Lemon Vinaigrette

30 minutes or less, Cooking Tips, Dairy Free, Dietary, Dips, Sauces & Spreads, Egg Free, Gluten Free, Make ahead, Nut Free, Recipes, Salads, Vegan, Vegetarian
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Brighten any salad, grain, or vegetable dish with this simple lemon vinaigrette. Made with ingredients you probably already have on hand, simply whip this up in a mason jar.

Lemon Vinaigrette in a small glass jar

I don’t think people realize how EASY it is to make a homemade dressing. The most basic vinaigrette recipe is mixing an acid and a base. Then just add seasonings you enjoy. Simply pour ingredients into a mason jar and shake away. Your dressing is made! How easy was that? Plus, making it in a mason jar is ready to store any leftovers.

Lemon Vinaigrette in a small glass jar

If you want to go beyond the basics, use this guide to build your own vinaigrette.

Create a homemade vinaigrette

Choose your acid:

This can be in the form of vinegar or citrus juice. Pick something that matches with your salad mix-ins. Opt for a sweet acid like white wine vinegar, white balsamic vinegar, or an orange juiced, for salads that have fruit. 

Try acids like apple cider vinegar, balsamic vinegar, red wine vinegar, rice vinegar, lemon juice, lime juice, or other citrus juices. 

Tip: Think about the components of your salad. If you have a salad with bright colors, avoid darker vinegar. Once the salad is dressed, those bright vibrant colors will look muddy. Remember – we eat with our eyes first! 

Choose your base:

The base is oil. Use good quality oil. This can be a simple olive oil or fancy garlic and rosemary-infused walnut oil. Again think about the components of your salad. If there are avocados in your salad, why not try avocado oil? 

Try oils like olive oil, avocado oil, walnut oil, pumpkin seed oil, hazelnut oil, or other flavor-infused oils. 

Add seasonings:

If you are new to making dressings, simple olive oil and balsamic vinegar dressing with a pinch of salt and pepper will work just fine. Once you are comfortable making dressings, try amping it up with other seasonings. 

Add a teaspoon of Dijon mustard to add a little tanginess and also to help create a creamier vinaigrette. Add a teaspoon of miso for an umami flavor. Try using fresh herbs for a pop of flavor. For a sweet vinaigrette, add a little maple syrup or honey. 

Lemon Vinaigrette in a small glass jar

Once you start playing around with different combinations, you’ll start to know what flavor combinations you like best!

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lemon vinaigrette in a small jar with lemons

Lemon Vinaigrette

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: dressing
  • Method: no-cook
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Description

This lemon vinaigrette is incredibly easy to make. Drizzle it on all your salad and veggie recipes!

Ingredients

Scale
  • 1/3 cup olive oil
  • 2 lemons, juiced (approx 1/3 cup juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 garlic cloves, minced
  • salt and pepper, to taste

Instructions

Simply measure ingredients and add to a mason jar. Secure lid and shake. Season with salt and pepper, to taste.

Keywords: dressing, vinaigrette, homemade, mason jar, salad dressing, healthy fats, lemon, citrus, cooking tips

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Pumpkin Pie Bites

Dairy Free, Dessert, Dietary, Egg Free, Fall, Gluten Free, Recipes, Seasonal, Snacks, Vegan, Vegetarian
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Do you ever have something on your to-do list that just keeps getting rolled over every time to a new to-do list? Welp. That’s posting this Pumpkin Pie Bites recipe. Sorry for holding out on you.

bite taken out of an energy bite

I know I am often the minority when it comes to the love of my paper planner. (Passion Planner to be exact) For the month of January, the pages are completely filled with meetings, cooking classes, presentations, parties, etc. I’m one of those people who likes being busy, but sometimes things fall through the cracks, like posting this recipe which has been sitting in draft for the past two weeks. #sorryivebeenbusy

bite taken out of a pumpkin pie bite

A version of this recipe was developed with one of my awesome JWU interns. I have a sweet spot for JWU interns and I am a JWU alum myself. I love spending days in the kitchen as a full “test kitchen” days. It’s been fun working with JWU interns because we speak the same “culinary language”. This recipe was tested a few times until the texture and taste came out just right.

