Category: vegan recipes

Crispy Vegan Mango Tamarind Broccoli Wings
If you’ve ever wanted to recreate the sticky, caramelized magic of Chinese sweet and sour pork without the meat, this is your recipe. These Crispy Vegan Mango Tamarind Broccoli Wings deliver everything you love about that takeout classic — the golden crunch, the glossy sauce, the addictive sweet-sour balance — but with broccoli as the hero. The mango-tamarind sauce is a genuine revelation: tropical, tangy, and deeply complex.

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This post is about vegan broccoli wings paired with a delicious mango-tamarind sauce. The ingredients include broccoli, mango, tamarind, soy sauce, ginger, and brown sugar — creating a flavourful, crispy dish that’s perfect for meatless meals.

Why We Love This Recipe

A true dedication to summer. It’s light yet satisfying, crispy yet tender, and bursting with bold flavours. The combination of sweet mango, tangy tamarind, and warm curry spice gives the crispy broccoli a depth of taste that makes it hard to resist. It’s a fantastic alternative to traditional sweet and sour pork, delivering all the same sticky, caramelized goodness without the meat.

Key Ingredients

Ingredients

Broccoli Florets
- The perfect vegetable for frying — the florets turn crispy and golden on the outside while staying tender inside. Cut them into consistent medium-sized pieces so they cook evenly. Don’t cut too small or they’ll disappear in the batter.
Tamarind Paste
- The soul of the sauce. It provides a tangy, slightly sour depth that balances the mango’s sweetness perfectly. Use a quality tamarind concentrate for the most consistent results — the flavour is more concentrated and reliable than block tamarind.
Mango Puree
- Brings natural sweetness and a smooth, tropical texture to the sauce. Fresh mango blended into a puree is ideal when in season, but canned or jarred mango puree works perfectly year-round.
Curry Powder
- Adds a warm, spiced undertone to the batter that complements the sweetness of the mango sauce. It’s a subtle but important layer that elevates the dish from good to extraordinary.
Mango Powder (Amchur)
- For even more mango depth, add a pinch of mango powder (amchur) to the sauce. It adds a sour, fruity complexity that takes the sauce to the next level.
For frying, use a deep heavy-bottomed pot or a carbon steel wok which heats quickly and maintains consistent high temperature — essential for crispy results.

Vegan and Vegetarian Friendly

This dish is perfect for plant-based eaters and omnivores alike. The broccoli florets take on an irresistibly crunchy texture when fried, and the sauce brings everything together in a way that is both comforting and excitingly different. Whether you’re a longtime vegan or just trying to incorporate more vegetables into your diet, this recipe is a must-try.

If you love plant-based recipes, try our Easy Hummus Recipe as a side, or explore our Sticky Honey Garlic Spareribs if you want the classic version with meat.

Frequently Asked Questions

Can I use an air fryer instead of deep frying?

Yes! Spray the battered broccoli with a light coating of oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through. The result won’t be quite as crispy as deep frying but it’s a lighter option that still works well. Make sure the pieces aren’t touching so the air can circulate properly.

Why is my battered broccoli not staying crispy?

There are two common reasons: the oil wasn’t hot enough (should be 175°C/350°F), or you added too many pieces at once which drops the oil temperature. Fry in small batches and let the oil come back up to temperature between batches. Also, toss the broccoli in the sauce just before serving to maintain maximum crunch.

Can I make the mango-tamarind sauce ahead of time?

Yes — the sauce actually improves after resting overnight in the fridge as the flavours meld. Store it in an airtight jar for up to one week. When ready to use, gently reheat in a pan and toss with freshly fried broccoli. Do not toss the broccoli in the sauce until you’re ready to serve.

What can I serve with broccoli wings?

These wings are incredible over steamed jasmine rice or with fried rice. They also work beautifully as an appetizer served on their own. For a complete meal, pair with a simple cucumber salad or our Easy Hummus and flatbread for a fusion-style spread.
Crispy Vegan Mango Tamarind Broccoli Wings

This vegan-friendly recipe brings together curry-spiced fried broccoli florets and a luscious mango-tamarind sauce, making it a perfect summer indulgence. Pair it with an iced lemon tea and enjoy the vibrant flavours of sunshine on a plate!

Print Recipe Pin Recipe

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Servings: 5 people
Course: Main Course
Calories: 310

Ingredients Method

Ingredients

Fried Brocolli Foret
1 brocolli head
2 cups all-purpose flour
1 tsp curry powder
½ tsp salt
½ tsp baking powder
1½ cup beer Choose one labelled vegan; some beers are clarified with isinglass, which comes from fish.
2 cups neutral oil
Mango Tamarind Sauce
1 cup mango puree
2 tbsp tamarind paste
2 tbsp apple cider vinegar
½ cup brown sugar
2 tsp ginger, grated
1 tbsp neutral oil
1½ tbsp soy sauce
sesame seed, garnish

Method

Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
Make the Batter – In a large bowl, whisk together the flour, curry powder, baking powder, and salt. Slowly add the beer while whisking until a smooth, thick batter forms. It should coat the broccoli florets evenly without being too runny.
Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
Fry the Broccoli – Using tongs, carefully lower the coated broccoli florets into the hot oil. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Prepare the Sauce – In a saucepan over medium heat, add the mango puree, tamarind paste, brown sugar, ginger, oil, soy sauce, and vinegar. Whisk to combine and let it simmer for 3-5 minutes until it thickens slightly.
Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!
March 30, 2025
Dairy-free Chocolate Cake
Moist, fudgy, and completely dairy-free and egg-free. This chocolate cake is so good you’ll forget it’s vegan.

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The Ultimate Dairy-Free Chocolate Cake: A Vegan Delight

Whether you have food allergies or love experimenting with dairy-free baking, this recipe is one you’ll keep coming back to.

Why You Will Love This Dairy-free Chocolate Cake
- Super Moist Texture: This cake stays moist and tender, just like any classic chocolate cake.
- No Fancy Ingredients: Uses simple pantry staples that are easy to find.
- Allergy-Friendly: Perfect for anyone avoiding dairy, eggs, or animal products.
- Kid-Approved: Tested and loved by even the pickiest eaters.
- Versatile: Great for birthdays, celebrations, or an everyday treat.
What is a Chia Egg?

A chia egg is a fantastic plant-based substitute for traditional eggs in baking. Made from just chia seeds and water, it works as a binder to hold the cake together while keeping it moist and fluffy. It’s perfect for recipes like this one, where eggs need to be replaced without compromising texture.

