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Showing posts from October, 2018

Butternut Squash Farro with Roasted Carrots

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This farro recipe is a copy cat of Dig Inn's farro bowl base. If you're not familiar with Dig Inn, it's this lovely fast casual food restaurant that's basically a Chipotle but serves whole foods in healthy bowls. This farro is one of their seasonal offerings and is delicious topped with any of their roasted vegetable side options + the crispy tofu protein. Last time I ordered it, I decided to try to make my own version!

Here, I topped it with some maple roasted carrots because these carrots baby just looked so darn pretty! And maple roasted carrots couldn't taste more like fall, could they?!


This was my first time trying to cook farro and it was pretty easy to make! It takes a little bit longer than quinoa but is a heartier base and has a more starchy texture. Plus, it's high in fiber and protein (a vegan's dream), and provides iron, magnesium, B vitamins, and zinc. I'm feeling healthier already. 

Who needs take out when you can eat in the comfort of y…

Banana Pancakes

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Make you banana pancakes
Pretend like it's the weekend now
We could pretend it all the time
Can't you see that it's just rainin'
There ain't no need to go outside
- Jack Johnson, "Banana Pancakes"

If this recipe doesn't make you think about the rainy morning in Jack Johnson's song, I hope it does now! I've never met a pancake I didn't like, and the caramelized banana slices in these cakes are no exception. So easy, it's the perfect weekend breakfast (or ..pretend like it's the weekend.. breakfast 😊)



Ingredients
1 cup flour
3/4 cup water
3 Tbsp maple syrup, plus more for serving
1 Tbsp baking powder
1 banana sliced
Cooked vegan bacon on the side, optional

Instructions
Add flour and baking powder to a mixing bowl. In a separate bowl, mix together the water and maple syrup. Pour the syrup mixture into the dry ingredients and whisk until smooth. Pour into a large measuring cup for easier pouring. Heat a nonstick skillet over medium high heat…

Shepherd's Pie

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On a wicked cold day, there's nothing quite like a meal that warms the soul. This vegan shepherd's pie does just that. The thick stewed vegetables are divine, and the creamy mashed potato layer is like the icing on the...pie? 
I confess that it takes a while to make so be warned, but it is VERY worth the effort. Personally, I cut a few corners by using instant mashed potatoes and buying pre-chopped vegetables (pro-tip!!!) to make the task feel less daunting. 

Mine bubbled through the mashed potato layer so it wasn't the most photogenic dish straight out the oven, but I do think these photos illustrate the cozy, luscious, thick, rich textures of the meal. 
No meat, dairy, or eggs are necessary to make this delicious Shepherd's Pie. Mushrooms serve as a "meaty" element of the dish, but the tender mixed vegetables are truly the star of the show. The recipe is adapted from Buzzfeed



Ingredients
2 Tbsp vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1…

Chocolate Tahini Date Balls

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I've already shared a recipe for date balls (here), but these super snacks are too good not to repeat. I personally love them as an alternative to processed / packaged snack foods, and they are so sweet even kids will love them!

This flavor combination is inspired by Natural Kitchen Adventures and uses tahini, sesame seeds, and unsweetened cocoa powder. It's smooth textured, naturally sweet, a touch salty, and absolutely delightful. These date balls are the perfect alternative to a candy bar: a filling snack that is guilt free and energizing. Bring them to work, on hikes, on road trips, or have one or two after dinner when you're craving something sweet!


And, you can try so many different flavors and textures for date balls, so there is no way you'll get tired of them. Dates are the base to make them sweet and sticky, but other than that, the sky is the limit!

The recipe is easily double- or triple-able if you'd like to whip up a big batch at a time. They keep in …

Spiced Sweet Potato Muffins

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Breakfast, snack, dessert - I love foods that could be served as all three! The only sweetener in this recipe is the maple syrup and the naturally sweet potatoes and raisins, making these muffins truly a healthy baked good that is also delicious to eat at all times of day.


I based these Sweet Potato Muffins off of a recipe in a book called Feed the Resistance: Recipes + Ideas for Getting Involved, which offers recipes for "Folks Who Are Too Busy Resisting to Cook", "Feeding the Masses: Food for Crowds", and "Portable Snacks", as a way to support and empower political activists. All proceeds of the book support the ACLU, and it has an inspiring message that we can all do more to fight the injustices in society. Check it out!

