You will LOVE this Smashed Potato Recipe!

We eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making a crispy smashed version using smaller gold potatoes!

These smashed potatoes are perfectly crispy on the edges, and soft on the inside. They make for an amazing side dish with your favorite protein. They would pair so well with this perfectly roasted chicken, or this sheet pan honey garlic chicken & veggies!

Ingredients You’ll Need

This recipe could not be any easier, and it only requires a few very simple ingredients! You can get creative with the different dips to serve them with, but I promise you that this is THE BEST sour cream and chive dip you will ever eat! You can either serve it on the side, or drizzle it on top!

• Small to medium potatoes – Yukon golds are my favorites for this recipe, but you can use any type of smaller sized potato
• Olive Oil Cooking Spray – I don’t like to drizzle too much oil on top of these when baking, I find that they don’t get as crispy. So I like to lightly spray them with a cooking spray (preferably olive oil or avocado oil)
• Flaky salt – I love to use with flaky salt or kosher salt for these because potatoes LOVE salt! They absorb it so well and the texture is much better with flakier salt.
• Sour Cream – I used a lactose free version, but you can use any good quality thick sour cream.
• Fresh Chives – Finely chop your chives for an even texture throughout the dip, the flavor of the chives will really make a huge difference!
• Garlic Powder – You can also use fresh garlic for this, but I prefer the garlic powder. It is less chopping, and doesn’t overpower with too much garlic flavor.
• Salt – Again, I like to use kosher salt for this.
• Black Pepper – The black pepper is a great compliment to the salt and chives.
• Lemon Juice – The lemon juice is essential here because it really brightens up the dip and adds SO much flavor, without being overpowering.

How to Make Crispy Smashed Potatoes

Step 1 – BOIL THE POTATOES

Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.

Step 2 – MAKE THE DIP

While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.

Step 3 – SMASH THE POTATOES

Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.

Step 4 – BAKE UNTIL CRISPY

Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.

Step 5 – SERVE!

Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

What to Serve with Smashed Potatoes

These delicious little crispy potatoes would go perfectly with your favorite protein recipe! I suggest my Chicken Satay with Thai Coconut Sauce, Sheet Pan Salmon and Green Beans, or my Crispy Baked Chicken Wings for game day!

Storage Tips

Smashed potatoes are best served immediately because they will be the most crispy when they are right out of the oven. But if you make them ahead of time, or have leftovers, then you can store them in an airtight container for 3-4 days.

To reheat: I would reheat them in the oven to bring back some of the crispy texture. The microwave will make them soggy. Just place them in an even layer on a baking sheet and bake them at 400 degrees for about 10 minutes, until heated through.

Tips for the Crispiest Potatoes

• You need a very hot oven to get crispy potatoes! Make sure that your oven is all the way preheated before you put the potatoes in.
• Don’t boil your potatoes too long, you don’t want them to completely fall apart and be mushy when you smash them. You just want them to be soft.
• When you drain the potatoes after boiling, make sure you let them sit for a few minutes to dry. Excess moisture will prevent them from getting crispy in the oven.
• Make sure you give the potatoes room on the baking sheet when you roast them. Don’t let them overlap because they will just steam and not get crispy.

These are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp! They are not only a beautiful dish to serve your family, but they are absolutely delicious!

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Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Ingredients

• 1½ lbs small yukon gold potatoes (or any type of smaller sized potato)
• 1/2 tsp kosher salt
• olive oil cooking spray

Sour Cream & Chive Dip

• 1 cup sour cream (I used a lactose free version)
• 1/2 cup fresh chives finely chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

• BOIL THE POTATOES – Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
• MAKE THE DIP – While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
• SMASH THE POTATOES – Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
• BAKE UNTIL CRISPY – Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
• SERVE – Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

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Leave a 5-star rating in the comments below!

The post Smashed Potatoes with Sour Cream & Chive Dip appeared first on The Wheatless Kitchen.

The BEST Green Bean Potato Salad

This is one of those recipes that works year round, and is perfect for any season. It works for picnics (because it is mayo-free), holiday menus, and potlucks. 

This easy salad only requires a few simple ingredients, and is packed with so much flavor! Combining crispy roasted potatoes and green beans with a tangy dijon vinaigrette is always a hit! 

It can be served alone, as a side dish, or as a well-rounded meal with grilled chicken, fish, or any protein of your choice. 