How to Make a Chia Egg
1. Measure: Add one tablespoon of ground chia seeds to a small bowl.
2. Add Water: Pour three tablespoons of water over the seeds.
3. Stir: Mix well and let it sit for 5–10 minutes until it forms a gel-like consistency. Replace one chia egg for one regular egg in your baking recipes.
Ingredients

Cocoa Powder
- Use unsweetened Dutch-process cocoa for the deepest chocolate flavour and darkest colour. It reacts differently than natural cocoa — deeper, smoother, less acidic. Sift it to prevent lumps. A 9-inch round cake pan gives you the ideal lift and texture for this batter.
Chia Seeds (as egg replacer)
- Ground chia seeds mixed with water create a gel that binds the cake exactly the way an egg would. They’re virtually tasteless in this recipe. Buy ground chia or grind whole seeds in a spice grinder for best results.
Plant-Based Milk (Oat or Almond)
- The recipe uses 1 cup of almond milk or oat milk. Oat milk gives a slightly richer, more neutral flavour; almond milk is lighter. Either works perfectly. Look for unsweetened versions to keep control over the sweetness level.
Love baking without dairy? Try our Lightly Sweet Black Forest Cake for another allergy-friendly showstopper, or explore the Pumpkin Chocolate Chip Cake with Biscoff Frosting for autumn celebrations. For a simpler chocolate fix, our Pumpkin Chocolate Streusel Loaf is another family favourite.

Use a springform pan if you want clean, professional-looking layers, or a standard 9-inch round cake pan for everyday baking.

Frequently Asked Questions

Can I use regular milk instead of plant-based milk?

Yes — if dairy isn’t a concern for your household, any milk works in a 1:1 swap. The texture will be virtually identical. For a vegan or dairy-free version, stick with oat milk, almond milk, or coconut milk.

Can I make this cake ahead of time?

Absolutely. Bake the layers up to 2 days ahead and wrap tightly in plastic wrap at room temperature. Frost the day you plan to serve for the freshest presentation. Frosted cake keeps well in the refrigerator for up to 5 days.

What dairy-free frosting works best?

A simple chocolate ganache made with full-fat coconut milk and dairy-free chocolate chips is unbeatable. Whipped coconut cream with cocoa powder is also excellent. For a quick option, many store-bought frostings (like Pillsbury chocolate) are accidentally vegan — check the label.

Can I substitute the chia egg with a flax egg?

Yes. A flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) works identically. Flax gives a slightly earthier, nuttier flavour note but it’s undetectable in a chocolate cake with this much cocoa.

Is this cake suitable for nut allergies too?

The rest of the recipe is nut-free. Just use oat milk or rice milk instead of almond milk, and double-check that your cocoa powder and chocolate are processed in nut-free facilities if this is a concern.
Dairy-free Moist Chocolate Cake

Decadent dark chocolate cake that’s completely dairy-free and egg-free. No dairy and no eggs. Oven and air fryer recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Servings: 6 people
Course: Dessert
Calories: 390

Ingredients Equipment Method

Ingredients

1¾ cups all-purpose flour
1½ cups sugar
¾ cup dutch-process cocoa
1 tsp instant coffee powder
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
½ cup canola oil
1 cup almond milk or oat milk
1¾ cups hot water
¼ cup prepared chia eggs see blog on how to make it
2 tsp vanilla extract

Equipment

air fryer optional

Method

oven baking: preheat oven to 350℉. Grease a 9inch square pan. Set aside.
air fryer baking: preheat oven to 340℉. Grease a 9inch square pan. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, instant coffee, baking soda, baking powder, and salt.
In another bowl (or measuring jug), combine the oil, almond or oat milk, hot water, prepared chia eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until smooth.
Scrape the batter into the square pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Remove from the oven and let it cool completely.
February 2, 2025
Easy Hummus Recipe
Creamy, flavourful, and ready in 10 minutes — this homemade hummus beats anything from the grocery store. Made with chickpeas, tahini, lemon, garlic, and finished with a drizzle of olive oil and a sprinkle of sumac.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Why You Should Try This Recipe

Hummus is a versatile, satisfying snack that’s perfect for dipping veggies, spreading on sandwiches, or serving alongside your favourite meals. Making it at home not only saves money but also lets you control the flavour and texture. Whether you soak chickpeas overnight for fresh-from-scratch flavour or use canned chickpeas for convenience, this recipe will become your go-to dip in no time.

Why Garnish the Hummus with Sumac?

Sprinkling sumac on top of hummus adds a burst of tangy, citrus-like flavour that complements the creamy richness beautifully. It enhances the visual appeal with its deep red colour and provides a bright, zesty finish that balances the dish. Sumac is also a traditional Middle Eastern spice, giving your hummus an authentic touch.

Ingredients

Chickpeas
- The heart of the recipe — they provide the creamy, starchy base and nutty flavour. For the smoothest hummus, use canned chickpeas (rinsed well) or cook dried chickpeas from scratch. If using canned, reserve the aquafaba (chickpea water) to thin the hummus to your preferred consistency. Find quality tahini paste while you’re at it — it’s equally essential.
Tahini
- Ground sesame seed paste — the ingredient that separates great hummus from good hummus. Use a runny, well-stirred tahini made from hulled sesame seeds. It adds richness, nuttiness, and binds everything into a silky paste. Don’t substitute with peanut butter — the flavour profile is completely different.
Fresh Lemon Juice
- Always fresh, never bottled. Lemon juice provides the bright acidity that lifts all the other flavours and prevents the hummus from tasting flat or heavy. Start with half a lemon and adjust — the right amount makes the whole dip come alive.
Extra Virgin Olive Oil
- Drizzled on top and blended in for silkiness. Use a good quality extra virgin olive oil — its fruity, peppery finish is a key part of the final flavour. Don’t use light or regular olive oil; the flavour difference matters here.
Garlic
- Raw garlic adds a sharp, savoury kick that’s traditional in hummus. For a milder result, roast a whole head of garlic in the oven first — roasted garlic gives a sweet, mellow depth without any bite. Start with one clove raw; you can always add more to taste.
Sumac
- A dried, ground berry from the Middle East with a tart, citrus flavour. It’s the classic finishing spice for hummus — adds colour and a pop of brightness that elevates the whole presentation. Find it in Middle Eastern grocery stores or here on Amazon.
Our Favourite Side Dishes

We love pairing this hummus with fresh veggies like carrots, cucumbers, and bell pepper slices. Pita bread or crackers are also fantastic options. For a heartier snack, try it with grilled chicken or falafel. For homemade bread to serve alongside, our Fluffy Naan Bread is perfect — warm and soft, ideal for scooping.

Love Mediterranean flavours? Try our Chicken Shawarma Wrap with Caesar Salad where this hummus makes an excellent spread, or our Best Garlic Mashed Potatoes for another crowd-pleasing dip alternative at the table.

A good food processor is the most important tool for smooth hummus — blend for at least 3 minutes for a truly silky texture.

How to Make It Easier and Faster
- Soak the Chickpeas: If making from scratch, soak dried chickpeas overnight and cook them until soft. More time-intensive but yields the creamiest texture.
- Use Canned Chickpeas: For a quicker option, grab a can of chickpeas. Just rinse them well before blending.
- Peel the Chickpeas (Optional): For extra-smooth hummus, peel the skins off the chickpeas. While not necessary, it’s worth it if you want a velvety texture.
Making hummus at home is an easy way to elevate any meal or snack. Whether you’re prepping for a family gathering, a quick lunch, or a cozy night in, this recipe will always deliver. Give it a try — you won’t regret it!

