Dinner Archives | Stephanie Dreyer

Dinner Archives | Stephanie Dreyer

March 17, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

What’s for dinner? How about this Vegan Italian Mac and Cheese that you can prep on the weekend and place in the oven just 10 minutes before serving? If your family loves a hearty pasta dish but is looking for something new to add to the mix, this recipe is for you.
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There are a few steps to this Italian Mac and Cheese, but I promise it’s worth it! It starts by roasting a head of garlic, cherry tomatoes and mushrooms in a balsamic vinaigrette. While that’s doing its thing in the oven, boil and cook your pasta. While the pasta cooks, crumble some vegan Italian sausage into a skillet.

Italian Mac and Cheese 2

The creamy garlic “cheese” sauce is a quick blend of the roasted garlic, cashews and just a few other ingredients. Once the vegetables, pasta and sausage are done, transfer it all into a baking pan and pour the sauce over it. Give it a nice stir and pop it in the oven for just 10 minutes to heat through. With only 10 minutes in the oven, you can see why this is an easy weeknight meal pleaser if you assemble it all on the weekend. Bon appetit!


Vegan Italian Mac & Cheese

Prep time: 10 minutes | Cook time: 55 minutes 

Serves 4

 

Ingredients:

6 ounces cremini mushrooms

1 pint cherry tomatoes

1 head (12 cloves) + 6 cloves garlic, divided

2 Tbsp olive oil

¼ cup balsamic vinegar

2 Tbsp soy sauce

1 tsp dried thyme

¼ tsp freshly ground pepper

½ pound cavatappi 

14 ounces vegan Italian sausage

1 cup vegetable broth 

½ cup raw, unsalted cashews (Soak overnight if not using a high-speed blender.)

1 Tbsp nutritional yeast

sea salt, to taste

freshly ground black pepper, to taste

½ cup fresh basil leaves, torn

 

Directions:

  1. Set the Digital Toshiba Convection oven to “Roast” at 400ºF. 
  2. Clean and cut the mushrooms in quarters.
  3. In a medium bowl, whisk the olive oil, the balsamic vinegar, soy sauce, thyme and pepper. Stir in the mushrooms and tomatoes, mixing well so that everything is coated. Transfer to a baking dish with the marinade. 
  4. Place the peeled cloves of 1 garlic head in a piece of foil and wrap it into a ball. Place it in a baking dish along with the vegetables. Roast for 45 minutes, stirring the vegetables every 15 minutes.
  5. Meanwhile, bring a pot of water to boil and cook the pasta according to the package directions.
  6. While the pasta and vegetables cook, in a medium skillet cook the sausage, breaking it up with a spoon. (You may need to chop the sausage depending on the firmness of the product.)
  7. When the garlic is done roasting, prepare the sauce: In a high-speed blender, combine the roasted garlic, vegetable broth, cashews, nutritional yeast, salt and pepper. Blend until smooth.
  8. When the pasta is done cooking, add the pasta and sausage to the pan with the mushrooms and tomatoes. Stir well to combine and pour the sauce on top. Mix well. 
  9. Set the Digital Toshiba Convection oven to “Bake” and cook for 10 minutes.
  10. Remove from the oven and top with the fresh basil.

Italian Mac and Cheese 3

 

 

 


March 17, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

I can’t get enough of one-pan meals with my 10″ Skillet from Karibe. Just one pan to cook AND clean! This week, I experimented with a Pesto & Potato Vegan Frittata. With Spring upon us, I’m all about the pesto and it’s the perfect drizzle on this vegan frittata. I also coated the potatoes and roasted them with a bit of the pesto to seal in even more lemony herb flavor.

From the oven to table, this vegan frittata makes a beautiful centerpiece for a Sunday brunch, and could even be shared as part of a Spring celebration. Of course, you can also serve it easily during the week for a refreshing twist on breakfast for dinner. Batch cook the pesto on the weekend to speed up your weeknight dinner prep. Enjoy!


