I’m obsessed with the Roasted Garlic Chipotle Salsa at Trader Joe’s. It’s smoky and garlicky in all the right ways. It’s one of my favorite snacks alongside limy tortilla chips. Yum!
I created my own homemade version of TJ’s salsa with delicious results! Mix up the tomato blend for variety in flavor. Play with the texture by how much you process the ingredients. The flavors gets better overnight so make it a day ahead to allow the flavors to “marinate”.
I love serving my Roasted Garlic Chipotle Salsa on a snack platter with homemade taquitos, chips, guacamole and cucumbers.
Place the tomatoes and garlic cloves on a baking sheet. Drizzle them with extra virgin olive oil, and a sprinkle of salt and pepper. Roast for about 30-40 minutes until the tomatoes slightly burst and are juicing.
Transfer the tomatoes along with their juices into a blender or food processor with the rest of the ingredients. Pulse until you get the salsa to your desired consistency.
Refrigerate the salsa for at least an hour before serving.
Take your taste buds on a trip to the islands with this recipe for Tropical Tempeh Kebabs. The best part? You can feel like you are on vacation because you barely have to cook. This homemade-ish recipes uses a store bought marinade, saving you time and energy in the kitchen.
Pineapple chunks, mushrooms and bell pepper are skewered along with the tempeh and basted in a teriyaki sauce. I used a store bought sauce to make these Tropical Tempeh Kebabs quick and easy, but you could have some fun creating your own tropical sauce blend.
They cook quickly on the grill, making it a perfect destination dinner! Check out the recipe below!
1jar Soyaki Teriyaki sauceavailable at Trader Joe’s
8bamboo skewerssoaked in water at least 15 minutes
Cut each tempeh block into about 16 cubes. Place in a bowl along with the bell pepper and mushrooms. Pour half the bottle of marinade over the tempeh pieces and vegetables. Allow to marinate at least an hour.
Divide the tempeh, pineapple and veggies among 8 skewers and stack them in any combo you please.
Heat oil on a grill or in a grill pan on the stove. Grill the skewers on each side, approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.
A bounty of asparagus landed in my lap, along with a big, beautiful watermelon radish in my Imperfect Produce box…and this salad was born. With all the crunchy, bright vegetables, it sings Spring to me!
Layers of veggies are tossed with a simple red wine vinaigrette and topped with a sprinkle of the delectable Kite Hill Ricotta cheese.
Simple, fresh and delicious. It makes a great side dish to grilled tofu but would also make a great addition to an Easter or Passover menu.
Homemade vegan ramen is a labor of love so I’m super excited about this Easy Vegan Miso Ramen that is ready in 5 minutes. Five minutes!!! Thanks to Trader Joe’s, you can put together this soup with just 5 ingredients. And if you have instant hot water like I do, all you need is 5 minutes to make this meal. Oh and it’s delicious…so so so good! It’s also very healthy and low calorie. Miso soup for everyone!
It all starts with the Vegan Instant Miso Ramen from Trader Joe’s. Yep, that’s right – instant soup! I use pre-cooked and pre-shelled edamame so it will take a little longer if you buy frozen. To make this recipe, you’ll chop your vegetables while the water boils or the soup steeps. Then, it all gets stirred together and this Easy Vegan Miso Ramen is served!
This is supposed to make 1 serving (which I eat all by myself every time), but realistically, this could easily serve 2 (or more if you’re serving it as a first course and not a meal).
I’m fairly new to the world of pressure cooking. I’ve become a fast fan of my Breville Fast Slow Pro! As a working mama with three meals to get on the table every day, this handy dandy appliance takes prep and cook times down to under 15 minutes. It’s my secret weapon on busy evenings or on nights when I’m working late. This Tofu Salsa Verde can be on the table in minutes!
I love the tangy goodness of tomatillos so salsa verde is one of my favorites. The super firm tofu from Trader Joe’s is perfect for this recipe. If you want things a little soupier, add another 1/2 cup of salsa or don’t drain your beans.
I like to serve this with tortilla chips to scoop everything out of the bowl. Enjoy!
We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands. Beyond Meat is taking the plant-based meat world by storm and with good reason. I’ve used their Beefy Crumble to make tacos and chili, and their Beyond Meat burger to craft my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels, but also for my homemade spreads and dips (especially this Caramelized Onion household fave).
