This vegan tzatziki recipe is thick, creamy, and extra flavorful, you won’t believe it is dairy free! Made in just one bowl and ready in seconds!

Growing up, one of my favorite snacks was pita bread with tzatziki. I think it stems from having Greek neighbors who ALWAYS made big batches of it (weekly) and would send bowlfuls over to us. It was also great in sandwiches with some grated cucumber.

Is tzatziki vegan?

Traditional tzatziki is not vegan. It contains dairy in the form of yogurt or cream cheese. However, you can easily make your own vegan friendly tzatziki with a few cheeky swaps.

The texture is thick and creamy and can be thinned out to make a sauce or dressing. It’s full of Greek herbs and is perfect to add to anything and everything!

I love making this dairy free tzatziki whenever I have friends over because it tastes just like the real deal, if not better!

How do you make vegan tzatziki sauce?

The Ingredients

• Dairy free yogurt– Any plain yogurt can be used, like soy or vegan Greek yogurt. If you use a coconut yogurt, be sure it has no coconut flavor throughout.
• Extra virgin olive oil– Adds some richness to the tzatziki and helps thicken it up beautifully.
• Mint– Optional, but freshly chopped mint can balance out the dill.
• Fresh dill– Chopped dill is a must for any good tzatziki recipe!
• Lemon juice– The acidity balances out the yogurt and pairs well with the olive oil and garlic notes.
• Garlic– Freshly minced garlic cloves.
• Salt & Pepper– Adjust this to taste.
• Cucumbers– Finely grated cucumbers. You can peel them if you wish.

The Directions

Step 1 – In a mixing bowl, combine all the ingredients. For a sauce or dressing, add extra yogurt. Refrigerate for at least an hour to thicken.

How to store dairy-free tzatziki sauce

• To store: Vegan tzatziki can be stored in the fridge, covered, for up to 1 week.

What to serve tzatziki sauce with

• Summer rolls
• Banh mi
• Southwestern pasta salad
• Vegan tuna salad
• Lemon orzo salad

Tools to make this recipe

• Blender– Use this to blend for an even smoother tzatziki or if you want this as a dressing/sauce.
• Mixing bowl– To whisk everything together.
• Serving dish– Serve this stunning dip!

Frequently Asked Questions

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Vegan Tzatziki

This recipe for vegan tzatziki is a keeper- A thick and creamy appetizer made with no dairy! Perfect as a dip, sauce, or dressing!

Course Appetizer

Cuisine American, Greek

Prep Time 1 minute minute

Cook Time 1 minute minute

Total Time 2 minutes minutes

Servings 8 servings

Calories 37kcal

Author Crazy Vegan

Ingredients

• 1 1/2 cups vegan yogurt plain and unsweetened
• 2 tbsp olive oil
• 2 tbsp mint freshly chopped, optional
• 2 tbsp dill freshly chopped
• 1 tbsp lemon juice
• 1 clove garlic minced
• 2 cups cucumber grated

Instructions

• In a large mixing bowl, combine all your ingredients and mix until combined.
• Cover the bowl and refrigerate for at least an hour, to thicken.

Notes

TO STORE: Vegan tzatziki can be stored in the refrigerator, covered, for up to 1 week.

Nutrition

Serving: 1serving | Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

The post Vegan Tzatziki appeared first on Crazy Vegan Kitchen.

Learn how to prepare this refreshing and flavor-packed cucumber avocado salad recipe in less than 5 minutes. Made with simple ingredients, it’s healthy, nutritious and super easy to make! 

I love making avocado cucumber salad, not only because of how good avocados are for you, but also because it’s so simple and delicious. It’s light, refreshing, full of wonderful textures and goes with any meal! It’s also substantial enough to be eaten by itself.

Why you’ll love this recipe 

• Easy to make. This simple salad is ready in just a few minutes.
• Healthy and refreshing. Made with fresh avocado, cucumber and leafy greens, this salad is packed with vitamins, minerals, and healthy fats.
• Versatile. It’s great by itself or a perfect side dish. I usually have it with some fried tofu but it can also be added to wraps, sandwiches, and bowls.

Ingredients needed

You’ll need the following ingredients to make this avocado salad. 

• Avocados. Peeled, pitted, and sliced for a creamy texture. 
• Cucumber. Peeled into ribbons, adds a burst of freshness.
• Arugula. A peppery addition to complement the salad. 
• Baby beet greens. Tender, leafy greens.
• Pine nuts. Adds some buttery, nutty texture to the mix. 
• Lemon juice. Balances the flavors and adds a zesty touch. You can also use an equivalent amount of lime juice if you prefer. 
• Extra virgin olive oil. To help dress and bind the salad.
• Salt and black pepper. Just a pinch, to taste.

How to make cucumber avocado salad? 

No cooking here! Just combine and serve.

Step 1: Prepare the veggies. Wash and thinly slice the cucumber. Peel and slice the avocado. Rinse the baby beet greens and arugila under cold water and then pat them dry.

Step 2: Prepare the dressing. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Step 3: Assemble the salad. In a large mixing bowl, add cucumber, avocado & leafy greens. Drizzle the dressing over the top and toss well. Finally, sprinkle the pine nuts over the top to garnish. I used pre-roasted pine nuts.

Step 4: Serve. Serve immediately to enjoy the best flavor. 

Recipe Tips and Variations

• Slice the avocado evenly. This will help ensure that the salad is evenly coated with the lemon juice and that each bite is packed with flavor. Make sure they are ripe avocados.
• Slice the cucumber into ribbons. Using a vegetable peeler to finely slice your cucumber helps the salad achieve a leafier texture.
• Serve the salad immediately. Avocado can brown quickly, even with the lemon juice, so it’s best to serve the salad immediately. If you need to chill the salad for later, wrap it tightly with plastic wrap or foil.
• Customize as you go. The beauty of a salad like this is that it’s completely customizable. The leafy greens can be substituted for whatever you have on hand, such as other lettuce, baby spinach etc. I also love to add some chili flakes for a bit of a spicy kick.

Storage instructions

To store. In an airtight container, leftover salad can be stored in the refrigerator for up to 3-4 days.

To freeze. Freezing avocado salad is not recommended due to changes in texture upon thawing. Frozen avocados tend to become mushy and lose their creamy consistency.

More healthy salad recipes to try

• Mexican quinoa salad 
• Detox salad 
• Asparagus salad 
• Kale quinoa salad 
• Waldorf salad 

Frequently Asked Questions 

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Cucumber Avocado Salad

Learn how to prepare this refreshing and flavor-packed cucumber avocado salad recipe in less than 5 minutes. Made with simple ingredients, it’s healthy, nutritious and super easy to make!

