This vegan corn chowder recipe is creamy, flavorful, and packed with extra vegetables. Perfect for meal prep and comes together quickly.
Give these vegan tofu ricotta stuffed shells a try when you are looking for a whole-food ingredient approach to a tasty indulgent treat meal.
This easy one-pot vegan chili is perfect for meal prep during the chilly winter months. The Power of Meal Prep For me, there’s nothing better than an easy recipe that makes a lot of portions. I love to cook, but sometimes I just can’t be bothered to make anything. Fortunately, this chili recipe is super simple to make and makes six servings. During this past month, I have challenged myself to do Dry January as well as not dining out. Honestly, there have been some days where it just gets old. I typically order food at least once a week and make sure to have leftovers, but without that, I feel like I’ve spent half my life in the kitchen. I made a big batch of this vegan chili and it’s been a welcome relief to have something already made in the fridge. Part of the reason I tried these…
Long time no see friends! What a whirlwind the last few months have been, both personally and in the world. A new job, the holidays, a move, and don’t forget the political turmoil 🙄. Needless to say, it’s been a lot. Throughout everything happening, I finally had some time to take a break and reset for the new year, and I’m excited to report I’m feeling refreshed and ready to jump back into the blogging sphere. After I started taking this blog more seriously, I was suddenly hit by a lack of inspiration. The constant comparison of other people’s photos, their creative recipes, feeling like my content would never stack up was overwhelming. I began to wonder why I was even trying to do this in the first place. Taking photos, styling each shoot, coming up with new recipes, and the editing process became overwhelming and I lost the joy…
These vegan tofu-stuffed pizza zucchini boats are a great way to up your veggie game and use a surplus of produce. I thought I did a good job with my garden this year, only planting two zucchini plants. Apparently they got wind of my plan and decided to go even harder this year on production. Long story short, I ended up with far too many zucchinis again this year. I came back from a trip and had three MASSIVE squash that were over three feet each 😂. Needless to say, I needed to find a way to use up all this fresh produce. After posting a photo of these giants, people kept telling me to make a bunch of zucchini bread. Now don’t get me wrong, I love me some zucchini bread. Unfortunately, it doesn’t actually use that much produce. I was trying to figure out a way to use…
This recipe is a lightened-up version of falafel, perfect for wraps and salads, topped with a creamy vegan tzatziki dressing. Last year I planted about 5 zucchini plants in my first real veggie garden. It was a BIG mistake; I had zucchinis coming out my ears. So this year, I cut back on those and planted more greens. Namely, a lot of kale. I wound up in a similar position as last year, but thankfully kale is a much more versatile veggie to have a surplus of. With all the kale, I wanted to find a way to use a bunch up while doing some meal prep to use throughout the week. I love the recipe by Vegan Yack Attack for falafel but wanted to create an oil-free option of my own. The nutrition facts include the sauce, but each individual falafel alone is only about 50 calories. I did…
Dig into this creamy vegan sun-dried tomato pasta filled with hidden veggies! One thing I’ve been seeing a lot of on the internet and hearing from my friends is that they are not getting a typical amount of veggies into their diets as usual. At the beginning of lockdown, I was definitely having the same challenge. (You mean there are food groups other than peanut butter-filled pretzels and icecream?? Who knew.) Lately, I’ve been looking for ways to incorporate vegetables into comfort foods. Nothing says comfort food to me like pasta with a creamy sauce 🤤. So how the heck do you make that healthy? The key is hidden veggies. The sauce for this pasta dish is primarily made from cashews and cauliflower (with an extra something special from sun-dried tomatoes). Yeah you read that right: cauliflower. Now before you or your picky family members write this one off, you…
Make this next-level roasted lemon asparagus to bring a fresh zing to your meals. If you’re looking for a way to consistently elevate your vegetables, keep these considerations in mind: Include something acidic (lemon, lime, vinegar)Include something from the allium family (garlic, onion, shallot)Add some saltAnd most importantly, don’t overcook them! I bolded that last one because I feel passionate about this common tragedy. One thing I often hear is that eating vegetables is boring and they don’t taste good. Yeah, if you boil the heck out of something until it is limp and an unappealing shade of brown, you’re right it’s not going to taste great. The best way to prepare vegetables is to cook them just until they still have a bit of crunch left in them. I’m not saying they should still be raw (unless you’re into that), but they should still have structural integrity. Asparagus is…
A healthy vegan black bean and sweet potato quesadilla recipe that comes together with minimal effort. Lately I haven’t been going to the grocery store as often as I typically would so I’m trying to get creative with leftover ingredients. My refrigerator was looking pretty sparse and I wasn’t sure what to do with leftover refried beans. I happened to have an aging sweet potato and this recipe came together pretty easily. I just popped the sweet potato in the oven while I was working this morning as it does take a bit to cook. Other than baking the potato, this recipe is actually super quick and easy. It all comes together in less than 15 minutes once you’re actually preparing the food. My secret ingredient for this quesadilla is cinnamon. It sounds weird, but it really brings out the savory flavor of the sweet potato and compliments the other…
Dig into a healthy hearty, protein-packed salad with a creamy tahini -balsamic dressing that will keep you satiated all afternoon. Sad salads are the worst. I want to know whose idea it was to throw some iceberg lettuce in a bowl with carrot shreds and call it a day. Seriously, it gives salads a bad rap. And what’s worse is that so many restaurants claim to have a “vegan option” and then you find out that it’s some soggy lettuce with a bad vinegar dressing. I’m not here for it. What I can get on board with, especially now that the sun is making an appearance, is a hearty, protein-packed salad. There’s a bowl-making place in my town that I recently discovered and have had to restrain myself from going there every day. They have fresh produce, roasted veggies, protein options, and endless toppings. So good. It’s similar to the…