Ready for the ultimate comfort meal? This mushroom stroganoff is super easy to put together and making the vegan sour cream to go in it is super simple! Just a few ingredients and you'll be enjoying a delicious meal in no time!
Let’s embrace those winter root vegetables and take a new twist on traditional spaghetti and sauce. The lentils, mushrooms, and quinoa make a meaty sauce and the cooked spaghetti squash is a delicious alternative to pasta noodles. Give it a go and you won’t be disappointed!
Mmmm, comfort food. Craving some cheese pasta dish, but want it vegan? Look no further! Shells, cashew cheese, broccoli and mmmm, so good! You'll be glad you passed on the boxed powered package for this fresh, whole food recipe!
Curried noodles and veggies? Yes please! Yet another Fast Food Friday recipe you can make in under 30 minutes! Healthy, delicious, and super satisfying, you'll be happy you skipped take out and made it yourself!
I used to hate beets. I thought they were disgusting, and it bothered me that I didn't like them because I knew how incredibly healthy they are. However, the dish that turned me over to loving beets was Beet Risotto. Maybe I just had too many canned beets as a youngster, or maybe my tastes have changed as an adult, but I have come around beets and they have become one of my favorite veggies.
You can EASILY make this dinner in under 30 minutes. Just a little combining to make the peanut sauce, a little heating of the noodles and veggies, toss together and ta-dah! Thai Noodles in Peanut Sauce!
Fast Food Fridays keep going! You can easily put this together in under 30 minutes - you'll want the veggies to be slightly crunchy so as the noodles cook you'll be working on the veggies - just a few minutes of chopping and cooking and you'll have your own Chinese take out without all the extra fat, sugar, and salt!
This veggie lasagne is super easy and quick to put together. It does use a lot of sauce, so if it seems like you can get by with just one jar, go for it - I tend to like my lasagnes a little saucier! Slice up some eggplant and zucchini, chop up some mushrooms and you're halfway to a delicious dinner!
Its Friday - you're tired from a long week, who wants to think about making dinner? If you think you can't eat healthy fast food I'm here to change your mind! Today's recipe - Pad Thai - can be ready in under 20 minutes! (Seriously, in 20 minutes!)
Its Friday - you're tired from a long week, who wants to think about making dinner? If you think you can't eat healthy fast food I'm here to change your mind! All these recipes can be ready in under 30 minutes and they're super delicious and filling! Today's recipe - Pesto Cavatappi!
Get ready! Here's a new risotto recipe! Soon I'll have one for all the seasons! This risotto is ALSO creamy, fresh, and full of flavor. It mixes the best of summer with basil, tomatoes, zucchini, summer squash, and mushrooms.
One of my favorite things about visiting Hawaii is getting served a heaping amount of Mac Salad with a lot of meals. It takes me back to my childhood on warm, sunny days. However, cutting dairy out of my diet now means no Mac Salad (sad face!) BUT! I've recreated it to be dairy free with the help of Vegenaise and gluten free with the help of rice elbow noodles! And it taste just like the Islands! Aloha!
I had one of those "this-is-so-amazing-why-have-I-never-tried-this-before!" moments when making this dish. I'd always heard of people using zucchini as noodles, but I didn't think it would be that great. Ha! I was WRONG! Its AMAZING! Paired with a delicious marinara beanball - welcome to the new Spaghetti & Meatlessballs!
Mmmmm, risotto. This risotto is creamy, fresh, and full of flavor. And its vegan! Risotto sometimes sounds difficult to make, but its really easy. It just takes a little patience and about 30 minutes of your time.
This lasagne will BLOW YOUR MIND. I'm not joking. I'm not the biggest butternut squash fan, but I am IN LOVE with this lasagne. You'll never know its vegan AND gluten free. This is THE RECIPE to prove to your non-vegan friends that vegan food is just as good (or better) than non-vegan food.
This bowl of noodles and veggies is just what you need on a cold day. It is hot, a little spicy, crunchy, sweet, and sour. Its also good cold the next day! Light and refreshing yet filling, these noodles make a great quick weeknight dinner.
Have a lot of greens on hand and don't know what to do with them? Try this out! I love this dish using quinoa pasta and four different kinds of dark leafy greens. It may seem like a lot of greens, but they cook down quickly. A little spicy with some crushed red pepper and a little sweet with added diced tomatoes.
I actually think this is easier to make than lasagne. Its easy to figure out how much to make, and you have tons of options as to how to fill the rolls. I chose green chard, eggplant, mushrooms, and cashew cheese for this filling.
This might be my favorite soup, EVER. I love that I can always make a little change here and there when I make this soup based on what I have in my refrigerator. Its hearty, warm, and full of amazing flavor. I ladled a bowl full for this picture and took a bite before I was going to put it in the refrigerator, but then I had to take another bite. And another. And I just finished the entire bowl. Its a good thing I have more for later!
This spicy, brothy, noodley dish requires three pans (I know, I'm sorry!), but its worth the little extra clean up. Cooking the broth, veggies, and noodles separate allows you to combine them to your consistency at the end without the noodles absorbing too much of the broth or the veggies becoming too soft. Its not quite a soup, and not quite a stew. A little chopping, a little simmering, and a lot of deliciousness at the end!