Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip:Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.
Bring a large pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.
Pulse the mixture a few times to combine.
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
Why You’ll Love These Crispy Breaded Mushrooms
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Set up three bowls for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Recipe Variations & Customizations
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
How to Serve Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
Craving something sweet but looking for a better option? Snickers Dates are a simple, satisfying treat that combines natural sweetness, creamy richness, and a little crunch.
They make a great snack, dessert, or party treat and are always a crowd favorite. Made with just a few wholesome ingredients, they’re delicious chilled or at room temperature. Best of all, they have all the flavors of a Snickers bar without the processed sugars.
Let’s make some Snickers Dates!
5 Reasons Why I Love Snickers Dates
This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
Dark chocolate and majdool dates are a magical flavor combination.
This is a 5-ingredient easy recipe!
Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
This recipe is simply delicious, especially when topped with a bit of flaky sea salt.
The Ingredients in Snickers Dates
Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.
Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.
Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.
Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).
How to Make Dates with Peanut Butter
In three easy steps
Melt Chocolate
Place the chocolate and coconut oil in a microwave-safe small bowl.
Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.
Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.
Chill and Serve
For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.
Dates: A Naturally Sweet Flexitarian Staple
Dates are one of my favorite natural sweeteners to add to plant-focused recipes. They offer a rich, caramel-like sweetness while providing fiber, antioxidants, and essential nutrients. Below, I’ll cover their origins, where they grow, the best ways to store them, their nutritional benefits, and how I love using them in flexitarian meals.
Where Do Dates Come From?
Dates originate from the Middle East, where they grow in large clusters on date palm trees.
Where Do Dates Grow?
These fruits thrive in hot, dry climates. In addition to the Middle East, dates are grown in regions like Africa, Arizona, and California.
How to Store Dates
Dried dates can be kept at room temperature for up to six months, but for long-term freshness, store them in the refrigerator for up to a year.
Why Are Dates a Great Flexitarian Ingredient?
Dates are more than just a natural sweetener. They’re packed with fiber, antioxidants, and even small amounts of protein and iron. Their natural sugars provide quick energy, making them a great addition to plant-based snacks, desserts, and even savory dishes.
If you follow a flexitarian diet, a mostly plant-based way of eating that includes occasional animal products. Dates are an easy way to add natural sweetness without refined sugar. I love blending them into smoothies, stirring them into energy bites, baking them into treats, or using them to add depth to sauces and dressings. They bring natural sweetness and a boost of nutrients to any recipe.
Microwave chocolate and coconut oil in a heat-safe bowl for 30 seconds, then in 10-second intervals, stirring until smooth (~1½ minutes total).
Stuff and Chocolate Coat Dates
Slice each date in half, removing pits (20 halves total). Fill each crevice with just under 1 tsp peanut butter.
Dip each stuffed date in melted chocolate, using a spatula to coat evenly. Place on a parchment-lined cookie sheet and sprinkle with ½ tsp chopped peanuts.
Chill and Serve
Refrigerate 30 minutes until set. Let sit at room temperature for 5–10 minutes before serving.
Notes
Chunky Peanut Butter
The amount of peanut butter may vary depending on how much is used to fill each date. Expect to use approximately ⅓ cup, but you may need slightly more or less.
Dark Chocolate
For best results, use dark chocolate with at least 80% cocoa solids. The recipe is calculated using 3.5 oz (100g) of 85% dark chocolate, but you may melt extra to ensure easy coating. If using more chocolate, note that this may slightly alter the nutrition information.
StorageStore the chocolate-covered dates in an airtight container in the refrigerator for up to one week.Nutrition DisclaimerNutrition values are based on the ingredients listed and may vary depending on the specific brands, types of peanut butter, and chocolate used, as well as any modifications to portion sizes.
One of my favorite ways to turn a bag of frozen shrimp into something bold and flavorful is with this easy Spicy Cajun Shrimp recipe.
It’s perfect as an appetizer or served alongside veggies and grains for a balanced meal, delivering a lean source of protein, omega-3s, and essential nutrients that support overall health. With just a few ingredients and minimal prep, this shrimp comes together in minutes, making it a quick, protein-packed option you’ll want to keep in your meal rotation.
