No Bake Zucchini Bread Bites

Want zucchini bread but trying to avoid the oven? These No Bake Zucchini Bread Bites are the answer! Full of that classic flavor (and a great way to use extra amount of summer squash), they’re full of protein, date-sweetened, vegan, and gluten-free.

bowl of no bake zucchini bread bites next to a basket of zucchini

Details of this Recipe for Zucchini Bread Bites

Are you overrun with zucchini this time of year? Or maybe you just picked up too much at the market and aren’t sure what to do with it? There are plenty of recipes for using up this bounty, but as I was searching around I struggled to find one that would allow me to get away with not turning on the oven.

Living in an apartment with east-facing windows on a high floor, things can warm up pretty quickly! Even though San Diego never gets hot hot, I like to avoid cooking and baking with excess heat during August, when possible.

I love zucchini bread and was looking for a way to enjoy those same flavors in an individual format. These bites are exactly that: a mixture of nut butter, oats, cinnamon, dates, and zucchini, easily taken on the go or stowed away for a midday snack.

basket of summer squash beside a brick wall

I start work pretty early in the day, so tend to look for a snack around 10:00 AM. These fit the bill as they are full of protein and easy to grab right from the fridge!

Ingredients Needed:

Nut butter: You want something rather smooth, without an overpowering flavor. I prefer almond or baklava butter.

Medjool dates: Very fresh dates are useful as they help the entire mixture stick together upon blending. If your dates are dried out, soak them in hot water for a few minutes and then drain.

Rolled oats: Be sure to use gluten-free oats if needed! I measured this recipe using old-fashioned rolled oats, but instant would likely work as well (you may need a slightly smaller amount).

Cinnamon and Salt: These bring that classic warming flavor.

Zucchini: Of course! This lends moisture and color to the bites.

Shredded coconut: This is optional, for rolling! These bites are just as good on their own.

bowl of no bake zucchini bread bites next to a basket of zucchini

Other Zucchini Recipes to Try

Plant-Based Zucchini Bread (this one does require an oven)

Grilled Veggie Party Sub with Sun-Dried Tomato Pesto

Ratatouille Couscous

Summer Vegetable Skillet Lasagna

More Packable Gluten-Free Oat Recipes to Try

Customizable Energy Bites (with an option if you’re without a food processor)

Quaker Chocolate Chewy Bars

Granola Breakfast Cookies

hand holding a no bake zucchini bread bite with a bite taken out of it
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bowl of no bake zucchini bread bites next to a basket of zucchini

No Bake Zucchini Bread Bites

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 12 balls 1x
  • Diet: Vegan
Print Recipe

Description

Want zucchini bread but trying to avoid the oven? These No Bake Zucchini Bread Bites are the answer! Full of that classic flavor (and a great way to use extra amount of summer squash), they’re full of protein, date-sweetened, vegan, and gluten-free. 

Ingredients

Units Scale
  • 1 small zucchini
  • 1/2 cup nut butter, such as almond or baklava butter
  • 6–7 fresh Medjool dates, pitted (about 1/2 cup)*
  • 3/4 cup old fashioned rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup shredded coconut for rolling, optional

Instructions

  1. Begin by grating zucchini finely (the small setting of your grater). You can also chop it into very small pieces if you do not have a grater. Add zucchini to a thin towel, form it into a ball, and over a sink squeeze out all excess water. 
  2. Set aside 1/3 cup of finely packed zucchini. If you have leftover, feel free to make a double batch or use it in place of carrots in these waffles. 
  3. To a food processor add nut butter, dates, oats, cinnamon, and salt. Process to combine. Add in zucchini and pulse until a cohesive mixture forms. It will be fairly sticky. If you do not have a food processor, you may try finely chopping the dates and blending the oats/using oat flour as a substitute.
  4. If using, add coconut to a small bowl for rolling. Use a spoon to scoop out 1 TBS-sized balls of the zucchini bread bites, rolling between your hands to form. Wetting your hands a bit can make this process easier if everything is sticking! Roll in coconut, if desired, and place on a lined plate or sheet.
  5. Let bites chill in the fridge to firm up. Store refrigerated in a sealed container for about a week. 

Notes

*If your dates are dry, soak them in some hot water for 5 minutes and then drain prior to using. 

  • Prep Time: 15 minutes
  • Category: Snack
  • Method: Stirring
  • Cuisine: American

Nutrition

  • Serving Size: One bite
  • Calories: 112.2 calories
  • Sugar: 8.7 grams
  • Sodium: 51 milligrams
  • Fat: 6.1 grams
  • Saturated Fat: 0.5 grams
  • Unsaturated Fat: 5.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 13.7 grams
  • Fiber: 2.4 grams
  • Protein: 3 grams
  • Cholesterol: 0 milligrams

Keywords: zucchini bread, energy ball, energy bite, zucchini

Grilled Sweet Potato Salad

This Grilled Sweet Potato Salad with Minty Lime Dressing and Crispy Farro is a summer recipe winner! Ready in under 20 minutes, it’s a perfect pack-along recipe for a picnic or summer cookout.

side view of a tray of grilled sweet potato salad with mint and yogurt dressing

Details for this Grilled Sweet Potato Salad Recipe

If you’re never tried grilling sweet potatoes, you’re in for a treat! Very similar to sweet potato fries, these wedges have a soft and smoky quality that is the perfect complement to a bright and creamy salad dressing. Even better: the ingredients called for here are incredibly flexible and can adapt to what you have on hand. Out of mint? Use parsley or cilantro! Without yogurt? Tahini is an excellent substitute!

