Monkey and Me Kitchen Adventures

Tropical Cranberry Salad

Ameera and Robin — Mon, 02 Nov 2026 20:48:13 +0000

Tropical Cranberry Salad! Think vibrant, flavor-packed bites that balance sweetness and zing in every spoonful, perfect for spreading across plates beside veggie loafs, dressing, or even serving alongside simple roasted veggies for a lighter, more colorful holiday moment.

This Homemade Tropical Cranberry Salad is your Thanksgiving upgrade with a bright tropical twist: sweet, tangy cranberries meet sunny fruit flavors for a fun, crowd-pleasing side that feels festive without tasting “basic.” It’s the kind of dish that steals the show on the table, offering that classic cranberry tang you love but with a refreshing pivot from traditional cranberry sauce.

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 unusual Tropical Cranberry Sauce; it’s soooo yummy! The flavors are seriously addictive: juicy, tangy, and slightly tropical in the best way, making it one of those dishes people keep coming back for (and asking for the recipe).

If you’re looking for a Thanksgiving side that feels a little unexpected but still totally comforting, you gotta give this one a try!

Tips for Success:

Flavor Profile: This homemade Tropical Cranberry Sauce has a tropical twist that is full of fun flavors that will rock your Thanksgiving table with its unusual pivot from the traditional cranberry sauce.
Cranberry Sauce: Cranberries have natural pectin which allows the sauce to thicken naturally. As the cranberries pop in the heat, they release their natural pectin. As the sauce cools, it thickens even more.
Cranberries: Use fresh or frozen cranberries. 12 oz. of fresh cranberries is approximately 3 ½ cups.
Orange Juice: Use fresh or store-bought orange juice, just make sure that no sugar is added.
Crushed Pineapple: We used an 8 oz. can crushed pineapple, including the juices. There may be very little to no pineapple juice in the can. We do not recommend using fresh pineapple. Fresh pineapple has a natural enzyme called bromelain, which prevents the sauce from thickening. Select canned pineapple that is in 100% juice, no added sugars or syrups.
Controversial Optional Add-Ins: Our family has a lot to say about the Optional Add-Ins. No one could agree on which add-in should be allowed in this cranberry sauce. Very strong feelings about the optional add-in all the way around. First of all, let me say everyone loved this cranberry sauce with the cranberries and crushed pineapple. It is delicious. Here is a list of how the family members felt about what they loved:
- Ameera: Loved the cranberries and the pineapple. The mandarins – take them or leave them.
- Grandpa Tony: Loved the cranberries, pineapple, mandarins, and definitely the walnuts (Grandpa Tony loooves toasted walnuts).
- Yasmeen: Loved the cranberries, pineapple, and mandarins.
- Yara: Loved the cranberries and pineapple.
- Robin: Loved the cranberries, pineapple, walnuts, mandarins, and toasted coconut.
- Michael: He hates cranberries. LOL
Mandarin Oranges: Select canned or jarred mandarin oranges in 100% fruit juices, (no added sugar or syrups) drain well.
Toasting the Walnuts and Coconut: Do not toast the walnuts or coconut together.
Toasted Walnuts: Place the walnuts into a dry skillet. Toast and stir constantly over medium heat until fragrant, about 5 to 7 minutes, then immediately transfer to a plate to cool completely. Do not allow the walnuts to remain in the hot skillet to cool as they will burn. Once cooled, give them a rough chop.
Toasted Shredded Coconut: Place the shredded coconut into a dry skillet. Toast and stir constantly over medium heat until fragrant and golden brown, about 5 to 7 minutes, stirring constantly, then immediately transfer to a plate to cool completely. Do not allow the coconut to remain in the hot skillet to cool as it will burn
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:

This cranberry sauce will keep in the refrigerator for 7 days. Keep in an air-tight covered container.

This dish does not freeze well.

Pantry Products:

Crushed Pineapple: We used one 8 oz. can of Dole Crushed Pineapple in 100% Pineapple Juice. Feel free to use your favorite crushed pineapple in juice only, no added sugar or syrups.
Mandarin Oranges: We used mandarin oranges from a container of Dole Mandarin Oranges in 100% Fruit Juice – No Sugar Added. Feel free to use your favorite mandarin oranges in 100% fruit juice.
Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.

Kitchen Equipment:

Large stock pot with a lid

If you try this delicious 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.

Tropical Cranberry Salad

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes (+Rest Time)
Yield: 6-10 Servings 1x
Category: Sauce, Side
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Sauce Ingredients

12 oz. fresh (or frozen) cranberries (approx. 3 ½ cups)
½ water
¼ cup orange juice
½ cup + 2 Tablespoons pure maple syrup
1/8 teaspoon sea salt *

Other Ingredients

1 – [ 8 oz. can ] crushed pineapple, undrained *

Optional Add-Ins

½ to 1 cup toasted walnuts, toasted, rough chop
½ to 1 cup mandarin oranges
1/8 to ¼ cup shredded coconut, toasted

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Instructions

Make the Sauce by placing all the Sauce Ingredients into a medium sauce and heat over high heat until boiling. Once the mixture starts to boil, reduce the heat to medium and boil for 4 to 8 minutes or until all the cranberries burst and have thickened into a jelly-like substance, stirring constantly to prevent burning.
Once all the cranberries have popped and the sauce has thickened, add the crushed pineapple (including any juice from the can) and boil for one minute, stirring constantly. Remove from the heat.
Allow to sit for 10 minutes or longer and then place in a glass container and allow to come to room temperature. Cover and refrigerate at least 4 hours or preferably overnight.
Once the cranberry sauce is cold, add in the Optional Add-Ins, stir gently to combine.
Serve, enjoy, and refrigerate leftovers.

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: 6 to 10

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The post Tropical Cranberry Salad appeared first on Monkey and Me Kitchen Adventures.

Healthy Vegan Pumpkin Snickerdoodles

Ameera and Robin — Fri, 30 Oct 2026 18:28:59 +0000

Healthy Vegan Pumpkin Snickerdoodles! If you love vegan baking, fall spices, and guilt-free dessert cravings, this is your sign to make them ASAP.

Healthy Vegan Pumpkin Snickerdoodles are the perfect fall treat: crispy at the edges, delightfully chewy in the center, and bursting with warm pumpkin flavor. Packed with cozy spices that scream “autumn,” these cookies deliver that classic snickerdoodle tang while adding a seasonal twist that makes them feel extra special.

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

Hi there, Ameera here!

These cookies are super tasty (like, the kind that disappears fast.) Seriously, if you love soft, spiced cookies with big cozy flavor, you gotta give this recipe a try.

Perfect for Thanksgiving gatherings, cozy nights in, or any time you want that pumpkin-and-spice comfort in cookie form, these vegan pumpkin snickerdoodles are guaranteed to become a new favorite.

