Need to add some spice to your go-to pasta dishes? This one brings on the pow and the pizzazz by changing up the base of the pesto and adding an undercurrent of heat from a fresh jalapeño pepper. Super bonus points; this dish is made with chickpea pasta, yielding extra protein and gluten-free status, and it’s all the way vegan! Continue reading “Walnut Parsley Pesto Pasta with Jalapeño”
So, you know how sometimes you get into a bit of a cooking rut, making the same dishes over and over? I was there, big time, so I started to think about foods I love to eat when I dine out. Why? Because I often select things I don’t make or don’t know how to make.
Cool and refreshing with a hint of POW from the jalapeño, make this hummus a win for all the tastebuds! I’ve been using it on everything this week, toast, as a dip, and as a dressing for salads and Buddha bowls.
Hello Friends! I realize it’s been a while. I didn’t lose my passion for cooking (or eating) or the environment, but life has certainly taken me on a ride this year.
Happy New Year everyone!! I love to ring in the new year by making a traditionally “lucky” meal of collard greens and black-eyed peas. Last year, I made them via my usual method, with ham hocks and fatback, alongside some pulled pork and posted the recipe here. Soon afterward I transitioned to vegetarianism followed by veganism where I happily ate and played with recipes for the duration of 2018.
This new year, I wanted to carry on my lucky New Year tradition but adapt it to my new plant-based lifestyle. Turns out, it was easy to maintain all that rich flavor with just a few simple tweaks! (Think smokey flavor and meaty mushroom chunks for the win.)
Plus, a big bonus during resolution season, the new version of this recipe is way healthier. The peas have 1/2 the calories and 83% less fat than last year’s version. The greens have 32 few calories and 1/2 the fat of last year’s collards. What an amazing way to ring in the new year without any deprivation and all the reward!! Plus, way better for the environment and no animals were harmed. I think this dish is lucky when eaten at any time of year, so go hog-free wild! 😛
This recipe combines Italian seasoning and crushed tomatoes with some meaty Beyond sausage and rice. When you pile that mix atop a perfectly baked juice portobello mushroom, it creates something rather magical. Additional bonuses: it’s very quick and easy to make, and it’s pretty healthy for you but it tastes like a cheat meal dish.
Sometimes you just want a giant bowl of spaghetti. A few years back I made the classic (aka with meat) version of this dish and my husband loved it! Although I normally cook yummy healthy things, he was happy to know I also had a few more indulgent recipes in my cooking arsenal. Because I love to spoil my man, I wanted to master making the vegan version of this classic, scrumptious dish.
I love a warm hearty curry dish, especially on a cold fall night. This one has both lentils and garbanzo beans along with various veggie friends to create a variety of textures and pack in those vital good-for-you nutrients, fiber, and protein. I also jazzed up the rice for this dish with saffron, cardamom, and lime to create a complex, satisfying flavor profile in every bite.
One of the benefits of curry sauces such as this one is their versatility. I used veggies I had on hand that I felt would create a nice blend of textures and colors, but you could easily swap them out for your favorites, like broccoli, green beans, or eggplant to name a few. Continue reading “Curried Black Lentils”
I will always be a Cali Girl at heart and upbringing, but I also have strong Midwestern roots, on both sides of the parental aisle. This dish satisfies both entities to a tee! Shepherd’s pie is the epitome of the meat and potatoes meal with a sumptuous gravy sauce to blend all those savory delicious flavors.
This rendition is hearty, savory, warm, and oh so damn comforting you’ll want to curl right up with a giant bowl of this, some fluffy socks, a nice glass of cabernet, and your favorite movie.
I wanted a new fun way to consume the amazing sweet potato, and this new recipe satisfied my quest in spades. It’s stuffed with black beans, mushrooms, and spinach for extra protein and vitamins, and seasoned up with fall savory flavor from garlic, fresh thyme, vegan butter, and olive oil. To add extra creamy and savory, I topped them with a little cashew ricotta.
They look fancy, but they’re super duper simple and quick to make. You can even do most of it days ahead of time. And it is versatile too! I went with beans, mushrooms, and thyme, but these could be mixed and seasoned a dozen ways. Continue reading “Savory Sweet Potato Boats”