Monkey and Me Kitchen Adventures

Vegan Maple Glazed Banana Nut Scones

Ameera and Robin — Thu, 16 Apr 2026 01:14:43 +0000

Vegan Maple Glazed Banana Nut Scones! Ideal for weekend brunch, these scones boast a cake-like texture—crisp-edged and crunchy topping.

Light and fluffy, these Vegan Maple Glazed Banana Nut Scones are everything you crave in a cozy morning treat. Each bite delivers moist, tender crumb with a balanced kiss of sweetness, while the maple glazed walnuts adds a delightful crunch with a comforting aroma that lingers in the kitchen.

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

Hi there, Ameera here!

We absolutely devoured these Whole Food Plant Based scones, and I’m not shy about saying they’re crave-worthy, crowd-pleasing, and weeknight-friendly all at once. They come out so soft and fluffy, with a wholesome, banana-bread vibe that’s elevated by toasty nuts and a gentle maple sweetness.

It’s the kind of recipe you’ll want to bookmark for when you’re hosting friends or curling up with a cup of coffee on a chilly morning. They’re incredibly satisfying—so so good. Give this one a try and savor the nourishing, plant-powered goodness that makes your kitchen smell like a cozy bakery.

Tips for Success:

Flavor Profile: These Vegan Maple Glazed Banana Nut Scones are delicious. They are light and fluffy, and full of maple banana nut yumminess. They are moist, lightly sweet, and have fantastic texture.
Scone Texture: These healthy scones are not going to have the same texture that you would expect from a traditional scone. Traditional scones are made with white sugar, butter, heavy cream or buttermilk and eggs. They generally have a delicate, slightly crumbly texture, the interior is light flaky and tender. This Whole Food Plant Based scone has more of a cake-like texture but is still fantastic and delicious. It looks like a scone but is a healthier version in comparison to traditional scones.
Medium to Advanced Bakers: Please be advised that this recipe is not difficult; however, it does require some general baking intuition and skill when making scones due to trusting the feel of the dough and understanding the general mechanics of making scones. A degree of patience is required when making these scones as it is not a recipe to rush through.
All-Purpose White Flour: We used an organic, unbleached all-purpose white flour to make these scones. Feel free to use your favorite all-purpose flour.
Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent.
Amount of Bananas: Place approximately 2 ½ to 3 overripe brown speckled bananas (peeled) into a medium-sized bowl and thoroughly mash into a pudding-like mixture. Mash them really well, you should not see any overly large visible chunks of bananas. We use our hands to really mash them into that pudding-like texture. RESIST the urge to use more than 1 cup of thoroughly mashed bananas or you could potentially have gooey scones.
Dough: At first when stirring the dough, it will seem too dry, but in order to fully incorporate the flour, you will need to switch from a stiff spoon or hard silicone spatula to using your hands to get the dough to become saturated, then stop, do not overmix. The dough should not separate but adhere to one big ball of batter. Dust the top of the ball of batter with some flour, then dump into the parchment paper-lined (bottom only) cake pan. Push the dough and flatten to the edges of the cake round (8-inch). Freeze the dough for 15 to 20 minutes.
8-Inch Round Cake Pan: Using an 8-inch round cake pan allows the dough to rest and creates the general round shape needed to later cut into scone triangles.
Line only the Bottom of the Round Cake Pan: Use a parchment paper round for the bottom of the cake pan. After placing the parchment paper in the bottom of the pan, lightly dust before flattening the dough to the edges of the cake pan.
Why Freeze the Dough: Freezing the dough prevents too much sticking to the bench scraper. It also improves the texture by preventing excess spreading of the dough resulting in thicker scones.
Bench Scraper: Using a small bench scraper allows for a simple even cut. Be sure to wash the bench scraper between cuts if any dough sticks to the bench scraper. This will prevent drag which will tear the next cut of scones and ruin them. If you do not have a bench scraper, a large chef’s knife will work fine, just cut down in one even cut. Do not drag the knife. Clean the knife in between cuts.
Lifting the Dough Scones: Use the bench scraper to ensure the triangles are thoroughly cut through, then slide the bench scraper or large spatula underneath the dough triangles and move to the baking sheet. You can also use your hands once you use the bench scraper to get underneath the edges of the scones.
Large Side of the Triangle on the Outside of the Baking Sheet: Be sure that all the large ends of the triangles are on the outside and all the small ends are pointed inward to prevent overbrowning.
Shaping the Scones: Take a few extra minutes to reshape the scones (if needed) on the baking sheet before using the maple glaze. Blunt the short end of the triangles so they are not pointy simply by pressing the pointy end back onto the dough. If you have any pointy edges at the large top side of the triangle, press the dough back and round them off. Do not cut them off, gently press the dough with the side of your hand.
Pastry Brush: Use a pastry brush to glaze the scones. If you do not have a pastry brush, simply dip your fingers into the glaze and use them to coat the scones. Try not to get too much of the maple glaze on the baking sheet as it will caramelize and potentially burn. If you happen to get too many pools of maple syrup on the baking dish, simply use a paper towel and wrap it around your finger and absorb it up into the paper towel before putting the scones in the oven.
Potential Overbrowning/Foil: When the scones have been in the oven for 15 minutes, remove and cover with a large sheet of foil, just lay it over top of the scones. This will prevent them from over-browning as the maple glaze will start to scorch. You can also use parchment paper but double it.
Maple Syrup Glaze: The maple syrup glazes the entire surface of the scone, except the bottom. This will cover any flour that was used to dust the surface. Use a pastry brush if you have one and be sure to glaze every side except the bottom.
Maple Glazed Walnuts: Dump the walnuts into the maple syrup water mixture, thoroughly coat, then strain off any excess maple syrup/water. Then generally place them on top of the scones.
Sweetness: These scones are lightly sweet.
Coconut Sugar: We used coconut sugar, but other dry sugars like date sugar, maple sugar or other dry sugars will work great in this recipe.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
Gluten Free: This recipe is not gluten free. If you would like them to be gluten free, then use 1:1 gluten free flour. We have not tested this recipe using a gluten free flour. If you are looking for a gluten free version of this recipe, we have one that is similar made with almond flour and peanut butter: Peanut Butter Banana Cookie Scones.
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 for 4 days. Store in a covered air-tight container.

These scones freeze well.

Pantry Products:

Organic Unbleached All-Purpose Flour: We used King Arthur Organic Unbleached All-Purpose Flour. Feel free to use your favorite white all-purpose flour.
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.

Kitchen Equipment:

Large 15 x 21 baking sheet with silicone pad
8-inch round cake pan
Parchment paper
Pastry brush (optional)
Small bench scraper (optional)
Fine-mesh strainer (optional) – used to drain the chopped walnuts

If you try these tasty 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.

Vegan Maple Glazed Banana Nut Scones

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Author: Monkey and Me Kitchen Adventures
Prep Time: 40 Minutes
Cook Time: 19-20 Minutes
Total Time: 60 Minutes
Yield: 8 Scones 1x
Category: Breakfast, Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

Light and fluffy, these Vegan Maple Glazed Banana Nut Scones are everything you crave in a cozy morning treat.

Ingredients

Dry Ingredients:

2 ½ cups (11.6 oz.) unbleached all-purpose white flour *
½ cup coconut sugar (or other dry sugar like date or maple) *
1 ½ teaspoons cinnamon *
Pinch nutmeg
1 Tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt

Wet Ingredients:

1 cup thoroughly mashed bananas *
2 Tablespoons unsweetened almond butter *
¼ cup unsweetened plain plant milk
1 teaspoon vanilla
1 Tablespoon lemon juice

Glaze Topping Ingredients:

2 Tablespoons pure maple syrup
2 teaspoons water

Nut Topping Ingredients:

2 Tablespoons pure maple syrup
1 teaspoon water
¾ to 1 cup chopped walnuts

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Instructions

Line an 8-inch round cake pan with parchment paper (bottom only), dust the parchment paper with some flour, set aside.
Line a large (15 x 21 or similarly large) baking sheet with parchment paper or silicone pad, set aside.
Thoroughly mash several spotted bananas, measure 1 cup of mashed bananas, set aside.
Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
Add all the Wet Ingredients (including the 1 cup of thoroughly mashed bananas) to the dry ingredients and mix well with a stiff spoon, then continue mixing by hand to incorporate all the ingredients. At first it will appear that the dough is too dry, keep mixing by using your hands until the dough comes together.
The dough should feel slightly firm, but still somewhat flimsy and slightly sticky. Form a ball of dough inside the bowl. Dust the top of the dough with some flour, then gently dump the ball of dough into the parchment paper-lined 8-inch cake. Sprinkle with some additional flour (if needed). Press the dough disk down evenly to fill the 8-inch round cake pan, pushing the dough to the sides of the round cake pan. Cover with plastic wrap and place in the freezer for 15 to 20 minutes.
Preheat the oven to 400 F, center rack.
After 15 to 20 minutes, gently dump the slightly frozen dough out onto a very lightly floured surface, remove the parchment paper, then divide into 8 even triangles, by cutting the dough in half down the middle, then in half again, repeat until you have 8 equal triangular pieces. A small bench scraper works well for this job. In between every cut, wash the bench scraper and dry thoroughly if any dough sticks to the bench scraper. If you do not have a bench scraper, a large chef’s knife works well too.
Place the dough triangles onto the parchment/silicone lined large baking sheet with the smaller part of the triangle facing inward. Shape the dough – see recipe notes.
Place 2 Tablespoons of maple syrup and 2 teaspoons of water in a small bowl, whisk. Then brush the maple mixture all over the tops and sides of the dough scones.
In another bowl, place 2 Tablespoons of maple syrup and 1 teaspoon of water, whisk to combine, then dump the chopped walnuts into the maple syrup mixture, mix well to endure all the chopped nuts are evenly coated, then strain off the maple syrup so all only the maple syrup coated walnuts are left in the bowl, then generously top the scones with the coated walnuts. Important Note: Be sure to drain off any excess maple syrup off the walnuts to prevent excess runoff of maple syrup.
Place in a 400F preheated oven for 15 minutes. At the 15-minute mark, place a large sheet of loose foil (or parchment paper) over top of the scones to prevent the tops from burning.
Place back in the oven, and bake for another 4 to 5 minutes or until a toothpick comes out clean.
Remove the scones from the oven and allow the scones to cool on the baking sheet for 2 minutes, then move them to a cooling rack. Allow to cool for 10 to 20 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

Notes

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

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

Servings: Makes 8 scones

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The post Vegan Maple Glazed Banana Nut Scones appeared first on Monkey and Me Kitchen Adventures.

Instant Pot Vegan Turkish Lentil Bulgur Cabbage Stew

Ameera and Robin — Mon, 13 Apr 2026 15:00:27 +0000

Instant Pot Vegan Turkish Lentil Bulgur Cabbage Stew! Perfect for meal prep or a chilly-day, this plant-based stew checks all the boxes for flavor, nutrition, and weeknight practicality.

This Instant Pot Vegan Turkish Lentil Bulgur Cabbage Stew is the cozy, low-fat hug your weeknight dinners deserve. Picture tender, melty cabbage swimming in a rich, tomato-forward broth, with hearty brown lentils and bulgur soaking up all the warmth of Turkish spices. Each spoonful delivers comforting depth from tomato goodness and aromatic notes like cumin, paprika, and garlic, while the pressure-cooked texture keeps the dish light yet satisfying.

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

Hi there, Ameera here!

This stew is hearty and sticks to your ribs with lentils and bulgur, plus irresistibly melty cabbage that swoops in to deliver cozy comfort. I love how the tomato-rich broth envelopes every bite, balancing savory spice with a bright, tomato-kissed tang.

It’s the kind of dish that feels indulgent without the heaviness—rich in plant-powered protein and fiber, yet light on calories. You gotta give this one a try!

Tips for Success:

Flavor Profile: This Turkish Lentil Bulgur Cabbage Stew is a cozy, low-fat, tomato-rich stew featuring melty tender cabbage, brown lentils, and bulgur filled with warming Turkish spices in a flavorful tomato broth. This stew has a porridge-like consistency. There is a slight vinegar twang from the hot sauce.
Texture: This stew is rich and thick and has a porridge-like consistency. If you have textural issues, you may wish to skip this recipe.
Low Fat Dish Expectations: This dish is designed to be a low-fat dish. It is not going to taste as decadent as a dish that has a higher fat content. It is very delicious for what it is and that is a low-fat dish. We want to make sure the reader understands this before contemplating making it and to adjust expectations accordingly.
Tomato Paste: Make sure you take an extra minute to smash in the tomato paste and try to incorporate it into the liquids before closing the IP lid. This will help prevent tripping the “Burn” feature on the Instant Pot.
Cabbage Wedges: Cut just a small piece off the end of the stalk (just to clean it up), then cut the cabbage in half. Take the one half and cut it into fourths. Keep the stalk (hard part) intact. Do not remove it. Then lay it the wedges down on top of the broth, press them down into the liquid. The broth should cover nearly all of the cabbage wedges. It’s ok if they are not fully submerged in the broth, as long as the bottom of the wedges touch the broth.
Why Cabbage Wedges and Not Chopped Cabbage: The traditional Turkish recipe uses cabbage wedges. You can use chopped cabbage if you wish, but do not chop the cabbage too small as they will simply melt into the stew and become part of the broth. We enjoyed the wedges as they do become very tender and fall part. They work so nicely in this tasty stew.
Brown Lentils: Brown lentils work best in this stew. You can substitute other lentils, but you will have to adjust the cooking times accordingly.
Instant Pot: The use of the instant pot provides excellent results.
Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to help speed up the cooking process when combining tomatoes with lentils.
Spices: Feel free to adjust the spices to suit your personal preferences.
Liquid Smoke: The liquid smoke is used to give the red peppers a more smokey quality as the Turkish cuisine uses a lot of red pepper paste. We didn’t use red pepper paste. We used red bell peppers and sweet paprika with some liquid smoke. You can substitute the liquid smoke for some smoked paprika. Go light on the smoked paprika if using it for a substitution. We have not kitchen tested this as a substitution.
15-Minute Rest: It is important to allow this dish to rest for 15 minutes to let the flavors marry. You will find that that spicy/heat will mellow as the dish cools.
Amount of Sea Salt: Our family was divided over how much sea salt was needed to properly season this dish. Feel free to add more or use less.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

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

This stew freezes well.

Pantry Products:

Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
Bulgur: We used Spicy World Bulgur #2 Medium Coarse Grind. Feel free to use your favorite bulgur.
Lentils: We used Palouse Brand Small Brown Lentils. They are delicious. They hold their shape well and have a slightly nutty taste to them. Feel free to use your favorite brown or green lentils.
Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke. Feel free to use your favorite liquid smoke.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Instant Pot or Ceramic/Enamel Lined Dutch Oven or similarly large stock pot

If you try this comforting stew, 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.

Instant Pot Vegan Turkish Lentil Bulgur Cabbage 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: 14 Minutes (Instant Pot)
Total Time: 29 Minutes
Yield: 10 Cups 1x
Category: Dinner, Stew
Method: Instant Pot
Diet: Vegan

Print Recipe

Description

This Instant Pot Vegan Turkish Lentil Bulgur Cabbage Stew is the cozy, low-fat hug your weeknight dinners deserve.

Ingredients

Base Ingredients:

1 large yellow onion, fine dice
1 red bell pepper, fine dice
1 Tablespoon minced garlic
1 Tablespoon tomato paste *
2 cups water
2 cups low-sodium vegetable broth *
1 – [ 14.5 oz. can ] petite diced tomatoes *
1 cup dry brown lentils, rinsed *
½ cup #2 bulgur, rinsed *
½ medium green cabbage, cut in wedges (stem intact) *
¼ teaspoon hickory flavored liquid smoke *
¼ teaspoon baking soda *

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
1 teaspoon sweet paprika
1 teaspoon cumin (+/-)
¼ teaspoon black pepper (+/-)
½ to 1 ½ teaspoon sea salt (+/-) *

Other Ingredients:

1 Tablespoon lemon juice
2 teaspoons hot sauce *

Optional Topping Ingredients:

Chopped fresh parsley
Crushed red pepper

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Instructions

Instant Pot Instructions:

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
Place all the Base Ingredients (except the cabbage wedges) and the Spice/Herb Mix into the Instant Pot. Stir well to incorporate the tomato paste into the mixture, then lay the cabbage wedges on top and press the cabbage wedges down into the liquids. It’s OK if the cabbage wedges are not fully submerged.
Set the Instant Pot to Manual Pressure High for 14 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.
Immediately after all the pressure is released, carefully remove the lid, add in the lemon juice and hot sauce, stir to incorporate, then place the lid back on, twist to secure, then allow the stew to sit and rest for 15 minutes in the covered Instant Pot to allow the flavors marry.
Serve topped with fresh chopped parsley, crushed red pepper, and/or flatbread.

