Pumpkin Spice Coffee Creamer

Pumpkin Spice Coffee Creamer is a delicious (and cheap) way to get your PSL fix. It’s creamy yet dairy-free and spiced to perfection. This recipe can also be tailored to your individual sweetness preferences, from zero sweetness to extra sweet! Simply adjust the amount of sugar you use, and you’re set!

Ingredients needed to make Pumpkin Spice Coffee Creamer

I love this creamer because of how fresh it tastes. No artificial pumpkin here! This is everything you’ll need to make it:

Tools needed to make Pumpkin Spice Coffee Creamer

This creamer is extremely easy to make. Simply throw all of the ingredients into a food processor or high-speed blender. That’s it! If you don’t have a food processor or blender, you can also add the ingredients to a mason jar with a tight-fitting lid and shake vigorously until creamy. This is the food processor I use and love for its versatility.

How to make Pumpkin Spice Coffee Creamer

Making this coffee creamer is delightfully easy. You can whip it up in the time it takes to brew your pot of coffee! Add all of the ingredients to a food processor or high speed blender and blend until creamy! This creamer keeps in an airtight container for up to 5 days in the fridge.

Recipe Ingredients

¼ cup coconut cream, from a can of full-fat coconut milk

¼ cup unsweetened pumpkin puree 

½ cup plain unsweetened almond milk

½ tsp ground cinnamon

¼ tsp ground nutmeg

⅛ tsp ground ginger

⅛ tsp ground cloves

2-3 tsp coconut sugar, depending on desired sweetness

Recipe Instructions

  1. Place a can of full-fat coconut milk in the fridge 1-2 hours before making this recipe. Once chilled, open the can and scrape the thick white cream off the top until you have roughly 1/4 cup. Be careful not to get any of the clear “milk” as this will leave you with a watery creamer rather than a thick, creamy consistency.
  2. Place the coconut cream and all other ingredients into the bowl of a food processor or high-speed blender. Blend on high until creamy. Add additional coconut sugar and blend again if a sweeter creamer is desired.
  3. Store in an airtight container in the fridge for up to 5 days. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Whipped Feta Dip

Whipped Feta Dip is the perfect unexpected addition to any appetizer spread. Served alongside dippers such as seeded crackers, toasted pita, or crudités, the salty bite of the feta leaves you coming back for more after each bite.

Ingredients needed to make Whipped Feta Dip

The first ingredient in Whipped Feta Dip is, well, feta cheese. My recipe calls for 6oz, although I typically buy feta in 8oz blocks. So, I’ll just use 3/4 of the block and return the rest to the fridge for crumbling over salads or other miscellaneous uses. Then, you’ll need roughly 2oz of cream cheese. I actually love to use an almond-milk based cream cheese for this dip, because the nuttiness compliments the tangy feta so well. But, almond-milk cream cheese, or any vegan cream cheese, is typically more expensive and using the regular old blocks will work (and taste) just as good. Here’s the list in its entirety:

  • Feta cheese
  • Cream cheese
  • Fresh lemon juice
  • Olive oil
  • Freshly ground black pepper
  • Fresh herbs, such as thyme or oregano
  • Crackers or toasted pita bread

Tools used to make Whipped Feta Dip

Whipped Feta Dip is the perfect snack because it truly requires one kitchen tool to make: a food processor. Limited dishes means more time to enjoy your appetizer and the company of those you’re sharing it with. I use this food processor and have for a few years now. I love it because of the versatility!

How to make Whipped Feta Dip

This unique appetizer couldn’t be easier to pull together. Simply throw all of the ingredients into the bowl of your food processor, pulse until its combined and the texture has become slightly fluffy, and spoon into a bowl. Arrange your crackers or pita around the whipped feta, and finish with a drizzle of olive oil, freshly cracked black pepper, and fresh herbs of your choice. Quick, easy, and wonderful!

Looking for other dip ideas?

Give these other appetizer recipes from The Ardent Cook a try!

