Meatless Monday Recipe : Cauliflower Falafel

My Meatless Monday recipe for Cauliflower Falafel is super easy to make!  Which is mostly due to the fact that we are not grinding anything up and rolling it into small falafel balls, instead we’re leaving the cauliflower whole and covering with seasoning.  Sooo much easier and takes a lot less time but it tastes the same!  Scroll down for the recipe and pics:

 

• 1 package pita bread, this recipe also works well over a bowl of rice

Cauliflower:

• 1 head of cauliflower chopped
• 3 tablespoons avocado oil
• 3 tsp coriander
• 3 tsp cumin
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 garlic powder
• 1/4 tsp chilli powder
• 1/2 tsp sea salt
• black pepper to taste

 

Chickpeas:

• 1 can chickpeas, drained, rinsed and patted dry
• 1 tbsp avocado oil
• 1/4 tsp sea salt

 

Sauce:

• 1 cup yogurt of your choice
• 1/4 cup fresh dill, minced
• 1 tbsp avocado oil
• 1 tbsp lemon juice
• 1 clove of garlic, minced

*Note:  If you’d like to skip the sauce, you can always buy some hummus instead

 

Optional Toppings:

• fresh parsley
• cucumbers
• tomatoes

 

 

1. Preheat oven to 425′
2. Chop up the cauliflower and season/oil in a bowl.  Spread on a baking sheet.
3. Prepare the chickpeas by draining the can, rinse, and pat dry with a towel.  Mix chickpeas in a bowl with oil/salt and set aside.
4. Roast cauliflower for 10 minutes then add chickpeas and roast together for an additional 15 minutes.
5. While everything is roasting in the oven, mix your sauce together.
6. Spoon out sauce onto pita bread and place roasted cauliflower and chickpeas on top.  Top with parsley for extra flavor.

*Note:  This recipe is delicious with chopped cucumbers and tomatoes

 

photos via Alesia Kozik

 

 

 

 

 

 

 

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Meatless Monday Recipe : Curry Tofu Bowl

It’s been sooo cold outside lately!  So I wanted to share a meatless Monday recipe that warms me up.  My Curry Tofu Bowl is delicious, piping hot and you can make it as spicy or as mild as you like.  It’s also gluten-free if you sub the soy sauce for coconut aminos.  Scroll down for the recipe and yummy pics!

 

 

For the dish:

• 1 block super firm tofu
• 4 tbsp avocado oil
• 1 sweet potato
• 1 head of broccoli
• 1 cup of left-over rice (optional)

For the sauce:

• 3/4 cup coconut milk
• 1 tbsp avocado oil
• 3 tbsp curry paste (color of your choice, I used yellow)
• 1 cup minced onion
• 1 red pepper chopped
• 3 garlic cloves
• 2 tbsp soy sauce or coconut aminos for GF
• 3 tbsp cilantro
• 2 tsp maple syrup
• handful of fresh basil leaves (optional)

 

 

 

1. Preheat the oven to 425′.
2. Peel and chop your sweet potato into cubes.  Mix 1/2 tbsp of avocado oil with sweet potato and lay out on a baking sheet.
3. Chop your broccoli and mix with 1/2 tbsp of avocado oil and set aside on a separate baking sheet.  When oven has preheated, put only the sweet potato in for 35 – 40 minutes.  At the 20 minute mark, put the broccoli into the oven, that way the potatoes and broccoli will come out of the oven at the same time.
4. Dice the tofu and heat 3 tbsp of avocado oil in a skillet over medium heat.  Once the oil is heated, place the tofu in for about 1 minute on each side or until browned.  Remove tofu from oil and set aside.
5. Add the remaining sauce ingredients (except for the cilantro and basil) and bring to a simmer.  Stir occasionally and let cook for 12 – 15 minutes.
6. When the sweet potato and broccoli come out of the oven, add all your ingredients into a bowl (including the cilantro and basil) and pour the curry sauce on.  Now you’re ready to eat!

