Entree

Roasted Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

January 13, 2019ALL, Entree, Salad, Winter24

This Roasted Brussels Sprouts Salad With Maple-Balsamic Vinaigrette is inspired by Martina McBride’s new cookbook, Martina’s Kitchen Mix. It’s a hearty savory winter salad with a touch of sweet from the apples and cranberries.

I’m one of those girls who wishes she was a salad person. I do this thing all the time where I’ll pick out a restaurant based on a salad I know they have that I really like and then we’ll get there and I’ll be like ‘dang but that (insert carb dish) looks so much better’ and guess what I end up ordering? Yup, you are correct – that carby cheesy dishes that wasn’t even on my mind when I picked out the restaurant. Ahhh well.

15 Easy Vegetarian Recipes To Get You Eating More Vegetables

January 9, 2019ALL, Entree, Round-Up29

Looking to incorporate more veggies into your diet? Check out these 15 delicious and easy vegetarian recipes which range from tacos to pizza to soup to more!

This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time!

This Purple Corn Veggie Fritters recipe is so easy to make for weeknight dinner and can be altered to fit whatever ingredients you may already have on hand.

Pizza time! Make sure to try this homemade Sweet and Savory Vegetarian Potato Grape and Rosemary Pizza Recipe!

This Vegetarian Polenta Pizza Stuffed Peppers recipe is the perfect weeknight plant-based meal. Chocked full of nutritious vegetables, filling polenta, and gooey cheese, this main is sure to please everyone in your family!

These Healthy Vegetarian Lentil-Walnut Meatballs are the perfect meat-free meal. Serve them with spaghetti and your favorite tomato sauce for a hearty main.

This Vegetarian Quinoa Taco Meat Tostadas recipe is a quick and simple meat-free weeknight main entree. The quinoa taco meat is a healthy substitute for crumbled beef and a must-try for any vegetarian!

These Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in less than 30 minutes.

Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

These Fried Eggs with Green Tahini and Pita are packed with spices and herbs and make a perfect simple dinner or weekend breakfast for two.

This Vegan Pumpkin Baked Ziti recipe (from the Veganomicon cookbook) is a hearty vegetarian main dish. It can even be made ahead of time and baked just before serving!

This Pumpkin Farro Risotto with Roasted Winter Vegetables is a great vegetarian holiday entree option or the perfect dinner for a chilly winter evening.

This Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets is from The First Mess cookbook. This healthy plant-based main dish is chocked full of protein (from the quinoa and white beans) and satisfyingly creamy.

This Vegetarian Baked Ziti With Chorizo-Spiced Chickpeas recipe is packed with vegetables, protein-rich beans, gooey cheese, and deliciously carb-y pasta.

This Smoky Vegetarian Red Beans and Rice recipe is loaded with up melt-in-your-mouth vegetables that are tender and packed with flavor.

These Curried Veggie Patties with Coconut Quinoa are the perfect meal to throw together when you are trying to get rid of leftover vegetables or just looking to incorporate more veggies into your diet!

Easy Vegetarian Chickpea Noodle Soup Recipe

January 2, 2019ALL, Entree, Fall, Soup, Winter43

This Chickpea Noodle Soup recipe is chocked full of healthy vegetables, hearty beans, and chewy egg noodles. This soup is a great way to get more vegetables into your meal while still enjoying the comfort of delicious pasta.

Happy New Year! Ready or not, it’s time for 2019! Can you believe this will be the last year in this decade?! I’m a bit in shock since I’m still listening to music like it’s the early 2000s (just joking…sort of). Anyhow, it’s sort of become a tradition for me to share a soup recipe (like this one and this one) as the first recipe of the year. I decided to share this Chickpea Noodle Soup recipe because it’s chocked full of vegetables (helloooo 2019 goal of eating more vegs) and beans but its not totally indulgent free because there are plenty of filling egg noodles in this as well.

Vegetarian Lunch Ideas + 2019 Goals

December 29, 2018ALL, Entree, Round-Up, Salad, sandwich, Wrap Up58

Need less microwave meals and more vegetables in your life? I’ve got you covered with a round up of easy and delicious vegetarian lunch ideas.

Woooweee! We are really at the finish line now for 2018. Hope you all had a wonderful holiday season and are ready for 2019! Before I jump into sharing a few vegetarian lunch ideas, I wanted to quickly jot down some goals for the new year. I’ve always been that obnoxious overachiever that insists on writing down my goals every year and this year will be no different. Although I don’t always succeed with all of them (I see you goal of mastering video), it’s always so rewarding to go over my goals at the end of the year and see how much I did manage to accomplish.