In this Vegan Sausage, Kale and Ravioli Stew, Beyond Meat and Kite Hill are a perfect pair. This isn’t the first time I’ve paired this dynamic duo. My Stuffed Ricotta Burger insists on Kite Hill’s ricotta for the filling and the Beyond Meat Burger for the surrounding patty.
In this recipe, Beyond Meat’s tasty sausage is the perfect complement to Kite Hills pasta pillows. I combined the two to make a hearty meal for when you want a bowl of comfort – and this Vegan Sausage, Kale and Ravioli Stew is just that. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.
OMG! This vegan Thin Mint Ice Cream Pie is soooo good.
I was a Girl Scout leader for six years when I learned that Thin Mints are vegan. I could have been eating Thin Mints for years!!! These crunchy, chocolatey sandwich cookies are the inspiration for my Thin Mint Milkshake and are also the key ingredient in this recipe for Thin Mint Ice Cream Pie.
You’re going to love how easy it is to make. There’s no baking involved – my kind of recipe!
Experimenting with ingredients in the kitchen is one of my favorite things to do! I didn’t intend to create a recipe when I was making this Rainbow Minestrone Soup. I was just “playing” at my stove, craving something warm and cozy. I threw a bunch of veggies together that sounded good and voila! This recipe for Rainbow Minestrone Soup was born.
I’m calling it Rainbow Minestrone Soup because it has all the colors of ROYGBIV: RED tomatoes, ORANGE + YELLOW carrots, GREEN spinach and beans, and PURPLE cabbage (well, almost..BLUE stumped me!)
When it comes to soup, I always start with onions and garlic. That’s actually the first step in most of my recipes! Quality ingredients are key so I insist on Imagine No-Chicken Chicken Broth and San Marzano tomatoes. These two ingredients really do make a difference in the taste of the recipe (in my opinion!).
I serve this Rainbow Minestrone Soup with freshly grated Violife Parmesan cheese and it’s heaven. A chunk of crusty Italian better would take this meal to nirvana! I hope you enjoy it. Tag me (#veegmama) if you do try it. I love seeing your versions of my recipes.
I love lettuce wraps! They surround flavorful fillings with lots of crunch while adding tons of veggie power. And if you’re counting calories, you don’t have to count the number of wraps you’re eating!
These Black Bean & Corn Romaine Tacos are a tortilla-less twist on my Taco Tuesday standby. The filling is a simple saute of black beans, onions and corn. I topped it with my favorite pico de gallo, red cabbage for more color, and of course lots of chopped avocado!
I serve it with additional lime wedges. (The more lime, the better in my book!). I hope you enjoy this veg-tastic taco alternative. Tag me if you make it (#veegmama). I love to see you cooking my recipes!
I served this vegan beef lasagna at a family event recently. Everyone LOVED it. Even the kids! Just goes to show that you don’t need meat or dairy to create a delicious lasagna. 🙂
I used gluten-free noodles because I’m lazy and hate boiling noodles (and with DeBole’s, you don’t have to boil them!). I also used Kite Hill Ricotta for the filling – a must for this recipe, in my opinion. For the vegan “beef”, I used the Trader Joe’s meatless “ground beef.” I have also used Beyond Meat’s Beefy Crumbles with equally delicious results!
Vegan Beef Lasagna
1 package no-boil lasagna noodles
2 28-ounce cans marinara sauce
For the filling:
1 package meatless ground “beef”
1 package Kite Hill Ricotta
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Italian herbs seasoning blend
Salt and pepper, to taste
For the sauce:
2 cups cashews
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
1/4 nutritional yeast
Juice of 1 lemon
Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
Pour 1/4 cup of sauce across the bottom of a lasagna pan or casserole dish. Spread it to cover the bottom surface of the pan thoroughly.
Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
Spread 1/3 of the filling on top of the noodles and top with 1/3 of the remaining marinara sauce and 1 cup of the cream sauce.
Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
Cover with foil and bake at 400 degrees for 50 minutes. Remove the foil and bake another 10 minutes. Allow to rest for 15 minutes before serving.
I start every morning with a green drink. It’s my secret weapon for keeping my energy up, my body clean, and staying healthy (I rarely get colds).
