Today I have pulled together all of my favorite creative lentil recipes to share in one place! I love cooking with lentils because they can be used in such a wide variety of ways!
I have a few salads and soups in the round up, but most of my favorite ways to use lentils are a little more outside of the box. Pasta, Mexican food, and classic american dishes are all in the round up! Which recipe will you try first? Continue reading
In southern Illinois, we have a vegetarian cafe that makes a mean biscuits and gravy. My husband adores their dish, so naturally, I had to replicate it. Luckily, he like my vegan biscuits and gravy better!
For my biscuits and gravy, I make a homemade tempeh sausage. This is really the star of the dish, and where all the flavor comes from. If you’re not vegan, or don’t care for meat substitutes, you still need to check out those biscuits! Continue reading
Posted in Breakfast, Vegan, Vegetarian Main Dish
Tagged Maple Syrup, Spelt, Tempeh, Vegan, Vegetarian, Whole grain
Tapenade (pronounced top-ah-nod) is a french dip or spread made from olives and other flavorful pairings such as capers and anchovies. I don’t stock anchovies as a pantry staple, therefore my garlic black olive tapenade is a vegan version of the classic!
I love garlic, and it pairs perfectly with the olives and capers in the tapenade. Did you know that garlic ranks number two as a highly beneficial superfood (right behind turmeric)? It has been linked to reducing/preventing heart disease, stroke, cancer, and infections (source). Continue reading
Posted in Appetizer, Condiments and Spreads, Gluten Free Dishes, Quick and Easy, Vegan
Tagged Garlic, Lemon, Olives, Parsley, Quick and Easy, Vegan, Vegetarian
Beet burgers have been on my to-make list for a long time. I’m not a huge fan of beets, but these vegan black bean beet veggie burgers didn’t taste a thing like beets. In fact, I think these will become my new go-to burger recipe!
One thing that I love about veggie burgers is how versatile they are. You can throw in just about any veggie with some good seasonings. I had some leftover corn that I threw into these burgers, and I loved the pop of color that it added to the patty! Continue reading
Posted in Burger, Vegan, Vegetarian Main Dish
Tagged Beans, Beets, Garlic, Rice, Romaine, Sweet Corn, Vegan, Vegetarian
This weekend, I challenged myself to build a meal based on what I already had at home. These peanut butter tofu banh mi bowls helped me to use up left over veggies, and I discovered a new combo that I love – peanut butter and tofu!
I love to do my grocery shopping, which might be weird, but what kind of women doesn’t like to shop?! Personally, I don’t like to shop for clothes or shoes, I like to shop for food. I guess I’m a foodie. Maybe. Continue reading
Posted in Asian, Gluten Free Dishes, Grains, Vegan, Vegetarian Main Dish
Tagged Carrots, Cucumber, Garlic, Herbs, Peanut butter, Rice, Tofu, Vegan, Whole grain
Cabbage is one of my favorite veggies I keep in the fridge for fast easy meals. This week, I am sharing a Chinese green cabbage noodle stir fry recipe.
Red cabbage is my go-to cabbage variety. Green cabbage has a little less flavor, and of course, less color. Sometimes, I find green cabbage harder to use because of what it is missing in comparison to red. Continue reading
Posted in Asian, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Cabbage, Carrots, Cast iron, Garlic, Ginger, Noodles, Quick and Easy, Vegan, Vegetarian
Is anyone feeling like a tropical meal to bring you out of those winter blues? My barbecue chickpea Hawaiian bowls are made with pineapple and coconut quinoa for fresh island flavor!
The barbecue chickpeas in this dish pair perfectly with the sweet pineapple. Pick a barbecue sauce that is not very sweet to help keep flavors balanced. Continue reading
Posted in Gluten Free Dishes, Grains, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Herbs, Pineapple, Quick and Easy, quinoa, Red cabbage, Vegan, Vegetarian
One ingredient I always keep in my fridge for easy nutritious meals is sweet potato. I like to dice them into small pieces and either roast in the oven, or fry in a skillet. They can stand alone as a side, or be tossed into salads, soups, stews and bowls. This sweet potato black bean cilantro salad is my favorite way to use sweet potatoes. Black beans add plenty of protein to help you stay full, and cilantro adds plenty of fresh, bright flavor! Eat a large serving as a main dish, or a small serving as a side. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Side Dish, Vegan, Vegetarian Main Dish
Tagged Beans, Cilantro, Garlic, Quick and Easy, Sweet Potato, Vegan, Vegetarian
Friends, I hope you didn’t over do it on the mashed potatoes and gravy over thanksgiving because I have a fantastic recipe for you. This five minute four ingredient homemade gravy is so savory, and can be adapted for many diets. It is made with broth or stock and can be made vegan, vegetarian, or omnivore! Whatever broth you use will be the type of gravy you will have. My mom always made gravy from drippings off a cut of meat, but there is not need for that with this recipe. You can still enjoy a homemade gravy without needing to roast a whole bird, which makes it great for serving to a small crowd, or serving vegetarian gravy that everyone will enjoy! Continue reading
Posted in Condiments and Spreads, Quick and Easy
Tagged Potatoes, Quick and Easy, Vegan, Vegetarian
Have you ever bought baked tofu at the store? It’s a handy product that is seasoned, cooked, and ready to throw into any dish. When I was first transitioning from being an omnivore to vegetarian, I found that I loved tofu! This is not the case for most people, they find the texture off-putting, so yes, I know I’m weird. I started experimenting with all kinds of ways to enjoy tofu (including this smoked tofu recipe). This homemade teriyaki baked tofu makes weeknight dinners even faster! Continue reading
Posted in Asian, Component Cooking, Gluten Free Dishes, Vegan
Tagged Asian, Garlic, Ginger, Make ahead, Tofu, Vegan, Vegetarian
