Category Archives: Recipes

Pineapple and Cilantro Hummus Recipe

Is it wrong that I’m in the mood for Summer when it’s 40′ outside?  OR is it sooo right?  I’m cranking up the heat, mixing up some margaritas and chowing down on my new Pineapple and Cilantro Hummus recipe!!  Pineapple and hummus make for an amazing combo. It’s the sweetness of the pineapple and the thickness of the chickpeas that come together like tasty tropical magic.  I left tahini out of this recipe because I wasn’t really sure about adding some sesame flavor into the mix.  Scroll down for this tasty recipe:

Pineapple and Cilantro Hummus Recipe

Just over here pretending Fall doesn’t exist with my Pineapple and Cilantro Hummus! #JoinTheSunnySide

 

  • 2 cans of chickpeas (drained and rinsed)
  • 1/2 bunch fresh cilantro
  • 3/4 cup fresh pineapple
  • 1/4 cup water (more if you don’t want it so thick)
  • 2 large garlic cloves
  • 2 tablespoons EVOO
  • 1/2 tsp sea salt
  • pepper to taste

 

Pineapple and Cilantro Hummus Recipe

 

  1. Drain and rinse chickpeas and place into food processor
  2. Lightly chop up half a bunch of cilantro and throw into food processor with remaining ingredients
  3. Blend to desired thickness.  Depending on your food processor, you may need to add more water.
  4. Garnish with a sprig or cilantro and serve!

 

Pineapple and Cilantro Hummus Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

I’m back on my veggie noodle kick but this time I’m using spaghetti squash noodles, which I’ve lovingly decided to call spoodles.  They seem so perfect for Fall with their golden color, they match the changing of the leaves.  I’ve shared my sweet onion sauce recipe before BUT this time there’s a slight change that makes a world of difference in the flavor.  I roasted the sweet onion instead of sautéing it!  Best part about this change?  It’s the easiest thing in the world to do.  You just cut the onion in half, rub olive oil on it, and then place it cut side down in the oven for 30 minutes.  Easy peasy right?!  I loved it so much that I started doing this for my homemade soup recipes too.  Sooo tasty!!  You’ve got to try it.  It basically tastes like the onion part of a blooming onion.  Delish!

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

  • 1 large sweet onion
  • 1 spaghetti squash
  • 1 large clove of garlic or two small
  • 1/2 cup water (more if you don’t want it so thick)
  • 2 tbsp olive oil
  • 1 tbsp flour (I used GF plantain flour)
  • 1/2 tsp sea salt
  • 1/8 tsp dried parsley
  • black pepper to taste

 

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

  1. Preheat your oven to 425′
  2. Chop the sweet onion in half and rub with olive oil.  Place cut side down on baking sheet with parchment paper.
  3. While oven is preheating, pierce the outside of the squash 8 – 10 times and place in the microwave on high for 15 minutes.
  4. When the squash is done, set it aside to cool.  Once squash has cooled, cut in half and deseed.  Drizzle some olive oil over the cut portion of the squash and place open side down on a baking sheet with parchment paper.
  5. Once oven has preheated, place both the onion and squash in for 20 – 30 minutes.  30 minutes for a larger squash.
  6. When you’ve finished cooking the onion, peel the outside of the onion (this should be very easy).  Then add all ingredients (except squash) into the food processor and blend.
  7. Use a fork to gently remove spoodles from the squash’s shell.  Set aside.
  8. Pour sauce into a skillet on medium heat.  Cook until sauce thickens, add spaghetti squash for a few minutes and serve.

*Feel free to add any other veggies to this dish

Meatless Monday Recipe : Roasted Sweet Onion Sauce over Spaghetti Squash Noodles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Top 5 Meatless Monday Recipes for Fall

Today I’m sharing some of my favorite Meatless Monday recipes for Fall.  I can already feel a little chill in the air (eek!).  Which means it’s time to dig into some warm and savory meals!  Just the other night I made my Sweet Onion Sauce and Gnocchi but this time I used Trader Joe’s cauliflower gnocchi.  It was sooo good!!  You would never know it was cauliflower.  Next time you’re in Trader Joe’s I recommend stock piling it, as it does sell out quickly.  Check out that recipe and more below:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

What I think I love most about this tabbouleh recipe is all the fresh herbs and ingredients that it uses.  It’s also been pretty warm where I am and having a nice cool and easy dinner really helps!  Oh yeah, and it’s gluten-free including the lemon dressing (yay!).  Because gluten hides in everything!  Especially condiments and dressings, which can be a real pain in the pa-tootie if you can’t eat it.  Any-hoo, that’s enough complaining from my end, time to dig in to my gluten-free tabbouleh salad!!

