Quinoa & Peas (2x) with Citrus Dressing

Quinoa & Peas (2x) with Citrus Dressing
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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Nope, this is not another peanut butter dish instead let us swap one great source of protein for another. Cue in the Quinoa! Fluffy quinoa contains all 9 essential amino acids and has been deemed a complete protein. This recipe is filling and refreshing and great for the summer. I have two kinds of peas in this recipe (I ❤ peas) but you can swap for so many other recipes like another love of ours, broccoli. Enjoy!

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Ingredients:
(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

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-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

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Quinoa and Peas with Citrus Dressing

  • Servings: 4-6
  • Difficulty: Easy
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Credit: http://www.veganrescue.com

Ingredients:

(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

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Ultimate Protein Bowl!

Ultimate Protein Bowl!
(Serves 8-10) ~ Vegan, Gluten-Free, Dairy-Free ~ This recipe serves 8 but can be adjusted accordingly +/- your favorite veggies.

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This recipe is packed with protein and an innumerable amount of other nutrients, vitamins and macro minerals. This nourishing bowl was great warm the first day but also amazing the next day cold, like a salad. If you need a boost or are simply in the mood for something fresh, this bowl has it! I served this family style and we enjoyed this delicious meal two days in a row for dinner (I snuck a small bowl in for lunch too). Enjoy! 🙂

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Ingredients:
Roasted Beets
Sweet Potatoes
Broccoli
Edamame
Mushrooms
Tempeh
Quinoa
Chickpeas
Almonds
Dill

Immune Boosting
Protein
Vitamin A
Vitamin C
Potassium
Fiber
Riboflavin
Calcium
Etc. Etc. So many countless essential vitamins and minerals

My Plate 🙂
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Ultimate Protein Bowl

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients:
3 Roasted Beets, roasted (Check out how I roast my beets here)
2 Sweet Potatoes (or 1lb), roasted
8oz Mushrooms, roasted
16oz Broccoli, steamed
16oz Shelled Edamame, steamed
8oz Pkg Tempeh
2 Cups dry Quinoa, prepared according to package (yields 8 servings)
1 (15.5oz can) Chickpeas, pan roasted
1 Cup Sliced Almonds, lightly toasted

Sriracha Peanut Sauce Ingredients:
1/3 Cup Peanut Butter
½ Cup Hot Water
½ Tbsp Sesame Oil
½ Tbsp Tamari/Soy Sauce
¼ Tsp Course Black Pepper
½ Tbsp Sriracha

Directions:
-Steam Broccoli and Edamame.
-Follow directions for Roasting Beets here.
-Toss Sweet Potatoes (cut into 1 ½ inch cubes) with 2 Tbsp Oil of choice + ½ Tbsp Agave Nectar + ½ Tsp Salt and ¼ Tsp Course Black Pepper. Mushrooms – cleaned and stems trimmed, toss with 1 Tbsp Oil of choice. Roast for 30-40 minutes – I tossed these into the oven during the last 40 minutes of my beets roasting.
-Prepare Quinoa according to package. (2 to 4 ratio) combine quinoa and water – bring to boil, lower heat, cover and allow quinoa to cook for about 20 minutes until quinoa spirals out.
-Tempeh: Heat about 2-3 Tbsp Oil in pan over medium heat. Cook tempeh for about 5-7 minutes until golden – add ¼ Tsp Salt & Pepper or to taste during cooking. During the last minute of sautéing I add 1 Tbsp Tamari/Soy Sauce + ½ Tbsp Agave Nectar – toss to combine.
-Remove tempeh from pan – to the same pan I add the chickpeas (I did not add any additional oil). Add ¾ Tsp Curry Powder + ¼ Cup Water – toss to combine for about 5 minutes to toast up chickpeas.
To a dry pan toast up Almonds lightly.

Directions for Sauce:
Blend ingredients together – I used my nutribullet or you can whisk ingredients together to combine.

Day 2 – Leftovers!
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Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!

Cauliflower & Bean Salad!

Cauliflower & Bean Salad
(Serves 4-8) ~ Vegan, Gluten-Free, Soy-Free

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Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.

Ingredients:
1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper

Directions:
-In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!

Greek Salad with Tofu Feta ‘Cheese’

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

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I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. :-/ Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.
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-Add tofu – I gently mash down with the same whisk used to combine the ingredients.
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-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.
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-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:
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Tabbouleh with Pearl Couscous (Israeli Couscous)

Tabbouleh with Pearl Couscous (Israeli Couscous)
(Serves 8) ~ Vegan, Soy-Free, Dairy-Free, [Gluten-Free Option: swap Couscous for Quinoa
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When I think of Tabbouleh I can’t help but think of the beautiful mint in this recipe! I love mint as soon as I smell mint it is so nostalgic for me. When my brother and I were little my mother use to walk us to school and occasionally we came across wild mint growing along the way. Mint that she would pick and make tea from. Maybe I would about 6 or 7 years old but it was such a simple little pleasure that I always reminisce about when I smell mint. 🙂 I sure did love that tea.
Tabbouleh is such a beautiful dish. Keeping with the Arabic theme I chose to make this recipe with Israeli Couscous (pearl couscous) instead of the traditional bulgur. If I’m being honest I’ve never been a fan of traditional couscous, mostly because of the texture. However, the texture of pearl couscous is a bit more pleasing to me. It tastes like little puffy balls that are nutty and delicate in flavor which seems to be more palatable for me. Josh of course described it as mini gnocchi balls – I’m pretty sure I’ve mentioned before that he’s obsessed with gnocchi.
This attractive dish encompasses tri-color pearl couscous, mint, parsley and tomatoes to name a few of the ingredients. The couscous can be toasted if you’d like too. Before adding to the liquid you can lightly toast it in a pan until golden brown, similar to toasting pine nuts. Alternatively, the couscous can be swapped altogether for quinoa to make a gluten-free version of this dish. The parsley, mint and lemon in this dish are so refreshing and the colors in this salad make for an appealing salad, side or entrée. Enjoy!

Mint and mommy – xoxo!
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Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Curly Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Parsley is so good for you!
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Directions:

-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
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-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
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-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm.

Enjoy!
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Tabbouleh with Pearl Couscous

  • Servings: 8 ~ Vegan
  • Difficulty: Easy
  • Print

Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm. Enjoy!

Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
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I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
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Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
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(Sometimes I’ll add vegan chocolate chips – if I have an open pack)