Here’s another great bowl to boost your immune system this winter! Loaded with kale, beets, mixed nuts, quinoa and a super tasty lemon hummus cilantro sauce! Its super quick to throw together if you make the quinoa ahead of time and use pre-cooked beets!
March is all about Meatless Mondays! Ok, ok, everything I post is meatless, but what about those great meaty meals you think you have to give up when going vegan? March Meatless Mondays will take typically meat heavy meals and transform them before your very eyes!
This recipe is inspired by Mt Rainier National Park's Bourbon Buffalo Meatloaf found in Kathleen Bryant's Western National Parks' Lodges Cookbook. I've been wanting to make a lentil loaf for a while, but I never really found the inspiration. Until now. This Lentil Loaf is A-MAZING. I'm not just tooting my own horn. I love it. And I hope you do too!
One of my favorite things to eat (other than pickles) is guacamole! Guacamole can sound intimidating to make, but its SO SIMPLE. The key is to find ripe avocados that are soft to the touch. After that its just a bit of chopping and mixing and you'll be having a fiesta in no time!
Why have jelled, canned cranberry sauce when you can make your own, fresh, with 2 ingredients. 2 ingredients. Seriously. Typing this takes longer than putting this together. Cranberries and orange juice. That's IT.
I've been working on perfecting this recipe for almost four months now and I think I finally did it! I was in Squaw Valley in July and had an AAAAMAZING falafel salad at the Wanderlust Festival. I spent a few months working on the perfect mixture to make the perfect patties and I finally did it. Also, I finally came up with a fantastic lemon tahini dressing that isn't too lemony, too tahini-y, or watered down. 5 minutes to prep - 25 minutes to bake.
As my friends and family know, sometimes I go a little overboard when I proportion things out. It must be my Polish roots, but I'd rather have too much food for friends and family than not enough. Hence the MASSIVE amount of salsa this recipe made. Feel free to cut it in half, or if you want enough for a week, make the full amount. Its good with chips, on black bean burgers, in breakfast burritos, and on taco salads as well as many other things!
I'm currently having an abundant crop of eggplant this summer in my garden. I'm growing Japanese Eggplant, which is smaller than traditional eggplant, skinnier, and longer. It tastes just as great! This recipe is just like a hummus, just replacing the eggplant for the chickpeas. Its great with crackers and pita chips, on salads, or as a dip for veggies.
Here is my basic basil pesto recipe. You can toss it with pasta, use it in lasagnes, mix it with Vegenaise for a pesto mayo, or toss it in salads and quinoa. This pesto recipe has been updated to use no oil - its much healthier now and I doubt you could taste the difference!
Its almost hard to call this a dip because of its massive size. Still, its a new take on the typical ‘taco dip’. This bean dip is great for a party of 6 or a party of 2! Super quick and easy to make, I promise this won’t disappoint!
Cashew Cheese is great adding to so many dishes. Its great in lasagnes, topped on potatoes, spread on sandwiches and burritos, added to nachos - you can use it anywhere you'd use a cheese sauce. Its incredibly nutritious using raw unsalted cashews and nutritional yeast as its base. You can also add in other ingredients to make Basil Cashew Cheese, or Sriracha Cashew Cheese, or even Lemon Parsley Cashew Cheese.