Simple Dijon Vinaigrette

This simple and DELICIOUS vinaigrette is bursting with flavor and so easy to throw together. All you need to do is throw the ingredients in a jar and give it a shake! It is made by combining olive oil, dijon mustard, red wine vinegar, salt, and pepper. I love using the grainy kind of dijon mustard, but any kind works! 

Recipes Perfect for Picnics and Potlucks

This potato salad is so perfect for picnics and potlucks because it holds up well at room temperature. It has a mayo-less dressing, so you don’t have to worry about keeping it cold. Here are a few more recipes that could work for these kinds of gatherings:

• Paleo Herb Dinner Rolls
• Homemade Hummus & GF Flatbread
• Tomato & White Bean Panzanella Salad
• Chopped Kale Salad with Grapes, Almonds & Dates

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Green Bean Potato Salad

Servings 4

Ingredients

• 3 cups chopped yukon gold potatoes
• 3 cup green beans , ends trimmed
• 2 cloves garlic , finely chopped
• 2 tbsp extra virgin olive oil
• pinch of salt and pepper

Dijon Vinaigrette

• 1/4 cup extra virgin olive oil
• 3 tbsp dijon mustard
• 2 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 400 degrees. Place the chopped potatoes on a large baking sheet, then toss with one tbsp of olive oil and a pinch of salt and pepper until all of the potatoes are coated. Roast the potatoes for about 30 minutes, until they are lightly golden and slightly crispy.
• While the potatoes are cooking, place the green beans on another large baking sheet. Toss with one tbsp of olive oil, the garlic cloves, and a pinch of salt and pepper until all of the green beans are coated. Roast for about 20 minutes, until just starting to turn brown and slightly soft.
• Once the potatoes and green beans are roasted, transfer them to a large serving bowl.
• Mix together the vinaigrette: Combine all of the vinaigrette ingredients in a jar with a tight fitting lid, and shake it to combine. Then pour the vinaigrette onto the potatoes and green beans. Toss to combine, making sure everything is evenly coated.
• You can eat this salad, warm, at room temperature, or cold.

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Why You’ll Love This Creamy White Bean Dip

It is surprisingly easy to make your own homemade dips rather than always going with the store-bought versions, and not to mention cheaper! You are able to control the quality of ingredients, and it is usually easier on your wallet. It only takes 2 minutes to throw the ingredients for this creamy dip into the food processor, and you have yourself a delicious, healthy snack or appetizer.

White beans provide a good amount of fiber and protein, and the goat cheese adds that delicious tangy flavor that kicks the whole dish up a notch and makes it more interesting. This dip has been a go-to of mine when I’m doing meal prep on Sundays because it lasts all week and is the perfect afternoon snack to go alongside crackers and chopped veggies. You can also use it as a spread in sandwiches and wraps, it is insanely good and adds SO much flavor!

Ingredients for this White Bean & Goat Cheese Dip

• White Beans (also known as cannellini beans) – they are so creamy and versatile, and don’t have a strong flavor so they pair well with the goat cheese
• Crumbly Goat Cheese – even my goat cheese hating friend loves this dip! The goat cheese comes through more subtly than it would if you ate it on its own. It gives the dip a nice tangy flavor without being overpowering.
• Extra Virgin Olive Oil – a good quality olive oil gives so much earthy flavor to this dip and yields an even creamier texture
• Garlic Powder – I like to use garlic powder for this dip instead of fresh garlic cloves. It gives it that garlic flavor without taking over
• Salt & Black Pepper – staples in any dip! You don’t want to go overboard with the salt because the goat cheese has salt in it too

White Bean Dip Recipe Variations

I love the simplicity of this dip, but it is equally as amazing with a few fun variations! Here are a few things you can do to jazz it up even more…

• Add herbs! – You can add basil or parsley (or a mix of both!) to add tons of fresh flavor
• Sun-Dried Tomatoes – you can either blend them into the mix, or just add them on top for dipping
• Roasted Red Peppers – you can get these in a jar and they are amazing, you can blend these right into the dip
• Tahini – if you wanted to make the dip vegan, you can replace the goat cheese with creamy tahini, this will give it more of a hummus vibe

How to Serve White Bean Dip

• Crudite platter – you can easily serve this with sliced or chopped vegetables for a healthy appetizer
• Gluten-Free Pita Chips – The crunchy chips and creamy dip go perfectly togeter
• On a Baguette – you can use it as a spread right on top of a gluten-free baguette (sort of like a bruschetta)
• Sandwiches – you can use it as a spread or condiment on any type of sandwich, it will add so much flavor!
• Add it to a salad – you can add a dollop of it on top of any salad or grain bowl for extra protein and creamy texture

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Creamy White Bean & Goat Cheese Dip

Ingredients

• 1 (15oz) can white beans , drained and rinsed
• ½ cup goat cheese
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp extra virgin olive oil

Instructions

• Add all ingredients to a food processor or high speed blender and blend until smooth and combined. 
• Transfer to a bowl (refrigerate if you want to serve it chilled) and serve with veggies and crackers.

