VEGAN RECIPES
Energy balls are the perfect snack for busy days. They are packed with protein and chocolaty goodness. They are great for hiking, after working out or just to help you get through the afternoon.
Continue reading “Chocolate Energy Balls (Vegan and Gluten Free)”
Warm sweet summer fruit with a crispy topping. This dessert is so simple to make, but is so delicious. It is perfect with a big scoop of vegan vanilla ice cream.
Continue reading “Peach Blueberry Crisp – Vegan and Gluten Free”
Walnut pesto sauce is amazing on almost everything. This sauce is packed with flavor from lots of fresh basil. Add it to pasta, sandwiches, pizza or even soup.
Continue reading “Vegan Walnut Pesto Sauce”
Creamy avocado basil dressing is perfect for a summertime salad. This is so easy to make and has simple ingredients. It is great on salad or as a dip for veggies.
Continue reading “Avocado Basil Salad Dressing”
Sweet and delicious breakfast that can be made ahead of time. French toast bake is perfect for a weekend breakfast or a special occasion brunch.
Continue reading “Vegan French Toast Bake”
With the temperature heating up I want recipes that don’t require a lot of cooking. Quinoa tabbouleh salad is so refreshing and perfect for hot summer days. It is full of fresh herbs and veggies and tossed in lemon vinaigrette. The tabbouleh can be made ahead of time and is perfect for a summer picnic, BBQ or potluck.
Continue reading “Quinoa Tabbouleh Salad – Vegan and GF”
Happy Mother’s Day to all the awesome Mamas. Motherhood is such an amazing and exhausting journey. It’s full of extreme highs and lows all at the same time. I think we all deserve more than one day to be celebrated. I’m sure a lot of us really would just love a nap and someone else to cook. A plate of cookies wouldn’t hurt either.
For many of us Mother’s Day is bittersweet. It is a day filled with a mix of happiness and grief. We can snuggle up our babies and a enjoy all their little gifts all while trying not to cry for the one we can’t hold. I wish that we can all find a little peace today and try to enjoy the sweet parts of the day.
I hope that all you mamas have the amazing Mother’s Day you deserve so much and it is filled with lots of happiness and lots of good food too!
This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too (unless I am making kale chips). He ate 3 huge servings of this salad. It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Who doesn’t love mac and cheese? My kids are always asking for it and it is one of those things that I don’t like to give them on a regular basis just because it is not very nutritious. I have found a way to make all of us happy. The base of this cheese sauce is cauliflower. It comes out super creamy and cheesy tasting. I feel a lot better about the kids eating this version of mac and cheese and the kids are happy because I let me have it a lot more.
1 small head of cauliflower cut into florets
2 TBSP Earth Balance Butter
1 Cup Nutritional Yeast
1 tsp garlic powder
1/2 tsp tumeric (optional of color)
juice of 1/2 a lemon
2 tsp salt
2 TBSP tomato paste (ketchup will work too)
1 1/2 cup of non dairy milk
1 lb whole wheat pasta (any small shape)
1 cup whole wheat bread crumbs
Preheat the oven to 375. Steam the cauliflower until it is very soft. Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked. When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth. You will probably have to do this in batches. Lightly butter a large baking dish. Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta. Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned. Remove form the oven and let cool for at least 5 minutes before serving.