I halved the recipe and converted it into a plant-based version, but please feel free to double it back again to make 12 muffins.


Ingredients
3/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp gro…

Spicy Bolognese with Butternut Squash Noodles

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Maybe you never thought you'd have a yummy bolognese as a vegan or vegetarian. Or maybe you've had some okay versions with fake ground crumbles. But you've definitely never had a sauce like this before.

I discovered soy chorizo and am excited to start using it in all sorts of recipes. In this recipe, I add it to a bit of marinara sauce and it makes a sauce that is spicy, rich, and flavorful.

The sauce goes perfectly on butternut squash noodles, which are light and nutrient-rich but hearty enough to handle this thick, "meat" sauce.



Ingredients
3-4 cups butternut squash noodles
2/3 package soy chorizo
1/2 jar marinara sauce
2 handfuls baby spinach
olive oil
s&p

Instructions
Heat a skillet over medium high heat and add 2 Tbsp olive oil. Crumble the chorizo into the olive oil and cook until warmed through. Add the marinara sauce and stir to combine, cooking for another 2-3 minutes. Next add the baby spinach and fold into the sauce until wilted. Incorporate the noo…

Portobello Polenta Burgers

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*This is a semi-homemade meal if I ever saw one, but bear with me.*

If something can be store bought and still be organic, healthy, and delicious, then why wouldn't you buy it? I'm referring in this case to the bruschetta and olive tapenade that top this beautiful portobello & polenta sandwich. It would've taken me way too long to make the bruschetta and tapendade by hand on a busy weeknight, and they were easily available in Trader Joe's on my way home from work, so no guilt here! Ah Trader Joe's, what an absolute delight.


Altogether this one takes about 15 minutes. Pick up the list of ingredients on your way home for a last minute, no-stress, and still healthy and delicious weeknight dinner: portobello caps 🍄, a tube of pre-cooked polenta, buns 🍞, bruschetta 🍅, olive tapenade, and a side of veggies. Easy peasy!


Ingredients
2 buns
3-4 portobello caps
4 slices pre-cooked polenta (sold in a tube)
olive tapenade
fresh bruschetta
salt
olive oil
side of veggies

I…

Apple Crisp

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For all of you that have gone apple picking because its October but don't know what to do with that huge bushel of apples you brought home, I've got your back! Take this beautiful opportunity to make some Apple Crisp. Besides peeling and chopping all those blessed apples, it couldn't be easier. Just solicit some helping hands and make it a fun social baking experience!



I picture this apple crisp being eaten with vegan hot cocoa in mugs, pumpkin spice candles flickering, and comfy quilts covering the laps of loved ones in your cozy Autumn homes. We deserve these little joys, don't we? Enjoy!


Ingredients
6 medium apples, peeled and sliced
Juice of 1 lemon
1/4 cup sugar
1 cup brown sugar
3/4 teaspoon cinnamon
2 tablespoons arrowroot powder (or cornstarch)
1/2 cup flour
3/4 cup rolled oats
2 tablespoon coconut oil, melted
1/3 cup vegan butter, melted

Instructions
Preheat oven to 350 degrees. Peel and slice your apples, and add to a large bowl with lemon juice, sugar, 1/4 cu…

Pumpkin Pie Oatmeal

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This recipe is adapted from It Doesn't Taste Like Chicken. I tried it, fell in love, and decided that I needed to share it. It's quick enough for a weekday morning and a great way to use up the pesky leftovers from a full can of pumpkin puree! And, it's a great heart-healthy breakfast with low sugar + high protein to keep you fuller longer.


Having a special and warm breakfast always puts me in a good mood and gets me excited for the day. On the next crisp morning, whip up a batch of this for yourself, bask in the yummy aromas, and feel that festive warm goodness that fall flavors inspire.



Ingredients
1 cup unsweetened almond milk, plush a splash
2/3 cup old fashioned oats
1/3 cup pumpkin puree
1/4 cup dates, pitted and chopped
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice (or 1/8 tsp nutmeg, 1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp cloves)
1 tablespoon maple syrup
extra dash cinnamon

Instructions

In a small saucepan over medium heat, add all the ingredients exce…