Tips for Success:

Flavor Profile: These Vegan Healthy Pumpkin Snickerdoodles are both healthy and delicious with crispy edges and chewy centers. Pumpkin and fall spices make for a fantastic cookie combo that is hard to resist.
Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will eventually become a sticky thick batter. Do not skip the freezer/refrigerator step as the batter will be too sticky to roll properly. We used a medium-sized cookie scoop (slightly less than 2 Tablespoons) to scoop up the batter. Cookie scoops work really well but are not required. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. Place the batter into your slightly dampened hands, then roll them into round dough balls. Roll the round dough balls into the cinnamon/sugar mixture to thoroughly coat, then place onto the baking sheet. If the batter seems too wet to work with, then simply put in the fridge for another 15 to 20 minutes to firm up. The balls will relax on the baking sheet and create dome-like dough balls before placing in the oven.
Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or date sugar or other dry sugars work equally well. You cannot substitute the dry maple sugar for a liquid maple syrup. This recipe uses both maple sugar and maple syrup.
Color of the Cookies: The color of the cookies is directly related to the dry sugar used.
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 as that works best for consistency. If you don’t have one, that is not an issue.
All-Purpose Unbleached White Flour: We adhere to a whole food plant-based diet. Dr. Campbell from the Center for Nutrition Studies permits the use of unbleached all-purpose white flour.
Cream of Tartar: Cream of tartar is used for leavening. It also helps control the texture in baking. You can substitute with baking powder if you wish with the understanding that the texture of the cookies will be slightly different.
Creamy Roasted Almond Butter: We used a creamy roasted almond butter that is runny/drippy. If using raw almond butter, the cookies may become higher and more rounded simply because raw almond butter is thicker than roasted almond butter. We recommend using roasted almond butter for this recipe.
Creamy Almond Butter [roasted] Substitutions: You can also substitute with other nut or seed butters with the understanding that the flavors will fluctuate accordingly. We have not tested any substitutions.
Pumpkin Pie Spice: Not all pumpkin pie spices are the same. Some brands accent different spices. Find one that you love. We enjoy blends that are lighter on the cloves. Feel free to use your favorite pumpkin pie spice in this recipe.
Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
Rolling Sugar/Cinnamon: We rolled our cookies twice. Rolling them once works just fine, but we did it twice because the kids liked the little extra sweetness. If you want to roll them once, then you may wish to scale back on the rolling sugar/cinnamon amounts to avoid leftovers.
Gluten Free Version: Try our gluten free Healthy Vegan Snickerdoodles if you are looking for a gluten free version.
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 at room temperature. Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

Unbleached White All-Purpose Flour: We used Bob’s Red Mill Unbleached White All-Purpose Organic Flour. We have also used King Arthur Unbleached All-Purpose Organic Flour.
Creamy Almond Butter: We used Kirkland Pure Creamy Smooth Almond Butter. Feel free to use your favorite almond butter in this recipe!
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large (14 x 20) baking sheet
Medium cookie scoop (optional)
Silicone baking sheets or parchment paper

If you try these tasty 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.

Healthy Vegan Pumpkin Snickerdoodles

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes (+20 Minute Rest Time)
Cook Time: 14-15 Minutes
Total Time: 35 Minutes
Yield: 20 Cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Healthy Vegan Pumpkin Snickerdoodles are the perfect fall treat: crispy at the edges, delightfully chewy in the center, and bursting with warm pumpkin flavor.

Ingredients

Dry Ingredients

1 ½ cups + 1 Tablespoon (7.3 oz.) all purpose, white unbleached flour *
1 Tablespoon cornstarch (or arrowroot powder)
1 cup maple sugar (or other dry sugar) *
2 teaspoons cream of tartar *
¼ teaspoon pumpkin pie spice *
¼ teaspoon cinnamon *
1 teaspoon baking soda
½ teaspoon sea salt (+/-) *

Wet Ingredients

1/3 cup pumpkin puree [canned]
1/3 cup creamy almond butter, roasted (runny/drippy) *
3 Tablespoons pure maple syrup
2 teaspoons vanilla
1 teaspoon lemon juice

Rolling Ingredients

½ cup maple sugar (or other dry sugar)
2 teaspoons cinnamon *

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Instructions

Preheat the oven to 350 F, middle rack.
Line a large baking sheet with a silicone pad or parchment paper, set aside.
Place the all the Dry Ingredients into a large bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the almond butter (and other wet ingredients) into the flour (dry ingredients), scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and sticky.
Place the dough in the freezer for 20 minutes or in the refrigerator for 30 minutes.
In the meantime, place all the Rolling Ingredients into a medium-sized bowl, mix well, set aside.
Remove the dough from the freezer/refrigerator. Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll into a smooth ball with damp hands, then place into the rolling sugar, roll the dough ball into the sugar mixture to evenly coat the ball, then place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking. Repeat until all the dough has been rolled and coated with the cinnamon/sugar mixture.
Place in a 350 F preheated oven for 14 to 15 minutes (largely dependent upon the size of the cookies) or until fully set. Note: The cookies will puff high, then flatten near the end of the baking period.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then 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 20 cookies

The post Healthy Vegan Pumpkin Snickerdoodles appeared first on Monkey and Me Kitchen Adventures.

Easy Gochujang Cabbage Fried Rice

Ameera and Robin — Mon, 26 Oct 2026 17:26:00 +0000

Easy Gochujang Cabbage Fried Rice! This flavorful and craveable skillet meal is surprisingly easy to make without spending hours in the kitchen and brimming with nourishing goodness.

This Easy Gochujang Cabbage Fried Rice is packed with big flavor: spicy, sweet, and savory all in one comforting bowl. Tender cabbage adds a lightly crisp, veggie-forward bite, while gochujang brings that signature Korean heat that’s balanced just enough with a touch of sweetness and salty depth. If you love Asian-inspired meals, quick weeknight dinners, or anything spicy and satisfying, this fried rice hits the sweet spot.

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 a great fried rice, and this one is seriously delicious, you gotta try it. There’s something about that bold gochujang flavor that makes every forkful feel exciting, while the cabbage keeps it fresh and flavorful (not heavy).

It’s the kind of meal that comes together fast, smells amazing while it’s cooking, and tastes even better once everything gets tossed together just right. If you’re craving easy spicy fried rice with a Korean twist, this is your sign, make a batch and enjoy it warm, cozy, and full of that irresistible sweet-heat goodness.

Tips for Success:

Flavor Profile: This Gochujang Cabbage Fried Rice is full of delicious spicy, sweet and salty deliciousness. If you enjoy spicy Asian foods, then this tasty dish is just for you.
Taste Testing the Sauce: The good news is you can taste test the sauce as you are building it. Be sure not to add the cornstarch while you are in the taste testing phase. This way you can get a very solid picture of what the sauce tastes like before committing it to the recipe. Once you are happy with the flavor, then add the cornstarch. The cornstarch thickens the sauce when it cooks, and the cornstarch flavor is cooked away once it gets hot.
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.
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.

Leftovers and Freezing:

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

This fried rice 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.
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.
Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.

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 Gochujang Cabbage Fried Rice

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Yield: 6 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Korean Inspired
Diet: Vegan

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Description

This Easy Gochujang Cabbage Fried Rice is packed with big flavor: spicy, sweet, and savory all in one comforting bowl.

