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Onion and Feta Green Beans

I know, I know, the mushroom green bean casserole is a holiday favorite…but it’s not my thing. I love my green beans amazingly simple with a slight crunch. Try this, it’s extremely easy, quick, healthy, and delicious!

Shopping List

I Package of washed and prepped green beans

½ Red onion, sliced thin

1 Clove of garlic, minced

¼ Cup of Feta cheese (regular or vegan)

Sprinkle of sea salt to taste

1 Tablespoon of olive oil

Method

  1. Boil green beans in a pot of water with a sprinkle of salt for 5 mins.
  2. Put cold water in a big bowl. Drain green beans and place in bowl of water to stop the cooking of the beans (this will ensure that the beans keep their beautiful color and not overcook).
  3. Add olive oil to a sauté pan and heat on medium. Add onion and cook for 3 minutes.
  4. Add beans and garlic to the onion and toss for 3 minutes, allowing the beans to get a little color and receive flavor from the garlic, onion, and olive oil. Sprinkle with salt to taste.
  5. Transfer to a serving platter and top with feta cheese.

Enjoy!

 

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Rainbow Baked Maple Carrots

Beautiful, Delicious, Healthy

Shopping List

1 Package of rainbow baby carrots (found at Trader Joe’s)

2 Tablespoons of real maple syrup

Oil spray

2 Tablespoons of walnuts, chopped

Sprinkle of salt to taste

Method

  1. Parboil carrots by placing carrots in a pot of salted water and boiling for 10 minutes (until the carrots are just fork tender).
  2. Heat oven to 375.
  3. Drain carrots and place on a lined baking sheet. Spray with the spray oil to slightly coat carrots.
  4. Bake for 10 minutes. Remove from oven and drizzle with maple syrup. Toss gently.
  5. Place carrots back in oven for another 5 minutes.
  6. Remove and top with chopped walnuts.

Enjoy!

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Baked Vegan Mac and Cheese updated

Still creamy, easy, and delicious. Comfort food at its best!

Shopping List

  • Pasta shells or pasta of choice
  • 1 to 2 garlic cloves, minced
  • 2 Tablespoons unbleached all-purpose flour.
  • 2 Cups of unsweetened plant-based milk (almond, can coconut milk, or soy).
  • ½ Cup of Veggie stock
  • 1/2 a Lime
  • 1 Tablespoon of rainy or Dijon mustard
  • 2 Tablespoons of nutritional yeast
  • ¼ Cup of vegan butter
  • 1 Cup of plant-based cheese, shredded (I use almond, Violife, or Miyoko’s brand cheese), reserve ¼ cup for topping.
  • 1 Cup of panko breadcrumbs for topping
  • 4 Tablespoons of olive oil, divided
  • Salt & Pepper to taste
  • 2 Tablespoons of chopped parsley
  • 2 Teaspoons of garlic powder
  • 2 Teaspoons of onion powder
  • ½ Cup of chopped spinach (optional)

Instructions: 

  1. Put pasta on to cook. Mince the garlic.
  2. Heat on medium, half the olive oil and vegan butter. Add garlic…sauté until butter has melted.
  3. Add the flour and whisk continuously for 2 minutes.
  4. Slowly whisk the almond milk (or coconut or soy milk) for a few minutes, stirring frequently. May be a little lumpy.
  5. Carefully transfer the sauce to a blender.
  6. Add the juice of the lime, Dijon mustard, nutritional yeast, and veggie stock to the blender and season with, garlic powder, onion powder, salt and pepper.
  7. Blend (be careful contents are hot) until smooth, taste, and adjust seasoning if necessary.
  8. Return the sauce to the pan and place over medium-low heat. Bring sauce to a simmer and stir in cheese and whisk gently until melted.
  9. Add in cooked pasta and spinach to the sauce, fold together. Add a touch more milk or stock if too thick. Mixture should be fairly thin – will thicken up during baking.
  10. In a separate small bowl, add panko breadcrumbs, other half of the olive oil, parsley, and a pinch of salt. Mix together. Set aside.
  11. Transfer mac n’ cheese to a buttered baking dish and top with more cheese and panko mixture. Bake on 400 until top is golden brown, about 12 minutes.
  12. Let cool slightly and serve.

Sit back and enjoy!

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Easy Vegetarian Meatballs

Seriously, no one will know the difference. They’re that good!

