African peanut stew is a traditional dish from western Africa where ground nuts are used to flavor and thicken sauces. I made my African peanut stew with lentils and quinoa for plenty of plant-based protein.
Lentils and quinoa might be one of my favorite vegetarian protein combinations. Their flavors and textures work well together. I also use this combination in my favorite stuffed peppers recipe. Continue reading
Posted in Gluten Free Dishes, Grains, Soup, Vegan, Vegetarian Main Dish
Tagged Garlic, Ginger, Kale, Lentils, quinoa, Sweet Potato, Tomatoes, Vegan, Vegetarian, Whole grain
Sometimes, when you try something new, you find a new thing to love. That was me with this recipe, golden potato and black lentil kale salad.
I love kale salads. Kale can be tough, but all you have to do is give it a little massage to soften it right up. I also love black lentils, or beluga lentils, as they have a firm texture and a clean flavor (not earthy like brown lentils). Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegetarian Main Dish
One food type that I think people tend to overlook when it comes to breakfast is whole grains! Cereals boast that they are made from whole grains, but how often do you cook your own for breakfast? I think these apple cinnamon quinoa breakfast bowls will have you cooking grains for breakfast all the time! Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Vegan
Tagged Apples, Quick and Easy, quinoa, Vegan, Vegetarian, Whole grain
The first time I made this slow cooker southwest sweet potato soup, I was trying to make a vegetarian taco soup. This soup did not taste like tacos to me, but I loved the flavors, so I reinvented it with a new name.
Peppers and onions make the base for this soup. They are the most important ingredients because they give the broth all of its flavor. Continue reading
Posted in Gluten Free Dishes, Soup, Southwestern, Vegan, Vegetarian Main Dish
Tagged Beans, Garlic, Peppers, Sweet Corn, Sweet Potato, Tomatoes, Vegan, Vegetarian
Recently, I have found myself in a love-hate relationship with spaghetti squash. It is a very tasty low-carb option, but, I don’t like it as a substitute for spaghetti noodles, It’s just not the same for me. Instead I use the squash is recipes like this vegetarian bibimbap spaghetti squash bowls!
When spaghetti squash is in season in fall, I try to find new ways to use it. In the past, I have made enchilada spaghetti squash boats and pesto Parmesan spaghetti squash bowls. Continue reading
Posted in Gluten Free Dishes, Vegetarian Main Dish
Tagged Eggs, Spaghetti Squash, Sriracha, Tofu, Vegetarian, Zucchini
The very first time I tried butternut squash as an adult, it was gifted to me from a friends garden. I had no idea what to do with, and I ended up making it into a cheese sauce. Over the years, I have perfected my butternut squash cheddar cheese sauce, and it is my favorite butternut recipe!
There are two key flavor elements that make this sauce delicious. I use a salty veggie broth to boil the squash in. If you use the right ratio of squash to broth, there is no need to drain (which helps to save a lot of nutrients!). If your broth is low sodium, simply add salt to taste. Continue reading
Posted in Component Cooking, Condiments and Spreads, Gluten Free Dishes
Tagged Butternut Squash, Cheese
Today I want to tell you about the best airplane food I’ve ever had. It was a vegan green curry, and I loved it so much, I was inspired to make my own high protein vegan thai green curry.
Usually, I don’t think much of the food they serve on airplanes. Vegetarians are stuck with mushy pasta dishes, and no other options. The last time I few, they ran out of mushy pasta, and I refused to take the chicken dish. Continue reading
Posted in Gluten Free Dishes, Grains, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Coconut Milk, Edamame, Green beans, Rice, Tofu
Today I am sharing a recipe for roasted red pepper and tomato soup that is stupid easy to make, and loaded with rich flavors.
My husband doesn’t really like peppers, but he enjoyed a bowl of roasted red pepper soup at a wedding we attended recently. I knew I had to recreate the dish because we had found a way we could both enjoy red peppers! Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Soup, Vegan, Vegetarian Main Dish
Tagged Balsamic, Peppers, Quick and Easy, Sour Cream, Tomatoes, Vegan, Vegetarian
This week, I was inspired by the farmers market to make these vegetarian quinoa stuffed poblano peppers! I love poblano peppers, but rarely use them as stuffed peppers because they are more expensive at the grocery store than bell peppers.
I found a HUGE box of poblanos at my local farmers market for only $1!! Seriously, the farmers market is the best. My peppers came home and I and stuffed them full of pantry staples to make a delicious meal! Continue reading
Posted in Gluten Free Dishes, Grains, Southwestern, Vegetarian Main Dish
Tagged Carrots, Cheese, Lentils, Peppers, quinoa, Sweet Corn, Vegetarian, Whole grain
Recently, I came across the idea for loaded feta fries while reading a magazine. However, I didn’t want to heat up the oven for fries during the heat of summer! Instead, I recreated the recipe to make these tomato and cucumber loaded greek nachos!
Nachos are such an easy meal, I have been enjoying them a lot this summer, usually heated to melt some cheese. This nacho recipe is different for many reasons, but especially because it is cold! Continue reading
Posted in Appetizer, Gluten Free Dishes, Quick and Easy, Snacks
Tagged Cucumber, Feta, Garlic, Herbs, Tomatoes, Vegetarian, Yogurt