Looking for more appetizer recipes?

• Gluten-Free Flatbread with Homemade Hummus
• Vegan Spinach & Artichoke Dip
• Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
• Roasted Garden Salsa

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The post Creamy White Bean Dip (with goat cheese) appeared first on The Wheatless Kitchen.

This is probably a top 3 go-to salad in our house. We love it so much, and we eat it all the time. The homemade vegan caesar dressing comes together so quickly (it’s optional to soak the cashews), and keeps really well in the fridge.

Let’s start with the dressing, because it’s the star of the show!

Homemade Vegan Caesar Dressing

You only need a few ingredients for this creamy dressing, and it comes together in 5 minutes! I like to soak the cashews for a few hours because it softens them and yields an extra creamy dressing, but that is totally optional. It works perfectly if you don’t have time to soak them!

• raw cashews – the cashews give the dressing a perfectly creamy consistency, and they add some protein to the meal
• extra virgin olive oil – you could also use avocado oil
• dijon mustard – dijon gives it that little tanginess that you usually find in caesar dressings
• lemon juice – lemons give it acidity to brighten it up
• garlic powder – you can also use a clove of fresh garlic instead, but you definitely need garlic in caesar
• gluten-free soy sauce – this gives it a different kind of salty/umami flavor that you can’t quite put your finger on
• salt & pepper – can’t live without these!
• water – to thin it out a bit

How to Make Vegan Caesar Kale Salad

I decided to go with kale for the majority of the greens in this salad, along with a small amount of spinach. I’ve always thought that romaine has a tendency to get a little soggy when it has been sitting in the dressing for a few minutes, and I figured kale would stand up to it without wilting too much. It keeps that great crunch, and is hearty enough to handle the dressing.

• Blend all of the caesar dressing ingredients in a high-powered blender until it is smooth and creamy.
• Prep your kale and spinach by removing the kale stems, tear or chop the leaves, and combine the kale and spinach in a large serving bowl.
• Drain and rinse your chickpeas and spread them out in an even layer on a large baking sheet. Toss them with a couple tablespoons of olive oil, salt, pepper, garlic powder, and paprika. Roast at 400 degrees for 20-25 minutes until they are brown and crispy.
• When you are ready to serve, pour all of the dressing over the greens. Use either your hands or a wooden spoon to toss the greens until they are evenly coated with the dressing. Top with your roasted chickpeas, and serve!

I topped the whole salad with super crispy roasted chickpeas because I wanted the vibes of traditional croutons that normally come on top of a caesar salad. It is the perfect addition and adds SO much amazing texture and crunch! They also add plant-based protein and fiber to the meal, which will help you stay satiated for longer.

Now just top it with a healthy sprinkle of my vegan parm, and you’re set! The perfect summer salad, If I do say so myself.

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Vegan Caesar Kale Salad & Roasted Chickpeas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 bunch of kale , stems removed and roughly chopped
• 3 cups spinach , roughly chopped
• 2 (15oz) cans of chickpeas , drained and rinsed
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp paprika

Vegan Caesar Dressing

• 1/2 cup raw cashews (optional to soak in water for a few hours)
• 1/4 cup water
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 2 tsp dijon mustard
• 1/2 tsp garlic powder
• 1 tbsp gluten-free soy sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 400 degrees. Toss the chickpeas with the olive oil, salt, pepper, garlic powder and paprika. Spread them out in an even layer on a large baking sheet and roast for 20-25 minutes, until golden brown and crispy.
• While the chickpeas are roasting, make the dressing. Drain the soaking water from the cashews (if you soaked them), then add all of the dressing ingredients to a blender. Blend until smooth and creamy, you may have to scrape the sides halfway through.
• When the chickpeas come out of the oven, set them aside to cool for a few minutes.
• To assemble the salad, add the prepped kale and spinach to a large serving bowl. Carefully pour the dressing over the greens and toss to combine, making sure that all of the greens are coated. Top with the chickpeas, serve and enjoy!

