love & harvest

Category: vegetarian recipes

  • Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad

    This Warm Lentil and Sweet Potato Salad is the perfect dish to celebrate the cooler months. It’s beautiful enough to impress guests, cozy enough for a family meal, and packed with flavour. Oven-roasted sweet potatoes, hearty lentils, and a silky peanut butter-cumin dressing come together in a bowl that feels both comforting and indulgent — ready in under an hour.

    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!

    Warm lentil and sweet potato salad in a bowl

    Why We Love This Warm Salad

    There’s something magical about warm salads, especially during the fall and winter seasons. They bridge the gap between comfort food and a big bowl of vegetables so perfectly. This salad is hearty and has just the right amount of indulgence thanks to the creamy dressing. It’s vibrant and inviting on the plate — tender roasted sweet potatoes, nutty lentils, fresh greens, and a silky dressing that clings to every bite. Whether you’re feeding family or hosting friends, it feels a little special, yet it’s so easy to put together.

    Flavour Profile

    The taste is simply beautiful. Roasted sweet potatoes bring a natural caramelised sweetness that balances the earthy depth of lentils. The peanut butter-cumin dressing is what truly makes this salad sing — nutty, savoury, slightly smoky, and warmly spiced without being overwhelming. Every forkful is a perfect combination of soft and tender textures with a hint of crunch from honey-coated almonds sprinkled on top. It’s comfort food that still feels fresh and alive.

    Lentil and sweet potato salad close-up showing texture

    Key Ingredients

    Ingredients

    Sweet Potatoes

    • Roasted until golden and slightly crispy on the edges, sweet potatoes bring natural caramelized sweetness and warmth. Cut them evenly so they roast at the same rate. Use a cast iron skillet or sheet pan lined with parchment for the best caramelization.

    Lentils

    • Earthy and hearty, lentils form the perfect base for this salad. French green lentils or black beluga lentils are ideal because they hold their shape beautifully after cooking, unlike red lentils which turn mushy. Rinse well before cooking and don’t skip the simmer time.

    Peanut Butter (or Tahini)

    • Creamy and rich, peanut butter is the secret to the dressing’s luxurious texture and depth. Chunky peanut butter adds even more character. You can swap for tahini for a more traditional Middle Eastern flavour — both work wonderfully. A KitchenAid immersion blender makes blending the dressing smooth and effortless.

    Cumin

    • Toasted cumin adds warmth and a hint of smoky spice that ties the whole dish together. Ground cumin is used both in roasting the sweet potatoes and in the dressing, building layers of flavour throughout.

    Fresh Dill & Parsley

    • Fresh herbs brighten the whole dish with clean, vibrant flavour that cuts through the richness of the dressing. Don’t substitute dried herbs here — fresh dill and parsley make a noticeable difference in both flavour and visual appeal.

    Ingredients for warm lentil sweet potato salad

    Why You Should Make This Salad

    This salad isn’t just a side dish — it’s a celebration of simple, fresh ingredients coming together in the most beautiful way. It’s hearty enough to stand alone as a meal, or it can be served alongside roasted chicken or a crusty loaf of bread for a feast. Plus, it’s naturally gluten-free and can easily be made vegan. The peanut butter and cumin dressing is a conversation starter in itself — it’s that good.

    If you love warm, salad-style recipes, you’ll also enjoy our Thai Chicken Salad if you want chicken in it, or keep it plant-based with our Easy Hummus Recipe as a side. For another warming winter dish, our Instant Pot Taiwanese Beef Noodle Soup is endlessly comforting.

    Warm lentil sweet potato salad served on a plate

    Frequently Asked Questions

    Can I make this salad ahead of time?

    Yes! This salad is great for meal prep. Roast the sweet potatoes and cook the lentils up to 3 days in advance and store them separately in the fridge. Make the dressing ahead too — it keeps for up to a week refrigerated. Assemble and toss just before serving for the best texture.

    What type of lentils work best?

    French green lentils (Puy lentils) or black beluga lentils are ideal because they hold their shape after cooking. Avoid red or orange lentils for this recipe as they become too soft and mushy. If you can only find regular green or brown lentils, those work too — just watch the cooking time carefully.

    Is this recipe vegan and gluten-free?

    It is gluten-free as written. It is vegan if you swap the honey-coated almonds for plain toasted almonds; everything else in the salad is plant-based.

    What can I serve alongside this salad?

    This warm salad works beautifully as a standalone meal or as a side dish. It pairs wonderfully with roasted chicken, pan-seared salmon, or a thick slice of sourdough bread. For a full plant-based spread, serve it with hummus and warm flatbread.

    How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours actually deepen overnight, making it a fantastic next-day lunch. Reheat gently in the microwave or enjoy at room temperature. Add a splash of water to the dressing if it thickens up in the fridge.