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

Lemon Dressing:

  • 3/4 cup EVOO
  • juice from 1 lemon
  • 1 garlic clove minced
  • 1/2 bunch cilantro
  • 5 – 7 sprigs of mint
  • 1 – 2 scallions thinly sliced
  • 1/2 tsp sea salt
  • pepper to taste

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

Tabbouleh:

  • 2 cups quinoa
  • 4 cups water
  • 1/2 sweet onion (diced)
  • 3 cloves garlic (minced)
  • 4 roma tomatoes
  • 1 cucumber
  • 1 can cannelli beans (drained / rinsed)

 

Meatless Monday Recipe : Gluten-free Tabbouleh Salad with Quinoa

 

  1. Rinse the quinoa in a fine mesh strainer and then place in a pot with the water, 1/2 onion and 3 cloves of garlic.  Once brought to a boil, turn down to a simmer and leave with lid on to cook.  About 15 – 20 minutes or until quinoa has absorbed all the water.
  2. While the quinoa is cooking, chop up your tomatoes and cucumber and set aside.
  3. In a food processor, toss in all the ingredients for the lemon dressing.  It’s up to you how blended you would like the dressing to be.
  4. Once the quinoa is done cooking, mix quinoa, lemon dressing and other ingredients in a large bowl.  Cover and chill in fridge for about 2 hours.  Once chilled, serve and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Cinnamon Corn Bisque

Okay so technically it’s not Monday but since we had a long holiday weekend I waited until today to post this.  My meatless Monday recipe for September is this creamy cinnamon corn bisque!  It’s the perfect soup to help you welcome in the Fall season.  A few weeks ago I had a similar corn bisque at a local restaurant.  It was ahhhmazing to say the least and I knew I wanted to recreate it at home.  This is my version of a cinnamon corn bisque, I added butternut squash to mine which only made this recipe even more delish!!  Check out the recipe:

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

  • 4 tbsp EVOO
  • 1/2 sweet onion
  • 2 garlic cloves minced
  • 1 carrot, shredded
  • 3 -4 ears of corn
  • 10 oz butternut squash
  • 3 cups vegetable broth
  • 1/4 tsp parsley
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • pepper to taste

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

  1. Chop your onion, garlic and carrot.  Add onion and carrot with some olive oil to pot on medium heat and sauté.   Once the onion starts to turn golden add your garlic and sauté for an additional minute or two.
  2. While onion is sautéing, roast corn and butternut squash for a few minutes on each side.  I did this on the grill (medium heat) but you can use the oven too.  Shell corn kernels and place in the food processor with the butternut squash.  Puree vegetables.
  3. Add corn and butternut squash along with the rest of the ingredients to the pot.  Turn heat down to low and allow to simmer for 15 – 20 minutes.  Stirring occasionally.
  4. Sprinkle with a pinch of cinnamon and enjoy!

*Note:  You may want to puree carrots for an even creamier bisque.  This can be done before or after cooking.

 

Meatless Monday Recipe : Cinnamon Corn Bisque

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

It’s time for another Meatless Monday recipe!!  Yippeee!  Today I’m sharing my recipe for a Grilled Corn & Zucchini Pasta Salad.  As per the usual this one is gluten free and vegan.  Did I mention that it’s super tasty and quick?!  Yummy!  I love a good end of Summer dinner that comes together quickly.  It’s nice to have something healthy that can be whipped right up especially as we get into that busy back-to-school season.  I originally made this with millet and loved it BUT the leftovers were rock hard.  eww, right?  Luckily I had a bag of my favorite gluten-free pasta on hand, Tinkyada’s brown rice pasta.  I used the spirals but you can use whatever shape you like.  If you’ve never tried this brand of gluten-free pasta it is the best!  Super better than any of those chickpea pastas that are sooo popular right now.  I think this recipe would also be good with quinoa and that would make it grain-free (if that’s something you’re looking for).