Equipment Needed

  • Unsurprisingly, a grill is recommended for this recipe. However, if you are without access to one, no need to worry. You can mimic the effect with a grill pan on the stovetop. Furthermore, you can also cook these sweet potatoes in the oven (instructions for that are listed in the recipe notes)
  • I recommend also having a blender on hand to whip up the minty lime dressing. If you do not have one, this can certainly be mixed by hand provided that the mint is chopped finely.
  • The usual tool of a sharp chef’s knife is also recommended. Potatoes can be tricky to cut with a dull knife, it’s much safer to use one that is nice and sharp!
tray of grilled sweet potato salad with crispy farro and yogurt dressing in two bowls

How to Make the Perfect Yogurt Dressing

When brainstorming flavor combinations for this dish, I knew I wanted mint and lime to be key components. Both of these flavors scream “summer” to me and I figured their sharper flavors would really brighten up potatoes. To make minty-lime dressing, simply blend 1 cup of nondairy yogurt with the juice of a lime, some cayenne or red pepper flakes, some chopped mint, salt, pepper, and water. That’s it! No oil is needed (as the potatoes are grilled with a bit of oil to keep them from sticking to the grates.

What kind of vegan yogurt is best for the salad dressing?

I have sampled a number of vegan yogurts and can honestly say there is a wide spectrum of both flavor and quality. Personally (non-sponsored), my favorite vegan yogurt is made by Culina. The brands Kite Hill and Oatly are both solid choices as well. Since we are adding water here to thin the dressing, a thick texture is not essential. Any unsweetened, plain dairy-free yogurt with a coconut, oat milk, or almond base will work perfectly.

minty chili lime yogurt dressing being poured onto sweet potato salad

Grilled Sweet Potato Salad FAQ

How long do you grill sweet potatoes?

Depending on how thick you cut the slices, sweet potato wedges will take 4-6 minutes, per side, to cook over high heat on a grill. Be sure to monitor them as they cook, since burnt sweet potato flesh is one of the grossest flavors out there.

Do you need to peel sweet potatoes before grilling?

Nope! Keeping the peel on actually helps the pieces stay in tact while over the coals.

What kind of oil is best for grilling?

Any neutral, high-heat oil is a good choice for grilling. I prefer avocado oil as it does not really have a flavor and can withstand high temperatures. Try to avoid extra virgin olive oil when cooking with heat.

How do you slice sweet potatoes for grilling?

Wash but do not peel the potatoes. With a sharp knife, slice into 1-inch wide strips that will not fall through the cracks of your grill.

How to Make Crispy Farro

Crispy farro is an excellent salad topper and a more exciting way to add crunch to a recipe (though I still love nuts!). To prepare, add 1/2 cup cooked to a lined baking sheet and toss with 1 TBS neutral oil. Spread it in a flay layer and broil in the oven for about 5 minutes, until you hear small popping noises. Remove and let cool (it will harden more out of the oven). It can burn easily, so keep an eye on it! It will last in a stored container in the fridge for a while and is a versatile way to add crunch to many meals.

vegan grilled sweet potato

I hope you love this recipe! As always, if you try it, please let me know in the comments!

Other Fruit and Vegetable Grilling Recipes to Try Next

Easiest Grilled Flatbread

Grilled Cabbage with Charred Dates and Tahini

Grilled Peach Yogurt Bowls

Vegan Grilled Street Corn

Grilled Veggie Party Sub with Sun Dried Tomato Pesto

Grilled Peaches with Cinnamon Sugar Crispies

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overhead shot of a tray of grilled sweet potato salad with minty lime yogurt dressing

Grilled Sweet Potato Salad

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Grilled Sweet Potato Salad with Minty Lime Dressing and Crispy Farro is a summer winner! Ready in under 20 minutes, it’s a perfect pack-along recipe for a picnic or summer cookout.

Ingredients

Units Scale

For grilled sweet potatoes:

  • 2 lbs sweet potatoes, about 5 small/medium
  • Avocado oil, or other neutral, high-head oil
  • Salt and pepper
  • 2 tsp cumin, optional

For Chili Lime Yogurt Dressing:

  • 1 cup plain vegan yogurt, like Kite Hill
  • Juice of one medium lime
  • 1/2 tsp cayenne pepper, or red pepper flake (optional if you don’t like spice)
  • 1/4 cup chopped parsley, cilantro, or mint
  • Salt and pepper

For salad base:

  • 1/2 cup leftover cooked farro, cooked rice, or nuts/seeds of choice
  • 1 TBS avocado oil
  • 1/2 cup fresh mint leaves

Instructions

  1. Begin by washing the sweet potatoes (no need to peel). Slice them into medium sized wedges about 1-2 cm wide, trying to get each in a relatively similar size and shape. Add to a large bowl and drizzle with a few TBS of neutral oil, tossing to coat. Sprinkle on 1 tsp salt, few twists of black pepper, and cumin if using. 
  2. Heat a grill to high (if you do not have access to a grill, see notes).  Lay sweet potatoes down on grates and let cook for 4-6 minutes, until char marks form. Flip and cook a few more minutes on the other side. You want to ensure they are fully cooked through, and depending on their specific positioning on the grill this could take some time. 
  3. While sweet potatoes are cooking, add yogurt, lime juice, cayenne/red pepper, chopped herbs, and a pinch of salt and pepper to a blender. Add some water to thin to your liking. I normally add at least 1/2 cup water to get something nice and saucy (which helps coat the potatoes later). Set aside.
  4. If you’re making crispy farro, add it to a lined baking sheet and toss with neutral oil. Broil in the oven for about 5 minutes, until you hear small popping noises. Remove and let cool (it will harden more out of the oven). If you are using nuts, coat with a bit of oil until lightly browned and fragrant – about 5-7 minutes. They can burn easily! Set aside.
  5. To assemble salad, plate sweet potatoes on a platter and drizzle with dressing to coat (you may have some left over). Sprinkle crispy farro on top and then add chopped herbs. Serve immediately. Store any leftovers in a sealed container in the fridge for a few days. 