Whether you’re looking for a crowd-pleasing starter or a simple way to add variety to a flexitarian plate, this recipe delivers big flavor with little effort.
Why You Will Love This Recipe
Versatile: This shrimp can be served as an appetizer, tossed into tacos, added to grain bowls, or paired with roasted veggies for a balanced meal. It’s a flavorful addition to any flexitarian plate!
Easy Shrimp Recipe: With just a handful of ingredients and simple cooking steps, this recipe is beginner-friendly and requires minimal prep, perfect for when you need a no-fuss meal.
Quick Weeknight Meal: From freezer to plate in under 15 minutes, this spicy shrimp is a lifesaver on busy nights. It’s fast, satisfying, and packed with protein to keep you feeling full.
Bold & Flavorful: Toasting the Cajun seasoning in oil enhances its depth, giving the shrimp a smoky, spicy kick that’s restaurant-worthy—but made right at home.
Healthy & Protein-Packed: Shrimp is a lean, nutrient-dense protein that’s rich in omega-3s, B12, and selenium, making this a delicious way to nourish your body without extra effort.
This is a shrimp recipe you’ll find yourself making over and over again!
Ingredients
This recipe keeps things simple with just a few key ingredients, letting the bold flavors shine.
1 lb raw shrimp – Peeled and deveined for easy prep.
1 ½ tbsp Cajun seasoning – Use My Cajun Seasoning for the perfect smoky-spicy blend.
2 tbsp butter or oil – Butter adds richness, while olive oil keeps it light and heart-healthy.
1 tbsp fresh lemon juice (optional) – A bright, zesty finish that balances the spice.
Pro Tip: If using frozen shrimp, thaw and pat dry before cooking to get the best texture and flavor.
Step-By-Step Instructions
Follow these simple steps to make flavorful Spicy Cajun Shrimp in minutes.
Prepare the Seasoning – If making your own, mix the Cajun seasoning in a small mixing bowl. If using a pre-made blend, measure it out and set aside.
Heat the Skillet – Place a large skillet over medium-high heat. Add the butter or oil and let it heat until shimmering.
Toast the Spices – Stir in the Cajun seasoning, letting it toast in the hot oil for 30 to 60 seconds to enhance the flavors. Tip: Toasting the Cajun seasoning in oil before adding the shrimp helps unlock its full depth of flavor, giving the shrimp a richer taste.
Cook the Shrimp – Add the shrimp in a single layer, making sure they have space to cook evenly. Sauté for 2 to 3 minutes per side until opaque and slightly crisp at the edges. Tip: Avoid overcooking—shrimp cook quickly and can become tough and rubbery. Remove them from the heat as soon as they turn opaque and curl.
Finish and Serve – Remove from heat and, if using, drizzle with fresh lemon juice for a bright, zesty finish.
What to Serve With Spicy Cajun Shrimp
This Spicy Cajun Shrimp makes a great appetizer on its own, but here are a few ways to serve it for even more flavor and variety:
On a Platter: Arrange the shrimp on a serving board with skewers or toothpicks, lemon wedges, and a dipping sauce like tartar sauce, remoulade, or Cajun aioli.
With Crostini: Serve over toasted baguette slices with a drizzle of lemon juice or a smear of garlic butter.
Shrimp Cocktail Style: Chill the cooked shrimp and serve with a spicy Cajun cocktail sauce for a twist on the classic.
Lettuce Wraps: Spoon the shrimp into butter lettuce leaves with a sprinkle of green onions and a squeeze of lime.
Taco Night: Use this shrimp in shrimp tacos, adding slaw, avocado, and a squeeze of lime for extra flavor.
Stuffed Avocado: Halve an avocado and top it with the shrimp for a creamy, spicy combination.
Variations and Customizations
This Spicy Cajun Shrimp recipe is easy to customize based on your preferences or what you have on hand. Try one of these variations:
Add More Heat: Add a pinch of red pepper flakes for extra spice, or drizzle with hot sauce before serving.