 

photos via Alesia Kozik

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe: Creamy Pumpkin Soup

It’s November but I’m still in the mood for pumpkin everything!  Which is why today I’m sharing my super creamy pumpkin soup recipe.  It’s the perfect hit of pumpkin and creaminess to ease you through this chilly month.  Grab the recipe below:

 

• 1 medium pumpkin, peeled, deseeded and chopped
• 2 1/2 cups broth of your choice
• 1 cup heavy cream
• 4 tbsp butter
• 1 sweet onion, peeled and chopped
• 2 garlic gloves, peeled and minced
• 1 tbsp EVOO
• 1 tbsp sugar
• 1 bay leaf
• 1/4 tsp thyme
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 2 tsp sea salt
• pepper to taste

optional toppings:  seasonal berries, pumpkin seeds, parsley and/or extra cream

 

 

Preheat oven to 350′ and roast pumpkin for 45 minutes or until tender.

In a large pot, place your EVOO, garlic and onion on medium heat.  Sauté until onions start to brown.

Add all remaining ingredients, including your roasted pumpkin and let simmer for 20 minutes.

Blend all ingredients into a super creamy pumpkin soup that’s ready to eat!

 

photos via Monika Grabkowska

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Savory Pumpkin Chili

I’m so excited it’s October!  Halloween is one of my favorite holidays and to get in the spirit, I’m sharing my Savory Pumpkin Chili.  It’s a great one-pot meal, it’s vegetarian with an easy vegan spin AND it includes everyone’s Fall favorite vegetable, pumpkin!  Regardless of what is happening, the seasons will keep on changing and I am finding comfort in the familiarity of that.  Check out my Meatless Monday recipe below:

 

 

• 1 red pepper
• 1 sweet onion
• 4 large celery stalks
• 3 large carrots
• 3 – 4 garlic cloves
• 3 cans kidney beans (rinsed and drained)
• 1 28 oz can san marzano tomatoes (chopped)
• 1 can pumpkin puree
• 2 cups vegetable broth
• 4 tbsp EVOO
• 3 tbsp chili powder
• 2 tbsp fresh sage
• 1 tsp cumin
• 1 tsp fresh thyme
• 1/4 tsp brown sugar
• 1/4 nutmeg
• 1/4 tsp parsley
• sea salt and pepper to taste

Options:  Top over rice or homemade french fries!  Pairs well with homemade guacamole, cilantro and roasted pumpkin seeds.

 

 

• Peel onion, carrots, and garlic, place in food processor with chopped celery stalks and red pepper and pulse until minced.
• Place in pot on medium heat with EVOO and let cook until soft.
• While your mirepoix is cooking, puree the can of tomatoes and rinse/drain your beans.
• Once mirepoix has softened, add all remaining ingredients and let simmer (covered) on low heat for 45 minutes or until broth and tomato juices are mostly absorbed.  Stir occasionally.
• Serve over homemade french fries with a side of guacamole and sour cream!

 

 

photos via Alexandra Andersson

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Stuffed Avocado

I think this is one of my best and easiest Summer recipes yet!  For this meatless Monday recipe, there is no cooking required.  Let me repeat that!  No. Cooking. Required.  I don’t care how much you blast the air conditioning, no one wants to spend their Summer in a hot kitchen.  That’s what makes my Stuffed Avocado recipe so great!  Also it requires very little time.  Check out the recipe below:

 

 

• avocados
• tomatoes
• pomegranate
• cucumber
• cilantro
• mint
• cheese of your choice (I used feta)
• sea salt and pepper to taste

*For this recipe there really are no measurements, simply make as little or as much as you’d like!  Don’t like an ingredient?  Take it out and add something else that you love in its place!