Notes

If using an oven: Preheat it to 400 degrees F and add the sweet potatoes to a lined baking sheet. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 197.8 calories
  • Sugar: 4.4 grams
  • Sodium: 387.7 milligrams
  • Fat: 9.2 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 26.2 grams
  • Fiber: 4.3 grams
  • Protein: 3.9 grams
  • Cholesterol: 0 milligrams

Keywords: sweet potato, grilling, grilled sweet potato

Watermelon Cucumber Salad with Feta

This salad is the definition of a refreshing summer meal! We pair crisp cucumbers with sweet strawberries, juicy watermelon, tangy vegan feta, and tons of fresh mint. The perfect thing to bring to a cookout!

a high angle shot of watermelon, cucumber, and feta salad next to a bottle of water

Ingredients Featured in this Recipe

Watermelon (of course) forms the main fruit base of this dish.

English cucumber, a relative of the watermelon family, is a nice complement with a pleasant crunch.

Strawberries, thinly sliced, add a bit of sweetness and more color.

Fresh mint adds a very refreshing, slightly herbal note.

Finally, vegan feta adds tang and zest with a hint of satiating fat.

It’s worth noting that these ingredients and their quantities are flexible! I would think honeydew or cantelope would also benefit from this treatment. If you like a bit of tang, I would believe some lemon zest or sumac would bring additional brightness. Sliced red onion would add a bit more crunch and kick.

an overhead view of sliced watermelon with small bowls of mint, strawberries, cucumber, and feta

Watermelon Cucumber Salad Recipe FAQs

How can I keep watermelon cucumber salad from getting soggy?

Do not add the salt until just before serving. Salt will pull water from the fruit and vegetables, which will concentrate their flavor but leave them rather limp. Add a pinch of flaky salt right as you’re putting this on the table.

What is the best kind of cucumber for salad?

English cucumbers and Persian cucumbers are the best for salads. They have a slightly sweeter flavor and a very thin skin that does not usually need to be peeled. These cucumber also have fewer seeds than traditional.

What is vegan feta made with?

There are a number of commercial brands of vegan feta available these days, with Follow Your Heart and Violife as some of the most widely available. Most vegan feta is made from a base of filtered water, coconut oil, and potato starch. It can be purchased in block or crumbled form.

a side view of a plate of watermelon cucumber and feta salad on an outdoor table

I hope you love this recipe! Please let me know in the comments or on Instagram if you decide to give it a try.

Other Watermelon Recipes To Try Next

Watermelon Rind Stir Fry with Peanut Sauce

Salted Watermelon Margaritas

More Refreshing Summer Salads

Crisp Sesame Cucumber Salad

Cucumber Melon Gin Fizz

39 of the Best Cookout Recipes

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a high angle shot of watermelon, cucumber, and feta salad next to a bottle of water on a white tray

Watermelon Cucumber Salad with Feta

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

This salad is the definition of a refreshing summer meal! We pair crisp cucumbers with sweet strawberries, juicy watermelon, tangy feta, and tons of fresh mint. The perfect thing to bring to a party!

Ingredients

Scale
  • 4 cups of watermelon, chilled, sliced into roughly 1 inch triangles
  • 1/4 cup fresh mint, chopped into thin pieces
  • 1 cup of thinly sliced English cucumber
  • 6–7 strawberries, hulled and sliced thinly
  • 1/4 cup crumbled feta, like Follow Your Heart
  • Flaky salt, for serving

Instructions

  1. Add sliced watermelon to a large serving tray. Add mint and toss to coat. Layer in cucumber pieces and strawberries.
  2. Top with crumbled feta and a sprinkling of flaky salt. Best enjoyed immediately. If you’d like to prepare this to bring to a party, save the salt for right before serving.

Notes

This salad is best made right before you plan to eat it. It will last in the fridge for 1-2 days, though the mint will begin to bruise and there will be a large amount of water pulled from the fruit as it sits.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 47 calories
  • Sugar: 5.8 grams
  • Sodium: 96.4 milligrams
  • Fat: 1.2 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: .2 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 8.9 grams
  • Fiber: 1.3 grams
  • Protein: 0.9 grams
  • Cholesterol: 0 milligrams

Keywords: watermelon, cucumber, salad, feta

a high angle shot of watermelon, cucumber, and feta salad next to a bottle of water on a white tray

Mojito Slushies

These Frozen Mojito Slushies are the perfect treat on a hot day! Easily made nonalcoholic, they’re packed with refreshing flavor from fresh mint and citrus juice. Blend up a batch and watch how fast it’s gone!

hand reaching for a frozen mojito slushie next to a pitcher

Is it hot in your area? If you live a many parts of the United States during the summer months, heat waves are common! This weather makes me want to 1) Never turn on the oven and 2) Drink all the refreshing beverages. That’s how today’s recipe came about.

While I’ve had quite a few mojitos, I had never tried the slushie variety. Safe to say I may be “slushie-ing” more drinks in the future. Their slowly melting ice is so satisfying and thirst-quenching!

