Entree

Red Bean Chili with Smoky Chili Cashew Queso

February 11, 2020ALL, Entree, Soup, Vegan, Winter11

This Red Bean Chili with Smoky Chili Cashew Queso recipe is a quick and easy vegan meal that is sure to warm you on a chilly winter evening.

In a hurry? Click here to JUMP TO RECIPE!

If you follow me on Instagram then you may remember a little preview I gave of this Red Bean Chili recipe wayyy back in September with the promise that the recipe would be coming soon. I’m glad ‘coming soon’ is relative because most people would probably not say a 4 month gap in truly ‘coming soon’ but here we are! And I’ve FINALLY got the recipe to share with you which is what really counts!

The delay in sharing this Red Bean Chili recipe is because I actually made it for a vegan cookbook coming out by a band I’m a big fan of, Turnover, and I wanted to wait to share until pre-orders for the book were up. But, as happens when writing cookbook (I know after writing 2), some delays have occurred and I just don’t want to hold this gem back anymore because it’s peak cold and this recipe is peak comfy.

The Red Bean Chili is packed full of flavor with an array of spices and my favorite chili ingredient – cocoa powder! I find that adding cocoa powder gives a deep and rich flavor boost without overpowering the other ingredients.

I finish the whole thing with lots of toppings (think fresh scallions, juicy tomatoes, meaty avocado) and a spicy vegan queso sauce that is so convincing that Wyatt didn’t even notice the cheese was missing when digging into this (a true win in my book). The sauce is packed with several forms of peppers (adobe in sauce, green chilis, and smoked paprika) to create a powerful punch of flavor.

Anyhow, I’ll make sure to share more details about the book when they are available but for now, stay warm out there and MAKE. THIS. CHILI!

Red Bean Chili with Smoky Chili Cashew Queso

Course: Main

Cuisine: Vegetarian

Ingredients

1/2 cup olive oil
1 large red onion diced
1 yellow bell pepper seeded, deribbed, and chopped
2 garlic cloves minced
1 1/2 Tbsp chili powder
1 Tbsp dutch-process cocoa powder
1 ½ tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1 chipotle pepper in adobo sauce chopped
2 15 oz cans red kidney beans drained and rinsed
1 14.5 oz can fire-roasted diced tomatoes
2 1/2 cups low-sodium vegetable stock
salt and pepper to taste
Optional toppings: Smoky Chili Cashew Queso (recipe follows), nutritional yeast, fresh chopped cilantro, cherry tomatoes, fresh chopped green onions, and/or chopped avocado

Instructions

In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add red onion and bell pepper and sauté until vegetables are soft, about 5-7 minutes. Add garlic and sauté for another 30 seconds. Add chili powder, cocoa powder, smoked paprika, cumin, oregano, salt, and chipotle pepper and sauté for another 30 second or until the spices are fragrant and have coated the vegetables. Pour in kidney beans, fire-roasted tomatoes (with their juices), and vegetable stock
Turn heat to medium-high, bring to a boil, then turn heat down to medium-low, cover, and simmer for 20 minutes. Remove the lid and simmer until the chili thickens and most of the liquid has cooked off, about 5-10 more minutes. Remove from heat and let cool slightly. Season to taste with salt and pepper. Ladle into bowls, add toppings, and serve.

Smoky Chili Cashew Queso

Course: Main

Cuisine: Vegetarian

Ingredients

1 cup raw cashews (not salted) soaked in water for at least 30 minutes
1/2 cup water
1 4 oz can of diced green chilis
1-2 chipotle pepper in adobo sauce + 1 tsp sauce (depending how much heat you like!)
1 Tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp turmeric

Instructions

Place all ingredients into a high-speed blender and blend until completely smooth. Taste and adjust the seasoning if necessary (add more adobe sauce for extra heat).

Love chili and looking or more chili recipes? I’ve got you:

Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw

January 6, 2020ALL, Entree, Salad, Sauce, Winter70

This Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw is an easy and quick veg-packed meal perfect for lunch or dinner! All the components can be made ahead of time for a quick weekday meal.

I’m going to go ahead and guess that you are here today because you got your fill on holiday sweets and are ready for something a little bit healthier? Am I right? Well good because you’ve come to the right place! Am I wrong? Well whoops – I’m glad you are here anyway!

Normally this time of year I’m just posting soup recipe after soup recipe but all I’ve been craving lately are big veggie-packed bowls. Instead of making a big batch of soup for the week, I’ve been roasting veggies, boiling a few servings of grains, and mixing up an easy dressing to enjoy during the week.

And one of the bowls I’ve been making on repeat lately has been this Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw. All the components are easy to make ahead of time (just warm up the cauliflower and grains when ready to eat) so making a healthy meal has never been easier.

I happened to have had a batch of rice already made when I shot this bowl so it’s what I used but I also love this bowl with quinoa for an extra protein boost. And if you need even more protein, I bet some stew-y black beans would work great with this to give it a Mexican-burrito-bowl-vibe.

For the slaw, I used pickled jalapenos as I find them to blend better into the overall flavor of the acidic slaw but you could use fresh if you like things extra spicy.

