healthy food Archives |

April 9, 2019
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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.

 

Chopped Asparagus Chickpea Salad

Ingredients

  • 2 bunches asparagus trimmed
  • 1 watermelon radish chopped
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives sliced in half
  • 1 cup chickpeas drained and rinsed
  • 1/4 cup Kite Hill ricotta crumbled
  • 3 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 lemon juiced

Instructions

  1. 1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.

  2. 2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.

  3. 3. Chop the asparagus into bite-sized pieces.

  4. 4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.

  5. 5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine. 

  6. 6. Sprinkle the ricotta on top. Serve immediately.

This Asparagus Chickpea Salad is beautiful display of crunchy, bright vegetables. Tossed with a simple red wine vinaigrette, it's a fresh and easy side dish for your Spring menus.


April 3, 2019
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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). 

Easy Vegan Miso Ramen

Ingredients

  • 1 container Trader Joe's Miso Ramen
  • 1 stalk baby bok choy chopped
  • 2 green onions sliced on the diagonal
  • 4 shiitake mushrooms sliced
  • 1/3 cup edamame beans shelled and cooked
  • Dash Trader Joe's Umami seasoning (optional)

Instructions

  1. Add boiling hot water to the contents of the Ramen cup along with the seasonings. (I toss the oil packet).

  2. While the soup steeps, prep the vegetables.

  3. After 5 minutes, stir in the vegetables, edamame and Umami seasoning, if using.

  4. Add more boiling water if desired. (I like to add a little more because the broth is so delicious.)


March 27, 2019
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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!

Tofu Salsa Verde

Ingredients

  • 1 Tbsp olive oil
  • 16-oz super firm tofu (such as Trader Joe's)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup vegetable broth
  • 1 1/2 cups salsa verde
  • 1 can black beans drained
  • 1 cup frozen corn
  • 1 lime juiced and zested
  • 1 1/2 cups jasmine rice

To serve:

  • avocado sliced
  • lime wedges
  • cilantro chopped

Instructions

  1. Cube the tofu into bite-sized pieces.

  2. Add olive oil, onion, garlic, spices, broth, salsa, beans, corn, rice, lime juice and zest to the pressure cooker.

  3. Cook on high pressure for 5 minutes, then do a quick release of the pressure. It will take about 10-15 minutes to come to pressure, then 5 minutes to cook.

  4. Remove lid and let rest for 5 minutes.

  5. Divide among bowls and top with cilantro, avocado and lime wedges.

This Tofu Salsa Verde is a Mexican inspired green rice bowl featuring tomatillo salsa, black beans and extra firm tofu. Topped with avocado, cilantro and lime wedges, this is delicious comfort food served straight from the slow cooker or instant pot.


March 19, 2019
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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.

This hearty Italian stew is pure comfort in a bowl. Featuring the dynamic flavors of artisan products by Beyond Meat and Kite Hill, this plant-based soup bursting with robust flavors.

Vegan Sausage, Kale and Ravioli Stew

Ingredients

  • 1 Tbsp olive oil
  • 1 package Beyond Meat Italian Sausage
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 8 cups kale chopped
  • 10 cups vegetable broth
  • 2 packages Kite Hill Spinach Ravioli
  • 1 can Great Northern Beans drained and rinsed
  • salt to taste

Instructions

  1. In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.

  2. Crumble in sausage and cook 5 minutes until "browned." 

  3. Stir in the broth, kale and Italian seasoning. Cook 10 minutes.

  4. Add in the ravioli and beans. Cook covered 4 minutes.

  5. Season with salt to taste.

This hearty Italian stew is pure comfort in a bowl. Featuring the dynamic flavors of artisan products by Beyond Meat and Kite Hill, this plant-based soup bursting with robust flavors.

 


February 9, 2019
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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!)

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

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.

Vegan Sausage, Kale and Ravioli Stew

Ingredients

  • 1 Tbsp olive oil
  • 1 package Beyond Meat Italian Sausage
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 8 cups kale chopped
  • 10 cups vegetable broth
  • 2 packages Kite Hill Spinach Ravioli
  • 1 can Great Northern Beans drained and rinsed
  • salt to taste

Instructions

  1. In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.

  2. Crumble in sausage and cook 5 minutes until "browned." 

  3. Stir in the broth, kale and Italian seasoning. Cook 10 minutes.

  4. Add in the ravioli and beans. Cook covered 4 minutes.

  5. Season with salt to taste.

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

 


January 26, 2019
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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!

Black Bean & Corn Romaine Tacos

Ingredients

For the filling:

  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 3 Tbsp taco seasoning

For the pico de gallo:

  • 4 roma tomatoes finely chopped
  • 1 onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 1 lime juiced
  • salt to taste

To serve:

  • 1/2 cup red cabbage chopped
  • 2 avocados chopped
  • 12 romaine leaves

Instructions

For the filling:

  1. Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.

For the pico de gallo:

  1. Combine all of the ingredients for the pico de gallo in a bowl. Set aside.

To serve:

  1. Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.

