PB&J Quinoa Bowl

The best Monday breakfast you could ever hope for.

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.

That’s right. This PB&J Quinoa Bowl will change the way you view beginning-of-the-week breakfasts forever, and I don’t think you’ll be one bit mad about it.

I don’t know about you, but the weekends always feel like a crazy whirlwind of fun for me, and it’s always just a little bit tough to go to bed on Sunday night knowing I have to wake up and face the “real world” the next day. Yes, I work from home and yes, many feel that’s quite the luxury, but I promise it’s still not easy. If anything, I feel more accountable for being productive, especially after an event-filled weekend like the one I just had.

I’ve been up north at the parents’ house since last Wednesday and I’ll actually be working from up here for the next week due to a heavy influx of close friend and family obligations. I helped cater one of my good friends’ baby showers this past Saturday and next weekend we have a family birthday party, so I just decided to forego 8 extra hours in the car (no bueno for a pregnant mamma!) and stay up here for the week.

The downside of that is, now I’m here surrounded by family, and they all have fun, exciting things that they want to do, yet I still need to be sure I find the time to actually WORK and get done what I need to get done since I’m still held accountable for doing my job, even when I’m not physically at my “home base.” Does anyone else struggle with this? Please tell me you do and give me pointers!

But enough about my time management/life balancing skills, let’s talk about what we REALLY need to get out on the table today (both literally and figuratively) – these PB&J Quinoa Bowls!

Two PB&J Quinoa Bowls ready to be enjoyed on any weekday or weekend morning!

Real life talk: this is another recipe where I have to give all creative credit to a favorite eating establishment of mine. When I first moved to Santa Barbara, one of the things I remember being most excited about was the fact that they had an entire eatery based around the concept of one of my favorite breakfasts – the acai bowl! Yes, I get excited about these things because, hey, I am a food blogger. And there most definitely were no such places in Napa, where I lived previously.

Let me tell you a little bit about Backyard Bowls and why it is so amazing. Well, they literally have any sort of acai bowl you can imagine – green bowls, power bowls, tropical bowls – you name it! Then on top of that they have a whole list of smoothies, PLUS a line of non-acai bowls that are also healthy and taste absolutely amazing. This is the section of the menu where the PB&J Quinoa Bowl resides.

A big PB&J Quinoa Bowl is the perfect healthy, filling breakfast to get your week started on the right foot.

When I was still working in a “real office” full time, a PB&J Quinoa Bowl from Backyard Bowls was one of my favorite breakfasts to pick up on my way to work and eat at my desk, especially if I had a long day ahead of me where I didn’t know what time I’d be able to get to any sort of lunch.

It’s chock full of protein, yet still tastes indulgent at the same time. And the quinoa, oh the quinoa. If you have never ventured into the world of quinoa served oatmeal-style for breakfast, I highly recommend you do so soon (you can try this Banana Peach Breakfast Quinoa with Cinnamon Sugar Pecans while you’re at it.) It is so tasty, super healthy, and full of protein. And yes, quinoa tastes just as good with sweet breakfast-y ingredients as it does with savory dinner-y ingredients.

So here’s the PB&J Quinoa Bowl scoop: First off, you literally cook it just as you would oatmeal. And instead of cooking it using water as the liquid, you’ll use good ol’ cashew milk. In fact, you could really use any sort of regular OR nut milk, I just used cashew because I was trying to really capture Backyard Bowls’ take on the whole thing and that’s what they use. But it’s totally up to you!

Overhead shot of the super-creamy and delicious PB&J Quinoa Bowl. The perfect healthy breakfast!

Once the quinoa is cooked (but while it’s still warm) you’ll stir in a little additional cashew (or other) milk along with your favorite peanut butter to make it extra creamy.

That’s it as far as cooking goes! The next bit, the toppings, is what really takes your PB&J Quinoa Bowl over the edge. First off, your favorite jelly is KEY. I’m quite the traditionalist and prefer to stick to strawberry jam, but feel free to use your own creative license here and use whatever your little heart desires.