4.5 from 2 votes

Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw

Servings: 4 servings

Ingredients

For the buffalo cauliflower

1 head cauflower trimmed and cut into bite size pieces
2 Tbsp olive oil
1/2 tsp salt
1/4 cup buffalo sauce + more for brush at the end

For the Greek Yogurt Ranch

1/2 cup Greek yogurt
1/4 cup buttermilk
1 Tbsp chopped fresh chives or scallions
1/4 tsp garlic powder
1/4 tsp onion powder
dash of pepper

For the Spicy Quick Slaw

1/2 red cabbage head thinly sliced
1 red pepper thinly sliced
1/4 cup white wine vinegar
2 Tbsp honey
1/2 tsp salt
dash of black pepper

Everything else:

4 cups cooked rice or quinoa
1 cup halved cherry tomatoes
1 Tbsp chopped chives or scallions

Instructions

For the buffalo cauliflower:

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add cauliflower to baking sheet and toss with 2 Tbsp olive oil and 1/2 tsp salt. Bake for 20 minutes or until starting to brown in spots.
Toss the cooked cauliflower with 1/4 cup buffalo sauce and continue to make for an additional 5 minutes. Remove from oven and taste. Brush with more buffalo sauce if you’d like it spicier.

For the Greek Yogurt Ranch:

In a small mixing bowl, whisk together the Greek yogurt, buttermilk, 1 Tbsp fresh chives, garlic powder, onion powder, and a dash of pepper.

For the Spicy Quick Slaw:

In a medium mixing bowl, whisk together the white wine vinegar, honey, 1/2 tsp salt, and dash of black pepper. Add cabbage and red pepper to the bowl and toss to coat.

To assemble:

Divide the rice between 4 serving bowls and spread to cover the bottom of each bowl. Top each bowl with 1/4 of the spicy slaw, buffalo cauliflower, cherry tomatoes, and scallions/chives. Drizzle with greek yogurt ranch and serve right away.

What have been some of your favorite healthy meals to make in the new year? Tell me in the comments below or over on Instagram!

24 Easy Vegetarian Recipes For A Veg Filled January

January 3, 2020ALL, Entree, Round-Up, Winter156

Looking to incorporate more veggies and plant-based food into your diet? Look no further as I’ve got 24 easy vegetarian recipes that are packed with flavor without the meat:

This Roasted Brussels Sprouts Salad With Maple-Balsamic Vinaigrette is a hearty savory winter salad with a touch of sweet from the apples and cranberries.

Looking for a munchies recipe to make for your next movie marathon or game night? These Smoky Quinoa Vegetarian Nachos are easy to make, addicting, and super versatile so you can easily adapt the recipe to what you like most about nachos (cheese…lots of melty cheese).

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

This Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto is a total show stopper!

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

This Thai Quinoa Salad is a lunch option – it’s refreshing, packed full of flavor, and can easily be made ahead of time too!

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.

This Cauliflower Parmesan is a winter twist on the classic Eggplant Parmesan dish. This cheesy cauliflower recipe is a perfect vegetarian main for date night or even a weeknight meal.

15 Easy Vegetarian Recipes To Get You Eating More Vegetables

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 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.

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!

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.

I hope these 24 easy vegetarian recipes have inspired you to create more veg-packed meals this month!

Cauliflower Parmesan

December 12, 2019ALL, Entree, Winter68

This is a sponsored conversation written by me on behalf of Lucini Italia. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

This Cauliflower Parmesan is a winter twist on the classic Eggplant Parmesan dish. This cheesy cauliflower recipe is a perfect vegetarian main for date night or even a weeknight meal.

It’s the holiday season (hoop-dee-dooooo!) which means endless cookie trays, gingerbread house building, and holiday party drinking galore! These are all really fun parts of the season but it doesn’t take much to over do them. I don’t know about you but I always wake up craving vegetables after a weekend of sweets and one too many punch bowl cocktails.

All of this is to say that I’m excited to partner with Lucini Italia on this post to bring you all a veg-packed healthy vegetarian main to enjoy between all the cookie binging. It’s simple enough to enjoy on a weeknight and goes great with a simple side salad.

This recipe is inspired by an Italian classic – Eggplant Parmesan. The classic isn’t very winter friendly (eggplants and basil in December? Not ideal) so I decided to make a version great for all year round with cauliflower “steaks” and heartier herbs like thyme and oregano. But fear not Eggplant Parmesan purists, it is still chocked full of the best part: cheese and more cheese!

I used Lucini Italia’s Organic Roasted Garlic Marinara in this recipe which I was pleasantly surprised to learn, through working with them on this post, is made using all organic ingredients from one organic tomato farm in Tuscany. It also has no added sugar which is something I’m always looking for when buying store bought items. I also found the sauce to be lighter and taste fresher than other store tomato sauces I’ve purchased before.This is because they use a cooked-once technique which is a rare industry process that allows the ingredients to maintain their fresh flavor (this is in comparison to the cooked-twice method which many brands utilize and involves having the tomatoes cooked / processed when harvested and then cooked / processed again months later when adding additional ingredients).