 

 

1. Cut your avocados in half and de-pit and set aside
2. Chop up your cucumber and tomatoes and place in a bowl.  Cut open your pomegranate and scoop out the seeds into the bowl.
3. Toss in several springs of cilantro, and a few of mint.
4. Crumble in your feta cheese and mix together.
5. Scoop the mix into the avocados and top with sea salt and pepper.  Now it’s time to eat!  How easy was that?

pictures via @the_modern_life_mrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Grapefruit Pomegranate Salad

I can’t get enough of today’s Meatless Monday Recipe!  This grapefruit pomegranate salad is the perfect blend of citrus and sweet, along side a creamy raspberry salad dressing.  I added some walnuts to give it an added crunch.  The salad dressing and the salad itself are very easy to mix up and overall makes for the perfect spring salad!  Grab the recipe below:

For the salad:

• 3 large handfuls – lettuce of choice
• 1 grapefruit
• 1 pomegranate
• 1 apple
• 1 medium to large avocado
• 1/4 cup walnuts
• small handful of mint leaves

 

Creamy Raspberry Vinaigrette:

• 1 1/2 cup of fresh raspberries (can substitute other berries)
• 1/3 cup EVOO
• 1/3 cup coconut yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• pepper to taste

 

1. Start by chopping up all your salad ingredients and setting aside in a large bowl
2. Combine all the raspberry vinaigrette ingredients into a food processor and blend until smooth
3. Combine salad and dressing and top off with some fresh pepper (I also sprinkled some hemp seeds over mine!) and you’re ready to eat!

 

photos via Brooke Lark

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Gluten-Free Crêpes

I’m excited to share another Meatless Monday recipe à la breakfast version!  This morning I’m sharing my gluten-free crêpe recipe.  If you’ve ever made pancakes, these are very similar but much skinnier.  They work like a breakfast wrap and you can load them up with whatever you’re craving in the moment.  Best of all because they are so skinny, they cook incredibly quick!  Grab the recipe below:

 

 

Crepe batter:

• 3/4 cup almond or cassava flour
• 3 eggs
• 1 3/4 cup milk of choice (I used hemp)
• 1/4 cup EVOO
• 1 tsp maple syrup
• 1/2 tsp sea salt

 

Toppings:

• avocado
• argula
• crushed walnuts
• red cabbage
• maple syrup

 

 

1. mix all batter together in the food processor for at least a solid full minute.
2. coat a pan with EVOO and set heat to medium
3. once the pan is heated, pour 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly
4. cook for about 1 – 2 minutes per side
5. add your favorite toppings and you’re ready to eat!

 

photos via Anna Тухфатуллина

 

 

 

 

Meatless Monday Recipe: Bruschetta Pizza

I always feel like pizza is one of those great foods you can eat anytime of the year.  It works just as good in the Winter as it does in the Summer.  No one says no to pizza!  I like to use a lot of fresh ingredients for my pizza sauce and for my pizza toppings.  I find that the freshness of the produce really comes through in the taste of the pizza.  Which is why I’m sharing my favorite recipe for bruschetta pizza, because what’s fresher than bruschetta?

 

For the sauce:

• 4 – 5 large roma or tomatoes on the vine
• 1/2 a sweet onion or make it a red onion if you want to spice things up a bit more!
• 1/2 cup fresh basil
• 2 medium garlic gloves
• 2 tbsp EVOO
• 1 tbsp tomato paste
• 1/2 tsp sea salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the pizza

• pizza dough – I purchased a pre-made pizza dough from a local bakery that’s gluten-free and vegan
• cheese or cheeze of your choice
• additional 2 – 3 tomatoes for topping
• additional 1/4 cup fresh basil for topping
• any additional drool worthy toppings of your choice, like slices of red pepper, olives etc.

