My Top 10 Recipes of 2015

My top 10 favorite vegetarian recipes from 2015! cookieandkate.com

Every time I publish a new recipe, it’s my new favorite recipe. Honestly. I love them all, so it wasn’t easy to pick out my favorite recipes of the year. Below, you’ll find ten recipes that have gotten great feedback from you guys and deserve a little extra attention.

Which recipe was your favorite? While we’re at it, what have you been craving lately? What would you like to see more of on Cookie and Kate? Specific recipe ideas and more general requests are most welcome!

Twenty fifteen was a great year for Cookie and Kate, and I’m eager to come up with fresh recipes for you next year. I don’t have any new ones for you this week because I’ve been typing up pages upon pages for our upcoming cookbook. I can’t wait to share them with you! Click through to see my favorites.

Gluten free and vegan

“Kate, this is so so delicious. We’re marveling over how it tastes as good (or better) than restaurant quality – thanks for another amazing recipe!!” – Kim

“I’ve made this recipe twice. It is by far the best banana bread recipe I’ve EVER made. Even my three year old who doesn’t like anything says “this is the best bread ever!”. I can’t wait for your cook book!” – Suzanne

Gluten free and vegan

“Oh my goodness, it turned out beautifully, doubling it in a 7-cup processor. What a delicious recipe – I went a little heavy on tarragon, because I love it, and I also added some spinach, kale, and swiss chard, and it was absolutely wonderful. Thank you so much for posting such an easy and unusual recipe.” – Beth

Gluten free and vegan

“I’m going to make this delicious salsa verde again for Christmas dinner! When I made it first time, my husband loved it so much, and guess what? He is Mexican! Thanks for the great recipe!!!!” – AKI

Easily gluten free and easily vegan

“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious!!!! Another winner for sure, even my nonvegan family loved this.” – Tanya

“Thanks for the recipe! I made it last night for a group dinner with 6 girlfriends, and it was a big hit. I love the fresh and healthy flavours. It will definitely become a regular!” – Mimi

Gluten free and vegan

“This is a complete staple in our house. I started making it a few months ago and haven’t looked for anything else since!” – Aimee

“I am a native New Mexican, and these are some of the best enchiladas that I have ever had! I’m sure they will become a staple in our house! Thanks again!” – Madeline

Gluten free and vegan

“I stumbled upon this recipe while heading to the supermarket for something to make for lunch. Absolutely amazing! I didn’t miss this meat. It’s healthier, tastier and cheaper than eating out at Chipotle. I’m so happy to see you are working on a cookbook.” – Taisha

Easily gluten free and easily vegan

“I made these tacos a couple of weeks ago and loved them! Instead of Feta in the corn salad, I used Queso Fresco Casero cheese. I also used the Trader Joe’s corn tortillas, which in my opinion are the best corn tortillas out there. The corn salad can also be served as a side dish — so yummy.” – Ginger

More resources you might appreciate: 13 healthy make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You might also like my monthly seasonal produce guides and healthy kitchen essentials . View all roundups and resource posts here .

Source: Cookie and Kate

Top 10 Vegetarian Recipes of 2015

Top 10 favorite vegetarian recipes from 2015! cookieandkate.com

Where has the time gone? This year has been the fastest year of my life, and I’m excited to see what 2016 has in store. In 2015, I developed more recipes than ever—well over 100 for the blog and I’m working on another 100 for the cookbook. Sometimes I worry that I’m running out of ideas, but they always come. Your comments, Instagram posts and emails never cease to inspire.

It’s hard to beat the ten recipes below, which are the most viewed recipes of last year. What recipes would you like to see in 2016? Please let me know in the comments!