In addition to the organic sauce, I used Lucini Italia’s extra virgin olive oil which you can learn more behind the bottle here. I always love seeing exactly where my food is coming from!

To ensure the cauliflower doesn’t fall apart, you need to make pretty thick cuts to create the “steaks” – I’d recommend at least an inch. I cooked the breaded cauliflower on it’s own at first to make sure it’s cooked all the way through before adding the sauce and topping it with all the cheese and baking one final time.

Cauliflower Parmesan

This Cauliflower Parmesan is a winter twist on the classic Eggplant Parmesan dish. This cheesy cauliflower recipe is a perfect vegetarian main for date night or even a weeknight meal.

Ingredients

For the breaded cauliflower

1 Tbsp + 1 tsp Lucini Italia’s Premium Select Extra Virgin Olive Oil
2 heads cauliflower cut into 1-inch thick steaks
2 eggs, lightly beaten
2 tbsp water
3 cups panko breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided

Everything else:

1 24 oz Lucini Italia’s Organic Roasted Garlic Marinara
16 oz ricotta cheese
2 Tbsp dried oregano
1 tsp fresh tyme + more for garnish
2 garlic cloves, minced
1 tsp crushed rep pepper
1/2 cup grated Parmesan cheese, divided
1/2 tsp salt
1/8 tsp black pepper
1 egg
8 oz fresh mozzarella, sliced
2 Tbspi Lucini Italia’s Premium Select Extra Virgin Olive Oil

Instructions

Preheat oven to 375 degrees and grease a 9×13 inch baking pan with 1 tsp olive oil.
In a shallow bowl, whisk together 2 eggs and 2 Tbsp water. In another shallow bowl, spread out the panko breadcrumbs. Dip both sides of each cauliflower slice into the egg mixture and then into the panko mixture (making sure it’s completely coated). Repeat with the rest of the cauliflower pieces and place in a single layer on prepared baking sheet. Drizzle with 1 Tbsp olive oil.
Bake for 30 minutes or until browned and a knife can easily pierce the cauliflower. Remove from oven and transfer breaded cauliflower onto a plate.
In a small mixing bowl, whisk together ricotta, oregano, thyme, 1/4 cup Parmesan cheese, garlic, salt, and pepper.
Using the same baking sheet, pour half the jar of marinara sauce in the bottle of the baking sheet and spread out into an even layer. Add cauliflower over the sauce and divide the ricotta evenly over each piece of ricotta. Dot each piece with mozzarella, more marinara (using up the rest of the jar), and the remaining 1/4 cup Parmesan. Drizzle it all with 2 Tbsp olive oil.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes or until the top is starting to brown and the sauce is bubbly.
Let cool slightly for five minutes before serving.

Vegetarian Butternut Squash Farro Minestrone

October 10, 2019ALL, Entree, Fall, Soup, Winter121

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

It’s the most wonderful time of the year – it’s soup season! I don’t know about you but not much brings me as much simple pleasure as making a big batch of delicious soup on a Sunday afternoon (along with some quick bread!) and enjoying it throughout the week.

And this Vegetarian Butternut Squash Farro minestrone soup is perfect for exactly that. It’s chocked full of hearty vegetables, filling Bob’s Red Mill farro, and creamy white beans. The soup itself is vegan but can be topped with salty cheese if you’d like.

I almost didn’t call this recipe minestrone since the soup doesn’t have pasta but the chewy farro actually makes a great replacement for pasta and even makes it feel a little more substantial to me. And the trademark tomato base that you get in minestrone is still there along with creamy white beans.

To make this Butternut Squash Farro Minestrone soup extra special, I whipped up a simple sage oil while it was simmering. The oil is nothing more than blending sage and quality olive oil together to create an herb-y oil that is then strained and drizzled. The end result is a nice punch of green and extra richness. Although the oil definitely added to the soup, I will say that I didn’t have any when I enjoyed the leftovers and they were almost just as good.

Leftover soup should be stored in an airtight container in the fridge. Make sure to thin out leftover soup with a little broth or water as the farro will continue to absorb the moisture as it sits.

Vegetarian Butternut Squash Farro soup

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.

Ingredients

2 Tbsp olive oil
1 red onion diced
2 carrots chopped
3 celery stalks chopped
1 medium butternut squash peeled, seeds removed, and chopped into 1 inch pieces
2 garlic cloves minced
2 tsp salt
4 cups low sodium vegetable broth
2 cups water
1 cup Bob’s Red Mill Farro
1 28 oz can fired roasted tomatoes
1 can white beans drained and rinsed
salty cheese for garnish (optional)

For the sage oil:

1/2 cup olive oil
10-15 sage leaves

Instructions

Heat two tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute until softened, about 5 minutes. Add in butternut squash and garlic and saute for another 30 seconds. Add broth, water, and farro and turn heat up to high. Once boiling, lower heat to medium, and let simmer for 20 minutes. Add tomatoes and white beans and let simmer for another 10 minutes.
Meanwhile, combine sage leaves and olive oil in a high speed blender and blend for 20 seconds or until the sage has been completely blended. Strain through a fine mesh strainer and reserve the green oil for serving.
When ready to serve, transfer soup to bowls and drizzle with oil, salty cheese, and pepper.