Looking for more salad recipes?

• Strawberry, Quinoa & Arugula Salad
• Moroccan Roasted Chickpea Salad
• Warm Brussels Sprouts Chopped Salad with Oranges & Grilled Chicken
• Ginger Sesame Chickpea Chopped Salad
• Chopped Kale Salad with Grapes, Almonds & Dates

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The post Vegan Caesar Kale Salad & Roasted Chickpeas appeared first on The Wheatless Kitchen.

I love a good spring roll at any type of Thai restaurant! You always get some type of delicious dipping sauce, which of course is the best part. And the fresh crunchy vegetables are always a great start to a meal.

Making your own spring rolls is actually pretty simple, you just need a little bit of patience to get everything prepped. I will warn you though, rice paper can take some getting used to. At least for me, it did. It took me at least 2 spring rolls to finally get the rice paper to cooperate and stop sticking to itself. But once you get the hang of it, it’s smooth sailing.

I had to go with the classic combo or carrots, bell peppers, cucumber, romaine leaves, and avocado. SO MUCH CRUNCH, and the creamy avocado is definitely a must for these!

But let’s talk about the sauce, because we all know that’s the real star here. I could practically drink this spicy peanut dipping sauce, its THAT GOOD. I love to put it on salads, stir-frys, any type of veggie or rice dish, and even marinate chicken in it.

It has a creamy peanut butter base, and then your usual suspects like sesame oil, tamari for saltiness, rice vinegar and lime for acidity, and honey to sweeten it just a bit. And you can definitely control the heat level on this too. If you don’t want it spicy at all, just leave out the red pepper flakes, and if you do, adjust it to your desired spice level.

You are going to love this easy appetizer or light snack. It is perfect to serve at a dinner party because it tends to really impress.

Looking for more appetizer recipes?

• Gluten-Free Flatbread with Homemade Hummus
• Vegan Spinach & Artichoke Dip
• Roasted Garden Salsa

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Vegetable Spring Rolls with Spicy Peanut Dipping Sauce

Servings 12 rolls

Ingredients

• 12 pieces of rice paper
• 3 carrots , thinly sliced into matchsticks
• 1 english cucumber , thinly sliced into matchsticks
• 1 bell pepper , thinly sliced into matchsticks
• 4-5 romaine lettuce leaves , torn into pieces
• 1/2 cup cilantro
• 1 large avocado , thinly sliced

Spicy Peanut Dipping Sauce

• 1/3 cup creamy peanut butter
• 1/4 cup water
• 1 tsp sesame oil
• 3 tbsp tamari (GF soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp black pepper
• 1/2-1 tsp red pepper flakes (omit if you don't want any spice)

Instructions

• Add all of the peanut sauce ingredients to a blender and blend for 30 seconds, until it is smooth and creamy. Transfer to a small bowl and set it in the fridge while you make the spring rolls.
• You are going to make an assembly line for the spring rolls. Have a bowl of warm water ready to dip the rice paper in. Then set out all of your sliced veggies to be able to grab them easily.
• Time to make the spring rolls. Take one of the pieces of rice paper and dip it into the warm water for 20-30 seconds, until it softens up completely. Place the wet paper on a cutting board, make sure you lie it out completely flat.
• Next, take a couple of pieces of each of the veggies: carrots, cucumbers, peppers, avocado, romaine, cilantro. Layer the veggie slices on top of each other, toward the bottom edge of the rice paper.
• To roll, use your fingers to hold the veggies in place as you gently (but tightly) roll the paper over the veggies. Keep rolling until you get to the middle, then fold over each end, and roll the rest of the way. Continue these steps with the rest of the rolls.
• Once rolled, set them in the fridge to chill for at least 15 minutes before serving.
• When ready to serve, you can cut them in half, leave them whole, or even cut them into 1-2 inch pieces. Serve with the dipping sauce and enjoy!

The post Vegetable Spring Rolls with Spicy Peanut Dipping Sauce appeared first on The Wheatless Kitchen.

Everything is tossed in a zesty ginger soy dressing made with gluten-free soy sauce and ginger. It’s a simple, nourishing salad that comes together quickly and is perfect for healthy lunches, easy dinners, or meal prep for the week.