Gluten free and vegan

“I am one of several cooks at a local community “Food and Friends” dinner – it’s open to everyone. We serve between 120 and 170 dinners every Monday night. And we always like to offer at least one vegetarian hot dish. Last week this was it. I’m not a vegetarian, but OMG I loved this soup (and so did our all our community friends). Thank you so much – for me too, it’s the best lentil soup I’ve had.” – Nicola

“I usually don’t write any comments, but I have to take my time and do it for this recipe…Best banana muffins ever. I have made so many different recipes but this one is my top one. Thanks for sharing it…I’m looking forward to look at your page and try other recipes.” – Yordanka

Gluten free and vegan

“Made the Mango Salsa for a party a few weeks ago and everyone loved it!! My neighbor even asked for the recipe. I’ll be making this again for sure!” – Ashley

Gluten free and vegan

“I made this for dinner tonight and it was the best green curry I have ever had, better than our favorite restaurant where we get it. So thankful I found this recipe so I can make it at home. Thanks so much for sharing, it was absolutely delicious!!!” – Ashley

Gluten free and easily vegan

“My family LOVED this recipe! We doubled it and it made at least enough for 6-7 people. Delicious!! Would absolutely recommend. Super quick to make — if you’re pressed for time, make the rice ahead! And then come back and make the rest of the meal. Thanks Kate!” – Amanda

Vegan

“It’s my second weekend in a row making these pancakes. We absolutely love them! Thanks for sharing this great recipe.” – Natalie

Gluten free and vegan

“I made this last night for my meat-eater husband. We both loved it! What a great combo of flavors! Not fast to make but well worth the trouble! This would be a nice dish to serve to vegan friends and family for a special meal. Thanks for this great addition to my recipes!” – Trish

Gluten free and vegan

“This salad was amazing. I tried it out to see if it would work for our monthly veggie supper club, and my hubby and are sadly looking at the empty bowl that we just polished off in minutes wishing we had more. I’m so excited to share it with our club tomorrow. hopefully other people will enjoy it too as long as hubby and I aren’t in the potluck line first!” – Mel

Gluten free and easily vegan

“I made this salad bowl for dinner last night and it was delicious!! I love the zinginess of the avocado sauce and the whole dish was tasty and healthy. My husband loved it too – thank you!!” – Janaki

Gluten free and easily vegan

“Made this soup for Thanksgiving. it was delicious. we were a small group and everyone loved it – nothing left in anyone’s bowl! I added a little bit of freshly grated ginger just before I blended it. and I did use the immersion blender technique (thanks for adding that to your instructions). I love your recipes!” – Vicki

More resources you might appreciate: 13 healthy make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You might also like my monthly seasonal produce guides and healthy kitchen essentials . View all roundups and resource posts here .

Source: Cookie and Kate

Reflections and 2015 Most Pinned Posts on

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - healthy nibbles, finger foods, dips, salsas and more + helpful tips for making sure your cocktail party goes smoothly

As 2015 comes to a close, I like to reflect back on the year and think about what I’ve accomplished. To be honest, it’s hard to pinpoint anything tangible that I’ve accomplished, but I can tell you two things that I’ve been focusing my attention on this past year.

Healthy Meatless Pasta Recipes

(1) I’ve been spending my time more deliberately. This year, I’ve triedto do more tohelp those in need by cooking for them, working out with them, giving them a call to see how they’re doing, and visiting them. There’s no price tag that can be put on the time you give another person when they need it most.As a dear friend put it bluntly to me a number of years ago when I thought I was “too busy” to help a woman with cancer, “Time is what you make it. If you make someone a priority, you can make the time.” Those words hit me hardwhenshe said it, and ever since, I consciously choose to give my time freely to those around me.

(2) I’ve put on a different lens and see people differently. We are all creations of God. It doesn’t matter what you look like, how old you are, what job you have, where you live, or what you dress like. We are all people that deserve to be respected. We all have our own set of problems, but our problems are no bigger than anyone else’s. There is always someone who has bigger challenges. Recently, I listened to the heart-wrenching stories of five refugees who had resettled in Connecticut. Most of them had their entire families killed and came to this country with nothing. They spent years in refugee camps with no freedom. I have nothing to complain about after hearing their stories. I am so grateful for all that God has given me and my family, and my hope is that I can make a difference in this world, no matter how small, to make it a better place for those around me.