Pesto & Potato Vegan Frittata

Prep time: 30 minutes | Cook time: 30 minutes 

Serves 4 to 6

 

Ingredients:

4 cups tightly packed fresh arugula

¼ cup walnuts 

6 large cloves garlic, divided

juice of 1 1/2 lemons divided

½ cup nutritional yeast, divided

½ tsp sea salt, divided (plus more to taste)

¼ cup + 1 Tbsp olive oil, divided

1 cup baby Dutch yellow potatoes (about 4-6), sliced in half

1 head lacinato kale, ribs removed and thinly sliced

1 14-oz package firm tofu

½ cup vegetable broth

¼ tsp turmeric

½ tsp garlic powder

zest of 1 lemon

 

Directions:

  1. Preheat the oven to 400°F.
  2. Add the arugula, walnuts, 4 garlic cloves, juice of 1 lemon, ¼ cup nutritional yeast and ¼ teaspoon of salt to a food processor. Mix on high until a loose paste forms.
  3. Stream ¼ cup of olive oil into the processor a little at a time while the machine is running. Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
  4. On a baking sheet lined with parchment paper or a silpat mat, toss the potatoes with 2 Tbsp of the pesto. Spread the potatoes out in a single layer and bake for 10 minutes.
  5. Meanwhile, in a cast iron skillet, add 1 tablespoon of olive oil and the remaining 2 cloves of garlic. Saute for 3 minutes and add the kale and a pinch of salt. Cook for 2 minutes until slightly wilted. Remove from the heat and set aside.
  6. In a food processor, combine the tofu, vegetable broth, the remaining ¼ cup of nutritional yeast, turmeric, garlic powder, juice of half a lemon, zest and ¼ teaspoon of salt. Puree until smooth. 
  7. Reduce the oven to 350°F. Layer the potatoes in a single layer on top of the kale. Pour the frittata batter over the vegetables. Drizzle 2 tablespoons of the pesto on top and bake for 30 to 40 minutes until cooked through and golden at the edges.
  8. Remove the skillet from the oven and cut into wedges. Serve with the remaining pesto. 

Vegan Frittata 3

 

 

 


January 19, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

I don’t believe you need a lot of fancy gadgets to be a good cook, but I do believe you need two key tools: a good knife and a good pan. When it comes to the former, I rely on five pieces of cookware for my daily cooking and weekly meal prep: a Dutch oven, large skillet, small skillet, saucepan and last, but certainly not least a cast iron skillet.

If you haven’t invested in a cast iron skillet yet, let me introduce you to Karibe and their 10″ Skillet. This is your new BFF. From stovetop to oven and straight to the table to serve, this skillet does it all – and it does so effortlessly and beautifully. There is nothing that I love more than a one-pan meal so this Lentil Bolognese Skillet Lasagna is my new go-to for effortless weeknight cooking. All three of my kids and my husband LOVED this meal so you know it’s a winner!

Skillet Lasagna

Plant-powered with layers of flavor, this Skillet Lasagna starts with a hearty bolognese sauce that gets its protein from lentils. The broth comes together in just about 10 minutes before nestling in the lasagna noodles. I used no boil, gluten-free noodles from Jovial Foods and no one could tell they were gluten-free. (Another win for me!)

I folded in three vegan cheeses, because…it’s lasagna! I’m a bit biased about brands when it comes to vegan cheese so take note of my choices (and no, they’re not paying me, they’re just the best in my opinion!). This Lentil Bolognese Skillet Lasagna is easy enough to whip up during the weeknight but sophisticated enough to serve for a special family dinner. I hope you enjoy it as much as my family did.


Lentil Bolognese Skillet Lasagna

Prep time: 10 minutes | Cook time: 30 minutes 

Serves 4 to 6

 

Ingredients:

1 Tbsp olive oil or vegetable broth

3 cloves garlic, minced

½ onion, minced

1 14-ounce can lentils, drained and rinsed

2 Tbsp Italian herb seasoning

2 cups marinara

1 ½ cups vegetable stock

1 14-ounce can diced tomatoes, drained

½ cup red wine

2 Tbsp balsamic vinegar

8 oz regular or gluten-free lasagna noodles, broken into large pieces

½ cup fresh basil, thinly sliced

⅓ cup vegan ricotta (such as Kite Hill)