Chopped salads are the BEST kind of salads…

I love a good chopped salad. I don’t know what it is, but I love that everything is bite sized and can be tossed together so easily. There are no giant pieces of lettuce that are bigger than your face and hard to fit on a fork. You could actually eat this salad with a spoon if you wanted.

But that might be a little weird, so maybe not.

Ingredients You’ll Need

• CHICKPEAS – this salad is kept vegetarian by using chickpeas as the protein source, just roast them until they are nice and crispy. They are a perfect alternative to croutons!
• CABBAGE – this gives the salad extra crunch, and I need my salads to be crunchy! Cabbage always pairs so well with soy dressings too, in my opinion.
• ROMAINE – leafy greens add tons of nutrients to any meal, and it mixes up the texture with the cabbage too
• CUCUMBERS & TOMATOES – two staple ingredients in any salad, right?
• SWEET BELL PEPPER – for more crunch and a bit of sweetness
• CHARRED CORN – I used frozen corn because it is easily available, and you can just char it right in your skillet. This step adds SO much flavor to the salad!
• AVOCADO – you always need that extra creaminess on top!
• GINGER SOY DRESSING – this dressing has some Asian flavors in it from the gluten-free soy sauce, ginger, and garlic. It is one of my favorites!

This crunchy salad is not only beautiful because you’ve got a rainbow of colors in there, but it is SO nutritious. You’ve got tons of phytonutrients from a variety of different plant foods, varying textures, plant-based protein, and a super flavorful dressing.

A salad that travels well!

It is perfect for the spring and summer months of the year because it is cold and refreshing, and it travels well! You can make it ahead of time, keep the dressing separate, and pack up your salad for a picnic. It is also perfect for meal prep, so this may be your new favorite make ahead lunch! It will stay super crunchy as long as you keep the dressing on the side until you are ready to eat it.

Looking for more salad recipes?

• Thai Peanut Cabbage Salad
• Warm Zucchini & Corn Salad
• Vegan Caesar Kale Salad
• Wild Rice Salad with Pecans & Golden Raisins
• Moroccan Roasted Chickpea Salad

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Chickpea Chopped Salad with Ginger Soy Dressing

This Chickpea Chopped Salad with Ginger Soy Dressing is fresh, crunchy, and packed with bold flavor. Crisp cabbage and romaine lettuce create the perfect base, while bell pepper, cucumber, and juicy tomatoes add color and texture in every bite. Protein-rich chickpeas make this salad satisfying enough for a light meal, while still feeling bright and refreshing.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1/2 head green cabbage
• 1/2 head romain lettuce
• 1/2 large english cucumber
• 3/4 cup cherry tomatoes
• 1 green bell pepper
• 1 cup frozen corn
• 1/3 cup parsley , finely chopped
• 1 large avocado

For the Chickpeas

• 2 (15oz) cans chickpeas , drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• pinch of salt and pepper

Dressing

• 1/4 cup extra virgin olive oil
• 1 tsp sesame oil
• 1/4 cup gluten-free soy sauce (or coconut aminos)
• 1 tbsp honey (or maple syrup to keep it vegan)
• 1/2 tsp ground ginger
• pinch of black pepper

Instructions

• Preheat the oven to 400 degrees. Place the chickpeas on a large baking sheet, and drizzle with the olive oil and sesame oil. Then season with the ginger, garlic, salt, and pepper. Toss everything together to make sure that the chickpeas are coated.
• Bake for 30 minutes, until golden brown and crunchy. You may need to check them half way and shake the pan to move them around a bit.
• Prep the veggies by getting everything chopped. You are going to chop the cabbage, romaine, cucumber, and bell pepper into similar sized pieces. Add everything to a large mixing bowl, along with the halved tomatoes and chopped parsley. Set aside in the fridge to keep it cold.
• While the chickpeas are still cooking, you are going to prepare the corn. Preheat a skillet over medium heat. Add a tsp of olive oil, then add the frozen corn. Saute, stirring frequently for 2-3 minutes. Once the corn has warmed up, let it sit for at least 1-2 minutes at a time so that the corn has a chance to get char marks on it. Only stir it occasionally, for another few minutes. Once the corn has some black marks on it, remove it from the skillet and let it cool.
• Once the chickpeas are done roasting, take them out of the oven and let them cool slightly.
• To make the dressing, combine all of the dressing ingredients in a jar with a tight fitting lid. Give it a good shake for at least 30 seconds, and set aside.
• When you are ready to assemble the salad, add the corn and chickpeas to the chopped veggies. Then drizzle your desired amount of the dressing, and give everything a good toss. You want to make sure everything is coated with the dressing.
• When ready to serve, top with diced avocado.

