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 No reviews

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

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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)

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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

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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 1 review

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

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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

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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.

Fast and Easy Gochujang Sesame Noodles

Ameera and Robin — Sun, 27 Sep 2026 22:24:38 +0000

Fast and Easy Gochujang Sesame Noodles! If you love spicy noodles, this is the kind of quick dinner that feels like a treat without the fuss.

This Fast and Easy Gochujang Sesame Noodles recipe is one of those weeknight dinners that delivers serious flavor with minimal effort. In 15 minutes or less, you’ll have tender, cozy noodles coated in a glossy, spicy-sweet Korean gochujang sauce with nutty sesame goodness. It’s bold, punchy, and deeply satisfying, perfect when you’re craving something fast but still crave-worthy.

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 need a reason to make it ASAP, this one hit the top of the charts for the entire family, and honestly, we totally get why. The spicy flavors are exciting but still balanced, and the sesame adds that rich, comforting touch that keeps everyone coming back for seconds.

It’s the kind of dish that turns a regular dinner into a little moment everyone looks forward to, so don’t overthink it: you gotta give this one a try!

Tips for Success:

Flavor Profile: This Fast and Easy Gochujang Sesame Noodles is full of punchy and spicy Korean heat and yummy noodles. Ready in less than 15 minutes, this quick dinner is sure to please lovers of spicy foods.
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.
Adults/Kids: This recipe is for adults who can handle some heat. It is absolutely delicious, but it does pack a slight wallop of heat on the backend of the pallet. If you are concerned about heat but enjoy Gochujang, select a mild version of gochujang.
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 heat level 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.
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.
Pasta: We used traditional spaghetti noodles. Feel free to use your favorite noodles; however, if you use a thinner noodle, then you may find you need to scale back on the amount as it takes more sauce to coat thinner noodles. Conversely if you use a thicker noodle, you may find that you can use more noodles.
Gluten Free Pasta/Noodles: Be sure to thoroughly rinse gluten free noodles as they are very starchy and can create a thicker clumpier sauce due to all the starch. Also, gluten free pasta tends to be more fragile than regular pasta and you may find that it breaks easily, stir gently.
Looking for Other Recipes that Use Gochujang:
- Vegan Gochujang Mac and Cheese
- Creamy Spicy Gochujang Bean Skillet
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:

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.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
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.

Kitchen Equipment:

Large stock pot

If you try this tasty noodles, 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 Gochujang Sesame Noodles

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 5 Minutes
Cook Time: 8-10 Minutes
Total Time: 15 Minutes
Yield: 4 ½ Cups 1x
Category: Dinner, Lunch
Method: Stovetop
Cuisine: Korean
Diet: Vegan

Print Recipe

Description

This Fast and Easy Gochujang Sesame Noodles recipe is one of those weeknight dinners that delivers serious flavor with minimal effort.

Ingredients

Sauce Ingredients

¼ cup reduced-sodium tamari *
3 Tablespoons pure maple syrup (+/-)
2 Tablespoons tahini *
2 Tablespoons tomato paste
1 Tablespoon + 1 teaspoon gochujang (+/-) *
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch to 1/8 teaspoon sea salt (+/-) *
3 Tablespoons water
2 Tablespoons toasted sesame seeds
1 teaspoon cornstarch (or arrowroot powder)

Other Ingredients

8 oz. uncooked noodles/spaghetti (or noodles of choice) *

Optional Toppings

Green onions, sliced
Toasted sesame seeds

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Instructions

Place all the Sauce Ingredients into a small bowl (except the cornstarch and toasted sesame seeds), whisk to thoroughly combine. Then add the cornstarch, whisk well until dissolved into the sauce, then add the toasted sesame seeds, mix, set aside.
In a large stockpot, bring water to boil, cook the noodles according to the package directions, drain well in a colander, and set aside.
In the same large stockpot that you cooked the noodles, which is now empty, place the pot back on the burner, add the sauce and the cooked noodles. Stir well to evenly coat the noodles. Allow to cook over medium heat for several minutes. 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

Servings: 4 (makes 4 ½ cups)

The post Fast and Easy Gochujang Sesame Noodles appeared first on Monkey and Me Kitchen Adventures.

Peanut Butter Chocolate Puffed Quinoa Crunch Bars

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

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

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

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

Hi there, Ameera here!

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

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

Tips for Success:

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

Leftovers and Freezing:

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

These bars freeze well.

Pantry Products:

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

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

Kitchen Equipment:

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

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

Peanut Butter Chocolate Puffed Quinoa Crunch Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

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

Print Recipe

Description

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

Ingredients

Base Ingredients

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

Other Ingredients

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

Chocolate Coating/Drizzle Ingredients

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

Optional Toppings

Sprinkle finely chopped roasted peanuts

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Instructions

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

Notes

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

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

Servings: 12 bars

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

Vegan Gochujang Mac and Cheese

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

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

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

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

Hi there, Ameera here!

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

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

Tips for Success:

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

Leftovers and Freezing:

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

This mac and cheese freezes well.

Pantry Products:

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

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

Kitchen Equipment:

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

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

Vegan Gochujang Mac and Cheese

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

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

Print Recipe

Description

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

Ingredients

Base Ingredients

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

Spice/Herb Ingredients

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

Other Ingredients

5 cups cooked elbow macaroni (or pasta of choice)

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Instructions

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

Notes

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

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

Serving: 4 (makes 5 cups)

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

Vegan Roasted Pear Ricotta Walnut Salad

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

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

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

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

Hi there, Ameera here!

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

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

Tips for Success:

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

Leftovers and Freezing:

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

This salad does not freeze well.

Pantry Products:

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

Kitchen Equipment:

Whisk (or fork)
Large skillet

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

Vegan Roasted Pear Ricotta Walnut Salad

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

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

Print Recipe

Description

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

Inspired By Chef Zouheir

Ingredients

Dressing Ingredients

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

Skillet Ingredients

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

Salad Ingredients

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

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Instructions

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

Notes

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

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

Servings: 4

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

Italian Lemon Pasta Salad

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

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

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

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

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

Hi there, Ameera here!

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

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

Tips for Success:

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

Leftovers and Freezing:

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

This salad does not freeze well.

Pantry Products:

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

Kitchen Equipment:

Large stockpot (for boiling pasta)

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

Italian Lemon Pasta Salad

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

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

Print Recipe

Description

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

Ingredients

Salad Ingredients

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

Dressing Ingredients

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

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Instructions

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

Notes

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

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

Servings: makes 5 ½ cups

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

Vegan Strawberry Chia Pudding

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

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

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

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

Hi there, Ameera here!

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

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

Tips for Success:

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

Leftovers and Freezing:

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

This chia pudding is best when eaten fresh.

Pantry Products:

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

Kitchen Equipment:

High-speed blender

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

Vegan Strawberry Chia Pudding

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

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

Print Recipe

Description

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

Inspired by Baked by Melissa

Ingredients

Fruit Ingredients:

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

Base Ingredients:

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

Optional Toppings:

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

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Instructions

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

Notes

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

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

Servings: 4

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