How to Make a Mojito Slushie

  1. Start by making simple syrup. Combine sugar and water in a small pot on the stovetop. Bring to a simmer and cook for a few minutes, until sugar is dissolved. Set aside to cool slightly. Alternatively (if you don’t want to turn on the stove), microwave the sugar and water in a microwave-safe container for 2-3 minutes, stirring to dissolve any remaining sugar crystals. Let cool.
  2. To a blender, add all of the simple syrup, lime juice, mint, lime zest if using, a pinch of salt and rum (or limeade for nonalcoholic). Blend for 10 seconds to combine and chop up the mint leaves.
  3. Finally, add the first three cups of ice and begin combining. A high-speed blender will make this the easier process. Add the rest of the ice and blend fully until you have a slushie texture. Depending on how hot it is where you’re serving these, the ice will melt pretty quickly. You may need to use up to 8-9 cups of ice for a truly thick texture.
  4. To serve, use a spoon to portion out into four short glasses. Garnish as desired with a lime round on the edge and a sprig of mint stuck into the glass.
hand pouring a pitcher of frozen mojito slushies in a glass

Mojito Slushie Recipe FAQs

What does a mojito taste like?

A mojito tastes pleasantly fizzy with notes of tangy lime juice and refreshing mint. It is perfect for a very hot summer day and made even better when blended with ice for the perfect slushie texture.

What type of alcohol is in a mojito?

Light rum is the standard alcohol in a mojito. The flavor of light rum is not overwhelming and great for a hot day. If you would like to make a nonalcoholic mojito, substitute store-bought or homemade limeade. This list of white rums provides some nice options for brands to try.

Can you make simple syrup in the microwave?

Yes! To make simple syrup in the microwave without turning on the oven, add 1 cup of water and 1/2 cup of granulated sugar to a large, microwave safe container. Microwave on high for 2-3 minutes. Stir to dissolve any additional sugar granules.

side view of a frozen mojito slushie sitting outside in the sun

More Iced Summer Drinks and Cocktails to Try

Iced Coffee Shake – This one reminds me of a coffee frappuccino!

Strawberry Peach Frosé – Perfect for brunch.

4-Ingredient Piña Coladas – Rhe most simple and delicious tropical beverage.

Extra Ginger Moscow Mule – Three kinds of ginger here!

Salted Watermelon Margaritas – A surprisingly refreshing way to use all that extra watermelon.

Cucumber Melon Gin Fizz – This one is bright orange and fun for cookouts.

Strawberry Limeade. – A great mixer for these mojitos if you’d like a nonalcoholic version!

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hand reaching for a frozen mojito slushie next to a pitcher

Mojito Slushies

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

These Frozen Mojito Slushies are the perfect treat on a hot day! Easily made nonalcoholic, they’re packed with refreshing flavor from fresh mint and citrus juice. Blend up a batch and watch how fast it’s gone!

Ingredients

Scale

For simple syrup:

  • 1/2 cup granulated sugar
  • 1 cup water

For slushie:

  • Simple Syrup (above)
  • 1/2 cup fresh lime juice (can substitute lemon)
  • 1/4 cup fresh mint leaves
  • 2 tsp lime zest, optional
  • 1/3 cup light rum (2.6 oz), or store bought limeade or lemonade for nonalcoholic
  • 6–7 cups cubed ice, for blending
  • Lime round and mint sprig to garnish, optional

Instructions

  1. Start by making simple syrup. Combine sugar and water in a small pot on the stovetop. Bring to a simmer and cook for a few minutes, until sugar is dissolved. Set aside to cool slightly. Alternatively (if you don’t want to turn on the stove), microwave the sugar and water in a microwave-safe container for 2-3 minutes, stirring to dissolve any remaining sugar crystals. Let cool.
  2. To a blender, add all of the simple syrup, lime juice, mint, lime zest if using, and rum (or limeade for nonalcoholic). Blend for 10 seconds to combine and chop up the mint leaves.
  3. Finally, add the first three cups of ice and begin combining. A high-speed blender will make this easier. Add the rest of the ice and blend fully until you have a thick slushie texture. Depending on how hot it is where you’re serving these, the ice will melt pretty quickly. You may need to use up to 8-9 cups of ice.
  4. To serve, use a spoon to portion out into four short glasses. Garnish as desired with a lime round on the edge and a sprig of mint stuck into the glass.

Notes

These will melt quickly if it’s warm out, so be sure to prepare just before serving.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drink
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 149.4 calories
  • Sugar: 25.6 grams
  • Sodium: 41.5 milligrams
  • Fat: 0.1 grams
  • Saturated Fat: 0 grams
  • Unsaturated Fat: 0.1 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 28 grams
  • Fiber: 0.5 grams
  • Protein: 0.3 grams
  • Cholesterol: 0 milligrams

Keywords: mojito, mint, drink, summer, rum, cocktail

Baklava Butter (Walnut and Pistachio Nut Butter)

Mix up your pantry with this recipe for Baklava Butter! Made primarily with ground walnuts and pistachios, it’s a nutty and creamy spread with flavors inspired by the traditional Greek pastry.

side view of a jar with baklava butter on a slate table

Baklava Overview

To begin, what is baklava?

Baklava is a layered pastry dessert made with sheets of phyllo dough and chopped nuts, sweetened with syrup or honey. It was one of the most popular pastries of the Ottoman Empire, and its origins before this have been disputed.
Today, it is a common treat in Iranian, Turkish, Balkan, Greek, and Arab cuisines. It can also be found in regions of Central Asia, Northern Africa, and the South Caucaus (Armenia, Azerbaijan, and Georgia). Whew!
It is usually prepared by layering sheets of phyllo dough in a large pan and alternating between additions of melted butter, pastry, and chopped nuts. However there are many regional variations and styles.