Turmeric Cauliflower Hummus

Muhammara-Style Roasted Red Pepper Dip

Cheesy Black Bean Skillet Dip

Recipe Ingredients

6oz room-temperature feta (I buy an 8oz block and use about ¾ of it)

2oz room-temperature cream cheese

Juice of ½ lemon (about 2 tbsp)

Olive oil, for serving

Freshly ground black pepper, for serving

Fresh herbs, such as thyme or oregano, for serving

Crackers or toasted pita, for serving

Recipe Instructions

  1. Allow the feta and cream cheese to come to room temperature before proceeding with the recipe. To do this, I take them out of the fridge a few hours before I plan on using them.
  2. Add the feta, cream cheese, and lemon juice to a food processor. Pulse until the mixture is creamy and slightly whipped in texture.
  3. At this point, you may transfer the room temperature dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs and black pepper. Alternatively, chill in the fridge for a few hours, then proceed with garnish. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Potato, Leek, and Corn Chowder

Potato, Leek, and Corn Chowder is a delicious cross between a late summer chowder and a hearty fall soup. Highlighting the last of summer corn, plus the first leeks and potatoes of the fall season, this chowder is veggie-forward (in fact, it’s vegan!) and leaves you yearning for a bonfire on a chilly night.

Ingredients needed to make Potato, Leek, and Corn Chowder

The recipe requires a lot of fresh veggies, which is one of the reasons I like it so much. It relies heavily on late summer/early fall transition crops, like corn, leeks, and potatoes. Here is the full list of ingredients you’ll need to make Potato, Leek, and Corn Chowder:

  • Olive oil
  • Leeks
  • Celery
  • Red or orange bell pepper
  • Unsweetened almond milk (or other non-dairy variety)
  • Gluten-free flour blend
  • Low-sodium vegetable stock
  • Fresh corn
  • Yukon Gold potatoes
  • Fresh parsley
  • Salt and freshly ground black pepper

Tools used to make Potato, Leek, and Corn Chowder

The best part about making soup is that often the tools needed to make it are minimal (insert: one pot meal). This chowder is no different! I probably sound like a broken record by now, but I’ll continue to say it- you NEED a good knife for chopping things in the kitchen. The biggest hazard I find when cooking is when my knife hasn’t been sharpened in a while. Since you’ll be doing a lot of chopping vegetables, do yourself a favor and either A) sharpen your existing knife or B) pick up a new knife set (this is the set I have and absolutely love).

In addition to great knives, you’ll also need the following:

  • Large cutting board
  • Mason jar with tight-fitting lid
  • Wooden spoon (my absolute favorite wooden spoon)
  • Measuring cups
  • Measuring spoons
  • Dutch oven with matching lid (or large soup pot)

How to make Potato, Leek, and Corn Chowder

To make this chowder, you’ll begin by chopping all of your vegetables. I recommend doing this all ahead of time, because once the soup gets going, you want to have everything at the ready to add into the pot. After everything is chopped, you’ll cook the leeks, bell pepper, and celery in olive oil until just soft.

The thickener for this soup is a combination of a flour-almond milk “slurry” (just another word for shaken mixture of flour and liquid), and the starch that is let out of the potatoes as they cook. To make the slurry, simply add the almond milk and gluten-free flour blend to a mason jar and shake it until it’s well-combined. I prefer to shake it in a mason jar because you don’t have to dirty a whisk and it really makes sure the flour is combined with no clumping. You’ll add this slurry to the vegetables in the pot, then add the rest of the soup ingredients.

The soup cooks for 10 minutes covered, then simmers uncovered for another 15-20 minutes until the potatoes are tender and the soup has thickened slightly. This soup will not be as thick as a New England clam chowder, but definitely will have some body to it and lightly coat the back of a spoon. It’s beyond delicious.

Recipe Ingredients

3 tbsp olive oil

1 cup chopped leek (about 1 large)

½ cup chopped celery (about 4 stalks)

½ cup chopped bell pepper (about 1 medium)

2 cups plain unsweetened almond milk

3 tbsp GF flour blend (such as King Arthur Measure-For-Measure)

3 cups vegetable stock, low sodium 

1 ½ cups fresh corn kernels (about 4 ears)

1 ½ cups cubed potatoes (such as Yukon gold or other yellow-skinned variety)

¼ cup freshly chopped parsley (about ½ bunch)

