Inspired by a vegan alfredo meets a vegan mac and cheese recipe, this is now my go-to for pasta casseroles (many of my friends have had this at parties or gatherings) and for fresh veggie casserole bakes. You can add more spice, garlic or nutritional yeast to taste to boost up this smooth and simple…
Category: Main Meals
Gluten Free Cauliflower Pizza Crust
I’ve been curious about cauliflower pizza crust and found a few recipes to work with and tweak to make my own. Here is my take on a very tasty, easy to make alternative to classic pizza dough. This recipe takes approx 1-1.5 hours to prep and cook. Makes 2 servings Ingredients 1 head of cauliflower,…
Chickpeas in Cheezy Sauce
I adapted this very simple recipe from the Engine 2 recipe. It’s an easy, protein rich addition to steamed veggies and grains or pasta for a well balanced meal. Makes 2 servings (1 cup each) or 4 1/2 cup servings Ingredients 1 15oz can of low or no salt chickpeas/garbanzo beans (do not drain and…
Bean + Grain Veggie Burgers
I really love a good veggie burger, but I don’t always love what they are filled with. After making quinoa kale, sweet potato cakes a few times and loving the recipe, I decided to make a simple bean + grain burger. Makes 24 burgers Ingredients: 1 1/2 -2 cups cooked wild and brown rice (or brown rice,…
Quinoa, Kale + Sweet Potato Patties
This recipe has become a fast favorite. I often make quinoa bowls with the same ingredients and this is a tasty take on some favorite flavors. Recipe inspired by Oh She Glows. Makes approx 12 small cakes. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax + 6 tablespoons water…
chickpea chick’n/tuna salad
Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling. Makes approx five 1/3cup servings Ingredients: 1 15oz can of salt-free chickpeas (1…
Farrotto
This week’s Bob’s Red Mill Grain of Discovery is FARRO! Farro was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman…
steamed sweet potato + kale and sprouted legumes + chickpeas with lemon-tahini drizzle
This is a pretty standard dinner/lunch that’s easy to prepare and super packed with nutrients and simple fresh flavors. Ingredients: 1 sweet potato, sliced in large discs (sliced like a loaf of bread) 1 head of kale, stems removed and torn or chopped into small pieces 1 can of chickpeas, rinsed and drained 1/2 cup…
Herb Crusted Tempeh
This recipe was originally used for cornmeal crusted mushroom but has since become a favorite using tempeh or tofu. Perfect alone with vegan tartar sauce or over steamed veggies and grains. Ingredients: 1/2 cup cornmeal 1/2 cup brown rice flour (Bob’s Red Mill is fantastic) 1/4 cup black sesame seeds 1 1/2 tsp paprika 1/2 tsp cayenne…
Quinoa+Steamed Veggies with Lemon Tahini Sauce
Fresh homemade sauces are a great way to season and spice up simple, clean meals. try this lemony sauce as a topping on your meals, dipping sauce for raw veggies or as a salad dressing. Ingredients: 2 cups water 1 cup quinoa (or rice) 1 bunch kale, chopped or ripped into bite size pieces 1…
the vegan delicious 