    Lentil and roasted sweet potato salad with a green herb dressing

    Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad has creamy peanut butter and earthy cumin in the dressing bring it all together with a richness and warmth.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings: 4 people
    Course: Salad
    Calories: 340
    Ingredients Method

    Ingredients
      

    Roast Sweet Potato
    • 4 medium sweet potatoes, rinsed
    • 1 cup dried mixed lentils
    • 1 tbsp olive oil or cooking oil
    • ½ tsp ground cumin
    • sea salt and pepper
    Roasted Garlic Tahini Dressing:
    • 4 garlic clove
    • ¼ cup fresh parsley, chopped
    • 2 tbsp fresh dill, chopped
    • ¼ cup chunky peanut butter or tahini
    • 1 lime, juiced
    • 1 tbsp olive oil
    • ½ tsp ground cumin
    • sea salt and pepper
    • 4-5 tbsp water
    Garnish
    • little more parsley
    • ¼ cup chopped honey coated almonds
    • 1 tbsp capers

    Method
     

    1. Preheat oven to 400°F (200°C).
    2. Wash sweet potatoes well and cut into cubes. Toss with olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.
      Roast for 25–30 minutes, until tender and golden.
    3. Rinse lentils under cold water. Place in a pot with 3 cups water and a pinch of salt.
    4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain and set aside.
    5. Dressing: Roast garlic cloves in the oven (wrapped in foil or in a small dish) until soft, about 15 minutes.
      In a blender or food processor, combine roasted garlic, parsley, dill, peanut butter/tahini, lime juice, olive oil, cumin, salt, and pepper.
      Add water gradually until smooth and creamy.
    6. In a large bowl, combine roasted sweet potatoes and cooked lentils. Toss with dressing until well coated.
    7. Top with fresh parsley, chopped honey-coated almonds, and a few capers. Serve warm or at room temperature as a hearty side dish or light main meal.
  • Homemade Pesto Gnocchi

    Homemade Pesto Gnocchi

    Making gnocchi and pesto from scratch isn’t just cooking — it’s a meal the whole family gathers around. This homemade pesto gnocchi comes together in about 30 minutes, uses simple pantry ingredients, and delivers restaurant-quality flavor at a fraction of the cost. Pillowy potato gnocchi tossed in a vibrant walnut-basil pesto: pure comfort food that feels special every single time.

    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!

    Homemade gnocchi tossed in green pesto on a white plate

    Easy Pesto Gnocchi Recipe

    What might sound like a labor-intensive dinner is, in fact, a 30-minute miracle. Gnocchi dough is made with just a few simple ingredients — cooked potatoes, flour, egg — and requires nothing more than your hands to shape into perfect pillowy bites. The pesto is a quick blend of fresh herbs, nuts, and olive oil, ready in minutes.

    Even better? You can make both the gnocchi and the pesto ahead of time. Pack them up and take them on a picnic, or bring them to a family gathering — you’ll wow your guests with the taste and simplicity.

    Delicious and Simple

    Homemade gnocchi gives you total control over the ingredients. And the pesto? Loaded with fresh basil, parsley, walnuts and olive oil. No heavy creams or hidden fillers — just fresh, bright flavor.

    For families who love comfort food but want it homemade, this dish is gold. You can swap in spinach or kale for part of the basil, or use walnuts or sunflower seeds instead of pine nuts — making it allergy-friendly and affordable. A speedy, rewarding, from-scratch recipe your family will love.

    Why We Love This Recipe

    There’s something magical about cooking from scratch — especially when it takes place on a floured countertop, with your hands in the dough, your kids watching, and a warm kitchen filled with fresh basil and garlic aromas. This homemade pesto gnocchi recipe isn’t just a meal — it’s a moment.

    It’s fast (yes, really), affordable, and so satisfying to make. You don’t need a pasta machine or fancy tools — just a fork, a counter, and the will to try. Once you make homemade gnocchi, you’ll wonder why you ever bought the store-bought version.

    Key Ingredients

    Ingredients

    Russet Potatoes

    • The base of the gnocchi — light, starchy, and perfect for creating that soft, pillowy texture. Boiled and mashed while warm, they hold the dough together with minimal flour. Always use russet (not waxy) potatoes for the lightest result. A food processor can help make the pesto smooth and effortless.

    Fresh Basil

    • The star of the pesto. Fragrant, peppery, and vibrant green — it gives the sauce its unmistakable Italian soul. Use loosely packed leaves and avoid any stems that are thick and bitter. Fresh basil cannot be substituted with dried for pesto.

    Walnuts

    • Traditional pesto uses pine nuts, but walnuts are an affordable and equally delicious substitute. They add creaminess and a hint of sweetness. Lightly toast them for a few minutes in a dry pan to deepen the flavour before blending.

    Egg Yolk

    • Just one egg yolk adds richness to the gnocchi dough and binds it gently without making it heavy. The key is not to over-knead the dough once the egg is added — overworking it activates the gluten in the flour and makes gnocchi tough.

    Extra Virgin Olive Oil

    • Silky and flavourful, olive oil brings the pesto together and is the key to its glossy, smooth texture. Choose a good-quality extra virgin olive oil for the best taste — it’s one of only a few ingredients, so quality shows. A KitchenAid immersion blender is also a great tool if you prefer to blend right in the jar.

    Parmesan Cheese

    • Adds a salty, nutty depth to the pesto. Use freshly grated parmesan rather than pre-packaged grated cheese — the texture and flavour are noticeably better. Leave it out for a dairy-free version; the pesto is still delicious.

    Family Favourite

    Whether you’re cooking with your kids or for them, this is a recipe that brings everyone together. Let the little ones help roll and shape the gnocchi (expect floury giggles). The pesto is kid-approved too — smooth, creamy, and a vibrant green that makes dinner feel special.

    Serve it warm, or pack it into a jar for a cold pasta salad-style lunch at the park. It keeps well, tastes even better the next day, and never fails to bring out the “Wow, you made this?!” from friends and family.