Swap The Citrus: Swap lemon juice for lime juice to give the shrimp a tangy, citrusy kick.
Garnish: Top with green onions, parsley, cilantro, or thinly sliced jalapeños for extra flavor. A sprinkle of flaky sea salt enhances the final dish.
Add a Dipping Sauce: Serve with tartar sauce for a creamy, tangy contrast to the bold spices.
Use Fresh or Frozen Shrimp: Whether using fresh shrimp or a bag of shrimp from the freezer, both work, just be sure to pat them dry before cooking.
Spicy Garlic Shrimp Twist: Add minced garlic to the pan when toasting the spices for an extra layer of garlicky depth.
Make Cajun Shrimp Alfredo: My recipe for Cajun Shrimp Alfredo is dairy-free and delicious.
This Spicy Cajun Shrimp is a quick and flavorful appetizer, ready in 15 minutes with Cajun seasoning, butter or oil, and a touch of lemon for a bold finish.
Heat oil in a skillet over medium-low heat. Add Cajun Seasoning. Stir constantly for 30-60 seconds until fragrant.
Cook the Shrimp:
Increase heat to medium and add shrimp to the skillet. Sauté for 2-3 minutes per side until opaque and lightly crisped. If using garlic, stir it in during the last minute of cooking.
Finish & Serve:
Remove from heat and, if using, drizzle with lemon juice. Let cool slightly, then thread shrimp onto skewers or toothpicks.
Garnish & Enjoy:
Sprinkle with fresh parsley and serve warm with a dipping sauce like Cajun aioli.
For over a decade, baked tofu has been a staple in my kitchen. I first discovered its chewy, nutty goodness in the summer of 2011 while studying abroad in Dunedin, New Zealand. One weekend at the local farmers market, I came across baked tofu—a version I had never tried before—and I was instantly hooked. Prior to that experience I had eaten a lot of bad tofu. I was always drawn to the appeal of a plant-based protein but had no idea how to make it taste so good.
Since then, baked tofu has remained a favorite for its versatility, subtle flavor, and ability to absorb marinades, sauces, and seasonings. It’s a reliable, protein-packed ingredient that I always keep on hand. In this article, I’ll walk you through how to make Easy Baked or Air Fried Tofu, explore ways to enjoy it, and highlight some key nutrition facts about tofu.
Can You Freeze Tofu in Its Package?
Yes, you can freeze tofu in its original package. Freezing changes the texture, making it firmer and spongier, which helps it absorb marinades more effectively. If the tofu is in a sealed, water-packed container, you can place it directly in the freezer. If the package is already opened, drain the tofu and store it in an airtight container before freezing. When ready to use, let it thaw in the refrigerator, then press out any excess moisture for the best texture.
Frozen Tofu Tip: For an even crispier, more flavorful result, try tearing the thawed tofu into bite-sized pieces instead of cutting it into cubes. This creates more surface area, allowing it to soak up marinades and crisp up beautifully when baked or air-fried.
Why I Make This Easy Air Fryer Tofu Recipe
Incredible Texture: Crispy on the outside with a chewy, satisfying bite. Versatile: A perfect addition to salads, bowls, stir-fries, and more. Easy to Prepare: Requires minimal ingredients and hands-on time. Great for Meal Prep: Make a batch in advance for quick, effortless meals. Plant-Based Protein: A delicious way to add more protein to your diet.
Because I eat mostly plant-based, having quick and easy protein options makes maintaining a balanced diet effortless. This recipe is a go-to for busy weeks when I need a nutritious meal in minutes.
Ingredients
Unlike some crispy tofu recipes that call for cornstarch or extra coatings, I keep it simple with just two essential ingredients:
Tofu (Firm or extra-firm)
Oil (Avocado oil, sesame oil, or another high-heat option)
Other optional ingredients include seasonings such as garlic powder, onion powder, salt, and nutritional yeast
Oven: Preheat to 425°F. Position the rack in the middle or upper half of the oven.