Course Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 302kcal

Ingredients

• 1 large cucumber finely sliced
• 2 avocados sliced
• 2 cups baby beet greens
• 2 cups arugula
• 1/4 cup pine nuts toasted
• 1 large lemon juiced
• 2 tablespoons olive oil extra virgin
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Wash and thinly slice the cucumber. Peel and slice the avocado. Rinse the baby beet greens and arugila under cold water and then pat them dry.
• In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
• In a large mixing bowl, add cucumber, avocado & leafy greens. Drizzle the dressing over the top and combine well. Finally, sprinkle the pine nuts over the top to garnish.
• Serve immediately to enjoy the best flavor.

Notes

TO STORE: In an airtight container, leftover salad can be stored in the refrigerator for up to 3-4 days.

Nutrition

Calories: 302kcal | Carbohydrates: 15g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 163mg | Potassium: 745mg | Fiber: 9g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 2mg

The post Cucumber Avocado Salad appeared first on Crazy Vegan Kitchen.

These Asian fried rice balls are deliciously infused with aromatics and lightly breaded, creating a tasty, crispy, meal or appetizer. They are incredibly easy to make and perfectly balanced to complement a plant-based diet!

Why you’ll love this recipe

• Tasty variety. Asian rice balls, similar to onigiri or zongzi, can be customized to your heart’s content! I love the simple elegance of aromatic jasmine rice, but these serve as a perfect base for any of your favorite mix-ins!
• Easy to eat anywhere. These are a hassle-free, grab-and-go snack or light meal. Their handheld design makes them perfect for busy days, picnics, or a quick and satisfying bite!
• Cultural delight. Making rice balls is a simple way to experience the rich flavors and traditions of Southeast Asian cuisine.

Ingredients needed

For the rice balls:

• Jasmine rice. The core ingredient, providing the necessary texture and base for the balls. Its fragrant and slightly sticky nature helps in shaping and holding things together. This recipe also works with short-grain rice.
• Vegetable stock cube. Adds depth to the rice, infusing it with a savory taste.
• Ginger, garlic, shallots. These essential aromatics infuse the rice during the cooking process, providing the perfect flavor!
• Sugar. Just a touch, balances the savory elements in the filling.
• Sesame Oil. Helps form the paste that the rice is cooked in, adding a distinct nutty flavor to the filling.
• Salt & white pepper. To taste.
• Flour, Panko bread brumbs: Used to form the lightly crispy breading that coats each rice ball.
• Ground flaxseed & water. Acts as a binding agent for the breading when dredging the balls without the need for eggs.

For the chili topping:

• Dried chili, red chili, Bird’s eye chili (or Thai chili). Forms the base of this fiery chili that spices up these rice balls.
• Salt & sugar. To taste
• Ginger, garlic, shallots. Helps build the rich savory flavor of the chili.
• Lime juice. Provides moisture and hint of citrus to the chili.
• Sesame oil. Adds a nutty element to the chili and helps maintain its moisture.

How to make fried rice balls

Step 1 – Make the cooking paste. Blend garlic, ginger, shallots, sugar, sesame oil and salt together till a smooth paste forms. Heat sesame oil in a deep pot and then fry your paste for a few minutes till fragrant.

Step 2 – Cook your rice. Add the rice into the pot and stir to coat with fried paste. Once rice is slightly translucent, pour water into the pot along with your vegetable stock cube. Stir, bring to a boil and then turn down to a simmer. Cover the pot and cook for 15 minutes then turn the heat off and leave the pot covered for a further 10 minutes.

Step 3 – Form the rice balls. Spoon about 2 tablespoons of rice onto a piece of cling wrap. Wrap it up and squeeze it into a ball with your hands. You want to compress the rice well so that it doesn’t fall apart later. Repeat with remaining rice. I made 8 medium sized rice balls from the this quantity of rice. Set the balls aside to cool. I like to place mind in the fridge for 10-15 minutes help them remain firm.

Step 4 – Dredge and pan-fry the balls. Combine flour with salt in one bowl. Place the Panko crumbs in another bowl and then, in yet another bowl, combine ground flaxseed, water, salt and white pepper. Whisk to combine and let sit for 5 minutes to thicken.

Heat oil in a pot. Dredge rice balls in flour, then coat in flax gel, and finally coat with Panko. Fry balls till they are golden all around. I rolled them around in a very shallow layer of oil instead of deep frying them. Once golden, drain on paper towels.

Step 5 – Prepare the chili topping & serve on leafy salad. Blend all chili ingredients together in a Nutribullet or any blender you have. Top each rice ball with a little chili mixture and serve on a leafy green salad. I also like to drizzle my salad with a little sesame oil or even some thick dark sweet soy before placing rice balls on top.

Tips to make the best recipe

• Refrigerate before frying. Once you have wrapped your balls, place them in the fridge for 10 minutes to help them stay nice and firm during the dredging and frying process.
• Keep an eye on your oil temperature. Fry the rice balls in oil that is at a consistent and medium-high heat. This ensures a quick and even cooking process, resulting in golden-brown, crispy exteriors.
• Experiment with mix-ins! There are a range of different additions you can include in your rice balls before breading any frying. Cooked and diced proteins like tofu or finely chopped or grated vegetables like carrots, bell peppers, peas or mushrooms can all be added for additional flavor and texture. You could even add some vegan cheese if you’re a fan of Italian rice balls like arancini.

Storage instructions

To store: Place any leftovers in an airtight container and refrigerate for up to 3 days. I love to reheat these in the air fryer to help rebuild their crispiness but you can also use an oven or a microwave.

To freeze: Fried rice balls can be frozen if you’re preparing them in advance or hoping to hold onto them for a while. Place them in air tight, freezer safe bags and store for up to 2 months in the freezer.

More Asian-inspired recipes to try

• Singapore rice noodles
• Rice paper rolls
• Vegan Sushi bowl
• Vegan Bibimbap

Frequently asked questions

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Fried Rice Balls

These Asian fried rice balls are deliciously infused with aromatics and lightly breaded, creating a tasty, crispy, meal or snack. They are incredibly easy to make and perfectly balanced to complement a plant-based diet!