    Homemade pesto gnocchi tossed in walnut-basil pesto

    If you love pasta night, our Easy Camping Shrimp Pasta is another quick crowd-pleaser, or try our Fluffy Naan Bread to serve alongside this gnocchi as a complete Italian-inspired spread. For a protein-packed main to serve with the pesto, our Lemongrass Chicken Drumsticks pair beautifully.

    Frequently Asked Questions

    Can I make gnocchi ahead of time?

    Yes! You can make gnocchi dough up to a day ahead and store it covered in the refrigerator. Alternatively, shape the gnocchi, dust with flour, spread on a baking sheet, and freeze until solid — then transfer to a zip-lock bag. Cook from frozen, adding 1–2 minutes to the boiling time. The pesto keeps refrigerated for up to 5 days with a thin layer of olive oil on top.

    Why is my gnocchi dense or rubbery?

    The most common culprit is too much flour or over-kneading the dough. Add flour sparingly — just enough so the dough isn’t sticky. Mix gently and stop as soon as the dough comes together. The other common issue is using waxy potatoes like Yukon Gold; stick to starchy russet potatoes for the lightest result.

    Can I use store-bought pesto?

    Absolutely, and it will still be delicious. However, the homemade walnut-basil pesto takes only 5 minutes and tastes significantly fresher. If you’re short on time, jarred pesto works in a pinch — just add a squeeze of lemon juice and a little extra parmesan to brighten it up.

    How do I know when gnocchi is cooked?

    Gnocchi is done when it floats to the surface of the boiling water, which takes about 2–3 minutes. Once they float, give them another 30 seconds then scoop them out with a slotted spoon rather than draining — this prevents them from getting waterlogged and keeps them light.

    Can I pan-fry the gnocchi after boiling?

    Yes, and it’s highly recommended for extra texture! After boiling and draining, heat a knob of butter or a splash of olive oil in a pan over medium-high heat. Add the gnocchi in a single layer and let them crisp up for 2–3 minutes per side without moving them. Toss with pesto just before serving. The crispy edges with the creamy pesto is an upgrade worth trying.

    Homemade Pesto Gnocchi

    Homemade gnocchi gives you total control over the ingredients. And the pesto? Loaded with fresh basil, parsley, walnuts and olive oil. No heavy creams or hidden fillers—just fresh, bright flavor.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Italian
    Calories: 520
    Ingredients Method

    Ingredients
      

    Gnocchi
    • 2 medium russet potatoes (about 500g)
    • 1 egg yolk
    • 1 cup all-purpose flour (plus more for dusting)
    • pinch sea salt
    Pesto
    • 1½ cup fresh basil leaves loosely packed
    • ½ cup parsley leaves loosely packed
    • ¼ cup chopped walnuts or other preferred nuts
    • 1 garlic clove
    • ½ tsp sugar
    • 1 tsp balsamic vinegar
    • ½ cup extra virgin olive oil
    • ½ freshly squeezed lemon juice
    • ¼ cup freshly grated parmesan cheese
    • sea salt
    • black pepper

    Method
     

    Gnocchi
    1. Boil the potatoes whole, with skins on, until fork-tender (about 20 minutes).
    2. Let cool slightly, then peel and mash while still warm.
    3. Add the egg yolk, salt, and flour. Gently knead on a floured surface until just combined—don’t overwork it.
    4. Divide dough into 4 pieces. Roll each into a rope about ½-inch thick. Cut into 1-inch pieces and press lightly with a fork for texture (optional).
    5. Bring a large pot of salted water to a boil. Drop in gnocchi; once they float (about 2–3 minutes), they’re ready.
    Pesto
    1. Blend all the ingredients together in a food processor (except olive oil). I usually use the pulse button to get a chunkier texture, but you can run it continuously for a smoother texture.
    2. Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper.
    3. Toss and Serve: Drain the gnocchi and toss with the pesto while still warm. Garnish with more cheese or fresh herbs.
  • Crispy Vegan Mango Tamarind Broccoli Wings

    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.

    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!

    Crispy vegan mango tamarind broccoli wings with sesame in a white bowl

    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.

    Glazed broccoli wings topped with sesame seeds and green onion

    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.

    Close-up of sticky mango tamarind glaze on crispy broccoli bites

    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 honey garlic chicken bites with sesame seeds, served in a white bowl, close-up image.

    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
     

    1. Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
    2. 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.
    3. Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
    4. Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
    5. 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.
    6. 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.
    7. Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
    8. Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!
  • Easy Hummus Recipe

    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!

    Homemade hummus swirled on a white plate with olive oil and ground sumac

    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.

    Creamy homemade hummus with a pool of olive oil and ground spice on top

    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.

    Hummus swirled in a bowl and topped with olive oil and ground sumac

    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.

  • The BEST Bread and Butter Pickled Cucumbers

    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.

    Bowl of homemade bread and butter pickle slices in brine

    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.

    Bread and butter pickled cucumber slices in a white bowl with chopsticks

    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.

    Chopsticks lifting bread and butter pickle slices from a bowl of brine

    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
     

    1. 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.
    2. Next day, sterilize three 1L canning jars, along with their rings nd lids, and put them on a clean dish towel or wire rack.
    3. 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.
    4. 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.
    5. 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.