energy bites in a white bowl on a stone slab

Batch cook these little energy bites for the week. They are the perfect on-the-go snack. Who says pumpkin season is over? Let’s keep the pumpkin around all year round!

bowl of pumpkin pie bites
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pumpkin pie energy bites in a white bowl on a slate

Pumpkin Pie Bites

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 8 servings (2 bites per serving) 1x
  • Category: snack, dessert
  • Method: no-cook
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Description

Batch cook these bites for an energy-boosting snack during the day!

Ingredients

Scale
  • 1/4 cup Medjool dates, pitted
  • boiling water, as needed
  • 1/4 cup almond butter
  • 1/4 cup pumpkin puree
  • 2 teaspoons maple syrup
  • 1  1/2 teaspoons pumpkin pie spice (or a mix of 1/2 tsp ginger, 1/2 tsp nutmeg, 1 tsp cinnamon)
  • 1/4 teaspoon salt
  • 2 tablespoon coconut flour*
  • 1  1/2 cup oats
  • 1/2 cup mini chocolate chips

Instructions

  1. Soak the dates in boiling water for 10 minutes. Drain.
  2. Combine all ingredients, except for the chocolate chips, in a food processor. Process until fairly smooth, stopping occasionally to scrape down the sides.
  3. Transfer to a separate bowl and fold in chocolate chips. Chill in the fridge for at least 20 minutes.
  4. Once chilled, scoop 1-tablespoon sized portions and roll into balls. The mixture makes about 16 bites. Store in the refrigerator in an airtight container.

Notes

If the dough is too sticky, pulse in additional coconut flour, 1/2 teaspoon at a time. 

Keywords: pumpkin, pumpkin pie, energy bites, snack,

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Watermelon Mojito Kombucha Mocktail

Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, Nut Free, Recipes, Vegan, Vegetarian
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Sip on this refreshing Watermelon Mojito Kombucha Mocktails and set up a fun drink station to wow your guests this summer.
Watermelon mojito in a clear glass with ice
I’ve come to really enjoy kombucha.

What is kombucha?

Kombucha is a fermented tea that naturally contains probiotics. These probiotics are actually good bacteria that line your digestive tract and support your immune system, as they absorb nutrients and fight infection and illness.
With its health benefits, I wanted to make it into a fun mocktail instead of just drinking it straight. Kombucha comes in many flavors, which ranges in many colors to create a variety of colorful mocktails.

Sip on this Watermelon Mojito Kombucha Mocktail this summer and get the benefits of kombucha. #thereciperedux

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What’s a better way to enjoy your Kombucha Mocktail than with a perfectly styled drink station? A bar cart makes the perfect base for your drink station along with being a great conversation starter. They’re easy to move around your house or even outside for entertaining. The best part is that there really is a bar cart out there to match any design style or budget. You can find a glam rose gold cart with leather accents or more rustic wooden piece that’s perfect for housing all of the accouterments for fixing the perfect mocktail. Pick your favorite cart and you’ll have no problem creating a fun drink station in your home.

(Image source)

Large glass beverage dispensers are perfect for making a statement atop your bar cart. The bright fun color of your kombucha along with any floating fruit slices or herbs will become a tantalizing focal point for guests! This dispenser from Crate & Barrel has a trendy wooden stand or if you’re looking for more variety this set has two dispensers with cute chalkboard labels to tell your drinks apart. You can supplement your beverage dispensers with elegant carafes of juices or fizzy drinks for plenty of customization.

Create a fun drink station this summer to wow your guest. @theHavenly teaches us how!