Course Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 247kcal

Ingredients

For the rice balls

• 1 1/2 cups Jasmine rice
• 2 1/2 cups water for rice
• 1 vegetable stock cube
• 15 grams ginger
• 15 grams garlic
• 15 grams shallots
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1 teaspoon salt
• 1/2 cup flour
• 1/2 teaspoon salt
• 2 cups Panko bread crumbs
• 1 tablespoon ground flaxseed
• 1/2 cup warm water for flaxseed gel
• 1/4 teaspoon salt for flaxseed gel
• 1/4 teaspoon pepper for flaxseed gel
• 1/2 cup vegetable oil for frying

For the chili topping

• 10 grams dried chili
• 40 grams red chili
• 10 grams Thai chillies AKA Bird's eye chilies
• 1 teaspoon salt
• 2 teaspoons sugar
• 15 grams ginger
• 10 grams garlic
• 20 grams shallot
• 1 tablespoon lime juice
• 1/2 teaspoon sesame oil
• 1/2 cup water

Instructions

For the rice balls

• Blend garlic, ginger, shallot, sugar, sesame oil and salt together till a smooth paste forms. Heat sesame oil in a deep pot and then fry your paste for a few minutes till fragrant.
• Pour rice into the pot and stir to coat with fried paste. Once rice is slightly translucent, pour water into the pot along with your vegetable stock cube. Stir, bring to a boil and then turn down to a simmer. Cover pot and cook for 15 minutes. After 15 minutes, turn heat off and leave the pot covered for a further 10 minutes.
• Immediately spoon about 2 tablespoons of rice onto a piece of cling wrap. Wrap it up and squeeze it into a ball with your hands. You want to compress the rice well so that it doesn't fall apart later. Repeat with remaining rice. I made 8 medium rice balls from the quantity of rice mentioned above. Chill the balls in the fridge for 10 minutes or so.
• Combine flour with salt in one bowl. Place Panko in another bowl and then in yet another bowl combine flax, water, salt and white pepper. Whisk to combine and let sit for 5 minutes to thicken.
• Heat oil in a pot. Dredge rice balls in flour, then coat in flax gel, and finally coat with Panko. Fry balls till they are golden all around. We rolled them around in a very shallow layer of oil instead of deep frying them. Once golden, drain on paper towels and serve on salad. Top with chilli.

For the chili topping

• Blend all ingredients together in a Nutribullet or any blender you have. I like using the Nutribullet as it's able to just store the chilli in the blender container instead of having to transfer it into a seperate jar.

Notes

TO STORE: Place any leftovers in an airtight container and refrigerate for up to 3 days. I love to reheat these in the air fryer to help rebuild their crispiness but you can also use an oven or a microwave.

TO FREEZE: Fried rice balls can be frozen if you’re preparing them in advance or hoping to hold onto them for a while. Place them in air tight, freezer safe bags and store for up to 2 months in the freezer.

Nutrition

Calories: 247kcal | Carbohydrates: 50g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1005mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg

Till next time, stay happy, stay filled!

The post Fried Rice Balls appeared first on Crazy Vegan Kitchen.

This fattoush salad is a delicious and easy-to-make middle eastern dish that combines crisp and fresh vegetables with the tangy flavors of lemon and sumac. This salad is a delightful addition to any meal or can be enjoyed on its own!

I love experimenting with salads. If you’re a fan of salads that taste as beautiful as they look, you should also try my asparagus salad, mediterranean quinoa salad or my black bean and corn salad.

Why you’ll love this recipe

• Bursting with fresh flavors. Fattoush salad is a vibrant mix of fresh veggies combined with fragrant herbs like mint and parsley! It offers a refreshing explosion of flavors in every bite.
• Crunchy texture. Fattoush salad is known for its signature crispy pita chips, adding a satisfying crunch to the salad.
• Tangy and zesty dressing. The fattoush salad dressing is made with lemon juice, olive oil, and sumac, giving it a tangy and zesty flavor!
• Versatile and customizable. Fattoush salad is incredibly versatile and can be tailored to personal preferences. You can add or substitute vegetables and herbs based on what you have on hand.

What is fattoush salad made of?

• Romaine lettuce. This provides a crisp and sturdy base for the salad, but I sometimes use iceberg lettuce if I can’t find any Romaine.
• Tomatoes. Tomatoes add juiciness, vibrant color, and a slightly sweet flavor to the salad, enhancing its overall taste.
• Cucumbers. Refreshing and hydrating, balancing the flavors and adding a crunchy texture.
• Radishes. Radishes provide a peppery bite and a splash of color to the salad, adding a delightful crunch and visual appeal.
• Red onion. Red onion adds a mild pungency and a touch of sweetness to the salad, imparting a flavorful kick.
• Fresh herbs (mint and parsley). Fresh mint and parsley bring a burst of herbaceous freshness to the salad, adding complexity and aromatic notes.
• Pita bread. Or pita croutons, are toasted and broken into pieces to create crispy pita chips that add a wonderful crunch.
• Sumac. Sumac is a tangy and citrusy spice that is used in the dressing to lend a distinctive flavor to the salad, giving it a zesty kick.
• Lemon juice. Lemon juice adds acidity and tanginess to the dressing.
• Olive oil. Or vegetable oil, is a key component of the dressing, providing richness and smoothness.

How to make fattoush salad

Step 1 – Combine the salad ingredients. In a large bowl, combine the torn lettuce, diced tomatoes, diced cucumber, sliced radishes, sliced red onion, chopped mint leaves, and chopped parsley leaves.

Step 2 – Prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sumac, salt, and pepper to make the dressing.

Step 3 – Dress and serve! Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly. Just before serving, sprinkle the toasted and broken pita bread pieces to the salad, tossing lightly to combine. Allow the salad to sit for a few minutes to let the flavors meld together.

Tips to make the best recipe

1. Use fresh and high-quality ingredients. Opt for fresh, crisp vegetables, and herbs to ensure vibrant flavors and textures in your salad. Choose ripe and juicy tomatoes, crunchy cucumbers, and fragrant herbs for the best results.
2. Toast the pita bread to perfection. Toast the pita bread until it becomes crispy and golden brown. This will add a delightful crunch to the salad. Be careful not to burn it, as it can turn bitter.
3. Let the flavors meld. After tossing the salad with the dressing, allow it to sit for a few minutes to let the flavors meld together. This will enhance the overall taste of the salad and allow the dressing to permeate the vegetables.
4. Adjust the dressing to taste. Taste the dressing and adjust the amount of lemon juice, olive oil, sumac, salt, and pepper to suit your preferences. You could also experiment with other additions such as garlic, green onions or even pomegranate molasses.

Storage instructions

To store: Remove any pita bread pieces and set them aside separately. Transfer the remaining salad to an airtight container and refrigerate. It is best to consume the salad within 1-2 days to ensure optimal texture.