Farro Salad with Pistachios Apricots and Herbs

November 29, 2018ALL, Entree, Salad, Side, Winter31

This Farro Salad with Pistachios Apricots and Herbs is my go-to meal prep lunch. It can be made in under 30 minutes and lasts several days in the fridge when tightly sealed. The chewy farro balances perfectly with salty pistachios, a bright citrus dressing, and sweet apricots pieces.

Hiii! I hope you all had a fantastic Thanksgiving week (if you are US based)! I am just now getting back into the swing of things and am SO ready to start getting festive! We put our tree up over the weekend along with a bunch of lights and I’m planning to spend Sunday working on a new holiday cookie recipe for you all.

A few housekeeping things before we dive into today’s recipe. First up, did you see my instagram post about gifting my cookbooks for the holidays? Basically, since I can’t meet all of you in person and give you a big ‘Thank you’ hug, I’m offering to send a signed recipe card to anyone who emails me a proof of purchase for one of my books. I’m hoping it’ll help give an extra special touch to your gift and a small way to show how appreciative I am to you for supporting my book adventure!

Secondly, I will be signing copies of my book this Saturday in Indianapolis at the Indiana Historical Society’s Annual Author Fair! If you live in the area, I’d love to see you there! The event is from noon to 4 PM and I’ll be the awkward looking introvert in the back peddling my recipes. Hope to see you there! : )

20 Vegetarian Thanksgiving Recipes You Should Try This Year

November 12, 2018ALL, Entertaining, Entree, Fall, Round-Up, Sweets, Thanksgiving, Winter82

Thanksgiving is less than a week away – do you know what you are making yet? Whether you are planning the whole menu or just looking for a dish or two to bring to the party, I’ve got 20 Vegetarian Thanksgiving that are perfect for the occasion.

Quick Starters and Appetizers

This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright and easy snack worthy of serving to guests.

10 Vegetarian Soup Recipes To Get You Excited For Cooler Weather

September 18, 2018ALL, Entree, Fall, Side, Soup, Winter92

10 Vegetarian Soup Recipes To Get You Excited For Cooler Weather featuring chilis, stews, dumpling soup, minestrone, and more!

Here in the Midwest, we are at that point in the year where I’m just so ready for cooler weather and comfort food in the form of easy and flavorful soups. Any else with me? Well here are 10 vegetarian soup recipes to add to your dinner menu in the coming weeks:

1. This Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

Fresh Greek Nachos with Herbed Tahini Sauce

July 20, 2018ALL, Appetizer, Entree, Snack, Summer93

In a hurry? Click here to JUMP TO RECIPE!

Is your garden or farmer’s market overflowing with herbs and tomatoes? It’s time to make this quick and easy Fresh Greek Nachos with Herbed Tahini Sauce recipe! I eat it for lunch all the time but it would also be great to serve to a crowd.

My eating shifts with the seasons so it’s not surprise that I go through phases with recipes. This particular recipe was a regular on my lunch routine last summer because it was so darn easy and I could pull half of the ingredients fresh out of my garden to whip up in just a few minutes. This recipe comes from Katherine of Cookie + Kate’s cookbook, Love Real Food, and her recipes are just that. They are no-frill vegetarian recipes that are perfect when you are short on time or just looking to not over-complicate your meal. And that is the exact reason I’ve been going back to this recipe on the regular again this summer.

Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita

June 20, 2018ALL, Entree, Summer61

In a hurry? Click here to JUMP TO RECIPE!

This Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita vegetarian grill recipe is simple enough for a weeknight meal while bursting with flavor.

I feel like grilling season has become a dreaded time for many vegetarians as they head to BBQs focused around brats, hot dogs, and steak. Although you could always rely on those (sad, IMO) processed veggie frozen burgers to fill you up, I think both know that we deserve better.

After years of using a charcoal grill, Wyatt and I finally purchased a gas one a few weeks ago and we’ve been loving it so much that we cook on it several times a week. I took this opportunity to try out a whole bunch of different vegetarian recipes made specifically for the grill and settled on this one being, by far, my favorite. An abundance of veggies keep this dish light while the yogurt sauce packs a punch of protein and flavor. Grilling pita is my favorite way to enjoy pita as it softens on the inside while crisping up on the exterior. To finish, we grill half a lemon which is then squirted over the veggies and sprinkle with cilantro. The end result is simple enough for a weeknight meal while bursting with flavor.

10 Vegetarian Recipes To Make Before Spring Is Over!

May 7, 2018ALL, Appetizer, Drinks, Entree, Round-Up, Side, Spring, Sweets80

10 Vegetarian Recipes To Make Before Spring Is Over: Starters, Drinks, Entrees, and Desserts to make the most of the season!