Salt and freshly ground black pepper, to taste

Recipe Instructions

  1. Heat oil in a large Dutch oven or soup pot. Add the leek, celery, bell pepper, and pinch of salt to the hot oil and sauté for 5-6 minutes, until the vegetables are tender. 
  2. Make a slurry: add almond milk and flour to a small jar with a tight fitting lid. Screw on the lid and shake vigorously for 30 seconds or so until the milk and flour are well combined. Add to the pot with the vegetables, stirring constantly until all of the slurry is incorporated. 
  3. Add the vegetable stock, potatoes, corn, salt, and pepper. Stir to combine, cover pot, and cook for 10 minutes over medium heat. Uncover the pot, lower the heat, and simmer an additional 15-20 minutes, or until potatoes are tender. Stir in parsley and additional salt and pepper, to taste. 
  4. Ladle into bowls and enjoy by a cool September bonfire. This chowder is especially tasty topped with oyster crackers. Delicious!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Peanut Butter Peach Berry Cobbler

So I have a confession to make: I actually made this cobbler with nectarines because I’m allergic to peaches. But, if I could’ve used peaches, I would’ve. ‘Peach’ also sounds a lot better in the title. “Peanut Butter Nectarine Berry Cobbler” just doesn’t have the same ring.

I wanted to create a dessert that was reminiscent of a childhood PB& J and also felt like it took as much effort as throwing together a sandwich. So many desserts are just so complex, and this one is simple, which is why I love it.

Ingredients needed to make Peanut Butter Peach Berry Cobbler

This cobbler has two parts: the fruit mixture, and the peanut butter cookie crumble. To make the fruit mixture, you’ll need the following: peaches, strawberries, coconut sugar, vanilla extract, lemon juice, and tapioca flour. You could also use cornstarch rather than tapioca, if you have it.

For the peanut butter cookie crumble, the list couldn’t be simpler. Literally three (main) ingredients, plus a few spices. It’s simply one egg, coconut sugar, and creamy natural peanut butter. I also add cinnamon and nutmeg for extra oomph, but they aren’t necessary if you don’t have them on hand.

Tools used to make Peanut Butter Peach Berry Cobbler

I used the following tools to make this cobbler:

How to make Peanut Butter Peach Berry Cobbler

The process to make Peanut Butter Peach Berry Cobbler is as simple as making a PB&J, which is the whole inspiration behind this dessert. Begin by chopping your peaches and strawberries, then mix with the coconut sugar, vanilla extract, lemon juice, and tapioca flour. Transfer the fruit mixture to a baking dish and let it sit while you prepare your peanut butter cookie dough.

The cookie dough takes about 3 minutes, since you literally just dump everything in a bowl and mix. Combine one egg with coconut sugar, peanut butter, cinnamon, and nutmeg. Mix until well combined, then crumble it over the fruit mixture. Cover with foil, bake for a few minutes, uncover, and finish baking until the cookie topping is browned! It’s so easy and delicious!

One thing I love about this recipe is the versatility. You can really use any fruit, or combination of fruits, you like. It also works with both fresh and frozen fruit. I think this could transition well to Fall by using apples instead of the combination of berries and peaches. If you choose to go the apple route, I would recommend stirring in 2-3 tbsp of apple sauce to the filling to mimic the moisture you’d get from the berries and peaches, as apples are a bit more dry. If you keep everything else the same, the dish comes out with almost the exact consistency and moisture of the original! It’s wonderful.

Lastly, if you want to make this for someone with a nut allergy, I would substitute sunflower seed butter for the peanut butter. Everything else can stay the same. Enjoy!

Looking for other easy dessert recipes?

Try these other recipes from The Ardent Cook to satisfy your sweet tooth!

Chocolate Pistachio Rice Crispy Treats

Nectarine Upside-Down Cake

Salted Brown Butter Banana Cobbler

Sweet n’ Salty Bourbon Plums with Vanilla Ice Cream

Recipe Ingredients

For the Fruit Filling

2 cups chopped peaches, fresh or frozen

2 cups chopped strawberries, fresh or frozen

2 tsp coconut sugar

1 tsp vanilla

1 tbsp lemon juice

1 tbsp tapioca flour (or cornstarch)

For the Peanut Butter Cookie Topping

1 egg

1 cup creamy peanut butter (natural)

