Recipes
My recipes are vegetarian and delicious.
Pasta
Breakfast
Lunch and Dinner
Grains
Buddha Bowl with Creamy Cashew Soy Sauce
If ever I’m torn on what to make for any meal (breakfast included) I usually turn to the idea of a Buddha Bowl. I know these bowls are going to offer nourishment in more ways than one. This Buddha Bowl is filled with nourishment - a combination of brown rice, sweet potatoes, chickpeas, avocado, kale, and a delicious creamy cashew dressing.
Vegetable Wild Rice with Orange Zest
This was an absolutely delicious grain bowl packed with flavor, protein, and beautiful colors. I used the zest of an orange which gave this bowl a punch of flavor like no other. #eattherainbow
Chickpea Quinoa bowl with Cilantro Lime Dressing
This quinoa salad reminded me of summer. We had it this weekend while enjoying the sunshine.
I was originally going to use black beans, but realized I didn’t have any when I went to make the salad. Chickpeas came to the rescue! As a vegetarian I always have cans of beans ready to go…chickpeas are one of my favorite legume. They’re rich in protein and fiber which will help keep you full. They serve as one of the main sources of protein in this bowl. Not to mention they have give this salad a delicious buttery and nutty flavor!
Barley with Green Peas and Caramelized Onions
Pearl barely has a ton of fiber, not to mention it’s one of the worlds oldest and most treasured grains! I love cooking with grains in their truest form.
The good thing about grain bowls is you can always improvise! I have been taking cooking classes with the amazing Terry Walters who has taught me many ways to improvise in the kitchen. She takes great cooking classes! Check out her website and sign up for her newsletter for her latest class opportunities.
Your body with thank you too if you make this delicious bowl. Top it over arugula, spinach, or chopped romaine! Eat it hot or cold! This bowl is a great base for lots of fabulous meals.
Carrot “Risotto”
I originally made this as a soup! The texture was so velvety and creamy from the coconut cream so I decided to try using it as a risotto. I loved it both ways!
Quarantine has forced me to get creative with my meals and start improvising! I encourage you to do the same, because you never know what you’ll come up with :)
This soup recipe made about 8 servings, so I decided to use it over rice as a risotto to switch it up!
Roasted Greens and Farro
Especially during quarantine, nourishing grain bowls have been my jam! I used just about every kind of produce I had in my fridge to make this beautiful grain bowl.