I shared a round-up of my favorite vegetarian spring recipes over on Instagram Stories the other week and realized I should probably go ahead and share them here in case you don’t follow me on IG. Spring is zipping by and before you know it, it’ll be too hot to even turn your oven on so hurry up and get in that kitchen with these recipes!

Egg Salad Recipe with Pink Mayo and Pickled Beets

April 30, 2018ALL, Entree64

In a hurry? Click here to JUMP TO RECIPE!

This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It’s quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.

Earlier this month, I went to New York City for the first time since I was in high school. I’m not totally sure what took me so long to get back there since I travel pretty regularly (I went to the west coast 3 times last year and that is twice as long of a flight) but I have never been as a food lover and I was really excited to dive into the NYC food scene. Although I was there for meetings, I made sure to leave plenty of time for food (a girl’s gotta eat – right?). And, as you’d guess, New York City did not disappoint. I ate amazing pizza at Roberta’s, devoured spicy apricot and butternut squash dumplings from Glory, Instagrammed the shhhhht out of the gorgeous pastries from Supermoon Bakery, watched dogs play along the waterfront while enjoying an everything croissant from Ovenly, downed a slice of crack pie from Milk Bar, and ate so much more.

Roasted Strawberry and Rhubarb Grits with Toasted Pecans

April 25, 2018ALL, Breakfast, Entree, Spring, Sweets55

In a hurry? Click here to JUMP TO RECIPE!

This Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

It FINALLY feels like spring here which is huge for my creative mindset and recipe developing. I was starting to a feel pretty bored with winter produce and annoyed with cloudy lighting. And then, what felt like overnight, everything changed. Our summer outdoor market opened up, the sun started to come out more than once a week, and rhubarb start popping up at all the stores. And although those are subtle changes, it completely awakened my creative juices and desire to jump back into the kitchen.

For spring, I know it’s tradition to make a Strawberry Rhubarb Pie but I’m going to be honest with you…my pies of frustrate me. For one, I’m a cake person as pies tend to be a bit too sweet for me. For two, my crust is just never as good as it should be and I usually end up more disappointed than excited to eat the thing. All is well though because my lack of ability to whip up a pie means I have to get creative with fruit and think a little bit outside of the box. As soon as I picked up the rhubarb, I knew I wanted to roast it but I had originally thought I’d fold it into muffins afterwards. However, then I remember this delicious Roasted Plum Polenta recipe from last year and knew I wanted to re-create something similar with strawberries and rhubarb.

For this Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe, I used frozen strawberries because fresh ones have not made it to my market just yet. Taste the strawberries you are using to see how sweet they are, mine were very tart so I’d recommend cutting down the sugar if yours are not as I had to overcompensate with mine. I love the addition of orange slices and thyme, which I added to the roasting process but removed before serving, as the oranges release juice throughout the roasting process and the thyme leaves just a touch of herb-y aroma.

If serving for dessert, a splash of heavy creams gives a subtle nod to strawberry shortcake but you are serving for breakfast, plain yogurt is a healthier and almost-as delicious option. If grits are not your thing, try folding the roasted fruit into muffins or topping on ice cream.

Roasted Strawberry and Rhubarb Grits with Toasted Pecans

This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

Course: Breakfast, Dessert

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

For the roasted rhubarb and strawberries:

2 cups frozen or fresh strawberries halved or quartered into even pieces (if large)
1 cup chopped rhubarb
1/4 cup sugar
1 Tbsp balsamic vinegar
1 tsp salt
1 orange cut into 5 slices
4 springs thyme + more for serving

For the grits:

3 cups water
1 cup cooking grits (not instant)
1 tsp salt
2 Tbsp butter

To serve:

toasted pecans
4 Tbsp heavy cream or plain yogurt

Instructions

For the roasted rhubarb and strawberries

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer
Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).
Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.

For the grits

Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.
Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.

To serve:

Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.

Open-Faced Sweet Potato Tortas

April 15, 2018ALL, Entree, sandwich43

Serving this Sweet Potato Open-faced from The Minimalist Kitchen cookbook allows you to see the array of colorful veggies piled high on the crusty bread. This is a perfect vegetarian lunch or dinner option.

I’ve been so wrapped up in my own book promotion lately that I haven’t taken a moment to tell you about all the other really fantastic cookbooks that have also come out this spring. Well, that changes today because today we are talking all about Melissa Coleman’s The Minimalist Kitchen which includes 100 wholesome recipes plus guidelines on how to pair down your kitchen to just the essentials. Although the book is not 100% vegetarian, a large portion of it is and I’ve been loving the simple but flavorful meals she is able to whip up with pantry staple ingredients. The recipes in this book are very much in line with the quick dinners I tend to gravitate towards – tacos, sandwiches, egg dishes, etc. so I’m very excited to use this cookbook to mix up my weekly routine without it taking a ton of extra planning.

Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts

April 11, 2018ALL, Entree, Side31

These Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in less than 30 minutes. Please note that this post was sponsored by Alexia Foods but All opinions are my own. Thank you for supporting the brands that make VV possible.

I tend to over do it. I tend to overbook myself with work, freelance projects, social gatherings, and workouts. And with each thing I book, I give it my all. I still remember my mom saying to me once in a very matter of fact voice “I’m sorry but you’ve got my genes and let me tell you something about that, honey. You will most likely never be the smartest person in the room but there is a good chance you’ll be the hardest working and that may take you just as far”. I remember being very offended – like she was poking at my intelligence with this advice but through time I realized how right she was. Whatever I set out to do, I gave it my 100% all, all of the time. So, needless to say, when I get home every night at 6:30 or so, I’m exhausted, from a full day of putting my whole self into whatever I’m doing that day. And usually on top of exhaustion, I’m starving as well. Most days, I don’t even bother to take off my work clothes and shoes before I’m in the kitchen searching the fridge for what I can devour for dinner. Usually by this point in the day, I’m so hangry and my mind is mush that if I don’t get dinner on the table in less than 30 minutes, it’s a loss cause. And that is exactly why I’ve been turning to little helpers like Alexia’s frozen vegetable sides (which happen to be vegetarian!) to help me get a head start on my meal.

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

April 3, 2018ALL, Appetizer, Entree, Salad, Side84

This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.

Well well well – what do we have here? Is this a new recipe post? A post about more than just my new book and busy busy life? Wow – just like the old days! ; ) But first, I’m going to talk about my busy life and book because that is just where my head-space has been lately. ha!

How have you been? I’ve been feeling a little scattered lately but finally feel like I can let out a big sigh of relief. Platters & Boards finally came out at the end of last month and then I had my local launch party for it this past Friday at Cardinal Spirits here in Bloomington, Indiana. It was a really great time – some of my family came down for it and a bunch of people showed up and I made a giant table full of food and we drank fancy cocktails and talked about the book. It was a really really good time.

Roasted Broccoli and Cheddar with Crispy Quinoa

March 6, 2018ALL, Entree, Side23

This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.

I have such a love / hate relationship with spring. On one hand, it brings more light in the morning and evening, beautiful budding flowers, warmer weather, and delicious rhubarb. On the other, it brings my annual allergies that clog my senses from being able to fully smell and taste all the delicate things spring has to offer.

With spring on the horizon, it won’t be long before everything is rhubarb this and asparagus that so I’m embracing the last few weeks of being able to savor comfort food. This Roasted Broccoli and Cheddar with Crispy Quinoa recipe fancies up the traditional broccoli and cheddar side by swapping out the Velveeta (thank goodness) with a quick homemade cheese sauce and adding a crunchy quinoa top that bring both an extra texture to the dish and a boost of protein. I’ve been enjoying this for lunch lately but it would work great for a light dinner for two or as a side dish.

Day old quinoa works best here because it’s already dried out a bit but it’s not too much of a big deal if you need to make same day. Also, I originally was making this with a sprinkle of roasted red pepper chunks at the end for color but have sense got lazy a few times and the dish still comes out delicious so I made that addition optional in the recipe (didn’t want to omit it completely because it’s in some of the photos).

5 from 1 vote

Roasted Broccoli & Cheddar with Crispy Quinoa

This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.

Course: Entree

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

For the broccoli

1 bunch of broccoli cut into bite size pieces
2 Tbsp olive oil
Salt / Pepper

For the crispy quinoa

1 cup quinoa rinsed
2 Tbsp olive oil
salt / pepper
roasted red pepper for garnish (optional)

For the cheddar cheese sauce

2 Tbsp butter
2 Tbsp All-Purpose flour
3/4 cup whole milk
3/4 cup cheddar cheese
salt / pepper

Instructions

For the broccoli:

Preheat oven 450 degrees and line a baking sheet with parchment paper. Add broccoli to prepared sheet and toss with 2 Tbsp olive oil. Sprinkle with a little salt and pepper.
Roast for 20 - 25 minutes, tossing often, until browned and tender. Remove from oven and transfer to a serving dish.

For the crispy quinoa:

While the broccoli roasts, bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
Once the quinoa has sat, warm 2 Tbsp olive oil in a large frying pan over medium heat. Fluff quinoa with a fork and then add to the frying pan. Toast the quinoa by tossing it often and letting the heat dry it out for about 15 minutes or until it has turned golden and crunchy. Remove from heat and set aside.