Looking for other soup ideas? I’ve got you covered:

Peach Burrata & Tomato Pizza

August 13, 2019ALL, Entree, Summer59

This Peach Burrata & Tomato Pizza is the ideal summer pizza pie. The sweet peaches compliment acidic tomatoes and creamy burrata perfectly for an addictive flavor combo.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

It feels like every year I become obsessed with a new fruit (last year was most certainly blueberries and I have the posts to prove it) and this year is hands down peaches. A few weeks back, I snagged a 25 pound box of them from the Peach truck and have been devouring them every since.

I decided to make this Peach Burrata & Tomato pizza because my love for peaches and tomatoes together runs deep – the sweetness from the peaches seem to bring out the fresh acidity of tomatoes and it’s by far one of the best summer flavor combinations in existence. Add some creamy burrata and pungent fresh basil and we are well on our way to the best summer pizza ever.

To make the pizza crust, I used Bob’s Red Mill all-purpose flour because I wanted the crust to be on the chewier side and a little bit spongy. If you wanted a crispier crust, it may make sense to use bread flour instead. The pizza is cooked at a very high temperature (ideally on a pizza stone if you have it) so the edges get browned and the toppings crispy while the center stays soft (but not soggy! No one likes soggy pizza!).

A little extra touch for this pie is to finish it off with a drizzle of arugula oil. It sounds fancy but requires zero cooking and can be made while you wait for the dough to rise. But don’t worry, if you don’t feel like dirtying up a few extra dishes (I get it) then this pizza will be fine without it and I won’t be too offended (hopefully).

5 from 1 vote

Peach Burrata & Tomato Pizza

This Peach Burrata & Tomato Pizza is the ideal summer pizza pie. The sweet peaches compliment acidic tomatoes and creamy burrata perfectly for an addictive flavor combo.

Ingredients

For the crust:

1 tsp sugar
2 1/4 tsp instant dry yeast
1 1/2 cups warm water (110 degrees) divided
3 1/2 – 4 cups Bob’s Red Mill All-Purpse Flour
2 tsp kosher salt
3 Tbsp olive oil divided

For the toppings:

8 ounces burrata
1 peach thinly sliced
2 cups cherry tomatoes
handful of basil
red pepper flakes optional

For the arugula oil:

1 cup fresh arugula
1/2 cup olive oil

Instructions

For the dough: In a stand mixer bowl fitted with a dough attachment, add sugar, yeast, and 1/2 cup warm water. Let sit for five minute or until the yeast has bubbled.
Add Bob’s Red Mill all-purpose flour (starting with 3 1/2 cups and adding more if the dough looks dry when kneading) and salt and mix on medium. With the stand mixer running, pour in remaining water and 2 Tbsp olive oil. Turn the mixer up to medium-high and let knead for 5 minutes or until a smooth dough ball has formed. Remove from bowl.
Coat the bowl with the remaining 1 Tbsp olive oil, add dough back to bowl, and cover with a clean towel or plastic wrap. Let rise in a warm place until doubled in size, about one hour.
Turn dough onto lightly floured surface and divide in two. Cover with clean kitchen towel and let rest while oven preheats.
Preheat oven to 500 degrees and place pizza stone in middle of oven.
For the arugula oil: Meanwhile, create a ice bath by placing ice cubes in a medium bowl with water. Bring water to a boil in a small saucepan. Add arugula and blanch for 1 minutes and then transfer to ice bath. Transfer to a blender and blend with 1/2 cup olive oil. Strain through a fine mesh strainer and set aside.
Transfer dough back to your lightly floured surface and roll out into a circular pizza slightly smaller than your pizza stone. Transfer to the hot pizza stone (being careful not to burn yourself!) and bake for 10 minutes.
Then top the pizza with half of the burrata, tomatoes, peach slices and a drizzle of olive oil and let it continue to bake for another 3-4 minutes or until the tomatoes have burst and the peaches are starting to get dark around the edges. Remove pizza from oven and top with basil, red pepper flakes (if using), and arugula oil.
Repeat with the remaining dough and toppings. Serve right away.

5 Quick Vegetarian Dinner Recipes

June 17, 2019ALL, Entree, Round-Up, Summer102

These 5 Quick Vegetarian Dinner Recipes are delicious and will help keep you from reaching for that frozen pizza when you are looking for a quick meal.

Sometimes you just don’t feel like spending all evening in the kitchen – maybe it’s nice out and you are eager to get outside or maybe you’ve had a long day at work and just can’t muster up the energy. Either way, we’ve got you covered with 5 super easy and simple vegetarian dinners that can be whipped up quickly and require any fancy techniques or tools. Sorry but not sorry – you now have zero reasons to reach for that frozen pizza the next time you are feeling lazy.

Now here are 5 quick vegetarian dinner recipes for you:

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.

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 and dinner all the time but it would also be great to serve to a crowd.

This Chickpea Shawarma Flatbread is a quick and easy vegetarian meal that can be whipped up in under 15 minutes.