Oven/Stovetop Instructions:

Preheat the oven to 400 F, center rack. (Skip if doing stovetop)
Follow all the Instant Pot instructions, except place into a large, heavy Dutch Oven.
Cover tightly and roast in the oven for 1 hour and 30 minutes or until the cabbage, lentils, and bulgur are perfectly tender. If doing stovetop, bring to a boil, then immediately lower to a simmer, cover, and cook at a gentle simmer for 1 to 1 ½ hours until the cabbage, lentils, and bulgur are perfectly tender. Resist the urge to remove the lid and stir. However, do check the liquids toward the end to ensure the dish is not drying out. If needed, add some extra vegetable broth/water.
When tender, remove from the oven/stovetop, remove the lid, add in the lemon juice and hot sauce, stir to incorporate. Allow to sit off the heat and rest for 15 minutes to let the flavors marry.
Serve topped with fresh chopped parsley, crushed red pepper, and/or flatbread.

Notes

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

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

Servings: 6 to 10 (makes 10 cups)

The post Instant Pot Vegan Turkish Lentil Bulgur Cabbage Stew appeared first on Monkey and Me Kitchen Adventures.

No-Bake Puffed Quinoa Peanut Butter Cookies

Ameera and Robin — Wed, 08 Apr 2026 18:54:13 +0000

No-Bake Puffed Quinoa Peanut Butter Cookies! Each cookie delivers satisfying crunch from the puffed quinoa, followed by a rich, nutty peanut butter finish that coats your palate in wholesome goodness.

These No-Bake Puffed Quinoa Peanut Butter Cookies are a crave-worthy bite of crispy, crunchy delight, packed with puffed quinoa pearls and creamy peanut butter that melt into each other for an irresistible texture contrast. With no baking required, these treats come together quickly, making them the perfect healthy snack or post-workout bite. If you crave a dessert that feels both indulgent and nourishing, these no-bake cookies hit that sweet spot with a crisp-to-chewy texture profile and a satisfyingly balanced peanut butter flavor that will keep you reaching 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!

We absolutely loved these delicious cookies! You gotta give this one a try, because the combination of puffed quinoa and creamy peanut butter creates a peanut butter bliss that’s light yet deeply satisfying. The no-bake method means you’re treating yourself to something homemade and wholesome in a flash, perfect for busy weeknights or a leisurely weekend kitchen session.

Trust me, once you bite into one, you’ll be hooked by the crisp texture, the subtle sweetness, and that irresistible peanut butter glow. Give these no-bake puffed quinoa peanut butter cookies a try and savor a snack that’s as tasty as it is easy to make.

Tips for Success:

Flavor Profile: These No-Bake Puffed Quinoa Peanut Butter Cookies are filled with crispy, crunchy puffed quinoa peanut butter goodness.
Texture: The texture is crispy and crunchy! It is reminiscent of a Nestle Crunch candy bar except with peanut butter instead of chocolate.
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.
Peanut Butter: Be sure to use runny peanut butter. Do not use thick, clumpy peanut butter. We use Fresh Thyme Old-Fashioned Creamy unsweetened peanut butter (dry roasted peanuts and sea salt only). Feel free to use your favorite unsweetened smooth peanut butter. Be sure to mix it well so it is smooth and creamy.
Mixture: When mixing the “batter”, you want the mixture to be able to hold its shape well. Press the mixture together with a stiff spatula against the side of the bowl to see if it holds it shape. It should hold its shape easily. If it seems too crumbly (falling apart), then add another tablespoon of peanut butter until it holds it shape together. If not, the cookies will fall apart when eating them.
Make them Pretty: Using a 2 Tablespoon-sized cookie scoop works best when making perfect dome-shaped cookies. You will need to potentially wash the cookie scoop with warm water about every 4 to 6 cookies. Scoop up the ‘quinoa batter’, press hard against the side of the bowl to firmly fill the scoop, then press the scoop trigger. If the scoop trigger creates a small divot on the top of the cookie, then simply press the cookie together using your fingers. OR, if prettiness is your goal, then if you have a large round Tablespoon measuring spoon, you can press the top of the cookie into the tablespoon measuring spoon to make it perfectly round on top. You do not need to pick up the cookie, simply place the tablespoon on top of the cookie (while on the cookie sheet) and press downward a tad. If the cookie sticks to the tablespoon, simply tap the tablespoon onto your palm a few times and it will slide out. You may need to rinse the tablespoon in warm water a few times, in between cookies, if needed.
Melting the Chocolate for the Drizzling: To melt the chocolate chips, simple place about 1/4 cup of vegan semi-sweet or dark chocolate chips into a small bowl and microwave for about 25 seconds and stir. Continue to microwave in 10 second intervals and stirring until the chocolate has been completely melted. Optional: Add 1 teaspoon of runny tahini to the melted chocolate for a runnier chocolate. Then drizzle by spoon or place a small sandwich bag into a small juice glass. Spoon the melted chocolate into the sandwich bag. Push it all to one corner. Twist the bag and snip off the corner, then drizzle over the cookies. Allow to sit until the chocolate has set. If needed, place in the freezer for a quick chocolate set.
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.
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 7 to 10 days in the refrigerator. Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

Crispy Puffed Quinoa: We used Z Natural Foods Organic Crispy Puffed Quinoa. Feel free to use your favorite puffed quinoa or make your own.
Optional: Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Feel free to use your favorite chocolate chips.
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:

Cookie sheet or plate
Parchment paper
Medium-sized (2 Tablespoons) Cookie Scoop or Tablespoon

If you try these tasty no-bake 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.

No-Bake Puffed Quinoa Peanut Butter Cookies

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 (+20 Minutes Freezer Time)
Yield: 17 Cookies 1x
Category: Dessert
Method: Freezer

Print Recipe

Description

Ingredients

Dry Ingredients:

2 cups crispy puffed quinoa *
½ cup almond flour
¼ teaspoon sea salt *

Wet Ingredients:

½ cup unsweetened creamy peanut butter *
1/3 cup pure maple syrup
½ teaspoon molasses *
1 teaspoon vanilla

Optional Topping:

¼ cup vegan chocolate chips (melted) *
1 teaspoon runny tahini (optional) *

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Instructions

Add all the Dry Ingredients into the large bowl, whisk until well combined.
Place all the Wet Ingredients into the bowl with the dry ingredients, stir until everything is mixed well and can hold its shape and sticks together.
Using a medium-sized (2 Tablespoons) cookie scoop, scoop up 2 Tablespoons of the quinoa mixture and place (dome shaped cookie) onto a parchment paper covered baking sheet or plate. Continue until all the mixture has been scooped and placed on the baking sheet or plate.
If needed, shore up the sides of any cookies that are misshapen.
Place the plate/pan in the freezer for 20 minutes.
After 20 minutes, serve. Place leftovers in an airtight container and refrigerate.
Optional: If desired, drizzle the tops with melted chocolate. After drizzling, allow them to set in the refrigerator or freezer for 10 minutes, then serve and enjoy! Refrigerate leftovers.

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 17 cookies

The post No-Bake Puffed Quinoa Peanut Butter Cookies appeared first on Monkey and Me Kitchen Adventures.

Easy Red Lentil Dahl

Ameera and Robin — Sun, 05 Apr 2026 18:49:27 +0000

Easy Red Lentil Dahl! The soft, velvety red lentils weave into a rich, aromatic broth that’s both comforting and nourishing, making it an ideal weeknight staple.

This Easy Red Lentil Dahl is a comforting and delicious Indian-inspired dish that makes everyday dinners feel like a warm hug. Packed with warming Indian spices like cumin, coriander, curry, and a gentle chili kiss, this red lentil dal comes together in a snap and delivers hearty, nutritious goodness in every spoonful. Whether you’re cooking for a busy family or feeding yourself after a long day, this easy red lentil dahl promises a satisfying, protein-packed meal that’s budget-friendly and naturally gluten-free.

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

Hi there, Ameera here!

