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This post contains affiliate links. Whether you make your own kefir at home or have a bottle of store-bought that’s a bit too tart, you can add your own fruity flavors easily! With just three ingredients, you can learn how to flavor kefir at home to get your daily probiotics. This flavored kefir is the easiest way to get your daily probiotics without choking down something sour. Plain kefir tastes like a sharp, tangy yogurt drink, which some people love and many people don’t.

Prep: Preheat the oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan. Blend Base: In a high-speed blender, combine 1 15-oz can butter beans (drained and rinsed), ¾ cup light brown sugar, 2 large eggs, 2 tsp vanilla extract, ⅔ cup rolled oats, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Blend until completely smooth, about 2 to 3 minutes. Add Butter: Add ¼ cup unsalted butter (melted) and blend again until fully incorporated and smooth.

This post contains affiliate links. My refrigerator pickles are crisp, tangy, and packed with flavor. Made with five ingredients (and absolutely no cooking, canning equipment, or boiling required). They’re ready to eat in an hour, though one day in the brine is when they really hit their stride. The difference between a refrigerator pickle and a traditional canned pickle comes down to one thing: heat. Traditional pickling uses boiling brine and a water bath to create a shelf-stable seal.

This post contains affiliate links. My curried chickpea salad is creamy, lightly spiced, and packed with texture from cashews, celery, raisins, and roughly mashed chickpeas. It comes together in ten minutes and works on sandwiches, in wraps, over greens, or piled onto a croissant, which is my personal favorite way to serve it.

Prep: Preheat the oven to 350°F. Line a muffin tin with 12 liners. Blend Beans: Drain and rinse 1 15-oz can black beans. Using a food processor or immersion blender, blend until completely smooth, scraping down the sides to ensure all of the beans get blended. The mixture should look smooth, with no bumps. Beat Sugar: In a large bowl, whisk together ⅔ cup light brown sugar and ¼ cup butter (melted) until well combined, about 1 minute.

This post contains affiliate links. Grilled romaine is one of those techniques that sounds like a restaurant trick and turns out to be one of the easiest things you can make on a grill. A few minutes on the grill transforms a humble head of lettuce into something smoky, charred at the edges, and tender at the center, finished with a bright lemon Dijon dressing and shredded parmesan in 25 minutes flat.

Soak Cashews: Soak 1 ¼ cup cashews overnight or in very hot water for 15 minutes until softened, then drain well. Crush Graham Crackers: Crush 2 cups graham cracker crumbs into fine crumbs using a blender or by rolling them on a cutting board. Shape Crust: Melt ½ cup unsalted vegan butter, then combine with graham cracker crumbs and ¼ cup packed brown sugar. Mix until evenly combined. Press into a 9-inch springform pan in an even layer. If you don’t have one, use a parchment-lined 8×8 or 9×9-inchpan.

This post contains affiliate links. I’ve been using Hungryroot consistently for a few weeks now since being postpartum, and I’ll say this: the second box was even better than the first. Not because the first one was disappointing, but because I knew what to expect this time. I knew the timing estimates were accurate. I knew the ingredients would be good quality. And I knew that whatever landed on my doorstep was going to make weeknight dinner a lot less of a production.

Infuse the coconut cream: In a small saucepan, combine ½ cup coconut cream* and 1 Tbsp packed lemon zest**. Cook over medium/low heat until gently bubbling, 3 to 5 minutes. Remove from heat. Prep the lemons: Slice 6 small lemons*** in half lengthwise. Carefully scoop out the pulp and membranes, reserving the lemon shells for serving. Extract juice: From the scooped out lemon pulp, measure 2 Tbsp lemon juice. The rest of the pulp can be used for lemon juice in a different recipe.

Preheat oven to 400° (204°C). Dump: To a large casserole dish, add 1 8-oz block feta cheese, 12 pitted Castelvetrano olives (pitted and halved), 1 lemon (halved), 1 Tbsp fresh rosemary (finely chopped), and 3 cloves garlic (skins removed). Drizzle 4 Tbsp olive oil evenly over everything. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes, or until feta is soft.