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Next, add a few fun touches to really bring your station to life. There are practical additions like printed napkins or bright straws that are always sure to be a hit. A stack of books is a great way to show off your personality and can be a fun conversation starter for guests. In their post on bar cart styling tips, the professional designers at Havenly suggest hanging a piece of art above your cart to give the area a finished look. No matter how you decide to accessorize your drink station, adding thoughtful touches of your personality will elevate it from a simple beverage center to a stylish focal point in your home.
Oregon Glass Drink Dispenser with Brooks Wood Stand Crate and Barrel

(Image source)

Accenting your station with a small potted plant atop your cart gives it a perfect touch of vibrancy and life! From succulents to bouquets of fresh flowers, plants are a great accessory for any style of decor. For extra fun, use a small herb planter set to showcase live garnishes for the drinks you’re serving, like some fresh mint for my Watermelon Mojito Kombucha Mocktail. Include a small pair of scissors so guests can snip their own fresh herbs for adding to their beverages.
Finally, when styling a drink station, your glassware is more than just functional. Pick out some fun glasses that match your personality and show them off on top of your bar cart like a decor piece. Cut crystal glasses are always a classic choice for some sophisticated sparkle or just grab some cute mason jars if your style is more casual. Varying the sizes and shapes of your glassware will add some fun diversity to the look of your station.Overhead shot of Watermelon Mojito with salt rimmed edges
Put it all together atop your cart and you’ll have a perfectly adorable station for showing off your kombucha mocktails in style!
Design style tips provided by Havenly. I was not compensated for this post. All thoughts and opinions are my own.

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bright pink mocktail in glass with watermelon and lime

Watermelon Mojito Kombucha Mocktail

  • Author: Chef Julie Harrington RD
  • Yield: 2
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Description

Sip on this refreshing gut-healthy kombucha mocktail.

Ingredients

Scale
  • 8 oz. watermelon kombucha
  • 8 oz. seltzer or club soda
  • 2 tablespoons lime juice, plus more for garnish
  • ¼ cup mint, muddled, plus more for garnish
  • salt, to garnish the rim of the glass

Instructions

  1. Using a mortar and pestle crush the fresh mint leaves to release the flavor.
  2. In a shaker, add the kombucha, lime juice. and mint. Gently shake. (Be careful, the kombucha is carbonated.)
  3. Pour in a glass with ice with the ridges lined with salt (optional).
  4. Top with seltzer. Garlic with a mint leave and/or lime wedge.
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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Overhead shot of watermelon mojito beverage with text

Creamy Caramelized Onion Pasta

30 minutes or less, Beans & Grains, Dietary, MAIN DISHES, Pasta, Recipes, Vegan, Vegetarian
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Looking to revamp pasta night? Love a creamy sauce, but looking for a dairy free version? Try this Creamy Caramelized Onion Pasta, using hummus as the base of the sauce. 
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
I have so many memories of my childhood going to Grandma’s for Sunday night dinner with my whole family. Pasta was always on the menu. It’s the Italian way! The second you walked into Grandma’s house you could smell the gravy that has been simmering all day.
Funny story about gravy .. Well, I thought everyone called marinara sauce, gravy. I remember teaching one of my first cooking classes discussing the baked eggplant parm that we were going to top with homemade gravy. With all the puzzled faces looking back at me, I instantly got nervous thinking, “oh no, maybe no one likes eggplant parm?”, but one participant spoke up and questioned the unique combo. They were all thinking gravy = the brown gravy you put on turkey during Thanksgiving. I would have given the same look if I thought I was going to be eating baked eggplant parm with brown gravy. From then on, I’ve been pretty specific when explaining the recipes we are making in cooking class.
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese

#ad (Dairy Free) Creamy Caramelized Onion Pasta – The secret ingredient creating a creamy sauce packed with fiber and protein = @sabra hummus! #thereciperedux

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creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese

Use hummus as a base to create a creamy sauce.

I love creamy pasta, but it always leaves me with a stomach ache because it’s just so heavy. Did you know you can create a creamy sauce using hummus? Is your mind blown? By using hummus as the base for a creamy sauce, not only makes it dairy free but also is a plant-based protein making it a more filling and satisfying bowl of pasta. There are over a dozen delicious flavors of Sabra to choose from, but I have a sweet spot for anything caramelized onion.
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese
To double up on the caramelized onion flavor, I added even more caramelized onions and other veggies to round out this meal. Revamp your pasta night with this new recipe!