¾ cup coconut sugar

½ tsp ground cinnamon

½ tsp ground nutmeg

Recipe Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine chopped fruit, coconut sugar, vanilla, lemon juice, and tapioca flour. Fold to combine, being careful not to break apart the fruit too much. Transfer fruit mixture to a baking dish and let rest while you prepare the cookie topping.
  2. In another mixing bowl, combine egg, peanut butter, coconut sugar, cinnamon, and nutmeg. Stir until well combined, then crumble over the top of the fruit mixture in an even layer.
  3. Cover baking dish with foil and bake for 20 minutes. Remove foil and continue to bake for an additional 10-15 minutes, until the cookie topping is browned and the fruit is bubbling.
  4. Let cool slightly, then serve warm with vanilla ice cream, if desired. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

Somewhere in the depths of my soul there’s a small child screaming about pumpkins, Halloween, spooky things, Hocus Pocus, and the whole nine yards. She’s not just screaming during this particular time of year, but every season. I long for 50-60 degree weather, coziness, comforting recipes, and warm smells wafting from the kitchen. It’s why I can’t leave the northeast, for fear of losing fall. And it’s also why I’m beginning to light fall candles at the start of September, while it’s still 86 degrees midday, and creating fall recipes like this one.

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins is the perfect segue from late summer to fall in my mind. You still have the crisp notions of a salad, perfect for warm weather eating, but the flavors are comforting and hearty. The warm flavors of the salad are perfectly balanced by a not-too-sweet, not-too-tangy orange vinaigrette. It’s delicious!

Ingredients needed to make Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

The ingredients list is simple. For the salad itself, you’ll need 1-2 heads kale (I prefer tuscan kale, but any variety works), one bag of frozen butternut squash cubes (you could also use fresh and roast it at 425 until it’s tender and caramelized, if you can find a fresh butternut squash this early in the season), blue cheese crumbles, golden raisins, and roasted salted pepitas. I love using pepitas not only for their flavor, but because they are high in loads of good stuff like zinc, magnesium, iron, and manganese. Give a quick google search re: those vitamins/minerals and why they are great to supplement in your diet (I’m not a dietician, so doing your own research is critical here).

For the orange vinaigrette, you will need the following:

-Juice and zest of 1 large orange

Olive oil

Apple cider vinegar

-Garlic powder

-Onion powder

-Ground nutmeg (I buy whole nutmeg and grind it using this tool– the flavor is so incredible compared to pre-ground)

-Salt and pepper

Tools used to make Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

The tools needed to make this salad are so minimal, so I’ve listed them instead of providing the usual explanations for each item:

Medium cast-iron skillet

-Large mixing bowl

-Small mixing bowl

Large chef’s knife

-Cutting board

-Whisk

-Box grater or microplane (for zesting)

-Measuring spoons/cups

Nutmeg grinder (optional)

How to make Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

The process to make this salad is incredibly simple, as with most salads. You begin by removing the kale from the stems and thinly chopping it. At this point I typically massage the kale with a little olive oil and sea salt and let it sit while I prep the rest of the salad. This helps break the kale down and make it tender, rather than chewy. I also think it releases some of the bitterness from the leaves.

I’ve chosen to use frozen butternut squash cubes in this recipe because I haven’t found any fresh butternut squashes in my local stores yet. Frozen is easy and less time-consuming, although it doesn’t get as caramelized as roasting a fresh squash. If you wanted to roast a fresh squash, that would be lovely. Simply cut into cubes, drizzle it with olive oil, salt, and pepper and roast at 425 until tender and browned on the edges. If you go the frozen route, sauté in olive oil over medium heat with salt and pepper until the squash is cooked through.

All that’s left to do is make the dressing, which comes together in one bowl. Combine all of the ingredients except the olive oil, then slowly stream it in while whisking constantly to make the vinaigrette.

To assemble the salad, transfer the kale to a serving bowl or large rimmed plate. Layer the butternut squash, blue cheese, golden raisins, and pepitas, then drizzle with the orange vinaigrette. Done!

Looking for more delicious salad recipes?

Try these other recipes from The Ardent Cook to satisfy your green tooth!

