It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.
This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’snot only delicious but also simple to make with just a few ingredients.The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.
Why I Made This Pumpkin Bisque Recipe
As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty.
Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!
The Star Ingredients in Vegan Pumpkin Bisque
Pumpkin
Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.
Chestnuts
Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!
Other Soup Ingredients
Onion
Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.
Herbs and Spices
In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.
Vegetable Stock
To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.
Avocado Oil
Fora fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.
Optional Additions
Creaminess: Add coconut cream or coconut milk for extra creaminess.
Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.
Feel free to customize the recipe to your liking!
How to Make This Creamy Pumpkin Bisque Recipe
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.
Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.
Serving and Storing This Soup
Serving
Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.
Storing
Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.
Chestnuts
Chestnuts are best stored in the refrigerator to maintain freshness.
Nutritional Benefits
Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.
Texture and Flavor
Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.
Cultural Reference
You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!
Chestnut Serving Tips
Chestnuts can be enjoyed in various ways:
Stuffing: Add them to stuffing for a rich flavor.
Chestnut Flour: Use this in desserts for a unique taste.
Candied Chestnuts: Sweeten them for a delightful treat.
Soups: Incorporate them into soups for added texture and flavor.
Sauces: Enhance sauces with chestnut richness.
Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
2cupscooked chestnutsroasted or pre-packaged cooked chestnuts
4cupslow sodium vegetable stock
1 ½tspdried sageor 7-8 fresh sage leaves
1tspdried thymeor 2-3 sprigs fresh thyme
1dried bay leaf
1tsp Kosher salt more or less to taste
¼tspcrushed black pepper to tastemore or less to taste
optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
Simple Ingredients: Easy to find and even easier to prepare.
Versatility: Pairs well with a variety of dishes.
Plant-Based: Dairy and egg-free, making it suitable for everyone.
Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion:In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.
Here’s a breakdown of the ingredients:
Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon Mustard
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
Step 3: Combine
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
Optional Toppings:
Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.
BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.
Nothing is quite like this Easy Coconut Rice in Rice Cooker recipe. It is creamy, savory, and a perfect side dish. I especially love this fluffy rice paired with a bean salad – see my Black Bean and Mango Salad recipe.
Let’s review the simple ingredients, the simple instructions, and the oh-so-simple ways you can serve and eat this Easy Coconut Rice recipe.
With just 4 ingredients, this coconut rice is undeniably simple yet so delicious.
Rice: I use plain jasmine rice in this recipe. The long-grain rice provides a fluffier texture. If you do not have any long-grain rice on hand feel free to substitute basmati rice or plain white rice. In a pinch, you can use brown rice as well for a nuttier flavor profile. Short-grain rice works well for a sticky rice dessert. Basmati rice works well with an Indian-inspired dish such as Indian coconut rice as a curry complement.
Coconut Milk: For this recipe, use unsweetened coconut milk. Be sure to use canned full-fat coconut milk or even coconut cream.
Cold Water: The water in this recipe cooks and adds moisture to the rice. 100% coconut milk would be too creamy! You could also use vegetable broth, chicken broth, or chicken stock.
Optional Coconut Flakes: This is the only optional ingredient. The oven-toasted coconut adds a delightful crunch and rich flavor to the dish.
Other Optional Additions:
Sugar, for a slightly sweet flavor
Lime zest, fresh lime juice, and cilantro for cilantro lime rice with coconut.
How to Make Easy Fluffy Coconut Milk Rice
The rice cooker is one of my favorite kitchen appliances. Note, some pressure cookers have a rice cooker setting!
Step 1: Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
Step 2: Add Ingredients to the Rice Cooker
Place the rinsed rice into the rice cooker.
Add the coconut milk, water, salt, and sugar (if using).
Stir everything together gently to combine.
Step 3: Cook the Rice
Close the lid of the rice cooker and set it to the “cook” setting. Let the rice cooker do its job. It will automatically switch to the “keep warm” setting once the rice is fully cooked.
Step 4: (Optional) Toast the Coconut in the Oven
Preheat the oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet.
Bake in the preheated oven for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
Remove from the oven and let it cool.
Step 5: Fluff and Serve
Once the rice is finished cooking, open the lid and fluff the coconut rice with a fork and serve.
How to Serve and Eat this Coconut Rice
Incorporated in a Salad
Add this recipe over a bed of lettuce and other veggies like grilled peppers and onions, or sliced tomatoes.
As a Dinner Side
Easy Coconut rice can be enjoyed as a great side dish. Try it with a tropical dish like my Black Bean and Mango Salad (pictured above and below) and/or Grilled Shrimp recipes.
As a Curry Compliment
Try this simple rice recipe with a Thai Curry or yellow curry powder base recipe.
In a stir fry
Take leftovers and make the most delicious savory coconut rice stir fry or fried rice.
