Category Archives: Recipes

Meatless Monday : Chickpea Noodle Soup Recipe

I’m so excited to be sharing the first meatless Monday recipe of the year!  I had been craving something warm and soul satisfying and this recipe hit the spot.  My chickpea noodle soup is plant-based and gluten-free, oh and did I mention delicious?!  Since it’s a soup I guess it constitutes as a one-pot meal, making it super easy to come together if you’re looking for easy dinner ideas.  Here we go:

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

Veggie Broth:

  • 8 cups water
  • 1/2 bunch kale
  • 2 celery stalks
  • 1/2 sweet onion
  • 2 garlic cloves

Soup:

  • 1/2 bag of Tinkyada brown rice shells
  • 1 bunch asparagus
  • 1 bag of baby spinach
  • 6 celery stalks
  • 1 sweet onion
  • 1 can chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 2 tsp olive oil
  • 6 cups veggie broth
  • 1 tsp coriander
  • 1/2 tsp oregano
  • 1/4 thyme
  • 1/2 tsp sea salt

 

*feel free to substitute pre-made broth and other veggies to fit your tastes

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

  1. Veggie Broth:  Combine all ingredients into a pot and boil for 25 minutes.  Strain out veggies and set broth liquid aside.
  2. Chop up your sweet onion and celery, mince the garlic, and combine on medium heat with olive oil in a stock pot.  Cook until onion becomes transculent.
  3. Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
  4. Add veggie broth and bring to a simmer for 10 minutes.
  5. Toss in pasta and bring to a boil.  Follow cooking time on package.  About 14 minutes.
  6. At the 10 minute mark add chopped asparagus and baby spinach.  Allow to cook the remaining 4 minutes.

Serve and enjoy!

Meatless Monday : Chickpea Noodle Soup Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Holiday Recipe Roundup

My favorite thing about the holidays is spending time with my family that I don’t always get to see throughout the year.  My second favorite thing (and it’s a very close second) is eating without a care in the world.  For me, this only happens during the holiday season.  So today I’m sharing some of my favorite holiday recipes!  There’s also some additional links at the bottom for things like leftover stuffing and more.  Take a look:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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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