This dish is comfort food in a bowl! If you love Indian flavors, you’ll fall hard for this easy, simple dahl. It’s a no-fuss, pantry-friendly miracle, delivering warming spices, silky lentils, and a kiss of spice that lingers on the palate.

Easy to make, and full of deliciousness, this red lentil dahl is perfect for a cozy night in or a meal-prep winner for the week ahead. You gotta give this one a try!

Tips for Success:

Flavor Profile: This Easy Red Lentil Dahl is an easy and delicious Indian dish perfect comfort food for everyday dinner meals. Filled with warming Indian spices, this dish is sure to be a nutritious and satisfying meal.
Consistency: This Indian dahl has a semi 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.
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.
Amount of Water: If the lentils 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.
Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it. If you are using an Indian red chili powder, be sure to cut way back on the amount used as it may be overly spicy. We used a regular chili powder. If you want to add Indian Red Chili Powder, feel free to do so; however, do not replace the regular chili powder with an equal amount of Indian Red Chili powder. Indian Red Chili powder can be very spicy and pack a wallop of heat.
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 ¼ 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 5 days in the refrigerator. Store in a covered air-tight container.

This Red Lentil Dahl freezes well.

Pantry Products:

Red Lentils: We used Clear Creek Red Lentils. They are delicious. Feel free to use your favorite red lentils.
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 comforting dahl, 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 Red Lentil Dahl

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yield: 5 ½ Cups 1x
Category: Dinner
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Print Recipe

Description

This Easy Red Lentil Dahl is a comforting and delicious Indian-inspired dish that makes everyday dinners feel like a warm hug.

Ingredients

Base Ingredients:

1 ½ cups red lentils, rinsed well
1 medium yellow onion, fine dice
1 Tablespoon minced garlic
2 teaspoons minced ginger
4 cups water
1 – [ 14.5 oz. ] can petite diced tomatoes

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoons garlic powder
½ teaspoon cumin (+/-)
1 ½ teaspoons curry powder (+/-)
1 ¼ teaspoons garam masala (+/-)
½ teaspoon regular chili powder (+/-)
¼ teaspoon ground mustard powder (+/-)
¼ teaspoon coriander (+/-)
¼ to 1 ¼ teaspoons sea salt (+/-)
Pinch to 1/8 teaspoon cayenne pepper (+/-)

Other Ingredients:

1/8 teaspoon baking soda
1 teaspoon lemon juice

Optional Ingredients:

Sprinkle chopped fresh cilantro

Serving Ideas:

Steamed rice
Naan, pita, or flatbread
Simple salad

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Instructions

Rinse the red lentils really 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 and minced ginger, sauté for 1 minute, then add the Spice/Herb Mix and sauté for 30 seconds until the spices become fragrant.
Then add all the remaining Base Ingredients (including the rinsed red lentils). Stir well, increase the heat and bring to a rolling boil, add the baking soda, stir well, then reduce the heat to a low-percolating boil. Boil uncovered for 15 to 30 minutes or until lentils are very soft, stirring occasionally.
Once the dahl has thickened and has become creamy and consists of a porridge-like consistency, the lentils are perfectly tender, and all (or nearly all) the liquids have been absorbed into the lentils, then add the lemon juice, then simmer for several minutes. Then remove the pot from the stove, cover with a tight-fitting lid and allow to sit for 10 minutes to allow the flavors to marry.
After 10 minutes, stir well, then serve with naan (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 ½ cups)

The post Easy Red Lentil Dahl appeared first on Monkey and Me Kitchen Adventures.

Vegan Coconut Yogurt Cloud Cookies

Ameera and Robin — Wed, 01 Apr 2026 18:37:26 +0000

Vegan Coconut Yogurt Cloud Cookies! Every crumb offers a delicate, fluffy texture with a subtle bite of chewy coconut flakes, delivering a balanced, satisfying treat.

These tender and light Vegan Coconut Yogurt Cloud Cookies are a sunshine-filled bite that proves healthy can be utterly indulgent. Imagine each bite airy and cloud-like, drenched in a gentle coconut flavor that lingers just long enough to dream of a tropical shoreline. The secret is rich and creamy yogurt that keeps the cookies irresistibly moist and cake-like. Perfect for breakfast, potlucks, or a midafternoon pick-me-up, these cookies deliver coconut yumminess.

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

Hi there, Ameera here!

The whole family went crazy over these tasty cloud-like coconut cookies, and I’m not exaggerating when I say they’re a total crowd-pleaser. I’d even rate them a 15/10 for sure, because they hit all the right notes: an impossibly light and fluffy interior, a gentle sweetness that doesn’t overpower the coconut flavor, and a moist, tender crumb that stays soft for days.

Coconut lovers everywhere will swoon over these heavenly clouds of deliciousness, with their creamy yogurt lift and a satisfying, melt-in-your-mouth finish.

You’ve got to give this one a try if you’re aiming to wow guests or simply treat your family to a bakery-quality bite that’s naturally vegan and irresistibly crave-worthy.

Tips for Success:

Flavor Profile: These Vegan Coconut Yogurt Cloud Cookies are healthy and absolutely delicious. They are light, fluffy, cloud-like, and full of coconut yumminess. They are moist, lightly sweet, and have a fantastic tender-texture.
Sweetness: These scones are lightly sweet. You can always sprinkle with some Whole Food Plant Based powdered sugar if you want them sweeter.
Straining the Yogurt: Simply place slightly more than one cup of yogurt into a fine-mesh strainer and place this over a bowl. The purpose is to strain off any excess water and thicken up the yogurt. A thick yogurt is needed to allow the dough to create a high-mounded dome, so the scones do not spread. The thick yogurt is an important element for this recipe!
Shredded Coconut versus Coconut Flakes: It makes a difference. Use shredded coconut, not coconut flakes. Shredded coconut if finely chopped coconut. Coconut flakes are flakes of coconut which are too large for this recipe. You can chop coconut flakes in your food processor to fine shreds, then measure if you wish.
Maple Sugar: We used maple sugar, but other dry sugars like date sugar, coconut sugar, or other dry sugars will work great in this recipe.
Oven Temperature Switch from Bake to Broil: Once the scones are done, if they are not lightly golden brown on the tops, simply switch the oven from bake to broil and lightly toast them. This is an optional step, but we absolutely loved the very light golden-brown color. Be super careful to watch them every second they are under the broiler to prevent burning.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. We used 4.7 oz. of flour. If you have a food scale, weigh the flour.
Gluten Free: This recipe is not gluten free. If you would like them to be gluten free, then use 1:1 gluten free flour. We have not tested this recipe using a gluten free flour.
Trigger-Action Cookie Scoop or Ice Cream Scoop: If you have a large-sized cookie scoop (3 Tablespoons) or a trigger-action ice cream scoop, use it to create beautiful high-mounded round scones. Otherwise, if using a large spoon, then dollop the batter into large high mounds. If the tops look a tad bit “choppy”, then try to smooth out the tops a little by using a warm, wet spoon to avoid the choppy peaks and valleys that may occur when dropping batter with a spoon as the batter is thick. This is not required, but it does help the scones to look prettier and rounder when using a spoon to smooth out the muffins. In other words, the scones will rise, but they will keep pretty much the same form coming out of the oven as when you put them in the oven.
What goes IN, comes OUT: Again, the shape of the cookies going IN the oven, is nearly exactly what they will look like coming OUT of the oven. Take a few extra moments to shape them up if you do not have a 3 Tablespoon cookie scoop.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days at room temperature. Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

Organic Unbleached All-Purpose Flour: We used King Arthur Organic Unbleached All-Purpose Flour. Feel free to use your favorite white all-purpose flour.
Unflavored Plain Plant Yogurt: We used So Delicious Dairy Free Unsweetened Plain Coconut Yogurt and So Delicious Dairy Free Unsweetened Vanilla Coconut Yogurt. Feel free to use your favorite unsweetened plain yogurt (or vanilla flavored), both work great!
Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.

Kitchen Equipment:

Large 15 x 21 baking sheet with silicone pad
Large 3 Tablespoon-sized cookie/dough scoop (optional)
Fine-mesh strainer

If you try these tasty 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.

Vegan Coconut Yogurt Cloud Cookies

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: 17-20 Minutes
Total Time: 40 Minutes
Yield: 10 Cookies 1x
Category: Breakfast, Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

These tender and light Vegan Coconut Yogurt Cloud Cookies are a sunshine-filled bite that proves healthy can be utterly indulgent.

