Tag Archives: Vegan

Fresh Vegetable Soup is vibrant, hearty, and full of fresh, wholesome flavors.  It’s perfect for lunches, cold winter nights, rainy nights, or anytime you are looking for a delicious homemade meal!  This soup will fill you up without the “heavy, too full” feeling. The recipe can be found here. I like to use frozen corn because I think it tastes better than canned corn, but you can use either.  If you are using frozen corn, start by cooking the corn according to package instructions.  If you are using canned corn, drain and set aside. Next, chop the onion, carrot, tomato, bell peppers, and zucchini.  Peel and chop the potato.  Mince the garlic.  I like to do all my prep work before I start cooking so it doesn’t slow me down once ready to assemble! Heat 2 Tbsp of olive oil in a large pot over medium heat.  You will be … Continue reading

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Creamy Hummus Pasta with Sun Dried Tomatoes is something we tried recently.  We both like pasta and we both like hummus, so why not try them together, right? It’s savory, delicious, and light.  You’ll be satisfied without the heavy feeling of being too full.  The hummus replaces traditional pasta sauce, so you have a creamy and slightly nutty flavored sauce.  The sun dried tomatoes are roasted with garlic so they are tender and give off great flavor.  This recipe is a winner in our house! The recipe can be found here. Start by bringing a large pot of water to a boil and cooking the pasta according to package instructions.  Reserve 1 cup of pasta water before draining, then set the reserved water and noodles aside. In a large skillet, heat the sun dried tomato oil over medium heat.  Add the sun dried tomatoes and garlic, and sauté for about … Continue reading

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Looking for a warm, healthy, and filling breakfast on a cold winter morning?  Look no further than Instant Pot Apple Cinnamon Oatmeal!  It cooks up perfectly in little to no time, only takes one pot, and will leave you feeling very cozy 🙂 It’s the perfect combination of warm and fluffy oatmeal, apples, and cinnamon.  Even better, the recipe is vegan, if you lead a vegan lifestyle. The recipe can be found here. Start by chopping the apples into small pieces.  You essentially want to dice the apples.  A portion of the apples are going into the oatmeal to cook in the Instant Pot.  The rest of the apples will be used as topping. Add the oats, almond milk, 2 of the chopped apples, brown sugar, cinnamon, cinnamon sticks, and nutmeg to the Instant Pot (this is where the one-pot concept comes in).  I use old fashioned oats, but you … Continue reading

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Vegan Vegetable Pot Pie is my new favorite dish!  It’s a great comfort meal that’s packed with vegetables and a wonderfully flaky crust.  Very cozy and delicious 🙂 The recipe can be found here. Start by making the Vegan Pie Crust.  The recipe can be found here. Add the dry ingredients to a food processor and pulse a few times to mix together.  Then add the butter and shortening to the food processor and mix together for about 10 seconds.  The dough will be pretty flaky at this point. Slowly pour in the cold water while the food processor is running.  The dough should start to clump together.  Remove the dough to a flowered surface and use your hands to form the dough into a ball.  Use a rolling pin to roll out a piece of pie crust large enough for a 12-inch pan. Place the crust in a pie … Continue reading

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Cabbage rolls are a delicious dish consisting of cooked cabbage leaves that are wrapped around a variety of filling.  They do require quite a bit of work to make so I thought why not make the same delicious dish in casserole form.  No rolling, no stuffing, just mix and bake… This leaves you with Unstuffed Cabbage Rolls. I also wanted to make the dish vegetarian or vegan.  In the case of this recipe, it is vegan, not just vegetarian.  However, you can add ground meat to the recipe if you aren’t looking for vegan or vegetarian. The recipe can be found here. The first step is to cook the rice according to package instructions. Preheat the oven to 375 degrees and spray a 9×13 pan with olive oil spray. Cut the cabbage into quarters.  Remove the core and slice into strips.  Also chop the onion and bell pepper. Drain and … Continue reading

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We recently committed to a vegan diet for about 2 weeks and have to admit, it was delicious!  We had done this once before, but enough time had passed that we wanted to try some different foods and see how we could handle meals without any meat, once again.  We both lost weight, our bodies felt great, and we enjoyed creating recipes. It might be surprising, but some types of food you already eat are vegan, like pasta, if you skip the cheese and use a red sauce.  If you’re up for the challenge, I recommend starting with a week of vegan eating.  If it works out well, try for another week.  Baby step your way into it!  We don’t plan on going vegan by any means.  We love food too much and would miss some of our favorite meals!  BUT… we do plan on incorporating more vegan meals into … Continue reading

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Lentil Sloppy Joe’s are a plant-based twist on a classic sandwich.  They are packed with flavor and protein and loved by vegans and meat eaters alike!  If you are a meat eater, don’t be hesitant to try this recipe!  The word “vegan” can be daunting but these are delicious, and you won’t know you aren’t eating meat.  The lentils are hearty, and the sauce has a very similar taste to traditional Sloppy Joe’s. Lentil Sloppy Joe’s are an easy, filling, and inexpensive meal.  Plus, they taste pretty good as leftover the next day…. if you have any leftover 🙂 The recipe can be found here. In a small saucepan, add 2 cups of water along with the rinsed lentils.  Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for 15-18 minutes or until the lentils are tender.  Drain and set aside. While the lentils are … Continue reading

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Roasted Cauliflower Salad with Lemon Tahini Dressing is a wonderful salad that works as a main dish or side dish.  I do think this is a great salad for colder weather because I like to serve it warm, but it is light enough that you can enjoy it during warmer months. The veggies Melt. In. Your. Mouth.  They are THAT good.  The spiced chickpeas have a good amount of heat and flavor, so they complement the mild tasting cauliflower nicely.  The chickpeas also have a crispy outside, so they add a bit of crunch to the salad.  When you drizzle the Lemon Tahini Dressing over the top and take your first bite you will be in heaven. The Lemon Tahini Dressing adds the perfect amount of citrus and tang to the warm and smoky salad.  I could eat this dressing on any vegetable – it’s that good!  It’s also oil-free, … Continue reading

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Black Bean Brownies are moist, rich, and fudge-y.  I bet you never thought you would hear “black beans’ and “brownies” in the same sentence 🙂  Most people look at me like I’m crazy and ask if they heard right.  Yes – Black Bean Brownies are a thing and they are delicious!  They are also healthy and easy to make. The recipe can be found here. One thing I want to mention is this recipe can be Vegan, if Vegan chocolate chips are used, and it can also be Gluten Free, if the oats used are Gluten Free. Start by preheating the oven and prepping an 8×8 baking pan with cooking spray. Combine all ingredients in the bowl of a food processor, except for the chocolate chips, and process until smooth.  You might need to turn off the food processor and scrape the sides a few times. Once processed, I like … Continue reading

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