Air Fryer: Preheat to 375°F for 3-5 minutes.
Step 2: Prepare the Tofu
Press the tofu: Remove excess water by using a tofu press or patting it dry with paper towels. This helps achieve a denser, chewier texture.
Cut the tofu: Slice into ½-inch to 1-inch cubes or slabs.
Toss in oi: In a large bowl, toss the tofu with the oil. Option to include any other seasonings with the tofu pieces, such as onion powder, garlic powder, salt, or nutritional yeast.
Arrange on a tray:
Oven: Line a baking sheet with parchment paper and arrange tofu in a single layer.
Air Fryer: Place tofu in a single layer in the air fryer basket (cook in batches if needed).
Step 3: Bake or Air Fry
Oven: Bake for 30-60 minutes, flipping halfway through. Remove when edges are golden brown and crispy.
Air Fryer: Air fry tofu for 12-15 minutes, flipping halfway, until golden and crispy.
Note: Cooking time may vary based on your air fryer or oven model, as well as the thickness of the tofu. Bake or air fry until golden and crispy, adjusting as needed for best results.
Step 4: Serve
Once done, enjoy the crisp tofu as is or toss in your favorite sauce or serve along side a delectable dip.
Here are some delicious ways to enjoy it:
Incorporated into a salad or roasted salad for extra protein like my Roasted Brussels Sprouts and Acorn Squash Salad
Mixed into a grain bowl with quinoa, farro, or rice
Add to a stir fry drizzled with soy sauce and other yummy flavors, served with brown or white rice
Tossed in a flavorful sauce and served over noodles topped with green onion
Paired with a dipping sauce like sweet chili sauce, peanut sauce or tahini dressing
Chopped into a taco filling topped with beans, avocado, and a few dashes of your favorite hot sauce.
Smothered in bbq sauce and served over mashed potatoes and corn for a delicious comforting meal.
Health Benefits of Tofu
Tofu is a great source of plant-based protein with several health benefits. It provides all nine essential amino acids, making it a complete protein that supports muscle repair and overall health. With about 8–10 grams of protein per 3.5-ounce (100g) serving, it’s a solid plant-based option for vegetarians, vegans, and flexitarians.
Its unsaturated fats may help lower cholesterol, promoting heart health. Additionally, tofu is a natural source of omega-3 fatty acids, which have anti-inflammatory properties that further support cardiovascular health. Regularly incorporating tofu into a balanced diet may contribute to better blood vessel function, lower blood pressure, and reduced overall cardiovascular risk.
Rich in calcium and magnesium, tofu also supports strong bones. The phytoestrogens it contains may help with hormone regulation. If you choose fermented varieties, you’ll also get probiotics that support digestion and gut health.
Tips for the Best Baked or Air Fried Tofu
Press It Well: Use a tofu press or a heavy object to remove excess water for better texture and crispier results.
Don’t Overcrowd: Arrange tofu in a single layer for even crisping.
Use High Heat: A higher temperature helps create crispy edges.
Adding Sauce and Marinade: If you want extra crispy tofu, toss it in sauce after cooking to keep the texture intact while adding flavor. If crispiness isn’t a priority, marinate the tofu for at least 30 minutes before baking for deeper flavor absorption.
Nutrition Spotlight: Tofu 101
What is Tofu?
Tofu is a plant-based protein made by coagulating soy milk and pressing it into solid blocks. It provides all essential amino acids, making it a complete protein. It’s also rich in iron and calcium, making it a powerhouse ingredient for plant-focused diets.
How Does Tofu Taste?
Tofu has a mild, slightly nutty flavor and acts as a blank canvas, absorbing the flavors of marinades, sauces, and seasonings.
Different Types of Tofu
Silken Tofu: Soft, smooth, and custard-like. Best for soups, smoothies, and creamy dishes.
Soft or Medium Tofu: More structured than silken but still delicate. Great for soups and braised dishes.
Firm Tofu: Holds its shape well and is perfect for grilling, frying, baking, and stir-fries.
Extra-Firm Tofu: The most solid variety, best for dishes requiring a sturdy texture like kebabs and stir-fries.