Sammi Chow — Love and Harvest

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, and the results are even creamier. Soak 1 cup of dried chickpeas overnight in plenty of cold water. Drain, then simmer for 1–2 hours until very soft (they should crush easily between your fingers). Cool before blending. Dried chickpeas make about 2.5 cups cooked — the equivalent of one large can.

Why is my hummus grainy and not smooth?

Two reasons: not blending long enough, and not using enough tahini or liquid. Blend for a minimum of 3 minutes, scraping down the sides. Add aquafaba (chickpea water), ice water, or more lemon juice one tablespoon at a time until you reach the silky consistency you want. Warm chickpeas also blend smoother than cold ones.

How long does homemade hummus keep?

Store in an airtight container in the refrigerator for up to 5 days. Drizzle a thin layer of olive oil on top before sealing to keep it fresh and prevent it from drying out. Give it a stir before serving as it may thicken slightly in the fridge.

Can I freeze hummus?

Yes. Freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. The texture may be slightly different after freezing — add a drizzle of olive oil and a squeeze of lemon to refresh it.

What is sumac and can I substitute it?

Sumac is a dried ground berry with a tangy, citrus-like flavour. If you can’t find it, a small pinch of lemon zest on top provides a similar brightness. Smoked paprika is another common topping that adds colour and a warm, smoky note instead of the citrus tang.

What’s in hummus?

It’s mostly chickpeas and tahini, blended with fresh lemon juice, extra virgin olive oil, garlic, salt and a splash of aquafaba, with a pinch of sumac on top.
January 12, 2025
The BEST Bread and Butter Pickled Cucumbers
These are the best-tasting pickles you’ll ever have on your burgers, hot dogs, or eaten straight from the jar. After trying them, you won’t go back to store-bought pickles ever again.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is a recipe for the best bread and butter pickled cucumbers — a simple recipe with cucumbers, turmeric, coriander seeds, bay leaf, apple cider vinegar, sugar, and more.

These are truly the BEST Bread and Butter Pickled Cucumbers. This recipe, a breeze to prepare, offers simplicity and delight. The most challenging part? A bit of waiting — but I assure you, the patience is richly rewarded.

These pickles are perfect companions to any dish and stand unrivalled in flavour. Once you savour this recipe, no other will ever compare. It will carve a cherished place in your heart.

Why You Only Need This Pickle Recipe

With each batch, I find myself drawn back to its simplicity and perfection. This recipe consistently delivers on taste and quality — it has become my go-to, my tried-and-true, my culinary comfort zone. And the bonus? The leftover brine becomes the secret ingredient for the crispiest chicken wings you have ever made.

Don’t Throw Away the Brine!

Do you have some pickle brine left after finishing the jar? Learn how to make our Crispy Pickle Brine Chicken Wings — the brine marinates the chicken overnight, infusing it with a unique tangy flavour and keeping it incredibly moist and tender.

How to Get a Crunchy Texture

To enhance crispiness, slice the cucumbers into a bowl and add a dash of sea salt. Include the sliced onions, then cover the mixture with crushed ice and press it down with a plate to keep the cucumbers submerged as the ice melts. Cover and refrigerate overnight. This process draws out excess moisture and guarantees an optimal crunchiness that elevates the pickles to perfection.

Ingredients

Ingredients

Cucumbers
- Why it matters: Kirby cucumbers or Persian cucumbers are ideal — they have thinner skin, fewer seeds, and stay crunchier in the jar than regular cucumbers. I peel half the skin off in alternating strips so the finished pickle looks beautiful in the jar. A mandoline slicer produces perfectly even slices for consistent pickling.
Turmeric
- Why it matters: Turmeric is what makes these pickles truly distinctive. It adds a warm, slightly peppery depth that no one can quite identify — they just know the pickles taste exceptional. It also gives the brine that gorgeous golden hue that makes these pickles stand out on any table.
Apple Cider Vinegar
- Why it matters: Apple cider vinegar adds a rounder, more complex tang compared to plain white vinegar. It also brings subtle fruity notes that complement the sweetness of the bread and butter style. I increase the vinegar-to-water ratio slightly for a more pronounced pickle flavour.
Spices
- Why it matters: The brine includes celery powder, coriander seeds, bay leaf, and clove. None of them is overpowering individually, but together they create a layered, aromatic brine that tastes like something your grandmother spent hours perfecting.
Mason Jars
- Why it matters: Use wide-mouth mason jars with a canning funnel for easy filling. Wide-mouth jars make it far easier to pack in the cucumbers tightly and retrieve the pickles without a mess.
Frequently Asked Questions

How long do homemade bread and butter pickles last?

Stored in a sealed jar in the refrigerator, these pickles keep beautifully for up to 3 months. The flavour actually improves after the first 48 hours as the cucumbers absorb the brine. For the absolute best taste, wait at least 24 hours before opening the jar.

Do I need to process these jars in a water bath?

For refrigerator pickles (the method in this recipe), no water bath canning is needed. These are quick pickles intended to be stored in the fridge and consumed within 3 months. If you want shelf-stable pickles that can be stored in the pantry for up to 1 year, you will need to process the sealed jars in a boiling water bath for 10 minutes. Follow a tested canning recipe for safety.

Why do my pickles turn soft instead of staying crunchy?

The most common culprits are: not soaking in salt and ice overnight, using regular slicing cucumbers instead of Kirby or Persian varieties, or packing them too loosely. The ice-and-salt method is key — it firms the flesh and draws out the moisture that would otherwise make the pickles go limp. Do not skip this step.

Can I use white vinegar instead of apple cider vinegar?

Yes, but the flavour will be sharper and less complex. Apple cider vinegar adds a natural sweetness and depth that works particularly well with the bread and butter style. If you use white vinegar, consider reducing the amount slightly to avoid an overly acidic brine.

What is the difference between bread and butter pickles and dill pickles?

Bread and butter pickles use a sweet-tangy brine with sugar and warm spices like turmeric, coriander, and celery seed. Dill pickles use a sharp vinegar brine with fresh or dried dill and garlic, with little to no sugar. Bread and butter pickles are sweeter, milder, and more aromatic. They are the classic choice for burgers and sandwiches.

Can I pickle other vegetables with this brine?