Broccoli Salad with Quick Homemade Ranch

Charred Corn Salad with Cumin Lime Vinaigrette

Curried Kale Salad with Crispy Chickpeas

Recipe Ingredients

For the Salad

1 head kale, stems removed and finely chopped

1 10-12oz bag frozen butternut squash, or 1 ½ cups roasted butternut squash

¼ cup golden raisins

¼ cup blue cheese crumbles

¼ cup roasted, salted pepitas

For the Orange Vinaigrette

Juice and zest of 1 large orange (about ⅛ cup)

⅛ cup olive oil

½ tsp apple cider vinegar

⅛ tsp garlic powder

⅛ tsp onion powder

⅛ tsp salt

Dash ground nutmeg (optional)

Recipe Instructions

  1. Wash and dry kale thoroughly. Remove the stems from the kale and discard. Finely chop the leaves and add to a large mixing bowl. Drizzle with a bit of olive oil and sprinkle with a pinch of salt, then massage oil and salt into the kale using your hands. Let sit while you prepare the other components.
  2. Heat olive oil in a skillet over medium heat. Once the oil is hot, add the frozen butternut squash. Season with salt and pepper, and cook until tender, 5-7 minutes.
  3. Make the dressing. Combine orange juice and zest, apple cider vinegar, garlic powder, onion powder, salt, pepper, and nutmeg (if using) and whisk until mixed. Slowly pour in the olive oil, whisking constantly, until thoroughly incorporated.
  4. Assemble the salad. Transfer the massaged kale to a serving bowl or plate, then arrange the butternut squash, blue cheese, golden raisins, and pepitas on top. Drizzle generously with the orange vinaigrette. Serve and enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Creamy Green Goddess Pasta

Creamy Green Goddess Pasta is the perfect vehicle to use up the last of your summer herbs. Think basil, parsley, and mint, all of which are probably yellowing from the August heat in your pots right. this. second. It’s made creamy with the addition of goat cheese, but if you don’t enjoy goat cheese you could easily swap ricotta or room-temperature feta, since everything gets blitzed in a food-processor anyway. If you have other tender herbs that need to be used, feel free to throw them in as well. Creamy Green Goddess Pasta is versatile and might even remind you how much you actually love summer while you daydream about 55 degree weather and a pumpkin spice latte.

Ingredients needed to make Creamy Green Goddess Pasta

The ingredients list is pretty straight-forward, but always feel free to leave a comment if you have questions about substitutions. I love making this dish using chickpea pasta, such as this one (my favorite). However, use whatever pasta you like. I definitely recommend a shorter cut of pasta, such as penne or rotini, as I think those hold the sauce better.

In addition to the pasta, you’ll need these pantry ingredients: olive oil, honey, salt, and fresh cracked black pepper.

From the garden or fridge, you’ll need the following: garlic, fresh parsley, fresh basil, fresh mint, plain Greek yogurt, goat cheese, and a lemon.

Tools used to make Creamy Green Goddess Pasta

The thing I love about pasta recipes is the few tools needed to make them and the very limited clean up. It’s all made in one pot!

The pasta gets boiled off in a medium-large pot with a lid, and the sauce gets puréed in a food processor. I have this one and I’ve loved it for years. It has three different sizes, depending on whether you want to chop, purée, or blend. I highly recommend it!

Other than that, you really only need a spoon for tossing and bowls to serve it! So easy and so delish.

How to make Creamy Green Goddess Pasta

Luckily, this pasta is one of the easiest recipes to accomplish. Simply boil the water and cook the pasta, then blend all ingredients for the sauce in your food processor or high-speed blender. When that’s complete, you toss the pasta with the sauce and serve.

I primarily eat this pasta while it’s still hot, but it also makes for excellent cold lunch leftovers the next day. Either way, make sure it gets a sprinkle of parmesan cheese before serving!

Looking for other easy pasta recipes?

Try these other recipes for delicious pasta ideas!