Ingredients

Base Ingredients

1 – [ 16 oz. ] shredded cabbage/carrot (coleslaw mix) *
¼ cup water

Sauce Ingredients

¼ cup reduced-sodium tamari *
1 Tablespoon + 1 teaspoon rice vinegar
3 Tablespoons pure maple syrup (+/-)
½ teaspoon molasses *
1 Tablespoon natural peanut butter
2 teaspoons gochujang (+/-) *
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch to ¼ teaspoon sea salt (+/-) *
1 teaspoon cornstarch (or arrowroot powder)

Other Ingredients

3 cups cooked and refrigerated brown rice (or rice of choice) *
¼ to ½ cup roasted peanuts (optional)

Optional Toppings

Sprinkle green onions, sliced
Sprinkle roasted peanuts

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Instructions

Place all the Sauce Ingredients into a small bowl, whisk to combine, set aside.
Add the coleslaw mix into a large skillet, heat over medium-high heat for 5 to 7 minutes, add ¼ cup of water, sauté until the cabbage reaches the desired tenderness. Add a splash of water, if needed, to prevent burning.
Add the Sauce Mixture and increase the heat to a high heat, stir constantly until the sauce starts to thicken about one minute, then reduce the heat to medium and add the cooked and refrigerated rice and roasted peanuts, stir well to ensure all the rice, cabbage, and peanuts are evenly coated, then heat for several minutes until the rice is hot and heated through. Be sure to watch the mixture to ensure it does not burn.
Remove the skillet from the heat. Sprinkle on optional toppings, if desired, then serve and enjoy!

Notes

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

Servings: 4 (makes 6 cups)

The post Easy Gochujang Cabbage Fried Rice appeared first on Monkey and Me Kitchen Adventures.

Vegan Creamy Chicken Rice Soup

Ameera and Robin — Wed, 21 Oct 2026 19:02:26 +0000

Vegan Creamy “Chicken” Rice Soup! If you’re looking for a dairy-free, vegan soup that tastes comforting, hearty, and flavorful, without compromising on creaminess, this one delivers all the cozy feels.

This Vegan Creamy “Chicken” Rice Soup is pure comfort in a bowl: lusciously creamy, deeply savory, and seriously satisfying. Aromatic herbs and warm spices take center stage, building that irresistible homemade taste you want from a weeknight meal (and then some).

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

Hi there, Ameera here!

We ate this Vegan Creamy “Chicken” Rice Soup all up in no time, and honestly, I can’t blame us, it was that good. It’s incredibly delicious, wonderfully savory, and full of those cozy flavors that make you want “just one more bite” until the pot is basically empty.

If you’re into comfort food that still feels light, flavorful, and satisfying, you have to give this one a try, you’ll be glad you did.

Tips for Success:

Flavor Profile: This Vegan Creamy “Chicken” Rice Soup is lusciously creamy, with a delicious savory element that really elevates the flavor. Full of aromatic herbs and spices that are the star of this tasty soup, it is comfort food at its finest.
Creaminess: This soup is lightly creamy; however, the broth can thicken in the refrigerator as the rice starches thicken.
Diced Carrots and Celery: Cut the carrots and celery into a small dice in order to allow them to become tender in a timely basis.
Flour and Almond Butter: When cooking the flour and almond butter, the veggies will clump up with the flour and almond butter. Stir constantly to thoroughly cook the raw taste out of the flour. You will see that the flour will begin to stick to the bottom of the skillet/pot. That is fine, just make sure that it does not burn. Once the liquids are added, bring the liquids to a boil and gently scrape the flour off the bottom of the pot/skillet. This will help thicken the broth. The broth will continue to thicken over time.
Flour: We used an unbleached all-purpose flour. You can pretty much use your favorite flour in this soup recipe.
Almond Butter Substitutions: Feel free to use your favorite nut or seed butter with the understanding that the flavor and texture will change accordingly. We have not tested any substitutions.
Rice: We used brown rice. Feel free to use your favorite rice in this recipe. Start on the low end of the rice and add more as needed to get the desired ratio of broth to rice.
Poultry Seasoning: Poultry Seasoning is a spice/herb blend of delicious and savory herbs generally used to season poultry which typically consists of sage, thyme, onion, black pepper, marjoram, celery seed, and cayenne. We love it in this soup. Feel free to use your favorite poultry seasoning.
Dissolve the Miso Paste: When adding the miso paste be sure to that it is thoroughly dissolved into the broth.
White Miso Paste: The white miso paste adds delicious dimension to the soup. It adds an element of savoriness and has excellent umami flavor. Do not leave it out. If you are concerned with price (it is not overly expensive as it lasts for a long time in the fridge), just type in “miso” in our search bar and you will find tons of recipes using miso.
Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this soup. 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 soup.
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.

This soup 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.
Poultry Seasoning: We used Frontier Co-Op Organic Poultry Seasoning. Feel free to use your favorite poultry seasoning.
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.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large, deep skillet (or soup stockpot)

If you try this fun and delicious 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 Creamy Chicken Rice Soup

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 30-40 Minutes
Total Time: 45 Minutes
Yield: 4 Cups 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

This Vegan Creamy “Chicken” Rice Soup is pure comfort in a bowl: lusciously creamy, deeply savory, and seriously satisfying.

Ingredients

1 medium yellow onion, fine dice
2 celery ribs, small dice
2 carrots, small dice
1 Tablespoon minced garlic
2 Tablespoons flour (of choice) *
2 Tablespoons almond butter *
2 cups water
2 cups low-sodium vegetable broth *
¼ cup nutritional yeast
1 Tablespoon white miso paste *

Spice/Herb Ingredients

½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon poultry seasoning (+/-) *
Pinch dried ground rosemary (+/-)
¼ teaspoon dried ground mustard powder
1/8 teaspoon sweet paprika
Pinch turmeric (optional)
¼ to ½ teaspoons sea salt (+/-)
¼ to ½ teaspoon black pepper (+/-)
1/8 teaspoon dried crushed pepper flakes (optional)

Other Ingredients

½ teaspoon lemon juice
½ to 1 cup cooked and refrigerated brown rice (or rice of choice) *
½ cup frozen peas, thawed

Optional Toppings

Sprinkle chopped fresh parsley

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Instructions

Place the Spice/Herb Ingredients (except the dried crushed pepper flakes) into a small bowl, mix well, set aside.
In a large, deep skillet (or soup stockpot), sauté the diced yellow onions, celery, and carrots. Heat over medium-high heat for 7 to 9 minutes until nearly tender. Add a splash of water, if needed, to prevent burning.
Next add the minced garlic over medium-high heat for 1 minute.
Then add the almond butter and flour, stir continuously for several minutes to prevent burning. In a nutshell you are continuously stirring the flour and almond butter until all the veggies are coated in flour and almond butter and appear clumpy. The flour may start to stick to the bottom on the skillet, which is fine, but you don’t want it to burn.
Next add the water and vegetable broth, bring to a boil, stir with a stiff wooden spoon lightly scraping the bottom of the skillet/pot to pull up the flour off the bottom that may have stuck. This will help the liquids thicken.
Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Simmer for 15 to 25 minutes or until the veggies are fully tender.
Once the veggies are fully tender, add the cooked and refrigerated rice, lemon juice, peas and the crushed red pepper flakes, stir to incorporate, simmer for 5 minutes.
Top individual servings with a generous sprinkle chopped fresh parsley, 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: 3 (Makes 4 cups)

The post Vegan Creamy Chicken Rice Soup appeared first on Monkey and Me Kitchen Adventures.