4 oz vegan mozzarella grated or sliced (such as Miyoko’s Creamery)

2 Tbsp grated vegan Parmesan (such as Violife Foods)

 

Directions:

  1. Heat the oil or vegetable broth in a large cast iron skillet over medium heat. Add the garlic and onion and cook until translucent.
  2. Stir in the lentils, Italian herb seasoning, marinara, vegetable stock, tomatoes and red wine. Bring to a boil, reduce the heat and simmer for 10 minutes. 
  3. Stir in the balsamic vinegar and nestle the lasagna noodles into the bolognese sauce. Cook for another 10 minutes. 
  4. Fold in the basil and vegan ricotta. Top with the vegan mozzarella and Parmesan.
  5. Broil for 3 minutes until golden brown.

Skillet Lasagna

 

 

 


September 20, 2019
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Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin, and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

Ingredients:

For the fajitas:

  • 1 red bell pepper, sliced into strips
  • 1 orange bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, sliced into wedges
  • 2 Portobello mushrooms, sliced into strips
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp of your favorite fajita or taco seasoning
  • Flour tortillas
  • Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

  • 1/2 cup pepitas
  • 1/4 cup lime juice
  • 1 cup cilantro, tightly packed
  • 1/2 cup olive oil
  • 1/2 cup water
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
  • 1/2 tsp salt
  • 2 garlic cloves

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 
  3. Layout all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
  4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
  5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

 

 

 

 


September 3, 2019
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In my pre-vegan days, stuffed chicken breasts were one of my “go to’s” for a special dinner. I had mastered the art of creating a pocket in the breast, just large enough to stuff with sun-dried tomatoes, cheese or whatever else I was experimenting with for that meal. I may not eat chicken anymore but I still love the idea of a “pocket of surprise” inside my dinner entree! 

Gardein makes a Chik’n Scallopini that has become my chicken replacement when I want a traditional breast. The Scallopini isn’t thick enough to make a pocket inside but it’s thin enough to stack with something yummy and roll into a croquette (basically just a food roll that’s fried)! And that’s how I came upon this recipe that I prepared recently for Friday night Shabbat. Although I cook dinner every night, I like to do something a little extra on Friday nights and these Sun-Dried Tomato and Spinach Gardein Croquettes are just that. 

They look and sound fancy but they are surprisingly simple. I layered each Scallopini with a half slice of Violife Provolone (Kite Hill Ricotta would be equally delicious), a few baby spinach leaves and a couple of sun-dried tomatoes. Other options could include: olive tapenade, Kite Hill chive cream cheese, any of Miyoko’s cheeses, artichoke hearts…you get the idea. Have fun stacking and rolling!

You need to let the Scallopini defrost for about 20 minutes so it’s soft enough to flatten out and roll. But be careful to not let it thaw so much that the Gardein falls apart. I hope you enjoy these. Let me know what you think below.

Sun-Dried Tomato and Spinach Gardein Croquettes 

Makes 4 croquettes

Ingredients:

  • 1 package of Gardein Chik’n Scallopini (4 pieces)
  • 2 slices Violife Provolone, sliced in half
  • 8 cups baby spinach 
  • 8-12 sun-dried tomatoes
  • 1 Tbsp Italian seasoning
  • Salt and pepper, to taste
  • 4 toothpicks
  • 4 garlic cloves, minced
  • 2 Tbsp olive oil, divided

Directions:

  1. Thaw the Garden Scallopini for about 20 minutes until softened but still firm enough to handle without breaking.
  2. Layer each Scallopini with a cheese slice, then a few spinach leaves, followed by 2-3 sun-dried tomatoes. 
  3. Sprinkle with the Italian seasoning and season with salt and pepper, to taste.
  4. Roll each Scallopini and secure the middle with a toothpick.
  5. Heat the oil in a large saute pan. Add the croquettes and cook about 10 minutes, rotating to brown on all sides.
  6. Remove the Scallopini and add the remaining tablespoon of olive oil and the garlic. Cook 2 minutes until the garlic is browned. Add the remaining spinach and saute just until wilted.
  7. Spread the cooked spinach on a serving platter and place the croquettes on top. Serve immediately.