Absolutely. This brine works wonderfully with thinly sliced red onions, banana peppers, cauliflower florets, and green beans. Adjust the brining time based on the vegetable — denser vegetables like cauliflower benefit from a slightly longer soak of 48–72 hours.
The BEST Bread and Butter Pickled Cucumbers

Print Recipe

Prep Time 20 minutes
Total Time 20 minutes

Servings: 8
Course: Condiment
Cuisine: American
Calories: 120

Ingredients Method

Ingredients

1 kg Kirby Cucumbers or 2 pounds
2 cups small diced sweet white onions
¼ cup kosher salt
½ kg crushed ice or 1 pound
2 cups sugar
1 tbsp yellow mustard seeds
1 tsp celery seeds
2 cups apple cider vinegar
1 fresh bay leaf torn into pieces
3 whole cloves
½ jalapeno sliced paper thin with seeds

Method

Slice cucumbers into ⅛ inch thick slices. To draw out the liquid for extra crunch: layer the cucumber slice with onions, salt and ice in a glass or stainless steel container and weight with a plate large enough to cover the cucumbers and keep them submerged when the ice melts.
Cover and refrigerate overnight.
Next day, sterilize three 1L canning jars, along with their rings nd lids, and put them on a clean dish towel or wire rack.
Drain the cucumbers and onions, put them in a large non reactive pot, and add the sugar, mustard seeds, turmeric, celery seeds, vinegar, bay leaf, cloves, and jalapeño. Bring to a simmer over high heat, stirring to completely dissolve the sugar. About 5 minutes. Skim off any foam that has formed at the top.
Divide the batch in three parts for the jars. Ladle the hot vinegar liquid over the cucumbers leaving a ¼ inch headspace. White the rims and threads clean, put the lids and rings on the jars, and tighten the rings. Cool the jars to room temperature.
Refrigerate the jars and let the pickle cure for at least 1 week before eating. Unopened, the pickles will keep for up to 2 months in the fridge.
Once you have a jar of these pickles, the natural next step is our Crispy Pickle Brine Chicken Wings — where the leftover brine does the heavy lifting. For more fermented and preserved favourites, explore our Traditional Kimchi and Mexican Pickled Red Onion.
June 9, 2024
Mexican Fava Bean Salad
This Mexican fava bean salad is one of those dishes that surprises people — hearty enough to stand on its own as a meal, yet light and bright enough to serve alongside anything on the table. Fava beans, grilled cactus paddles, fresh tomatoes, cilantro, and jalapeños come together in a zesty lime dressing. It tastes like Mexico in a bowl.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Jump to Recipe

What Makes This Salad Special?

This salad stands out for its unique blend of flavors and textures. The fava beans give the salad its creamy, hearty base, the nopales add a slightly acidic green note that balances everything out, and the lime dressing pulls it all together with brightness and heat. Whether you use fresh or canned fava beans, this is a reliable, versatile, and deeply satisfying dish.

Why Try This Salad?
- Hearty and filling: about 8 g protein and 7 g fiber per serving, per the recipe card.
- Offers a burst of authentic Mexican flavors that will surprise your palate.
- An easy addition to any meal plan, dressed with just lime juice, olive oil and oregano.
- Accessible year-round thanks to canned fava beans.
Ingredients

Key Ingredients

Fava Beans

You can use fresh or dried fava beans — both work beautifully. Canned fava beans are the most convenient option and require only a rinse before use.
- Why they matter: Fava beans are the protein backbone of the salad. Their creamy, slightly earthy flavor pairs perfectly with the bright acidity of lime and the freshness of cactus.
Cactus Paddles (Nopales)

Nopales are a staple of Mexican cooking — slightly acidic, green, and succulent. Look for them fresh at Mexican grocery stores, or use jarred nopales as a convenient alternative.
- Why they matter: Their mild acidity and firm texture balance the creaminess of the fava beans and keep the salad from feeling heavy.
Tomatoes

Use fresh, ripe tomatoes. Remove the seeds and use only the flesh to prevent the salad from becoming watery.
- Why they matter: They add juiciness and a touch of sweetness that rounds out the acidity of the lime dressing.
Cilantro

Fresh cilantro is non-negotiable here. Its robust, herbal taste is one of the defining flavors of the Mexican profile in this dish.
- Why it matters: Cilantro brings a refreshing herbaceousness that lightens every bite and adds that unmistakable Mexican identity.
Jalapenos

One to two jalapeños, roughly chopped, adds just the right level of heat without overpowering the other flavors. Remove the seeds for a milder kick.
- Why they matter: Heat activates the other flavors in the salad and makes every bite more dynamic.
Lime

Generous lime juice forms the base of the dressing. Do not be shy — this salad needs real citrus brightness.
- Why it matters: Lime acid brightens every ingredient, makes the beans taste fresher, and ties the dressing together.
Mexican Oregano

Mexican oregano has an earthy, slightly citrusy flavor that is distinct from Mediterranean oregano. It is worth seeking out for this recipe.
- Why it matters: It adds depth and authenticity to the dressing — the flavor note that makes this taste unmistakably Mexican.
How to Cook Fresh Fava Beans

Cooking fresh fava beans only takes 5–7 minutes depending on pod size. Remove the beans from their shells and boil them in salted water for 5–7 minutes. Meanwhile, prepare a bowl of ice water. Once the beans turn a vibrant moss green, transfer them to the ice bath immediately. Once cool, use your fingers to peel off the pale outer skin — the bright green inner bean is what you want.

How to Cook Dried Fava Beans

Dried fava beans require soaking and simmering before use.
1. Place beans in a large bowl and cover with water. Soak overnight or for at least 8 hours.
2. Drain, rinse, and place in a pot. Cover with fresh water at least 2 inches above the beans.
3. Bring to a boil, then reduce to a simmer. Cook for 1 to 1.5 hours until tender, adding water as needed.
For another hearty Mexican salad, try the original pico de gallo or the warm lentil and sweet potato salad.

Frequently Asked Questions

Can I use canned fava beans instead of fresh?

Yes — canned fava beans are the easiest option. Simply drain, rinse thoroughly under cold water, and they are ready to use. The texture is slightly softer than fresh but the flavor is excellent, especially once dressed.

What can I substitute for nopales?

If you cannot find cactus paddles, you can substitute with blanched green beans, sliced zucchini, or cucumber for a similar crunchy, fresh element. The flavor profile will shift slightly but the salad will still be delicious.

How long does fava bean salad keep?

Store undressed salad in the refrigerator for up to 3 days. If already dressed, it is best consumed within 24 hours as the acid in the lime juice will continue to soften the vegetables.

Is this salad served warm or cold?

It is typically served at room temperature or slightly chilled. If using freshly cooked beans or nopales, allow them to cool before dressing and combining.

Can I make the dressing ahead of time?

Absolutely. Whisk all dressing ingredients together and store in a sealed jar in the refrigerator for up to 5 days. Give it a good shake before using.
Mexican Fava Bean Salad

Try the amazing flavours of Mexico with our delicious fava bean salad! This dish features fresh cactus paddles, juicy tomatoes, and zesty onions.