Easy Vegan Zaatar Mac and Cheese

Ameera and Robin — Sun, 18 Oct 2026 21:17:32 +0000

Easy Vegan Zaatar Mac and Cheese! If you’re looking for a healthy vegan comfort food with a fun and flavorful twist that still tastes indulgent, this one is a must-try.

This Middle Eastern inspired Easy Vegan Zaatar Mac and Cheese skillet is pure comfort food bursting with fragrant herbs and all the cozy vibes you crave. The magic is in the ultra-creamy sauce, made with cashew cream and the signature Middle Eastern spice blend zaatar, creating a mac and cheese that’s velvety, rich, and wholesome without feeling heavy. Best of all, it’s easy to make (no complicated chopping or extra prep), so you can whip up a seriously satisfying meal on busy days.

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

Hi there, Ameera here!

And yes, this mac and cheese is officially on Mom’s Top 10 List for 2026, and I totally get why: it’s super yummy in the most comforting, crave-worthy way.

If you’re a zaatar lover, you’re going to fall head over heels, because those aromatic, herby, tangy notes make every bite taste fresh and special. I’m not kidding when I say you gotta give this one a try—it’s the kind of dish that disappears fast, whether you’re feeding family or treating yourself to a cozy bowl of plant-based goodness.

Tips for Success:

Flavor Profile: This Middle Eastern inspired Easy Vegan Zaatar Macaroni and Cheese skillet dish is bursting with delicious zaatar flavors. The ultra creamy sauce is a blend of cashew cream and the Middle Eastern spice blend, zaatar, making for a delicious mac and cheese that is velvety, creamy, and wholesome. Easy to make, no chopping and is the perfect comfort food for a hearty appetite.
Flavor: This mac and cheese is a flavorful dish which features zaatar. If you are not a huge fan of zaatar, then consider skipping this recipe.
Za’atar: Za’atar is a spice blend that is a staple in Middle Eastern cooking (as well as some Mediterranean cooking). It typically includes dried herbs like oregano, wild thyme, marjoram, toasted sesame seeds, dried sumac, and sea salt. Each region/country of the Middle East has their own special blend of za’atar herbs and spices that may also include cumin or coriander, or even hyssop. Middle Easterners literally put it on everything from bread to potatoes to chicken, cauliflower to popcorn.
Za’atar – Love it or Hate it: We have found that most people (outside of Middle Easterners) either love it or hate it. Mom actually hated za’atar when she first tried it, now she absolutely loves it. She thinks it is almost an acquired taste. Mom and Dad LOVE za’atar. Yasmeen and Yara love it too.
Za’atar – High Speed Blender: Do not blend the zaatar spice in the high-speed blender with the other blender ingredients. Blended zaatar can taste a little bitter if over blended.
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 4 ½ 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 dish can be frozen.

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.
Ume Plum Vinegar: We used Eden Ume Plum Vinegar. Feel free to use your favorite flavor of ume plum vinegar. We get a lot of questions about ume plum vinegar. It is fairly inexpensive and adds amazing flavor. You can find it in most health food grocery stores or online. You can leave it out if you can’t find it, adjust your ingredients accordingly. We highly recommend locating ume plum vinegar as it has beautiful flavor. If you are concerned about buying it only for this recipe, no worries, we have quite a few recipes using ume plum vinegar. Simply type ume plum vinegar in our search bar to locate other amazing recipes using this tasty vinegar.
Zaatar: We used Tyme Foods Zaatar Dip, Sprinkle, or Rub (classic). It contains no fillers, no substitutions, no oils are added and is gluten free. Tyme Foods also sells a salt-free blend as well as a sesame-free blend. Feel free to use your favorite za’atar seasoning. Be sure to read labels as many za’atar seasoning contains oils.
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 boil the pasta
Large skillet
High-Speed Blender

Easy Vegan Zaatar Mac and Cheese

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Yield: 5 Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: American, Middle Eastern Inspired
Diet: Vegan

Print Recipe

Description

This Middle Eastern inspired Easy Vegan Zaatar Mac and Cheese skillet is pure comfort food bursting with fragrant herbs and all the cozy vibes you crave.

Ingredients

Base Ingredients

1 cup [raw] cashews
¾ cup low-sodium vegetable broth *
1/3 cup water
¼ cup diced roasted red bell peppers *
1 Tablespoon + 2 teaspoons red wine vinegar
1 teaspoon ume plum vinegar *
¼ cup nutritional yeast

Spice/Herb Ingredients

1 teaspoon onion powder
1 ½ teaspoon garlic powder
2 Tablespoons dried minced onions
½ teaspoon dried ground mustard powder
Pinch to 1 ¼ teaspoon sea salt (+/-) *

Other Ingredients

4 ½ cups cooked elbow macaroni (or pasta of choice)
2 teaspoons zaatar (+/-) *

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Instructions

Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then drain well (discard water), set aside until Step 3.
Cook the elbow macaroni according to package directions, drain, rinse with cold water to remove any excess starch, shake well, set aside.
Place all the Base Ingredients (including the soaked cashews) and all the Spice/Herb Ingredients into a high-speed blender. Blend on high until smooth and emulsified, then place the sauce into a large skillet.
Heat the sauce over medium heat until heated through (approximately 3 to 4 minutes), stirring frequently, then add the cooked elbow macaroni and zaatar 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 Easy Vegan Zaatar Mac and Cheese appeared first on Monkey and Me Kitchen Adventures.

Healthy Vegan Pumpkin Chocolate Chip Cookies

Ameera and Robin — Wed, 14 Oct 2026 18:12:20 +0000

Vegan Healthy Pumpkin Chocolate Chip Cookies! If you love cookies that feel wholesome but still taste seriously indulgent, these vegan pumpkin chocolate chip cookies hit the sweet spot every time (and yes, they’re basically impossible to resist).

These Vegan Healthy Pumpkin Chocolate Chip Cookies are the kind of treat you’ll keep coming back to: crispy, golden edges paired with a delightfully chewy center. Infused with real pumpkin and cozy fall spices, each bite tastes like autumn baked into a cookie, while melty chocolate chips bring that irresistible sweet finish.

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

Hi there, Ameera here!

Oh yes, I absolutely love, love, love these pumpkin chocolate chip cookies, they’re the perfect cozy bake for snack time, movie nights, or any day you want your kitchen to smell amazing. But hey, that’s just me!