Shopping List:

½ Cup of cooked Beets

½ Cooked quinoa

½ Cup of Brown Rice

¼ Cup of Yukon gold potatoes (either left over potatoes or potatoes cut and boiled are fine)

¼ Cup of onion, minced

¼ Cup of bread crumbs

2 Garlic cloves, peeled and minced

1 Tablespoon of Italian Seasoning

1/8 teaspoon of sea salt

1 Flax seed egg (mix 1 tablespoon of ground flax seeds with 3 tablespoons of water)

1 Tablespoon of oil

Method:

  1. Put all ingredients in a food processor and pulse 3 to 4 times. Open lid, taste, adjust seasoning, then pulse 2 to 3 more times. Keeping it just a bit chunky so it will stick together and form a ball. Sprinkle a bit more water if too thick.
  2. Form your meatballs, place on a spray lined baking sheet, and put in freezer for 10 minutes to set.
  3. Heat up a fry pan with a drizzle of oil. Roll meatballs in panko or homemade breadcrumbs and “fry” until brown and crispy (about 4 minutes each side).
    Place on a cooling rack.
  4. These delicious meatballs would be great as a meatball hero (just place meatballs in your favorite tomato sauce) or over noodles with marinara sauce. So good!!
  5. Lastly, pair with a side salad or fries!

 

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Vegan, Gluten Free Orange Pumpkin Spice Cookies

Always a hit in my house. Sweet, moist, with a hint of autumn spices.

Shopping List:

Makes a dozen

½ Cup of Brown Rice Flour

½ Cup of Oat Flour

½ Teaspoon of baking soda

1/8 Teaspoon of aluminum free baking powder

1/8 Teaspoon of salt

1 Tablespoon of whole oats

1 Teaspoon of pumpkin spice

1/8 Teaspoon of ground cinnamon

1/8 Teaspoon of ground ginger

½ Teaspoon of real vanilla extract

1/3 Cup of organic sugar (I use Wholesome brand)

1/3 Cup of dark brown sugar (I use Wholesome brand)

1 Flax seed egg (mix 1 tablespoon of ground flax seed with 3 tablespoons of water)

2 Tablespoons of unsweetened organic apple sauce

2 Tablespoons of vegan butter, room temperature (I use Earth Balance or Miyokos butter)

Zest of one orange (with a small crater, gently scrape the outside of an orange, just the skin not the white part)

Method:

  1. In a bowl, whisk together the brown rice flour, oat flour, baking soda, baking powder, pumpkin spice, cinnamon, ginger, and salt.
  2. In another bowl, cream together (mash) the sugars and butter until well mixed (if the butter is not soft enough then pop in microwave for a few seconds). Stir in the flax seed egg, orange zest, applesauce, and vanilla extract.
  3. Add the flour mixture to the liquid mixture and combine by hand until no streaks of the flour (no need to overmix). Gentle fold in the oats.
  4. Set cookie dough mixture in the refrigerator for 20 minutes to set and thicken up. In the meantime, preheat oven to 350 and line 2 baking sheets with parchment paper.
  5. Once cookie dough has set, drop dollops of the dough using a tablespoon or small cookie scooper onto the lined baking sheet putting a little space between each dollop. Feel free to flatten the cookies with fingers or the back of a spoon a bit.
  6. Bake for approximately 12 minutes or until the edges are nice a brown. Let cool completely so not to stick to the parchment paper or each other.
  7. Store in an air tight container.

 

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Creamy Potato Cakes with Tartar Sauce

The ultimate comfort food…Potatoes. Made into creamy moist patties, lightly fried in light avocado oil. These are crispy, light, and so satisfying. Make extra because the left overs are just as good!

Shopping List:

1 Small Sweet potato, peel, cut, and boil until fork tender.  Dain and let cool

1 Yukon potato, peel, cut, and boil until fork tender. Dain and let cool

1/2 Small onion, chopped

1/2 of a medium red pepper (or any color), chopped

1 Clove of garlic, chopped

1 Tablespoon of mayo (regular or vegan, I like Follow Your Heart brand)

1/2 Teaspoon of Dijon mustard

1/2 Lemon, squeezed

1/3 Cup of panko, divided

1/4 Teaspoon of sea salt

1/4 Teaspoon of black pepper

2 Tablespoons of avocado oil (or coconut, grapeseed if preferred)

Shopping list for homemade tartar sauce:

1/4 Cup of mayo (regular or vegan, I like Follow Your Heart brand)

1/4 Cup of dill or sweet pickles, diced

1/4 Lime, squeezed

Hot sauce, 2 shakes (optional)

Method:

  1. Combine the ingredients for the tartar sauce and place in refrigerator to chill.
  2. Place potatoes in a pot with cold water and boil on med high until potatoes are tender. Drain and let cool.
  3. In a small pan, heat oil and add onion and pepper. Sauté veggies for 2 minutes on medium heat, then add garlic. Sauté for another minute.
  4. Pour Potatoes in a big bowl and mash well with either a fork or masher.
  5. Add the veggie mixture to the potatoes along with the mayo, Dijon, lemon, salt, pepper, and 1/2 of the Panko.
  6. Mix with a big spoon, taste, and adjust seasoning.
  7. With clean hands, form patties to desired size and place on a plate (sprayed plate with a little oil so patties don’t stick). Refrigerate for 15 minutes to set.
  8. Heat a large pan with oil (just enough to coat the pan, NOT to deep fry) to medium high heat.
  9. Pour other half of the panko on a plate and gentle dredge potato cakes, coating both sides with the panko.
  10. Let brown on both sides, approximately 5 minutes each side.
  11. Place cakes on a cooling rack to cool slightly. Sprinkle with a little salt.
  12. Top cakes with tartar sauce.
  13. Enjoy with a side salad, brown rice, or a side of lentils.