Print Recipe Pin Recipe

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Course: Salad
Cuisine: Mexican
Calories: 195

Ingredients Method

Ingredients

1 can (15pz) fava beans, drained and rinsed 2.5 cups of shelled and peeled fresh fava beans
1 cup diced fresh tomatoes
1 cup diced fresh cactus paddles "nopales"
½ cup red onion, finely chopped
¼ cup cilantro, finely chopped
1-2 jalapeños, roughly chopped
Salad Dressing
2 limes, juiced
1 tsp dried oregano
¼ cup olive oil
1 tsp sugar
1 tsp salt to taste
black pepper to taste

Method

FRESH FAVA BEANS: bring a large pot of water to a boil. Remove the bean from the shell, and boil them for 5-7 minutes.
Once the pods have turned into a moss colour green, remove them and quickly place them in the ice bath. Now use your fingers to peel off the tough outer skin of each bean. The vibrant green inner bean is what you want to keep.
CANNED FAVA BEANS: Remove the beans from the can and strain out the liquid. Give them a good rinse in water. Strain.
DRESSING: Put all the ingredients together and give it a good stir with a whisk.
PUTTING IT TOGETHER: Add all the fava beans tomato, cactus paddles, red onion, cilantro, and jalapeños together in a large bowl. Give it a good toss, and top it off with the dressing and give it another good toss. Serve immediately.
February 27, 2024
Loco Mango Popsicles
Three ingredients, one blender, and six hours in the freezer — that is all it takes to make these Loco Mango Popsicles. Creamy coconut milk and pure mango puree come together in a tropical frozen treat that is so incredibly good, “loco” is the only word that fits.

As the sun blankets the world in its warm embrace, there is no better way to embrace the season than with the tantalizing combination of thick, juicy mango and creamy coconut. This frozen delight transports your taste buds to a tropical paradise, where the sweetness of ripe mangoes mingles harmoniously with the luscious creaminess of coconut milk. With each lick, you will be swept away on a gustatory journey of pure bliss.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

What I Love About Homemade Popsicles
- Control the sugar content in each lick
- Great way to use seasonal summer fruits
- Easy recipe for kids to follow and tons of fun!
- A great way of making homemade frozen treats
- An infinite avenue for creativity
Ingredients for Loco Mango Popsicles

Manila Mango (Fresh or Frozen)
- Why it matters: Manila mango is the star of this recipe. It is known for its exceptionally sweet, aromatic, and creamy flavour — far less fibrous and more intensely sweet than other mango varieties. Its naturally smooth texture blends into a velvety puree without any lumps. Frozen mango works perfectly well and is available year-round, making this a recipe you can enjoy every season.
Full-Fat Coconut Milk
- Why it matters: Full-fat coconut cream is what gives these popsicles their incredibly rich and creamy texture. Low-fat coconut milk will produce a thinner, icier result. The fat content in full-fat coconut milk coats the palate beautifully and carries the mango flavour throughout every lick.
Cane Sugar or Agave Syrup
- Why it matters: Manila mangoes are naturally very sweet, so only a small amount of sweetener is needed. Cane sugar blends in smoothly. Agave syrup also works and dissolves easily in the cold mixture without any heating; use 1 tablespoon agave in place of the cane sugar.
Unsweetened Coconut Flakes
- Why they matter: The coconut flakes add a subtle crunch and a second layer of coconut flavour that makes these popsicles feel complete. Stir them into the blended mixture before pouring into the molds so they distribute throughout each popsicle.
How to Make Coconut Mango Popsicles

You only need 3 ingredients to make it — mango, full-fat coconut milk, and a sweetener. That is it. Blend until smooth, pour into your silicone popsicle mold, freeze overnight, and you have a tropical dessert that looks and tastes like it came from a beach resort.

Why Use Manila Mango for Mango Popsicles?
1. Flavour: Manila mango is loved for its rich, tropical sweetness. It produces popsicles that burst with deliciousness in every lick.
2. Texture: Manila mango has a smooth and creamy texture. When blended and frozen, it creates a velvety treat that melts on your tongue.
3. Natural sweetness: This variety is naturally so sweet that you only need 1/3 cup of cane sugar for the whole batch.
4. Vibrant colour: Manila mango has a beautiful orange-yellow colour that makes these popsicles visually stunning.
5. Availability: Manila mango is widely available in markets across Mexico and in the US, especially from May through August at peak season.
What You Need to Make Homemade Popsicles

You will need a silicone popsicle mold — silicone is the best choice because you can stretch and pull to release the popsicles easily without needing to run them under water for long. It stores flat in a cabinet too. Another advantage: silicone molds work with wooden sticks, so you never lose a plastic stick again.

If you have kids and want a smaller size, look for a 6-cavity silicone mold that makes 3.3 oz popsicles — perfect for little hands. You will also need a high-speed blender to get the mango and coconut milk completely smooth.

If you have a preferred mold, use it. In essence, they are all the same — so long as you have a popsicle at the end of the day.

Create a Memorable Family Moment

This recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory. When the kids see me laying out the mangoes on the kitchen counter with a big bowl beside it, they always know it is popsicle-making time!

Children in the kitchen can learn about:
- flavours and textures
- the importance of balance in creating delicious combinations
- measuring ingredients to foster their mathematical abilities
- reading comprehension and sequencing skills
Beyond the kitchen, making popsicles as a family fosters teamwork, communication, and bonding. It is a delightful way for kids to explore their creativity and take pride in what they made together.

Love frozen treats? Try these other ice cream and popsicle recipes from Love & Harvest:
- Blueberry Limeade Popsicles — tangy lime and sweet blueberry in a stunning two-layer frozen treat.
- Fresh Mango Sorbet — a dairy-free, intensely flavourful mango dessert.
- Matcha Avocado Popsicles: creamy and earthy.
Frequently Asked Questions

Can I use regular canned coconut milk instead of full-fat?

Full-fat coconut milk is strongly recommended. Low-fat coconut milk has significantly less fat content, which produces a thinner, icier popsicle that lacks the creamy mouthfeel that makes these “loco.” If full-fat coconut milk is not available, look for coconut cream — it produces an even richer result.

How long do the popsicles need to freeze?

Freeze for a minimum of 6 hours, or overnight for the best results. An overnight freeze ensures the popsicles are completely solid throughout and hold their shape when unmolded.

Can I use frozen mango instead of fresh?

Yes — frozen mango works perfectly and is actually preferred because it is already at a cold temperature, which shortens the freezing time slightly. Blend it directly from frozen for a thicker, creamier base. Manila mango is the best variety but any sweet mango will work.

How do I remove the popsicles from the mold without breaking them?

Let the mold sit on the counter for 2 to 3 minutes first. Then run the outside of the mold briefly under lukewarm water. If using a silicone mold, gently pull and stretch the sides away from each popsicle to release them. Do not pull from the stick — hold the mold and push from below.

How should I store leftover popsicles?

Wrap each popsicle individually in plastic wrap or place them in a zip-lock bag and return to the freezer. This prevents freezer burn and ice crystal formation, keeping the texture and flavour fresh for up to 4 weeks.

Can I make these popsicles without added sugar?

Yes. Manila mango is naturally so sweet that the added sugar is minimal to begin with. If your mangoes are very ripe and sweet, you can skip the added sugar. The mango still brings its own natural sugar. Taste the blended mixture before pouring into the molds and adjust sweetness to your preference.