More wonderful salad recipes to try

• Waldorf salad
• Watermelon feta salad
• Roast vegetable Salad
• Soba noodle salad

Frequently asked questions

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Fattoush Salad

This fattoush salad is a delicious and easy-to-make dish that combines crisp and fresh veggies with the tangy flavors of lemon and sumac. This salad is a delightful addition to any meal or can be enjoyed on its own!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 125kcal

Ingredients

Salad

• 1 head romaine lettuce torn
• 2 medium tomatoes diced
• 1 cucumber diced
• 4 radishes thinly sliced
• 1/4 cup red onion thinly sliced
• 1/4 cup fresh mint leaves chopped
• 1/4 cup fresh parsley chopped
• 1 pita bread toasted and torn

Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice freshly squeezed
• 1 teaspoon sumac
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large salad bowl, combine the torn romaine lettuce, diced tomatoes, diced cucumber, sliced radishes, sliced red onion, chopped mint leaves, and chopped parsley leaves.
• In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
• Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
• Just before serving, add the toasted and broken pita bread pieces to the salad, tossing lightly to combine. Allow the salad to sit for a few minutes to let the flavors meld together.

Notes

TO STORE: Remove any pita bread pieces and set them aside separately. Transfer the remaining salad to an airtight container or a salad bowl covered with plastic wrap and refrigerate. It is best to consume the salad within 1-2 days to ensure optimal flavor and texture. Before serving, add the reserved pita bread pieces and toss them with the salad to restore the desired texture.

Nutrition

Calories: 125kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 259mg | Potassium: 481mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9756IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg

The post Fattoush salad appeared first on Crazy Vegan Kitchen.

Learn how to prepare these pickled red onions; sweet, tangy and delicious. Made with simple ingredients, they are perfect for adding a zingy flavor to your recipes! 

Hate onions? These tangy pickled red onions will change everything. 

Forget the sharp and pungent flavor of raw onions; these pickled onions are much more mild, balanced and even a tiny bit sweet. From salads and sandwiches to tacos, they will become your favorite new mix-in! 

Why you’ll love this recipe

• Easy. Just a few simple ingredients and 10 minutes are all you need to make these. 
• Healthy. Packed with antioxidants and essential nutrients, this recipe is super healthy. 
• Versatile. Serve these with tacos, salads or sandwiches, they will complement the flavor of every dish. 
• Seriously addictive. Once you start eating these, you won’t be able to stop. The tangy, sweet flavor is hard to resist. 

What I love the most about these pickled red onions is that they are a great way to use the leftover onions and they last for months! 

Ingredients needed

No lengthy ingredient list for this recipe. Here is everything you need to make the best red pickled onions. 

• Red onion. The primary ingredient and provides the recipe with its characteristic texture and flavor. 
• Apple cider vinegar. Gives the onions a tangy flavor and prevents them from spoiling. 
• Water. To dilute the vinegar and make the brine more balanced.
• Sugar. Sweetens the brine and balances out the acidity. You can use brown, white or cane sugar. 
• Salt. Adds flavor and preserves the onions. 
• Black peppercorns. Add a touch of heat to the pickled onions. 
• Garlic cloves. Add flavor and aroma. 
• Mustard seeds. Add heat and spice to the recipe. You can also swap them with red pepper flakes. 

How to make pickled red onions? 

You can make your own red pickled onions at home following the easy 5-step process below: 

Step 1 – Prepare the onions. Thinly slice the red onion. You can use a mandoline for this, or just slice the onion as thinly as possible.

Step 2 – Make the brine. Combine the apple cider vinegar, water, sugar, salt, and peppercorns in a small saucepan. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

Step 3 – Pack the onions in a jar. Transfer the sliced onions to a clean jar.

Step 4 – Pour the brine over the onions. Carefully pour the hot brine over the onions, ensuring they are completely submerged.

Step 5 – Let cool, seal, and refrigerate. Let the jar cool to room temperature, then seal it and refrigerate. The pickled onions will be ready to enjoy after at least 1 hour, but they will taste even better after 2-3 hours or overnight.

Tips to make the best recipe

• Slice the onions thinly. The thinner the slices, the quicker the onions will pickle and the more evenly they will absorb the pickling liquid.
• Soaking the onions in salt water for 30 minutes before pickling will help remove some harshness from the onions. 
• Use a combination of vinegar to enhance the flavor. White vinegar gives the onions a more tart flavor, while the apple cider vinegar adds a bit of sweetness.
• If your pickled onions are too salty, rinse them under cold water for a while before serving.

Flavor variations 

Want to try different flavors of pickled onions? Here are some variations that you’ll love. 

• Add some herbs. Such as dill, thyme, or rosemary can add freshness and more flavor to pickled onions. 
• Make them more spicy. Add some sliced jalapenos to the pickling liquid for more heat.
• Give them a smoky flavor. For a smoky flavor, smoke the onions before pickling them. 

Storage instructions

To store. Put them in an airtight container to store in the refrigerator for up to 2 months. 

To freeze. When sealed in zip-lock bags or airtight containers, these can be frozen for up to 6 months. 

Recommended tools to make this recipe

• Mason jar. To mix the pickled onions with brine and store them. 

More quick side recipes to try 

• Pesto aioli 
• Lemon pasta salad 
• Polenta fries 
• Korean BBQ sauce 
• Roasted zucchini

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Pickled Red Onions

Learn how to prepare these pickled red onions; sweet, tangy and delicious. Made with simple ingredients, they are perfect for adding a zingy flavor to your recipes!

Course Condiment/Side

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 36kcal

Ingredients

• 1 medium red onion thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons granulated sugar white or brown
• 1 1/2 teaspoons salt
• 1 teaspoon black peppercorns whole
• 1 clove garlic smashed (optional)
• 1 teaspoon mustard seeds (optional)

Instructions

• Slice the red onion thinly.
• Bring to boil the vinegar, water, sugar, salt, peppercorns, and optional ingredients in a saucepan until sugar and salt dissolve.
• Put sliced onions in a clean jar.
• Pour warm brine over onions, ensuring they're submerged.
• Let cool, seal, and refrigerate.
• After at least 1 hour, pickled onions are ready to use. For the best flavor, wait 2-3 hours or overnight.

Notes

TO STORE: Put them in an airtight container to store in the refrigerator for up to 2 months. 

TO FREEZE: When sealed in zip-lock bags or airtight containers, these red pickled onions can be frozen for up to 6 months

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.3mg

The post Pickled Red Onions appeared first on Crazy Vegan Kitchen.

This delicious and nutritious detox salad is packed with fiber, protein, vitamins, and minerals, making it a wholesome and flavorful option for a healthy meal. It comes together quickly using simple ingredients and will leave you feeling energized and satisfied!

If you’re on the hunt for delicious wholesome salads, you should also try my Waldorf Salad, Asparagus Salad and Roast Vegetable Salad.

