfort food that instantly warms you up from the inside out.

Ingredients

Base Ingredients:

1 ¼ cup finely chopped yellow onions
1 Tablespoon minced garlic
2 teaspoons minced ginger

Food Processor Ingredients:

1 – [ 14.5 oz. can ] petite diced tomatoes, drained, rinsed
1 – [ 4 oz. can ] chopped mild green chiles, undrained *

Spice/Herb Ingredients:

½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garam masala (+/-) *
½ teaspoon coriander (+/-)
¼ to 1 teaspoon sea salt (+/-)

Other Ingredients:

1 – [ 15 oz. can ] black beans, drained into a bowl, then rinsed *
1 – [ 15 oz. can ] kidney beans, drained into a bowl, then rinsed *
1 – [ 15 oz. can ] cannellini beans, drained into a bowl, then rinsed *
¾ cup bean aquafaba (from beans above) *
½ cup water
2 teaspoons tahini (+/-) *
2 Tablespoons finely chopped fresh cilantro

Optional Ingredients:

Sprinkle chopped fresh cilantro

Serving Ideas:

Steamed rice
Naan, injera, lavash, pita, or flatbread

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Instructions

Place all the Spice/Herb Ingredients into a small bowl, whisk well, set aside.
Drain all the beans in a colander over a bowl to capture the aquafaba, set aside. Rinse the beans well, set aside.
Place all the Food Processor Ingredients into a food processor, process until all the ingredients are finely minced, set aside.
Place the finely chopped yellow onions into a large skillet and sauté on medium-high to soften, approximately 7 to 9 minutes.
Lower the heat to medium, then add the garlic and ginger to the skillet, sauté for one minute.
Then add the Spice/Herb Mix to the skillet, stir well to thoroughly mix in the spices throughout the mixture. Sauté for one minute until the spices become fragrant.
Then add the Food Processor Mix (petite diced tomatoes and green chiles), into the skillet, stir well.
Add ¾ cup aquafaba, water, and tahini, stir well to thoroughly mix, then add the beans. Simmer for for 10 to 15 minutes.
Then add the finely chopped cilantro to the skillet, stir well, and cook for 3 minutes.
Taste test for additional seasonings; if needed, add and simmer for several minutes.
Remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
After 5 minutes, stir well, top with additional chopped fresh cilantro, then serve with naan, injera, lavash, pita or flatbread, and/or steamed rice.

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: 5 (makes 5 ½ cups)

The post Mix Saabut Dahl (Mixed Bean Curry) appeared first on Monkey and Me Kitchen Adventures.

Easy Summer Almond Blueberry Salad

Ameera and Robin — Wed, 15 Jul 2026 20:54:27 +0000

Easy Summer Almond Blueberry Salad! If you’re searching for a fresh summer salad, a no-fuss side dish, or a healthy recipe that looks as good as it tastes, this one delivers big summer vibes in every bite.

This Easy Summer Almond Blueberry Salad is the kind of dish that instantly turns your lunch or dinner party into peak sunshine season. It’s ridiculously easy to make, but it tastes anything but; think crisp lettuce greens and tender baby arugula layered with juicy sweet blueberries, crunchy sliced almonds, and bright sliced green onions. Everything gets tossed in a light, zippy lemony dressing that’s flavorful without being heavy, plus it’s naturally packed with feel-good nutrition like vitamins, antioxidants, minerals, and fiber.

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 not exaggerating, this salad was absolutely delicious! We kept going back for “just one more forkful,” and honestly couldn’t get enough. Even better? The kids devoured it, which is basically the highest compliment in our house.

If you’re looking for a crowd-pleasing summer salad that’s fresh, crunchy, and bursting with sweet-tart flavor, you gotta give this one a try; it’s the kind of recipe you’ll want to make on repeat all season long.

Tips for Success:

Flavor Profile: This Easy Summer Almond Blueberry Salad is easy to make and full of summer vibes. Crispy lettuce greens, tender baby arugula, sweet blueberries, crunchy sliced almonds and sliced green onions are coated in a light, yet beautifully flavorful lemony dressing that is packed with vitamins, antioxidants, minerals, and fiber!
Sweetness: Feel free to increase or decrease the amount of maple syrup to meet your desired level of sweetness. We had family members with varying levels of desired sweetness.
Baby Arugula: Baby arugula is a peppery, tender leafy green harvested earlier than mature arugula. The leaves are softener and have a mild flavor. Baby arugula is a nutrient-dense, ultra-low-calorie leafy green that is filled with lots of vitamins (A, C, and K) and minerals (calcium, iron, and potassium). It is rich in antioxidants called glucosinolates that fight inflammation and supports everything from bone and heart health to immunity and digestion.
Baby Spring Mix Lettuce Greens: We used a Fresh ‘n Crisp Baby Spring Mix of lettuce greens. The one we used consisted of Green Leaf Lettuce, Red Leaf Lettuce, and Arugula. There are many varieties of Baby Spring Mix Lettuce Greens available. Feel free to use your favorite. We suggest purchasing a crisp We cut the lettuce greens as some of the lettuce pieces were quite large. Again, the key is using a crisp lettuce mix. Most grocery stores sell a Baby Spring Mix already washed and ready to serve. If you can’t locate a baby spring mix, then use Romaine hearts.
Almond Butter Substitutions: You can substitute the almond butter for other nut or seed butters with the understanding that the flavor and texture will change accordingly.
Toasted Almonds: To toast the almond slices, simply place the almond slices into a dry skillet. Heat over medium heat until lightly golden brown. Immediately remove from the skillet to prevent burning.
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 to 7 days in the refrigerator, undressed.