And now, on a lighter note, I took a look at the 2015 most pinned postsfrom my blog. Here are the top ten most pinned posts in 2015:

100+ Healthy Holiday Appetizers & Cocktail Party Tips

50 Easy Healthy Meatless Pasta Recipes

100 Healthy Christmas and Holiday Dessert Recipes

Garlic Roasted Kale

20 Healthy Overnight Oatmeal Recipes

20+ Healthy Easter Side Dish Recipes

15 Healthy Easter Brunch Recipes

Decadent Gluten-Free Chocolate Cake

30+ Easy Healthy College Dorm Snack Recipes

16 Clean Eating Holiday Side Dish Recipes

I’m signing off until the New Year to spend some time with my family. I hope you are having a restful holiday season and enjoying quality time with friends and family!

Wishing you a Healthy Happy New Year!

Source: Jeanette’s Healthy Living

Cinnamon Maple Whiskey Sour Recipe

How to make amazing, maple-sweetened whiskey sours at home - cookieandkate.com

When presented with a cocktail menu, I just can’t help but order a whiskey drink. Old fashioneds, manhattans, a well-made whiskey sour or any spin on the above. I’m a whiskey girl. Always have been, always will be.

whiskey sour ingredients

Naturally, when I spied the cinnamon maple sour on the menu at Summit Bar and Grill the other day, I had to order it. Then, I liked it so much that I had to recreate it at home.

This whiskey sour recipe is sweetened with maple syrup, which tastes so much more interesting than plain old simple syrup. It includes plenty of fresh lemon juice, too, and a hefty pinch of ground cinnamon, which tastes so right this time of year. You can skip it, though, if you want a more classic whiskey sour.

This is my last post before I take off for the holidays. Be merry and be safe! I appreciate you all so much for hanging out with me here and cooking my recipes in your kitchens. xo.

  • Print

    Author: Cookie and Kate

    Recipe type: Cocktail

    Prep time:

    Total time:

    Serves: 1 cocktail

    Ingredients

    Per cocktail

    Instructions

    Notes

    Recipe inspired by the cinnamon maple whiskey sour at Summit Grill and Bar in Kansas City.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • Healthy Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash

    Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash - this low carb meal will satisfy your craving for comfort food

    This Healthy Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash is lighter and healthier than the typical bolognese, yet will leave you feeling satisfied.

    Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash - this low carb meal will satisfy your craving for comfort food

    We’re in the thick of the holiday season, and it’s hard to resist all the treats that we seem to be surrounded by. This holiday season, I’ve tried to balance indulging in holiday fare less and eating lightmore.

    It’s natural to crave comfort food during the wintertime, which oftenmeans heavier, heartier meals. My kids and husband love bolognese sauce, so I made a lighter version of this favorite pasta sauce recently, tucking in some extra vegetables. If I had some mushrooms, I would have chopped them up and added them too.

    Although my kids love this sauce served on pasta, I opted to enjoy it with roasted spaghetti squash, a low carb option. Spaghetti squash is really easy to prepare. Simply cut the squash in half, scoop out the seeds, and roast it for 30-40 minutes, depending on the size.

    You know the spaghetti squash is done when a knife can be inserted into the squash without resistance.Spaghetti squash will naturally shred into pasta like strands when you scrape the inside with a fork.

    I made this Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash for this month’s Recipe Redux Theme “Grab a Book & Cook.” We’re playing a game to celebrate that The Recipe ReDux has been around for 54 months! Each participant is cooking from a cookbook recipe on page 54 or 154. I chose Weeknight Bolognese from Barefoot Contessa’s How Easy Is That? cookbook. To make Ina Garten’s recipe a little healthier, I left out the heavy cream and added some extra vegetables. I also used ground turkey instead of ground beef. Although this recipe can be made on the stovetop in a fairly short amount of time, I chose to make it in a slow cooker because I was going work that day, and knew I’d be too tired to cook by the end of the day.

    Print

    Cook time

    Total time

    Serves: 4-5

    Ingredients

    Spaghetti Squash

    Directions

    Spaghetti Squash

    3.4.3177

    Source: Jeanette’s Healthy Living

    Chocolate Peanut Butter Swirl Fudge

    Chocolate peanut butter freezer fudge - cookieandkate.com

    I bet you’re as busy as I am right now, so let me cut to the chase: FREEZER FUDGE! Just look at those swirls. This fudge is remarkably easy to make (no cooking required!). It just needs one hour in the freezer to set those luscious chocolate peanut butter swirls. Contrary to what the photos from above imply, this fudge has more peanut butter flavor than chocolate. Delicious.

    peanut butter

    This fudge is vegan, since it calls for coconut oil instead of butter, and naturally sweetened with maple syrup (or honey, which is not vegan). Correct me if I’m wrong, but I believe this fudge qualifies as paleo as well. The only downside is that this fudge must be served cold or it will lose its shape. That’s because it’s made with coconut oil instead of butter, which is liquid above 76 degrees. Happy holidays!