Green, alkaline juices are the best and quickest ways to reduce inflammation, while keeping your body hydrated. Your skin will sparkle like nobody’s business. Your energy level will jump to overdrive. You will feel amazing!
Kris Carr is my juicing goddess. Her motto is “Make juice, not war.” Don’t you love her already?!! She turned me onto juicing in her book Crazy Sexy Diet and she took my juicing game up a notch Crazy Sexy Juice, a fantastic resource full of juice and smoothie recipes.
Fruits and Veggies:
Choose organic fruits and veggies as much as possible. Cucumbers make a great base for juices with all of the vitamin C and cleansing properties it possesses. Let’s hear it for the cucumber!
This is a great veggie to start with. Add in some celery stalks and broccoli stems for sweetness. Work your way up to stronger tasting plants like kale, chard, fennel, cabbage or spinach. You can also add in ginger, garlic and parsley for added zing, (just remember a little goes a long way those guys.)
As for fruit, I like to keep it all green and use a green apple. I have tried pear too. It’s not my thing, but could be yours, so have fun experimenting.
This is your super fuel. Play around and try out different veggie/fruit combos until you find the one that takes you over the edge. Sometimes I’ll add lemon to the mix. (I like my juice tart).
They say to keep your ratio of fruits to veggies at 1:3 (for every one piece of fruit, add 3 veggies). For my kids, I use oranges, red apples and strawberries to sweeten things up and give it a citrus zing.
Finding your perfect juicer can be a bit overwhelming, as there is a lot at stake…this big, bad boy is going to become your juicing mate. You’ll be making juice love daily, sometimes twice or more!
Choose wisely – these guys are not cheap. I did a lot of research on the various juicers and blenders before I tied the knot with my Breville Ikon.
In order to make juicing time efficient with the morning hustle and bustle of getting my three kids ready for school, I buy all my fruits and veggies once during the week and wash and prep everything when I get home from the store.
When I go into the kitchen in the morning, all I have to do is grab the veggies and fruits out of the fridge, lay them on the cutting board, and get juicing. (Note: I don’t wash my berries until right before I use them to avoid them becoming mushy. And I cut and peel my apples and oranges that morning as well.)
As for cleaning, I wash my juicer immediately after using it and let it air dry on the counter until I put it away later in the day so it’s all ready to go for the next round of juicing the following morning.
When to drink it:
It is best to drink your juice on an empty stomach to get the most out of your digestive system. It’s a great way to break your fast (aka breakfast!).
I typically serve it with a toast bar or some muffins for my family.
The recipe below is the juice I go to again and again (hence, the name!). I hope you love it as much as I do. Cheers!
Go-to Green Juice
1 organic cucumber
1 organic broccoli stalk (some times I use the head too, depending on the size of the stalk)
1 organic celery stalk and leaves (if my stalk is lucky enough to be sprouting any)
2 fistfuls of organic kale (I also mix in chard and spinach from time to time)
1-2 slices of fresh ginger root
1 organic Granny Smith green apple
Push each ingredient through the juicer chute in the order listed.
You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never be able to get a home cooked meal on the table every weeknight if I followed those “rules”!
This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!
The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.
Zoodles with Roasted Chickpeas & Pesto
1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
1 cup of cherry tomatoes, sliced
1 can chickpeas, drained and rinsed
1 tablespooon olive oil
1 teaspoon sea salt
1 tablespoon Italian Herbs blend
4 zucchini squash, spiralized
Freshly grated Parmesan cheese, such as Violife
Preheat the oven to 400 degrees.
Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt and herbs. Roast for 20-30 minutes.
Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
Can you believe I never made a Sloppy Joe until last month when I was experimenting with Beyond Meat’s Beyond Burger?
My kids loved them. In fact, Jake loved them so much that he told me he’d eat a Beyond Burger the next time we made hamburgers. I’ve been trying to get Jake to replace his hamburger with a Beyond Burger forever.
He finally did after these Sloppy Joes and I’m grinning ear to ear. Major vegan mama win!
My favorite part of these burgers was the vegan brioche bun (that I purchased from Milk and Eggs. (Use this link at get 20% off your order.)