For the cheese sauce:

In a medium saucepan over medium heat (you can re-use the one you made the quinoa in if you rinse it out), whisk together 2 Tbsp butter and 2 Tbsp flour until a thick dough has formed. Slowly add the milk, whisking the entire time, fully incorporating it into the flour mixture. Let the mixture cook for about 5 minutes or until thickened, whisking often. Remove from heat and whisk in the cheese and a dash of salt and pepper. Taste and add more salt, if needed.

To serve:

Pour the cheese sauce over the broccoli and top with crispy quinoa. Sprinkle with roasted red pepper pieces, if using. Serve right away.

Love broccoli? Here are some other Vegetarian ‘Ventures recipes featuring it:

Chickpea Shawarma Flatbread

February 20, 2018ALL, Entree14

Chickpea Shawarma Flatbread from A Couple Cook’s Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.

Today’s recipe comes from one of my favorite blogger couples, Sonja and Alex Overhiser of A Couple Cooks. I feel pretty lucky to have two like-minded veg friends living only an hour away. We’ve collaborated numerous times over the years and I love finding an excuse cook with them in their gorgeous kitchen.

Their new cookbook, Pretty Simple Cooking, is a nice change of pace from the complicated cookbooks I’ve been receiving lately. All of the recipes are vegetarian and the majority can even be made in under 15 minutes. The ingredients are simple but produce heavy which is just what I want after a busy day of working.

This Chickpea Shawarma Flatbread took me about 10 minutes to make and kept me full through the entire afternoon. I’ll be honest, I’ve never had traditional Shawarma since I’ve been a vegetarian for so long but if the flavors are anything like this, I get why it’s so popular. The bright yogurt dill sauce compliments the spicy chickpeas perfectly while the hummus gives it all an extra protein boost. The only adjustment I made to the recipe was adding tomatoes which brought another juicy element into the mix. If you have time, make sure you warm the naan before assembling.

Chickpea Shawarma Flatbread

Chickpea Shawarma Flatbread from A Couple Cook's Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.

Course: Entree

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

1 cup plain Greek yogurt
1 Tbsp chopped dill + more for garnish
1 1/4 tsp garlic powder divided
1 tsp kosher salt divided
2 15 oz cans chickpeas drain and rinsed
1 tsp ground cumin
1 tsp paprika
1/8 tsp cinnamon
1/8 tsp red pepper flakes
1 tsp ground black pepper
2 Tbsp olive oil
4 pieces naan or pita
1 cup hummus
1/4 cup chopped tomatoes
cilantro for garnish

Instructions

For the yogurt sauce:

In a small bowl, whisk together the yogurt, dill, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 3 to 4 Tbsp water until a loose sauce forms.

For the chickpeas:

In a small mixing bowl, combine 1 tsp garlic powder, cumin, paprika, cinnamon, red pepper flakes, black pepper, and 3/4 tsp salt. In a large skillet, heat olive oil over medium heat and add in the chickpeas and spices. Saute, stirring often, until chickpeas are warm and coated evenly with the spices (about 5 minutes).

To serve:

Spread hummus on a piece of naan followed by the dill dip, chickpeas, tomatoes, and cilantro. Repeat with the rest of the naan and ingredients. Serve right away.

Fried Eggs with Green Tahini and Pita

December 6, 2017ALL, Entree7

In a hurry? Click here to JUMP TO RECIPE!

These Fried Eggs with Green Tahini and Pita are packed with spices and herbs and make a perfect simple dinner or weekend breakfast for two. Please note that this post was sponsored by Made In but All opinions are my own. Thank you for supporting the brands that make VV possible.

I think about #adulting a lot. Despite being 28 and closer to 30 than 20, I still feel like such a kid all the dang time. A perfect example of this is that 80% of my kitchen items are hand me downs from my parents. This means that all my pots, pans, and knives are all from the 90s. So, needless to say, when these In Made pans came in the mail, it felt like a really adult moment to be the first one to get them greasy. I tried out the “Giving Green” nonstick frying pan, the frying pan, and the saucepan. They all worked out great but I especially loved how easily it was to clean up after using the “Giving Green” nonstick pan. Plus, they are currently donating 25 meals to children in need for every “Giving Green” Nonstick purchased so why would you not want to help both your cooking game AND people in need?

Speaking of #adulting, sometimes it’s just really hard to do it all, ya know? I’m feeling that especially this time of year with the holidays approaching and with our big move. If you are feeling super overbooked and drained then I encourage you to take just 20 minutes for yourself and make this meal of Fried Eggs with Green Tahini and Pita. It’s simple (you may even have all the ingredients on hand!) so it shouldn’t take very long to make (maybe 10 minutes) but also full of fresh ingredients to help you feel a bit more nourished than that box of Chinese take-out you were thinking about eating.