  2. Serve with lime edges.

 

Try this veggie twist on Taco Tuesday. These tortilla-less Black Bean & Corn Romaine Tacos surround a savory filling with lots of crunch. With fresh pico de gallo, red cabbage and avocado, these lettuce tacos add lots of plant-power to Taco Tuesday!

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 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.

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 tablespooon olive oil

1 teaspoon 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.
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.

December 15, 2018

These Black Bean and Potato Enchiladas are my favorite Mexican food! I love me some tacos, and tamale pie was a special treat as a kid, but these enchiladas are my comfort food.

With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.

One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.

I had made roasted potatoes for dinner as a side dish one night and had tons leftover. I jazzed up some canned beans and folded them into a batch of these enchiladas.

The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoys them!

Black Bean and Potato Enchiladas

Serves 4-6

Ingredients:

2 cans black beans

4 cloves garlic, chopped

Juice of 1 lemon

2 teaspoons cumin

2 teaspoons salt

3 cups baby potatoes, quartered

12 corn tortillas

2 jars salsa verde (plus additional for serving, if desired)

1 can red enchilada sauce

To serve:

Avocado, sliced

Lime wedges

Cilantro, minced

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
  3. When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
  4. Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
  5. Coat the bottom of a casserole dish with the salsa verde.
  6. Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
  7. Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
  8. Add the remaining salsa verde on top and swirl to combine.
  9. Bake for 20 minutes until heated through.
  10. Serve with more salsa verde, sliced avocado, lime wedges and chopped cilantro.

These Black Bean and Potato Enchiladas are Mexican comfort food. Batch cook the potatoes in advance for an easy weeknight meal.

November 25, 2018
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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 Stuffed Crescent Rolls are my doughy take on a stuffed mushroom! Stuffed with a garlicky mushroom and spinach filling, these rolls are an elegant addition to the holiday table.

Spinach & Mushroom Stuffed Crescent Rolls

Servings 8 rolls

Ingredients

  • 4 cloves garlic, minced
  • 1 cup cremini mushrooms, finely minced
  • 6 ounces baby spinach
  • 1 tablespoon olive oil
  • 1 package vegan crescent rolls
  • 3 tablespoons vegan Parmesan cheese (such as Violife)
  • salt to taste
  • pepper to taste

Instructions

  1. Heat olive oil in a large saute pan.

  2. Add garlic and mushrooms. Saute for 2 minutes until fragrant.

  3. Stir in the spinach. Using tongs, toss the spinach into the mixture until slightly wilted.

  4. Sprinkle in freshly grated vegan Parmesan cheese.

  5. Taste and season with salt and pepper, as needed. 

  6. Spoon about 1 1/2 tablespoons of filling into the center of a crescent roll.

  7. Wrap the dough around the filling so it forms a twist shape.

  8. Continue with the rest of the filling and rolls.

  9. Bake at 350 degrees for 10 minutes.

These Stuffed Crescent Rolls are my doughy take on a stuffed mushroom! Stuffed with a garlicky mushroom and spinach filling, these rolls are an elegant addition to the holiday table.

 


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.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!

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.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!


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 🙂

These Tofu Lettuce Wraps are an easy family friendly weeknight dinner. Serve alongside steamed rice and let the family have fun wrapping and eating!

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!

 

These Tofu Lettuce Wraps are an easy family friendly weeknight dinner. Serve alongside steamed rice and let the family have fun wrapping and eating!

 

 

 

 

 


October 28, 2018
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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.

Fall Bowl with Butternut Squash Cream Sauce

Ingredients

For the bowl:

  • 4 cups chopped kale
  • 1 medium butternut squash peeled and cubed
  • 2 cups cremini mushrooms cleaned and quartered
  • ½ cup steamed lentils
  • 4 garlic cloves roughly chopped
  • 3 tablespoons Italian seasoning
  • 3 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

For the Butternut Squash Cream Sauce

  • 1 cup butternut squash peeled and cubed
  • 1 cup vegetable broth
  • 1 cup cashews (soaked overnight if not using a high speed blender
  • ¼ cup nutritional yeast
  • 3 garlic cloves roasted
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°.
  2. 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.
  3. For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
  4. To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
  5. Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.

Recipe Notes

Makes 2 bowls

 

 

 

 

 


October 15, 2018
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These Pizza Roll Ups quickly became a favorite with my kids! I made them on a whim and now Jake keeps asking for them every week!

With just 4 ingredients, they are so simple that I made them while I prepped dinner. You could also batch cook them on the weekend and reheat them in the morning. I packed them in a thermos and the kids told me they were still warm at lunch.

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

Pizza Roll Ups

Ingredients

  • 1 refrigerated pizza dough
  • cup marinara or pizza sauce
  • ½ cup dairy-free Parmesan or mozzarella cheese, such as Follow Your Heart or Violife
  • cup sliced black olives

Instructions

  1. Preheat the oven to 400 degrees.
  2. Roll out the pizza dough on a floured surface.
  3. Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
  4. Sprinkle with the cheese and top with the olives.
  5. Start on the side closest to you and roll the dough into a log, sealing it on the bottom and stretching it out it’s about 1-inch in diameter.
  6. Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
  7. Bake for 10 minutes.
  8. Serve with marinara sauce.

