Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach

This is a tasty, warm salad that we enjoyed right after harvesting the first potatoes of the year. It would be lovely any time. It’s warm, hearty and filling.

Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach

Serving Size: 4

Ingredients:

for the salad:

• 1 pound potatoes, cut in ½ inch pieces
• 2 tablespoons olive oil, divided
• 1 (15 ounce) can chickpeas, drained and patted dry
• 2 tablespoons taco seasonings
• 6 ounces baby leaf spinach, washed and spun dry

for the vinaigrette:

• ¼ cup olive oil
• ¼ cup white balsamic or white wine vinegar
• 2 teaspoons vegetable bouillon powder
• ¼ teaspoon dry mustard powder
• 1-2 tablespoons or to taste rice or agave syrup

Directions:

1. Preheat the oven to 425°F or 218°C
2. Wash the potatoes, and cut into ½ inch pieces.
3. Place in a bowl and drizzle 1 tablespoon of olive oil over and mix well to cover all the parts of the potatoes.
4. Place the oiled potatoes on ½ a parchment lined baking sheet or in an ovenproof casserole dish.
5. Drain the can of chickpeas, pat the chickpeas dry using a paper towel.
6. Drizzle 1 tablespoon olive oil and mix well.
7. Dust the chickpeas with the taco seasonings and mix well.
8. Place the spicy chickpeas on the other half of the baking sheet or in a 2nd casserole dish and place all in the oven to roast for 20-25 minutes or until crispy brown.
9. While the potatoes and chickpeas are roasting, wash the spinach well and spin dry. Remove any big stems.
10. Mix the vinaigrette ingredients well in a carafe to make the dressing.
11. When the potatoes and chickpeas are done, remove from the oven.
12. Place in a large serving bowl or on individual salad plates.
13. Add the spinach which will slightly wilt from the heat of the potatoes and chickpeas.
14. Add the dressing, or make the carafe available at the table for individual use.
15. Enjoy the salad warm.

Notes:

We really enjoyed the salad as presented, it was simple and tasty, however if you want more variety consider the following: You could also dust the potatoes with salt pepper, rosemary before roasting if so desired. If you wish you can add red onion slices. If preferred, you can sauté the spinach before adding to the warm salad. Optionally you could use garam masala as a seasoning instead of the taco seasoning

Related Posts:

• Review: Warm Potato And Purple Cabbage Salad
• Salad of Roasted Parsnips, Beets and Quince with Oranges
• Spinach and Sun-dried Tomato Biscuits
• Creamy Mushroom and Spinach Crepes
• Fresh Spinach Ravioli with a Mushroom Sauce

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A Guide to Cutting Boards and Which One to Choose

From wood to plastic to compressed paper and other materials, here’s how to buy the cutting board that’s right for you!

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Spicy Tofu Burgers

Ow owwwwwww! She looks good!

This might be my bigger summer surprise recipe yet: the fact that tofu, crumbled and pressed together with lemongrass, sriracha, mint, cilantro, and basil, and browned up into a delicious, flavor-bomb burger served on a toasted brioche bun with spicy mayo and some delicately sliced fresh veggies can, in fact, be ONE OF MY FAVORITE BURGERS that I’ve ever made.

And that’s saying a lot because I love a lot of burgers (wild rice burgers! cauliflower burgers! salmon burgers!).

But specifically in this case, when I say burger I actually mean VEGAN burger, because remember that the base of this beast is a block of humble tofu. I know. I’m as shocked as you are.

Some things to know about a tofu burger, in case this is a new concept for you like it was for me.

• I like to cook them using a stovetop and oven combo.
• They will get gorgeously browned and crispy on the outside via stovetop.
• They will firm up a bit via oven.
• The insides are softer than a regular burger – especially if your tofu still has a lot of water in it. So DRAIN THAT TOFU! And drain it well.
• If you find yourself in a position where you’re like, you know what, I don’t have time to drain my tofu and I’m just going to go with it? I feel you. You’ll still get a totally delicious burger but it will just be texturally a bit softer.