Why you’ll love this recipe

• Nutrient-rich. Detox salad is packed with nutrient-dense ingredients like quinoa, sweet potato, and black beans, providing a wide array of vitamins and minerals.
• Refreshing flavor. The lime-cumin dressing adds a zesty and refreshing tang, making each bite a burst of deliciousness.
• Versatile and filling. This salad can be enjoyed as a main meal or a side dish, and its combination of protein and fiber makes it satisfying and filling.
• Detoxifying ingredients. The ingredients in this salad, like cilantro and leafy greens, are known for their potential detoxifying properties, promoting a healthy and balanced diet.

Ingredients needed

For the salad:

• Quinoa: A protein-rich grain that adds substance and texture to the salad.
• Sweet Potato: High in fiber and antioxidants, providing a natural sweetness.
• Olive Oil: Adds healthy fats and enhances the roasted sweet potato’s flavor.
• Corn Kernels: Offers sweetness and a satisfying crunch to the salad.
• Black Beans: A great source of plant-based protein and fiber.
• Green Onions: Provide a mild onion flavor and a pop of color.
• Cherry Tomatoes: Burst with flavor and provide vitamins and antioxidants.
• Baby Spinach: A nutrient-rich leafy green that adds freshness.
• Cilantro: Adds a refreshing herbaceous flavor and detoxifying properties.

For the dressing:

• Lime Juice: Adds zesty brightness and vitamin C to the dressing.
• Olive Oil: Provides a smooth and balanced texture to the dressing.
• Maple Syrup: Adds sweetness to balance the acidity of the lime juice.
• Red Pepper Flakes: Offers a hint of heat for flavor complexity.
• Ground Cumin: Adds a warm and earthy flavor to the dressing.
• Ground Coriander: Complements the cumin and enhances the dressing’s aroma.
• Salt and Pepper: Seasonings that enhance all the flavors in the dressing.

How to make detox salad

Step 1 – Cook the quinoa. Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the vegetable stock to a boil. Add the rinsed quinoa to the boiling stock, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed all the liquid. Remove from heat, fluff the quinoa with a fork, and let it cool.

Step 2 – Roast the sweet potato. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potato cubes in a single layer on a baking sheet. Roast for about 20-25 minutes or until the sweet potato is tender and slightly crispy around the edges. Set aside to cool.

Step 3 – Prepare the lime-cumin dressing. In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, maple syrup, red pepper flakes, ground cumin, ground coriander, salt, and pepper. Adjust the seasoning to your taste.

Step 4 – Assemble the Salad. In a large salad bowl, combine the cooked quinoa, roasted sweet potato, corn kernels, black beans, green onions, cherry tomatoes, and baby spinach. Drizzle the lime-cumin dressing over the salad and gently toss everything together until well coated.

Step 5 – Garnish and serve. Sprinkle chopped cilantro over the top of the salad and enjoy warm or cold!

Tips to make the best recipe

• Choose fresh and organic ingredients. Opt for fresh, organic produce whenever possible to maximize the nutrient content and minimize exposure to pesticides and chemicals. Freshness is key for a tasty and nutritious salad.
• Properly season and toss. Don’t skimp on seasoning. Taste your salad as you go along and adjust the seasoning levels to your preference. Ensure that the lime-cumin dressing is evenly distributed by tossing the salad ingredients thoroughly, so every bite is flavorful.
• Serve chilled. For the best flavor and texture, refrigerate the salad for at least a couple of hours or overnight before serving. This allows the flavors to meld, and it’s especially refreshing when served cold on a warm day.

Storage instructions

To store: Store any leftover detox salad in an airtight container in the refrigerator. It can typically be refrigerated for up to 2-3 days. Keep in mind that the lime-cumin dressing may settle or thicken when refrigerated. Before serving leftovers, give the salad a good toss and, if needed, add a touch of fresh lime juice or olive oil to refresh the dressing.

More quinoa recipes to try

• Quinoa Recipe
• Mexican Quinoa Salad
• Kale Quinoa Salad
• Mediterranean Quinoa Salad

Frequently asked questions

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Detox Salad

This delicious and nutritious detox salad is packed with fiber, protein, vitamins, and minerals, making it a wholesome and flavorful option for a healthy meal. It comes together quickly using simple ingredients and will leave you feeling energized and satisfied!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 233kcal

Ingredients

• 1 cup quinoa
• 1 1/2 cups vegetable stock
• 1 medium sweet potato cubed
• 2 teaspoons olive oil
• 1 cup corn kernels
• 1 can black beans drained and rinsed
• 4 green onions finely diced
• 1 cup cherry tomatoes
• 3 ounces baby spinach 100 grams, chopped roughly
• 1/2 cup cilantro chopped

For The Dressing:

• 2 limes juiced
• 3 tablespoons olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 teaspoon pepper

Instructions

• Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the vegetable stock to a boil. Add the rinsed quinoa to the boiling stock, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed all the liquid. Remove from heat, fluff the quinoa with a fork, and let it cool.
• Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potato cubes in a single layer on a baking sheet. Roast for about 20-25 minutes or until the sweet potato is tender and slightly crispy around the edges. Set aside to cool.
• In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, maple syrup, red pepper flakes, ground cumin, ground coriander, salt, and pepper. Adjust the seasoning to your taste.
• In a large salad bowl, combine the cooked quinoa, roasted sweet potato, corn kernels, black beans, green onions, cherry tomatoes, and baby spinach. Drizzle the lime-cumin dressing over the salad and gently toss everything together until well coated.
• Sprinkle chopped cilantro over the top of the salad and enjoy warm or cold!

Notes

TO STORE: Store any leftover detox salad in an airtight container in the refrigerator. It can typically be refrigerated for up to 2-3 days. Keep in mind that the lime-cumin dressing may settle or thicken when refrigerated. Before serving leftovers, give the salad a good toss and, if needed, add a touch of fresh lime juice or olive oil to refresh the dressing

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 396mg | Potassium: 508mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5383IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 3mg

The post Detox Salad appeared first on Crazy Vegan Kitchen.

Roasted delicata squash offers a delightful combination of creamy, sweet flesh and caramelized edges, resulting in a truly delicious and flavorful side dish. With its thin skin and tender texture, delicata squash is easy to prepare and cook, making it a simple yet satisfying addition to any meal.

If you enjoy the simple elegance of roasted vegetables, you should also try my recipe for roasted cauliflower, roasted Brussels sprouts or roasted zucchini.

Why you’ll love this recipe

• Tender and creamy texture. The flesh of delicata squash becomes tender and creamy when roasted, providing a melt-in-your-mouth experience.
• Edible skin. Unlike other types of squash, delicata squash has a thin, edible skin, which adds a pleasant texture and saves time in the preparation process.
• Quick and easy preparation. Delicata squash is relatively easy to handle and prepare, requiring minimal effort to remove the seeds and slice. It cooks quickly, allowing you to enjoy roasted delicata squash in no time.

