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Showing posts from December, 2019

Warm Squash Quinoa Salad

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I feel like I haven't cooked anything the whole month of December. I know that isn't true, but it feels like we haven't had a "normal" meal in a long time. It feels good to start to get back to the routine and eat our familiar and healthy homemade dinners again. This warm quinoa salad with butternut squash, veggie sausage, and dried cranberries is a delicious and easy winter meal that is healthy and satisfying.


I love using red quinoa in this dish because of the deep red color in contrast to the bright orange squash, but you could use any quinoa you have on hand. The maple Dijon vinaigrette is the perfect tanginess and sweetness to balance out the sweet squash and the tart cranberries.


Buy the pre-peeled and chopped butternut squash from the grocery store and whip this up for your week of work lunches, or make a big hearty dinner for two. It's a great meal to have in your back pocket for whenever you need a simple and fortifying dish. Enjoy!


Ingredients
2 cup…

Parmesan Roasted Baby Zucchini

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I've never bought baby zucchinis before but these looked so cute in the store I just had to buy them! Their size makes them perfect for a variety of recipes, but today I wanted to try roasting them topped with a vegan "parmesan".


All you have to do is half the little babies, drizzle with olive oil, toss with vegan parmesan, and then roast in the oven for 15-20 minutes...so simple.


So to recap, they're cute as heck, easy to prep and cook, and mightly delicious! Baby zooks for the win.


Ingredients
8 baby zucchini
2 Tbsp olive oil
2 Tbsp nutritional yeast
1/4 cup pecans
1/2 tsp salt
1/2 tsp garlic powder

Instructions
Preheat oven to 400 degrees. Slice baby zucchinis in half longways and place in a large bowl. In food processor, combine nutritional yeast, pecans, salt, and garlic powder, and process until it is finely crumbled. Drizzle olive oil over zucchini and sprinkle with the "vegan parmesan" mixture. Toss zucchini until evenly coated. Place on a baking she…

Easy Date Cookies

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Dates are a vegan's best friend when it comes to baking and snacking. They're naturally sweet and their stickiness can become an egg replacement. They are also wonderful for those pursuing a raw diet, or for anyone whose time is limited, because you can make lots of sweet treats without even turning on an oven!


These easy date cookies combine peanut butter, coconut, and oats for a wonderful texture and the perfect balance of salty and sweet. A touch of maple syrup assists in bringing it all together. These cookies only take 10 minutes start to finish, and they're a relatively healthy dessert or snack with all natural sugars and lots of good protein!



Ingredients
1 cup dates (pitted), soaked in water for 10 minutes and chopped
1/2 cup coconut flakes
1/4 cup peanut butter
1/4 cup oats
2 Tbsp maple syrup

Instructions
Preheat oven to 350 degrees. Add all ingredients to a food processor and process until everything is evenly mixed and it begins to form a ball. Use your hands to m…

Chard and Chickpea Stew

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I discovered the easiest dinner ever. This stew is warm, aromatic, and super satisfying. I love the surprise of the crunchy creamy pecans and the rich chunky tomato base.

It's perfect for a late work night or when you can't be bothered to put in much effort, but don't want to sacrifice on nutrition or flavor. It's also great the next day reheated for lunch, so be sure to make a big enough batch for leftovers!


It's also super festive with the red and green colors -- see the thing of beauty below!


Ingredients
1 bunch swiss chard, washed and de-stemmed
2 cloves garlic, minced
1 can chickpeas
1 1/2 cups canned crushed tomatoes
1/2 cup unsweetened almond milk
2/3 cup chopped pecans
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
Crusty bread for serving, optional

Instructions
In a deep skillet or dutch oven over medium heat, just cover the bottom with water and add swiss chard leaves. Stir for one minute until just about wilted. Add garlic and chickpeas and s…