Add whatever you do or don’t like to this beautiful canvas – I added peppers (roasted ’em with the burgers in the oven) and fresh cucumbers and carrots and herbs, because the flavor profile here is Vietnamese-inspired. Heavy on the sriracha, herbs, lemongrass.

But you do you! Whatever suits your fancy will be just fine. This is a time for you to build your own tofu burger masterpiece.

This recipe is inspired by the Vietnamese-Style Tofu Burger recipe in the Plants Only Kitchen cookbook by Gaz Oakley. People often send us their cookbooks but this is one that I bought myself, and it is one of my favorite cookbooks *ever*! So fun, playful, and creative. If you like vegan food, Gaz is an excellent follow on Instagram and the cookbook is well worth the purchase. This version of the tofu burgers uses easier-for-me-to-find ingredient swaps and has a slightly shorter ingredient list.

Common Questions About These Tofu Burgers

What’s the texture like?

In general, these burgers are softer than a regular burger, especially on the insides. Step 1 in the recipe is important so the burgers don’t get overly mushy. That being said, they will taste great even if you don’t have time for it – I have made versions where I just open the package and squeeze as much water as I can out, and honestly I’ve loved every bite. Just know that the burger texture will be slightly heavier and wetter if you skip that first step.

Can I make this gluten-free?

For a gluten free version, use a gluten free flour – Gaz actually recommends buckwheat flour in his cookbook.

How spicy are these burgers?

I felt like with 1 tablespoon of sriracha in the whole thing, it was still pretty mild and worked okay for our toddler. Once you get into the 2 or 3 tablespoons of sriracha zone, it’s going to be more of a medium / + level spice.

Spicy Tofu Burgers

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• Author: Lindsay
• Yield: 4

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Description

Spicy Tofu Burgers! YES. Crumbled tofu pressed together with lemongrass, sriracha, and fresh herbs, all browned up into a delicious flavor-bomb burger.

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Ingredients

Burgers

• 1 block extra firm tofu
• 2 tablespoons tomato paste
• 1–2 tablespoons sriracha (for medium or hot, add more sriracha)
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 1 shallot, very finely minced
• 1 tablespoon lemongrass paste
• 5 tablespoons all purpose flour
• 1 teaspoon salt

Burger Toppings:

• buns (toasted, please)
• sriracha
• mayo
• carrots
• cucumbers
• bell peppers
• more herbs

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Instructions

Video

1. Press the water out of your tofu using a tofu press or just laying a heavy pan on top of it for 20-30 minutes.
   
2. Mash the tofu using your hands or a spoon until it’s crumbly. Mix in the remaining burger ingredients. Form into 4 patties. 
   
3. Preheat the oven to 350 degrees. Fry the burgers in a skillet with a little bit of olive oil first to get the outsides nice and browned. Then transfer to the oven and bake for 20-or-so minutes, until the burgers are firm to the touch on the outside. (You can throw some peppers or onions in the pan with the burgers if you want to cook them up at the same time.)
   
4. Serve on toasted buns with sriracha, mayo, and fresh veggies and herbs (bonus points if you make quick pickled veggies because YUMMM).
   

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Equipment

Tofu Press

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Cast Iron Skillet

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Notes

The equipment section above contains affiliate links to products we use and love!

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Taste the Rainbow with Popit!

Chia pudding is a perennial staple around here, appearing on the menu as breakfasts, snacks, lunches, and desserts alike. For a quick fix full of fiber, protein, and brain-boosting omega-3’s, the tiny seed just can’t be beat. Of course, plain old vanilla does get dull after so many big bowlfuls. That’s where a bit of meal planning wisdom comes in, with a bit of help from our friends at Popit!

Big batch advanced prep is a big part of the appeal for chia pudding. Mix it up en masse, chill, and enjoy as desired for a full week. Cool and creamy, it’s an ideal healthy treat to eat on the fly, straight out of the fridge or on the go. By breaking it down into separate, single-serving containers, you get that same convenience with the flexibility to infuse each sweet spoonful with completely different flavors. While the effortless base starts the same, the end results are uniquely delicious.