 

 

 

 


August 20, 2019
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These Teriyaki Seitan Skewers are a throwback to my childhood when my mom made a similar recipe using flank steak. I loved the smell of this marinade as it broiled over the skewers, which my mom lovingly twisted every couple of minutes under the broiler. We ate them over steamed white rice and alongside broccoli.

I’ve reinvented the recipe with seitan to create these Teriyaki Seitan Skewers that I think are better than what I grew up with (sorry, Mama!). I love it when I can veganize a recipe from my childhood with delicious results! A big bonus for me with this recipe is that my oldest daughter, Gaby, loved them and she’s not a seitan fan at all. Now, I just need to figure out a way to get her (and the rest of my kids) to eat tempeh!

This recipe is all in the marinade. It’s oil-free and I boil it after to serve alongside the skewers. The longer the seitan marinates, the tastier these Teriyaki Seitan Skewers become! I’d love to hear what you think of them so drop a note in the comments below. I hope your family enjoys them as much as mine did.

Teriyaki-Seitan-Skewers

Teriyaki Seitan Skewers

Ingredients:

  • 1/2 cup Shoyu (or soy sauce)
  • 1/3 cup red wine vinegar
  • 2 1/2 Tbsp vegan Worcestershire sauce (such as Annie’s)
  • 1 cup chopped red onion
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 Tbsp maple syrup
  • 24 ounces seitan
  • 10-12 skewers

Directions:

  1. Combine all the ingredients except the seitan in a sealable container or bag (I used my gallon reZip bag).
  2. Cut or break apart the seitan into skewer-like pieces or chunks. Add the seitan to the marinade. Marinate at least 2 hours.
  3. When ready to cook the seitan, soak the skewers in water (if not using metal) and slide the seitan pieces onto the sticks.
  4. Broil for 3 minutes on each side.
  5. Meanwhile, bring the marinade to a boil. Remove from the heat and serve alongside the skewers.
  6. Makes 10-12 skewers.

 

 

 


August 14, 2019
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Forget Taco Tuesday. I’m all about Tostada Tuesday with these Pinto Bean and Potato Salsa Verde Tostadas! The secret sauce is the jarred Salsa Verde from Trader Joe’s (it’s the best!). With layers of guacamole and crunchy, shredded romaine, the whole fam will go crazy for these.

Some habits die hard and my family comes to expect homemade pico de gallo so I made a batch for topping these Salsa Verde Tostadas. I love this alternative for Tuesday nights. It’s fresh, flavorful and surprisingly just as easy as tacos. I don’t know why I haven’t put tostadas in the rotation sooner. I kept things lighter than our usual fried taco shells by baking the tostadas.  

So much to celebrate with these Salsa Verde Tostadas. Here’s to Tostada Tuesday!

Salsa-Verde-Tostadas

Pinto Bean and Potato Salsa Verde Tostadas

Ingredients:

  • 2 Russet potatoes
  • 2 Tbsp olive oil (divided)
  • 1/2 teaspoon salt
  • 1 cup chopped onion
  • 1 14.5 ounce can pinto beans, drained and rinsed
  • 1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
  • 12 corn tortillas
  • 3 avocados
  • 1 lime
  • 2 cups shredded romaine lettuce

Pico de gallo (optional, for serving)

Lime wedges (optional, for serving)

Directions:

  1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
  2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
  3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
  4. Add the drained beans, potatoes, and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
  5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
  6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
  7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and/or pico de gallo. Serve with lime wedges.

 

 

 


July 9, 2019
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These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum! 

But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.

Falafel Burgers with Garlic Dill Aioli & Pickled Onions (Vegan)

Servings 30 burgers

Ingredients

For the Falafel Burgers

  • 1 box Trader Joe's Falafel Mix
  • 3 1/2 cups water
  • 1 cup spinach chopped
  • 1 cup sun-dried tomatoes coarsely chopped
  • 1/2 cup Kalamata olives coursely chopped
  • 15 pita bread rounds

For the Garlic Dill Aioli

  • 1/4 cup dairy-free mayo such as Wildwood Garlic Aioli
  • 1 Tbsp red wine vinegar
  • 1 tsp dried dill
  • 1 clove garlic grated

Pickled Onions

  • 1/2 cup red wine vinegar
  • 1/2 red onion sliced in rings

Instructions

For the Falafel Burgers

  1. Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.

