Tag Archives: plant based

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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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 : Garden Pizza with Cauliflower Crust

I shared a sneak peek of this Meatless Monday Recipe in my Instagram stories last week.  Did you catch it?  This month’s Meatless Monday Recipe is for a garden pizza with cauliflower crust and my nut-free pesto spread!  It’s tasty, it’s fresh and completely plant-based.  It’s also one of those recipes that’s great because you can use up whatever vegetables you have on hand.  I used spinach, broccoli, artichokes, tomatoes and red onion but feel free to change it up depending on what’s in your garden.  Scroll down for recipe:

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

Ingredients:

Nut-free Pesto Spread:

  • 1/2 cup fresh basil
  • 1 cup steamed broccoli stems
  • 3 garlic cloves
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 cup EVOO

Cauliflower Crust:

  • 2 small heads of cauliflower or 1 large
  • 2 garlic cloves
  • 1/4 tsp oregano
  • 1/2 tsp sea salt
  • 1 tbsp flax seeds
  • 3 tbsp warm water
  • Vegetables of your choice for toppings

*You will need a cheese cloth or dish towel

 

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

 

Instructions:

  1. Preheat oven to 425′
  2. Steam your cauliflower heads and broccoli stems.  Set broccoli aside and place cauliflower, garlic, oregano and salt in food processor till it looks like rice.
  3. Let cauliflower cool and place in cheese cloth.  Squeeze out as much water as possible from the cauliflower.  Once you’re finished squeezing the water out, mix together the flax seed and warm water in a small bowl.  Let stand for a few minutes before mixing with cauliflower.
  4. Place cauliflower mix on a baking sheet with parchment paper and spread out evenly.
  5. Put all the ingredients for the pesto spread into the food processor and blend well.  Mixture should be thick.
  6. Place pesto spread on cauliflower crust and add your favorite vegetable toppings.  You can add a little bit of water to the pesto spread and drizzle it across the top of your veggies.
  7. Leave in oven for 10 – 15minutes or until the crust starts to turn a golden brown.
  8. Enjoy!

Meatless Monday Recipe : Garden Pizza with Cauliflower Crust and Nut-free Pesto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm.  It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before.  Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

White Wine Vinaigrette Ingredients:

  • 1/2 cup olive oil
  • 3 tbsp dijion mustard
  • 1 tbsp white wine vinegar
  • 2 tsp maple syrup
  • salt + pepper to taste

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Salad Ingredients:

  • Lettuce of your choice – I used a spring mix but romaine works too
  • 1 can artichoke hearts (quartered)
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch of asparagus
  • 2 ears of corn
  • 1 avocado
  • olive oil for cooking

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Directions:

  1. Preheat the oven to 425′
  2. While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
  3. Place in the oven for 10 minutes, flip, and another 10 minutes
  4. While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
  5. Chop up your lettuce and avocado (set aside)
  6. When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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