The Popit! Baby Food Storage Set is ideal for making a full rainbow of bold chia puddings to suit every mood. Each BPA-free container holds 3 ounces with a patented lid and hollow silicone seal system to lock in freshness and prevent leakage. These are just the right size for a light snack or healthy treat, anywhere, anytime. The most difficult decision here will be deciding which one to eat first!

Starting with some bakery inspiration, Red Velvet gets its alluring hue from pureed beets, but tastes only of buttery cake with a touch of cocoa. Lightly sweetened yogurt swirls throughout to take the place of more sugary icing. Pitaya Princess Cake paints the Swedish pastry with a shock of bright pink pitaya puree. Nutty almond extract gives it a marzipan-like quality, paying homage to the traditional decor. Carrot Cake takes shape with naturally sweet carrot puree, warm spices, and chewy raisins mingling throughout the mix.

Moving on to more fruity flavors, Orange Zinger is guaranteed to wake you up with energetic, zesty orange zest, spicy crystallized ginger, and a dash of sunny yellow turmeric. Lemon Drop is another option made for citrus lovers, keeping it simple with fresh zest and a tangy, creamy vanilla yogurt. Banana-Nut will sooth any cravings for quick bread or muffins, with mashed banana and sticky peanut butter blended in, crowned by even more crunchy toasted nuts. Don’t forget the pinch of salt that really makes it sparkle.

Painted with the cool color spectrum and offering some cold comfort, my personal favorite, Mint Chip is like a spoonable milkshake with the sugar rush. Crunchy cacao nibs add textural contrast to this minty treat, although you could alway go for chocolate chips or chunks instead. Blue Moon uses alluring butterfly pea tea for a naturally brilliant hue, with blueberries to add substance beyond mere style. Everyone’s favorite purple tuber, Ube makes an appearance alongside toasted coconut flakes, tasting like a little tropical getaway in a jar.

Taking a more decadent turn for the final three, I’ve got a whole Latte Love for the combination of instant coffee AND whole ground coffee for a serious midday perk. When I’m really craving dessert, this pudding-based Devil’s Food provides a sinless way to get my fix, with a serious dose of cocoa and rich chocolate curls on top. Finally, dark as night, with a mysterious allure, Black Sesame offers a uniquely nutty, lightly gingered flavor that’s sure to satisfy the more adventurous eater.

Of course, there’s nothing wrong with taking comfort in consistency. If you fall in love with one flavor and want to make the whole batch to follow suit, simple multiply those ingredients by 12 and of course, omit the other optional additions.

What will be your top chia pudding pick?

Yield: Makes 12 Servings

Choose-Your-Own-Adventure Chia Puddings

Big batch advanced prep is a big part of the appeal for chia pudding. Mix it up en masse, chill, and enjoy as desired for a full week. Cool and creamy, it's an ideal healthy treat to eat on the fly, straight out of the fridge or on the go. By breaking it down into separate, single-serving containers, you get that same convenience with the flexibility to infuse each sweet spoonful with completely different flavors.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

Basic Vanilla Chia Pudding:

• 3 Cups Plain Non-Dairy Milk
• 3/4 Cup Chia Seeds
• 1/4 Cup Maple Syrup
• 1 Tablespoon Vanilla Extract

Red Velvet

• 1 Tablespoon Beet Puree* or 1 1/2 Teaspoons Beet Powder
• 1 Teaspoon Oat Flour
• 1 Teaspoon Natural Cocoa Powder
• 1 Tablespoon Vegan Vanilla Yogurt

Pitaya Princess Cake

• 2 Tablespoons Pitaya Puree or 2 1/2 Teaspoons Pitaya Powder
• 1/4 Teaspoon Almond Extract
• Raspberries, for Garnish