As like most salads, this does not freeze well.

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.
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)

If you try this tasty 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.

Easy Summer Almond Blueberry Salad

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Total Time: 15 Minutes
Yield: 2-3 Servings 1x
Category: Salad
Diet: Vegan

Print Recipe

Description

This Easy Summer Almond Blueberry Salad is the kind of dish that instantly turns your lunch or dinner party into peak sunshine season.

Ingredients

Dressing Ingredients:

3 Tablespoons lemon juice
1 Tablespoon pure maple syrup
2 Tablespoons [raw] almond butter *
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch to ½ teaspoon sea salt (+/-) *

Salad Ingredients:

2 cups baby arugula
5 cups Baby Spring Mix lettuce *
1 cup fresh blueberries
¼ cup sliced almonds
3 green onions, sliced

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Instructions

Place all the Dressing Ingredients into small bowl, whisk vigorously until smooth and emulsified, set aside.
Place all the Salad Ingredients into a large bowl, mix well to evenly distribute the ingredients.
Pour the Salad Dressing over the Salad Ingredients, mix well to evenly coat all the salad ingredient. 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: 2 to 3

The post Easy Summer Almond Blueberry Salad appeared first on Monkey and Me Kitchen Adventures.

Fast and Easy Persian Saffron Bean and Rice Skillet

Ameera and Robin — Sun, 12 Jul 2026 12:07:26 +0000

Fast and Easy Persian Saffron Bean and Rice Skillet! The golden notes of saffron weave through creamy beans and plump rice, delivering comfort food vibes without fuss.

Here’s a cozy, crowd-pleasing Persian Saffron Bean and Rice Skillet that feels like a warm hug straight from the stove. This fast and easy skillet braises white beans with aromatic saffron and fluffy rice, creating a wholesome and hearty meal. Perfect for weeknight dinners or a lazy weekend meal, this skillet-style Persian-inspired dish nods to tradition while keeping preparation simple, accessible, and deeply satisfying.

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

Hi there, Ameera here!

If you love saffron, then you will enjoy this dish! This recipe makes it easy to savor the world’s most expensive spice in a approachable, everyday skillet, with every forkful offering a warm, homey texture and fragrant depth that will have you reaching for seconds.

You gotta give this one a try!

Tips for Success:

Flavor Profile: This Fast and Easy Persian Saffron Beans and Rice Skillet is a cozy skillet stew filled with warming saffron, white beans, and rice. It is hearty, delicious, and comforting. This dish is a nod to the traditional Persian dish that features the world’s most expensive spice.
Saffron: Saffron is expensive. It has delicious flavor, beautiful color, and has a beautiful aroma. It is often used in the Persian cuisine. It is considered a luxury spice. Saffron is mentioned in the Bible in the Song of Solomon 4:14 as a precious spice with poetic beauty.
Amount of Saffron: A little bit goes a long way. We enjoyed an intense amount of saffron in this dish (1/2 teaspoon – gently laid on the measuring ½ teaspoon, not packed or crushed). If unsure, start with ¼ teaspoon and build from there.
Healthy Benefits of Saffron: Saffron is best known to support cognitive function, often helping individuals with Alzheimer’s disease and depression. It is a mental health and mood booster as well as being rich in powerful antioxidants and helps lower anti-inflammatory conditions. It helps lower high blood pressure and works to protect the eyes against free radical damage and age-related macular degeneration.
White Beans: We used Great Northern Beans; however, feel free to use your favorite white bean like chickpeas, cannellini beans, etc.
Amount of Servings: The amount of servings is directly related to how much cooked rice that is added to the dish. If you are looking for a saucier dish, then only use ½ cup, but if you are looking for a stew-like dish (less ‘gravy’, then use 1 cup of cooked rice.
Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this dish. If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
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 stew freezes well.

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. 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 with a lid

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.

Fast and Easy Persian Saffron Bean and Rice Skillet

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Yield: 3 3/4 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Persian Saffron
Diet: Vegan

Print Recipe

Description

Here’s a cozy, crowd-pleasing Persian Saffron Bean and Rice Skillet that feels like a warm hug straight from the stove.