  • Best Garlic Mashed Potatoes

    Best Garlic Mashed Potatoes

    Some recipes just stay with you. I’ve been making this garlic mashed potatoes since high school, and it has never once left leftovers on the table — not at family dinners, not at parties, not at potlucks. It’s creamy, fluffy, and loaded with savory garlic flavor, and it comes together in under 40 minutes. The secret is in five simple tips that most people skip: the right potato, the right timing on the garlic, room-temperature butter, proper mashing technique, and a touch of patience. Once you nail this, every roast, chicken, or grilled salmon on your table gets an instant upgrade.

    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!

    Best garlic mashed potatoes creamy and fluffy

    Why Make This Best Garlic Mashed Potatoes Recipe

    Garlic mashed potatoes are one of the most versatile side dishes in any kitchen. They pair beautifully with roast beef, grilled chicken, salmon, ribs — essentially anything that benefits from a rich, savory accompaniment.

    Bowl of creamy garlic mashed potatoes with a serving spoon

    We Have Loved This Recipe for Years and You Will Too

    This is the dish I reach for when there’s nothing in the fridge. It’s customizable, fast, and everyone who tries it asks for the recipe. Whether you’re cooking for a weeknight dinner or a dinner party, garlic mashed potatoes are a guaranteed hit.

    Creamy mashed potatoes with garlic butter close-up

    Ingredients

    Key Ingredients

    Russet Potatoes

    Russet potatoes are the gold standard for mashed potatoes. They have a low moisture content and high starch level that results in a light, fluffy mash rather than a dense or gluey one. Yukon Gold is a good second option for a slightly creamier, butterier result.

    • Why it matters: Waxy potatoes (like red or fingerling) hold too much water and produce a dense, gummy mash. Russets are the correct choice for this texture.

    Garlic

    Fresh garlic sauteed in butter is the backbone of this recipe. The key is timing — garlic must be added to heated butter and cooked for only 1–2 minutes until fragrant. A good stainless steel garlic press makes mincing fast and consistent.

    • Why it matters: Burned garlic turns bitter and unpleasant. Under-cooked garlic stays sharp and raw-tasting. Exactly 1–2 minutes in warm butter is the sweet spot.

    Butter

    Use unsalted butter at room temperature. Cold butter does not incorporate smoothly into the mash and can cause a lumpy, streaky texture. Room-temperature butter blends in effortlessly and creates a silkier finish.

    • Why it matters: Temperature of your fat directly determines the smoothness of your final mash. This is one of the most common mistakes home cooks make.

    Heavy Cream or Whole Milk

    Heavy cream delivers the richest, most luxurious mash. Whole milk produces a lighter result. Both must be warmed before adding — cold dairy seizes the starch in the potato and creates a gummy texture. A potato ricer gives you a smoother result than a standard masher.

    • Why it matters: Cold cream = lumps. Warm cream = velvet. This single step separates average mashed potatoes from extraordinary ones.

    Professional Tips

    Pro Tip 1: Use Russet Potatoes

    Russet potatoes have a buttery texture and less moisture than waxy varieties, which means a creamier, lighter mash. For more on choosing the right potato, see Bon Appetit’s guide to the best potatoes for mashing.

    Pro Tip 2: Do Not Overcook the Potatoes

    Overcooked potatoes become waterlogged and mushy, which ruins the texture. Check frequently and remove from heat the moment a fork slides in with minimal resistance. Do not wait for the potato to fall apart.

    Pro Tip 3: Use Room Temperature Ingredients

    Cold butter and cold cream cause the mash to seize and turn lumpy. Pull your butter out of the fridge 30 minutes before cooking and warm your cream in a small saucepan before adding it to the potatoes.

    Pro Tip 4: Add Garlic at the Right Time

    Add garlic to butter only after the butter is heated. Saute for 1–2 minutes until fragrant, then immediately incorporate into the mash. Do not let the garlic sit in the pan unattended — it burns in seconds.

    Pro Tip 5: Mash the Potatoes Properly

    Use a potato ricer for the smoothest result, or a hand masher for a slightly chunkier texture. Never use an electric mixer or food processor — over-processing breaks down the starch structure and creates a sticky, gluey paste.

    This mashed potato recipe pairs perfectly with lemongrass chicken drumsticks or a crispy pan-seared salmon. For another classic comfort dish, try our 30-minute Thai basil chicken — it is equally fast and deeply satisfying.

    Frequently Asked Questions

    What potatoes are best for mashed potatoes?

    Russet potatoes are the top choice for their low moisture content and fluffy texture when mashed. Yukon Gold is a close second for a creamier, buttery result. Avoid waxy potatoes like red potatoes or fingerlings — they produce a dense, gummy mash.

    Can I make garlic mashed potatoes ahead of time?

    Yes. Make them up to 2 days ahead and store covered in the refrigerator. Reheat gently on the stovetop with a splash of warm cream or milk to restore the creamy consistency. Do not reheat in a microwave without adding moisture — they will dry out.

    Why are my mashed potatoes gummy or glue-like?

    The most common cause is over-mashing or using a food processor. This activates too much starch in the potato and creates a sticky paste. Use a ricer or hand masher and stop as soon as the potatoes are smooth.

    Can I use garlic powder instead of fresh garlic?

    You can in a pinch, but fresh sauteed garlic produces a noticeably richer, more aromatic flavor. Garlic powder tends to taste flat in comparison. Use 1/2 teaspoon of garlic powder as a substitute if needed.

    How do I keep mashed potatoes warm for a dinner party?

    Transfer the finished mashed potatoes to a heatproof bowl set over a pot of barely simmering water (double-boiler method). Cover with a lid or foil and they will hold for up to 2 hours with occasional stirring.

