Tag: Recipes
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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: Vegan – Gluten Free Scones
I used the America’s Test Kitchen – Vegan for Everyone Currant Scones recipe as a base, but made a few modifications. I used my food processor for most of this recipe. Ingredients 1/2 C GF Oat Flour (you can make this by putting the oats into the food processor and blending for a couple mins)3/4…
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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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