Next, you’ll want to add some texture with nicely toasted slivered almonds. They add the perfect crunch to an otherwise texturally one-dimensional bowl. And are such a fun contrast to the peanut butter!

Finally, slice up some fresh banana and fan that out over top. Because what’s a breakfast bowl without a sliced banana topping?

Long story short, this PB&J Quinoa Bowl is a super easy and insanely delicious recipe that needs to make an appearance in your kitchen ASAP. It’s the perfect breakfast to really turn a week around and I guarantee you won’t be mad about it once your piping hot bowl is sitting in front of you on a Monday morning before heading to work.

PB&J Quinoa Bowl topped with strawberry jam, slivered almonds and fresh bananas. The perfect healthy breakfast!

Grab the recipe below and here’s to another productive week ahead! Xo

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.
PB&J Quinoa Bowl
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins

Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!

Course: Breakfast
Author: CaliGirl Cooking
  • 1 1/2 cups rinsed tricolor quinoa
  • 3 cups unsweetened cashew milk, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, plus more for topping (if desired)
  • 2-4 tablespoons strawberry jelly
  • 1/2 cup slivered almonds, toasted
  • 2 bananas, sliced
  1. Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally. 

  2. Turn down the heat to a low simmer, cover and cook for 10 more minutes. 

  3. Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter. 

  4. Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.

PB&J Quinoa Bowl | CaliGirlCooking.com

Lightened Up Double Strawberry Milkshake (and Big News!)

Okay, I’ve been keeping this secret for about four months now and I am soooo excited to finally share it all with you along with this perfectly appropriate Lightened Up Double Strawberry Milkshake…

A festive pink Lightened Up Double Strawberry Milkshake with pictures from some of our baby girl's first ultrasounds!

Baby Girl Deem will be arriving in October!!

That’s right, our little family is growing, and at a rapid rate at that, because there’s something else I haven’t told you yet (unless you’ve been peaking at my Insta-stories)…

The newest addition to our family, golden retriever puppy Brooklyn, isn't sure how she feels abut getting a baby sister in October!

We got a puppy!!

And oh my goodness we are just over-the-moon with excitement. Brooklyn is an 8-week old red golden retriever and she has completely stolen our hearts. We picked her up on Mother’s Day, which also happened to be the day we did our gender reveal with both of our families, so it was an exciting one! Good thing we have about five months to get used to Miss B. before our other little bundle of joy arrives in the fall 😉

So, yes, Chris will be going from just having to deal with me and my crazy hormones and Type A personality to a household full of girls in a matter of months…I hope he’s ready for all of this! Actually, I have no doubt that he is because he is the best and I know he is going to be the world’s greatest father to both our fur baby and our real baby. No questions asked!

To celebrate all of this big news and the sudden plethora of females in our little corner of the world, I decided to whip up this Lightened Up Double Strawberry Milkshake. After all, there’s nothing better than a festive (and yes, non-alcoholic) pink drink to get a pregnancy (or new puppy) party started!

Two frosty Lightened Up Double Strawberry Milkshakes ready to be consumed!

Now, I know many of you tune in every Friday for a new boozy cocktail recipe, so I hope you can bear with me here. And I also know what you’re thinking…There have been an awful lot of boozy cocktail recipes here on the blog over the past few months. Well, I’m loathe to report that I have not been drinking any of them (sad face) but have instead been working on my spitting game and handing the taste-testing reigns over to the hubs to make sure they’re suitable for your consumption and enjoyment. It’s a tough job but someone’s got to do it 😉

And if you’re really wanting a boozy recipe to get you through the weekend, I’m just going to throw this out there and say that a splash (or glug) of bourbon would be an absolutely AMAZING addition little addition to a frosty Lightened Up Double Strawberry Milkshake.

Overhead shot of Lightened Up Double Strawberry Milkshakes that happen to be dairy-free AND vegan!