Sprouted Tofu: Made from germinated soybeans for a nuttier flavor and higher digestibility.
The Various Types of Tofu
Silken Tofu: This is the custard of tofu. Silken tofu has a soft and smooth texture. It is made by coagulating soymilk without curdling it into solid blocks. It is delicate and often used in soups, smoothies, and as a vegan scrambled egg. This tofu variety has the highest water content.
Soft or Medium Tofu: Soft or Medium tofu has a lower water content when compared to silken tofu. During processing, the soy milk is coagulated into a solid block. This variety is great in soups and other dishes where a softer texture is desired.
Regular or Firm Tofu: Firm tofu has a solid tense texture. It is best used for grilling, frying, baking, and stir-frying. This tofu is an excellent choice for crispy baked tofu.
Extra Firm Tofu: The firmest variety of tofu, extra firm tofu, holds its shape the best. This variety is used for kebabs, stir-fries, and other dishes that require it to maintain its shape. This type boasts the lowest water content among the tofu varieties.
Bonus – Sprouted Tofu: Sprouted tofu is made with soybeans that have partially germinated prior to processing. The texture is similar to firm and extra firm tofu with a slightly nuttier flavor.
Final Thoughts
If you’re looking for an easy, high-protein addition to your meals, baked or air-fried tofu is a fantastic option. It’s a simple yet satisfying way to embrace plant-based eating, whether you’re fully vegetarian, flexitarian, or just looking to incorporate more plant foods into your diet. Enjoy experimenting with different flavors and different recipes to find your favorite way to serve it!
Both Oven Baked and Air Fryer Tofu's create crispy, delicate, and dense tofu. This Easy Oven Baked or Air Fryer Tofu is excellent served tossed in your favorite sauce, served with a dipping sauce, or use in a salad, sandwich, or wrap!
Course Appetizer, dinner, lunch, Main Course, Salad
Cuisine human
Servings 2
Calories 233kcal
Ingredients
1blockextra firm tofu(14-16oz)
2tbspavocado oil
salt to taste
Instructions
Preheat
Oven: Preheat to 425°F. Place the baking rack in the middle or closer to the top half of the oven.
Air Fryer: Preheat your air fryer to 375°F for about 3 to 5 minutes.
Prepare Tofu
You want to remove excess water from the tofu (a very important step!). To do this, drain the tofu using a tofu press or pat the tofu dry(ish) with paper towels or kitchen linens. See recipe notes.
Cut the tofu into 1/2-inch to 1-inch slices or cubes. Place the tofu in a single layer on a baking sheet lined with parchment paper.
Oven: Place the tofu in a single layer on a baking sheet lined with parchment paper.
Air Fryer: Place the tofu in a single layer in air fryer basket (this might take 2-3 rounds of air frying depending on the amount of tofu you are making).
Bake or Air Fry Tofu
Bake: Bake the tofu for 30-60 minutes, flipping halfway through. Remove the tofu from the oven when the edges are golden brown and the tofu is crispy.
Air Fry: Cook the tofu in the air fryer for about 12-15 minutes, flipping halfway through cooking, until the tofu is golden brown and crispy on the outside.
Serve
Once done, remove from the oven and toss in your favorite sauce, serve it with a dipping sauce, or use it in a salad, sandwich, or wrap!
Notes
Pressing Tofu: Pressing tofu removes moisture, allowing for the tofu to hold its shape for stir-fries, grilling, and baking. Check out this article from The Spruce Eats for more details on Pressing Tofu to Remove Moisture.
How To Make Dehydrated Watermelon For Watermelon Jerky
Dehydrated watermelon is one of my favorite homemade snacks. It is naturally sweet, chewy, and tastes just like a watermelon Jolly Ranchers. I love making a batch before a camping or backpacking trip because it is lightweight, easy to pack, and holds up well on the trail. It is also a great snack to have on hand for long hikes or just to keep in the pantry for a quick treat.