The za’atar is optional as I realize not everyone has it in their kitchen but I highly recommend getting some if you can. It’s such an addictingly delicious spice that is amazing on eggs, fries, and in dips. Also, the green tahini will probably make more than you need for this meal so save it in an airtight container in the fridge to drizzle on roasted vegetables and toast. It should last for at least a few days.

5 from 1 vote

Frieds Egg with Green Tahini and Pita

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

These Fried Eggs with Green Tahini and Pita are packed with spices and herbs and make a perfect simple dinner or weekend breakfast for two.

Course: Main Course

Cuisine: Vegetarian

Servings: 2

Calories: 491 kcal

Ingredients

For the fried egg:

2 large eggs
1 Tbsp olive oil
salt and pepper to taste

For the green tahini:

1/2 cup tahini
1/2 cup cilantro chopped
1/4 cup parsley chopped + more for garnish
1 garlic clove peeled
1/2 tsp cumin
1/2 tsp Za'atar optional but recommended ( +more for topping)
1 tsp salt
2 Tbsp lemon juice

Everything else:

4 half slices of pita (or 2 whole)
1/4 cup chopped roasted red peppers jarred

Instructions

Heat 1 Tbsp olive oil in a medium non-stick skillet over medium high heat. Once the oil is hot, crack each of your eggs into the skillet and sprinkle with a little salt and pepper. Cook until the white parts are golden brown and bubbly around the edges. If you like your egg yolk on the firmer side, cover with a lid while cooking. Once ready, remove from pan using a spatula and set aside.
Turn heat off but keep the used pan on the stove (it should still have a little olive oil on it from frying the eggs). Add pita slices to the pan, flipping every few seconds, until warmed and just starting to brown. Remove from heat.
In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.
The lazy way to serve: Place pitas into the skillet you used to make the eggs and top with eggs, tahini, red pepper, salt, pepper, parsley, and za'atar. Enjoy right away.
The 'I've got my act together' way to serve: Place pita pieces on two separate plates and top each with an egg, tahini, salt, pepper, parsley, and za'atar. Enjoy right away.

Nutrition Facts

Frieds Egg with Green Tahini and Pita

Amount Per Serving

Calories 491 Calories from Fat 387

% Daily Value*

Total Fat 43g 66%

Saturated Fat 6g 30%

Cholesterol 163mg 54%

Sodium 1253mg 52%

Potassium 398mg 11%

Total Carbohydrates 15g 5%

Dietary Fiber 3g 12%

Protein 16g 32%

Vitamin A 23.6%

Vitamin C 24.1%

Calcium 12%

Iron 25.2%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan Pumpkin Baked Ziti (Easy Thanksgiving Vegetarian Main)

November 14, 2017ALL, Entree, Fall, Thanksgiving, Vegan153

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This Vegan Pumpkin Baked Ziti recipe (from the Veganomicon cookbook) is the perfect easy Thanksgiving Vegetarian main dish. It can even be made ahead of time and baked just before serving!

Okay don’t panic but Thanksgiving is next week. Are you ready? Yeah, me either. I think we all can agree that being a vegetarian around the holidays can be a bit tricky. After many years of going to holiday dinners and realizing I could only indulge in the salad and rolls, I’ve discovered that my best way to enjoy the holidays (and avoid pity smiles from others looking at my plate) is to take control. And when I say take control, I don’t mean run to the freezer aisle and pick out one of those deformed tofurkeys that your relatives will snicker about behind your back all day (darn you mean cousins!). I’m talking about whipping up your own vegetarian main dish that will smell so amazing, all your family members will scoop some onto their plates without even realizing it’s vegan. Here is a perfect example of this: after I whipped up this casserole this past weekend, Wyatt anxiously stood behind while I photographed these photos and asked “When do I get to eat this cheesy goodness? It smells amazing!”. I smiled, handed him a plate, and watched him devour the whole thing without even noticing that it didn’t have a drop of cheese (or any dairy) in it. I’m telling you is going to love this!

Ginger Sesame Tofu & Winter Vegetable Stir-Fry

November 7, 2017ALL, Entree, Side8

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This Ginger Sesame Tofu & Winter Vegetable Stir-Fry is the perfect quick and easy veggie packed weeknight meal for two! This post was made in collaboration with and sponsored by the generous folks at Taylor Farms but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.

