Looking for a make-ahead lunch or easy dinner that is oil-free, vegan and gluten-free but packed with flavor? I’ve got you covered with this white bean chili with salsa verde. It’s slightly spicy (adjustable to your taste), hearty, and totally comforting. Plus its a beautiful canvas for all sorts of fixin’s. Avocado for the millennials. Cilantro for the Texans. Sliced radish for the foodstagrammers. Tortilla chips for the husbands. Everyone is happy!
Continue reading White Bean Chili With Salsa Verde
It’s no secret that I love me some sweets and cookies. But as far as recipes go, what I am constantly searching for is vegan dinner ideas. I figured this may be true for you as well, so I am attempting to share more weeknight dinner recipes. Enter these stuffed portabellas: piled high with a spinach, artichoke, and forbidden rice filling and topped with panko “parmesan” for some added crunch.
As I’ve mentioned before, my husband loves mushrooms. He is also not a vegan (although he eats largely vegan at home). I’m therefore treating mushrooms as a “gateway drug” to veganism, and sneaking them in to as many recipes as I can. I will use whatever means necessary to push more vegan meals into his diet! These stuffed portabellas are the brainchild of my evil scheme. Continue reading Spinach and Artichoke Stuffed Portabellas
Need a gluten-free, oil-free brownie recipe that tastes totally decadent? Look no further than these Sweet Potato and Cinnamon Pecan Brownies!
Sweet potato brownies are a major craze right now. Black bean brownies are so 2014. Since you’re super with-it, you need to trash your beans for tatoes and try this method! This was my first time trying a sweet potato base for brownies, and I absolutely loved the result. These sweet potato brownies are dense, fudgy, and irresistible with the addition of candied cinnamon pecans on top. I also added some cinnamon to the batter to tie the flavors together a bit more.
Continue reading Sweet Potato and Cinnamon Pecan Brownies
Do you need a delicious vegan Valentine’s dinner that’s sure to impress your date? This Mushroom Pesto Pasta with Panko “Breadcrumbs” and Arugula has your back.
My husband loves anything and everything with mushrooms, so I created this dish in his honor. Mushroom pesto seemed like a surefire way to his heart. This dish would be a wonderful Valentine’s or date night entrée if you are total homebodies like us. (Or you can just share it with your dog! I mean, that’s how the first test batch of this was consumed.)
Continue reading Mushroom Pesto Pasta with Panko “Parmesan” and Arugula
Do you need some classic comfort for your Sunday dinner? Are you worried that going vegan means no more Italian? (Insert scream face here.) This spaghetti with vegan mushroom pecan meatballs will be your new best friend.
I could write poetry about my love of Italian food. Growing up in Buffalo, NY in a half-Italian household (my mother’s side), pasta was one of the first foods I learned to cook. My mother would put on old Ella Fitzgerald records, and we would make marinara for the week, or make a quick vegetable pasta using whatever ingredients we had on hand. I think I could recognize pasta al dente by the time I was nine.
Continue reading Sunday Spaghetti with Mushroom Pecan Meatballs
Looking for a delicious, veggie-packed, make ahead dinner for busy weeknights? Bonus points if it transports you to your favorite Thai restaurant? Look no further than this Thai Pineapple and Sweet Potato Red Curry.
Thai food holds a special place in my heart. I grew up eating lots of Italian food given my mother’s heritage. And while I will always love Italian, when I started eating Thai I felt like my world opened. It was the start of me developing a flavor profile all my own.
Continue reading Thai Pineapple and Sweet Potato Red Curry
Do you have the balls to create your own easy, all-natural, make-ahead snack? (Sorry, I had to. I’ve seen the SNL Alec Baldwin skit one too many times.) If so, these energy bites are for you.
I’m coming at you this week with yet another resolution-friendly recipe that your whole family will love. These delicious apricot almond energy bites are kiddo-friendly, vegan, gluten-free and satisfying. The almond butter gives them some staying power while the apricot adds a bright, fruity flavor.
Best of all, these come together in a flash using just a food processor; no fancy equipment required.
Continue reading Apricot Almond Energy Bites
Friends, I have a confession. I love kale. I don’t care if it’s cliché at the point (“oh wow, another vegan who loves kale, shocking”) – I can’t and won’t stop.
It’s crunchy, sturdy enough to hold up under a generous amount of dressing, and healthy AF. And if you prepare it right, I promise it’s downright delicious.
Also potentially cliché- I love hummus. Again, don’t care if that’s the most basic thing ever. I like to say that things are basic for a reason: because a lot of people recognized what’s good.
This recipe combines BOTH of these awesome things: kale and hummus.
Continue reading Dilly Kale and Quinoa Salad with Easy Hummus Dressing
Smoothies, soups, and salads. That, my friends, is the war chant of January.
As I’ve mentioned before, this month I’m sharing some of my favorite “back-on-track,” resolution-friendly recipes to help us all recovering from Christmas cookie coma syndrome.
Bored with your breakfast? Looking for something light that comes together effortlessly, but is totally satisfying? No idea what to eat? That was me when I first went vegan; I really didn’t have much of a clue what to eat. I wound up scouring the web for smoothie and soup recipes; since they are regularly packed with fruits and vegetables, those items seemed to be easy to eat in vegan form. I would often have a smoothie for breakfast, a salad for lunch, and soup for dinner.
While this went on for probably an embarrassing amount of time, I always felt great eating these items and found that maintaining my weight was effortless on this menu. Soups, smoothies and salads are packed with nutrients, plant dense, and fiber rich. So while now I know how to make a mean vegan pizza or Alfredo, I still think soups, smoothies, and salads (let’s call them the Big Three) form an incredible base for a well-rounded vegan diet. They also tend to be less calorically dense (if you watch oil and fats) and are great tools to kick up your game for 2018.
To that end, don’t be surprised to see more of the Big Three on my blog this month!
This smoothie features another of my favorite flavor combinations: cherry almond. I combine flavor-packed frozen black cherries with almond milk, almond butter, and a bit of almond extract. There’s also some frozen banana for body and a handful of dates for sweetness. A touch of lemon juice adds just the right amount of acidity.
Continue reading Cherry Almond Smoothie
It’s that time of year. When the vegan cookies and pints of dairy-free ben and jerry’s that were so giddily consumed in November and December begin to weigh you down like a ton of bricks.
If you’ve only being able to wear leggings since November, you are not alone. Pants are not a viable option for me right now. Maybe you too are craving some simple, delicious plant-based noms to start off 2018 right. I’ll be showing you how this month with clean, low fat, whole-foods recipes free of oil and added sugar. This soup is a great start!
Continue reading Red Curry Butternut Squash Soup with Crispy Kale