 

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Quick Veggie Lo Mein

So versatile…you can use any veggies you like. Feel free to add chicken (my hubby’s favorite way), beef, or tofu (my favorite way). Quicker, easier, less expensive, and healthier than take out. Oh, and don’t forget the chopsticks.

Shopping List:

1 Package of Lo Mein noodles or thin spaghetti

Protein of choice: chicken, beef, tofu (slice thin for quick cooking). Optional

1 Package of shredded carrots

2 Cups of Kale. Washed, rinsed, and chopped fine

¼ Cup of white onion, chopped

¼ Cup of parsley, chopped

¼ Cup of green onion, for garnish (optional)

1 Tablespoon of oil (I use avocado oil)

For Sauce:

1 Cup of Vegetable stock

1 Tablespoon of arrow root or corn starch

¼ Cup of Tamari (gluten free soy sauce) or low sodium soy sauce

1 ½ Tablespoons of hoisin sauce

1 Teaspoon of brown sugar or honey

1 Tablespoon of sesame oil

1 garlic clove, minced

Method:

  1. Cook noodles according to package.
  2. Make the sauce: In a Bowl add vegetable stock and arrow root or corn starch. Mix well. Add in Tamari (or low sodium soy sauce), hoisin sauce, brown sugar, sesame oil, and garlic. Whisk and set aside.
  3. In a large high side pan, heat the oil on medium. Add protein (chicken, beef, or tofu), if using. Cook until almost done.
  4. Add vegetables (white onion, kale, carrots) to the pan (add a splash of water if pan is dry). Let sauté for 3 minutes.
  5. Give sauce another quick stir then pour in with vegetables and protein.
  6. Gently toss and simmer for a few minutes as sauce thickens.
  7. Transfer to a big bowl or divide into small ones. Top with green onion and parsley.

Enjoy!

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Mashed Parmesan Sweet Potato Rounds

These mashed sweet potato rounds are sweet, creamy, and cheesy. So delicious, easy, and excellent with a green salad.

Shopping List:

2 Large sweet potatoes, peeled and cut in ½ inch rounds

½ Cup of vegan Parmesan cheese (I love Follow Your Heart vegan brand) or you can use regular parmesan cheese

1 Garlic clove, peeled

2 pinches of sea salt

½ Teaspoon of onion powder

½ Teaspoon of Italian seasoning

Spray oil

Method:

  1. Start by putting the potatoes and clove of garlic in a pot of cold tap water. Bring to a boil on medium heat until potatoes are fork tender. Drain and discard garlic.
  2. Pre heat oven to 400.
  3. Place drained potatoes on a sprayed lined baking sheet. Be careful, it’s hot.
  4. Spray tops of the potatoes and mash gently with a smooth bottom surface like a small glass.
  5. Season with the salt, onion powder, and Italian seasoning.
  6. Top potatoes with a parmesan cheese (as much or as little as you like).
  7. Place potatoes under broiler until toasty, brown, and the cheese has melted. Make sure to keep an eye on it (this is not the time to walk away).
  8. Remove, cool for a moment, then dig in.

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Sweet and Savory Stir Fry Veggies

Giving the common vegetable a face lift with this sweet and savory sauce. Who knew that marmalade and balsamic vinegar could make such a beautiful pairing?

Shopping List:

2 Cups of broccoli, cut into bite size pieces

1 Cup of mushrooms

½ Cup of cherry tomatoes, cut in half

1 Teaspoon of virgin olive oil

2 Tablespoons of orange marmalade

2 Tablespoons of honey balsamic (mix equal parts of balsamic vinegar and honey or agave)

¼ Cup of veggie stock or white wine (make sure the wine is dry)

Method:

  1. In a big sauce pan add 2 tablespoons of water and broccoli. Cover and let steam for 5 minutes.
  2. Transfer broccoli to a plate and add olive oil to the pan. Heat on medium. Add in mushrooms.
  3. Let mushroom get brown. Approximately, 5/6 minutes. Transfer mushrooms to a plate.
  4. In the same pan add the marmalade, balsamic, and liquid (stock or wine). Whisk until incorporated and start to thicken (about 3 minutes)
  5. Add veggies in sauce to coat. Add tomatoes and sprinkle of salt.
  6. Taste and adjust seasoning.
  7. Pour veggies over rice, quinoa, or pasta. For fun add a little chopped cashew nuts on topped.

Enjoy!

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Thee Best Yogurt Parfait

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