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creamy pasta with vegetables in a white bowl

Creamy Caramelized Onion Pasta

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6
  • Category: dinner, pasta
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Description

This creamy pasta is completely dairy free with the base of the sauce being hummus!

Ingredients

Scale
  • 1/2 pound linguine
  • 1 tablespoon olive oil
  • 1 sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound crimini mushrooms, sliced
  • 4 cups baby spinach
  • 8 oz. jar roasted red peppers, packed in water, sliced
  • 1 (10 oz.) container Sabra Caramelized Onion Hummus
  • 1/3 cup low-sodium vegetable broth
  • salt, to taste

Instructions

  1. Cook pasta according to pasta directions.
  2. In a large saute pan, heat olive oil over medium heat. Saute onions and garlic for about 4 minutes, until the onion is translucent. Add the mushrooms and saute for 5-7 minutes, until tender and most of the water has evaporated. Tips: Do not rush this step. The mushrooms will release a lot of moisture. Saute until most of the moisture evaporates.
  3. Add the spinach and stir to combine and wilt. Fold in the roasted red peppers. Remove from pan and set aside.
  4. In the same pan, add the container of Sabra Caramelized Onion Hummus and broth. Whisk and bring to a gentle simmer.
  5. Add the sauteed vegetables and linguine to the sauce. Season with salt to taste.

Notes

For a lower-carb version: Use half pasta and half zucchini noodles (or all zucchini noodles)
For gluten-free: Use a gluten-free paste (my favorite it Banza!)
To pack in more protein: Use a bean-based pasta.

Keywords: pasta, dinner, vegetarian

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Creamy Caramelized Onion Pasta @julieharringtonRD #pasta #hummus #dairyfree #caramelizedonion #dinner

For more delicious recipes, click the link below or go to Sabra.

Squash and Wheat Berry Salad

Dairy Free, Dietary, Egg Free, Fall, Instant Pot/Slow Cooker, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish. 
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad
One of my meal prep strategies is batch cooking at least one whole grain for the week. Then that whole grain is incorporated throughout the week in various ways.
I’ve been utilizing my Instant Pot to quickly batch cook grains for my weekly meal prep. Wheat berries can take up to an hour to cook and require you to keep a constant eye on them. Throw them into the Instant Pot and voila – done in half the time!
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad
I’ve had a little extra time on my hands this week being completely snowed in the past two days. With an already prepped batch of wheat berries in my fridge, I utilized the ingredients in my kitchen to create this dish.
I feel like many of my recipes are like I am a contestant on Chopped. The items that are in my kitchen are my “mystery basket”. I must say it is a much easier mystery basket than what the contestants end up with. Chopped viewers voted, mashed potatoes candies were voted the weirdest basket ingredient on the show. What even are those?!
Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad
Squash season is not over yet! I love using delicata squash because of its more tender flesh and skin, making this variety easier to work with. No need to even peel the skin!

Sweet, savory, tart, and nutty – this Squash and Wheat Berry Salad hits all those flavor profiles! #wholegrain

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Make your own vinaigrette:

You know I love making my own dressings. It’s SO easy. Want to create your own signature vinaigrette? Use my guide with your favorite flavor combination!

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wheat berry salad with squash in a white bowl

Squash Wheat Berry Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 38 minutes
  • Yield: 6
  • Category: side dish
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Description

This Squash & Wheat Berry Salad captures all the different flavors of sweet, savory, tart, and nutty. Batch cook for the week for a satisfying meal or side dish.