Dessert
Still, this Easy Coconut Rice recipe is so versatile it can even be enjoyed as a dessert! Top this recipe with fresh fruit and shredded toasted coconut or nuts—option to drizzle with maple syrup or honey and garnish with mint.
Yet, another dessert option is to combine delicious coconut rice with some sweetened vanilla coconut milk for an easy Vanilla Coconut Rice Pudding.
Want More Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes I enjoy.
This simple Easy Coconut Rice in Rice Cooker recipe pairs well with so many sides and entrees. Likewise, I enjoy eating this recipe as a snack and/or dessert!
Rinse the jasmine rice under cold water until the water runs clear.
Step 2: Add Ingredients to the Rice Cooker
Place the rinsed rice into the rice cooker.
Add the coconut milk, water, salt, and sugar (if using).
Stir everything together gently to combine.
Step 3: Cook the Rice
Close the lid of the rice cooker and set it to the "cook" setting. Let the rice cooker do its job. It will automatically switch to the "keep warm" setting once the rice is fully cooked.
Step 4: (Optional) Toast the Coconut in the Oven
Preheat the oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet.
Bake in the preheated oven for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
Remove from the oven and let it cool.
Step 5: Fluff and Serve
Once the rice is finished cooking, open the lid and fluff the coconut rice with a fork and serve.
Notes
Jasmine rice cooks at a 1½ :1 ratio of water to rice.If using a rice cooker, follow rice cooker's directions for cooking Jasmine rice. If making a different type of rice like sushi the water to grain ratio changes. For instance, for sushi rice I recommend using 1 cup water 1 cup coconut milk and 2 cup sushi rice due to the 1:1 ratio of rice to water.
Easy Chunky Blue Cheese Dip Recipe with Tarragon: Perfect For Chicken Wings
This Blue Cheese Dip Recipe is for blue cheese lovers. Enjoy this homemade chunky blue cheese dip with some appetizers on game day!
This recipe has simple ingredients and my homemade version is healthier and tastier than store-bought options.
I often serve this creamy blue cheese dip with some air fryer spicy buffalo wings, celery, and carrot sticks. Additionally, I make extra dressing for sandwiches, salads, and grain bowl lunches later in the week.
Ingredients in this Blue Cheese Dip with Tarragon
This creamy dip makes a delicious salad dressing for a wedge salad or dip. It pairs well with hot wings, fresh veggies such as celery sticks, andbell pepper, andeven a topper for burgers!
Blue Cheese: Blue Cheese is a great source of protein and calcium. Have you ever heard of Roquefort cheese? Roquefort is a very strong, bold, and tangy blue cheese that might not appeal to everybody but I love it.
Tarragon: For a more tarragon taste throughout, increase from 1 tbsp to 2 tbsp. Make sure the Tarragon is smashed into a paste or you will have chunks of the herb and it might provide an unpleasant mouth feel against the creamy cheese and dressing.
Mayo: I recommend using your favorite mayo as the base of this dressing.
Greek Yogurt: In this recipe, you can use sour cream or whole milk Greek yogurt. For a lighter version, use 2% Greek yogurt.
Fresh Lemon Juice: The lemon acts as the acid, the bite, and the tang in this dressing. Don’t have lemon, bottled lemon juice is okay too, or even white vinegar.
Fresh Garlic: Garlic is an ingredient that can be adjusted in the recipe. Like extra garlic? Go for it! Add a little more to bump up the garlic in this dip.
Optional: Hot Sauce: For a Hot Blue Cheese dip
Optional garnishes: Green onion, fresh parsley, or other herbs.
How To Make This Recipe
Step 1: Prepare the Garlic, Salt, and Tarragon
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.
Easier Option: If you don’t have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
How To Use This Recipe
This homemade blue cheese dip is not just the perfect dip for football games. It is excellent as an easy blue cheese dip recipe for:
Veggies and dip
Burger toppings
Sandwich spread
Wing dip
Potato chip, crackers, or tortilla chip dip
Salad and grain bowl dressing
How To Store This Recipe
This recipe stores well in a mason jar or other airtight container in the refrigerator for about a week.
More On Tarragon
There are multiple types of Tarragon. The two types I am most familiar with are Russian Tarragon (Artemisia dracunculoides) and French Tarragon (artemisia dracunculus var saliva). Did you know, that both of these herbs are in the daisy family?
How to Use Tarragon in Cooking
Tarragon goes especially well with poultry. French Tarragon is the more flavorful herb often used in cooking. It has a pungent flavor similar to anise and fennel. It’s essentially similar to licorice.
Many associate the taste of tarragon with the taste of aroma and use it to make wonderful tarragon vinegar.
