Tag: food
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Veganuary or Simple Plant-Based Guide
Use this as a starting point for your Veganuary journey. Whether you are already eating plant-predominantly or are new to this plant-based way of eating, these simple recipes will help you to have a successful Veganuary! I’ve broken this guide into Breakfast, Lunch, Dinner, and Snack ideas – and I’ve also included a Shopping List…
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Recipe: Southwest Quinoa and Black Bean Stew (Instant Pot)
I don’t know what I was going for when I created this, but somehow it came together! I was thinking about a vegetable soup, then I was thinking a minestrone which led to some black beans…anyway, it turned into some type of southwest inspired soup/stew thing and I’m not mad about it! Instant Pot Black…
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Recipe: Vegan Cajun Tempeh Caeser Salad
This one has a lot of components, but each is really simple. The dressing was definitely some trial and error so I’ll do my best to provide the best guide I can, but please taste-test and adjust as you need! Make a cup of Quinoa – I added some lemon juice to the water, just…
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Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta
The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes. Lemony Greek Potatoes4-6 White Potatoes – diced; I left the skin on1 Lemon – juiced1 C Veggie Broth2 cloves Garlic – crushed2 Tbsp Olive Oil – drizzled on the potatoes1-2 Tbsp Paprika2 tsp Rosemary (or…
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Recipe: Rainbow Lemon Tahini Protein Salad
A new random creation for the lunch rotation! My niece is attending her second year of university and has access to a kitchen this year. We were talking about my one-pot wonder meals and I remembered that white rice/quinoa cook in the same time as black (aka Beluga) lentils. That formed the base of this…
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Recipe: Spaghetti Sauce & Squash
Since I had 1/2 of a jar of crushed tomatoes left from making the stuffed peppers, I decided this was also a good week to make spaghetti squash. I usually just add ingredients to boost a jar of spaghetti sauce (or do a roasted tomato one), but I took the chance on a spaghetti sauce…
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Recipe: Stuffed Peppers & Spanish Rice
I finally did it! I finally made stuffed peppers! And I totally miss-judged the rice/pepper ratio, but I ended up with lots of yummy Spanish Rice left over. As always, I didn’t follow a recipe (and I’m writing this post a little late) so I’ll do my best to remember the recipe, but please play…
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Recipe: Mini Breakfast Quiche
So, I won at breakfast this morning! Honesty here, I may have been slightly side-tracked while I was practicing yoga this morning…but, in my defence, I was dreaming up this amazingly delicious breakfast! I’m pretty sure these would also work frozen and re-heated for week-day breakfasts!* 4 Eggs – I get my eggs from a…
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Recipe: Super Salad with Miso-Tahini Dressing
Yes, this is not the first time I’ve posted a variation of this salad, it’s just so darn good! This is one of those salads that has it all – rice, greens, crunch, protein, dressing – and is easily changeable. Base1 C Organic Short Grain Brown Rice – cook as directedCan sub any other grain…
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Recipe: Risotto with Garlic Greens and Scallops – Belated Christmas and New Years
As we weren’t able to spend Christmas and New Years together, we rain-checked to celebrate last night. You know, nothing says celebration like a Tuesday night. Since he doesn’t eat turkey, we had to come up with something fitting for the occasion. Enter, risotto with scallops! My recipe is modified from this one from SkinnyTaste. Now, I’ve…
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