This Buddha Bowl With Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

April 29, 2019ALL, Entree, Spring89

This is a sponsored conversation written by me on behalf of Mullan Road Cellars Red Blend. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Let’s talk about date night! Who says you have to go out for date night? My partner is a total introvert (as am I) so the idea of staying in instead of going out feels way more special. For me, I want date night to feel special without having to actually spend hours and hours prepping for it. For him…well as long as there is food and booze involved then he is good to go. My solution? A nice bottle of Mullan Road Cellars Red Blend and a vegetarian “steak”. My weeknight go-to dinner is usually a one-pan meal like a casserole so having a main entree (like this cauliflower steak) and a side already feels extravagant.

The days are getting warmer but the spring evenings are still crisp so I’ve been enjoying a warming bottle of red wine lately. The Mullan Road Cellars’ 2016 Red Wine Blend pairs perfectly with this cauliflower steak because of it’s bold and dense without being overpowering. This blend comes from Washington and is made by Dennis Cakebread. His family built the well known Cakebread Cellars from scratch in the 1970s in Napa Valley and started exploring other regions in the 2000s which is when Mullan Road Cellars was started in Washington.

I’m going to let you in on a secret. I used to be a huge cauliflower steak hater (in the same way that I’m still a “carrot dog” hater). It just felt a little bit like a slap in the face for vegetarians – how is the world is a head of cauliflower going to fill you up and leave you satisfied? It wasn’t until I tried the cauliflower steak at Journeyman Distillery that I realized that cauliflower is such a blank canvas – it can be perfectly seasoned with spices and it can be served with almost anything depending on what you season it with. They seasoned theirs so well that it left me totally satisfied without feeling overly full or craving something more.

For this recipe, I added both a filling and flavorful dressing as the base and also a bright and punchy pesto to finish it off. The end result is savory, bright, and totally addicting. Complete the deal by serving it with Mullan Road Cellar’s Red Blend and a bean salad or creamy mashed potatoes. Now go ahead and schedule that much needed date night in!

5 from 2 votes

Cauliflower Steak with Carrot Miso Puree & Carrot-top Pesto

Ingredients

2 heads of cauliflower
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
dash of pepper

For the Carrot Miso Dressing

4 oz orange carrots cut into even pieces
2 Tbsp white miso
1 Tbsp rice vinegar
1/2 cup plain greek yogurt
2 Tbsp olive oil
salt and pepper to taste

Carrot Top Pesto

1 1/2 cups carrot tops
1 garlic clove peeled
3 Tbsp pecans
3/4 cup basil leaves
1/4 cup asiago cheese
1/4-1/2 cup olive oil + more for drizzlings

Instructions

For the Cauliflower Steaks:

Preheat oven to 500 degrees. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use). Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.
Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.

For the Carrot Top Pesto

Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing

Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.
Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won’t run. If it’s too thick, add 1 Tbsp of water at a time until you’ve received a desired consistency.

To serve:

Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Buddha Bowl With Poblano Tahini Sauce

April 26, 2019ALL, Entree, Salad, Vegan87

Happy Friday! I’ve been going a little stir crazy over here with all the rain so I’m excited to hopefully spend this weekend outside grilling, gardening, and taking our big pup for walks. The one upside to being stuck inside is that I haven’t had any excuse not to spend my Sunday’s meal prepping for the week! My usual Sunday check list for prepping has been as follows:

Portion out green smoothie ingredients for the week and freeze (I like Fab 4 smoothies because they keep me full until lunch.) My current go-to is Kale + berries + nut butter + ground flax seed + nut milk + protein powder. I portion out everything but the protein powder and nut milk ahead of time and freeze for easy assembly during the week.
Prep some sort of grain or quinoa salad for lunches (current favorites are this farro salad and this quinoa salad)
Hard boil a few eggs or roast a can of chickpeas to eat with the salad
Roast veggies to also go with the salad (my favorite is roasted broccoli, sweet potatoes, and bell peppers)
Some sort of dressing to drizzle on the protein and roasted veggies
Make some sort of large portion item for Sunday dinner that can also be enjoyed for Monday night dinner (like curry, cauliflower mac and cheese, soup and homemade bread, etc)

That plan gets me through breakfast, lunch, and 2 dinners for the week. For me, It’s always a great way to jump start the beginning of the week since that always tends to be the busiest. I also notice that if I make sure to eat a healthy breakfast and lunch then I am more likely to want to keep it healthy for dinner since I’ve already done so well that day.

All this is to say that when I came across this Buddha Bowl with Poblano Tahini Sauce bowl in the Pollan’s new cookbook, Mostly Plants, it looked like the perfect recipe to mix up my meal prep and enjoy for lunch over a few days. I prepped the quinoa, roasted veggies, and dressing in advance so all I had to do at lunch was saute the chard and it was ready! And I gotta say – that poblano tahini is definitely going into my heavy rotation for weekly dressings because ohhhh boy is it delicious!