Ingredients

Scale
  • 2 cups wheat berries, cooked
  • 1 delicata squash (about 2 cups), or your favorite squash
  • 2 tablespoons olive oil, divided
  • zest of one orange
  • 3 tablespoons fresh orange juice
  • 1 tablespoon maple syrup
  • 2 cups kale, stems removed and chopped
  • ½ cup dried tart cherries
  • 1/3 cup sliced almond

Instructions

  1. Cook wheat berries according to package directions (or try my Instant Pot Wheat Berries recipe for a simple method). Let cool once cooked.
  2. Preheat oven to 400 degrees F. Dice delicate squash. Toss with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper. Roast for 20-30 minutes, until squash is tender and caramelized, stirring occasionally.
  3. In a mason jar, combine remaining 1 tablespoon of olive oil, orange zest, orange juice, and maple syrup. Secure the mason jar lid and vigorously shake. Season with salt and pepper, to taste.
  4. In a large bowl, combine wheat berries, squash, kale, dried tart cherries, and sliced almond. Dress with salad dressing. Toss to combine.

Notes

Instant Pot Wheat Berries recipe here

Keywords: side dish, farro, whole grain, squash, salad

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Did you make this recipe? I’d love to see. Tag me on Instagram, Facebook, or comment below!

Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Squash & Wheat Berry Salad via RDelicious Kitchen @RD_Kitchen #wheatberries #wholegrain #squash #sidedish #salad

Homemade Pizza Dough

Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Spring, Summer, Vegan, Vegetarian, Winter
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Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly
Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.

Enjoy a pizza night with this easy homemade pizza dough recipe! What are your favorite pizza toppings? #thereciperedux

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I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.

What is your favorite pizza topping?

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pizza dough on a marble slab

Homemade Pizza Dough

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 pounds dough (for 1 large pizza) 1x
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Ingredients

Scale
  • 1 1/2 cups warm water
  • 2 (1/4 ounce) packets active dry yeast
  • 1/4 cup olive oil
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt

Instructions

  1. Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
  3. Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
  4. Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
  5. Roll out and top with your favorite toppings.

Notes

Recipe adapted from Martha Stewart.

For best pizza results, bake in the oven at 500 degrees F on a baking stone.

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly

Instant Pot Wheat Berries

Beans & Grains, Dairy Free, Dietary, Egg Free, Fall, Instant Pot/Slow Cooker, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Side Dishes, Spring, Summer, Vegan, Vegetarian, Winter
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Save time and utilize the Instant Pot to make hearty whole grains, like wheat berries. Learn how meal prepping a batch of whole grains can turn into various recipes throughout the week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

The Instant Pot continues to be magical. What takes over an hour to cook, now is done in 35 minutes.

Meal prep strategies

Every week now, I’ve been prepping at least one whole grain for the week. Everyone meal preps a little differently. I tend not to make full meals, but to get the cooking process started, like chopping veggies, making a batch of whole grains, grilling a few pieces of chicken, roasting a tray of veggies, etc.

This way, I am not mandated to a certain meal and it gives me more flexibility while allowing to save time during a busy week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

Wheat Berries shortcut – cook them in the instant pot & learn a few of @ChefJulie_RD’s #mealprep tips!
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Meal prep tip:

Prep a batch of whole grains, like wheat berries, to add on top of a salad, in a stir-fry, mixed into a soup, as a side dish, or even served up breakfast-style. Switch up the prepped whole grain each week for variety.

Health benefits of wheat berries

Wheat berries contain 6 grams of protein, with over 20 percent of your daily value for dietary fiber, and 8 percent of your iron in each serving.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

What are Wheat Berries?

Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing. They’re a high-fiber whole grain, containing the bran, germ, and the endosperm. Wheat berries typically take longer to cook because they are not processed and it takes a while for the liquid to penetrate through the bran to soften the grain.

When cooked, wheat berries have a chewy bite and a subtle nutty, earthy flavor. They’re sturdy enough to handle bold dressings in salads and still delicate enough to taste delicious with some milk, honey, and cinnamon.