Vegan Sloppy Joes
1 tablespoon olive oil
½ cup onion, chopped
2 packages Beyond Meat Beyond Burger
2 cups baked beans
½ cup BBQ sauce
4 vegan hamburger buns
Heat 1 tablespoon of oil in a saute pan and add the onion. Cook until golden brown.
Crumble the Beyond Meat Beyond Burger in the pan. Continue cooking about 5 minutes until the “meat” is brown.
Stir in 2 cups of vegetarian baked beans. Continue cooking 5-7 minutes until heated through.
Add in the BBQ sauce and stir to combine. Taste and add more sauce as desired.
To serve, slice the hamburger buns in half and spread BBQ sauce on each slice. Top with a heaping ladle of Sloppy Joe filling.
Latkes, (aka potato pancakes), are a traditional Hanukkah food fried in oil and topped with sour cream or applesauce. My family wants these crunchy treats all eight nights of the “Festival of Lights” so I challenge myself to get creative each year with lots of ways to eat them.
Traditionally, I make them with Russets or Yukon potatoes, but my family also loves my egg-free Sweet Potato Latkes.
My kids love nachos so I created this Latke Nachos recipe as a fun twist of the traditional Jewish holiday favorite.
The holidays are a time to indulge and these Latke Nachos do just that! The crispy fried tastiness of the latke makes it an easy swap for the traditional tortilla chip used in nachos.
Instead of sour cream or applesauce, I drizzled these Latke Nachos with a dairy-free nacho “cheese” sauce and lime crema…because nachos aren’t nachos without cheese and sour cream!
Top these crispy nachos with all your favorite toppings. I chose sliced olives, homemade pico de gallo and guacamole! Yaaassss!!
1 ½poundsrusset potatoes2 medium to large potatoes
1medium yellow onion
1/4teaspoonfreshly ground black pepper
Canola oilfor frying
1/2cupblack beansdrained and rinsed
For the lime crema:
1/4cupdairy-free sour cream
1teaspoonchile lime saltsuch as Trader Joe's or Tajin
For the nacho "cheese" sauce:
2tablespoonsgluten free flour
1 1/2cupsalmond milk
For the guacamole:
salt to taste
For the pico de gallo:
4roma tomatoesfinely chopped
salt to taste
For the latkes:
Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.
For the nacho "cheese" sauce:
Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
Stir in the almond milk and whisk continuously to avoid getting any lumps.
Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
Add salt to taste.
For the lime crema:
Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.
For the pico de gallo:
Combine all ingredients in a bowl. Stir to combine. Add salt to taste.
For the guacamole:
Combine all ingredients in a bowl and mash with a fork (or avocado masher). Add salt to taste.
To assemble the Latke Nachos:
Place the latkes on a serving dish. Sprinkle with the black beans.
Drizzle the nacho "cheese" sauce over the latkes.
Spoon the pico de gallo and guacamole on top.
Sprinkle with the olives.
Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.
How are you going to top your latke nachos?
A gluten-free variation of this recipe first appeared on Vegan Chickpea.
These stuffed crescent rolls were inspired by one of my favorite appetizers: Stuffed Mushrooms. Fragrant garlic sauteed in extra virgin olive oil gets the party started (and the kitchen smelling oh so good!). Chopped cremini mushrooms are added to the mix, followed by heaping cups of baby spinach. Why does so much spinach always look like nothing once it’s cooked?!! Season the filling with salt and pepper before spooning into vegan crescent rolls. (I found mine at Trader Joe’s.)
Flavorful and elegant, these stuffed crescent rolls can do double duty as a side or appetizer. I think they’d make a beautiful addition to the holiday table this year!
These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.
I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.
I know it’s pumpkin season but do yourself a favor and say hello to butternut squash! It’s the star ingredient in this Fall Bowl and is the base of the savory sauce drizzled on top.
I am a bit obsessed with this squash this season. It’s sweet but savory and full of robust flavor that even the kids can love.
Batch cook the veggies and sauce on the weekend so you can throw this bowl together for lunch or dinner when you’re short on time. I used raw kale, but it would also be good sauteed in some vegetable broth. The spinach is an easy swap for kale too.
1cupcashews (soaked overnight if not using a high speed blender
Salt and pepper to taste
Preheat oven to 400°.
Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.