Recipes
My recipes are vegetarian and delicious.
Pasta
Breakfast
Lunch and Dinner
Grains
The Best Vegan Ceasar Salad
I have always loved a good ceasar salad. This is my healthy version that is also vegan. I make it for lunch about once a week and it’s super filling! You get a nice serving of plant-based protein from the chickpeas, healthy fats from the avocado and almonds, and vitamins and nutrients from the avocado. Put it in a wrap, or eat it as it is. Either way the flavors in this salad are an automatic crowd pleaser…
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
Beet Pesto Sauce
Believe it or not, this recipe was super easy. I’ve always loved trying different versions of pasta sauces. I can’t deny my love for classic marinara but it can often be so acidic…beets are a great alternative!
This beet pesto sauce is packed with vitamins and minerals from the beets and healthy fats from the walnuts and EVOO. Plus the texture was so smooth, creamy, and nutty!
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.
Brown Lentil and Sweet Potato Stew
As a vegetarian, lentils are one of my main sources of protein. I love eating them in many different forms but my favorite way to incorporate lentils into my daily meals is in soups. Besides the high levels of protein found in lentils, there are a ton of other reasons why you should incorporate them into your diet. Especially if you are looking to cut back on meat. They’re full of fiber, iron, and polyphenols compounds (which help fight against harmful agents such as heart disease and cancer).
Veggie Burgers using Juice Pulp
If you have a juicer, and love veggie burgers, then this recipe is for you! I’ve been trying to make a juice everyday and recently have been reading up on ways you can use the excess pulp from the juice!
Classic Sweet Potato Hash (peppers and onions)
Classic, easy, and fast sweet potato hash using peppers and onions!
Roasted Sweet Potato and Fennel Salad
Easy seven ingredient salad! Roasted sweet potato, fennel, chopped kale, chopped walnuts, 1/2 avocado, olive oil, and lemon!
Brown Lentil Vegetable Soup
I always make this soup when I need a bit of a detox. If I’ve been drinking a lot, or eating a lot of dairy, this soup is the perfect meal to get you back on track. It has a ton of protein, and vitamins from the kale! I’ve been making lentil soup for years now and this is just one of my many lentil soup recipes :) In my opinion…lentils are healers!
Butternut Squash Stew with Coconut Cream over Brown Jasmine Rice
This vegan dish was super earthy tasting, with rich Indian flavors. It is hearty, filling, and extremely healthy!
Buffalo Cauliflower Bites
Enjoy the wings without the chicken. These were seriously delicious and so easy to make! I used almond flour, Frank’s hot sauce, butter, and olive oil!
Butternut Squash Pasta Fagioli Soup
This might have been the best soup I’ve had all season. I grew up eating and loving Pata Fagioli and this was my first time trying it at home. Made with butternut squash, white beans, and whole grain penne! This particular recipe is inspired by Jamie Olivers Angry Pasta Fagioli soup in new book “Ultimate Veg” !
Vegan Butternut Squash Chili
This winter I’ve been trying different variations of chili! It’s especially easy to make now that I have a crock pot. I make everything in the morning, and by the time I come home I have homemade chili that lasts for days! This version is made with butternut squash.