Tag Archives: vegan

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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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 : 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 : Creamy Sweet Onion Sauce and Gnocchi

Are you guys ready for another Meatless Monday recipe?  My creamy sweet onion sauce is super thick and creamy but also completely diary-free!  I made this as a side dish for Easter and it was devoured right away.  Did I also mention that it’s really easy to make?  The whole recipe (gnocchi included) only takes about 20 minutes to make but tastes like it took an hour.  When I originally made this I added some sautéed spinach but feel free to add whatever veggies you’d like or even none at all.  Grab the recipe below:

Meatless Monday Recipe : Creamy Sweet Onion Sauce with Gnocchi

Ingredients:

  • 2 packages dried gnocchi
  • 1 large sweet onion
  • 1/3 cup cashews
  • 1 large clove of garlic or two small
  • 1 cup water (more if you don’t want it so thick)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp paprika
  • 1/8 tsp dried parsley
  • black pepper to taste
  • red pepper flakes (optional)

Meatless Monday Recipe : Creamy Sweet Onion Sauce with Gnocchi

Instructions:

  1. Peel the onion and chop into segments.  Use your food processor to chop into smaller pieces.
  2. Sautée the onion with the olive oil until browned.
  3. While the onion is cooking, bowl water and cook the gnocchi according to instructions on package.  Set cooked gnocchi aside.
  4. Once you’ve finished cooking the onion, add all ingredients (except gnocchi) into the food processor and blend.
  5. Pour the sauce over the gnocchi and voila, dinner is served!

Meatless Monday Recipe : Creamy Sweet Onion Sauce with Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi

Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi

 

Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi

Meatless Monday Recipe : Creamy Sweet Onion Sauce and Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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