So, what is baklava butter?

Baklava butter is a nut butter spread made from ground pistachios, walnuts, cashews, maple syrup and cinnamon. It takes its name and flavor inspiration from this special pastry, along with many of its ingredients. Think of it like peanut butter, minus the peanuts.
This recipe is an inspired take and not meant to mimic true baklava.

side view of a triangle of baklava with whole pistachios
Here is an example of a piece of baklava with whole pistachios!

What does it taste like?

Baklava butter tastes like the filling of the pastry – it has warming notes of cinnamon and nutmeg, a touch of sweetness from pure maple syrup, and tons of nutty depth from toasted pistachios and walnuts. Cashews add richness and body, nearly mimicking the actual butter and vegetable oil in the pastry. And don’t forget that hint of salt at the end, which brings everything together.

side view of an open glass jar of pistachios

Some Details on the Ingredients You’ll Need

Cashews – If possible, use raw nuts as we will be roasting them all together. Cashew whole or half pieces will work.

Pistachios – I prefer to buy shelled pistachios and take the shells off at home (it’s cheaper and their color is more vibrant. However if this is not an option for you, pre-shelled is just fine.

Walnuts – Whole or half pieces will also work here (always be sure to store nuts in the fridge or freezer as they have a tendency to spoil.

Vanilla extract – Pure vanilla extract is best here as it adds just a hint of warmth and a flavor we associate with sugar.

Sea Salt – As always, this helps bring out the flavors of everything else.

Spices: Cinnamon, Nutmeg, and/or Cardamom – I definitely recommend adding cinnamon here, but feel free to omit nutmeg and/or cardamom if it’s not available to you. All of these flavors play off of each other for ~cozy vibes~.

Maple Syrup – This is optional! If you decide to add it (I normally do because, yum), be sure to stir in BY HAND after the food processor has created the smooth nut butter. Any kind of liquid processed alongside the nuts can react with their natural oils and cause a nut butter like this to “seize.” This would render it an unappealing texture that is hard to come back from.

overhead shot of a jar of baklava butter with a knife stuck in it

What to Eat with Baklava Butter

As alluded to above, this recipe can be used in place of other nut butters (peanut or almond) in many other sweeter dishes. For example:

  • Try it in a sandwich with jam for a new twist on a PB&J.
  • Spread it on toast for a filling breakfast.
  • Swirl it into oatmeal for a flavor boost and some healthy fats.
  • Swap it for the peanut butter in this recipe for Tagalong Cookies.

I hope you enjoy this recipe! It’s a bit outside of what I usually post but thought it was fun.

piece of toast spread with baklava butter
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overhead shot of a jar of baklava butter with a knife stuck in it

Baklava Butter (Walnut and Pistachio Nut Butter)

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan
Print Recipe

Description

Mix up your pantry with this recipe for Baklava Butter! Made primarily with ground walnuts and pistachios, it’s a nutty and creamy spread with flavors inspired by the traditional Greek pastry. Vegan, gluten-free, and oil-free! 

Ingredients

Units Scale
  • 1/3 cup raw cashew pieces
  • 1/2 cup shelled pistachios, un-toasted if possible
  • 1/2 cup raw walnut pieces
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg or cardamom
  • 1–2 TBS maple syrup, optional for stirring in at the end

Equipment: Food processor 

Instructions

  1. Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Toast until fragrant, 5-10 minutes, stirring halfway through. Watch carefully as they can burn easily! Meanwhile, get out your food processor and set it up.
  2. Remove nuts from oven and let cool slightly. Add cooled nuts to the food processor and pulse to combine until you have a meal-like texture. 
  3. To food processor, add vanilla, sea salt, cinnamon, and nutmeg/cardamom if using. Let blend until a smooth paste forms. If you blend too long the fats may separate, so try to stop once the baklava butter has a spreadable consistency. 
  4. Remove baklava butter from the food processor, taste, and stir in (by hand) maple syrup, if desired. 

Notes

Nutrition information calculated without maple syrup. 

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Spread
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 TBS
  • Calories: 46 calories
  • Sugar: 0.4 grams
  • Sodium: 28.2 milligrams
  • Fat: 4 grams
  • Saturated Fat: 0.5 grams
  • Unsaturated Fat: 3.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 1.8 grams
  • Fiber: 0.6 grams
  • Protein: 1.4 grams
  • Cholesterol: 0 milligrams

Keywords: baklava, pistachio, walnut, nut butter, nuts

Vegan Super Bowl Recipes

This round up contains all of my favorite vegan snack foods for the best ever Super Bowl watch party! Easy to prepare and totally crowd-pleasing, there is something for everyone to love on this list.

I honestly couldn’t care less about the game (sorry to anyone who is a huge fan!) but always enjoy watching the commercials and eating a spread of great food with family and friends.

Tips for Hosting (or Attending) a Great Super Bowl Party

Whether or not you enjoy watching football, everyone can agree that Super Bowl snacks are some of the best parts of any viewing party. Keep in mind that finger foods tend to work best during an afternoon party. Think of recipes that do not require a lot of maintenance or oven time. These will ensure you have plenty of time to just enjoy the game (or the commercials) with your guests. If you are visiting someone’s house, my top recommendation would be the 3-Ingredient Queso Dip. It works perfectly with chips or chopped vegetables.