Ingredients needed

• Delicata squash. Delicata squash is the star ingredient of the dish, providing a naturally sweet and tender flesh that roasts beautifully.
• Olive oil. Olive oil is used to coat the delicata squash slices, helping them achieve a crispy exterior and preventing them from sticking to the baking sheet.
• Salt. Salt enhances the natural flavors of the delicata squash, bringing out its sweetness and adding a savory element to the dish.
• Additional seasonings (optional). Black pepper, garlic powder, or herbs can be added based on personal preference to enhance the flavor profile of the roasted delicata squash.

How to make roasted delicata squash

Step 1 – Preparation. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Wash the delicata squash and pat them dry. Slice each squash lengthwise and scoop out the seeds with a spoon. Cut the squash into half-inch thick slices.

Step 2 – Season the squash. In a bowl, toss the delicata squash slices with olive oil, ensuring they are well coated. Season with salt and any additional optional seasonings you desire, such as black pepper, garlic powder, or herbs. Toss again to evenly distribute the seasonings. Arrange the seasoned squash slices in a single layer on the prepared baking sheet.

Step 3 – Bake and serve. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the squash is tender and golden brown around the edges. Flip the slices halfway through the cooking time for even browning. Once roasted, remove from the oven and transfer them to a serving dish. Serve the roasted delicata squash as a delicious side dish or incorporate them into other recipes like salads or grain bowls.

Tips to make the best recipe

• Choose ripe delicata squash. Look for delicata squash that are firm, with vibrant color and without any soft spots. Ripe squash will have better flavor and texture when roasted.
• Keep the slices uniform. When slicing, aim for uniform thickness to ensure even cooking. This helps all the slices roast at the same rate and results in a consistent texture.
• Don’t overcrowd the baking sheet. Arrange the squash slices in a single layer on the baking sheet, leaving space between each slice. Overcrowding the baking sheet can lead to steaming rather than roasting, resulting in softer squash and less caramelization.

Storage instructions

To store: Allow the roasted delicata squash to cool completely at room temperature before storing. Transfer the leftovers to an airtight container or a sealable bag. Refrigerate and consume it within 3-4 days for the best quality and flavor.

To reheat: When ready to consume the refrigerated roasted delicata squash, reheat it gently in the oven or microwave until heated through. Toss gently before serving.

More delicious vegetable dishes to try

• Mexican street corn
• Roast Vegetable Salad

Frequently asked questions

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Roasted Delicata Squash

Roasted delicata squash offers a delightful combination of creamy, sweet flesh and caramelized edges, resulting in a truly delicious and flavorful side dish. With its thin skin and tender texture, delicata squash is easy to prepare and cook, making it a simple yet satisfying addition to any meal.

Course Side

Cuisine American

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 140kcal

Ingredients

• 2 delicata squash
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder optional

Instructions

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Wash the delicata squash and pat them dry. Slice each squash lengthwise and scoop out the seeds with a spoon. Cut the squash into half-inch thick slices.
• In a bowl, toss the delicata squash slices with olive oil, ensuring they are well coated. Season with salt and any additional optional seasonings you desire, such as black pepper, garlic powder, or herbs. Toss again to evenly distribute the seasonings. Arrange the seasoned squash slices in a single layer on the prepared baking sheet.
• Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the squash is tender and golden brown around the edges. Flip the slices halfway through the cooking time for even browning.
• Once roasted, remove the delicata squash from the oven and transfer them to a serving dish. Serve the roasted delicata squash as a delicious side dish or incorporate them into other recipes like salads or grain bowls.

Notes

TO STORE: Allow the roasted delicata squash to cool completely at room temperature before storing. Transfer the leftovers to an airtight container or a sealable bag. Refrigerate and consume it within 3-4 days for the best quality and flavor.

TO REHEAT: When ready to consume the refrigerated roasted delicata squash, reheat it gently in the oven or microwave until heated through. Toss gently before serving.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 797mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3096IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg

The post Roasted Delicata Squash appeared first on Crazy Vegan Kitchen.

This homemade Korean BBQ sauce is amazing thanks to its perfect balance of sweet, savory, and tangy flavors! It’s easy to make, budget-friendly and you can completely customize the ingredients to ensure a healthier spin on this delicious condiment.

I love a good homemade condiment. If you do too, you should try my tahini sauce, my easy peanut sauce and my pesto aioli!

Why you’ll love this recipe

• Fresh and preservative-free. Homemade sauces ensure you use fresh, natural ingredients, avoiding preservatives and artificial additives found in store-bought versions. This version is naturally vegan too.
• Endless versatility. Korean barbecue sauce enhances a wide range of dishes, from marinating seitan to drizzling over grilled vegetables or using as a dipping sauce.
• Easy and quick to make. With simple ingredients and a short prep time, whipping up this sauce at home is a breeze, adding an authentic Korean touch to your meals!

What is Korean BBQ sauce made of?

• Soy sauce or tamari. Provides the umami base and salty flavor that characterizes Korean BBQ sauce. If you’re watching your salt intake, you can use low-sodium soy sauce.
• Brown sugar. Adds sweetness to balance the savory and tangy elements in the sauce.
• Sesame oil. Infuses the sauce with a nutty aroma and deepens the overall flavor profile.
• Garlic. Enhances the sauce with a rich, aromatic taste that is a staple in Korean cuisine.
• Ginger. Adds a zesty and warm kick to the sauce, complementing the other flavors.
• Rice wine vinegar. Provides a mild tang that balances the sweetness of the sauce.
• Gochujang paste (Korean chili paste). Infuses the sauce with a spicy and slightly sweet taste, signature to Korean BBQ sauce. This can be found in the Asian section of most larger supermarkets, your local Asian grocery store, or online!
• Water. Helps to achieve the desired consistency and dilutes the strong flavors for a well-balanced sauce.

How to make Korean BBQ sauce

Step 1 – Combine sauce ingredients. In a small bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Whisk the mixture until the brown sugar dissolves, and all the ingredients are well combined.

Step 2 – Dilute the mix. Add the water to the mixture, adjusting the consistency to your desired thickness. If you prefer a thicker sauce, you can omit or reduce the water.

Step 3 – Taste check. Taste the sauce and adjust the sweetness, spiciness, or tanginess to your liking. You can add more brown sugar for sweetness, gochujang for spiciness, or rice vinegar for tanginess. Your Korean BBQ sauce is now ready to use!