How is it already November? Is it just me or is the rest of this year going to fly by? Between getting ready to move into our new home, end of year freelance projects, and the holidays quickly approaching, I’m starting to feel overwhelmed by the thought of keeping up with everyday things like laundry and getting dinner on the table. Luckily for my sanity, I’ve discovered these super delicious and quick to make stir-fry kits from Taylor Farms! The Ginger Garlic kit I’ve been making has made it possible for me to have dinner on the table in less than 20 minutes. Like what? That is unheard of in our house if it’s not take-out!

Pumpkin Farro Risotto with Roasted Winter Vegetables

October 23, 2017ALL, Entree, Winter10

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This Pumpkin Farro Risotto with Roasted Winter Vegetables is a great vegetarian holiday entree option or the perfect dinner for a chilly winter evening.

DISCLAIMER: This post was sponsored by Nuts.com but all opinions are, of course, my own. Thank you for supporting the sponsors that make VV possible.

I’m extra excited about collaborating with Nuts.com today because this post is part of their holiday Local Pantry Donation Program so all of the income I would normally be making from this will be being donated to my local pantry. They were even kind enough to send so much farro that I’ll be able to donate a few bags to my pantry as well! As if Nuts.com wasn’t already on my favorites list (how else do I get my hard to find ingredients in our small Indiana town?), this really wonderful charity initiative definitely put them up there!

Butternut Squash Ricotta Pierogi with Brown Butter Hazelnut Sauce

September 29, 2017ALL, Entree, Fall16

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These Butternut Squash Ricotta Pierogi with Brown Butter Hazelnut Sauce are the perfect fall meal. The dumplings are stuffed with a slightly sweet ricotta butternut filling and then served with crispy hazelnuts and sage.

And just like that, we’ve moved on from summer flavors like tomatoes and corn to hearty fall flavors like sage and butternut. I know a lot of people are bummed about summer coming to a close but fall is my favorite season so I can’t wait for sweater weather, apple picking, and all the changing leaves.

Walnut Meat Tacos with Peach Tomato Salsa

September 19, 2017ALL, Entree, Summer13

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This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream. This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

If you follow me on Instagram stories then you have probably noticed that I make quinoa taco “meat” almost weekly. We loveeeee tacos around here because they are such an easy way to load up on vegetables and a protein without having to spend hours preparing a bunch of different courses. The only drawback to quinoa meat for me is that it does take a good 45 minutes to make which can feel like all night when you’ve been working all day and just want something to eat right when you get home. And that is exactly why I’ve been turning more and more to walnut “taco meat” lately because it requires less than 5 minutes of cooking and you can have dinner ready in under 20 minutes without compromising flavor or texture.

Tomato & Cherry Kale Salad with Lemon Vinaigrette

August 18, 2017ALL, Entree, Salad, Side, Summer13

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This Tomato & Cherry Kale Salad with Lemon Vinaigrette recipe is light but filling and ideal for a quick late summer starter or side.

Okay – it’s the middle of August and the summer has been flying by! It’s about time for a check-in, yeah? Here is what I’ve been up to lately:

I’ve been keeping super busy with interviews and event promotions for Vegetarian Heartland. It’s weird to think that the book only came out 6 weeks ago! I’ve loved reading all of the Amazon reviews, seeing the book on Anthropologie, and being able to walk into Barnes and Noble to pick it off the shelf. Very exciting time, to say the least!
June and July were super busy with wedding and family events so we’ve spent most of August enjoying the thriving garden and cooking up all the in-season produce. What have been your favorite recipes lately? This salad (listed below) has been on repeat for us (it’s so easy to throw together since Taylor Farm’s salad kit already has so much included) as well as this White Bean Caprese. Tomatoes on everything, please!
We’ve been on both the house hunt and a dog hunt (still can’t figure out which will come first). I really think it would be fun to have a small dog around here since Tuko is so big. Tuko may be a big boxer but he is also a big baby so I can already see the little dog bossing him around (which would be very good for his spoiled only child personality). We are thinking either a pug or chihuahua (whichever we can find at the shelter first).
Ive also been thinking that it’s time for a new blog design layout around here. I want something completely fresh and a little more unique than what I have right now – maybe a magazine style photo layout or even have it show up like a fancy menu or something? I’ve been trying to take inspiration from sites outside of the blogging world but haven’t figured out quite how to translate that yet. I just know I want something modern, simple, and different. Have you seen any site designs that you’ve been crushing on lately? I love this one.

And now lets talk about this salad! In the past, I usually just bought my greens on their own and made my salad based on what I had on hand but I was surprised by how much I appreciated that this Taylor Farm’s Salad Kit did all the heavy lifting for me. As someone who usually only makes one item for dinner a night, it was nice to be able to have use this salad kit as a healthy side without it feeling like a ton of extra work. The lemon dressing is tangy and bright which pairs wonderfully with the juicy tomatoes. I love the addition of the crunchy croutons (which are already included in the kit for – again – an easy assembly!) as they add another layer of texture. I also added a dash of salt and pepper at the end to bring out all the flavors.