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wheat berries in a white bowl with a blue and white striped napkin

Instant Pot Wheat Berries

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4
  • Category: side dish
  • Method: Instant Pot
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Ingredients

Scale
  • 3 cups water
  • 1 cup hard red spring wheat berries
  • Pinch of salt

Instructions

  1. Combine water, wheat berries, and salt in the Instant Pot. Secure the lid and seal the valve.
  2. Set the manual timer for 35 minutes.
  3. When done, do quick release by moving the valve to vent the steam. Let all the steam release.
  4. Drain the wheat berries and enjoy as is or incorporate into other recipes.

Keywords: instant pot, pressure cooker, wheat berries, whole grain, meal prep

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Squash and Wheat Berry Salad

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Beef and Barley Soup

Chocolate Mint Mousse

Dairy Free, Dietary, Egg Free, Gluten Free, Holiday, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Vegan, Vegetarian, Winter
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These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree
The great debate: Is it chocolate chip mint ice cream OR mint chocolate chip ice cream? Also, does it need to be green or is it okay being white? My family and I have discussed this in great lengths. We have different opinions, but one thing we can agree on is the love for the chocolate/mint combination.
Do you remember those Andes candies? Still, to this day, my mom put those in our Christmas stockings.
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

I repurposed the Oui yogurt glass containers for these perfectly portioned desserts. The secret ingredient that makes this silky and smooth vegan mousse – silken tofu!

Serve up these perfectly portioned #vegan Chocolate Mint Mousse recipe this holiday season.

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Silken tofu is silkier than regular tofu, provides an incredibly delicate texture. That’s why it’s a natural fit in mousses and pies. Don’t worry, you would have no idea there is tofu in there. Tofu takes on the flavors of what else is in the recipe – in this case, chocolate mint!
Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree
I’m sure you knew that tofu is an excellent plant-based protein, but did you know tofu is also an excellent source of calcium? Calcium is not just found in dairy products, but also soy and dark leafy greens, which is important for bone health.

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vegan chocolate mint mousse in a glass jar

Chocolate Mint Mousse

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4
  • Category: Dessert
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Description

These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.

Ingredients

Scale
  • 8 ounces dark chocolate, chopped
  • 3 tablespoons maple syrup
  • 1 teaspoon espresso powder
  • 1 teaspoon mint extract
  • ¼ teaspoon sea salt
  • 2 cups (16 ounces) silken tofu (NOT soft tofu)
  • 1 tablespoon water
  • Toppings: coconut whipped cream, shaved chocolate, mint leaves

Instructions

  1. Melt the chocolate over a double boiler, or in a microwave-safe bowl. Remove the bowl from the heat as soon as the chocolate has melted, being careful not to burn it. Stir in the maple syrup, espresso powder, mint extract, and salt.
  2. In a blender, combine the silken tofu, water, and melted chocolate. Blend until thoroughly combined.
  3. Divide equally between 4 ramekins or little jars. Cover and refrigerate for at least 2 hours.
  4. Top with coconut whipped cream, shaved chocolate, and mint leaves if using.

Notes

For the (dairy free) coconut whipped cream:

Coconut Whipped Cream

Keywords: #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

Vegan Chocolate Mint Mousse via Chef Julie Harrington, RD @ChefJulie_RD #vegan #chocolate #mint #dessert #tofu #protein #chocolatemint #dairyfree

Butternut & Acorn Squash Soup

Dairy Free, Dietary, Egg Free, Fall, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, PREP, Recipes, Seasonal, Soups & Stews, Vegan, Vegetarian, Winter
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Butternut and Acorn Squash soup is a healthy, creamy, one-pot meal or can be served as an easy appetizer, so cozy up because dinner is almost ready!

butternut squash soup topped with pepitas next to a piece of bread


Ever wonder how food bloggers come up with their recipes?


I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try and recreate recipes I’ve tried with my own little twist.

Ever wonder what kind of squash to use for different recipes? I break it down here!