Trust me, you gotta give this one a try if you’re craving a vegan cookie that’s both comforting and satisfying, with a hint of that classic pumpkin-spice vibe and chocolate chips in every bite.

Tips for Success:

Flavor Profile: These Vegan Healthy Pumpkin Chocolate Chip Cookies are delicious with crispy edges and chewy centers. Pumpkin, spices, and chocolate chips make for a fantastic cookie combo that is hard to resist.
Batter Discussion and Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will eventually become a sticky thick batter. We used a medium-sized cookie scoop (slightly less than 2 Tablespoons) to scoop up the batter. Cookie scoops work really well, but are not required. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. Place the batter from the cookie scoop into your slightly dampened hands, then roll them into round dough balls. Then very slightly flatten into a very thick disk and place onto the baking sheet. If the batter seems too wet to work with, then simply put the bowl of cookie dough into the fridge for 15 to 20 minutes (or freezer for 10 minutes) to firm up. Using damp hands will create a shiny smooth texture for the cookie ball and makes for a prettier cookie.
Coconut Sugar (or other dry sugar): We used coconut sugar, but maple sugar or date sugar or other dry sugars work equally well. You cannot substitute the dry coconut sugar for a liquid maple syrup. This recipe uses both coconut sugar and maple syrup. Additionally, we have not tested using chopped dates; however, our opinion would be that the batter may be too gooey.
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 as that works best for consistency. If you don’t have one, that is not an issue.
All-Purpose Unbleached White Flour: We adhere to a whole food plant-based diet. Dr. Campbell from the Center for Nutrition Studies permits the use of unbleached all-purpose white flour.
Thin Edged Spatula: It is important to use a thin-edged spatula to avoid tearing up the cookie bottoms. When removing a cookie from the cookie sheet, look at the spatula (top and bottom) and remove any remnants (cookie pieces) that stuck to the top or bottom of the spatula. This allows the spatula edge to remain clean to avoid a drag effect which ruins the bottoms of the cookies. It takes a few extra minutes to constantly keep the edge clean, but it is totally worth the tiny bit of extra effort.
Creamy Almond Butter [roasted] Substitutions: You can also substitute with other nut or seed butters with the understanding that the flavors will fluctuate accordingly. We have not tested any substitutions. Be sure to use an almond butter that is dripping and runny. Avoid overly thick almond butter that will not evenly distribute through out the cookie dough.
Pumpkin Pie Spice: Not all pumpkin pie spices are the same. Some brands accent different spices. Find one that you love. We enjoy blends that are lighter on the cloves. Feel free to use your favorite pumpkin pie spice in this recipe.
Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
Gluten Free Version: Try our gluten free Healthy Vegan Chocolate Chip Cookies if you are looking for a gluten free version if you are looking for chocolate chip cookies. Although note that the chocolate chip cookie version that is Gluten Free does not have pumpkin in it.
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:

Cookies last generally 3 to 4 days. Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

Unbleached White All-Purpose Flour: We used Bob’s Red Mill Unbleached White All-Purpose Organic Flour. We have also used King Arthur Unbleached All-Purpose Organic Flour.
Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large (14 x 20) baking sheet
Medium cookie scoop (optional)
Silicone baking sheets or parchment paper
Thin-edged spatula

If you try these delicious cookies, 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.

Healthy Vegan Pumpkin Chocolate Chip Cookies

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: 13-14 Minutes
Total Time: 29 Minutes
Yield: 22 Cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

These Vegan Healthy Pumpkin Chocolate Chip Cookies are the kind of treat you’ll keep coming back to: crispy, golden edges paired with a delightfully chewy center.

Ingredients

Dry Ingredients

1 ½ cups + 1 Tablespoon (7.3 oz.) all purpose, white unbleached flour *
2 Tablespoons cornstarch (or arrowroot powder)
1 cup coconut sugar (or other dry sugar) *
½ teaspoon pumpkin pie spice *
½ teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt (+/-) *

Wet Ingredients

1/3 cup pumpkin puree [canned]
1/3 cup creamy almond butter, roasted (runny/drippy) *
1 teaspoon molasses *
3 Tablespoons pure maple syrup
2 teaspoons vanilla

Other Ingredients

1 cup vegan chocolate chips

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Instructions

Preheat the oven to 350 F, middle rack.
Line a large baking sheet with a silicone pad or parchment paper, set aside.
Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the almond butter (and other wet ingredients) into the flour (dry ingredients), scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and sticky.
Stir in the chocolate chips. Stir to fully incorporate the chocolate chips.
Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll into a smooth ball with damp hands, very slightly flatten in a very thick disk, then place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking.
Place in a 350 F preheated oven for 13 to 14 minutes (largely dependent upon the size of the cookies) or until set.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 9 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then 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 22 cookies

The post Healthy Vegan Pumpkin Chocolate Chip Cookies appeared first on Monkey and Me Kitchen Adventures.

Fusion Red Lentil Rice Stew

Ameera and Robin — Sun, 11 Oct 2026 14:07:39 +0000

Fusion Red Lentils and Rice Stew! Craving a nourishing comfort food bowl or a hearty option for meal prep, this stew delivers everything you want: satisfying texture, big flavor, and wholesome nutrition in one pot.

This Fusion Red Lentils and Rice Stew is the kind of cozy, spoon-in-the-bowl dinner you’ll want on repeat, an effortless mashup of Indian and Middle Eastern flavors that feels both comforting and exciting. Made with tender red lentils and fluffy rice, it’s simmered until rich and velvety, then warmed up with a fragrant blend of bold spices that bring that signature “just-right” depth to every bite.

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 this delicious red lentil rice stew, it’s pure comfort food in a bowl. The kind of meal that instantly makes the kitchen smell amazing and has you going back for “just one more spoonful.”

If you love cozy, spiced, hearty dinners (the effortless kind), you gotta give this one a try; it’s flavorful, filling, and totally deserves a spot in your regular rotation.

Tips for Success:

Flavor Profile: This Fusion Red Lentils and Rice Stew is an easy and delicious fusion of Indian and Middle Eastern flavors. It is perfect comfort food for everyday dinner meals. Filled with warming Indian and Middle Eastern spices, rice, and red lentils, this dish is sure to be a nutritious and satisfying meal. The spice level is on the low-to-moderate level but can easily be increased.
Consistency: This stew has a loose porridge-like consistency. Often times after it has sat in the refrigerator (if there are leftovers), it will thicken up even more. You can add some water to loosen it up back into a porridge-like consistency when reheated.
Rice: The key to this dish is the rice selection. We used a brown rice; however, any rice will work perfectly. Just make sure to select a rice that does NOT takes a long time to cook. Check package directions on timing. When checking the rice for tenderness, taste test, if not tender, just continue to cook until tender. If all the liquid evaporates, then add more water (about ½ to 1 cup) and continue to simmer until tender. Repeat the process above until the rice is done. Please note that the timing of cooking dry rice is based upon several factors: 1) the type of rice selected 2) the brand of rice selected 3) the age of the rice and 4) the cooking method. Each plays a factor in how long rice takes to cook. We used Ben’s Whole Grain Brown Rice for this dish because it cooks fairly quickly compared to other brands. Brands like Lundberg will not work in this recipe as this brand takes longer to cook.
Rinse the Red Lentils: Be sure to rinse the red lentils really well, then tend to foam up while rinsing, continue to rinse until the water runs clear.
Health Benefits of Red Lentils: Red lentils are full of plant-based protein, fiber, and essential minerals. Red lentils contain folate and magnesium, which help improve blood flow to reduce heart disease risks. Red lentils are low on the glycemix index which slows digestion and helps prevent blood sugar spikes. They have great fiber and help feed a healthy gut.
Amount of Water: If the lentils and rice are still not tender and all the liquid has been absorbed, feel free to additional water and allow to continue to cook.
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.
Middle Eastern Seven Spices: There are many different versions of Middle Eastern 7 Spice Blends largely dependent on regional differences. The most common and consistent spices are allspice, cinnamon, coriander, cloves, cumin, and nutmeg. If you have Middle Eastern 7 Spice Blend in your spice cabinet, then feel free to use it. If you don’t want to purchase Middle Eastern 7 Spice Blend, then feel free to ramp up the curry powder and skip the “fusion” part of this recipe.
Spices: Feel free to ramp up the spices if you wish to suit your own personal preference.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly flavor this soup. For most palates, we felt 1 ½ teaspoons 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 3 to 4 days in the refrigerator. Store in a covered air-tight container.

This stew freezes well.

Pantry Products:

Red Lentils: We used Clear Creek Red Lentils. They are delicious. Feel free to use your favorite red lentils.
Rice: We used Ben’s Whole Grain Brown Rice for this dish. Feel free to use your favorite brand and type of rice.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large stock pot 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.

Fusion Red Lentil Rice Stew

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: 50 Minutes
Total Time: 65 Minutes
Yield: 5 ¾ Cups 1x
Category: Stew
Method: Stovetop
Cuisine: Indian Inspired, Middle Eastern Inspired
Diet: Vegan

Print Recipe

Description

Ingredients

Base Ingredients

1 medium yellow onion, fine dice
1 Tablespoon minced garlic
2 teaspoons minced ginger
2 Tablespoons tomato paste
5 cups water
½ cup dry rice, (of choice), rinsed well *
1 cup red lentils, rinsed well *

Spice/Herb Ingredients

1 teaspoon onion powder
1 teaspoons garlic powder
1 teaspoon cumin (+/-)
1 ¾ teaspoons curry powder (+/-) *
¾ teaspoon Middle Eastern Seven Spices Blend (+/-) *
½ teaspoon ground mustard powder (+/-)
¼ teaspoon coriander (+/-)
¼ to 1 ½ teaspoons sea salt (+/-)
Pinch to 1/8 teaspoon cayenne pepper (+/-)

Other Ingredients

1 cup light coconut milk (from can)

Optional Ingredients

Sprinkle chopped fresh cilantro

Serving Ideas

Naan, pita, or flatbread

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Instructions

Rinse the red lentils really well with cold water for several minutes until the water is clear and no longer foamy, set aside.
Place all the Spice/Herb Ingredients into a small bowl, whisk well, set aside.
In a large stockpot, sauté the diced onions over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
Reduce the heat and add the minced garlic, minced ginger, and tomato paste, sauté for 1 minute, then add the Spice/Herb Mix and sauté for 30 seconds until the spices become fragrant.
Then add the 5 cups of water. Bring to a boil. Add the rice, stir well. Place a lid on the pot and simmer with a low-percolating boil for 10 minutes.
After 10 minutes, remove the lid and add the red lentils, stir well, then place the lid back on and simmer with a low-percolating boil for 17 to 20 minutes, stirring occasionally. Test the rice for tenderness. The rice should be nearly tender. If the rice is still hard or very chewy, evaluating the liquids and add more water if needed to continue to simmer the rice. See notes on rice.
After the rice is nearly tender, add the light coconut milk, stir well to incorporate. Simmer with a low-percolating boil (uncovered) for an additional 8 to 10 minutes, stirring frequently.
Taste test to evaluate spices. If more are needed, add and simmer for several more minutes until the desired flavor is achieved.
When the stew has thickened and the rice (and red lentils) are perfectly tender and has become creamy and consists of a loose porridge-like consistency, it is done.
Remove from the stove, serve with naan, pita, (or flatbread) and a sprinkle of fresh cilantro.

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 ¾ cups)

The post Fusion Red Lentil Rice Stew appeared first on Monkey and Me Kitchen Adventures.

Easy Governor’s Chickpea Fried Rice

Ameera and Robin — Tue, 06 Oct 2026 22:06:38 +0000

Easy Governor’s Chickpea Fried Rice! It’s quick to make, easy to customize to what you’ve got on hand, and absolutely ideal for busy weeknights when you want takeout vibes without the delivery wait.

This Easy Governor’s Chickpea Fried Rice is my kind of fast: a cozy, Chinese-inspired dish that turns plain leftover rice into something seriously crave-worthy. Loaded with hearty chickpeas and packed with big punchy-sour, sweet, and salty flavor, every bite hits that perfect balance that makes you keep going back for “just one more spoonful.”

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 a great fried rice that makes quick work of our leftover rice, and this one totally delivered; we devoured it. The sauce clings to every grain, the chickpeas add satisfying bite, and the flavor is deliciously bold.

If you’re looking for an easy and healthy chickpea fried rice recipe with that classic Chinese takeout energy, you gotta give this one a try!

Tips for Success:

Flavor Profile: This Easy Governor’s Chickpea Fried Rice is a fast and easy Chinese dish that is filled with punchy-sour, sweet, and salty deliciousness. The rice is coated in a sticky sauce that is pure comfort food.
What is the Difference Between Governor’s and General Tso’s? Governor’s and General Tso’s are very similar. Governor’s generally has a more ginger flavored sauce. General Tso’s is often served with broccoli while Governor’s is often accompanied with bell peppers. Governor’s often has peanuts, but we left them out, feel free to add them if you wish. Dependent on who you talk to, it would appear that Governor’s is often spicier. We kept this dish at a mild to moderate heat level so our kids could enjoy the dish. Feel free to increase the crushed red pepper flakes to increase the heat if you wish.
Sherry Vinegar: Sherry vinegar is often used with the Governor’s recipe. It has a sharp, clean tang to it. If you are not into a little tang, then feel free to cut it back or feel free to use rice vinegar if you wish; however, if you use rice vinegar, then scale back, starting on the low side and taste testing as you go.
Sweet and Sour: If you want more sour, then use less maple syrup. If you enjoy more sweetness, then use the full 3 Tablespoons of maple syrup.
Taste Testing the Sauce: The good news is you can taste test the sauce as you are building it. Be sure not to add the cornstarch while you are in the taste testing phase. This way you can get a very solid picture of what the sauce tastes like before committing it to the recipe. Once you are happy with the flavor, then add the cornstarch. The cornstarch thickens the sauce when it cooks and the cornstarch flavor is cooked away once it gets hot.
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.
Why Give the Chickpeas a Rough Chop? Place the chickpeas on a cutting board and give them a very rough chop. Do not over-chop them. It’s perfectly fine to have plenty of whole chickpeas. Rough chopping some of the chickpeas creates a better mouthfeel. If you do not want to give them a rough chop that is perfectly fine as well. If some of the chickpea skins peel off, simply discard them.
Why Finely Chop the Red Bell Pepper? Finely chopping the red bell pepper, allows for a great distribution of the bell peppers, and allows for them to cook quickly for this rice stir fry.
Crushed Red Pepper Flakes: If you enjoy a spicy dish, increase the amount of red pepper flakes.