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

  • Serves 4
  • Comes together in about 30 minutes *plus time to chill 1 – 2 hours

  • 4 small zucchinis
  • 4 ears of corn
  • 1 bag of gluten-free pasta

Dressing:

  • 1/2 cup EVOO
  • 2 tbsp spicy brown mustard (I used French’s because it’s gluten-free)
  • 4 tbsp maple syrup
  • 1 lemon juiced
  • 2 garlic cloves minced
  • 1/4 tsp sea salt
  • pepper to taste
  • 2 tsp hemp seeds (optional)

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

  1. Slice your zucchini into ribbon strips
  2. Grill zucchini and corn on medium heat, a few minutes each side
  3. Bring water to boil on the stove and cook pasta per instructions on bag
  4. While pasta is cooking, gather ingredients for the dressing and blend in the food processor
  5. Drain pasta once it has finished cooking
  6. Mix ingredients together, refrigerate for 1 – 2 hours until cool and enjoy!

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Grilled Corn & Zucchini Pasta Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

I always get excited when I have another Meatless Monday recipe to share with you and this one is especially delicious!! My Pulled Jackfruit BBQ Pizza comes with a gluten-free crust, it’s diary-free and meat-free so almost everyone can enjoy it. It’s a little crispy, a lot sweet and a bit meaty. This was my first time trying out jackfruit and I absolutely loved it! I can’t wait to include it in other recipes. The jackfruit has a texture that’s similar to a rotisserie chicken and it pulls apart just as easily. I didn’t try it on its own but I honestly couldn’t tell it wasn’t pork when I added the BBQ sauce. I only purchased one can of the jackfruit but next time I’ll definitely double up because it is seriously just that good! Grab the recipe below:

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

 

Pulled Jackfruit:

  • 1  can 9.9 oz  green jackfruit in brine or water
  • BBQ sauce of choice – (I used Newman’s Own Original – it’s gluten-free)
  • 1/4 sweet onion
  • 1/4 cup water
  • 1 tsp + 1 tsp olive oil
  • optional – pineapple or other toppings (I think jalapeños or apples would also be good!)

 

Gluten-free pizza crust:

  • 2 cups all purpose gluten-free flour blend – (I used Pillsbury)
  • 2/3 cup warm water
  • 1 packet instant yeast *make sure you pick a gluten-free brand (I used Fleischmann’s)
  • 1/4 cup aquafaba (chickpea water)
  • 1 tsp + 2 tsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder

 

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

 

1. Preheat the oven to 400 degrees.

2. Start by draining and rinsing the jackfruit.  Next you’ll want to remove any seeds and the core (see picture below).  You’ll get rid of everything to the right of the arrow.

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

How to cut the core out from jackfruit

3. Once you have your jackfruit ready, set it aside and chop up your onion.  Sauté onion with olive oil over medium heat until it starts to brown.

4. Then add the jackfruit, water, and bbq sauce.  Let simmer until the jackfruit has absorbed everything.  About 10 minutes.

5. Break apart the jackfruit with your spatula and spread out onto a baking sheet.  Bake for 10 minutes.  Remove.  Add additional BBQ sauce and bake for another 10 minutes.

6. While your jackfruit is cooking, you can prepare the dough for the crust.  Start by whipping the aquafaba, I used a small food processor but you can also use a hand mixer.  You want to get it to the consistency of a beaten egg white, light and frothy.  Set aside.

7. In a larger food processor, add your dry ingredients along with your 1 tsp olive oil, apple cider vinegar, maple syrup and warm water.  Mix together.

8. Slowly add the aquafaba (about 1/4 at a time) and blend together.

9. Once your jackfruit has finished cooking.  Re-preheat your oven to 415 degrees.

10. Place your dough in between two sheets of parchment and begin to roll out.  You’ll want the dough to be about 1/4 inch thick (I divided my dough in half and made two smaller pizzas)

11. Next place your rolled out dough on a baking sheet and coat it with the 2 tsp olive oil.  Place in oven for 10 minutes.

12. Remove from pizza crust from oven and add a thick layer of BBQ sauce along with the pulled jackfruit and any other toppings.  Place back into the oven for another 10 minutes.

Enjoy!

Meatless Monday Recipe : Pulled Jackfruit BBQ Pizza with Gluten-free Crust

Closeup of the pulled bbq jackfruit – YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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