  2. Stir the remaining ingredients into the burger "batter".

  3. Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes. 

  4. To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions. 

For the Garlic Dill Aioli

  1. Combine all ingredients in a small bowl and stir well.

  2. For the Pickled Onions

  3. Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).


January 17, 2019
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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

Serves 12-16

Ingredients:

  • 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

Directions:

  1. Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
  2. Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
  3. Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
  4. 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.
  5. Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
  6. 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.
  7. Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
  8. 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.
Vegan-Beef-Lasagna

January 6, 2019
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You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never been 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.

Try this recipe for Zoodles with Roasted Chickpeas & Pesto for an uber healthy and homemade meal that you can make in 20 minutes or less with a little help from the store.

Zoodles with Roasted Chickpeas & Pesto

Serves 4

Ingredients:

  • 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 tablespoon olive oil
  • 1 teaspoon of sea salt
  • 1 tablespoon Italian Herbs blend
  • 4 zucchini squash, spiralized
  • Freshly grated Parmesan cheese, such as Violife

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt, and herbs. Roast for 20-30 minutes.
  3. 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.
  4. Garnish with Parmesan cheese.
Zoodles

November 11, 2018
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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.

Fajitas

Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

For the Fajitas:

  • 3 cups butternut squash peeled and cut into 1-inch cubes
  • 8 ounces cremini mushrooms cleaned stems removed and quartered
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning basil, thyme and oregano
  • salt and pepper to taste
  • 2 cloves garlic thinly sliced
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • salt and pepper to taste
  • 12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

  • 2 cups butternut squash 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup cashews soaked overnight if not using a high speed blender
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • salt and pepper to taste
  • 1 tablespoon butternut squash
  • 1/2 tsp olive oil

Instructions

  1. Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
  2. On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
  3. Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
  4. Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
  5. Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
  6. Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
  7. Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
  8. Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
  9. Blend until smooth. Season with salt and pepper.
  10. To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

Fajitas


November 5, 2018
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These Tofu Lettuce Wraps are an easy weeknight dinner and an instant hit with the kids. I mean, what kid doesn’t like to eat with their hands?!!

Serve the filling and lettuce leaves family style and let the family go to town making wraps and stuffing their faces 🙂

Tofu-Lettuce-Wraps

Got a busy week and can’t even spare the 20ish minutes to get the filling made? Batch cook it on the weekend.

I serve these alongside veggie potstickers (frozen from Trader Joe’s) or vegan egg rolls. My kids love rice so a steaming bowl typically makes an appearance too.

Tofu Lettuce Wraps

Ingredients

  • 16 ounces Trader Joe's Organic Tofu Super Firm minced
  • 2 celery ribs minced
  • 2 small carrots (or 1 large) minced
  • 2 inch piece of ginger peeled and finely minced or grated
  • 8 ounce can of water chestnuts drained and minced
  • lettuce leaves (such as romaine, Bibb, or iceberg) for serving
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1/3 cup shoyu (or soy sauce)
  • 1/4 cup rice vinegar
  • 6 green onions (white and green parts) finely sliced and minced

Instructions

  1. Heat sesame oil in a large saucepan.

  2. Add all vegetables except the green onions, the ginger and garlic. Cook 5-7 minutes until vegetables are tender.

  3. Add tofu, shoyu and rice vinegar. Cook 10 more minutes.

  4. Remove from heat and stir in the green onions.

  5. Serve with lettuce leaves.

These Tofu Lettuce Wraps also make a great appetizer for a destination Asian meal. Enjoy!

 

Tofu-Lettuce-Wraps

 

 

 

 

 


October 2, 2018
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This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!