    Can I freeze mashed potatoes?

    Yes. Spread them in a single layer on a baking sheet to flash freeze, then transfer to airtight bags. They keep for up to 1 month. Reheat from frozen in a covered saucepan with added butter and cream, stirring frequently.

    Garlic mashed potatoes in a white bowl on a striped cloth with flowers

    Best Garlic Mashed Potatoes

    The best garlic mashed potato dish that is creamy, fluffy, and bursting with savoury garlic flavour.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings: 6 people
    Course: Side Dish
    Cuisine: American
    Calories: 260
    Ingredients Method

    Ingredients
      

    • 1½ kg russets potato cut into large chunks
    • 1 litre water
    • 5 tbsp butter room temperature
    • 5 garlic clove grated
    • 1 white onion finely diced
    • 2 tsp dried basil
    • ½ cup sour cream
    • salt
    • black pepper

    Method
     

    1. Run the potatoes in the water and give it a good scrub. Cut the potatoes into large wedges. (For a large potato I usually cut it into 5 wedges). Give it another good rinse to wash away all the starch. Place them into a large pot and make sure it is covered by water (roughly about 1L of water). Place lid on top, and heat the pot on the stove on high.
    2. Once the pot is boiling, move the lid slightly open so the water doesn't boil over. Boil the potatoes on medium-high for 20 minutes. You know the potatoes are done if you can easily poke thru the potato wedges with a fork.
    3. Meanwhile, in a frying pan heat it in high heat. Place 5 tbsp of butter inside. Sauce the onion until soft and slightly translucent. Add the garlic and sauté it until it's aromatic. Stir in the dried basil. Turn the heat off and set it aside.
    4. Discard the water, and let the potatoes cool until it is warm or when your hands can touch it without burning.
    5. Peel the skin of the potato with your hands and place them in a large mixing bowl. Place another 2 tbsp of butter inside the warm peeled potatoes. Using a hand potato masher or a potato rice, mash the potatoes until smooth and no large chunks are visible.
    6. Fold in the butter garlic. You don't want to deflate the fluffiness.
    7. Stir in the sour cream until well combined. Add salt and pepper to your liking.
  • Mexican Fava Bean Salad

    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

    Mexican fava bean salad with nopales, tomato and green onion in a white bowl

    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.

    Spoonful of fava bean and nopal salad lifted from the bowl

    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.

    Mexican fava bean salad with tomato and cilantro beside fresh green onions

    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.

    Fava bean and nopal salad on a white plate next to roast chicken and rice

    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 with tomato and cilantro beside fresh green onions

    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
     

    1. 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.
    2. CANNED FAVA BEANS: Remove the beans from the can and strain out the liquid. Give them a good rinse in water. Strain.
    3. DRESSING: Put all the ingredients together and give it a good stir with a whisk.
    4. 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.
  • Vegetarian Mango Soy Ceviche

    Vegetarian Mango Soy Ceviche

    This Vegetarian Mango Soy Ceviche is proof that plant-based food can be just as vibrant and satisfying as anything from the sea. Juicy mango, tangy lime, jalapeño heat, and tender soy protein come together in a refreshing dish that is perfect for warm summer days — and ready in under 40 minutes.

    Vegetarian Mango Soy Ceviche plated with red salsa

    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 Is Ceviche?

    Ceviche is a vibrant and refreshing dish that hails from the coastal regions of Latin America. Traditionally it is made by marinating raw fish or shellfish in citrus juice — the acid “cooks” the seafood, denaturing the proteins and giving it a firm texture. The result is a zesty and flavourful dish enjoyed as an appetizer or a light meal.

    Here in Mexico, ceviche is a celebration of fresh ingredients and bold flavours. It features an array of complementary components such as onions, tomatoes, herbs like cilantro, and a touch of heat from jalapeños. The beauty of ceviche lies in its versatility — vegetarian versions like this Mango Soy Ceviche use vegetables and fruits as the base, marinated in citrusy goodness to create a refreshing and tangy medley of flavours.

    Vegetarian Mango Soy Ceviche ingredients laid out

    My Vegetarian Journey in Mexico

    In my culinary journey through Mexico, I noticed the abundance of fresh vegetables and fruits in the markets, and also that vegetarian dishes did not always take the spotlight in traditional Mexican cuisine. As someone passionate about vegetarian food, I was inspired to create a dish that proves vegetarian cuisine is anything but mundane.

    With each bite of the Mango Soy Vegetarian Ceviche, I am transported to the bustling streets of Mexico, where the lively atmosphere and rich culinary heritage come alive. The succulent mangoes bring a burst of sweetness, the tangy lime juice adds a refreshing kick, and the dried soy protein creates a satisfying hearty texture that makes this dish a complete meal.

    Ingredients for Vegetarian Mango Soy Ceviche

    Dried Soy Protein

    • Why it matters: Dried soy protein (also called textured vegetable protein or TVP) is the meat substitute that gives this ceviche its hearty, chewy texture. Once boiled and cooled, it absorbs the lime, Maggie sauce, and spices beautifully, mimicking the texture of seafood without any fish. Look for it in health food stores or order it online.

    Ripe Mango

    • Why it matters: The mango delivers natural sweetness and tropical flavour that balances the acidity of the lime and the savoury depth of the sauces. Choose a mango that yields slightly to pressure — too firm and it won’t have enough flavour, too soft and it turns mushy in the dish.

