I can’t believe how fast the summer has gone, school starts in only a few weeks! I had to share these smoked tofu summer rolls before summer is over. They are a fresh, light meal that can be easily made without heating up your kitchen!
I like to use the smoked tofu in my summer rolls because it is already cooked. You could probably use “raw” tofu straight out of the package, but the smoked tofu has better texture and it adds more flavor. Continue reading
Posted in Asian, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Carrots, Cucumber, Noodles, Peppers, Red cabbage, Romaine, Tofu
This simply marinated tempeh can be used in all sorts of ways. I like to use it for salads, sandwiches and wraps. The marinade is made from fridge and pantry staples so it is easy to whip up when you are planning on the fly.
Cubes are best for salads, but slices are best for sandwiches. For wraps, you could go either way, but I prefer the slices. Continue reading
The first time I made this smoked tofu burger, I was surprised at how well the patty held its form. There are many veggie burgers that crumble and fall apart, even with the egg. This burger however, does not.
The texture of this burger was much different than a traditional veggie burger, too. Most burgers made with beans and/or grains have a mushy texture, and we die-hard vegetarians choose to love them for what they are anyway. This burger, however, has a spongy texture that is broken up by the little pieces of nuts and seeds. Continue reading
Posted in Burger, Quick and Easy, Vegetarian Main Dish
Tagged Nuts, Sunflower seeds, Tofu
I love to use polenta to make bowls because it is so creamy and dreamy! I topped these polenta bowls with smoky swiss chard and toasted chickpeas. Lets discuss the toppings!
I have a love hate relationship with swiss chard. It comes in so many beautiful colors which attract me to it as a vegetable. It is also very nutritious. So what’s to hate? Swiss chard can be bitter. Cooking helps, but it lacks texture when cooked. Continue reading
Posted in Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Chard, Chickpeas, Polenta, Smoked paprika, Tomatoes
The first time I came across this idea to turn Caesar salad into a pasta salad, it was in a cooking magazine. After a quick google search, it appears that I am behind in the game because kale caesar pasta salad is definitely a thing already.
I tried to make mine a little bit different by adding more garlic, and skipping the croutons, using only pasta in my pasta salad. Also, I added red cabbage for a splash of color. Continue reading
Posted in Gluten Free Dishes, Pasta, Salad, Vegetarian Main Dish
Tagged Garlic, Kale, Pasta, Red cabbage, Vegetarian
I whipped up this radish carrot and arugula chickpea salad on a whim one day, just using up what was in the fridge. It was so good that I had to make it again to and share it with you all!
Chickpea salads are so simple and easy to make, they are a favorite go-to for me. I often make salads in advance for workday lunches. If you want to prep this salad in advance, don’t mix in the arugula until you are ready to serve. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegetarian Main Dish
Tagged Arugula, Carrots, Chickpeas, Feta, Quick and Easy, Radish
Radish season has come and gone in my spring garden. While I had fresh radishes, I made these teriyaki tempeh tacos with radish carrot slaw so many times. Find some radishes to try them out for yourself!
Radish is one of those ingredients that I never quite know what to do with. Sure you can slice them and add them to salads, but there are only so many of those salads I can eat before they get boring. Continue reading
I grow arugula in my garden every year. It is such an easy plant to grow, it sprouts early, loves the colder months, and grows faster than any lettuce I have grown. This also produces my favorite problem, I end up with lots of arugula to find interesting new ways to use. Therefore, today I am sharing my creamy pesto arugula and tomato wraps.
The creamy pesto sauce idea was developed by one of those lightbulb-moments. I wanted to add protein to the wrap, but didn’t want roll-y chickpeas all over the place making the wrap difficult to eat. I opted for white beans instead of chickpeas, and decided to puree them into a flavorful spread, like hummus, but different. Continue reading
Posted in Quick and Easy, Sandwich, Vegetarian Main Dish
Tagged Arugula, Cheese, Pesto, Quick and Easy, Tomatoes, Tortillas
I have long read about savory oats, but it took me a long time to try them. I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first. The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!
The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa. Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Garlic, Oatmeal, Peppers, Quick and Easy, Salsa, Vegetarian
Have you dreamed about a lasagna that took only one dish to make, and could be finished in 30 minutes or less? What if it also used up those leftover noodles, especially the broken ones? I think you have been dreaming about this broken lasagna noodle and mushroom skillet recipe.
When I was developing this recipe, I was using up a box of lasagna noodles with only three left. Not enough for lasagna, or lasagna roll-ups honestly. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Lentils, Marinara, Mushrooms, Pasta, Quick and Easy