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Chickpea Chopped Salad with Ginger Soy Dressing appeared first on The Wheatless Kitchen.

I love a good appetizer when I’m having friends and family over for dinner. It keeps everyone happy and entertained while I’m still trying to finish the main dishes. This flatbread is so perfect for a dinner party because it only requires a few ingredients, one bowl, and a hot skillet.

If you are a person with celiac disease or gluten intolerance, then I’m willing to bet that you have a few different types of flours in your pantry. Gluten-free recipes can be tricky sometimes, and they can require many different types of flours that you might not use daily. So I’m going to help you use up that brown rice flour that has most likely been sitting for a while.

INGREDIENTS IN GLUTEN-FREE FLATBREAD ->

• brown rice flour
• oat flour (you can make your own in a food processor)
• ground flaxseed
• salt
• water

That’s it! It’s so easy, you can whip it up in not time.

And you can’t have flatbread without hummus, am I right?! After making this deliciously simple homemade hummus, I’m not sure I’ll ever go back to store-bought hummus. It is just too easy to make yourself, and not to mention FRESH.

I just went with a very traditional hummus, nothing fancy. No crazy flavors (although, there’s nothing wrong with fun flavors), I just wanted to keep this simple. You probably have everything you need for homemade hummus right in your pantry.

In my opinion, the key to a really amazing homemade hummus is to let the food processor REALLY work for you. Let it blend for a little longer than you think you need to because it makes the texture extra smooth and creamy.

I think this flatbread and hummus combo is going to be a classic at all of my dinner parties in the future, it is always a crowd pleaser!

Looking for more appetizer recipes?

• Vegan Spinach & Artichoke Dip
• Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
• Spicy Baked Kale Chips
• Spinach & Goat Cheese Stuffed Portobellos

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Gluten-Free Flatbread with Homemade Hummus

Ingredients

Flatbread

• 1⅓ cups oat flour *see notes
• ⅔ cup brown rice flour
• 1 tbsp ground flaxseed
• 1 tsp salt
• 6 oz warm water

Hummus

• 2 (15oz) cans chickpeas (drained and rinsed)
• ⅓ cup tahini
• ½ tsp salt
• ¼ tsp garlic powder
• ½ cup extra virgin olive oil
• paprika to sprinkle on top (optional)

Instructions

• Start by blending the oats in a food processor for 30-60 seconds, until they turn into oat flour. Transfer to a large mixing bowl.
• In the mixing bowl, combine the oats, rice flour, ground flaxseed, and salt. Whisk to combine. Slowly pour in the water, whisking as you go. When it starts to thicken up, use your hands to knead the dough until it is completely formed.
• At this point, it should be only slightly wet. It should slightly stick to your hands, but not leave behind wet dough on your palms. If too dry, add 1 tbsp of water at a time until it comes to the consistency of bread dough. 
• Flour a flat surface with rice flour to use when rolling the dough. Knead the dough with your hands a few times on the floured surface. Tear off golf ball size pieces and roll it between your palms to make a ball. Flour your rolling pin, and gently roll out the ball with your rolling pin. You can roll them into long oval shapes, or keep turning the dough 90 degrees when you are rolling to form more of a circle. 
• Heat a large pan or skillet over medium heat and spray with cooking spray.  Re-spray lightly before cooking each flatbread.
• Once hot, transfer the dough carefully to the skillet. Cook for about 1-2 minutes on each side, until lightly browned and charred in some spots. You will know it is time to flip when the dough doesn't stick to the pan when you try to flip it.
• Cool slightly on a wire rack and repeat until all dough is cooked.
• For the hummus, add the chickpeas, tahini, salt and garlic powder to a food processor and blend for about 20 seconds, until everything comes together. 
• Then, while the processor is still running, stream in the olive oil until it comes to the consistency that you like. Use less if you like a thicker hummus, more if you like it creamier. You may need to stop the processor and scrape down the sides halfway through.
• The key to a creamy hummus is to let it blend for at least a minute. When done, transfer to a bowl and serve with the flatbread.

Notes

• no need to buy special oat flour, you can grind whole oats in a food processor to make flour

The post Gluten-Free Flatbread with Homemade Hummus appeared first on The Wheatless Kitchen.

