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Tag: dinner

  • Spring Lentil Wild Rice Soup

    Spring Lentil Wild Rice Soup

    Spring may be technically here, but it was snowing most of the day today, so I am still into warming hearty soups at the moment. It’s the perfect weather lately for staying inside, being cozy and cooking something delicious!  Like this Spring Lentil Wild Rice Soup I recently made!  It was so good I had to share the recipe!

    I love wild rice in soups, it is so hearty and earthy and delicious!  I think it is perfect paired with lentils like in this soup, and they both add fiber and protein!  For the veggies, I added celery, onions and garlic to to start.  These are the main 3 vegetables I like to always add to my soups because they give it a good flavor base.  I don’t normally have vegetable broth on hand so I rely a lot on the vegetables I put into my soups for flavor.

    Since this is a Spring soup, I added asparagus, greens and crimini mushrooms.  This combination is so delicious in soup, and it is the perfect time of the year to enjoy asparagus!  I also added miso, tamari and nutritional yeast into the base of this soup to give it a delicious savory flavor!  The instructions for this soup are to make it on the stove, but you can also make it in the Instant Pot if you prefer that.  Just cook the wild rice separately but add everything else to the Instant Pot except the asparagus, miso, and greens.  Cook it in soup mode on the Instant Pot, and at the end, as soon as it finishes cooking add in the asparagus, miso, wild rice and greens.

    This soup was so delicious!  I served it with some crusty bread and it was a wonderful hearty meal for a chilly day!  If you are in the mood for something warming and delicious but still spring appropriate, definitely give this Spring Lentil Wild Rice Soup a try!

     

    Spring Lentil Wild Rice Soup
    Serves2-3

    Ingredients:

    • 2/3 cup uncooked wild rice
    • 2 1/2 cups filtered water
    • 4 large celery stalks, sliced
    • 1 small onion, diced
    • 1/2 cup sliced green onions
    • 2 garlic cloves, minced
    • 2 cups sliced crimini mushrooms
    • 1/3 tsp sea salt or to taste
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 2/3 cup French lentils
    • 2 cups filtered water
    • 2 Tbsp nutritional yeast
    • 1 Tbsp tamari
    • 1 cup asparagus, cut into 1 inch pieces
    • 1 Tbsp white miso whisked into 1 Tbsp water
    • 1 large handful greens

     

    Directions:

    1. Place the wild rice in a pot, cover with filtered water by at least 3 inches and bring to a boil. Lower to a simmer and cook until the rice has “bloomed”, about an hour to an hour and 15 minutes depending on your rice. Drain the rice and set aside.
    2. Combine the 2 1/2 cups filtered water, nutritional yeast, tamari, celery, onion, garlic, mushrooms, sea salt, thyme, and lentils in a pot and bring to a boil.  Lower to a simmer and cook for about 40-45 minutes until the lentils have are tender.  Add the asparagus and cook a few minutes until bright green. Stir in the wild rice.  Add the nutritional yeast, miso mixture and greens cook until greens have wilted.
    3. Serve!
  • Roasted Veggie Burrito Bowl

    Roasted Veggie Burrito Bowl

    Many people think that vegan food consists of just salads, and that we go hungry a lot of the time, but that couldn’t be further from the truth.  Every meal I make, I create things that will satisfy me and fill me up, especially dinner because I have more time to cook in the evening (lunches are usually stuff I make ahead of time).  One of my favorite things to make is hearty bowls.  Bowls filled with lots of veggies, grains and beans, and whatever I happen to have on hand. One specific bowl I have been making however on the days I have longer runs and I am really hungry though is this Roasted Veggie Burrito Bowl!

    I started making it because I was craving fajita veggies from my favorite Mexican restaurant but I decided to just roast them and add them to my bowl.  This current bowl has all of my favorite veggies.  Roasted bell peppers, mushrooms, and zuccchini.  Plus avocado and jalapenos from my garden and local sweet corn.  As a side note, the corn is so freaking amazing this time of year, how could I not include it?! I also like to include a good amount of greens at the bottom. I pretty much add a bunch of greens to every lunch and dinner.

    For the beans I used pinto seasoned with chili powder, cumin, garlic, lime, sea salt and cilantro and they are so good and flavorful!  If you are one of those people who hates cilantro feel free to leave it out or add a little oregano instead.  Lastly cooked brown rice is at the center of the bowl. This meal is so good and so satisfying I am not going to lie, I have made it at least once a week for a few months now.  I know you could just go to Chipotle and get a bowl, but home made is sooo much better!  If you love Mexican inspired flavors, definitely give this Roasted Vegetable Burrito Bowl a try!

    Roasted Veggie Burrito Bowl

    Makes 2

    Ingredients:

    • 1 large red bell pepper, cut into 2 inch chunks
    • 1 medium zucchini, cut in half and sliced
    • 1 small onion, cut in half, then cut into wedges
    • 1 large portabello mushroom, sliced 1/4 inch thick
    • olive oil or avocado oil spray
    • sea salt
    • 1 ear organic sweet corn (alternatively you can use 3/4 cup frozen kernels)
    • 1 1/2 cups cooked pinto beans (canned is fine, just rinse and drain them first)
    • 1 garlic clove, minced
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1/4 tsp sea salt (or to taste)
    • juice of one lime
    • 2 Tbsp chopped cilantro
    • 1 cup cooked brown rice
    • 4 large handfuls greens (romaine, spinach or arugula are my favorite)
    • 1 sliced jalapeno (optional)
    • 1 sliced avocado
    • 1/2 cup salsa
    • hot sauce for serving (optional)

     

    Instructions:

    1. Preheat the oven to 375F and line a large sheet pan.
    2. Spread out the peppers, zucchini, onions, mushrooms and corn (you can keep it on the cob if using a cob) on a sheet pan, and spritz with a little olive oil or avocado oil. Sprinkle with sea salt, and place in the oven.  Roast until the veggies are just tender and starting to brown at the edges, about 30 minutes.
    3. Meanwhile, in a pan on the stove, add the beans, garlic, cumin, chili powder, sea salt, lime juice and cilantro and cook over low heat until heated through.
    4. When the veggies are done roasting and the beans are hot, to assemble the bowls, add some greens to the bottom of each bowl, then add half the rice to each bowl, followed by the beans, roasted vegetables (cut the corn off of the cob first before adding it), avocado, sliced jalapenos, salsa, and then sprinkle with hot sauce if desired.
    5. Serve!

     

  • BBQ Lentil Sloppy Joes

    BBQ Lentil Sloppy Joes

    When I was a kid, sloppy joes were a staple at just about every summer gathering or party that I went to.  Most likely because they were great for making in a crock pot and having ready ahead of time, and everyone loved them.  They actually weren’t my favorite most of the time unless someone had a really good recipe but I still would eat them as was tradition.  Now of course I have to pass most of the time because I am vegan and ground beef an option for me.  But I have come up with a recipe to make at home that I actually really love, much more than those ones I grew up eating.  I am a big fan of lentils, and I had seen other people make lentil sloppy joes so I gave it a go.

    The only putzy part about this is cooking the lentils, but luckily they cook a lot faster than most beans.  I cooked mine a day ahead of time actually to speed the process.  I like to use french lentils for this, but green lentils or brown will work as well, anything that holds its shape and doesn’t fall apart too much (like red lentils, which would not be a good option).  I made a simple sauce  for these with ingredients I already had on hand and it worked out great!

    I know some people put a lot of extra veggies in their sloppy joe mix but I just went with onions, garlic and tomatoes and kept it simple. To make it BBQ flavored and a bit tangy, I added apple cider vinegar, mustard, maple syrup for a little sweetness and some smoked paprika to give it that smokey flavor.  I don’t like my sauce super sweet, but if you are one of those people that does, feel free to add a little maple syrup. That is what cooking for yourself is all about, making recipes that are tailored to your own tastes!

    These turned out super delicious!  They were way better than the ones I grew up eating.  They had plenty of flavor, and were filling without being heavy.  I served them on buns the first day, but for leftovers the next day I served them over some brown rice and that was good as well!  So you have options here if you are not a bread person or are gluten free.  I hope you all are having a wonderful summer so far!

    BBQ Lentil Sloppy Joes

    Makes 8

    Ingredients:

    • 1 1/3 cups dried french lentils or green lentils
    • filtered water
    • 1 tsp olive oil
    • 1 medium onion, minced
    • 2 garlic cloves, minced
    • 1 6 oz can tomato sauce
    • 1 5 oz can tomato paste
    • 3/4 cup filtered water
    • 2 Tbsp cider vinegar
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • 1 tsp smoked paprika
    • 1/2 tsp black pepper
    • 1/4 tsp sea salt, or to taste
    • 8 whole wheat buns for serving

     

    Instructions:

    1. In a medium pot, combine the lentils and enough filtered water to cover them by 3 inches. Bring to a boil, then lower to a simmer and cook for about 30-40 minutes or until the lentils are tender but still holding their shape. Remove from heat, drain well and set aside.
    2. In a medium saucepan, heat the onions and garlic in the oil and saute until starting to turn translucent, about 5 minutes. Add the tomato sauce, tomato paste, water, vinegar, mustard, maple syrup, paprika, black pepper, and sea salt and bring to a simmer.  Allow to cook for about 20 minutes to allow the flavors to blend.
    3. Mix in the lentils, and cook until everything is heated through.
    4. Serve the BBQ Lentils on the buns.

     

  • Veggie Lentil Soup 

    Veggie Lentil Soup 

    It is so weird to think that 15 years ago I really didn’t eat any lentils, or even know how to prepare them. I now love them and make them at least several times a week, usually in soup form.  Last weekend I felt like a classic lentil soup, not a chili, or a curry just a regular one.  So I made one, because I love lentil soup in any form!  It is one of our better sellers at work, and it is awesome because lentils cook up so much faster than beans.  Plus, I always feel good after eating them, they are filling so you won’t be hungry for a while but not heavy.

    I wanted this soup to have a tomato base, because the tomatoes add so much flavor. If it were summer, I would use fresh tomatoes and roast them first before using them in the soup (try it sometime, sooo good), but since we don’t have them growing here yet (or for a while) right now I used canned.  I used a good amount of lentils of course too, and added plenty of veggies.  Celery, onions and garlic is my favorite flavor base for soups, and that is what I used here.

    This is pretty easy to make, I don’t sautee anything because I prefer to cook my soups without oil  most of the time (plus it eliminates a step and tastes just as good).  I just throw it all into the pot and cook it!  The only thin I threw in later were the yams and potatoes because I didn’t want them to get mushy.  It smelled so good while cooking I could not wait to try it!

    It was so good!  Robust in flavor, and satisfying!  It didn’t matter that it was warmer outside when we ate it. I am one of those weird people that still eats soup in the summer, and ice cream in the winter anyhow.  If you are looking for a new soup for dinner, give this one a try!

    Veggie Lentil Soup 
    Serves 4

    Ingredients:

    • 2 cups filtered water
    • 1 medium onion, diced
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1 28 oz can diced tomatoes
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1/3 tsp sea salt or to taste
    • 2/3 cup French lentils
    • 1 medium yam, cut into cubes
    • 4 medium yukon gold potatoes, cubed
    • about 4 large organic kale leaves, washed and torn into bite sized pieces

     

    Directions:

    1. Combine the water, onion, garlic, celery, tomatoes, thyme, oregano, red pepper, sea salt, and lentils in a pot and bring to a boil.
    2. Lower to a simmer and cook for about 30 minutes until the lentils have softened somewhat, then add the yams and potatoes, and cook for another 15 minutes more when the veggies are all tender.
    3. Stir in the kale and cook until bright green and slightly softened, about a minute.  Remove from heat and serve!

     

  • Vegan Creamy Potato Leek Soup

    Vegan Creamy Potato Leek Soup

    When I was little, one time when my Mom and I were out shopping on a Saturday, we stopped at this restaurant that I considered a little bit fancy at the time. Fancy was anything with ingredients I couldn’t pronounce or where the wait staff wore nice uniforms.  They had a leek soup on the menu and we ordered it.  I had never heard of leeks in my life.  But I ended up liking it, because it was packed with rich flavor.  After that my Mom made a leek soup at home and it was even better.  I decided that I liked leeks.  I was making something with them the other day at work and I decided that I should cook with them more often. 

    So, I decided to make a creamy potato leek soup when I got home.  I knew it would be fairly simple and easy to make which is always a win on a week night when I am tired.  The thing about leeks though, if you have never cooked with them before, is that they are very sandy.  Even when you think you have washed the outside all nicely, when you cut into them you find sand.  So I like to clean them once, then plunge them into a bowl of water, swish them around, let the sand settle, then scoop them out and use them in my recipe.  Then they will be all good and delicious in your soup. 

    For this soup, there is no sauteeing required, and I did not use any oil for this reason.  You just add the veggies and stock to the pot, let it simmer until it is all tender, and then add the “creamy” part of it.  For that, I could have just added some coconut milk and called it a day, but instead I wanted to add a little more protein so I pureed chickpeas into the coconut milk as well as a little cashew butter.  It made for a thick cream that was perfect in the soup! 

    I could not wait to try it!  It smelled amazing and tasted even better.  It has plenty of rich onion and leek flavor, a smooth rich texture and it is perfect served with crusty bread for dipping!  That is one of my favorite uses for crusty bread besides bread pudding, dunking into my soup!  If you are in need of some comfort food, give this a try! 

    Vegan Creamy Potato Leek Soup

    Serves 2-4

    Ingredients:

    • 1 small yellow or white onion, diced
    • 1 large leek, sliced thinly (and washed very well, I like to put mine in water after cutting, then drain)
    • 2 garlic cloves, minced
    • 1/2 tsp dried thyme
    • 3 cups yukon gold potatoes, cubed
    • 1 cup carrots, sliced
    • 1 1/2 cups veggie broth (or as needed)
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper (or to taste)
    • 1 cup full fat or lite coconut milk
    • 1 cup chickpeas
    • 1/4 cup raw cashew butter
    • 1/4 cup nutritional yeast
    • 2 tsp white miso dissolved in 1 Tbsp filtered water (optional)
    • 1 Tbsp cornstarch
    1. Add the onions, leeks, garlic, thyme, potatoes,  veggie broth, salt and pepper to a medium sized pot.
    2. Bring to a boil, then lower to a simmer and let cook about 15-20 minutes or until the veggies are tender.
    3. Add the coconut milk, chickpeas, cashew butter, and nutritional yeast, miso and cornstarch to a blender and blend until smooth.
    4. Add the mixture to the soup, and cook until they are well blended into the soup and it has thickened.
    5. Enjoy!
  • Roasted Spring Vegetable Buddha Bowl

    Roasted Spring Vegetable Buddha Bowl

    I tend to eat the same 4 things every week for dinner. Unless I am creating a new recipe then I will vary what I make. But the rest of the time when I make the same things it is mostly just because I know what I like, and because it ends up being a no brainer to make those recipes once I do it so many times. One of those items I make all the time is buddha bowls. I sometimes use different vegetable ingredients based off of what time of the year it is and what is in season or what I have on hand. I switch off quinoa and brown rice for the grain usually. But my current favorite is this one involving Spring vegetables.

    I get kind of excited about the different types of produce that can be found in the store in the Spring, Summer and Fall. But in the Spring I feel like I have been kind of deprived for a while of all of the super fresh vegetable type stuff since here in Minnesota we can’t really grow anything unless it is indoors. So it is awesome to see things like asparagus and radishes. I like to eat radishes raw but the other day when I made this bowl I thought to myself, how would they be roasted? The answer to that is super delicious. They kind of lose that peppery bite that they have and become a bit sweeter, kind of similar to roasting turnips.

    I combined them with asparagus, which I could not resist buying since it is so springy. As well as carrots, chickpeas and avocado in my bowl over brown rice and it was sooo good! But the part that made it really all come together was the creamy pumpkin seed butter sauce that I put over it all. I made it with Dastony Pumpkin Seed Butter from Raw Guru and you would swear it had dairy or cream or something in it it is nice and rich tasting.

    I added a little cumin, chipotle, lemon garlic and salt to it so that it was similar to a classic tahini dressing, but it was even more delicious since the pumpkin seeds don’t have that bitterness that tahini sometimes has. This bowl was so good I will probably be making it for the rest of Spring. If you are in need of a hearty healthy dinner that tastes like comfort food, give this a try!

    Roasted Spring Vegetable Buddha Bowl
    Serves 2-3

    • 2/3 cup brown jasmine rice
    • 1 1/3 cups filtered water
    • 2 cups sliced carrots
    • 2 cups asparagus, cut into 2 inch pieces
    • 2 cups radishes, quartered
    • avocado oil
    • sea salt

    Sauce:

    • 1/2 cup Dastony pumpkin seed butter
    • 1/4 cup lemon juice
    • 1/4 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1 tsp ground cumin
    • 1/8 tsp dried chipotle pepper
    • 1/4 tsp sea salt or to taste

    To assemble:

    • organic greens, such as arugula, spinach or spring mix
    • 1 1/2 cups cooked chickpeas
    • 1 avocado, diced

    Instructions:

    1. Place rice and water in a medium saucepan and bring to a simmer. Reduce to a low simmer, cover and cook until all the water is absorbed about 25-30 minutes, or when the rice is tender.
    2. Meanwhile, to cook the veggies, preheat the oven to 400F degrees. Toss the veggies with just enough oil to coat them lightly, then spread out on a sheet pan and sprinkle with sea salt Place in the over and roast until they are tender and starting to brown, about 25-30 minutes. Remove from the oven.
    3. Whisk together the sauce ingredients, adding water to achieve your desired consistency.
    4. To assemble, put some greens into the bottom of each bowl, then top with the rice, the chickpeas, the veggies, and avocado. Drizzle the sauce over the contents of the bowl. Serve!
  • Vegan Porcupine Meatballs

    Vegan Porcupine Meatballs

    Growing up, I never realized how much work goes into making meat balls. I mean all the mixing and rolling them into a gazillion balls, that takes work! It’s no wonder we ate frozen meatballs growing up most of the time and not home made. Once in a while though my Mom would make some really good home made meat balls and they were a real treat. It is kind of the same way with me making my vegan meatballs, they are a few steps I won’t lie about that, but they are so worth it in the end.

    My Mom loves my vegan meatballs. Although she isn’t vegan, she tries not to eat very much meat. Every once in a while she asks me to make my vegan meatballs for her, and she says she likes them better than ones made with real meat. Well, last weekend she asked me if I could make some vegan porcupine meatballs, like they used to serve at her school when she was little. She even showed me the recipe in one of her church cookbooks. I had to make them!

    If you have never heard of porcupine meatballs, they are meatballs made with rice mixed into them in a sweet and tangy tomato sauce. They sounded good to me! I tweaked my classic vegan meatball recipe and it worked perfect! I used the same lentils and walnuts as the base, but swapped the rolled oats I normally use for the rice. This sounds kind of weird but the meatball mixture before I formed it and baked it was actually really good! I had to taste it because it needs to taste good before it goes into the oven or it won’t taste good when it comes out and I wanted to get the flavors right. Lucky they are vegan and I am not dealing with raw meat here that I would have to cook to sample.

    The usual sauce is usually tomato sauce and brown sugar with a few other things, but I swapped the brown sugar for a little maple syrup and a few other ingredients and it was perfect! It was so good on the meatballs! I almost wish I had made these sooner, they are fantastic! My Mom enjoyed them as well, and I think you will too should you choose to give them a try!

    Vegan Porcupine Meatballs
    Serves 4

    Meatballs:

    • 2/3 cup uncooked French lentils
    • filtered water
    • 1 tsp olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 2 Tbsp tamari or shoyu
    • 1/4 cup organic tomato paste
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper
    • 1/4 tsp red pepper flakes
    • 2 cups chopped walnuts
    • 2 1/2 cups cooked white rice

    Sauce:

    • 2 tsp olive oil
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1/4 tsp red pepper flakes
    • 1 15 oz can tomato sauce
    • 1/2 cup tomato paste
    • 1/2 cup filtered water
    • 1/4 cup maple syrup
    • 1 Tbsp tamari
    • 1 Tbsp cider vinegar
    • 1 tsp dijon mustard
    • 1/2 tsp sea salt (or to taste)

    Garnish:

    • chopped fresh parsley
    • sliced scallions

    Instructions:

    1. To make the meat balls, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 30-40 minutes until the lentils are just tender but not mushy.  Drain very well, and set aside.
    2. In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.
    3. Add the garlic and sautee a minute more until fragrant.
    4. Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.
    5. Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls (they may be a little soft), and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.
    6. Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and red pepper and cook a minute more.  Add the tomatoes, water, maple syrup, tamari, vinegar, mustard and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.
    7. When the meatballs have finished cooking, toss them (very gently because they will fall apart if you are rough) with the sauce just before serving, and serve garnished with scallions and parsley!
  • Vegan Broccoli Cheese Chowder

    Vegan Broccoli Cheese Chowder

    Growing up, I used to eat a lot of canned soup and I thought nothing of it. That is, until me and my Mom started to make our own soups at home when I was in high school from a soup cookbook we had bought and when I later started working in a deli that makes its own soup. I never went back to the canned. It just tasted tinny to me and just over all inferior to the home made stuff. I guess I am just sort of s soup snob, or have been for a while.

    I am even super picky if I order soup in a restaurant and it is sub par because I make so many soups at my work and they have to taste good. So, one time (before I was vegan) I decided to order a broccoli cheese soup at a restaurant that was supposed to be good and I was really disappointed. It was really bland, and too thin, and cooked to oblivion. There has to be a better way to make this at home I thought, and I ended up making a version that was really good that I later made at work and the customers loved it! I hadn’t really made a veganized version of it yet, that is until last weekend. I decided it was time I make some because it used to be so good and I was sure I could come up with an even better animal product free version.

    I wanted it to have plenty of veggies in it, not be just pureed broth with a cheesy flavor. So, I added in broccoli, carrots, onions, potatoes, and garlic. Really I guess it was more of a chowder, which is why I am calling it that. I made a silky creamy broth with coconut milk, cashew butter and nutritional yeast to give it a cheesy flavor and it was so good you would swear it has dairy in it.

    I think I like this version even better than the original, and it is much better for you instead of the loads of cheese in the other soup. Even my boyfriend Eric likes it and he is not vegan, so that counts for something! If you are looking for a soup that is pure comfort food but still filled with veggies, give this a try!

    Vegan Broccoli Cheese Chowder

    Serves 2-4

    Ingredients:

    • 2 tsp avocado oil
    • 1 small yellow or white onion, diced
    • 2 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1/2 tsp dried thyme
    • 2 cups yukon gold potatoes, cut into cubes
    • 1 large head broccoli, flowrettes removed and stem peeled and diced (cut off the tough end)
    • 2 medium carrots, cut in half and sliced
    • 1 15 oz can lite coconut milk
    • 1 1/2 cups veggie broth (or as needed)
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper (or to taste)
    • 1/4 cup raw cashew butter
    • 1/4 cup nutritional yeast
    • 1 Tbsp cornstarch dissolved in 1 Tbsp filtered water
    1. Heat the oil in a medium soup pot with a lid, and add the onions, celery and garlic.  Sautee for a few minutes until starting to turn translucent, and add the thyme, potatoes, broccoli, carrots, coconut milk, water, salt and pepper.
    2. Bring to a boil, then lower to a simmer and let cook about 20 minutes or until the veggies are tender.
    3. Add the cashew butter, nutritional yeast, and cornstarch mixture and cook until they are well blended into the soup and it has thickened slightly.
    4. Enjoy!
  • Veggie Filled Tempeh Fried Rice

    Veggie Filled Tempeh Fried Rice

    I was given an Instant Pot for Christmas, and I was pretty excited about it.  Before this year, I have never really thought about using a pressure cooker, but I had been seeing a bunch of my friends cooking things in them and posting photos on Instagram and Facebook and it got me interested. I haven’t made anything super exciting in it yet, just rice and beans, but wow do they ever cook fast!  I cooked dry un-soaked garbanzo beans in 40 minutes and it normally takes me like 2 hours on the stove!  And the other day I made some rice in it because I had a tofu dish I wanted to serve it with and it came out perfect in only 10 minutes.  I have a confession to make, I am usually horrible at cooking rice on the stove. I usually end up making it too mushy, or it gets to dry because I do other things and forget to turn it down. We use a steamer at work and it is a life saver for that type of stuff so I don’t have to worry about watching it.  Anyways, the Instant Pot is even faster than the steamer so I was very impressed.  I had some of that rice leftover because I made more than I needed, so I thought what better use for it, then to make some fried rice?!

    I hadn’t made it in years. Well, the traditional kind at least, I made a raw version a few years back but that is different.  I like my fried rice to be filled with veggies.  None of that super greasy stuff that is mostly rice and not much else that you get at restaurants sometimes.  Shrimp fried rice used to be my favorite before I went vegan.  But anything shellfish or shrimp totally grosses me out now, not to mention the idea of eating an animal.  So, for this one I decided to use tempeh cut into little cubes.  Kind of like they do for chicken with fried rice. It was perfect!  It added protein and a nice meaty texture without being meat.  I added in plenty of veggies as well, carrots, mushrooms, green onions, and garlic.

    Also, I had to add flavor, so I went for a tamari, miso and mirin mixture and it was super delicious!  The best part about this is it only took me about 15 minutes to make start to finish.  You can’t beat that for a quick weeknight dinner.  If you have different veggies on hand, or one of these ones is not your jam, feel free to swap them.  I am all for using what you have in the refrigerator and not wasting food.  Some of the best meals are made that way.  So, the next time you have leftover rice give this a try!

    Veggie Filled Tempeh Fried Rice

    Serves 2

    Ingredients:

    • 2 Tbsp avocado oil, divided
    • 6 oz organic tempeh, cut into small cubes
    • 2 garlic cloves, minced
    • 2 tsp fresh ginger, minced
    • 6 scallions, sliced very thinly
    • 1 medium carrot, cut julienne
    • 1 medium zucchini, cut in half lengthwise, and sliced on the bias
    • 8 crimini mushrooms, sliced
    • 2 tsp white miso
    • 2 Tbsp mirin
    • 2 Tbsp tamari
    • 2 cups cooked rice
    • sea salt to taste

     

    Instructions:

    1. Heat 1 Tbsp oil over medium heat in a ceramic pan. Add the tempeh, and sautee it until it is starting to brown slightly.  Remove from the pan and set aside.
    2. Add the remaining oil to the pan, along with the garlic, ginger, and scallions.  Sautee for a minute until fragrant.  Add the carrot, zucchini and mushrooms and sautee until softened, about 5 minutes.
    3. Mix together the miso, mirin, and tamari in a small bowl, and add to the pan, along with the rice. Cook and stir together until the rice is uniform in color.  Add the tempah back to the pan and stir to incorporate.  Add a touch of sea salt if needed.
    4. Serve!
  • Vegan Lentil Goulash

    Vegan Lentil Goulash

    Goulash is a classic comfort food that many American families had in their recipe box growing up. But my Mom did not cook that sort of thing.  She was never really a big fan of hamburger helper type things, and I can totally understand why as ground beef never usually appealed to me either growing up.  But I did however eat some really good goulash at the Church daycare I went to when I was in elementary school.  Those lunch ladies who made the goulash were amazing cooks, and although the goulash was nothing special to look at, it was super delicious.  It was flavorful, hearty and had plenty of veggies along with the beef.  If Grandmas across the country made goulash like that, I can see why people liked it, and I can see how it would be something easy and economical to make for a big family. I had not even thought about that goulash lately, I mean it has been over 14 years since I even ate beef, but I was recently discussing what was in goulash with a coworker.  Which made me think to myself, I should make a vegan version!

    I am a big fan of healthy comfort foods, and I figured I could swap out the beef for lentils instead.  Even if you are not a vegan, I think you could be a fan of the health benefits of this swap.  After all, lentils are packed with fiber, and lower your risk for heart disease where as beef increases your risk.  I try to have lentils at least 3 times a week for dinner.  I admit they used to intimidate me because they looked weird to me when I first became vegan, and I had been just eating beans up until then, but then I tried some amazing Indian food with them and I was hooked.  I started experimenting with them in recipes and came to love their flavor, texture and the fact that they cooked faster than beans. So back to that goulash…they were the perfect swap for the beef!  I made a flavorful tomato sauce with tomatoes from my Grandpa’s garden that I had roasted.  If you have fresh tomatoes from the garden I highly recommend doing this, they are so good that way.  I combined them with Italian herbs, bay leaf, and alliums, and let it simmer for a while to let the flavors get all happy and delicious together.

    I then added in some lentils I had cooked, along with some gluten free chickpea fusilli and it was as simple as that!  A big pot of comfort food!  It was super delicious, rich in flavor, no greasy meat, and loads of yummy tomatoes. I shared some with Eric and he approved as well. If you were a fan of goulash growing up and want to enjoy it without the beef, give this recipe a try!

    Vegan Lentil Goulash

    Serves 3

    Ingredients:

    • 2/3 cup French lentils
    • filtered water
    • 1 tsp olive oil
    • 1/4 cup diced red onion
    • 1 garlic clove, minced
    • 1 tsp dried basil
    • 1/2 tsp fennel seed
    • 1 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1 Tbsp tamari
    • 3 cups crushed canned tomatoes or fresh roasted*
    • bay leaf
    • filtered water as needed
    • 1 Tbsp cider vinegar
    • sea salt
    • 4 oz gluten free fusilli pasta or macaroni pasta

     

    Instructions:

    1. To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.
    2. Heat the olive oil in a medium pan. Add onions, and sauté until tender.  Add the garlic, tomatoes, bay leaf, herbs, tamari, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until the tomatoes are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed.  Meanwhile, cook the pasta according to package directions, and drain. Mix the pasta into the lentil mixture, and serve.

    *To roast the tomatoes, cut them into 2 inch wedges, and spread them out on a parchment lined baking sheet.  Place in a 400F degree oven and roast for about 30-45 minutes until tender and starting to brown at the edges. Remove from oven and you are ready to use them in this recipe.

  • Vegan Italian Lentil Walnut Meatballs

    Vegan Italian Lentil Walnut Meatballs

    When I was little, my Mom made really good meatballs with a red sauce.  It was a recipe from a family friend.  So years ago, she had asked me to make some vegan ones and she ended up liking them even better than this original recipe.  I don’t have that recipe anymore, it was from before I was big into blogging (so not saved anywhere) and they were not gluten free so I would have to tweak them anyway to make them to my liking. So I thought why not make them again, and if they were really good I could share the recipe.  Also I kind of wanted to make something for my Mom that I knew she would like around Mother’s Day but we went out for dinner that day, so I thought I would make it after so she could enjoy them during the week.

    I based this meatball recipe off of my classic meatball recipe that everyone, including meat eaters raves about.  It is just a really good base made from lentils, walnuts and oats for a binder that ends up tasting pretty amazing once finished.  I have had people that were skeptical of vegan meat substitutes try it and say they really liked it!  Which always means a lot to me, it means I did a good job, and maybe they will think about eliminating meat from their diet.  I made a simple Italian sauce for these, and served them with some of my favorite pasta, one made from edamame and mung beans that is gluten free.

    But the important thing was, Mom loved them as well!  They were super delicious.  I was never a big fan of ground beef growing up, so I think if I did a taste test of both I would have picked these as the winner!  I think they beat meat hands down taste wise!  If you are craving meatballs, give these a try!

    Vegan Italian Lentil Walnut Meatballs
    Serves 4

    Meatballs:

    • 2/3 cup uncooked French lentils
    • filtered water
    • 1 tsp olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 2 Tbsp tamari or shoyu
    • 1/4 cup organic tomato paste
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1 tsp fennel seeds
    • 1/4 tsp sea salt
    • 2 cups chopped walnuts
    • 1 cup gluten free rolled oats

     

    Sauce:

    • 2 tsp olive oil
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp fennel seeds
    • 1/4 tsp red pepper flakes
    • 1 15 oz can diced tomatoes
    • 1/2 cup tomato paste
    • 3/4 cup filtered water
    • 1/2 tsp sea salt (or to taste)

     

    Instructions:

    1. To make the meat balls, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.
    2. In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.
    3. Add the garlic and sautee a minute more until fragrant.
    4. Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.
    5. Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls, and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.
    6. Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and spices and cook a minute more.  Add the tomatoes, water, and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.
    7. When the meatballs have finished cooking, toss them with the sauce, and serve garnished with parsley over pasta!
  • Thai Red Curry Noodles

    Thai Red Curry Noodles

    We sell vegan Thai peanut noodles at my work, and they just seem to fly off the shelf!  I feel like we are always making them.  For good reason, what’s not to like about noodles in a creamy savory peanut butter sauce?!  Well, I have made similar ones at home for a while and they are always delicious.  Not only that, wallet friendly, and super fast to make as well!  In 20 minutes, you can be enjoying a comfort food dinner! Noodles are comforting, at least to me.  I recently made a variation on my peanut pasta, one using Thai red curry paste, and it was so good I had to share the recipe with you all.

    For most of my pasta recipes I use a bean based pasta because not only it it gluten free, but packs protein as well, so I don’t have to worry about adding another protein source to the recipe.  My favorite is either a mung bean and edamame fettuccine or an edamame spaghetti. In this case I used the spaghetti because it was what I happened to have on hand.  That is usually how I cook, I look in the pantry and the fridge and figure out what would be good together!  For the sauce, I used a silky almond butter.  There used to be a raw pad thai recipe that I made, and the dressing was almond butter based and it was sooo good!  That is how I knew this would be too!

    The sauce is pretty simple, just the nut butter, tamari, Thai red curry paste, water and garlic.  Just whisk together and voila!  A rich and delicious sauce!  It is also good on tofu by the way, which is how I first discovered it a few weeks ago when I was experimenting. Just toss the cooked pasta with some veggies, and this sauce and dinner is ready!  It is perfect for a weeknight when you don’t want to mess with making anything time consuming or complicated, and it is satisfying.  Bookmark this for next time you need a quick and delicious dinner!  Or, if you are just making it for yourself like I did, save the other half for lunch the next day.  It is good chilled as well as warm.

    Thai Red Curry Noodles
    Serves 2

    Ingredients:

     

    Sauce:

    • 1/2 cup almond butter
    • 1 Tbsp Thai red curry paste
    • 1 Tbsp tamari
    • 1/3 cup filtered water (or as needed)
    • 1 garlic clove, minced

     

    Instructions:

    1. Cook the pasta according to package directions.
    2. Meanwhile, in a bowl combine the veggies, and when the pasta is done cooking add that as well.
    3. Whisk together the sauce ingredients (if you want it thinner add a little more water), then toss with the pasta and veggies.
    4. Enjoy!
  • Roasted Carrot and Chickpea Quinoa Bowl

    Roasted Carrot and Chickpea Quinoa Bowl

    Last week, a coworker of mine made some roasted carrot fries for the hot food bar at work, and they were pretty amazing.  I admit, carrots are not usually my go to favorite ingredient when it comes to starring roles, but I was surprised at how good it could be when prepared that way.  It got me to thinking I should roast some of the ones I had at home up to crispy perfection and include them in my dinner. I mean, I have roasted carrots before, but I usually just slice them thin and go for chips.  There was something really delicious about them being in larger chunks for the fries.  I was going to just make carrot fries for a snack, but instead I decided to cut them into little smaller chunks, roast them with spices and include them in a bowl.

    I love bowls.  No, I am not talking about the piece of dishes that you eat off of, I am talking about the composed dish that goes into it.  I love quinoa bowls, with lots of delicious toppings.  The sort of thing that you would pay a lot of money in a restaurant for but at home it can be made super affordable.  I decided to combine the carrots in one of those quinoa bowls with some vegan chevre that I had on hand, some chickpeas, and greens.  All topped off with lemon and parsley.  I was pretty hungry, so I was excited about this one.  The carrots turned out super delicious as I had tossed them not just with olive oil, but with the aromatic spices coriander, cumin and chipotle as well.  They smelled wonderful while roasting, and upon tasting them when they came out of the oven before they made it into the bowl, they were super delicious.

    Once the bowl was all composed, I was pretty pleased with it!  It turned out to be even more delicious than I imagined. I really ought to venture out more and make new dinners more often.  I do tend to get stuck in a rut and make the same things all the time, and no matter how delicious they may be new things are always exciting!

    Roasted Carrot and Chickpea Quinoa Bowl
    Serves 2-3

    Quinoa:

    • 2 cups water
    • 1 garlic clove minced
    • 1/4 tsp sea salt
    • 1 cup quinoa, rinsed

     

    Roasted Carrots:

    • 3 cups carrots, cut into 1 inch pieces
    • olive oil
    • sea salt
    • 1/2 tsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp ground chipotle pepper
    • 1/2 tsp thyme

     

    For finishing the bowl:

    • 1 cup cooked chickpeas
    • lemon juice
    • 1/2 cup vegan chevre
    • 3 handfuls arugula
    • fresh parsley leaves for garnish

     

    Instructions:

    1. Place quinoa, garlic and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.
    2. To make the carrots, preheat the oven to 400F degrees and line a sheet pan with parchment. Toss the carrots with just enough oil to coat, spices and sea salt and spread out on the pan. Place in the oven and roast for about 20-30 minutes until the carrots are tender.
    3. Spoon the quinoa into bowls, then top with the garbanzo beans, roasted carrots, chevre, arugula and parsley, and squeeze the lemon juice over it, and sprinkle with sea salt. Enjoy!
  • Vegan Moroccan Lentil Meatballs

    Vegan Moroccan Lentil Meatballs

    vegan moroccan meatballs

    My Mom really enjoys the Moroccan meatballs at a local restaurant (she is not vegan), and she was saying recently that I should make some vegan ones.  I have made her other vegan meat balls in the past, and she actually prefers them to the ones made with meat, so I thought this would be easy, and fun!  It really was pretty simple, and I have a feeling many a meat eater could be won over with the meatballs I made.

    vegan moroccan meatballs 2

    I used a lentil walnut base bound together with oats, and they turned out tender and delicious as they should be.  Not mushy or too tough at all like some plant based meatballs.  I spiced the mixture with Moroccan aromatics like cinnamon, cumin and paprika.  It was good even before I baked it, so I knew these were going to be awesome.  I made a sauce with those same flavored echoed in it.  All together, it was a delicious combination.  I served it with some saffron quinoa, and it was a lovely meal.  My Mom loved it, and said the “meatballs” were even better than the ones at the restaurant.  I love it when I can recreate a vegan dish better then the original!

    vegan moroccan meatballs 3

    Vegan Moroccan Lentil Meatballs

    Serves 4

    Meatballs:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1/2 tsp ground cumin
    1/4 tsp cinnamon
    1/2 tsp smokey paprika
    2 cups chopped walnuts
    1 cup gluten free rolled oats

    Sauce:

    2 tsp olive oil
    1/4 cup chopped onion
    2 garlic cloves, minced
    1/2 tsp ground cumin
    1/2 tsp cinnamon
    1 tsp smokey paprika
    1/4 tsp red pepper flakes
    1 15 oz can diced tomatoes
    1/2 cup tomato paste
    3/4 cup filtered water
    1/2 tsp sea salt (or to taste)
    1 Tbsp maple syrup
    2 Tbsp lemon juice

    chopped parsley or dried parsley for garnish

    To make the meatballs, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls, and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.

    Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and spices and cook a minute more.  Add the tomatoes, water, and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.

    When the meatballs have finished cooking, toss them with the sauce, and serve garnished with parsley!



  • Quinoa Veggie Black Bean Bowl

    Quinoa Veggie Black Bean Bowl

    It is exciting when more produce comes into season and becomes more readily available.  The Farmer’s markets are going to open soon, which I am excited about since nothing beats local produce picked that day.  Asparagus and pea season is almost here, and so I am in a spring vegetable eating sort of mood.  Last night I decided to make a quinoa bowl loaded with fresh Spring vegetables.  They may not be local yet, but it was still satisfying and delicious.

    Black Bean Quinoa Spring Veggie Bowl 2

    I love quinoa bowls.  I started loving bowls of things when I first tried a chipotle burrito bowl about 5 years ago, I thought it was the greatest thing ever.  All of those veggies and beans, it was a big bowl of happy.  So now I make my own bowls of different sorts, but they usually have quinoa because I am not a huge rice fan.  I love that quinoa has more protein and is lower glycemic than the rice. Anyways, this bowl came together really quick, because I already had black beans on hand, and the sauce I used for it is one I use often for other salads so I had that on hand as well.

    Black Bean Quinoa Spring Veggie Bowl

    It was a big bowl of delicious, and so pretty with all of the veggies.  Things like this make me happy, who doesn’t love a bowl full of good food though.  I will be making this often now that the weather is warming up and I am not all about stews and hot things every night.  If you are making this, feel free to use the veggies that you have on hand! Radishes and mushrooms would be good in it too.

     

    Quinoa Veggie Black Bean Bowl
    Serves 2-3

    2 cups water
    1 garlic clove minced
    1/4 tsp sea salt
    1 cup quinoa, rinsed
    1 cup cooked black beans
    3/4 cup asparagus, cut into 1 inch pieces
    1 cup red cabbage, cut julienne
    1 medium carrot, cut julienne
    1 cup snap peas
    2 scallions, sliced

    Sauce:
    1/2 cup walnut butter
    1/4 cup apple cider vinegar
    1/4 cup filtered water (or as needed)
    1 garlic clove, minced
    1 tsp ground cumin
    1/2 tsp dried thyme
    1/8 tsp dried chipotle pepper
    sea salt to taste

    Place quinoa, garlic and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.

    Spoon the quinoa into bowls, then top with the beans and veggies.

    Whisk together the sauce ingredients, adding water to achieve your desired consistency. Drizzle the sauce over the veggies and bowl. Serve!



  • Vegan Lentil Walnut Meat Loaf

    Vegan Lentil Walnut Meat Loaf

    I was never a huge meatloaf fan when I was younger.  Probably because I did not like the meat itself, and it was unappealing and greasy looking to me.  But vegan lentil loaves are another story.  Back when I was in high school I remember having a really good one from a local co op.  It looked like traditional meatloaf but it was vegetarian.  I made my own once as well for Thanksgiving when I wanted a main dish, it had wild rice and mushrooms in it as well as the lentils.  It was wonderful.  But I didn’t have a blog at that point to share it with everyone.  The only other time I made lentil loaf, it was a raw one, and it turned out awful. I did not like how it tasted at all and it ended up in the garbage.  That was supposed to be for Thanksgiving but I ended up just making a hearty salad for dinner.  Just goes to show not everything always turns out perfect that I make.  Anyways, that is my history with making lentil loaves.  I never really had a recipe that was something I would make often because it seemed like so much work.  But I just remedied that on my day off.

    vegan lentil walnut meatloaf 4

    I decided to make a lentil loaf, because a little while back, my Mom had enjoyed some she bought at the local co op and asked if I could make some. Took me a while to do so, but I finally did.  It ended up being way less time consuming than I thought.  Really not a lot of hands on time, just cooking time.  Lentils are a big staple in my diet, so cooking them is like second nature. I added in the usual meatloaf ingredients like onions, garlic, and tomato paste but I also added walnuts for more protein and texture.  Oats held these together but you could not tell they were in there once they were all finished.  I topped them off with a simple glaze, but not ketchup this was a less sugary tomato maple glaze.  They were baked in mini loaf pans so that they cooked faster and were easier to portion out.

    vegan lentil walnut meatloaf

    They smelled amazing and tasted even better.  My Mom loved them and said that they were even better than real meatloaf!  They are really pretty easy to make, even with a couple steps that they have, and they are perfect served with mashed potatoes and green beans!

    vegan lentil walnut meatloaf 1

    Vegan Lentil Walnut Meat Loaf

    Serves 4

    Loaf:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 1/2 cups chopped walnuts
    1 cup gluten free rolled oats

    Glaze:
    2 Tbsp organic tomato paste
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/4 cup filtered water or as needed

    To make the meatloaf, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other loaf ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees, and oil two mini loaf pans.  Spoon the loaf mixture into the pans, smoothing the top, and place in the oven. Bake for 30 minutes.

    Meanwhile, mix together the glaze ingredients, whisking in a little more water if it seems too thick. Once the meatloaf has cooked for 30 minutes, brush the glaze over it and return it to the oven for another 10 minutes.  Remove from the oven and let cool slightly before slicing and serving.



  • Vegan Lentil Bolognese with Greens

    Vegan Lentil Bolognese with Greens

    I have been wanting to make a lentil Bolognese for a long time now, and I finally got around to it last night.  I had all of the ingredients on hand, so there was no turning back.  Funny I crave this, because when I was little my Dad used to make a meat sauce with spaghetti, and I was not a fan.  I did not enjoy the smell of the meat cooking, and I usually ended up just having the noodles by themselves with some butter and cheese.  I guess I was just destined to end up meat free.  I do love lentils and a good red sauce however, so the idea of using lentils in a Bolognese instead of meat makes my mouth water.

    Lentil Bolognese 3

    I had some of my favorite fettuccini on hand (organic mung bean and edamame, it is gluten free, and high in protein too) so it was perfect to serve with that!  It was kind of a chilly night last night where I live, so it was the perfect night for this sort of comfort food. It did not take long to make, since lentils cook up a lot faster than beans, and the sauce came together quick.  Really, a lot faster than most meat version would take.

    Lentil Bolognese 1

    I added in some greens at the last minute (so they did not get overcooked), because I always have to have some with my dinner, and they add color and nutrients.  It was sooo good!  This is the way comfort food should be.  Nourishing to the body, and delicious.  I felt good after eating it too, none of the heaviness I used to feel after eating the meat version with high glycemic pasta as a child.  If you are looking for a great family meal, try this out!  Of course you can make a larger batch if you have a larger family than me.

    Lentil Bolognese 2

    Vegan Lentil Bolognese with Greens

    Serves 3

    2/3 cup French lentils

    filtered water

    Ragout:

    1 tsp olive oil

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    1 large handful baby spinach

    4 oz Organic Mung Bean and Edamame Pasta

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    Heat the olive oil in a medium pan. Add the ragout veggies, except garlic and tomatoes and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Stir in spinach.

    Meanwhile, cook the pasta according to package directions, and drain. Mix some of the lentil mixture into the pasta, then spoon the remaining lentils over the pasta and serve.



  • Chickpea Cutlets and Mushroom Gravy

    Chickpea Cutlets and Mushroom Gravy

    IMG_1997

    When I was little, and my Mom would make chicken, I was never a big fan of it.  Unless it was breaded.  It kind of disguised the fact that it was meat to me.  I have never been a big fan of meat in general.  When I first became vegetarian, I used to buy fake chicken cutlets though because I liked those more than the real meat I had eaten as a child.  The only problem with them though, was the long list of ingredients that were not so good for me. I haven’t eaten them in a really long time, but I was thinking about it the other day, why not try making some of my own, a healthier vegan version?  I decided to go for it, since Eric enjoys this sort of comfort food type thing, and I knew he would be my guinea pig to try it with me.

    IMG_1998

    I ended up making the cutlets from chickpeas, because they seemed like they would work well for the texture and neutral flavor.  It worked out really well!  I don’t really eat much bread, so I did not bread these with breadcrumbs but in fact, ground flax seed and nutritional yeast.  I made a mushroom gravy to serve over them because it just seemed right and they turned out really good!  They were actually really simple to make, so worth making these instead of facing the side affects of store bought in case you were wondering.

    IMG_1999

    Chickpea Cutlets and Mushroom Gravy

    serves 3

    1 1/2 cups chickpeas

    1 garlic clove

    sea salt to taste

    1 tsp thyme

    1/8 tsp cayenne pepper

    1/4 cup almond flour

    2 Tbsp white miso

    1 Tbsp nutritional yeast

    Coating:

    2 Tbsp nutritional yeast

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    1/2 cup aquafaba

    Gravy

    3/4 cup mushrooms, sliced

    1 cup flavorful veggie broth

    1 garlic clove, minced

    1 Tbsp tamari

    1 Tbsp nutritional yeast

    2 tsp arrowroot starch dissolved in 2 tsp filtered water

    To make the cutlets, in a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky.  If it is too sticky, add a little more flour.  Shape into ovals, and set aside on a plate.  Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl.  Line a sheet pan with parchment.  Dip each cutlet into the aquafaba, then the yeast mixture to coat it.  Place on the parchment lined tray.  Spray with olive oil if desired (it helps it brown, I keep mine in a spray bottle).  Place in a 400F degree oven, and bake for about 20-30 minutes until heated thorough and browned at the edges.

    Meanwhile, to make the gravy, combine all ingredients but the arrowroot mixture and bring to a simmer.  Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot, and cook until thickened.  Serve over the cutlets.

     



  • Vegan Savory Italian Vegetable Tart

    Vegan Savory Italian Vegetable Tart

    I was given a book of pies and tarts for Christmas, and it was beautiful.  I have been making lots of these types of things lately, but I am always looking for new ideas.  Usually I make sweet pies and tarts, but this book had savory items in it as well, and it inspired me to create my own savory tart.  I usually just make pot pies or shepards pie when it comes to making savory pies, but I have never really made a savory tart.

    IMG_1979

    But now seemed like a good time to make one!  I decided to go with a sort of Italian flavor for this one.  Sort of like a really good pizza in tart form.  I made a flaky almond crust, to serve as a blank but delicious palette for the flavorful filling.  I made a zesty chunky tomato sauce with mushrooms, caramelized onions, spinach, and olives and it was delicious!  It was the sort of thing I would serve with pasta, but it was going to make a delicious filling.

    IMG_1982

    I poured that into the crust, and topped it off with vegan macadamia chevre.  Because I wanted to include cheese, but not a melty cheese, just a soft cheese to accent the tart so that you could still see the beautifully colored filling. It was delicious.  Like I said, sort of like pizza, but not so cheesy, and with a better crust.

    IMG_1983

    Vegan Savory Italian Vegetable Tart

    Makes 16

    Chevre:

    2 cups raw macadamia nuts (or cashews), soaked in water for 4 hours and drained

    1/4 cup lemon juice

    1 tsp cider vinegar

    1 tsp sea salt (or to taste)

    2-3 Tbsp filtered water

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup ground almonds

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    2 tsp olive oil

    1 yellow onion, sliced

    1/2 cup crimini mushrooms, sliced

    2 garlic cloves, minced

    1 tsp each dried basil and oregano

    1 15 oz can diced tomatoes

    sea salt to taste

    1 large handful spinach

    1/2 cup pitted Kalamata olives

    To make the chevre, combine all ingredients in a high speed blender or food processor, and blend until smooth adding a Tbsp or two of water as needed to create a chevre like consistency (do not add too much or it will be too thin).  Place in 2 layers of cheesecloth, wrap up, and place in the refrigerator overnight to firm up.

    To make the crust, in a large bowl, mix together flour, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Roll into a 10 inch circle.  Oil a 9 inch tart pan well with coconut oil and fit the circle into it. Shape to fit the pan, don’t worry if it tears, just press the dough back together. Set aside in the refrigerator.

    Preheat oven to 375F degrees, then place the tart crust in the oven and bake for about 30 minutes until lightly brown.  Remove from the oven and let cool.

    To make the filling, heat the olive oil in a skillet, and add the onions.  Cook over medium heat, until starting to caramelize about 8 minutes.  Add the garlic, mushrooms, and herbs and cook another few minutes, then add the tomatoes and sea salt and cook until the tomatoes have softened more and the flavors have blended.  Add the spinach and olives, and turn off the heat.  Once the spinach is wilted, it is ready.  Pour into the crust, spread out to the sides, and sprinkle with bits of the chevre (break off in chunks).  Serve warm or room temperature.

     


  • Quinoa Veggie Bowl with Lemon Almond Sauce

    Quinoa Veggie Bowl with Lemon Almond Sauce

    Quinoa Bowl
    My dinners many times come together based on what I have on hand in the kitchen.  I come up with some of my favorite things that way and it forces me to think outside of the comfortable box of the things I know well.  I recently bought some quinoa because it was on sale and because I have been craving some for a while now, and I figured now would be the time to use it on the night I wasn’t sure what to make for dinner.  I usually don’t plan out my dinners ahead of time.  What I ended up making was a quinoa bowl, with veggies and chickpeas topped off with a silky almond lemon sauce.
     Quinoa Bowl 2
    Omg was it ever good!   Satisfying and filling yet light and a balance of cooked and raw foods perfect for a Spring dinner.  I have made it a couple times since with variations on the veggies depending on what I have on hand and it is always good.  That is why I needed to share the recipe with you all. As far as I am concerned, every meal should include a plate full of colorful veggies. This is my kind of comfort food.  The kind that is healthy and delicious!
    Quinoa Bowl 1
    Quinoa Veggie Bowl with Lemon Almond Sauce
    Serves 2-3
    Ingredients:
    • 2 cups water
    • 1 garlic clove minced
    • 1/4 tsp sea salt
    • 1 cup quinoa, rinsed
    • 1 cup cooked chickpeas
    • 3/4 cup asparagus, cut into 1 inch pieces
    • 1 red bell pepper, cut julienne
    • 1 medium beet, cut julienne
    • 1 medium carrot, cut julienne
    • 3/4 cup sliced mushrooms
    • sliced jalapenos

     

    Sauce:

    • 1/2 cup almond butter
    • 1/4 cup lemon juice
    • 1/4 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1 tsp ground cumin
    • 1/8 tsp cayenne pepper
    • sea salt to taste

     

    Instructions:

    1. Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.
    2. Spoon the quinoa into bowls, then top with the quinoa and veggies.
    3. Whisk together the sauce ingredients, adding water to achieve your desired consistency. Drizzle the sauce over the veggies and bowl.  Serve!