With just a few minutes of prep, you can set the slices in the dehydrator and let time do the work. The result is a simple, whole-food snack that feels like a treat but is made with just one ingredient.
Why You’ll Love This Recipe
Naturally Sweet: No added sugar. The natural sugars concentrate as the watermelon dries, creating an intense, candy-like flavor.
Lightweight & Portable: Perfect for camping, hiking, or road trips.
Simple & Whole-Food Based: Just fresh watermelon, with an optional sprinkle of flaky sea salt.
Dietitian-Approved: Watermelon is hydrating and full of antioxidants like lycopene and vitamin C.
Peak Summer Flavor: Watermelon is at its best in the summer months when it is ripe, sweet, and refreshing. Drying it captures that peak-season flavor so I can enjoy it long after watermelon season ends.
Easy Snack: This its a healthy treat and a healthy alternative to many processed food snacks.
What You’ll Need
Equipment
Sharp Knife & Cutting Board: For slicing the watermelon.
Food Dehydrator: I use the NESCO Garden Master Pro, but any dehydrator will work.
Parchment Paper: Helps prevent sticking.
Airtight Storage: Use a resealable bag or airtight container.
Oxygen Absorbers: To help keep this healthy snack fresh.
Ingredients
Watermelon: Seedless watermelon works best. Choose a ripe, sweet, juice watermelon for the best flavor. I like to purchase mine when the farmers markets are bursting with fresh melon but you can also use watermelon from your local grocery store! Optional: Flaky Sea Salt: A sprinkle enhances the natural sweetness and brings out the flavor of this “watermelon candy”.
How to Dehydrate Watermelon
1. Prep the Watermelon
Cut the watermelon in half, then slice it into long strips that are ¼-inch thick. Remove the rind from your thin strips.
Strips work well, but you can also cut thicker slices like triangles or cubes.
Tip: To reduce food waste, save the watermelon rind for pickled watermelon rinds or add them to your compost.
2. Load the Dehydrator
Pat the watermelon slices dry with a paper towel to remove excess moisture.
Arrange them on the dehydrator trays in a single layer, without overlapping.
Set the dehydrator to 125-135°F and let it run for 12-24 hours until the watermelon is pliable but not sticky.
NOTE: Dehydrating time for dehydrated foods depends on several factors, including the water content of the food, the humidity in your environment, and the efficiency of your dehydrator.
For watermelon, thicker slices or especially juicy watermelon may take longer to dry, while drier climates can speed up the process. For best results, after 12hours check for doneness by looking for a chewy, fruit-leather-like texture that is pliable but not sticky. If the pieces feel too soft, continue dehydrating in 1- to 3-hour increments until they reach doneness.
3. Cool & Store
Let the dried watermelon sit in the dehydrator for 2-3 hours to cool completely.
Place the slices on parchment paper, not overlapping then roll them up, and store them in a zip-top bag or airtight container. The watermelon may stick together if it is overlapping.
Keep in a cool, dry place away from direct sunlight.
Long Term Storage Tip: Properly dried watermelon and other homemade dried fruit can last for several months when stored in an airtight container with one oxygen absorber.
Dietitian Q&A
Is dehydrated watermelon a healthy snack?
Yes, like other dehydrated fruit, it is naturally sweet and free from added sugars. It provides electrolytes, antioxidants, and fiber, making it a great alternative to processed snacks. This dehydrated sweet watermelon is like a healthy candy!
What can you use dehydrated watermelon for?
A trail-friendly snack for hiking, camping, and backpacking A candy alternative for kids and adults A mix-in for granola, oatmeal, or homemade trail mix A topping for yogurt bowls or smoothie bowls
Is dehydrated watermelon chewy?
Yes. It has a fruit-leather-like texture that is flexible but not sticky.
Final Thoughts
Dehydrated watermelon is one of the easiest homemade snacks. It has no added sugar, no preservatives, and just one ingredient. Whether you are packing for a trip or looking for a naturally sweet snack to keep at home, this watermelon jerky is a great option.
Have you tried dehydrating fruit before? What is your favorite dehydrated snack?
Enjoy This Recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