I enjoy using Tarragon in dishes like
Egg dishes, especially buttery scrambled eggs
With Roasted chicken, pork, or fish
In an Herb Pesto
Mixed in with olive oil
For more about Tarragon check out Food52 and Almanac’s website.
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.Easier Option: If you don't have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients
In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth
Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season
Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve
For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
I love to make this Peruvian green sauce recipe inspired by Aji Verde Sauce!
My recipe is not traditional but inspired by the delicious Aji Verde Sauce. I love the green color of this recipe, thefresh flavor, and the creamy texture.
I enjoy making this recipe in the summer and fall when I have lots of peppers. I ask myself, what can I do with all of these, from hot sauce to salsa to green sauce I am always looking for new saucy ways to use my peppers!
My Love For Sauce
I enjoy it with so many different such as my Air Fryer Tofu and Air Fryer Okra recipes.
I’ll make this sauce/dip and have leftovers. This sauce can bump up a burrito, oven-roasted chicken thighs, salad, oven-roasted french fries, roasted sweet potatoes, and even a spicy kick for ramen noodles.
Now, this Roasted Poblano Pepper Sauce is a bit more advanced than a quick 5-minute salad dressing. However, I promise it is still super easy. You can make this dipping sauce for many different foods and impress your family, friends, and loved ones with your cool sauce skills!
Tools
Food Processor or high-powered blender
Baking sheet
Tongs
Measuring cups and spoons
Key Ingredients: Chili Peppers
I use green chile peppers for this spicy sauce.
Poblano Peppers: Poblano Peppers, are the star of this sauce. They are flavorful and mild peppers, similar to bell peppers. If you want a spicier poblano, let it ripen up to a red color!
Jalapeno peppers: This is the little zing to this sauce. You could go a little hotter if you would like by adding a habanero rather than my favorite, jalapenos.
Other Peppers: Do you have other green peppers such as serrano peppers or banana peppers? You can roast and use them in this sauce!
Other Ingredients
Green Herbs: You can go crazy with the possibilities of herbs with this sauce. I used cilantro leaves for this spicy green sauce.
Red Vine Vinegar: I use a little for a bit of tang and acid.
Greek Yogurt: Greek Yogurt is the touch of creaminess that makes this sauce heavenly. I use Greek Yogurt rather than mayonnaise to lower the fat and bump up the protein without sacrificing flavor.
Optional add-ins: You can add in green onions, garlic clove, and citruses such as fresh lime juice, lime zest, or lemon juice.
How To Make This Recipe
Step 1: Roast Peppers
Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin (optional to include Aji Amarillo paste).
Step 3: Season and Adjust Consistency
Blend until smooth. Taste and season with salt and pepper as needed.
If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
How To Use This Recipe
There are many ways you can use this delicious Peruvian green sauce recipe.
The perfect dipping sauce: Use this for french fries, roasted sweet potatoes, or tofu bites.
A sauce to smother a flavorful Peruvian chicken recipe: For example, this New York Times Cooking Recipe Peruvian Roasted Chicken.
Great platings: Use this sauce to dress up a plate with roasted veggies like potatoes, broccoli, and red onion, and top it with salty cheeses like cotija cheese.
How To Store This Recipe
This recipe is stored in an airtight container in the refrigerator for up to a week and three months in the freezer.
Fun Facts: Peppers & Capsaicin
Capsaicin is a molecular compound found in spicy peppers. Capsaicin causes that burning sensation on the tissue it comes in contact with, and yes, this includes your skin!
Most capsaicin is found in the white pith that attaches the seeds to the walls of the pepper. Capsaicin can have a lovely impact on metabolism, pain, and even, pests in the garden! Thereupon, let’s review those a little further.
Metabolism
Research has shown Capsaicin can boost metabolism and suppress appetite in humans. Research has shown Capsaicin seems to raise body temperature which in turn uses up more energy for the body.
Pepper as a Pain Fighter
Yes, the capsaicin found in peppers is a natural pain reliever when applied to the skin. Research has shown capsaicin depletes a chemical released by cells in the body that indicates pain. Capsaicin is a common ingredient in creams and balms used to treat arthritis, back pain, and post-surgery pain.
Capsaicin and Those Garden Pests
The capsaicin found in peppers can help deter garden pests like rabbits, deer, and squirrels. How? it’s all about the birds.
Birds are insensitive to capsaicin. You can add pepper seeds to bird seeds. Doing this deters rodents from rummaging through your garden. Because mammals are sensitive to capsaicin, peppers can be used as a pesticide to deter our furry friends from eating up our gardens!
Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin. (optional Aji Amarillo paste)
Step 3: Season and Adjust Consistency
Blend until smooth. Taste and season with salt and pepper as needed.
If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
This inspired dish, japanese glass noodles recipe (Harusame) is a new mealtime staple. It’s quick and easy to prepare, while also nutritious and delicious.