Recipe Notes

Makes about 12 roll ups

Serve them with more marinara or pizza sauce for dunking. These Pizza Roll Ups are so much fun to eat! Hooray for a new option for the school lunch menu rotation!

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

 

 

 


October 9, 2018
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Give me a savory sauce and I can usually get my kids to try any vegetable! This Dill Tahini Sauce is one of my faves.

I love it poured over vegan bowls for lunch or spooned simply over roasted veggies. You can use this Dill Tahini Sauce as a dip with crudite or a dressing. Add more garlic or dill to your liking!

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

Dill Tahini Sauce

Ingredients

  • ½ cup tahini
  • ¾ cup water
  • Juice of 2 small lemons or 1 large lemon
  • 2 garlic cloves
  • 2 teaspoons dried dill
  • 1 teaspoon salt

Instructions

  1. Combine all ingredients in a high-speed blender and mix until smooth.

Recipe Notes

Makes 1 1/2 cups

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

 

 


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.

 

 


September 11, 2018
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This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!

 

Roasted Vegetable Orzo

Ingredients

  • 1 cup orzo uncooked
  • 1 orange bell pepper core and ribs removed, chopped
  • 1 yellow bell pepper core and ribs removed, chopped
  • 1 red bell pepper core and ribs removed, chopped
  • 2 zucchinis chopped
  • 1 ½ cups cherry tomatoes
  • 8 garlic cloves whole
  • 2 lemons
  • 1 tablespoon olive oil
  • 2 ½ tablespoons Italian seasoning
  • Salt and pepper to taste
  • Vegan parmesan such as Violife, freshly grated to serve
  • Fresh basil sliced in a chiffonade

Instructions

  1. Preheat the oven to 350 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
  4. Stir the vegetables into the orzo.
  5. Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
  6. Grate Parmesan cheese on top and garnish with the fresh basil.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

 


August 28, 2018
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These Energy Balls are super simple and quick to throw together. They make a great protein-packed, portable snack, as well as a fun activity to do with the kids. This recipe is a healthier alternative to packaged sugary snack bars and fruit leathers.

Energy Balls

Servings 6 balls

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup Earth Balance coconut peanut butter
  • 1 TBL maple syrup
  • 1/8 tsp Himalayan pink salt
  • 2 TBL almond meal
  • 2 TBL mini vegan chocolate chips
  • 1 TBL sunflower seeds roasted and unsalted
  • 1 TBL sliced almonds
  • 1 TBL Hemp Hearts

Instructions

  1. Combine all ingredients in a large bowl. Stir well until combined.
  2. Using a scooper or your hands, form into golf sized balls.
  3. Enjoy immediately or chill until ready to eat.


August 12, 2018
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Smoothie pops are a simple, fun and healthy summer treat. These Peanut Butter Chocolate Chip frozen smoothies on a stick are also an easy way to get some greens into the kids while they cool off on hot summer days. Swap out almond butter for the peanut butter if your kids have peanut allergies for an equally delicious pop!

Peanut Butter Chocolate Chip Smoothie Pops

Servings 6 pops

Ingredients

  • 1 banana frozen
  • 1 cup spinach
  • 1 cup unsweetened almond milk
  • 3 tablespoons peanut butter
  • 1/4 cup mini chocolate chips such as Enjoy Life Foods

Instructions

  1. Combine all of the ingredients, except the chocolate chips, in a blender and mix until smooth.
  2. Stir in the chocolate chips and pour into molds.
  3. Freeze until firm, about 2 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


April 15, 2018
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Get your cruciferous veggies on with this crunchy and tangy salad. I used a salad mix from Trader Joe’s as the base, but you can also make your own from scratch using cabbage, Brussels sprouts and kale.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

The salad dressing is everything in this salad. Its tangy and salty – full of umami flavor. I have to hold myself back from eating the whole bowl! My 12 year-old daughter loves the taste too – a great way for me to get her to eat kale and cabbage!

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

This salad gets better the longer it “marinates,” so I typically make it in the morning while I am prepping breakfast and lunches for the kids. I refrigerate it until lunch so that the flavors have time to meld.  Slice in the avocado just before serving.

Cruciferous Crunch Salad with Tangy Tahini Dressing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Stephanie Dreyer

Ingredients

  • 1 bag of Trader Joe’s Cruciferous Crunch Blend (or 3 cups chopped curly kale, 3 cups shredded red and green cabbage, and 3 cups shaved Brussels sprouts)
  • 1 jar capers, drained
  • 1/4 cup plus 2 tablespoons apple cider vinegar
  • 6 teaspoons tamari (gluten-free soy sauce)
  • 3 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 small organic avocados, chopped

Instructions

  1. Whisk together the vinegar, tamari, tahini and nutritional yeast.
  2. Stir in the vegetable mix and combine well.
  3. Add in the capers and the garbanzo beans. Mix well.
  4. Refrigerate for at least 2 hours before serving. Stir in the avocado just before serving. Stores well in an air-tight container (without the avocado) for 3-4 days.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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