Herby Vegetarian Quinoa Salad

Vegetarian Bolognese

Jeff’s Special “Bacon and Crispy Brussels Sprout Mac and Cheese”

Recipe Ingredients

16oz short pasta, such as rotini

2 cloves garlic

½ cup parsley

¼ cup basil

¼ cup mint

¼ – ½ cup olive oil, divided

½ cup plain Greek yogurt

2oz goat cheese

Juice of 1 lemon

½ tsp honey

½ tsp salt 

Fresh cracked black pepper

Grated parmesan cheese, for serving (optional)

Recipe Instructions

  1. Bring water to a boil in a medium-large pot with a tight fitting lid. Season the water with salt.
  2. Boil pasta according to package instructions. Drain, and immediately toss with 1 tbsp of the olive oil. Set aside
  3. Combine all remaining ingredients in the bowl of the food processor. To start, add 1/4 cup of olive oil, and gradually add more as necessary to achieve a creamy sauce.
  4. Toss the pasta with the sauce and serve immediately. Garnish with additional herbs and a sprinkle of parmesan cheese, if desired. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Gluten Free Olive Oil Zucchini Bread

Gluten Free Olive Oil Zucchini Bread is deliciously moist, packed with peak summer zucchini, and just a touch sweet. Given its lower sugar content, it leans more towards an any-time-of-day item, perfect for breakfast paired with yogurt and fruit or as a mid-day snack. Of course, if you do heat it up with a scoop of vanilla ice cream for dessert every night this week, I won’t judge.

Ingredients needed to make Gluten Free Olive Oil Zucchini Bread

Gluten Free Olive Oil Zucchini Bread is easy to make with just a few ingredients, listed here:

-1 small-medium zucchini

Coconut sugar

Extra Virgin olive oil

-Plain Greek yogurt

-2 eggs

Vanilla extract

-Gluten free flour blend, such as this one

-Baking soda

-Baking powder

-Salt

-Cinnamon

-Butter, or more olive oil, for greasing

Tools used to make Gluten Free Olive Oil Zucchini Bread

The tools used to make Gluten Free Olive Oil Zucchini Bread are fairly minimal which makes this the perfect treat to whip up when you want something with little effort. You will need a cheese grater (such as this box grater, which I use multiple times per week for a whole slew of recipes) to grate your zucchini, a few mixing bowls, a 9-inch cake pan, parchment paper, a rubber scraper (like this), and a knife to slice up the goodness for serving. Other than that, just make sure you have a working oven!

How to make Gluten Free Olive Oil Zucchini Bread

This recipe is very straightforward, with the exception of one step. Grating your zucchini finely is crucial to achieve the correct texture of the bread. I recommend using the fine tines on a box grater, although you could try to do this in a food processor as well. The important thing to note is that you should not squeeze excess liquid from the zucchini, as we want that liquid to help keep the bread moist. Everything else is fairly easy. Just preheat your oven, mix the wet ingredients in one bowl and the dry in another bowl, combine, and bake! Delicious and done in about 45 minutes start to finish.

Looking for similar Gluten Free Recipes?

Grain-Free Chocolate Peanut Butter Banana Cookie-Bread

Gluten-Free Strawberry & Pineapple Crumble Bars

Chocolate Pistachio Rice Crispy Treats

Recipe Ingredients

1 ½ cups finely grated zucchini (about one small zucchini)

¾ cup coconut sugar

⅓ cup extra virgin olive oil

⅓ cup plain Greek yogurt

2 eggs

1 ¼ tsp vanilla extract

1 ½ cups gluten-free flour blend (try to find a cup-for-cup blend)

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

1 tsp cinnamon

Recipe Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch cake pan with butter and line the bottom with a circle of parchment paper. Alternatively, you can use an 8 inch loaf pan, simply note the longer cooking time below.
  2. Grate zucchini on a box grater. Add to a large mixing bowl, along with the coconut sugar, olive oil, yogurt, eggs, and vanilla. 
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet using a rubber scraper. 
  4. Pour the batter in the cake pan and bake for approximately 25-28 minutes. If using a loaf pan, adjust cooking time to approximately 45-50 minutes. Bread is done when a toothpick inserted into the center of the bread comes out clean. 
  5. Allow bread to cool slightly, then run a knife along the edges and flip the cake out onto a serving plate. Slice into wedges and serve.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Turmeric Cauliflower Hummus

It’s Wednesday, which somehow always translates into us eating a slew of appetizers and calling it dinner. Luckily, our appetizer game has really stepped up from frozen pizza rolls to more sophisticated snack-age, like this Turmeric Cauliflower Hummus, so our Wednesday appetizer dinners actually feel nutritious.