Ingredients

Base Ingredients:

1 medium yellow onion, fine dice *
1 Tablespoon minced garlic
1 teaspoon minced ginger
2 cups low-sodium vegetable broth *
1 cup water

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
¼ to ½ teaspoon saffron (+/-) *
½ teaspoon cumin
¼ to 1 teaspoon sea salt (+/-) *
1 bay leaf

Other Ingredients:

¼ cup tomato sauce
1 – [ 15.5 oz. can ] white beans, drained and rinsed *
½ to 1 cup cooked and refrigerated brown rice (or rice of choice) *

Optional Toppings:

Chopped fresh cilantro or parsley

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Instructions

Place the Spice/Herb Ingredients (except the bay leaf) in 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 ginger, sauté, stir constantly for one minute.
Then add all the remaining Base Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring to a boil, then lower to a low-percolating simmer. Simmer for 3 minutes.
Add all the Other Ingredients (except the cooked rice) to the skillet, stir well, then tuck in the bay leaf and simmer for 10 minutes, stirring occasionally.
Add the cooked rice to the skillet, stir and simmer for 5 minutes.
Remove the pot from the stove, cover with a lid, and allow to sit for 5 minutes to allow the flavors to marry. Remove and discard the bay leaf. Serve topped with chopped fresh cilantro or parsley.

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: 3 (makes 3 ¾ cups)

The post Fast and Easy Persian Saffron Bean and Rice Skillet appeared first on Monkey and Me Kitchen Adventures.

Creamy Spicy Gochujang Bean Skillet

Ameera and Robin — Wed, 08 Jul 2026 16:29:44 +0000

Creamy Spicy Gochujang Bean Skillet! A pantry-friendly meal that feels indulgent, this recipe sings with bold flavors and protein-packed beans that’s perfect for cozy dinners or weeknight meal prep.

This Creamy Spicy Gochujang Bean Skillet is a budget-friendly staple you’ll crave all week long. Quick to pull together and deliciously creamy, it hits the table with comforting richness and a lively kick. White beans provide a hearty backbone, while roasted red bell peppers add a sweet, smoky depth that complements the fiery gochujang sauce. The result is a hearty, spiced skillet that’s easy on the wallet and big on flavor, making it a weeknight hero for those who love a little heat without sacrificing creaminess or substance.

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

Hi there, Ameera here!

We literally devoured this spicy dish. It is so gosh darned delicious! You gotta give this one a try, every spoonful delivers a bright, peppery sweetness balanced against a bold gochujang punch that lingers on the palate.

Don’t miss out on this crave-worthy, crowd-pleasing skillet.

Tips for Success:

Flavor Profile: This Creamy Spicy Gochujang Bean Skillet is a budget-friendly dish that is fast, easy, and delicious. It’s creamy, hearty, and full of spiciness. White beans and roasted red bell peppers swim in a spicy Gochujang sauce that is sure to please spicy heat lovers everywhere.
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.
Do Not Drain the Beans – Aquafaba/Bean Broth/Bean Juice: Aquafaba literally means “bean water”. It refers to the starchy, viscous liquid that is found in a can of beans. The aquafaba in this recipe comes from the white beans (not chickpeas as commonly referenced). Do not drain or rinse it off the white beans as the aquafaba is foundational to this recipe.
Texture: Aquafaba has a unique texture. Some individuals may not enjoy the texture of aquafaba as it can be slightly off-putting for individuals with textural issues. We enjoy the additional texture of creaminess that it adds to this dish as we feel like it is important for success of this recipe.
Sauciness: This dish is beautifully saucy.
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 Gochujang 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. You can substitute the cannellini beans for your favorite white bean like Great Northern Beans, navy beans, or chickpeas.
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:

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.
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 this flavorful skillet meal, 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.

Creamy Spicy Gochujang Bean Skillet

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Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 4 Cups 1x
Category: Dinner
Method: Stovetop
Diet: Vegan

Print Recipe

Description

Quick to pull together and oh-so-flavorful, this Creamy Spicy Gochujang Bean Skillet hits the table with comforting richness and a bold kick.

Ingredients

Skillet Ingredients:

1 cup finely diced white onions
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 cup light coconut milk [from can]
2 – [ 15.5 cans ] white beans, undrained *
1 Tablespoon Gochujang [Brown Rice Red Pepper Paste – Medium] (+/-) *
2/3 cup finely diced roasted red bell peppers *
2 teaspoons pure maple syrup (+/-)

Spice/Herb Ingredients:

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

Serving Ideas:

Steamed Rice
Chopped fresh cilantro

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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 white 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 Skillet Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring to a boil, then lower to a simmer. Simmer with a very low-percolating boil for 10 to 15 minutes, stirring occasionally until the some of the liquids have reduced.
Taste test, add additional Gochujang, if needed. If additional Gochujang is added, simmer for several minutes to infuse the flavors.
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: 4 (makes 4 cups)

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