Mostly Plants has been a great addition to my cookbook collection – although it’s not 100% vegetarian (they are calling it a flexitarian cookbook as there is a little fish and meat here and there), a lot of the recipes are and they are all super simple and perfect for weeknight meals. I’ve really started to be drawn to these kinds of cookbook since it’s the mundane weeknight type of meals that I can get so burned out on so I’m always looking for fresh ideas. If you are looking to upgrade your weeknight dinners, this book is for you!

Did you enjoy all this meal prep talk? If so, let me know if you’d be interested to see a more extensive post on how I prep on Sundays and I’d be happy to work on a future blog post about it! Now let’s go make this bowl!

4.5 from 2 votes

Buddha Bowl With Poblano Tahini Sauce

Ingredients

Poblano Tahini Sauce

1 1/2 cups roughly chopped poblano pepper
1 garlic clove peeled and quartered
1/3 cup tahini
3 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
salt and pepper to taste

Buddha Bowls

1 cup cooked quinoa
2 large sweet potatoes peeled and cut into 1-inch cubes
1 1/2 Tbsp coconut oil (I used olive oil here) melted
2 tsp maple syrup
1 tsp orange zest
sea salt to taste
1 15-oz can chickpes drained, rinsed, and patted dry
1 Tbsp + 2 tsp extra-virgin olive oil
1/2 tsp paprika
1/8 tsp ground cumin
1/8 tsp cayenne
4 garlic cloves peeled
1/8 tsp crushed red pepper flakes
1 bunch Swiss chard stemmed, leaves cut into 1-inch strips

Instructions

For the poblano tahini sauce:

In a high speed blender, combine poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. If sauce is too thick, add water as needed to reach desired consistency. Season with salt and pepper and set aside.

For the buddha bowls

Preheat oven to 425 degrees and line baking sheet with parchment paper.
In a medium saucepan, cook quinoa according to packaged direction.
In a medium bowl, combine sweet potatoes, coconut oil (or olive oil), maple syrup, orange zest, and 1/4 tsp salt. Mix well and transfer to prepared baking sheet.
Roast for 20 minutes, flip, and roast for an additional 15 minutes or until potatoes are tender and beginning to brown.
Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring halfway through.
In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, about 3 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add dash of salt and pepper and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
To serve, put 1/2 cup of the cooked grain in four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

Roasted Veggies with Citrus Gremolata and Polenta

April 13, 2019ALL, Entree, Side, Vegan43

Jump to Recipe

What is your go-to recipe for when you just can’t bring yourself to get your butt to the store and instead rely on the staples you have in your kitchen? For me, it’s always a mix of creamy polenta + roasted veggies + beans + some sort of punchy sauce.

You all could have probably guessed that based on the number of times I’ve shared a polenta recipe (what can I say? I’m obsessed) but lately I’ve found an additional obsession: gremolata. It’s bright and citrusy and really adds a vibrant flare to what could otherwise be a pretty boring dish. Plus, it’s so versatile! Traditionally it’s made with parsley and citrus zest but if you don’t have those on hand, why not swap in other fresh herbs and citrus zest? Cilantro and lime? Yes, please. Mint and orange? Why not? A mix of all of those things? Heck yes!

I used rainbow carrots for my roasted veggies because, again, that is what I had on hand but I also love roasting sweet potatoes, onions, and bell peppers if that is what you have. Just make sure that you are cutting your potatoes and carrots into smaller pieces than your onions and bell peppers because they will take longer to roast.

I also am calling this gremolata a citrus gremolata since I’m using more than lemon zest. The addition of the orange zest really bring out a vibrant punch to keep each bite interesting and addictive!

5 from 1 vote

Roasted Veggies with Citrus Gremolata and Polenta

Course: Main

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

For the Citrus Gremolata

1 bunch flat-leaf parsley washed and dried completely
1 garlic clove peeled and minced
zest of 1 lemon
zest of 1 orange

Everything else:

1 cup polenta
2 cups evenly chopped veggies (such as carrots, bell peppers, onions, etc)
1 15-oz can of chickpeas
2 Tbsp olive oil + extra for serving
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp salt
Dash of pepper

Instructions

For the Citrus Gremolata:

Make sure the parsley is completely dry, Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest. Set aside.

Everything else:

Bring 3 cups salted water to a boil in a medium saucepan. Slowly add polenta and reduce heat. Cook, stirring often, for 5 minutes. Remove from heat, cover, and set aside until ready to serve.
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place veggies and chickpeas on baking sheet and toss with olive oil, smoked paprika, chili powder, salt, and pepper.
Roast for 20-30 minutes, tossing halfway through, or until the veggies are softened and starting to brown around the edges.

To serve:

Divide the polenta between bowls and then top with roasted veggies, chickpeas, and gremolata. Drizzle with additional olive oil (optional) and season with more salt and pepper. Serve right away.

Interested in other polenta recipes? I’ve got you covered:

Brunch Board With Jarlsberg Cheesy Popovers & Dill-Lemon Butter

April 5, 2019ALL, Appetizer, Breakfast, Entertaining, Entree, Spring61

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family! This post is made in sponsorship with Jarlsberg Cheese– thank you for supporting the brands that support VV!