If you are not familiar with the most traditional spread, let’s dive into it!

What are the most common Super Bowl Foods?

Typically, a Super Bowl-inspired spread is full of fried foods, chips, fries, dips, wings, and lots of ranch dressing. Traditionally, it is not at all vegan. However, with some simple tweaks we are able to preserve these traditional flavors and transform them into plant-based goodness everyone can enjoy.

The Best Vegan Recipes for the Super Bowl

To view the full recipe, click on each photo to navigate to that page.

hand holding a tortilla chip dipping into a bowl of creamy 3 ingredient vegan queso
3-Ingredient Queso
hand grabbing a slice of fig jam bianca pizza on a wooden table
Fig Jam Bianca Pizza
close up shot of greek spinach dip
Spanakopita Dip
one crispy ravioil bite next to a white dish on a wood board with sauce in the background
Crispy Baked Ravioli Bites
wooden cutting board with sourdough bread bowl filled with dip
French Onion Dip in a Bread Bowl
stack of vegan peanut butter cheese crackers
Peanut Butter Cheese Crackers
platter of creamy ottolenghi hummus surrounded by carrots, pickles, onions, pita, and cherry tomatoes with fresh herbs
Authentic Hummmus
For a unique appetizer, try Mediterranean Nachos, made with pita chips and Tribe Mediterranean Hummus! They're a delicious snack for any time of day and packed with flavor. Ready in just 5 minutes and totally customizable! 
Mediterranean Nachos
close up of popcorn with caramel and salt
Kettle Corn
snack platter with a bowl of spicy peanut dip and raw vegetables
Spicy Peanut Dip
garlic knots held in hand
Pizza Dough Garlic Knots
overhead shot of wooden cheese board with a variety of fruits, cheeses, and nuts in a purple green color scheme
5 Steps to a Great Cheese Board
white board with cup of pesto and vegetable pizza with basil and asparagus
15 Vegan Pizzas
bowl of easy vegan chili topped with green onions, avocado, and sour cream on a wooden table
Pantry Chili
three lettuce wraps filled with sticky sesame cauliflower on a black plate
Sticky Sesame Cauliflower
bite taken out of a rice krispie treat with rainbow sprinkles
Brown Butter Rice Krispies
plate of vegan pierogi next to beet kraut
Vegan Pierogi
grilled veggie party sub on a wooden board
Grilled Veggie Party Sub

Here is each individual link, for reference!

3-Ingredient Plant-Based Vegan Queso

Crispy Baked Ravioli Bites

5 Steps to a Great Cheese Board

Spanakopita Dip

Mini Tacos

Mediterranean Nachos

Sweet and Salty Kettle Corn

Fig Jam Pizza Bianca

Authentic Hummus

Easy Pantry Chili

Vegan French Onion Dip in a Bread Bowl

Garlic Knots Made from Store-Bought Pizza Dough

Sticky Sesame Cauliflower

Peanut Butter Cheese Crackers

15 Vegan Pizza Recipes

Brown Butter Rice Krispies

Vegan Pierogi

Grilled Veggie Party Sub with Sun Dried Tomato Pesto

Arugula Fennel Salad

This Arugula Fennel Salad is a bright and zesty addition to any fall or winter table! Peppery arugula leaves are coated in a citrus dressing and then topped with chopped dates, orange wedges, sliced fennel, and tangy feta (vegan as needed). Ready in 10 minutes!

overhead shot of arugula fennel and orange salad on a white platter on a black table

This salad was inspired by one we recently had at Siamo Napoli, a popular Italian restaurant in my area. We had it alongside pizza the other night and I just loved the contrast in flavors and textures between bitter arugula, juicy oranges, crispy fennel, and sweet & chewy dates. Somehow, all of these elements are perfect complements so I knew I had to try recreating this dish at home. I really think this citrus dressing is versatile and not dissimilar to the dressing used in the quinoa salad from this Quinoa Stuffed Honeynut Squash.

Furthermore, I think this salad is a perfect addition to any “heavy” holiday meals that can sometimes lack much zest or brightness.

What makes up this Arugula Fennel Salad?

You’ll need a few key ingredients for this one-of-a-kind winter salad. Those include:

Arugula: A leafy green that is part of the cabbage family, arugula is known for it’s signature “peppery” flavor.

Fennel: This perennial herb ingredient is related to parsley and carrots and grows a white bulb with long stalks with fronds. It is known for tasting like anise, or licorice.

Oranges and Lemons: Used both in the dressing and as a topping, navel oranges and fresh lemons help make up the bulk of the flavor in this dish.

Dates: Either Medjool or Deglet dates will work in this dish, as they serve an important role of providing a pop of sweetness.

Detailed Ingredients Needed

For citrus dressing:

  • 6 TBS olive oil
  • 3 TBS orange, grapefruit, or lemon juice
  • 1/4 tsp each salt and pepper
  • 1 tsp maple syrup 

For salad:

  • 5 cups arugula 
  • 1/4 head of fennel, white bulb sliced thinly
  • 1 navel orange, peeled and segmented
  • 4 Medjool or 6 Deglet nour dates, chopped 
  • 2 TBS feta cheese (vegan as needed), optional
cutting board with one halved orange , one whole orange, and orange slices

How to Make an All-Purpose Citrus Dressing

Whisk together the 6 TBS extra virgin olive oil, 3 TBS citrus juice, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp maple syrup. Combining in a jar is useful as once the lid is added, it can be shaken to full emulsify.