    Fresh Lime Juice

    • Why it matters: Lime is the soul of any ceviche. The citric acid brightens every ingredient and ties the flavours together. Use freshly squeezed lime juice — two small limes — for the best results.

    Maggie Sauce

    • Why it matters: Maggie sauce adds a savoury, umami depth that makes this vegetarian ceviche taste complex and restaurant-worthy. It is a beloved Mexican condiment found in almost every kitchen in Mexico. A little goes a long way.

    Jalapeño

    • Why it matters: The jalapeño brings the heat that makes ceviche addictive. Finely chop it for even distribution. Remove the seeds for a milder version or keep them for full heat.

    Plated mango soy ceviche with red salsa base

    Why Try This Mango Soy Vegetarian Ceviche?

    1. Bursting with vibrant flavours: The combination of ripe mangoes, zesty lime juice, and the umami richness of Maggie sauce creates a harmonious balance that dances on your palate.
    2. Refreshing and light: The citrusy marinade paired with juicy mangoes provides a delightful burst of freshness, making it perfect for warm weather indulgence.
    3. Vegetarian delight: This ceviche showcases the beauty and versatility of vegetarian cuisine — you can enjoy the essence of a traditional ceviche while staying fully plant-based.
    4. Texture experience: The soy protein, juicy mango, and crisp jalapeño add layers of texture to every bite.
    5. Easy and quick: With straightforward instructions, you can have this on the table in under 40 minutes.
    6. Sustainable choice: Overfishing and unsustainable fishing practices have depleted marine resources worldwide. Choosing plant-based alternatives like this ceviche lets you enjoy a delicious meal with a lighter impact on the planet.

    Vegetarian ceviche close-up showing texture

    Vegetarian Ceviche Flavour Profile

    The flavour of Mango Soy Vegetarian Ceviche can be described as a tantalizing combination of sweet, tangy, savoury, and refreshing notes in perfect harmony. The ripe mangoes bring natural sweetness, the lime juice provides a bright citrusy kick that balances that sweetness, and the Maggie sauce and vegan fish sauce layer in a complex, savoury depth that makes this dish genuinely surprising for first-time tasters.

    Love fresh and vibrant Mexican-inspired dishes? Try these others from Love & Harvest:

    Frequently Asked Questions

    What is dried soy protein and where do I find it?

    Dried soy protein (also called TVP — textured vegetable protein) is a high-protein meat substitute made from defatted soy flour. It comes in small granules or chunks, is shelf-stable, and doubles in size when rehydrated. Find it at health food stores, Latin markets, or order a bag of dried soy protein on Amazon.

    Can I make this ceviche ahead of time?

    Yes. The red salsa and the soy protein can be prepared up to a day in advance and stored separately in the refrigerator. Combine everything and add the fresh mango just before serving to keep the texture and colour at their best.

    How do I make this dish spicier or milder?

    For more heat, keep the jalapeño seeds and add a second jalapeño. For a milder version, remove all seeds and membrane from the jalapeño before chopping, or substitute a milder pepper like poblano.

    Can I use fresh soy protein instead of dried?

    The recipe calls for dried soy protein specifically because its texture after rehydration mimics seafood. Fresh tofu can be substituted — press it dry, cube it, and use it directly without boiling. The flavour absorption will be different but still delicious.

    What can I serve this ceviche with?

    Serve with tostadas, corn tortilla chips, or slices of avocado. The red salsa base is also wonderful on its own as a dip. A squeeze of extra lime over the top just before serving brings out all the flavours.

    Is this ceviche gluten-free?

    The base ingredients are naturally gluten-free, but check your brand of dried soy protein and Maggie sauce — some brands add wheat-based ingredients. Substitute coconut aminos for the Maggie sauce if you need a certified gluten-free alternative.

    Vegetarian Mango Soy Ceviche

    Vegetarian Mango Soy Ceviche

    A delightful twist on the traditional seafood-based ceviche. Our Mango Soy Ceviche is bursting with vibrant colours and flavours, which offer a refreshing and tangy taste, perfect for warm summer days. Print Recipe Pin RecipePrep Time:20 minutes Cook Time:15 minutes Course: AppetizerCuisine: MexicanKeyword: ceviche, soy, vegetarianServings: 6 people

    Equipment

    • high speed blender
    • colander

    Ingredients

    • 2 cups dried soy protein
    • 1 ripe mango cubed
    • 1 jalapeno finely chopped
    • 1 tbsp red onion finely chopped
    • 2 small lime juiced
    • 1 tsp Maggie sauce
    • 2 tsp vegan fish sauce
    • 1 tsp salt
    • 1 tbsp olive oil garnish

    Red Salsa

    • 1-2 tsp olive oil
    • 4 small roman tomatoes
    • 3 branches of cilantro
    • 1 tsp apple cider vinegar
    • pinch of salt

    Instructions

    Red Sauce

    • In a saucepan, turn the heat to medium-high. Slice the tomatoes into quarter-inch slices. Add the oil to the pan and sear the sides of all the tomatoes until slightly browned. Remove from heat.
    • In a high-speed blender, add the grilled tomatoes, cilantro, vinegar, and salt. Blend until smooth. Set aside.