I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

Tempeh Bolognese

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion peeled and finely chopped
  • 1 large carrot finely chopped
  • 1 cup finely chopped celery
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 8 ounce package tempeh
  • 1 28 ounce can of marinara sauce
  • 1 14 ounce can of diced tomatoes undrained
  • ½ cup of red wine optional

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
  2. Break the tempeh into small crumbles with your hands, and stir into the vegetables.
  3. Add in the tomato sauce, tomatoes, and wine (if using).
  4. Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

Recipe Notes

Makes about 4 cups

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

 


August 12, 2018
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I cook just about every meal every day, but homemade doesn’t have to be time consuming or difficult. There are nights when I love to savor my time in the kitchen with a new recipe, but there are also several nights a week where dinner is a sprint. On nights like those, I take some help from the store. This Tofu Vegetable Fried Rice was one of my recent creations.

I threw this together in 30 minutes while I emptied the dishwasher and straightened up my kitchen and living / dining room. My initial plan was to marinate the tofu and serve with couscous and broccoli but had a feeling that the kids wouldn’t be too excited about the meal. I found a package of Trader Joe’s vegetable fried rice (yes, it’s vegan!) in the freezer. I also received a surprise delivery of fresh homegrown kale from a friend and was inspired to toss it into the pan at the last minute.

This Tofu Vegetable Fried Rice was a hit with me, my hubby and vegetarian daughter. Unfortunately, Alex wasn’t a fan, but I rarely have all 3 love a dish (Jake was away at his cousin’s house).

Try it for yourself and let me know what you think!

Tofu Vegetable Fried Rice

Ingredients

  • 1 block firm tofu
  • 4 tablespoons tamari or soy sauce
  • 8 tablespoons orange juice
  • 2 cloves garlic minced
  • ½ teaspoon ground ginger
  • 8 ounces of broccoli florets
  • 2 cups kale coarsely chopped
  • 1 package Trader Joe’s vegetable fried rice

Instructions

  1. Drain and lightly press the block of tofu between paper towels. Slice in half and then into 4 rectangles. Place in a Ziploc bag with the tamari, orange juice, garlic and ginger. Allow to marinate while you prep the rest of your ingredients (about 20 minutes).
  2. Heat 1 tablespoon of oil in a pan and add the fried rice. Cook about 10 minutes.
  3. Stir in the broccoli and cook until bright green (about 5 minutes).
  4. Stir in tofu and marinade and cook an additional 5 minutes until heated through.
  5. Stir in the kale and cook until wilted, about 3 minutes.

This Tofu Vegetable Fried Rice comes together in 30 minutes with just a handful of ingredients thanks to some help from Trader Joe's!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


March 15, 2018
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This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.

Creamy Pasta & Broccoli Bake

Ingredients

  • 16 ounces penne or other tubular style pasta
  • 5 cups broccoli florets about 12 ounces

For the cream sauce:

  • 2 cups cashews soaked for 2 hours or overnight and drained, if not using a high powered blender
  • 2 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup lemon juice about 1 lemon

For the vegan Parmesan cheese:

  • 1 cup of cashews
  • ¼ nutritional yeast
  • 2 small garlic cloves
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
  3. While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
  4. Drain the pasta and combine with half of the sauce and all of the broccoli florets.
  5. Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
  6. Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
  7. Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
  8. Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

 

 

 

 

 

 

 

 

 

 

 

 

 

 


February 26, 2018
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This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.

I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.

This Vegan Beef and Bean Chili is kicking with flavor! Packed with 3 types of beans and Beyond Meat's plant-based protein, this hearty chili satisfies!!

I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.

Vegan Beef and Bean Chili

Ingredients

  • 2 red bell peppers diced
  • 1 large yellow onion diced
  • 25 cloves garlic minced
  • 4 Beyond Meat Beyond Burgers
  • 1 package Beyond Meat Beefy Crumbles
  • 1 package Lightlife Fakin' Bacon chopped
  • 3 teaspoons garlic powder
  • 1/2 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 ½ tablespoons Liquid Smoke
  • 1 25 ounce can crushed tomatoes
  • 12 ounces light beer
  • 2 cups vegetable broth such as Imagine's No-Chicken Broth
  • 2 15.5 ounce cans pinto beans
  • 2 15.5 ounce cans kidney beans
  • 1 15.5 ounce can black beans

Instructions

  1. In a large stock pot over high heat, add 1 tablespoon of oil.
  2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
  3. Add garlic and saute a minute longer.
  4. Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
  5. Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
  6. Add in the crushed tomatoes and stir for 2 minutes.
  7. Stir in beer and vegetable stock.
  8. Add beans and Liquid Smoke. Stir together.
  9. Lower heat and simmer for 30 minutes to an hour.