Tips for Preparing Fennel

Fennel has a very strong flavor that not everyone loves. One preparation tip that I love is to slice it very thinly, so that it easily blends in with the rest of the salad. Fennel is very crisp when raw and provides a nice textural contrast to softer ingredients like oranges and arugula leaves. Dressing will help soften it slightly as well.

If you have a box grater, grating the fennel into the salad can be another easy way to easily prepare.

What does it mean to supreme an orange? How do you do this?

To supreme an orange means to segment it into small wedges without pith or skin attached. Orange supremes look very elegant in a salad and are easy to eat. To do this,

1. Wash and dry orange, then slice off top 1/4 inch at each pole. This will create a stable base.

2. Using a short (ideally curved) knife, begin at the top and cut the skin off of the orange at an angle, rotating your wrist so that you follow the edge of the fruit. Try to remove as much skin and pith as possible without removing excess fruit. Continue around the entire fruit, removing skin one strip at a time.

3. Once all skin is removed, hold the knife parallel to your torso and slice out each individual wedge from inside the thin membrane. You will leave this membrane behind. Remove each orange segment from the membrane and set aside for use. Click here for a helpful video on how to do this.

overhead shot of arugula fennel and orange salad on a white platter

How to Make this Arugula Fennel Salad Recipe

1. Once you make the dressing as outlined above (whisking all ingredients), wash and dry all produce.

2. To a large serving platter, add arugula and fennel slices. Drizzle dressing over top of leaves, stirring to combine. You may not need to use all of it, so add to your personal preference. 

3. Top salad with orange wedges and sprinkle dates across. Add feta if using.  Garnish with fennel fronds and serve. This salad will keep in the fridge for a couple of days, but I recommend dressing right before serving to prevent wilting. 

Can this be made in advance?

Yes, but do not add the dressing until just before serving. This will help prevent wilting in the greens.

I hope you love this wintery salad! Please feel free to leave a comment if you give it a try.

More Arugula Recipes

Fig Jam Pizza Bianca

Roasted Cauliflower Bowls with Quinoa and Green Tahini

Fig Jam Grilled Cheese

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overhead shot of arugula fennel and orange salad on a white platter

Arugula Fennel Salad

★★★★★

5 from 1 reviews
  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Arugula Fennel Salad is a bright and zesty addition to any fall or winter table! Peppery arugula leaves are coated in a citrus dressing and then topped with chopped dates, orange wedges, sliced fennel, and tangy feta (vegan as needed). 

Ingredients

Scale

For citrus dressing:

  • 6 TBS olive oil
  • 3 TBS orange, grapefruit, or lemon juice
  • 1/4 tsp each salt and pepper
  • 1 tsp maple syrup 

For salad:

  • 5 cups arugula 
  • 1/4 head of fennel, white bulb sliced thinly
  • 1 navel orange, peeled and segmented (
  • 4 Medjool or 6 Deglet nour dates, chopped 
  • 2 TBS feta cheese (vegan as needed, like Violife), optional

Instructions

  1. Whisk all dressing ingredients in a small jar, shaking to combine. Set aside.
  2. Wash and dry all produce. To a large serving platter, add arugula and fennel slices. Drizzle dressing over top of leaves, stirring to combine. You may not need to use all of it, so add to your personal preference. 
  3. Top salad with orange wedges and sprinkle dates across. Add feta if using.  Garnish with fennel fronds and serve. This salad will keep in the fridge for a couple of days, but I recommend dressing right before serving to prevent wilting. 
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad

Nutrition

  • Serving Size: One sixth of recipe
  • Calories: 186 calories
  • Sugar: 14.1
  • Sodium: 10 milligrams
  • Fat: 13.7 grams
  • Saturated Fat: 1.9 grams
  • Unsaturated Fat: 11.8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 17.2 grams
  • Fiber: 2.1 grams
  • Protein: 1.1 grams
  • Cholesterol: 0 milligrams

Keywords: orange, fennel, arugula, salad

Sage Brown Butter Sauce with Butternut Ravioli

This super-simple recipe for Vegan Sage Brown Butter Sauce is the perfect complement for butternut squash ravioli! This celebration of fall flavors makes for a perfect weeknight dinner that is ready in just about 15 minutes. Easily gluten-free!

overehead shot of a cast iron skillet with butternut ravioli coated in sage brown butter

What is sage brown butter sauce?

Sage brown butter sauce is a versatile and flavorful coating for many types of pasta dishes. These are two ingredients with flavor profiles that really go hand in hand. Sage is a hardy winter herb that is often paired with rich dishes (like Thanksgiving stuffing).When used with pasta, brown butter helps make the ultimate “comfort” sauce (like in this recipe for Crispy Orzo with Garlic Butter).

When paired together over top of a creamy butternut ravioli sage and brown butter and an autumn/winter dinner winner.

How to Make Vegan Brown Butter

1) Add one stick of dairy-free butter to a cast iron skillet over medium heat. Once fully melted, stir continuously for 2-4 minutes. Vegan butter has a high water content, so you will likely not see the same level of browning as you would with normal butter until this cooks off.

2) After a few minutes, it will start to smell slightly nutty. At this point, remove it from the stovetop and let cool before using in your recipe.

side view of vegan brown butter sage sauce over squash ravioli on a table

What Kind of Plant-Based Butter To Use

The best vegan butter for baking is from Miyokos Creamery. It’s ingredient list is as follows:

Organic Coconut Oil, Organic Cultured Cashew Milk (filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt.

This butter is the best for baking as it reacts very similarly to dairy butter, providing depth of flavor and quality structure to baked goods. The taste is great as well!

