Tag Archives: vegan

Meatless Monday Recipe : Cilantro & Jalapeño Corn Chowder

I don’t know about you but I’m ready to heat things up!   This Winter is just getting started but it’s been freezing out.  There’s nothing like a warm bowl of soup after coming in from the cold.  Today for my meatless Monday recipe, I’m sharing my cilantro and jalapeño corn chowder.  It’s a different take on my Grilled Corn Chowder Recipe that I shared last year.  This corn chowder recipe has a bit of heat to it (that you can adjust according to taste).  I also used some different spices and loaded this corn chowder up with cumin and cilantro.  Check it out:

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

Time: 45 mins  Serves: 6 – 8

Ingredients:

  •  4 pds red potatoes – peeled and diced
  • 4 cups corn or 3 cans drained
  • 1 large jalapeño or 2 small ones – deseeded
  • 1 14.5 oz can Hunt’s fire roasted tomatoes
  • 3oz baby spinach (about 1/2 a bag)
  • 1/2 sweet onion
  • 3 garlic cloves – minced
  • 32 oz vegetable broth
  • 4 tbsp Earth Balance soy free buttery spread
  • 1 tbsp olive oil
  • 1 tsp agave syrup
  • 1 cup cilantro
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/4 tsp paprika
  • 2 drops liquid smoke
  • salt + pepper to taste

optional:

  • 1/4 – 1/2 tsp red chilli flakes
  • 1 cup broccoli stems – steam and cook with potatoes – adds protein!

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

Instructions:

  1. Steam your potatoes – I used a double boiler set up (20 mins)
  2. Place potatoes in food processor and blend until mostly whipped (set aside)
  3. Place onion and jalapeño in food processor and mince.  Toss into pot with olive oil until onions are golden.  Add garlic and cook for an additional minute.
  4. Now add everything else EXCEPT for spinach and cilantro.
  5. Cook on low, stirring occasionally for 15 mins
  6. Add spinach and cilantro and cook for an additional 2 minutes.
  7. Serve warm

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Last winter this veggie lasagna was one of my go-to recipes and I have a feeling that this winter won’t be any different.  It’s choke full of vegetables and even uses sweet potato noodles instead of pasta!  This meatless Monday recipe is perfect for vegan and gluten free eaters.  Also, it uses Gardein’s Beefless Ground, which gives it a heartiness that meat-eaters love too.  I’ll be the first to admit, it’s not my most photogenic recipe, however I promise that it smells and tastes AMAZING!  Check it out:

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Ingredients:

Cashew Cream Sauce:

-4 oz cashews (1/2 container)
-1 large red potato (peeled + chopped)
-1 1/4 cup water
-1/2 tsp cumin
-1/2 tsp onion powder
-1/4 paprika
-1/4 chili powder
-1/4 garlic powder
-salt and pepper to taste

Lasagna:

-1 large sweet potato (can use oven ready lasagna noodles instead)
-1 large zucchini or 2 small ones
-1/2 bag shredded carrots
-1 – 2 tsp olive oil
-1/2 bag Gardein Beefless Ground
-1 jar of pasta sauce
-1/2 bag of baby spinach

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

This is what your sweet potato noodles should look like for the lasagna

Directions:

  1. Preheat oven to 425*
  2. While oven is preheating, set up a double boiler to steam potatoes and carrots
  3. While double boiler is heating up, skin and chop the red potato and peel the sweet potato into flat wide noodles (toss away the skins). Keep peeling until sweet potato has practically disappeared.
  4. Place shredded carrots, red potato and sweet potato into double boiler, keeping them slightly separate. Steam for about 15 – 20 minutes or until soft. You can test this with a fork.
  5. Slice zucchini and lightly toss with olive oil in mixing bowl. Place on baking sheet and once oven is preheated bake for 10 minutes (flip) and bake for another 10 minutes. Once they’ve finished, set them aside.
  6. Preheat oven again to 350*
  7. In a food processor, place all ingredients for cashew cream sauce (including red potato once it’s done steaming) and puree (set aside till you’re ready to layer your lasagna). Consistency should be thick but still slightly runny (should fall off your spoon) You can add 1/4 cup of water at a time if it’s too thick. If it’s like hummus then add more water and puree again.
  8. Pour half of the beefless ground into a bowl and microwave for 1 minute. Stir with fork and microwave again for another minute. If any of the beefless ground still looks frozen, stir again and microwave for another 30 seconds.
  9. Now you’re ready to layer your lasagna! You’ll want to make sure that when you’re done layering, there’s a 1/4 – 1/2” of room between the top of your lasagna and the top of your casserole dish. **Make sure to leave enough pasta sauce to thickly cover the top of your lasagna once you’ve finished layering**
  10. Start with a thin layer of pasta sauce on the bottom, add a layer of sweet potato noodles, spinach, followed by a layer of cashew cream sauce, add beefless ground, zucchini and carrots. Do this once more. Add a final layer of sweet potato noodles, followed by a thick layer of pasta sauce and any leftover cashew cream sauce.
  11. Place in oven for 45 minutes (you’ll see edges of pasta sauce start to bubble)Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

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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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Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

Yesterday was one of those foggy early Fall days and I was left longing for something warm and soul-soothing.  Today’s Meatless Monday Recipe hits that spot!  This is a whole food plant-based recipe that’s perfect for vegetarians and vegans alike.  It’s also incredible easy to make, most of the time for this recipe is roasting the butternut squash.  Which thankfully takes very little effort on my part and left me with a free hour on Sunday morning.  I also used Green Giant’s frozen cauliflower rice, which was super easy to make and a bit of a time saver as well!  Scroll down to find the recipe below:

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

 

Ingredients:

  • 1 butternut squash (mine was about 2.5 pounds)
  • 1 cup baby spinach or kale
  • 1 can red kidney beans (drained and rinsed)
  • 1 bag Green Giant Cauliflower Rice
  • 1/2 sweet onion (diced)
  • 3 – 4 garlic cloves (minced)
  • Olive oil
  • Salt and pepper to taste

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

Instructions:

  1. Preheat oven to 425′
  2. Cut butternut squash in half (long way) and scoop out seeds.  Coat with olive oil and sprinkle with salt and pepper.
  3. Place on a baking sheet and into the oven for 50 – 60 minutes.  Squash should be tender like a roasted sweet potato when it’s done.
  4. Chop your onion and garlic and sauté in olive oil in a fry pan (5 – 6 minutes medium heat) and set aside in a large mixing bowl.
  5. Add some additional olive oil to the fry pan and sauté your spinach (1 – 2 minutes low heat).  Set this aside along with the garlic and onion.
  6. Place frozen cauliflower rice in the microwave as per instructions.
  7. While cauliflower rice is cooking, rinse and drain the beans.  Once cauliflower rice is done, mix all toppings in bowl.
  8. When the squash has finished cooking, simple add the cauliflower rice/bean mixture and you’re ready to eat!

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Top 7 Early Fall Recipes

I’m excited to share my Top 7 early Fall recipes with you!  I’m including both meat and vegan recipes in these delicious top 7 that are perfect for chilly nights or mornings.  So there’s a little something for everyone.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Green Goddess Pizza Recipe

It’s time for another Meatless Monday post!  So lately I’ve been looking for quick and easy dinner ideas.  Things have been so extremely busy in my jewelry studio that I haven’t had the time I usually put into cooking a dinner.  What I love about this Green Goddess Pizza recipe is not only is it quick and crazy easy to make but it’s delicious and loaded with greens!  Also instead of using a red sauce, I made a simple basil garlic sauce which adds nicely to the flavors of the fresh veggies.  Grab the recipe below.

Meatless Monday : Green Goddess Pizza Recipe

Time: 20 minutes or less!

Ingredients:

  • pre-made pizza crust – I used Mama Mary’s because it was diary free.

Sauce:

  • 1/4 cup olive oil
  • 1/2 cup fresh basil leaves
  • 3 cloves of minced garlic
  • 1/4 tsp sea salt
  • 1/4 paprika
  • pepper to taste

Toppings:

For this you can really add whatever you want! but here’s what I used:

  • small handful – baby spinach
  • 1/4 green peppers – thinly sliced
  • 1/4 zucchini – thinly sliced
  • 1/2 avocado – sliced

*I forgot to add some broccoli I had in the fridge, but I’m thinking artichokes and asparagus would be delicious too!

Meatless Monday : Green Goddess Pizza Recipe

Instructions:

  1. preheat oven to 425′
  2. mix sauce ingredients together in the food processor
  3. brush sauce all over pizza crust including the edges (you’ll have extra sauce, just set this aside)
  4. pile on all veggies except avocado
  5. do an additional brushing of the sauce on top of the veggies
  6. place pizza in oven for about 8 minutes
  7. top with avocado and you’re ready to eat!

*I made an individual size pizza but it’s so easy to double or triple this recipe.  There’s enough sauce for three individual size pizzas or one large one.

Meatless Monday : Green Goddess Pizza Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Black Bean Veggie Burger Recipe

This meatless Monday recipe for my black bean veggie burger has been my latest foodie obsession!  It’s scrumptious and full of flavor.  What started as a recipe for meatless meatballs, turned into a veggie burger recipe due to the fact that the meatballs fell flat.  I mean, literally, they wouldn’t keep their shape as round meatballs but did resemble a very nice burger pattie.  So now here I am, sharing my veggie burger recipe with you!  One main thing that I love about this recipe, besides the fact that it’s super easy and quick to make, is that it’s also incredibly easy to make gluten-free.  I have so many friends and family members who have some form of gluten intolerance.  I’m pretty sure I’m not alone.  All you have to do to make this recipe gluten free, is swap out the rolled oats for gluten free rolled oats.  That’s it!  Easy peasy!

Meatless Monday : Black Bean Veggie Burger Recipe

Ingredients:

  • 1 can of black beans – drained and rinsed
  • 3/4 cup water
  • 1 cup rolled oats
  • 2 cloves garlic – minced
  • 1/4 minced sweet onion
  • 1 1/2 tbsp hemp or flax seeds
  • 1 1/2 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 3/4 tsp sea salt
  • 1/2 tsp crushed red pepper
  • pepper to taste
  • 1/2 tsp olive oil for frying
  • optional: toppings of your choice – I used homemade guacamole, lettuce and cilantro

Meatless Monday : Black Bean Veggie Burger Recipe

Serves 3 -4

Time: 15 – 20 minutes

Steps:

  1. Pulse your rolled oats and hemp seeds in the food processor.
  2. Now add the rest of your ingredients and blend till smooth.  Let sit for a few minutes and you’ll see the mixture start to thicken.
  3. Place some olive oil in the frying pan (you can skip this step if you’re bbq-ing) along with 1/3 – 1/4 of the black bean mixture.
  4. Cook on medium heat, about 4 – 5 minutes per side.  Add your favorite toppings and you’re ready to eat!

Meatless Monday : Black Bean Veggie Burger Recipe

Meatless Monday : Black Bean Veggie Burger Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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