In other news, these shakes just also happen to be dairy-free and vegan…and I’m very happy to report that you’d never even know it. They’re just as deliciously creamy and indulgent as your average strawberry milkshake, yet contain absolutely no milk or cream.

So here’s what I used:

Strawberry Coconut Ice Cream from Trader Joe’s

(I didn’t even know this existed but trust me when I say it’s amazing.)

Frozen Strawberries
Vanilla Extract
Unsweetened Vanilla Almond Milk
Simple Syrup

That’s it! I picked up some strawberries at the Farmer’s Market that were possibly not quite ripe, so a little more on the sour side (although still delicious.) If you find some really ripe strawberries or can only find sweetened vanilla almond milk, you may want to decrease the amount of simple syrup or eliminate it altogether.

After you have all of the ingredients, the cooking process is as easy as throwing everything together in a blender and pressing “Start!”

Profile view of frosty Lightened Up Double Strawberry Milkshakes topped with homemade whipped cream and pink sprinkles.

One quick note: I did make some homemade whipped cream to dollop on top of these bad boys for photography purposes that is NOT vegan. I know some folks have had success making coconut whipped cream (I have not) so please feel free to use that if you want to go completely vegan and dairy-free, or just omit the whipped cream altogether. The shake will still taste super-delicious!

I know this is all a lot of excitement for one post, so I don’t want to keep you too long. What I do want to know, though, is what (if anything) you’d like to hear about how my pregnancy is going, how my diet and workouts are changing, what I’m buying (for myself AND baby girl,) etc. I know you come here primarily for the recipes, but I know there may also be some of you out there who are in the same boat as me, so please drop me a line!

Overhead view of Lightened Up Double Strawberry Milkshakes with some pictures from one of our baby girls' latest ultrasounds!

Looking forward to sharing all of these new adventures with you 🙂

Profile view of frosty Lightened Up Double Strawberry Milkshakes topped with homemade whipped cream and pink sprinkles.
Lightened Up Double Strawberry Milkshake
Prep Time
10 mins

This lightened up version of the 50's diner favorite is both dairy-free and vegan but tastes just like the real thing.

Course: Dessert
Author: CaliGirl Cooking
  • 1 pint strawberry coconut ice cream
  • 2 cups frozen strawberries
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon simple syrup
  1. Combine all ingredients in a blender and blend until combined. Pour into milkshake glasses and garnish with whipped cream and fresh strawberries, if desired.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)

Boy oh boy am I going to need a lot of this when we get back from Italy.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Yes, I’m talking about turning to ICE CREAM to reset my diet after a week and a half of indulgence in one of the most foodie-friendly countries of the world. You know why? Because this Turmeric Coconut Ice Cream is h-e-a-l-t-h-y! That’s right. We’re talking vegan/dairy-free, where the only cream we’re speaking of comes from our good ol’ friend the coconut. Did I mention it’s darn delicious too?

Now, you know I’m no stranger to ice cream, and I’m certainly no stranger to the full-octane kind. This Fresh Mint Dark Chocolate Chip Ice Cream is still one of my favorite recipes to date, and as soon as fig season rolls around you can bet I’ll be whipping up this Maple Bourbon Fig Ice Cream on the reg. But to me, this Turmeric Coconut Ice Cream just screams spring and warmer weather. Sure, we can still enjoy our Golden Milk Lattes in the cool, often foggy mornings (here in SB at least,) but once the sun breaks through and the temperatures start to climb into the high 70’s, you can bet a healthy frozen treat will sound a whole lot better.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

In case you’ve been living under a rock lately, here’s a quick recap of all of the great things turmeric can do for your body:

Help with heartburn and indigestion
Tame joint pain and inflammation
Support brain health
Fight cancer cells

So you can see why it’s been getting so much hype lately. Up until now, my go-to use of turmeric has been in our morning smoothies a few times a week, especially if the hubs and I are recovering from a tough workout or just not feeling up to snuff. But now I get to enjoy it for dessert too! Turmeric Coconut Ice Cream is definitely going to be a new staple in our household.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

I have to admit, making ice cream out of coconut milk was quite the learning process. I’m not sure if I just fail at shaking canned coconut milk vigorously enough, or if TJ’s full-fat coconut milk just tends to be chunkier, but man I struggled when I used their stuff for my first go-around.