What is the best store-bought vegan ravioli?

The market is growing for plant-based products, which I really appreciate! My favorite brand is Kite Hill, which is made from a base of almond milk ricotta. I cannot tell the difference between this and typical ricotta ravioli!

I will admit that plant-based cheese products can get rather expensive, so I often only tend to buy them when on sale or if I have a coupon. Feel free to substitute in whatever kind of ravioli you enjoy!

close up shot of sage brown butter ravioli on a black plate with a gold fork

Ingredients Needed for this Recipe

  • 1 lb. butternut squash ravioli, like Kite Hill
  • 1 stick of butter, like Miyokos
  • 3 large cloves of garlic, minced 
  • 1/3 cup roughly chopped walnuts
  • 12 sage leaves, cut in half if large 
  • 1/2 tsp dried thyme (optional)
  • 1/2 cup white wine or apple cider (can sub vegetable broth if needed)
  • Salt and pepper
  • 1/4 tsp nutmeg
  • 1 TBS apple cider vinegar or lemon juice
  • Toasted breadcrumbs to serve, optional

Potential Ingredient Swaps to Make This Easier

If you do not have these ingredients, no need to worry! There are many substitutions that could work. For example, any kind of stuffed pasta (including tortellini or even unstuffed gnocchi) would taste just as good. Pine nuts could be swapped in place of walnuts. If you do not like sage, fresh thyme or rosemary would be great (just stay in the hearty herb family, avoiding things like parsley or mint).

close up shot of sage brown butter ravioli

How to Make a Sage Brown Butter Sauce with Butternut Ravioli

1. Bring a medium pot of salted water to a boil and prepare ravioli per package instructions (normally a boil at 3-4 minutes). 

2. Melt the stick of butter in a cast iron skillet over medium heat. Cook for a couple of minutes and then add garlic, walnuts, sage leaves, and optional thyme. Let cook for couple more minutes, stirring to prevent burning. Remove walnuts and sage leaves once crispy, setting aside for topping later. 

3. Add a large pinch of salt, a few twists of pepper, and nutmeg to the butter sauce. Still over medium heat, add white wine or apple cider to increase the liquid in the pan. Let bubble for a couple of minutes. Add in your vinegar. Remove from heat and toss in your ravioli. 

4. Serve topped with reserved crispy sage and walnuts. If desired, add toasted breadcrumbs for even more texture.

Other Tips to Remember to Really Perfect This Recipe

  • Do not overcook the ravioli. While they will taste OK, they will fall apart in the sauce and be a bit more challenging to eat. Most ravioli are best when boiled for 3-4 minutes. If you are working with frozen pasta, add a minute or two to this.
  • When cooking this dish, go off of how things look and smell as opposed to the specific times listed in the recipe. While these times are what worked for me, it’s best to use sensory indicators in your own kitchen.

I hope you enjoy this recipe for Sage Brown Butter Butternut Ravioli! For more cozy winter pasta recipe inspiration, try one of these recipes next:

French Onion Lasagna Pasta Bake 

Crispy Baked Ravioli Bites

Microwave Cacio e Pepe

fork with a piece taken out of sage brown butter squash ravioli
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overehead shot of a cast iron skillet with butternut ravioli coated in sage brown butter

Sage Brown Butter Sauce with Butternut Ravioli

★★★★★

5 from 2 reviews
  • Author: Emily
  • Total Time: 18 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
Print Recipe

Description

This super-simple recipe for Sage Brown Butter Sauce is the perfect complement for butternut squash ravioli! This celebration of fall flavors makes for a perfect weeknight dinner that is ready in just about 15 minutes. Vegan and easily gluten-free!

Ingredients

Scale
  • 1 lb. butternut squash ravioli, like Kite Hill
  • 1 stick of butter, like Miyokos
  • 3 large cloves of garlic, minced
  • 1/3 cup roughly chopped walnuts
  • 12 sage leaves, cut in half if large
  • 1/2 tsp dried thyme (optional)
  • Salt and pepper
  • 1/4 tsp nutmeg
  • 1/2 cup white wine or apple cider (can sub vegetable broth if needed)
  • 1 TBS apple cider vinegar or lemon juice
  • Toasted breadcrumbs to serve, optional

Instructions

  1. Bring a medium pot of salted water to a boil and prepare ravioli per package instructions (normally a boil at 3-4 minutes). 
  2. Melt the stick of butter in a cast iron skillet over medium heat. Cook for a couple of minutes and then add garlic, walnuts, sage leaves, and optional thyme. Let cook for couple more minutes, stirring to prevent burning. Remove walnuts and sage leaves once crispy, setting aside for topping later. 
  3. Add a large pinch of salt, a few twists of pepper, and nutmeg to the butter sauce. Still over medium heat, add white wine or apple cider to increase the liquid in the pan. Let bubble for a couple of minutes. Remove from heat and toss in your ravioli. 
  4. Serve topped with reserved crispy sage and walnuts. If desired, add toasted breadcrumbs for even more texture. 

Notes

Nutrition information is an estimate as you will likely not be eating the entire stick of butter!

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Category: Dinner

Nutrition

  • Serving Size: One half of recipe
  • Calories: 548 calories
  • Sugar: 0.9 grams
  • Sodium: 389 milligrams
  • Fat: 31.9 grams
  • Saturated Fat: 12.8 grams
  • Unsaturated Fat: 19.1 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 43.6 grams
  • Fiber: 0.9 grams
  • Protein: 13.5 grams
  • Cholesterol: 0 milligrams