For this year’s Easter brunch, can we please say goodbye to the boring egg casseroles and instead say hellooooo to a vibrantly fresh and super versatile brunch board? Mine is loaded with cheesy mini popovers, Jarlsberg cheese cubes and wedges, lemon-dill butter, sour cherry jam, honey, and a huge pile of blanched / boiled / fresh veggies!

Where to even start with this delicious spread. First up, the cheesy and eggy popovers taste like you are biting into the fluffiest cheesy savory pancake without all the work out that goes into flipping them. Instead. whip up the batter, pour into greased mini cupcake molds, pop in the oven, and viola! They come out puffed and slowly deflate as they cool to create the a perfect light bite that is delicious on it’s own but next level if you break it in half and top with cherry preserves and a slice of cheese! The mild and nutty flavor from Jarlsberg cheese is the perfect compliment to sour cherry preserves and the egg based. This is also the only part of the board that requires cooking so make these first and then assemble all of your other components while they bake.

While the popovers bake, whip up the flavored butter (perfect for smearing all over the fresh veggies), chop your veggies, cheese and transfer everything to a serving board. Once the popovers are ready, add them to the serving platter and serve!

Interested in making your own brunch board but don’t want to go out and buy all the ingredients? Luckily for you, Jarlsberg has partnered with Marissa Mullen to giveaway an Easter Brunch gift basket! The contest runs from April 5th, 2019 to April 18th, 2019. What are you waiting for? Here are two ways to ENTER NOW!

Commenting & tagging two people on the @Jarlsberg USA Facebook page: https://www.facebook.com/JarlsbergUSA/
Commenting and tagging two people on the @ThatCheesePlate Instagram giveaway post: https://www.instagram.com/thatcheeseplate/?hl=en

Brunch Board With Cheesy Popovers & Dill-Lemon Butter

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family

Servings: 8

Ingredients

For the miniature popovers:

2 Tbsp butter melted
1 3/4 cup whole milk
1 3/4 cups all-purpose flour
1/4 cup shredded Jarslberg cheese
4 eggs
1/2 tsp salt

For the lemon-dill butter

3 Tbsp unsalted butter softened
1 /2 Tbsp chopped fresh dill
lemon zest from 1 lemon
dash of salt and pepper

Everything else

1 apple cored and sliced
1 Tbsp lemon juice
1/4 cup jam (I used sour cherry jam and it was so good)
1/4 cup honey
1-10 oz wedge Jarlsberg original cheese
1-8 oz wedge Jarslberg smoked cheese cut into cubes
1 package Jarlsberg orginal cheese snack
6 cups raw veggies such as carrots, radishes, snap peas, new pototoes, etc. (boiled if using new potatoes) cut into bite size pieces
1 package crackers of your choice

Instructions

For the popovers:

Preheat oven to 425 degrees and butter 3 miniature muffin tins (you can also work in batches if you don’t have 3). Warm the milk slightly by transferring to a large microwave safe mixing bowl and microwave for about 1 minute.
Add eggs, melted butter, flour, 1/4 cup shredded cheese, and salt and whisk just until combined (it’ll be lighter the less it’s mixed). Transfer to the fridge and let chill while you prep the pans.
Place pans in preheated oven for 2 minutes (but not much longer or the butter you greased with will smoke). Once warmed, carefully remove from oven and pour the batter into the muffin tin so each is about 3/4 full. Bake for 18-20 minutes or until brown on the top. If working in batches, transfer the leftover batter to the fridge to chill while the rest of the muffins bake.
Once browned, remove from oven and transfer to a wire rack. Repeat with remaining batter (if working in batches). Once cooled slightly, transfer to serving platter.

For the lemon-dill butter:

In a small mixing bowl, use a spatula to fold the lemon zest and dill into the butter. Transfer to a serving dish and place on platter.

To assemble:

Toss apple slices with lemon juice and transfer to serving platter. Transfer the jam and honey to serving bowls and add to your platter. Transfer cheese to serving platter making sure to leave space between them. Fill in remaining space on the board with veggies and crackers. Serve!

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa

March 25, 2019ALL, Entree40

This Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa comes together in minutes for a deliciously veg-packed lunch or dinner. This post is made in sponsorship with Angelic Bakehouse – thank you for supporting the brands that support VV!

I’m extra excited about today’s post because I learned A LOT about a topic I was totally in the dark on when researching Angelic Bakehouse’s product: sprouted grains! Sure I’d heard the term before but it wasn’t until I started working with them that I realized all the amazing benefits of eating sprouted grains (according to the Whole Grain Counsel) like the fact that sprouting boosts the nutrients, reduces glycemic index, and is gentler on your digestion. As someone who wears a lot of my stress in my gut, I was extra pleased with the last point!

In addition to the benefits of sprouting, I’m loving Angelic Bakehouse’s Sprouted 7-Grain Wraps because they are not only delicious but also made from USA sourced wheat berries that boost higher protein than commodity wheat and void completely of high-fructose corn syrup and refined sugar (which is usually hiding in a lot of wraps I find in the grocery aisle!). Now that I’ve sold you on why you need to start eating more wraps in your life, let’s talk about what to stuff the wraps with.