 

1. preheat your oven – here you have a choice, choice #1) you can follow the directions provided for your pizza dough OR choice #2) you can crank the oven up to 500′ like a pro and watch carefully to make sure you don’t burn your dinner.  I personally like crispy crusts, so I tend to go with the later.
2. roll out your dough and stick in the oven sans any sauce or toppings.  You need to let the dough cook for a little bit first, usually 8 – 10 minutes.  If you are not a thin-crust kind of person, you may need to leave it in a few minutes longer.
3. while the crust is cooking, toss the ingredients for the sauce into the food processor.  How much you blend the ingredients is really up to you.  If you like it chunky that works, but if you like a smooth pizza sauce give it a good 30 seconds to a minute to puree.  The sauce will taste amazing either way!
4. next slice your remaining tomatoes into slices and finely chop up the remaining basil.
5. once the dough has pre-cooked, add your sauce and toppings and place back in the oven for an additional 8 – 10 minutes.  If you’ve cranked the oven up to 500′, you may not even need to leave it in that long.  The way I layered my pizza was sauce, cheeze, red pepper slices, tomatoes slices and sprinkle with a healthy portion of chopped basil.  Once the pizza comes out of the oven, you’re ready to eat!

*Note:  remember to check the center of your pizza to make sure the dough is cooked through.  If the dough still feels mushy and not crisp, it will need to be put back in the oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe: Delicious Gluten-free Pancakes

I was trying to figure out if I’ve ever done a breakfast recipe for one of my Meatless Monday posts and I don’t think I have!  So ta-da first breakfast recipe is my super easy and delicious gluten-free / vegan pancakes!!  They are sooo good, you guys have to try them.  They are very simple and easy to make (pancakes from scratch made easy!) because there’s only a few ingredients.  Add whatever toppings you have on hand and viola, you’ve got yourself a tasty breakfast feast.

 

Servings: 3 small pancakes

• 1/2 cup brown rice flour*
• 1/2 cup unsweetened applesauce
• 1/3 cup water
• 2 tbsp EVOO
• a pinch or two of sea salt

*I highly recommend the Bob’s Red Mill brand, I’ve found other brands to be gritty

**optional toppings:  I love blueberries or blackberries on mine and of course maple syrup!

 

 

1. Drizzle a bit of olive oil into your pan and preheat on medium
2. Add all your ingredient into a bowl except the water
3. Mix the ingredients together and slowly add the water (you may not need to add all the water)
4. Stop when it gets to pancake batter consistency
5. You’ll know the pan is hot enough when you see little bubbles forming in the olive oil
6. Scoop out 1/3 of the batter and add to the pan (you should hear a sizzle sound as the batter hits the pan)
7. Once you’ve used up all your batter, give it a good 5 minutes to cook (may take a little longer) you can check the bottom of the pancakes with a spatula to see if they’ve browned
8. Flip over once the bottom side has browned and cook for an additional 2 – 3 minutes
9. Add some fresh berries or fruit and drizzle with maple syrup and you’re ready to eat!

*Note:  Don’t worry if your batter looks a little lumpy from the applesauce, I’ve found some brands are smoother than others

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe: Roasted Veggie Quinoa Salad

One of my easy dinner ideas that I love to make during the Winter is a warm roasted veggie salad.  It comes together pretty easily because you can just toss the veggies into the oven while the quinoa is cooking and before you know it, everything has come together in a delicious meal!  I’ve also included the recipe for the salad dressing that I used, which is a homemade sweet ginger dressing.  The dressing is pretty straight forward as well and completes today’s meatless Monday recipe.  Take a peek:

 

 

For the salad:

• quinoa

whatever veggies you love; I used:

• brussel sprouts
• carrots
• broccoli
• red and orange peppers
• zucchini

 

 

For the dressing:

• 1 inch knob of fresh ginger
• 1/4 cup maple syrup
• 3/4 cup EVOO
• 1/3 cup sweet rice vinegar
• salt and pepper to taste
• *If you’d like some extra kick add more ginger

 

1. preheat oven to 425′
2. cook quinoa according to instructions on package
3. chop up your veggies and spread on a baking sheet
4. roast for about 20 – 25 minutes
5. while the quinoa and veggies are cooking, mix together your salad dressing
6. *make sure you peel the ginger and chop it up fine; or you can use a juicer and juice the ginger for a smoother dressing
7. once everything has finished cooking, mix all ingredients together and you’re ready to chow down!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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