Leftovers and Freezing:

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

This dish can be frozen.

Pantry Products:

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.
Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.

Kitchen Equipment:

Large skillet

If you try this bold 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 Governor’s Chickpea Fried Rice

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 15-20 Minutes
Total Time: 25 Minutes
Yield: 3 ½ Cups 1x
Category: Dinner, Lunch
Method: Stovetop
Cuisine: Asian Inspired
Diet: Vegan

Print Recipe

Description

This Easy Governor’s Chickpea Fried Rice is my kind of fast: a cozy, Chinese-inspired dish that turns plain leftover rice into something seriously crave-worthy.

Ingredients

Base Ingredients

1 red bell pepper, fine dice *
1 – [ 15.5 oz. can ] chickpeas, drained, rinsed, drained well, rough chop *
2 cups cooked and refrigerated brown rice (or rice of choice) *
4 to 5 green onions, sliced

Sauce Ingredients

¼ cup reduced-sodium tamari *
2 Tablespoons sherry vinegar *
3 Tablespoons pure maple syrup (+/-)
1 teaspoon molasses *
1 Tablespoon minced garlic (+/-)
1 Tablespoon minced ginger (+/-)
Pinch to ¼ teaspoon crushed red pepper flakes (+/-)
1 Tablespoon cornstarch (or arrowroot powder)

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Instructions

Prep all the Base ingredients as the recipe comes together quickly. In other words, chop the red bell pepper, rough chop the chickpeas, and slice the green onions, set aside.
Place all the Sauce Ingredients into a small bowl, whisk to well combine, set aside.
Add the finely diced red bell peppers into a large skillet, heat over medium-high heat for 5 to 7 minutes or until they reach the desired tenderness. Add a splash of water, if needed to prevent burning.
Add the roughly chopped chickpeas, and sauté for several minutes, then add the Sauce Mixture and increase the heat to a high heat, stir constantly until the sauce starts to thicken, reduce the heat to medium, then cook for several minutes.
Add the cooked and refrigerated rice and sliced green onions, stir well to ensure all the rice and green onions are evenly coated, then heat for several minutes until the rice is hot and heated through. Be sure to watch the mixture to ensure it does not burn.
Remove the skillet from the heat. Serve and enjoy!

Notes

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

Servings: 2 to 3 (makes 3 ½ cups)

The post Easy Governor’s Chickpea Fried Rice appeared first on Monkey and Me Kitchen Adventures.

Healthy Vegan Whole Wheat Pumpkin Scones

Ameera and Robin — Sat, 03 Oct 2026 18:43:50 +0000

Healthy Vegan Whole Wheat Pumpkin Scones! If you’re craving easy vegan baking with wholesome ingredients, these scones are a delicious go-to and great with a cup of coffee or tea.

These Healthy Vegan Whole Wheat Pumpkin Scones are soft, hearty, and irresistibly cozy: packed with warm pumpkin pie spices and an extra cinnamon boost that makes every bite feel like fall in the best way. Lightly sweet and naturally satisfying, they turn out tender and wonderfully textured, with a delicate crumb that’s perfect for breakfast or an anytime snack when you want something comforting but still feel-good.

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

Hi there, Ameera here!

Everyone devoured these pumpkin scones, and honestly, we didn’t stand a chance. Yasmeen and Yara both loved them, and we quickly turned into that “hands off my scone” kind of family. I’m not even exaggerating: we fought over the last one, which is the ultimate review in our house.

So yes, you’ve gotta give this one a try. If you’re looking for healthy vegan pumpkin scones that taste absolutely indulgent (without being overly sweet), consider this your sign to bake a batch ASAP.

Tips for Success:

Flavor Profile: These Healthy Vegan Whole Wheat Pumpkin Scones are soft, fluffy and filled with delicious pumpkin pie spices with and extra boost of cinnamon. Lightly sweet, these healthy scones are moist with great texture perfect for breakfast or as a delicious snack.
Dough: When mixing the dough in the bowl, use a stiff wooden spoon, turning the mixture over and over until the flour has been completely incorporated. The dough will initially seem dry, but keep mixing with the stiff wooden spoon to fully incorporate the flour, eventually it will all mix in, and you will be left with a stiff dough that is slightly sticky; that is exactly what you want.
Purpose of the Lemon Juice: Lemon juice is used in baking to trigger chemical leavening and tenderize dough.
Baking: While baking the scones will puff up high, then toward the very end of the baking period, they will come down a little bit, but they should still remain decently high.
Scone Texture: These healthy scones have a slightly different texture than a traditional scone that is filled with butter. Traditional scones are crumblier. These scones are not crumbly, but they are soft, light and fluffy.
Whole Wheat Flour Substitutions: We used whole wheat flour, but you can use whole wheat pastry flour or all-purpose flour with the understanding that the texture may be slightly different.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
Sweetness: These scones are very lightly sweet. We enjoyed the slight extra sweetness that the maple syrup glaze adds to the scones.
Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. You can use your favorite cinnamon in this recipe; however, we suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor.
Pumpkin Pie Spice: Not all pumpkin pie spices are the same. Some brands accent different spices. Find one that you love. We enjoy blends that are lighter on the cloves thereby reducing any sharp notes. Feel free to use your favorite pumpkin pie spice in this recipe.
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 3 days at room temperature . Store in a covered air-tight container.

These scones freeze well.

Pantry Products:

Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
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:

Large cookie sheet (14×20 inches – or similar size)
Silicone pads or parchment paper

If you try these delicious scones, 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.

Healthy Vegan Whole Wheat Pumpkin Scones

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 20 Minutes
Cook Time: 16-17 Minutes
Total Time: 36 Minutes
Yield: 8 Scones 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

These Healthy Vegan Whole Wheat Pumpkin Scones are soft, hearty, and irresistibly cozy: packed with warm pumpkin pie spices.