Turmeric Cauliflower Hummus is exactly what you need to elevate any appetizer spread. It’s also perfect to make at the start of the week and portion out for lunches or mid-day snacks. I love to slather this stuff on toast in the morning instead of mashed avocado, and it’s so inconspicuously awesome. Give it a try and I’m confident you won’t be disappointed. Plus, it’s a great way to use up that head of cauliflower you bought but never figured out what to do with.

Ingredients needed to make Turmeric Cauliflower Hummus

It goes without saying, but you need a medium-large head of cauliflower for this recipe. The only other fresh ingredients you will need are a couple of garlic cloves, plus the juice and zest of one lemon.

From the pantry, grab your favorite every day olive oil, like this one, as well as good quality tahini. I love this brand because it’s the creamiest I’ve found, it has great ingredients (just sesame seeds), and it’s local to me! You’ll also need the following spices: cumin, turmeric, salt, and pepper. Pretty basic ingredients, right?

Tools used to make Turmeric Cauliflower Hummus

I’m pretty sure I say this in every post, but you NEED a chef’s knife. No more chopping vegetables with dinky paring knives. We are adults now. Buy this one, or one similar to it, so you can chop cauliflower like a boss. You will also need a food processor or high-speed blender to get the hummus to the ideal consistency. I use this for all kinds of kitchen needs, from purées to smoothies to chopping veggies. It’s so awesome and worth the money in my opinion. All other tools used for this recipe are likely already in your kitchen.

How to make Turmeric Cauliflower Hummus

I love this recipe because the cooking is minimal yet it easily pleases a large crowd. Simply steam the cauliflower until it’s very tender, then dump the rest of the ingredients along with the cauliflower into your food processor. Blend, and done!

You can make this recipe your own by adding more or less of the cumin or turmeric, or by adding whatever spices you enjoy. Using za’atar would be an awesome idea, or take a latin-inspired route and throw in some chili powder. No matter what, just make sure to drizzle the finish product with another generous stream of olive oil. It really enhances the hummus and gives it a richer flavor.

I love to top Turmeric Cauliflower Hummus with different varieties of olives, tomatoes, capers (if you’ve got them), fresh herbs, and anything else that feels right. A generous heap of feta would be a nice topping, as well. Don’t be afraid to make it a loaded hummus.

Looking for other dip ideas?

Give these other dip recipes a try for delicious and healthy crowd-pleasers.

Muhammara-Style Roasted Red Pepper Dip

Cheesy Black Bean Skillet Dip

Charred Sweet Potato Wedges with Roasted Corn and Goat Cheese Guacamole

Recipe Ingredients

1 medium head cauliflower, cut into florets (approximately 3 cups)

2 cloves garlic

⅓ cup olive oil, plus more for finishing

2 tbsp tahini

Juice and zest of 1 lemon

¾ tsp salt

½ tsp cumin

½ tsp turmeric 

Fresh cracked black pepper

Olives, tomatoes, capers, fresh herbs (optional, for garnish)

Recipe Instructions

  1. Boil 2 inches of water in a medium pot with a lid. Steam the cauliflower florets until very tender, 5-8 minutes, then drain.
  2. Add cauliflower, along with all remaining ingredients, to the bowl of a food processor. Begin by pulsing a few times, then blend until the hummus becomes thick and creamy. If necessary to achieve desired consistency, you may add additional teaspoons of water or olive oil one by one.
  3. Transfer to a serving bowl or plate and drizzle with additional olive oil. Garnish as desired and serve with fresh vegetables or pita. Enjoy!

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Cheesy Corn and Poblano Casserole

I love nothing more than a summer bounty, and this Cheesy Corn and Poblano Casserole makes perfect use of late summer corn and all the poblano peppers dotting the stands at the farmer’s market. Plus, it’s made in one skillet!

Traditional casseroles, while delicious, are often loaded with heavy ingredients and leave you feeling bleh afterwards. This casserole is nothing of the sort. Loaded with cauliflower rice, fresh corn, slightly spicy poblano peppers, and lots of garlic, this easy side dish is flavorful enough to fool your old school grandparents, but healthy enough to have for a weeknight meal. It’s also topped with creamy gruyere and parmesan cheeses, which only makes it better.