Spinach & Artichoke dip was always a crowd favorite when I was growing up. I think all of that gooey creamy cheese just masked the vegetables that I probably wouldn’t have eaten much of when I was a kid. And this recipe is very reminiscent of the traditional spinach dip I loved so much!

Making a big platter of dips, crackers, bread, and veggies is always a crowd-pleaser. Whether it is for game day, a dinner party, or just for a special snack time treat, everyone loves dips!

I like to think of this recipe as a healthier version of the one we all love. I was able to make it super creamy with cashews to replace the cheese. Cashews are my new best friend when it comes to creamy vegan dishes. They work beautifully in this creamy dip, and give it a similar consistency to the real thing. You can use cashews for everything from nacho cheese, to cheesecakes, and even vegan parmesan.

This recipe requires very few ingredients, and comes together quickly, just like an appetizer should! All you need is a blender and a dish to bake it in, and you’re set. I used frozen spinach for this recipe, but feel free to use fresh if that’s what you have on hand.

A really important thing to note is to make sure you squeeze out as much water as you can if you are using frozen spinach. This makes a huge difference in the texture of the dip! You want your dip to be creamy, not watered down.

I hope you love this dip as much as I do! It’s creamy, cheesy, filled with vegetables, savory, and perfect with your favorite gluten-free baguette!

Looking for more dips and appetizers?

• Creamy White Bean & Goat Cheese Dip
• Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
• Spicy Baked Kale Chips
• Quinoa Sausage Balls
• Roasted Garden Salsa

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Vegan Spinach & Artichoke Dip

Ingredients

• ¾ cup raw cashews soaked in water for at least an hour
• 1 cup artichoke hearts , drained and rinsed
• 3 cups frozen spinach , thawed
• ¾ cup unsweetened non-dairy milk
• 3 tbsp fresh squeezed lemon juice
• 1 tbsp dijon mustard
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat the oven to 400 degrees.
• Drain the cashews from the soaking water. In a blender, combine the cashews, milk, lemon juice, mustard, salt, pepper and garlic powder. Blend until very smooth. 
• After you have thawed the spinach, make sure you get as much water as you can out of it by squeezing it in a dish towel. Add the spinach and artichokes to the blender, and only pulse a few times. You want to keep some of the chunky texture of the artichokes, so don't blend it until smooth. 
• Transfer the mixture to a baking dish that is sprayed with non-stick spray. Sprinkle the vegan parmesan on top, and bake for 25 minutes. Then for the last 5 minutes, turn on the broiler to brown the top. (keep an eye on it when broiling because it can burn fast)
• Serve warm with gluten-free bread, crackers, or veggies.

The post Vegan Spinach & Artichoke Dip appeared first on The Wheatless Kitchen.

Different variations of rice and bean dishes are pretty much a staple in our house. I cook with them almost daily, whether it be in stuffed peppers like these, in salads, stir-frys, soup, or chili. You name it, there is a good chance that there is either rice or some type of beans in what I’m cooking.

I went with my favorite Mexican flavor in these by using black beans and lots of chili powder and cumin. These spices bring the smoky flavors, and go perfectly with poblano peppers.

Poblanos are normally known as a mild pepper, and they aren’t nearly as spicy as jalapeno peppers. But every once in a while, you may get one that has a little extra kick to it, like I did with this particular batch. For some reason, a couple of these took me by surprise by how much spice they had!

Normally though, poblanos are a little more chill, and are perfect for stuffing all of your favorite things.

How to make the Chipotle Avocado Cream Sauce ->

This sauce is good on pretty much everything! I love it on top of these stuffed peppers because it provides some creaminess, a different texture, as well as a little kick from the chipotle. You have to have avocado of some kind when having Mexican food, so let’s make it into a sauce!

You can easily use your food processor or blender for this, but I wanted to do less dishes so I just used a fork and mashed it by hand. It came out perfectly! Your main ingredients are the avocado, a little bit of yogurt for tang, cilantro for that fresh flavor, lime for acidity, and some chipotle in adobo to give it some smoky flavor.

This is such an easy and relatively quick dinner idea. You can serve it alongside roasted chicken if you don’t want to keep it vegetarian, or even with a big salad!

Looking for more dinner ideas?