Inspired by Ally’s Kitchen

Ingredients

Dry Ingredients:

1 cup organic unbleached all-purpose white flour *
1/3 cup maple sugar (or other dry sugar like date or coconut) *
1 Tablespoon baking powder
Pinch baking soda
¼ teaspoon sea salt
1 cup unsweetened shredded coconut (Not coconut flakes) *

Wet Ingredients:

1 cup strained plain unsweetened plant yogurt (or vanilla flavored) *
1 teaspoon vanilla
1/8 to ½ teaspoon coconut extract/flavoring

Optional Topping:

Sprinkle Whole Food Plant Based Powdered Sugar

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Instructions

Preheat the oven to 350 F, center rack.
Place slightly more than 1 cup of plain unsweetened plant yogurt in a fine mesh strainer over a bowl. Allow to strain for 15 minutes. This allows any excess water to strain off and the remaining yogurt to be thick.
Line a large 15 x 21 baking sheet with parchment paper or silicone pad, set aside.
Place the all the Dry Ingredients into a large bowl, whisk to combine.
Measure one cup of strained yogurt and add it to the dry ingredients, then add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. The dough should be thick and raggy.
Using a 3 Tablespoon trigger-action dough scoop, carefully and evenly scoop the batter, level off and place onto the lined baking sheet.
Repeat until all the batter has been scooped and placed onto the baking sheet, spaced about 2 inches apart. If you do not have a trigger-action large dough scoop (3 Tablespoons dough scoop) or a trigger-action ice cream scoop, you can use a large spoon; however, you may need to smooth out the tops with a wet, warm spoon. Keep the scones in a high-mounded dome-like shape no wider than 2-inches across.
Place in a 350 F preheated oven for 17 to 18 minutes, or until a toothpick comes out clean.
Switch the oven temperature from ‘Bake’ to ‘Broil’ and lightly toast the tops of the scones until lightly golden brown, this may take a minute or two. Be sure to watch the scones the entire time they are under the broiler to prevent burning.
Remove from the oven and allow the scones to cool on the baking sheet for 2 minutes, then move them to a cooling rack. Allow to cool for 15 to 25 minutes on the cooling rack, then, if desired, sprinkle with Whole Food Plant Based powdered sugar and enjoy! Store at room temperature in an air-tight container.

Notes

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

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

Servings: Makes 10 large cookies

The post Vegan Coconut Yogurt Cloud Cookies appeared first on Monkey and Me Kitchen Adventures.

Healthy Chocolate Wheat Bran Muffins

Ameera and Robin — Sun, 29 Mar 2026 16:23:19 +0000

Healthy Chocolate Wheat Bran Muffins! Perfect for a quick breakfast, a grab-and-go snack, or a kid-friendly treat, these muffins deliver texture, depth, and a comforting chocolate kiss in every bite.

These delicious Healthy Chocolate Wheat Bran Muffins are a delightful powerhouse of wholesome ingredients and rich flavor. Crafted with hearty whole wheat flour and wheat bran, they bring a nourishing backbone that keeps you fueled for the day, while studded chocolate chips satisfy your sweet tooth. Expect a moist, tender crumb and a light sweetness that balances cocoa notes without overpowering the wheat-forward goodness.

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

Hi there, Ameera here!

These chocolatey muffins are so delicious that they disappear from the kitchen in a flash. The kids devoured them, begging for one more as soon as the plate hit the counter, and Dad chimes in with a triumphant verdict after polishing off three: a must-have for weekly rotation.

With a soft, moist center and a chocolatey edge, these muffins strike the perfect balance between indulgence and everyday nourishment. They’re easy to bake, kid-approved, and crafted to satisfy cravings without steering you away from your wellness goals.

Give this recipe a try, and you’ll add a cozy, crowd-pleasing favorite to your baking repertoire.

Tips for Success:

Flavor Profile: These Healthy Chocolate Wheat Bran Muffins are healthy and delicious, filled with whole wheat flour, wheat bran, chocolatey goodness and chocolate chips. They are moist, lightly sweet, and have fantastic texture.
Sweetness: These muffins are lightly sweet.
Coconut Sugar: We used coconut sugar, but other dry sugars like date sugar, maple sugar or other dry sugars will work great in this recipe.
Vegan Chocolate Chips: The vegan chocolate chips are optional, but they do add extra sweetness and moisture. You can leave them out and the muffins will still be very yummy but less sweet. The muffins will still be perfectly moist.
Tahini: The tahini is optional, but it is a natural complement to chocolate. Be sure to use a ‘runny’ tahini, not a thick and clumpy tahini. This will help evenly distribute the tahini throughout the batter.
Instant Coffee/Freeze-Dried Coffee: The instant coffee is optional. It does bring out a more intense chocolate flavor. Do not use regular coffee. Regular coffee will not work and will create a gritty texture. Do not used brewed coffee unless you plan to scale back on an equal portion of plant milk.
Oven Temperature Switch: Start the oven at 400F for the first 7 minutes, this allows the muffins to quickly crest and puff up creating that beautiful muffin dome.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. Do the same with the wheat bran.
Wheat Bran Substitutions: We have not tested any substitutions for the wheat bran. This recipe was specifically created to use wheat bran.
Whole Wheat Flour Substitutions: These muffins were specifically designed to use whole wheat flour and wheat bran. We do not have any substitutions to offer.
Gluten Free: This recipe is not gluten free. There are no substitutions to offer to make them gluten free.
Resting the Muffins before Baking: Resting the muffin batter for at least 5 minutes (up to 10 minutes) before baking allows the flour to fully hydrate. This makes for a tender crumb.
Cookie Scoop or Ice Cream Scoop: If you have a medium-sized cookie scoop or a small ice cream scoop, use that to fill the muffin liners. Otherwise, after filling the batter, if the tops look a tad bit “choppy”, then try to smooth out the tops a little by using a warm, wet spoon to avoid the choppy peaks and valleys that may occur when dropping batter with a spoon as the batter is thick. This is not required, but it does help the muffins look prettier and rounder when using a spoon to smooth out the muffins. In other words, the muffins will rise, but they will keep pretty much the same form coming out of the oven as when you put them in the oven.
Health Benefits of Wheat Bran: Wheat bran is the nutrient-dense, hard outer layer of the wheat kernel, separated during the milling process. It is exceptionally high in insoluble fiber and packed with nutrients like magnesium, selenium, phosphorus, and iron. Often used to boost fiber intake, it has a light, flaky texture and a mild, sweet-nutty flavor. It can also help manage blood sugar, reduce cholesterol, support heart health, and aids in relieving constipation.
Wheat Bran Helps Relieve Constipation: Wheat bran relieves constipation by increasing stool water content making it easier to pass. It is highly effective. Because of wheat bran’s effectiveness it promotes the growth of bifidobacterium, a healthy bacteria found in the gut which is linked to a decreased risk of colon cancer.
Muffin Paper Liners: We used natural cupcake liners.
Muffins Sticking to Liners: Because we do not use oil on the Whole Food Plant Based Diet, the muffins will slightly stick to the paper liners after baking; however, the longer you wait to eat them (several hours), the less they will stick. They don’t stick enough to be concerned, but we do want you to know that they can stick and you will lose a tiny bit of the muffin to the liner.
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 at room temperature. Store in a covered air-tight container.

These muffins freeze well.

Pantry Products:

Whole Wheat Flour: We used Sunrise Flour Mill Organic Heritage Whole Wheat Flour. Feel free to use your favorite whole wheat flour.
Wheat Bran: We used Bob’s Red Mill Wheat Bran. Feel free to use your favorite wheat bran.
Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite unsweetened cocoa powder or cacao powder.
Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks and Enjoy Life Semi-Sweet Mini Chocolate Chips in separate kitchen trials. You can use your favorite dark or semi-sweet vegan chocolate or mini or regular-sized chocolate chips.

Kitchen Equipment:

Muffin tin (holds 12 regular-sized muffins)
Paper muffin liners
Medium-sized cookie scoop (optional)

If you try these delicious muffins, 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 Chocolate Wheat Bran Muffins

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 15 Minutes
Cook Time: 19-21 Minutes
Total Time: 35 Minutes
Yield: 12 Muffins 1x
Category: Breakfast, Dessert
Method: Oven
Diet: Vegan

Print Recipe

Description

These delicious Healthy Chocolate Wheat Bran Muffins are a delightful powerhouse of wholesome ingredients and rich flavor.