    Mango Soy Ceviche

    • Add the dried soy proteins to a colander. Rinse under the faucet to remove any dust particles. Set aside.
    • Bring 1 litre of water to a boil, then add the rinsed soy protein. Cook on medium heat for about 10 to 15 minutes. Watch the pot carefully as it can foam up. Drain through a colander and let the cooked soy protein cool to room temperature.
    • In a large bowl, combine the cubed mango, jalapeño, red onion, lime juice, Maggie sauce, vegan fish sauce, and salt. Add the cooled soy proteins and mix well.
    • On the serving dish, spread the red salsa as the base. Place the mango soy ceviche on top in the centre. Drizzle the olive oil evenly over the top. Serve cold.
  • Delicious Meatless Spicy Peanut Noodle

    Delicious Meatless Spicy Peanut Noodle

    This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

    veggie peanut butter noodles

    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!

    peanut noodles

    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.

    peanut noodle recipe

    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.

    vegan spicy peanut noodles

    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.

    vegan thai peanut noodles

    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.

    vegan peanut noodle bowl

    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!

    cold thai peanut noodles

    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.

    thai peanut noodles recipe

    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.

    Spicy peanut noodles topped with cucumber ribbons and chili oil

    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.
  • Halloween Monster Apple Snacks

    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.

    apple monster halloween

    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.

    halloween monster apple bites

    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

    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.
  • Halloween Frankenstein Guacamole

    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!

    Guacamole decorated as Frankenstein with nori hair and a tomato mouth

    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.

    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 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
     

    1. 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.
    2. Use a fork and press the avocado. The more you mash the avocado the smoother the texture will be.
    3. 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).
    4. 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.
  • BEST Pumpkin Ravioli With Sage Butter

    BEST Pumpkin Ravioli With Sage Butter

    If you have ever wanted to make restaurant-quality pasta at home, this is the recipe. Pumpkin and spinach ravioli wrapped in chewy homemade dough, finished with sage butter sauce and toasted pecans — the flavour is so layered and the texture so luxurious that guests will genuinely think you ordered from an Italian restaurant. The cost is a fraction, and the satisfaction of making it yourself is something no delivery can touch.

    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!

    Pumpkin ravioli

    Why You Will Love This Pumpkin Ravioli

    Pumpkin and spinach are two ingredients that pair beautifully together — kind of like wine and cheese. The taste is autumnal and exquisite in texture. Pureed pumpkin and spinach folded with panela cheese and cream cheese give the filling a velvet consistency. Lightly seasoned with nutmeg is the secret that brings hints of warmth and nuttiness. A mature dish that can be enjoyed by the whole family.

    If you love this pasta, try our homemade pesto gnocchi next — it uses a similar approach of hand-crafted pasta with bold sauce. For a vegetable-forward pasta, our fresh beet pasta is another showstopper worth trying.

    Ingredients Deep-Dive

    Pumpkin

    The pumpkin used in this recipe is the green Mexican variety — sweeter than the orange variety commonly seen in North America. If you have a variety or canned version you prefer, use what you have. The key is that the pumpkin is fully roasted and pureed to a smooth, thick consistency before going into the filling.

    • Why it matters: Wet pumpkin filling will tear the ravioli during sealing and boiling. Roast the pumpkin first and let it cool completely so excess moisture evaporates.

    Panela Cheese

    Panela is a fresh, smooth Mexican cheese made from pasteurized cow’s milk — low in calories and mild in flavour. It works perfectly here because it blends smoothly into the filling without overpowering the pumpkin. If panela is hard to find, substitute with white cheddar or feta.

    • Why it matters: The cheese adds a creamy, slightly salty counterpoint to the sweet pumpkin. Without it, the filling tastes flat.

    Cream Cheese

    Combined with the panela, cream cheese is responsible for that oozy, luxurious quality when you cut the ravioli in half. It also helps bind the filling so it holds its shape inside the pasta.

    • Why it matters: Cream cheese is what makes this filling feel restaurant-quality rather than homemade.

    Spinach

    Pumpkin and spinach are natural partners. Spinach adds colour, texture, and a mild earthiness that balances the sweetness of the pumpkin. Chop it finely so it distributes evenly through every bite.

    • Why it matters: Without spinach, the filling is visually monotone and misses the textural contrast that makes every bite interesting.

    Sage

    Fried sage in butter is one of the best-kept secrets in fall and winter cooking. When sage leaves hit hot butter, they crisp up and release an intense herbal, almost floral aroma. The flavour transforms completely from raw — it becomes deep, nutty, and satisfying.

    • Why it matters: Sage butter is what elevates this from good pasta to extraordinary pasta. A few leaves of fresh sage make a restaurant-quality sauce in minutes.

    Pecans

    Toasted pecans in butter have a magical, warm, autumnal smell that signals fall is here. They add a satisfying crunch to the sauce and amplify the nuttiness of the sage butter. When pecans are mixed into this beautiful butter mixture, everything about the sauce makes perfect sense.

    • Why it matters: Texture contrast is essential in pasta dishes. The crispy pecan against the soft, chewy ravioli is what makes each forkful memorable.

    Pasta Maker

    A pasta maker attachment makes producing consistent, thin pasta sheets effortless. A ravioli cutter stamp ensures perfectly shaped, evenly sealed ravioli every time. A simple rolling pin works too if you prefer to roll by hand.