Tips to make the best recipe

• Use quality ingredients. Opt for high-quality soy sauce, sesame oil, and gochujang for an authentic and flavorful Korean BBQ sauce. Using fresh garlic and ginger will also enhance the taste.
• Marinate and baste. For tofu or seitan, allow the protein to marinate in the sauce for at least 30 minutes (or longer for richer flavors). During grilling, baste the vegetables with the sauce to create a delicious caramelized glaze.
• Customization. Feel free to get creative and tailor the sauce to your preferences. Add a splash of lime juice for extra tang, a drizzle of honey for added sweetness, or even a dash of Sriracha sauce and black pepper for more warmth.

Storage instructions

To store: Transfer any leftover sauce into an airtight container and refrigerate it promptly. Properly stored, the sauce can last for up to 1 to 2 weeks in the fridge.

Recommended tools 

• Basting brush. This will help ensure that your sauce evenly coats your vegetables or proteins.

Use this sauce to enhance

• Seitan
• Tofu sausage rolls or sweet potato sausage rolls
• Banh mis

Frequently asked questions

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Korean BBQ Sauce

This homemade Korean BBQ sauce is amazing thanks to its perfect balance of sweet, savory, and tangy flavors! It's easy to make, budget-friendly and you can completely customize the ingredients to ensure a healthier spin on this delicious condiment.

Course Condiment/Side

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 51kcal

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang or chili paste
• 2 tablespoons water

Instructions

• In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Stir the mixture until the brown sugar dissolves, and all the ingredients are well combined.
• Add the water to the mixture, adjusting the consistency to your desired thickness. If you prefer a thicker sauce, you can omit or reduce the water.
• Taste the sauce and adjust the sweetness, spiciness, or tanginess to your liking. You can add more brown sugar for sweetness, gochujang for spiciness, or rice vinegar for tanginess. Your Korean BBQ sauce is now ready to use!

Notes

TO STORE: Transfer any leftover sauce into an airtight container and refrigerate it promptly. Properly stored, the sauce can last for up to 1 to 2 weeks in the refrigerator.

Nutrition

Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 543mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

The post Korean BBQ sauce appeared first on Crazy Vegan Kitchen.

This delicious creamed corn recipe is a delightful blend of sweet corn kernels and a creamy, flavorful sauce. It’s a comforting side dish fit for any occasion! With simple ingredients and straightforward steps, this recipe is quick and easy.

If you’re a fan of corn, you should also try my Mexican Street Corn, Vegan Corn Chowder or Black Bean And Corn Salad!

Why you’ll love this recipe

• Creamy and comforting. Creamed corn offers a luscious and velvety texture that is both comforting and satisfying, making it a perfect side dish for any occasion.
• Sweet and savory balance. The natural sweetness of the corn kernels combined with the savory flavors of vegan butter and sauce creates a perfect balance of flavors that is both indulgent and delicious.
• Versatile and customizable. Creamed corn can be enjoyed on its own as a side dish or used as a versatile ingredient in other recipes like casseroles, soups, or dips, allowing for endless creative possibilities in the kitchen.

Ingredients needed

• Fresh corn kernels. Fresh corn kernels are the star ingredient and provide the sweet and juicy flavor that is essential to creamed corn.
• Plant-based milk. Plant-based milk, such as almond milk or soy milk, is used to create the creamy texture of the dish without using dairy. It adds richness and enhances the overall creaminess.
• Vegan butter. Vegan butter adds richness and flavor to the creamed corn, mimicking the traditional buttery taste found in non-vegan versions.
• All-purpose flour. All-purpose flour is used as a thickening agent to help create a creamy and slightly thickened sauce that coats the corn kernels.
• Onion and garlic. Onion and garlic add aromatic and savory flavors, enhancing the overall taste of the creamed corn.
• Seasonings (salt, pepper, herbs): Salt and pepper are used to season the dish, while herbs like parsley, thyme or even a sprinkle of paprika can be added for additional flavor and freshness.

How to make creamed corn

Step 1 – Sauté and soften. In a large skillet or saucepan, melt the vegan butter over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent. Add the fresh corn kernels to the skillet and stir to combine with the onions and garlic. Cook for about 3-4 minutes, until the corn is slightly tender.

Step 2 – Thicken the corn. Sprinkle the all-purpose flour over the corn mixture and stir well to coat the kernels evenly. Cook for another minute to cook off the raw flour taste. Slowly pour in the plant-based milk, stirring constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and reaches a creamy consistency, about 5-7 minutes.

Step 3 – Garnish and serve! Season with salt and pepper to taste, adjusting the seasoning as desired. Remove the skillet from heat and transfer the creamed corn to a serving dish. Garnish with fresh herbs, if desired. Serve the creamed corn warm as a side dish alongside your favorite main course.

Tips to make the best recipe

• Use fresh corn kernels. Whenever possible, opt for fresh corn kernels rather than canned or frozen ones. Fresh corn will provide a sweeter and more vibrant flavor to your creamed corn dish. If fresh corn isn’t available, you can use frozen corn kernels as a substitute.
• Blend a portion of the corn mixture. For a creamier texture, consider blending a portion of the cooked corn mixture before combining it back with the remaining corn. This step helps create a smoother consistency while still maintaining some whole corn kernels for added texture.
• Experiment with seasonings and herbs. While the base recipe includes salt and pepper, feel free to get creative with additional seasonings and herbs. Consider adding a pinch of paprika or cayenne pepper for a subtle heat, or sprinkle some fresh herbs like parsley or thyme for added freshness and aroma. Adjust the seasonings to suit your taste preferences.

Storage instructions

To store: Allow the creamed corn to cool completely at room temperature. Transfer the leftovers to an airtight container. Refrigerate and consume it within 3-4 days for the best quality and flavor.

To freeze: If you have a larger batch or want to store it for a longer period, you can freeze the creamed corn. Place it in a freezer-safe container or bag, ensuring all the air is squeezed out to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.

To reheat: When ready to consume the refrigerated or frozen creamed corn, reheat it gently on the stovetop or in the microwave until heated through. Stir well before serving.

Recommended tools 

• Saucepan. A good saucepan is all you need for this delicious recipe!