I did a little research when I first decided to give this Turmeric Coconut Ice Cream a shot, and found two recipes online that seemed intriguing. The first method (when I used the Trader Joe’s brand of coconut milk) was from my friends at The Kitchn, which involved heating things up with cornstarch over the stove and then putting the pudding-like mixture in the refrigerator to thicken overnight. Unfortunately, when I pulled the mixture out the next morning, I was greeted with an incredibly thick film over the top and completely runny bottom. I tried salvaging it in the ice cream maker but with no luck. Now, I’m not sure if the problem was the brand of milk or the method, but I decided to try a different angle for my second time around.

The second recipe that had caught my eye was Minimalist Baker’s easy technique for basic coconut ice cream. This one involved whirring all of the ingredients together in the blender before pouring it all into the ice cream maker, no overnight chilling or vigorous shaking required. I’m happy to say this second attempt was a success and we had a batch of delicious Turmeric Coconut Ice Cream ready to consume after just a couple of hours of firming up in the freezer.

One thing I will mention is that this ice cream gets quite hard and icy after it is completely chilled. All this means is you’ll have to take it out of the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit to the consistency of soft serve.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Okay, folks, I’ve got to sign off because we have a very exciting day today. We’re taking a cooking class from the amazing owners at our villa and I cannot wait to eat allllll of the fresh pasta. I’ll try to post updates on my Instagram stories if our WiFi service is good enough! Xo

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com
Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)
Prep Time
10 mins
Total Time
4 hr

New "it" superfood turmeric is the star in this vegan, dairy-free ice cream made solely from coconut milk. The perfect healthy warm weather treat!

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
  • 2 14-ounce cans full-fat coconut milk Trader Joe's brand did not work for me!
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  1. Be sure to freeze your ice cream machine canister the night before you want to make this!

  2. Add all ingredients to a blender and blend on medium-high until sugar dissolves and everything is well-combined.

  3. Pour mixture into ice cream maker and churn according to maker’s directions. 

  4. Transfer ice cream to an 8- or 9-inch loaf pan and cover with plastic wrap, being sure to press the wrap down on the surface of the ice cream. This will help it from preventing too much of a film as it freezes.

  5. Freeze for 4-6 hours. Remember to remove the ice cream from the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit!

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Portobello Hummus

It’s been far too long since I’ve brought you a homemade hummus recipe.

Portobello Hummus | CaliGirlCooking.com

So today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.

But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

Best EVER Winter Vegetable Platter

I bet you’d never imagine the words “best ever” in front of the words “vegetable platter,” but today I’m here to rock your world and prove to you that this is an incredibly appropriate statement.

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

That’s right, I’m going to show you not only a vibrant array of winter vegetables (that don’t need to be cooked before enjoying) but TWO life-changing dipping sauces that are not only incredibly tasty, but VEGAN to boot. Hummus and queso, step aside. My Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce are going to change your life.

But, before I get to these super-duper recipes, let’s talk a bit about a very important food event that’s coming up this weekend. Yes, I just referred to the Super Bowl as a food event as opposed to a sporting event, because when there isn’t really a specific team you’re rooting for, your focus turns directly to the snacks (and drinks!) that are being served. Am I right? It’s basically an excuse to make all of the delicious things (usually not so healthy) that you’ve been dreaming about since last year’s Super Bowl.

The good news is, this Best EVER Winter Vegetable Platter is both healthy AND delicious, and will satisfy all of your guests, no matter their dietary restrictions or preferences. This dish is both vegan and gluten-free, but even those who don’t follow either of these diets will find it a welcome healthy munch among all of the other not-so-healthy foods you might be serving (and have no fear, I have a not-so-healthy Super Bowl-friendly recipe coming to you on Wednesday – because we’re all about that balance, baby!)