Carrot Cake

• 2 Tablespoon Carrot Puree*
• 2 Tablespoons Raisins
• 1/4 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Ground Ginger
• Pinch Ground Nutmeg

Orange Zinger

• 1 Tablespoon Crystallized Ginger, Finely Minced, Plus Additional for Garnish
• 1 Teaspoon Orange Zest
• 1/2 Teaspoon Ground Turmeric

Lemon Drop

• 1 Teaspoon Lemon Zest
• 1 Tablespoon Vegan Vanilla Yogurt

Banana-Nut

• 3 - 4 Tablespoons Mashed Banana (1/2 Small or 1/4 Large Banana)
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Toasted Peanuts, Plus Additional for Garnish
• Pinch Coarse or Flaky Salt, for Garnish

Mint Chip

• 1 1/2 Teaspoons Moringa Powder or Spirulina Powder
• 1 Tablespoon Cacao Nibs
• 1/4 Teaspoon Peppermint Extract

Blue Moon

• 3/4 Teaspoon Butterfly Pea Tea Powder, AKA "Blue Matcha"
• 2 Tablespoons Wild Blueberries, Plus Additional for Garnish

Ube

• 2 Tablespoons Ube or Purple Potato Puree*
• 1 Tablespoon Unsweetened Coconut Flakes, for Garnish

Latte Love

• 3/4 Teaspoon Instant Coffee Powder or Granules
• 1/4 Teaspoon Ground Coffee, for Garnish

Devil's Food

• 2 Tablespoons Dutch-Processed Cocoa Powder
• 1/2 Teaspoon Oat Flour
• 1 Tablespoon Chocolate Curls, Shavings, or Chips, for Garnish

Black Sesame

• 2 Tablespoons Toasted Black and White Sesame Seeds, Plus Additional for Garnish
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Food-Grade Coconut Charcoal Powder

Instructions

1. To make the basic vanilla chia pudding that acts as a base for all the other flavors, simple whisk everything together in a large bowl. Let rest for 15 minutes and stir again, breaking up all the clumps of seeds. Allow at least 15 minutes longer for the chia seeds to rehydrate and thicken the liquid, but ideally, cover and stash in the fridge overnight; 6 - 8 hours.
2. For each individual flavor, measure out 1/3 cup of the vanilla chia pudding and place it in a small dish. Add all the ingredients and mix well to incorporate. Transfer to a 3-ounce Popit! Baby Food container and seal. Store in the fridge until ready to serve, and top with additional garnishes as desired.
3. If you'd like to flavor the whole batch the same way, multiple those ingredients by 12 before dividing equally between 12 individual containers.

Notes

*To make puree for any vegetable, steam or simmer until tender and then blend in a food processor or blender until completely smooth.

Stored in airtight containers in the fridge, chia pudding will last for up to a week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Popit! Plastic Food Storage Containers 16 Piece Set
• 
  Viva Naturals Organic Raw Chia Seeds (2 LB)
• 
  Popit! Baby Food Storage Set, 10 x 3 fl oz Lunch box Containers

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 73mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky

This post was made possible as a collaboration with Popit! My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

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Herbed Turkey Burger

These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

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Freekeh Vegetable Soup

Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.

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Apple Pie Snickerdoodles

Apple Pie Snickerdoodles are my snickerdoodle cookies stuffed with a sweetened apple filling, rolled, and baked in a cinnamon-sugar mixture. If you want the actual apple pie, be sure to check out Dwight’s Caramel Apple Pie recipe!

Apple Pie Snickerdoodles

The perfect sandwich cookie must have two things… a soft, chewy, perfectly flavorful cookie and a filling that can stand up to it. This cookie has a crispy outside with soft and chewy inside, including that apple pie flavor in every bite! It’s almost like eating a piece of apple pie with your hands. But, it’s okay because it’s a cookie!

Apple Pie Snickerdoodles Recipe

There are three parts that come together perfectly in this cookie–the apple filling, cookies, and the cinnamon-sugar topping.