More great side dish recipes to try

• Roasted Cauliflower
• Baked Sweet Potato Fries
• Polenta Fries
• Hasselback Potatoes

Frequently asked questions

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Creamed Corn

This creamed corn recipe is a delightful blend of sweet corn kernels and a creamy, flavorful sauce, resulting in a deliciously comforting side dish fit for any occasion! With simple ingredients and straightforward steps, this recipe is quick and easy. Be ready to impress!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 108kcal

Ingredients

• 4 cups corn kernels fresh
• 1 tablespoon vegan butter
• 1 small onion finely diced
• 2 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 cup almond milk unsweetened
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large skillet or saucepan, melt the vegan butter over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent.
• Add the fresh corn kernels to the skillet and stir to combine with the onions and garlic. Cook for about 3-4 minutes, until the corn is slightly tender.
• Sprinkle the all-purpose flour over the corn mixture and stir well to coat the kernels evenly. Cook for another minute to cook off the raw flour taste. Slowly pour in the plant-based milk, stirring constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and reaches a creamy consistency, about 5-7 minutes.
• Season with salt and pepper to taste, adjusting the seasoning as desired. Remove the skillet from heat and transfer the creamed corn to a serving dish. Garnish with fresh herbs, if desired. Serve warm.

Notes

TO STORE: Allow the creamed corn to cool completely at room temperature. Transfer the leftovers to an airtight container. Refrigerate and consume it within 3-4 days for the

TO FREEZE: If you have a larger batch or want to store it for a longer period, you can freeze the creamed corn. Place it in a freezer-safe container or bag, ensuring all the air is squeezed out to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.

TO REHEAT: When ready to consume the refrigerated or frozen creamed corn, reheat it gently on the stovetop or in the microwave until heated through. Stir well before serving.

Nutrition

Calories: 108kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 488mg | Potassium: 170mg | Fiber: 3g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 0.5mg

The post Creamed Corn appeared first on Crazy Vegan Kitchen.

This easy pineapple salsa recipe is incredibly delicious! With its vibrant tropical flavors it pairs effortlessly with anything from grilled tofu to tacos, or even salads, adding a refreshing and zesty touch.

If you love experimenting with salsas and spices you should also check out my corn salsa and taco seasoning for more inspiration.

Why you’ll love this recipe

• Tropical sweetness. Fresh pineapple salsa offers a burst of tropical sweetness that perfectly balances savory dishes, adding a refreshing and flavorful element and some vibrant colors!
• Versatility in pairing. This dish complements a wide range of meals, including grilled tofu, tacos, fajitas, burritos, salads, and even as a dip with tortilla chips, making it a versatile and adaptable condiment.
• Easy to prepare. With just a few simple ingredients and minimal prep work, pineapple salsa comes together quickly, allowing you to enjoy it quickly without spending too much time in the kitchen.

Ingredients needed

• Fresh pineapple. The star ingredient, providing the sweet and tangy tropical flavor that defines pineapple salsa. This can be grilled (caramelized) to add a new layer of complexity to the salsa.
• Red bell pepper. Adds a crisp texture, vibrant color, and a mild sweetness that complements the pineapple.
• Red onion. Provides a sharp and slightly pungent flavor that adds depth to the salsa.
• Jalapeño pepper. Adds a hint of heat and a spicy kick to balance the sweetness of the pineapple. The seeds and membranes of the pepper can be removed if you’d prefer a more mild dish.
• Fresh cilantro leaves. Offers a fresh and aromatic note, enhancing the overall flavor profile of the salsa.
• Lime juice. Adds a tangy and citrusy element, bringing brightness and balancing the flavors.
• Salt. To taste.

How to make pineapple salsa

Step 1 – Caramelize the pineapple (optional). Place the fresh pineapple slices on a medium-high heat grill grates and cook for about 2-3 minutes per side, or until grill marks appear and the pineapple caramelizes slightly. Remove the pineapple from the grill and let it cool slightly. Dice the pineapple into small pieces.

Step 2 – Combine the base ingredients. In a mixing bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño pepper, and chopped cilantro. Squeeze the juice of one lime over the mixture. Season with salt to taste, starting with a small amount and adjusting as needed. Gently toss the ingredients together until well combined.

Step 3 – Let it rest. Let the pineapple salsa sit for at least 10-15 minutes to allow the flavors to meld together. Taste and adjust the seasoning, adding more lime juice or salt if desired. Serve the grilled pineapple salsa immediately or refrigerate for later use.

Tips to make the best recipe

• Choose ripe and sweet pineapple. Select a ripe pineapple that is fragrant and has a golden color.
• Balance the flavors. Adjust the amount of jalapeño pepper based on your spice preference. You can also adjust the lime juice and salt to achieve the desired balance of sweetness, tanginess, and saltiness.
• Dice ingredients uniformly: Aim for a consistent and uniform chopping of the ingredients, including the pineapple, bell pepper, red onion, and jalapeño. This ensures even distribution of flavors and textures in each bite.

Storage instructions

To store: Transfer the salsa to an airtight container or a covered bowl. Keep it in the fridge to maintain its freshness and flavors for about 3-4 days. Before serving any leftovers, give the salsa a quick stir to redistribute the flavors. Note that the crispness of the ingredients may soften slightly upon storage.

More condiment recipes to try

• Tahini sauce.
• Vegan mayo.
• Pesto aioli.
• Balsamic vinaigrette.

Frequently asked questions

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Pineapple Salsa

This pineapple salsa is incredibly delicious and easy to make! With its vibrant tropical flavors it pairs effortlessly with a variety of dishes, anything from grilled tofu to tacos, or even salads, adding a refreshing and zesty touch to any meal.

Course Condiment/Side

Cuisine American

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 41kcal

Ingredients

• 2 cups fresh pineapple diced, grilled (optional)
• 1 large red bell pepper seeded and diced
• 1/4 cup red onion finely chopped
• 1 jalapeno pepper seeded, finely chopped
• 1/4 cup fresh cilantro chopped
• 1 lime juiced
• 1/2 teaspoon salt

Instructions

• (Optional) Place the fresh pineapple slices on a medium-high heat grill grates and cook for about 2-3 minutes per side, or until grill marks appear and the pineapple caramelizes slightly. Remove the pineapple from the grill and let it cool slightly. Dice the pineapple into small pieces.
• In a mixing bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño pepper, and chopped cilantro. Squeeze the juice of one lime over the mixture. Season with salt to taste, starting with a small amount and adjusting as needed. Gently toss the ingredients together until well combined.
• Let the pineapple salsa sit for at least 10-15 minutes to allow the flavors to meld together. Taste and adjust the seasoning, adding more lime juice or salt if desired. Serve the grilled pineapple salsa immediately or refrigerate for later use.

Notes

TO STORE: Transfer the salsa to an airtight container or a covered bowl. Keep it refrigerated to maintain its freshness and flavors for about 3-4 days. Before serving any leftovers, give the salsa a quick stir to redistribute the flavors. Note that the crispness of the ingredients may soften slightly upon storage.

Nutrition

Calories: 41kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 196mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 68mg | Calcium: 15mg | Iron: 0.4mg

The post Pineapple Salsa appeared first on Crazy Vegan Kitchen.