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

So let’s talk about how I came up with the ideas for the Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce that grace this Best EVER Winter Vegetable Platter. You might recall that back in November I took a little trip to Wine Country with my gal Hana-Lee from Wander & Wine. During that trip, we were lucky enough to grab dinner at Press Restaurant in St. Helena.

While we were waiting for the first of our many dishes to arrive at the table, we were surprised with a large galvanized metal tray, with little veggie tops popping out of a bed of crushed ice. (We later found out that these cute little veggies came straight from the farm that Press has partnered with to provide all of its produce…Amazing!) Surrounding the tray were five little bowls of dipping sauces, and we were told to try our hand at all of the different vegetable and dip combinations. It was basically a vegetarian version of shrimp cocktail, genius!

Among all of the combinations I tried, one really stood out to me: fresh fennel bulb dipped into Press’ version of Thai peanut sauce. It was so dang good it was all I could think of even as we ate all of the other delicious dishes we ordered. I have to admit, the fennel and Thai peanut is a flavor combination I would have NEVER thought of, but it was amazing. I immediately added it to my list of flavor combos to try on my own at home.

Best EVER Winter Vegetable Platter Thai Peanut Dipping Sauce | CaliGirlCooking.com

I’m not quite so sure how I came up with the idea for my Garlicky Cauliflower Almond Butter Sauce, but I’ve been wanting to try my hand at making a Creamy Cauliflower Sauce a la Pinch of Yum for quite some time. I guess I figured almond butter would be a natural, delicious addition, along with some other spices and of course loads of garlic.

Best EVER Winter Vegetable Platter Garlicky Cauliflower Almond Butter Sauce | CaliGirlCooking.com

Once I had my sauces down, I knew I had to get some hearty, beautiful vegetables to stand up to their deliciousness. Fennel was a shoe-in, and after perusing the seasonal produce section at Trader Joe’s I decided on some beautiful rainbow carrots, crunchy radishes and slightly bitter Belgian endive to round out the tray. Not only were all of these vegetables just perfect with BOTH of the sauces, they also make a beautiful display that whoever you’re entertaining will not be able to keep their hands off of.

The great thing about this Best EVER Vegetable Platter is you can prep both of the sauces well in advance (up to three days.) The Garlicky Cauliflower Almond Butter Sauce makes a HUGE batch, so you’ll likely have a bunch leftover, but I highly recommend you take advantage of this by using it as a dairy-free creamy pasta sauce. Once you have the dipping sauces made, all that’s left if to find the freshest winter produce you can and use your food styling skills to really make your platter pop.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Whether you whip this up for Super Bowl or not, it’s the perfect recipe to have in your arsenal for any time you’re entertaining a crowd with health concerns or varied dietary preferences. Make it now, make it later, doesn’t matter as long as you give it a shot as soon as you can!

5 from 1 vote
Best EVER Winter Vegetable Platte | CaliGirlCooking.com
Best EVER Winter Vegetable Platter
Prep Time
50 mins

A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces. 

Course: Appetizer
Author: CaliGirl Cooking
For the Garlicky Cauliflower Almond Butter Dip:
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 7 cups cauliflower florets (about 1 medium head of cauliflower)
  • 4 large cloves garlic, peeled
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Dash of cayenne
For the Thai Peanut Dipping Sauce:
  • 2/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or agave nectar)
  • 1/2 cup hot water
  • 2 teaspoons sambal oelek
For the platter:
  • 6-8 rainbow carrots, peeled and cut into sticks
  • 6-8 radishes, tops removed and cut into halves or quarters
  • 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
  • 1 large fennel bulb, cut into sticks
To make the Garlicky Cauliflower Almond Butter Dip:
  1. Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes. 

  2. Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.

  3. Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To make the Thai Peanut Dipping Sauce:
  1. In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To assemble the platter:
  1. Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com