    • Why it matters: Consistent dough thickness means every ravioli cooks in the same time. Uneven sheets produce some ravioli that are raw and others that are overcooked.

    what goes with pumpkin ravioli

    Making the Ravioli Dough

    The Philips Pasta Maker makes producing consistent ravioli sheets effortless. I attach the lasagna disc, weigh all the ingredients, put the dry ingredients in the hopper, whisk the liquids separately, and let the machine run. Within 3 minutes it extrudes a perfect pasta sheet. The first 6 inches tend to be uneven — cut those off and put them back in the hopper. Then measure alternating sheets of 12 inches (bottom) and 12.5 inches (top) and keep them covered with a towel so they do not dry out.

    savory pumpkin ravioli

    The Secret to the Sage Butter Sauce

    This sauce is simple but its combination of butter, crispy sage, toasted pecans, apple cider vinegar, and heavy cream is genuinely gourmet. The secret: once the thick sauce is ready, pour it over hot ravioli and add a splash of starchy pasta water. The hot pasta water emulsifies with the thick sauce into a silky, creamy coating. This is the same technique used in fine dining kitchens.

    pumpkin ravioli jamie oliver

    This Recipe Is Vegetarian — But It Does Not Have to Stop There

    This pumpkin ravioli recipe is vegetarian as written. If you want to add protein, some delicious options are: seared tuna, grilled steak, poached chicken, or grilled sausages. The richness of the sage butter sauce stands up well to bold proteins.

    pumpkin ravioli with sage butter

    Frequently Asked Questions

    Can I make the ravioli dough without a pasta machine?

    Yes. Roll the dough by hand with a rolling pin to about 1–2mm thickness. A pasta machine produces more consistent results, but hand-rolled dough works perfectly well. The key is getting the sheet thin enough so the dough cooks through in 4 minutes.

    Why does my ravioli fall apart in the water?

    The two most common causes: the filling was too wet, or the edges were not sealed firmly enough. Make sure the pumpkin puree is dry before mixing the filling, and always brush the edges with egg wash before pressing the top sheet down. Press firmly around each pocket of filling.

    Can I freeze homemade ravioli?

    Yes. Lay the uncooked ravioli flat on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-lock bag. Cook directly from frozen in boiling salted water for 6–7 minutes instead of 4.

    What can I substitute for sage?

    Thyme or rosemary can replace sage if needed. The flavour will be different — thyme is more subtle, rosemary is more assertive — but both work with browned butter and pecans.

    Can I make the filling ahead of time?

    Yes. The pumpkin spinach filling can be made 1 day ahead and stored covered in the fridge. This actually helps the flavours meld. Bring it to room temperature before filling the ravioli.

    What pasta shapes can I use this filling for?

    This filling works in any enclosed pasta shape — tortellini, cappelletti, or large stuffed pasta shells baked with extra sage butter sauce on top are all fantastic variations.

    Pumpkin ravioli in sage cream sauce with sausage on a blue plate

    Pumpkin Ravioli with Sage Butter

    Pumpkin ravioli wrapped in a chewy dough drizzled with sage butter is a culinary experience. Rich in flavour and texture, it is like eating in an up-scale restaurant, minus the cost. Print Recipe Pin RecipePrep Time:35 minsCook Time:15 minsServings: 6 people

    Ingredients

    Ravioli Dough

    • 550 g all purpose flour
    • 4 g sea salt
    • 170 g 2 eggs + milk
    • 37 g water

    Pumpkin Spinach Filling

    • 1.5 cups pumpkin puree
    • 2 garlic clove grated
    • ¼ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ½ cup panela cheese or cheddar cheese
    • 4 oz cream cheese
    • ¼ cup chopped spinach
    • 2 tsp sea salt
    • pepper to taste

    Sage Butter Sauce

    • ½ cup butter
    • 2 garlic clove grated
    • 20 sage leaves
    • ¼ cup chopped pecans
    • 3 tbsp apple cider vinegar
    • ½ cup heavy cream
    • ½ tsp ground nutmeg
    • 1 tsp sea salt
    • ½ tsp ground black pepper

    Instructions

    Ravioli Dough Using Philips Pasta Machine

    • Attach the lasagna disc to the machine and tightly screw it on.
    • Weigh all the ingredients. Add the flour and salt into the pasta machine’s hopper.
    • In a separate bowl, whisk together all the liquids: eggs, milk, and water until fully combined.
    • Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
    • Slowly and gradually add the liquid into the reservoir at the top of the lid.
    • When the machine finishes mixing, it will begin extruding pasta. The first 6 inches will be uneven — cut them off and place back into the hopper.
    • Measure and cut alternating sheets of 12 inches (bottom) and 12.5 inches (top). Cover sheets with a towel so they do not dry out.
    • Place the bottom sheet on a table. Scoop half a tablespoon of filling onto the sheet with 1-inch gaps. Brush beaten egg around each filling mound.
    • Carefully place the top sheet over the filling, leaving space at the top. Press firmly around each filling pocket to seal.
    • Cut the ravioli with a knife or ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling are used up.
    • Fill a large deep pot with water and bring to a boil. Add 2 tsp of salt. Stir the pot 5 times in the same direction until a vortex forms. Slowly add ravioli in batches of about 10 — do not overcrowd. Stir gently to prevent sticking.
    • Cook for 4 minutes, or until the ravioli floats. Drain and set aside. Reserve a splash of pasta water.
    • Meanwhile, make the sauce: melt together butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally, until the butter browns and the sage is crisp, 4–5 minutes. Remove the sage leaves and set aside.
    • Reduce heat to low. Add the apple cider vinegar, cream, nutmeg, salt, and pepper. Simmer 1 minute. Add the ravioli and a splash of pasta water, gently tossing to combine. Remove from heat.
    • Serve ravioli topped with crispy sage leaves.