For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!

Please prepare an hour presentation on the two subjects listed above. I. Highlights for 2017 a. What did we achieve b. What did we learn? (Best practices and failures) c. What would we do differently and how? II. Key trends a. What are the latest trends? (Respective to your industry & functions) i. Please evaluate around luxury brands vs mass b. How could we implement efficiently and with a lean strategy?

 

 

 

 

 

 

 

 

 

 


February 21, 2018
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I love a good steak – vegetable steak that is! Portobello steaks were my go-to when I first went vegan. They are chewy and “beefy” like a regular steak, and can be seasoned and marinated similarly too. However, recently cauliflower has taken the main stage as the power ingredient in cauliflower rice and pizza crusts. Sliced and grilled, cauliflower also makes a hearty steak.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

It’s an unsuspecting choice for entertaining that will impress your guests. Make a pesto, cream sauce, or this Black Bean Relish and you’ve got an elegant meal that is as beautiful to look at, as it is to eat!

Pan roasting the cauliflower steak is another alternative to grilling, or pan fry it. I like to slice and cook a whole head ahead of time for the week. The relish is very simple and is oil-free, making this dish even healthier.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

Cauliflower Steak with Black Bean Relish

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 23 minutes
Servings 4 steaks

Ingredients

  • 1 head cauliflower sliced into steaks
  • 1 tablespoon olive oil
  • 3 roma tomatoes diced
  • 1 onion diced
  • 3 tablespoons flat-leaf parsley finely chopped
  • 1 can black beans drained and rinsed
  • 1 lime juiced (+ more to taste)
  • 1 tablespoon cumin
  • freshly ground sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 avocado, sliced (for garnish)

Instructions

  1. Coat the cauliflower steaks with the olive oil and either pan fry, roast at 400 degrees for about 10 minutes, or grill.

  2. Combine the tomatoes, onions, parsley, black beans, lime juice, and cumin in a bowl. Season with salt and pepper, to taste. Add more lime juice, if needed.

  3. To serve, place the cauliflower steak on a plate, and generously spoon the black bean relish on top. Garnish with sliced avocado, if desired.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

 

 

 

 

 

 

 


February 15, 2018
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I hope your family enjoys these Lentil Walnut Meatballs as much as mine! As a vegan Italian, plant-based meatballs are a staple in my house. There are some great ready-made options at the store by Gardein and Trader Joe’s, but my family prefers homemade. My Beyond Meat vegan Italian meatballs are always a win, but I recently played with my lentil burger recipe to create an Italian meatball that is free of faux meat.

These Lentil Walnut "Meatballs" are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

These lentil walnut meatballs start with a saute bath of mushrooms in garlic, onion, and olive oil. The smell is insanely delicious. There is nothing like the aroma of onion and garlic in my opinion! That’s the most “strenuous” part of the recipe. After that, you just combine the rest of the ingredients in a food processor and pulse until smooth. Make them gluten-free by swapping out the breadcrumbs for a gluten-free option.

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

I used a cookie scoop to form these lentil walnut meatballs. Make sure the oil is hot enough and covers the bottom of the pan well before placing your meatballs inside. You don’t want to walk away from these or be multi-tasking (I have tried and burnt them!). Monitor your meatballs and keep rolling them so that they get crispy all around.

I have also included a recipe for a quick and easy marinara sauce. I throw all of the ingredients for the sauce in a pot before I start the meatballs so that it can simmer, allowing the flavors to be enhanced.

I like to serve these meatballs over a combo of zoodles (zucchini noodles) and spaghetti. I toss the raw zoodles with the spaghetti and it blends in nicely. It’s the only way I can get my kids to eat zucchini!