• Costa Rican Cosado
• Slow Cooker Turkey Sweet Potato Chili
• Spatchcock Chicken with Potatoes & Onions
• Turkey Quinoa Meatballs
• Warm Brussels Sprouts Salad with Oranges & Grilled Chicken

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Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce

Servings 4

Ingredients

• 4 poblano peppers
• ½ cup uncooked brown rice
• 1 cup water or broth
• 1 (15oz) can black beans , rinsed and drained
• 1 (15oz) can diced tomatoes
• 2 green onions , thinly chopped
• 2 tsp chili powder
• 1 tsp cumin
• 2-3 garlic cloves , finely chopped
• pinch of salt and pepper

Avocado Cream Sauce

• 2 large avocados
• ¼ cup plain unsweetened dairy-free yogurt *see notes
• juice of 1 lime
• ¼ tsp garlic powder
• 1 tbsp chipotle in adobo , chopped
• ¼ cup finely chopped cilantro
• pinch of salt

Instructions

• In a saucepan, combine rice with 1 cup of water and a pinch of salt and pepper. Cover and bring to a boil. Once boiling, turn heat down to low and let simmer for about 45 minutes. When all of the water is absorbed, fluff it with a fork and set aside. 
• Preheat oven to 350 degrees. 
• In a large bowl, combine the cooked rice, beans, tomatoes, onions, cumin, chili powder and garlic. Stir to combine.
• To prep the poblanos, cut the ends off and then carefully cut them lengthwise to separate in half. Remove the seeds and carefully spoon the rice mixture into the poblanos until they are completely full. 
• Place the stuffed poblanos on a baking sheet and bake for about 35-40 minutes, until the poblanos are soft.
• In the meantime, make the sauce by combining all of the sauce ingredients in a bowl and mash with a fork until smooth. You could also do this in a food processor.
• When ready to serve, plate the poblanos and top with the avocado sauce.

Notes

*you could also use dairy-free sour cream instead of yogurt

The post Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce appeared first on The Wheatless Kitchen.

I have a hard time even calling this a recipe, because it is THAT simple! Cranberry sauce really is one of the easiest traditional Thanksgiving dishes, in my opinion. I have never understood why someone would buy the weird jellied, overly sweet, canned version. That stuff grosses me out, is it even real cranberries? Who knows…

Cranberry sauce was always a staple at our Thanksgiving dinner growing up. It is my grandpa’s all-time favorite side dish, so my grandma always made sure he had some every year. Her recipe is a little bit different than mine because it calls for copious amounts of white sugar.

Copious amounts…

This recipe is naturally sweetened with honey (you could also use pure maple syrup!), it has fresh orange juice and orange zest for that nice citrus kick, and a few dashes of cinnamon and nutmeg for the warm spice that we all want for the holidays.

It’s so simple… just dump all of the ingredients into a pot, stir, and let it simmer for 15-20 minutes. And BOOM, cranberry sauce that actually looks like sauce, not shaped like a can.

And after the big Thanksgiving dinner, you can get creative with your cranberry sauce with those leftovers! You can eat it on a turkey sandwich (duh), on top of oatmeal, in a yogurt bowl, on a sweet potato, on top of pancakes, at the list goes on!

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Healthy Homemade Cranberry Sauce

This Healthy Homemade Cranberry Sauce only requires 6 ingredients, is ready in 15 minutes and is naturally sweetened! Orange juice and zest gives it a nice citrus kick, and cinnamon and nutmeg provide that warm spice that is perfect for a holiday side dish.

Ingredients

• 16 oz whole cranberries
• ⅔ cup honey (or maple syrup)
• ½ cup orange juice
• zest from 1 orange
• ½ tsp cinnamon
• ¼ tsp nutmeg
• pinch of salt

Instructions

• Combine all of the ingredients in a saucepan over medium-high heat. Give it a stir to evenly combine, then let the mixture come to a low boil.
• Once boiling, turn the heat down to low, cover with a lid, and let it simmer for 15-20 minutes.
• Use a wooden spoon to stir every few minutes to prevent the honey from burning.
• The cranberries will start to burst, and the sauce will thicken as it simmers.
• Remove from the heat, and transfer to a bowl. Let it cool for a few minutes before serving.

Looking for more cranberry recipes?

• [Grain-Free] Cranberry Orange Bread
• [Gluten-Free] Cranberry Lemon Cookies
• Cranberry Coconut Quinoa Porridge
• Cranberry Coconut Protein Balls

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The post Healthy Homemade Cranberry Sauce appeared first on The Wheatless Kitchen.