This recipe, while naturally gluten free, can also easily be made dairy free to accommodate various diets. Simply substitute olive oil for butter, almond milk for the milk, and dairy-free cheese (or omit the cheese entirely) for the gruyere/parmesan. SO good. If you care for a spicier casserole, you could certainly add one or two jalapeño peppers along with the poblanos, which would also be delicious.

I hope you give this recipe a try and love it as much as I do. Please please please share your photos and tag me @theardentcook on Instagram so I can see how you liked it!

Ingredients

1 tbsp butter

2 poblano peppers, seeds removed, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1 tsp salt, plus more to taste

¼ tsp crushed red chili flakes

4 ears corn, husked and kernels removed from cob

1 12oz bag frozen riced cauliflower

¼ cup whole milk

¾ cup gruyere cheese, grated and divided

¼ cup parmesan cheese, grated

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Heat a large, oven-safe skillet with the butter over medium heat. Once melted, add the diced poblanos and onions, and cook for a few minutes until the onions become translucent. Add the garlic, salt, and chili flake, and cook for an additional minute.
  3. Stir in the cauliflower rice and corn, folding until combined. Cook for an additional 5-7 minutes, or until most of the liquid from the cauliflower has evaporated.
  4. Add the milk and ½ cup of the gruyere cheese and stir until just combined. Top the entire skillet with the remaining gruyere and parmesan, and bake for 20-25 minutes. 
  5. Cook the skillet under the broiler for an additional 1-2 minutes to achieve desired browning, then allow the skillet to rest for 5 minutes before serving. Enjoy!

Ponzu Greens and Grains Bowls

Need an easy vegetarian meal that starts your week on a high note? Look no further than these amazing Ponzu Greens and Grains Bowls. Nutty farro gets tossed with lime juice and olive oil to create a hearty base, topped with chickpeas and crisp veggies, and drizzled with a homemade ponzu vinaigrette.

In an effort to get right to the good stuff, I’ll skip the “blog” part of this post and just dive right into the recipe notes. I love the use of farro in these bowls because it’s heartier than rice. If you’ve never used farro before, you’ve got to give it a try. It’s considered an ancient grain, and it also has more protein per serving than brown rice, which is important to me when eating a vegetarian meal. Due to the asian-inspired nature of the ponzu vinaigrette, however, brown rice is also acceptable if you can’t find (or don’t want to try) farro.

If you don’t have a high-speed blender, you can definitely make the ponzu vinaigrette by hand as long as you’re willing to spend some time really mincing the ginger and garlic. Otherwise, ask to borrow a friend’s?

Lastly, the vegetables I use are simply a guide. Feel free to build your bowls with whatever veggies you see fit. I think pickled onion, any variety of pepper, edamame, carrots, mushrooms, etc. would all taste delicious. It’s totally up to you, which is part of the fun of these bowls!

I hope you enjoy these delicious meatless bowls as much as I do. Don’t forget to share your photos and tag me @theardentcook on Instagram so I can see how you liked them!

Ingredients

For the Bowls (2 adult servings)

3 cups farro, cooked, divided

1 16oz can garbanzo beans, drained and rinsed, divided

1 watermelon radish, thinly sliced, divided

2 small english cucumbers, thinly sliced, divided

2 cups baby arugula, divided 

Juice of 1 lime, plus more for serving

1 tbsp olive oil

Salt, to taste

Micro greens, for garnish (optional)

For the Ponzu Vinaigrette

1 one-inch piece ginger

1 garlic clove, peeled

3 tbsp lime juice

2 tbsp olive oil

1 tbsp soy sauce

½ tsp honey

¼ tsp toasted sesame oil

Instructions

  1. In a high speed blender, combine the ingredients for the ponzu vinaigrette. Blend on high until the garlic and ginger are finely ground and the vinaigrette is emulsified. Set aside.
  2. Toss the cooked farro with the juice of one lime, 1 tbsp of olive oil, and a pinch of salt.
  3. Divide the farro between two dinner-sized bowls. Add 1 cup of arugula to each bowl, along with the radishes, cucumber, and chickpeas divided evenly.
  4. Drizzle the ponzu vinaigrette over the bowls and garnish with micro greens, if desired. Enjoy!