My GlassNoodle Salad recipe is inspired by a local takeout spot that closed in my area. I loved their Vermachelli Noodle Salad, so much so, I keep coming up with different delicious varioations of this recipe.
To make a Harusame inspired Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a savory sauce of dark soy sauce, rice vinegar, sesame oil, and honey. Depending on my mood I’ll whip up different sauces from a harusame-inspired sauce to Nuoc Cham Sauce to peanut sauce.
If it is your first time experimenting with glass noodles in the kitchen this will be one of your favorite new recipes!
Why You Will Love This Japanese Glass Noodles Recipe
This recipe is easy to make and a versatile dish. You will want to create this every week. This recipe is:
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system. This is a great recipe for adding lots of veggies to your day.
Quick and Easy: This is a quick and easy recipe because it is easy to throw together and can be ready in under 30 minutes!
Versatile: This recipe can be inspired by Japanese noodles, Vietnamese noodles, Thai noodles, or Korean noodles. It can be made into a vegan or vegetarian version. It makes for a great main dish or side dish.
Makes Great Leftovers: This recipe might be even better when eaten the next day.
Now, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and more information on one of my favorite noodles, Glass noodles.
The Ingredients in This Glass Noodles With Vegetable Recipe
Glass Noodles
Chewy Glass noodles have many names, sometimes sweet potato noodles or Harusame noodles. You can find these noodles at Asian grocery stores or online.
Don’t have Glass Noodles? No worries, you can substitute with another kind of noodles, such as spaghetti, ramen, cellophane noodles, or rice noodles. Sweet potato starch noodles have a chewy texture and are bland with a bit of starchiness. They do not taste like a sweet potato.
The Veggies!
Here are the veggies I used, but feel free to use your favorites!
Grated Carrots: I like to use grated carrots for a light texture, flavor distribution, and sauce adherence.
Chopped Salad Greens: Chopped salad greens means every bite is full of greens.
Cucumber: Half-moon slices make for the perfect bite-size delicate cucumber.
The Garnish: Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
Harusame Inspired Savory Sauce: Dark soy sauce, rice vinegar, sesame oil, and honey.
Optional Add-ins: Some other optional ingredients include baby spinach, red bell pepper, shiitake mushrooms, or sesame seeds.
How to Make Glass Noodles With Vegetables Recipe
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooked and slightly cooled noodles. Add the prepared colorful vegetables, arranging them evenly over the noodles.
Step 2: Make the Savory Sauce
Whisk the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until well blended.
Step 3: Finish the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with freshly cut cilantro, green onion, and chopped peanuts.
Drizzle with Nuoc Cham Sauce: Right before serving, drizzle the salad with your savory sauce.
Step 4: Add Protein (Optional)
Choose Your Protein: For a more filling meal, consider adding your protein of choice. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Add the prepared protein to the top of your salad, and enjoy!
More Glass Noodle Salad Recipe Ideas!
Some other recipes that include glass noodles include:
Korean Japchae Noodles: You can even make a variation of Vietnamese vermicelli noodle salad with glass noodles. Often found in Korean restaurants these Korean glass noodles are made with red bell peppers, beef, and onions. Keep it a vegetarian japchae by using tofu instead of meat.
Vietnamese-inspired noodle salad with Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.
Glass Noodles with Peanut Sauce: Toss your glass noodles in a simple, flavorful peanut sauce for a delicious and savory meal.
FAQ: Glass Noodles
What are they: Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked.
These noodles are often sold dried. To rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy Glass Noodles: If you are lucky, your local grocer might sell them in the International Food Section. Also, you can find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are a gluten-free food!
Like This Recipe? More Recipes On The Addy Bean
Below are a few other recipes of mine you may enjoy.
Japanese Inspired Glass Noodles with Vegetables Recipe
Sarah Harper MS, RD, LDN
This Japanese Inspired Glass Noodles with Vegetables Recipe will be a new favorite. Inspired by one of my favorite Japanese Noodle dishes, Harusame, this salad is bright, refreshing, nutritious and delicious.
1 cupcilantro, choppedor other soft herbs like basil, mint etc
2scallions, thinly sliced
Instructions
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, drain and allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooled noodles. Add the grated carrots, chopped salad greens, and cucumber slices. Toss gently to combine.
Step 2: Harusame Sauce
Whisk the Sauce: In a small bowl, combine the dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until the ingredients are well blended and the sauce is smooth.
Step 3: Finishing the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with green onions, fresh cilantro, and chopped peanuts for added flavor and texture.
Drizzle with Harusame Sauce: Pour the Harusame sauce over the salad and toss until the noodles and vegetables are evenly coated.
Step 4: Add Protein (Optional)
Choose Your Protein: For a heartier dish, add your choice of protein. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Arrange the protein on top of the salad.
Notes
Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon.
