Vegetarian Recipes
Peanut Butter Jelly Bars (Vegan, Gluten Free)
https://mywholefoodlife.com/2018/09/24/peanut-butter-jelly-bars-vegan-gluten-free/


Peanut Butter Jelly Bars are where it’s at. Your favorite childhood snack made into one tasty dessert bar.
This recipe came about because I accidentally contaminated a jar of jelly. My youngest daughter is allergic to tree nuts and I used a spoon that had touched cashew butter in the jam. So I needed to use it up in a recipe.
I made these bars for my husband to take to work for snacks.
These delicious bars are packed with peanut butter flavor. They also happen to be vegan, gluten free and oil free! I used raspberry jam, but you can use any jam flavor you like. You can also use sunflower butter if you need a nut free option.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my YouTube Channel.
Looking for more peanut butter recipes?
Vegan Peanut Butter Jelly Bars
Peanut Butter Jelly Bars
Ingredients
- 1 1/2 cups gluten free rolled oats
- 1 1/2 cups gluten free oat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 2 flax eggs
- 1 cup peanut butter (or nut butter of choice)
- 1/2 cup unsweetened applesauce
- 2 T almond milk
- 1/2 cup jam of choice (I used raspberry)
Instructions
Preheat oven to 350.
In a large bowl, mix all the wet ingredients, except the jam.
In a medium bowl, mix all the dry.
Add dry to wet and mix until well combined.
Line an 8×8 baking dish with parchment paper.
Press half the mixture into the pan.
Spread the jam on top of that.
Lastly, drop the last 1/2 of the batter on top of the jam.
Bake in the oven for 23-25 minutes.
Let cool completely before cutting into squares.
Recipe Notes
Keep these bars stored in the fridge. They should last a couple weeks that way. You can also freeze them for up to 6 months. Enjoy!
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Vegetarian Recipes
Lemon Ricotta Pasta


Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
Originally posted 3-4-2011, updated 6-8-2022.
Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.


Lemon Ricotta Pasta
Ingredients
- 1 lemon $0.89
- 8 oz. pasta* $0.67
- 1 cup frozen peas $0.50
- 1 clove garlic, minced $0.08
- 1 Tbsp butter $0.11
- 1 cup whole milk ricotta $1.60
- 1/4 cup grated Parmesan $0.36
- 1/4 tsp salt (or to taste) $0.02
- 1/4 tsp freshly cracked black pepper (or to taste) $0.02
- 1 pinch crushed red pepper (or to taste) $0.02
Instructions
-
Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
-
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
-
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
-
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
-
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
-
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
-
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
Notes
Nutrition
How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
The post Lemon Ricotta Pasta appeared first on Budget Bytes.
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