Loco Mango Popsicles

Indulge in the tropical frenzy of our "Loco Mango Popsicle" made with coconut milk and pure mango puree. A delicious recipe that lets your taste buds go on a wild, fruit-filled adventure. Print Recipe Pin RecipePrep Time:10 minutes Course: DessertKeyword: mango, popsiclesServings: 8 people

Equipment
- high speed blender
Ingredients
- 3 cups frozen mango or 2-3 large manila mangos
- 1 can full-fat coconut milk (13.65 oz)
- ⅓ cup cane sugar or 1 tbsp agave syrup
- ¼ cup unsweetened coconut flakes shredded or flakes
Instructions
- In a high-speed blender, add the mango. Blend until crumbly.
- Add coconut milk and sugar (or agave syrup), and blend until smooth. Scrape down the sides and blend again. Stir in the coconut flakes.
- Pour the mixture into a popsicle mould. Leave about a quarter inch of space at the top of each mould to allow the popsicle to expand in the freezer. Slide the lid on and insert the popsicle sticks into the mould.
- Freeze for 6 hours or overnight.
- To remove popsicles: Let the mould stand on the counter for a few minutes. Run the popsicle mould under lukewarm water to help loosen. If you have a silicone mould, pull and stretch the sides to release the popsicles.
- Place the popsicle mould on a flat plate surface and wiggle the popsicles out.
- Wrap the popsicles in plastic when you place them back into the freezer. This helps prevent them from being exposed to air and moisture, maintaining the quality and texture of the popsicles and preventing freezer burn and ice crystal formation.
June 21, 2023
Chili Mango Sorbet
Ever been to a Mexican beach and watched someone devour a mango on a stick covered in Tajín? That combination of sweet, tangy, and spicy is exactly what this chili mango sorbet delivers — except you make it at home in your blender and freeze it for 2 to 3 hours. It is vegan, gluten-free, and completely dairy-free, which means everyone at the table gets a scoop.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

The Flavour

One of the things that makes chili mango sorbet so special is the combination of sweet and spicy flavours. The sweetness of the mango is perfectly balanced by the heat of the chili powder, creating a flavour experience that is both satisfying and refreshing.

The coconut cream and maple syrup add a natural sweetness that complements the mango. While the lime juice provides a tangy citrus flavour that rounds out the overall taste.

Vegan Gluten-Free Dessert

Another great thing about chili mango sorbet is that it is vegan and gluten-free. Mangoes contain vitamins A and C and some fiber. And maple syrup is a natural sweetener that adds depth of flavour beyond simple sweetness.

How to Serve Chili Mango Sorbet

When it comes to serving chili mango sorbet, there are many different ways to enjoy it. You could serve it:
- on its own as a refreshing summer treat
- pair it with fresh fruit or chopped nuts for added texture and flavour
- serve it alongside a spicy dish to help balance out the heat
Looking for more frozen treats? Try our Fresh Mango Sorbet or the tropical Matcha Avocado Popsicles.

Ingredients

Key Ingredients

Frozen Mangoes
- Why they matter: Mangoes are the star of the show. They contain vitamins A and C and some fiber. Frozen mango is required for this recipe — it gives you that cold, creamy sorbet texture without needing an ice cream machine. Cut them into small chunks before freezing for the best results.
Coconut Cream
- Why they matter: We are eliminating dairy for this recipe, and full-fat coconut cream gives the same luscious, creamy texture as dairy — but much tastier. Do not substitute with light coconut milk or the sorbet will be icy and thin.
Tajín Clásico Chili Seasoning
- Why they matter: In Mexico we love to sprinkle Tajín on mango, and this sorbet is the frozen version of that. Tajín delivers chili, lime, and salt in one hit. You can find it at most grocery stores or pair it with an ice cream maker if you want a churned version.
Maple Syrup
- Why they matter: To add natural sweetness with depth of flavour. It pairs beautifully with tropical fruit. Adjust the amount to your taste and the sweetness of your mangoes.
Why Make Chili Mango Sorbet?
- Unique dessert — If you are up for something new, different, and super tasty, this is the perfect dessert for you.
- Take advantage of mango season — When mango is abundant, freeze it. This recipe is the perfect way to use up freezer-stored mango all year round.
- So tasty — Ever gone to a Mexican beach and seen people sprinkling chili on a mango on a stick? This is exactly that — no travel required.
Professional Tips

Pro Tip #1 – Use a High-Speed Blender

A high-speed blender will make all the difference for this recipe. The recipe asks you to blend frozen mango chunks, so a heavy-duty blender that can break down frozen ingredients is essential. A regular blender may struggle.

Pro Tip #2 – Small Mango Chunks

Smaller mango chunks break down more easily in the blender. If you are freezing your own mangoes, remember to cut them into small pieces before freezing.

Pro Tip #3 – Rest for 10 Minutes Before Serving

This sorbet will be difficult to scoop straight from the freezer. Leave it on the countertop for 10 to 15 minutes before trying to scoop. It softens to the perfect consistency.

Frequently Asked Questions

Do I need an ice cream machine to make this sorbet?

No. This recipe requires only a high-speed blender. Blend, transfer to a freezer-safe container, freeze for 2 to 3 hours, and it is ready to scoop.

Can I use fresh mango instead of frozen?

Fresh mango will not give you the sorbet texture. You need frozen mango for the cold, creamy consistency. If you only have fresh mango, cut it into chunks and freeze it for at least 4 hours first.

What can I substitute for Tajín?

If you cannot find Tajín, use a mix of chili powder, a pinch of salt, and a squeeze of lime. The key is that combination of heat, salt, and citrus that Tajín delivers in one ingredient.

Is this sorbet really vegan and gluten-free?

Yes. Every ingredient in this recipe — frozen mango, coconut cream, lime juice, maple syrup, and Tajín Clásico — is naturally vegan and gluten-free.

How long does chili mango sorbet keep in the freezer?

Stored in a sealed container, this sorbet keeps well for up to 2 weeks. After that it may develop ice crystals and lose its creamy texture. Always press plastic wrap directly on the surface before sealing.

Can I make this without coconut cream?

Yes, but the texture will be less creamy. You can substitute with full-fat coconut milk as a lighter option, or blend in half an avocado for a creamier consistency without a strong avocado flavour.

Chili Mango Sorbet

Chili mango sorbet is a sweet and spicy treat to cool you down on a hot day! Vegan and GF. Print Recipe Pin RecipePrep Time:10 minsCook Time:25 minsCourse: DessertKeyword: chili mango sorbet, dessert, veganServings: 6 people

Equipment
- high speed blender
Ingredients
- 3 cups mango chunks frozen and cut into small pieces
- ½ cup full fat coconut milk or cream
- 1 lime juice
- 2 tbsp maple syrup
- 2 tsp dried coconut strips
- 1-2 tsp Tajín Clásico chili seasoning salt
Instructions
- In a high speed blender, put all the ingredients together.
- Blend on high for 1 minute until everything comes together smoothly with no lumps. If you find it is not coming together well, add a little bit of water to make it less thick.
- Transfer the sorbet to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
- When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
March 30, 2023
Delicious Meatless Spicy Peanut Noodle
This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

How Does It Taste?