Next time before you start dialing for takeout, really take a look at what is in your kitchen. You never know – you might whip up something delicious!

top shot of two bowls of acorn and butternut squash soup next to baguettes

Ingredients Needed for Butternut and Acorn Squash Soup

Veggies: butternut squash, acorn squash, onion, carrots

Spices: garlic, nutmeg, salt and pepper, garam masala

Oil

Miso – I prefer chickpea miso or white miso

Cashews

Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady

Veggie broth – low sodium of course!

Water

butternut squash soup in a white bowl topped with pepitas next to bread

How to Make Butternut Acorn Squash Soup

Line a baking sheet with parchment paper or a silicon baking mat and preheat the oven to 400 degrees.

Using a paring knife, pierce the squash, place them on the baking sheet, and bake for 20 minutes. Once they are done cooking, let them cool slightly before dicing into cubes.

Heat the olive oil over medium high heat in a large pot. Add the garlic, carrots, and onions.

Saute for about 3 minutes or until the onions start becoming translucent.

Add the nutmeg and garam masala and stir to coat the veggies.

Stir in the miso, cashew, cubed squash, and apple. Once combined, add the veggie broth and water. Make sure everything is covered and use more water if needed.

Simmer for 30 minutes, until the squash is tender and season with salt and pepper.

Add the soup to a blender in batches and blend until smooth. You could also use an immersion blender directly in the pot if you are using stainless steel.

dipping a piece of bread into a bowl of butternut and acorn squash soup

Do You Have to Roast the Squash First?

Roasting the squash ahead of time makes them softer and much easier to peel and dice.

My Soup is Too Thick, What Should I Do?

Once you blend all of the ingredients together and you find that it’s thicker than you would like, simply stir in water a little at a time until it’s your desired consistency.

Is this Butternut Acorn Squash Soup Healthy?

You betcha! These winter squash varieties are full of antioxidants and vitamins! Not to mention the healthy fats and fiber from the cashews, and the nourishment of the broth base.

FREE Cooking Class

This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.

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squash soup in a bowl with pumpkin seeds

Butternut & Acorn Squash Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: soup
Print Recipe

Description

Cozy up to a bowl of this creamy Butternut & Acorn Squash Soup.

Ingredients

Scale
  • 1 butternut squash, (about 4 cups), chopped
  • 1 acorn squash, (about 2 cups), chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, (about 1 cup) peeled and diced
  • 1 1/2 tablespoons garam masala
  • 1/8 teaspoon nutmeg (a small pinch)
  • 2 tablespoons chickpea miso (or white miso)
  • 3/4 cup raw cashews
  • 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • salt, to taste

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
  2. In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
  3. Add the garam masala and nutmeg and coat the vegetables.
  4. Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
  5. Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
  6. In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
  7. Serve warm. (Optional: sprinkle pepitas on top to garnish)

Keywords: soup, squash

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Other recipes you may enjoy

Butternut Squash Apple Cheddar Soup

Beef and Barley Soup

Vegetable Lentil Soup

Roasted Garlic Cauliflower Mashed Potatoes

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, Holiday, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Side Dishes, Spring, Summer, Vegan, Vegetarian, Winter
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Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat.
Roasted Garlic Cauliflower Mashed Potatoes via RDelicious Kitchen @RD_Kitchen #mashed #potatoes #cauliflower #lowcarb #sidedish #healthy #thanksgiving #garlicI’m sharing this Roasted Garlic Cauliflower Mashed Potatoes over on the Healthy Aperture blog today. Plus, I’m chatting about taking away the stress around holiday eating and ways to incorporate balance.

Lighten up traditional mashed potatoes with this Roasted Garlic Cauliflower Mashed Potato recipe! via @ChefJulie_RD

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Do you have any holiday cooking questions?

E-mail them to [email protected], Then head on over to Chef Julie RD on Facebook, Wednesday, November 22nd at 10:30 am EST where I will be answering everyone’s questions live!
Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Roasted Garlic Cauliflower Mashed Potatoes via RDelicious Kitchen @RD_Kitchen #mashed #potatoes #cauliflower #lowcarb #sidedish #healthy #thanksgiving #garlic

Are you team lumpy or smooth mashed potatoes?