Apple Filling (full recipe below)

• Granny smith apples
• Brown sugar
• Cinnamon
• Butter

Cookie Ingredients

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cream of tartar–This adds some tanginess to the cookies, but it can be left out if you don’t have any on hand.
• Baking soda
• Salt

Topping

• Granulated sugar
• Ground cinnamon

Apple Filling

The first thing you will want to do for this recipe is peel, core, and dice your apples. For this recipe, dice the apples on the smaller side.  In a bowl, combine the chopped apples with the brown sugar, cinnamon, and melted butter, making sure to coat each apple piece. Set this aside while you prepare the cookie dough.

I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.

How to Make Apple Pie Snickerdoodles

Just like with any cookie recipe, begin by beating the butter and sugar until it’s creamed. Add in the eggs, one at a time, and the vanilla. Once that’s all mixed together, turn the mixer on low and add in all of the dry ingredients. Beat it until the cookie dough comes together.

Using a 1 tablespoon scoop, scoop out rounded balls of the dough. Make a well in the center of each dough ball and add a heaping teaspoon of the apple mixture inside. Form the rest of the cookie around the filling and place them on the lined cookie sheets while you mix the cinnamon and sugar with a whisk in a wide bowl.

Roll each of the stuffed balls of dough into the cinnamon-sugar mixture and place 2 inches apart on parchment-lined baking sheets. Bake the cookies for 10-12 minutes. After baking the cookies, remove them immediately from the baking sheets and place them on a cooling rack.

Can you Freeze Snickerdoodle Cookies?

Absolutely! However, I recommend freezing the cookie dough without the apple filling. You can always add that when you are ready to bake the cookies. In addition, I have noticed that adding the cinnamon sugar right before baking makes a more flavorful cookie.

How to Freeze Snickerdoodles: To freeze in pre-portioned cookies, prepare your dough, then scoop the cookies onto a parchment-lined cookie sheet. They can be placed close together. Set the cookie sheet in the freezer just until the dough is cold, about two hours. Then transfer the dough balls to an airtight freezer bag or airtight container that fits into your freezer.

A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight. When ready to bake, prepare the apple filling, fill the cookies, roll into the cinnamon-sugar mixture and bake as directed in the recipe below.

Looking for More Apple Desserts?

Apple Fritter Sweet Rolls

Apple Cheddar Sliders

Baked Apple Fritters

Apple Pie Dessert Nachos

Apple Pie Snickerdoodles

Apple Pie Snickerdoodles are snickerdoodle cookies stuffed with a sweetened apple filling, rolled, and baked in a cinnamon-sugar mixture. Delicious!

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Course: Dessert

Cuisine: American

Keyword: Apple Pie Snickerdoodles, snickerdoodle, snickerdoodle recipe

Servings: 20 cookies

Calories: 243kcal

Author: Amanda Rettke--iambaker.net

Ingredients

Apple Filling

• 2 medium granny smith apples, peeled, cored, and finely diced
• 1/4 cup (50g) brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter, melted

Snickerdoodle Cookie Dough

• 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 3/4 cups (352g) all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cinnamon Sugar

• 3 tablespoons granulated sugar
• 3 teaspoons ground cinnamon

Instructions

Apple Filling

• In a medium bowl combine diced apples, brown sugar, cinnamon, and melted butter. Stir to combine and set aside.

Snickerdoodle Cookie Dough

• Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
• In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar. (about 2-3 minutes)
• Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
• With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt.
• Using a 1-tablespoon scoop, scoop out rounded balls. Make a well in the center and place a heaping teaspoon of the apple mixture inside. (Avoid the liquid in the bowl.) Form the rest of the cookie around the apple filling and place them close together on one of the cookie sheets.

Cinnamon Sugar

• Mix the 3 tablespoons of sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

Assembly

• Roll balls of dough in the cinnamon-sugar mixture. Place 2 inches apart on parchment-lined baking sheets.
• Bake 10 to 12 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

Nutrition

Calories: 243kcal

Tried this recipe?Let us know how it was!

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