  • Print

    Author: Cookie and Kate

    Recipe type: Dessert

    Prep time:

    Total time:

    Serves: 32 pieces of fudge

    Ingredients

    Peanut butter fudge

    Chocolate swirl

    Instructions

    Notes

    Recipe adapted from Everyday Detox by Megan Gilmore and inspired by Oh She Glows .
    Change it up: You can substitute butter (which is not vegan!) for the coconut oil, or substitute almond butter for the peanut butter. I’m sorry, I’m not sure how to make this recipe entirely nut free.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • 100+ Healthy Christmas and Holiday Dessert Recipes

    Toasted Coconut Chocolate Chip Oat Sorghum Cookies - these are a wonderful addition to your holiday cookie tray - they're healthy and naturally gluten-free too!

    Enjoy your holidays with one or more of these Healthy Christmas and Holiday Dessert Recipes. Cookies, cakes, tarts and sweet treats never looked so good!

    Peanut Butter Strawberry Jam Bar Cookies © Jeanette's Healthy Living

    (Pictured from Top to Bottom, Left To Right: Skinny Berry Cheesecake Trifle , Cherry Coconut Chocolate Chip Oatmeal Cookies , No-Bake Vegan Chocolate Tart , Chocolate Peanut Butter Cups , Gluten-Free Spritz Cookies , Strawberry Whipped Cream Santas , Chocolate Mint Brownies , Chewy Ginger Molasses Cookies , Insanely Good Chocolate Brownies , Cranberry Clementine Coconut Bars , Cranberry Apple Maple Crisp , Prosecco Soaked Dark Chocolate Covered Strawberries , Almond Chocolate Thumbprints , Pomegranate Poached Pears , Triple Ginger Gingersnaps , Mini Vegan Chocolate Chip Berry Pies , Peanut Butter and Jam Bars , Apple Pear Crisp , Peanut Butter Cookies with Dark Chocolate Drizzle , Cranberry Gingerbread Upside Down Cake , Crockpot Peppermint Fudge )

    Updated to include even more delicious holiday treats.

    Today, I’ve got a HUGE roundup of 100+ Healthy Christmas and Holiday Dessert Recipesfrom lots of fellow foodie bloggers. Each of these recipes has a healthy twist, whether it’s using whole grain flour or nut flour in place of white flour, unrefined sugar in place of white sugar, applesauce in place of butter/oil, or using lighter versions of ingredients in place of full-fat ones. In addition, many of these recipes are allergy-friendly and specific diet-friendly, meaning they are gluten-free or gluten-free adaptable (e.g., when oats are called for, use gluten-free oats), dairy-free, egg-free,vegan (dairy and egg-free), or paleo-friendly. I’ve made a note of recipes that fit any of these special dietary considerations.

    No one wants to feel like they’re missing out during the holiday season, so treat yourself to some of these healthier desserts. Even better, make extras to give away to friends and neighbors. After all, the holiday season is all about giving.

    I hope you enjoyed this roundup of Healthy Christmas and Holiday Dessert Recipes and find some healthy holiday inspiration in these recipes!

    Please be sure to share these 100+ Healthy Christmas and Holiday Dessert Recipes on Pinterest, Facebook, Google Plus and Twitter.

    Source: Jeanette’s Healthy Living

    Spinach Pasta with Roasted Vegetables

    Spinach pasta recipe, featuring lots of roasted vegetables tossed in a light balsamic sauce! cookieandkate.com

    This post is brought to you by DeLallo.

    pasta ingredients

    Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick (so good). Anyway, I tossed some freshly roasted vegetables with lots of delicious sautéed spinach, my favorite whole wheat pasta and some balsamic vinegar, and here we are. High-contrast Christmas pasta. I love it.

    This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.