And obviously, if you can’t find this Taylor Farms product near you, you can swap in a bunch of kale and your favorite dressing.

Is your garden or farmers market bursting with tomatoes? Are you craving a little healthy in your life? What are you waiting for? Go make this Tomato & Cherry Kale Salad with Lemon Vinaigrette!

5 from 1 vote

Tomato & Cherry Kale Salad with Lemon Vinaigrette

Prep Time

10 mins

Total Time

10 mins

This Tomato & Cherry Kale Salad with Lemon Vinaigrette recipe is a light but filling and ideal for a quick late summer starter or side.

Course: Salad

Cuisine: Vegetarian

Servings: 4 as a side or starter

Ingredients

1 Taylor Farm's Kale Chopped Salad Kit
2 medium heirloom tomatoes (or 2 small heirloom tomatoes and a few cherry tomatoes) sliced
1/2 cup cherries sliced (and pitted, if you'd like)
1/4 basil torn
salt and pepper

Instructions

Remove the dressing, asiago cheese, and croutons from the the Taylor Farm's Kale Chopped Salad Kit and set aside.
Add chopped salad to a serving bowl and mix in the croutons, tomatoes, and cherries.
Drizzle the dressing packet that came with the salad kit over the salad and serve right away.

This post was made in collaboration with and sponsored by the generous folks at Taylor Farms but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.

White Bean Caprese Panzanella / The Lazy Girl’s Summer Lunch

August 2, 2017ALL, Bread, Entree, Salad, Summer10

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White Bean Caprese Panzanella is the perfect simple summer meal. This six ingredient recipe takes less than 10 minutes to make & is perfect for one.

It is very not often that I share a recipe this simple (outside of my ‘Simple Sunday’s series). But it’s summer and no one wants to slave away in the kitchen all day on a gorgeous afternoon that could be spent at the lake or pool. And, I don’t know about you, we’ve been busy busy busy with out of town engagements and family visiting so I don’t think I could even find the time to spent a whole day in the kitchen if I wanted. Luckily, summer’s bountiful harvest lends itself to light and easy meals since fresh herbs and juicy tomatoes are flavorful enough to steal the show (without much cooking involved).

I’ve been calling this recipe the ‘lazy girl’s lunch’ because it literally takes 5 minutes to whip up and only has 6 ingredients. It’s sort of a mix between a caprese (without the pesto) and a panzanella salad. Because the recipe requires so few ingredients, make sure they are all high quality and at their peak moment – tomatoes should be at their juiciest and go out of your way to get a fresh loaf of bread from a local bakery. Also, try to use a robust and quality olive oil if you have it.

Additionally, I added a punch of protein with the white beans which are so mellow that they don’t steal the show but help keep you full through the afternoon. Now what are you waiting for? Go whip this up for lunch!

5 from 2 votes

White Bean Caprese Panzanella

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

White Bean Caprese Panzanella is the perfect summer lunch recipe. This six ingredient meal takes less than 10 minutes to make & is great for tomato season.

Course: Main

Cuisine: summer, Vegetarian

Servings: 1 serving

Calories: 543 kcal

Ingredients

2 Tbsp olive oil divided
2 pieces small sourdough loaf, torn
6 cherry tomatoes, halved, or 1 heirloom tomato slices
2 oz torn mozzarella
1/2 cup canned white beans drained and rinsed
6 small basil leaves torn
salt / pepper

Instructions

Heat a small saucepan over medium-high and add 1 Tbsp olive oil. Add torn sourdough and a dash of salt and pepper. Toss bread until completely coated in oil and seasoning. Cook for five minutes, tossing the bread often so it evenly toasts on all sides. Remove from heat and transfer to a bowl.
Add tomatoes, mozzarella, remaining 1 Tbsp olive oil, and white beans to the bowl and toss to combine. Garnish with basil leaves and season with salt and pepper.
Enjoy right away.

Nutrition Facts

White Bean Caprese Panzanella

Amount Per Serving

Calories 543 Calories from Fat 369

% Daily Value*

Total Fat 41g 63%

Saturated Fat 11g 55%

Cholesterol 44mg 15%

Sodium 382mg 16%

Potassium 671mg 19%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 3g

Protein 20g 40%

Vitamin A 20.2%

Vitamin C 28.2%

Calcium 36.3%

Iron 20.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Entree

Quick Starters and Appetizers

1. This Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

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