Tag Archives: vegan

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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Top 9 Meatless Recipes for Easter

Whether I’m hosting or attending an Easter soirée, I always like to have/bring some meat and diary-free options.  Sometimes during the holidays we can get sidetracked by so many unhealthy options.  Which is why today I’m sharing some of my top meatless recipes for Easter, as well as a cocktail or two.  Take a look:

Top 9 Meatless Recipes for Easter

Pistachio-Crusted Cheese Ball via Jessica in the Kitchen

 

 

Top 9 Meatless Recipes for Easter

Pink Jelly Bean Cocktail via BHG

 

Top 9 Meatless Recipes for Easter

Deviled Potatoes via Crazy Vegan Kitchen

 

Top 9 Meatless Recipes for Easter

White Bean and Lemon Soup via Half Baked Harvest

 

 

Top 9 Meatless Recipes for Easter

Spelt Rolls via Minimalist Baker

 

Top 9 Meatless Recipes for Easter

Lemon Pasta with Peas and Spinach via Abra’s Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pink Pancake Recipe for Valentine’s Day!

I’m excited to share this sweet Valentine’s Day recipe with you!  These pink heart-shaped pancakes are easy to make and taste sooo delicious!!  I seriously ate two while taking these pictures for the blog.  Besides being pink and heart-shaped, these pancakes are also diary-free.  I used Earth Balance’s buttery spread (soy-free) and some Vermont maple syrup (yum!) to top these babies off but feel free to use your own toppings.  This pancake recipe is quick to come together, so whipping up a batch Wednesday morning wouldn’t be much of a worry.  Scroll down for the recipe!

Pink Pancake Recipe for Valentine's Day!

Makes 6 – 8 pancakes – recipe can be doubled and it also depends on the size of your heart

Pink Pancake Recipe for Valentine's Day!

So I wanted to take a minute to talk about this heart shaped thingy that I’m not really sure what to call it.  Someone gifted me two of these things, years ago and I never bothered to give them a try until now.  They are pretty awesome and designed to lay flat on a griddle or frying pan.  It took me a few attempts at getting the hearts to come out perfect but after that it was smooth sailing.

Pink Pancake Recipe for Valentine's Day!

cooking a pink pancake in action!

Ingredients:

  • 1 cup all purpose flour
  • 1 tbs baking powder
  • 2 – 3 drops of red food coloring
  • 1/8 tsp salt
  • 1 tsp sugar
  • 1/4 tsp vanilla extra
  • 2 tbs olive oil
  • 1 cup water – may need to add more as you go along
Pink Pancake Recipe for Valentine's Day!

The underside of the pancakes is pinker since it’s the side that spent less time on the griddle

Recipe:

  1. Mix all the ingredients together in a large mixing bowl.
  2. Go slow with the food coloring drops.
  3. Cook on medium-low heat.  Place heart on griddle with a few drops of olive oil before adding a thin layer of pancake mix.
  4. Once bubbles stop bubbling on pancake, you are clear to flip.  Let cook for an additional minute.
  5. Add toppings and enjoy!

Pink Pancake Recipe for Valentine's Day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Healthy Super Bowl Appetizer : Buffalo Broccoli Bites Recipe

The Super Bowl is this weekend and for the first time ever I am prepared!  (lol)  I’ve been working on this recipe for a healthy Super Bowl appetizer (works great as a snack too!).  These Buffalo Broccoli Bites only take three ingredients!  That’s right, only three ingredients.  Ok so I’m not counting water, but does water really count as an ingredient?  Not only are they super delicious and melt-in-your-mouth but they are also meat-free and gluten-free!  Prep time is around 10 minutes and cooking time is an additional 16 minutes.  You can’t beat that!  The one thing I will say is that just like their normal wing counterparts, these buffalo broccoli bites do get a little messy but they’re so delicious, I promise they are worth it.

Healthy Super Bowl Appetizer - Buffalo Broccoli Bites Recipe

Buffalo Broccoli Bites Ingredients:

  • broccoli – one large head
  • 1/4 cup and 1/8 cup Bob’s Red Mill Egg Replacer
  • 1/2 cup water
  • 2 tbs Frank’s Red Hot Wings Buffalo Sauce*

*Make sure you get the “wing’s” sauce and not the regular buffalo sauce

Healthy Super Bowl Appetizer - Buffalo Broccoli Bites Recipe

For a dipping sauce I just used hummus and sprinkled it with cayenne powder

Instructions:

  1. Preheat the oven to 425′ and line a baking sheet with parchment
  2. Chop up your broccoli into wing sized pieces
  3. In a medium bowl, mix the egg replacer and water – whisk together
  4. In a second bowl, place the additional 1/8 cup of egg replacer – do not add water
  5. Add the buffalo sauce and whisk again – the mixture will start to foam
  6. Start to dip your broccoli cuts into the buffalo/egg replacer mixture and then dip into the second bowl with just egg replacer
  7. Place on the baking sheet, leaving space in between each broccoli bite
  8. Bake for 8 minutes, flip, and then bake an additional 8 minutes
  9. Add a healthy serving of additional buffalo sauce on top of the broccoli bites and serve!

Healthy Super Bowl Appetizer - Buffalo Broccoli Bites Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Super Bowl Appetizer - Buffalo Broccoli Bites Recipe

Healthy Super Bowl Appetizer – Buffalo Broccoli Bites Recipe

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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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