    The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again. I always get a few commenters on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.

    My one request is that you serve this pasta with a great green side salad. It can be super simple with just fresh greens, your favorite dressing and a couple of add-ins. DeLallo, the makers of my favorite 100% whole wheat pasta, offer a product called Salad Savors that combine a few complementary salad mix-ins in one easy-to-grab package. I’m a big fan because it makes tossing together a simple side salad so easy, and the more greens, the better! I had a hard time choosing which Salad Savors to use with this pasta, but ended up grabbing my favorite, the dried apple, cheddar and almond option.

    Great news: My friends at DeLallo are giving away one 5.5-quart Le Creuset Dutch oven, in a color of your choosing from Crate and Barrel! I’m so excited to send off one of my favorite kitchen tools to one lucky Cookie and Kate reader. You can enter below—just leave a comment on the post and then be sure to submit your email address in the Rafflecopter field, so we can keep this fair and square! You’ll get a couple more options for more entries once you do. Yay!

  • Print

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

    Prep time:

    Cook time:

    Total time:

    Serves: 6 servings

    Ingredients

    Roasted vegetables

    Spinach pasta

    Instructions

    Notes

    Change it up: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
    Make it vegan/dairy free: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ? cup freshly toasted pine nuts or sliced almonds.
    Make it gluten free: Choose a good gluten-free pasta (DeLallo makes one!).

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

    Source: Cookie and Kate

  • Cranberry Apple Chutney Pecan Brie Appetizer Recipe

    Cranberry Apple Chutney Pecan Brie Appetizer - this elegant appetizer is perfect for the Christmas holiday!

    This Cranberry Apple Chutney Pecan Brie Appetizer makes an elegant addition to any Christmas holiday menu.

    Cranberry Apple Chutney Pecan Brie Appetizer - this elegant appetizer is perfect for the Christmas holiday!

    Cheese platters are very popular during the holiday season, so, recently, I brought a special cheese platter toour women’s ministryChristmas party at Grace Farms. The cranberry chutney is easy to make, and it takes almost no time to assemble this beautiful cheese appetizer.

    I made this for a crowd, so I used a large wheel of Brie (from Costco’s), but you can certainly use the smaller, regular size Brie.

    It’s best to cut the brie when it’s cold. I also cut off the rind from the top of the brie before spreading some of the cranberry apple chutney on top (you don’t have to do this, but I didn’t think most folks would like all that rind). A sprinkling of toasted pecans adds some nice crunch.Serve this Cranberry Chutney Pecan Brie Appetizer at room temperature, or if you like the brie a little melted, you can microwave it on the low setting (defrost setting) for a few minutes. Don’t overdo it or you will end up with a hot mess.

    For a truly festive cheese platter, pair this brie appetizer with my Cranberry Pistachio Mint Goat Cheese Appetizer , another super easy to assemble appetizer.

    Print

    Ingredients

    Cranberry Apple Chutney

    Brie Appetizer

    Directions

    Cranberry Apple Chutney

    Brie Appetizer

    Notes

    Cranberry Apple Chutney adapted from Cook’s Illustrated. Use a large wheel of Brie for a big party or a small, regular size wheel for a smaller gathering. You will have extra chutney leftover.

    3.4.3177

    Source: Jeanette’s Healthy Living

    Kung Pao Brussels Sprouts

    Roasted Brussels sprouts tossed with spicy Kung Pao sauce! Delicious. cookieandkate.com

    May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didn’t mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. That’s how they get you—with those big, pre-packed bags.

    ingredients

    Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve been robbed.

    My only condolence is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted up lots of sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. It’s a killer vegetarian appetizer or side dish, and I wouldn’t judge if you wanted to eat it for dinner on its own.

    This recipe has actually been ten months in the making. I become completely enamored with the concept when I found it in the pages of Bon Appetit’s February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.

    Fast forward to December and I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish . It’s one of my favorite recipes, so I played around with it and here we are.

    My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!

  • Print

    Author: Cookie and Kate

    Recipe type: Side

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Roasted Brussels sprouts

    Kung Pao sauce

    Garnishes

    Instructions

    Notes

    Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze .
    *Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
    Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.
    Make it peanut-free: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate