Is everyone else enjoying the fall weather? I’m still adjusting to the cold this season, and a warm bowl of soup sure does help! This vegetarian black bean soup is hearty and full of protein, perfect for cold nights.
My favorite thing to do with this soup is to spice it up! I serve mine with an extra dash of hot sauce and fresh jalapenos. Continue reading
Posted in Gluten Free Dishes, Soup, Vegan, Vegetarian Main Dish
Tagged Black Beans, Celery, Jalapenos, Lime, Sweet Corn
Today we are taking a short trip around to the word with a Japanese recipe, onigiri. My take on onigiri includes smoked tofu and brown rice, with a delicious miso sauce for dipping! What is onigiri exactly? Well, let me explain!
Onigiri are Japanese rice balls that are traditionally eaten as a snack or taken on-the-go for an easy lunch. They are filled with various kinds of fillings, usually fish or briny vegetables like pickled plum or kelp. Continue reading
Posted in Asian, Grains, Vegan, Vegetarian Main Dish
Tagged Garlic, miso, Rice, Smoked Tofu, Vegan, Vegetarian
I have a secret to share. I was obsessed with these fried portabella poboy sandwiches so much that I got sick of eating them. They were so good that I just made them over and over and over again.
That was in spring, and now that all the summer produce is starting to wane, some fried comfort food sounds pretty good again. Continue reading
Posted in Cajun, Sandwich, Vegan, Vegetarian Main Dish
Tagged Make ahead, Mushrooms, Romaine, Tomatoes, Vegan, Vegetarian
Fall is finally in full swing, and that always puts me in the mood for comfort food like mac and cheese. I didn’t want to compromise when I made my version, so you won’t find extra things like squash in this healthy-ish stove top mac and cheese.
Don’t get me wrong. I love a good butternut squash cheese sauce, but when you want the real deal, nothing else will do. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Pasta, Quick and Easy
Bowl meals come by many names, Buddah bowls, power bowls, nourish bowls, grain bowls, etc., and are just about the easiest thing to make. You just toss everything into a bowl! The ratio of ingredients is what I like best about bowl meals, including this sweet potato kale quinoa bowl.
This bowl is not a kale salad, and it is not a quinoa salad either. It is truely a bowl meal that is balanced with grains and proteins, fresh vegetables and cooked vegetables, as well as crunchy and soft textures. Continue reading
Posted in Gluten Free Dishes, Grains, Vegetarian Main Dish
Tagged Black Beans, Feta, Kale, quinoa, Sweet Potato
I am not the only one in my family that likes to cook. Many, many moons ago, I shared a lemon caper dressing recipe with my family that was a hit. Not long after, this creamy smoked tofu and olive pasta salad recipe, using my dressing, was shared with me.
I don’t believe I would have ever google searched for a pasta salad like this one; the mix of ingredients seams random, but I promise you it is not. The combination of flavors is specific and on point. Continue reading
Posted in Pasta, Quick and Easy, Side Dish, Vegan, Vegetarian Main Dish
I enjoyed this clam and arugula pasta a lot this spring when the arugula was growing in the garden. It is a light and refreshing meal that is quick and easy to make. I can’t wait for my fall arugula patch to grow so that I can start enjoying it again!
I am a huge fan of simple veggie pasta dishes. Pasta, especially spaghetti, is such comfort food for me. When you add seafood such as clams, it takes elevates comfort food to the next level! Continue reading
Posted in Fish and Seafood, Pasta, Quick and Easy
Have you ever tried to turn kale into a pesto? It is a delicous way to enjoy kale, and I didn’t always like it. The secret? Hemp seeds. They are not only healthy, but delicious in this kale hemp seed pesto.
Why hemp seeds? Yes, they are loaded with omega-3 fatty acids which come along with many health benefits, but the true reason I use them is for their creamy flavor profile. Continue reading
When I planned what I’m cooking this week 8/28/2022, I started as I always do and identified what items I had to use up in the fridge. I have cherry tomatoes, slicing tomatoes and green beans from the garden to start my recipe search this week.
As I browsed my recipes, I looked carefully for things that can be prepped in advance to cut back on cooking time as well as ingredients within a recipe that I would not get used up. I planned additional meals around those two factors: what can I make extra of, and what will I have leftover. Continue reading
Posted in What I'm Cooking This Week
This cranberry date protein bars recipe was developed from a sugar-free, fat-free version that was made with a lot of processed ingredients. I cleaned up the recipe and made it mostly plant-based, while keeping the protein just above 10 grams per bar and it is still a low-fat and low-sugar recipe.
These protein bars are dairy free and nut free, but not vegan or soy free. I use eggs and soy milk because they really increase the protein content of these bars and are not ingredients that need avoided by people without dietary restrictions. Continue reading
Posted in Vegetarian Main Dish