It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

What Noodles Should I Use?

Original Chinese noodles will do. DragonMall Wu Mu Noodles are a good option. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

Why You Will Love This Meatless Recipe
- Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
- Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for something cooling to eat in the summer.
- Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
- It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
- The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.
How to Make the Spicy Peanut Noodle Sauce

The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:
- In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
- Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
- Toss the sauce and noodle together.
How to Make the Cucumber Salad

Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.
- Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
- Give them a good pat with a paper towel and soak up any excess water.
- Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
- Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.
To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

Ingredients

Your Favourite Chili Oil

If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

Peanut Butter

I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

Salted Mustard

This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

Soy Sauce

To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

Ginger

A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

Garlic

Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

Sesame Oil

The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

Vegetable Stock / Chicken Stock

I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

Chinese Black Vinegar

This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is a good option here.

Cabbage

To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

Frequently Asked Questions

Can I make this peanut noodle gluten-free?

Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

Can I add protein to this meatless noodle?

Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

How long does the peanut sauce keep?

Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

Can I make this dish ahead of time?

Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

What is Chinese black vinegar and can I substitute it?

Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

Is this recipe suitable for kids?

Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

Meatless Spicy Peanut Noodle

This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

Ingredients

Peanut Sauce
- 3 tbsp smooth peanut butter or tahini
- ½ cup soy sauce
- 2 cups vegetable stock
- 2 garlic clove
- ¼ inch fresh ginger
- 1 tbsp chinese black vinegar
- 500g Dried Asian noodles
- 2 tbsp minced pickled mustard do not blend with the sauce
- 1 tsp sesame oil
- 1 tsp chilli oil
Cucumber Salad
- 2 medium size cucumber
- 1 tsp sesame oil
- 1 tsp sesame seed
- ½ tsp sea salt add only when you're ready to serve
Cabbage Side
- ¼ small cabbage
- 1 tsp salt
- ½ litre water
Instructions

To Make Peanut Sauce
- In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.
To Make Cucumber Salad
- Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.
To Make the Cabbage Side
- Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.
Assemble the Noodle Soup
- Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
- In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
- Ladle the hot soup on to the noodles and add the cucumber salad on top.
- Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.
October 23, 2022
Halloween Monster Apple Snacks
The cutest monster apple snacks for Halloween! Watch your kids light up when they open their lunchbox and see these boo-licious apple snacks. Great as a lunch box idea that is adorably appetizing — and the best part is the kids can help build them too.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

These super cute Halloween Monster Apple Snacks are Boo-liciously tasty. The perfect Halloween snacks for your kids!

These cute monsters are made with green apple slices, peanut butter, chocolate chips, strawberries, peanuts, and some leftover cake fondants.

Making these Halloween monster apple snacks is easy and even the kids can join in on the fun! Making Halloween snacks can be fun, educational, and creative for children!

Can you imagine the surprise and delight when they open their lunchbox to find these cute monsters waiting for them? I know as parents we always want to surprise our kids with something that is not materialistic, and this is the best intangible surprise you can give your little ones!

Make these for them, and I’m sure they will feel your effort and love for them! For more fun Halloween food ideas, check out our Halloween Frankenstein guacamole — another crowd-pleaser for kids.

Let’s get started on how to assemble these cute Halloween Monster Apple Snacks!

Why You Will Love These Halloween Monster Apple Snacks
- Creative: let the kids be involved with this process! There’s nothing more creative than letting the kids build their own food! The best part is that all parts of this project are edible — nothing goes to waste.
- Fun snack for kids: building education through play is the best tactic for getting your kids to learn! They get to recognize forms and shapes!
- Put a smile on your kid: building these apple snacks with your kids is a great way of bonding. Even if you don’t have the time to work on them with the kids, making these monsters yourself and putting them in their lunchboxes will make them feel loved and treasured. They will feel your effort and amor for them!
Ingredients

Apples

We will need green apples for this project. I use Granny Smith green apples. They taste excellent and all kids love this variety of apples! The tartness of Granny Smith balances perfectly with the sweet peanut butter and chocolate chips.

Peanut Butter

Besides the fact that peanut butter is delicious, it serves as the glue for this snack project and helps hold everything together. Use smooth peanut butter for the easiest spreading. A natural smooth peanut butter is the best choice here.

Peanuts

There’s something delightfully cute about these crooked teeth made out of peanuts. They stick really well with the peanut butter, and it’s so satisfying sticking these teeth in the monster’s mouths!

Strawberries

Monsters can’t be monsters without a funny tongue to showcase! We are thinly slicing the strawberries as the tongue for the monsters. So cute! Make sure to cut each strawberry thinly enough so it fits snugly in the apple mouth slot.

Chocolate Chips

I don’t know any kid who doesn’t love chocolate chips, and they are the perfect size for the eyes! I promise you, these eyes are the first to go once the kids see them. Use semi-sweet or dark chocolate chips for the best look.

Fondants or Dried Fruits

The fondants go around the rim of the eye. They help enhance the eye and make it pop out more. If you don’t have fondant, you can easily replace it with sliced dried fruits, sliced marshmallow, flat circular candies, or even Cheerios cereal.

To keep these vegan, use dairy-free chocolate chips and a gelatin-free fondant (check the labels), or use sliced dried fruit for the eye rims. Skip the marshmallow and Cheerios options if you need them vegan.

Frequently Asked Questions

How do I stop the apples from turning brown?

Dip or brush lime juice (or lemon juice) onto the flesh of the apple immediately after cutting. The citric acid prevents oxidation and keeps the apple looking fresh and green. Assemble the monsters close to serving time for the best results.

Can I make these ahead of time?

You can prep the components the night before — cut the apples and brush with lime juice, portion out the peanut butter, and slice the strawberries. Store everything separately in the fridge and assemble the morning of for the freshest look.

What can I use instead of peanut butter for nut-free schools?

Sunflower seed butter (sunbutter) is the best nut-free substitute and has a very similar texture and taste. You can also use tahini, cream cheese, or a soy nut butter.

How many apple snacks does this recipe make?

With 4-5 apples, cutting each into quarters, you get about 16-20 apple monster pieces. Plan for about 4 monsters per child as a snack serving.

Can I use red apples instead of green?

Yes! Green Granny Smith apples are ideal because their tart flavour balances the sweet peanut butter, but red apples like Fuji or Gala work just as well. The monsters will look just as adorable.

Are these suitable for toddlers?

Skip the peanuts as whole peanuts are a choking hazard for young children. You can use finely chopped peanuts or leave the teeth out altogether.