Ingredients

Dry Ingredients:

1 ½ cups organic whole wheat flour *
1 cup wheat bran *
½ cup unsweetened cocoa powder (or cacao powder) *
½ cup coconut sugar (or other dry sugar) *
1 teaspoon baking powder
½ teaspoon baking soda
½ to 1 teaspoon instant coffee (optional) *
½ teaspoon sea salt (+/-) *

Wet Ingredients:

½ cup + 1 Tablespoon pure maple syrup
1/3 cup unsweetened applesauce
1 cup unsweetened plain plant milk
1 Tablespoon lemon juice
1 teaspoon vanilla
1 Tablespoon tahini (optional) *

Optional Other Ingredients:

1 cup vegan mini chocolate chips, divided *

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Instructions

Preheat the oven to 400 F, center rack.
Line the muffin tin with 12 paper liners, 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 to incorporate all the ingredients.
Stir in the ¾ cup mini chocolate chips, reserving ¼ cup for decorating the tops.
Carefully and evenly spoon the batter into the paper-lined muffin tin up to the top.
If needed, smooth out the tops with a wet, warm spoon.
Sprinkle the tops of the muffins with the remaining chocolate chips. Slightly press the chocolate chips into the batter to adhere.
Allow to rest for 5 minutes (up to 10 minutes) on the counter.
Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F for 12 to 13 minutes or until a toothpick comes out clean.
Remove from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 to 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

Notes

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

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

Servings: Makes 12 regular-sized muffins

Nutritional Facts: Without the optional chocolate chips – Calories: 154 Fat: 2g Carbs: 35.9g Protein: 3.8g

The post Healthy Chocolate Wheat Bran Muffins appeared first on Monkey and Me Kitchen Adventures.

Vegan Asparagus Ricotta Flatbread Pizza

Ameera and Robin — Wed, 25 Mar 2026 19:40:33 +0000

Vegan Asparagus Ricotta Flatbread Pizza! Grab a bite of spring sunshine with every crunchy, emerald-topped bite—these veggie-studded flatbread pizzas turn meals into a cheerful, seriously delicious celebration.

This Vegan Asparagus Ricotta Flatbread Pizza shines as a bright Spring starter or light lunch, blending seasonal greens with creamy dairy-free richness. Imagine ribbons of fresh asparagus perched atop a spread of velvety ricotta, kissed by a tangy dressing that adds zing without overpowering the delicate flavors. A bed of peppery baby arugula and sweet green peas brings crisp, pop-in-your-mouth moments, while a generous sprinkle of fresh mint adds a cooling herbaceous note. All of this crowns a quinoa flatbread that delivers a satisfying crunch and wholesome texture, making every bite feel vibrant and celebratory.

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

Hi there, Ameera here!

We devoured these delicious mini pizzas, and Yasmeen begged for more after tasting two of them. We were frankly a little shocked that she loved the raw asparagus ribbons and ricotta cheese—talk about a total win all the way around.

If you’re looking for a crowd-pleasing appetizer or lunch, this recipe checks all the boxes: fresh, colorful, and irresistibly flavorful. You gotta give this one a try!

Tips for Success:

Flavor Profile: This Vegan Asparagus Ricotta Flatbread Pizza is delicious Spring appetizer or lunch. Topped with beautifully ribboned fresh asparagus, baby arugula, and sweet baby peas all coated in a deliciously tangy Dijon flavored dressing on dollops of creamy ricotta with a healthy sprinkle of mint all served on a deliciously crunchy quinoa flatbread.
Vegan Ricotta: We used our Vegan Ricotta. Feel free to use your favorite brand of ricotta cheese.
Shaved Fresh Asparagus or Baby Arugula or Both: Feel free to use just shaved asparagus or just baby arugula. The baby peas are optional but add a delicious little crunchy burst of sweetness.
Quinoa Flatbread: Follow the Basic Quinoa Flatbread recipe, except swap out the plant milk for water (equal amount). Be sure to bake 15 minutes at 425F (preheated oven) and flip, bake for an additional 5 to 7 minutes, longer if needed. When spreading out the batter, be sure to spread each of the batters (6) to a full 4 inches. Spread evenly, watching for thin spots, be sure to get all the batter out of the high-speed blender. Important Note: When flipping the pizza, pull the baking sheet out of the oven and place on the stovetop (or covered counter), slide a spatula underneath the edges of the crust to loosen, then use tongs to flip it over to the other side. It will want to stick but it will come away from the parchment paper easily with a little sliding of the spatula.
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, undressed. Store in a covered air-tight container.

The flatbreads themselves freeze well; however, the dressed flatbreads with salad toppings does not freeze well.

Pantry Products:

Frozen Baby Sweet Peas: We used peas from a 13 oz. bag of Birds Eye Baby Sweet Peas. Feel free to use your favorite brand of frozen baby sweet peas.
Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
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 (for making the ricotta and making the flatbread pizza crust)
14 x 20 baking sheet (to bake the flatbread pizza crusts) or 2 regular sized baking sheets

If you try this tasty flatbread pizza, 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 Asparagus Ricotta Flatbread Pizza

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 35 Minutes
Cook Time: 20-22 Minutes
Total Time: 55 Minutes
Yield: 6 Flatbread Pizzas 1x
Category: Dinner, Lunch
Method: Oven
Diet: Vegan

Print Recipe

Description

This Vegan Asparagus Ricotta Flatbread Pizza shines as a bright Spring starter or light lunch, blending seasonal greens with creamy dairy-free richness.

Ingredients

Base Topping Ingredients:

Vegan Ricotta

Flatbread Pizza Crust Ingredients:

Quinoa Flatbread (see special instructions) * or other flatbread

Dressing Topping Ingredients:

1 Tablespoon lemon juice
1 teaspoon tahini
½ pure maple syrup (+/-)
1 teaspoon nutritional yeast
1/8 teaspoon Dijon mustard *
1/8 teaspoon garlic powder
Pinch to ¼ teaspoon sea salt (+/-) *
Pinch black pepper

Other Topping Ingredients:

8 to 12 thick asparagus stalks, shaved/ribboned *
Handful baby arugula *
2 Tablespoons frozen baby peas, thawed (+/-) *
Pinch to ½ teaspoon dried mint (+/-) *

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Instructions

Prepare the Vegan Ricotta as indicated in the Vegan Ricotta Instruction and refrigerate until ready to serve.
Flatbread Pizza Crust Instructions: Prepare the Basic Quinoa Flatbread as indicated in the Basic Quinoa Flatbread recipe instructions, except substitute the plant milk for water (equal amount). Pour the quinoa batter into 6 spots on a parchment covered 14 x 20 baking sheet (or two regular sized baking sheets). Gently spread each of the 6 batters into a 4-inch rounds. Follow all other instructions, bake for 15 minutes, then flip and bake for an additional 5 to 7 minutes. Make sure when spreading out the quinoa batter to avoid having any thin spots. After baking, set aside to cool.
In the meantime, make the Prepare the Dressing by adding all the Dressing Ingredients into a small bowl and whisking until well combined. Refrigerate until ready to use.
First snap the asparagus by holding both ends of the asparagus in your hands and bending until it snaps in half. Then discard the woody bottom end. The woody bottom end is very unpleasant and typically inedible. The asparagus will automatically snap where the asparagus divides the tender end from the woody end. Now shave the asparagus by holding the asparagus by the head and running the sharp vegetable peeler along the stalk from underneath the head to the end. Do several passes, then flip over to do the other side and repeat until you can no longer make ribbons. You will average approximately 3 to 5 passes on each side. You will not use the heads of the asparagus. Save them to steam or use in a soup or other dish.
Place the shaved asparagus, baby arugula, and thawed baby peas in a bowl, pour the dressing over top and toss well until everything is coated in the dressing.
To assemble, place a quinoa flatbread (or other flatbread/lavish) on a plate, place a nice dollop of Vegan Ricotta over top and spread it out, then place the shaved asparagus/arugula salad over top and give a generous sprinkle of dried mint (or fresh mint) over top. 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 6 small flatbreads

The post Vegan Asparagus Ricotta Flatbread Pizza appeared first on Monkey and Me Kitchen Adventures.