Ingredients

Dry Ingredients

2 cups (9.1 oz.) whole wheat flour *
2 teaspoons baking powder
½ teaspoon baking soda
½ cup coconut sugar (or other dry sugar) *
½ teaspoon cinnamon *
2 teaspoons pumpkin pie spice *
½ teaspoon sea salt *

Wet Ingredients

½ cup pumpkin puree (canned) *
¼ cup almond butter *
1/3 cup unsweetened applesauce
½ teaspoon molasses *
1 teaspoon vanilla
2 Tablespoons pure maple syrup
1 teaspoon lemon juice

Optional Toppings

Glaze with pure maple syrup
Sprinkle Whole Food Plant Based Powdered Sugar
Sprinkle chopped walnuts (or nuts of choice)
Sprinkle cinnamon

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Instructions

Preheat the oven to 400 F, center rack.
Line a large cookie sheet with parchment paper (or silicone pads), set aside.
Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will feel like the dough is too dry, keep turning the dough and mixing in the bowl until all the ingredients are completely incorporated and the flour is fully incorporated. The dough will be stiff and slightly sticky. Press the dough into a dough ball with the wooden spoon.
Sprinkle flour out onto a flat surface, then dump the dough ball onto the lightly floured surface. Pat and press the dough together to create a thick round disk about 7 inches in diameter. The disk should be about ¾-ish inch thick. With the sides of your (floured) palms form to create a circle that is cohesive, round, and even in thickness.
Using a sharp knife or bench scraper, cut the dough in half, then in half again. You now have four triangular pieces. Then cut each piece in half, you now have 8 pieces in total (cut and shaped like a pizza).
Gently pick up each piece and place onto the baking sheet, blunt or dull the sharp edges by slightly rounding them out, then place onto the parchment paper (or silicone pad) covered baking sheet about 3 inches apart.
Optional Toppings Instructions:Option 1: Glaze with Maple Syrup: Before baking use a pastry brush or your fingers, completely glaze the tops and sides of each of the scones with maple syrup. Option 2: Sprinkle with Whole Food Plant Based Powdered Sugar: After baking and completely cooled, sprinkle with Whole Food Plant Based Powdered Sugar (or regular powdered sugar if your diet allows).Option 3: Sprinkle with Chopped Walnut (or nuts of choice): Before baking, lightly press the tops with chopped walnuts (or include the chopped walnuts inside the dough rather than on top!)Option 4: Sprinkle with Cinnamon: Before baking sprinkle with a dusting of cinnamon.What we did: Before baking, we glazed the unbaked scones with maple syrup and then we then sprinkled the tops with cinnamon. For half of them, after they completely cooled, we sprinkled some Whole Food Plant Based Powdered Sugar on top for some extra pizzaz.
Place in a 400 F preheated oven (center rack) for 16 to 17 minutes or until the scones are set.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes, then move them to a cooling rack. Allow to cool for 20 minutes, then 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 8 scones

The post Healthy Vegan Whole Wheat Pumpkin Scones appeared first on Monkey and Me Kitchen Adventures.

Cranberry Orange Bliss Balls

Ameera and Robin — Wed, 30 Sep 2026 19:28:16 +0000

Cranberry Orange Bliss Balls! If you love citrus-forward, no-fuss recipes, these are absolutely a must-try!

These Cranberry Orange Bliss Balls are the ultimate bite-sized treat: sweet, tart, and bursting with bright citrus flavor that tastes like sunshine in every mouthful. Packed with tangy cranberries and aromatic orange zest, they hit the perfect balance of sweet and tangy, with a little “just one more” energy that’s hard to resist. Best of all, they’re easy to make and ideal when you need a quick pick-me-up between meals.

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

Hi there, Ameera here!

We also have to say: we LOVE orange zest and cranberries together—it’s one of those flavor combos that instantly feels festive and refreshing at the same time. The zingy orange notes make the tart cranberries taste even brighter, and together they create that cozy, sweet-tart magic you’ll want to come back to again and again.

Honestly, if you love citrus, you gotta give this one a try! Make a batch, keep them in the fridge, and enjoy them whenever you need something satisfying, flavorful, and homemade without spending hours in the kitchen.

Tips for Success:

Flavor Profile: These Cranberry Orange Bliss Balls are perfectly sweet, tart, citrusy, and utterly delicious. They are easy to make and are the perfect pick-me-up to help you power through until your next meal. Perfect as a snack or treat.
Taste the Mixture: The beauty of these tasty cranberry orange bliss balls is that you can taste them before fully committing to shaping them into balls.
Why are the Dried Cranberries Divided? The reason they are divided is so that you can see the small pieces of dried cranberries in the balls. Otherwise, if you add the whole amount and all of it gets blitzed in the food processor, while the taste may be the same, you won’t get those pretty little pieces of cranberries to show through the balls.
Tart Flavor: If you are not a fan of tart and zesty flavors, coming from the cranberries and orange zest, then consider skipping this recipe.
Orange Zest: If you love orange zest then this recipe is for you. If you are not a fan of orange zest then consider skipping this recipe.
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, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, they may be a little stickier dough than anticipated. You may need to adjust by adding a tad biåt more rolled oats.
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.

These bliss balls freezes well.

Pantry Products:

Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free.
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
Small (1 Tablespoon) cookie scoop (optional)

If you try these festive bliss balls, 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.

Cranberry Orange Bliss Balls

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 (+30 Minute Rest Time)
Yield: 22 Bliss Balls 1x
Category: Dessert, Snacks
Diet: Vegan

Print Recipe

Description

These Cranberry Orange Bliss Balls are the ultimate bite-sized treat: sweet, tart, and bursting with bright citrus flavor that tastes like sunshine in every mouthful.

Ingredients

Base Ingredients

9 Medjool dates, pitted
½ cup rolled oats *
½ cup [raw] almond slivers
2/3 + ¼ cup dried cranberries, divided
Zest of 1 orange (approx. 1 teaspoon packed)
3 to 4 Tablespoons orange juice
¼ + 1/8 teaspoon sea salt *

Optional Coating

¼ cup unsweetened shredded coconut *
Zest of 1 orange
1 teaspoon dry sugar (of choice) *

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Instructions

Place all the Base Ingredients (2/3 cup of dried cranberries – see Step 3) into a food processor and process until the mixture starts to come together in a lump, approximately 1 minute.
Test the “dough mixture” by pinching it to see if it holds together easily. If too dry, add an additional 1 to 2 teaspoons of orange juice, repeat until the dough holds together nicely. If too wet, add an additional tablespoon of rolled oats, repeat until the dough forms a big lump in the food processor.
Add the remaining ¼ cup of dried cranberries and pulse off and on for 5 seconds (or less) just to break up the cranberries into small pieces.
When the mixture holds it shape easily, scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll into a firm ball and set on a plate. Repeat until all the mixture has been rolled into balls. Place the plate in the refrigerator for 30 minutes to firm up.
If making the Optional Coating, place all the Optional Coating Ingredients into a small bowl and pinch and grind (with your fingertips) the orange zest into the shredded coconut and sugar, this takes about 1 to 2 minutes. This will infuse the orange flavor into the coconut and sugar with the natural oils of the orange zest. Then roll the bliss balls into the coating and set on a plate. Place in the refrigerator for 30 minutes to firm up.
Once firm, move to an air-tight container, then store them in the refrigerator. They also freeze well.

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: Makes 22 balls

The post Cranberry Orange Bliss Balls appeared first on Monkey and Me Kitchen Adventures.