Halloween Monster Apple Snacks

Print Recipe Pin RecipePrep Time:15 minsServings: 4 people

Ingredients
- 4-5 Granny Smith's Green Apples
- 3 tbsp peanut butter smooth
- 3 strawberries medium or small sizes thinly sliced
- 15-20 peanuts
- 1 inch fondant ball or sliced dried fruits or 20 pcs cheerios cereal
- 20 chocolate chips
Instructions
- Wash and dry the apples. Cut the apples in quarters (cut 4 pieces per apple). Also cut out the stem and the core of the apple.
- Take a slice of the apple, and using a paring knife, cut a hole in the center of the skin of the apple (this is where the mouth will be). Adjust the size of the mouth according to the slice of the strawberries. Each mouth will be a different size depending on the size of the strawberry.
- Add peanut butter all over the cut hole. Grab a piece of sliced strawberry and firmly press it to the mouth. Add the peanuts to the top of the mouth and firmly press the peanuts into the mouth as well.You can add as many or as few peanuts as you like. Be creative!
- Lastly, take a small piece of fondant and press it down to a flat circular shape (or whatever food you choose that is flat and circular). Tap some peanut butter to the back and front of the circular object. First glue the fondant to the apple slices and then press the chocolate chips on top.You can add one eye or up to three eyes per monster.
Notes
- To keep the apples from going brown, dip or brush lime juice to the flesh of the apples.
September 18, 2022
Halloween Frankenstein Guacamole
This Frankenstein guacamole is the most adorable dip you can make, and it will be hard to be the first to dig into his sweet face!

This post is all about Halloween Frankenstein Guacamole. The food design of this adorable Frankenstein is made with sushi seaweed papers, sunflower seeds, and tomatoes.

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This delicious guacamole recipe is so refreshing and delicious that we gave him life and turned him Mexican! At least until people start dipping his presence away!

A cute recipe for food styling to bring to kids’ Halloween parties. It is an easy no-brainer side dish you can whip up in minutes. Halloween is a big week — kids are hammering you about costumes and parties. Don’t overthink the food. Make this easy peasy guacamole for Halloween today!

The best part is that you can make this any size you want. All you need is to scale the design to fit the serving dish you are bringing.

Key Ingredients

Ingredients

Avocado

The star of the show — ripe, creamy avocados are the green canvas for Frankie’s face.
- Why it matters: A ripe avocado should give slightly when pressed. Under-ripe avocados are grainy and hard to mash smoothly. Over-ripe avocados taste off. The lime juice you add prevents browning and adds essential citrus brightness. Traditionally in Mexico, we mash avocados in a mortar and pestle for authentic texture — chunky or smooth, your choice.
Sushi Nori (Seaweed Paper)

Nori sheets cut into Frankenstein hair and eyes.
- Why it matters: Nori is what gives Frankie his iconic flat-top hairstyle and dark eyes. It cuts cleanly with scissors and holds its shape on the guacamole surface for serving time. It does not stay crisp for hours — serve within 30 minutes of decorating for best presentation.
Lime

Freshly squeezed lime juice mixed into the guacamole.
- Why it matters: Lime does two critical jobs: adds citrus acidity that brightens all the flavours, and prevents oxidation (browning). If the guacamole will sit before serving, squeeze in an extra half lime and press plastic wrap directly onto the surface of the dip to exclude air.
How to Make the Guacamole

It only requires a few easy ingredients available in any grocery store: avocado, tomato, red onion, cilantro, and lime.

First, pit the avocado and mash the flesh with a fork in a large bowl. Juice the lime into the avocado and mix well. Chop the tomato, red onion, and cilantro into small pieces. Add to the bowl. Salt to taste. It is that simple and so very delicious!

How to Cut the Frankie Design

Use sushi seaweed paper (nori) for the hair and eyes. Measure the length of your serving container, then use a cutting board and scissors to cut the fringe hair design. Be creative — play with the distance between the eyes and create your own version of Frankie. I use a sunflower seed as his nose, but it can be anything!

Frankie Is Just the Beginning

A Halloween Frankenstein Guacamole is just the start! How about a three-eye monster guacamole? A silhouette of a haunted house? The options are endless. For more Halloween fun, check out our Halloween Spooky Breakfast Bowl and Homemade Halloween Sugar Cookies.

Why You Will Love This Halloween Frankenstein Guacamole
- Easy recipe — just a few ingredients, no cooking required. Fresh and excellent tasting.
- Fun design — Frankenstein is just the beginning! Design your own monsters at your own skill level.
- Fun potluck dish — easy to make and bring, and completely captivating at Halloween parties.
- Halloween food the kids will actually eat — avocado, lime and a few fun toppings.
Frequently Asked Questions

How do I keep guacamole from turning brown?

Two methods work best: add extra lime juice (the acid slows oxidation), and press plastic wrap directly onto the surface of the guacamole, eliminating all air contact. An avocado pit in the bowl is a common tip but less effective than the plastic wrap method. Make the guacamole no more than 2 hours before serving for best color and freshness.

How do I know if my avocados are ripe enough?

Gently press the avocado near the stem end — it should give slightly under firm pressure but not feel mushy. The skin should be dark green to black. If the stem pops out easily and the flesh underneath is green (not brown), it is perfectly ripe.

Can I add spice to this guacamole?

Absolutely — and we encourage it! Add finely minced jalapeño or serrano pepper for a good kick. Serrano is hotter than jalapeño. Start with half a pepper, taste, and adjust from there. A pinch of cayenne also works if you want even heat distribution.

Can I make this guacamole ahead for a party?

Make it up to 2 hours ahead. Press plastic wrap directly onto the surface (no air gaps) and refrigerate. Decorate with the nori Frankenstein design right before serving — nori softens quickly once it contacts moisture.

What can I serve with this guacamole besides tortilla chips?

Sliced bell peppers, cucumber rounds, jicama sticks, and mini tostadas all work beautifully. For a Halloween theme, use black sesame crackers or triangle-cut tortilla chips arranged to look like bat wings around Frankie’s face.

How large a batch should I make for a Halloween party?

Plan on 1 medium avocado per 2 guests as a rough guideline. For a party of 20, use 10 avocados and scale all other ingredients proportionally. Use a large serving platter and scale up the Frankenstein design to match.
Authentic Guacamole

A simple yet delicious guacamole recipe that takes a matter of minutes to whip up!

Print Recipe

Prep Time 15 minutes
Total Time 15 minutes

Servings: 4 people
Course: Appetizer
Cuisine: Mexican
Calories: 195

Ingredients Method Notes

Ingredients

4-5 medium sized avocado
1 – 1½ lime juice
1 medium tomato diced
1 branch cilantro chopped
¼ red onion chopped
sea salt

Method

In a large mixing bowl, cut the avocado in half. Pit the centre seed out and scoop the green flesh into the bowl with a spoon.
Use a fork and press the avocado. The more you mash the avocado the smoother the texture will be.
Drizzle the lime on to the avocado and mix well. 1 lime is perfect but if you like to more acidic, you can half half a lime more.
(Half half a lime more if you know it will not be eaten immediately to help it not turn brown).
Add the chopped cilantro, tomato ,and red onion. Mix well. salt to taste

Notes

Spicy: you’re more than welcome to add jalapeno or serrano peppers to give it a good kick.
August 18, 2022