Vegan Ricotta

Ameera and Robin — Sun, 22 Mar 2026 00:55:14 +0000

Vegan Ricotta! Whether you’re layering in hearty lasagna, cradling ricotta-filled shells, or topping wood-fired crusts, this plant-based ricotta delivers richness without overpowering the other ingredients, making it an essential staple for dairy-free cooking.

This Vegan Ricotta is a dream for plant-based home cooks, elevating everything from stuffed shells and lasagnas to pizzas, crostini, toast, or flatbreads. Its creamy, rich texture mimics traditional ricotta, making it a versatile canvas for your favorite flavors. While ricotta on its own is fairly mild, this version shines when paired with roasted vegetables, tangy tomatoes, garlic, and a drizzle of dressing, soaking up sauces and herbs like a sponge. The result tastes remarkably faithful to the real deal, with a clean, luscious bite that holds up beautifully in baked dishes or dolloped on warm bread.

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

Hi there, Ameera here!

This Whole Food Plant Based ricotta has the same creamy texture and mellow, comforting flavor you expect from dairy ricotta, but it’s crafted from wholesome plant ingredients.

We loved how it adds to sauces, folds smoothly into lasagna, and makes for a delicate topping. It’s the kind of ricotta you want to keep stocked for weeknight dinners and weekend comfort meals alike, because it makes weeknight Italian flavors feel indulgent without compromising on nutrition.

You gotta give this one a try—creamy, satisfying, and surprisingly versatile, it’s a crowd-pleaser that proves plant-based cooking can absolutely deliver the classic ricotta experience.

Tips for Success:

Flavor Profile: This Vegan Ricotta is excellent for making Italian dishes like stuffed shells, lasagnas, pizzas, on toast or flatbreads, virtually anywhere you want to use ricotta. It tastes like the real deal. Ricotta in general does not have a ton of flavor. It is somewhat bland, but it works great when other ingredients are added to it or used as a base.
Consistency/Texture: The texture is very similar to real ricotta cheese with its soft, moist, and slightly grainy texture, which typically feature soft, fine, delicate curds. You can make it silkier and smoother if you wish by adding more water.
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 garlic powder, lemon juice, or water.
Listen To Your Blender: Start the high-speed blender on low. Then gradually increasing the speed. Listen carefully and watch the blender. If the blender appears to stop blending, then stop and stir the mixture with a spoon or table knife, then restart the blender on low and build up the speed again. Look at the mixture to ensure it is moving and blending in the center in a swirling pattern. The mixture is thick, but not overly thick. It will not pour.
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 ricotta can be frozen; however, it will become slightly watery upon thawing.

Pantry Products:

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

Kitchen Equipment:

High-speed blender

If you try this wholesome vegan ricotta, 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 Ricotta

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 25 Minutes
Total Time: 25 Minutes
Yield: 1 ¼ Cups 1x
Category: Condiment
Cuisine: Italian

Print Recipe

Description

This Vegan Ricotta is a dream for plant-based home cooks, elevating everything from stuffed shells and lasagnas to pizzas, crostini, toast, or flatbreads.

Ingredients

1 cup raw slivered almonds
2 Tablespoons + 1 teaspoon lemon juice (+/-)
Pinch to ¾ teaspoon sea salt (+/-) *
Pinch garlic powder (+/-)
½ cup + 1 teaspoon water (+/-)

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Instructions

Place the raw slivered almonds into a bowl, cover with boiling water and allow to sit for 20 minutes, then drain and discard the water and place the soaked almonds into a high-speed blender.
Add all the remaining Ingredients into the high-speed blender (along with the soaked almonds). Start the high-speed blender on a slow speed, then gradually increase until blending on high until smooth, scraping down the sides and in intervals stirring the mixture with a spoon as needed.
Place the ricotta into a glass container, cover and refrigerate for at least 30 minutes or overnight.
Enjoy in your favorite dishes, like lasagna, stuffed shells or on toast, flatbread, or pizza, virtually anywhere where you enjoy ricotta!

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 1 ¼ cups

The post Vegan Ricotta appeared first on Monkey and Me Kitchen Adventures.

Vegan Creamy Asparagus Pea Macaroni Salad

Ameera and Robin — Wed, 18 Mar 2026 17:27:02 +0000

Vegan Creamy Asparagus Pea Macaroni Salad! Ideal for potlucks, picnics, and bright, seasonal lunches, this salad marries comfort-food creaminess with veggie-forward freshness, making it a standout recipe for any spring table.

This Vegan Creamy Asparagus Pea Macaroni Salad is the quintessential spring celebration on a plate. Creamy, tangy with a bold mustard kick, and wonderfully bright, it shines with blanched asparagus spears, sweet green peas, and crisp green onions folded into perfectly tender macaroni. Each bite balances the richness of the plant-based cream with the crisp, garden-fresh flavors of asparagus and peas, while the mustard undertone adds a zippy depth that keeps you reaching 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!

This macaroni salad is so delicious! Yasmeen devoured 3 big bowls, stating “YUMMM!”

The verdict is in: it’s irresistibly creamy, lightly tangy, and wonderfully satisfying without any dairy. I love how the asparagus snap and peas pop against the tender macaroni, while the mustard-brightened dressing ties everything together in a cheerful, crowd-pleasing finish.

If you’re chasing a vibrant, spring dish that tastes even better than it looks, this recipe is your new go-to—perfect for easy weekend lunches and sharing with friends and family!

Tips for Success:

Flavor Profile: This Vegan Creamy Asparagus Pea Macaroni Salad is a delicious spring macaroni salad. Creamy and full of mustard flavor, this dish is filled with blanched asparagus spears, baby sweet peas, and green onions.
Blanched Asparagus: The asparagus is blanched thereby resulting in a firm crunchy texture and mouthfeel. If you are concerned about textural issues, then consider skipping this recipe.
Pasta Amount: If you enjoy a really creamy macaroni salad, use 8 oz. of dry pasta. If you enjoy a regularly creamy macaroni salad, use 12 oz. of dry elbow macaroni. We do not recommend using more than 12 oz. as you will end up with a dry macaroni salad as the macaroni really soaks up the sauce.
Trimmed Asparagus: First snap the asparagus by holding both ends of the asparagus in your hands and bending until it snaps in half. Then discard the woody bottom end. The woody bottom end is very unpleasant and typically inedible. The asparagus will automatically snap where the asparagus divides the tender end from the woody end.
Sweetness: Our family was completely divided over the amount of maple syrup that was needed for this dish. We ultimately went on the lower end as this macaroni salad is all about those mustard flavors. Feel free to ramp up the maple syrup if you prefer a sweeter macaroni salad.
Dijon Mustard: Our family was completely divided over how much Dijon mustard was enjoyed. Start on the low end and add more to suit your personal preferenced.
Cooked Pasta: After you cook the elbow macaroni, rinse it, and set it aside, it can sometimes get sticky while it waits. If it is sticky, then right before pulling the salad together, simply rinse the pasta again with cold water to loosen it up. Drain well.
Hot Sauce: The small amount of hot sauce will not make this macaroni salad spicy or add heat. It adds depth of flavor. We loved it. You can leave it out if you wish, but if you have it on hand, use it.
Cashew Based Sauces: Cashew based sauces tend to tighten up in the refrigerator. If you need to loosen the macaroni salad up, add a 1/2 teaspoon to one teaspoon warm water to individual servings, mix well, this will make the cream base luxurious again.
Making and Serving Later: This macaroni salad tastes best immediately after making it. As with most cashew cream-based macaroni salads, they tend to really drink up the dressing. If you are planning to make this salad for a picnic (or later use) and you want maximum presentation, texture, and taste. We suggest doing the following:
- Prep all your veggies and place them in a bowl, tightly cover, and place in the fridge. Keep the green onions separate in a tightly covered bowl. In other words, put it in a tightly-covered bowl, then wrap the bowl in plastic wrap.
- Make the sauce ahead of time and place in the fridge. Cover tightly.
- Cook the elbow macaroni, rinse with cold water, drain well, and place in the fridge.
- Right before serving, rinse the undressed macaroni with warm water, gently loosen the macaroni with your fingers, then switch to cold water. Drain well, then place in a large bowl with the diced veggies.
- Cashew-based sauces/dressings tend to tighten up when refrigerated. You may need to add a little splash of warm water or distilled white vinegar to the sauce, mix well, taste test (add more seasonings, if needed). Place the veggies and macaroni into a large bowl, add the dressing. Stir, taste test, adjust seasonings, and serve.
Gluten Free Pastas in Pasta Salads: If using a gluten free pasta, rinse thoroughly and drain well. Serve immediately after making the macaroni salad. 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.
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.
Health Benefits of Asparagus: Asparagus is chalked full of Vitamin K, A, C, and E as well as folate and potassium. It contains significant fiber and is a great source of inulin, an awesome good gut bacteria. It aids in improving blood flow and helps lower blood pressure.
Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly season this dish. Feel free to increase or decrease the amount accordingly.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

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

As with most pasta salads, this dish does not freeze well.

