Roasted Vegetables (Broccoli, Potatoes and Mushrooms)

Roasted Vegetables – Broccoli, Potatoes, Mushrooms and More!
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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I really love roasted veggies of all kinds. I put this recipe together with items I had laying around and if any ingredients have to be purchase they are fairly inexpensive. The only item I purchased to create this recipe was the fresh broccoli. We LOVE broccoli in this household and I really had the taste for roasted broccoli! That was the first ingredient I thought of and I just built the recipe around that. I had a bag of potatoes laying around, mushrooms and parsley and the other ingredients I had in my pantry. The flavors of the roasted veggies are highlighted nicely by the toasted sliced almonds (I just toast them up in a dry pan until they are lightly golden) and the lemon juice was a nice pairing with the broccoli and mushrooms also. Enjoy!

Roasted Vegetables

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:
6 Red Potatoes, cut/quartered
1lb White Button Mushrooms, halved or quartered
5 bunches Broccoli, cut into Florets
Juice of ½ Lemon
4 Tbsp Extra Virgin Olive Oil Salt/Pepper & Oregano
1 handful Fresh Parsley, chopped
½ Cup Sliced Almonds, toasted

Directions:
-Preheat oven 400˚F. Prepare vegetables – slicing/quartering be sure to wipe mushrooms clean.
-Drizzle 2 Tbsp Olive Oil over Potatoes and add ½ Tbsp Salt, 1 Tsp Pepper, 1 Tsp Oregano and roast in oven for 45 minutes on baking sheet.
-Toss Mushrooms and Broccoli with remaining 4 Tbsp Olive Oil and ½ Tbsp Salt, 1 Tsp Pepper and Lemon juice, massaging together. -Transfer to a separate baking sheet (I had to distribute them onto 2 baking sheets).
-After Potatoes have been roasting for 20 minutes, toss and shake pan so they are in an even layer. Add Mushroom/Broccoli to oven at this point so they finish baking at the same time.
-After another 25 minutes remove from oven. Toss together with toasted Almonds and Parsley. Enjoy!

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I served this recipe as a side dish aside Jasmine Rice and Curried Chickpeas, however, I can absolutely eat a larger portion by itself as an entrée.

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Hearty Vegetable Soup!

Hearty Vegetable Soup!! ~ (Serves 10-12)

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Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

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Hearty Vegetable Soup!

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients:
2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
-In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!
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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
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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!

Cinnamon Spice and everything nice!

Cinnamon Spice and everything nice!
(Serves 1) ~ Vegan
Contains: Soy
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Exhibit A – Pictured above – Proof that I’m not the only creative genius in our household in the Food & Beverage department, hehe! Enjoying the occasional spirits and the researcher that he is, Seth did a lookup on the ingredients in Jägermeister. I imagine being intrigued by the amount of herbs and spices in the liqueur he came up with this recipe.

(2 Parts) – Chilled
Jägermeister Spice– Ingredients: “56 hand-selected herbs, blossoms, roots and fruits which include: citrus peel, licorice, anise, poppy seeds, cinnamon, saffron, ginger, juniper berries, ginseng and vanilla.” ~ “Does not contain deer or elk blood” http://www.jagermeister.com/en-int/product/jaegermeister-ingredients/

(4 Parts) – Chilled
Soy Vanilla Chai Tea – Ingredients: “Soy Milk, Cane Sugar, Soy Protein Isolate, Natural Flavors, Acacia Gum, Sea Salt, Green Tea.”
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I can’t say that I’m a “drinker” but I sampled his creation and it was very tasty.
It had the appearance of a vegan version of a White Russian or Bailey’s.
Enjoy your spirits responsibly, great fall recipe!

Raw Energy Bites!

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

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These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor.
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-Add remaining ingredients and pulse to combine.

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(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!
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-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
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-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
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For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.
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Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

A bowl of Green goodness!

My (craving) Green Bowl!
(Serves 1 – Me!) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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This seems like such a random blog post for me because I don’t typically post my random cravings or thoughts. Lol. 🙂 So here it is – not that this is really even a “recipe” per se, just something I threw together in the madness. Well I guess it is an example of how I eat sometimes on a whim.
The level of “busy” has really kicked up times 10 it feels like – work, School, Kids, Kids School and Activities, helping my husband edit his latest book and don’t forget being an awesome wife (toot-toot, yeah that’s me tooting my own horn, lol). With that said I’ve been doing a lot of meal prep the night before or on my lunch break from work. An example of this would be, Sunday into Monday I soaked black beans overnight then cooked them the next day, so Monday night and Tuesday we ate black bean burritos for dinner. I was on the run with class so I needed something quick and on the go. Our schedules don’t sound all that bad with a little planning.
Last night I made vegan Sloppy “Joes” for the kids and Seth had a big salad and soup. I didn’t eat until after coming home from Jasmine’s cheer practice (I had a late lunch) so I just threw this together. Again an example of something I throw together and enjoy on the fly.

Ingredients:
5-6 stalks of Kale, stems removed, chopped
2-3 Cups of Peas, steamed (that’s a lot of peas for one person, isn’t it? :-/ Yikes)
1 Avocado, pitted (I started out with ½ then caved and went for the whole thing…doubles yikes)
1 Handful of Fresh Parsley, chopped
Salt/Pepper to taste
Chili Powder to taste
Drizzle of Extra Virgin Olive Oil

Directions:
I lightly sautéed the Kale in olive oil (I just did a couple turns of olive oil in the pan) just before it wilts. I tossed in the steamed peas, fresh parsley and chopped avocado then seasoned to taste. Yummy in my tummy!

Weird craving…but I love peas! Love Kale! and Love love Avocado – so why not throw them all together, right! Enjoy!