I made this insanely delicious Sesame Cauliflower with Crunchy Ramen Slaw filling a few weeks back (might have to share the recipe on that one soon because it was so. darn. delicious) and decided that I wanted to give my next round with these wraps a tex-mex flare. This time I decided to fill the wraps with a 5 minute spicy broccoli saute and simple bean and corn salsa. It’s far too cold to be eating salads so I really love that the broccoli slaw gives me a boost of green vegetables while still being warm and a tiny bit spicy. The bean and corn slaw only takes a few minutes to whip up and then the flavors meld together while you prepare everything else. I topped it all with simple cilantro dressing to give it a little bit more acid and fat to round out the flavor. You can top these with whatever you like putting onto tacos but I suggest a healthy helping of cheese (like feta) and maybe a little hot sauce if you like a little heat.

Spicy Brussels Sprout Wrap with Black Bean & Corn Salsa

Ingredients

Black Bean & Corn Salsa:

1 15-oz can blacks beans rinsed and drained
1/2 onion diced
1 cup frozen corn
1 jalepeno deseeded and chopped
1/2 red pepper diced
juice from 1 lime
1 tsp smoked paprika
1 tsp cumin
2 Tbsp olive oil
salt / pepper to taste

Citrus Cilantro Dressing:

4 Tbsp olive oil
4 Tbsp lime juice
1 garlic clove minced
1/4 cup chopped cilantro
salt / pepper to taste

Spicy Brussels Sprouts:

1 Tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp cumin
16 oz fresh Brussel sprouts trimmed and then shredded

Everything else:

4 Angelic Bakehouse 7-Grain Wraps
1/2 cup crumbled feta
hot sauce optional

Instructions

Black Bean & Corn Salsa:

Mix all ingredients in a bowl and set aside for at least 15 minutes to the corn can thaw and flavors meld. Taste and season with salt and pepper.

Citrus Cilantro Dressing:

Add all ingredients into a glass jar with a lid or a Tupperware container with lid. Shake until combined. Taste and season with salt and pepper.

Spicy Brussels Sprouts:

Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add spices and saute spices in oil for 30 seconds or until fragrant. Add shredded Brussels sprouts and saute for 3-5 minutes or until they have softened and taken on a red hue from the spices. Remove from heat.

To serve:

Divide the salsa between the 4 wraps and then top with spicy brussels sprouts, a drizzle of dressing, crumbled feta, and hot sauce (if you like heat). Fold each wrap tightly to seal and eat right away.

Click here for a special coupon now!

Vegan Chili Mac & Cheese

February 24, 2019ALL, Entree, Winter64

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

I have a confession to make. I’ve been holding out on you. I literally have been meaning to photograph and share this recipe with you for over a year. I received Gina’s Power Plates cookbook last winter and fell totally in love with this recipe – it’s the ultimate comfort food meal: rich macaroni and cheese meets hearty bean chili. Chewy pasta is folded into an easy homemade “queso sauce” and then wrapped up in a quick homemade chili. Don’t let the lack of actual cheese (the queso is vegan) in this recipe deceive you – the homemade “queso” is smoky and creamy and totally as good as any cheese sauce I’ve made at home (including ones with real cheddar).

So, if this vegan skillet chili mac recipe and book are so good, why did I wait so long to make this for you? Well, to be completely honest, it was because I knew that it was going to be a tough one to photograph (one bowl meals with all cooked ingredients tend to be) and I was really worried about doing it justice. So worried, in fact, that it took me over a year to get around to finally photographing it. So yeah – such a silly reason but here it finally is!

Make sure to check out Gina’s cookbook if you like simple and vegan recipes that are balanced, filling, and delicious! In addition to seeing it for sale online, I’ve also spotted it at Anthropologie (in case you want to go see it in person before snagging a copy). Oh and did I mention that there is even a recipe in the book inspired by one of mine? You are going to have to pick up the book to find out which one! : )

Vegan Skillet Chili Mac

Servings: 4 servings

Ingredients

1 Tbso olive oil
1 white onion diced
1 green or red bell pepper diced
1 poblano pepper finely diced
2 garlic cloves minced
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
pinch of red pepper flakes
1/4 tsp salt
1 14.5 oz can diced tomatoes preferably fire-roasted
1 1/2 cups cooked black beans or 15 oz can drained and rinsed
1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
8 oz elbow shaped pasta

Cashew Queso Sauce

1/2 cup raw cashews soaked for at least 2 hours and drained
2 Tbsp tomato paste
1 tsp chili powder
1/4 tsp smoked paprika
3 Tbsp nutritional yeast
1/2 cup water
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice

To serve:

sliced scallions for serving

Instructions

Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.
When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cool until pasta is al dente (reference package directions).

For the queso:

Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.

To serve:

Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).

Roasted Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

January 13, 2019ALL, Entree, Salad, Winter124

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-Up79

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.

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 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.

Easy Vegetarian Chickpea Noodle Soup Recipe

January 2, 2019ALL, Entree, Fall, Soup, Winter213

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 Up75

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, Winter39

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, Winter98

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, Winter126

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, Summer109

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, Summer68

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, Sweets93

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, Entree72

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, Sweets63

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.

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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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