Pantry Products:

Frozen Baby Sweet Peas: We used peas from a 13 oz. bag of Birds Eye Baby Sweet Peas. Feel free to use your favorite brand of frozen baby sweet peas.
Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
Yellow Mustard: We used French’s Classic Yellow Mustard. Feel free to use your favorite yellow mustard.
Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
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 macaroni
High-speed blender

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

Vegan Creamy Asparagus Pea Macaroni Salad

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

Author: Monkey and Me Kitchen Adventures
Prep Time: 25 Minutes
Cook Time: 8-10 Minutes
Total Time: 35 Minutes
Yield: 10 Cups 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

Rich, wholesome, and zippy, this Vegan Creamy Asparagus Pea Macaroni Salad is the quintessential spring celebration on a plate.

Ingredients

Salad Ingredients:

8 to 12 oz. dry elbow macaroni *
16 to 24 fresh asparagus spears, trimmed, sliced into 1-inch pieces *
1 ¼ cups frozen baby sweet peas, thawed
1 cup green onions, sliced (+/-)

Dressing Ingredients:

1 cup (raw) cashews
3 Tablespoons distilled white vinegar
¼ cup + 1 Tablespoon water
¼ cup yellow mustard *
½ teaspoon Dijon mustard (+/-) *
1 Tablespoon pure maple syrup (+/-) *
¼ cup lemon juice
¼ teaspoon hot sauce (optional) *
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch 1 ¼ teaspoons sea salt (+/-) *

Optional Topping:

Sprinkle dried dill weed (or fresh)

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Instructions

Cook the elbow macaroni according to package directions, when done, immediately rinse thoroughly with cold water (rinse until all the macaroni is cold), shake off excess water, set aside to use in Step 4.
In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 20 minutes.
Trim the asparagus (see notes). Slice the head off at diagonal. Then slice the spear into 1-inch sized pieces at a diagonal and place in a glass bowl. Boil some water in a teapot, then once boiling, pour the boiling water over the asparagus and steep (blanch) for 30 seconds. After 30 seconds, immediately pour the asparagus into a strainer and run cold tap water over the blanched asparagus until cold, place on a plate lined with a lint free dish towel (to absorb the water) and set aside.
After the cashews have soaked for 20 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend until smooth and emulsified, scraping down the sides several sides. Set aside.
Place all the Salad Ingredients, including the cooked and cooled elbow macaroni and asparagus, into a large bowl, mix to evenly distribute the ingredients.
Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Best if served immediately. If desired, sprinkle with dried or fresh dill weed. Refrigerate leftovers.

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: 8 to 10 (makes 10 cups)

The post Vegan Creamy Asparagus Pea Macaroni Salad appeared first on Monkey and Me Kitchen Adventures.

Vegan Tiramisu Chia Pudding

Ameera and Robin — Sun, 15 Mar 2026 14:19:11 +0000

Vegan Tiramisu Chia Pudding! Every spoonful delivers that luscious tiramisu vibe—creamy, dreamy, and surprisingly light—making it a stellar option for a fancy breakfast, a dessert-worthy treat, or a stylish brunch centerpiece.

This Vegan Tiramisu Chia Pudding is the kind of breakfast or dessert that makes you pause mid-bite and smile. Imagine a creamy, dairy-free tiramisu made with silky plant milk, tangy plant yogurt, and the irresistible kiss of coffee coaxed through chia seeds. A hint of vanilla and a whisper of sea salt amplify the natural sweetness from maple syrup, creating a balanced, espresso-kissed pudding that feels indulgent. The vanilla yogurt layer on top adds a tangy, luxurious contrast, while a generous dusting of cocoa powder seals the deal with a chocolatey finish.

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

Hi there, Ameera here!

This recipe is for tiramisu lovers everywhere. We devoured it. The chia-based base holds that familiar pudding thickness, while the coffee notes lift the entire dish into tiramisu territory. The maple sweetness balances the coffee’s boldness, and the sea salt adds a subtle kick that makes the chocolate cocoa dust feel even more decadent.

The vanilla yogurt layer brings a silky, tangy contrast that keeps the pudding from feeling too dense, elevating it to a dessert-grade finish that’s perfect for entertaining or a personal, cozy treat. If you’re chasing a vegan tiramisu experience that’s easy to make, visually impressive, and genuinely delicious, this recipe checks all the boxes and invites you to spoon, savor, and repeat.

Tips for Success:

Flavor Profile: This Vegan Tiramisu Chia Pudding is a classic chia seed pudding consisting of plant milk, plant yogurt, coffee, chia seeds, and maple syrup with a hint of vanilla and a tiny bit of sea salt to bring out the sweetness. Topped with a vanilla yogurt layer and a dusting of cocoa powder makes for a creamy, rich, easy tiramisu breakfast treat or dessert that is sure to impress tiramisu lovers everywhere.
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 creamy porridge.
Instant Coffee: You can substitute the instant coffee with instant espresso powder if you wish. Do not use regular coffee as the end result will be gritty. Do not use brewed coffee unless you plan to adjust the milk accordingly to avoid a soupy end-product. Additionally, the brewed coffee will need to be strong. We used a caffeine-free instant coffee.
Amount of Instant Coffee: Our family was completely divided over how much coffee flavor was needed on the bottom layer. For dad who is a hardcore coffee drinker, typically drinking 7 to 10 cups of coffee a day and has been drinking coffee since he was 5 years old (old school Italian family), he loved the strong coffee flavor from 1 ½ teaspoons. Others preferred a lighter coffee flavor (1 teaspoon). The good news is that you can taste the mixture before committing to it or add more instant coffee if you wish to add a more intense coffee flavor.
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.
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 coffee as you may wish to ramp up either.
Why Add the Ingredients in the Order Presented? This is to prevent the chia seeds from sticking to the blades and clumping at the bottom of the blender. Additionally, it’s perfectly fine if you do not completely blend all the chia seeds.

Leftovers and Freezing:

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

This pudding does not freeze well.

Pantry Products:

Chia Seeds: We used Anthony’s Organic Black Chia Seeds. Feel free to use your favorite chia seed brand.

Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite cocoa or cacao powder.
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
Serving containers

If you try this delicious 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 Tiramisu Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Total Time: 10 Minutes (+Rest Time)
Yield: 2 Servings 1x
Category: Breakfast, Dessert
Cuisine: Italian Inspired
Diet: Vegan

Print Recipe

Description

This Vegan Tiramisu Chia Pudding is the kind of breakfast or dessert that makes you pause mid-bite and smile.

Ingredients

Bottom Base Ingredients:

½ cup unsweetened plain plant milk (or vanilla flavored)
1 cup unsweetened plain plant yogurt (or vanilla flavored)
2 to 3 Tablespoons pure maple syrup (+/-) *
¾ to 1 ½ teaspoons instant coffee *
1 teaspoon vanilla
Pinch sea salt
¼ cup + 2 Tablespoons chia seeds

Yogurt Topping Layer Ingredients:

½ cup unsweetened plain plant yogurt (or vanilla flavored)
1 Tablespoon pure maple syrup
1 teaspoon vanilla
Pinch sea salt *

Topping Ingredients:

Unsweetened cocoa (cacao) powder for dusting (or finely shaved chocolate) *

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Instructions

Place all the Bottom Base Ingredients (in the order presented) into a high-speed blender, blend until smooth and emulsified – approximately 1 minute, scraping down the sides about half-way through.
Pour and evenly divide into serving containers, cover and refrigerate.
Make the Yogurt Topping Layer by placing all the Yogurt Topping Layer Ingredients into a separate small bowl, mix well by hand. Then divide and distribute evenly over top of the bottom base layer, cover and refrigerate for at least 2 hours or preferably overnight.
When ready to serve, dust the tops with the cocoa powder. When ready to eat, stir gently, mixing all the layers. Enjoy!

Notes

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

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

Servings: 2

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