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

Please try these Lentil Walnut Meatballs, and let me know what you think. My non vegan kids aren’t always fans of the faux meats so having whole foods plant-based option like these is a great go-to recipe for our family. For more Italian recipes that my family loves, try my Dairy-Free 3-Cheese Rigatoni, my Vegan Beef Lasagna Rolls, or Italian Stuffed Ricotta Burger.

Lentil Walnut "Meatballs" with Marinara Sauce

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

For the "meatballs"

  • 1 14.5 ounce cans lentils or 1 3/4 cups cooked lentils
  • 2 cups breadcrumbs
  • 1 cup walnuts
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups sliced mushrooms about 8 ounces
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Salt and pepper to taste

For the sauce:

  • 2 28 ounce cans crushed tomatoes
  • ½ onion diced
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
  2. Stir in the mushrooms and cook about 10 minutes.
  3. Combine the mushrooms, walnuts, lentils, breadcrumbs, garlic powder and onion powder in a food processor and pulse until smooth. Season to taste with salt and pepper.
  4. Form into small golf-ball sized meatballs.
  5. Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
  6. For the sauce, the onion and garlic in 1 tablespoon of olive oil. Add the tomatoes, oregano, salt, and balsamic vinegar. Simmer for 15 minutes. Season with additional salt and pepper to taste.
  7. To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

 

 

 

 


February 8, 2018
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One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores.  Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!

Vegetable Wellington

Ingredients

  • 1/2 cup olives, pitted
  • 12 garlic cloves
  • 1 can artichokes in water drained
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets
  • 1 package cremini mushrooms
  • 1 sheet vegan puff pastry dough I use the brand, Aussie Bakery, available at Whole Foods
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Thaw puff pastry according to package directions, about a half hour before starting.
  2. Preheat oven to 400 degrees.
  3. Place the garlic cloves, olives, and all the vegetables on a roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Remove from the oven.

  4. Unwrap dough on a non stick cookie sheet or jelly roll pan. Stretch and roll dough out slightly to give more length to the pastry.
  5. Spoon half of the vegetables into the middle of  the pastry dough lengthwise, leaving about a 1/2 inch border all around. Reserve the rest of the vegetables to serve on the side.

  6. Take each side of the dough and fold them together forming a seam in the middle. Carefully, flip the Wellington over so that the seam is faced down.
  7. Pinch the open ends together to seal the sides.
  8. Bake for approximately 30 minutes. Slice into pieces for serving.

http://www.worldofvegan.com/vegan-mom-omni-family/

 

 

 

 


January 24, 2018
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I am kinda obsessed with the new vegan salad dressings at Trader Joe’s. The Almond Butter Turmeric dressing has me experimenting in the kitchen with lots of different dishes to pour it over. This Carrot Noodle Bowl is my latest.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Vegetable noodles are a great replacement for pasta if you are watching calories or just want to add more veggies to your diet. I used my spiralizer to make my carrot noodles for this bowl, but you could also easily swap shredded carrots if you don’t want to spiralize (but it’s so much fun!).

Snap peas and peanuts are crunchy toppings that taste great with the dressing. I piled it all on top of a bed of kale, because I can never get too many leafy greens.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Now, for the dressing. All you have to do is shake and pour for this one. It’s all natural and plant-based with just a few ingredients: almond butter, cold-pressed lemon juice, ginger, turmeric, and black pepper. I usually like to make my own dressings to control the sugar, salt and fat, but with only 60 calories for two tablespoons and 2g of sugar and 4g of fat per serving, I am taking some help from Trader Joe’s and enjoying it!

Carrot Noodle Bowl with Almond Butter Turmeric Dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 bowl

Ingredients

  • 2-3 carrots spiralized
  • 2 handfuls of kale chopped
  • 1/4 cup sugar snap peas
  • 2 tablespoons peanuts
  • 2 tablespoons Trader Joe's Almond Butter Turmeric salad dressing

Instructions

  1. Layer all ingredients into a bowl, starting with the carrots and adding the rest on top in piles around the bowl.
  2. Drizzle the dressing on top.

 

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

 

 


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